Life is a Game

After Peng Changping assigned tasks to everyone, he went to Lu Sheng's office to make a cup of tea, and took a leisurely walk around the back kitchen with the tea to check everyone's situation.

Some time ago, Lu Sheng specially bought several cans of high-quality Pu’er for Peng Changping to keep. In fact, Lu Sheng’s office already has a lot of Pu’er. Every time Lu Sheng and Jiang Feng introduced his treasured teas, Jiang Feng could only remember Pu'er and Maojian. Jiang Feng always felt that he had a cabinet full of Pu'er tea.

The job Jiang Feng was assigned was to look at the chicken soup, which was actually high soup. There was no need to sweep the soup or control the temperature. He just had to keep an eye on the side so that the pot of high soup, which was about to glow, would not be folded at the last moment.

For him, this job is professional and simple, and he can even chat with the people next to him for a while.

It's a pity that no one around Jiang Feng has time to chat with him now. Except for him, everyone who is assigned to work is now so busy that they can't even touch their feet. The Yonghe Residence I saw in my memory.

Although there were not many people, it was very lively and harmonious. There were those who worked silently like Peng Changping, and those who were lazy like Qin Guisheng.

The current Yonghe Residence has a bit of the taste of that time.

Xu Cheng originally just came to deliver some ingredients when he had nothing to do in the afternoon. He originally wanted to take this opportunity to have a good chat with Peng Changping, but he committed an occupational disease while chatting, and turned the chat into an exclusive interview with the master.

"Master Peng, I remember you just said that what you are going to make tonight is the swallow-wing mat. The swallow-wing mat you mentioned should be the one I wanted to try back then?" Xu Cheng asked.

Peng Changping nodded slightly, and explained: "You have also seen that I have to let my disciples and grandchildren help me to make a table of swallow-wing mats. When you wanted to try the swallow-wing mats, it wasn't that I didn't want to do it, it was because I couldn't do it at the time. "

Of course Xu Cheng can understand, and this is not what he cares about at all: "I looked at the ingredients just now, and it seems that the swallow's wing mat you are going to make has a few more dishes than the swallow's wing mat sold in Yongheju before, but I don't know these dishes Did you develop it abroad over the years?"

As soon as Xu Cheng asked this question, Lu Sheng's face changed. Although it was not obvious, Jiang Feng felt that his words were trembling: "Oh, boss Xu, look at my memory, the pot of tea I said I would give you last time I haven't given it to you yet, but I forgot which can of tea you want, so go to my office and pick it out yourself."

Xu Cheng naturally understood what Lu Sheng meant, shut up immediately, nodded obediently and followed Lu Sheng out.

The three people who were chatting suddenly left two of them, leaving only Peng Changping and Jiang Feng who had been listening. Jiang Feng just heard Xu Cheng mention the swallow-wing banquet again, and he was not sure whether the Tanjiacai banquet in Yongheju was the swallow-wing banquet. According to the young man with the lowest seniority, the Tanjiacai feast is indeed two dishes less than the swallow’s fin banquet, and the most difficult ones are the swallow’s dish and shark’s fin.

The swallows in the swallow-winged mat are gone, so it really can't be regarded as the swallow-winged mat.

After Xu Cheng and Lu Sheng left, Peng Changping put down his teacup and wandered around to start talking to the cooks. The person in charge of soaking the bird's nest was Peng Changping's personal disciple, the very old chef of Yongheju. Jiang Feng remembered that his surname seemed to be Chi. Chef Chi seldom comes to Yongheju to work because of his age, and actually seldom cooks with the title of chef. During this time, he squatted in Yongheju every day because of Peng Changping’s return, wishing to sleep with his bedding in his arms. In Yonghe Curie.

Thinking about it this way, Lu Sheng was at a disadvantage. When Peng Changping came to Yongheju, the oldest generation who had started raising birds and fish for the elderly began to go to work every day. Lu Sheng probably had to pay a lot of overtime wages.

Because of being scolded by Peng Changping for soaking the bird's nest in alkaline water just now, Chef Chi was extra cautious. The bird's nest in the bowl was like snowflakes, which melted when touched by a warmer hand.

"All these years you have soaked jelly in alkaline water?" Peng Changping walked around and stopped next to Chef Chi.

"Yes... yes." Chef Chi is like a primary school student who failed a math test and dared not meet his parents for fear of being beaten up, "It's not entirely alkaline water, it's first stewed in 90% hot water for a few Soak it in alkaline water for an hour and then hair."

"That's not okay. I told you when you started, the most famous of our Tan family cuisine is jelly and shark's fin. Jelly has clear soup, minced chicken, white steak, bergamot, etc., but no matter what it is Neither of these methods can be soaked in alkaline water. If you want to preserve the original flavor of agar-agar, you must soak it in warm water only. The willow-leaf agar-agar in clear soup is the way you just did it, but that dish does not need to retain the original flavor of agar-agar. As long as you cook Tan’s cuisine, remember that the original taste is the most important thing!”

"Didn't you all use this kind of jelly for the swallow's wing banquet these years?" Peng Changping asked.

"No, we don't cook jelly dishes." Chef Chi said hastily.

Jiang Feng, who had been listening in:?

Peng Changping:?

"Didn't make jelly?" Peng Changping looked puzzled.

Chef Chi was a little confused, but his own master was standing in front of him and staring at him. He was not as tactful as Lu Sheng, and he did all the tricks in a few seconds: "Master, you took the third junior brother out when you went abroad. You used to make swallow wings During the banquet, the third junior brother is responsible for handling the jelly. Although we know how to do it, we seldom practice it. After you went abroad, we have tried many times, but the result is not right. If you just soak it in warm water and add chicken broth to the basket Steamed jelly, even if you use the best Siamese gongyan, you can’t make soft and unbreakable jelly, and this old diner will eat it as soon as he eats it.”

"Later we also wrote to ask you, but it's not good to just read the letter. You know, our seniors are not well educated, and we can't read all the words. Every time you write a letter, you read it for us. We can memorize that letter, but if we can’t make it, we have no other choice.”

Chef Chi's face was full of grievances.

Peng Changping was speechless and choked for a while.

"Then... what about the shark's fin?" Peng Changping suddenly had a bad feeling.

"Shark fins are also clear to you. Back then, you made all the shark fins at the Yan's Fin Banquet by yourself. At most, we helped with soaking hair. You are best at braised shark fins. Braised shark fins need to be simmered over a fire. Stew for six hours, and the selection of materials must be made of Luzon yellow. When you made it back then, you never let us intervene. You were afraid of making a mistake. When you were still there, the main dish of Yan’s Fin Restaurant was yellow braised shark’s fin. How many customers traveled thousands of miles? This is the reason why you came all the way here. Later, when you went to the United States, you can make shark fin dishes, but we can also make crab roe shark fin, chicken minced shark fin, these shark fin dishes that you don’t usually cook, and three shredded shark fin dishes can also be cooked. Barely fooled. If you make yellow braised shark fin, old diners will know that the taste is not right when you taste it. If you do it, you will smash the signboard, so we changed the shark fin dish from yellow braised shark fin to crab roe shark fin. In recent years, I feel that I have figured out a little After some yellow braised shark’s fin, it changed back.”

Hearing this from his apprentice, Peng Changping was a little relieved. The poor cooking of the jelly dish was due to his lack of consideration, as long as the signature dish was not lost.

"But..." Chef Chi said the key words.

Peng Changping:?

"Shark's fin dishes can be changed, but this sea cucumber cannot be changed. At the beginning, the fourth dish of the Yan'an Banquet, the grilled big black cucumber, was ordered by the ancestor, and you also said that it cannot be changed. But we can't make this grilled big black cucumber. The qualified level you set back then always feels a bit off the mark after the dish is finished, and I dare not serve it on the table and use the name of the swallow's wing mat to embarrass the Tan family's dish." Chef Chi looked embarrassed.

Peng Changping: ...

Peng Changping asked with some difficulty: "There is no jelly, no black ginseng, how did you make this swallow's wing mat?"

Chef Chi swallowed, "Just..."

"Don't say it."

Jiang Feng:? ? ?

? ? ? ? ? ? ? ?

"This idea is still the idea of ​​the old boss Lu. The swallow-wing mat is still sold, but it is not called the swallow-wing mat. The dishes are only reduced. The new diners don't know, and the old diners will feel that this is a changed banquet. Later, it was passed on. According to rumors, this version of swallow-winged banquets that cut corners has become a banquet of Tan family dishes. Last year, Mr. Huang asked us on his 90th birthday why Yonghe Residence didn’t sell swallow-winged banquets these years.”

Jiang Feng felt that Peng Changping wanted to hit someone a little bit.

Peng Changping really wanted to hit someone, but he couldn't get out with the hammer.

If he wanted to hammer, he probably had to give himself a hammer first.

"You..." Peng Changping wanted to say something, but finally stopped, and just shook his head helplessly.

"As long as you said a little bit more clearly in the letter, I will come back." Peng Changping sighed.

He thought that he had taken care of everything and went abroad when the rear was stable. Who would have thought that the rear was not only unstable, but also dug a general hole, and one of his apprentices all went in, and none of them climbed up.

"Forget it, it's a good thing I'm back now, and I still have time. Is the bird's nest ready? I'll teach you when it's ready... Forget it, let your apprentice come over, and just watch from the sidelines."

Chef Chi: QAQ