Life is a Game

The unusually booming business of Taifeng Building only lasted for two or three days before it slowed down quickly. The business after cooling down was better than the front-end time, but it was still not as good as before. This kind of fluctuation was within Fang Mei's estimated value, and even a little higher than her estimated value. At the same time, it also made Fang Mei and everyone in Taifeng Building more determined that Jiang Feng was no longer what it used to be.

Jiang Feng is indeed not what it used to be. His silk yams are already S-level yams, and they are S-level fighter-level yams.

Only relying on silken yam and eight-treasure chestnut pigeon, Taifenglou successfully brought back some of the generous high-end VIP diners who were poached by the top-floor restaurant, which can be regarded as a very beautiful turnaround.

"Brother Feng, I found you the chickens you wanted. They are all very active. This one just secretly pecked at me. I think he is very good." Sang Ming had a chicken in each hand, the hen in the left hand and the cock in the right , excitedly ran to Jiang Feng to ask for credit as if offering a treasure.

Jiang Feng, who was preparing to make chickpeas and was getting the seasoning: ...

"If I remember correctly, I asked you to bring me some chicken breast."

"Brother Feng, I have seen the leftover chicken breasts this morning. They are either quick-frozen or stale. You are making chickpeas. How can you use those chicken breasts? This chicken is lively. Kill this one." I feel really good!" Sang Ming lifted his left hand up.

"The fresh chicken breasts are all taken from the chickens that were killed this morning. Where is it not fresh?" Jiang Feng couldn't understand Sang Ming's brain circuit.

"It's been left all morning, so it's not fresh. Brother Feng, this chicken is really very energetic. It pecked at my mouth just now." Sang Ming strongly recommended the left-handed hen.

Jiang Feng didn't bother so much. He thought it would take him four or five days to complete the conversion from S-grade broth to S-grade clear soup, but it only took him three days to make one pot of clear soup a day.

He still underestimated the seasoning and heat of the master class. On the attribute panel, the difference between master class and master class is just a letter. In real life, this is the boundary that countless chefs can't break through in their lifetime.

What did that sentence say, it feels really cool to hang up!

"Then you just kill this chicken." Jiang Feng could tell that Sang Ming wanted to kill the chicken. As a pure Dutch cook, Sang Ming rarely had the opportunity to kill the chicken except when he went home during the Chinese New Year.

Sang Ming happily went to kill the chicken.

"Fengfeng, why don't you let Grandpa Jiang stay and guide you? If you want to make chickpea curds, wouldn't it be better for Grandpa Jiang to guide you?" Wu Minqi was a little puzzled. After lunch, he deliberately didn't stay in the back kitchen, and was always ready to help Jiang Feng.

As a Sichuan chef, chickpeas, a top-notch Sichuan dish that is as famous as boiled cabbage, means a lot to her.

"No need, the third grandpa has been staying in the kitchen these two afternoons with me, looking at the clear soup and pointing at the side. I am also tired. I saw Master Peng making chickpea curds in Yongheju some time ago, and he also learned a little bit, no I need Third Grandpa's advice. I'm just trying today, and if it doesn't work, I'll ask Third Grandpa to watch from the sidelines tomorrow." Jiang Feng explained, throwing the blame to Peng Changping.

The reason why he didn't let Jiang Weiming stay and know was simple, he didn't need it.

The real difficulty of chicken bean curd is the clear soup, and using minced chicken to make bean curd is nothing compared to the clear soup. When he decided to make chickpea pudding, he basically had to watch the video of making chickpea pudding on both sides every day before he could fall asleep. Need Jiang Weiming to assist.

The old man doesn't know why he has been in a bad mood these two days. Jiang Feng suspects that it's because Jiang Weiming has to stay in the kitchen every afternoon to guide him to make clear soup and no one will accompany him to the teahouse for tea, so Jiang Feng thinks it's better not to bother Jiang Weiming to let him go to the teahouse to accompany him. The old man drinks tea.

"By the way, Qiqi, do you think my grandfather has been in a bad mood these two days, especially when he saw me, he didn't feel like talking to me." Jiang Feng touched his nose.

"Not in a good mood?" Wu Minqi has been concerned about the progress of Jiang Feng's clear soup for the past two days, and is amazed by the finished product he made every day, and has not observed other people much.

"No." Wu Minqi shook her head, "If Grandpa Jiang is in a bad mood recently, Fengfeng, just wait for the chickpeas to be cooked and serve the chickpeas to Grandpa Jiang first, then he will be proud of you , I'm sure you'll feel better."

Jiang Feng also felt that this plan was very clever. He first went to the refrigerator to get the S-grade clear soup stored yesterday, and waited for Sang Ming to kill the chicken to get the freshest chicken breast.

Excluding the time of hanging clear soup, making chickpea flower is actually not very time-consuming.

There are three difficulties in the part of the chickpea bean curd.

The first is to make minced meat. This step is a test of knife skills. The finer the finer the minced meat, the better. After all, the essence of this dish is to eat chicken without seeing the real one. It is not outstanding to make minced chicken with a tender texture like bean curd. Knife skills and a certain amount of strength are absolutely impossible. However, this step is not so concerned with knife skills. Unlike Wensi Tofu, the essence of a dish is fully reflected in knife skills. The upper limit of the chef's knife skills directly determines the upper limit of the dish.

To make chickpeas, a master-level knife skill is more than enough, not to mention that Jiang Feng's knife skills are very close to the master-level.

The second is the deployment, the bean curd is washed out, and the same is true for the chickpea curd. The bean curd made with minced chicken, clear soup and egg white is far more difficult than the bean curd made from ordinary bean flour. A series of uncertain factors such as the water content, temperature, and humidity of the raw materials may affect the brewed bean curd. A small mistake It will cause the chickpeas to stick to a lump after being put into the pot.

The third and biggest difficulty is the heat. If the Huoxiaodouhua is not cooked, the Huoxiaodouhua will be washed away directly. The fire itself is a mysterious thing that relies on feeling and intuition. Take the fried double crisp as an example. This dish, which pursues the ultimate heat, is not cooked one second earlier, but is old one second later. Automatically start cooking.

It can be said that with S-grade clear soup in hand, it is not difficult to make delicious chickpea curds. Even Ji Yue, who is not very good at cooking, can cook at home for ten days and a half months. It can make chickpeas that may not look like bean curds but tastes good.

But if you want to make chickpea curds that look like real ones, the possibility of success is very small.

As a car flipper, Jiang Feng didn't think he could succeed once from the beginning.

But he was still watched.

At first, only Sang Ming and Wu Minqi were watching.

Later, Jiang Weisheng came, and after a second glance, he couldn't walk.

Then Zhang Guanghang also came, and within two minutes of Zhang Guanghang's arrival, Ji Yue ran in to watch together.

Later, more and more people came to watch, Zhang Weiyu, Master Wang, Tang Tang, Fang Mei, Jiang Jiankang, Wang Xiulian, the lobby of the back kitchen, and even the handyman who did the chores and washed the dishes came to watch, as if Looking at a great event.

Originally, Jiang Feng just had the mentality of me to try it out, but because more and more people were watching, he became more and more careful, meticulous, and focused, fearing that he would make a mistake in front of so many people The car overturned on the spot, ruining Brother Feng's reputation that he had accumulated through overwork and being admitted to the hospital.

It seems that the last and most critical step of making bean curd is coming.

Sang Ming felt that he was too nervous to breathe.

Because he had been standing in the kitchen from the beginning, he and Wu Minqi had the best view point. Even at the best view point, in order not to disturb Jiang Feng's cooking, he and Jiang Feng were separated by at least five meters.

The people in the outermost circle probably couldn't even see Jiang Feng.

But this does not prevent them from watching.

Jiang Feng mixed all the ingredients that had been prepared and poured them into the pot, stirred them, lowered the heat, and waited slowly for the bean curd in the pot to take shape.

Sang Ming held his breath.

He has eaten chickpea curds. As a native of Shu, chickpeas curds are not a rare thing. You can get a bowl of 20 or 30 yuan for a bowl in a street restaurant. You know it’s not authentic but it’s not bean curd at first glance, but the taste is okay. Douhua.

But Sang Ming had never eaten this kind of chickpeas.

It's like LV and LU, but one is fatter and the other is thinner, and their worth is completely different.

Sang Ming felt that he didn't seem to be watching people cook just now, but was watching people make an exquisite work of art.

Before that, he had never felt that cooking could be as sacred as making art. It is no exaggeration to say that now he even felt that Jiang Feng was shining.

Holy light!

The chickpeas are ready to serve.

Jiang Feng turned off the fire.

In the pot, there seems to be a portion of chickpea curd that can be faked.

【Chicken Douhua S Grade】

He made it.

Made it in one go.

S class.