Food: How Did I Become a Chef When I Set Up a Stall?

Chapter 129 The boss is unfathomable!

 In the kitchen of the ranch, the chefs are busy.

Jiang Feng is not that busy.

What he wants to do today is a tiger skin elbow and a fairy chicken.

 They all need to be simmered for a while, so it doesn’t take much effort.

The chicken is fully massaged and marinated in the sauce.

 Then, Jiang Feng took a small pot and filled it with chopped Jinhua ham, a dozen chicken feet, and several pieces of crystal clear pig skin.

These ingredients all look clean.

 Zhang Xinya is still filming.

Jiang Feng explained:

 “This step is to stew the stock, which takes more than 5 hours.”

 “Just separate out the soup residue when the time comes.”

Jiang Feng added some old **** and white pepper to the pot, covered the pot, and began to simmer the soup stock.

 He is very experienced in making soup stock.

 At this point, all we can do is wait.

 It's only 10 am now, the banquet starts at 4 pm, six hours in between is enough.

 Zhang Xinya finished the recording and praised:

“Chef Jiang, this is the first time I’ve seen cooking like this.”

“A dish requires half a day’s work, which is too finicky!”

Hearing this, Jiang Feng smiled and replied:

“This is true for many ingredients. If you marinate them one night in advance, it won’t be so troublesome.”

“But to keep the fairy chicken delicious, it’s best to start processing it as soon as the cooking time is up.”

 “I calculated the time exactly, and it will be served at the right time.”

 Zhang Xinya looked at the situation in the kitchen and said:

 “Okay, then I’ll go out first.”

"Okay, I'll call you when the time comes. It would be nice if the recipe for this fairy chicken could be recorded. After all, it is an intangible cultural heritage ingredient, so it is quite meaningful."

"okay."

 Zhang Xinya left the kitchen.

Several young chefs kept looking at this side, and whispered:

“That’s the boss’s girlfriend, she’s pretty.”

“Don’t talk nonsense, I heard that the boss’s girlfriend is a college student.”

 “Where did you hear that?”

Jiang Feng didn’t pay attention to the situation here.

But it’s still early for the banquet, and the ingredients are being stewed, so there’s no rush. Jiang Feng went to the ranch to hang out.

This time he entered the livestock area, and the cattle and sheep happened to be grazing outside. The border shepherds of the pasture were following the sheep, and Xiao Hei also imitated them.

 It actually found two stray sheep and drove them in the direction of the herd.

Jiang Feng rubbed his eyes.

The rise was fierce and I saw the little black shepherd.

This guy has a very strong learning ability, and he has to take care of everything that is not his responsibility.

 Even more surprised were the herders on the ranch.

 What's going on with this pastoral dog?

How to drive sheep?

After all, Xiao Hei has been to this ranch. He is good friends with the ranch’s border collie, and has a hostile relationship with a pastoral dog gang outside the ranch.

 So, it is normal for Xiao Hei to learn skills from Bian Mu.

Jiang Feng waved, and Xiao Hei immediately ran over to act cute. At the same time, the ranch's border shepherd also came to Jiang Feng, lowering his head and asking for a touch.

This guy is very smart. He came over as soon as he smelled the fragrance of Jiang Feng.

Jiang Feng touched the dog and it felt very good.

 He sat on the grass and looked at the scenery for a while.

 The pasture here is open, the grass is flat and pleasing to the eye.

 At noon, Jiang Feng and everyone had a simple meal, and then continued their busy work.

 The employees of the ranch are also cooking roasted whole lamb outside.

 Zhang Dashan invited a lot of relatives and friends, including more than 20 cars. The ranch employees also brought a lot of beer and liquor to the open space. It seemed that they would not be drunk tonight.

By the time the time came, Jiang Feng's broth was almost done.

 Zhang Xinya came over to continue shooting.

Jiang Feng filtered out the soup residue in the pot, scooped up a ladle of soup stock, and poured it down from top to bottom.

I saw that the color of the stock was bright and smooth, like nectar and jade liquid, exuding a rich fragrance, which looked extraordinary.

 “The soup is so fresh, the color is so beautiful, like jade.”

 Zhang Xinya exclaimed.

 Then, she asked: "Is this stock for marinating chicken?"

Jiang Feng shook his head, "The cooking method of fairy chicken is different from braised chicken. This stock is not for marinating the chicken, but for making it 'frozen'."

 “frozen?”

Jiang Feng poured the soup stock into a long plate container and put it in the refrigerator.

After waiting for a while, the soup stock had turned into jelly. He took out the jelly stock, placed it on the chopping board, and then chopped the jelly stock into pieces with a knife.

 The chopped dashi jelly is as crystal clear as vermicelli.

This kind of practice is really rare.

Several chefs also looked here from time to time, admiring Jiang Feng's cooking skills.

 Next, Jiang Feng prepared the hairy crabs, added some seasoning around them, and steamed them directly.

 “Do we still need hairy crabs in this dish?”

 Zhang Xinya played the role of the audience very well and asked questions from the audience's perspective.

Jiang Feng nodded, "Yes, hairy crabs are also a step forward from the fairy chicken."

 The hairy crabs are steamed quickly.

 Then, Jiang Feng took out two clean plates and began to peel the crab meat and crab roe from the hairy crabs.

  The crab roe is served on one plate and the crab meat is served on another plate.

 A dish is unexpected in every step. This is the essence of Chinese cuisine. There are various methods and they can be combined well.

 A young chef helped Jiang Feng peel the crab meat, and the two of them made it much faster together.

 Then, Jiang Feng started to stir up the Eight Immortals.

 The so-called water eight immortals are eight kinds of vegetables that grow in water. They have high nutritional value and delicious taste.

They are: mushrooms, chicken head rice, water chestnuts, lotus root, water shield, water bamboo, cress, water chestnuts. When frying, add all the crab meat and crab roe, and also add a bowl of white shrimps.

 The stir-fried vegetables have a rich aroma and are wrapped in yellow sauce. Each ingredient has a different texture.

 At this time, add the chopped stock jelly.

 In this pot, there are delicious hairy crabs and shrimps, a rich soup made from chicken and pig skin, and several vegetables with high nutritional value and good taste.

Vegetables are the carrier, perfectly blending the taste of river fresh food with the taste of meat.

 This step is not over yet.

Jiang Feng poured the fried delicious dishes into the belly of the marinated chicken, and then tied and sealed the chicken neck.

 The chicken belly is bulging and full of delicious food.

Then, Jiang Feng wrapped the whole chicken in fat pork suet, wrapped the whole chicken evenly in fresh lotus leaves, then wrapped it in a layer of breathable sandpaper and tied it up with a few ropes.

 Finally, mix it with the wine lees.

 The following method is similar to the beggar's chicken made by Jiang Feng.

 Although the subsequent processing methods are similar, the two are completely different internally.

 Zhang Xinya was dumbfounded.

 Every step of this was unexpected.

 The ingredients recipes left by our ancestors are really a toss-up.

 The essence of Chinese cuisine is like this. It requires effort and effort to make delicious food.

 Only a real chef can complete every step step by step.

 Finally, wrap the lotus leaves completely with mud and bake in the oven for more than an hour.

In this way, this magical chicken is ready.

Jiang Feng explains to the camera how to make the fairy chicken from time to time.

 Zhang Xinya watched the whole process and had only two words in her heart:

 What a fairy!

Just the shrimps, crab roe, dashi jelly, and water immortals in the chicken belly are not ordinary delicacies.

This dish really has everything included.

 The chefs around were even more stunned.

This dish is so strange that they have never seen it before, let alone learned it.

 What kind of craft is this?

Executive chef Zhang Hu watched Jiang Feng put the muddy chicken pieces in the oven, with a look of deep shock in his eyes.

 This dish is not commonly seen.

I’ve never seen any restaurant make this dish!

It’s not easy to get together the Eight Immortals, not to mention the delicious hairy crabs, which are also pureed with wine. Which owner has such courage?

 Where did Jiang Feng learn it?

Zhang Hu understood that Jiang Feng definitely had a master in his family, and he could only learn this kind of cuisine by being around top chefs.

 “Boss, it’s unfathomable!”

 Zhang Hu thought secretly in his heart.

Jiang Feng didn't think too much. He just wrapped up all the chickens and then he breathed a sigh of relief.

 Finally finished, it was so hard.

  And did 12 more.

Not easy.

 Wash your hands and put your hands on your hips for a while.

Overall, it went very smoothly. Once this step is achieved, all that is left is to control the heat of the oven, and there will be no problems.

 At this time, the guests were taking their seats one after another, and there were quite a few people outside.

Jiang Feng looked at the condition of his elbow again.

 The aroma emanated from the kitchen. Many people had not eaten much at noon and were already hungry.

 Wait until around 3:50, appetizers were served from the back kitchen to the tables in the open space of the ranch.

 It is autumn now. The weather is just right at this time and it is very comfortable.

People looked at the empty grassland, chatted, and were all excited.



This is good, some of the chefs also ate it.

Soon, Jiang Feng’s dishes were served on the table.

 Everyone knows Jiang Feng’s name, so they are full of expectations for the dishes he cooks.

 The first thing that was served was an elbow.

 Seeing the shiny tiger skin elbows, Zhang Dashan laughed instantly.

 “Try the cooking skills of the chef I invited, it’s absolutely delicious.”

 The elbow has been cut open, and everyone picks up a piece of meat with chopsticks, each piece of meat connected to the pig skin.

 The elbow meat is filled with rich soup, and the pig skin is crystal clear. When you pick it up, the pig skin will sway slightly.

 The soft and elastic feeling makes people unable to help but eat it when they look at it.

 Zhang Dashan took a bite of the elbow.

 The tender and fragrant feeling blooms in the mouth.

The taste cooked by Jiangfeng is still so refreshing, and it feels juicy when chewed.

With his mouth full of fragrant meat, Zhang Dashan chewed it for a few times and swallowed it all eagerly.

　　“It’s so delicious. I’ve never tasted such delicious pork ribs.”

“The meat is completely soft and tasty, and the ingredients taste good, not greasy or oily.”

“I don’t know how he does it, but he is better than others.”

 Zhang Dashan quickly picked up another piece.

He also specifically told Jiang Feng to leave an elbow for himself. Anyway, it was not enough to set ten tables, so he would just keep it for himself.

 Jiang Feng said that he could leave two for him, which was enough.

Thinking of this, Zhang Dashan couldn't help laughing.

 Have some late-night snacks.

 (End of this chapter)