Life game

Chapter 876 Fanwai 1: Pigeon Xu doesn't scoff anymore
"Jiang's ginseng soup is a very special sea cucumber dish. I have seen many sea cucumber recipes, and I have eaten many sea cucumber dishes made into soup, but there has never been a sea cucumber dish like Jiang's ginseng soup. It’s so unique from recipe to taste, so different.”

"First of all, I would like to introduce you to the recipe of this dish, which is very unique. Generally speaking, only one kind of broth is used in common dishes. This dish uses two different soups—broth broth and chicken soup. From the two The soup is stewed until the sea cucumber is put into the red simmer, and at the end, the sea cucumber is taken out and diced, and the diced mushrooms and bamboo shoots are added, and the juice is simmered slowly to thicken the sauce. The whole process is close to 12 hours. The concept of this dish is exquisite, the steps It is so complex that it will definitely rank among the top five dishes I have seen in my life.”

"Even though it has been a day, the wonderful experience of tasting this dish is still lingering on the tip of the tongue. This is a very good-looking dish, as you can see from the picture next to it, under the blessing of Master Jiang Feng's excellent knife skills, the diced sea cucumber The diced shiitake mushrooms and bamboo shoots are plump and of the same size. After a long time of stewing and final thickening, this small and thick Jiangshi ginseng soup seems to be covered with a crystal and light coat, and the taste is wonderful .”

"Fresh, salty, tender, and smooth are the most intuitive feelings that this ginseng soup can give you."

"The freshness comes from the broth, the saltiness comes from the diced bamboo shoots, and the tenderness comes from the sea cucumber. I'm not sure about the smoothness, but based on what I know about Chef Jiang Feng, this wonderful smoothness probably comes from the thickening at the end."

"I have emphasized many times before that sea cucumber is a tasteless dish that needs to be picked up by foreign objects. It is sandy and fishy. If the chef is not careful in handling sea cucumber dishes, it will become a terrible dish. When I was young, I even I was puzzled for a while why such a terrible ingredient was loved by so many chefs. Later, I gradually realized it. The beauty of some dishes lies not in the taste but in the texture. The sea cucumber is tender and prickly, even if it is stewed for a long time It will not be too soft and glutinous, as long as the chef handles it properly, it can retain the elasticity of the ingredients. Such a nourishing and healthy ingredient with excellent texture, infinite possibilities and creativity in taste, it is hard not to become a part of these culinary arts The master has a good heart."

"And this ginseng soup has all the possible advantages of all the sea cucumber dishes I mentioned above, and it is impeccable in texture and taste."

"Just kidding, when I tasted this ginseng soup, I even felt like I was tasting the seafood porridge carefully cooked by Master Jiang Feng for more than ten hours. This is not irony, let alone irony, believe me, if you If you have really tasted the porridge made by Master Jiang Feng himself, you will know what kind of compliment this is."

"After talking so much about Jiang's ginseng soup, let me talk about another dish of Master Jiang Feng - Jinyu cabbage."

"When you first hear the name of this dish, please don't think it is such a beautiful, magnificent, rich and luxurious dish like gold and jade. Please turn to the next page, and you may be very disappointed when you see the picture on the next page , because this is just an ordinary-looking, ordinary and homely stir-fried cabbage."

"It's really just a stir-fried cabbage."

"Although I haven't checked the watch to calculate the specific time, but as far as I can see, the time for this dish is no more than 5 minutes from the time when the cabbage is put into the pot to when the dish is finished and out of the pot. The steps are not much different from ordinary fried cabbage, except that it is different The most important thing is that this cabbage poured a pot of soup."

"A pot of sea cucumber and abalone soup is kept on guard almost non-stop by master Sun Maocai. Basically, some ingredients need to be added to it every once in a while, and it takes nearly 10 hours before and after."

"I can't say for sure how this soup is, because I didn't pay much attention to it during the whole game, and I didn't have the opportunity to taste it. But I can probably guess that if you drink it alone, it shouldn't be a wonderful soup. .”

"It's fishy."

"Different from Jiang's ginseng soup, this soup completely exposed the fishy smell of sea cucumbers, which is similar to many seafood products and even improved to a higher level. But it is this fishy smell that makes Jinyu cabbage."

"It's hard for me to describe the feeling of the first bite in words, because it's really amazing. The excellent ability of cabbage to absorb flavor and lock juice makes it fully absorb all the sea cucumber and abalone soup in just a few minutes of stir-frying. The essence and flaws of the fragrance, fusion, confluence, and finally these essences, flaws and his own fragrance, freshness and tenderness come together to become a new and wonderful taste."

"The disadvantages are the advantages, and the advantages are the disadvantages. This is probably the dish that gives me the most headaches and is the most difficult to write a review. It is delicious, delicious and unique, different from the common people of boiled cabbage, rich and noble, as long as I It is a delicacy that everyone will be convinced. Its delicacy is slanted and unique. Maybe even if I tell you here, the fishy smell of sea cucumber and abalone will be a very wonderful taste after the fusion of cabbage. Many people will not believe it. They think I When I talk nonsense, I even think that my sense of taste has deteriorated when I get old, and my taste has become weird.”

"But trust me, even if it's indescribable, it's a dish that leaves you wowing in the back of your mouth, and can't say anything but wow."

"Even if I think I have read a lot of books for writing articles, accumulated a lot of words, and even memorized a lot of ancient poems, I can't find words to describe it."

"This is a delicacy, but the method is a bit different. You can only experience it with your tongue if you can't tell it. Here I have to add with regret that I am afraid that you will not have a chance to experience it. Even I don't know how to experience it next time. What year and month. After the game, I asked Mr. Jiang Feng alone, and he said that Jiang’s ginseng soup might one day be on the menu of Taifenglou, but Jinyu cabbage is absolutely impossible. It’s a pity but I can understand it. It’s a bit too much for the chef.”

"After talking about two Chinese dishes, let me take some time to introduce to you these two brand new Western-style dishes of Chef Arnold—nameless soup and nameless chowder."

"Those who know Chef Arnold should be very aware of his cooking style, which is a rare, rough and primitive way of cooking. He rarely uses the expensive and high-end ingredients that are common in Michelin-starred restaurants, such as caviar, foie gras and the like. The ingredients hardly appear in his recipes, and the fish is rarely involved. Gold leaf, which is more like a gimmick than an embellishment of a dish, is absolutely impossible. I once joked with others, if you want to ask a Michelin-starred restaurant Among the chefs who have the most cost-effective dishes, it is definitely Chef Arnold. Although his dishes are the most expensive, but the cooking skills are not the ingredients, which will give people a wonderful sense of value for money.”

"You wouldn't believe me if I told you that I was about to introduce these two dishes, which in my opinion are the best two dishes Chef Arnold has ever made. It is incredible that a top chef who is famous all over the world is best at stir-fry and stew.”

"It says two dishes, but it looks more like a combination to me. The core of both dishes comes from the same pot of soup, a pure meat stew made of cheap whole chicken, pork, and beef. Soup. Although I used the word cheap just now, it does not mean that the above ingredients are crudely made. On the contrary, they are all excellent meat, but they did not choose the best and most expensive parts, and neither did Chef Arnold. Choose beef that is more expensive and has more delicate and beautiful snowflake distribution."

"This pot has created a two-course thick soup. The production process is not as simple as ordinary high soup. Although there are no high requirements for cleaning the soup, it is more demanding and more challenging for the chef in terms of stirring and filtering. At least what I have seen, Ah During the nearly 10 hours of stewing the thick soup, Chef Nuo was constantly guarding by the side, concentrating on it and exhausting his energy."

"I believe that everyone here will be very curious about what kind of dishes will be used for the thick soup that Chef Arnold has taken care of for 10 hours. It seems that if it is not for some exquisite and expensive ingredients that amaze everyone Not worthy of such a pot of thick soup, in fact, these ingredients will really surprise everyone, because the nameless soup is actually a pot of vegetable soup."

"They are all common vegetables, cabbage, Chinese cabbage, carrots and other vegetables that are commonly found in ordinary thick soup. The taste of this soup is also very ordinary at first taste. When I took the first sip, I even had a feeling of drinking It's like the bisque my wife made for me."

"Of course this is just an analogy. My wife's cooking skills are very bad. It might be more appropriate to change it to my mother, but I think the adjective wife's thick soup is more suitable."

"This is a pot, the first sip will not make you feel how amazing, how delicious and delicious, but it tastes very warm, even like a story of ordinary happiness. An ordinary poor family, the wife worked hard to reward The husband who works outside spent 10 hours carefully cooking a pot of vegetable soup for him. Although there are no expensive ingredients, and even a trace of meat is not visible in the soup, it can make people taste the deliciousness in the ordinary, eat out Taste of home."

"If the most simple and rustic ingredients are used to make the most warm and delicious food, it must be this dish."

"It's hard to believe that Chef Arnold's food can actually have such a heart-warming style, but it is true. Don't be surprised by this first, because there is still the next dish waiting for your surprise."

"Unnamed Chowder."

"This is an out-and-out chowder. The raw material is all the dregs filtered out of the pot of soup just now. After 10 hours of stewing, the original chicken, pork, beef, and even some small bones are all boiled. They are mixed together so that people can’t tell what they are. Chef Arnold stir-fried this group of offal with spices, the steps are as simple and rough as Jinyu cabbage, and the taste is also very simple and rough.”

"Although it is a little inappropriate, this is a dish with a very Jianghu flavor."

"It's hard to believe that such a dish that makes diners can't tell what they are eating can appear on the table of a high-end restaurant. This dish seems to be more suitable for those old, greasy and even messy fried restaurants. Lively , noisy, loud, steaming, full of voices, a few friends, a glass of cheap beer watered down, a delicious dish, an ordinary life.”

"Although I can't understand, and I don't know why young and famous all the dishes are known to be expensive, and even Chef Arnold, whose name is equated with high-end dishes, is good at these two dishes that make the ordinary to the extreme. But as long as I think about the time spent behind these two ordinary dishes, I suddenly feel that the ultimate ordinary is actually a kind of luxury."

"Jiang's Ginseng Soup, Jinyu Cabbage, Wuming Soup and Wuming Chowder are four dishes with different styles. Each of the dishes embodies two extreme delicacy."

"Master Jiang Feng's two dishes are luxurious and expensive. Even the very homely-looking golden jade cabbage needs to be served with sea cucumber and abalone soup. Chef A Nuo's two dishes are ordinary and life-like. Like two common dishes that everyone can cook, everyone can cook. (Even though they are unusual)”

"In the beginning, I contacted the editor-in-chief and told him to hurry up and urge other food critics to submit their manuscripts, because he expressed surprise when "Zhiwei" was about to be published in the past two days. Maybe it was because he didn't expect that I would publish "Zhiwei" this year. " was published normally, and I didn't expect that I would be so urgent all of a sudden. In fact, before this competition, I didn't expect that I would be so proactive in writing this manuscript, and so proactively asked for "Zhiwei" "Published."

"I found that I have walked into a misunderstanding over the years, a misunderstanding created by my arrogance and arrogance. When I was young, I was passionate about food and full of passion. I carried a camera, a pen, and a notebook. Dare to travel around the world with a backpack, to find and taste different delicacies in various places, no matter high or low, no matter the price or not, they are full of curiosity and respect.”

“But as I got older, and as my reputation in the industry continued to grow, I lost that passion, and I lost my reverence for food. To this day I can’t remember how many years I didn’t feel like I did when I was younger. That way, just because of a word heard by someone else, you would happily carry a backpack, travel thousands of miles, and trek across mountains and rivers, just to taste the mysterious delicacy that you don’t know if it exists.”

"Even I was extremely arrogant and felt that there was no delicacy in this world that would move me. I lost the most basic awe of food, and gradually felt that every food was common, even The works of masters and famous masters are just ordinary and delicious dishes."

"In this regard, I think I need to learn from my friend Mr. Han. He is about the same age as me. In the early years, he traveled all over the world and tasted food from all over the world, but today he has great longing for food, enthusiasm and even respect. Like every ordinary moment, he will go to Taifeng Building to check in on time every day to grab the food. If he can't get the food, he will be annoyed. He will even send me WeChat to show off. I laughed at him before as if he had never eaten food. , I have never seen the world, but now I seem to be the one who should be laughed at, I have eaten delicious food, but I have not really eaten."

"The four dishes this time woke me up like a slap in the face. There are still many unknowns in this world, and the mysterious delicacy is worth exploring. I thought I had read a thousand sails before, but it was only because of my shallow knowledge. Whether it is High-end luxury, or ordinary cheap, has its merits and beauty."

"Therefore, I made a major decision. From this year, "Zhiwei" will return to the previous monthly magazine. I will be the same as when I was young. Go through it again. I hope "Zhiwei" can be the same as before, with a hundred flowers blooming and competing for beauty, and I can also be the same as before, always enthusiastic and in awe."

　Recommend a new book by a friend of the author, "From 1985", Shen Lin, a doctor of biology, travels to the parallel world in 1985, and opens a new version of the boat of starting a business with biology.

　　


(End of this chapter)