Food: How did I become a chef when I set up a stall.

On the second day after Jiangyuetai Zhejiang Restaurant opened, the excitement was no less than yesterday.

After all, it is on the edge of the West Lake, so there is no shortage of business.

Coupled with the popularity of things on the Internet, everyone likes to come here even more.

Many tourists from out of town came to Jiangyuetai early to queue up and prepare to receive their number plates.

Of course, what everyone is most concerned about is whether everyone can eat the dishes Jiang Feng made today.

In other words, how can I eat it?

In Jiang Yuetai's back kitchen, Jiang Feng was busy cooking phoenix eggs when he suddenly felt something.

The phoenix egg dish is not difficult to make, but it requires centrifugal spinning for an hour, which is a little troublesome.

But if you heat the stock and rotate it for half an hour, the egg white and bird's nest in the pork belly can solidify.

Add crab roe and steam it, and the dish is complete.

Soon, people were arriving in droves.

There is no doubt that most people who come here still want to eat the dishes made by Jiang Feng.

No wonder it’s called the Phoenix Egg, it’s really a magical egg.

Just like this, I made more than 20 phoenix eggs in a row, and the restaurant finally opened.

In the middle of the plate, there is an oval-shaped pork belly bun with some swaying on the plate.

No matter which Jiangyue Tai restaurant you eat at, you can always enjoy this unique dish.

If you look closely, you can see that the inside of each half of the pork belly bun is shaped like egg white and egg yolk.

The customer looked at the pork belly curiously and nodded, "Okay, let's cut it open."

"How is this done?"

In fact, the same can be said for hundreds of birds paying homage to the phoenix.

Everyone's eyes were directed towards the plate in the waiter's hand.

After the waiter brought the phoenix eggs, she asked the guest:

Jiang Feng thought to himself.

The restaurant still adopts the method of supplying as much as possible in the early stage and queuing up according to the production time in the later stage.

The pork belly buns bounced gently and looked particularly springy.

Then use a special small funnel to squeeze all the egg yolk composed of crab roe, shrimp paste, sweet potato powder, and pumpkin into the hollow inside the pig belly.

Let the chefs at Sanjia Jiangyuetai learn this dish, and then they can start cooking it.

"If there is a restaurant with eight major cuisines, there will not only be eight major cuisines, but also additional rare dishes."

As the first wave of customers took their seats and placed their orders, the phoenix eggs were soon served.

Netizens are also waiting online.

This can be regarded as passing down famous Chinese dishes.

I saw some fresh green vegetables on a beautiful plate, arranged very tightly.

"This kind of Jiangyue Terrace can be said to be unique."

"Oh my God, it's really an egg!"

The cut pork belly bun is really like cutting into an egg.

It's almost the same as a cut hard-boiled egg.

After hearing the customer's words, the waiter immediately picked up the knife and cut the pork belly bun vertically along the middle.

Everyone is very curious about this dish.

Every time a customer comes in, they will be informed in advance how long it will take for the phoenix eggs to be ready.

The guests found it strange.

"Hello, this is the phoenix egg. Do you want me to cut it open for you now?"

As he spoke, he stopped the machine and took the pork belly out of the soup.

After all, chefs who can cook dishes for state banquets are not accessible to everyone on weekdays.

There were several tables of guests who couldn't wait for their phoenix eggs to be served, so they all ran to this guest to watch.

"An egg comes out of a pig's belly!"

Inside is a ring of white, delicate egg whites, and a golden, fragrant egg yolk.

In this case, can this dish be promoted to the other two Jiangyue Tai restaurants?

When it feels almost done, seal the mouth of the pork belly and cook it in the broth for a while.

However, this phoenix egg has just been enlarged and is even more tender.

Pork belly buns were split in half.

If it's more than two hours, you can't order phoenix eggs, or you'll have to wait in a new queue. If you come back after two hours, you can eat phoenix eggs.

"Let me try, what on earth do you do?"

"Can your cooking skills be like this?"

The guests were surprised and curious.

This method of cooking really makes everyone feel incredible.

This is sometimes the case, and if you know the answer, it may seem like nothing unusual.

But everyone doesn’t know that the egg whites are first cooked through centrifugal force, and then the egg yolk is injected into it to cook it twice.

They will think this egg is amazing.

How is it stuffed into the pig's belly?

In other words, besides boiling eggs directly, can a chef also make an egg by himself and separate the egg white and egg yolk?

"How is this done?"

"It's really a god!"

"Good guy, what materials are in here?"

The guests became more and more excited and asked the waiter.

The waiter patiently explained:

"The protein of this phoenix egg is made from the egg whites of various birds, combined with bird's nests."

"The egg yolk is made of crab roe, shrimp paste, pumpkin, and tapioca flour."

“Phoenix eggs are cooked in exquisite stock for a long time, and the rich stock has been incorporated into the pig belly.”

“The whole dish is nutritious and delicious.”

“A dish suitable for all ages.”

Hearing this, everyone was even more surprised.

"Try it." "Wait a minute, take pictures first!"

"My cooking skills are really great now. I can even make an egg myself."

"Try it quickly and see if it tastes good."

The guest picks up the spoon, inserts it into the egg white, and scoops up a piece of egg white.

The protein is as white as jelly.

After putting it in your mouth, you can feel a hint of sweetness.

The texture of the egg white is very delicate and refreshing, and it is more tender and elastic than ordinary egg whites.

And it's lighter, but more delicious.

This dish is suitable for savoring.

The more you taste it, the more you can feel the difference.

"It tastes very good! It's like an egg, but it's more tender than an egg, and it's also a little sweeter. This egg white is delicious. It's obviously very similar to an egg, but it feels different."

"I can't describe the feeling, it's just very comfortable."

the guest exclaimed.

Then, he scooped up the egg yolk in the middle and took a bite.

This bite made him scream in surprise.

This egg yolk is so delicious.

The fragrant crab roe mixed with the flavor of pumpkin bursts out of your mouth, and the overall texture is soft, like tenderloin.

"It's actually crab roe and pumpkin!"

"Wow, I was shocked. I thought it would be the same as egg yolk, a little too fishy."

"Unexpectedly, there is no fishy smell at all, but only a fresh feeling."

“This crab roe tastes so delicious!”

At the dinner table, several people were chatting while eating.

Everyone looked happy.

Someone has popularized this dish. It is an authentic palace dish, a dish specially prepared by the palace chefs for the emperor.

The method is not too difficult, but the best thing is to be careful.

However, it is difficult for ordinary families to make this dish.

Because you need to prepare a pot of stock, prepare eggs from a variety of poultry, and quickly rotate the pork belly, the cost of making an egg is too high for ordinary people.

Only large restaurants can cook a lot at a time, so the cost will not be too high.

In other words, this dish can only be eaten in big restaurants.

Several people took spoons and began to taste the phoenix eggs carefully.

When the egg whites and egg yolks are almost eaten, use a knife to cut off the pork belly.

Pork belly is also a specialty of this dish.

The pork belly has been simmered in rich broth for at least an hour and is already infused with flavor.

Eat it in one bite and you will find it has a soft and crispy texture and a slightly juicy texture.

The delicious soup spreads from the pig belly, spreads in the mouth, mixes with saliva, and then swallows.

The fragrant feeling is very enjoyable.

“This dish is really good!”

“It’s my first time to eat such a dish, it’s a great experience!”

"It feels very comfortable after eating. It doesn't seem to have any additives."

"If the chef uses additives in the dishes he cooks, he will ruin his reputation. They must be cooked with natural ingredients."

"It's a profit. It's palace cuisine. If the whole table is full of such dishes, you can feel like a royal family."

The guests chatted excitedly at the table.

His expression was actually happy.

In the afternoon, Wang Shulin and Wang Shuran also came to the restaurant.

Wang Shuran also sent Jiang Feng a WeChat message saying hello:
"Boss Jiang, grandpa and I are already here. Thank you for the box."

Then I added a cute cat expression.

Jiang Feng did not respond for the time being, but while the phoenix eggs were stewing, he took some time to rest and replied on WeChat:

"welcome."

When Wang Shuran saw Jiang Feng's reply, he immediately responded with a cute cat expression.

Wang Shulin has already started ordering.

They have a queue for Jiang Feng's dishes, so when you come in, you can just order the Phoenix Eggs.

At present, all the phoenix eggs for all time periods have been booked out, and you can’t even try them no matter how much you want.

Soon, the phoenix eggs were served.

Wang Shulin cut the egg into pieces and began to taste it slowly.

Good food needs to be savored slowly.

He especially likes the egg white part.

Because the protein part is made from a variety of poultry eggs mixed with bird's nests, without any other seasonings, this natural ingredient is the most delicious.

“It’s very authentic and the technique is fine.”

"This dish is a serious palace dish. In the past, it was only made by the imperial chef."

"After all, only the chef can think of such a troublesome method."

Wang Shulin commented.

He really felt that Jiang Feng was related to the former royal chef of the palace.

In the past, chefs were very particular about cooking and had many skills. The complicated cooking knowledge was gradually eliminated, but some essences were still passed down.

It would be a good experience if you could taste it.

Wang Shuran tasted the egg yolk with a spoon, "Huh? It tastes like crab roe and pumpkin."

"smell good!"

"How did you put this in?"

"If it's all liquid, won't it mix with the egg whites?"

Wang Shuran was curious.

Obviously, she didn't listen to the centrifugal force and secondary stewing that Wang Shulin explained to her yesterday. (End of chapter)