[Space] Xueba moves forward

Chapter 401

In the evening, the program team led a group of guests to finally find the successor of Tan Jiacai, Li Jingwen.Tan family cuisine flourished in the early years of the Republic of China. Although it is called Tan family cuisine, it is Tan Zhuanqing's Mrs. Ru who cooks it. , Easy to be clear and mellow.

This descendant of Tan family cuisine is now running a restaurant in the capital. Li Jingwen is over fifty this year and is still in good spirits. He is quite proud of mentioning Tan family cuisine when the show comes: "Since it is rare to come here, we must let You will see the real Tan family cuisine."

Li Jingwen agreed with the program team to film the cooking process of a specific dish, while the host and guests watched from the sidelines.All the ingredients for cooking have been prepared, just waiting for Li Jingwen to get started. He is indeed a chef who has been in the culinary industry for more than 40 years. He has been familiar with all kinds of things in the kitchen since he can remember. Already familiar and can no longer be familiar with.

The first dish that Li Jingwen showed them was braised preserved abalone, and the white-cut oily chicken in Zeng and Tan's dishes was praised by Zhang Daqian as the best of Chinese cuisine.This dish is an extreme test of heat, too old to chew it raw, if it cannot taste, it will be even more unappealing.The braised preserved abalone in Tanjia cuisine is very complicated. You have to boil the thin sheep belly towel in the chicken broth to soak the soup, and then use it to wrap the abalone tightly after the hand well is cooled, and put it on the simmer. Roast slowly until the soup dries up and penetrates into the abalone finely and densely. It is naturally delicious, smooth and tender, and the color is like amber. It is easier to chew, unlike some that chew like rubber. The center of the abalone is lightly bitten, and you can feel the molten liquid flowing out of it.

Such a beautiful food, it is really hard to bear chopsticks.

In addition, Li Jingwen made another vegetarian dish, stir-fried tiger claw bamboo shoots with diced ginger-toothed mushrooms, light and delicious, so delicious that people want to swallow their tongues.The two dishes were quickly devoured by the people called "tasting". Meidi and the others felt that their stomachs were about to become immortals. The taste of delicious food would always linger on the tip of their tongues for days. Not only the tongue, The brain also remembers.

Although they had tasted the long-awaited famous dishes, the task of the show was not over yet. As a variety show, the guests always had to do something every moment, and this time it was Zheng Meijia.

"Master Li, we finally came here, can we learn from you on the spot? We also have a guest here who is good at cooking, here, just this little girl." Xiaobu introduced Zheng Meijia to Li Jingwen.

Zheng Meijia:.Are you sure you want me to learn?
Li Jingwen was a little surprised when he saw Zheng Meijia, "Oh?" He didn't expect such a young girl, but in general life, girls are more good at cooking, "Of course, then this ginger sprout Let’s fry tiger claw bamboo shoots with diced mushrooms, did you see the steps clearly just now? I’ll guide you later, it should be relatively simple.”

Li Jingwen's simplicity is for ordinary people, and he doesn't require any heat and knife skills to meet the requirements of professional chefs. As long as she can fry this dish and look decent, it is basically fine.Really good dishes are quite mediocre in all aspects, and the seasonings vary by a thousand miles. Ordinary people may eat a little, but all veterans and chefs can taste the difference.

(End of this chapter)