Gourmet: Re-Engraving Extinct Famous Dishes Starting From Dragon Scales

some days ago,

When everyone reproduced [Tibetan Sheep in Fish Belly], they were overwhelmed by the process of removing bones from the whole fish.

It's extremely difficult!

If you are not a professional chef, it is basically difficult to succeed.

Even for professional chefs, it is rare for them to be successful once.

It's only been a few days,

Did you go boneless the whole chicken again?

Before the audience howled, Jiang Feng had already started practicing.

"The purpose of deboning a whole chicken is the same as that of a whole fish. To remove the bones of the chicken without breaking the skin."

"First, we cut a slit under the chicken's neck, then find the chicken's collarbone and cut it off."

"Then use a knife to slowly separate the breast bone from the skin."

There are few steps, but the difficulty of each step is extremely high.

Chef Lin couldn't help becoming nervous when he saw Jiang Feng's step.

"Generally, when deboning whole chickens or ducks, we often remove their heads first, and try to leave a larger gap at the neck, so that we can use scissors and kitchen knives to reach into their bodies for cutting."

"But Gourmet Xiaofeng didn't do that."

"This may be related to the appearance and presentation of the [Jiangnan Hundred Flowers Chicken] dish itself."

"In this case, the difficulty of deboning the whole chicken will rise sharply."

Not only Chef Lin,

Many chefs in the live broadcast room have discovered this.

Boneless whole chicken is much more common than boneless whole fish, and most chefs have encountered it.

But Jiang Feng's method of not removing the chicken head made them feel tricky even through the screen.

"It feels like the difficulty has increased a lot."

"Chicken skin is much thinner than fish maw."

"The fish maw is at least a few millimeters thick, but the chicken skin is probably only one millimeter thick."

"Watch up and perform well."

"Look at the small benches in the front row."

"Damn, is this the end?"

The audience is preparing to watch a wave of Jiang Feng's performance carefully,

Suddenly, he saw Jiang Feng put down the scissors, and slowly took out the chicken breastbone from the gap just opened.

Suddenly, "66666" floated across the screen.

But this is only the first step.

"After taking out the chicken breast bones, we can take the simpler chicken wing bones."

As Jiang Feng said, he inserted the scissors into the chicken skin and cut off the connection between the chicken wing bone and the chicken skin.

Then pinch the chicken skin and slowly push out the chicken wing bone.

""Simple"."

"Up is right, first do this and that, then do that and that."

"Brain: Understood. Hand: Get lost!"

"Is Up's hand and ours really the same type of human hands?"

Before the audience could say a few words, Jiang Feng took out the chicken wing bone again.

"Next is the backbone of the chicken."

"Be very careful in this step. The back of the chicken is really very thin. There is no spine and no meat. If you are not careful, you will puncture the chicken skin and waste all your efforts."

Jiang Feng handled the knife carefully.

This step is very slow.

The fragility of chicken skin is not much worse than that of bamboo shoot paper.

A slight mistake can pierce the chicken skin.

This step took Jiang Feng a full ten minutes to take out the backbone of the chicken.

The remaining chicken leg bones are very simple and can be easily taken out.

The chefs in the studio were stunned.

There was such a small slit under the chicken's neck, and the whole chicken was deboned in less than fifteen minutes...

"Successful again, the up master has never had a car rollover."

"Gourmet Xiaofeng's kung fu is too deep."

"Usually it takes half an hour for me to debone a whole chicken, but it only takes him a short while for such a difficult debone."

"Damn, he can debone a whole chicken faster than I can peel a potato."

The chefs all expressed numbness upon seeing this.

It doesn't matter if you know how to cook extinct famous dishes, even the basic skills are better than ordinary people.

"Don't worry everyone, it's not difficult to remove the chicken skin."

"Be patient, you should be able to get a whole chicken skin in half an hour."

Jiang Feng comforted after seeing the barrage.

"You better be."

"Before you said that it is not difficult to remove the bone from the whole fish."

"Half an hour? Set a small goal, and if you succeed before sacrificing ten chickens, you will be considered a victory."

"..."

It's not that the audience doesn't believe in Jiang Feng, it's because they don't have confidence in themselves.

Compared with Jiang Feng's ingenuity, their hands are simply severely handicapped.

"After we get the chicken skin, we need to marinate it with onion and ginger cooking wine to remove the fishy smell."

Jiang Feng marinated the chicken skin and set it aside.

"Next, let's prepare the shrimp paste."

"Attention everyone, we must use live shrimp here, so that the Q bomb will be smooth."

Jiang Feng brought a pot of live shrimp from the side,

Then dissect them one by one, leaving only the shrimps.

Soon, he dissected live shrimp weighing almost two kilograms and placed them on the table.

"The most troublesome step in this dish is coming."

"Now we need to use the back of a kitchen knife to beat the shrimp and beat them into a gelatin."

"The whole process requires 8,800 knocks."

Jiang Feng's words startled the audience.

"Eight thousand eight hundred times?"

"I'll go, isn't that hand numb?"

"They're all newcomers, right? What a fuss, they've spent eight hours in a row before they got up."

"Although, it must be very tiring."

"Don't talk nonsense, didn't you see that the up has already started knocking?"

audience discussion room,

Jiang Feng had already started beating the shrimp with the back of his knife.

"Boom boom boom..."

The frequency of his tapping is very rhythmic, almost three times a second.

Although the speed is not fast, it is definitely the most energy-saving and longest-lasting tapping method.

The audience just stared at Jiang Feng beating the shrimps intently.

Watching the shrimps turn into shrimp glue little by little under his beating.

time goes by little by little,

During this period, due to the drainage of the beep station, some children in the game area entered the live broadcast room by mistake.

The children were all dumbfounded.

this morning,

Hundreds of thousands of people do not sleep,

Actually watching a cook "cutting vegetables" here?

Are you bored?

But when they clicked into the video on Jiang Feng's homepage out of curiosity, they were immediately obsessed.

"Oh my god, there are such amazing delicacies in the world?"

"Mom! I want to eat fish at noon today! Fish with a sheep hidden in its belly!"

...

half an hour passed,

The moment Jiang Feng stopped the knife, the shrimp in front of him had turned into a pool of shrimp glue.

"Damn, 8800 will be a lot next time!"

"What kind of precise control is this?"

"Is there really a number? 6666."

"Cut 8,800 times in a row, and my hands are numb just looking at it."

"Isn't it? The sense of substitution is too strong, and the tiger's mouth is already hurting."

"..."

The audience clicked their tongues.

The chefs were even more amazed.

It is really impossible to beat the ingredients so frequently and for a long time without a chef with more than ten years of experience.

"We can knock the shrimp glue into this sticky state."

"Then add half an egg white and an appropriate amount of starch, let it stand for a while, and slowly absorb the flavor."

After Jiang Feng finished speaking, he checked the time and then the sky outside.

"It's almost time, let's go pick evening primrose."

...

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