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

Jiang Feng began to move the knife while talking.

He easily broke open the chicken's belly, then groped into the chicken's belly with disposable gloves, and took out an "arhat" from its ovary.

"Look, everyone, this is Arhat."

Jiang Feng turned towards the camera and opened his hands.

A palm-sized, orange-yellow sphere appeared in everyone's sight.

"I'm going, is this Dragon Ball?!"

"It's still a star bead!"

"Is this the yolk of a chicken? It's so pretty!"

"Is it true that by killing seven old hens and collecting seven egg yolks, you can summon the Dragon Ball and make a wish?"

"We ancients were romantic, and named such a beautiful egg yolk Arhat."

The audience in the live broadcast room praised it one after another.

"All the ingredients have been prepared, and the next step is cooking."

"Of course, everyone should pay attention."

"Because of time constraints, the Eight Immortals and Eight Treasures prepared by Xiaofeng are all prepared ingredients found in the store."

"If you want to make it, remember to soak the dry ingredients here for more than three days, and the mushroom ingredients for four hours.

After Jiang Feng finished speaking,

Many "dog head" emoticons floated out of the barrage.

"6,"

"Up doesn't really think we'll imitate him?"

"Laughing to death, I can't afford ingredients at all."

"I can't even afford the cheapest abalone."

"To put it simply, we are here to watch the fun."

"Up you do yours, we want ours.

Many audience members showed wonderful expressions.

Imitation is impossible to imitate,

Such a luxurious lineup of ingredients, who imitated it?

"At this time, we need to boil this old hen for "720" for more than six hours.

"Because of the special live broadcast environment today, Xiaofeng thinks it's better to download it earlier."

"So this old hen is made from the old hen cooked in the hotel.

After all, the nature of today's live broadcast is a bit special,

Many of the onlookers who come to the store are residents of Kyoto or tourists.

If they were allowed to wait here until midnight, they would most likely catch a cold.

don't you see,

In the crowd of onlookers, there were many girls in cool clothes, and some boys in vests.

Even if it is summer now, there is still a risk of catching a cold at night.

so,

If you can download it as soon as possible, you can download it as soon as possible.

Jiang Feng just finished speaking,

Chef Li Shao asked the apprentices to come over with a cauldron.

The apprentices all laughed happily.

Being able to watch Jiang Feng's live broadcast up close, maybe you can even drink some soup after finishing the work, it's so beautiful!

Jiang Feng fished out the boiled old hen.

Just when everyone thought that Jiang Feng was going to put the old hen on the plate for later use,

But seeing Jiang Feng put the old hen aside,

Take out the chicken broth, drain it with a cloth and put it in a basin for later use.

"Boiled chicken soup, we only need chicken soup and no meat."

The mouth corners of many audience members twitched.

good guy,

People use old hens to make soup, mainly for meat.

You're fine, just drink soup, right?

6.

"Next, we remove the internal organs of the soaked sea cucumbers."

Jiang Feng took the six sea cucumbers, easily cut them open with a knife, and removed their internal organs.

"Then we blanch the seafood."

Bring the water to a boil, and add sliced ​​scallions and ginger.

After the water boiled, Jiang Feng put sea cucumbers, abalone, scallops, prawns and other ingredients on a colander, soaked them in the pot and blanched them.

The boiling process is very fast,

After five minutes, all the ingredients were blanched.

Jiang Feng brought another pumpkin with an orange shell.

"Let's peel this gourd and cut the flesh into small pieces."

Jiang Feng's knife skills are very delicate,

The peeling process is done in one go, and at the same time, the pumpkin is quickly cut into thumb-sized pieces.

Find another steamer and put it in the steamer to steam.

"The main function of pumpkin is to color it."

"Let the soup made by the old hen look better, so that it looks like a royal palace."

After about thirty minutes,

The pumpkin is steamed.

"The way to color is very simple, that is, to grind the pumpkin into sweat with a dryer."

"Use a spoon to scoop pumpkin juice in batches, and pour it into the soup bit by bit to change the color of the soup.

Jiang Feng used practical operations to tell the audience what a little bit is.

About each spoonful scoops only the capacity of the bottom of a spoonful.

under the gaze of the audience,

Milky white mixed with light yellow chicken soup, it gradually becomes golden and brilliant, as brilliant as gold.

"Too bad, the chicken soup has suddenly become something I can't afford to drink."

"There's an inside smell."

"The dragon chair made of pure gold is probably the same color."

"Understood, UP must also be an art student."

"I'm an art student, and I'm just as handicapped in cooking and coloring, and it's hard to make such a golden feeling with the materials I use."

"It's even more dazzling than that dragon ball just now."

"I'm going, I'm a new audience, how did up manage to turn these two cheap ingredients into something I can't afford?"

The audience clicked their tongues.

Many customers at the scene were also surprised.

They are different from the audience in the live broadcast room,

They can actually see what the chicken soup looks like, not through a filter.

But they look down at their phones,

Look at the chicken soup in front of Jiang Feng again,

doesn't make any difference,

It's really golden and beautiful.

"It feels like Director Jiang is performing a touch of gold in front of me..."

Store Manager Wang stood beside Chef Li Shao, whispering in shock.

Chef Li Shao smiled wryly.

Why doesn't he think so?

"There is one more detail in this step that everyone must pay attention to."

"Be sure to add starch to thicken the soup."

"Otherwise, the follow-up process may cause the pumpkin to sink to the bottom, causing the golden soup to discolor.

After Jiang Feng's instructions, add an appropriate amount of starch and stir until the soup is thick.

"The next step is the last step."

Jiang Feng's last move caught everyone off guard.

"So fast?"

"It's only been an hour."

"Today really flies by."

"It is completely out of proportion to the cooking time of up.

"I understand. It's because Up showed us the process of making soup and soaking hair before, so it took a long time."

Not to mention the audience in the live broadcast room,

The customers at the scene were all surprised.

"so fast?"

"It used to start for hours."

"Master Up is here to take care of us, so he won't let us stay for a long time?"

"It's so sweet."

"I was ready to fight here all night."

Jiang Feng heard what the audience said.

He glanced at the audience, then at the live barrage, and explained seriously:

"Cooking times are really shorter today than they used to be."

"However, it should not be difficult for everyone to see that the birth of a top-notch delicacy is not just a matter of simple cooking."

"It will definitely go through a long period of preparation."

Jiang Feng's words aroused the feelings of many people.

"Learned, learned."

"How do you feel that up is teaching us the principles of life?"

"Grass, I didn't expect to watch the food live broadcast and learn the truth of life."

"The value goes up immediately."

"It is recommended to transform positive energy live broadcast in situ."

"In the last step, we have to prepare a high-temperature-resistant pot first, and then put all the ingredients in it.

"How to put it is up to everyone to decide."

"Xiaofeng searched all over the ancient books, but only found the recipe of this dish, but did not find the specific arrangement of this step.

"But after Xiaofeng has practiced many times, I have summed up a way of arrangement that I think is the best."

"Put the soaked fungi on the bottom, and spread the soaked eight immortals all over the surface in turn, but leave a groove in the middle.

"Finally place the Arhat in the middle of the groove."

Jiang Feng quickly arranged the pose according to the steps he said.

Immediately, it gives people a sense of height.

"Then add the golden chicken broth you just prepared.

Pour the soup into a bowl,

Jiang Feng brought another high-grade turquoise wine bottle from the side.

"This is a bottle of Huadiao wine sold in our store, which has been fermented for 20 years and is priced at 999 yuan.

"Unfortunately, this is not Xiaofeng's warehouse,"

"Otherwise, Xiaofeng will use her century-old Huadiao wine as a dish."

As soon as the words fell, the audience was shocked.

"How...how many years?!"

"Hundred-year-old Huadiao wine?"

"Hiss...then it's not expensive to go to grandma's house?"

"I just wanted to ask if it was too small to use 20-year-old Huadiao wine for dishes, but in a blink of an eye, I said that I have 100-year-old Huadiao wine."

"Calm and calm, I don't make a fuss about what I put into dishes for up, this is the basic quality of an old fan."

"Are you bragging?"

"Those who talk about bragging are new audiences at first glance, and old audiences know that UP's financial resources are a mystery."

"If someone said that there is a century-old Huadiao wine, I would definitely think it was bragging. But when UP said he had it, I just thought he was stupid.

The live broadcast room is very sensational.....

This made the hostess of the second station confused.

She doesn't understand the value of Huadiao wine.

"Chef Lin, can you tell us about the value of century-old Huadiao wine?

Many people are curious about this question.

After all, not everyone drinks alcohol,

Even if you drink, you may not understand the value of Huadiao wine.

At this time, Chef Lin was showing a surprised expression.

After hearing what the hostess said, he withdrew his thoughts, nodded and said:

"Yes. I used to use Huadiao wine in my dishes, so I have some knowledge about Huadiao wine."

"Hua Diao wine is a special wine of our Dragon Kingdom, which originated six thousand years ago."

"The Zhuangyuanhong and Nvnuhong we often see on TV are another name for Huadiao wine.

"The longer it's been, the more expensive it will be."

"But now in our Longguo market, Huadiao wines that are ten or twenty years old can be found everywhere, which is not uncommon.

“Hua Diao wine for 30 or even 40 years is only a few thousand yuan, which is within the reach of everyone. 11’

"But the years that go up..."

"It's very rare, and every year the year goes up, the price will rise at a very exaggerated rate."

"Ten years ago, I was lucky enough to taste a 50-year-old Huadiao wine,"

"Don't talk about the taste, just talk about the price, already 80,000 bottles that day.

Chef Lin's explanation caused an uproar.

"Hiss! Eighty thousand for a bottle of wine?"

"Is this more expensive than the Flying Spear Tower?"

"80,000...Actually, it's not bad, right? I heard that the most expensive Khan Emperor's Spear Tower was recently exhibited at 30,000,000."

"No way, no one really thinks that 80,000 a bottle of wine is cheap, right?"

The Internet information age really gave many people an illusion.

"Attention! That's the price of ten years ago! Ten years ago!"

"Ten years ago, a bottle of 50-year-old Huadiao wine was so expensive? Outrageous.

"Wouldn't the price of century-old Huadiao wine be hundreds of thousands more?"

The audience went into a commotion.

But Chef Lin shook his head at this moment.

"I can't estimate the value of century-old Huadiao wine."

"I only know that eight or nine years ago, our Longguo auctioned off a bottle of 59-year-old Khan Emperor Spear Tai, which sold for a sky-high price of 9.2 million."

"At the most recent exhibition, it was estimated at 30 million."

"But that bottle of spear table is only about seventy years old."

"Even though Huadiao wine may not be as valuable as Maotai, the rarity and value of a hundred-year-old Huadiao wine may be more valuable than that bottle of Qitai.

Chef Lin's words completely detonated the emotions of the audience.

"hiss!"

"Hisss!"

Many customers at the scene couldn't control their emotions and gasped.

The barrage exploded even more.

Jiang Feng's trench air once again refreshed their understanding of trenches.

"Damn it, Chef Lin means that the bottle of wine in Up is worth 30 million?"

"Thirty million? Maybe more!"

"Century-year-old wine is too rare, let alone old wine, how much is 0.8 left in a century-old shop?"

"Sure enough, you will know if there is any up when you shoot it."

"The up master will always inadvertently refresh my three views."

"Grass, I can't see the century-old Huadiao wine today. My teeth are crushed."

Many viewers even regretted it.

It's a pity that this dish was not cooked in Jiang Feng's warehouse,

Otherwise, they would all be able to see what Hua Diao wine is worth tens of millions.

such a pity!

Many drinking lovers in the live broadcast room are about to grit their teeth unfortunately.

Seeing the audience's reaction like this, Jiang Feng burst out laughing.

"Don't worry, everyone."

"In the future, there will also be top-notch delicacies that require Huadiao wine, and Xiaofeng will show them to everyone at that time."

Jiang Feng's heart itch when he heard the jar of old wine.

When the system distributed the jar of old wine, it had already been aged for a hundred years.

One year has passed now, and it is already one hundred and one years old.

The value will be even higher.

At that time, he will use a small part to serve the dishes, and he can drink the rest as a meal and wine.

Happy.

There are probably not ten people in the whole world who can enjoy a century-old wine like this.

While Jiang Feng was thinking,

Pour the bottle of 20-year-old Huadiao wine into the steamer, then close the lid and put it into the steamer.

"Next,"

"We close the lid and send the ingredients into the steamer."

"After half an hour, the dish is ready."

soon,

Half an hour passed.

There is a subtle fragrance wafting from the sealed steam box.

Jiang Feng opened the steamer and took out the steamer.

"Everyone, this Confucian Mansion's No. 1 dish, [Eight Immortals Crossing the Sea and Making Arhats]—it's done!".