The Strongest Dad in the Longing for Life

　　"Using palm friction to generate heat makes massage feel more comfortable. Now the weather is good, especially in winter when the medicated oil is cold, it is better to rub it." Jiang Feng explained.

　　"It really is professional!" Huang Lei gave a thumbs up to express his admiration.

　　Jiang Feng smiled and massaged Chen Chichi's waist gently with both hands.

　　"Wow~~" Chen He exclaimed comfortably.

　　"Is this strength okay?"

　　"You can use a little force... oh oh... this force is good, comfortable..."

　　Professional is different.

　　After five or six minutes of pressing, Chen Chichi felt comfortable and wanted to sleep.

　　I don't even want to get up.

　　Several wounded people have been dealt with, and the two chefs have no time to rest and prepare lunch.

　　Everyone was hungry too.

　　"Xiaofeng, which stove do you use?"

　　"I'll use a small stove to make fried liver."

　　"Then I'll use a large stove to make stewed boiled fire."

　　Huang Lei smiled and added: "Let's compare, who will be the fastest."

　　"Yes." Jiang Feng nodded.

　　"Two chefs, I'll be the referee for you." Ti Lieba heard their conversation and took out her mobile phone to time it.

　　"Reba, you can't be partial to your master." Huang Lei joked with a smile.

　　"No." Ti Lieba hummed: "I'm very fair. Are you ready? The timer...starts."

　　The word 'start' fell.

　　The two chefs, Jiang Feng and Huang Lei, were already standing on their respective stoves, adding firewood at the same time.

　　"Hoohoo!"

　　Both stoves were ablaze with roaring fires.

　　Huang Lei washed the pot, poured oil, and quickly sliced ​​the tofu.

　　In contrast, Jiang Feng's speed is not slower than him at all.

　　Jiang Feng boiled water in the pot, and he also chopped the onion, ginger, garlic, and pig intestines.

　　Slicing pork liver.

　　"Clap clap clap!"

　　Jiang Feng's swordsmanship was not blowing, but in one breath, the pig liver was cut into pieces.

　　Ti Lieba looked at her with a wonderful expression on her face.

　　The process of the two chefs cooking is really pleasing to the eye!

　　".¨That's right, the movements are quick and easy!" Huang Lei smiled and praised.

　　"Mr. Huang, you are young!" Jiang Feng laughed.

　　At this time, Ti Lieba stood in front of the master, using the mobile phone as a microphone and said: "Hello everyone, the competition between the two chefs is in full swing. Now I will interview Chef Jiang Feng." The master said, "May I ask Chef Jiang Feng, can you introduce the fried liver and stewed boiled fire? Netizens in the south may not be very clear about these two dishes."

　　"Oh, stir-fried liver, stewed and boiled fire are all famous delicacies in old Beijing, and there are indeed few in the south."

　　"This stir-fried liver, stir-fried liver is mainly made of pig liver, large intestine, etc., with garlic as auxiliary materials, and (obtained) a Beijing snack made of starch thickened. The characteristics of thick but not greasy, thin but not sloppy.”

　　Jiang Feng said it very sly, glanced at Huang Lei's Lu Zhu Huo Rou, and continued: "Lu Zhu Huo Rou is to cook the roasted and stewed pig intestines and pig lungs together, supplemented by fried tofu slices and marinade. …”

　　This speaks eloquently.

　　"It's awesome, Brother Feng, you are Baidu Encyclopedia, you know all this?" Chen Chi dressed.

　　"Slip and fly."

　　"As expected of Chef Jiang, cow!!"

　　"I've memorized it in a small notebook, and I'm going to try it myself later."

　　"Record the whole process, and watch the video imitation later."

　　"The big one upstairs, I'll get a share later."

　　......

Chapter 86 Old Beijing Snacks (Part 3)

　　When the barrage was buzzing, Li Chen came over to see Chef Jiang Da out of curiosity, and said, "You know, fried liver is obviously boiled, so why is it called fried liver?"

　　Good question.

　　Huang Lei also looked at Jiang Feng, whether Jiang Feng knew.

　　"Because the liver has been fried." Jiang Feng laughed.

　　"Master, what's your answer?" Ti Lieba asked, "Why do you say that? It's not because the liver is fried, right?"

　　"Almost, the stir-fried liver was actually created by the three Liu brothers from Huixianju in old Beijing. At that time, they made boiled chop suey in white water, and then a journalist friend gave them an idea to change the white water into sauce, The heart and lungs of the white water chops are removed, and the sauce is added to thicken it. The name can’t be called Braised Fat Sausage, it’s called Fried Liver, it’s a nice name.”

　　"That's right." Li Chen continued with a smile, "The reporter also told them that if someone asked what it was called fried liver, they would answer that because the liver was fried, and Jiang Fenggang answered that."

　　wow~~ 700

　　Ti Lieba is about to pay homage to her master.

　　"It's awesome, do you know this little story?" Chen Chichi put out his thumbs up.

　　"awesome."

　　"Baidu Baike lives up to its name."

　　"This wave of pretense forced me to give full marks."

　　"Brother Feng is too slippery. I'm from Beijing, and I don't know such details since I grew up with fried liver."

　　……

　　Jiang Feng laughed and continued to cook his fried liver.

　　After a while, the fragrance came out.

　　Just in time, He Jiong came out of the room and smelled the fragrance, "Wow~~ fried liver is so fragrant!"

　　The two cute babies were feeding the sheep. Yingying heard Mr. He said that it was delicious, and immediately said to her sister, "Doudou, I want to see what my father makes delicious. I'll feed the sheep later."

　　"it is good."

　　Having said that, the two cute babies ran back to the yard and shouted, "Dad, what did you cook? (bcdd) what a delicious meal."

　　"Baby, have you fed the sheep?" Jiang Feng looked at his two daughters with a smile.

　　"I haven't finished feeding yet, so fragrant, what is Dad?" Yingying looked at the pot.

　　"Dad made fried liver, you haven't tried it before."

　　……

　　When the father and daughter were talking, Li Chen walked around the two chefs by himself, watching the two chefs cook.

　　The two chefs are very skilled.

　　"It's amazing, it's the authentic old Beijing practice." Li Chen couldn't help but admire.

　　As he said that, he also took a photo with the two chefs with Chu's mobile phone.

　　"Li Chen, let's take another one, yeah~~"

　　In the bamboo shed, Huang Lei smiled and gestured with scissors to the camera of the mobile phone.

　　"Mr. Huang, I'm out of the pot." Jiang Feng shouted outside the bamboo shed.

　　"Ah, so fast?" Huang Lei exclaimed.

　　Jiang Feng laughed, "Haha, old Beijing snacks are fried with liver."

　　In this round, Chef Jiang won a small victory.

　　"Yeah, the master has won!" Ti Lieba cheered and jumped, as if she had won.

　　Jiang Feng laughed, brought the fried liver to the table, and said, "I'll go to the kitchen to bring out the red beans and roll as a donkey." After speaking, he went into the house.

　　"You have to obey, young people are motivated." Huang Lei sighed while looking at Jiang Feng's back.

　　in the kitchen.

　　On the chopping board, there is a pot of red beans soaked in water.

　　Jiang Feng reached into the water and squeezed the red beans, nodding in satisfaction. "It's softened and soaked."

　　He picked up the red beans and returned to the yard.

　　"Master, I want to learn to roll as a donkey with you." Ti Lieba came over.

　　"Okay, you should have eaten donkey rolling, right?" Jiang Feng said while putting the soaked red beans into the soup pot, adding rock sugar and an appropriate amount of water.

　　"Well, I often eat it in Beijing, I like it very much." Ti Lieba nodded.

　　"Then do you know why the donkey rolls?" Jiang Feng asked.

　　"It seems to say that at the end, a layer of soybean noodles should be sprinkled. It's a bit like the loess that the wild donkey throws up when it rolls around, so it's called "donkey rolls"." Ti Lieba replied with a smile.

　　"correct answer."

　　Jiang Feng nodded with a smile.

　　Next, he taught Ti Lieba as he did it.

　　"To make a donkey roll, you must prepare the ingredients first, including soybean noodles, glutinous rice flour and red bean paste."