Food: How Did I Become a Chef When I Set Up a Stall? Chapter 286

“Hello everyone, I am working as a chef in Jiang Yuetai, and the dish I am going to make today is called Dragon's Birthday and Nine Sons.”

“This is a famous palace dish. The preparation is not complicated, but the ingredients are very fiddly.”

“Since it is the ninth son of the Dragon, we must pay attention to selecting ingredients from all over the country, so that it fits the name of this dish.”

Jiang Yuetai's back kitchen, Jiang Feng explains to the camera while preparing ingredients.

This time he plans to make a video to explain to everyone how to celebrate the birth of the Nine Sons of the Dragon.

 The photographer records every scene.

“First of all, let's talk about the water used to make this dish. Water from the seven major waters was originally selected and then distilled into pure water, in order to get a good omen.”

“Waters include Songhua River waters, Liaohe River waters, Haihe River waters, Yellow River waters, Huaihe River waters, Yangtze River waters, and Pearl River waters.”

 “Take the water from these places, mix them together, and then distill them.”

“The dragon is our totem. In this case, it means that this dish gathers people from all over the world.”

“This is venison from the Northeast, this is deep-sea fish from the East China Sea, this is grassland horse meat, this is yellow beef from the plains, this is yak meat from Sichuan and Tibet.”

 After all, we can't just ask people to fetch river water from seven places and then send it over.

Jiang Feng placed two large pots on the integrated stove and said:

 After being tempered by hand, the meat will slowly turn into pureed meat and can be made into meatballs.

 “Next, I'll show you the ingredients for this dish.”

Jiang Feng pointed to the side and motioned for the cameraman to shoot to the side.

When Jiang Feng rolled the balls, he moved very lightly and his slender fingers were very nimble. You can't even see how he did it in the video. Suddenly, there was an extra ball between his hands.

 Jiang Feng is still safe and steady.

Looking carefully, there are three chefs holding small hammers and wearing chef uniforms next to them, who are concentrating on hammering the meat.

Jiang Feng took out a few more pieces of meat from the pot next to him and introduced:

Jiang Feng put a few chickens into a casserole, added some large bone sticks, spread the ingredients from all over the country in it, and poured in purified water.

 The top quality beef **** are made with a hammer.

 The cameraman was very nervous, for fear of missing any detail.

Four hours of simmering over high heat is almost enough.

  “All ingredients are purchased from the place of origin and sent by post.”

“Because I buy in bulk, it's very convenient to order a lot at one time.”

 Jiang Feng poured in water and started to stew.

After waiting for a while, the meat paste was almost done, so Jiang Feng asked the photographer to continue shooting.

 He laid out five kinds of meat paste and said to the camera:

 Longdan Jiuzi refers to the nine delicious meatballs made from soup stock placed under a dragon carving of radish.

 At this point, the shooting can be stopped temporarily.

“Next, mix the five kinds of meat paste according to the proportion, then add onion and **** water, salt, pepper, egg liquid, starch, light soy sauce, and oyster sauce, mix evenly, and then roll into large balls.”

 Then, Jiang Feng began to display the ingredients on the chopping board.

 “And this one, the Coconut King from Hainan area.”

“Next, put the old chicken in the casserole, add the tube bones, then put all these ingredients in and stew a pot of old soup.”

Jiang Feng showed the ingredients one by one and added:

 “This dish has a more important meaning.”

“The next step is to pound all the meat into a paste and then make it into meatballs.”

As Jiang Feng spoke, he poured the ingredients into a transparent basin and stirred them constantly with chopsticks to fully combine the meat paste and ingredients.

You can't drink the river water either. It's pure water anyway, so there's no difference.

  After all, the final matching was completed by Jiang Feng.

“If you are eating by yourself, one pot of soup is enough. I have to entertain a lot of guests, so I need to prepare more, so the amount will be larger.”

The picture looks a bit funny. Three people are hammering the meat with small hammers and separating each kind of meat paste.

 The stock has been stewed, and now it's time to make the main course.

“This is the mountain mushroom from the snowy mountains in the northeast, this is the red date from Kunlun in the northwest, this is the lily from the Xiangjiang River estate, this is the fresh sea abalone produced in the Guangdong and Guangdong regions in the southeast, and this is the alpine cordyceps from Bashu in the southwest.”

“Look over there, my assistants are helping me pound the meat.”

 Finally, take out a spoonful of minced meat, roll it back and forth in your hand, and a ball will come out.

 It's just time for dinner.

 The cameraman immediately turned the camera around.

  Such meatballs have a more delicate texture and a better experience than those made by a meat grinder.

 At this point, Jiang Feng originally wanted to say that the water he used was ordinary pure water.

 Then, the palms of both hands rubbed back and forth, making the **** more and more round.

At this moment, Jiang Feng didn't realize that after the video was released, this scene was made into an animation and saved.

 He has two new titles:

 The meatball master, Whirlpool Jiangfeng

 Many people also commented:

“He ordered something, I doubt he has chakra!”

“No, why did you suddenly roll out the balls!”

　　“I was dazzled or the video card was stuck, I didn't even see how his hands moved!”

 “It's absolutely amazing, it's really amazing!”

At this time, Jiang Feng continued to cook and explain.

 “The last step is easy.”

“Put these meatballs in a pan and fry them until they change color.”

“Then, put the fried meatballs in a basin, pour some stewed stock, and steam them for a while.”

 “These are the nine sons of Long Dan.”

“Place a dragon sculpture on the dinner plate, place nine meatballs underneath, and pour rich broth.”

 “The dish is ready.”

“The water comes from the seven major waters, the ingredients come from all over the country, and the meat is also representative of the meat selected from various places.”

"Since meatballs are called the nine sons born of a dragon, they must conform to the characteristics of the dragon." "This is also a representative of Chinese food culture and a top Chinese famous dish."

 After saying this, the video recording ends.

In the end, you will definitely have to record a finished product.

But you have to wait until the soup stock is ready.

Jiang Yuetai is busy inside and lively outside.

 Many people came early, and people started queuing up at 5 am.

These queues don't mean that they are so crazy and have to be so early.

 It's about arranging arrangements for others and making money.

 In fact, to put it bluntly, if there is no profit, you can't afford it early. Making money is the way to go.

For example, when new Apple products were launched, people lined up in stores the night before. Some people said it was because fans were too crazy.

 Actually, it is not the case. It is mainly done by purchasing agents and scalpers. After buying it, you can make hundreds or even thousands by selling it, so you will definitely be willing to queue up in advance.

 At five o'clock in the morning, there are already more than 20 agents here.

 Some customers directly give hundreds of yuan.

 After all, many people in Hangzhou are not short of money.

Those who want to take advantage of the traffic also came here early.

 Let's take the video first and then talk about it.

 Just like this, as the sun continues to rise.

 More and more people are gathering at the West Lake.

Jiang Yuetai was still surrounded by people as always.

 The queue is long.

 In order to cope with this situation, a fence has been prepared outside Jiangyue Platform, which is the kind of queue in the playground, which can make the queue more orderly.

 People are looking forward to it.

 Many chefs are paying attention to what the Nine Sons of Long Dan are.

Top-quality palace dishes are often not only good in taste and appearance, but most importantly, have good meaning.

Most people really can't think of such a meaning.

Take here in Kyoto, many powerful people of the older generation like this kind of meaningful dishes very much.

 If you can learn it, it is also an excellent delicacy.

Jiang Feng, Jiang Yuetai's back cook, has already started preparing steamed meatballs.

On the other side, there is a chef who is carving radishes.

This chef has very good cooking skills and a good resume. He has won the championship in a food innovation competition.

He didn't expect that in the past few days since he came to Jiangyuetai, he had only been to the stove a few times, and all he had to do was carve radishes.

 There is no way, Jiang Feng needs it, so he must take care of Jiang Feng's affairs first.

 After all, other chefs can make other dishes.

 He is the only one who is good at carving radishes.

Soon, Jiang Feng began to arrange the plate. He first placed a long carved dragon on the plate, then placed nine meatballs, and then poured in the broth.

 These are the Nine Sons of Long Dan.

 The shape on the plate is very beautiful.

 The main reason is that the shape of the dragon is quite beautiful, and the overall look makes it feel good.

 Meatballs are made from a mixture of venison, fish, horse meat, yellow beef, and yak meat.

Although there are many varieties of meat, Jiangfeng's ingredients are very good and have the most perfect formula, so the meat tastes very fragrant.

You must know that this famous dish was tried out by countless chefs bit by bit.

The taste must be the best.

 The recipe Jiang Feng obtained is the most authentic recipe.

The taste is naturally not bad.

 The process of setting the dishes was filmed, and at the end, many more shots of the dishes were taken.

 Then, the video shooting finally ended.

The photographer was also very quick. After taking the video, he ran to the office area with the camera in hand.

 He planned to edit the video as soon as possible.

 The workers in this class are really excellent.

 Work efficiency is really high!

　　The photographer is managed by Liu Yan, and we can see Liu Yan's style of doing things. I guess she gave him some instructions.

Jiang Feng didn't pay much attention.

 The next thing he wants to do is to make croquettes and steamed meatballs.

How many dragons and nine sons can be accomplished today really has little to do with him.

 The first thing is to see how much meat paste the three chefs with hammers can hammer out.

 The second thing is to see how many dragons the chef can carve out.

This chef has really put all his lifelong learning to use. He has nightmares at night and is carving radishes.

Jiang Feng was not idle either, so he could not be left alone to carve.

So sometimes when he has free time, Jiang Feng will sit aside and help carve out the dragon's parts and then assemble them into a dragon.

The back kitchen of a large restaurant is like this. Many dishes require the head chef as the main chef, and many people serve as assistants and collaborate to complete the dishes.

  After all, it would be too troublesome to do the whole set by yourself.

In addition, the photographer is also a master of editing.

He quickly edited the video, confirmed that there was no problem, and sent it to Jiang Yuetai's operation.

 Not long after, this complete video of Long Dan's Nine Sons appeared on Jiang Yuetai's account.

Netizens spotted it immediately, and the video instantly became popular. (End of chapter)

Chapter end