[[Chu Yunfeng looked at these three "gods", and a strange feeling suddenly surged in his heart.

The first great god I met was Wu Ma. She didn't know her cooking skills at the beginning, and her level of care for Ke Xin made me ashamed.

In order to buy food for Kexin in the store, I even threatened myself, and also allowed myself to see Wu Ma's toughness.

The mother-in-law didn't have much contact, but it was also obvious that she was a very independent person, and she was very strict with the sisters Mu Qing and Ke Xin.

The second is her mother. I never expected that she was also a chef and was also a senior sister to Wu Ma and her mother-in-law. Such a situation is really shocking.

Fate may be so wonderful, Chu Yunfeng smiled from the bottom of his heart and said, "Then let me start, let me see my master's cooking skills!"

Master?

Xia Tong and the others looked at each other, and smiled with their lips pursed. It seemed that Chu Yunfeng regarded himself as his master, so it would be a mistake to call him Master.

Mu Qing found a stool and sat next to her, holding her hands on the table and watching the four of them get busy. This scene gave her a very wonderful feeling, which was quite unreal.

Because after my mother had an accident, I felt that the whole world was dark, and Kexin's serious illness made me anxious. For a while, I felt that the world would fall into a state of destruction.

But what can I do? On one side is Mu Qing who is sleepy, on the other side is weak and weak sister, and a father who is ignorant.

In addition to a hotel with many problems, all the burdens are on me. What can I do if I am not stronger?

Until this person appeared, his world seemed to have opened a window full of sunshine again, which not only allowed Kexin to heal, but also his mother returned to her side.

He also found his lost relatives again and was a fellow sister of his mother. Is there any more wonderful fate in this world than this?

Looking at Chu Yunfeng's serious and focused appearance, Mu Qing touched the two naughty bags who had just kicked her in her stomach, and a warm feeling emerged from her whole body.

Chu Yunfeng's production speed was not fast, just to let the three people bean paste see clearly. In fact, the difficulty of making this fat intestine bean paste soup is not very difficult.

The key is to treat fat intestines and match spices, so as long as you make it yourself, there is basically no problem for the three people with extraordinary cooking skills.

But the dishes made by these three people are different, they are definitely dishes that can be served in state banquets!

The chicken and sunny dish made by Xia Tong was a state banquet. Just listening to this name may make people unable to guess the appearance of the dish, but you must know that it is made of sunny dish.

So Chu Yunfeng was a little surprised when he saw his mother's production technique.

While making this dish, Xia Tong reminded him: "There are two techniques for Sichuan cuisine to be used to make this dish, one is turbid and the other is Meng.

If you want to cook, I think you usually use a lot of cooking, but if you miss it, it seems that you haven’t seen much of it. You’re good at it!”

Chu Yunfeng took a serious look at the ingredients in front of Xia Tong, including sunflower, chicken breast, eggs, mushrooms, onions, ginger, wolfberry, etc. The chicken breast was taken from the kitchen and hammered it, the purpose was to save money.

time.

After all, it is already around 9:30 pm now. If I really process the ingredients slowly, I don’t know how late it will be.

However, the treatment of these ingredients is quite simple for Chu Yunfeng, so there is no need to show him from beginning to end.

Remove the tendons of sunflower and blanch it in water!

Remove the stems of the mushrooms and blanch them!

The chicken breast is made with egg white and ginger and scallion water, bean powder and salt, so Xia Tong's hands stir in the bowl very quickly and continuously.

After the stalk was stirred, I could see the effect of hanging when I raised my hand, and then I began to mention Chu Yunfeng: "Now it is the step of making a mask, you are ready!"

The blanched sunflower is gently wrapped on the granulated rice, then the boiled water is placed beside the pot, keeping the temperature of the boiling water, put the wrapped sunflower in and gently boil it.

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This method immediately made Chu Yunfeng understand the meaning of "Meng", which was to make the surface a layer of chicken grease, giving people a hazy feeling.

Because the chicken grill will become snow-white after slightly heated, which will instantly change color on the rod diameter of the sunflower, giving people a soft and tender feeling.

In Sichuan dialect, there is a layer of things on the surface of this skin called "Mengmeng", so this is the origin of this technique called "Meng".

Next was to arrange the plate. Xia Tong began to arrange the snow-white sunflowered vegetables on the pole diameter neatly, and decorate the wolfberry on it to make it like a peacock feather.

So he placed the mushrooms in front to make the body of a peacock, and then began to carve the peacock's head with carrots. Chu Yunfeng knew that there would be one last step after the carving was finished later, which was thickening.

Wu Ma brought all the soup base of boiled cabbage, so this dish must be sublimated. Although it has not been completed yet, it can be seen that the extraordinaryness of this dish is already visible.

That's creativity. Although you see vegetarian dishes at first glance, hiding this meat dish in an inconspicuous place will give people an extremely surprising feeling.

With the sublimation of boiling water and cabbage soup base, it is definitely a high-end, atmospheric and high-end state banquet dish.

Han Bingbing on the other side made lotus hydrangeas. Chu Yunfeng had seen this dish in another book by Mr. Li before, but unfortunately, the recorded method was not.

When I heard the name, I knew that the meaning of this dish was extraordinary, so Chu Yunfeng asked Mr. Li at that time, but Mr. Li didn't understand the way to make this dish.

This time also made Chu Yunfeng feel a little regretful. After all, it would be a pity if such a nice dish name could not be restored?

This also made Chu Yunfeng have plans. If he really couldn't find the way to cook this dish in the end, he could only ask someone to inquire. As long as someone has seen this dish, he must find a way to restore it.

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But I never thought that the surprise came so suddenly that my mother-in-law could make this dish. Moreover, from the current process, it seems that the method of making this dish is quite difficult.

The main ingredients include tender tofu, shrimp and potatoes, as well as flour and lard, which made Chu Yunfeng look up frequently and most of his energy was devoted to Han Bingbing.

Han Bingbing chopped shrimps and tofu into mud, and her movements were lighter when chopping. After all, her body cannot use too much strength now, so her strength is relatively small.

Then, spices and seasonings were added to start mixing, which made Chu Yunfeng realize that this should be the filling. Since this dish is called lotus hydrangea, the hydrangea should be sung by potato shreds to the protagonist outside.

Sure enough, Han Bingbing then began to cut the potato shreds, which were extremely small and not washed with water, so that the starch on it naturally existed.

At this time, Xia Tong had already carved the peacock's head shape, so she began to place it on the dining plate. The shape of this dish was instantly complete and looked pleasing to the eye.

The clear soup used for boiling water cabbage was gently thickened with starch, and then gently poured it on the sunflower dish. The dish showed a beautiful side intact, which made Mu Qing quickly take a picture with her mobile phone.

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At this time, Mu Qing smirked while slapped. She had seen it while pregnant and had eaten so many delicious foods. Will the two babies in her belly become foodies in the future?

But foodies are good, and with their dad here, are you still worried about lacking delicious food?

"I'll help you get a dating!"

Seeing that Han Bingbing had finished her first step, Xia Tong began to let her sit and rest, while Han Bingbing looked at Chu Yunfeng with a smile and nodded at him.

Chu Yunfeng also said with concern: "Mom, take a break, give me some instructions if you want me to do anything!"

"It's okay, sister will help me!"

Kiding is a physical job, and it is obvious that Han Bingbing cannot do it now, so Xia Tong is unwilling to let it go. This is agreed that the three sisters will teach him how to cook today, so naturally he will not let him come over and get started.

Chu Yunfeng knew the dough method of pastry at a glance. Then, after his mother finished the dough, she helped Han Bingbing make raw embryos.

The raw embryo is also very simple to make, it is the shape of a lotus base. There is a flower knife on each petal. So after Han Bingbing puts these raw embryos into the oil pan, he can see the crispy

Flowering effect.

Chu Yunfeng has basically understood the way to make this dish. The finished product must be quite exquisite and wonderful, and it is a rare fine product among creative dishes.

Especially if you put this snack on the banquet, it is definitely the only way to improve the level of the banquet.

There were six bases in total, placed on the dining plate, five on the outer circle and one in the middle. Then Han Bingbing made the tofu shrimp into a meatball.

Then stick the unwashed potato shreds on it. The balls have the stickiness of shrimps and the effect of starch makes the ball look more "solid".

When the shrimp balls covered with shredded potatoes were put into the oil pan, it was obvious that the shredded potatoes began to gradually turn golden and had a crisp and fluffy look.

After frying, pick it up. The outer layer of potato shreds are messy and completely wrap the innermost shrimp and tofu. It tastes crispy on the outside and tender on the inside.

With the support of the lotus base, the golden silk hydrangea immediately gave people a dazzling feeling, which made Chu Yunfeng laugh involuntarily.

It's really beautiful. This time I definitely learned a dish that can be learned from the techniques.

The lotus pastry and phoenix tail pastry that I have learned before can also be used to make this combination of creative dishes, which can invisibly add at least dozens of dishes to myself.

Mu Qing also took out her cell phone and started taking pictures immediately. Then she began to feel a little excited, wanting to taste the two dishes that had been prepared.

"Let's wait a moment, and let's taste it together after Chunxia has finished the raw embryo!"

Han Bingbing reached out and gently patted Mu Qing's hand that reached over, and then saw Mu Qing spitting out her tongue, obviously she couldn't help it.

Chu Yunfeng had already stewed the fat intestines and peas, and had already started making some snacks. Most of the mushroom buns have been made, so he was waiting to be in the steamer.

Bell and the others wanted to experience the feeling of dining on the third floor of the attic, so they made some snacks for them, then stir-fry a few side dishes, and then went up together later.

The eight-treasure gourd duck made by Wu Ma is definitely a kung fu dish. Especially the raw embryo of this duck is extremely challenging for the chef's knife skills. The most difficult difficulty is to remove the bones from the whole duck.

However, this is not difficult for Chu Yunfeng at all, because when he was learning three sets of ducks, he had learned this technique from Mr. Liu.

Mr. Liu's technique is naturally better, and the treatment of each joint position is more sophisticated than that of Mr. Wu.

So before when Wu Ma was boned, Chu Yunfeng focused on his mother and Han Bingbing, but now the birth of embryos has been processed, so the next step is the key.

The dish is called Eight Treasure Gourd Duck, which naturally reminds people of Eight Treasure Porridge. In fact, this is normal, because it does require eight kinds of ingredients to make this dish, and it is all stuffed into the duck's belly.

At this time, Wu Ma smiled and said, "In fact, this dish not only has Sichuan cuisine, but also Shandong cuisine and Huaiyang cuisine.

But the three methods of making are similar, and the biggest difference is the difference in the stuffing materials."

Materials?

Chu Yunfeng nodded thoughtfully. In Sichuan, the use of these eight treasures is generally used for grain crops, such as coix seed rice, lotus seeds, water chestnuts, glutinous rice, etc.

The eight treasures used in Shandong cuisine are more meat.

Wu Ma naturally confirmed Chu Yunfeng's guess and emphasized: "Lu Cuisine generally likes to put sea cucumbers, scallops, shrimps, ham, mushrooms and green beans in it.
To be continued...