Living in the Hong Kong Film World

Chapter 247 Making friends with soup
"Dove swallowing wings? Master Long really worked hard."

Feinan couldn't help feeling emotional again, this is also a time-consuming and labor-intensive Kung Fu dish.

The so-called dove swallowing fin, as the name suggests, is a combination of squab and shark fin.

Like fried stuffed dace, the essence of this dish is to remove the bone, the bone of the squab.

It is not easy for an ordinary chef to remove the bone from a chicken, let alone a pigeon that is so much smaller than a chicken or a duck.

This dish is also a test of the chef's knife skills and experience.

The appearance of this pigeon should be a one-year-old pigeon. Long Kunbao used a very delicate method to dismantle its shares and get the meat. The whole pigeon was not damaged at all from the back, and it was watertight.

Then, he stuffed the squab with top-quality shark's fin and Jinhua ham, and then put it into the secret broth and simmered it slowly, so that the fresh fragrance of the pigeon and the fragrance of the shark's fin blended into the soup.

So, this is actually a soup dish.

The shark's fin is resistant to cooking and wrapped in the belly of the squab. This dish should be the reason why Long Kunbao took so long.

Feinan scooped up a spoonful of soup with a spoon, put it under his nose and sniffed it before inhaling it into his mouth.

Hmm...fresh!
Couldn't help feeling emotional from the bottom of his heart, Feinan used a spoon to open the belly of the pigeon, revealing the crystal clear shark's fin and shredded ham.

Scooped up a spoonful, put it in his mouth, chewed it lightly, it was crispy and sweet, Feinan nodded in satisfaction.

"How about it?"

Long Kunbao asked with a confident smile.

Putting down the spoon, Feinan smiled and said, "Master Long is too polite, just get some Wuyang hooks! It's too extravagant to actually use Jinshan double-top hooks to make pigeon wings!"

Hook fin is a kind of shark fin, which is taken from the caudal fin of various sharks. The whole fin has no bones, the meat membrane is thin, the fin needles are thick, the appearance is beautiful, and the price is not low.

Wuyang fin is a category of shark fin, most of which are purchased from RB. Mexico, South America, and areas near the Indian Ocean such as Sri Lanka are also produced, but the quality is not as good as RB.

This kind of shark's fin is the most commonly used shark's fin in restaurants in Guangdong. It has a slight advantage in price and good quality.

The so-called Jinshan fin refers to the shark fin shipped from San Francisco. This kind of shark fin is of good quality, and the so-called double top hook refers to the hook fin from the sea tiger fin.

Sea tiger's fin is a very famous shark's fin, second only to Tianjiu's fin. This kind of shark's fin is mostly produced in the Pacific region of South America and is expensive.

The so-called sea tiger wings refer to the two large wings of the chest wing, and the tail wing is the so-called Jinshan double top hook.

Jinshan Double Top Hook is expensive, and many restaurants even use it as sea tiger fin to fool those ignorant diners. Long Kunbao actually used this kind of shark fin to make a pigeon swallowing fin for Fei Nan, which can be said to be very sincere up.

"It's just one dish, and it doesn't take much."

Long Kunbao said with a smile: "I would also like to ask Mr. Fei to enlighten me and give me some suggestions!"

Feinan tasted the shark's fin and the squab, and took a spoonful of soup by himself, sipping it carefully.

Long Kunbao waited patiently and drank his tea slowly.

Putting down the spoon, Feinan said, "The soup base is clear. The flavor of ham and the fresh smell of pigeon stimulate each other. It is rich and delicious. The shark's fin is simmered in advance with the soup. The fire is good, crisp and sweet. The pigeon is soft. Tender, the soft meat falls apart as soon as you sip it, infiltrating the salty flavor of ham..."

After a pause, he said again: "If the pigeon is not marinated in advance, it will have a fishy smell. You marinate it with pepper and sesame oil in advance, and then wash it with boiling water to remove the fishy smell. The method is to Yes, it just wasn’t done enough.”

"Oh?"

Long Kunbao put his arms on the table and asked curiously, "Why do you say that?"

Feinan explained: "Although boiling water can wash away the blood stains on the surface, it will also tighten the meat. There is still blood in the pigeon meat, and it will inevitably have a bloody smell. When cleaning, you should first wash it carefully with warm water, and then wash it with warm water. Roll it in boiling water to set the shape, it is best to rub your hands into the belly of the pigeon, so that it can be washed clean."

"However, not everyone can ignore the boiling water. This operation can only be performed by masters with decades of experience. Considering the time issue, it is not easy to make a pigeon swallowing wings in such a short time."

Feinan smiled and said, "Master Long's products are still very good. I'm just picking on hairs and nitpicks. Don't take offense, Master Long."

"will not."

After Long Kunbao said politely, he couldn't help but took an empty bowl and spoon, scooped up a spoonful of soup and put it into his mouth.

After savoring it carefully for a while, Long Kunbao looked at Fei Nan again in disbelief.

He can taste such a light, almost no smell of blood, what kind of taste is this?

"Mr. Fei, you are so professional."

"Don't, it's just a bit of a tricky mouth. I'm just being picky. Master Long, you are already very good."

Feinan was not modest. Although he picked out something wrong, it was only a slight problem. The smell of blood would not be noticed by ordinary people, and it was completely harmless.

Looking at the nitpicking career promotion task, the super chef's conditional completion amount has become 1/20, and the super chef's 1 point completion amount is provided by Master Ou.

The system's judgment was not wrong, and Feinan's own judgment was the same. Long Kunbao's cooking skills were indeed slightly better than Master Ou's.

A few more dishes came out of the kitchen, such as roasted snails, steamed dongxingban, geoduck, etc., all of which are fresh seafood that rely on the freshness of the ingredients.

"Good thing, it seems that I have a good fortune today."

Feinan laughed and asked, "Master Long learned Chaozhou cuisine?"

"Yes."

Long Kunbao was not surprised. Chaozhou cuisine uses exquisite materials and fine knife skills. The biggest feature is that it relies heavily on seafood, and pigeon swallowing wings is a famous dish of Chaozhou cuisine, so it is normal for Feinan to guess it.

Compared with Dove Swallowing Wings, these things from the back end are good things, which are hard to come by.He got up early and went to the fish market to buy it.

He originally planned to improve the food for the back kitchen, so as to satisfy his appetite, but he didn't expect Feinan to be so knowledgeable, so he asked his apprentice to bring it out.

"Swords are matched with heroes, and red powder is given to beauties. Naturally, delicious food must be shared with friends so that it is not a waste."

Long Kunbao picked up the teacup and said with a smile, "I will replace the wine with tea, and I respect Mr. Fei."

"Call me Anan."

Feinan picked up the soup bowl, winked his eyes and said, "I prefer soup instead of wine."

"Ha ha!"

Long Kunbao laughed heartily, changed the soup bowl and said, "That's right, let's make friends with soup!"

After taking a sip of the soup, Long Kunbao picked up the chopsticks and greeted him, "Eat vegetables, try the snails, it weighs half a catty. I was lucky and grabbed it in front of Master Zhou in Wanfu Building."

"Good stuff, rare!"

Feinan picked up a piece and said, "It's really rare to see a snail that weighs one and a half catties. If it's smaller, it's not enough to eat, and if it's bigger, it will be old. If you cut the head and tail off a snail that weighs one and a half catties, you can cut out two pieces of the fattest snails." Clean meat. This thing only grows a catty of meat in seven years, and at least two pieces of good stuff grow in ten years, what a sin!"

After that, he stuffed the snail meat into his mouth, chewed and sighed: "It's so delicious!"

(End of this chapter)