Living in the Hong Kong Film World

Chapter 383 Signature Hibiscus Egg

"Come on, while it's hot!"

Ou Zhaofeng warmly invited, took a spoon and stuffed it into Xiaobai's hand first.

Feinan took the spoon on his own, dug up a piece in the porcelain basin, and looked at the cut surface first.

The custard is like jelly, tremblingly reflecting the crystal light, without a trace of pores.

Bringing it to his mouth, Feinan smelled the rich aroma before he could enter it, which whetted his appetite.

He blew on it, put the spoon into his mouth, and sipped it lightly, the custard melted, and the fragrance filled the mouth, giving him a sense of satisfaction.

Xiao Bai also scooped up a piece, and impatiently put it into his mouth, grinning his teeth from the heat, but his eyes lit up.

"Eat slowly, there is more."

Ou Zhaofeng asked with a smile: "Is it delicious?"

"Ok!"

Xiaobai nodded sharply, stretched out the spoon again, and began to eat in big gulps, but Feinan put down the spoon after only one bite.

Seeing this, Ou Zhaofeng hurriedly asked: "What's wrong? The smell is wrong?"

Feinan didn't come to be a guest for dinner, he said bluntly, "The crab roe is overpowering."

He doesn't mean it's not delicious, the cooking time of this dish is well controlled, if the ratio of egg liquid and salt water is not mastered, it will definitely not be able to steam such a crystal clear and smooth egg custard.

What's more, there are sweet and salty ingredients such as barbecued pork, shredded ham, and fish roe. While the taste is rich, it also requires a lot of skill in controlling the taste of the chef.

Ou Zhaofeng obviously put a lot of effort into this dish, before serving this bowl of finished product, there must have been no less than [-] test products.

This is already a very mature dish, and it is no problem to put it on the menu of the restaurant as a signature dish. Even if you let a veteran diner taste it, you can't find anything wrong with it.

But since Ou Zhaofeng invited Fei Nan to try the dishes, he must point out the flaws he found.

Hearing Feinan's words, Ou Zhaofeng was not surprised. He is a chef, so of course he knew that the problem Feinan mentioned did exist, and this problem was also the problem he focused on solving during this period of time.

He also invited Feinan to try the dishes only when he was confident that he had solved the problem.

"I understand what you mean."

He shook his head and said, "But if you don't add crab roe, the taste of this dish will be a bit thin, not thick enough."

Feinan was noncommittal, and the problem that Ou Zhaofeng mentioned also existed objectively.

He picked up the spoon again, scooped up a piece of custard, put it into his mouth and sipped it carefully, and then asked, "Did you use Huadiao to remove the fishy smell?"

No matter what kind of eggs, there will be a fishy smell. If you want to get rid of the fishy smell, you must use seasoning to suppress it with a stronger taste.

Ginger has a spicy taste, and green onions have a bad smell. Even if you use onion and ginger water, there will be a peculiar smell after steaming in a pan.

Therefore, Ou Zhaofeng used something that is commonly used when dealing with seafood and other smelly ingredients-wine.

Cooking wine also has a peculiar smell. If the custard is to be steamed tender, it should not be cooked for too long. The cooking wine will not be able to evaporate completely, and the situation of flavor grabbing will be even more serious.

Therefore, Ou Zhaofeng chose rice wine, because rice wine not only has the effect of removing fishy smell, but also has a relatively high sweetness, which can make the custard have a richer base flavor.

"That's right, Shaoxing's 12-year Huadiao, put half a tablespoon."

Ou Zhaofeng admitted.

"The choice is great."

Feinan said: "You add the water diluted with boiled ham to the water, right? The bottom taste is salty and fresh, and the ratio is very good."

"I tried dozens of times."

Ou Zhaofeng smiled and nodded: "You can't add too much shredded ham in the ingredients, or the custard will be too salty. I spent more than three catties of Jinhua ham to adjust this ratio."

"It's just that in this way, the appearance of the dish is too monotonous, and the taste is not thick enough. Therefore, I plan to add some auxiliary ingredients to it, and choose crab roe and fish roe. The crab roe enhances the taste, and the fish roe increases the texture. See Not only does it look good, but it also has the meaning of wealth and glory, and a house full of children and grandchildren."

"I thought that crab roe could be used with Huadiao wine to stimulate a unique aroma and add icing on the cake. But when I was actually cooking, I discovered that the taste of crab roe is so special that even if you add a little, it will overwhelm the original taste."

Ou Zhaofeng shook his head and sighed: "I tried several times, and finally adjusted a suitable ratio, but it still doesn't work!"

"Master Ou, don't give up eating because of choking!"

Feinan smiled and said, "No matter what this dish is called Furong egg, it is still a lotus egg custard in essence. The ingredients are the ingredients, and the taste of the main ingredients cannot be taken away. You should know better than me about this? "

"Of course I know, I also tried to remove the crab roe, but if you remove the crab roe, you have to remove the fish roe, otherwise it will be fishy, ​​and you can't add more flower carvings to press it, so the wine taste will be too strong... Sigh!"

Ou Zhaofeng sighed and said, "I'd better switch to steamed vegetables."

"It's no use."

Feinan picked up the spoon again, scooped up a spoonful, put it in his mouth, tasted it carefully, and frowned while thinking.

"Eh?"

He suddenly opened his eyes, as if thinking of something: "Why don't you try salted egg yolk?"

"Salted egg yolk?"

Ou Zhaofeng was stunned for a moment, then lit up his eyes, clapped his hands suddenly, and said excitedly: "Oh! Why didn't I think of it? You can try salted egg yolk!"

Then he turned around and shouted to the chef: "Xiao Gao! Help me find some Gaoyou salted duck eggs! Hey! Forget it, I'll find it myself!"

As he said that, he ran towards the warehouse in small steps, very happy.

Not long after, he excitedly ran out holding a few light blue salted duck eggs, and shouted, "Ah Sheng, help me get the bowl!"

Seeing that Ou Zhaofeng had cleared his mind, Feinan was also quite happy. He turned his head and saw Dasheng standing aside cautiously, so he beckoned him to come forward and eat with a bowl and spoon.

Dashengdi had long smelled it, and when he saw Feinan calling him, he hurried to get it himself.

He almost didn't cry when he tasted the smooth and tender custard.

It's better outside!Where can you eat such good food in Qingshan?Dr. Leung is such a wonderful person!
But why do they call Dr. Liang Brother Nan?
Doubts flashed by, and he couldn't care less about thinking about it, so he buried his head and started eating.

While Ou Zhaofeng was adjusting the recipe, several other soups and stews were also cooked one after another. Feinan was busy helping Ou Zhaofeng adjust the proportions, while Dashengdi and Xiaobai were eating hotly and heartily.

After several adjustments, Ou Zhaofeng and Fei Nan unanimously decided to use only the egg yolk of Gaoyou salted duck eggs for seasoning, and determined a new recipe.

After confirming the final version of the recipe, Ou Zhaofeng resolutely decided to launch this dish as one of the signature dishes after the reopening of Man Han Lou, and the name is Fei's Hibiscus Egg.

However, at Feinan's insistence, he changed his name to the signature Furong egg.

After finishing his work, Feinan didn't bother to eat, so he left with Dashengdi and Xiaobai who had a full stomach.

He received a call from Uncle Feng that something happened at the police station.

(End of this chapter)