The Game of Life

Chapter 859 - 859 817 Fantasy Crossover

?Chapter 859: Chapter 817 Fantasy Crossover Chapter 859: Chapter 817 Fantasy Crossover Jiang Feng found that cooking braised shark’s fin was quicker than he had imagined, and making the stock was easier than he had anticipated.

He felt that during the final, he could probably make not only a dozen pots of porridge but also some other dishes, like pigeon swallow, sweet and sour yam, stacked duck, and two-colored shrimp.

He believed the twelve hours given for the final would be enough for him to make Jiang’s Sea Cucumber Soup, and then still have time to cook all the other tasty dishes on the menu that didn’t take as long to prepare and weren’t as complex.

The thought was somewhat exhilarating.

Before he knew it, it was afternoon.

The stock was ready.

After the stock was ready, he started on the yellow braised shark’s fin. In a way, the shark’s fin and Jiang’s Sea Cucumber Soup shared a certain similar technique: the key to the shark’s fin lies in the word ‘braise,’ the process of which requires no manipulation, just time. The essence of the Sea Cucumber Soup lies in the word ‘stew,’ which also does not require much handling, again just time.

While stewing, Jiang Feng had Master Xu teach him the methods for making clear soup imperial swallow and oyster sauce abalone. He wanted to learn and cook them on the spot.

Compared to oyster sauce abalone, the clear soup imperial swallow was slightly more challenging, mainly because the Tan Family Cuisine’s technique of preparing bird’s nest is different from that of the Jiang Family Dishes, even the method of soaking the bird’s nest was different.

Tan Family Cuisine’s bird’s nest needs to emphasize its crispness, while Jiang Family Dishes target its smoothness.

The Tan Family’s insistence on the quality of raw materials is almost strict; the yellow braised shark’s fin requires the best Luzon yellow to be soaked seven days in advance, and the clear soup imperial swallow needs the top-quality tribute bird’s nest from Southeast Asia, with water temperature controlled and the soaking time accurate to the minute, involving multiple steps stretched over four or five days for precise expansion.

Of course, Jiang Feng didn’t need to worry about the processing of bird’s nest; even though Master Xu and the others didn’t cook it perfectly, their handling of the raw materials was still quite good.

“Actually, the key step in making the clear soup is not that difficult; as long as the bird’s nest is properly treated, the final dish won’t be too bad. It’s just very hard to grasp those critical few minutes,” Master Xu commented.

“The soup just needs to lightly cover the bird’s nest in the bowl, then it goes into the steamer. The heat should gradually decrease, and finally, the broth is finished by braising it out and then topped with a few strips of Jinhua ham, ready to be served. But that final step of braising is really tricky; if it’s not done well, the bird’s nest won’t be crispy. I don’t know if you…” Although Master Xu trusted Jiang Feng, ranked sixth on Master Chef’s list, he became worried once Jiang Feng actually started to learn and cook on the fly.

“I understand,” Jiang Feng said.

Braising? He understood it all too well. The Tan Family Cuisine’s final step often relied on braising, and that was something he had learned from your ancestor, no less.

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