Chinese chef

After Mu Feng obtained the master-level stewed vegetable cooking technique, before he had time to be happy, the system gave him a moderate blow.

It has been detected that the ability of the host has improved, so the difficulty of the task has been adjusted. In the future, every 200 full-score surprise points can be rewarded with a silver treasure chest of cooking techniques.

After listening to the system's words, Mu Feng was stunned for a long time. Originally, he had already obtained 79 full-score surprise points, and as long as he got 21 more, he could be rewarded with a cooking technique.

Unexpectedly, the system suddenly increased the difficulty of the task, directly doubling the difficulty coefficient, although according to the current situation, doubling is not a particularly difficult thing.

However, the system is too stupid!

Mu Feng smiled wryly.

Forget it, the arms couldn't twist the thighs, so Mu Feng had no choice but to be obedient.

Mu Feng has now mastered the cooking techniques of stewed vegetables at the master level, and he immediately wanted to try cooking stewed vegetables because of his itching.

If you want to cook stewed vegetables, you first need to make stewed dishes.The soul of stewed vegetables lies in marinade, also called brine.

It is not easy to make this brine well, the process is complicated, and there are so many ingredients used, even Mu Feng has master-level cooking skills of braised vegetables, and he can't make it all at once.

After Mu Feng told Grandpa Su and Grandma Su to make brine, the two elders readily agreed.

Grandpa Su has gotten used to Mu Feng's thoughts from time to time, there is no way, too much stimulation will start to make him numb.

Mu Feng wrote a copy of the ingredients needed to make brine and handed it to Grandpa Su, asking Grandpa Su to help purchase.

Grandpa Su stared wide-eyed at the list of ingredients that Mu Feng handed him.

"Does this stew require so many ingredients?" Grandpa Su asked suspiciously.

"Ordinary brine is definitely not needed, but since we want to do it, we must do the best!" Mu Feng said with a smile.

"That's right." Grandpa Su nodded, "The star anise and cinnamon are in the back kitchen. As for American ginseng and Codonopsis ginseng, I go to the Chinese medicine store to buy them. The old hen and old duck for the soup are nearby. Buy it in the market!" Grandpa Su said.

"Okay, I need to use the soup. I'll go to the vegetable market to buy it. Let's divide into two groups." Mu Feng said.

After leaving Suji, Mu Feng came to the vegetable market. There were not many people buying vegetables at this point, and the vegetable stalls were basically empty. However, those shops selling chicken, duck and fish were still open sporadically.

Mu Feng came to the chicken shop where he helped before, and planned to get two old hens from the proprietress.

"Hey, young man, I finally saw you. Why haven't you come these two days! You don't know that all the aunts and aunts are talking about you and asking me why that good-looking boy didn't come. "The proprietress was very happy to see Mu Feng.

"I've been busy recently." Mu Feng smiled and said, "By the way, boss lady, do you have an old hen here?"

"Of course, do you want to go back to make soup?" the proprietress asked.

"Go back and make marinade," Mu Feng said.

"You have to use old hens to make marinade?" The proprietress felt a little strange.

"Some use it, some don't. The marinade made from old hens will be more fragrant." Mu Feng said.

"So it's like this. I've been selling chicken all my life. I just knew that this old hen can make soup, but I never thought that it can also make marinade, haha." The proprietress smiled, "Then how much do you want, one or half? "

"I want two, and an old duck, do you know where I can get it?" Mu Feng asked.

"This old duck is also used to make marinade?" The proprietress asked curiously.

"Yeah, do you know where they can be sold in this market?" Mu Feng asked.

"Of course, if you want it, I'll call and have someone deliver it." The proprietress nodded.

"Then please ask someone to bring an old duck over here." Mu Feng said, "I'll go to the pork stall in front to buy some pig bones. I'll go get them later."

"Okay, no problem." The proprietress said.

"It must be an old duck!" Mu Feng emphasized again before leaving.

"Don't worry!" the proprietress said with a smile.

After Mu Feng left the chicken shop, he went straight to the pork stall to buy pork bones.

This pig stick bone is no better than the old duck and the old hen. As long as it is a pork stall, most of them sell it.

This pig stick bone, also known as pig big bone, tube bone, is big at both ends, with a hole in the middle, rich in bone collagen, and is very suitable for making soup like old duck and old hen.

After Mu Feng bought the pork bone, he went back to the chicken shop, and just in time, a friend of the proprietress sent an old duck.

"I heard that your old duck is going to be used to make marinade. I often eat braised duck. I haven't heard of using old duck to make marinade." The person who came was a man of medium build in his early forties.

"Actually, many of the marinades of the ancient method are made in this way, but in order to save trouble, people nowadays omit this step." Mu Feng said.

"So that's how it is. You're a chef, but it's different to be a professional," the man said.

Mu Feng smiled and nodded.

When Mu Feng returned to Su Ji with two old hens, an old duck and a bag of pig bones, Grandpa Su was already waiting for him in the shop.

"All you want is here. You haven't come back just now. I found all the spices in the store. You can show me." Grandpa Su pointed to the bags of spices on the table.

Mu Feng nodded, looked at all the spices needed, and then, he came to the back kitchen and began to prepare the brine.

Mu Feng first washes the old hen and duck, breaks the stick bones, puts them into the soup pot together, then puts the broken longan and mixes about 20 kg of water, boils it over high heat, skims off the foam, and uses Boil a pot of original soup over medium heat, remove the old hen, duck, and stick bones for later use.

In the second step, pour the original soup into the brine pot, and wrap the star anise, cinnamon bark, hay, tangerine peel, gecko, clove, grass fruit, cumin, pepper, American ginseng, Codonopsis pilosula, yin and yang shellfish, wolfberry, etc. into a spice bag , put it into the marinated pot, then add fresh galangal, lemongrass, smashed Luo Han Guo, red dates, dried shallots, smashed ginger, then add refined salt, light soy sauce, dark soy sauce, sugar color, cooking wine, fish sauce, Rock sugar, etc., and then simmer for about an hour on high heat. After the taste is fully absorbed, add monosodium glutamate and chicken essence, and a pot of good brine is made.

The whole process is very complicated, combining ancient methods and new seasonings, and the ratio of spices is different. If it weren't for Mu Feng's master cooking skills of stewed vegetables, it would be impossible to cook such a pot of high-quality brine. Don't even think about it.

At the beginning, Grandpa Su could still remember the proportions of the first few spices, but after 3 minutes, he gave up.

Because he found that Mu Feng had already mastered the formula by heart, and he could freely control the ratio, without using measuring tools at all, and just grasping it with his hands.

Although he was very surprised that Mu Feng was so familiar with boiling brine, but he had already begun to get used to Mu Feng's extraordinaryness.

Following the epiphany of knife skills, cooking mixed vegetables, deboning whole chickens, and boiling brine, Mu Feng brought him too many surprises.

One thing about his personality is that he doesn't think about things that he can't figure out. This is also the life experience he has summed up after living for so many years.

After the brine is boiled, the tangy aroma wafts from the back kitchen to the street.

"This brine is really fragrant!" Grandpa Su sniffed the strong fragrance in the air.

"Uncle, what are you cooking? It's so fragrant?" A passer-by walked past Su Ji's door, attracted by the smell, and asked.

"It's making brine." Grandpa Su said with a smile.

"Oh, this brine is really delicious! Is there any braised vegetables now? Serve me a plate!" A passer-by said with a smile.

"This brine has just been boiled, and it hasn't started to be brine yet!" Grandpa Su spread his hands and said.

"Oh." The passer-by thumped his palm, "Then when will it be cooked? Can dinner be okay?"

"I guess I won't be able to eat this today." Grandpa Su said with some embarrassment.

"Okay!" The passer-by turned to leave Su Ji, and before leaving, he asked again very solemnly, "Is there tomorrow?"

"Yes, there must be tomorrow!" Grandpa Su nodded.

......

Because he just started making stewed vegetables, Mu Feng didn't want to make it too complicated, so he planned to marinate some pork belly and eggs first to taste the taste.

He boiled a large pot of eggs first, and used all the eggs left in the store, there must be more than 100.

In order to avoid the lack of eggs when the guests order food at night, Grandpa Su went to the nearby vegetable market to make up [-]. He didn't make up too much. In order to save costs, he usually buys from the vegetable market in the suburbs of the city.

While the eggs were being boiled on the stove, Mu Feng began to process the pork belly. All animal-based raw materials had to be boiled in water before being marinated, otherwise the raw materials would be directly put into the pot, resulting in a sharp reduction in the brine, resulting in over-salty dishes.

After preliminary treatment, Mu Feng put the pork belly into brine and cooked it slowly over low heat.

For the sake of taste, at dinner time, guests can't eat this stewed vegetables.The reason why Mu Feng still has to do so much is because he suddenly thought that Su Ji can actually make supper.

Moreover, braised vegetables are no better than others, and braised vegetables can be made into strings of snacks like oden.

In this way, it will not affect the sales of dinner, and it can also open up a new way to collect full-score surprises.

Because the taste of stewed vegetables is so strong that at dinner time, diners come in and ask if they can serve stewed vegetables.

After getting a negative answer, the diners swallowed helplessly.Later, under the strong request of a diner, Mu Feng reluctantly agreed to cut a small plate of braised pork for him to try.

As a result, once the hole was opened, the diners were all overjoyed, and they strongly demanded to eat braised pork.

After one dinner time, all the stewed pork was sold out.

As for the stewed eggs, because they need to be cooked first and then peeled, it takes more effort than stewed meat, and the stewed time is much shorter than that of stewed meat.

Even so, Mu Feng was quite surprised by the power brought by the stewed meat, because although the previous stir-fried dishes were delicious, there was no such situation that attracted so many people just because of the smell.

The power of this stewed vegetable fragrance is too great!