From selling box lunches to becoming a famous Chinese chef

Chapter 110 Washing, cutting and frying (please subscribe)
  After eating various breakfasts sent by his neighbors, Feng Zhengming began to get busy in the courtyard of Grandpa Feng's house.

The first thing is to cut and mix the various vegetables that have been washed.

During breakfast, Feng Zhengming had already discussed with his grandfather that he would go to the train station to bring three pots of vegetables at noon, namely stir-fried cabbage, braised eggplant and spicy and sour shredded potatoes.

Therefore, Feng Zhengming needs to tear the cabbage into small pieces by hand, cut all the eggplants into pieces, and cut the potatoes into shreds.

The reason why I cut the eggplant into chunks instead of cutting it into shreds like at the beginning.

This is because Feng Zhengming, who sells boxed lunches these days, has discovered that after the eggplant shreds are cooked, people who buy boxed lunches are not very happy.

Feng Zhengming found that it would be more convenient if he cut it into pieces and served them to people who bought lunch boxes.

In the morning, Feng Zhengming cut out a large number of eggplants and potatoes alone.

Feng Zonggu helped tear the cabbage into small pieces.

Seeing Feng Zhengming doing it alone, Grandpa Feng still felt a little sorry for his grandson.

"Zhengming, I think you still need to hire someone to help you. It's really hard for you to cut so much by yourself."

Feng Zhengming was cutting shredded potatoes and said with a smile: "Grandpa doesn't need to do this. It's not hard work. When I was with the master, I cut more than this every day."

Feng Zonggu has never worked in the kitchen, so naturally he doesn’t know much about it.

He asked strangely: "More than this?"

Feng Zhengming nodded: "Yes, I was with the master in the kitchen at that time. The advantage was that I could observe the master's craftsmanship at any time, but the disadvantage was that I had to constantly prepare ingredients for the master, such as the ingredients for the kitchen. The portions are large, and different dishes require different shapes of ingredients.

For example, some vegetables require shredded ginger and onions, some require slices, and some require minced vegetables. These require constant cutting and preparation by the master. "

Feng Zonggu was also a little surprised when he heard it. He didn't expect that the work of cutting ingredients in the kitchen was so complicated.

While chatting, Feng Zonggu saw the shredded potatoes cut by Feng Zhengming.

"Zhengming, your knife skills are really good. You can cut so many potato shreds so evenly."

Feng Zhengming responded with a smile: "These are all basic skills. I used to practice them every day in the kitchen, so I am naturally familiar with them. It is a kind of muscle memory."

Cut out a large pot of shredded potatoes and cut out all the eggplant pieces.

Feng Zhengming also needs to prepare a lot of small ingredients.

For example, when braised eggplant, you need to add a certain amount of minced garlic to better enhance the flavor of the eggplant.

Another example is when frying cabbage, you also need some green onion and ginger to stir up the aroma.

Of course, in addition to the ingredients, Feng Zhengming also prepared a pot of soup in order to enhance the taste of the dish.

At Grandpa Feng's house, Feng Zhengming did not have the luxury to prepare clear soup. He just made a simple soup using chicken racks, bones and a little ham.

Due to limited conditions, it was impossible to turn the soup into clear soup.

However, the stewed soup can also be used in cooking after filtering and settling.

After preparing the ingredients, Feng Zhengming specially roasted some Sichuan peppercorns in the pot.

Pour the Sichuan peppercorns onto the chopping board and use a rolling pin to roll the Sichuan peppercorns into powder.

Then chop the green onions, mix them with Sichuan peppercorns, and finally chop them into puree on the chopping board.

Chop the puree mixed with pepper powder and green onions, put it in a small bowl, and pour cooking wine to spread the puree.

When Feng Zonggu saw this, he asked curiously: "Zhengming, what are you talking about?"

Feng Zhengming explained: "This is called onion and pepper cooking wine. I used to mix Sichuan peppercorns and green onions and chop them into a puree, also called onion and pepper mud. This must be prepared when cooking, so that onion and pepper cooking wine is better than using it directly. The cooking wine will taste better.”

Feng Zongguo took a closer look and sniffed the green onion and pepper paste that had been mixed with cooking wine. I found that the taste of cooking wine is indeed different, with the aroma of pureed green onions and Sichuan peppercorns.

"This one is really special."

Feng Zhengming said with a smile: "Master taught us this as well. It's a little secret of our cooking. Moreover, the onion and pepper paste must be prepared by chopping it with a knife before cooking."

Feng Zong chuckled and said, "It seems you have quite a few tricks up your sleeve."

Feng Zhengming said: "Yes, the master in the back kitchen has many tricks. Sometimes the master will teach you, and sometimes the master may not teach you directly. It tests our observation skills to see if we can discover them ourselves."

Everything was ready, Feng Zhengming carried things into the kitchen in the small courtyard.

I have to admit that it was the right choice to move to Grandpa Feng’s house.

The kitchen in the small courtyard of Grandpa Feng's house is very large because Grandpa Feng and grandma used to cook meat together, so the kitchen is very large, and the stove for preparation in the kitchen is also very large.

It is just enough for Feng Zhengming to sit on the big pot given to him by his senior brother. He can use the big pot to cook food in one pot.

Place the large pot on the stove, add oil to the pot, and then add Sichuan peppercorns to the pot.

First, slowly fry the peppercorns over low heat until they become charred.

The Sichuan peppercorns are fried until they are charred, and the aroma has been completely fried and blended into the oil.

Feng Zhengming took out all the peppercorns in the pot.

Then heat the oil in the pot over high heat.

Heat almost until the oil is smoking, then pour all the torn cabbage leaves into the pot at once.

Start stir-frying over high heat, then quickly add vinegar and salt to the pot.

The vinegar needs to be poured directly into the bag along the edge of the pot.

The rich vinegar aroma comes out instantly when the fire activates it.

Feng Zhengming's stirring speed is very fast, and it can be said that he is very powerful.

The old man watched from the side and couldn't help but sigh in his heart: What a beautiful feeling of strength.

When the steam in the big pot started to rise and the cabbage leaves almost started to collapse, Feng Zhengming began to season it with simple salt and sugar to adjust the taste and stir-fry it thoroughly.

Feng Zhengming took out all the cabbage from the big pot and put it into the prepared small pot.

At this time, the cabbage leaves have not yet started to produce water, and at the same time, the leaves are coated with oil. They are really shiny and beautiful.

Feng Zonggu looked at it and said, "Okay, Zhengming, your big pot of food is really good."

Feng Zhengming smiled and said: "Thank you for the compliment, grandpa. I can be regarded as practicing with my senior brother in the cafeteria."

Feng Zonggu said, "Yes, the canteen is full of big pots of food, which really tests the chef's ability."

Feng Zhengming followed up with the fried hot and sour potato shreds. It was still the same as before. You need to add Sichuan peppercorns to the pot first and fry them in oil to get the fragrance, but this time some dried chili segments were added.

After frying in this way, the oil in the pot is filled with the aroma of Sichuan peppercorns and chili peppers.

Add the shredded potatoes, stir-fry quickly, and then season with salt.

The vinegar is cooked in along the edge of the pot at the last moment. The potato shreds that come out of the pot are clearly defined, with the sour aroma of vinegar and the spicy aroma of chili. It really makes people secrete when they smell it. saliva.

　Let me report the results. The final result is more than 2000 subscriptions, so I am very satisfied. I have written many books this year, and the results of this one are really good. Next, I will try my best to update [-] words every day, which should be updated at noon, afternoon and evening. Thank you again for your subscription support. I will work hard to write the subsequent plot and complete this book.

　　
  　
  (End of this chapter)