From selling box lunches to becoming a famous Chinese chef

Chapter 166 Exploding three things and stir-frying three things

One afternoon after the lunch break, Feng Zhengming took Zhang Hongwei, Shen Rongsen and Chen Anbang to prepare the stir-fries for the evening.

During this period of time, Shen Rongsen and Chen Anbang learned a lot from working with Feng Zhengming.

Shen Rongsen originally worked in the canteen of a certain unit and learned some skills from the old master in the canteen.

But following Feng Zhengming these days, he really felt like he was meeting a real person.

Compared with Feng Zhengming, the old master chefs in the workplace cafeteria, Shen Rongsen felt that their craftsmanship was worlds apart.

A very critical point is that Feng Zhengming's matching movements are very smooth. He will always clean up the table after the matching.

This seems to be a set of procedures engraved in Feng Zhengming's bones.

It can be said that if you watch the whole process of Feng Zhengming cooking from the side, you will have a pleasant feeling.

The desk is neat and clean, and the movements are smooth and smooth.

And Feng Zhengming’s stir-fry at night is basically determined based on the fresh ingredients purchased that day.

For example, since I bought a lot of coriander today, Feng Zhengming will prepare a large number of "coriander fried" dishes.

Because the space in the restaurant is limited, most guests have to be served quickly.

So Feng Zhengming’s stir-fries at night are basically quick dishes.

A variety of stir-fried vegetables, fried vegetables, and various quick-fried vegetables.

These dishes are cooked very quickly.

But equally, these dishes also require extremely high levels of knife and fire skills from the chef.

First of all, when cutting the ingredients, you need to cut the ingredients as evenly as possible to ensure that the ingredients can be heated evenly during the high-speed stir-frying process, and there will be no situation where one piece is old or the other is not yet cooked.

Once you are qualified in knife skills, you will then face the challenge of fire skills.

In order to ensure uniform firepower, Feng Zhengming used a liquefied gas stove in the kitchen.

The firepower of the stove fire is even, and the chef's control ability will be higher during the cooking process.

Especially for very thinly sliced ​​dishes, the dishes may become stale if left in the pot for a long time, and guests may not be able to chew them at all.

Shen Rongsen once whispered to Chen Anbang.

"Even though the boss is young, his cooking skills are really good. The dishes he cooks every night are not something that ordinary cooks can easily master. But you can see that the boss seems to be very relaxed every time. You and I are lucky. , if you can learn a few tricks from the boss, you will really benefit a lot in the future.”

After listening to Shen Rongsen's words, Chen Anbang went home and told his elder brother. Chen Anguo also told his younger brother to follow suit.

When the evening dishes were ready, Feng Zhengming took out a small blackboard and handed it to Feng Shengnan.

"Katsuo, please help my brother write a menu."

These days, Feng Zhengming discovered that his sister Feng Shengnan's handwriting was particularly good, and she could also write beautiful chalk calligraphy.

So he left it to Feng Shengnan to write the menu on the blackboard every day.

Feng Shengnan immediately clapped his little hands and picked up the prepared chalk.

“What dish are you going to write about today?”

"Write one fried with three things, one stir-fried with three kinds, as well as osmanthus meat, shredded potatoes in vinegar, fried pork slices with green onions, fried tripe with shredded coriander, fried shredded pork with coriander, and dried coriander with fried fragrant seeds."

Listening to Feng Zhengming's name of the dishes, Feng Shengnan wrote down "Three Stir-fried" and "Three Stir-fried", she couldn't help but feel a little strange?

“Isn’t it the same thing to stir-fry three things and stir-fry three things?”

Feng Zong chuckled and said, "Of course they are different. Although the ingredients used in the two dishes are the same, including sliced ​​meat, liver, and kidneys, and even the cooking methods are similar, there is a big difference in seasoning."

Feng Zhengming went on to explain: "Bao Sansian is an old traditional dish, usually without soy sauce and simply salty and delicious.

The three stir-fried dishes are considered to be derived from the original stir-fried kidneys and stir-fried liver tips by the master chefs of Yanxilou. It requires cooking vinegar, and the bowl sauce also needs to be added with soy sauce. The dish will be salty and sour. . "

After Grandpa Feng and Feng Zhengming explained it, everyone in the shop suddenly learned something new.

Feng Shengnan continued to write down the names of the dishes on the small blackboard. Give the price according to Feng Zhengming after the name of the dish, and then write the price of each dish.

After watching his sister help write it, Feng Zhengming hung up the small blackboard, looked at it carefully and said, "Sheng Nan's handwriting is really beautiful."

Others in the shop looked at the small blackboard and praised Feng Shengnan's beautiful chalk writing.

After being praised, Feng Shengnan blushed and felt a little embarrassed.

After hanging up the small blackboard, Feng Zhengming asked the big pot of pork belly, five-spice boneless braised hooves and Sixi meatballs to be brought out.

Then the dry rice shop officially started its evening business.

The Feng Family Restaurant opened for business, and soon customers began to arrive one after another.

Many of the first batch of people passed by after get off work and basically bought handfuls of pork, pig's trotters or Sixi meatballs to take home.

Some will also ask for one or two portions of rice. Bringing such a dinner back is considered a blessing.

As the sun sets, the sky gradually becomes darker, and there are some customers who come specifically to eat.

These customers are usually in groups of three or five. They not only buy handfuls of meat, five-spice boneless braised hooves, and Sixi meatballs, but they also take a look at today's menu written on the blackboard.

"Oh? There are three kinds of popsicles today? Boss, please give me a piece of three kinds of popsicles."

"Another fried coriander."

"Let's have two pig's trotters first. Why don't you drink two drinks?"

These three people had just finished ordering, and the customers who came in behind them couldn't help but feel a little strange when they looked at the names of the dishes on the small blackboard.

"Three stir-fried dishes and three stir-fried dishes below. Is there any difference between these two dishes?"

The three people who ordered in front of me immediately answered.

"Three stir-fried dishes are an old dish. There will be some differences in the seasonings of the three stir-fried dishes."

"What's the difference?"

"Our Quancheng stir-fried three dishes are made with white sauce, without soy sauce and vinegar, so it tastes salty and fresh. The stir-fried three dishes are made with soy sauce and vinegar, which will give it a vinegary aroma."

The next customer immediately ordered three stir-fried dishes to try.

The guests at the two tables ordered their dishes, and Feng Zhengming immediately got busy in the kitchen.

The meat slices, liver slices, and kidney slices have all been prepared in advance.

Feng Zhengming completed these three slices himself.

Because Chen Anbang can't cut now, and Shen Rongsen's knife skills can't satisfy Feng Zhengming.

So he could only do it by himself and let Shen Rongsen and Chen Anbang practice more.

I heard that I ordered the two dishes of fried three kinds and stir-fried three kinds.

Feng Zhengming went directly to prepare the bowl sauces for the two dishes.

Among them, the bowl of stir-fried three kinds of soup does not add soy sauce, while the bowl of stir-fried three kinds of soup adds soy sauce.

After the bowl of sauce is adjusted, add the meat slices, liver slices, and kidney slices to the pan first.

The meat slices are put into the pot first, and after the oil turns white, the liver slices and kidney slices are put into the pot together with the oil, and then poured out together with the meat slices.

Leave a little oil in the pot, add the minced onions, ginger, and garlic and sauté until fragrant, then add the drained meat slices, liver slices, and kidney slices to the pot.

Put the magnolia slices and green beans that have been blanched in advance into the pot together, pour the juice into the pot, stir-fry quickly over high heat, and then take it out of the pot and put it on the plate.

In Feng Zhengming's hands, it only took a total of 20 to 30 seconds to finish a plate of food.

(End of this chapter)