From selling box lunches to becoming a famous Chinese chef

Chapter 175 The chef from Yanxi Tower

Several old friends of Huang Tao and the customers in the shop heard about it.

It turns out that Feng Zhengming is actually a chef from Yanxi Tower, and he is also the apprentice of Chef Yan of Yanxi Tower.

It really surprised everyone present.

Although surprised, the customers understood why Feng Zhengming's cooking skills were so good.

"It turns out he's a chef from Yanxi Tower. No wonder the little boss's skills are so good."

"Yeah, no wonder the boss is so confident and dares to make hot dishes to challenge Jubinyuan."

"As expected of Master Yan's apprentice, his craftsmanship is truly unparalleled."

"I'm afraid only Master Yan's apprentices can have such cooking skills, right?"

"I thought Yanxilou was closed down and I would no longer be able to enjoy the skills of the master chef. I didn't expect that in such a small dry rice shop, there is really a crouching tiger, hidden dragon."

Feng Zhengming expressed his gratitude to the customers.

"Thank you for supporting my little dry rice shop. My craftsmanship is still far from that of my master. I will try my best to cook the dishes everyone ordered every day."

Huang Tao laughed after hearing this: "Hahaha, you are so humble. Your skill in stir-fried vegetables is definitely considered a master. Your plate of stir-fried shrimp kidneys is no worse than that of the master chef from Jubinyuan."

Feng Zhengming continued: "Uncle, you guys eat first, while I go to the kitchen and prepare a dish for you."

Huang Tao said: "You are so polite, you don't need to prepare so many dishes."

Feng Zhengming responded: "There are only a few dishes, and there is one last dish. It will be ready soon."

Huang Tao said: "The last dish has been agreed upon. You can't cook for us anymore. When you finish the dishes and are not busy, you can come over and have a drink with me."

Feng Zhengming agreed: "Okay, uncle, I will come over and toast you later."

When the customers in the shop learned that Feng Zhengming was a chef from Yanxi Building, some people who had not ordered a dish expressed their desire to order a dish to try out the craftsmanship.

Seeing that there were so many people ordering food, Shen Rongsen could only ask Feng Zhengming.

“There are so many people ordering food, do you want to take it?”

Feng Zhengming smiled slightly: "Of course I have to take it. Everyone ordering food is an affirmation of my skills. We can't open our doors without letting customers order food."

After hearing what Feng Zhengming said, the shop naturally started taking everyone's orders.

Huang Tao and several of his old friends have already begun to taste the stir-fried shrimp kidneys.

The shrimps and kidneys are both tender and crispy.

"It's delicious. When you eat this shrimp, it's not just the gravy on the surface that brings flavor, but the shrimp itself also has flavor. The bottom is perfect."

"This kidney flower is really tender, it feels like eating crispy and tender dried tofu."

"As expected of Master Yanxilou Yan's apprentice, his craftsmanship is truly unparalleled."

"If it weren't for you, Lao Huang, we really wouldn't be able to eat such good stir-fried shrimp kidneys today."

Huang Tao tasted it carefully, and then sighed while thinking about it: "Okay, the craftsmanship is really good. This dish allows me to taste the taste of my master's craftsmanship when I was learning to cook."

The old friends immediately made fun of Huang Tao.

"Lao Huang, when you were learning to cook, you must have eaten a lot of food on the sly, right? You just ate too much and didn't study hard."

"Isn't that right? I've known Lao Huang for so long, and he really knows how to eat. But I really don't believe that he has learned cooking."

"If you don't believe me, I know that not only did Lao Huang learn cooking, but he also taught cooking classes in a vocational school."

"I also know that Lao Huang is very good at class."

Huang Tao saw two old friends speaking for him.

He took a sip of the wine, then waved his hand and said, "I'm really not good at cooking. When I was learning to cook, my master said that I have no spirituality."

Huang Tao naturally recalled some things when he first learned to cook.

After drinking another glass of wine, Huang Tao murmured to himself: "I really miss Senior Brother Yan."

Huang Tao chatted with his old friends and recalled the past when he learned to cook.

Feng Zhengming was already preparing the last of the beef stir-fried with green onions in the kitchen. In order to receive his uncle, Feng Zhengming bought a beef tenderloin.

Before serving his uncle, Feng Zhengming had already cut the beef tenderloin into thin slices and marinated it with baking soda.

Then rinse off the baking soda, drain the water from the beef slices, and then flavor the beef.

Use soy sauce, green onion and pepper paste, rice wine, shredded ginger, and a little sugar and pepper to taste.

Gently stir the beef slices until the flavor is almost absorbed into the beef slices.

Finally, add a thin paste on top of the dry starch and seal it with onion and ginger oil.

Break the scallions in the middle and cut into eyebrow scallions.

Feng Zhengming also paired it with some shredded onions.

Feng Zhengming had prepared these things in advance.

I served the dish of stir-fried shrimp kidneys to my uncle, and he could start cooking directly after returning to the kitchen.

The first step is to prepare a bowl of juice, cooking wine, soy sauce, a little sugar and pepper, then add the clear soup, and finally add cornstarch to it.

Then put the beef into the pan with 40% oil and grease it.

It takes a little longer to grease the beef.

Under the action of baking soda, the beef slices will slowly swell as the oil temperature rises, becoming more and more dense in the oil pan.

As Feng Zhengming slid the beef slices, he also paid close attention to the oil temperature. When the oil temperature was too high, he needed to pull the pot away from the fire.

Slide until the beef slices are completely white.

Take the beef slices out of the pot, add green onion and pepper oil to the pot, first add the green onions, onions and shredded ginger and saute until fragrant.

You also need to stir-fry it in the pot to bring out the flavor of the onions.

Stir-fry the scallions and onions thoroughly, then put the oiled beef slices into the pot, and then pour the bowl of juice into the pot.

Stir fry quickly over high heat until the gravy is evenly coated on the surface of the beef slices and green onions.

Then it’s time to take it out of the pot and put it on the plate.

While it takes some time to grease the beef slices, the entire cooking process doesn't take long.

After taking out the pot and putting it on the plate, because there were other dishes ordered by other guests, Feng Zhengming did not go to serve the dishes to his uncle and the others in person, but asked Chen Anbang to take them out to serve.

The beef stir-fried with green onions was brought out, and the rich aroma of green onions and beef really made everyone in the dry rice shop unable to help but stretch their heads to take a look.

I saw pieces of beef and scallions covered with gravy on the plate, and some onions mixed in.

It really made everyone salivate.

The beef stir-fried with green onions was served, and Huang Tao and several old friends were once again attracted by this dish.

"If I hadn't come with Lao Huang, I really wouldn't have been able to eat this dish."

"Yes, this one is made with beef stir-fried with green onions. It's so fragrant."

"The green onion flavor is really fragrant, and there seems to be onion flavor in it. It's really delicious when mixed together."

"The key point is that the beef looks so tender, and the beef slices are so big. Lao Huang, your nephew is too down-to-earth."

Huang Tao was really satisfied with the craftsmanship of his nephew Feng Zhengming today.

The dishes served on the table are almost all stir-fried and stir-fried dishes.

These dishes are all presentable, showing the techniques that each dish should show.

The key point is that Huang Tao looked at the dishes on other tables and found that the quality of the dishes on almost every table was very good, and there was no fault at all.

　I will update one chapter first, and then I will update you all after I finish my work in the evening. Thank you all for your subscription and monthly support.

　　

　

(End of this chapter)