From selling box lunches to becoming a famous Chinese chef

Chapter 189: Brothers and sisters turn over the spoon together

Both parties walked into their respective cooking areas, and Li Huidong waved to the two apprentices and three nephews.

The five people quickly ran out of the Jubin Garden. When they came back, the five people were carrying soup and oil prepared in advance.

Seeing this scene, Cheng Guosheng and his brothers really didn't expect it at all.

Master Wang smiled and said to Master Yan: "Old Yan, you are indeed well prepared."

Master Yan said: "Since it is a competition and exchange, there must be an element of discussion in the exchange process, and we definitely need to make some preparations. Lao Wang, don't think too much, we are not deliberately not using your oil and soup. "

Master Wang said: "I didn't think much about it. Now I'm looking forward to the dishes cooked by my apprentices."

Master Su couldn't help but said: "If I had known earlier, I should have arranged for a few apprentices to participate. Why didn't you, Lao Wang and Lao Yan, say yes earlier?"

Master Sun nodded: "Yes, let us know earlier next time, and we will also send our apprentices to participate."

The four master chefs said this, and the president of the cooking association immediately came over after hearing this.

"All four master chefs are here today. I just heard that Master Su and Master Sun also said that they want to let their apprentices participate together. It just so happens that the association is also planning to hold a culinary exchange conference, where young and middle-aged chefs in our province will communicate together. I hope the four master chefs can come forward by then, and if the four of you come forward, we will definitely be able to call on chefs from all over the province to participate."

After the four masters looked at each other, Master Su agreed: "Okay, President Li, please work harder and be responsible for arranging all the processes. We four old guys need to come forward, so we are naturally obliged."

As soon as Master Su opened his mouth, the other three masters also agreed.

Chairman Li of the Culinary Association said with a smile: "Okay, okay, four master chefs are in charge, and our association will take care of the rest."

After taking out the soup and oil, Feng Zhengming and his fellow apprentices immediately began to get busy without letting their apprentices interfere.

At this moment, the five brothers seemed to be back in the back kitchen of Yanxi Building.

There is no need for extra words to communicate with each other, they can cooperate very well, and help each other prepare some things properly.

Among the five dishes, Senior Brother’s braised sea cucumber with green onion is definitely the most time-consuming.

Because the sea cucumber needs to be simmered first to get the flavor, the onions also need to be prepared neatly.

So the brothers first started preparing the sea cucumber roasted with green onions by the senior brother.

Originally, Senior Brother Sea Cucumber was going to cook it directly in the casserole, but Feng Zhengming stopped him.

"Float into the water first, after all, it is already soaked sea cucumber."

After hearing what Feng Zhengming said, the senior brothers all nodded in agreement.

Senior Brother Li Huidong flew the sea cucumber into the water first.

Drain the water from the dried sea cucumbers, wrap them in a piece of gauze, and put them into a casserole.

In a casserole, put the onion and ginger residue fried in scallion oil at the bottom, then put the stick bones, pork belly, ham and half an old chicken into the casserole. Pour pure water into the casserole and put it on the stove over low heat. Bring to a simmer.

This process of adding flavor to sea cucumbers is something that many restaurants that cook sea cucumbers with green onions ignore.

Therefore, the taste of sea cucumbers cooked with green onion in many restaurants will be superficial.

When the four masters present saw Li Huidong's approach, they naturally nodded, but they didn't criticize it too much.

In fact, Li Huidong put the remaining onion and ginger left from frying the onion oil into the bottom of the casserole. This process was not shown.

On-site communication is communication, and some things still need to be reserved.

However, although Li Huidong did not show it, the four masters knew it well.

After Li Huidong simmered the sea ginseng, he naturally started to help his juniors prepare it.

During this process, Cheng Guosheng had already served the first dish.

The first dish Cheng Guosheng and his colleagues served was a plate of stir-fried cabbage.

It looks like a very simple plate of stir-fried cabbage, but in fact, during the stir-frying process, Junior Brother Cheng Guosheng still showed off the cooking skills of Jubinyuan.

The cabbage does not use the relatively hard root part, but only the very crisp and tender leaf part.

After cutting into thin shreds, the cabbage cannot be blanched. Marinate the shredded cabbage with salt first.

After pickling, wash it again with water.

After washing off some of the salt from the pickling of shredded cabbage, drain the water and start stir-frying directly.

You also need to mix a bowl of juice in advance.

When frying the pot, do not add ginger, but add minced onion, minced garlic and a few sections of dried chili pepper.

Moreover, Cheng Guosheng and the others used peanut oil and lard for stir-frying. The moment the minced onions and garlic were added to the hot oil, the aroma almost instantly made everyone watching on the scene find it very tempting.

As soon as the aroma of onion, garlic, dried chili comes out, put the shredded cabbage into the pot, then pour the pre-prepared bowl of juice into the pot, and quickly stir-fry over high heat.

During the stir-frying process, the firepower of the stove fire is used to ignite the pot.

Use the stove fire to ignite the oil in the pot and simmer it for a while.

The cabbage shreds are fried in the pot and the surface is covered with the bowl juice, then it is ready to be taken out of the pot.

This process must be very fast, otherwise once the cabbage is in the pot for a long time and the water comes out, the stir-fried cabbage will fail.

Take it out of the pot and put it on a plate. On the plate, there is a bowl of juice hanging on the green cabbage shreds, which is also very beautiful.

There were no professional chefs on site, so when they saw such a plate of stir-fried cabbage, they couldn't help but swallow their saliva.

"It looks really good. A chef is a chef, and the cabbage is more delicious than what we fry at home."

"Otherwise, he is the master chef of Jubinyuan? How much does a piece of cabbage cost you in Jubinyuan? How much does it cost to buy a cabbage yourself? This is the difference in price due to craftsmanship."

"I really didn't expect that a fried cabbage can produce such a fragrant flavor."

"This craftsmanship is worthy of being a master of Jubinyuan."

The boss of Jubinyuan naturally felt very happy when he heard the compliments about his chef among the people watching.

The boss couldn't help but feel that this exchange was really done right.

Seeing that everyone had prepared dishes, Feng Zhengming and the others also accelerated the progress.

The first dish is Sixth Brother Zhang Minghai’s Guotaipucai.

The brothers cleaned the cattails together, leaving only the very tender parts.

Zhang Minghai used a knife to cut the pieces neatly.

Then the cattail must be boiled in a pot first.

But don't blanch it too much, just blanch it a little and take it out.

Then wipe the water on the surface of the cattail with a clean towel.

Then adjust an egg paste according to the amount of cattail.

Put an extra egg yolk in it to make the egg flour batter more golden.

After mixing the paste, use a relatively flat plate, apply some oil on the bottom of the plate, first spread a layer of egg flour batter on the bottom of the plate, and arrange the cabbage one root on the egg flour batter.

Then pour all the remaining egg flour batter on top of the pudding, basically covering the pudding.

Next, Sixth Senior Brother Zhang Minghai sat on the pot and had to moisten the pot with oil first.

After moistening the pot, heat the pot with cold oil, then push the cattail sprouts wrapped in egg flour batter on the plate against the edge of the pot into the pot.

First, fry it slowly over very low heat so that the egg-flour batter on the outside of the cattail can be set.

While Brother Six was cooking this dish, Feng Zhengming's dish was actually being cooked at the same time.

Feng Zhengming stacked all the prepared vegetables on the chopping board. According to the length of fresh shiitake mushrooms, cut other vegetables to almost the same length as fresh shiitake mushrooms.

Then carve carrots, winter melon, cucumber, and magnolia slices with small notches.

Then Feng Zhengming used a knife to cut all the mushrooms, carrots, winter melon, cucumber, and magnolia slices into thin slices.

Even the green vegetables were cut several times by Feng Zhengming with a knife.

Cut these into thin slices, skewer all the slices with toothpicks, and blanch them all except the cucumbers.

Feng Zhengming was almost the same age as his sixth senior brother Zhang Minghai.

Zhang Minghai's cabbage is boiled and boiled, and Feng Zhengming's dishes are also boiled and boiled.

Feng Zhengming still needs to run it in cold water before taking it out.

Then Feng Zhengming and his sixth brother placed several vegetables on the plate at the same time, and put the engraved side on the plate upside down.

And use some broccoli as a base on top.

Vegetables of different colors are placed alternately to ensure that the colors are more beautiful.

On Zhang Minghai's side, all the cabbage is wrapped in egg flour batter.

Feng Zhengming also placed all the vegetable slices, including cucumber slices and green vegetables.

Then Feng Zhengming put a pot on the stove and added the clear soup brought by his senior brother to the pot.

After the soup boils, push all the vegetables on the plate into the pot along the edge of the pot like Sixth Brother Pu Cai.

Sixth Brother's side is fried in oil, while Feng Zhengming's side is slowly simmered in soup.

At first glance, there seems to be nothing special about the dishes of Feng Zhengming and Sixth Brother.

But suddenly Feng Zhengming and Sixth Senior Brother gently tapped the edge of the pot with their frying spoons.

The crisp sound instantly attracted everyone's attention to the two of them.

When the four masters saw the two people, they really laughed almost at the same time.

The master knows very well what the two brothers are going to do?

Everyone's eyes were focused on Feng Zhengming and Sixth Senior Brother.

Suddenly, almost at the same time, the two brothers made a big splash together.

Even many young chefs at the scene were shocked by the two brothers turning their spoons almost simultaneously.

Not to mention those who are not professional chefs who come to observe.

After a period of silence, someone didn't know who started, and the entire Jubin Garden lobby burst into warm applause.

The dazzling skills of the two brothers really made everyone present incredible.

Zhang Hongwei said with some excitement: "Okay, that's awesome. How did you do that just now? I, I didn't even see clearly, but I saw my cousin flipping the pot, and then the dish in the pot flipped over like that. "

Feng Shengnan was also very excited: "Yes, it's really amazing. Brother Zhengming's senior brother also did it like that."

Feng Jiandong reminded the two children: "Have you not noticed that your brother's big turn is actually more difficult?"

Luo Qing heard this and couldn't help but said: "Is it because the vegetables in his pot are cut into slices and not completely whole?"

Feng Zonggu also said at this time: "Yes, his senior brother's cabbage has been wrapped with egg paste, so it is relatively easy to turn it over. The vegetables in Zhengming's pot are all scattered, but he arranged them Putting it together, his big turning spoon is even more difficult, as it can't spread the vegetables in the pot."

The heat on the scene has been completely ignited.

Feng Zhengming and Sixth Senior Brother's big turn really shocked everyone.

And experts all know that Feng Zhengming's big turn is more difficult than that of his sixth senior brother.

There are scattered vegetables in the pot, and there are some cauliflower on the top layer.

But Feng Zhengming is really very stable.

Use a large turning spoon to turn over all the vegetables in the pot.

The cauliflower was pressed underneath, and the other various vegetables that were put together did not fall apart, and they still looked like they were put together on the plate.

Feng Zhengming simmered it in the pot for a while, then carefully poured the whole dish slowly along the edge of the pot onto the plate.

In the end, the dishes on the plate were still as they were originally presented.

Feng Zhengming then placed steamed lotus flowers in the middle, which were combined with soft tofu, green beans and lilies.

Add clear soup to the pot, bring to a boil, add rice soup gravy, and pour it on top of the dish.

Such a stunning lotus steak is completely cooked.

On the other side, Sixth Senior Brother Zhang Minghai's Guo Pucai was also entering the final stage of collapse.

The process of collapsing is to first fry the pot with shredded green onion and ginger, add the stock and soaked sea rice, and then add the fried cattail sprouts wrapped in egg paste into the pot after boiling.

The soup water must be even with the cattail, and put a plate on top.

Slowly reduce the heat to medium-low, allowing the soup to be absorbed into the cattail.

When the soup is almost burned, pour out the remaining soup and then remove the plate.

Sixth senior brother Zhang Minghai, like Feng Zhengming, slowly pushed the collapsed vegetables into the plate.

The sea rice happened to be pressed on the bottom, and the pot cabbage cut into small pieces was on top.

Pour the remaining soup into the pot, bring to a boil and pour it over the potted cabbage.

Although Zhang Minghai's potted cabbage dish is golden in color, it is also very beautiful with bright juice and gravy on the surface.

But because there is Feng Zhengming’s lotus grilled with all the pearls in front.

The Sixth Brother's Gutaopucai is not that eye-catching.

People from newspapers and TV stations at the scene almost all focused their cameras on Feng Zhengming’s Lotus Steak.

Master Su smiled and said to Master Yan: "Old Yan, you guys are really unkind today. This little apprentice of yours is really merciless. You gave us the most exciting one when you came up."

Master Yan had a barely concealed pride on his face, but he still spoke modestly.

"I just made a grilled vegetarian dish. It's not a big dish."

Master Sun said: "The grilled vegetarian dish is indeed not a big dish, but the effect he made on the spot is not comparable to other dishes."

Master Wang couldn't help but said: "Lao Yan, you are really not merciful at all."

Hearing what Master Wang said, Master Su and Master Sun couldn't help laughing.

Master Yan said: "Old Wang, this is an exchange between apprentices. Didn't we just say that we need to be a little angry? Only when there is anger can we inspire the fighting spirit of the apprentices?"

Master Wang looked at the atmosphere at the scene, especially the fact that many people were shouting and applauding Feng Zhengming.

He smiled bitterly and said, "You are indeed very motivated now."

There seemed to be no movement on Cheng Guosheng's side.

Even when Cheng Guosheng's second vegetarian dish was served, no one noticed it.

　Happy New Year to everyone. Sorry, there is a family gathering at home today, the first day of the new year, so I am writing a little late. There should be another chapter later, both of which are 4,000 words long. I hope everyone can continue to support us in the new year.

　　

　

(End of this chapter)