From selling box lunches to becoming a famous Chinese chef

Chapter 190 Five Techniques of Senior Brothers

Feng Zhengming's move to steal Quansu really disrupted the plans of Cheng Guosheng and his brothers.

Originally, Cheng Guosheng and the others thought that the two vegetarian dishes only needed to be almost the same, and the key was to focus on Jubinyuan's specialty fried vegetables.

Moreover, they also have two hot dishes, stir-fried kidneys and fried liver tips, which further demonstrate Jubinyuan’s undisputed status in the hot dishes.

What I didn't expect was that they were still preparing and didn't reveal the two hot dishes.

Feng Zhengming came and took all the food with one hand.

Immediately use the big spoon turning technique to shock everyone.

As for Feng Zhengming's move, Cheng Guosheng and his brothers had nothing to say.

Because this grilled vegetarian dish is cut into thin slices and placed on the plate.

To cook this dish normally, you may grill different dishes in the pot, then remove them from the pot and plate them again.

If you do it that way, the dish will definitely just look beautiful when put on the plate.

Feng Zhengming put it directly into the pot upside down, and then made an unexpected big turn of the spoon in the pot.

The dazzling effect brought by this is really huge, and the visual impact it brings to both experienced and unfamiliar people at the scene.

A layman will find this dish so amazing both in its preparation and presentation.

The experts are naturally speechless.

Maybe everyone can do this big flip with practice.

But this is cooking in front of people after all.

Especially since there were so many people present, and many experts were watching.

If the car overturns accidentally, it will be really embarrassing.

Therefore, just Feng Zhengming's courage to do this has convinced all the colleagues present.

Cheng Guosheng had already prepared another vegetarian dish, and when he came back, he came close to him and whispered a few words.

"Brother, this Feng Zhengming's skills are really good. I'm afraid we are destined to watch him become famous today."

Cheng Guosheng heard his junior brother's words and turned to look at him. What did he want to say? But there are some things that I can’t say.

Another junior who was responsible for stir-frying the cabbage also stepped forward and whispered: "He dares to do that kind of big turning under such conditions. This confidence alone is really difficult for us to match."

Cheng Guosheng also sighed: "It doesn't matter, I really didn't expect that he has such skills and such courage. Even if we grant him today, we will all prepare the next dishes, at least let everyone present see us Sincerity, I know that Jubinyuan’s craftsmanship is still there.”

Although he said this, Cheng Guosheng was still preparing in his heart to gain some ground in the subsequent discussions.

Therefore, Cheng Guosheng did not just admit defeat and continued to do the elbow picking seriously.

Feng Zhengming's lotus peeling skill shocked everyone, and his four senior brothers also praised him with smiles.

The second senior brother Chen Zezhi spoke first: "Okay, Zhengming, you really haven't lost your skills. You dare to flip the spoon in front of so many people, and you also flipped the spoon to cook the vegetarian dish. You are really brave."

The third senior brother Yang Bin said: "Senior brother, I admire you. If it were me, in such a situation, I would definitely seek stability. Even if it is a vegetarian dish, I would not dare to make a big splash."

Sixth senior brother Zhang Minghai nodded in agreement: "Yes, if it really turns over, it will be a big loss."

After listening to the words of the three senior brothers, Feng Zhengming smiled and said: "I was quite nervous at the time, worried that I would fall over. But when I saw that Brother Six had already turned over, I couldn't give up."

The Sixth Senior Brother immediately said: "You are also very brave, but you still can't give up when you see me making such a fuss? I didn't know that yours was more difficult than mine."

Senior Brother Li Huidong said: "It is indeed too risky."

The second senior brother immediately said: "It is said that wealth can be gained through danger. Zhengming's move will definitely prevent him from being questioned again."

Feng Zhengming looked at Master, and then whispered to the brothers: "I want everyone to know that Master is not bad at craftsmanship, and we will not let anyone look down upon us."

The senior brothers nodded one after another, agreeing with Feng Zhengming's statement and approach.

What Feng Zhengming did was something that the senior brothers had been looking for opportunities to do.

This time, in full view of the public, Feng Zhengming did it.

A huge turn of events on vegetarian food makes both laymen and experts dare not look down upon them anymore.

There was still a lot of discussion at the scene, and everyone was still thinking about Feng Zhengming's big turn.

The key is that after the vegetarian dish was served, many people at the scene came closer to take a closer look.

The more carefully you look at it, the more unforgettable the image of Feng Zhengming turning the spoon in your mind is.

Feng Zhengming continued to help the senior brothers with their dishes.

Third Brother's fried kidneys are served immediately after Cheng Guosheng's fried kidneys.

The stir-fried kidneys and oil-fried double crispy dishes are placed together, which also attracted a lot of people's attention.

The two people's neat stir-fry process also aroused applause from everyone at the scene.

The second senior brother is carefully deboning the whole duck.

Because to make Fulu duck, you need to completely remove the bones of the duck, and at the same time, the skin and meat of the duck must not be broken.

This process tests a chef's care and patience, as well as his familiarity with the internal skeleton of the entire duck.

Back in the back kitchen of Yanxi Building, Chen Zezhi was very good at making Fulu duck.

At that time, people at Yanxi Restaurant ordered this dish, and almost all of them were cooked by Chen Zezhi.

Therefore, although deboning a whole duck is indeed difficult, it is not a difficult skill for Chen Zezhi.

While cooking is still going on here, the four master chefs and several members of the culinary association over there have begun to evaluate the dishes that have been served first.

Master Yan tasted several dishes from Jubinyuan and said objectively: "Jubinyuan is really good at making these hotpots. These hotpots are really good. Senior Brother Wang is the successor."

Master Wang tasted several of Feng Zhengming's dishes.

First of all, before eating it, Master Wang pointed at Feng Zhengming’s grilled meat and said, “Lao Yan, your little apprentice’s grilled meat doesn’t need to be eaten. This skill has already allowed him to win the first round today.”

Master Yan quickly said: "You can't say that. There are still dishes that haven't been served yet, and we still have to wait for the next dish."

As a result, the other two master chefs and the people from the Culinary Association also agreed with Master Wang's words.

Master Su said: "Since he dared to cook it on such an occasion and succeeded, then his grilled vegetarian dish is the best among the ten dishes."

Master Sun agreed, "That's right. Even if we are asked to do this in this situation, we may not be able to do it so well."

President Li said: "Master Yan, you are really a famous teacher who gives birth to a great disciple."

Feng Zhengming’s Lotus Steak, all vegetarian, undoubtedly received the highest praise from the audience.

Several other dishes also received rave reviews.

Master Wang is very pleased that Jubinyuan’s craftsmanship has not been lost.

As time passed, Cheng Guosheng's pork ribs were finally served, and their five dishes were finally served.

On Feng Zhengming's side, senior brother Li Huidong's sea cucumber roasted with green onions has also entered the final stage of roasting with green onions.

The sea cucumber is simmered in a casserole and fried green onions are finally cooked.

Use the soup used to simmer the sea cucumber before, filter it, put it into the pot and slowly cook it until it thickens.

Finally, it was almost possible to hang the spoon naturally.

Place green onions and sea cucumbers on the plate one by one, and then pour the cooked thick soup over the green onions and sea cucumbers.

The senior brother’s roasted sea cucumber with green onions is now complete.

Sea cucumbers roasted with green onions are served, which naturally steals the limelight from Cheng Guosheng's elbow chop.

Braised sea cucumber with green onions can be said to be Chef Yan’s most famous dish.

In fact, there used to be very few restaurants in Quancheng that cooked sea cucumbers roasted with green onions.

Most restaurants mainly serve sea cucumber steak.

Because the sea cucumber itself has a very light taste.    It is necessary to use hard vegetables such as elbows to borrow the flavor to lend the sea cucumber a very strong taste.

So it’s very simple, just cook the green onions and sea cucumbers together.

The sea cucumber that comes out may taste very bland.

The method of grilling sea cucumber elbows used by most restaurants in Quancheng just takes advantage of the rich flavor of grilled elbows, giving the sea cucumber a very rich flavor and changing the blandness of the sea cucumber itself.

Later, Master Yan did some research and finally figured out how to make sea cucumbers roasted with green onions by seasoning them first.

Before roasting the sea cucumber with green onions, simmer it in a casserole to get the flavor.

It's like giving the sea cucumber a thorough taste first.

When grilling green onions, it naturally makes the sea cucumber taste full of flavor.

Today Li Huidong made this dish according to the method taught by his master.

Four senior chefs and people from the cooking association ate at the scene.

Master Su immediately said: "Okay, this roasted sea cucumber with green onion is considered to be a masterpiece from Lao Yan."

Master Sun tasted it carefully and said: "This taste is really not easy to make. It is really Lao Yan's craftsmanship, and the taste is completely different from our Tai Feng Lou."

Master Su smiled and said to Master Yan: "Old Yan, how about you announce the secret recipe today?"

Master Yan said: "Hasn't my eldest apprentice already announced all the methods?"

These words blocked everyone's mouths.

Although the three masters, Master Su, Master Wang and Master Sun, knew in their hearts that there must be some secrets that they had not seen.

But Li Huidong did it in full public view.

It's not easy for them to forcefully ask every detail again.

The last dish served was Chen Zezhi’s Fulu Duck.

Chen Zezhi also specially arranged and decorated the dishes.

Garnish the plate with vegetable leaves and florets to make the gourd-shaped duck more beautiful.

When this dish was served, it naturally attracted everyone's attention again.

Reporters from newspapers and TV stations at the scene rushed to take photos.

The people watching also came forward to watch and marveled.

"This is actually made by a duck?"

"How do you make a duck into this gourd shape?"

"You haven't seen that when people make it, they have to take out the bones of the duck first, then fill the prepared stuffing inside, and then use string to shape it."

"It's also a very labor-intensive dish."

"This Fulu duck is also a famous dish in Yanxilou."

"Yes, I went to Yanxi Restaurant for dinner before and saw someone serving this dish."

"As expected of a chef from Yanxi Tower."

"Look at it this way, the chef of Yanxilou won the first competition today."

"Yes, their roasted sea cucumbers with green onions, Fulu duck, grilled vegetarian dishes, pot-stuffed cabbage, and oil-fried double crispy dishes. Really every dish is a classic, and it was the most talked about dish at Yanxi Restaurant. "

"Looking at it this way, it's really a pity for Yanxi Tower."

Today, the dishes cooked by Feng Zhengming and his five brothers can be said to have used five different cooking methods.

The eldest brother's job is cooking.

Second Brother Fulu Duck is fried and red grilled.

Third Brother's oil-fried double crispy dish is a hot dish.

The sixth brother's dish is Guotai Cai.

Feng Zhengming also made a grilled dish.

The five brothers presented five different techniques, and they all did them so well.

In such a comparison, Jubin Garden does seem to pale in comparison.

Although Brother Cheng Guosheng’s craftsmanship is also very good, several dishes are also delicious and delicious.

But among the five dishes, three of them are top-notch dishes.

Compared with Feng Zhengming and his brothers, they are obviously inferior.

However, it was agreed in advance that the first session would be considered an exchange between the two parties, and naturally no judgment would be made on the spot.

It’s just that the people who came to watch today already have their own results in their hearts.

After all ten dishes were served, the president of the on-site cooking association spoke up and made a summary.

"The dishes of the ten chefs really made us all feel very good. It truly shows the skills of the young and middle-aged chefs in Quancheng. It shows that the inheritance of the old chefs has been well passed down to the young and middle-aged generation, and also In the hands of the chef representative who is now the backbone of our spring city...

Especially Feng Zhengming, his performance today really surprised several senior chefs and our culinary association. I didn't expect that Master Feng Zhengming could have such good skills at such a young age.

I hope that the younger generation of chefs here today can follow the example of Master Feng Zhengming and practice their skills well, so that our Shandong cuisine can be better inherited and carried forward. "

After President Li’s summary, Jubinyuan began to arrange meals for everyone present.

After all, Feng Zhengming and the others spent a lot of time cooking ten dishes in one morning.

Especially some of the big dishes, it really takes a lot of time.

If both parties hadn't prepared soup and oil in advance, it might have taken more time today.

The owner of Jubinyuan asked the younger generation of chefs from Jubinyuan to prepare in the kitchen early.

After President Li's speech, he immediately arranged for people to serve meals to everyone present.

As the meal was served, the atmosphere suddenly became relaxed.

Zhang Hongwei and Feng Shengnan ran directly to Feng Zhengming.

The younger brothers and sisters gave Feng Zhengming a thumbs up together.

"Brother (Brother Zhengming) is the best."

Feng Zhengming laughed: "Hahaha, I performed well today."

As soon as he finished speaking, some other chefs came over and took the initiative to say hello to Feng Zhengming.

Everyone has obviously recognized his strength, and no one will underestimate him.

Faced with the proactive greetings from his colleagues and the friendliness towards him, Feng Zhengming also responded to everyone in a friendly manner.

Some young chefs even took the initiative to call Feng Zhengming "Uncle Master".

Some apprentices also asked Feng Zhengming for advice.

Some apprentices even expressed their hope to become Feng Zhengming's teacher.

When someone asked to become a disciple, Feng Zhengming still decisively refused.

"Sorry, I am still an apprentice myself. With my age and qualifications, I really can't accept an apprentice. This is not modest. I don't want to mislead others. Thank you for your love."

It's just that although Feng Zhengming refused, there were still some apprentices who didn't want to let go of such an opportunity.

Fortunately, Master Yan soon called Feng Zhengming over, and he was able to get rid of some entanglements that insisted on becoming an apprentice.

　The second update is here. Sorry, I ended up writing it a little late. Thank you for your support by subscribing, monthly tickets and rewards.

　　

　

(End of this chapter)