From selling box lunches to becoming a famous Chinese chef

Chapter 264: Masters gather and show off their swords

The next day, it was still Feng Zhengming and sixth brother Zhang Minghai who led the four apprentices participating in the competition and accompanied Master Yan to the scene of the cooking exchange competition.

Last night, Feng Zhengming practiced seriously until very late under the guidance of his master.

And because the job of cutting flower knives was given to Feng Zhengming by his master.

So the senior brother and third senior brother still decided not to go to the scene today.

Senior brother Li Huidong was in the brewery cafeteria because both of his apprentices were going to the competition, so he needed to stay in the cafeteria and keep an eye on them.

Third senior brother Yang Bin did not go to the scene, partly to ensure the normal business of the dry rice shop.

Of course, the more important point is that Yang Bin is worried that when he goes to the scene, the master will temporarily capture him and give a live demonstration.

He didn't want to stand by and beat his junior brother in front of everyone, with people, cameras, and even cameras filming the scene.

In Yang Bin's words: "If my children grow up in the future and see this video, and it turns out that I have done something to my junior brother, wouldn't I be unable to hold my head high in front of my son?"

In the end, the master agreed and asked Yang Bin to stay at the dry rice shop to ensure the normal business of the dry rice shop.

In front of the old masters, even Master Hou and others from the capital must be treated with great respect.

In the morning, five apprentices of master chefs were arranged to make five classic Shandong dishes.

The group arrived at the scene, and the organizer and sponsors had rearranged the arena.

According to the organizer's arrangement, today's demonstration and exchange will be divided into two sessions in the morning and afternoon.

Tell all the chefs who make these classic Shandong dishes, how should they make these dishes?

How to prepare these dishes to the standards they should have?

For some young chefs participating in this competition who are not from big restaurants, this kind of on-site observation is a real learning opportunity for them.

Master Su's words will naturally convince everyone.

The senior chefs will guide the classic dishes on the spot, allowing the younger generations to make them, showing the inheritance of the craftsmanship.

At the same time, the senior chefs can better control the standards of the dishes when they are on site, and give examples to the young chefs on site, and even to other young chefs through TV and newspapers.

This is probably a great opportunity that many young chefs dream of learning. I hope that all young chefs can seize this opportunity and observe carefully at the scene. After the dishes are served, you can communicate with the master chefs or the chefs in charge of cooking and ask ten questions. Cooking details of classic Shandong cuisine. "

This is also done by Yan Jianxing to make a name for himself in advance when he opens a private restaurant in Quancheng in the future.

Yan Jianxing will also serve a dish on behalf of his father to participate in the exchange.

And for today's demonstration where the senior chefs personally gave guidance to the juniors, the organizers even prepared better ingredients overnight.

Sun Hai nodded and agreed, "In vocational schools, teachers don't seem to teach in detail."

Li Zhifeng smiled and said, "Mr. Su is still as strong as ever. I heard that the dish Master Su is going to cook today is nine-turn large intestine. You should pay attention and learn from it."

Master Yan also does not want to delay the business of his apprentices because of the competition.

Of course, in addition to the young chefs participating in the competition, there are also some cooking and food enthusiasts, and some people who are aspiring to learn cooking, also came to the scene, hoping to observe and learn on the spot.

Hearing that Master Su will lead the chefs of Jufengde to demonstrate the nine-turn large intestine live, many young chefs who have never stayed in a big restaurant are naturally looking forward to it.

Xia Hui whispered: "The Nine-turn Large Intestine is really a classic."

Today we will invite ten of our top chefs in Shandong Province to personally perform. They will instruct their juniors and present ten classic Shandong dishes to everyone on the spot.

If his cooking skills cannot represent his father, Yan Jianxing himself would be embarrassed to use the "Yan Family Cuisine" brand.

Li Zhifeng is still the host of this demonstration exchange.

Even many private experts have never studied seriously in vocational schools.

Among them, Mr. Su, the oldest chef, even laughed and said: "The juniors present today can rest assured that the ten classic Shandong dishes demonstrated today are ten dishes carefully selected by us, which can be regarded as representative. We will definitely teach you the ten dishes of our Shandong cuisine techniques without any secrets."

Five sets of kitchen stoves are placed on the stage.

Xia Hui found that Zhang Lei and Yang Peng didn't seem to be expecting much.

Having said this, Li Zhifeng looked at the senior chefs and said, "Please don't hide it and tell the juniors present today all the details without reservation."

“Thank you all for your hospitality. Today is the second day of our provincial young chef cooking exchange competition, and it is also the day when we officially allow young chefs to communicate.

A large stage was opened at the scene.

Master Yan led Feng Zhengming and others to join several other masters first.

Master Hou and other judges from Beijing think that this is a good communication platform.

These young chefs are not apprentices in large restaurants and have never worked with senior chefs.

Of course, the juniors of each master chef can also request the master chef's specialty dishes on the spot, and everyone can watch and exchange cooking techniques together.

Even Xia Hui and Sun Hai who were following Feng Zhengming were looking forward to it.

In addition to Master Su, Master Sun, and Master Wang, there is also Master Xia, Xia Hui’s grandfather, Master Cui who made a special trip back this time, and several equally well-known masters from other parts of Shandong Province. .

Nowadays, there is such a master chef personally giving them guidance and breaking down the cooking techniques of ten classic Shandong dishes.

The organizer's arrangement was naturally welcomed by the judges and some young chefs who were not recommended by big restaurants.

The masters at the scene looked at each other, and then they all agreed with a smile.

After all, Yan Jianxing will use the "Yan Jia Cuisine" sign when the time comes.

In the afternoon, five other master chef's apprentices will take the stage to cook another five classic Shandong dishes.

Feng Zhengming and others followed Master Yan, and today Yan Jianxing is also with Feng Zhengming and others.

It can be said that this is a very rare opportunity for many young chefs in this life.

She asked a little strangely: "Brother Zhang and Brother Yang, aren't you looking forward to it?"

Zhang Lei and Yang Peng looked at each other.

Then Yang Peng whispered: "We saw Master and Junior Master do it."

Xia Hui suddenly became excited: "Wow, have you seen what my uncle has done?"

Feng Zhengming looked at the fuss, attracting the attention of other masters and those around them.

He reminded in a low voice helplessly: "Don't make a fuss."

Xia Hui also realized that everyone was looking at her, so she quickly shrank among a few people and asked everyone to block her.

After everyone around him looked away, Xia Hui asked in a low voice: "Uncle, why didn't you show it to us?"

Feng Zhengming asked: "What can I show you?"

Xia Hui muttered: "Nine turns of the large intestine."

Feng Zhengming was a bit dumbfounded: "In our restaurant, how can there be customers ordering nine-turn large intestine? Do I make it specially for you to eat?"

Xia Hui nodded and said, "That's right."

Sun Hai asked in a low voice: "Uncle Feng, is the Nine-Turn Large Intestine you learned from Master the same as what Ju Fengde and the others did?"

This time Master Yan gave the answer: "There is not much difference in craftsmanship in general, but we will be slightly different in some processing details."

Sun Hai didn't ask again. Xia Hui heard some overtones from Master Yan's words.

She decided in her heart that she must find an opportunity to ask Feng Zhengming to do a nine-turn large intestine.

Li Zhifeng continued to introduce the remaining master chefs and the classic Shandong cuisine they would demonstrate today.

Master Wang from Jubinyuan and his juniors are making stir-fried kidneys.

Master Sun of Tai Feng Lou leads a team to cook sea cucumber braised elbow.

Master Cui, who is also a master chef from Quancheng, but has been out of town these years, this time he and his juniors demonstrated the cooking of Pucai in milk soup.

Xia Hui's grandfather, Master Xia, would bring Xia Hui's father and younger brother to make belts to go to court.

There is also a senior chef from Qingcheng who leads his juniors to make prawns.

Prawns are also considered a classic Shandong dish, and are even served at state banquets.

There are also: fried chicken slices, pan-fried meatballs, hydrangeas and scallops.

In addition to the sweet and sour carp that Feng Zhengming and his team are going to make, it happens to be ten classic Shandong dishes.

It was obviously intentional by the organizers.

The five dishes of nine-turn large intestine, milk soup with cattail, prawns, scallops and scallops were arranged for the afternoon.

The organizer obviously knew that most of the young chefs at the scene, as well as some onlookers who wanted to learn how to cook and watch the excitement, definitely wanted to see the nine-turn large intestine.

That’s why we arranged the demonstration of the Nine-turn Large Intestine in the afternoon.

Not only are there many people at the scene who are looking forward to watching.

This time even Zhang Lei and Yang Peng felt a little disappointed.

Zhang Lei couldn't help but mutter: "I really arranged the Nine-turn Large Intestine for the afternoon. I also want to see if the Nine-turn Large Intestine made by Jufengde will be different from Master and Junior Uncle."

Yang Peng whispered: "Master said, there is not much difference, just some details are different."

Zhang Lei responded: "But I still want to see it."

Xia Hui smiled and turned around and asked, "Weren't you two quite dismissive before?"

Zhang Lei said: "I just want to see what other people do."

Yang Peng echoed: "Yes, I want to see what's different."

Xia Hui said a little bit sourly: "You two are lucky enough to see different ways of doing it. I don't know if I will have the chance to see my uncle do it once."

When Feng Zhengming heard Xia Hui's words, he immediately laughed: "Are you telling me on purpose? But I won't show it to you yet."

These words made Xia Hui feel a little angry.

But before Xia Hui and Feng Zhengming could protest.

Master Yan said: "Okay, let's go in and prepare. Minghai and Zhengming, can you two come together?"

Feng Zhengming and Sixth Senior Brother looked at each other, then smiled and nodded together: "Okay."

Master Yan led Feng Zhengming and Zhang Minghai into the venue together with the other morning demonstration masters.

Although there was no demonstration of the nine-turn large intestine in the morning, people at the scene were still full of expectations when they saw the five senior chefs leading the juniors into the venue.

Behind Mr. Su, the younger generation from Jufengde saw Feng Zhengming entering the arena, and their eyes immediately focused on him.

Duan Jinsheng, who had provoked Feng Zhengming the day before, stared at him intently.

Even if I had seen Feng Zhengming’s craftsmanship in Jubin Garden before.

After returning from the competition yesterday, I heard that Master Su, a master, was full of praise for Feng Zhengming's one-fish, two-for-one meal.

Duan Jinsheng still wanted to see with his own eyes today, what other skills could Feng Zhengming show?

"Sweet and sour carp, I really don't believe what tricks you can do?"

When the chefs all arrive.

The scene also burst into applause.

After the applause, Feng Zhengming and Sixth Senior Brother Zhang Minghai, together with other chefs who were going to demonstrate, greeted everyone present before going to choose their ingredients.

What surprised Feng Zhengming was that very plump wild carps were actually prepared for them.

Zhang Minghai was also a little surprised when he saw it: "Hey, have you prepared live wild carp?"

When the master heard the exclamation, he said calmly: "Since it is a demonstration, it must be based on the standards. You two choose one and prepare quickly."

After some selection, Feng Zhengming and his sixth brother finally chose a carp of decent size.

Then the two brothers quickly slaughtered the fish and cleaned everything, including the internal organs, scales, teeth, and fins.

Of course, the entire processing process is also displayed for those watching on site to see.

During the process that Feng Zhengming and Sixth Brother were dealing with, Master Yan was always explaining in detail.

How do you kill and remove the scales from a fish? What things need to be cleaned up?

Even when Feng Zhengming was taking out the fish teeth, Master specifically asked him to show them so that everyone at the scene could clearly see where the fish teeth were? And how to clean it up.

These details are indeed what some young chefs who are not in big restaurants and some cooking and food lovers need to know.

Clean the carp, wipe off all the water, and place it on the chopping board.

Next is when Feng Zhengming takes action.

Master Yan also made a special introduction: "Sweet and sour carp must first be deep-fried. In order to fry the fish meat both inside and outside, the carp needs to be beaten with a knife, and the knife must be beaten deep enough. Every time Every cut must reach the fish bone, so I will let my little apprentice demonstrate to you."

After Mr. Yan’s introduction, Li Zhifeng said with a smile: “If you are wearing a watch at the scene, you can check the time of the watch. Our Mr. Yan said before that the flower knife can be completed in about one minute. Please help the little master to check the time. Look, let’s see if our little master can meet the master’s requirements.”

Hearing what Li Zhifeng said, everyone at the scene was a little surprised, and then all eyes were focused on Feng Zhengming.

Even the other senior chefs who were demonstrating cooking and their juniors couldn't help but look at Feng Zhengming.

Faced with this situation, Feng Zhengming felt pressure in an instant.

However, he held the knife in his hand and stood in front of the chopping board. He took a deep breath first and slowly exhaled the dirty air. Then he focused on the edge of the knife and began to cut the carp on the chopping board.

The moment Feng Zhengming took the knife, almost all the people wearing watches at the scene were looking at him and their watches.

As the second hand on the dial moved rapidly, when the second hand completed one circle, Feng Zhengming also completed the flowering of both sides of the carp almost at the same time.

When Feng Zhengming held up the fish tail, he lifted up the knifed carp.

The hollow carp instantly appeared and stunned the audience.

(End of this chapter)