From selling box lunches to becoming a famous Chinese chef

Chapter 269: Inspired to change dishes and share notes

At the end of the demonstration led by several senior masters, it entered into a free communication session.

Feng Zhengming is undoubtedly the one who is very active at the scene.

He held his notebook in his hand and went to the old chefs one by one with a pen to ask about the details of various cooking methods.

He is not just a young chef seeking knowledge, but also a digger of details.

Then Feng Zhengming would record all the details from the master's mouth in his notebook.

Some of the details asked by Feng Zhengming may not even be noticed by the master chef in charge of cooking. Many things are just experiences passed down from generation to generation. If the chef is asked to explain why, the master chef may not be able to explain clearly.

So Feng Zhengming simply didn't ask about the details and why he did what he did. He chose to just write down every detail of every step truthfully.

For example, nine-turn large intestine actually needs to be boiled in water before cooking.

So-called: wash, boil, boil, stir-fry, roast, simmer.

Each of these steps has corresponding small details.

Before use, scallops need to be soaked in onion and ginger water and steamed.

As well as the proportion of shrimp paste and pig fat in the shrimp balls, a certain bottom needs to be given during the process of beating into the filling.

After the exchange ended, Li Zhifeng said a few words to the young chefs participating in the next competition before dinner.

Feng Zhengming and the others watched the siblings quarreling, and couldn't help but pity Xia Mingye for being bullied by his sister.

The most recorded thing in Feng Zhengming's notebook is almost the seasoning of every dish.

It seems that there is nothing special about the seasoning, but if the seasoning is not done well, the final dish may not taste the way it should taste.

There is also the prawn dish. Although the cooking method is very similar to braised prawns, there are certain differences.

Even the seemingly simple scallops with hydrangeas.

"Today's exchange should give some teachings to all the young chefs. I saw some young chefs holding notebooks and carefully jotting down the cooking details mentioned by the senior chefs during the whole process. I believe those valuable The experience has been recorded and will be put to good use in the future.

Many of the young chefs have begun to have many new ideas in their minds after observing and communicating throughout the day today, and many of them are ready to change the dishes they cook.

The handling of many small details depends entirely on the experience of the masters.

Most of the cooking skills are not difficult for Feng Zhengming.

The actual purpose is to completely remove the original organ smell of the large intestine, and at the same time, display the five flavors of "sweet, sour, salty, spicy, and bitter" in the large intestine.

There are so many bitter things, and it will also cover up a lot of other tastes.

After getting along with each other these days, everyone is relatively familiar with Xia Mingye.

After hearing this, Xia Hui reached out and tapped her brother's head gently.

Feng Zhengming also studied with his master, but he felt that by asking other master chefs, he could learn from their strengths, so that he could have a deeper understanding of a dish and cook it better.

But if you want a dish to be delicious, the details of the seasoning are more important.

Xia Hui reached out and tapped twice more: "You are stupid to begin with."

For example, the nine-turn large intestine in some restaurants may be made into a sweet and sour taste, without the "salty" taste at all.

"Humph, I still need you to give in?"

Especially among young people, friendships can be established quickly.

And the most important point in this is ultimately the seasoning.

The young chefs participating in the next competition really learned a lot today after watching the guidance of the senior chefs and the actions of the master chefs in the back kitchen of the big restaurant.

Li Zhifeng's words are a very good encouragement to the young chefs at the scene.

When Xia Mingye was having dinner, he directly told his sister that he was going to change dishes.

After being sweet and sour at the same time, you need to be able to taste salty, fragrant and slightly spicy.

As long as you have indeed learned something, the purpose of our exchange will have been achieved.

For example, in the traditional method, vinegar needs to be cooked to let the aroma of vinegar come out.

Tomorrow and the day after tomorrow are your opportunities to show yourself. The judges and the master chefs and I all hope to see you perform better in the competition, show your level, show your strength, and see someone who can put your skills to the test. Learn and apply what the masters taught you today.

"Sister, I'm going to change the dishes tomorrow, and I won't let you do it again."

The details of each dish are the key to determining whether it is delicious.

For example, there are some small details when frying prawns in the pot. You cannot move the prawns casually in the pot, and the heat and time of frying must be controlled well to avoid frying the brains of the prawns.

In the subsequent process, a lot of details also need to be done in the seasoning.

Needless to say, Li Zhifeng said that everyone's fighting spirit was already aroused and they wanted to show themselves well in the following games.

Xia Mingye stretched out his hand to rub the area where his sister had knocked him, and muttered, "Sister, don't hit me all the time, you'll make me stupid."

It should be able to taste a little bitter, but it should not affect the overall taste.

When the prawns come out, they are not only sweet, but also sour, and have a final salty taste.

Please be sure to prepare well after you go back tonight so that you can prepare an exquisite gluttonous feast for us tomorrow. "

Among them, the harmony of the five flavors is a very critical point.

So Zhang Lei asked out of curiosity: "What dishes are you going to change?"

After hearing this, Xia Mingye looked at several people, and finally his eyes fell on Feng Zhengming, as if he wanted to see if Feng Zhengming was also curious about what kind of cooking he was going to change.

But, what does Feng Zhengming seem to be thinking about? So he didn't pay attention to Xia Mingye's gaze.

I saw that Feng Zhengming didn't seem to care at all about his change of dishes.

Xia Mingye felt a little uncomfortable, but decided in his heart that he must show off his skills tomorrow.

"What should I cook instead? I can't tell you for the time being, but I can tell you that it will definitely be a famous dish in our Kong family cuisine. I will show off the real skills of our Kong family cuisine."

Seeing that Xia Mingye was unwilling to say anything, Zhang Lei smiled and said, "Don't blow your mind."

Xia Mingye said seriously: "I'm not bragging. Just wait and see."

Seeing Xia Mingye's serious look, Zhang Lei, Yang Peng and Sun Hai all laughed.

They only thought Xia Mingye was a very interesting young man and did not really regard him as a powerful opponent.

Instead, Zhang Minghai reminded them: "Don't underestimate Kongfu cuisine. Kongfu cuisine also has their special skills. If Xiaoxia really shines, you may not be a match."

Hearing what Zhang Minghai said made Zhang Lei, Yang Peng and Sun Hai a little wary.

Xia Hui smiled and said to her younger brother: "Do your best and don't embarrass the family."

Xia Mingye nodded and agreed: "Don't worry, sister, I will definitely bring glory to our Xia family's craftsmanship." Perhaps before coming to participate in the competition this time, Xia Mingye was not too concerned about becoming a chef and inheriting the family's craftsmanship.

But after a day of competition, plus a whole day of on-site observation and communication today.

Xia Mingye was really infected by the atmosphere at the scene.

He suddenly realized that being able to inherit the family's skills and become a good chef would be something that would be admired by many people.

Therefore, in Xia Mingye's heart, he is now full of motivation to learn the family skills and become a good chef.

To change the dishes for the competition, Xia Mingye also wanted to take the opportunity to prove to everyone that his Xia family has its own skills in inheriting Confucius cuisine, and their unique skills are not inferior to anyone else.

Feng Zhengming saw that Xia Mingye was determined. He smiled and said, "It seems that you have the fighting spirit, so I am looking forward to it. You will cook tomorrow. Don't let me down."

Xia Mingye originally thought that if he changed his dishes to participate in the competition, he would not attract Feng Zhengming's attention at all.

Even before, Feng Zhengming seemed to be thinking about his own affairs.

Xia Mingye felt that Feng Zhengming was not listening at all.

Now Feng Zhengming spoke, Xia Mingye instantly understood that Feng Zhengming had been listening to his words.

Xia Mingye looked at Feng Zhengming again and asked, "Uncle, are you also planning to change dishes?"

Feng Zhengming smiled and nodded: "Yes, I am going to change the dish. I should make another dish tomorrow. The dish I want to make is inspired by the scallops you and my uncle made today."

"Inspired by 'Bringing a Belt to Court'?" Xia Mingye was immediately curious, "What are you going to cook?"

Feng Zhengming smiled slightly: "I can't say this. When I make it tomorrow, you will naturally know."

In fact, not to mention Xia Mingye, Xia Hui, Sun Hai, Zhang Lei and Yang Peng were also curious.

Even the sixth senior brother Zhang Minghai was curious, what inspiration did Feng Zhengming get from the dish of Scallop Shangchao?

When Xia Mingye saw that Feng Zhengming didn't say anything, he looked serious: "Okay, let's compare tomorrow to see whether your cooking, uncle, is better, or whether my Kongfu cuisine is more authentic."

Feng Zhengming said: "Okay, let's have a good competition tomorrow."

After dinner, everyone packed up and returned to their respective residences.

On the way back, Master Yan asked Feng Zhengming some details about the new dishes he was going to make.

After listening to Feng Zhengming's private account, Master Yan was very satisfied.

"Yes, your idea is great, but when the time comes, you can not only add bamboo shoots, but also add some other things. Remember that in terms of seasoning, the taste cannot reveal too much sweetness. We must ensure the salty flavor of our Shandong cuisine. road."

After listening to the master's instructions, Feng Zhengming nodded seriously and agreed: "Don't worry, master, I will definitely make the seasoning."

In fact, Master Yan was also very happy today. Master Yan and several other masters drank more wine during dinner.

Such a grand cooking exchange conference really made the master chefs very happy.

The most important thing is that today's exchange made the old chefs feel like they had a second spring. Through this exchange, the old chefs learned some of the ideas of young chefs and saw the hope for the future of Shandong cuisine.

Master Yan said drunkenly: "From now on, the cooking business of Shandong cuisine will depend on you."

Feng Zhengming responded to Master seriously: "Don't worry, we will definitely work harder."

After saying this to his master, Feng Zhengming asked the sixth brother and the apprentices.

"Everyone said it, right?"

Zhang Minghai and everyone responded in unison: "Yes."

Even Master Yan's eldest son Yan Jianxing was infected and started shouting along with him.

This time Yan Jianxing originally wanted to participate in the competition.

But after arriving in Quancheng, Yan Jianxing was busy looking for a place to open a store and find some sponsorships. In the end, Yan Jianxing couldn't get away and had no choice but to give up the competition.

But after contacting Chang Zongfu and watching the live cooking exchange today.

Yan Jianxing felt regretful that he could not participate in the competition.

However, it is impossible for him to participate in the game midway.

So Yan Jianxing decided that he would participate in the whole process, lower his position, go to the scene every day to follow his father, and learn from the young chefs participating in the competition.

When Master Yan heard his son echoing the young man, he turned to look at his son and smiled.

Then the old man called his son to his side.

“I know that maybe you didn’t think much of this competition at first, and you didn’t think the young chefs participating in the competition could pose any threat to you.

It’s my fault for this matter. I didn’t ask much about you in the past, leaving you to study and work outside. You received some care outside because of my reputation, and I didn’t stop you. That’s why you felt a little arrogant. , you cannot treat young people who are lower than you with a normal attitude.

So I hope that through this incident, you can learn to look down, instead of looking up all the time, enjoying some praise for you outside with my reputation. "

Yan Jianxing nodded seriously and said, "Dad, I understand, and I will be more modest in the future."

Master Yan patted his eldest son on the shoulder: "There is no need to be too modest. You should prepare well for the communication after tomorrow's game and show off your skills, so that you can gain a foothold in Quancheng in the future."

Yan Jianxing promised: "Dad, I will definitely cook the dishes carefully."

Feng Zhengming said from the side: "Brother, there must be no problem."

When Yan Jianxing heard Feng Zhengming's words, he smiled and said to Feng Zhengming, "I'm even more looking forward to your dish tomorrow."

Feng Zhengming said: "Hahaha, I will try my best to do well."

The group returned to the dry rice shop.

After hearing some of the conditions at the scene, Yang Bin couldn't help but regret that he didn't go to the scene to take a look.

"I really didn't expect that the atmosphere of communication on site would be so good. If I had known about it, I should have gone to see it."

Feng Zhengming smiled and took out his notebook and handed it to the third senior brother.

"Third brother, don't be afraid. I will lend you my class notes to study. I hope that, third brother, you can also improve your cooking skills."

Yang Bin took the notebook handed to him by Feng Zhengming, opened it and looked at the details of each dish recorded in the notebook. He immediately regarded the notebook as a treasure.

"What a good thing, hahaha. Thank you, my junior brother. I'm still thinking of your third brother."

Feng Zhengming said with a smile: "Third brother, don't forget, when you finish your research, share it with the senior brothers. We must learn and make progress together."

Xia Hui immediately said: "Then I also want to see and learn."

Sun Hai, Zhang Lei, and Yang Peng also expressed their desire to watch and learn.

Feng Zhengming naturally agreed: "Okay, everyone can take a look and learn together."

(End of this chapter)