From selling box lunches to becoming a famous Chinese chef

Chapter 272: Braised pigeons and rice with sea sausages

Feng Zhengming deboned all the pigeons, and then spread the pigeon meat layer by layer in a bowl.

Lay out the disassembled pigeon meat, take out the chestnuts that have been simmered in pigeon soup, place the chestnuts on top of the pigeon meat bowl, pour a spoonful of soup into it, and then put the bowl into a steamer for steaming.

During the steaming process, Feng Zhengming carefully picked out the bamboo shoots and mushrooms from the remaining ingredients for pigeon stew.

Then put the shiitake mushrooms and bamboo shoot slices into the pot and simmer briefly with the soup.

Then remove the bamboo shoots and mushrooms and set aside.

Boil the soup in the pot and clean up some floating oil on the surface of the soup.

Finally, begin to thicken the soup.

Add a thicker gravy, and finally pour onion and pepper oil and stir it into the soup to make the soup as a whole brighter.

At this time, the vegetables in the steamer can also be cooked.

Master Yan faced everyone's gaze and naturally smiled and said: "Don't look at me. This is indeed not what I taught you. Didn't I say that? Maybe it was when I went to communicate with other places before, he found someone in the Huaiyang area. The chef asked."

Then place the bamboo shoot slices and shiitake mushrooms on top, and place the rapeseed hearts around for decoration.

And the aroma that can be smelled up close really reflects the perfection of this dish.

Master Hou was stunned for a moment and laughed: "Hahaha, Xiao Feng's statement is interesting. He is a middle-aged pigeon, a pigeon that is neither old nor young."

Although Master Hou gave the answer before, everyone still wants to hear it from Feng Zhengming himself.

Feng Zhengming had just finished the dish here, and the judges over there seemed to have discussed it and appeared together in front of Feng Zhengming's stove in an instant.

Then Master Yan looked at the other master chefs and said, "He won the triathlon in the 88 National Cooking Skills Competition."

After taking it out of the pot, place it on the bowl with a plate, turn it over, and carefully remove the bowl.

It can also be called one of the foundations of Chinese cuisine.

Finally, pour the hot soup from the pot onto the surface.

The second is Huaiyang cuisine. Although Huaiyang cuisine seems to be declining in China, Huaiyang cuisine has always been more popular in overseas promotions and used in state banquets.

Feng Zhengming nodded: "Yes, you know Master Hou too?"

Master Yan also remembered: "It turned out to be him."

Although they knew that Master Yan did not teach him this way, everyone still looked at Master Yan unconsciously.

Then there is Sichuan cuisine, which has become increasingly popular in recent years.

However, the development of Shandong cuisine in recent years is far inferior to others.

I can't find anything bad about this dish at all.

If you are in the kitchen industry, everyone will say that Shandong cuisine is the best among all cuisines.

Master Cui, who came back from overseas, said: "I heard that I was invited abroad to showcase Huaiyang cuisine."

This Braised Chestnut Pigeon is now complete.

Even in recent years, the salary of Cantonese chefs is much higher than that of chefs from other cuisines.

Cantonese cuisine has long been famous.

Feng Zhengming looked at Master Hou and said, "You should also know, right?"

Looking at the dish in front of them, the judges really looked left and right and turned around.

Several senior chefs were immediately impressed and exclaimed that Master Xue was indeed a great chef.

After listening to Feng Zhengming's statement, everyone felt it was very strange, and they were also curious about who taught Feng Zhengming to judge like this?

Feng Zhengming could only answer seriously: "I am looking for a middle-aged pigeon."

And when you get closer to smell it, you can clearly smell the rich aroma of stewed pigeon in the soup.

Whether it’s the presentation or the neatness of the cooking process of the entire dish.

Master Hou thought for a moment and asked, "Is the person you are talking about Master Xue, a famous chef from Huaiyang?"

After observing for a while, Master Xia asked again: "Zhengming, when you select the pigeons, you seem to be very careful in selecting them, especially when you gently break the pigeons' heads. Why do you do that?"

Master Hou smiled and said: "No wonder, Master Xue is indeed a famous Huaiyang chef."

"Looking for middle-aged pigeons?" Everyone couldn't help but exclaimed.

Hearing Master Xia ask this, all the judges present looked at Feng Zhengming.

Feng Zhengming continued: "Yes, middle-aged pigeons use this gentle head-bending method to bend their heads. If it doesn't know how to come back by itself, it means the pigeon is too young. If it straightens itself immediately, then It means the pigeon is old. If it is broken open and it waits for a while before it returns to its right position, it means it is a middle-aged pigeon."

Chef Su said: "He is indeed very good, he is considered a top figure in Huaiyang cuisine."

In recent years, there are quite a lot of domestic cuisines, from the earliest four major cuisines to eight major cuisines now.

A judge who came to Beijing with Master Hou said: "Yes, I have indeed been traveling between China and abroad in the past few years, specifically to shoot and promote Huaiyang cuisine abroad."

Master Hou nodded: "Yes, it's because the middle-aged pigeons you mentioned have the taste of pigeons, and the meat is not as woody as old pigeons, so it is very suitable for long-term stewing like yours, and what follows. Steaming, if it is a tender pigeon, it may not be suitable for this."

Hearing this, the old Shandong cuisine chefs at the scene felt somewhat envious.

Feng Zhengming followed his master's instructions and said, "Yes, I asked a master who makes three sets of ducks over there."

The spicy flavor of Sichuan cuisine is really spreading all over the country.

Especially the hot pot that comes from Sichuan and Chongqing is really spreading across the country.

Coupled with the emergence of some high-end Sichuan cuisine, it seems that Sichuan cuisine has become the one to catch up with Cantonese cuisine and even catch up with Cantonese cuisine in terms of domestic market promotion and popularity.

On the contrary, Shandong cuisine's reputation has really become smaller and smaller in recent years.

Obviously the roots and techniques of many dishes may be found in Shandong cuisine.

However, after making some improvements and adapting better to the times, it quickly overtook Shandong cuisine.

As a result, when many people think of Shandong cuisine, they may think of nine-turn large intestine, and then there are all kinds of dishes that are very heavy, put a lot of soy sauce, and always look dark.

These stereotypes have made many people increasingly ignore Shandong cuisine.

Obviously, many regional cuisines in the north have influences from Shandong cuisine.

But when people make their own local characteristics, no one will think of Shandong cuisine anymore.

When the old masters think about this, they feel really sad when talking about it.

At this time, Li Zhifeng said: "Master chefs, you shouldn't be so discouraged. Doesn't this provincial young chef cooking exchange competition give us hope?"

Li Zhifeng's words suddenly brought the old masters out of their sentimental mood.

Master Su nodded and said: "President Li is right. This provincial young chef cooking exchange competition really gives us hope. There are so many outstanding young chefs using their younger and more fashionable ideas." , integrate it into the classic dishes of our Shandong cuisine, and I believe that our Shandong cuisine will develop better and better." Master Su's words made the master chefs even more hopeful.

Everyone thinks of Feng Zhengming, Xia Mingye, and other young chefs in this competition.

These young chefs are the hope for the future of Shandong cuisine.

As long as they can stick to the inheritance of craftsmanship, and be able to diverge their own thinking, they can carry out various innovations on the basis of tradition to cater to the times.

The old chefs believe that Shandong cuisine will become better and better in the hands of these young chefs in the future.

Master Yan said: "This province-wide young chef competition is really well done. It allows those of us who have retired or are facing retirement to see hope for the future."

Several senior chefs all agreed, and everyone felt that through this competition, they could really see the future of Shandong cuisine.

Master Hou made everyone excited for a while, and then said with a smile: "Everyone, should we have a review? It seems that Xiao Feng is the last one to serve today."

Feng Zhengming was a little embarrassed: "I always finish the job last, which is really a little embarrassing."

Master Hou smiled and said, "Nothing to be embarrassed about. The dishes you cook every time are more complicated, so it's not surprising that you are the last one to serve."

Then Li Zhifeng asked the waiter to bring Feng Zhengming's dishes to the display area.

The competition dish display area set up today was also decided by the organizers after discussions yesterday.

Because on the first day, everyone’s dishes were ready and not displayed together.

As a result, some TV station and newspaper reporters at the scene were unable to focus on taking photos.

It also did not allow some of the spectators at the scene to have an intuitive view.

Today, a centralized display area has been arranged so that the participating chefs’ dishes can be placed together and displayed together, while also allowing the judges to make some comparisons.

After Feng Zhengming's braised chestnut pigeon was sent to the display area, all the dishes for the second competition were completed.

The judges first went to the display area to review the dishes and tasted the dishes, and then let the reporters and the audience watch them separately.

Seeing dozens of dishes competing for their beauty, the reporters and audiences at the scene were a little dizzy.

When Luo Qing saw Feng Zhengming finished, she quickly ran over to join Feng Zhengming.

Sixth senior brothers Zhang Minghai, Xia Hui, Sun Hai, Zhang Lei and Yang Peng also came to Feng Zhengming.

After everyone gathered together, Luo Qing curiously glanced at the dishes in the display area and asked, "Where are you cooking?"

Feng Zhengming smiled and pointed it out to Luo Qing and everyone.

Seeing Feng Zhengming's Braised Chestnut Pigeon, everyone was really surprised.

Xia Hui asked: "Master, do you have to arrange every dish so beautifully? Are you too unwilling to leave us a way to survive? We can't even compare to you in terms of plate presentation."

Sun Hai, Zhang Lei and Yang Peng also nodded, agreeing with Xia Hui's words.

From the first game to today.

Whether it's Xia Hui, Sun Hai, Zhang Lei or Yang Peng, compared to Feng Zhengming, the dishes they cook are really mediocre in terms of presentation.

It can even be said that they are their own judges and compare their own dishes with those made by Feng Zhengming.

They themselves cannot judge whether their own dishes can be better than Feng Zhengming's dishes.

There was a huge gap in the presentation, which really hit the four apprentices.

Feng Zhengming was a little helpless after being told: "Don't I want to make the dishes more beautiful? Besides, the dishes I cooked today are not very beautiful, right? If I really want to say that the most outstanding dish today is probably the most outstanding dish of brother Xiao Xia, It’s amazing, I really didn’t expect that he also has the technique of deboning pig trotters, and the Kongfu imitation bear paws are really made just like real bear paws.”

Luo Qing also said: "Yes, Hui Hui, your brother's bear paw seems to be made real."

Xia Hui curled her lips: "That's our family's Kung Fu dish. If he messes up, neither grandpa nor my dad will be able to spare him."

Speaking of this, Xia Hui also looked proud: "But he is pretty good and did a good job."

Yang Peng couldn't help but said: "There is really no way to catch up. How old is Xia Hui's younger brother? He can make such beautiful dishes. Among all the dishes today, only his dishes can compare with the dishes of my uncle." .”

Feng Zhengming quickly said: "You can't say that. I see that your dishes today are also very good, and they all show off your cooking skills."

Then Feng Zhengming searched for it and asked: "Brother Six, what did you cook today?"

Sixth senior brother Zhang Minghai smiled and said, "I'm not going to compete with you on plating today. I made a specialty of our place, sea sausage with rice, right over there."

Seeing the sea sausage rice cooked by the Sixth Senior Brother, Feng Zhengming couldn't help but said: "Oh, this is a good dish, I want to try it."

Luo Qing had never eaten it before and asked curiously: "Is it delicious?"

Before Feng Zhengming could answer, Zhang Minghai said first, "Of course it's delicious. It's very delicious. If you eat it, I'm sure you'll want a second bowl after one bowl."

Feng Zhengming was a little impatient. Seeing Feng Zhengming's impatient look, others were curious about how delicious the seafood rice was.

When Zhang Minghai saw that Feng Zhengming wanted to eat it, he smiled and said, "Okay, I've prepared some for everyone. Come on, come with me to try it."

So, Feng Zhengming and the others followed the Sixth Senior Brother to his stove.

Sure enough, Zhang Minghai had specially reserved some.

A small bowl was served to Feng Zhengming and others.

"Have a try. This is my own way of seasoning. See if you can get used to it."

Everyone looked at the sea sausage in the bowl with rice, and they were still a little curious.

However, Feng Zhengming quickly scooped up a large spoonful of it and put it directly into his mouth to eat.

Others saw that Feng Zhengming was eating very well, so they all followed suit.

After eating it, several people could appreciate the deliciousness of this bowl of rice.

The deliciousness of the sea sausage, the crispy aroma of the leeks, the softness of the rice, and the broth from the fried sea sausage really make this bowl of rice very delicious.

A few people didn't want to talk at all, and ate up a small bowl of rice in big gulps.

Even the rice grains at the bottom of the bowl are not willing to let go.

After finishing the rice with sea sausage, Feng Zhengming sighed: "It's delicious. This bowl of rice should be considered the best today."

Zhang Minghai smiled and waved his hand: "You are exaggerating. In fact, I can see that the food you cooked today should not be bad in taste. The food of brother Xiao Xia and the food of some other young chefs on the scene should also taste good." It’s not bad at all.”

Luo Qing said: "This bowl of rice is so delicious, so fresh and fragrant."

Others also praised it and thought this bowl of sea sausage rice was delicious.

But before everyone could continue eating, the judges over there had finished their review, and the young chefs were summoned to prepare to announce the scores of individual dishes in the second round.

Feng Zhengming and the others had no choice but to put down their bowls and listen to the scores of their respective dishes in the second game.

(End of this chapter)