From selling box lunches to becoming a famous Chinese chef

Chapter 294 Master asked to comment on the dishes

Feng Zhengming took Luo Qing into the private room arranged by Yan Jianxing and introduced Luo Qing to his wife, sister-in-law and others.

When the teacher's wife saw Luo Qing, she felt very fond of her.

Luo Qing looks elegant and elegant, with short shoulder-length hair and looks very capable.

Especially since Luo Qing is not short, she is a perfect match for Feng Zhengming.

The wife smiled with satisfaction and said to Feng Zhengming: "It's very good. Zhengming is really discerning. Ronaldinho is very beautiful. It's very suitable for you two to stand together."

Luo Qing was also very happy to be recognized by her master's wife.

"Thank you, Master. I'm not as good as you said. I can't even do housework or cook."

The teacher's wife suddenly laughed: "Hahaha, what's this? Where's Zhengming? Zhengming is so good at cooking, why do you need to cook? The teacher's wife has never cooked in her life."

Master Yan smiled and said to Feng Zhengming: "From now on, you have to cook at home. If you can't go home, just be the shopkeeper and let Ronaldinho busy."

The jelly wrapping the pig's trotters tastes salty and delicious.

When asked by the master, Feng Zhengming smiled and asked, "Do you really want me to be a judge?"

Yan Jianxing's traditional method of making Babao Bag Chicken is to stir-fry the Babao fillings and then pour them directly into the boneless Bagei Chicken.

Master Yan was very satisfied with his evaluation and suggestions.

The key to stir-fried lotus root slices is basically the knife skills. Cut the lotus root slices thin enough, blanch them and mix them with seasonings.

Finally, there is the amber pig's trotters, which is Feng Zhengming's opinion.

Therefore, the cut pieces have a feeling like amber, so they are called amber pig trotters.

Feng Zhengming carefully tasted each of the four cold dishes.

Don't be immersed in the praise of your peers. You should start more from the tastes of customers.

This opinion was approved by Master.

There aren’t too many complicated technical suggestions.

"Yes, Zhengming's suggestion is very good."

When chewing, the pig's trotters inside the skin jelly are still somewhat tough, making it a very chewy cold dish.

When everyone was tasting, Master Yan asked Feng Zhengming directly.

Unlike the Bazhen Bag Chicken served by Feng Zhengming in the competition, the Bazhen is made into meatballs.

While we were chatting, Yan Jianxing came to serve the food. The first thing he served was a soup dish, the traditional eight-treasure bag chicken.

Obviously everyone is looking forward to how Feng Zhengming will evaluate the food in Yan Jianxing's restaurant.

Yan Jianxing’s Eight Treasure Bag Chicken is served in a cyan porcelain bowl.

After hearing Feng Zhengming's comments, Master Yan nodded.

If you just rely on your stronger skills to gain praise from your peers in some competitions, and ignore the customer experience while immersed in it, then your store's business will definitely not be good.

Master Yan used Feng Zhengming's comments to actually warn him and his two sons.

Then add the onion and ginger cooking wine to the boiling water to blanch the baguette chicken without adding oil.

After everyone was seated, Yan Jianxing began to serve food to everyone in the private room.

"The White Braised Pork Pork with Angelica dahurica should be a little too little, and after the skin has been burned and scraped clean, it's best to soak it in lotus leaf water, then use the lotus leaf as a base and serve it, and use the fragrance of the lotus leaf to remove the knob. odor."

Master Yan smiled and said, "Of course it's true. You are the judge today. If you have any dissatisfaction, just say it."

Feng Zhengming simply gave some small improvement suggestions, mostly from the customer's perspective.

Because the meat skin is added to the soup and solidifies after cooling, and the whole pig trotters are solidified in the soup jelly after being deboned, which is also irregular.

If customers feel good about it, they will keep coming to eat there, and the business in the store will be good.

Luo Qing was a little embarrassed to be told, so she obediently sat down next to Feng Zhengming.

Feng Zhengming immediately agreed: "Master, don't worry, I promise to cook the dishes well at home."

"Actually, the flavor of this vegetable sauce and braised soup can be slightly lighter, and paired with a dipping plate, it should be suitable for more customers with different tastes."

After listening to Master Yan's words, everyone's eyes fell on Feng Zhengming.

"What do you think of these four cold dishes, Zhengming?"

Among them are white braised pork knuckles, amber pig's trotters, lotus root slices mixed with soy sauce, and cucumber strips.

Then he first made his own suggestions for the white braised elbow.

When the amber pig's trotters were served, everyone felt very beautiful.

There is not much to comment on the lotus root slices and cucumber segments mixed with soy sauce.

This is a cold dish. The pig's trotters are first stewed in sauce, the bones are removed, and the stewed soup is pressed with a heavy object to freeze it into aspic, and then cut into small pieces and presented on the plate.

Feng Zhengming’s suggestion is to use heated scallion oil, put a few Sichuan peppercorns on top of the lotus root slices, and sip the hot scallion oil to add a bit of the aroma of scallions and Sichuan peppercorns.

First, there are several cold dishes prepared.

"It seems that Zhengming has really made great progress. Not only can he cook it himself, but he can also give some suggestions to others. These points of yours are quite critical, and they all take the customers into consideration. This is very important. Regardless of our cooking skills, No matter how much praise we get from our peers, we still want to satisfy our customers.”

Then put the baguji chicken into a soup bowl, add the clear chicken soup prepared in advance, and steam it in a steamer.

This traditional method may not be as good as the Bazhen Bag Chicken in Feng Zhengming's competition in terms of color matching.

But in a restaurant, when serving food to customers, this dish should be more realistic, and it is also in line with the tradition that a chicken soup dish must be included in some banquets.

When Feng Zhengming saw this dish on the table, he smiled and said, "Brother, this bag of chicken is better than mine."

Yan Jianxing immediately said: "Come on, kid, the ingredients you used for the Bazhen Bag Chicken in the competition are better than mine, and the color of the Bazhen Meatballs you made is nice. Overall, it is obviously better than mine. "

Feng Zhengming continued to smile and said: "Brother, mine is more expensive than yours, and yours is more suitable for restaurants and restaurants. Later, my dry rice shop will be expanded. If someone orders from my private room in the future, I will also follow the instructions. Serve them this standard, with a few meatballs garnished in the soup."

Upon hearing this, Yan Jianxing immediately said: "This is a good idea. I will also use this idea in this restaurant later and decorate the outside with some meatballs."

Feng Zhengming immediately said: "Brother, you don't need to garnish the Bazhen meatballs I made for the competition. That one is too expensive, and it is the same as the Bazhen in Budai Chicken. I think you can garnish it with some shrimp and chicken skin balls to increase the diversity of the dish. "

Upon hearing Feng Zhengming's idea, Master Yan nodded in agreement.

"Zhengming has a good idea. We should not stick to the rules. We should add some new things to traditional dishes to make the taste more diverse without changing the tradition." Yan Jianxing humbly listened to some of his father's words and also accepted Feng Zhengming's suggestions.

At this time, the young chef who came in with Yan Jianxing to serve the food couldn't help but curiously asked: "Shrimp and chicken skin balls, what kind of balls are they?"

Hearing the young chef around him couldn't help but ask questions, Yan Jianxing also introduced it to everyone.

"Dad, this is Xiao Lu. Lu Zhifeng is my apprentice now."

Yan Jianxing introduced his father's family and Feng Zhengming to the apprentice.

Lu Zhifeng was about the same age as Sun Hai. After being introduced by his master, he greeted everyone very respectfully, especially Master Yan.

Master Yan looked at Lu Zhifeng, nodded and said, "Xiao Lu is a native of Quancheng, right?"

Lu Zhifeng nodded: "Yes, Master, I am a native of Quancheng. I used to be a soldier in the army, and then I was arranged to learn cooking in Master's hotel. At that time, I felt that Master's cooking skills were good. After I retired, I asked Master to become his apprentice."

Zhang Zhigang heard that Lu Zhifeng was retired from the army. He smiled and asked, "Which army is Xiao Lu from?"

Lu Zhifeng respectfully answered his troops to Zhang Zhigang.

Unexpectedly, the commander of Lu Zhifeng's unit was once a comrade-in-arms with Zhang Zhigang.

Zhang Zhigang's impression of Lu Zhifeng suddenly improved a lot, and he asked Lu Zhifeng to learn cooking from Yan Jianxing in the future.

Feng Zhengming waited until everyone was familiar with each other before he seriously explained the shrimp and chicken skin balls to Lu Zhifeng.

"In Dream of Red Mansions, there is a shrimp ball and chicken skin soup. When your master took us on an exchange abroad, he saw chefs from Jiangnan making it. At that time, one of the chefs blanched the chicken skin in boiling water with onion, ginger and cooking wine. Finally, cut the chicken skin into small cubes, mix it with the shrimp paste and squeeze it into balls."

After hearing what Feng Zhengming said, everyone present was amazed by the whimsical idea of ​​other chefs.

If you simply mention the name of shrimp ball and chicken skin soup, the first thing that comes to mind is that the soup is made of shrimp balls and chicken skin mixed together.

But after the chef reprocessed it, the chicken skin was integrated into the shrimp balls.

In this way, the taste and texture of the shrimp balls are increased, and at the same time, the chicken skin is not placed alone in the clear soup, which will make people lose their appetite.

"Later, when I came back from other places, I recreated it in the back kitchen of Yanxilou. For a while, Yanxilou made soup and added some shrimp and chicken skin balls. It also received praise from many customers."

At this time, Yan Jianguo suddenly said: "Oh, it turns out that the idea of ​​adding chicken skin to the shrimp balls was learned from you Zhengming."

Master Yan said: "Every time I took Zhengming out for exchanges, he liked to communicate with masters from other places. He learned many special ideas from them."

After Lu Zhifeng heard this, he was filled with envy for Feng Zhengming, his junior uncle.

I envy Feng Zhengming that he could follow his master to exchange in other places.

I envy Feng Zhengming even more for his ability to learn and apply.

Yan Jianxing said with a smile: "We can prepare some shrimp and chicken skin balls in the future and add some to the soup with shrimp balls."

Then Yan Jianxing led the apprentice out of the room and continued to prepare the next dish.

Everyone was drinking soup and eating the chicken and fillings of Babao Budai Chicken.

This time Yan Jianxing brought his apprentice Lu Zhifeng back and served two dishes.

One dish is Chef Yan’s original signature dish of stir-fried kidneys, and the other is the traditional dish of braised tendons with green onions.

Seeing the stir-fried kidneys on the table, Grandpa Feng was a little surprised: "Oh? There is actually stir-fried kidneys tonight. This was a dish that Laoyan was famous for back then. It is even more delicious than stir-fried kidneys."

Feng Jiandong looked at the boiled kidney flowers on the plate, each one with a beautiful flower knife.

He couldn't help but ask: "I heard that it's more difficult to stir-fry kidney beans than stir-fry them?"

Feng Zhengming nodded and said: "Yes, it is indeed more difficult to make stir-fried kidneys than stir-fried kidneys, because the kidneys are cooked with warm water, so the control of the water temperature is very important. If the water temperature is too high, the kidneys will become old, and if the water temperature is too low, the kidneys will become old. The waist flower may not be familiar."

After listening to Feng Zhengming's introduction, everyone picked up a piece to taste.

The taste of kidney flowers is both crisp and tender, but also has some unique softness, and it has no peculiar smell at all.

After tasting it, Feng Jiandong finally understood why his father could not forget this dish. He thought this dish was more delicious than stir-fried kidneys.

Because this dish tastes completely different from stir-fried kidneys.

Coupled with the mixed juice, it has a little sour and sweet taste, and it really tastes very appetizing.

Served together with this dish of braised kidneys with soy sauce, there is also the classic Shandong vegetable and green onion braised tendons.

Judging from the presentation on the table, this dish will make people feel very tempting.

The whole dish has a caramel color and a rich onion aroma.

And judging from the size of the tendons, the tendons are very well oiled.

Coupled with Yan Jianxing's cooking skills, this dish is really beautiful and delicious.

Feng Jiandong ate the roasted tendons with green onions and said: "This dish is also great. It is indeed a substitute for sea cucumbers roasted with green onions. The green onions are really fragrant, and the tendons absorb enough of the flavor. It's delicious."

After Master Yan served these two dishes, he naturally would not let Feng Zhengming comment.

Feng Zhengming first pointed at the stir-fried kidneys and said, "There's no need to comment, right? Master's specialty dish, which my eldest brother also makes, is no problem. The tenderness of the kidneys is maintained very well. The taste is Master's seasoning. It's really not the same." You have to choose.”

Master Yan said with a smile: "You brat, you are here to give me a bad review and give me a good evaluation."

Everyone here couldn't help but laugh secretly when they heard Master Yan say this about Feng Zhengming.

Feng Zhengming had no choice but to say seriously: "The flower pots are really well done. If I have to find fault, I can only say that the presentation can be more beautiful. I need to show all the flowers and arrange them one by one. It stacks up even more beautifully.”

Chef Yan said: "What about roasted tendons with green onions?"

Feng Zhengming hesitated for a moment.

But seeing the seriousness on his master's face, Feng Zhengming could only say it anyway.

"Brother's cooking of braised pork tendons with green onions is fine, but the green onions are not fried enough. You should fry the green onions a little darker, and you can also simmer some green onions in advance so that the green onions can absorb the flavor better."

Master Yan asked directly: "What would you do?"

Feng Zhengming answered seriously: "I will steam the fried scallions to release the aroma of the scallions better. After frying the sugar color, add the tendons and stir-fry them directly. When adding the soup to simmer the tendons, I will also simmer the scallions in the stock. After the scallions are thickened in the pot, pour the scallion oil into the gravy, take the tendons out of the pot and put them on a plate, and pour the scallion juice over them."

Feng Zhengming's words are equivalent to explaining the entire process of roasting tendons with green onions.

After hearing this, Master Yan said with satisfaction to Lu Zhifeng, who was following his son: "Xiao Lu, did you hear clearly? Your little uncle taught you this without reservation."

Lu Zhifeng quickly said: "Thank you, uncle."

(End of this chapter)