From selling box lunches to becoming a famous Chinese chef

Chapter 34
  After seeing that Feng Zhengming's first plate of "Stir-fried Kidneys" was OK, Li Huidong cooked the sweet and sour sauce for "Sweet and Sour Carp" on the stove nearby.

Because there were a total of twelve tables and twelve large carps needed to be poured with juice, Li Huidong used a large pot to boil the juice.

First, sauté the onion, ginger and garlic until fragrant, then add equal amounts of water, sugar and vinegar to the pot. You also need to add some soy sauce to burn off some of the vinegar smell.

Li Huidong tasted it with a small spoon. After confirming the taste, he added some cored lotus seeds to it.

After stir-frying the lotus seeds, start thickening.

Seeing Li Huidong starting to thicken the soup, Feng Zhengming reminded Zhang Lei and Yang Peng.

"Hurry over and arrange the fried carp. Remember to place the fried lotus root slices on the bottom of the plate."

Hearing Feng Zhengming's reminder, Zhang Lei and Yang Peng hurried over, placed the plates one by one on the counter, spread the fried lotus root slices on the bottom of the plates, and then put the fried carp on the bottom with chopsticks and shovels. Together, carefully arrange on the plate.

At this time, Li Huidong had finished thickening the soup and poured the hot sweet and sour sauce onto the carp on the plate.

After pouring the soup, Li Huidong immediately asked his two apprentices to serve the dishes.

"Okay, be careful and don't knock the fish over."

Zhang Lei and Yang Peng were also very careful, picking up the juicy carp and serving it.

While busy, Lin Jiacheng, who didn't know where to hang out before, came back.

Seeing that Feng Zhengming and Li Huidong were very busy with their two apprentices, he quickly washed his hands and participated in serving the food.

Lin Jiacheng carried a plate of sweet and sour carp and headed straight to the table where Mr. Liu's family was.

"Here you go, birthday boy and Mr. Liu, this sweet and sour carp dish is on the table. I wish your family good luck and fish every year."

Watching Lin Jiacheng put the sweet and sour carp on the table, everyone sitting around the big table was shocked again.

"Wow, this sweet and sour carp is so beautiful."

"The shape of this fish is really good, as if it's about to jump and come to life."

"Look at the soup on the plate and the lotus root slices in the soup. Isn't this just the carp jumping over the dragon's gate in the lotus pond?"

"This dish is so beautiful."

Lin Jiacheng heard everyone's words and said with a smile: "This dish is made by two chefs from Yanxi House based on the traditional sweet and sour carp dish. It gives the carp a beautiful shape. Just like a live carp jumping over the dragon's gate, I hope everyone's life will get better and better like a carp jumping over the dragon's gate."

I have to say that Lin Jiacheng's eloquence is indeed very good.

His explanation of the dishes made the dishes more lively and interesting.

The old man of the Liu family laughed and said: "Okay, it's really good. Your chef is really thoughtful. This carp leaps over the dragon's gate is great."

Lin Jiacheng saw the longevity star smiling and praising him, and he quickly said: "Thank you, birthday star, for your compliment. As long as you like it, that's the best recognition for us to prepare this birthday banquet for you today."

The old man said: "I like it, how can I not like it? The two chefs from Yanxilou really let me see the strength of Yanxilou."

Lin Jiacheng said: "To be honest with you, the birthday boy, before our chef left Yanxi Tower, he was the senior chef of Yanxi Tower, and the other young chef was the junior chef of Yanxi Tower."

The old man found it interesting when he heard this: "Oh? It turns out that the senior brother and the junior brother are working together."

Lin Jiacheng said: "Yes, Junior Brother is Chef Yan's last apprentice."

As soon as these words came out, the third son of the Liu family couldn't help but exclaim.

"So they all learned from Chef Yan? No wonder the craftsmanship is so good. I never expected that the young chef would be Chef Yan's apprentice."

The old man of the Liu family said: "I can see that your young chef is really good at his craftsmanship. I saw that the stir-fried kidneys should be made by him, right? The skill with the knife and the control of the heat are really like a chef." ."   Lin Jiacheng said: "Thank you for the compliment. I won't disturb the birthday girl for you to eat."

After chatting for a few words, Lin Jiacheng confirmed the identities of Li Huidong and Feng Zhengming as Yan Xilou disciples, and used their identities as a kind of publicity.

Lin Jiacheng knew that through this birthday party, the names of Li Huidong and Feng Zhengming would definitely be spread.

In this way, even if the canteen cannot be contracted and they want to open their own restaurant, with the reputations of Li Huidong and Feng Zhengming, they should be able to run their own restaurant easily.

This was also Lin Jiacheng's plan to win this birthday banquet from the beginning.

This is Lin Jiacheng's intention to add two dishes: "Stir-fried Kidney" and "Nine-turn Large Intestine".

Returning to the stove, the cooked large intestine has been taken out of the pot. Zhang Lei and Yang Peng are cutting and modifying the large intestine as required.

The large intestine that had been cooked in advance was taken out of the pot and cut into finger-length pieces by Zhang Lei and Yang Peng.

Lin Jiacheng looked on and asked, "This nine-turn large intestine is the last dish of the day. Huidong, please do it yourself."

Li Huidong said: "Brother-in-law, Zhengming and I will serve this last dish together. We must simmer it in two pots separately, otherwise the effect of one pot will be poor and the rhythm of serving will be affected."

Lin Jiacheng was a little surprised: "You two do it together?"

Li Huidong nodded: "Yes, it's the method given by Zhengming. We cook it in two pots together and make six tables separately. We have already counted the quantity, and each table will serve one dish per person."

Lin Jiacheng was a little surprised when he heard this: "What? Only one large intestine is given to each table?"

Feng Zhengming said: "Brother-in-law, although the making of Nine-turn Large Intestine does not require superb knife skills and fire skills like Stir-fried Kidneys, the process of making Nine-turn Large Intestine is very cumbersome and time-consuming. It has to be made to satisfy everyone. If the amount is too high, I’m afraid senior brother and I won’t be able to do that much even if it’s dark.”

Li Huidong said: "Yes, brother-in-law, please help me and tell the birthday girl and Mr. Liu."

Lin Jiacheng thought about it seriously and felt that Feng Zhengming was right.

Then Lin Jiacheng turned around and went to explain to the Liu family.

Here Feng Zhengming and Li Huidong also started working together. The large intestine, onion and ginger ingredients were all ready. They first wiped the pot clean, then put oil in the pot, and then added a large amount of sugar to the pot.

To make the nine-turn large intestine, the first step is to stir-fry the sugar color.

The two brothers moved almost in unison. They slowly melted the sugar in the pot with a spoon, then turned down the heat and used a spoon to stir the syrup in the pot. As the syrup gradually became thicker, the color became darker and darker. .

It gradually evolves from yellow to a reddish brown, when the color of the sugar in the pot is almost done.

Feng Zhengming and Li Huidong poured the prepared large intestine into the pot and quickly stir-fried it with the wok.

Let the sugar color evenly coat the surface of each section of the large intestine.

Wait until the large intestine is coated with sugar color.

The two brothers moved almost in unison. Pour the minced onions and ginger into the pot and stir-fry. After the aroma is released, first add the vinegar, then add the stock. After seasoning, they begin to slowly simmer the large intestine in the pot over medium-low heat.

As the soup in the pot gradually thickens, it slowly changes from simmering to cooking.

At this time, the color of the large intestine in the pot also deepens as the soup thickens.

In the end, the soup in the pot was almost dry, and the large intestine took on a maroon color.

It looks as beautiful as cooked red dates.

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  (End of this chapter)