From selling box lunches to becoming a famous Chinese chef

Chapter 44 Show off "Double Crisp"

Feng Zhengming and Li Huidong walked out of the back kitchen of the cafeteria and went to the front cafeteria to meet the leaders of the factory and the people the leaders were hosting this time.

Li Huidong smiled and introduced to the factory director and others: "This is my junior brother, Feng Zhengming, the last disciple my master accepted."

Feng Zhengming greeted everyone without being humble or overbearing: "Hello everyone, thank you for trusting my senior brother and my craftsmanship."

The factory director looked at Feng Zhengming, smiled and said: "Huidong, your junior brother looks very energetic, and he doesn't look too old. He is not your master's disciple, is he?"

Li Huidong responded: "Director, you are really right. Zhengming has indeed obtained the true inheritance of my master."

The factory director immediately said: "Oh? Then today at noon we have to see the craftsmanship of the little master."

Feng Zhengming said: "At noon, I will ask the factory director and everyone to criticize. If there is anything bad about it, please tell me. I will definitely learn lessons and improve."

At this time, one of the guests who were invited by the factory director stood up.

"I really didn't expect that there would be such a crouching tiger, hidden dragon in Director Zhang's factory. Even the chefs in the cafeteria are chefs from Yanxi Tower. It's incredible."

When Factory Manager Zhang heard what the guest said, a trace of pride appeared on his face that could not be concealed, and he still said humbly: "I am also improving the treatment of employees in our factory so that everyone can eat better in the factory canteen. "

The guest then said, "Okay, I'll leave it to the two masters today. Let's try the authentic Yanxilou craftsmanship."

Li Huidong smiled and nodded: "Okay, please take a seat first. We will go to the kitchen to prepare."

Because it was the weekend, there was no one else in the cafeteria, and there were more people coming together today. Director Zhang simply invited everyone to sit in the cafeteria hall, sitting around a large makeshift round table, and closed the door of the cafeteria. It was also locked up, and it felt like a reserved room in a big restaurant.

First, a few cold dishes were served, including beef sauced by Li Huidong himself, as well as elbow scallops prepared in the morning.

Feng Zhengming took action and paired two vegetable platters, which were paired with meat and vegetables to form four cold dishes.

Among the two cold vegetarian dishes, one is warm shredded potatoes.

Feng Zhengming also showed off his knife skills through potato shreds.

When the dishes were served, it was the first time that the guests were amazed.

"Director Zhang, the chef you hired is truly a chef from Yanxi House. His knife skills are really hard to fault."

Director Zhang also felt very proud.

Because shredded potatoes are a dish after blanching.

So after putting it on the plate, the thickness of the potato shreds can be seen clearly at a glance.

If it were normal times, Zhang Lei or Yang Peng might shred this dish.

But today, in order to save face for his senior brother, Feng Zhengming cut the potatoes himself into shreds.

The potato shreds on the plate are clearly defined and almost the same thickness.

And after blanching, the potato shreds showed a crystal clear feeling, and Feng Zhengming’s presentation was really beautiful.

Four cold dishes were served, and everyone in the cafeteria began to exchange glasses.

In the back kitchen of the canteen, Li Huidong started cooking, starting with two relatively simple stir-fries.

Then came the fried chicken that had been stewed in the morning and was quickly plated and served.

Busy taking turns serving dishes, Li Huidong forgot about the "Double Crispy" dish.

When Lin Jiacheng went to the front to serve food, Director Zhang reminded him.

When Lin Jiacheng came back, he quickly reminded Li Huidong.

"Huidong, did you forget about the oil-fried double crisps?"

These words made Li Huidong stunned for a moment, and then he became a little nervous: "Oops, I forgot."

At this time, Li Huidong was guarding the pot, preparing the dish "Braised Sea Cucumber Elbow".

Feng Zhengming naturally stepped forward and said, "Brother, let me do it."

Li Huidong turned his head and glanced at Feng Zhengming. Without thinking much, he nodded and agreed: "Okay, Zhengming, come on."

Obviously, the senior brother Li Huidong is quite confident in the skills of his junior brother Feng Zhengming.

Lin Jiacheng is still a little worried.

After all, the dish "Double Crispy" is really not easy to make. Even if Li Huidong makes it every time, he needs to make some preparations in advance and adjust the state well so as not to overturn when making it.

It's just that Li Huidong really can't get away at the moment, and if he does it forcefully and hastily. Li Huidong may also overturn this dish.

So although Lin Jiacheng was a little worried about what Feng Zhengming had done, he still refrained from saying anything.

Feng Zhengming took the prepared chicken gizzards and pork belly to the chopping board.

Li Huidong took a look and said to his two apprentices: "Why haven't you two done a good job with your sword?"

Zhang Lei and Yang Peng also looked guilty.

"Master, you didn't say it, and we forgot about it."

"I'm sorry, Master, we really forgot about this dish."

Feng Zhengming smiled and said, "It's okay, senior brother. Everyone is really busy today. There's nothing we can do if we forget. You can rest assured and leave it to me."

After listening to Feng Zhengming's words, Li Huidong suppressed the anger he was about to unleash on the two apprentices.

The only option was to ask the two apprentices to look at other things quickly and not to disturb Feng Zhengming.

Feng Zhengming took out the knife handed down to him by his master.

This knife was used by the master for many years. The master left it to Feng Zhengming before he left. It was paired with the pot and spoon.

Feng Zhengming understood his master's intention in his heart. He hoped that he could cook well with knives, pots and spoons, and that he could have a bowl of rice by relying on his craftsmanship.

Holding the sword passed down by his master, Feng Zhengming had a serious look on his face.

First, take the chicken gizzards and use a knife to remove the thin film on the surface of the chicken gizzards.

Then cut the chicken gizzards with a flower knife.

First horizontally, then vertically, each knife hits the chicken gizzard to four-fifths of the depth, but cannot be cut off.

Cut the chicken gizzards with a knife, and then take the pig belly head over.

After cutting and flattening the pig belly, remove the two layers of hard skin on the inside and outside of the pig belly.

This process is quite a test of knife skills, and the knife must be fast.

Feng Zhengming pressed the pig belly with his hand on the chopping board and slowly inserted the knife from one end. He first peeled off the outer layer of hard skin, and then peeled off the inner fascia of the pig belly.

The whole process can be said to be done in one go, with no in-between parts at all.

Not far away, Lin Jiacheng saw this and had no doubts about Feng Zhengming's craftsmanship.

After slicing out the inner and outer skin layers, Feng Zhengming still needs to decorate the pork belly.

The remaining thin slices of pork belly were shaved, which made Chengdu, the Lin family who was just watching, feel his scalp numb.

Feng Zhengming's hands were very steady. He first applied the oblique knife, then the straight knife, and then turned the pork belly over, and also applied the flower knife on the other side.

After the cutting, the pig belly was not broken into pieces, which made Lin Jiacheng stunned.

The Lin family thought that only Li Huidong could make this dish, but they didn't expect that Feng Zhengming could also make it.

Watching Feng Zhengming marinate and starch chicken gizzards and pork belly respectively, the technique is almost exactly the same as Li Huidong.

Lin Jiacheng couldn't help but sigh in his heart: He really deserves to be a senior brother.

After flavoring and sizing the chicken gizzards and pork belly, Feng Zhengming mixed another bowl of sauce.

When everything was ready, Feng Zhengming brought the pot and spoon passed to him by his master, wiped the pot carefully, and then poured clean oil into the pot.

When the oil temperature is about [-]%, add the chicken gizzards to the pan first. As the oil temperature rises, the chicken gizzards begin to change color, then add the pork belly to the pan.

Finally, add the side dishes to the pot, blanch them quickly and pour them out of the pot.

Leave a very little oil in the pot, sauté the onion, ginger and garlic until fragrant, then return the oil-boiled ingredients to the pot and stir-fry, and finally add the prepared bowl of juice.

Stir fry quickly over high heat so that the sauce in the bowl evenly coats the surface of the ingredients.

The cooking process only took about ten seconds before Feng Zhengming took it out of the pot and put it on the plate.

The whole dish has a very clear color, and the chicken gizzards and pork belly on the plate look beautiful with their bright juice and gravy.

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