From selling box lunches to becoming a famous Chinese chef

Chapter 46: Brothers cooperate with "Sea Cucumber Elbow" (please follow up)
  After the stir-fried dishes are served, the real main dish of the day comes next.

Li Huidong didn't take time to make "Double Crispy" because he had to stare at the pot where sea cucumbers were simmering.

The soup for simmering sea cucumbers is the soup for simmering the elbows since morning.

This is "Sea Cucumber Braised Elbow".

Naturally, the first thing to do is to process the elbow. The elbow must be burned first to burn off the fluff and sweat gland smell on the skin. The entire surface of the elbow must be burnt black, and then washed with hot water. Use a knife to remove all the blackened parts. scrape.

Then brush a layer of honey water on the surface of the elbow, blow dry, put it in the oil pan and fry the skin until it turns maroon.

Break open the fried elbow, put it into the pot, add onion and ginger cooking wine, Sichuan peppercorns, bay leaves, star anise, cinnamon, and some meat stew and simmer slowly on the charcoal stove.

After almost half a morning of simmering on low heat, the elbow was completely crispy.

Then use the elbow stew soup to simmer the prepared sea cucumber in the pot.

In order to make the sea cucumbers more flavorful, Li Huidong put a flower knife on the surface of the sea cucumbers before cooking them.

This allows the sea cucumber to absorb its flavor during the simmering process.

Li Huidong is simmering sea cucumbers.

Feng Zhengming was already sitting in the pot, burning a mixture of lard and soybean oil in the pot, and then put the chopped green onions and ginger into the pot and slowly fried them. This step is actually called "" in the kitchen industry.

The aroma of onion and ginger should be slowly "brought out".

It's enough that the onions in the pot are almost fragrant and the surface is burnt brown.

Feng Zhengming took the elbow out of the pot, removed the bone in the middle of the elbow, and then trimmed the fleshy side of the elbow flat with a knife.

You also need to lightly score a row of flower knives on the elbow meat, so that it will be easier for guests to pick it up when eating.

After cutting the knife, Feng Zhengming carefully put the elbow skin down into a bowl, put the cut meat inside, put the fried onion and ginger into it, and poured a little onion oil on it, and then Add some elbow stew soup.

The bowl is filled to the brim and then put into the steamer to steam.

At this time, Li Huidong's simmered sea cucumber was also completed.

He also blanched the cabbage hearts, which were the same size as the seafood.

There is almost no verbal communication between the two brothers, but there is a unique tacit understanding, and they both know what to do?
  After the elbow was steamed, Feng Zhengming took it out, picked out the ginger slices inside, and poured the soup into Li Huidong's pot of sea cucumber.

Then place the elbow upside down on a white porcelain plate with a deep inward curvature.

When you open the bowl, a very rich meaty aroma wafts out instantly.

And the skin of the elbows is plump and has a trembling texture.

After Li Huidong quickly seasoned the sea cucumber, he took it out of the pot and carefully placed it around his elbows.

Feng Zhengming then placed the green cabbage hearts around the sea cucumbers.

After the plating was finished, Li Huidong thickened the soup, poured in the oil used to fry the onions and ginger, and then poured the hot soup over the elbows and sea cucumbers.

This "Sea Cucumber Braised Elbow" is complete.

Feng Zhengming used a clean towel to wipe the soup around the plate carefully.

The entire dish takes on a very full, attractive reddish brown colour.

The elbow in the middle is surrounded by a circle of sea cucumbers, and paired with green cabbage hearts on the outside. Just looking at the plate is already pleasing to the eye.

In the back kitchen, I watched such a big dish being made with my own eyes. Lin Jiacheng, Zhang Lei and Yang Peng were all shocked.

Such a dish can be regarded as a perfect explanation for the brothers Feng Zhengming and Li Huidong, what is meant by tacit cooperation in the kitchen.

When the two brothers cooked this dish, it was as if one person had a clone.

Ability to do exactly what needs to be done at every step.

Moreover, the rhythm between each other is very good, and there is no situation of competing for the rhythm at all.

That is, Feng Zhengming completes one step and Li Huidong completes the next step at the same time, allowing Feng Zhengming to move on to the next step.

With this step-by-step approach, the entire cooking process can be described as smooth.

Looking at the back, others can't even tell who is cooperating with whom?
  Li Huidong waited for Feng Zhengming to put the plates in order, then handed them to Lin Jiacheng and said, "Sorry, brother-in-law."

Lin Jiacheng suddenly woke up when he saw the dishes in front of him.

"Huh? Oh, it's okay. Huidong, you and Zhengming's cooperation really blew me away. This is the first time I feel that the cooperation between your fellow chefs and chefs in cooking is so cool."

Zhang Lei immediately echoed: "Yes, yes, the master and the junior uncle cooperate so well. They are really handsome."

Yang Peng said: "I don't know when we will have the tacit understanding between master and junior uncle."

Feng Zhengming and Li Huidong looked at each other and smiled.

The two brothers were completely in agreement.

In the eyes of others, the tacit cooperation between their fellow apprentices as if they were one person was exaggerated.

But in fact, in the back kitchen of Yanxilou, this kind of tacit cooperation is what the master has always taught.

Cooking in the kitchen is not the responsibility of one person. If you want to ensure the quality and efficiency of the dishes, the entire kitchen team must cooperate with each other.

Li Huidong said to the two apprentices: "You, you still need to watch more, learn more and practice more. When you have mastered the basic skills, you have formed muscle memory. When cooking, can you plan in your mind what to do every step? Then You can gradually start to develop a tacit understanding, and you can try to keep up with me and your little master uncle."

Lin Jiacheng carried the food and quickly went to the canteen outside to serve the food to Director Zhang and the guests at the table.

"Several guests, Director Zhang and other leaders, this is the first big dish of the day, and it can also be regarded as a traditional classic dish of our Shandong Province. Grilled sea cucumber elbow, please try it."

Seeing this huge dish on the table, everyone present was once again amazed.

Director Zhang was even more excited and said: "Okay, this is an absolute big dish, a famous dish."

Among the guests, someone asked out of curiosity: "Before I came to Shandong Province, I heard that one of the Shandong cuisine's "Roasted Sea Cucumbers with Green Onions" is a very famous dish. Are your "Braised Sea Cucumber Elbows" and "Roasted Sea Cucumbers with Green Onions" the same? "

Lin Jiacheng recalled something his brother-in-law Li Huidong had said to him, and he explained to the guests with a smile.

"It's like this. Braised sea cucumber with green onions is indeed a classic dish. But in fact, in our local Shandong province, most restaurants don't cook that dish. They usually cook braised sea cucumber elbows because the sea cucumber itself has a relatively bland taste, so It needs to be paired with some large meat dishes so that the sea cucumber can be held."

After hearing what Lin Jiacheng said, the guests invited by the factory nodded in approval.

Director Zhang said: "Okay, okay, we can't let you down with such a good dish. Let's try it while it's hot."

Lin Jiacheng didn't stay and hurried back to the canteen and the kitchen.

At this time, in the back kitchen, Feng Zhengming took out the dough that had risen and was actually making empty buns.

　Two updates sent today. Thank you for your support by collecting, reading, voting and giving rewards.

　　
  　
  (End of this chapter)