From selling box lunches to becoming a famous Chinese chef

Chapter 193 Exploded conch slices in vinegar and pepper flavored soup

Seeing the conch that Feng Zhengming took out, everyone in the Jubin Garden was a little surprised.

Unexpectedly, Feng Zhengming and the others prepared the materials themselves.

The chef who took the initiative to discuss and communicate with Feng Zhengming was named Lin Guofu. He was more than ten years older than Feng Zhengming. He was one of the backbone chefs in Jubinyuan's kitchen.

Although Lin Guofu is still a little short of a master, Lin Guofu also has his own unique skills.

Lin Guofu was born by the sea, and he has become more experienced in cooking various seafood since he was a child.

After graduating from vocational school, I worked as a chef in Jubinyuan and learned some of Jubinyuan’s techniques from Master Wang.

He gradually mastered it and combined various techniques of stir-frying with some seafood.

For example, the snowflake jellyfish he was going to bring out for a discussion with Feng Zhengming was a dish that he combined seafood and explosive techniques after studying at Jubinyuan.

The so-called snowflakes are made by beating egg whites, mixing some starch into them, and wrapping them on the surface of thinly sliced ​​jellyfish.

Lin Guofu first knocked out a few egg whites, and then began to beat them with chopsticks.

The whipping of egg whites on site does have a great visual effect.

Everyone watched as the egg whites were gradually beaten and turned into a cream-like state, which still made many people feel great.

On Feng Zhengming's side, there was no big movement this time.

He first cleaned the conch meat and soaked it in clean water.

Then choose a few fresh small sea fish from the materials prepared by Jubinyuan.

Seeing him slowly butchering and cleaning the small sea fish without any hurry, it was in sharp contrast with Lin Guofu's movements, which made many laymen at the scene not quite understand what Feng Zhengming was doing?

"Master Xiao Feng, why doesn't he seem to be in a hurry this time?"

"Are you too tired from cooking before?"

"The body was hollowed out?"

"Don't talk nonsense. Maybe they want to shock us?"

"Shocking? It doesn't look like it. The chefs in Jubinyuan have taken action. They use chopsticks to beat the egg whites. It's a test of strength."

"Yeah, it looks very tiring."

"Master Feng, won't you give us the whole big job?"

"I don't need to do any heavy work. The big turn of the spoon in the morning is enough."

"It's a bit boring to see it this way. I still hope that Master Xiao Feng can show more skills."

"Isn't it being done? It hasn't been done yet, and the result is hard to say."

Feng Zhengming took his time and cleaned up the small sea fish. Then he sat in the pot and put peanut oil and lard in the pot. When the oil was hot, he put the fish in the pot and fried it.

When the four old masters saw this, they could probably guess what he was going to do?

Master Su said: "Are you making fish soup?"

Master Sun said: "It looks like it should be fried conch slices in soup."

Master Wang also agrees: "I'm already making soup, it's soup explosion."

Master Yan said with a smile: "Jubinyuan has a lot of seafood dishes today, so we can treat each other as courtesy."

Master Wang asked: "If you want to make fried conch slices in soup, you can actually tell us in advance and I will ask them to prepare it for you. Why bother bringing the conch here yourself?"

Master Yan said: "You're welcome, the conch was sent over from Lao Liu, it's relatively fresh."

When Feng Zhengming was frying the small sea fish, he used a frying spoon to crush all the small sea fish in the pot, almost causing the meat of the small sea fish to be fried into a charred layer.

The aroma of fish and fish bones fried in lard soon filled the entire Jubinyuan lobby.

"It smells so good..."

The scent makes many people salivate.

Feng Zhengming fried the fish until it was almost done. He first added some cooking wine into the pot, stir-fried it briefly to let the smell of the wine evaporate, and then added water to the pot.

When water is added to the pot, it is boiled over high heat.

The boiling soup in the pot quickly turned milky white.

Feng Zhengming put it aside and let the fish soup boil and cook, letting the fresh fragrance of the fish soup waft around.

Smelling the aroma, this time even Lin Guofu, who had just beaten the egg whites, couldn't help but look at Feng Zhengming.

As the pot boils, the milky white fish soup is really tempting.

"This fish soup is so white."

"I understand. It turns out that in order to make fish soup white, you need to fry the fish first."

"Hahaha, this is like the chef revealing the secret recipe."

"It turns out that this is how the milky white fish soup in the restaurant is made."

Feng Zhengming's cooking of fish soup can be regarded as teaching the layman observing on the spot how to cook a pot of milky white fish soup.

At this time, Master Wang suddenly asked: "Lao Yan, tangbao usually uses clear soup. Zhengming cooks milky white fish soup for tangbao. I seem to have never seen it before. Did you teach it?"

Master Yan shook his head: "I didn't teach this. It's his own innovation. Let's see what the final effect is."

Feng Zhengming boiled the fish soup until it was white enough, and then cleaned out all the fish meat and bones in the fish soup.

Finally, even filter the fish soup with gauze to keep only the clean soup.

Next he seasoned the fish soup.

I saw the seasonings Feng Zhengming added to the fish soup.

Li Huidong and the four master chefs came up with the name of another dish almost at the same time.

Vinegar pepper fish.

Feng Zhengming's recipe for fish soup is indeed the recipe he used to make vinegar and pepper fish in the canteen.

Pour the fish soup into a bowl and place it on the stove fire to keep the soup boiling over low heat.

Feng Zhengming began to process conch meat.

Take it out of the water, wipe the water on the surface a little, and then use a knife to carefully slice the conch into thin slices.

The process of slicing conchs is somewhat similar to Lin Guofu slicing jellyfish.

Cut out thinner slices on both sides.

Lin Guofu put the sliced ​​jellyfish on the batter mixed with beaten egg white and starch, and then put it into the oil pan to remove the oil.

In this process, the oil temperature must not be high. It is almost a low oil temperature to fry slowly.

Once the outside is finalized, it can basically be fished out.

Take it all out and let cool slightly.

Lin Guofu prepared the bowl of juice at the same time.

Then put a little oil in the pot, sauté the green onion, ginger and rice until fragrant, put the fried snowflake jellyfish into the pot, then pour the bowl of juice into the pot, stir-fry quickly over high heat, so that the juice coats the surface of the snowflake jellyfish. Can be taken out of the pot and plated.

The whole process was really not unpleasant.

After loading, unlike Zhu Xu before, Lin Guofu also carefully arranged the dishes.

Not only do you need to arrange each piece of snowflake jellyfish, wipe off the juice on the edge of the plate, but also garnish it with some very thin shreds of green onions.

This makes the dish even more beautiful.

It really looks like snowflakes wrapping the jellyfish on the plate.

The slightly exposed jellyfish on the edge adds color to this dish.

Lin Guofu could have served the food first, but he was not in a hurry this time. Instead, he looked at Feng Zhengming opposite.

Feng Zhengming's conch slices have been sliced ​​and he is boiling water in another new pot.

When the water is about to boil but not yet boiling, turn off the stove and add the conch slices into the pot.

The whole blanching process is very fast, taking only a few seconds.

Quickly take out the conch slices and put them into small cups one by one. Then Feng Zhengming also cut into thin slices of green onions and garnished them on top of the conch slices.

At this time, Feng Zhengming boiled the fish soup again, added some vinegar to the soup, and poured the soup into a small pot that was relatively warm.

Now that everything was ready, Feng Zhengming looked at Lin Guofu who was delaying the food on purpose.

He simply raised his hand to indicate that he could serve first.

Seeing Feng Zhengming about to serve food at the scene, some laymen would have a feeling of "this is it" and "this is good".

The four master chefs and several members of the culinary association are already looking forward to serving the food.

Several senior brothers came forward to help Feng Zhengming serve the food.

Small cups were placed one by one in front of the four master chefs and everyone from the Culinary Association.

Then Feng Zhengming poured the hot soup from the small pot into the small cup.

After pouring the hot soup into the small cup, Feng Zhengming smiled and said: "The fried conch slices in vinegar and pepper soup, please have a taste."

Before he started tasting, Master Su spoke first: "Zhengming, your dish surprised us again. The soup is really well made. When you poured the hot soup in, the aroma really hit the nose. I There was so much saliva in my mouth that I almost forgot to suck it back."

President Li also said: "Yes, the vinegar smell is really tempting."

Master Wang looked at the milky white fish soup in the small cup in front of him and the looming conch slices, and couldn't help but sigh: "Zhengming's skill in seasoning is really amazing."

Master Yan saw that everyone was already praising it before they even started eating. Although he was quite proud of his apprentice, he still said, "Okay, let's try it first. Don't just praise it like that."

Everyone began to taste Feng Zhengming's dish.

First I tried the fish soup.

A mouthful of soup went into his mouth.

Sour, spicy and fresh.

A mouthful of soup made everyone feel like their tongues were growing like flowers.

Neither sour nor spicy tastes very strong.

On the contrary, it brings out the freshness of the fish soup very well.

This mouthful of hot soup really makes people feel very comfortable.

And there is a feeling that the taste buds are suddenly opened.

Even Master Yan was a little surprised by this mouthful of soup.

This flavor adjustment is different from what Master Yan taught his apprentices before.

From the first sip, Chef Yan can be sure that it is the taste that Feng Zhengming himself created.

Soft sourness, paired with a little spiciness from pepper.

It does not cover up the delicious taste of the fish soup itself, but adds more layers to the fish soup.

After taking a sip of the soup, use chopsticks to fish out the conch slices in the small cup.

The conch slices were sliced ​​very thin, and after being blanched and blanched again in hot soup, they showed some curls and looked like a small flower when held on the chopsticks.

When put into the mouth, the conch slices remain somewhat crisp and tender, and at the same time they are very smooth when chewed.

Pair it with vinegar and pepper flavored fish soup hanging on the conch slices.

Let the conch slices become more fragrant the more you chew them.

After finally savoring one piece carefully, someone in the review couldn't hold back, picked up a small cup, scooped out the soup with a spoon, and ate it together with the conch slices.

In the blink of an eye, he gulped down the fish soup and conch slices in the small cup.

After eating it all, the man breathed a sigh of relief.

"Wow, it's really delicious."

The four old masters looked at each other and smiled.

Everyone present was also curious about Feng Zhengming’s dish?

What kind of taste it is, will make people eat it up without caring about the environment.

When Lin Guofu saw this situation, he even hesitated whether to serve the food?

It was Master Wang who waved to him.

"Come here, now that it's been made, we still need to give it a try."

Wait for Lin Guofu to bring the dishes.

Master Wang added: "You, why don't you dare to serve the food first? How can you beat others if you don't have confidence in yourself?"

Lin Guofu was taught a lesson by his master, and he lowered his head in frustration and did not dare to say a word.

Master Su said: "Old Wang, there is no need to say that about my apprentice. Today, your apprentice has performed very well. He also needs strength to beat the egg white with chopsticks. This plate of snowflake jellyfish is indeed very good."

Master Yan and Master Sun also agreed with Master Su's words.

Lin Guofu may have been hesitant when serving the food, but there was nothing wrong with his dish.

Paired with his careful presentation, this dish is already full of color, flavor and flavor.

When tasting it, the whole piece of snowflake jellyfish with juice hanging in it is very authentic and salty. The shell is very soft and waxy, almost melting in the mouth, and then there is a very crisp and tender jellyfish.

The jellyfish have been cleaned very clean. Not only are there no sand particles, but the salt smell has also been basically washed away.

If Feng Zhengming was not there, Lin Guofu's plate of snowflake jellyfish would be a very good dish.

It's a pity that compared to the conch slices that Feng Zhengming used in vinegar, pepper and fish soup.

Lin Guofu's Snowflake and Jellyfish is a bit mediocre after all.

The two dishes are finished.

The first dish, Feng Zhengming, tasted slightly better.

In this second dish, Feng Zhengming's creativity and seasoning, including his knife skills in slicing conchs, really impressed him in every aspect.

If we talk about the first dish, it may still make people think that the taste is somewhat subjective.

Then the overall creativity of the second dish, coupled with seasoning, knife skills, and fire skills.

It can be said that no dispute has been won.

Lin Guofu was somewhat convinced and took the initiative to reach out to Feng Zhengming.

"Junior brother's craftsmanship, I am convinced."

Feng Zhengming held Lin Guofu's hand with both hands and said, "Senior brother is too polite. His skills are also very good. I still have a lot to learn from him."

Lin Guofu smiled and said: "I believe that junior brother's achievements will be higher and higher in the future."

After shaking hands with Feng Zhengming, Lin Guofu returned to Jubinyuan.

When Cheng Guosheng saw Lin Guofu coming back, he reached out and gently patted his shoulder to comfort him.

"Junior brother, don't be discouraged. You have done a good job. After all, we underestimated Feng Zhengming. We didn't expect that he would have such creativity. We really need to learn more in the future."

Instead, Lin Guofu smiled and said: "Brother, I am not discouraged. On the contrary, I am very happy now. I can compete with a young and outstanding chef like Feng Zhengming and see some innovative things in his dishes. Such opportunities may be very rare. , I am lucky to meet you today."

Hearing what Lin Guofu said, Cheng Guosheng was stunned for a moment, and then he relaxed.

It turns out that Cheng Guosheng always had the desire to win in his heart.

Seeing his proud apprentice and junior brother lose one after another.

Cheng Guosheng didn't show it on the surface, but he was very anxious in his heart. He felt that Jubinyuan might really lose face today. He must finally come up with a good enough dish, and he would never lose again.

But the more he thought about it, the more nervous Cheng Guosheng became, and the more he couldn't think of what to do?

After listening to Lin Guofu's words, Cheng Guosheng suddenly understood.

Today is a good opportunity for communication. Why do we have to compete to win or lose?

Seeing the food of Feng Zhengming and his senior brothers and learning something through this exchange should be the reward of this exchange.

After thinking about this, Cheng Guosheng relaxed and stopped worrying about winning or losing. What he wanted to cook came to his mind.

(End of this chapter)