From selling box lunches to becoming a famous Chinese chef

Chapter 254 The old master’s combination of Chinese and Western

Feng Zhengming’s fried hairtail with tomato sauce really amazed everyone.

Especially nowadays on TV, many foreign foods have entered the country, making many people curious and longing for foreign things.

In this way, when everyone looks at Feng Zhengming's plate of fried hairtail, it really feels like a foreign dish.

Coincidentally, Feng Zhengming was just about to let everyone taste it.

Third uncle Feng Jiandong and his family came to the dry rice shop.

After Feng Shengnan came in, he immediately went outside the kitchen door, poked his head inside, and greeted Feng Zhengming.

Seeing Feng Shengnan peeking into the kitchen, Feng Zhengming immediately smiled and said: "It's a coincidence that you came here. Today I made a Chinese and Western dish. You can try it too."

Feng Shengnan became even more curious after hearing this: "Brother, what kind of dish is a combination of Chinese and Western cuisine?"

Feng Zhengming picked up the fried hairtail with tomato sauce and led everyone out.

He walked up to Feng Shengnan and said with a smile: "Chinese and Western, a dish that fuses Chinese and Western food."

When Feng Zhengming came out with the dishes, he placed the plate of fried hairtail with tomato sauce on the table.

Everyone was a little surprised when they saw this dish.

Feng Jiandong spoke first: "Are we going to change our restaurant to Western food?"

When Feng Shengnan heard what his father said, he immediately said, "Dad is wrong. Brother Zhengming said that this is called the combination of Chinese and Western styles."

Feng Zonggu was also a little surprised: "Zhengming can actually cook Western food?"

Feng Zhengming said with a smile: "This is not Western food, this is a tomato sauce dish. It has been in our Shandong cuisine for a long time. When we first opened the port, we started to have dishes made with tomato sauce."

Wei Xiuling looked at it for a long time and asked, "What kind of dish is this?"

Xia Hui said: "Sister, this is actually a hairtail fish."

"Oilfish?"

This time almost everyone in the shop exclaimed.

Third Aunt Lin Yun looked at it carefully and said, "How can a hairtail be so beautiful? But this section does look very similar to a hairtail, but how can a hairtail be made like this?"

Feng Jiandong said to his daughter: "Nan Nan, do you remember? When dad took you to other places that time, the foreign fried fish we had in the western restaurant was like this?"

Feng Shengnan immediately remembered: "Yes, that's right."

Feng Jiandong said to Feng Zhengming again: "I didn't expect that Zhengming would actually do this?"

Feng Zhengming smiled and said, "There is a little difference between what I make and what they make. The ones in the Western restaurant are wrapped with dried bread crumbs, while mine are made with steamed bun residue fried in a pot."

Although it was somewhat surprising to everyone to hear that the outside was wrapped in steamed bun residue.

But at this time, Feng Shengnan couldn't wait any longer.

"Let's try it quickly."

Seeing that Feng Shengnan was eager to eat it, Feng Zhengming said: "Okay, everyone should try it."

Feng Shengnan picked up a piece first, but instead of eating it himself, he handed it to his grandfather.

Feng Zong smiled and said, "Thank you, Nan Nan."

After Feng Zonggu took it, everyone began to divide it into pieces.

Fortunately, Feng Zhengming has done a lot, and if one person gets one piece, he can still be rich by two pieces.

Click.

When you take a bite, you will first see the crumbs of the steamed bun wrapped in the outside and fried to a very crispy texture.

There may even be crumbs falling out when you bite them, so everyone has to catch them with your hands.

After biting it open, there was very white and tender fish meat inside.

The fish inside seems to be steamed, white, tender and very soft.

Crispy on the outside and soft on the inside, the combination of textures is really great.

The key point is that when Feng Zhengming made it, he removed the spines on the back together with the dorsal fin, so it was more convenient to eat. There were almost no spines left, only the big spine in the middle.

We tasted it first without dipping it in tomato sauce, and then everyone agreed to leave half of it and eat it with tomato sauce.

After dipping it in tomato juice, Feng Shengnan immediately shouted: "It's delicious, sour and sweet, this is delicious."

Everyone was also conquered by the taste of Feng Zhengming’s tomato juice.

This kind of sweet and sour taste is not the kind of heavy sweet and sour taste, and because Feng Zhengming used lemon juice, there is still a little bit of lemon flavor in the sweet and sour taste, and the seasoning is really delicious.

When everyone is full of praise.

After Feng Zhengming tasted it himself, he had some new ideas.

"Xiao Xia, when you make this dish for the competition, if there are enough hairtails on site, you will only choose the part below the belly of the hairtails, and scrape off the small scales on the surface. You have to be more careful. Turn the fins on both sides inward. Cut it deeper, and then pull out the fish bone directly, leaving only the middle bone spur."

When Xia Hui heard what Feng Zhengming said, she quickly imagined what Feng Zhengming said in her mind.

At the same time, Yang Bin had already roughly thought of what Feng Zhengming said would be like.

"Zhengming, if you do it like that, wouldn't it be too delicate?"

Feng Zhengming nodded seriously: "It just needs to be exquisite. Think about it, third brother. Xiaoxia's craftsmanship is there. If she is asked to prepare some big dishes in a short time, she may not be able to prepare it on the spot. Even if she can prepare it, she There may be deviations if done on site.

Therefore, if Xiaoxia wants to stand out in the competition, she can't just show off her skills, but should go for a more solid color, flavor, and flavor. She doesn't need to show off her skills in the dishes she makes, as long as they are beautiful and delicious when cooked on the spot. "

Yang Bin thought about it and could only praise: "Not as good as Zhengming, he is very thoughtful."

Feng Zhengming looked at Sun Hai who was standing aside and said, "You have to show off your skills when you get there. Since Xia Hui has already cooked fish, let's have mutton as your first dish."

"mutton?"

Sun Hai and everyone were a little surprised.

Seeing everyone's surprise, Feng Zhengming smiled and asked, "Think about it, what do fish and sheep put together?"

This question made everyone stunned. They really couldn't think of it for a moment?

In fact, maybe if you really figure it out, you won't find it difficult.

But being asked by Feng Zhengming suddenly made everyone confused.

Just when Feng Zhengming was about to announce the answer.

Feng Shengnan used the stupidest method. She wrote the words "fish" and "sheep" with her hands on the table.

In this way, Feng Shengnan quickly understood.

Feng Shengnan looked like he was answering the teacher's questions in class, raising his hands and shouting: "I know, I know."

Feng Zhengming did not say directly, but looked at Feng Shengnan: "You say it."

Feng Shengnan said: "It is fresh. The combination of fish and sheep is the word 'fresh'."

As soon as Feng Shengnan said it, everyone understood it after thinking about it for a while.

Feng Zhengming then explained with a smile: "Yes, it's Xianzi. Xia Hui and Sun Hai are both apprentices of our Feng family's restaurant. They both cook the same dish, one cooks fish and the other cooks sheep. Together they represent us." The Feng family cooks the food in the restaurant." Everyone felt that this meaning was indeed good, and they all nodded and praised it.

Sun Hai was a little troubled: "If I make mutton, what kind of mutton should I make?"

As soon as he finished speaking, a voice sounded at the door: "Braised mutton with sea cucumber."

Hearing the sound at the door, everyone followed the sound and looked over, and saw that the person who came in and spoke was Master Yan.

The person who walked in with Master Yan was the uncle who first wrote an article praising Feng Zhengming in a newspaper, Huang Tao.

Feng Zhengming was a little excited when he saw Huang Tao: "Uncle Huang, you are here too."

Huang Tao said with a smile: "Of course I have to come. If I don't come to such an important competition, it will really be a big loss, and I will also miss the opportunity to taste delicious food."

Master Yan couldn't help but shake his head after hearing this and said, "If you use the energy from eating in cooking, your cooking skills won't be that bad."

Huang Tao was a little embarrassed by the comment: "Brother, please don't expose my shortcomings. I really don't know how to do it, but I can eat well and I can help promote it."

Master Yan could only say: "Okay, you can help us promote it."

Sun Hai asked: "Sir, do you want me to make braised mutton with sea cucumber?"

Master Yan nodded: "Yes, let's make braised mutton with sea cucumber."

Seeing Sun Hai's hesitation, Master Yan asked: "What? Don't you dare to do it?"

Before Sun Hai could speak this time, Yang Bin said: "It's really not difficult to grill mutton with sea cucumbers. The key point is that you need to braise the mutton in advance, and then when grilling, thickening is the key, and finally you need to use a big spoon."

Sun Hai couldn't help but become a little nervous after hearing this: "Uncle Yang, this dish is really not easy."

Feng Zhengming said with a smile: "It is indeed difficult to make it on the spot, but I don't think you have to turn the spoon on the spot. The key is to thicken the soup well. It is better to absorb the sea cucumber and mutton in advance. As long as the taste is good, it will still be done." It can get a good evaluation.”

Master Yan said: "Uncle Feng is right. When making it on the spot, it is not necessary to turn the spoon. It is more important to pull the gravy."

Yang Bin saw that Sun Hai was still a little hesitant, so he decided directly for him: "Okay, that's it."

Then Yang Bin pulled Sun Hai and went directly to the kitchen to start practicing.

When Yang Bin took Sun Hai to the kitchen.

Only then did Master Yan and Huang Tao see the fried hairtail with tomato sauce on the table.

Huang Tao was a little surprised: "This dish is interesting. Is this a Western-style fried fish? Is this wrapped in bread crumbs? Is this fried hairtail?"

Master Yan also looked carefully and saw tomato juice on the side of the plate.

Master Yan was not surprised at all: "Is this hairtail fish in tomato sauce?"

Feng Zhengming nodded: "Yes, I made some improvements. I used the Western frying method. I powdered the hairtail and dipped it in egg liquid. I wrapped it with a layer of steamed bun residue."

Huang Tao couldn't wait to pick up a piece after hearing what Feng Zhengming said.

First I took a bite without dipping it in tomato sauce.

"Wow, it's crispy on the outside and tender on the inside. This is fried really well."

Like everyone else, Huang Tao was even more impressed by the remaining half of the hairtail dipped in some tomato sauce.

"It's delicious. The tomato sauce tastes so delicious and the seasoning is really good."

Master Yan didn't taste it, so he thought for a moment and asked, "So, are you going to let Xiao Xia cook this dish on the spot during the competition?"

Feng Zhengming nodded: "Yes, let Xia Hui do it."

Master Yan looked at Xia Hui and said: "This dish is not difficult, but it is not easy to make it well. When frying hairtail, the oil temperature must be controlled well, and the hairtail must be cleaned, otherwise it will be wrapped and fried. There will be a bad taste left in it.”

Xia Hui nodded seriously: "I know, uncle taught me what to do."

After Huang Tao tasted it, he looked at Feng Zhengming and asked, "You actually let your apprentice cook such a good dish?"

Feng Zhengming nodded: "Yes, I prepared another dish myself."

Huang Tao was immediately looking forward to it: "I want to see your food."

Feng Zhengming immediately said mysteriously: "It will be kept secret for now, and I will let my uncle see it during the competition."

Huang Tao was helpless: "Really, why are you so mysterious?"

Master Yan completely ignored Huang Tao. He asked Feng Zhengming and Xia Hui to follow him into the back kitchen, and told Xia Hui how to clean hairtail.

Feng Zhengming took the opportunity to explain to Xia Hui how to intercept hairtail.

"You see there is such a small hole under the belly of the hairtail fish. You can cut it directly from here, and then only use the lower half, not the upper part of the belly."

After teaching Xia Hui how to cut fish bones, Feng Zhengming showed Xia Hui how to remove fish bones.

"Cut it with scissors like this, and then grab the fin with your hands. With a pull like this, you can just pull out the fish bones together."

Master Yan warned Xia Hui: "Remember, don't be anxious when the time comes and be serious. This dish of yours may seem simple, but it's really not easy to make it well. You must memorize every step carefully."

Xia Hui nodded seriously and said he would definitely write it down.

In the back kitchen, Yang Bin was also teaching Sun Hai how to make braised lamb with sea cucumber.

For this dish, the first step is to prepare sea cucumber and mutton respectively.

Sea cucumber needs to be simmered first to get the flavor, while mutton needs to be braised.

Yang Bin explained carefully and also demonstrated with the mutton in the shop.

"At that time, you can use mutton rib meat. After the brine is cooked, there is a freezer on site. You can press it with a heavy object and freeze it in the freezer on site. Once the mutton is frozen and pressed, take it out and cut it. When the time comes, remember not to cut it too thin, because it’s hard to control if it’s too thin.”

Master Yan came over and gestured with his finger: "It's about the thickness of a finger."

Yang Bin continued: "Remember, don't be in a hurry when thickening the soup. Thicken the soup little by little. First thicken the soup next to it, and then thicken the mutton. When the soup is poured on the mutton, shake the pot slowly so that the mutton can absorb the soup. Eat the juice."

He said that since there was no preparation in advance, he could only talk about it first, and at the same time put the mutton into the pot and marinate it.

The so-called white braise actually means cooking the mutton.

When cooking the mutton, Master Yan gave another recipe.

"Since Xia Hui's cuisine is a combination of Chinese and Western, Sun Hai, you can also combine Chinese and Western. When cooking mutton, you can add onions, carrots and celery to stew the mutton together. You can also add Sichuan peppercorns, green onion, ginger and rice wine. When cooking mutton like this, remember to cook the mutton thoroughly."

While talking, Master Yan had already found the ingredients, cut them all, and put them into the mutton cooking pot one by one.

Everyone present was really surprised to see that Master Yan also had a Chinese and Western jade.

Master Yan saw that his apprentices were a little surprised, but he smiled and said, "What? Are you surprised? Do you really think your master doesn't understand what it means to combine Chinese and Western skills?"

After stewing the mutton, Master Yan taught Sun Hai how to stew sea cucumbers and add flavor to them.

Sun Hai was really flattered when he saw Master Yan teaching him in person.

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(End of this chapter)