From selling box lunches to becoming a famous Chinese chef

Chapter 268 Free communication, lively scene

After Feng Zhengming and others watched the hydrangeas and scallops being cooked, he returned to the Xia family's stove.

When Master Xia saw Feng Zhengming coming back, he couldn't help but smile and asked, "Zhengming, you are back again. Do you want to give us any advice?"

Feng Zhengming quickly said: "No, no, how dare I give you advice, uncle?"

Master Xia laughed and said, "Just tell me what you think. Since we are communicating today, we should speak freely.

We are older and we have been doing this for many years, but times are different now. Maybe you young people will have some new ideas. As long as you can cook better, I think you should listen to suggestions. "

Feng Zhengming didn't expect that Master Xia would be so open-minded, allowing others to make new suggestions to him even for this Confucian dish, which he was best at.

Feng Zhengming thought for a moment and then said: "Master, for this dish, do you need to fry the duck and pigeon first?"

Master Xia nodded: "Yes, it needs to be fried first and then stewed."

Feng Zhengming thought for a while and said: "Is frying it to make the skin color?"

Feng Zhengming quickly said: "I don't dare. Please don't get me wrong, Brother Xia. I'm not trying to teach you. I just think that some traditional crafts should be appropriately changed with the development of the times."

"Is it Zhengming? Zhengming reminded you right. You can indeed pat the shrimp head gently. Don't use force. Pat it gently to let some of the shrimp oil in the shrimp head overflow and add flavor to the soup."

However, when frying it in the pan, Xia Mingye did not fry it very darkly.

"Senior Brother Xia is right, changes should be made based on the good tradition, but since today is a demonstration and exchange, shouldn't we also have some exchanges?

Just like the sweet and sour carp I made in the morning, it was not done in a very traditional way. According to the traditional method, the rule is eight knives on the front and seven knives on the back. But today when I cut the flower knife, I did not follow the tradition. The knife-making method, and when mixing the paste, I don’t mix it in the traditional way.

This time he came to Da Xia’s master’s stove again.

After approving Feng Zhengming's way of communicating, Master Xia continued: "But Zhengming, the advice you gave is good. I was just thinking that because our ducks and pigeons need to be re-fried, they can be slightly fried when they are over-oiled." The color needs to be lighter, and then when we burn it, we can use sugar color to burn it, will the color be better?"

Therefore, the young chefs on site all hope to learn more details from the senior chef’s demonstrations.

"You still want to teach us how to cook Confucius cuisine, right?"

After the aroma of vinegar comes out, add stock to the pot, adjust the taste, and then pour the prawns into the pot.

Feng Zhengming stood aside and watched the prawns begin to cook.

Before the master chef in charge was about to cover the pot, he couldn't help but remind him: "Can I gently pat the shrimp head with the back of a spoon? This can make the shrimp oil overflow and increase the deliciousness of the soup?" "

And prawns are another dish that has been served at state banquets.

Put the fried duck and pigeon into the casserole, add the broth to the casserole, then add the fried sugar, onions, ginger and garlic, add some cooking wine and spices, finally adjust the taste and start stewing.

Master Xia laughed after hearing this: "What Zhengming said is right. When communicating, you should speak freely, express some of your thoughts, and let everyone communicate with each other."

This time, before Master Xia could speak, Xia Hui's father, Xia Zhennan, couldn't help but speak first.

When the master heard the master speak, he naturally followed the instructions immediately.

The master explained carefully and the atmosphere was very good to answer questions.

The master was stunned for a moment after hearing this.

There are still many young chefs watching here, and they all ask some questions.

While my senior brother and I were cooking, there were also some young chefs at the scene who put forward their ideas. My senior brother and I, as well as the master, also gave us answers and shared our new understandings with everyone. "

Xia Zhennan disagreed: "Today we are going to demonstrate the traditional practice. Even if we want to change it, we should first implement the tradition well and then make some changes."

Before the master could recover and speak, the instructing master had already spoken first.

Ducks and pigeons need to be stewed for a long time, and the meat must be soft and tender or even able to be taken off the bones directly.

"Uncle, your method is also feasible. I'm the one who talks too much. Uncle, please don't mind."

However, the preparation of this dish in Shandong cuisine is still different from that in Beijing.

Fortunately, there was a master who explained the oil temperature and heat in detail.

When Feng Zhengming heard what Master Xia said, he thought about it and felt that Master Xia's method was also feasible.

It can be seen that among the five dishes in the afternoon, the young chef still has a special liking for the nine-turn large intestine and prawns.

Don’t over fry when frying. Controlling the heat and oil temperature is very important here.

First of all, in this Shandong cuisine, the shrimps are fried.

After the shrimps are put into the pot, they cannot be stirred or pulled in the pot.

After hearing this, Feng Zhengming thought for a moment and said: "If you apply soy sauce on the surface of the skin, will it make the color too dark? If you bake it later, it may make the color of the whole dish darker. Should you apply honey water? Or? Is it coated with sugar color, and the color will not be that deep when fried, and then stewed to produce a better color?"

Master Xia said: "It doesn't matter. I said you should communicate freely. What you just said today also gave me some inspiration. It is true that the old dishes should also keep pace with the times."

Slowly increase the oil temperature to allow the shrimp to take on color. Do not allow too much shrimp brains to flow into the pot during the frying process.

After the shrimps are fried until they are red and shiny, they are ready to be cooked.

Next, Xia Mingye followed his grandfather's instructions and did it the old way, smearing soy sauce on the skin of ducks and pigeons.

Master Xia nodded again: "To color the skin, we usually apply some soy sauce on the surface of the skin."

After Feng Zhengming watched the Xia family stew ducks and pigeons, he also recorded some details, and then went to see other master chefs.

After all, the Nine-turn Large Intestine is the most famous Shandong dish.

After the shrimps are taken out of the pot, stir-fry the shredded green onion and ginger until fragrant, and then add vinegar to the pot first.

When passing oil, the oil temperature must not be high.

After the shrimp head was lightly patted, the aroma of the soup quickly rose.

Let the young chefs watching from the side smell the delicious aroma of shrimp oil.

Next is the process of slowly removing the prawns.

The old chef explained very seriously: "Remember, the process must be done over low heat to slowly introduce the flavor into the shrimp, so that the shrimp will taste delicious. This is the key to prawns."

During the process, the master chef covers the pot and slowly removes the prawns over low heat.

During this process, the nine-turn large intestine over there also entered the final stage of cooking.

The large intestine is cooked in advance, taken out and allowed to cool. Then the master chef in Jufengde cuts the large intestine into small pieces, about the size of an ancient finger spanner.

Master Su explained carefully: "In the past, it was called a finger-wrenching piece of this size."

After cutting the large intestine, Master Jufengde began to stir-fry the sugar color.

The master uses a very small fire to melt the sugar in the pot, then concentrates the syrup on one point of the pot, slowly stirs it with a spoon, and slowly lets the sugar gradually caramelize and color. Master Su knows that frying sugar is difficult for some young chefs.

So Mr. Su was there to explain carefully.

"Remember, the fire must not be too big, and you must try to focus on one point, so that you can stir-fry slowly in a small area. You must not be anxious, and you must watch the color changes of the syrup in the pot very carefully."

The syrup in the pot gradually turned color, and the color gradually deepened, almost turning into chicken blood red. Master Su personally poured the large intestine into the pot.

Put the large intestine into the pot and stir-fry quickly to make the sugar color almost evenly coated on the large intestine.

Master Su reminded from the side: "Remember, don't fry the sugar color until it is very dark, because the color will gradually deepen during the subsequent process, so the sugar color cannot be too dark."

When the large intestine in the pot is completely covered with sugar color, Master Su pours the chopped green onion and ginger into it.

Then I saw Master Jufengde start stir-frying.

After stir-frying until fragrant, add rice vinegar to the pot.

At the same time, add some cooking wine, then add some clear soup, and start seasoning.

Put salt, sugar and pepper into the pot respectively, set the taste and slowly remove the large intestine over low heat.

The water in the pot needs to be drained slowly and completely.

Finally, the soup in the pot thickened and the large intestine completely turned a maroon red color.

At this time, Master Su reminded his apprentice: "Add a little vinegar and Amomum villosum powder."

After hearing the master's words, Master Jufengde, who was in charge of the ladle, immediately followed the master's words.

Add a little vinegar to the pot again and add Amomum villosum powder.

Master Su reminded: "You must not put too much in this. Put a little less, but not too little. You still have to taste a little bit of bitterness."

When the soup in the pot is almost dry, Master Jufengde takes it out and puts it on the plate.

After placing the large intestines piece by piece, sprinkle a little bit of chopped coriander on top.

At the same time that the Nine-turn Large Intestine comes out of the pot, several other dishes also begin to come out one after another.

The soup on the prawn side has thickened, place the prawns one by one on a plate, then slowly pour the soup in the pot over the prawns one by one, and finally garnish with some coriander in the middle leaf.

When the Xia family's tape was served, Master Xia followed some of Feng Zhengming's suggestions. First, he didn't make the color too dark when frying it, and he also used sugar color to color it when he baked it later.

The duck and pigeon are stewed in a casserole until the duck and pigeon meat are very crispy.

Then take out the duck and pigeon and put them on a plate, then pour the soup in the casserole into the pot separately. After thickening the soup, add a layer of gravy, and finally pour in oil to brighten it.

Slowly pour the soup over the duck and pigeon placed on the plate.

Xia Mingye also placed the flowers he carved on the plate as decoration.

After these three dishes were cooked, the last one left was Master Cui's elbow cabbage in milk soup.

The milk soup is simmered, and the elbows are also simmered.

The elbows in this dish should not be stewed very badly.

Because you still need to put the bowl into the bowl for steaming later.

When steaming the bowl, place the sliced ​​shiitake mushrooms at the bottom, then place the sliced ​​ham on top, then place the sliced ​​elbow on top, and finally put the cooked ham on top. The Chinese cabbage is placed in circles and the bowl is filled.

Scoop some milk soup out of the pot, season it, and pour it into the bowl to add flavor to the whole dish.

Then put the bowl in the pot and steam it.

After steaming, strain the soup from the bowl.

Use a relatively deep soup bowl to pour out the contents of the bowl.

Then adjust the flavor of the milk soup and add it to the soup bowl. Add the previous soup into a glass gravy in the pot. Pour in clear oil to brighten the gravy. Pour the gravy evenly over the vegetables exposed on the milk soup. surface.

In this way, the dish of elbow cabbage in milk soup is completed.

After the four dishes were completed, there was another round of applause.

The entire cooking process is explained carefully and carefully by the master chefs.

The master chefs in charge of cooking also showed no reservations and showed off all their skills.

The five courses in the afternoon are all time-consuming dishes.

So by the time all five dishes came out, it was already dark outside.

But even though it was dark outside, the scene was still full of passion.

Present were young chefs, judges from Beijing such as Master Hou, invited foreigners, and some food lovers who came to the scene to observe.

Everyone was really impressed by these dishes.

Perhaps everyone can order these dishes in some big restaurants.

But how many people have such an opportunity to watch the master chefs up close and know that the master chefs in major restaurants do it themselves and show everyone step by step on the spot?

And no one was hiding any secrets. During the cooking process, they all answered the questions raised by the young chef who watched them up close.

Master Hou looked at the scene where the exchanges continued unabated and the enthusiasm was intense.

He smiled and said to Li Zhifeng: "President Li, this scene today is really great. Maybe many years from now, the young chefs here today will thank you for such an arrangement."

Li Zhifeng was also very excited at this time. He did not expect that the atmosphere of this exchange would be so good?

Whether it is the old chefs who have taken a back seat, the master chefs who are in their prime, or the young chefs who are thirsty for knowledge, everyone has gained something today.

Li Zhifeng said excitedly: "I really hope that today will bring inspiration to everyone and let everyone gain something. In the future, among these young chefs today, there will be more people who inherit our Shandong cuisine skills and can help better A chef who promotes our Shandong cuisine.”

Master Hou nodded and said, "There will be. After experiencing such a scene, young chefs will grow greatly."

At this point, several judges in Beijing couldn't help but feel envious.

"I really envy you, Shandong Province, for being able to organize such a good exchange."

"Yeah, this exchange is really great."

"With such an exchange, everyone promotes each other. I believe that Shandong cuisine will usher in new glory."

(End of this chapter)