From selling box lunches to becoming a famous Chinese chef

Chapter 33: Stir-fried kidneys quickly
  Tables of people in the village, through the birthday banquet of the Liu family, really tasted the delicious food they had never seen before.

"Oh, the chef Liu Jiasheng invited this time is really amazing."

"Yes, every dish is so delicious."

"My Sixi meatballs are so delicious. They are completely filled with meat and don't taste like starch at all."

"The other one is made from elbow. It's so delicious. The skin and fat almost melt away in your mouth when you eat it."

"The dishes of the Keyuan family are also beautifully arranged. The elbows are raised and there are cabbages around them."

"Isn't that right? The chefs from this city are just different."

When people in the village couldn't stop eating and praising you.

Feng Zhengming began to prepare for cooking stir-fried kidneys.

The key to stir-fried kidneys is that the kidneys you choose must be fresh.

Tear off the membrane on the surface of the complete kidneys, clean them, and cut the kidneys into two pieces from the middle.

Then remove the white waist inside the kidney.

The process of removing waistline is also a process that tests your knife skills.

The waist must be removed with a spatula.

Don't slice it too deeply, or you'll lose too much of the kidney meat.

When Feng Zhengming removes the waist, he will push the waist to the middle to make the white waist in the middle stand out.

He said to Zhang Lei and Yang Peng at the same time: "Look, after squeezing like this, will the waistline be bulged? Use the knife to wipe the blade very carefully, and be sure to stick to the lower part of the waistline, and try to remove it with one blade, not hesitate."

Feng Zhengming cut off the white waist completely with one knife, leaving almost no kidney meat.

Zhang Lei and Yang Peng stared at it and sighed again at the young master's knife skills.

After taking off the waist piece, Feng Zhengming began to cut the waist.

"First, use the diagonal knife to cut about two-thirds, but it cannot be cut through."

Feng Zhengming only said this. Because he had to rush to cook, he didn't stop moving his hands and quickly finished beating the diagonal knife on his waist.

Almost all of them are only connected to a small part, and each cut is deep and accurate. The knife can hit the flower knife very deeply without cutting off the waist.

After the oblique cut, Feng Zhengming struck again with a straight cut from another angle.

This time it is still cut to two-thirds.

But this time Feng Zhengming used the jumping knife method, basically cutting off the waist with three knife intervals.

The jumping knife was so fast that Zhang Lei and Yang Peng didn't even have time to take a closer look. Feng Zhengming had already finished cutting the waist.

After cutting it, Feng Zhengming turned over a piece and showed it to Zhang Lei and Yang Peng.

"Did you see it? It's not cut off, but if you look from behind, you can see the mark of the knife cut. This means the waist flower is finished."

Feng Zhengming cut all the kidneys by himself and cut them all with a knife.

Then put them all into a basin, start to give the kidney flowers a bottom, and then apply a thin layer of starch.

When mixing the kidneys, Feng Zhengming inserted his hands directly into the basin and then gently stirred upwards.

Li Huidong said to the two apprentices: "You, my junior uncle, are mixing. The kidneys are very easy to break because of the flower knife, so when mixing, you must mix like this, mix gently, and don't break it."

Seeing that Feng Zhengming had already prepared the money for his waist, Li Huidong asked with a smile: "Junior brother, are you here for this stir-fried waist money?"

Feng Zhengming looked at his senior brother, and was a little surprised that his senior brother asked him to come.

Stir-fried kidneys is a quick-cooking dish that requires the chef to control the heat.

When many chefs make this dish, they will overturn if they are not careful.

Li Huidong was willing to give stir-fried kidneys to Feng Zhengming at such an important birthday banquet, which showed his trust in his junior brother's cooking skills.

Feng Zhengming did not hesitate too much and nodded in agreement with a serious look.

"Okay, I'll do it then, senior brother, give me some pointers." After taking the stir-fried kidneys, Feng Zhengming continued to prepare.

Divide the kidney flowers in the pot into plates.

And the side dishes are also prepared on the side.

Then use small bowls to mix bowls of juice.

After all preparations have been made.

Feng Zhengming stood in front of the stove with a serious face. First, he poured oil into the pot. When the oil temperature rose, he put the side dishes of the first plate of kidney flowers into the colander on the oil basin.

And put the bowl of juice and kidney flowers aside and have them ready.

Wait until the oil temperature reaches [-]% hot.

Feng Zhengming quickly poured the kidney flowers into the oil pan.

Use a spoon to gently push the kidneys into the pot, and then pour out the oil and kidneys in the pot.

When it is ready to pour, pour the oil through a slotted spoon into the oil basin.

This is just the right time to blanch the garnishes on the colander with hot oil.

There is only a little oil left in the pot. Quickly stir-fry the onions, ginger, and garlic until fragrant. Then add the vinegar in the pot. Wait for the vinegar smell to evaporate, then add the kidneys in a colander and the side dishes into the pot and stir-fry. saute.

Then pour the bowl of juice into the pot, stir-fry for a few times over high heat, and then take it out of the pot and put it on a plate.

The entire cooking process takes almost no more than a minute.

When Li Huidong saw the first plate coming out, he said directly to Zhang Lei and Yang Peng: "Quick, serve the food."

Zhang Lei and Yang Peng came to their senses immediately, and then Zhang Lei stepped forward to pick up the first plate and ran to serve the dish to the birthday girl today.

Zhang Lei went to serve the food, and Feng Zhengming poured oil into the pan again, and then did the same operation for the second dish.

There were twelve tables in total, and Feng Zhengming cooked twelve plates of stir-fried kidneys very quickly.

Plate after plate of stir-fried kidney flowers was served, which really surprised the villagers attending the birthday banquet again.

The old man of the Liu family looked carefully at the stir-fried kidneys on the table.

Stretch out your chopsticks to pick up a piece. You will see that the waist is as beautiful as an ear of wheat, and there is still soup hanging on the surface. The delicate and charming appearance makes you have to swallow your saliva several times.

The old man blew the hot air gently and put the waist flower into his mouth.

When chewed, the kidney flowers are very crisp and tender, and the juice hanging on them tastes good.

The most important thing is that it doesn't taste like any organ.

After finishing one piece, the old man of the Liu family pointed to the plate and said, "Quick, everyone try it while it's hot. This stir-fried kidney is really delicious. This is the skill of a real master chef."

When the old man of the Liu family said this, everyone at the table picked up a piece with their chopsticks and tasted it.

Even Liu Fangyou, who was sitting next to her grandfather, picked up a piece and ate it.

At the entrance, the soup hanging on the kidney flower is salty and delicious.

When chewing, the tenderness of the kidney flower made Liu Fangyou's eyes widen in disbelief.

The old people at the same table with the birthday boy gave thumbs up again and praised him.

"Awesome, this stir-fried kidney is so well done."

"It's tender, crispy, and doesn't have any organ smell. It's really delicious."

“I really got to see the chef’s skills today.”

Liu Jiasheng was also amazed by what he was eating. He originally wanted to test Li Huidong and Feng Zhengming.

But now this plate of stir-fried kidneys really makes Liu Jiasheng completely convinced.

This is definitely a craft that can only be made by the master of Yanxilou.

(End of this chapter)