From selling box lunches to becoming a famous Chinese chef

Chapter 336 Creativity on the Plate (please vote for me)

Feng Zhengming took out the conch meat, carefully cleaned the conch, and then cut the conch into thin slices.

Whether it's fried conch slices in vinegar, pepper and fish soup, or the stir-fried conch slices with cabbage that Feng Zhengming is going to make for Boss Wang.

The key lies in the conch slices. The conch slices must be thin enough and the integrity of the conch slices must be ensured.

The process of slicing is not only to make the conch slices thin, but also to make the conch slices evenly thick.

Because if the thickness of the spiral slices is uneven, there will be deviations during subsequent processing.

In this regard, Feng Zhengming's knife skills are effortless.

After the conchs are sliced, they need to be washed again.

The next step is to boil the water first and then quickly add the conch slices and blanch them.

The whole blanching process takes almost a few seconds, and the conch slices need to be taken out the moment they are rolled.

"Yes, the food cooked for us is not that beautiful."

"So it's a big boss from the south? Then we must cook it well for them and let them know how good our Shandong cuisine is."

Xia Hui introduced with a smile: "This dish can be regarded as a recipe that my uncle has absorbed from other local dishes. It is stir-fried with cabbage and conch slices. Please give it a try."

Yang Bin also said: "That is, if you eat by yourself, you still have to pursue high quality and low price. Did you see that we cook it for the bosses next door, and we have to carefully adjust it when putting it on the plate, in order to show them our Shandong cuisine?" We want them to see the beauty of our Shandong cuisine.”

This is a quick-cooking dish and should not be stir-fried for too long.

When the cabbage is fried until it collapses and almost becomes watery, put the conch slices into the pot and pour in the bowl of sauce prepared in advance. Stir quickly to let the bowl of juice evenly coat the cabbage and conch slices, and then cook Remove from pan and plate.

Then add scallion oil and lard in the pot, first add the prepared garlic slices and two red pepper segments and stir-fry.

Feng Zhengming prepared dishes for Boss Wang and others one by one. At the same time, there were other customers in the stall's shed.

This also makes the abalone braised pork more fragrant.

Feng Zhengming tried his best to cook the last few dishes from Boss Wang's side.

When they took a sneak peek, they were surprised by the presentation of each dish.

Because Feng Zhengming got the soaked dried abalone from Yanjia Restaurant.

Boss Wang sighed: "Today I got to see Chef Feng's craftsmanship. Not only does each dish taste great, but the most important thing is that the presentation is also very beautiful. It really makes people feel that every dish is like a work of art."

"It turns out that we usually come to the food stall to eat, but Boss Xiao Feng has some reservations about us?"

Hearing what Feng Zhengming and Yang Bin said, other customers at the food stall agreed and supported them.

When everyone moved their chopsticks to taste it, they immediately felt the uniqueness of this dish.

Yang Bin was first responsible for cooking for other customers at the food stall.

Feng Zhengming asked Xia Hui to carry the dishes, and he had to prepare the next dishes himself.

"Yes, don't worry, everyone. The dishes we cook for everyone are equally delicious. We will not stop cooking for everyone just because they pay more. We guarantee that every dish will taste good."

"That's right, support Boss Feng and make sure to let them know that our Shandong cuisine can be both beautiful and delicious."

Tao Mengran ate this dish and immediately felt that it suited his taste.

When Feng Zhengming makes braised pork, he doesn't do it in the traditional way.

After being plated and carefully arranged by Feng Zhengming, this plate of fried conch slices with cabbage also looks very beautiful.

So after simmering the abalone juice, he simply cut the fished out abalone into a knife and cooked it together with the pork belly, and added the abalone juice to the braised pork belly and abalone.

Because the cabbage will be stir-fried for too long, a lot of water will come out, and the conch slices will also be cooked.

Stir-fry quickly over high heat until the vegetable leaves collapse. At the same time, add vinegar to the pot.

After receiving everyone's recognition and support, Feng Zhengming and Yang Bin expressed their gratitude to the customers.

Stir-fry until the aroma is released, then put the cabbage prepared by Xia Hui into the pot and stir-fry.

Boss Wang said: "It is indeed a somewhat unique way to stir-fry cabbage and conch slices together."

"Yes, I didn't expect that Boss Feng's food could be so beautiful."

"Come on, Boss Xiao Feng, we can't let them underestimate our Shandong cuisine."

One of them is abalone.

"Wow, Boss Feng, you are so beautiful when you serve food to others?"

Some customers couldn't help but feel curious when they saw Feng Zhengming serving food in the shed next door.

Xia Hui carried the dish into the nearby shed and served it to the table, once again winning everyone's admiration.

After appeasing the other customers at the food stall, Feng Zhengming and his third senior brother simply divided their work.

"Thank you for your support, we will definitely cook well."

After hearing the words of the customers, Feng Zhengming said with a smile: "The boss sitting next door is from the south. It was the boss from Quancheng who invited me, so I hope I can show my skills and let the boss from the south see that our Shandong cuisine is good." It’s beautiful, and the price given by others is relatively high, so everyone comes to eat normally and doesn’t have to worry about the presentation.”

The conch slices and cabbage are both very crisp and tender, and Feng Zhengming is not heavily seasoned. It really combines the freshness of the cabbage with the umami flavor of the conch slices.

"Master Xiao Feng is the number one young chef in our province. We must not lose."

The key is the seasoning of this dish, which is salty with sourness, a little sweetness in the mouth, and a hint of spiciness, which makes the taste of this dish really complex and delicious.

He tied the pork belly with soaked dried cattails like a handful of meat, then fried it with sugar and seasoned it, then stewed it in a casserole.

First stew the pork belly until it changes color, then add the abalone and stew together.

Because these steps are relatively time-consuming, Feng Zhengming completed most of them in the back kitchen of the dry rice shop in the afternoon.

When he was about to serve it, Feng Zhengming came up with a sudden idea. He made a small carving with a bunch of green vegetables. After blanching it in clear soup, he took out the pork belly and cut it into pieces.

Then put a piece of braised pork, a piece of abalone, and a small green cauliflower in a small bowl, and finally pour the braised pork soup on top.

Everything is arranged like this, and each person is given such a small portion according to the number of people coming to eat tonight.

This time, Feng Zhengming's presentation alone shocked everyone, including Yang Bin.

Before seeing Feng Zhengming arrange the dishes like this, everyone had never thought that the food could be served like this.

And Feng Zhengming’s way of serving food is really pleasing to the eye. Feng Zhengming asked Xia Hui to serve the dishes one by one on a tray with him.

When Feng Zhengming and others served the dishes, everyone almost exclaimed in unison when they saw the braised pork and abalone in front of them.

When Tao Mengran saw the dish in front of her, she was completely convinced.

She felt that Feng Zhengming was really the chef that her second brother needed most, and his design was definitely the most suitable for a reception banquet.

Boss Wang looked at the small bowl in front of him, the red braised pork and abalone, and the small green cauliflower on the side.

He exclaimed: "It's so beautiful. This dish is really beautiful."

Feng Zhengming smiled and said, "Thank you, Mr. Wang, for the compliment. Because I didn't prepare much abalone tonight, I was worried that if we serve the whole portion, we might not be able to eat enough if we give in to each other, so I just serve one portion to each person."

Boss Wang said: "You, you little cyan flower, what is your design?"

Feng Zhengming smiled and said: "That one is made from small green vegetables. I cooked it, so it can be eaten. After all, braised pork and abalone are both greasy, and green vegetables can relieve the greasiness."

Is this abalone braised pork simple?

It can be said to be a very simple dish.

As long as you know how to cook braised pork, you can just add abalone and stew it.

But such a simple dish, through Feng Zhengming’s own creative cooking and his stunning presentation, really made this very homely dish become unusual.

Boss Wang suddenly couldn't help but ask: "Chef Feng, have you ever thought about leaving Quancheng? I think with your skills, if you are willing to come to our place and open a restaurant, you will definitely be very popular. If If you are willing, I can invest for you. How about we cooperate then? "

Boss Wang's sudden remarks surprised everyone.

Feng Zhengming looked at Boss Wang and could see that he was serious.

After a slight hesitation, Feng Zhengming said: "Thank you Mr. Wang for your love, but I don't want to leave Quancheng yet. I still want to build my shop in Quancheng. In the future, if there is a chance, if I go south, I will definitely contact Boss Wang." ”

Upon hearing this, Boss Wang immediately said, "Okay, Chef Feng, if you go south to open a restaurant, you must contact me."

Feng Zhengming smiled and nodded in agreement.

When Feng Zhengming left, everyone was eating the abalone and braised pork.

Tao Jingwu approached his sister again and whispered: "Now, you should be willing to recommend Feng Zhengming to your second brother, right? I think there are few in the entire Quan City who can surpass him in this dish."

Tao Mengran nodded and whispered: "There is really no one in Quancheng who can surpass him. Even if the taste may be better than him, in terms of plate design, it should be impossible to surpass him."

Boss Wang ate abalone and braised pork, probably because Feng Zhengming’s presentation was so beautiful.

He was also more careful when eating, and even thought about it carefully after eating it.

After thinking about it, Boss Wang looked at Feng Jiandong and said, "Mr. Feng, your nephew's skills are really amazing. This dish not only looks beautiful, it also tastes very good."

Feng Jiandong has also eaten his own abalone braised pork, and he naturally tastes the unique taste of this dish.

“It’s very delicious, not too greasy. It looks like it has a very strong taste, but it doesn’t taste very heavy when you eat it. On the contrary, there is still a little bit of fragrance at the end of the meal, and it’s paired with this little green vegetable. , what a perfect ending.”

After Grandpa Feng ate it, he almost immediately tasted the scent of cattail grass remaining on the pork belly.

This aroma is very familiar to the old man, and it is one of his secret recipes for making meat.

The old man didn't expect that Feng Zhengming would actually use it to make braised pork.

It really makes the meat less greasy when you eat it this way.

Boss Wang asked Feng Jiandong again: "Mr. Feng, please help persuade your nephew. If he opens a restaurant with our skills, it will definitely be very popular. He doesn't need to pay. I will provide the capital. He can bring his He went there together, and I will arrange the other things over there according to his requirements. "

It can be seen that Boss Wang is really happy with his meal, and he sincerely wants to invite Feng Zhengming to open a restaurant there.

Seeing Boss Wang being so excited, Feng Jiandong smiled and reassured: "Don't worry, Zhengming still has his own plans. He did say that he wanted to open a restaurant south, but he really can't go there for the time being. He still wants to go first." Do your business well, Quancheng is his hometown after all."

Hearing what Feng Jiandong said, Boss Wang could understand. He just stared at the remaining soup in the small bowl in front of him, still feeling a pity.

"In this way, if you go south to open a restaurant, you must contact me as soon as possible."

Feng Jiandong smiled and agreed: "Okay, I will contact Mr. Wang as soon as possible."

Seeing this situation, Tao Jingwu whispered to his sister again: "Did you see it? Feng Zhengming's craftsmanship is really recognized by others, and he already wants to poach people directly to the south."

Tao Mengran was not surprised at all: "His craftsmanship is really good. Mr. Wang is willing to poach him to the south, which shows that Mr. Wang is a very discerning person."

Tao Jingwu picked up the last remaining small green cauliflower in his bowl with his chopsticks.

"I really can't figure out how Feng Zhengming came up with such a dish?"

Tao Mengran said: "In foreign countries, top chefs also make dishes very artistically. Aren't the palace dishes in our country always very beautiful? When they were originally presented, there were all kinds of dishes. Plant carvings to make them more beautiful.”

Tao Jingwu nodded after hearing this: "It's true. I didn't think so before, but now I see that the chef is really an artist."

Tao Mengran looked at the dishes on the table. At this time, she regretted that she didn't ask Fifth Brother to borrow a camera from a friend to take pictures of all the dishes made by Feng Zhengming.

Tao Mengran believed that if his father and second brother saw the photos, they would be very willing to let Feng Zhengming host the reception banquet.

The last two dishes served were Bazhen Budai Chicken and fried conch slices in vinegar and pepper fish soup.

They are two soup dishes, but the taste is completely different.

The Bazhen Budai Chicken tastes lighter, and the soup mainly reflects the umami flavor, as well as the deliciousness of the Budai Chicken and Bazhen Meatballs.

Stir-fried conch slices in vinegar, pepper and fish soup is a very unique dish.

First of all, the way it is served is very unique.

Feng Zhengming brought the soup container.

Then, just like the braised pork before, each person has a small bowl, with blanched conch slices in it.

After serving, pour the boiling vinegar and pepper fish soup over the conch slices in a small bowl.

This on-site hot-scaling process really makes everyone feel very novel.

The approach is completely different from those in other big restaurants.

So when this dish was served, everyone was eager to try it.

When everyone drank the fish soup, the unique vinegar and pepper flavor instantly captured everyone's taste.

(End of this chapter)