From selling box lunches to becoming a famous Chinese chef

Chapter 347 The unique flavor of braised beef in soy sauce (please vote for me)
In this assessment, Feng Zhengming also took the opportunity to make a slightly innovative dish that everyone had discussed before.

It is like letting the five consultant masters and the people from the province come to inspect and assess to taste it together.

In the back kitchen of the hotel, Feng Zhengming directed and dispatched, and prepared most of the dishes in groups.

Some of the more homely dishes, especially some stir-fried vegetables, have really received a lot of praise.

People from the province couldn't help but praise him.

"He is worthy of being the number one young chef in our province. The vegetables he cooks are more delicious than those cooked in ordinary restaurants."

Some people find it strange: "Are these dishes cooked by Feng Zhengming?"

Chen Zhiheng, who was mainly responsible for contacting Feng Zhengming and others, stood up to explain.

"He is the chef, so he cannot do every dish himself, but the cooking process of these dishes is completed under his supervision, and he has to taste the seasoning of each dish before it is served. He is indeed responsible."

With such an explanation, the people who came to check today were very satisfied.

Stir-fry the carrots, celery and onions until they become coloured. Feng Zhengming then adds the prepared soybean paste, tomato paste, sand tea sauce and curry powder to the pot and stir-fry.

Feng Zhengming also used Western food methods and used these three ingredients as beef ingredients.

"The beef ribs haven't been washed yet? Hurry up."

Then leave some base oil in the pot, then put the chopped carrots, celery and onions into the pot and start to stir-fry.

At this time, Feng Zhengming was in the back kitchen, personally directing the preparation of the beef ribs.

Then put the beef rib meat into the pot and cook it for a while.

The new dish Feng Zhengming tried today is not actually a new dish.

The beef ribs are cut into thick strips as required.

Feng Zhengming's cooking of this dish also attracted the attention of other young chefs.

Then transfer it to a specially prepared stew pot and start to simmer slowly.

Knock off the scum floating on the surface.

Sure enough, not long after, a large bowl of beef ribs was prepared and brought to Feng Zhengming.

After stir-frying, the aroma spreads quickly, making everyone in the kitchen feel very fragrant.

Because the taste of each dish is indeed unique.

In addition to sand tea sauce, the province also helped purchase bean paste, which is common in Sichuan and Chongqing.

In the middle, Feng Zhengming also paid attention to the amount of soup, added soup once, and adjusted the taste.

For example, Feng Zhengming added carrots, celery and onions to the side dishes.

Feng Zhengming's taste is really just right, allowing people to taste the flavor, but not completely taking away the taste of the ingredients because of the seasoning.

Being able to add so many seasonings is really thanks to the support of the province this time.

This dish is braised beef with soy sauce.

After these are stir-fried in the pot, the rich aroma makes the chefs who are close to Feng Zhengming unable to help but salivate.

Everyone is curious, what kind of sauce-roasted beef will Feng Zhengming finally make with this improved method?
The fried beef rib meat was only slightly colored. Feng Zhengming took out the beef rib meat.

Stir-fry all the sauce until fragrant and mix it with the vegetables. Feng Zhengming adds stock to the pot.

It really makes people feel delicious when eating it.

In order to do a good job in this reception, the province also sent people to all over the country to carry out procurement.

Because it was very fresh, Feng Zhengming did not blanch it. Instead, he marinated it in rice wine to remove the fishy smell, and then fried the beef ribs directly in the oil pan.

Whether it is a salty dish or a sweet and sour dish.

Feng Zhengming also used bean paste and tempeh to create some innovative dishes.

The province may not be responsible for purchasing so many various raw materials, and Feng Zhengming and his own restaurants and restaurants may not be able to purchase such a comprehensive range.

Each dish doesn't taste too heavy, but it doesn't mean the dishes are tasteless.

At the same time, in addition to the traditional soybean sauce, Feng Zhengming also added tomato paste, southern-style shacha sauce, and even some curry powder to the sauce he chose for the braised beef.

In terms of stewing time, it should be simmered for at least one or two hours.

It can be said that it is a relatively common dish in many traditional restaurants.

The amount of water is basically the same as the prepared beef rib meat, and it can completely cover all the beef rib meat.

Based on the traditional Shandong cuisine, he incorporated some foreign elements to make the dish more unique in taste.

These three so-called three-piece Western food sets are the three most commonly used ingredients in Western food.

At the same time, the chefs responsible for cutting the vegetables have already cut and sent them over.

The onions used by Feng Zhengming are a mixture of purple onions and white onions.

Someone immediately responded: "It will be fine soon."

It was like purchasing all kinds of seasonings available in China for Feng Zhengming and the others.

But Feng Zhengming made some adjustments in his approach.

When the beef is completely stewed, remove all the beef.

Then filter the beef stew soup.

Cut the beef ribs into cubes of almost the same size.

Then return to the pot and simmer with the soup.

After heating, the beef is put on a plate first, and Feng Zhengming thickens the remaining soup in the pot.

The gravy is slightly thick enough to hold on a spoon.

Finally, pour the thickened soup over the beef.

In this way, the sauce-roasted beef modified by Feng Zhengming is completed.

Such a plate of braised beef with soy sauce, just smelling the aroma, has already made the young chefs in the back kitchen salivate.

Xia Mingye came close to Feng Zhengming and couldn't help but inhale the fragrance while staring at it.

"It smells really good. Just smelling it makes me want to eat it."

Zhu Xu from Jubinyuan, Duan Jinsheng from Jufengde, Shi Yongjin from Taifeng House, and other top twenty young chefs all gathered around.

Everyone is talking about this plate of roast beef with soy sauce.

Feng Zhengming's approach indeed subverted everyone's understanding.

It can even be said that this braised beef with soy sauce is not only a departure from Shandong cuisine, but also a completely departure from domestic cuisine. It can be regarded as a dish that combines things from the east, west, north, south, and foreign countries.

Such a dish once again allowed the young chefs to see how Feng Zhengming was superior to them.

When Feng Zhengming saw that everyone was staring blankly, he asked someone to send out the assessment plate first.

Then he took out the rest from the pot, smiled and invited everyone to try it together. "Come on, let's try it all and see how it tastes after my adjustments. This is also a brand new attempt. Let's see if my combination of Chinese and Western tastes feasible?"

When Feng Zhengming greeted him like this, everyone naturally gathered around him immediately.

In addition to the twenty young chefs, chefs Lu Chongshan and Bai An also came forward.

Almost everyone in the kitchen got a piece to taste.

Tried this braised beef with sauce.

The young chefs in the back kitchen immediately discovered the uniqueness of this dish.

First of all, the beef tastes very crispy, and you hardly need to chew it hard. It has been stewed to a high temperature.

Secondly, the taste of this dish is really a very unique sauce flavor.

The combination of several sauces, coupled with the aroma of vegetables, really gives this dish a unique aroma.

After everyone in the kitchen finished eating, they really had a feeling of unfinished food.

Unfortunately, when I wanted to eat again, I found that there was no more food in the pot.

But some people thought of a way, just put a bowl of rice in it, and then scoop out the soup from the pot and mix it with the rice.

After the first person did this, others followed suit.

In the end, the pot used to make this dish almost didn’t need to be washed.

As for the carrots, celery and onions left behind by filtering the soup, they were all shared and eaten by everyone.

When tasting this dish, people from the province and five consultant chefs were also surprised by this dish.

Provincial leaders all thought this dish was very delicious.

The beef was well cooked and very tasty.

The key is that the taste is very unique. The salty and sweet tastes go well together, and there is also some curry aroma. It really makes people feel as if their taste buds are suddenly opened after eating it.

"This beef tastes great."

“It’s really delicious, the taste is very special.”

"Yeah, it seems to taste different from what we usually eat."

"Is this really braised beef in soy sauce?"

Faced with the doubts of the leaders, the five masters looked at each other.

Finally, Master Cui said: "Lao Yan, this dish should have been cooked by Zhengming himself, right?"

Before Master Yan could speak, Master Su was already sure to say, "That's right. Only that boy Zheng Ming can figure out this taste."

Master Wang and Master Sun also agreed.

Then everyone looked at Master Yan together.

The leader of the province asked doubtfully: "How many old chefs can eat it? Is this made by Chef Xiao Feng?"

Master Yan explained: "The seasoning of this dish is not the traditional sauce-roasted beef seasoning. It is obviously not just the traditional Shandong cuisine sauce, but also some other condiments."

Master Cui continued: "Among these young chefs today, the only one who dares to try so boldly and can make such a harmonious taste is Feng Zhengming."

The three masters next to him also nodded together.

People in the province were really surprised to see the old masters being so sure.

The leader of the team said: "So, we really want to meet Chef Xiao Feng."

Not long after, Feng Zhengming was called over.

Entering the private room, I saw five senior chefs, Tao Jingwen, and Chen Zhiheng accompanying the provincial assessment leaders.

Feng Zhengming was neither humble nor arrogant: "Hello, leaders, are you satisfied with today's food?"

The leader of the team nodded: "It tastes very good. The dishes you cooked really surprised us. It can be said that every dish is delicious, and the master chefs were full of praises just now."

After the compliment, the leader pointed to the only finished plate of braised beef with soy sauce on the table and said, "Did you make this plate of braised beef with soy sauce yourself?"

Feng Zhengming naturally didn't hide anything and nodded: "Yes, I made this plate of braised beef with soy sauce."

Chef Cui then spoke: "In this, you not only used soybean paste, but you also added ketchup, southern Shacha sauce, and curry?"

Feng Zhengming heard Master Cui tell him the kinds of sauces he used, and he still admired Master Cui in his heart.

I have long heard that Chef Cui is known as a living recipe, and he can judge the ingredients by tasting the dishes.

It seems today that Master Cui is indeed well-deserved.

Feng Zhengming nodded: "Yes, I added tomato paste, sand tea sauce and curry powder to the traditional sauce-roasted beef to blend the taste to make it more unique."

After introducing his own practice, Feng Zhengming humbly said to the five masters: "Please give me advice."

After hearing what Feng Zhengming did, the five masters also looked at each other in shock.

Such a combination of Chinese and Western cuisine can be said to be suitable for people from all over the world in terms of taste.

The five masters had no idea what kind of advice they could give?
Master Su took the initiative and said, "Okay, don't show off in front of us. This dish of yours is already impeccable. It can be said that it tastes really delicious. We can't give you any opinions."

Several other master chefs also nodded, indicating that they really had no opinion on this dish.

But Master Cui said: "If you wait until we receive foreign youths, you can make this dish in several different flavors. For example, you can make some tomato flavors alone, or make some curry flavors. Of course, yours is really great. Without making other flavors separately, this flavor can be considered more versatile. ”

After hearing this, the provincial leaders understood that Feng Zhengming's dish was not just delicious to them.

According to the judgment of five consulting master chefs, this dish has been loved by people in most regions around the world.

This is indeed something that makes provincial leaders very happy.

The leader of the team asked: "Xiao Feng, can you teach this dish to the chefs in our province? Maybe such a good dish can become a fixed dish at our reception banquets in the future."

Feng Zhengming smiled and nodded: "Okay."

The leader said: "Of course, if you pass this dish to others, you are still the creator of this dish. We will inform everyone, and you can also use this dish in your restaurant."

Master Cui said with a smile: "If Zhengming uses it himself, you have to prepare the materials yourself."

Feng Zhengming responded with a smile: "I can also make curry, satay sauce and tomato paste by myself, so I don't have to buy those things."

The old masters were once again surprised to hear that Feng Zhengming wanted to do it himself.

At the same time, the master chefs know very well that by saying that Feng Zhengming cooks it himself, he means that the sauce-roasted beef he will make in his own shop in the future may taste completely different from the ones that are spread out.

The master craftsmen understood some of the changes, but none of the master craftsmen on site tried to point them out.

The five master chefs are still looking forward to Feng Zhengming evolving more different versions of this dish.

This time the assessment was considered a complete success. The province was very satisfied with the quality of Feng Zhengming's food and the five consultant chefs only gave some small suggestions.

Now that Feng Zhengming and his team of young chefs have passed the assessment, the next step is for them to start preparing for the reception and catering work.

(End of this chapter)