From selling box lunches to becoming a famous Chinese chef

Chapter 375 There needs to be a signature dish
Seeing the silver rolls placed on the plate, everyone who came closer to the kitchen was stunned.

Everyone has never thought that this silver silk roll can be made so beautiful.

After a period of silence, it was Lu Chongshan who spoke: "The chef has a really good grasp of the oil temperature."

Feng Zhengming smiled and said: "This is actually not difficult. You use a chopstick, dip it in a little flour and put it into the oil pan.

If there are very fine bubbles, the oil temperature is 30% to 40%. If the bubbles are densely generated, it is 50% to 60%. If the oil starts to smoke and the chopsticks are put in and there are big bubbles, it is 70% to 80%. "

Lu Chongshan then asked: "Chef, how do you know that this silver roll needs 30% oil to cook?"

Feng Zhengming replied: "It's very simple. When I went to other places to participate in cooking exchanges with my master, I saw the pastry in Suzhou and Hangzhou. When they fry it, in order to prevent the pastry from coloring, they use 30% oil. Warm up the pot."

After explaining it, Feng Zhengming asked everyone to try it.

"Grandpa, Lao He, let's all try it together and see how it tastes?"

Under Feng Zhengming's greeting, everyone gathered around and each person picked up one to taste.

In the eyes of many young chefs, Lu Chongshan only makes some staple food to supplement their dishes together with other Baiyan chefs.

When you eat it, it's crispy on the outside but still soft on the inside.

The stretched noodles are as thin as hair.

The pumpkin puree and the resulting dough are very soft, especially after they rise. It will simply fall to the ground when you lift it.

Then Lu Chongshan used Feng Zhengming's steamed pumpkins and mashed them all into a puree. Following Feng Zhengming's suggestion, he sifted the pumpkin puree twice to make it more delicate.

Feng Zhengming was not polite at all and broke some into his mouth to taste.

"Well, it tastes good and can be used as a beautiful little noodle fruit. When Lao Lu makes it later, he can make it into some shapes. I believe this one will also be very popular."

The lard that was originally smeared in the sandwich has been forced out after frying, so it doesn't taste very greasy.

Then, Lu Chongshan showed everyone his powerful white case skills.

Steamed, it looks no different from ordinary steamed buns on the surface.

Everyone agrees with the opinions given by Luo Qing.

However, because it was Lu Chongshan's first time trying to make it, he didn't add a lot of sugar, so the taste was a bit bland.

"I think it can be made smaller? It may still be a bit big now, and should I add more sugar when kneading the noodles? This will make the noodles taste delicious, otherwise it will be a bit tasteless when eaten like this. ”

Even Lu Chongshan was brought by Feng Zhengming to participate in the catering work of the Youth Conference.

Lu Chongshan nodded seriously and accepted the opinions given by Feng Zhengming and everyone else.

But Feng Zhengming saw that Lu Chongshan's noodles were softer, so he suggested that Lu Chongshan should use the ramen method.

Grandpa Feng ate it and said, "Xiao Lu is really good at making pasta. These pastas are all very good, especially the dough is very good and you knead it well. It tastes really good." Very soft.”

But because it is made from thin strands, the texture is different from the filling made from pure pumpkin puree.

This is how Lu Chongshan stretched the dough into thin strands.

Feng Zhengming also gave his own opinion: "Lao Lu, your craft can be improved. You can make it smaller. You can let it rise a little before frying. You can add more sugar when kneading the dough. You can even knead the dough." Add the sweet-scented osmanthus at the right time to let the fragrance of the sweet-scented osmanthus blend into every noodle.”

Because Feng Zhengming asked Lu Chongshan to add honey and osmanthus, so that the silver silk rolls can reveal the rich fragrance of osmanthus.

The golden threads inside make it look like there is a universe inside.

Seeing the way the buns look after being cut makes everyone feel very beautiful.

Seeing Lu Chongshan's noodle skills really made everyone look at him in a new light for the first time.

Spray a little water on it and put it in a basket to let it rise.

He made the steamed buns wrapped in dough double in size, and then started to steam them in the pot.

After that, take out the dough that has been fermented to make steamed buns, add the ingredients first, and then roll it into dough.

After the noodles were stretched, Lu Chongshan cut them into small sections with a knife on the chopping board, and then brushed each section with a layer of oil to prevent the noodles from sticking.

No matter how Lu Zhongshan pulled it, the dough never broke.

But such soft dough seemed like a good baby in Lu Zhongshan's hands.

It really makes everyone understand that Lu Chongshan's white case skills are indeed amazing.

Others also said that it tasted really delicious.

But when the steamed bun is opened, everyone can immediately see the very beautiful gold thread inside.

After making the noodles, Lu Zhongshan was going to try shredding them.

Then wrap the prepared dough inside.

Luo Qing gave some opinions from a customer's perspective.

Maybe everyone thought before that Lu Chongshan was just a hand-made noodle master.

But now, I saw Lu Zhongshan pulling the very soft dough into thin threads.

After finishing one, Grandpa Feng savored it carefully and said, "Although the taste is still a little lacking, it has the same taste as I have eaten before. It is indeed interesting."

Everyone tasted it one after another and found it very delicious. The noodles made of pumpkin puree tasted like pumpkin and had a sweet taste, giving it a feeling of eating pumpkin stuffed buns.

Then mix the pumpkin puree with sugar and make the dough.

Lu Chongshan was a little embarrassed when he received the praise: "I know this skill, but the idea that the chef gave me is the best way to make this."

Hearing this, Feng Zhengming smiled and said: "I can think of ideas, but it is Lao Lu who is better at making them."

Yang Bin and Gu Zhicheng also agreed, and other young chefs also recognized Lu Chongshan's skills.

After eating it, He Yunqing asked: "Can this kind of gold wire be rolled into silver wire rolls and fried in a pan?"

Lu Chongshan nodded and said, "You can also do it that way, it's almost the same as making noodles."

After hearing this, He Yunqing thought for a moment and said: "Then we will make two kinds, the fried one where the noodles are directly coiled, and the one where the noodles are wrapped in the steamed buns."

Feng Zhengming nodded: "You can make two kinds, gold wire rolls and silver wire rolls, which are Huiquanlou's pastries."

Xia Hui immediately said: "In this way, our Huiquan Building will also have its own signature. Our silver silk rolls can be compared with Jufengde's oil spinners. Maybe we can surpass Jufengde's oil spinners."

These words made everyone full of expectations. The young chefs hoped that Huiquanlou could surpass Jufengde.

However, Feng Zhengming said calmly: "It is still difficult to surpass Jufengde. The reputation of gold and silver silk rolls is definitely not as good as that of Youxuan. After all, Youxuan has been passed down and is more popular among Quancheng." People accept it.”

Listening to Feng Zhengming’s calm analysis poured cold water on everyone.

Xia Hui immediately said: "Uncle, you should boost our morale. How can you pour cold water on us like this?" He Yunqing sighed and said: "In this regard, I still did not manage well. I did not pay attention to this in the past. At that time, I only I wanted to put more effort into the dishes and try to catch up with Ju Feng De in terms of dishes, but I overlooked some things.”

Everyone saw that He Yunqing was blaming himself, and they all said that they could not blame He Yunqing.

Xia Hui was even more worried that it was her words that made He Yunqing fall into self-blame, and quickly apologized: "Uncle He, I don't blame you. I think we all have fighting spirit now. Uncle Master should encourage us all more."

Feng Zhengming said with a smile: "Okay, okay, Lao He, now is not the time to blame yourself. We should all unite and run Huiquan House well together. Now we have a pastry that can represent our Huiquan House. We also need to develop some dishes that are more representative of us so that others can remember us and think of our Huiquan Restaurant when they see the dishes.”

He Yunqing immediately said: "There was another famous dish in Huiquan Tower in the past, and it was also the famous dish of Master Zhengming."

Feng Zhengming and his third senior brother Yang Bin looked at each other and almost instantly remembered what the dish was.

Sweet and Sour Yellow River Carp.

This dish is indeed a classic and famous dish in Huiquanlou.

It was Master Yan who originally standardized this dish at Huiquanlou.

But now, this dish is available in many restaurants and restaurants.

There is also a Yan's restaurant in Quancheng, so it seems that Huiquanlou can no longer use this dish as its signature dish.

Feng Zhengming frankly expressed his concerns about using this dish as a signature dish.

"This dish is a dish standardized by Master. Now it is available in many restaurants in Quancheng, including Master's Yan's Restaurant. We use this dish as a signature. It is not completely remembered by many people, nor does it feel like it. Exclusive features.

What's more, the price of Yellow River carp is very high now. If we continue to use this dish, the cost will increase a lot, which may lead to many people not ordering this dish. "

Yang Bin said: "Yeah, when I was at Yanxi Lou in the past, there weren't many customers for the sweet and sour carp order."

Everyone fell into silence for a while, because they really didn't know what to cook at this time?

Everyone is in a dilemma about which dishes to introduce as signature dishes.

Grandpa Feng suddenly smiled and said, "Are you thinking too much? In fact, the signature dish of Huiquan Restaurant is right in front of you."

Hearing this, everyone was stunned, and then all looked at Feng Zhengming.

Gu Zhicheng said: "Grandpa, what you mean is that the signature dish of Huiquan Building is the chef? So the dishes cooked by the chef are fine. There is no need for any signature dishes, right?"

Before Grandpa Feng could answer, everyone else agreed.

"Yes, the chef's reputation is there. As long as the food is cooked by the chef at Huiquan Building, it must be a signature."

"Yes, our reputation is that of the chef, so we don't need to consider any signature dishes."

"With the chef here, every dish becomes our signature."

Feng Zhengming felt a little embarrassed when everyone said this.

"You can't say that. We still need to brainstorm. My fame alone is definitely not enough."

Grandpa Feng said with a smile: "You have misunderstood. That's not what I meant. I mean, in fact, you have a signature dish. Have you forgotten the award-winning dish of your chef? And your chef is the most popular A favorite dish?”

Everyone was stunned at first. What kind of dish was it?

It was Xia Hui who said, "I know, it's the chef's one-fish-for-two meal, right? That dish can indeed be our signature dish."

But Grandpa Feng shook his head.

Then Luo Qing said: "It should be the fried conch slices in vinegar and pepper fish soup, right?"

Everyone understood instantly.

It is indeed Feng Zhengming’s fried conch slices in vinegar pepper fish soup that is more famous.

Feng Zhengming looked at his grandfather and quickly thought of it.

"I understand, our signature dish can be fish with vinegar and pepper."

This time, Grandpa Feng finally nodded: "Yes, Zhengming's most classic dish that can be placed in a restaurant and ordered by many customers is the vinegar and pepper fish."

Speaking of vinegar and pepper fish, this dish was also a classic old dish in the past.

But in recent years, most restaurants and restaurants have stopped making this dish.

Because this dish is not difficult to make, but the real difficulty lies in the seasoning.

The flavors of vinegar and pepper must be harmonized very well.

If the blending is not done well, the resulting soup may be sour, or the pepper flavor may be too strong, the dish will definitely fail and most diners will not like it.

Because of the difficulty in seasoning, most restaurants and restaurants no longer make this dish.

Maybe Feng Zhengming didn't use vinegar and pepper fish soup in Jubinyuan, but came to fry the conch slices in soup. Maybe this dish has been forgotten by everyone.

It is still difficult to make fried conch slices in vinegar and pepper fish soup, and the transportation cost is not low to ensure the freshness of the conch, so the price of fried conch slices in soup will also be high.

But if you make vinegar and pepper fish, the cost can be reduced a lot.

In this way, the dish can be more affordable and ordered by many customers.

For a dish to become a signature, it must be a dish that most customers will order.

So this suggestion given by grandpa is really a very good suggestion.

Feng Zhengming nodded and said, "You are right. We will use vinegar and pepper fish as one of our signature dishes. We will improve and improve the cooking method to make more people like that dish."

With one dish and two kinds of noodles, everyone is full of confidence in the future of Huiquanlou.

One dish was naturally not enough, so in the next few days, Feng Zhengming took the young chefs to study several more dishes.

It has also improved some classic old dishes, so that some old dishes can appear in front of everyone with a new look.

The renovation of Huiquan Building is finally coming to an end, and the tables and chairs in the hall have been replaced.

According to Feng Zhengming's request, a new batch of tablecloths and napkins were also put on, embroidered with the Huiquan Building logo.

All the tableware has also been replaced, and the tableware also has the Huiquanlou logo.

Everything is in full swing and slowly getting ready.

When it was determined that there was no problem with the renovation of Huiquan Building, Feng Zhengming contacted the suppliers and asked them to supply various goods to Huiquan Building according to time.

After repeatedly confirming that everything was ready, Feng Zhengming announced the official opening time of Huiquan Building through newspapers and TV.

Of course, before the official opening, Huiquan Building also needs to conduct a trial operation.

Feng Zhengming personally sent invitations to his master, including the master chef, people from the cooking association, his senior brother, his second aunt and third uncle's family, as well as the Tao family and Chen Zhiheng's family, inviting them to participate in the trial opening of Huiquan Building.

(End of this chapter)