From selling box lunches to becoming a famous Chinese chef

The news of Huiquan Building hosting the wedding banquet spread quickly in Quan City.

Several big restaurants quickly got the news.

I learned that Huiquan Tower not only successfully took over the wedding banquet without making any noise, but also a large wedding banquet with more than 40 tables.

This surprised several big restaurants.

Immediately afterwards, the official menu for the Huiquan Tower wedding banquet was leaked.

There are a total of eighteen dishes on the menu.

Starting with four cold cuts, each dish was quite solid.

The cold dishes are: pan-fried rolls, amber pig's trotters, white braised pork knuckles, and double fruits.

It is a common dish found in most restaurants in Quancheng.

Of course, everyone knows that these four cold dishes in Huiquan Building must be excellent, because the chef is Feng Zhengming, so these cold dishes are made by Feng Zhengming's chef himself.

This creates a huge gap with some restaurants and restaurants that may purchase finished products.

The next hot dishes include fish, meat, and shrimp, as well as grilled, stir-fried, and soup dishes. It can be said to be very rich.

Among them, what surprised the master chefs and senior chefs of several big restaurants.

Rumor has it that this wedding banquet menu includes Fulu Duck and Bazhen Hydrangea Bag Chicken.

In the eyes of connoisseurs, these two dishes are both very extraordinary dishes.

Because both Fulu duck and Budai chicken require whole ducks and whole chickens to be deboned.

After seeing the menu, Cheng Guosheng even felt a little unbelievable: "How is this possible? More than 40 banquet tables, serving Fulu duck and bagu chicken? Isn't this really crazy?"

Master Wang beside him couldn't help but sigh: "Zhengming is really generous and courageous."

Similarly, several other master chefs and restaurant masters were also surprised by this wedding banquet menu.

With so many cooks in the back kitchens of several large restaurants, they would not dare to take on this kind of wedding banquet of more than 40 tables of Fulu duck and Budai chicken.

At Yan's Restaurant, Yan Jianxing showed this menu to his father, Chef Yan.

"Dad, is Zhengming too eager for quick success and quick success? Can the people in his kitchen really drive out more than forty tables of Fulu duck and bagu chicken?"

Chef Yan initially felt that this menu was indeed a bit exaggerated.

For example, some classic Shandong dishes, even if there are nine-turn large intestine and sweet and sour carp on the menu, Chef Yan is not surprised.

But these two dishes, Fulu Duck and Budai Chicken, really require too much skill.

Chef Yan was also worried that Feng Zhengming’s kitchen would not be able to produce so many dishes.

However, Master Yan suddenly thought about it and laughed.

"I know, Zhengming, he should be able to make duck and poultry in another way."

Yan Jianxing saw his father smile, and he was also very curious after hearing his father's words.

"Dad, do you think Zhengming can make more than forty tables? Is there any easy way?"

Master Yan smiled and said: "Actually, the method is very simple. Think about it, this is a dish for a wedding banquet, and the food served should be convenient for the guests to eat, so do you need to cut the duck in advance before serving it? ?”

After Master Yan said this, Yan Jianxing thought about it carefully and suddenly understood.

In the back kitchen of Huiquan Building, Feng Zhengming was conducting some surprise training on the apprentices.

"Fulu duck and bagu chicken are dishes for banquets. We don't need to strictly follow the traditional method of removing the bones without damaging the skin. I will teach you now. On the day of the wedding banquet, you can follow the method I teach. Do it.”

The method taught by Feng Zhengming on the spot is to directly disembowel ducks and chickens.

It is much easier to remove the bones of the two raw poultry species after they have been disemboweled.

So Feng Zhengming didn't have to work too hard and quickly removed all the bones.

"Don't be afraid of removing the meat, but remember, when removing the bones from the inside, be sure not to break the skin. After filling in the stuffing, you can sew it up and fry it, so be sure not to damage the integrity of the skin. "

When the young chefs and apprentices in the back kitchen saw Feng Zhengming operating, they were all stunned by this approach.

It is indeed much simpler for everyone to directly open the body and remove the bones.

Feng Zhengming removed all the duck bones, put the prepared stuffing into it, sewed the opening with thread, and spread a layer of batter on the suture.

After brushing with a layer of crispy water, first put the duck in the pan to set its shape, and then put the whole thing into the pan for deep frying.

Fry until the surface turns maroon, take it out, and scrape off the batter on the seams.

Then stir-fry the sugar color, add the stock to make a braised soup, put the duck into the soup and stew.

Remove from the stew and remove the sewing thread while putting it on the plate.

Finally, collect the thick soup and pour it over the entire surface of the duck. Then gently use a knife to cut open some of the openings to leak out some of the fillings, and pour in a little bit of the soup at the same time.

Everyone in the kitchen was shocked when they saw Feng Zhengming making Fulu Duck like this.

Everyone knew before that the difficulty of this dish is to debone the whole duck without opening it or breaking the skin.

But according to Feng Zhengming's method, he directly disemboweled the duck and then removed the bones.

It suddenly makes this dish so much easier.

The key is to put it on the plate at the end, open the opening of the slicing knife, and pour in some thickened soup, which will not affect the presentation effect at all.

Feng Zhengming handed the plate of Fulu duck to everyone: "Come on, have a try."

When everyone looked at this dish, they thought: Is this really worth trying?
The fillings are seasoned by the chef himself, and paired with the almost unmistakable braised seasoning, there is no way this dish will be unpalatable.

The key is that by doing this, the dish becomes noticeably simpler while still retaining its originality.

I tasted it first and was quite satisfied with this dish.

Feng Zhengming then broke down the details: "To make this dish for the wedding banquet that day, the fillings are cooked in a large pot in advance. Remember to make sure there is enough. I will do the seasoning. Lao Qi, you and the apprentice are responsible for frying the fillings."

Qi Jiale immediately responded: "No problem."

The deboning of Budai chicken is similar to that of duck.

However, when disemboweling the chicken, Feng Zhengming taught his apprentice to open the chicken from the back.

"The back is relatively thin, so we open from the back and use the knife to slowly cut it. Don't make a big cut, just make a small cut. Then you can use scissors to cut the spine like this, and slowly remove the bones from the inside. After removing the bones, turn the chicken over like this, clean and marinate the inside.”

The method of opening and deboning a bag chicken is actually easier than that of a duck.

Because Budai Chicken is not too oily, and it is considered a soup when it is finally cooked. Therefore, after the dishes are plated and the threads are removed, the soup bowl looks intact on the top and the bottom is open and filled with Bazhen meatballs. It is actually more beautiful and convenient for the eater to tear off the chicken and serve with the Bazhen meatballs and soup. eat.

After Feng Zhengming made some changes and dismantled the cooking methods, these two dishes that were extremely difficult for others suddenly became simple.

As for the other dishes at the wedding banquet, Feng Zhengming basically went through a process to dismantle them.

After the division of labor, it becomes much easier to cook in the kitchen.

Perhaps the most challenging dish on the banquet menu for the chef is the stir-fried shrimp loin, a dish that requires fresh frying and is quite a test of the chef's spoon skills.

Master Yan also analyzed Feng Zhengming's method with his son in Yan's restaurant.

After hearing this, Yan Jianxing said: "Zhengming really has some ideas."

"He has always been creative and always comes up with some special ways." Chef Yan continued to look at the menu in his hand and said, "I am more curious about his last dish, which was given to the newlyweds as a century-old gift. "

The last dish on the menu, "Hundred Years of Love", not only made Chef Yan curious, but also everyone else who saw the menu.

Some people also saw this menu and counted the strange number.

"Why are there 19 dishes in total?"

Feng Zhengming's explanation to the family who ordered the wedding banquet was: "Nineteen, nineteen, perfect, for a long time."

Of course, some people interpret it as: "1919" means single-mindedness and long-lasting.

The menu for the wedding banquet has leaked out, and many people have begun to wonder. What will the final situation be like if Huiquan House takes over the wedding banquet for the first time?
After Feng Zhengming decided on the menu and divided the process of each dish, he handed over the kitchen to Gu Zhicheng and the others.

He made an appointment with Luo Qing, who had just returned from overseas, and went to visit Li Rong's home together.

The purpose of making an appointment with Luo Qing was two-fold. First, it was to take advantage of Luo Qing's relationship with Li Rong's classmates in elementary school. Otherwise, he would still be a little unfamiliar with visiting directly.

Secondly, Feng Zhengming was busy at Huiquan Building during this period, while Luo Qing gradually took charge of her own role in Sanshu's company, and she also traveled frequently on business. The two of them were often together less than each other, so they took this opportunity to make an appointment.

Luo Qing was invited out by Feng Zhengming like this and couldn't help but laugh and talk about him.

"You really know how to use your time now. Even when we go out on a date, you have to do something for your Huiquan Building business."

Feng Zhengming smiled and said: "Isn't it normal that you don't have time, and Huiquan Building is too busy? Today you finally came back from a business trip, let's go out and make an appointment, and visit your old classmates by the way."

Luo Qing hugged Feng Zhengming's thick arm: "I heard that you and that Yuan Wenzi are a little unclear."

"How is it possible? She came to my Huiquan Building to become an apprentice. I didn't even ask her to be an apprentice. How can I have any ambiguity with the Japanese people? Don't listen to those rumors."

Luo Qing hugged Feng Zhengming's arm tighter after hearing these words.

"Of course I believe you. That Yuan Wenzi is so small and skinny. I knew you wouldn't like it."

Feeling the softness on his arms, Feng Zhengming looked at Luo Qing and asked, "Are you gaining weight again?"

Luo Qing immediately patted Feng Zhengming gently: "Nonsense, I worked so hard on this business trip, how could I gain weight?"

Feng Zhengming smiled and said, "I think it's better to be fatter. As the old saying goes, fatter is better for fertility."

These words made Luo Qing's cheeks turn red. She slapped Feng Zhengming again and said, "Fuck you. I think you're not too busy in the kitchen during this time, but you've been busy practicing sweet talk with women all day long."

Feng Zhengming smiled and walked forward and said, "No, Huiquan Building is really busy."

Luo Qing held Feng Zhengming's arm and followed his steps.

"I heard from my elder brother that several big restaurants are targeting your Huiquan Restaurant."

Feng Zhengming said with a smile: "It cannot be said that it is targeted. Everyone is doing business and they all hope that their own business will be better. In several big restaurants, both the master chefs and the master chefs are my seniors. They give me A little pressure isn’t a bad thing.”

Luo Qing asked: "So in order to compete with them, you created some topics for Huiquan Tower for everyone to discuss?"

Hearing this question made Feng Zhengming stop.

He looked at Luo Qing in surprise. Unexpectedly, Luo Qing guessed that she was deliberately creating a buzz for Huiquan Tower.

Seeing the surprise on Feng Zhengming's face, Luo Qing said with a smile: "Don't be surprised. I went to the south on a business trip this time. It was only when I got there that I saw their way of doing business. There are really various ways to do business. Dare to use it.”

Before Feng Zhengming could speak, Luo Qing continued: "When I came back and listened to my parents and my brother talking about you, I guessed that you must have deliberately created a topic for Huiquan House and let everyone discuss Huiquan House. , there are more discussions, and more people know about Huiquan Tower, which will naturally attract curious people to eat at Huiquan Tower.”

After listening to Luo Qing's words, Feng Zhengming suddenly looked at her with admiration.

Unexpectedly, Luo Qing could still see this.

After saying this, Luo Qing raised her chin and stared at Feng Zhengming longingly, her big watery eyes flickering.

The beautiful little mouth is even slightly upturned, showing a kind of arrogant and naive attitude.

It's like saying "I'm smart, come on and praise me".

Feng Zhengming smiled and suddenly lowered his head, and quickly pecked Luo Qing's slightly pouted mouth.

Then he said with a smile: "Okay, I'll reward you, let's go."

Luo Qing's cheeks were hot, but she didn't say a word. She held Feng Zhengming's arm and walked forward like a little daughter-in-law.

The two people came to Li Rong's house carrying their things.

Li Rong opened the door and saw two people, especially when Luo Qing rushed out excitedly and hugged Luo Qing.

Feng Zhengming stood nearby and watched the two people hugging.

After watching for a while, he couldn't help but said: "Hey, hey, hey, two beauties, isn't it good to just leave me alone?"

Li Rong looked at Feng Zhengming and said, "Hahaha, I'm really flattered that Chef Feng is here. He also brought my best friend with him, which makes me so happy that I can't help myself."

Then Li Rong invited Feng Zhengming and Luo Qing to come in, and Li Rong's husband at home also welcomed them out.

Seeing Feng Zhengming and Luo Qing, Li Rong's husband greeted them politely.

Feng Zhengming mentioned the things he had brought and said, "This is what Luo Qing brought back from a business trip. It was specially brought for you. I have time today, so I brought it to you together with her."

Li Rong's husband took it and said, "You are so polite. Just come and sit at home when you have time. You can bring something with you."

Li Rong said: "Chef Feng, I heard that your Huiquan Building hosted a wedding banquet for a family with more than 40 tables. You must be very busy, right? How can you have time to accompany Qingqing?"

Feng Zhengming immediately responded: "No matter how busy you are, you still have to find time to spend time with your girlfriend."

After being greeted by Li Rong and his wife, Feng Zhengming and Luo Qing sat down in the living room.

After chatting for a while, Feng Zhengming explained his intention to come today to Li Rong.

After hearing this, Li Rong immediately agreed with a smile: "Okay, I can be the master of ceremonies at Huiquan Tower. It sounds very interesting. I also want to see what the wedding banquet made by Chef Feng looks like." (End of Chapter)