From selling box lunches to becoming a famous Chinese chef

Feng Zhengming and his two senior brothers didn't say anything. For a while, except for the sound of the exhaust fan, there was almost no sound in the back kitchen.

This situation undoubtedly put a lot of pressure on Bao Chunyong, who was preparing for the exam.

Feng Zhengming even captured that when he went to get something from the refrigerator, his hand shaking when opening the refrigerator door.

Seeing that the atmosphere was a little too depressing, Feng Zhengming took the initiative to walk over and reached out to help Bao Chunyong open the refrigerator door.

And while opening the door, he whispered: "Do you want to use frozen meat? It is indeed easier to shred frozen meat, but in today's situation, you should actually use raw meat."

Bao Chunyong had already gotten the tenderloin ready to be shredded, and he was stunned when he heard Feng Zhengming's words.

Seeing that he seemed to want to put the frozen meat back, Feng Zhengming smiled and said: "There is no need to put it back. Follow your preparations. I don't want to disrupt your rhythm."

Bao Chunyong looked at Feng Zhengming, trying hard to put on a smile that was uglier than crying.

What I'm thinking is: Haven't you already disrupted my rhythm?
Feng Zhengming saw his smile that was uglier than crying, and continued with a smile: "You can't stand it anymore? You were tested by a few of us in front of the master today. How can you take the test if you are so upset? ?”

Feng Zhengming did not suppress his voice at all when he said this, but directly let his words be heard by everyone in the kitchen.

Master Yan immediately became happy when he heard this: "You are a bad boy, are you deliberately causing trouble? Come back to me, believe it or not, I won't let you be an examiner."

Feng Zhengming was not afraid at all. He turned around and left Bao Chunyong with a smile, and quickly returned to his two senior brothers.

Then when facing Master, he could still continue to smile and say: "Master, I am trying to relax him. I saw that his hands were shaking when he opened the refrigerator door. He was really too nervous."

Yan Jianxing couldn't help but said to his apprentice: "Don't be nervous, it doesn't matter if you make a mistake."

Feng Zhengming followed: "It's done. Today we will witness your formal apprenticeship and let my elder brother accept you."

This statement shocked everyone in the kitchen.

Yan Jianxing opened his mouth to refuse.

But Feng Zhengming said seriously: "Brother, don't refuse in a hurry. It's hard to find a good apprentice nowadays. Xiaobao has the courage to be the first to cook in the presence of me and two senior brothers as examiners, and the master is present. This job Courage is rare.”

Li Huidong then said: "Yes, Xiaobao should be okay. Jianxing has no problem accepting him as your apprentice."

Yan Jianxing hesitated for a moment, then looked at his father.

Master Yan smiled and said, "If he passes the exam, you will accept him as your apprentice."

Seeing that the master also agreed, Feng Zhengming said to Bao Chunyong, who was still standing in front of the refrigerator: "Come here quickly and work hard. This is a great opportunity for you to become a master."

Bao Chunyong slowly closed the refrigerator door, stood in front of the refrigerator door and took a deep breath.

When he turned around again, Bao Chunyong's face had completely calmed down.

I saw him walking over with a serious look on his face, holding a piece of tenderloin that had been frozen in advance.

Everyone can feel that he really has enough confidence at this moment.

Stir-fried shredded pork tenderloin is a very simple dish. It is a stir-fried shredded pork without thickening the soup.

But if you really want to make this dish well, it is indeed not that simple.

The first and most important thing is to cut the tenderloin into uniform thickness.

Under normal circumstances, the tenderloin should be cut to about the thickness of a matchstick.

Cutting to the thickness of a matchstick is not a difficulty in the knife skills required for this dish.

The difficulty is that you need to cut all the tenderloin strips until they are almost the same thickness.

Bao Chunyong uses frozen tenderloin, which is actually much easier than cutting raw meat directly.

This does not mean that Bao Chunyong is not confident in his knife skills.

But under the situation of examiners like today, he wanted to be more stable and wanted to pass the exam in one try, so there was no problem in choosing frozen tenderloin.

When Bao Chunyong had frozen the tenderloin and brought it to the chopping board, he was about to start cutting it.

Yang Bin suddenly asked: "You are cutting frozen meat. Do you know what to do after cutting it into shreds?"

Bao Chunyong was stunned for a moment, and then he quickly came to his senses.

"It needs to be washed, and the shredded meat must be washed until the blood is almost gone."

After hearing Bao Chunyong's answer, Yang Bin nodded and stopped talking.

Bao Chunyong then started shredding.

To shred, you must first slice it.

If you want the silk to be cut into uniform thickness, you must be able to cut the slices into uniform thickness when slicing.

At this time, the advantages of cutting frozen meat are revealed.

Bao Chunyong only needs to hold the knife steadily and cut very smoothly straight up and down.

He cut them off piece by piece and arranged them neatly on the chopping board.

Watching Bao Chunyong's cutting process, Feng Zhengming exchanged glances with his two senior brothers.

The inner thoughts of the three people are consistent through eye contact.

Bao Chunyong should usually do the cutting work in the kitchen.

He stands in front of the counter, slicing and shredding in a calm manner, and you can tell that he should do this every day.

The shredded meat was quickly cut, and Bao Chunyong asked Feng Zhengming and others to take a look at Yan Jianxing's signal.

Feng Zhengming did not say a word, but looked at the two senior brothers.

Li Huidong nodded and said: "I passed the test, you can continue."

After Li Huidong said it was over, Bao Chunyong did not dare to relax at all and continued with the next steps.

Then Bao Chunyong cut some bamboo shoots into shreds, which were slightly thinner than the tenderloin shreds.

In addition to shredded bamboo shoots, prepare some green garlic cut into sections.

Then chop the onion and ginger into mince.

Everything was ready, Bao Chunyong arranged everything on the plate, and wiped the knife and chopping board clean.

Seeing this, Feng Zhengming and the others could hardly find any fault.

The side dishes and ingredients are all ready, and then the shredded meat is rinsed with water.

Wait until the water used to rinse the shredded pork is almost clear.

After rinsing, he put the shredded meat in a basin. Bao Chunyong did not dry the shredded meat directly, but added a little bit of baking soda to the shredded meat, then scratched it a little and put it aside.

During the process of marinating the shredded pork with baking soda, Bao Chunyong first sat in the pot, added water, onion, pepper, cooking wine and salt to the pot, then put the shredded bamboo shoots in the pot and blanch them until they were mature and took them out.

After blanching the shredded bamboo shoots, check that the shredded meat has begun to stick, then rinse with clean water.

Then use a clean dry towel to completely dry the water on the pork shreds.

This step is also a very important step for this dish.

Adding baking soda will make the shredded pork more firm. After frying, the shredded pork will be very straight and the taste will be very good.

Of course, you can't put too much, and you need to rinse it with water after pickling.

The water must be completely wiped off the shredded pork after rinsing.

Next is the formal process of marinating the shredded pork.

Add about one-third of the egg whites, a little MSG, and some salt as a base.

Then add the wet starch, start to mix gently with your hands, and gently pick up and whip in the basin.

To allow the starch to completely coat the surface of the shredded pork, pick up the shredded pork with your hands so that there is no excess flowing water in the basin, and finally seal it with oil.

After marinating the shredded pork, Bao Chunyong stood in front of the stove and began to moisten the pot. The process of moistening the pan is very important. If the pan is not moistened well, the pan will definitely be fried when you slide the tenderloin.

Bao Chunyong was very serious, heating the pot with cold oil over and over again to moisten it.

Almost let a thin layer of oil cover the surface of the pot, and then add cold oil to the pot.

When the oil temperature reaches about 40%, pour the tenderloin shreds into the pot.

At the same time, Bao Chunyong quickly used chopsticks to spread the tenderloin strips.

When they saw this, Feng Zhengming and his two senior brothers looked at each other again. They had already discovered the problem.

However, under such circumstances, the three of them did not speak for fear of disrupting Bao Chunyong's progress.

Fortunately, Bao Chunyong quickly discovered the problem. He quickly turned off the stove flame, then quickly spread the shredded pork in the pot. After the shredded pork was basically spread out, he quickly poured the shredded pork out of the pot.

The response was very timely and the dish was not spoiled.

In fact, after the shredded pork is put into the pot, Bao Chunyong should turn off the stove fire.

The firepower in the kitchen is very strong, and even a small fire will cause the oil temperature to rise rapidly.

Fortunately, Bao Chunyong realized the problem, and he quickly used force to disperse the shredded pork after it was put into the pot.

Otherwise, the oil temperature may rise too quickly, and the shredded pork that Bao Chunyong puts into the pot will be directly fried into a lump of meat.

Bao Chunyong poured the oiled shredded meat into the basin and rinsed it again.

It's like rinsing off some excess oil on the surface.

Then add lard into the pot. After the lard melts, immediately add chopped green onion and ginger and stir-fry until fragrant. Then add shredded bamboo shoots and green beans into the pot and stir-fry.

Stir-fry until the aroma is released and the shredded bamboo shoots are thoroughly stir-fried, then add the prepared clear soup to the pot.

At this time, make an adjustment in the pot.

Adjust the mouth, move the bamboo shoots to one side of the pot first, and put the tenderloin shreds into the pot.

Stir-fry quickly, add green garlic segments before serving, pour onion and pepper cooking wine, and then stir-fry before placing on a plate and serving.

When loading the dish, first place some shredded bamboo shoots under the plate and cover the shredded pork as much as possible.

In this way, a stir-fried pork loin is completed.

Looking at this completed stir-fried pork loin.

Feng Zhengming and his two senior brothers looked at each other.

Then Feng Zhengming spoke first: "Brother, you are ready to accept an apprentice. There is no problem with Xiaobao's cooking. He is definitely good enough to be your apprentice."

Hearing what Feng Zhengming said, Bao Chunyong looked excited and raised his head to look at Yan Jianxing excitedly.

The latter nodded and said: "You are indeed good at cooking this dish."

Li Huidong said very seriously at this time: "You added one less onion and pepper cooking wine."

These words made the smile on Bao Chunyong's face freeze instantly.

Yang Bin said with some regret: "The cooking was already very good, but the omission of adding green onion and pepper cooking wine once was really a small mistake."

Yan Jianxing saw Bao Chunyong's face full of disappointment, and he said: "It doesn't matter, keep working hard, I will accept you as my apprentice."

Bao Chunyong instantly raised his head as if he had renewed hope.

Feng Zhengming laughed and said, "If you don't have any flaws, what else will my elder brother teach you?"

Yang Bin also laughed: "Hahaha, each and every one of you scared other children to death, and your faces turned pale from fear."

However, Li Huidong still said seriously: "You must remember to cook less cooking wine once. Many times when cooking, you don't pay attention to the little details, so the taste of your dishes will be slightly different."

The senior brother was so serious that Feng Zhengming nodded and said: "Yes, the details must be remembered clearly and every step must be done well."

Bao Chunyong nodded vigorously and agreed: "I understand, thank you, uncle and uncle."

Feng Zhengming went to get the bowls and chopsticks by himself and handed them to his senior brother and third senior brother respectively.

"Come on, don't just look beautiful, try it."

The three brothers moved their chopsticks together, picked up some and tasted it.

Feng Zhengming even tasted the soup on the plate and took out shredded bamboo shoots from underneath to eat.

After tasting it, there wasn’t much of a problem with the seasoning.

The clear soup is full of flavor and the saltiness is well controlled.

For vegetables that are pickled first, 30% of the food is usually given during pickling, and 10% of the food is given during cooking.

In this way, when you eat the finished dish, you will feel that the taste comes from the inside out, not the kind of taste that just hangs on the surface.

Of course, Bao Chunyong missed adding cooking wine once, but Feng Zhengming and the others could still eat it.

In fact, because this dish is stir-fried, it needs to have the flavor of cooking wine, and the meaty aroma of the shredded pork will make it more delicious.

Of course, Bao Chunyong is doing very well now.

If it was for guests, his dish would definitely be ready for the table.

Feng Zhengming still gave a relatively high evaluation.

"The taste is clear but not bland. The salt you gave is quite sufficient, and the layers of the whole dish are well grasped. It is right to blanch the bamboo shoots in advance. This dish can be given 98 points."

Yang Bin then said: "98 points is a bit high. I didn't expect Chef Feng's requirements to be so low now?"

Hearing that the third senior brother was deliberately making fun of himself, Feng Zhengming said: "How many points will the third brother give?"

After thinking for a moment, Yang Bin said: "I can give it 95 points."

Finally, it was Senior Brother Li Huidong. He still maintained his due seriousness and only gave 90 points.

However, Li Huidong can be allowed to give 90 points in such an exam.

Bao Chunyong has indeed made this dish very well.

For him, this dish is a new beginning.

He finally officially became a disciple.

In the future, he will not only be Yan Jianxing's apprentice, but also the heir apparent of Yan's cuisine.

This is what makes Bao Chunyong happiest at the moment.

After the first start, other chefs in the back kitchen began to prepare in earnest.

Originally, everyone thought that Bao Chunyong would be the first to stand up, which would somewhat relieve them of some pressure.

Unexpectedly, Bao Chunyong did so well and got such a high score.

On the contrary, it puts more pressure on other chefs behind.

However, since Master Yan was present and Yan Jianxing asked them to continue, the remaining chefs could only bite the bullet and serve one by one.

Feng Zhengming saw that the back kitchen suddenly became noisy, and the other chefs suddenly became a little panicked.

He couldn't help but whisper to the two senior brothers: "It seems that Master has long had opinions on the situation of the chef at Yan's Restaurant."

Li Huidong and Yang Bin looked at the situation and nodded quietly.

The slightly chaotic scene in front of me is probably not the first time it has appeared in the kitchen.

If this happens normally, the quality of the food cannot be guaranteed. (End of chapter)