From selling box lunches to becoming a famous Chinese chef

While the four cold dishes were being served, Feng Zhengming in the kitchen had already started cooking the stir-fried kidneys.

Taking advantage of this opportunity to cook the stove himself, he also took the opportunity to explain the dish to everyone.

"Remember that the oil temperature must reach 80%, and you must also pay attention to the firepower of the stove. Stir-frying the kidneys requires a high fire and rapid cooking. The fire must be able to withstand the oil temperature, but it cannot be too high."

As he spoke, the oil temperature continued to rise.

Feng Zhengming put the side dishes in the large colander in advance.

"You should all know this. The side dishes are not greased separately. When the kidneys are greased, they are poured with hot oil."

By the time the bowl of juice is ready, the oil temperature has reached temperature.

Feng Zhengming picked up the prepared kidney and immediately put it into the pot.

After the kidney flowers are put into the pot, just stir them with a spoon and then pour them out of the pot.

The time from putting it in the pot to taking it out of the pot is almost only four or five seconds.

Then Feng Zhengming left a little bit of oil at the bottom of the pot, put the minced ginger and garlic into the pot and stir-fry until fragrant. The vinegar was cooked for the first time to release the aroma, and then he returned the kidneys in the colander and the side dishes to the pot.

Then stir up the bowl of juice with a frying spoon, add it to the pot, and quickly stir-fry over high heat.

It only took about ten seconds for this stir-fried kidney to be ready.

Before serving, Feng Zhengming also drizzled in a little peppercorn oil to increase the aroma of the dish and make the surface of the dish brighter.

After putting it on the plate, Feng Zhengming immediately shouted: "Quick, the food is ready to go."

Naturally, as soon as this dish is put on the plate, it will be carried and run to be served.

Because this dish still needs to be eaten hot, if the serving time is delayed and there is still a period of heat after it is taken out of the pot, the taste of the kidney flower may not be so good.

Feng Zhengming has a smooth flow, without any sloppiness.

What amazed the apprentices in the kitchen the most was this.

After finishing the dish, Feng Zhengming only tidied up a little, and the area around the stove was almost quite clean.

Some apprentices couldn't help but whisper to their companions: "As expected of the chef, he is so powerful."

While Feng Zhengming was preparing the next dish with a smile, he said to the apprentices in the kitchen: "You have to practice hard on stir-fried kidneys. Once you practice this dish, you can basically cook the stir-fried kidneys.

In addition, if you leave Huiquan Building in the future and want to apply for jobs outside, any Shandong cuisine restaurant will definitely test your cuisine. "

After hearing what Feng Zhengming said, the apprentices in the kitchen quickly began to recall the details of Feng Zhengming's cooking.

When the dish of stir-fried kidneys was trotted upstairs by the food delivery staff.

The service staff quickly served the tables to the guests in the private room.

Before the dishes were put down, Mr. Situ had already spoken first.

"Well, here comes the fried kidney."

Almost immediately after the old gentleman said it.

The waiter who put down the dishes also announced the name of the dish: "Stir-fried kidneys, please use it slowly."

An overseas Chinese next to him was immediately surprised and asked, "Mr. Situ, you can actually smell it?"

Mr. Situ said with a smile: "This taste must be stir-fried kidneys. It is full of steam and has the unique aroma of pepper oil."

Smelling the aroma, Mr. Situ looked at the dish on the table.

Without using chopsticks to pick it up, Mr. Situ continued: "Times have changed. It's great that Chef Feng, a young chef, can do this."

Hearing this, everyone present immediately realized that Mr. Situ was not very satisfied with this dish.

Chen Zhiheng asked like a student under the leader's eyes.

"Mr. Situ, you seem to think that Chef Feng's dish is not good?"

Mr. Situ had already raised his chopsticks at this time. When Chen Zhiheng asked him, he still explained.

"It's not bad, it's just that the heat is a little too high. In the past, when the fried kidneys were served, there would be a little bit of blood on the knife edge."

As he spoke, Mr. Situ obviously began to reminisce about the stir-fried kidneys he had tasted.

"The kidneys are very crisp and tender, just like eating tender boiled egg whites. When your teeth touch it lightly, it will break very crisply. The surface is covered with salty, slightly sour, and a little bit of pepper. Spicy and juicy.

It was really a wonderful enjoyment for the lips and teeth. It really felt like being massaged from the teeth to the tip of the tongue. "

Mr. Situ described the metaphor in such a way that everyone present could not help but swallow their saliva quietly.

There are no fancy words, just simple metaphors.

Let everyone really have the illusion of tasting the void.

After describing it, Mr. Situ had already picked up the waistband with chopsticks.

"Chef Feng's knife skills are indeed very good, but the heat is a little too high. However, considering the current catering safety, it is understandable that he cooks it until it is fully cooked and sacrifices some taste. After all, it may be unsafe if it is bloody."

When Mr. Situ said this, the provincial leader laughed and said, "Maybe Xiao Feng saw that he had to receive several overseas Chinese today, so he didn't dare to do that."

Mr. Situ smiled and nodded: "Yes, it's good to be fully cooked like this."

After saying that, Mr. Situ took the first bite.

But when he took a bite, the moment his teeth lightly touched the waistband, his eyes widened in disbelief.

Without saying anything, Mr. Situ quickly ate the kidney of the first chopstick.

After eating, the old gentleman pointed to the plate and said: "Try it quickly, everyone has a taste."

Seeing how excited Mr. Situ was, everyone picked it up with chopsticks and tasted it.

In fact, there were several overseas Chinese who didn’t eat offal very much before.

However, due to the presence of Mr. Situ, they still used their chopsticks to taste it.

After eating this, several people instantly tasted the unique taste.

After the brothers Tao Jingwen and Tao Jingwu ate it, they immediately guessed the reason why Mr. Situ was surprised after eating it.

The two brothers glanced at each other quietly, and Tao Jingwen winked at his younger brother to keep quiet.

Finally, after everyone had finished eating, Mr. Situ spoke again.

"I just made the mistake of blaming Chef Feng. His craftsmanship is indeed very good. It's incredible that he can make this kidney flower into a nearly cooked state."

Others ate the dish, and one overseas Chinese who seemed to have never eaten pork loin before looked surprised.

"Is this actually pork kidney? But this tastes just like what Mr. Situ said just now. It's like boiled very tender egg whites. When your teeth touch it, it breaks into pieces without even chewing. It's so delicious. ”

Mr. Situ laughed: "Hahaha, this is the charm of Chinese food.

It can use an unexpected ingredient to create a completely different taste, so that you can’t tell what it is, but you can also taste it with different textures. "

After saying this, Mr. Situ added.

"But today's dish of stir-fried kidneys is probably not easy for you to eat elsewhere."

After saying that, Mr. Situ picked up a lot more, and it was obvious that he really liked this dish.

In the back kitchen, Feng Zhengming asked some other dishes to be put on the table, and at the same time, he started to prepare another dish that would test his knife skills and fire skills. It was fried in oil and double crispy.

This time, when changing the sword, Feng Zhengming had no choice but to take action himself.

Because the pork belly needs to remove the inner and outer layers of hard skin.

In the back kitchen, the apprentices were obviously having a hard time doing it.

The chefs all had their own jobs, so Feng Zhengming had to do it himself. The strong body stood in front of the chopping board, holding a knife in one hand and pressing his belly on the chopping board with the other.

First, use the tip of the knife to make a slit on the edge of the pork belly, then press the knife on the pork belly and slowly slice it in.

Very neatly, take off the outer skin first.

Then Feng Zhengming was even more careful and peeled off the inner wall.

What's left is the white and tender layer in the middle of the pork belly.

It was already very thin at this time, but Feng Zhengming still wanted to put a flower knife on it.

After removing the inner and outer layers, it was very easy for Feng Zhengming to use the flower knife.

While the apprentices were still trying to follow, Feng Zhengming had already completed the task while they were distracted.

Feng Zhengming almost finished it all by himself after finishing the flower cutting and sizing process.

This left Chen Anbang standing nearby waiting to take over and could only watch.

Fortunately, Chen Anbang and Feng Zhengming have been together for a long time, so this is not the first time they have encountered this situation.

Seeing that he could no longer help with the mixing, he decisively went to help prepare the bowl of juice.

Feng Zhengming smiled and nodded when he saw it: "Not bad. Now I have made progress. I know how to look at the eyes and work. I didn't just stand aside and stare blankly."

When Chen Anbang was said this, he felt that this should be a compliment.

He responded with a smile: "After working with the chef for a long time, I also know that I have to take the initiative to do some tasks."

Feng Zhengming said: "If you make progress, I will teach you a lesson later."

When Chen Anbang heard that he was going to be taught how to cook, he was naturally full of expectations.

Feng Zhengming prepared everything. First, he greased the pork belly and chicken gizzards separately.

Then there was another quick stir-fry.

When it comes out of the pan, it is crispy and white in color. Whether it is chicken gizzards or pork belly, the gravy is evenly hung on the head. The bright juice and gravy are quite beautiful.

After loading the dishes, Feng Zhengming shouted again: "Let's take away the food."

This plate of oil-fried double crispy dishes was quickly sent upstairs.

When Mr. Situ saw the crispy fried rice served on the table, his face showed joy again, and he even poured an extra glass of wine.

"Double crispy in oil. This dish must be served with a sip of wine."

The moment he moved his chopsticks, Mr. Situ naturally saw that the pig belly on the plate had been sliced ​​off the inner and outer layers of skin.

"Chef Feng's knife skills are really good. He can slice off both the inner and outer skin of such a thin pork belly, and he can also cut both sides with a knife. It's really amazing."

The reason why the apprentices in the kitchen can't cook it is because the pork belly is getting thinner and thinner.

Maybe it wasn't Feng Zhengming who took action, but there wouldn't be much left of the apprentices after the film, let alone cooking.

Now in the kitchen, only Feng Zhengming can peel off both the inner and outer skin when making this double-crisp fried dish.

If other chefs do it, they usually just peel off the outer skin.

In actual practice, just slicing off the outer layer of skin will not affect the taste.

Of course, peeling off both the inner and outer layers of skin will make the texture crispier and more tender.

Mr. Situ explained it again and tasted the dish carefully.

"This dish is really an excellent wine dish. Take a sip of wine, add a piece of pork belly or chicken gizzards and chew it carefully. The more you chew, the more delicious it becomes."

It is not difficult to see that Mr. Situ really enjoyed his meal today.

The dishes on the table today include stir-fried kidneys and oil-fried double crispy dishes.

Some other classic Shandong dishes also satisfy Mr. Situ.

For example, stir-fried diced chicken in sauce, the tender chicken is covered with sauce.

Mr. Situ even ate it with a spoon. After one bite, the sauce wrapped in the chicken was tender and the walnut kernels remained crispy, creating a more unique and fragrant taste experience.

There is also Gu Zhicheng’s braised beef with green onions under the guidance of Feng Zhengming.

The stir-fried shredded green onions paired with tender beef give it a unique flavor.

When Feng Zhengming started doing the nine-turn large intestine.

One of the dishes served to the overseas Chinese is also a very classic old dish, Pucai in milk soup.

Saw the milky white soup on the table.

Mr. Situ said with a smile: "Okay, this milk soup is cooked to perfection. After eating so many strong dishes, a bowl of milk soup with pucai is just right."

In this meal, Mr. Situ has become the protagonist.

Almost every dish was served, and the old man could tell various stories.

After Mr. Situ described it vividly, it seemed that the whole dish tasted different when I tried it again.

The most incredible thing for everyone is that every time after listening to Mr. Situ's description, when everyone eats it, they will find that every dish is almost exactly the same as what he described.

Whether it is the taste or the texture of various dishes, it is almost consistent with what the old man described.

This not only surprised everyone, but also Mr. Situ himself.

The old gentleman knew very well that such a situation could be achieved because Feng Zhengming's craftsmanship was indeed superb.

Really every dish is done to an excellent level.

Mr. Situ also judged in his mind that Feng Zhengming should include the time for serving dishes.

Therefore, he can ensure that each dish reaches the desired taste from the time it is cooked to the time it is served.

This made the old gentleman really curious: How could it be done?

Soon Mr. Situ remembered that Feng Zhengming had come to the private room before the food was served.

He was instantly shocked: It turned out that when he returned to the kitchen from the private room, he had already calculated the approximate time it would take to serve the food. He was really a great cook.

Feng Zonggu came outside the private room at this time.

When the group of people in the private room entered, Feng Zongguo took a quick glance and saw a familiar figure.

However, because he saw that there was a special person accompanying him, Feng Zonggu did not step forward to take a closer look.

Originally, the old man wanted to ask Feng Zhengming, but seeing that he was so busy, he didn't ask.

But I was still curious, so I unconsciously went outside the private room upstairs.

Just when the private room opened again for serving food, Feng Zonggu glanced at the person inside again through the crack in the door.

Although I couldn't see it clearly, I heard a familiar voice inside.

Almost as quickly as Feng Zonggu glanced at him, Mr. Situ also glanced at the door through the crack in the door.

Feng Zonggu couldn't see clearly the person inside, but Mr. Situ could vaguely see the person outside the door from inside.

He stood up suddenly without warning, then apologized to everyone present, quickly left his seat and walked quickly to the door, stretched out his hand and opened the door of the private room.

This time, separated by a door, the two old men faced each other.

"Xiao Feng."

"Situ." (End of chapter)