From selling box lunches to becoming a famous Chinese chef

After the carving was completed, Feng Zhengming began to prepare his two dishes.

He first removed the fish meat and put the fish bones in a pot to cook a pot of milky white fish soup.

At the same time, remove the carefully selected large prawns, and remove the shrimp heads and tails separately.

First, fry the shrimp heads and tails separately in a pan until they are shaped.

Then cut part of the shrimp in the middle into dices and chop the rest into shrimp paste.

Add some lard and scallion and ginger water to the shrimp paste and beat it into shrimp paste in a bowl.

Then mix the diced shrimps in it.

Then squeeze the shrimp balls into small pieces with your hands and cook them in a pot with unboiling water.

Take out the soaked shrimp balls and sprinkle them with dry flour, egg liquid and fried steamed bun crumbs.

Feng Zhengming also kneaded pumpkin puree and purple sweet potato puree into dough, cut it into very thin noodles, and wrapped the noodles around the shrimp balls.

After wrapping the surface, put it in the pan at 30% oil to set.

Raise the oil temperature and fry again.

While frying the shrimp balls, Feng Zhengming also filtered out the cooked fish soup.

Then take the fish fillets out of the water, wipe off the water on the surface, and start making chrysanthemum-shaped cuts on the fish fillets on the chopping board.

Break the fish meat without fillets into individual fish strips, but do not cut completely through.

Finally, cut the fish fillets into small pieces.

Then carefully coat the surface of each piece of fish with starch.

After the shrimp balls are taken out of the pan and drained, put the fish fillets into the pan one by one to fry.

The fish fillets in the oil pan are like blooming chrysanthemums.

Feng Zhengming also fries the shrimp heads and tails separately until they are shaped.

While the fish fillets are being fried, quickly reassemble the shrimps and arrange them on a plate.

The shrimp heads, shrimp balls and shrimp tails were combined and placed on the lacquerware tray he chose, along with the pumpkin-carved shrimp basket.

In this way, Feng Zhengming’s first dish was completed.

After the first dish was completed, Feng Zhengming quickly took out the fried fish meat that had turned into a chrysanthemum shape.

Similarly, let the fish meat drain the oil in the colander.

Pour out the oil in the pan, leaving only a little bit of oil at the bottom, quickly add the prepared chopped green onion and ginger into the pan and stir-fry until fragrant, then add some tomatoes and tomato paste into the pan and stir-fry until it becomes sandy.

Then pour the filtered fish soup into the pot, bring it to a boil, then season it and finally add some starch sauce.

Here, place the chrysanthemum fish slices one by one on the plate.

And place small bowls around the plate and put the prepared soup in the bowls.

Also put a few chrysanthemum fish fillets in a small bowl, and complete the second dish by matching them together.

After completing the two dishes, Feng Zhengming's dishes for the last game were all completed.

The camera of the on-site TV station quickly went to Feng Zhengming's kitchen and carefully filmed his two dishes.

Because it was a live broadcast, many viewers waiting in front of the TV were able to see the two dishes first.

Many people at the scene also saw Feng Zhengming’s dish presentation through the TV screens.

"Wow, Chef Xiao Feng's dish was finished so quickly?"

"So beautiful."

“I actually finished two dishes at once.”

"Wow, what beautiful chrysanthemums, and the other one is a shrimp."

"Hahaha, our Chef Xiao Feng is so childish."

"Childish?"

I saw that the people around me didn’t quite understand the meaning of “childishness”.

An elderly man smiled and explained: "Look carefully, Chef Xiao Feng's two dishes, a shrimp basket and shrimps, look like a little boy catching shrimps for fun.

The chrysanthemums in another plate are in a flower basket. Does it look like the little girl picked chrysanthemums?

So if you think about these two dishes carefully, don’t they resemble the scene of a little boy and a little girl playing in the countryside? "

After being explained in this way, many people gradually felt the childlike fun in the countryside.

Many people even had a picture in their minds.

Young boys and girls walk hand in hand in the countryside in autumn.

The boy was catching shrimps in the ditch.

The girl was picking chrysanthemums beside the river bank.

The scene of autumn outing full of childlike fun really makes everyone feel the childlike fun of autumn.

At the same time, everyone was amazed by the unique designs of Feng Zhengming’s two dishes.

It reflects the scene of autumn, and the color combination is also very beautiful.

The children who came to support Feng Zhengming also applauded him very loudly.

When the master chefs saw Feng Zhengming's two dishes, they exchanged glances and smiled.

Master Su spoke first, "Old Yan, Zhengming's two dishes today should leave everyone speechless. It's really a show of skill for everyone."

Master Wang then said, “Hahaha, in the last match of the previous challenge, many people felt that he was perfunctory and that he shouldn’t have cooked a home-cooked meal in the last match. They said that he deliberately used simple home-cooked meals to compete and was disrespectful to his opponent.

Before today's game, many people were wondering if Zhengming would cook another home-cooked meal?

Now it seems that everyone's worries are unnecessary. If he really wants to show off his skills, he is indeed capable of doing so."

Master Sun smiled and shook his head: "You two are very optimistic. This clearly raises the standard of the competition again."

“Hahaha, it’s better if it’s raised.” Master Cui smiled and affirmed, “We need young chefs like Zhengming who dare to think and act and have their own creativity, so that our Shandong cuisine can continue to improve.”

Master Yan was also very satisfied with his apprentice's performance today.

Originally, Master Yan was worried in his heart. Would his young apprentice start using conservative cooking techniques to cope with the third match today, until he was able to go to the national competition?

However, after he started carving, Master Yan was no longer worried about his little apprentice.

Seeing the carvings in his two containers, Master Yan was originally wondering how he would arrange the dishes and what two dishes he would make.

Now seeing Feng Zhengming’s two dishes, Master Yan was a little amazed. The creativity of his young apprentice was indeed amazing.

In particular, he always sticks to his own philosophy, which is not only to make the dishes look good, but also to make them delicious.

Therefore, not only is the seasoning of the shrimp balls very delicate.

The chrysanthemum fish is served with a very delicious soup.

And in order to make the dishes look complete and beautiful.

Feng Zhengming did not pour the soup directly on the chrysanthemum fish fillets on the plate.

Pour the prepared juice into small bowls.

In this way, when you taste it later, you can pick up the chrysanthemums one by one, put them in a small bowl and eat them with the soup. This is a very good idea. It will not ruin the beauty of the dish because of the sauce, and it will not affect the final taste of the whole dish because of the lack of sauce.

Master Yan smiled and said, "Zhengming, you still have a lot of clever ideas."

Feng Zhengming's method of cooking chrysanthemum fish is actually a traditional Shandong cuisine method of stir-frying fish.

He made these changes to make the presentation more beautiful.

The sauce that was supposed to be poured was placed in a small bowl instead.

When the other masters heard what Master Yan said, they all laughed and agreed that Feng Zhengming had a lot of clever ideas.

Not long after Feng Zhengming finished his two dishes, Lin Bosheng's dish was also finished.

Lin Bosheng’s dish is fish and shrimp soup.

The soup was served in small cups, and the carvings were placed on the side for decoration.

I have to say, paired with the carvings prepared by Lin Bosheng, the soup in the small cup feels like fairy wine.

Kong Xingli's sweet and sour carp is basically done. He uses a lotus leaf-shaped plate.

A carp that has been fried to a crisp is leaping, and paired with other carved decorations, it really looks like a carp that has leaped and turned into a dragon.

In particular, some shrimp soldiers were made using shrimps, as if they were welcoming the carp to transform into a dragon.

I have to say that in this show, the chefs really showed off their talents and brought out all the skills they could.

The Shandong cuisine chefs really showed off their skills.

Cheng Guosheng sat at home, watching the live broadcast on TV with his family.

Seeing everyone showing off their talents, he felt a little uncomfortable.

Cheng Guosheng didn't dare to say that he could do better than these people on TV.

But he felt that he should not be much worse than them.

After all, Cheng Guosheng is also the head chef of Jubinyuan. At the beginning, he also carried out a lot of basic exercises like other chefs. For example, he also went through a long period of training in plating and carving.

Even his wife chose to follow him because she was impressed by his craftsmanship.

At this moment, Cheng Guosheng was just sitting at home watching others compete on TV and showing off their skills to win applause.

Suddenly, his wife asked, "How is it? Now that you see other people showing off their skills, do you feel a little envious?"

Hearing his wife's question, Cheng Guosheng was not angry, but smiled instead.

"It doesn't matter. Since I chose to give up, I don't care what others think of my giving up, and I won't feel jealous of them."

The wife shook her head and said, "Don't fool yourself. Can you really swallow this anger? In fact, you can't swallow this anger at all, otherwise you wouldn't ask Boss Du to take you to study abroad."

Even though his thoughts were exposed by his wife, Cheng Guosheng was not angry at all.

"I know that my cooking skills have reached a bottleneck. It is almost impossible for me to defeat Feng Zhengming. I must work harder and even learn more before I can defeat him."

The wife added: "But he has become famous in this selection competition. After he goes to the national competition, he will become even more famous."

Cheng Guosheng was still not worried at all: "So what if he is famous? Fame can sometimes be a burden. When he becomes famous, I will come back to challenge him after I have learned enough. Then he will be the one who will be under pressure."

When his wife heard Cheng Guosheng say this, a look of surprise appeared on her face.

Obviously, he didn't expect that Cheng Guosheng could see it so clearly.

Cheng Guosheng at this moment is indeed different from before.

It seems that after experiencing many changes in Jubin Garden, Cheng Guosheng's thoughts have also changed.

In his wife's opinion, it would be absolutely impossible for Cheng Guosheng to take the initiative to ask to study abroad before.

It is even more impossible for him to admit that others are stronger than him.

This time, he took the initiative to give up participating in the national competition and asked to go to other places to learn cooking.

This shows that Cheng Guosheng has really put aside his airs as a master chef.

The wife felt that her husband at this moment looked like the man she had fallen in love with at first sight.

A good chef who is always motivated and wants to perfect his skills.

His wife encouraged Cheng Guosheng: "As long as you have confidence, my children and I will definitely support you."

When Cheng Guosheng heard his wife's support for him, he smiled and said, "Thank you for your support, don't worry, Boss Du and I won't be in the south for long.

I estimate that after the Chinese New Year we will be there for about half a year.

It’s just after the first half of the year, and business will be slow.

When we come back, we will definitely change everyone's view of Jubin Garden."

Cheng Guosheng's wife chose to believe and support him.

"Don't worry, I'll take good care of the family."

Cheng Guosheng sat down next to his wife, held her hand and said, "Thank you for your support."

The wife smiled and said, "Remember, don't mess around outside. If I find out, I won't forgive you."

Cheng Guosheng smiled and assured: "Absolutely not."

At this time, in the live broadcast of the competition on TV, all the chefs' dishes have been completed.

The judges and masters have already started tasting and scoring.

In the third game, the masters can also participate in the scoring together, but the scores of the masters will eventually be summed up and an average score of the masters will be given.

Then the scores are added together with the judges' scores, and the final average score is the score of the third dish.

Seeing the live broadcast of the review made many people drool.

The presentation of each dish is so colorful.

It can be said that every chef has brought out his exquisite carving skills.

Just looking at the carving design on each plate will give people a visual impact full of artistic beauty.

Of course, in addition to the visual impact, the taste of each dish also amazed the judges on site.

Feng Zhengming’s two dishes were especially delicious. Whether it was the shrimp balls or the chrysanthemum fish fillets, they were both crispy on the outside and tender on the inside. Combined with the way of eating he designed, they really made the judges feel very novel.

Cheng Guosheng's wife saw that the fish fillets in the chrysanthemum-shaped dishes on the plate, which looked like flowers, could actually be placed in a small bowl and eaten with the soup.

She couldn't help but say to Cheng Guosheng: "This Feng Zhengming is really good at design."

Cheng Guosheng also nodded in agreement: "Yes, he always wins by surprise."

The wife then asked, "Do you think Feng Zhengming's dish can win first place in this competition?"

Cheng Guosheng thought for a moment and said, "There should be a chance. Although everyone used carved dishes, Feng Zhengming's design is indeed more creative, so his score may not be low.

But it’s hard to say whether he can get the first place score. ”

In fact, the judges and masters on site were also in a difficult situation.

This third competition really forced all the chefs to show off their best skills.

Every dish, whether it is the presentation, cooking techniques, or seasoning, truly demonstrates the chefs' extremely exquisite level.

So it is really difficult for the judges and chefs to score each dish. (End of this chapter)