From selling box lunches to becoming a famous Chinese chef

Chapter 632: Teaching three companions to cook

When Ding Yuan was about to start cooking, he suddenly thought of it.

"Oh, we don't seem to have time to prepare the stock. It's too late to use the old chicken to make the stock now, right?"

Feng Zhengming laughed after hearing this: "Don't be nervous about this, I've already prepared for it."

Then Feng Zhengming boiled a pot of water.

Instead of using tap water to boil it, purified water was used.

During the time when the water is not boiling.

Feng Zhengming assigned tasks to the three accompanying people.

"Ding Yuan, remove the bones from these chicken legs, scrape off the skin and fat, and then chop them into puree. Remember to chop them finely."

He then handed the chicken breast to Gao Yongfu: "Yongfu, chop the chicken breast into paste, just like Ding Yuan."

These two things were assigned to two people to make, and Feng Zhengming personally took out the peppercorns that had been soaked in rice wine in advance.

First, crush the soaked Sichuan peppercorns on the chopping board, then chop the green onions into green onion paste.

Finally, chop the green onion and pepper paste together.

Hou Dong was not assigned any tasks, and she was surprised watching from the side.

But soon Feng Zhengming did not let Hou Dong idle and asked him to pay attention to the pot of boiling water.

Feng Zhengming has chopped the onion and pepper paste.

Ding Yuan and Gao Yongfu also chopped the chicken legs and breasts into paste.

Ding Yuan even instructed Gao Yongfu to spread the chopped meat paste on the chopping board with a knife and pick out some of the meat tendons.

Feng Zhengming smiled and said, "Actually, it doesn't matter if you don't choose."

Then Feng Zhengming mixed the pureed chicken breast and chicken leg with the pureed onion and pepper respectively.

Mix them separately and add a little water to dilute them.

Wait until everything is mixed evenly and it becomes a thick meat paste.

Feng Zhengming carried two basins and walked to the pot of boiling water.

At this time the water has boiled.

Because the conditions in the kitchen were limited, Feng Zhengming could only take the pot off the stove first.

Allow the boiled water to cool down, then pour the chicken breast puree into the pot first.

Then put the pot on the stove.

Cover the fire with some wet carbon clay.

This makes the stove fire quite small.

The water in the pot is always in a state of being neither boiling nor half boiling.

As time goes by, the chicken breast puree that is slowly poured in floats up.

The other three people in the kitchen immediately smelled the aroma of chicken soup wafting from the pot.

This really made the three of them open their eyes wide in disbelief.

Wait until all the chicken breasts float in the pan.

Feng Zhengming carefully fished them all out.

Then heat the water in the pot.

After the temperature rises, pour the chicken thigh paste into the pot.

Still keep it open but not boiling.

As the chicken leg paste solidified in the pot, it floated up.

The aroma of the chicken soup wafting from the pot became even more intense.

Feng Zhengming carefully scooped out all the floating chicken leg meat paste.

Then I sieved the water from the steamer.

After finishing, Feng Zhengming showed the water in the basin to the three people.

"Is that it? This is the simplest soup stock."

The whole process really stunned Ding Yuan, Gao Yongfu and Hou Dong.

The three of them never thought about the soup that was known as the chef.

Can this pot of soup be prepared like this?

But the smell of the chicken soup made the three of them believe that this was indeed a good soup.

With the soup ready, Feng Zhengming led the three of them to start cooking.

Since I want to show off my skills to the people in Shouguang.

Feng Zhengming naturally also prepared several classic dishes of Shandong cuisine.

When Feng Zhengming just started to cook.

Suddenly two people in aprons came in.

One of them was actually carrying a heavy camera on his shoulders.

Seeing these two people coming in, Ding Yuan immediately stopped them rudely.

"What are you doing? We're cooking here, why did you come in?"

Without waiting for the other party to speak, Feng Zhengming called Ding Yuan with a smile.

"Don't worry, Yuanzi. They should be from a local TV station. They want to film our cooking so that they can introduce us on the TV show later, right?"

After hearing what Feng Zhengming said, the two people from the TV station immediately nodded in agreement.

"Yes, yes, I am sorry to bother you, Mr. Feng."

"I'm sorry, Chef Zhuangyuan. We really have been given a task by the station. Don't worry, we won't disturb you. We're filming here, and we're wearing clothes too, so we won't affect you."

Feng Zhengming smiled and responded: "It's okay, come closer, it's a bit far over there, and the picture can't be taken clearly."

The two people from the TV station obviously didn't expect Feng Zhengming to be so easy to talk to.

They walked to the opposite side of the counter, where they could clearly film Feng Zhengming's entire cooking process.

Feng Zhengming faced the camera and didn't look nervous at all.

Instead, he smiled and waved to the camera.

"Hello, fellow villagers of Shouguang. My name is Feng Zhengming. I am a cook from Quancheng. I am relatively young and have not achieved much. I just want to travel around the land of Qilu and see the local customs and practices.

This way, you can enrich yourself, learn some things in different places, enrich yourself, and improve your cooking skills.

I am very happy to come to Shouguang. Seeing that our Shouguang vegetables are so good, I really admire the folks of Shouguang.

Today, I will cook a few dishes for you in front of the camera. I hope you can learn to cook them. In the future, Shouguang will not only be good at growing vegetables, but also good at cooking. "

The two people at the TV station never expected that Feng Zhengming would just start talking to the camera.

Not only was he not nervous, he even looked like he was hosting a TV show.

Originally the TV station sent two people to shoot.

They were also worried that Feng Zhengming would drive them out.

Unexpectedly, Feng Zhengming not only did not drive them away, but he even became the host of the show himself and wanted to teach Shouguang’s fellow villagers how to cook through the TV camera.

Then, Feng Zhengming took out tomatoes first in front of the camera.

"Let's start with a simple dish that anyone who knows how to cook should be able to make. It's also a dish that many beginners must learn: scrambled eggs with tomatoes."

Feng Zhengming first used a knife to cut a cross on the skin of the tomato.

Just scratch the skin of the tomato very shallowly.

Then put the tomatoes into the pot and blanch them in boiling water.

After taking the tomatoes out, cooling them and rinsing them, Feng Zhengming cut through the curled tomato skin with a knife and easily tore off the skin.

After peeling the tomatoes, Feng Zhengming used a knife to cut them into dice.

Then start cooking in the pot.

This dish is quite simple. First, beat the eggs and fry them into an osmanthus-like shape before serving.

Add tomatoes into the pot and fry until some sand comes out of the tomatoes.

Pour the chopped eggs back into the pan and stir-fry quickly to allow the eggs and tomatoes to blend well.

Simply season with salt and sugar, and sprinkle with some chopped green onions and the dish is ready.

This scrambled eggs with tomatoes is quite simple no matter how you look at it.

But when the aroma rushed into their noses, both the two people from the TV station, as well as Ding Yuan, Gao Yongfu and Hou Dong, felt that the dish was quite fragrant and they wanted to try it.

Feng Zhengming saw that several people wanted to try it, so he asked Ding Yuan to find some bowls and chopsticks so that everyone could try it first.

Ding Yuan went to find bowls and chopsticks, and everyone tasted the dish that was prepared in just a few minutes.

As soon as they ate it, the two people from the TV station who came to film were shocked.

“It’s delicious. It’s really delicious.”

"So scrambled eggs with tomatoes are so delicious?"

Ding Yuan, Gao Yongfu and Hou Dong were also amazed by the food.

The key is that the eggs in the bowl are fried quite fluffy and absorb enough tomato juice.

The tomatoes are stir-fried to bring out their unique flavor.

The chopped green onions at the end can be considered the finishing touch.

The whole dish is quite simple, but just delicious.

After Feng Zhengming and the others finished eating, he smiled and reminded them, "Okay, we've finished the simple home-cooked dishes. Next up are the formal dishes that we'll use to entertain everyone tonight."

The two TV station people watched it carefully.

Sure enough, the following dishes did not make the two TV station people come in vain.

Feng Zhengming no longer cooks alone.

Let Ding Yuan, Gao Yongfu and Hou Dong follow him and do it together.

He is like a conductor in the kitchen.

Coordinate everything in the kitchen in an orderly manner.

Under his command, the three people can perform at a level that they may not have shown under normal circumstances.

Ding Yuan couldn't believe that he could make a plate of stir-fried kidney with just the right amount of heat.

Gao Yongfu couldn't believe that he could make the pickled cabbage so fragrant.

The most surprised person was Hou Dong.

Under Feng Zhengming's guidance, he actually completed a dish called braised pomfret.

The three of them stared at the dishes they had made.

Everything seemed unreal to the three people.

Feng Zhengming smiled and encouraged the three people: "Alright, alright, don't just stand there, don't let our guests wait too long, start serving the dishes, and leave the rest to me."

Ding Yuan, Gao Yongfu and Hou Dong suddenly came to their senses and hurried outside to serve the dishes.

Feng Zhengming continued cooking. In addition to some classic Shandong dishes, he also used local ingredients and prepared some relatively fresh seafood.

I had a seafood chowder with sauce.

I also used some Shouguang vegetables to stir-fry a few vegetarian dishes.

Of course, the most important thing is the classic Shandong cuisine, nine-turn large intestine and scallion-fried sea cucumber.

The two people from the TV station were squatting in the kitchen, watching Feng Zhengming cook. They were really dazzled.

These two dishes are obviously very challenging for the chef’s ability, but they are so easy to cook in Feng Zhengming’s hands.

Feng Zhengming did not make scallion-fried sea cucumber, mainly because the scallion sauce took too much time to prepare.

He stewed the sea cucumber and pork elbow together in advance and made a dish of braised sea cucumber and pork elbow.

After taking the dish out of the pot and putting it on a plate, when Feng Zhengming poured the thickened soup on it, the people from the two TV stations could not help but drool just by looking at it.

Dishes were brought out from the kitchen one after another.

The people waiting outside were soon all amazed by the dishes that were served.

The local people in Shouguang did not expect that Feng Zhengming could prepare such a sumptuous meal in just half an afternoon.

The most important thing is that among them is the Nine-Turn Large Intestine that everyone thinks of when talking about Shandong cuisine.

There is also the rather extravagant braised sea cucumber elbow.

Each of these dishes may not be eaten by most people in their daily lives.

Wait until Feng Zhengming finishes all the dishes and walks out from the kitchen.

Everyone from Shouguang came forward.

Everyone kept praising Feng Zhengming's craftsmanship.

Feng Zhengming asked everyone to sit down first.

At this moment, Feng Zhengming seemed to be taking the initiative.

He waited until the waiter had filled everyone's glasses.

Feng Zhengming raised his glass and said, "The first glass of wine is to thank Shouguang. You have provided us with such good vegetables for Shandong cuisine. I am very grateful for your hard work. I hope that you can grow the best vegetables in the country and the world in the future."

These words really made everyone in Shouguang very happy.

In fact, this has always been the pursuit of Shouguang people.

They hope to grow the best vegetables in the country, or even the world.

Today, Feng Zhengming, the champion of the national cooking competition and arguably the best chef in the country, gave this encouragement.

Everyone present felt the encouragement.

Wang Lecheng laughed heartily and said, "Well, our top scholar has said it, so what reason do we have not to work hard? I believe that we Shouguang people can do it."

Everyone present raised their glasses, and at this moment they were all full of expectations for the future.

After drinking the first glass of wine, Feng Zhengming asked everyone to eat.

"Come on, everyone, don't be polite. These dishes are all from Shouguang. Try them and see if my cooking skills are worthy of such good dishes."

Everyone naturally knows that Feng Zhengming was joking.

Everyone laughed and picked up their chopsticks to taste Feng Zhengming's dishes for tonight.

Eat Shouguang vegetables prepared by Feng Zhengming.

It really gives Shouguang people a unique flavor.

After tasting this, everyone was convinced by Feng Zhengming.

It's just a very common vegetable.

The taste is different when cooked by the top chef Feng Zhengming.

Ding Yuan, Gao Yongfu and Hou Dong knew it very well.

This table of dishes was prepared by Feng Zhengming using temporary broth.

Even if the stock is indeed made quickly, it still makes the dish taste different.

Of course, this is also due to Feng Zhengming's seasoning method.

Seasoning can be quite difficult for any chef.

Ding Yuan, Gao Yongfu and Hou Dong ate the dishes they cooked.

I can clearly feel the improvement in my cooking skills.

While the three of them were happy, they also understood in their hearts.

The reason why their craftsmanship has made such a great breakthrough today.

The reason behind this was Feng Zhengming’s guidance.

Just like the stir-fried kidney made by Ding Yuan.

Feng Zhengming personally prepared the sauce for him and instructed him when to take out the kidneys, how to stir-fry them, and the right time to add the sauce.

In fact, the entire cooking process was controlled by Feng Zhengming, and Ding Yuan just took some steps.

While eating, Feng Zhengming whispered a reminder to Ding Yuan, Gao Yongfu and Hou Dong.

"You three need to remember how it felt to cook today."

After hearing this, the three of them looked at Feng Zhengming in unison.

Facing the gazes of the three people, Feng Zhengming smiled. At this moment he was like a peerless master.

"Feeling, if you can remember that feeling, you can find it when you cook next time. I believe you will be able to make such delicious dishes by yourself in the future without my guidance."

Ding Yuan, Gao Yongfu and Hou Dong fell into deep thought.

Feng Zhengming finally reminded: "Stick to the standard method. When the standard becomes natural, cooking will be very easy for you."

(End of this chapter)