From selling box lunches to becoming a famous Chinese chef

Chapter 80 Flower (onion) and pepper oil (please vote for me, please follow up)

While Li Huidong was refining scallion oil, Feng Zhengming was also preparing to refine Sichuan pepper oil, which can also be called scallion and pepper oil.

This oil is usually necessary for making various braised dishes.

Before refining, the peppercorns must first be soaked in cooking wine for two or three hours.

Similarly, this oil also needs to be prepared with onions and ginger as auxiliary ingredients for refining.

Feng Zhengming also followed his senior brother's suggestion and added some onions to make the oil more fragrant.

Unlike refining scallion oil, refining pepper oil is not refined with lard.

The most traditional method in the past was to use sesame sesame oil to refine Sichuan peppercorn oil.

This is more luxurious than using all lard for scallion oil.

Don't say that the canteen contracted by Li Huidong cannot do this.

Even at the beginning of Yanxi Tower, the masters Feng Zhengming and Li Huidong did not do this, but made some improvements to save some costs.

According to his master's instructions, Feng Zhengming used peanut oil to refine Sichuan peppercorn oil, and then mixed some sesame oil into the peanut oil.

In fact, onion and pepper oil is also used when drizzling oil at the end of cooking.

The chefs in some restaurants will use raw oil directly to drizzle the oil at the end.

Drizzling raw oil in this way will reduce the taste of the dish a lot.

Feng Zhengming and Li Huidong learned from their masters at Yanxilou that when braised vegetables need to be drizzled with oil, they always drizzle with peppercorn oil.

If it is some white vegetables, then add scallion oil.

All the ingredients were put into the oil pan, and Feng Zhengming also turned on low heat and slowly fried the ingredients in the pan.

As the temperature of the oil in the pot rises, the water vapor of the raw materials in the pot is blown out.

Slowly, Feng Zhengming's pot of oil began to emit a rich aroma.

It’s different from Big Brother’s scallion oil.

The scent of Sichuan peppercorn oil is more intense.

It is a compound aroma of sesame oil, pepper and onion intertwined.

Li Huidong fried all the ingredients in the pot until they were brown, then took out all the large pieces of ingredients and put them in a separate basin.

The residue after boiling the scallion oil cannot be thrown away. It can also be used to make some stews and braised vegetables.

Especially when making sea cucumbers, the sea cucumbers need to be seasoned in advance. Using these scallion oil residues to make them tastes really good.

When making some stews, you can also wrap the scallion oil residue in a small gauze bag and put a little in the stew pot, which also greatly enhances the flavor.

Li Huidong fished out the large residue, then placed a fine mesh on the oil basin, then added a layer of finer gauze, and poured the oil in the pot directly into the basin from the gauze.

If anyone had watched the whole process, they would have discovered that the oil poured out by Li Huidong was exactly as full as the basin he had prepared.

This is the embodiment of a chef's ability to accurately control the amount of ingredients and be aware of it.

On the other side, Feng Zhengming is doing similar things.

Also slowly fry the various ingredients in the oil pan over low heat to bring out the aroma.

You also need to fry the onions until they are brown, but do not fry them too much, then knock out all the residue in the pot.

Then filter out the oil and put it in another basin.

The two basins of oil of the two brothers were just right, and they were both filled with oil.

Feng Zhengming’s scraps are also collected separately and can also be used in cooking.

Two basins of oil were prepared, and Feng Zhengming and Li Huidong also prepared soup.

Afterwards, Feng Zhengming went to the small kitchen to fish out the meat. Make some stewed soup and stew the tofu, dried tofu, and gluten in the pot next to it.

You still need to add some more soup and ingredients to the meat pot, then bring it to a boil and use the briquette stove to simmer over low heat.

After sorting out the things in the small kitchen, Feng Zhengming prepared three large pots of meat at noon today.

One pot is left in the cafeteria, and the other two pots are taken to the train station for sale.

Take the pot of meat left in the cafeteria directly to the kitchen in the cafeteria.

I saw a large pot of meat brought by Feng Zhengming. In the pot, the meat, eggs, tofu, dried tofu, gluten, and large green peppers were all neatly stacked.

Li Huidong said with a smile: "You have gained experience. Just because of the neat way you stack it, I think your pot of meat will cost twice as much as other people's."

Feng Zhengming laughed: "Don't laugh at me. This may have been taught by the master and has become a habit."

Li Huidong nodded: "Yes, this is what Master taught us, and we must also follow what Master taught us."

Speaking of this, Li Huidong warned Zhang Lei and Yang Peng again.

"Have you heard that? Master teaches you how to cook, just do it. You are not allowed to change what master taught you casually, otherwise the dishes will be cooked differently and the master's face will be lost. Do you remember? ?”

Zhang Lei and Yang Peng nodded seriously and said they would remember it.

Feng Zhengming and his senior brother cooked the lunch canteen dishes in a big pot.

After cooking a large pot of food, I saw that Feng Zhengming only served two pots of food at noon.

Li Huidong asked: "Are you just bringing two small pots of food for lunch?"

Feng Zhengming smiled and said, "Don't I still have two pots of meat? I mainly sell handfuls of meat at noon today. If I don't sell it, the taste of the meat will not be good overnight."

Li Huidong nodded after hearing this: "It really can't be done overnight."

Immediately afterwards, Li Huidong thought for a while and said: "You have three pots of meat a day. It seems that business is very good."

Feng Zhengming said: "Thanks to Senior Brother for helping me, allowing me to cook meat in such a good environment in the cafeteria, and also giving me the big pot dishes in the cafeteria for me to sell. Without you, Senior Brother, It’s really hard for me to do this.”

Li Huidong laughed: "Don't be polite to me. We brothers should help each other. Master said that if we are under the same master, we are like brothers. The accounts must be settled clearly, but the relationship between brothers can never change."

There is no need for more words or politeness between senior fellow apprentices.

Feng Zhengming waited for the rice to be cooked, filled three buckets of rice, and loaded everything on the tricycle.

He left the cafeteria on his tricycle and rushed to the train station.

Shortly after Feng Zhengming left, the canteen opened for business after some preparations.

Riding the tricycle all the way to the train station.

Feng Zhengming saw from a distance that the couple selling box lunches had just arrived and were setting up tables and chairs outside the train station.

At the same time, there are more and more people selling things at the train station today.

It seems that more people know that getting on and off the bus is now at South Station, and vendors are gradually gathering here.

Feng Zhengming still goes to the place where he sets up his stall every day.

Stop the tricycle, unload the three buckets of rice, and take the two pots of meat and two pots of vegetables down from the tricycle first.

Put a wooden board on the tricycle pocket, put two pots of meat and two pots of vegetables on the board, and start the business at noon today.

When Feng Zhengming appeared, the couple selling box lunches unconsciously paid attention to his movements.

I saw those things on Feng Zhengming’s car.

The woman said to her husband, "Did you see that? He must have brought two pots of meat today. I'm afraid our business will be even more difficult today."

　Two updates sent. Thanks to "Donghuang, Taiyi" for the 500 reward, and thanks to "Sword Soul Platform" and "Yiye Hongchen Zui" for the 100 reward. Thank you all for your continued reading and monthly support.

　　
  　
  (End of this chapter)