From selling box lunches to becoming a famous Chinese chef

The dish of braised sea cucumber with scallions really created a big gap between the young chefs and the participating master chefs.

Although young chefs also know how to do it.

They also often see the chefs cooking in the kitchen.

But when I actually do it myself, the lack of experience is still very obvious.

The cooking of the broth, the subsequent seasoning of the scallion sauce, and even the thickening of the scallion sauce.

These all require long-term accumulation of experience.

Feng Zhengming spent a long time learning this dish from his master.

At that time, the business of Yanxilou was not doing well, and Master Yan also felt it, so he hurriedly taught his young apprentice to write important things.

Feng Zhengming learned everything from cooking soup to seasoning, including how to fry scallions, from his master in great detail.

Because of that period of time I was able to calm down and study without being distracted by anything else.

Only then could Feng Zhengming achieve his current skills.

The kind of learning treatment that Feng Zhengming receives is not available to young chefs.

Even Sun Hai, Xia Hui and Zhu Xu had never had the learning environment that Feng Zhengming had back then.

Or it should be said that they don't have the time to learn that Feng Zhengming had.

From the moment they entered the kitchen, they were almost always busy.

Their skills are developed through learning on the job.

This gives them a solid foundation and they have more experience in cooking in the kitchen than other chefs.

However, this learning-by-doing state means that they don’t have time to study dishes like braised sea cucumber with scallions.

But after the competition, the young chefs got together.

Their mentality was not affected at all.

Perhaps for them, being among the top 100 Shandong cuisine chefs is already a success.

After all, the chefs vying for the top ten chefs are all master chefs from various restaurants.

So there is nothing shameful in them losing to the master chefs.

They gathered together to talk about which chef made the best scallion sauce?

"I think it might be Uncle Li's work."

"Yes, I think so too. Uncle Li is Junior Uncle's senior brother. I saw his scallion sauce and it tastes really good."

"You know the taste just by looking at it. I think it's my master who did a good job. My master has been helping my junior uncle train new people over the years, so his skills are very solid." Sun Hai stood up for his master Yang Bin.

Seeing that Sun Hai stood up for his master, Xia Mingye quickly said, "Then I still think my dad did the best."

The situation suddenly became a bit tense, and everyone had their own favorite chef.

Zhu Xu thought that his master's scallion-fried sea cucumber should also be very good.

"My master's scallion sauce was also very famous in Jubin Garden in the past. In recent years, my master has learned a lot in other places, so he may have some new ideas in seasoning."

No one refuted Zhu Xu's words, because everyone knew that Cheng Guosheng's craftsmanship was indeed very good.

When everyone was discussing which chef scored the highest in making scallion-fried sea cucumber.

Xia Hui suddenly muttered, "What a pity that Master Uncle didn't attend this time. Master Uncle's scallion-fried sea cucumber is really delicious. I really like Master Uncle's scallion-fried sauce the most."

No one refuted this. Anyone who has tasted Feng Zhengming's scallion sauce will like it.

Feng Zhengming's unique insights into seasoning, the rich but not greasy flavor, really makes his scallion sauce unique.

I wouldn’t dare to say that Feng Zhengming’s scallion sauce is definitely the best, but the taste is indeed liked by many people.

Gu Zhicheng smiled and said, "Master Feng has already received enough recognition. He doesn't need to participate in the competition with us to prove himself."

This statement was recognized by young chefs.

In fact, in terms of age, Feng Zhengming is younger than some young chefs.

It was also from Feng Zhengming that young chefs like Gu Zhicheng truly understood what talent is.

Talent is something that cannot be pursued simply through hard work.

More importantly, others are talented and work harder.

This is why it is destined that most people will find it difficult to catch up with Feng Zhengming.

The young chefs were also convinced by Feng Zhengming because of this.

Anyone who has come into contact with Feng Zhengming and is determined to become a good chef.

They will definitely be convinced by Feng Zhengming.

This kind of admiration comes from the heart.

Therefore, the young chefs felt that Feng Zhengming really did not need to participate in competitions to prove himself.

He already has strong enough strength and his own branches, which will allow him to become a true tycoon in the domestic catering industry for a long time to come.

Xia Hui said, "Since Master Uncle is participating in the competition, there shouldn't be much for us to do. Master Uncle's skills are not at the same level as ours."

This statement was also recognized by the young chefs present.

"Yes, Junior Master's cooking skills are amazing."

"Master Feng's strength lies in his creativity. He always executes his ideas well."

"And it's delicious. Uncle Feng's dishes are really impeccable in taste."

"In fact, if it weren't for Master Feng, Shandong cuisine would probably not have been able to spread beyond Qilu."

Feng Zhengming's contribution to the spread of Shandong cuisine has also become the reason why he is trusted by many people.

Even the old chefs are not as good as Feng Zhengming in the dissemination and promotion of Shandong cuisine.

There are many chefs who know how to cook, and the skills of the old masters are all amazing.

But they are people who not only know how to cook and have good skills, but also know how to operate and promote Shandong cuisine.

Now only Feng Zhengming can do it well.

Especially the four stores he opened in Shanghai at once.

It is a very targeted store opening.

Behind this is Feng Zhengming's absolute confidence in his craftsmanship.

At the same time, he also has the ability to easily grasp the tastes of people from different regions.

Therefore, the Shanghai Restaurant Recommendation Guide launched by Feng Zhengming in Shanghai really gained the recognition of many people at once.

If we have to say that he still has some shortcomings.

That is probably because Feng Zhengming's approach is too close to the masses and ignores some people's high-end needs.

However, Feng Zhengming himself is not in a hurry at all.

He always insisted on making his restaurant affordable to the general public.

It is also because of his persistence that he does not conflict with some chefs who are dedicated to high-end catering.

This allowed him to open a shop in Shanghai without any discrimination, and he was even welcomed by local chefs in Shanghai.

After all, Feng Zhengming did not compete with them for high-end catering or restaurants.

Their acceptance of Feng Zhengming opening a store in Shanghai actually demonstrates the city's inclusiveness.

This also makes Shanghai regarded as a food city by many people.

What they don’t know is that what the public likes is often the most likely to spread.

When Feng Zhengming's four restaurants, his own reputation, and the reputation of his chefs have all increased, if he wants to open his own high-end restaurant in Shanghai, wouldn't that be a natural thing?

What's more, Feng Zhengming made enough money from his other stores.

He won't need anyone else's investment to open a high-end restaurant in the future.

A high-end restaurant that can be completely led by him is destined to be more independent than those high-end restaurants that need to attract investors.

You can take charge of everything in your own restaurant without relying on other people's investment.

Feng Zhengming will have more autonomy and can cook according to his own ideas.

This is something that Cheng Guosheng might be very envious of now.

After the second dish competition was over, Feng Zhengming still did not go to meet the young chefs.

He and his wife accompanied the Coffmans to exchange culinary skills.

After seeing the second dish of scallion-fried sea cucumber, Kofman became curious about the scallion-fried sea cucumber made by Feng Zhengming.

He didn't catch up with Feng Zhengming making it in the store, so he never had the chance to taste it.

Feng Zhengming used a relatively simple family method and made his scallion-fried sea cucumber specifically for the Kofmans.

He prepared the chicken soup and scallions a day in advance, and asked his wife Luo Qing to soak the sea cucumber according to the method he told.

Add fried scallions and scallion oil to chicken soup and soak the sea cucumber for a day.

This is a good way to make the sea cucumber taste good.

After the game, he and Kofman went to Luo Qing's temporary rented house in Qufu.

Feng Zhengming then began to make his own homemade version of scallion-fried sea cucumber for the Kofmans.

Feng Zhengming did not hide the steps from Kofman and told him in advance.

Seeing Feng Zhengming busy in the kitchen, Coffman asked curiously, "Will the food you make taste the same as in your store?"

Feng Zhengming smiled: "There is a slight difference. If you want to eat in my restaurant, I'm afraid you can only wait until the game is over and we go back to Quancheng together, or back to Shanghai City, and I can cook it for you in the restaurant."

Coffman smiled and said, "Okay, if we have time, let's go and try it together."

Although he was using a home stove, Feng Zhengming still managed it very well.

Feng Zhengming did not use the traditional water starch to thicken the dish. Instead, he used pre-fried butter noodles.

Coffman looked a little surprised: "You actually use the Western soup method to make it?"

Feng Zhengming smiled and said, "We actually have this in Chinese cuisine as well. There are many dishes in Cantonese cuisine that use this method of thickening with butter noodles. Mine is a combination of Chinese and Western cuisine."

Coffman nodded. "This method really adds a lot of flavor. It turns out that your method is different from other chefs."

Feng Zhengming: "Many things can be shared. I always believe that as long as it tastes good, it doesn't matter whether it's Chinese or Western."

Coffman agreed: "Yes, both Chinese and Western food should be delicious."

After preparing all the ingredients, Feng Zhengming began to prepare the scallion-braised sea cucumber.

He first added oil, then added scallion and ginger slices and stir-fried until fragrant.

Until the onion segments have turned brown.

He took out the scallions and ginger, then put the scallion juice into the pan to stir-fry.

Next, put the fried and steamed scallion segments into the pan and cook them.

Cook the green onions until their flavor is brought out, then add the sea cucumber that has been seasoned in advance.

Slowly cook in the pot to allow the sea cucumber to further absorb the aroma of green onions.

At this time, thicken the sauce. You need to do it in batches to ensure that the concentrated juice can hang on the surface of the sea cucumber, but it is not too thick.

Finally, drizzle in the scallion and pepper oil prepared in advance, one to brighten the surface of the sea cucumber, and the other to add the aroma of pepper and scallions for the last time.

At this point, the entire kitchen and even the temporary rented house were filled with the aroma of green onions.

Mrs. Coffman couldn't help but walk out of the kitchen and look in: "It smells so good."

Kofman also agreed: "Yes, it smells good, and this smell can really arouse people's appetite.

Feng Zhengming served the scallion-fried sea cucumber on a plate, putting two scallion segments and a sea cucumber on each plate.

Finally, use a spoon to pour some scallion sauce on it. In order to reduce the greasiness and make the color look good, Feng Zhengming also added a piece of pre-cooked Chinese cabbage.

Seeing Feng Zhengming's presentation, Mrs. Kofman couldn't help but admire it.

"It's so beautiful. Feng, this dish you made is really beautiful."

Mrs. Coffman also turned to Luo Qing and said, "Feng should also participate in the competition. He can win first place."

Luo Qing smiled and nodded: "Yes, if he participates, he can indeed get first place, so he can't participate in the competition, because it would be unfair to others if he participated."

Coffman immediately responded: "Yes, it's unfair to other chefs if he participates."

Then Feng Zhengming and Kofman walked out of the kitchen carrying two plates each.

Then Feng Zhengming and Luo Qing, along with the Kofmans, tasted his homemade version of scallion-fried sea cucumber.

Even before she started eating, Mrs. Kofman felt a little overwhelmed just by looking at the food.

"It's so beautiful, I'm embarrassed to eat it."

Feng Zhengming smiled: "It's okay, go ahead and try it. I didn't cut it open, it's more convenient to eat with a knife and fork."

The Kofmans finally cut the sea cucumber into small pieces.

Feng Zhengming reminded: "You can eat it with some chopped green onions."

As instructed, the Kofmans cut some green onions and mixed them with the sea cucumber before putting them into their mouths.

When chewed between lips and teeth, the sea cucumber retains its chewy texture.

The green onions are not spicy at all, and the green onions cooked in the green onion sauce are also quite delicious.

When eaten together with sea cucumber, the rich aroma of onion and the taste of onion sauce, paired with the soft and glutinous but not elastic texture of the sea cucumber, is a really unexpected delicacy.

The Kofmans were a little impatient to finish the plate of braised sea cucumber with scallions.

The Coffmans were a little reluctant to give away the remaining juice.

Feng Zhengming added a little rice to their dishes and drizzled a little scallion sauce on them.

In this way, the couple scraped almost all the soup at the bottom of the plate while mixing it with the rice.

After finishing the dish, Mrs. Coffman exclaimed, “Feng’s cooking skills are still so good.”

Kofman nodded this time as well: "Your seasoning is very special, the flavors are well balanced. What surprised me most is that you even made the sea cucumber taste so good."

As a famous overseas chef, Kofman is naturally well aware of the difficulty of making sea cucumbers taste good.

Especially for high-quality sea cucumbers, it is not easy to make the inside taste good.

Feng Zhengming’s method solves the problem of flavor very well.

The sea cucumber has flavor inside and out, and the flavor is not limited to the scallion sauce on the surface.

This naturally makes sea cucumbers taste more delicious.

Feng Zhengming smiled and answered Kofman: "This is the key to cooking scallion-fried sea cucumbers, which is to season the sea cucumbers in advance. I actually used a trick, which is to season the sea cucumbers while they are soaking.

This saves the process of re-seasoning and stewing the sea cucumber, and I don’t add a lot of ingredients.

If I follow the method in the competition and only use chicken broth, the taste is still a little lacking.”

Mrs. Coffman: “But it’s delicious.”

Kofman: "Yes, it's delicious. Feng, your seasoning skills are really great." (End of this chapter)