Hardcore Chef Dad

Feng Yifan didn't hide it, and he didn't use his own kitchen utensils. He just used the standard kitchen utensils in the back kitchen for cooking, and he didn't pay attention to the eyes of his surroundings at all.

The first is to select a few very good chicken breasts and clean off some fascia on the surface.

The chicken breasts here are not well disassembled. They are not clean enough. There are too many things hanging on them. You must pay more attention next time.

Hearing this, a chef from Fujing Building couldn't help asking: Chef Feng, can you show us?

Hearing this, Feng Yifan raised his head and looked over, and saw that many cooks around him stretched their heads to look this way.

It so happened that Su Liancheng, Li Fei'er, and Meng Shitong's team came in to shoot at this time.

When Su Liancheng saw the chef of Fujinglou asking Feng Yifan such a question, he was worried that Feng Yifan would think it was a provocation to him, and when he wanted to stop it, Li Feier stopped him.

Don't rush to stop them. These are also the materials we should photograph, and based on what I know about Chef Feng, he should agree.

Sure enough, as soon as Li Fei'er finished speaking, Feng Yifan responded with a smile: Yes, yes.

Then Feng Yifan put the originally selected chicken breast aside, and carefully selected two chickens.

Both chickens are very fresh, and the skin and flesh are very firm.

Then Feng Yifan started deboning the whole chicken with a very ordinary kitchen knife in front of everyone.

First of all, of course, chop off the chicken's feet, then make a cut on the back, and then make a cut on each side of the thigh.

Holding two chicken legs in his hand, he turned them out and broke them. Use a knife to slowly cut along the edge of the leg, cut open and cut off the tendons at the joint of the leg with a knife. Tear along the cut part with your hand, and a neat chicken leg is torn off. Do the same with the other leg.

The next part is the chicken wing part, which is divided at the shoulder of the chicken wing, and the bone of the chicken wing is scratched with a knife, and the chicken wing and the chicken breast are torn off by hand while staring at the shoulder bone of the chicken wing.

Finally, under the skin on the back of the chicken, there are two very fine pieces of meat.

In fact, deboning a whole chicken is no stranger to the cooks in the back kitchen of Fujinglou. This can be regarded as a basic skill of a cook.

But in the process of watching Feng Yifan deboning,

What really surprised the group of cooks present was.

Feng Yifan's deboning speed is very fast, every step is very standard and in place, and at the same time, he can complete it very quickly.

When Feng Yifan moved the knife, a cook quietly counted a time.

When Feng Yifan was completely deboned, the cook who was timing the time couldn't help exclaiming: My God, 1 minute and 2 seconds.

Such an exclamation shocked all the chefs present.

Chefs know how to debone a whole chicken, but most of them take 1.5 minutes or even longer for the teacher to complete one.

But today the chefs have seen it. Feng Yifan actually took 1 minute and 2 seconds for a chicken.

Then when Feng Yifan was deboning another chicken, his speed became even faster.

After Feng Yifan finished, the chefs couldn't help asking: How long? It seems to be faster this time, right?

In the end, Ah Fei, who was still filming, said, This time it's 58 seconds.

Wow...

There was an uproar in the back kitchen. Few people could complete deboning a whole chicken within 1 minute, even if these cooks were masters when they were learning how to cook.

But now in front of their eyes, Feng Yifan actually did it.

Then Feng Yifan didn't have too much joy, but continued to prepare for his work.

The chicken breast was cleaned out, and he also used the two tenderloins from the back.

Next, he smashed these muscles into minced chicken with the back of a knife.

And after smashing the minced chicken, use a knife to continuously smooth the minced chicken, and pick out some meat tendons from it to ensure that the minced chicken is fine enough.

Looking at Feng Yifan's process, some people couldn't help but guess what kind of food he was going to cook?

Is this chickpeas?

I don't think so, maybe it's Furong chicken slices?

No, no, I think it should be chicken porridge. Chicken porridge is our specialty.

Yes, I also think it should be chicken porridge.

But when the cooks were guessing, Feng Yifan went to find some bamboo shoots again. These bamboo shoots were some spring bamboo shoots left over from before, and they were put in the cold storage to ensure that they would not grow old.

Feng Yifan peeled off the bamboo shoots, leaving only the tenderest part in the middle, and then hollowed out the middle.

Seeing this scene, all the chefs present were stunned, and they didn't understand what kind of dish this was going to be.

The minced chicken is ready, then add some scallion ginger water, salt, cooking wine, and egg white and beat along one side to make it even.

Next, boil hot water in a pot, add salt, sugar, a few slices of ginger, add good Shaoxing rice wine, put the hollowed out bamboo shoots into it and blanch until cooked, then put them in cold water for later use.

Then put the minced chicken into a piping bag, and then squeeze it into the hollowed out bamboo shoots to smooth it out.

Then put it in a bowl, add the high-grade clear soup that has been hung, and put it in the steamer to steam for 10 minutes.

After steaming, pick out the bamboo shoots and cut them into thin slices with an oblique knife.

Then put the steamed bamboo shoot soup into the pot, add clear soup, salt, and Shaoxing rice wine, cook evenly, and then pour it on the bamboo shoots that have been placed on the plate.

When such a dish was ready, everyone came forward to take a closer look.

Feng Yifan stacked up the thin slices of bamboo shoots cut out by an oblique knife, and arranged them like a peacock's tail. He also decorated it with a few small vegetables, and the plate looked like a proud peacock.

Drizzle that soup again, it really looks very beautiful.

At this point, everyone looked at such a dish in amazement one by one, but for a while they didn't know what kind of dish it was?

The dishes are indeed beautiful, and the presentation alone amazed many chefs present.

But what kind of dish is this?

It is true that many cooks present have never seen it before.

Meng Shitong asked everyone's doubts: Chef Feng, what is your dish? Is there anything special about it?

Feng Yifan replied with a smile: Let's not talk about it yet, let the judges take a look after the food is served.

Li Fei'er immediately asked: Oh? Chef Feng plans to test this dish on the judges?

Feng Yifan shook his head: No, if this dish is mentioned, many people may know it, and there is no intention to test the judges. It can be regarded as an introduction to today's competition.

Su Liancheng immediately said, Okay, let's serve.

At the Fujinglou competition site, after a series of previous procedures, the host finally talked about Feng Yifan, and formally invited Feng Yifan to take the stage.

Feng Yifan didn't go through any dressing up, just walked out wearing a chef's costume.

Standing next to the host, facing the gazes of everyone present, as well as various cameras and video cameras, Feng Yifan also had a calm face. After looking around and finally seeing his daughter, he winked at her.

Feng Ruoruo was with Yang Xiaoxi, Chen Yaofei, and Guo Jingyi who rushed over at this time, and the little girl almost ran to the stage when her father came out.

But I was stopped by my mother.

At this time, seeing her father blinking at her on the stage, the little girl covered her mouth and laughed happily.

After laughing, Feng Ruoruo asked again: Mom, Dad, are you going to participate in the competition?

Su Ruoxi replied to her daughter: No, Dad went to the stage for an interview, and he should come down to us in a while.

Feng Ruoruo nodded: Oh, tell Dad to hurry up.

Su Ruoxi comforted her daughter with a smile: Okay, let's not worry, Dad will come later.

The host asked Feng Yifan to say a few words: Chef Feng, you are now a well-known chef in Huai City, please say a few words for today's competition.

Feng Yifan took the microphone, first bowed to everyone present, and then spoke calmly.

Actually, the two finalists today are more or less concerned with me. One is my senior brother, and the other is a chef who once went to Su Ji to ask me for advice. So because of such a relationship, I can't sit down As a judge below, I can only cheer for the two of you here.

Hearing what Feng Yifan said, all the people present immediately laughed, and the judges in the audience also laughed.

Zhuang Daozhong whispered to the two masters of the state banquet: This kid is deliberately making excuses. He obviously didn't want to be a judge, so he pushed out such a relationship.

Feng Yifan went on to say: I think this competition is still very necessary. It is to promote our local cooking skills and dishes to everyone, and it is also a great opportunity to compose the menu of Chinese cuisine and better promote our Chinese cuisine to the world. Very good boost.

Here I really want to thank all the judges and everyone who hosted this competition, thank you for your efforts to promote Chinese cuisine, and thank you for everything you have done to promote Chinese cuisine.

This time there was applause at the scene, Feng Ruoruo knew it was for her father, and the little girl clapped her hands hard.

After the applause, Feng Yifan finally said: I hope that our two finalists can show their true standards, so that everyone can see the top level of our cooking in Huaicheng, and it can be regarded as a good start for the selection of Chinese cuisine. I wish both of them the best of luck.”

After finishing speaking, there was another burst of applause.

After the applause, the host asked: Chef Feng, you are here today, do you want to serve a dish to our judges and diners?

Feng Yifan nodded and said: I did prepare a side dish, it can be regarded as a throwing brick to attract jade.

Hearing this, everyone at the scene began to look forward to it.

Soon, the cook from Fujing Building came out with several dishes, and served a portion for each table, and also served a portion for the judges.

Most of the diners were very surprised when they saw the dishes served.

Wow, this dish is so beautifully done.

Yeah, it looks like a peacock about to spread its tail.

Really, it looks like a proud peacock about to open its tail.

What are the feathers of this peacock? It looks a bit like a piece of melon, right?

What's the name of this dish?

The judges also looked at it very carefully, and they were a little uncertain for a while.

It was Zhuang Daozhong who said, Okay, let's try it.

Zhuang Daozhong took the lead, and after the two state banquet masters also moved their chopsticks, the judges all tasted a piece, and the guests at each table also tasted it separately.

After eating it, Zhuang Daozhong and the two state banquet masters looked at each other, and the three immediately guessed what it was.

After a brief silence, some diners were still guessing.

It seems to be a sandwich, and the stuffing inside looks like meat.

I really can't figure it out, what is this? It's very crisp.

Yes, it tastes slightly salty, but refreshing, and the skin is crispy.

Seeing that many people were guessing, the host looked at Feng Yifan and asked, Can Chef Feng tell everyone what kind of dish this is?

Feng Yifan didn't answer, but looked at the judges and said, I think the judges should eat it?

When everyone focused on the judges, Zhuang Daozhong said with a smile: Hehehe, Chef Feng is testing us? If we old men can't eat it, it will be really embarrassing.

The two state banquet masters also laughed.

Zhuang Daozhong said directly afterwards: This is salty, fresh and crispy. If I guessed correctly, this should be a plate of chicken marrow bamboo shoots, which is a dish in A Dream of Red Mansions.

Hearing such words, all the diners present were immediately surprised.

Feng Yifan also smiled and said: That's right, Master Uncle is really good. This is indeed a chicken marrow bamboo shoot. I can also make a start for our banquet in this province.

At this time, another member of the Provincial Gourmet Association in the judges said: It turns out to be chicken marrow bamboo shoots. This is a treasure at the Red Mansion Banquet.

When everyone heard the words Red Mansion Banquet, they were all surprised.

Looking at the beautiful peacock on the plate, I feel that this dish instantly has its own cultural connotation.

Zhuang Daozhong looked at Feng Yifan, and probably understood Feng Yifan's thoughts.

In the first stop of the menu selection process of Chinese cuisine from various regions, such a dish of chicken marrow bamboo shoots in the Red Mansion Banquet appeared in the finals.

Let everyone understand that Chinese cuisine is not only about the color, aroma and taste, but more importantly, there are some cultural connotations behind the dishes.

The various dishes can reflect the Chinese oriental literary temperament.

A dish of chicken marrow bamboo shoots looks pretty, but it’s actually not that complicated, but it’s a dish on the Dream of the Red Chamber, and the series of cultural cores it brings out should be very exciting.

Zhuang Daozhong said: Chef Feng really deserves to be a five-star chef. It's beyond our expectations to be able to restore such a dish from the Red Mansion Banquet. It's a pity that you didn't participate in the competition. The contestants can only bow down.

This remark was recognized by most of the people present, because most of the people present before today may only know that there is such a dish, but they may not have actually seen it.

So this originality alone is indeed enough to convince Feng Yifan of everyone.

After listening to Zhuang Daozhong's words, Feng Yifan said with a smile: My dish is just a throw away. I believe the two contestants will come up with better dishes today. Let us all wait and see.

After saying this, Feng Yifan walked off the stage directly.

The host was left on the stage speechless for a long time, because the line just now seemed to belong to the host.

After a moment of silence, the host could only quickly say: Okay, then let's not talk much, let's start today's final.

The host then left, and Zhang Fenglin and Qi Deqiang took the stage to start their today's cooking competition.

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