Hardcore Chef Dad

Zhang Fenglin and Qi Deqiang had already stepped onto the stage, but some of the judges and diners were still immersed in the dish of chicken marrow bamboo shoots cooked by Feng Yifan himself.

You know, most of the people present should have read Dream of the Red Chamber, even if they haven’t read the book, they must have watched the TV series. No matter how bad it is, you should have heard about it and know that Dream of the Red Chamber is one of the famous Four Great Masterpieces.

But what most people present did not expect was that someone could actually cook the dishes in the Dream of the Red Chamber.

All of a sudden, many guests watching from the table were talking about this dish of chicken marrow bamboo shoots.

Seeing this situation, Zhuang Daozhong said, Well, it seems that our two contestants need some time to prepare. Using this time, let me talk about this plate of chicken marrow bamboo shoots.

Hearing Zhuang Daozhong's words, there was an instant silence in the Fujing Building, and everyone's eyes were on Zhuang Daozhong.

Zhang Fenglin and Qi Deqiang, who were already on the stage, looked at each other, both of them secretly felt a little lucky at this moment.

When they went on stage and saw the discussion below, both of them were also curious about the dish of chicken marrow and bamboo shoots.

So it seems that the two are standing in front of their respective stoves, but their minds are not on this game.

Now Zhuang Daozhong is willing to come out for a chat, firstly to clear up Zhang Fenglin and Qi Deqiang's doubts, and secondly to buy them some time to adjust their mentality.

The host stood up again and said: Okay, I think Mr. Zhuang's proposal is very good. Let us all welcome Mr. Zhuang to talk to us about the past and present of this dish of chicken marrow bamboo shoots.

There was a burst of applause at the scene, Zhuang Daozhong stood up and bowed to everyone, then sat down.

Then, the old man looked at Feng Yifan and said, Yifan, since you made this dish, shouldn't you stand up and talk about this dish with me?

Seeing his uncle speak openly, Feng Yifan who was accompanying his daughter had no choice but to stand up.

Uncle Master must be more knowledgeable than me. I just know that there is such a dish in Dream of Red Mansions. It should be a dish that Jia She filially gave to Mother Jia in the seventy-fifth chapter of Dream of Red Mansions.

Mr. Zhuang Daozhong went on to say: Well, it should be true. In the seventy-five chapters, the conversation between Yuanyang and Jiamu said that it was sent by an outside master to honor Jiamu. Send back some of Xiaojing's dishes,

She said that there is no need to deliver it every day, and people will ask for what she wants to eat.

As he said that, Zhuang Daozhong even recited such a paragraph in the original text, which really surprised the people present.

After talking about this paragraph, Zhuang Daozhong smiled and said: Many people judged from this paragraph that Jia's mother doesn't like Jia She, and said that Jia She was not born by Jia's mother.

A master of the state banquet sitting on the side said: There are indeed some scholars who have studied it, but there seems to be a saying that just because Jia Mu and Jia She are not polite, it shows that they are mother and son.

Zhuang Daozhong smiled and said: Those are things studied by red scientists, so we won't discuss them here. Let's just talk about this dish, chicken marrow bamboo shoots.

The master of the state banquet then said: That's right, we only talk about food, not romance.

As soon as this remark came out, there was a burst of laughter from the live newspaper.

Zhuang Daozhong pointed to the chicken marrow bamboo shoots in front of him and said, This dish is also a treasure in Dream of the Red Chamber, otherwise why would Jia Amnesty use it specially to honor Jia Mu?

Another state banquet master nodded in agreement: Yes, it is indeed a treasure, and the method is very complicated.

Zhuang Daozhong continued: The characteristics of this dish are salty, fresh, and crisp. Although the taste is not heavy, it is neat and refreshing. With the combination of meat and vegetables, it is also very suitable for elderly people.

At this moment, the people in the Fujing Tower were all staring at each other, and they didn't even dare to vent their breath, listening to Zhuang Daozhong quietly.

If you want to talk about the real difficulty of this dish, it is not that the chicken is peeled and tendon smashed into minced chicken, nor that the bamboo shoots need to be hollowed out, but also the minced chicken needs to be poured into it. The key point of this dish is that it needs to be cooked many times. The high-grade clear soup used, soup cooking and cleaning are all technical work.

The master of the state banquet also said: Yes, broth is the key, and clear soup must be used. It looks like plain water, but the taste in the soup must be very delicious.

Another also said: The singing voice, the chef's soup, for us, the soup is very important.

Zhuang Daozhong looked at Feng Yifan at this moment and said, Yifan, if you cook this dish in Suji, you probably wouldn't use the soup from the back kitchen of Fujinglou, would you?

When Feng Yifan was asked directly like this, he could only nod with a smile: Yes, the main reason is to come here, and the time is already too late, so we can only use the broth from Fujinglou.

The two state banquet masters suddenly realized: Well, it's no wonder that the soup is still a little lacking.

Su Liancheng stood with Meiru at this time, and the two of them understood some of the problems after listening to Feng Yifan's conversation with the three state banquet masters.

There are some things in the back kitchen of Fujing Building. It is true that Chen Wei and Tan Xueli left, which made the people in the kitchen relax a lot.

Feng Yifan came over today and pointed out many problems in the back kitchen.

Su Liancheng also emphasized in the back kitchen just now that the kitchen should be improved as soon as possible.

Zhuang Daozhong continued: A good soup must first have good ingredients, whether it is pork bones or chicken racks, it must be fresh first, and when sweeping the soup, the timing of every time the minced meat goes down, and the control of the heat, these are all important. It takes many years of immersion and study.

A state banquet master next to him said: Nowadays when cooking in restaurants, many cooks no longer make soup first, but instead use various thick soups as substitutes. It is really a pity.

Zhuang Daozhong looked at Feng Yifan and said, Yifan, why do you, Su Ji, only cook lunch and dinner?

Feng Yifan was taken aback for a moment, but soon understood why Master Uncle would ask such a question.

He didn't hide anything, and replied directly: Because the ingredients need to be prepared in the morning, especially the soup takes a long time, so if you even make breakfast together, there will be too little time.

These words made the three state banquet masters including Zhuang Daozhong nod frequently.

It's an endorsement.

Su Ji compared the big hotel where the three state banquet masters were staying, to a very small restaurant. Therefore, there is no way to carry out a very detailed division of labor in the back kitchen, and it is impossible to have a cook who is responsible for making soup. It can be said that all the ingredients need to be prepared by Su Ji's chef.

Under such circumstances, Feng Yifan still insisted on preparing the ingredients and insisting on using real ingredients to cook the soup.

What's this?

This is the bottom line that a cook should stick to.

Zhuang Daozhong praised without hesitation: Everyone, do you now understand the bottom line that a cook should stick to? If you don't even want to put in the effort to cook a good pot of soup, how can you be serious about it? How about cooking the dishes?

Speaking of this, Zhuang Daozhong picked up the chicken marrow bamboo shoots and said seriously: Such a seemingly simple dish needs to be steamed with high soup, and finally seasoned with high soup to add a sense of layering to its taste. A good pot of soup, how can there be this dish of treasures?

Mr. Zhuang said seriously: So I hope all chefs can take their own dishes seriously and cook the soup first.

After introducing Feng Yifan's Chicken Marrow Bamboo Shoots.

Zhang Fenglin and Qi Deqiang on the stage have already prepared, Zhuang Daozhong said with a smile: Okay, it seems that our two participating chefs have also prepared their soup, so let us all wait and see, Feng Yifan's brick throwing It has already been given, whether the two chefs can surprise us.

Boom boom boom.

Accompanied by the sound of beating drums, the final has officially begun.

The finals did not stipulate specific dishes, but the theme given was eel.

After all, in Huaicheng, eel can be regarded as a special dish.

The finals did not specify specific dishes, and after discussions between Zhuang Daozhong and the two invited state banquet masters, they finally decided to test the creativity of the two finalist chefs in the finals.

On the surface, the theme is eel, but the focus of the assessment behind it lies in innovation.

As for how to innovate, this will test the specific ability of a cook.

Feng Yifan returned to his daughter, Feng Ruoruo immediately threw himself into his father's arms, Yang Xiaoxi and Chen Yaofei followed.

Father Feng hugged three girls in front of him, and took the three girls to watch the competition together.

Two people are doing it at the same time, which is also a kind of fairness.

When the dishes are served later, they can also be presented at the same time, allowing the judges to judge from the aspects of color, fragrance, and shape.

Guo Jingyi saw the three little girls beside Feng Yifan, and she followed along, wanting to hear how Chef Feng would explain to them.

And Zhang Fenglin's son also quietly approached Feng Yifan's side.

Feng Ruoruo was in his father's arms, so he boldly asked directly: Dad, look quickly, why does Uncle Zhang use that net bag? You also use that when you are at home.

Feng Yifan said with a smile: The net bag is used to directly scald the eel, boil the eel in the pot, so that it can be handled more easily after it is taken out.

Qi Deqiang on the other side did not use the method of scalding. He prepared some eels that had been slaughtered in advance.

From the two people's techniques, Feng Yifan can actually roughly guess the dishes they are going to cook.

Qi Deqiang spread the eel out and beat the eel with a wooden stick.

From this step, Feng Yifan has guessed that Qi Deqiang intends to make Stewed Raw Knock.

Feng Yifan was a little disappointed about this. The stewed raw dish is actually not a local dish in Huaicheng, it should be regarded as a Jinling dish. And judging from Qi Deqiang's methods, he didn't actually show any innovative methods.

Feng Yifan felt that from this point alone, Qi Deqiang might be at a disadvantage.

Next, look at Zhang Fenglin's side, the eel has been scalded and killed.

The process of scalding eel may seem simple, but in fact there are certain details.

Because the eel cannot be fully cooked, it will be very troublesome to separate the eel after cooking, and it is easy to break the eel meat directly. Once it is broken, the incomplete eel will not look good .

And if the time for scalding is too short, although the eel is scalded to death, some miscellaneous smells on the eel may not be cleaned up, which will affect subsequent cooking.

Therefore, controlling the degree of scalding is a test for a chef.

Feng Yifan stared at it carefully, counting the time, and nodded when he saw Zhang Fenglin fish out the net bag.

Zhang Fenglin's grasp of the scalding time is still in place. Although Feng Yifan thinks it is a little too much, it at least ensures that the meat quality still retains some elasticity.

In the course of such a game, it is understandable that there will be a little deviation.

Next, Zhang Fenglin began to separate the eels with a bamboo stick knife.

Seeing Zhang Fenglin's actions, Feng Ruoruo immediately exclaimed: Ah, Dad, Uncle Zhang is the same as you, he also uses that bamboo stick to kill fish.

Feng Yifan smiled and explained to his daughter and the children around him: That is actually a bamboo stick knife, because the eel is half-cooked, if you use a normal knife, the meat will be ruined, so you need to use that kind of bamboo stick knife. It’s not easy to break the eel meat.”

Zhang Fenglin cut open the eels one by one, separated the back of the eel from the navel, and cleaned out the internal organs, the spine, and some eel blood.

In this way, the eel's back and navel are left intact, and then the spine and eel blood are thrown into clean water to cook.

Seeing this step, Feng Yifan was a little surprised: Oh, you Uncle Zhang are going to use eel bones and eel blood to cook soup, this is a good way.

Zhang Fenglin continued to do some processing on the eel's back. After all the shaping, he touched a layer of raw powder, and then stuffed the beaten shrimp in it like making eel's back pot stickers.

As for the other navel, Zhang Fenglin did not throw it away, but waited for the eel bones and eel blood to cook the soup.

Use that soup as the soup base, then add some rice and minced navel, and cook it into a small porridge.

Then make the eel back pot stickers and put them aside for matching one by one.

In this way, Zhang Fenglin's dish became a kind of imitation breakfast.

Potstickers are served with white porridge.

This suddenly reflected a new idea.

Compared with Qi Deqiang's Stewed Raw Knock, it is obvious that Zhang Fenglin's side is more innovative.

However, Qi Deqiang's stewed raw eggs did not use fairy eggs, but fried quail eggs.

Then in the form of a small cup, put the stewed eel segments into the small cup, add a piece of pork belly, pour some soup, and finally put the fried quail eggs on top to form a very beautiful shape.

It seems very innovative, but Feng Yifan understood at a glance that it is actually still stewed, but the current way of arranging the plate has a more elegant name, Mingyue Stewed Raw.

The dishes on both sides were ready in about the same time, and then presented to the judges and diners together.

From the stand alone, the two sides are evenly matched.

Mingyue Stewed Raw Knock reflects a sense of poetry.

Zhang Fenglin's pot stickers with eel back and navel porridge don't have that kind of poetic feeling, but it reflects a very simple and friendly state.

After Zhang Fenglin's son waited for the food to be served, he couldn't help asking Feng Yifan softly: Uncle Feng, do you think my father can win?

Feng Yifan turned his head to look at the older boy, smiled and said, I don't dare to say this now, we still have to see the judges, but your father's method is indeed very novel, I believe there will be a very fair judgment.

Next came the tasting time. Feng Yifan also asked his daughter, Yang Xiaoxi, Chen Yaofei, including Guo Jingyi, to taste the taste. He did this intending for four girls to be a judge.

Compared with Feng Yifan's casual behavior, the judges have to be more serious. The judges are very cautious.

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