Food: How did I become a chef when I set up a stall?

Braised sea cucumber with green onion is one of the best dishes in a state banquet.

Sea cucumbers are inherently expensive and have high nutritional value.

Otherwise, the national football team would not eat it every day.

It's a pity that Duanduan's ingredients are so good, so it has become a name for everyone to make fun of the national football team.

But there is no doubting the taste of this dish.

Similarly, braised sea cucumber with green onions is a great test of the chef’s skills.

Let’s just say that the hair-raising of sea cucumbers before production is a very troublesome matter.

This step is not difficult. What is difficult is understanding the status of sea cucumbers.

Therefore, it is difficult for ordinary people to prepare this dish.

Jiang Feng has been coaching the two chefs in charge of the restaurant's "standing board" these days, teaching them how to prepare sea cucumbers.

The first step is to soak the sea cucumber in water for 24 hours. The sea cucumber will become a little hard.

The second step is to boil purified water, put the sea cucumber in and cook it again, wait for the temperature to cool down, and soak it in the refrigerator for 48 hours.

After this step, the sea cucumber will become bouncy and can still shake in your hand.

Then cut it from beginning to end and remove the sand spit inside.

The third step is still the same, boil it, wait for the temperature to cool down, and put it in the storage room of the refrigerator to soak for 48 hours.

During the hair-making process, each sea cucumber is in a different hair-making state.

If you don’t have some experience handling this kind of food, you really can’t do it.

Fortunately, Jiang Feng had obtained relevant recipes and handled sea cucumbers very well.

He spent more than 10 just on preparing sea cucumbers this time.

Because he hasn't found a good merchant who can directly make sea cucumbers, he made it himself this time.

In the future, I might just buy ready-made sea cucumbers, which are easy to make.

Next, Jiangfeng fried scallions, fried star anise and cinnamon, fried ginger slices, fried scallion leaves and bay leaves, and boiled scallion oil.

Then use scallion oil, sugar, soy sauce, red wine and a bowl of rich broth to make scallion oil juice.

Also seal the scallion oil and fried spices with plastic wrap and steam them in a pot.

This dish is very troublesome to make.

Jiang Feng is orderly.

Wait until the last step and braise the sea cucumber.

Add scallion oil juice to the pot, and put the cooked sea cucumber in the pot. As the sea cucumber is braised over medium heat, the scallion oil in the pot becomes less and less, and the sea cucumber becomes larger and larger.

Cook the sea cucumber completely, then add starch to thicken it.

Until the sea cucumber is surrounded by thick soup, finally add a spoonful of scallion oil.

The onion flavor becomes more intense and the soup becomes brighter in color.

Jiang Feng's thickening and juice collection are particularly good. There is no oil around, but the sea cucumber is extraordinarily bright.

After it's done, just pour the sea cucumber onto a plate, surround it with some broccoli, boiled green onions and other decorations, and it's ready to serve.

Placing the dishes is a matter of great importance.

Jiang Feng doesn't need to worry.

He stir-fries a lot in one pot and can make several plates at a time.

The kitchen is really busy.

As orders came one after another, Jiang Feng could only speed up the production.

While all the ingredients were available, he continued making sea cucumbers with green onions.

Yipin tofu can only be made after a while.

Private room on the second floor of Jiangyue Terrace [Gu Yu Hall].

The roasted sea cucumber with green onions that everyone has been craving for is finally on the table.

The amount of food on a large table is larger than that on a small table, especially in a private room.

Sea cucumbers grilled with green onion are placed on the glass turntable, and people's eyes are immediately locked on it.

The waiter introduced:

"This dish is sea cucumber roasted with green onion, made by our boss Jiang himself."

"Please taste it."

After her words fell, Zhang Dashan immediately greeted happily:

"Come on, try it all, I came here just for this dish!"

"Boss Jiang must come from a family with authentic Shandong cuisine, and the Shandong cuisine he cooks is truly outstanding."

"Mr. Li, please."

Zhang Dashan asked Mr. Li, who was in charge, to eat first.

Mr. Li picked up a sea cucumber.

The sea cucumber is wrapped in a sticky sauce and the whole dish is full of bright colors.

When I picked it up, the sea cucumber was still bouncing up and down.

Sea cucumber is a good thing and an authentic supplement.

Before you eat it, you can smell the strong aroma of green onions.

This taste has a light meaty aroma, and it is not greasy at all, which stimulates people's appetite.

Mr. Li took a bite of sea cucumber and swallowed it.

The first feeling is soft and waxy.

The sea cucumber is particularly soft and slippery, bouncing gently in your mouth.

When you chew it, the aroma bursts out again and again.

Mr. Li has eaten sea cucumber before, and it must be eaten with the sauce.

Because sea cucumbers are very difficult to taste, it is difficult to make the inside taste delicious.

But this roasted sea cucumber with green onions has a rich aroma from the inside out.

It tastes really delicious.

“Very delicious, truly worthy of a chef!”

"This craftsmanship is incredible."

Mr. Li praised.

Zhang Dashan also tasted a sea cucumber. He held the sea cucumber between his hands and stuffed it into his mouth.

Sea cucumber is a rare ingredient with a unique taste.

High nutritional value.

If it can be cooked to taste, it will be a first-class delicacy.

Zhang Dashan ate very quickly.

He chewed a few mouthfuls and felt that the sea cucumbers that touched his tongue were fragrant.

No matter how badly he chewed it, the aroma stimulated his taste buds.

seamless.

The rich sauce mixed with saliva left a fragrant taste on his lips and teeth.

The aroma is glutinous, meaty and winey.

Several flavors are mixed together, and after swallowing, you will have endless aftertaste.

In this wonderful moment, drinking a glass of wine is even more comfortable.

Mr. Li had already put his hand on the wine glass, and Zhang Dashan immediately picked up the wine glass, "Here, let's go!"

Everyone raised their small glasses and drank the white wine in one gulp.

"Tsk~~~"

After drinking the spicy white wine, my stomach feels more and more comfortable.

Feeling good all over.

Zhang Xinya did not drink liquor. After eating a piece of sea cucumber, she drank a small glass of drink.

Her face was full of satisfaction.

The sea cucumber tastes so good.

This delicacy is usually hard to come by.

The more so, the more rare it becomes.

No matter how delicious a dish is, you will get tired of it even if you eat it every day.

Occasionally, if you eat unusual sea cucumbers and they are delicious, your body will instinctively feel happy.

"It's so fragrant!"

“It’s rare to find sea cucumbers with such a delicious taste. I don’t know how they are made!”

“He’s the chef after all!”

Everyone praised him one after another.

Jiang Feng itself is a brand.

Many people who come here to eat come because of his name.

So when I eat sea cucumbers, I always chat about Jiang Feng.

In the lobby, diners also enjoyed their meals.

Everyone found that not only sea cucumbers roasted with green onions, but other Shandong dishes also tasted particularly good and were very authentic.

Jiang Feng is personally responsible for "quality control".

I have to go through each dish personally to perfect the cooking method.

Moreover, he can control the chefs in the kitchen, and no one in the kitchen refuses to listen to what he says.

As a result, the taste of each dish is enhanced.

Although it is not as perfect as what Jiang Feng himself made, as long as it is somewhat similar, it is much better than the Shandong cuisine in ordinary Shandong restaurants.

In the lobby, exquisite dishes of sea cucumber roasted with green onion were brought to the table.

"Have a try, this is what Chef Jiang made by himself!"

“I’m just waiting for this dish!”

“I saw every table ordered it!”

"That's for sure!"

Everyone was very excited.

The guests picked up the sea cucumber and put it in their mouths.

Many people eat sea cucumber for the first time and have never eaten it before.

I didn’t know how it felt before eating it, but after eating it I felt soft and waxy, very delicious.

The soup is also rich in flavor.

The sea cucumber slowly melts in the mouth, and then is swallowed down the throat.

It feels very amazing.

“Really delicious!”

“It’s my first time eating it, I’ll go, it tastes really good!”

“It’s only 5% off, let’s order another one!”

“The first order is 5% off, and the second order requires full payment. It seems there are too many customers and the sea cucumbers cannot be served!”

"Then I want to order another one too!"

This dish is surprisingly delicious.

The taste is more fragrant than meat, but the texture is soft and elastic.

Everyone enjoyed their meal.

The lobby was already packed.

The hotel rooms are full.

And there are still people who want to book a private room after two o'clock.

Outside the restaurant, many people were queuing up with number plates.

According to this trend, you have to queue for more than an hour to get in.

But now the queues are all online, and you can check on your mobile phone how long it will take before your number is called.

Therefore, you can also drink milk tea, go shopping and so on during this time.

The restaurant's business is surprisingly good.

A couple came to the front desk to inquire.

"Hello, how many tables are there in front of us?"

The front desk took a look at the computer and responded kindly:

"There are 28 tables lined up in front of us. It will probably take at least an hour and a half."

Hearing that the time was so long, the young couple was stunned for a moment.

"Okay, let's get a number."

They decided to take the number anyway.

Take it first and then talk about it, because then you won’t be able to look at it again.

There are many people lining up.

Some people know this store, but they are not in a hurry to come today.

Anyway, sooner or later we can come and eat.

On the first day of business, business was surprisingly good.

On the first day, people mainly came because of Jiang Feng's reputation.

Jiang Feng is committed to creating a reputation for delicious food and is committed to building Jiang Yuetai Shandong Cuisine Restaurant into a signature Shandong Cuisine restaurant.

Every Shandong dish is delicious.

Therefore, the restaurant's business is destined to be good in the future.