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

Xiao Hei is fostered in Happy Ranch, and Zhang Dashan and Zhang Xinya will help take care of him.

The two readily agreed.

After all, there are many animals in the pasture, and Xiao Hei is obedient, so this place is just right for him.

Jiang Feng was concentrating on Jiang Yuetai's affairs.

After the restaurant opened, Jiang Feng did not specifically invite the media to promote it, but many "tap water" people spontaneously helped him promote it.

Many tourists who come to this city regard Jiangyue Terrace as a must-stop place to check in and take photos.

At the same time, after the first day of operation, the name of Jiangyuetai Restaurant appeared on Meituan, Dianping and map software.

Many people left comments under Jiang Yuetai’s store.

All five-star reviews.

There are also many people in Xiaohongshu, especially local girls, who strongly recommend it.

The restaurant is developing in a good direction.

the next day.

At 10 a.m., people were already queuing at the door.

The restaurant opens at 11 o'clock.

That means you can only go in at 11 o'clock.

By this time, the waiters and chefs were already in place.

Jiang Feng hired three more waiters and two assistant chefs. This way, the pace would be just right and the operation would not be overloaded.

Jiang Feng is checking the ingredients.

He is very concerned about the quality and safety of food.

Employees all know his character. He is gentle on weekdays, but always stern in critical moments.

So I was ready early.

The dish Jiang Feng is going to make today is Braised Four Treasures.

This dish has a great origin. It is a very famous traditional dish in the Shandong area, and it is also a famous dish in the Manchu-Han banquet.

It goes without saying how precious it is to be able to sit at the Manchu and Han Dynasty banquet.

Jiang Feng confirmed that there was no problem with the ingredients and was ready to start making it.

At the same time, outside Jiang Yuetai store.

At this moment, a group of seven or eight people were gathering together.

The leader is a man in a red Tang suit, about thirty-five years old. This man is a food anchor. He usually shares various food recipes, called Uncle Qiu’s Kitchen.

Occasionally I visit the store.

Many fans asked him to go to the newly opened Jiangyue Terrace to try out whether the food there was authentic.

He felt that what he said was not enough, so he specially invited a retired Shandong cuisine chef, 65-year-old Zhao Guoli, to come with him.

With tens of millions of fans, he is very professional in shooting videos and considers things very thoughtfully.

Moreover, all store visits are purely store visits and will not accept recharges from stores.

After all, people don't care about the little money in the store.

"Everyone, today we came to Jiang Yuetai Shandong Cuisine Restaurant, which has been very popular recently. I heard that the Shandong cuisine here is extremely authentic, especially the boss himself, who is already very good at cooking at a young age."

"At the request of fans, I came here today to try the taste of Shandong cuisine, especially the restaurant owner's craftsmanship that everyone is obsessed with."

"Absolutely ensure objectivity and fairness."

"For this reason, I specially invited Mr. Zhao Guoli, the master of Shandong cuisine."

"Now, let Mr. Zhao and I go to the store to find out."

Li Qiu wore a radio on his chest and faced the camera. His voice was hearty and thoughtful, and his explanation was extremely professional.

After recording this section, the group of people walked towards the store.

Zhao Guoli raised his head and glanced at Jiang Yuetai's signboard, but didn't say much.

Nowadays, the catering industry is developed, and many young chefs are very good at cooking. It is no longer the age of seniority.

Of course, this bad habit is still deeply rooted in the chefs association.

Many chefs believe that having the status of an association makes their name famous.

As everyone knows, for chefs, whether their reputation is famous or not depends on whether customers buy into it.

Making it delicious is the way to go.

Li Qiu has already reserved a private room, and after everyone walked into the store, they were also observing the environment in the store.

The environment is very good, antique and well decorated.

After entering, you can see today's chef, one of whom is Jiang Feng.

Below it is written: Today’s special: White Braised Four Treasures.

Li Qiu said to Zhao Guoli next to him:

"This restaurant owner is making white grilled four treasures today."

"I've heard that he can do anything, do everything, and always do it in different ways."

"The style is very unique, so it is widely loved by everyone."

Hearing Li Qiu's words, Zhao Guoli nodded slightly and responded:

"The four treasures of white braised pork are not easy to make. It is a famous dish in the authentic Manchu-Han banquet."

"It's not easy to do it, and it's even more difficult to do it well."

"It requires a lot of basic skills."

Li Qiu has also heard of this dish. He hasn't had time to make a related video for his fans. He also wants to see how this dish is. If it is good, he will do a tutorial on the Four Treasures of White Braised Sauce when he goes back.

"Then let's try the boss's craftsmanship."

The group of people walked inside, entered the reserved box, and started ordering.

back kitchen.

Order after order came in.

Undoubtedly, the White Braised Four Treasures has become a must-order dish at every table.

Jiang Feng began to prepare the ingredients.

The four ingredients of the White Braised Four Treasures are: tripe, abalone, chicken breast, and asparagus.

The so-called Guangdu refers to deep-sea fish maw. Like abalone, it is a very precious marine food.

Abalone and chicken breast are both more common.

Asparagus has different names in different places. This dish usually appears in cold dishes. It has a crystal-clear appearance and a crisp bite, so it is widely welcomed by people.

The specific method of making White Braised Four Treasures is to use different methods to cook the four ingredients.

Arrange the plates again, add the clear soup, add the alcohol and salt, bring to a boil over high heat, skim off the foam, add cornstarch diluted with water to thicken, and drizzle with chicken oil.

That's it.

It seems simple, but in fact it is very difficult.

Just like the processing of chicken breast, remove the tendons, skin, and cut into large thin slices.

For example, asparagus must be added with chicken oil, refined salt, and steamed in a steamer for 10 minutes.

Both abalone and tripe must be grilled and seasoned with cooking wine to remove the fishy smell.

Jiang Feng was confident about these ingredients.

He handles every ingredient just right.

Soon, portions of the white grilled four treasures were put on plates and stewed on an integrated stove.

There are dedicated people responsible for handling the scum.

This dish also involves expensive ingredients and is a delicacy that you can’t find in ordinary restaurants.

The cost is not low.

If you want to eat, you can only come to such an authentic Shandong restaurant to taste it.

The price of this dish is 128, which is quite expensive.

However, the cost of abalone and Guangdu is relatively high, and the abalone is a genuine large abalone, so it is still reasonable.

The lobby and private rooms of the restaurant were already full of guests at this moment.

People started lining up outside.

The chefs and waiters are busy again.

This Shandong restaurant is truly unique.

There are both affordable dishes and rare dishes that are more expensive.

If you want to simply eat a few home-cooked dishes, or if you want to spend a little money and try something new, this place can satisfy you.

Because the food tastes great.

In the private room, the White Grilled Four Treasures that everyone had been waiting for was finally served to the table.

The "four treasures" on the plate are separated by rapeseed, and each area has a kind of dish.

The overall presentation is exquisite.

The four ingredients are each their own king, but they are also unified into a whole.

This dish contains the deliciousness of abalone, the crispness of asparagus, the refreshing taste of tripe, and the crispy fragrance of chicken breast.

Waves of fragrance spread out, and everyone's eyes fell on it.

"Teacher Zhao, have a taste."

Li Qiu asked Zhao Guoli.

The camera is already facing the two of them. How the food tastes and whether it is authentic Shandong cuisine depends on Zhao Guoli's evaluation.

Zhao Guoli looked at the dishes on the plate, smiled and praised:

"Judging from the appearance, there's nothing wrong with this white grilled four treasures."

"There is no fixed way to present a dish, as long as it is presented cleanly, concisely and elegantly."

"After all, it is a palace dish, and it must be served on the table."

As he said that, he picked up his chopsticks, first picked up a chopstick of abalone and tasted it.

The abalone is still hot, and the soup is extremely rich, containing the flavors of a variety of ingredients. You can also feel the faint umami flavor of chicken and the aroma of wine.

Zhao Guoli chewed the abalone carefully and savored the taste inside.

Immediately, he couldn't help but admire:

"It's very good. The quality of the abalone is very good and it's well processed. It's very fresh. It has the aroma of chicken fat and a little bit of wine."

"The most important thing is that abalone usually doesn't taste very good, but he stewed it very well. To be able to do this requires very high skills from the chef."

Then, Zhao Guoli picked up Guangdu again.

The taste of Guangdu is soft and it is easy to absorb the soup, so whether it tastes good or not depends on how the soup is.

After he tasted it, he couldn't help but pick up another piece and eat it.

"It's really good. There is no problem with the processing of Guangdu. When he processes the Guangdu, he does a perfect job of removing the fishy smell and improving the freshness."

"good smell."

Then Zhao Guoli tasted chicken breast and asparagus, both of which tasted very good.

Jiang Feng does a good job of thickening and collecting the juice. The soup is thicker and tastes very good.

One bite and the delicious taste fills your mouth.

Li Qiu also picked up his chopsticks to taste the four ingredients.

He is also a chef himself and has a deep understanding of cooking.

Just after taking a bite of abalone, he knew that Jiang Feng had real skills and was very solid.

It is indeed rare for abalone to be stewed so fragrantly.

"This restaurant owner is really not a boaster, he is very good!"

Li Qiu couldn't help but admire.

The video of the two people's comments was recorded, and the team will edit it and post it online.

The number of views can exceed one million, and the number of likes can exceed 10.

Most netizens will not come here specifically to see the video, but they will also get to know Jiang Feng because of it.

At least in the catering industry, Jiang Feng's rise is already unstoppable.

In the lobby, the faces of diners were full of excitement.

"There's abalone again! What an eye-opener!"

"I just like this feeling of wealth!"

"This is palace food, what the emperor eats!"

"It tastes so good. I can now say that I have eaten abalone!"

Everyone is very satisfied with the Bai Pa Si Bao.

Everyone who ate the food had a smile on their face.

It feels really good to eat at this Shandong restaurant.