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

After resting for a few days in Ludong, Jiang Feng came to Changsha and was busy building a Hunan cuisine restaurant.

"Chinese Restaurant" continues to be popular and has become the most popular variety show currently.

It is precisely because of this that variety shows come to Jiang Feng in droves.

After all, if the audience likes it and is popular enough, it will easily be favored by the program team.

Many celebrities even became popular through variety shows.

Among the invitations, some are also big-name variety shows, and most of them are slow-paced life shows.

It's okay to participate, but Jiang Feng wants to take it easy for the time being.

After all, I have something to be busy with.

Wait until you have some free time to read it later.

Youdao is a worldly thing. As Jiang Feng's career develops better and better, he gets to know more and more people, and he has a lot of things to deal with.

Sometimes, these human connections also help him.

Many people look down on worldliness because in worldliness, these people can only play the role of "asking for help."

For example, right now, Jiang Feng wants to open a Hunan cuisine restaurant and is looking for a Hunan cuisine chef.

It happened that he knew people from the Hunan Cuisine Association, and after a little communication, he didn't need to take care of the chef's affairs at all.

Lin Weihai, the president of the Hunan Cuisine Association, was very polite to him. Lin Weihai's apprentice Zhang Wei even spent a lot of money to learn how to cook angel fish from Jiang Feng.

Nowadays, the angelfish has been restored by the Hunan Cuisine Association and has become a top dish in the hall.

The association is very grateful to him.

Later, when we talked again, Jiang Feng directly hired Zhang Wei as the executive chef of the Hunan restaurant, taking full charge of the kitchen.

When Zhang Wei was taught angel fish, Zhang Wei admired Jiang Feng very much.

Although Zhang Wei is in his thirties and older than Jiang Feng, he learned cooking from Jiang Feng after all, which shows that this person has a good mentality.

At present, there are five Jiangyue Tai restaurants that have been opened. Except for the executive chef of Zhejiang Cuisine restaurant, Jiang Feng made an exception because of his strong ability.

The other executive chefs are all well-known chefs.

These chefs are all Jiang Feng's younger brothers, and they admire Jiang Feng very much.

Netizens say that Jiang Feng is a chef, and they judge him from the food he cooks.

In fact, in terms of his status in the field of Chinese food, he is also one of the best.

He has many chefs from various major cuisines.

And it's all very profitable.

Most of the time, there was no need for him to step in; his executive chef took care of things.

Jiang Yuetai's management still has vacations. Occasionally, Jiang Feng will let these executive chefs get together and go to a health resort for a few days.

He still has some ideas when it comes to doing business.

Soon, Jiang Feng took a fancy to a restaurant.

Next comes trading, decoration, and chef training.

In terms of Hunan cuisine, there are also many top-notch dishes.

For example, Dong'an chicken, fish head with chopped pepper, stir-fried yellow beef, flavored shrimp, flavored crab, tiger skin elbow, etc.

All of them are tough dishes.

The first day of training.

Jiang Feng specially rented a chef training classroom.

Nowadays, people have a wide range of hobbies. In addition to swimming, fitness, yoga, and ball games, there are also classes dedicated to teaching cooking skills.

There are eight stoves in this place, like a chemistry laboratory.

The eight chefs Jiang Feng had found gathered together.

"Let me make it clear first that Jiang Yuetai's chef must have my skills tested."

"This training is both training and screening."

"Everyone cooks first, and then I will comment on everyone's dishes and provide suggestions for improvement."

"Of course, in order to convince everyone, I will cook every dish you cook."

"Those who can meet the requirements will be successful in applying."

"Don't be nervous. Everyone has been doing it for so many years. Just do it according to your own ideas."

Jiang Feng said to the chefs.

At this moment, there is a photographer on the side taking pictures.

After all, he is the big boss, and now he is also starting to pay attention to publicity.

Jiang Yuetai's Douyin account needs to update the video. This video can better warm up the opening of the Hunan restaurant.

It can also let netizens know what Jiang Feng is doing now.

The chefs were a little nervous when they heard Jiang Feng's words.

But after all, I came to Jiangyuetai to apply for a job, and Jiangyuetai's treatment and reputation were both good.

If you can serve in it, your social status will be higher.

"I'm going to make a dish today, Dong'an chicken."

"As we all know, Dong'an Chicken is known as the best of Hunan cuisine. I want to make this dish the signature dish of Jiang Yuetai, so I will focus on adjusting the taste of this dish."

"Everyone does it in your own way, let's start now."

Jiang Feng said again.

There were several apprentices on the side. They handed out fresh three-yellow chicken and prepared various ingredients and seasonings.

When the chefs saw it, they immediately washed their hands, straightened their sleeves, and got ready to start cooking.

Jiang Feng was also busy in front of a stove.

Dong'an chicken is recognized as the top dish of Hunan cuisine.

This dish is in line with the characteristics of Hunan cuisine. It is spicy, spicy and sour, with five flavors in one. It makes people drool when they eat it.

The most obvious flavor is hot and sour.

Because this dish is stewed with vinegar, there is even a saying that one chicken is half a bottle of vinegar.

Adding more vinegar will test the chef's skills even more.

If you don’t know the ingredients well, it’s hard to make this dish delicious.

The preparation of Dong'an chicken is not complicated. Wash the chicken, put it in a pot, add onions and ginger, cook on low heat for 15 minutes, and blanch the chicken first.

Then put the peppercorns in the oil pan and stir-fry until the aroma comes out.

Add shredded ginger and chopped millet, add chicken pieces and stir-fry.

Jiang Feng took another bowl of rice vinegar and poured it down along the edge of the pot.

In an instant, the spicy and sour taste came out of the oil pan.

The vinegar evaporates quickly at high temperatures, and the sour taste remains in the chicken pieces.

It smells delicious.

Next, Jiang Feng added some salt to taste. Salt can neutralize the sour taste of vinegar, which also involves processing the taste.

After stewing for a while, Jiang Feng added sugar. This step is to enhance the freshness.

The chicken he cooked was already delicious, but after being treated like this, it tasted even better.

The last step is to add the chopped red pepper shreds, then reduce the juice over high heat, and take it out of the pot directly.

This plate of Dong'an chicken is ready.

The chicken was very tender and fell off the bone.

Pick up a piece and eat it in your mouth, the meat falls off the bones easily.

The spicy and sour flavor permeates the meat, and when chewing, the umami flavor of the chicken is also intoxicating.

A perfect dish.

Dong'an chicken can be called the top of Hunan cuisine, and there is a reason for it.

As the chefs finished their work, everyone put their fried Dong'an chicken on the table.

Jiang Feng asked the apprentice to fetch some bowls. Everyone took the bowls and tasted what others had made.

It is equivalent to an internal communication activity in a restaurant.

Because they have to be tasted by other chefs, these chefs are all working hard.

Do it very carefully.

After everyone tasted it, they were full of praise for the Dong'an chicken made by others.

Jiang Feng tastes one dish after another.

After all, they are all top Hunan cuisine chefs, and the tastes they cook are quite different.

This kind of dish is not difficult, so the chef's results are very good.

"Well, everything is good."

“The taste is very authentic.”

"But there are still some problems. We need to unify the materials."

“Some are made on the sour side, and some are made on the spicy side.”

"It's normal for different chefs to have their own characteristics, but after all, the restaurant is welcoming guests, so guests must not be able to distinguish the taste."

Jiang Feng commented.

He said this and everyone nodded.

When everyone ate the Dong'an chicken made by Jiang Feng, their expressions changed slightly.

There is no difference in taste.

But the Dong'an chicken made by Jiang Feng is obviously better in taste and tenderness.

The chicken is extremely smooth.

The soup is also more delicious.

I don’t know how it is done, but everyone’s ingredients are obviously the same.

But the Dong'an chicken made by Jiang Feng is indeed fresher.

"Fresh" is really a headache for chefs.

It's a taste, but it's not a taste.

Freshly killed fish, shrimp, and crabs are definitely fresh, but making chicken and pork fresh is a bit difficult.

This requires the chef to control the heat very well.

When to turn on what fire, how long to simmer, and when to add seasonings.

A difference of tens of seconds may result in subtle differences in taste.

This cannot be taught by a recipe, it must be experienced.

Knowledge of the status of ingredients in the pot.

"The boss really has something."

"It's really awesome!"

“This dish shows your level of excellence!”

“I have such cooking skills at such a young age, I don’t know how.”

"Yeah, at my age, I'm still an errand boy. I'm not even qualified to cut vegetables."

"Otherwise he is the boss!"

The chefs talked in low voices and were in awe of Jiang Feng.

If he has money and ability, he is still their boss and must be respected.

"Okay, everyone will come to me in a while and comment individually."

“After reviewing, let’s make Dong’an chicken again.”

"That's about it for our training today."

Jiang Feng said to the chefs.

"Okay, boss."

Everyone hurriedly agreed.

It’s also a good thing to review one by one.

After all, these people are all chefs, and it must be a bit embarrassing to have problems pointed out in front of other people.

Jiang Feng was very thoughtful.

Soon, Jiang Feng called the chefs over one by one according to the order of placing the dishes and made some suggestions.

Amount, heat, size of chicken pieces, etc.

He is professional in cooking.

What he pointed out was very professional. After everyone heard it, they secretly noted it down and then improved it according to Jiang Feng's teachings.

The previous restaurant training was almost all like this.

Either Jiang Yuetai's dishes are so popular now because Jiang Feng has carefully trained them.

Behind success, there is also hard work that others cannot see.