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

Next to Jiang Feng's stove, there are washed mushrooms, straw mushrooms, and winter mushrooms, as well as white fungus, golden fungus, and fungus, as well as bamboo shoots, asparagus, and bamboo fungus.

Strictly speaking, the Dinghu Shangsu dish requires nineteen ingredients, including three mushrooms, six ears, nine bamboo shoots and one sheng.

Most of these ingredients are niche ingredients from various places.

For example, elm fungus, stone fungus, sweet-scented osmanthus ear, hairy tail bamboo shoots, pen bamboo shoots, etc. are all unique ingredients of China, and the kitchen here must not have prepared them.

But no harm.

Cooking a dish doesn’t have to be a step-by-step process.

As a top chef, if you only follow the recipes rigidly, you will be inferior.

Jiang Feng also selected several other dishes based on his understanding of the ingredients.

The program crew's camera was focused on Jiang Feng.

In the early promotion of this game, Jiang Feng's popularity was relatively low. After all, he was from the country of Magnesium, so he didn't know much about Jiang Feng.

But because he cooks Chinese food, many Chinese support him.

Gordon, known as the devil chef, walked up to Jiang Feng and was inspecting Jiang Feng's cooking process.

"What are you going to do now?"

Gordon asked curiously.

There were two other judges watching from the side.

During the cooking process, the judges will also hang out among the contestants to check the cooking level of the contestants.

"I need to make a vegetarian soup now."

"This soup is extremely delicious."

Jiang Feng responded in fluent English.

As he spoke, he cut the vegetables and poured them into the pot.

Cut vegetables including celery, carrots, kelp, and bean sprouts. Blanch them all and boil them.

Then put it in a casserole, add salt, longan, tangerine peel, and white pepper.

The vegetables themselves are already very fresh, and coupled with the flavor of tangerine peel, this pot of vegetarian soup will taste even more delicious, even with a slight meaty flavor.

The casserole is simmered on the stove for about an hour.

Calculate the time, just enough to cook it at the last moment.

Then Jiang Feng began to process the main ingredients. Each ingredient had to be boiled with water. After it was cooked, he took a small bowl and began to place each cooked ingredient in the bowl.

Jiang Feng's approach is particularly eye-catching.

He is different from others.

Gordon could tell that Jiang Feng was focused on the taste of the ingredients.

Several other chefs focus on "shape", that is, after cooking the vegetables, they are studying how to arrange them on the plate more beautifully.

In their eyes, vegetables are ingredients and decorations without much cooking method, so the key is to make the whole dish unique.

But Jiang Feng was different.

Chinese food culture is extensive and profound.

Dinghu Shangve is the number one delicacy in terms of pure vegetarian cuisine.

The soup is a pure vegetarian stew.

The ingredients are a variety of fresh bamboo shoots, mushrooms, white fungus, and fungus.

Combined together and with just a few seasonings, you can create this ultimate delicacy.

"Incredible approach."

"I never thought there would be so many vegetables in one dish."

"And I actually don't know what you are going to do next. Are you going to cook these mushrooms and bamboo shoots in a casserole?"

Gordon watched Jiang Feng's cooking process, holding his chin in his hand, thinking.

As China's top vegetarian dish, Jiang Feng has absolute confidence in this dish.

Jiang Feng responded:

"It's not boiling, it's steaming."

"This dish is called Dinghu Shangsu. It is the number one vegetarian dish in Chinese food and is also a famous dish in the Manchu-Han banquet."

"After the vegetarian soup is simmered, pour it into a bowl and put it in the steamer to steam for half an hour."

While talking, Jiang Feng concentrated on arranging the ingredients in the bowl.

He placed the white fungus on the side and a mushroom on the bottom. After the ingredients below were placed, he put in the other ingredients one by one.

This is also a critical step.

A bowl of cooked mushrooms and bamboo shoots, there is nothing interesting about it yet.

The other contestants were arranging dishes and styling them, but Jiang Feng was still cooking unhurriedly.

After finishing this, Jiang Feng also started to process the first-grade tofu. The first-grade tofu is relatively simple. It is cut into long squares and placed on the plate, with some embellishments on each long square.

When the vegetarian soup in the casserole is simmered, the ingredients in this pot have completed their mission.

This step is to make the soup.

Jiang Feng poured the soup into a bowl, which contained mushrooms, bamboo shoots, white fungus, fungus, etc. He closed the lid and put it in the steamer to steam.

The time he set was to steam over low heat for 30 minutes.

Gordon looked at the time and saw that there were only 31 minutes left before the end of the game.

Very tight schedule.

Can you make it?

Gordon frowned.

Even if you have time, a bowl of steamed vegetables will not look very unique no matter how you look at it.

Although it may be delicious, a bowl always cannot compare to someone else's carefully arranged presentation.

Maybe it's because Jiang Feng is a private chef and not a top restaurant chef.

Gordon thought to himself.

However, the first-grade tofu made by Jiang Feng is a real high-quality dish.

Authentic first-grade tofu requires beef and eggs, but the competition does not allow it, so Jiang Feng naturally has no use for it.

The stewed tofu is white, tender, rich in nutrients, crispy on the skin and full of elasticity.

Combined with chili, chopped green onion, ginger, garlic, and vegetable stock, it is a must-have.

The method is also simple, just fry the tofu until both sides are golden brown, then add seasonings and simmer in a pot to reduce the juice.

Finally, lay out the tofu piece by piece, arrange the eight pieces of tofu neatly, and sprinkle some chopped green onion around it, and it's done.

The first-grade tofu is also a dish of the Man-Han Banquet, but the first-grade tofu of the Man-Han Banquet is more complicated.

This dish made by Jiang Feng is relatively simple.

Even so, when a plate of exquisite tofu is placed on the plate, it does not need any decoration, and it is full of style.

Every piece of tofu is square and square, thanks to Jiang Feng’s exquisite knife skills.

Needless to say, the taste of tofu is also excellent.

Gordon walked around the other chefs and finally stopped in front of Jiang Feng's stove.

“The Chinese tofu is incredible!”

"This is really a magical delicacy that only Chinese chefs can handle so well."

Gordon was full of praise for the tofu on display and even thought about tasting it now.

At this time, the game is coming to an end.

Jiang Feng just stuck on making the first-grade tofu.

This is to keep the tofu hot.

After all, it is a hot dish, and it tastes best when it is hot.

At this time, it was time to set up the steamer. Jiang Feng sped up and immediately opened the steamer and took out the bowl of delicious vegetables.

Gordon likes to remind chefs that they don’t have much time when they’re in a hurry.

This kind of program works very well and makes him look stern.

Basically it is an inherent link.

Seeing Jiang Feng busy, Gordon deliberately reminded loudly:

"Chef Jiang Feng, there is one minute left before the deadline."

"No further operations are allowed after the deadline."

"Boost!"

After hearing his words, Jiang Feng looked as usual and was not in any hurry.

Only one minute, the last bowl is filled with broth, what to do with the steamed mushrooms and bamboo shoots.

Is it just setting out a bowl?

That's not pretty.

They are all top chefs, so a dish like this would not look good.

But Jiang Feng felt that there was more than enough time.

The other chefs had finished cooking, and everyone's eyes focused on Jiang Feng.

The cameras were all focused on Jiang Feng.

Then, Jiang Feng's expression was as usual, and he brought over a white porcelain plate.

The porcelain plate is clean, thin, and concave in the middle.

In front of people's surprised eyes, Jiang Feng turned the bowl upside down on the porcelain plate.

Everyone was stunned for a moment.

Jiang Feng wore heat-resistant gloves and carefully lifted the bowl.

I saw a beautiful dish appearing in the middle of the porcelain plate.

It is an inverted bowl structure, surrounded by translucent colors, and the top is an umbrella-shaped mushroom.

Very beautiful.

Jiang Feng had already considered this step when placing the bowls.

He placed the white fungus on the side and a piece of mushroom at the bottom, just for this moment.

Turn it upside down and it's a beautiful work of art.

"Oh my God!"

Gordon was stunned by this scene.

This is Chinese food, you don’t know what will happen until the last step.

Unlike other chefs who work hard on styling, Jiang Feng has prepared everything in advance.

This is not over yet.

Jiang Feng took another spoonful of vegetarian soup and poured it gently on the edge of the plate.

The originally white porcelain plate was instantly filled with light yellow vegetarian soup, making the artistic conception of this dish even more beautiful.

Dinghu Shangsu, completed!

Jiang Feng put down the spoon and stood there.

At this time, an alarm sounds, indicating the end of the cooking time.

Everything is just right.

Jiang Feng didn't panic at all, and his whole person exuded strong confidence.

Seeing this scene, Gordon was extremely shocked.

Having met so many top chefs, Jiang Feng gave him the most special feeling.

That kind of confidence, elegance, and restraint can make people feel a strong foundation from him.

Moreover, Jiang Feng is currently the youngest contestant in the All-Star Culinary Masters Competition.

Such people are really rare.

Gordon was thinking about how many masters there were in that ancient country.

In his heart, China was once again shrouded in a mysterious veil.