Chapter 526： Chicken pith shoots

Feng Yifan didn't hide it, nor did he use his own kitchen utensils. He just used the standard kitchen utensils in the back kitchen to cook, and he didn't care about the eyes around him.

The first is to select a few very good chicken **** and clean some of the fascia on the surface.

"The chicken **** here are not well removed, they are not clean enough, and there are too many things hanging on them. Be careful next time."

Hearing this, the chef in Fujing Building couldn't help but ask: "Chef Feng, can you show us it?"

Hearing that Feng Yifan raised his head and looked over, he saw that many cooks around him stretched their heads to look over here.

It just so happened that Su Liancheng, Li Fei'er, Meng Shitong and their team came in to shoot.

When Su Liancheng saw this question from the chef of Fujinglou to Feng Yifan, he was worried that Feng Yifan would think it was a provocation to him. When he wanted to stop him, he was stopped by Li Fei'er.

"Don't stop in a hurry. These are the materials that we should take, and with my knowledge of Chef Feng, he should agree."

Sure enough, as soon as Li Feier's voice fell, Feng Yifan smiled and responded: "Yes, yes."

Then Feng Yifan put aside the originally selected chicken breasts, and went to carefully select two chickens.

Both chickens are very fresh, and the skin and meat are very tight.

Then Feng Yifan used a very ordinary kitchen knife to deboning the whole chicken in front of everyone.

First, of course, the chicken feet were chopped off, then a cut was made on the back, and then a cut on each side of the thigh.

Holding two chicken drumsticks in his hand, he flipped it out. Use a knife to slowly lower the knife along the edge of the leg, and cut the joints of the legs with a knife to cut off the tendons of the chicken legs. I tore it along the cut part of the knife with my hand, and a neat chicken leg was torn off. The same goes for the other leg.

Next is the chicken wing part. Separate it on the shoulder and head of the chicken wing. Use a knife to cut to the bone of the chicken wing, and tear it by hand at the shoulder and skull of the chicken wing. The chicken wings and the breast are torn off together.

Finally, under the skin of the chicken's back, there are two very fine meats.

In fact, the whole chicken deboning is not unfamiliar to the chefs in the back kitchen of Fujing Building. This is also a basic skill of a cook.

But in the process of watching Feng Yifan's bone removal, what really surprised the group of chefs present.

Feng Yifan's deboning speed is very fast, every step is done to the standard and at the same time, he can complete it very quickly.

A cook quietly counted while Feng Yifan was using his knife.

When Feng Yifan was completely deboned, the timing cook couldn't help but exclaimed: "God, 1 minute and 2 seconds."

Such an exclamation shocked all the chefs present.

Chefs can deboning whole chickens, but most people take one and a half minutes or even longer to complete one.

But today the chefs are quite knowledgeable, and Feng Yifan actually took only 1 minute and 2 seconds for a chicken.

Then when Feng Yifan was deboning another chicken, his speed became even faster.

After Feng Yifan was finished, the chefs couldn't help but ask: "How long? It seems faster this time?"

In the end, ALFY during the shooting said: "This time it is 58 seconds."

"Wow..."

There was an uproar in the back kitchen, and it was possible to complete the deboning of the whole chicken in 1 minute. This kind of thing, even the master when these chefs were learning to cook, could not be done by a few people.

But now in front of them, Feng Yifan actually did it.

Then Feng Yifan didn't have too much joy, but continued to prepare for his work.

The chicken breast was cleaned out, and the two loins in the back were also used by him.

Next, he smashed these muscles into minced chicken with the back of a knife.

And after the minced chicken is smashed, the minced chicken is constantly smoothed with a knife, and some tendons are picked out from it to ensure that the minced chicken is sufficiently delicate.

Watching Feng Yifan's process, some people can't help but wonder what exactly he is going to do?

"Is this chickpeas?"

"I don't think so, maybe it's hibiscus chicken slices, right?"

"No, right? I think it should be chicken porridge. Chicken porridge is our specialty."

"Yes, I think it should be chicken porridge."

But when the cooks guessed, Feng Yifan went to find some bamboo shoots. These bamboo shoots were some spring bamboo shoots left over before, and they were kept in the cold storage to ensure that they would not grow old.

After Feng Yifan peeled off the bamboo shoots, leaving only the tenderest part in the middle, and then hollowed out the middle.

Seeing this scene, the chefs present were all stunned, and they all didn't understand what kind of dish was being made?

The minced chicken is ready, then add some green onion **** water, salt, cooking wine, and egg white to beat in one direction to make it even.

Next, boil hot water in the pot, add salt, sugar, a few slices of ginger, add the good Shaoxing rice wine, put the hollow bamboo shoots into it, blanch them, and put them in cold water for later use.

Then put the minced chicken in a piping bag, and then squeeze it into the hollow bamboo shoots to smooth it out.

Place it in a bowl, add the suspended high-quality clear soup, and place it in a steamer to steam for 10 minutes.

After steaming, pick out the bamboo shoots and cut them into thin slices with a diagonal knife.

Put the steamed bamboo shoot soup into the pot, add the clear soup, salt, and Shaoxing rice wine, cook it evenly, and then pour it on the bamboo shoot slices that have been placed on the plate.

When such a dish was prepared, everyone leaned forward to take a closer look.

Feng Yifan stacked the thin bamboo shoots cut out by the diagonal knife into a look as if the tail of a peacock was gathered up, and decorated with a few side dishes. The plate looked like a proud peacock.

After topping the soup, it looks really beautiful.

At this time, everyone looked at such a dish one by one in awe, but for a while, they didn't know what it was?

The dishes are really beautiful, and the presentation alone made many chefs amazed.

But what kind of dish is this?

It's true that many cooks have never seen it before.

Meng Shitong asked everyone's doubts: "Chef Feng, what kind of dish is your dish? Is there anything special about it?"

Feng Yifan smiled and replied: "Don't talk about it for now, let the judges take a look and talk after the dishes are served."

Li Fei'er asked immediately: "Oh? Chef Feng intends to test this dish for the judges?"

Feng Yifan shook his head: "No, if this dish is spoken out, many people may know it, and there is no intention to test the judges. It can be regarded as a starting point for today's competition."

Su Liancheng immediately said, "Okay, let's serve it."

At the Fujinglou competition site, after a series of previous procedures, the host finally talked about Feng Yifan, and also officially invited Feng Yifan to take the stage.

Feng Yifan walked out without dressing up, just wearing a chef's costume.

Standing next to the host, facing the eyes of everyone present, and shooting with various cameras and video cameras, Feng Yifan also had a calm expression. After looking around and finally seeing his daughter, he blinked at her.

Feng Ruoruo was with Yang Xiaoxi, Chen Yaofei, and Guo Jingyi who came here, and the little girl almost ran to the stage when she saw her father come out.

But she was stopped by her mother.

At this moment, I saw my father winking at me on the stage, and the little girl was happily hiding her mouth.

After laughing, Feng Ruoruo asked again: "Mom, Dad is going up, do you want to participate in the competition?"

Su Ruoxi replied to her daughter: "No. Dad came to the stage for an interview. He should come down to our side in a while."

Feng Ruoruo nodded: "Oh, let my dad hurry up."

Su Ruoxi smiled and comforted her daughter: "Okay, don't worry, dad will come later."

The host asked Feng Yifan to say a few words: "Chef Feng, you are now a well-known chef in Huaicheng, please say a few words for today's competition."

Feng Yifan took the microphone, bowed first to everyone on the scene, and then spoke calmly.

"In fact, the two of the finalists today are more or less concerned about me. One is my senior, and the other is a chef who went to Su Ji to ask me for advice. So because of such a relationship, I can’t sit there. As a judge below, I can only cheer for both of you here."

Hearing Feng Yifan's words, everyone present suddenly laughed, and several judges in the audience also laughed.

Zhuang Daozhong whispered to the two state banquet masters: "This kid is deliberately making excuses. It is clear that he is unwilling to be a judge, so he promotes such a relationship."

Feng Yifan went on to say: "I think this competition is still very necessary. It is to promote our local cooking skills and dishes to everyone, and to compose the Chinese cuisine menu, so as to better promote our Chinese cuisine to the world. Very good promotion.

Here I really want to thank the judges, and everyone who hosted this competition, thank you for your efforts to promote Chinese cuisine, and thank you for everything you have done for the promotion of Chinese cuisine. "

There was applause at the scene this time, and Feng Ruoruo knew that he was applauding his father, and the little girl clapped her hands hard.

After the applause, Feng Yifan finally said: "I hope that our two finalists can come up with real standards, so that everyone can see the top level of our Huaicheng cooking skills, and it can be regarded as a good start for the selection of Chinese cuisine. I wish both of you have extraordinary performances."

After speaking, there was another round of applause.

After the applause, the host asked: "Chef Feng, you came here today, do you want to give our judges and the diners a dish?"

Feng Yifan nodded and said, "I did prepare a side dish. It's a good idea."

Hearing this, everyone on the scene began to look forward to it.

Soon, the chef of Fujinglou brought out a few dishes, serving one for each table, and serving one for the judges as well.

Most of the diners on the scene were very surprised when they saw the dishes that came up.

"Wow, this dish is so beautifully done."

"Yes, like a peacock about to open the screen."

"Really, it looks like a proud peacock about to turn on the screen."

"What are the feathers of this peacock? It looks a little bit like a piece of melon, right?"

"What the **** is this dish called?"

The judges also looked at it very carefully, and for a while, they were all a bit uncertain.

Still Zhuang Daozhong said, "Okay, let's try it."

Zhuang Daozhong took the lead. After the two state banquet masters also moved their chopsticks, the judges all tasted a piece, and the guests at each table on the scene also tasted it.

After eating it in his mouth, Zhuang Daozhong and the two state banquet masters looked at each other, and then the three immediately guessed what it was.

After a brief silence, some diners at the scene continued to speculate.

"It seems to be a sandwich, the filling inside is like meat."

"I really can't guess, what the **** is this? It's crispy."

"Yes, it tastes slightly salty, and then very refreshing, the skin is crispy."

Seeing that many people were speculating, the host looked at Feng Yifan and asked: "Can Chef Feng tell everyone what kind of dish is this?"

Feng Yifan did not answer, but looked at the judges and said, "I think how many judges should have eaten it?"

When everyone focused on the judges, Zhuang Daozhong smiled and said, "Ha ha ha, Chef Feng is testing us? If we old men can't eat it, it would be really shameful."

The two state banquet masters also laughed.

Zhuang Daozhong directly said afterwards: "This is salty and crispy. If I am not mistaken, this should be a plate of chicken pith shoots, a dish in "A Dream of Red Mansions"."

Hearing this, all the diners present were suddenly surprised.

Feng Yifan also smiled and said, "Yes, Shishu Gong is really amazing. This is indeed a chicken marrow shoot. I can also start a banquet in our province."

At this time, another member of the Provincial Gourmet Association said: "It turned out to be chicken pith shoots. This is a treasure at the Honglou Banquet."

When everyone heard the words "Honglou Banquet", they were all surprised at once.

Looking at the beautiful peacock on the plate, I feel that this dish instantly has its cultural connotation.

Zhuang Daozhong looked at Feng Yifan, and probably also understood Feng Yifan's thoughts.

At the first stop of the menu selection process for Chinese cuisine, the chicken pith shoots from the red house banquet appeared in the finals. It was a question that gave a start to the theme of Chinese cuisine.

Let everyone understand that Chinese cuisine is not only about color and fragrance, it tastes very delicious, but more importantly, there are some cultural connotations behind the dishes.

The various dishes can reflect the Chinese Oriental temperament.

A dish of chicken pith shoots looks beautiful, but in fact it is not so complicated, but it is a dish in the Dream of Red Mansions. The series of cultural cores derived from it should be very exciting.

Zhuang Daozhong said: "Chef Feng is indeed a five-star chef. He can restore the dishes on such a red house banquet. It is a bit beyond our expectations. It is a pity that you did not participate in the competition. The contestants can only be willing to bow down."

These remarks won the approval of most people present, because most of the people present before today just know that there is such a dish, I am afraid that there is no one that really saw it.

So this ingenuity alone is indeed enough to convince Feng Yifan everyone.

After hearing Zhuang Daozhong's words, Feng Yifan smiled and said, "My dish is just a piece of cake. I believe the two contestants will come up with better dishes today. Let us all wait and see."

After saying this, Feng Yifan walked directly off the stage.

The host was left hanging on the stage for a while and was speechless, because the line just now seemed to belong to the host.

After the cold stage for a while, the host can only quickly say: "Okay, let's not say much, let's start today's finals."

The host then retired, and Zhang Fenglin and Qi Deqiang took the stage to start their today's competition.

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