Chapter 527： Eel's cooking showdown

Zhang Fenglin and Qi Deqiang have already been on the stage, but some judges and diners at the scene are still immersed in the dish on the table, Feng Yifan personally cooked chicken pith shoots.

You know, most of the people present should have seen A Dream of Red Mansions, even if they have not read a book, they must have watched a TV series. No matter how bad it is, it should have been heard, knowing that the Dream of Red Mansions is the well-known "Four Masterpieces".

But what most people present did not expect was that someone could actually make the dishes in the Dream of Red Mansions.

Suddenly, many of the guests watching from the audience were discussing this dish of chicken marrow shoots.

Seeing this situation, Zhuang Daozhong opened his mouth and said, "Well, it seems that our two contestants need some time to prepare. Using this time, let me tell you that this plate of chicken pith shoots is ready."

Hearing Zhuang Daozhong's words, there was no sound in Fujing Building, and everyone's eyes focused on Zhuang Daozhong.

Zhang Fenglin and Qi Deqiang who were already on stage looked at each other, and both of them were secretly thankful at this moment.

When they stepped onto the stage and saw the following discussion, the two people were actually equally curious about that dish of chicken marrow shoots.

So it seems that the two are standing in front of their respective stoves, but their minds are not in this game.

Now Zhuang Daozhong is willing to come out and have a chat, first to clarify the doubts of Zhang Fenglin and Qi Deqiang, and secondly to buy them some time to adjust their mentality.

The host once again stood up and said: "Okay, I think Mr. Zhuang's proposal is very good. Let us all welcome Mr. Zhuang to talk to us about the past and present of this dish of chicken marrow shoots."

There was a burst of applause at the scene, Zhuang Daozhong stood up and bowed to everyone, and then sat down.

Then, the old man looked at Feng Yifan and said, "Yifan, since you made this dish, should you also stand up and talk about this dish with me?"

Seeing the uncle's public speaking, Feng Yifan, who was originally with his daughter, could only stand up.

"Master Shugong is definitely more knowledgeable than me. I just know that there is such a dish in the Dream of Red Mansions. It should be the dish that Jia She honored to Jia's mother in Chapter 75 of the Dream of Red Mansions."

Elder Zhuang Daozhong went on to say: "Well, it should be correct. In the seventy-five chapters, Yuanyang and Jia's mother had a conversation. It was said that the foreign master sent him to honor Jia's mother. Send back a few respectful dishes, saying that you don’t need to send them every day. People will ask for what she wants to eat."

With that said, Zhuang Daozhong even recited a paragraph in the original text, which really surprised the people present.

After finishing this paragraph, Zhuang Daozhong smiled and said: "Many people judge from this paragraph that Jia's mother dislikes Jia She, and they say that Jia She is not born to Jia's mother."

A state banquet master sitting on the side said: "There are indeed scholars who have said this, but there seems to be a saying, because Jia's mother and Jia She are not polite, showing that they are parents and children."

Zhuang Daozhong smiled and said, "Those are researched by red scientists. We won't discuss them here. Let's just talk about this dish, chicken pith shoots."

The master of the state banquet then said: "Yes, we only talk about food, not about harmony."

As soon as this remark came out, the live newspaper let out a burst of laughter.

Zhuang Daozhong pointed to the chicken marrow shoots in front of him and said: "This dish is also a treasure in the Dream of Red Mansions. Otherwise, why would Jia She specially use it to honor his mother?"

Another master of the state banquet nodded in agreement: "Yes, it is indeed a treasure. The method is very complicated."

Zhuang Daozhong continued: "The characteristics of this dish are salty, fresh, and crisp. Although the taste is not heavy, it is neat and refreshing. The combination of meat and vegetables is also very suitable for elderly people."

At this moment, the people in the Fujing Building couldn't turn their eyes away, and they didn't even dare to come out, quietly listening to Zhuang Daozhong.

"The real difficulty of this dish is not to peel the skin and tendons to smash the chicken into minced chicken, nor to hollow out the bamboo shoots, but also to pour the minced chicken into it. The key point of this dish is that it takes many times. The high-quality clear soup used, boiling soup and sweeping soup are all technical skills."

The master of the state banquet also said: "Yes, the broth is the key, and the clear soup must be used. It looks like boiled water, but the taste in the soup must be very delicious."

Another said: "The singing voice, the chef's soup, for us, the soup is too crucial."

At this time, Zhuang Daozhong looked at Feng Yifan and said, "Yifan, if this dish was made in your Su Ji, you shouldn't use the soup from the back kitchen of Fujing Building, right?"

When Feng Yifan was asked directly like this, he could only smile and nod his head: "Yes, it's mainly to come here. Time is too late, so I can only use the broth from Fujinglou."

The two state banquet masters suddenly said, "Well, it's no wonder that the soup is still slightly lacking."

Su Liancheng stood with Mei Ru at this time, and the two of them understood some of the problems after listening to Feng Yifan and the three state banquet masters.

Some things in the back kitchen of Fujing Building were indeed due to the departure of Chen Wei and Tan Xueli, which made the people in the kitchen relax a lot.

Feng Yifan came over today and pointed out many problems in the back kitchen.

Su Liancheng just emphasized in the back kitchen that the kitchen should be improved as soon as possible.

Zhuang Daozhong continued: "A good soup requires good ingredients. Whether it is pork bones or chicken racks, it must be fresh, and when sweeping the soup, the timing of each time the minced meat goes down and the control of the heat are all important. It takes many years of immersion in it."

A state banquet master next to him said: "Nowadays, many chefs no longer make soup first in restaurants, but instead use various thick soups as substitutes. It is really a shame."

Zhuang Daozhong looked at Feng Yifan and said, "Yifan, why do you Su Ji only make lunch and dinner?"

Feng Yifan was taken aback for a moment, but soon he understood why Shishu Gong asked such a question.

He did not conceal it, and directly replied: "Because the ingredients need to be prepared in the morning, especially the soup takes a long time, so if you make it with breakfast, there is not enough time."

These words made Zhuang Daozhong nod frequently among the three state banquet masters.

This is a recognition.

Compared with the big hotel where the three state banquet masters are located, Su Ji is just a small restaurant. Therefore, there is no way to carry out a very detailed division of labor in the back kitchen, and it is impossible for a cook to be responsible for making soup. It can be said that all the ingredients need to be prepared by Su Ji's cook.

Under such circumstances, Feng Yifan still insisted on preparing the ingredients, insisting on making the soup with real ingredients.

what is this?

This is the bottom line that a cook should stick to.

Zhuang Daozhong did not hesitate to praise: "Everyone, do you now understand the bottom line that you should stick to as a cook? If you are not willing to even make a pot of good soup, how can you be serious? Go to make the dishes?"

Speaking of this, Zhuang Daozhong picked up the chicken marrow shoots and said with a serious look: "Such a seemingly simple dish should be steamed with broth, and finally seasoned with broth to increase its taste. If it doesn't have that one. If the pot is good, how can there be this treasure?"

Elder Zhuang said seriously: "So I hope that all chefs can take their dishes seriously and cook the soup first."

After introducing Feng Yifan’s "Chicken Marrow Shoots".

Zhang Fenglin and Qi Deqiang on the stage are also ready, Zhuang Daozhong smiled and said: "Well, it seems that our two participating chefs have also prepared their soup, so let us all wait and see, Feng Yifan’s throwing bricks It has been given whether the two chefs can surprise us."

Boom boom boom.

With the sound of beating the drum, the final is officially started.

The finals did not stipulate specific dishes, but the theme given was "eel".

After all, in Huaicheng, unagi can be regarded as a special dish.

The finals did not stipulate specific dishes. After discussing with the two invited state banquet masters, Zhuang Daozhong finally decided to test the creativity of the two finalists in the finals.

On the surface, the theme is "eel", and the focus of the assessment behind it lies in innovation.

As for how to innovate, this tests the specific abilities of a cook.

Feng Yifan returned to her daughter, Feng Ruoruo immediately plunged into her father's arms, and Yang Xiaoxi and Chen Yaofei also followed.

There were three girls in front of Feng's father, and they took them to watch Bichu.

Two people are doing it at the same time, which is also a kind of fairness.

Later, when the dishes are served, they can also be presented at the same time, allowing the judges to evaluate from various aspects of color, flavor, and shape.

When Guo Jingyi saw the three little girls beside Feng Yifan, she also leaned over, wanting to hear how Chef Feng would explain to them.

And Zhang Fenglin's son also quietly approached Feng Yifan.

In her father's arms, Feng Ruoruo was bolder and asked directly: "Dad, look at it, why does Uncle Zhang use that net bag? You also use that when you are at home."

Feng Yifan smiled and said: "The net bag is to directly scald the eel, and boil the eel in a pot so that it can be handled more easily after it is taken out."

On the other side, Qi Deqiang didn't use the method of scalding, he prepared some eels that had been slaughtered in advance.

From the method of two people, Feng Yifan can roughly guess what the two people are going to cook.

Qi Deqiang spread the eel flat and beat it with a wooden stick.

From this step, Feng Yifan has guessed that Qi Deqiang is planning to do "Stew and Knock".

Feng Yifan was a little bit disappointed about this. The stewed raw knack dish is actually not a Huaicheng local dish, it should be regarded as a Jinling dish. And judging from Qi Deqiang's tactics, he actually didn't show any innovative methods.

Feng Yifan felt that from this point alone, Qi Deqiang might be at a disadvantage.

Next, look at Zhang Fenglin, the eel has been scalded.

The process of scalding eel may seem simple, but in fact it has a certain degree of particularity.

Because the eel cannot be cooked completely, it will be troublesome to separate the eel after it is cooked, and it is easy to break the eel meat directly. Once the eel is broken, the incomplete eel will not look good. .

If the scalding time is too short, although the eel is scalded to death, some of the unpleasant odors on the eel may not be removed, which will affect the subsequent cooking.

Therefore, controlling the degree of scalding is a test for a chef.

Feng Yifan stared attentively, calculating the time, and nodded when he saw Zhang Fenglin fished out the net bag.

Zhang Fenglin's grasp of the scalding time is still in place, although in Feng Yifan's opinion a little too much, it at least ensures that the meat quality still retains some flexibility.

In the course of such a game, a little deviation can still be understood.

Next, Zhang Fenglin used a bamboo stick knife to separate the eel.

Seeing Zhang Fenglin's actions, Feng Ruoruo immediately exclaimed: "Ah, Dad, Uncle Zhang is like you, who used that bamboo stick to kill fish."

Feng Yifan smiled and explained to his daughter and the children around him: "That is actually equivalent to a bamboo stick knife, because the eel has been blanched to a half-cooked state. If you use a normal knife, the meat will be rotten, so you need to use that kind of bamboo stick knife. It’s not easy to break the eel meat."

Zhang Fenglin cut open the eels one by one, separated the back of the eel from the umbilical door, and at the same time cleaned out the internal organs, the spine was also removed, and some eel blood was also taken out.

In this way, leave the eel back and umbilical door intact, and then throw the spine and eel blood into the water to cook.

Seeing this step, Feng Yifan was a little surprised: "Oh, Uncle Zhang is going to use eel bones and eel blood to cook the soup. This is a good way."

Zhang Fenglin continued to perform some treatments on the back of the eel. After all the shaping was completed, he touched a layer of cornstarch, and then, as if making "Eel Back Pot Stickers", the shrimp paste was stuffed in it.

As for the other umbilical door, Zhang Fenglin did not throw away, but waited for the eel bones and eel blood to cook the soup.

Use that soup as a soup base, then add some rice and the chopped navel to make a small porridge.

Then make the eel back pot stickers and put them aside to match them one by one.

In this way, Zhang Fenglin's dishes became a kind of imitation breakfast.

Pot stickers with white porridge.

This immediately embodies a new idea.

Comparing with Qi Deqiang's stewing and simmering, it is obvious that Zhang Fenglin is more innovative here.

However, Qi Deqiang's stewed raw knack did not use fairy eggs, but fried quail eggs.

Then in the form of a small cup, put the stewed eel segments into the small cup, add a slice of pork belly, pour some soup, and finally put the fried quail eggs on top to form a very beautiful shape.

It seems very innovative, but Feng Yifan understands at a glance that it is actually stewed with raw knocks, but the current way of arranging dishes has a more particular name, "Mingyue stewed with raw knocks."

The dishes on both sides were prepared in about the same time, and then they were presented to the judges and diners on the spot.

In terms of presentation alone, the two sides are on par.

Mingyue stewed raw knock embodies a sense of poetry. U U reading

Zhang Fenglin's potsticker eel back with umbilical porridge does not have that poetic feeling, but it embodies a very simple and intimate state.

After Zhang Fenglin's son waited for the food, he couldn't help but ask Feng Yifan softly: "Uncle Feng, do you think my father can win?"

Feng Yifan turned to look at the big boy, smiled and said, "I don't dare to say this now. We still have to look at the judges, but your father's approach is indeed very novel. I believe there will be a very fair judgment."

Next is the tasting time. Feng Yifan also let his daughter, Yang Xiaoxi, Chen Yaofei, including Guo Jingyi, the four girls have a taste. He did this with the intention of letting four girls make a judgement.

Compared with Feng Yifan's casual behavior, the judges have to be more serious. Several judges are very cautious.

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