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

First of all, a few very good pieces of chicken breast were selected, and some fascia on the surface were cleaned off.

"You guys don't dismantle the chicken breast here well, it's not clean enough, and there are too many things hanging on it, so you must pay attention to it next time." ”

Hearing this, the chef from Fujinglou couldn't help but ask, "Chef Feng, can you show us a demonstration?"

Hearing this, Feng Yifan raised his head and looked over, and saw that many cooks around him were sticking their heads out to look this way.

It just so happened that at this time, Su Liancheng, Li Feier, Meng Shitong and their team came in to shoot.

Su Liancheng saw the chef of Fujinglou asking Feng Yifan this kind of question, worried that Feng Yifan would think that this was a provocation to him, and when he wanted to open his mouth to stop it, he was stopped by Li Fei'er.

"Don't be in a hurry to stop it, these are also the materials we should shoot, and with what I know about Chef Feng, he should agree. ”

Sure enough, as soon as Li Fei'er's words fell, Feng Yifan smiled and responded: "Well, you can." ”

Then Feng Yifan put aside the chicken breast that he had originally selected, and went to carefully select two chickens.

Both chickens are very fresh and the skin and flesh are very firm.

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

First, of course, chop off the feet, then make a cut in the back, followed by a knife on each side of the thigh.

Holding the two chicken legs in his hands, he flipped them out. Slowly cut the edge of the leg with a knife, cut it at the joint of the leg, and use the knife to cut the tendon at the joint of the chicken leg. Tear the cut part along the knife with your hand, and a neat chicken leg is torn off. The same goes for the other leg.

Next, the chicken wings are split on the shoulders and heads, cut the chicken wing bones with a knife, and tear them with your hands when you stare at the shoulder and skull of the chicken wings, and the chicken wings are torn off along with the chicken breasts.

Finally, under the skin on the back of the chicken, there are two more very fine pieces of meat.

In fact, the matter of deboning the whole chicken is not very unfamiliar to these cooks in the back kitchen of Fujinglou. This is also a basic skill of a cook.

But in the process of watching Feng Yifan's deboning, what really surprised the group of cooks present was.

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

When Feng Yifan moved the knife, a cook quietly timed it.

When Feng Yifan was completely deboned, the timekeeper couldn't help but exclaim: "Oh my God, 1 minute and 2 seconds." ”

Such an exclamation shocked all the chefs present.

Whole chicken deboning chefs do, but most of them take 1 and a half minutes or even longer to finish one.

But today, the chefs have seen it, and Feng Yifan only took 1 minute and 2 seconds for a chicken.

Then Feng Yifan became faster when he was deboning the other chicken.

When Feng Yifan was finished, the chefs couldn't help but ask, "How long? It seems to be faster this time, right?"

In the end, Ah Fei, who was still shooting, said: "This time it's 58 seconds. ”

"...... Uproar"

There was an uproar in the back kitchen, and the whole chicken was deboned in 1 minute, this kind of thing was something that few people could do even if it was the master of these cooks when they were learning to cook.

But now in front of their eyes, Feng Yifan really 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 he used the two loins in the back.

Next, he used the back of his knife to smash these muscles into minced chicken.

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

Looking at Feng Yifan's processes, some people couldn't help but start to guess what he was going to cook?

"Is this chicken bean curd?"

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

"No, no, I think it should be chicken porridge, chicken porridge is our specialty. ”

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

But when the cooks were speculating, Feng Yifan actually went to find some bamboo shoots, which were some spring shoots left over from before, and put them in cold storage to ensure that they would not get old.

After Feng Yifan peeled out the bamboo shoots, only the most tender part in the middle was left, and then hollowed out in the middle.

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

Prepare the minced chicken, then add some green onions, ginger water, salt, cooking wine, egg whites and whip one side to make it even.

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

After that, put the previous minced chicken into a piping bag, and then squeeze it into the hollowed-out bamboo shoots to smooth it out.

Put it in a bowl, add the hanging consommé, and steam it in a steamer for 10 minutes.

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

Then put the soup of steamed bamboo shoots into the pot, add clear soup, salt, Shaoxing rice wine, cook evenly, and then pour it on the bamboo shoots that have been placed on the plate.

When such a dish was ready, everyone came forward to take a closer look.

Feng Yifan stacked the thin bamboo shoots cut out with an oblique knife, arranged them into a shape that seemed to retract the peacock's tail, and decorated it with a few side dishes, and the plate looked like a proud peacock.

Drizzling that soup on it, it looks really beautiful.

At this time, everyone was amazed when they looked at such a dish, but they didn't know what it was for a while?

The dish is indeed very beautiful, and the presentation alone amazed many of the chefs present.

But what kind of dish is this?

It's really true that many of the chefs present have never seen it.

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

Feng Yifan replied with a smile: "Let's not talk about it first, wait until the dishes are served, and let the judges take a look." ”

Li Fei'er immediately asked, "Oh, is this dish that Chef Feng plans to take the exam?"

Feng Yifan shook his head: "No, if this dish is said, many people may know about it, and there is no intention of asking for the evaluation committee, which can be regarded as a brick for today's competition." ”

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

At the scene of the competition in Fujinglou, after a series of previous processes, the host finally talked about Feng Yifan, and officially invited Feng Yifan to take the stage.

Feng Yifan didn't dress up much, he just walked out in a chef's costume.

Standing beside the host, facing the eyes of everyone present, as well as the shooting of various cameras and camcorders, Feng Yifan also looked calm, looked around and finally saw his daughter, and winked at his daughter.

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

But he was stopped by his mother.

At this time, I saw my father winking at herself on the stage, and the little girl covered her mouth and was happy and happy.

After laughing, Feng Ruoruo asked again: "Mom, dad go up, are you going to participate in the competition?"

Su Ruoxi replied to her daughter: "No, Dad came to the stage to be interviewed, and he should come down to us in a while." ”

Feng Ruoruo nodded: "Oh, then let Dad hurry up." ”

Su Ruoxi smiled and comforted her daughter: "Okay, let's not 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, first bowed to everyone at the scene, and then spoke relatively calmly.

"Actually, the two finalists today are more or less concerned about me, one is my senior brother, and the other is a chef who once went to Su Ji to ask me for advice, so because of such a relationship, I can't sit below as a judge, I can only cheer for the two here. ”

Hearing Feng Yifan say this, everyone present immediately laughed, and several judges in the audience also laughed.

Zhuang Daozhong whispered to the two state banquet masters: "This kid is deliberately making excuses, obviously he is unwilling to be a judge, and as a result, such a relationship is pushed out." ”

Feng Yifan continued: "I think this competition is still very necessary, it can be regarded as promoting our local cooking skills and dishes to everyone, and it is also a very good promotion to compose the menu of Chinese cuisine and better promote our Chinese cuisine to the world."

I really want to thank the judges, as well as everyone who hosted this competition, for your efforts to promote Chinese cuisine, and for everything you have done to promote Chinese cuisine. ”

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

After the applause, Feng Yifan finally said: "I hope that our two finalists can show a real level, so that everyone can see the top level of our Huaicheng cuisine, and it can be regarded as a good start for the selection of Chinese cuisine. ”

After that, there was another round of applause.

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

Feng Yifan nodded and said, "I did prepare a side dish, which can be regarded as a brick and a jade." ”

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

Soon, the chef of Fujinglou came out with a few plates of dishes and served one to each table, as well as to the judges.

When they saw the dishes, most of the diners were very surprised.

"Wow, this dish is so beautifully done. ”

"yes, like a peacock about to open the screen. ”

"It's really, the appearance of a proud peacock who is about to open the screen. ”

"What are these peacock feathers? It looks a little bit like some kind of melon slice, right?"

"What the hell is this dish called?"

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

Zhuang Daozhong still opened his mouth and said, "Okay, let's try it." ”

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

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

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

"It's like a filling, and the filling is like meat. ”

"I really can't guess what it is? ”

"Yes, it tastes slightly salty, and then it is very refreshing, and 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 this is?"

Feng Yifan didn't answer, but looked at the judges and said, "I think a few judges should eat it, right?"

When everyone focused on the judges, Zhuang Daozhong smiled and said, "Hehehe, Chef Feng is testing us? If a few of us old men can't eat it, it will really be a bit embarrassing." ”

The two state banquet masters also laughed.

Zhuang Daozhong said directly afterwards: "This is salty, fresh and crispy, if I guess correctly, this should be a plate of chicken pith bamboo shoots, a dish in "Dream of Red Mansions". ”

Hearing this, all the diners present were immediately surprised.

Feng Yifan also smiled and said: "That's right, Uncle Shi is really powerful, this is indeed a chicken marrow bamboo shoot, I can also be regarded as a starter for our banquet in our province." ”

At this time, another person from the Provincial Gourmets Association among the judges said: "It turned out to be chicken marrow bamboo shoots, which are treasures at the Red Chamber Banquet." ”

When everyone heard the words "Red Chamber Banquet", they were all surprised.

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

Zhuang Daozhong looked at Feng Yifan, probably understanding Feng Yifan's thoughts.

At the first stop of the selection process of Chinese cuisine menus in various places, such a chicken pith bamboo shoot in the Red Chamber banquet appeared in the finals, which was regarded as giving a point question and playing a role in starting the theme of Chinese cuisine.

Let everyone understand that Chinese food is not only the color and flavor, but also very delicious, and more importantly, there are some cultural connotations behind the dishes.

The variety of dishes can reflect the Chinese oriental literati temperament.

A plate of chicken pith bamboo shoots looks beautiful, but in fact it is not very complicated, but it is a dish on the Dream of Red Mansions, and the series of cultural cores that it induces should be very exciting.

Zhuang Daozhong opened his mouth and said: "Chef Feng really deserves to be a five-star chef, and it is somewhat unexpected to be able to restore such a dish at the Red Chamber Banquet, but it's a pity that you didn't participate in the competition, otherwise with this chicken pith bamboo shoot alone, I'm afraid the two contestants can only bow down." ”

These words were agreed by most of the people present, because most of the people who were probably present before today only knew that there was such a dish, and I am afraid that there was no real food at all.

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

After listening to Zhuang Daozhong's words, Feng Yifan smiled and said: "My dish is just a brick throw, I believe that the two contestants will also come up with better dishes today, let us all wait and see." ”

After saying this, Feng Yifan walked down from the stage directly.

The host was hung on the stage and couldn't speak, because the line just now seemed to be the host's.

After a moment of coldness, the host could only quickly say: "Okay, then let's not talk much and start today's finals." ”

The host then left the stage, and Zhang Fenglin and Qi Deqiang took the stage to start their kitchen competition today.