Zhang Fenglin and Qi Deqiang had already appeared on the stage, but some of the judges and diners on the scene were still immersed in the dish on the table, the chicken marrow bamboo shoots cooked by Feng Yifan himself.

You must know that most of the people present should have seen Dream of Red Mansions, even if they haven't read the book, they must have watched the TV series. No matter how bad it is, you should have heard of it and know that Dream of Red Mansions is a well-known "Four Great Masterpieces".

But what most people present didn't expect was that someone would be able to really make the dishes in the Dream of Red Mansions.

All of a sudden, many of the guests watching at the table were talking about this plate of chicken marrow bamboo shoots.

When Zhuang Daozhong saw this situation, he said: "In this way, it seems that our two contestants need some time to prepare, and I will use this time to talk about this plate of chicken marrow bamboo shoots." ”

Hearing Zhuang Daozhong's words, there was silence in Fujing Building in an instant, and everyone's eyes were focused on Zhuang Daozhong.

Zhang Fenglin and Qi Deqiang, who had already taken the stage, looked at each other, and both of them were secretly a little happy at this moment.

When they took the stage and saw the discussion below, the two of them were actually equally curious about the plate of chicken marrow.

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

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

The host stood up again and said: "Okay, I think Zhuang Lao's proposal is very good, let us all welcome Zhuang Lao to talk to us about the past and present life of this plate of chicken marrow bamboo shoots." ”

The scene erupted in applause, 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 have made this dish, should you also stand up and talk to me about this dish?"

Seeing Uncle Shi speak publicly, Feng Yifan, who was originally accompanying his daughter, could only stand up.

"Uncle Shi's knowledge must be wider than mine, and I just know that there is such a dish in the Dream of Red Mansions, which should be a dish that Jia Yu gave to Jia's mother in the seventy-fifth chapter of the Dream of Red Mansions. ”

Old man Zhuang Daozhong then said: "Well, it should be right, in the seventy-fifth round, the conversation between the mandarin duck and Jia's mother, saying that it was sent by the master outside to honor Jia's mother, and Jia's mother tasted two points at that time, so she asked people to send back a few dishes of filial piety, saying that they don't need to send them every day, and what she wants to eat will be asked for by people." ”

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

After saying this paragraph, Zhuang Daozhong smiled and said: "Many people judge from this paragraph that Jia's mother doesn't like Jia Yu, and says that Jia Yu is not born by Jia's mother. ”

A state banquet master sitting on the side said: "It is true that some scholars say this, but there seems to be a saying that it is precisely because Jia Mu and Jia Yu are not polite to speak, reflecting that they are mother and son." ”

Zhuang Daozhong smiled and said: "Those are the things that red scientists study, we won't discuss them here, let's just talk about this dish, chicken pith bamboo shoots." ”

The master of the state banquet followed and said: "Yes, yes, we only talk about food, not about harmony." ”

As soon as these words came out, the scene newspaper burst into laughter.

Zhuang Daozhong pointed to the chicken pith bamboo shoots in front of him and said: "This dish is also a treasure in the Dream of Red Mansions, otherwise how could Jia Yu use it to honor Jia's mother?"

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

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

At this moment, the people in Fujinglou couldn't take their eyes off it, and they didn't even dare to come out of the atmosphere, and quietly listened to Zhuang Daozhong.

"If you want to say that the real difficulty of this dish is not to remove the skin and tendon of the chicken into minced chicken, nor in the bamboo shoots need to be hollowed out, but also to pour the minced chicken into it, the key point of this dish is that it needs to be used many times in the high-grade clear soup, cooking the soup and sweeping the soup are all technical work. ”

The master of the state banquet also said: "Yes, the soup stock is the key, and it is necessary to use clear soup, which looks like boiled water, but the taste in the soup must be very delicious." ”

Another also said: "The tone of the singing, the chef's soup, for us, the soup is too important." ”

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

Feng Yifan was asked directly like this, and he could only smile and nod: "Yes, the main thing is to come here, it's too late in time, so I can only use the soup stock of Fujinglou." ”

The two state banquet masters suddenly suddenly said: "Well, it's no wonder, the soup is still a little lacking." ”

Su Liancheng and Mei Ru stood together at this time, and the two of them listened to Feng Yifan's conversation with the three state banquet masters, and they understood some of the problems.

There are some things in the back kitchen of Fujinglou, and it is indeed because Chen Wei and Tan Xueli left, which made the people in the kitchen relax a lot.

Feng Yifan came over today, and he also pointed out a lot of problems in the back kitchen.

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

Zhuang Daozhong continued: "A good soup must first have good ingredients, whether it is pork bones or chicken racks, it must be fresh first, and when sweeping the soup, the timing of each minced meat, and the control of the heat, these are all things that require many years of immersion and study. ”

A state banquet master next to him said: "Nowadays, when restaurants are cooking, many chefs no longer make soup first, but use substitutes such as various thick soup treasures, which is really a pity." ”

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

Feng Yifan was stunned at first, but soon understood why Uncle Shi asked like this.

He didn't hide it, and replied directly: "Because you need to prepare ingredients in the morning, especially the soup takes a long time, so if you make it with breakfast, it will be too late." ”

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

It's a recognition.

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

Under such circumstances, Feng Yifan still insisted on preparing ingredients and insisting on using real materials to make soup.

What is it?

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

Zhuang Daozhong did not hesitate to praise: "Everyone, now do you understand the bottom line that you should stick to as a cook? If you are not willing to put effort into boiling even a good pot of soup, then how can you seriously cook the dishes?"

Speaking of this, Zhuang Daozhong picked up the chicken pith bamboo shoots and said with a serious face: "Such a seemingly simple dish should be steamed with broth, and finally seasoned with broth to add layers to its taste.

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

After introducing Feng Yifan's "Chicken Marrow Bamboo Shoots".

Zhang Fenglin and Qi Deqiang on the stage were also ready, Zhuang Daozhong smiled and said: "Okay, it seems that our two participating chefs have also prepared their soups, so let's all wait and see, Feng Yifan's throwing has been given, can the two chefs surprise us." ”

Knock knock.

With the sound of drums, the final officially began.

The final did not specify a specific dish, but the theme given was "eel".

After all, in Huaicheng, eel can be regarded as a specialty.

There was no specific dish in the final, and after Zhuang Daozhong discussed with the two invited state banquet masters, he finally decided to test the creativity of the two finalists in the final.

On the surface, the theme is "eel", but the focus of the assessment behind it is on innovation.

As for how to innovate, this is a test of a chef's specific ability.

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

Dad Feng hugged the three girls in front of him and took the three girls to watch the kitchen competition together.

It's fair that two people are doing it at the same time.

Later, when the dishes are served, they can also be presented at the same time, so that the judges can evaluate the color, flavor and shape.

Guo Jingyi saw the three little girls beside Feng Yifan, and she also followed her, wanting to hear how Chef Feng would explain to them.

and Zhang Fenglin's son, who also quietly approached Feng Yifan's side.

Feng Ruoruo was in his father's arms, so he was more bold and asked directly: "Dad, look, why does Uncle Zhang use that net? You also use that when you are at home." ”

Feng Yifan said with a smile: "What about that net bag, it is to directly scald the eel, and boil the eel in the pot, so that after taking it out, it can be easier to process." ”

Qi Deqiang on the other side did not use the method of scalding, he prepared some eels that had been slaughtered in advance.

From the techniques of the two people, Feng Yifan can actually roughly guess the dishes that the two people are going to make.

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

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

Feng Yifan was a little disappointed in this, stewed raw knock this dish, in fact, it can't be regarded as a local dish in Huaicheng, it should be regarded as a Jinling dish. And judging from Qi Deqiang's methods, he actually did not show any innovative means.

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

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

The process of scalding an eel seems simple, but in fact, there is a certain amount of exquisiteness.

Because the eel can't be completely cooked, it will be very troublesome when the eel is separated after cooking, and it is easy to break the eel meat directly, and once it is broken, the incomplete eel will not look good.

If the scalding time is too short, although the eel is scalded to death, some miscellaneous smells on the eel may not be cleaned up, which will affect the subsequent cooking.

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

Feng Yifan stared carefully, calculated the time, and nodded when he saw Zhang Fenglin fishing out the net pocket.

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

In the course of such a game, it is understandable that there is a little deviation.

Next, Zhang Fenglin used a bamboo stick knife to start separating the eels.

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

Feng Yifan explained with a smile to his daughter and the children around him: "That is actually equivalent to a bamboo stick knife, because the eel has been scalded to a half-cooked state, and if you use a general knife, the meat will be rotten, so you need to use that kind of bamboo stick knife, which is not easy to break the eel meat." ”

Zhang Fenglin cut open the eels one by one, separated the eel's back from the umbilicus, and at the same time cleaned up the internal organs, the backbone was also removed, and some eel blood was also removed.

In this way, the back of the eel and the umbilical cord are left intact, and then the spine and the blood part of the eel are thrown into clean water to boil.

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

Zhang Fenglin continued to do some processing on the eel's back, and after all the plastic surgery was completed, he touched a layer of cornstarch, and then stuffed the beaten shrimp paste in it like making "Eel's Back Potstickers".

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

The soup is used as a base, then some rice is added, and the chopped navel is chopped to make a small porridge.

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

In this way, Zhang Fenglin's dish became an imitation breakfast.

Potstickers with white porridge.

This is a new idea.

Compared with Qi Deqiang's stew, it is obvious that Zhang Fenglin's side is more innovative.

However, Qi Deqiang's stew 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 in some soup, and finally put the fried quail eggs on top to form a very beautiful shape.

It seems to be very innovative, but Feng Yifan understands at a glance that it is actually still stewed and knocked, but now this way of arranging has a more elaborate name, "Bright Moon Stewed Knock".

The dishes on both sides are ready in about time, and then presented to the judges and diners on the spot.

In terms of presentation alone, the two sides are comparable.

The bright moon stew reflects a sense of poetry.

Zhang Fenglin's pot sticker eel back with umbilical white porridge does not have that sense of poetry, but it reflects a very simple and people-friendly state.

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

Feng Yifan turned his head 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 and Guo Jingyi, and the four girls taste the taste respectively. He did this with the intention of letting the four girls be the judges.

Compared with Feng Yifan's casual behavior, the judges are more serious, and several judges are very cautious.