Food: How Did I Become a Chef When I Set Up a Stall?

Chapter 144 I just like this feeling of wealth!

Xiao Hei is fostered in Happy Ranch, and Zhang Dashan and Zhang Xinya will help take care of him.

 The two readily agreed.

 After all, there are many animals in the pasture, and Xiao Hei is obedient, so this place is just right for him.

 Jiang Feng was concentrating on the affairs of Jiang Yuetai.

After the restaurant opened, Jiang Feng did not specifically invite the media to promote it, but many "tap water" people spontaneously helped him promote it.

 Many tourists come to this city and regard Jiangyue Platform as a must-stop place to check in and take photos.

At the same time, after the first day of operation, the name of Jiangyuetai Restaurant appeared on Meituan, Dianping and map software.

 Many people have left comments under Jiang Yuetai’s shop.

 All five-star reviews.

 Many fans asked him to go to the newly opened Jiangyue Terrace to try out whether the food there was authentic.

 After entering, you can see today’s chef, one of whom is Jiang Feng.

 He is very concerned about the quality of food and food safety.

Nowadays, the catering industry is developed, and many young chefs are very good at cooking. This is no longer the case in the old days where people were ranked based on seniority.

“Everyone, today we came to the recently popular Jiangyuetai Shandong Cuisine Restaurant. I heard that the Shandong cuisine here is extremely authentic, especially the boss himself, who is already very good at cooking at a young age.”

 “Absolutely guarantee objective fairness.”

Employees all know his character. He is gentle on weekdays, but always strict at critical times.

 At the same time, outside the Jiang Yuetai store.

Jiang Feng is checking the ingredients.

  In other words, you can only enter at 11 o'clock.

“At the request of my fans, I came here today to taste the Shandong cuisine, especially the restaurant owner’s craftsmanship that everyone is obsessed with.”

 At 10 o'clock in the morning, people were already queuing at the door.

 The restaurant is developing in a good direction.

 So everything was prepared early.

 The environment is very good, antique and well-decorated.

 The way to go is to make it delicious.

“For this reason, I specially invited Mr. Zhao Guoli, the master of Shandong cuisine.”

 Many chefs believe that their reputation is only as good as their association status.

Zhao Guoli raised his head and glanced at Jiang Yuetai's signboard, but didn't say much.

 It goes without saying how precious it is to be able to sit at the Manchu and Han Dynasty banquet.

 At this moment, a group of seven or eight people were gathering together.

This dish has a great origin. It is a very famous traditional dish in the Shandong area, and it is also a famous dish in the Manchu-Han banquet.

Jiang Feng confirmed that the ingredients were fine and was ready to start making them.

the next day.

Moreover, Tandian is purely Tandian and will not accept recharges from stores.

Li Qiu wore a radio on his chest and faced the camera. His voice was hearty and thoughtful, and his explanation was extremely professional.

He felt that what he said was not enough, so he specially invited a retired Shandong cuisine chef, 65-year-old Zhao Guoli, to come with him.

The dish Jiang Feng is going to make today is Braised Four Treasures.

As everyone knows, for chefs, whether their reputation is famous or not depends on whether customers buy into it.

 The restaurant opens at 11 o'clock.

After recording this section, the group of people walked towards the store.

The leader is a man in a red Tang suit, about thirty-five years old. This man is a food anchor. He usually shares various food recipes, called Uncle Qiu Kitchen.

Jiang Feng hired three more waiters and two assistant chefs. This way, the rhythm is just right and the operation will not be overloaded.

Li Qiu has already reserved a private room. After everyone walked into the store, they were also observing the environment in the store.

Occasionally I also visit stores.

 At this time, the waiters and chefs are already in place.

Of course, this bad habit is still deeply rooted in the chefs association.

“Now, let Mr. Zhao and I go to the store to find out.”

With tens of millions of fans, he is very professional in shooting videos and considers things very thoughtfully.

  After all, people don’t care about the little money in the store.

 There are also many people in Xiaohongshu, especially local girls, who strongly recommend it.

 The following reads: Today’s special feature: the four treasures of white grilled rice.

Li Qiu said to Zhao Guoli next to him:

 “This restaurant owner is making white grilled four treasures today.”

 “I’ve heard that he can do anything, and he always does it in different ways.”

 “The style is very unique, so it is widely liked by everyone.”

Hearing Li Qiu’s words, Zhao Guoli nodded slightly and responded:

“The four treasures of white braised pork are not easy to make, and they are a famous dish at the authentic Manchu-Han banquet.”

“It’s not easy to do it, and it’s even more difficult to do it well.”

  “It requires very high basic skills.”

 Li Qiu has also heard of this dish. He hasn’t had time to make a related video for his fans. He also wants to see how this dish is. If it is good, he will do a tutorial on the four treasures of white braised pork when he goes back.

“Then let’s try the boss’s craftsmanship.”

The group of people walked inside, entered the reserved box, and started ordering.

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 Orders are coming in one after another.

There is no doubt that the White Braised Four Treasures has become a must-order dish at every table.

 Jiang Feng started to prepare the ingredients.

The four ingredients of White Braised Four Treasures are: tripe, abalone, chicken breast, and asparagus.

 The so-called Guangdu refers to deep-sea fish maw. Like abalone, it is a very precious marine food.

  Abalone and chicken breast are both common.

And asparagus has different names in different places. This dish usually appears in cold dishes. It has a crystal-clear appearance and a crisp bite, so it is widely welcomed by people. The specific method of making Bai Pa Si Bao is to use different methods to cook the four ingredients.

 Arrange the plates, add the clear soup, add alcohol and salt, bring to a boil over high heat, skim off the foam, add cornstarch diluted with water to thicken, and drizzle with chicken oil.

It’s done.

 It seems simple, but in fact it is very difficult.

 Just like the processing of chicken breast, remove the tendons, skin, and cut into large thin slices.

For example, asparagus, add chicken oil, refined salt, and steam in a steamer for 10 minutes.

 Abalone and tripe must be grilled and seasoned with cooking wine to remove the fishy smell.

Jiang Feng is very confident about these ingredients.

 He handles every ingredient just right.

 Soon, the white grilled four treasures were put on plates one by one and stewed on an integrated stove.

 There are specialized people responsible for handling the scum.

This dish also involves expensive ingredients, and it is a delicacy that cannot be found in ordinary restaurants.

 The cost is not low.

 If you want to eat, you can only come to such an authentic Shandong cuisine restaurant to taste it.

 This dish is priced at 128, which is quite expensive.

However, the cost of abalone and Guangdu is relatively high, and the abalone is a genuine large abalone, so it is still reasonable.

 The lobby and private rooms of the restaurant are already full of guests at this moment.

Some people started queuing outside.

 The chefs and waiters are busy again.

 This Shandong restaurant is indeed unique.

There are both affordable dishes and rare dishes that are more expensive.

Want to simply eat a few home-cooked dishes, or want to spend a little money to try something new, this place can satisfy you.

 Because the food tastes great.

 In the private room, the White Grilled Four Treasures that everyone had been waiting for was finally served to the table.

 The "four treasures" on the plate are separated by rapeseed, and each area contains a kind of dish.

 The overall presentation is exquisite.

 The four food ingredients are each king, but they are also unified into a whole.

This dish contains the deliciousness of abalone, the crispness of asparagus, the refreshing taste of tripe, and the crispy fragrance of chicken breast.

　　Permits of fragrance came out, and everyone’s eyes fell on it.

 “Teacher Zhao, have a taste.”

Li Qiu asked Zhao Guoli.

The camera is already facing the two of them. How the food tastes and whether it is authentic Shandong cuisine depends on Zhao Guoli's evaluation.

Zhao Guoli looked at the dishes on the plate, smiled and praised:

“Judging from the appearance, there’s nothing wrong with this Bai Ba Si Bao.”

“There is no fixed way to present a dish, as long as it is presented cleanly, concisely and elegantly.”

“After all, it is a palace dish, and it must be served on the table.”

As he spoke, he picked up his chopsticks, first picked up a piece of abalone and tasted it.

The abalone is still hot, and the soup is extremely rich, containing the flavors of a variety of ingredients. You can also feel the faint umami flavor of chicken and the aroma of wine.

 Zhao Guoli chewed the abalone carefully and savored the taste inside.

Soon, he couldn’t help but admire:

“It’s very good. The abalone is of good quality and well-processed. It’s very fresh. It has the aroma of chicken fat and a little bit of wine.”

“The most important thing is that abalone is generally not very tasty, but he stews it very well. To be able to do this requires very high skills from the chef.”

Then, Zhao Guoli picked up Guangdu again.

 The taste of Guangdu is soft and it is easy to absorb the soup, so whether it tastes good or not depends on how the soup is.

 After he tasted it, he couldn't help but pick up another piece and eat it.

“It’s really good. There’s no problem with the processing of the Guangdu. When handling the Guangdu, he did a perfect job of removing the fishy smell and improving the freshness.”

"good smell."

Zhao Guoli then tasted chicken breast and asparagus, both of which tasted very good.

Jiangfeng does a good job of thickening and refining the soup. The soup is thicker and tastes good.

 After one sip, your mouth will be filled with a delicious taste.

Li Qiu also picked up the chopsticks to taste the four ingredients.

 He is also a chef himself and has a deep understanding of cooking skills.

Just after taking a bite of abalone, he knew that Jiang Feng had real skills and was very solid.

 It is indeed rare for abalone to be stewed so fragrantly.

 “This restaurant owner is really not a boaster, he is very good!”

Li Qiu couldn't help but admire.

The video of the two people’s comments was recorded, and the team will edit it and post it online.

 The number of views can exceed one million, and the number of likes can exceed 100,000.

Most netizens will not come here specifically to see the video, but they will also get to know Jiang Feng because of it.

 At least in the catering industry, the rise of Jiangfeng is already unstoppable.

 In the lobby, the faces of the diners were full of excitement.

 “There’s abalone again! What an eye-opener!”

 “I just like this feeling of wealth!”

 “This is a palace dish, eaten by the emperor!”

 “It tastes so good, I can say that I have eaten abalone in the future!”

 Everyone is very satisfied with the White Pa Si Bao.

 Every person who ate the dishes had a smile on their face.

 It feels really good to eat at this Shandong restaurant.

 (End of this chapter)