Food: How Did I Become a Chef When I Set Up a Stall? Chapter 275

On the opening day of Jiangyuetai Zhejiang Cuisine Restaurant, it was really lively!

The restaurant was crowded with people outside, and it had three floors inside and outside!

 This situation might still have happened a few decades ago.

 But in recent years, I have never heard of such a thing.

At most, when Fat Donglai opens, the mall is overcrowded, with countless people swarming in to grab Fat Donglai's products.

This also shows that the people's eyes are sharp and everyone is willing to support companies with conscience.

 The so-called conscience means that the price is affordable and the quality is guaranteed.

This sounds simple, but it is very difficult to do.

 After all, there are too many people who are evil-minded in the face of interests.

Jiang Feng has already opened two restaurants, both of which are local signatures.

 Shandong Cuisine Restaurant is a must-visit for local tourists, and it is also a place where many well-established local people discuss business.

After all, the environment is quiet, the privacy is very good, and the dishes are delicious, it is difficult not to attract people to come in.

 It takes a lot of effort to make this dish.

 It can be regarded as satisfying the diners.

 This dish is not that easy to make.

He suddenly had an idea. Since so many people were paying attention to the opening of Jiang Yuetai, he would have a big one.

　　　It is strange to say so.

　　Inexplicably, he became a top performer.

 After the opening ceremony, Jiang Feng went to the kitchen to prepare this dish of Birds Worshiping the Phoenix.

 Even if you want to queue up, it's not that easy.

Jiang Feng doesn't plan to cook Zhejiang cuisine himself. He can just leave the cooking of Zhejiang cuisine to the chefs.

The prices of things near the West Lake are very expensive. Jiang Feng does not intend to go the high-price route. Instead, the dishes are a little more expensive than ordinary dishes, and the average person can eat enough at about 200.

 But he does not have a personal account.

This time, Jiang Feng did not intend to cook according to the previous method.

　　also quite interesting.

　　Before, it was only spread by word of mouth among people in one city. After changing to several cities, he had huge traffic online.

 After the ribbon-cutting, Jiang Feng went to the kitchen to get busy.

 The dish I made on the first day was called Bai Niao Chao Feng.

 The dishes he cooks are all rare or lost dishes on the market.

 This time, Jiang Yuetai opened on the edge of the West Lake.

Hundred birds worship the phoenix, the main dish is chicken, and there are also crab roe, fresh shrimp, and duck gizzards as side dishes.

They also know that Jiang Yuetai will definitely be paying attention to the whole network today.

Jiang Feng planned to make only one hundred copies, and only one hundred copies.

 “Take this opportunity to cook a real chef's dish.”

Jiang Feng appeared at the front of the restaurant, and countless cameras were focused on him.

 “What I'm cooking this week is no longer stall food or home-cooked food.”

 There is no need for Jiang Feng to do it himself.

 You can only do it as much as possible.

 Only Jiang Yuetai's official account currently has about 4 million fans.

This scene was even more popular than Jiang Feng expected.

Netizens comment on the account every day, asking Jiang Feng to start broadcasting, or asking Jiang Feng to shoot a few videos.

 First come, first served.

He has already prepared the materials and is waiting to start today.

These dishes are all genuine and top-quality dishes, and they are all palace dishes.

 He is indeed red now.

After all, Jiang Feng has personally trained him, and he controls the quality of each dish's ingredients, so the taste can reach the level of a big restaurant.

Jiang Feng thought to himself.

 The rules at the West Lake are relatively strict, not too noisy, no fireworks, fireworks, firecrackers, etc., so the opening ceremony is just a flower basket and ribbon cutting.

 So, not every guest can eat it.

 “It's time to challenge some difficult dishes.”

For example, Tong Jincheng and some brightly dressed anchors want to show their faces in places with high traffic.

Jiang Feng cares a lot about the opening of his restaurant, so he naturally pays more attention to it.

 Many internet celebrities also came to Jiangyuetai today.

 The price is 388 per serving, and it is now an opening offer. If you do events, you can get a 20% discount.

 This news was soon known to the customers in line.

 Everyone started talking about it.

“What is Boss Jiang cooking today? According to past experience, he should cook one or two dishes.”

“It seems that the situation is different this week. Although Boss Jiang is the chef, he does not cook the dishes on the menu, but makes extra palace dishes.”

 “What? Real or fake?”

“Who knows what kind of dish it is?”

 “It seems to be called a hundred birds paying homage to the phoenix?”

 “Hundred birds paying homage to the phoenix? No, a dish called a hundred birds paying homage to the phoenix?”

 “Zhoucao! What kind of magical dish is this!”

 “Boss Jiang is doing a big job again!”

 “This is going to be a hot search!”

People thought this was just a popular restaurant opening, but little did they know that Jiang Feng planned to make it bigger this time and completely surprise people.

　　After setting up a stall for a long time, many people have forgotten that he is a real chef.

Jiang Feng hopes that he will be praised for his cooking skills, not for his behavior of setting up a stall.

 He can gain a greater sense of accomplishment from cooking.

At the same time, in order to let everyone see more clearly that the dishes are made by himself, Jiang Feng specially called the person in charge of video operations from Shandong Restaurant.

It opens today, and Jiang Yuetai's official account will definitely post a video.

Jiang Feng plans to post a video of himself doing a hundred birds paying homage to the phoenix.

 He prepared many casseroles and a special stove for this purpose.

Several other chefs are already in place, as are various assistant chefs.

 The ingredients were prepared early and arranged neatly and full of food.

  Today is a very important day for them.

However, what shocked these chefs the most was the dishes Jiang Feng chose to cook.　　　　Hundreds of birds paying homage to the phoenix, a top state banquet dish.

 At ordinary banquets, you really can't eat dishes like this.

 Jiang Feng, on the other hand, produces for the general public.

 But after all, the method is complicated, and being able to do a hundred steps a day is already the limit.

 So, it just depends on whose luck is better.

 Hundred birds facing the phoenix, spread a layer of lotus leaves in a casserole, blanch the whole chicken and put it in the casserole, then add duck gizzards, cooking wine, green onion and ginger, then add water to the pot and simmer slowly.

The protagonist of A Hundred Birds Pays Attention to the Phoenix is ​​this chicken.

Jiang Feng stewed six pots at a time and placed them all on the composite stove.

 A young man is responsible for taking photos and recording.

He wanted to record all the scenes of Jiang Feng making hundreds of birds paying homage to the phoenix.

When the time was almost up, Jiang Feng kept opening the lid of the pot and skimming off the foam on the chicken soup with a spoon.

 Make sure the chicken soup is clean and pure.

 Then, heat the pot with Jiangfeng, pour lard into the pot, then add crab roe and stir-fry until fragrant.

 Add the fried crab roe to the casserole.

 Next, add ham and some seasoning spices.

 Let's not talk about the chicken, but this pot of soup is also rare and excellent.

Hundred birds are worshiping the phoenix. If the phoenix is ​​present, it is necessary to become a hundred birds.

Of course, one plate can't hold a hundred birds, and time is limited. Jiang Feng only plans to make six.

 It is not difficult to do, but it requires extremely high skills.

 Peel the common prawns, remove the heads and feet, leaving only the tail, and then wrap the shrimp meat with chicken putty.

 This forms the body and tail of a bird.

 Then cut two thin slices from the green pepper and place them on both sides of the body. From the top, they look like a pair of wings.

 The head of the bird is made from hard-boiled pigeon eggs, cut into half and placed on the body.

 Finally, use two black sesame seeds to make the eyes, dot them on the pigeon eggs, and use a small piece of red pepper to make the mouth.

 Finally, steam the bird and it's done.

Six little birds are placed around the plate. After the chicken in the casserole is stewed, they are placed in the middle. Finally, a phoenix is ​​carved out of pumpkin and carrots, and it's done.

 The steps for cooking are not difficult.

Most people can't do it because they can't carve a phoenix.

Of course, the bird also requires superb craftsmanship.

Since Jiang Feng wants to do it himself, he must do it well. At least he completed the cooking process of video shooting independently.

 But carving is very time-consuming, and there happens to be a master among the chefs who is also very skilled in carving.

 Can help carve parts.

 After the filming is over, the chef will be responsible for carving several parts of the phoenix, and then cooperate with Jiang Feng to make a hundred birds facing the phoenix faster.

 The assembled bird is steamed in a steamer.

 The whole chicken is stewed in a casserole.

Jiang Feng began to carve on the radish quickly with a carving knife.

 His knife skills are very good.

Even though the phoenix has many details, if you are skilled in knife skills, it can still be carved very quickly.

And the phoenix carved by Jiang Feng is not big.

 Just carve out the body, head, wings, and tail, and then use toothpicks to join them together.

 He is busy here.

 The chefs in the back kitchen glanced at Jiang Feng from time to time.

 They were shocked.

 No, the boss doesn't cook Zhejiang cuisine, but instead cooks palace cuisine?

You must know that during the previous training, Jiang Feng showed a strong foundation in Zhejiang cuisine.

  And the dishes made taste very authentic.

 It's good now, let's start the big work directly!

This is a job that most people simply can't do!

 Without special training, who can make hundreds of birds paying homage to the phoenix so quickly and skillfully?

 An expert knows the way.

 All chefs know that Jiang Feng has definitely practiced it.

  And I have been practicing for who knows how many years.

 He is so young, when did he start learning to cook?

 This is too fierce!

Soon, it was time for the opening, and guests poured into Jiangyue Terrace.

 Hearing that Jiang Feng's dishes were limited to 100 servings and that you might have to wait, the people at the front of the queue looked excited.

 If they come early, they can eat it naturally.

Unsurprisingly, people immediately ordered the dish of Bai Niao Chao Feng.

By chance, Jiang Feng has also finished.

 After the order was delivered, Jiang Feng placed the steamed birds on the plate, all facing the middle.

 Then put a stewed whole chicken in the middle.

 Place a phoenix carved from a carrot next to it.

Also add a porcelain pot with fresh chicken soup containing crab roe, ham and duck gizzards.

　　When this dish was brought out from the kitchen, the guests' eyes instantly focused on it.

 Everyone was confused.

 Hold the grass! what is that?

 What comes out of this end?

 Why is there still a phoenix?

 No one has ever seen such exquisite dishes.

This is no longer an ordinary home-cooked dish, this is a palace dish in the true sense, and it is the best kind.

"what is that?!"

 The guests were stunned and dumbfounded.

“Could it be that this is Boss Jiang's creation of hundreds of birds facing the phoenix?”

 “Is there really a phoenix?!”

 (End of this chapter)

Chapter end