Food: How Did I Become a Chef When I Set Up a Stall? Chapter 342

After a few days of rest in Ludong, Jiang Feng came to Changsha and was busy building a Hunan cuisine restaurant.

 “Chinese Restaurant” continues to be popular and has become the most popular variety show currently.

It is precisely because of this that variety shows come to Jiang Feng one after another.

 After all, if the audience likes it and is popular enough, it will easily be favored by the program team.

Even many celebrities became famous through variety shows.

 Among the invitations, some are also big-name variety shows, and most of them are slow-paced life shows.

It's okay to participate, but Jiang Feng wants to take it easy for the time being.

  After all, I have something to be busy with.

 Let's look at it later when we have some free time.

 Youdao is a worldly thing. As Jiang Feng's career develops better and better, he gets to know more and more people, and he has a lot of things to deal with.

  Sometimes, these worldly connections also help him.

Many people look down on the sophistication of people because in the world, these people can only play the role of "asking for help".

Just like now, Jiang Feng wants to open a Hunan cuisine restaurant and is looking for a Hunan cuisine chef.

He happens to know people from the Hunan Cuisine Association, and after a little communication, he doesn't need to take care of the chef's affairs at all.

 Lin Weihai, the president of the Hunan Cuisine Association, was very polite to him. Lin Weihai's apprentice Zhang Wei even spent a lot of money with Jiang Feng to learn how to cook angel fish.

Nowadays, angelfish has been restored by the Hunan Cuisine Association and has become a top dish in the dining room.

 The association is very grateful to him.

Zhang Wei admired Jiang Feng very much when he was teaching Zhang Wei how to use angel fish.

Although Zhang Wei is in his thirties and older than Jiang Feng, he learned cooking from Jiang Feng after all, which shows that this person has a good mentality.

At present, there are five Jiangyue Tai restaurants that have been opened. Except for the Zhejiang Cuisine restaurant, the executive chef was promoted by Jiang Feng because of his strong ability.

 Other executive chefs are well-known chefs.

These chefs are all Jiang Feng's younger brothers, and they admire Jiang Feng very much.

 Netizens say that Jiang Feng is a chef, and they judge him from the food he cooks.

 In fact, in terms of its status in the field of Chinese food, it is also one of the best.

 He has quite a few chefs from all major cuisines.

 And they are all very profitable.

 Most of the time, there is no need for him to step in because his executive chef has taken care of things.

Jiang Yuetai's management still has vacations. Occasionally, Jiang Feng will ask these executive chefs to get together and go to a sanatorium for a few days.

 He still has some ideas when it comes to doing business.

Soon, Jiang Feng took a fancy to a restaurant.

 The next steps are trading, decoration, and chef training.

In terms of Hunan cuisine, there are also many top-notch dishes.

For example, Dong'an chicken, fish head with chopped pepper, stir-fried yellow beef, flavored shrimp, flavored crab, tiger skin elbow, etc.

 Every one of them is a tough dish.

 The first day of training.

Jiang Feng specially rented a classroom for chef training.

 Nowadays, people have a wide range of hobbies. In addition to swimming, fitness, yoga, and ball sports, there are also classes dedicated to teaching cooking skills.

 There are eight stoves in this place, like a chemistry laboratory.

 Eight chefs recruited by Jiang Feng gathered together.

“Let me make it clear first that Jiang Yuetai's chef needs to have my skills tested.”

 “This training is both training and screening.”

“Everyone cooks first, and then I will comment on everyone's dishes and provide suggestions for improvement.”

“Of course, in order to convince everyone, I will cook every dish you cook.”

“Those who can meet the requirements will be successful in applying.”

“Don't be nervous, everyone has been doing it for so many years, just do it according to your own ideas.”

Jiang Feng said to the chefs.

 At this moment, there is a photographer on the side taking pictures.

 After all, he is the big boss, and now he is also beginning to pay attention to publicity.

Jiang Yuetai's Douyin account needs to update the video. This video can better warm up the opening of the Hunan restaurant.

It can also let netizens know what Jiang Feng is doing now.

 The chefs were a little nervous when they heard Jiang Feng's words.

 But after all, I came to Jiangyuetai to apply for a job, and Jiangyuetai's treatment and reputation are both good.

If you can serve in it, your social status will be higher.

 “I'm going to make a dish today, Dong'an chicken.”

“As we all know, Dong'an chicken is known as the best of Hunan cuisine. I want to make this dish the signature dish of Jiang Yuetai, so I will focus on adjusting the taste of this dish.”

 “Everyone do it in your own way, let's start now.”

Jiang Feng said again.

There were several apprentices on the side. They handed out fresh three-yellow chickens and prepared various ingredients and seasonings.

 When the chefs saw it, they immediately washed their hands, straightened their sleeves a few times, and got ready to start cooking.

Jiang Feng is also busy in front of a stove.

 Dongan Chicken is recognized as the top dish of Hunan cuisine.

This dish is very in line with the characteristics of Hunan cuisine. It is spicy, spicy and sour, with five flavors in one. It makes people drool when they eat it.

 The most obvious taste is hot and sour.

 Because this dish is stewed with vinegar, there is even a saying that half a bottle of vinegar is needed for one chicken.

  Adding more vinegar will test the chef's skills even more.

 If you don't know the ingredients well, it will be difficult to make this dish delicious.

The preparation of Dong'an chicken is not complicated. Wash the chicken, put it in a pot, add onions and ginger, cook on low heat for 15 minutes, and blanch the chicken first.

 Then put the peppercorns in the oil pan and stir-fry until the aroma comes out.

 Add shredded **** and chopped millet, add chicken pieces and stir-fry.

Jiang Feng took another bowl of rice vinegar and poured it down along the edge of the pot. In an instant, the hot and sour taste came out of the oil pan.

 Vinegar evaporates quickly at high temperatures, and the sour taste remains in the chicken pieces.

 Smells very fragrant.

 Next, Jiang Feng added some salt to taste. The salt can neutralize the sourness of the vinegar, which also involves processing the taste.

After simmering for a while, Jiang Feng added sugar. This step is to enhance the freshness.

 The chicken he cooked is already delicious, but after this treatment, it tastes even better.

 The last step is to add the chopped red pepper shreds, then reduce the juice over high heat, and take it out of the pot directly.

This plate of Dong'an chicken is ready.

 The chicken is very tender and has fallen off the bone.

 Pick up a piece and eat it in your mouth, the meat will fall off the bones easily.

 The sour and spicy taste permeates the meat, and when chewing, the umami flavor of the chicken is also intoxicating.

 It is a perfect dish.

 Dongan Chicken can be called the leader of Hunan cuisine, and there is a reason for it.

As the chefs finished their work, everyone put their fried Dong'an chicken on the table.

Jiang Feng asked the apprentices to fetch some bowls. Everyone took the bowls and tasted what others had made.

 It is equivalent to the communication activities within the restaurant.

 Because it has to be tasted by other chefs, these chefs are all very motivated.

 Do it very seriously.

 Once everyone tasted it, they were full of praise for the Dong'an chicken made by others.

 Jiang Feng tastes one dish after another.

 After all, they are all top Hunan cuisine chefs, and the tastes they cook are quite different.

 Such a dish is not difficult, so the chef's results are very good.

 “Well, they're all good.”

 “The taste is very authentic.”

“But there are still some problems, we have to unify the materials.”

 “Some are made on the sour side, and some are made on the spicy side.”

“It's normal for different chefs to have their own characteristics, but after all, the restaurant is welcoming guests, so the guests must not be able to distinguish the taste.”

Jiang Feng commented.

 He said this and everyone nodded.

 When everyone ate the Dong'an chicken made by Jiang Feng, their expressions changed slightly.

 There is no difference in taste.

 But the Dong'an chicken made by Jiangfeng is obviously better in taste and tenderness.

 The chicken is particularly smooth.

 The soup is also more delicious.

I don't know how it is done, but everyone uses the same ingredients.

 But the Dong'an chicken made by Jiang Feng is indeed fresher.

 “Freshness” is really a headache for chefs.

 This is a taste, but not a taste.

Freshly killed fish, shrimps, and crabs are definitely fresh, but making chicken and pork fresh is a bit difficult.

 This requires the chef to control the heat very well.

 When to turn on the fire, how long to stew, and when to add seasonings.

 A difference of tens of seconds may result in subtle differences in taste.

 This cannot be taught through recipes, it must be learned through experience.

 Understanding the status of the ingredients in the pot.

 “The boss really has something.”

 “It's really awesome!”

 “This dish shows your level of excellence!”

“I have such cooking skills at such a young age, I don't know how.”

“Yeah, at my age, I'm still an errand boy, and I'm not even qualified to cut vegetables.”

 “Maybe he's the boss!”

The chefs were talking in low voices and were in awe of Jiang Feng.

 If you have money and ability, you are still their boss and must be respected.

“Okay, everyone will come to me in a while and comment individually.”

 “After finishing the review, I'll make Dong'an chicken again.”

 “That's about it for today's training.”

Jiang Feng said to the chefs.

 “Okay, boss.”

 Everyone hurriedly agreed.

 It is also a good thing to leave reviews one by one.

 After all, these people are all chefs, and it must be a bit embarrassing to have problems pointed out in front of other people.

 Jiang Feng is very thoughtful.

Soon, Jiang Feng called the chefs over one by one according to the order of placing the plates and made some suggestions.

 Amount, heat, size of chicken pieces, etc.

 He is professional in cooking.

 What he pointed out was very professional. After everyone heard it, they secretly took note of it and then improved it according to Jiang Feng's teachings.

 The previous restaurant training was almost all like this.

Either Jiang Yuetai's dishes are so popular now because Jiang Feng has carefully trained them.

 Behind success, there are also efforts that others cannot see. (End of chapter)

Chapter end