Feng Yifan did not hide anything, nor did he use his own kitchen utensils. He just used the standard kitchen utensils in the back kitchen to cook, and did not care about the eyes around him at all.
First, I selected a few pieces of very good chicken breast and cleaned off the fascia on the surface.
"You don't remove the chicken breasts well here. It's not clean enough. There are too many things hanging on it. You must pay more attention next time."
Hearing this, a chef from Fujinglou couldn't help but ask, "Chef Feng, can you show us a demonstration?"
Hearing this, Feng Yifan looked over and saw that many of the chefs around him were stretching their heads to look over here.
It just so happened that at this time Su Liancheng, Li Feier, Meng Shitong and their team came in to shoot.
When Su Liancheng saw the chef from Fujinglou asking Feng Yifan this question, he was worried that Feng Yifan would think this was a provocation to him. When he wanted to open his mouth to stop him, he was stopped by Li Feier.
"Don't rush to stop it. These are also materials we should film. And based on my understanding of Chef Feng, he should agree."
Sure enough, as soon as Li Feier finished speaking, Feng Yifan smiled and responded: "Yes, sure."
Then Feng Yifan put the chicken breast he had selected aside and carefully selected two chickens.
Both chickens were very fresh and had very firm skin and meat.
Then, in front of everyone, Feng Yifan started to debone the whole chicken with an ordinary kitchen knife.
The first thing to do, of course, is to chop off the chicken's feet, then make a cut on the spine, and then make a cut on both sides of the thighs.
Hold the two chicken legs in your hands, turn them outward and bend them. Use a knife to slowly cut along the edge of the leg, cut it open, and cut the tendons at the joint of the leg with the knife. Use your hands to tear along the cut part, and a neat chicken leg will be torn off. Do the same for the other leg.
Next is the chicken wing part. Cut it at the shoulder part of the chicken wing, use a knife to cut to the chicken wing bone, focus on the chicken wing shoulder bone and tear it with your hands, the chicken wing and the chicken breast will be torn off together.
Finally, there are two very fine strips of meat under the skin on the chicken's back.
In fact, the chefs in the kitchen of Fujing Building are not unfamiliar with the deboning of whole chickens. It is also a basic skill for chefs.
But what really surprised the chefs present was that when they watched Feng Yifan deboning the meat.
Feng Yifan is very fast at deboning, and every step is done in a very standard and precise manner, and he is able to complete it very quickly.
One of the cooks secretly kept a count while Feng Yifan was cutting.
When Feng Yifan had finished deboning the meat, the chef who was timing the meat couldn't help but exclaimed, "Oh my god, 1 minute 2 seconds."
This exclamation shocked all the chefs present.
All chefs know how to debone a whole chicken, but most people take a minute and a half or even longer to complete one.
But today the chefs were surprised to see that Feng Yifan only took 1 minute and 2 seconds to cook a chicken.
Then Feng Yifan became even faster when he was deboning another chicken.
After Feng Yifan finished, the chefs couldn't help but ask, "How long did it take? It seems to be faster this time, right?"
Finally, it was Ah Fei who was filming who said, "This time it's 58 seconds."
"Wow..."
There was an uproar in the kitchen. Being able to debone a whole chicken in one minute was something that not many people could do, even among the chefs' masters when they were learning cooking.
But now, right before their eyes, Feng Yifan actually did it.
Then Feng Yifan did not show too much joy, but continued to prepare for his work.
The chicken breasts were cleaned out, and he also used the tenderloins from two spines.
Next he used the back of a knife to smash the muscles into minced chicken.
After pounding the chicken into minced meat, use a knife to continuously smooth the minced chicken and pick out some meat tendons to ensure that the minced chicken is delicate enough.
Watching Feng Yifan's process, some people couldn't help but wonder what dish he was going to cook
“Is this chicken tofu pudding?”
"I don't think so. Maybe it's chicken slices with lotus leaves?"
"No, no, I think it should be chicken porridge. Chicken porridge is our specialty."
"Yes, I think it should be chicken porridge."
But while the chefs were guessing, Feng Yifan actually went to find some bamboo shoots. These were some spring bamboo shoots that had been left over from before and were placed in a cold storage to ensure that they would not get old.
After Feng Yifan peeled the bamboo shoots, he only left the tenderest part in the middle and then hollowed out the middle.
Seeing this scene, all the chefs present were stunned. They didn’t understand what kind of dish they were going to cook.
Prepare the chicken puree, then add some onion and ginger water, salt, cooking wine, and egg white and beat in one direction to make it uniform.
Next, boil hot water in a pot, add salt, sugar, a few slices of ginger, and the best Shaoxing rice wine, put the hollowed-out bamboo shoots in and blanch them, then rinse them with cold water for later use.
Then put the previous chicken mince into a piping bag, and then squeeze it into the hollowed out bamboo shoots and smooth it out.
Arrange them in a bowl, add the prepared premium clear soup, and steam them in a steamer for 10 minutes.
After steaming, pick out the bamboo shoots and cut them into thin slices with a slanting knife.
Then put the soup from the steamed bamboo shoots into the pot, add clear soup, salt and Shaoxing rice wine, and after it is cooked evenly, pour it on the bamboo shoots that have been arranged on the plate.
When the dish was ready, everyone came forward to take a closer look.
Feng Yifan stacked up the thin bamboo shoots slices cut diagonally, arranging them into the shape of a peacock's tail, and garnished them with a few side dishes. The plate looked like a proud peacock.
Pour the soup on it, and it looks really beautiful.
At this point, everyone was looking at the dish in amazement, but for a moment they didn't know what the dish was.
The dish was indeed very beautiful, and the presentation alone amazed many chefs present.
But what kind of dish is this
It was indeed something that many of the chefs present had never seen before.
Meng Shitong asked everyone's question: "Chef Feng, what kind of dish is this? Is there anything special about it?"
Feng Yifan smiled and replied, "Let's not talk about it yet. Let's wait until the dishes are served and let the judges take a look."
Li Feier immediately asked, "Oh? Is this dish Chef Feng is going to test the judges?"
Feng Yifan shook his head: "No, if this dish is mentioned, many people may know it. I don't mean to test the judges. I just want to throw out some ideas for today's competition."
Su Liancheng immediately said, "Okay, let's serve the food."
At the Fujing Building competition site, after going through a series of previous processes, the host finally mentioned Feng Yifan and formally invited Feng Yifan to the stage.
Feng Yifan didn't dress up at all, he just came out wearing chef's clothes.
Standing next to the host, facing the gazes of everyone present and the filming of various cameras and video cameras, Feng Yifan had a calm face. After looking around and finally seeing his daughter, he blinked at her.
Feng Ruoruo was with Yang Xiaoxi, Chen Yaofei and Guo Jingyi who had rushed over at this time. When the little girl saw her father coming out, she almost ran onto the stage.
But my mother stopped me.
At this moment, the little girl saw her father winking at her on the stage and she covered her mouth and laughed secretly with joy.
After laughing, Feng Ruoruo asked again: "Mom, Dad is going up there to participate in the competition?"
Su Ruoxi answered her daughter: "No, Dad went on stage to be interviewed. He should be coming down to us soon."
Feng Ruoruo nodded: "Oh, then let Daddy hurry up."
Su Ruoxi smiled and comforted her daughter: "Okay, let's not worry, Dad will be here soon."
The host asked Feng Yifan to say a few words: "Chef Feng, you are now a very famous chef in Huaicheng. Please say a few words about today's competition."
Feng Yifan took the microphone, first bowed to everyone present, and then spoke calmly.
"In fact, I care about both of the finalists today. One is my senior, and the other is a chef who once went to Su Ji to seek my advice. So because of this relationship, I can't sit down and be a judge. I can only cheer for the two of you."
When everyone heard Feng Yifan say this, they all laughed, including several judges in the audience.
Zhuang Daozhong whispered to the two state banquet masters, "This kid is deliberately making excuses. It's obvious that he doesn't want to be a judge, but he ended up pushing out such a relationship."
Feng Yifan went on to say: "I think this competition is very necessary. It can be regarded as promoting our local cooking skills and dishes to everyone, and it can also play a very good role in promoting the Chinese cuisine menu and better promoting our Chinese cuisine to the world.
I really want to thank all the judges and the organizers of this competition. Thank you for your efforts in promoting Chinese cuisine and thank you for everything you have done to promote Chinese cuisine."
This time, applause broke out at the scene. Feng Ruoruo knew that it was applause for her father, so the little girl clapped very hard.
After the applause, Feng Yifan finally said: "I hope that our two finalists can show their true level and let everyone see the top level of our Huaicheng cooking skills. It can also be regarded as a good start for the selection of Chinese cuisine. I wish both of you can perform exceptionally well."
After he finished speaking, there was another round of applause.
After the applause, the host asked: "Chef Feng, you are here today. Are you going to serve a dish to our judges and diners?"
Feng Yifan nodded and said, "I did prepare a small dish, just to stimulate discussion."
After hearing this, everyone at the scene began to look forward to it.
Soon, the chef from Fujinglou brought out several dishes and served one to each table, as well as one to the judges.
When seeing the dishes served, most of the diners were very surprised.
"Wow, this dish is so beautiful."
"Yes, like a peacock about to spread its feathers."
"It really is like a proud peacock about to spread its feathers."
"What is this peacock feather? It looks a bit like a melon slice, right?"
"What is this dish called?"
The judges also looked at it very carefully, and were a little unsure for a moment.
It was Zhuang Daozhong who spoke up: "Okay, let's try it."
Zhuang Daozhong took the lead, and after the two state banquet masters started eating, the judges tasted a piece, and the guests at each table also tasted it.
After putting the food into their mouths, 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 were still speculating.
"It looks like a sandwich, and the filling inside looks like meat."
"I really can't guess what this is. It's very crispy."
"Yes, it tastes slightly salty and refreshing, and the skin is crispy."
Seeing that many people were guessing, the host looked at Feng Yifan and asked, "Chef Feng, can you tell us what this dish is?"
Feng Yifan did not answer, but looked at the judges and said, "I think the judges should have figured it out, right?"
When everyone's attention was focused on the judges, Zhuang Daozhong said with a smile, "Haha, Chef Feng is testing us. It would be embarrassing if we old guys couldn't tell the difference."
The two state banquet masters also laughed.
Zhuang Daozhong then said directly: "This is salty, fresh and crispy. If I am not mistaken, this should be a plate of chicken marrow bamboo shoots, a dish in "A Dream of Red Mansions"."
Hearing this, all the diners present were shocked.
Feng Yifan also smiled and said, "Yes, Uncle Master is really amazing. This is indeed a dish of chicken marrow bamboo shoots. I think I am opening the banquet for our province."
At this time, another judge from the provincial gourmet association said, "It turns out to be chicken marrow bamboo shoots, which are a delicacy at the Red Mansion banquet."
When everyone heard the words "Red Mansion Banquet", they were all surprised.
Looking at the beautiful peacock on the plate, I felt that this dish instantly had its own cultural connotation.
Zhuang Daozhong looked at Feng Yifan and probably understood what Feng Yifan was thinking.
At the first stop of the Chinese cuisine menu selection process, a dish called chicken marrow and bamboo shoots from the Red Mansion Banquet appeared in the final, which gave a point to the theme and served as the beginning of the Chinese cuisine theme.
Let everyone understand that Chinese cuisine is not only delicious in appearance, aroma and taste, but more importantly, there are cultural connotations behind the dishes.
The oriental literati temperament of China can be reflected in various dishes.
A dish of chicken marrow bamboo shoots looks beautiful, but it is actually not that complicated. However, it is a dish in Dream of the Red Chamber, and the series of cultural cores derived from it should be very exciting.
Zhuang Daozhong said, "Chef Feng is indeed a five-star chef. It is beyond our expectation that he can recreate a dish from the Red Mansion Banquet. It's a pity that you didn't participate in the competition. Otherwise, based on this chicken marrow bamboo shoots dish, I'm afraid the two contestants would have to admit defeat."
These words were recognized by most people present, because before today, most people present only knew that there was such a dish, but had probably never actually seen or tasted it.
Therefore, this originality alone is enough to make Feng Yifan impress everyone.
After listening to Zhuang Daozhong's words, Feng Yifan smiled and said, "My dish is just a starting point. I believe the two contestants will come up with better dishes today. Let's all wait and see."
After saying this, Feng Yifan walked directly off the stage.
The host was left on the stage for a long time, unable to speak, because the lines just now seemed to be intended for the host.
After a moment of silence, the host could only quickly say, "Okay, let's not talk too much and start today's final."
The host then left the stage, and Zhang Fenglin and Qi Deqiang came on stage to start their cooking competition today.