Because the turtledoves had not been bought yet, Feng Yifan first taught the two chefs in the kitchen of Fujing Building how to cook rouge goose breast.
"Rouge goose breast is best made with Qingyuan goose. The first key point is to debone the goose. You need to debone two complete pieces of goose breast meat, so that the pieces are larger."
Feng Yifan carefully selected a goose, and just like deboning a whole chicken before, he first made a cut on the spine, then scraped down little by little along the goose's breastbone, and soon he had removed a piece of goose breast meat from each side.
The two goose breasts looked very complete, without even any extra edges or corners.
But Feng Yifan still made some adjustments to make the goose breast look more regular.
During this process, Feng Yifan said to the two chefs beside him: "Since this is a dish for a big restaurant like Fujinglou, we need to put more effort into the shape. Don't think it's troublesome. We must pay attention to the regularity of the shape, so that it will be more beautiful when it is served on a plate.
The two shaped goose breasts should first be washed with clean water and then dried with kitchen paper.
Put it in a bowl and add the best Shaoxing rice wine, salt, ginger slices, scallion segments, soy sauce and red yeast rice powder.
These pickled ingredients were not surprising.
Zhang Fenglin and Qi Deqiang who were watching nearby could probably guess that the reason for adding red yeast rice to the marinade was to give the rouge color to the goose breast.
But after adding all these ingredients, Feng Yifan found an apple, washed it and sliced it.
Add the apple slices to the bowl of marinated goose breast, then crush all the ingredients in the bowl with your hands and mix them evenly with the goose breast.
Seeing this, both Zhang Fenglin and Qi Deqiang were a little surprised.
What the two didn't expect was that such a dish would require the addition of pickled fruits.
After Feng Yifan mixed the ingredients and put the goose breast aside to marinate, he looked at the two chefs and said, "Adding apples to the marinade is to enhance the flavor of the goose breast. The sweetness of the fruit is the key to this rouge goose breast."
While the goose breast was being marinated, Feng Yifan went to find a small charcoal stove, lit a fire and kept it ready for use.
Seeing that his father had brought a charcoal stove to cook, Feng Ruoruo quickly said, "Dad, are you going to grill meat?"
Feng Yifan smiled and nodded: "Yes, we are going to grill meat."
Yang Xiaoxi immediately said, "Great, Father Feng, Xixi loves barbecue the most."
Chen Yaofei looked at it and said, "Xixi, Father Feng didn't make this dish for us, he wanted to sell it to others."
Hearing this, Yang Xiaoxi immediately shrugged her head and said, "Isn't it for us to eat? What a pity."
Feng Ruoruo smiled and said to her two good friends: "We are chefs today. A chef is supposed to cook for others. We should learn from dad and cook for others."
Zhang Fenglin and Qi Deqiang stood aside and carefully studied the amounts of various seasonings used by Feng Yifan in pickling.
At the same time, the two probably guessed that Feng Yifan should use a charcoal stove to roast the goose breast.
Sure enough, the pickling time was almost up and the charcoal stove was already burning. Feng Yifan placed a grate on the fire.
Then put the marinated goose breast on the grate and roast it.
During the roasting process, accompanied by the sizzling sound, the aroma of the roasted goose breast fills the entire kitchen.
"If you want the aroma to be more intense, you can use fruit wood to roast it, which will increase the aroma of the goose breast. Also, be careful not to burn it, and the roasting process should not be too long."
When the goose breast is roasted, it has shrunk and the surface has turned a little brown.
Feng Yifan took the goose breast off the grate.
Then turn on the fire and put a little oil in the pot, add onions and ginger slices, and then put the goose breast in. Feng Yifan then added apple slices again, and then poured in rice wine and stir-fried it.
After the food is stir-fried and becomes fragrant, Feng Yifan orders some of the best clear soup.
This time, seeing the soup being served, Feng Yifan nodded with satisfaction: "Well, the soup today is good, the soup is done very well, remember this will be the standard in the future."
The chef in charge of the soup today quickly stepped forward and said, "I understand, Chef Feng."
Feng Yifan glanced at the other person, nodded and said nothing more.
After adding the clear soup until it half covers the goose breast, add soy sauce, rock sugar, red yeast rice powder and salt, and then it will begin to stew.
Keep cooking until the soup thickens, then add some sesame oil and simmer for a while.
Wait until the aroma is concentrated, then take out the goose breast and cut it.
The goose breast was obviously a little hot, but Feng Yifan didn't care at all. He continued to cut the goose breast very skillfully and sliced it into slices.
Arrange them in a fan shape on the plate, add some vegetable roots and leaves for garnish, and finally drizzle some soup on them.
In this way, a very beautiful and delicate plate of rouge goose breast is ready.
When the dish came out, the three little girls Feng Ruoruo, Yang Xiaoxi and Chen Yaofei clapped their hands and cheered.
"Wow, Dad is so great, this dish is so beautiful."
"It's so beautiful, like a small fan. Father Feng is so awesome."
"Well, Father Feng is amazing, it's really beautiful."
The chefs in the kitchen of Fujing Building came over one after another to carefully observe the finished dish, and everyone was very surprised.
For this dish, some people have only heard of it but have never seen it, while others are hearing about it for the first time.
And today, in Feng Yifan's hands, everyone has truly witnessed the beauty of this dish.
The goose breast, as red as rouge, is neatly placed on the plate, paired with the soup and a few green leaves on the side, making this dish look like a beautiful Western meal.
Maybe if this food is sent to any western restaurant and foreigners are asked to eat it with a knife and fork, there would not be anything wrong with it.
But this is also an authentic domestic dish with many years of inheritance.
The chefs at Fujinglou, who have been trained by Sulanxin Catering Group and have spent many years abroad, have always heard about how to gradually promote traditional Chinese dishes to the world and make people recognize Chinese cuisine. But no one has a practical idea.
But today, seeing this rouge goose breast, the chefs present suddenly had an epiphany.
What is national is also global. Isn’t this traditional dish “Rouge Goose Breast” a perfect interpretation of this
If we break down the entire cooking process, we will find that it uses many techniques that are commonly used by Western chefs.
And the finished product, after Feng Yifan's plating, even surpasses many Western dishes in terms of appearance, demonstrating the charm of Chinese cuisine.
Zhang Fenglin observed for a long time and was the first to applaud Feng Yifan.
Then, Qi Deqiang and the chefs in the kitchen also followed suit and applauded Feng Yifan.
Today in the kitchen of Fujing Building, the chefs were really enlightened.
While the chefs were all immersed in surprise, Feng Ruoruo quietly approached her father, stretched out her little hand to hold her father's big hand, and slowly pulled her father to bend down.
Then, the little girl hugged her father's neck and whispered in his ear, "Dad, can Xixi, Feifei and I eat?"
When Feng Yifan heard his daughter's question, he looked at her expectant eyes, smiled and asked softly, "Haven't you eaten this dish before? Dad made it for you at home before, do you remember?"
Feng Ruoruo pouted and said, "But that was a long, long time ago. Dad made it again today, but Ruoruo, Xixi and Feifei didn't eat it."
When his daughter said this, Feng Yifan smiled and reached out to gently pinch his daughter's nose.
"Well, how about this, let the uncles and aunts here try it first, and then give it to Ruoruo, Xixi and Feifei, is that okay?"
Feng Ruoruo immediately laughed when she heard this: "Yeah, okay."
Then, Feng Ruoruo walked over to the onlookers who were watching the chefs and said to them, "Don't just watch. You can try the food to see if it's delicious."
Feng Yifan was amused again by his daughter's self-assertion.
He didn't expect that his daughter would go back and urge everyone to taste it in order to eat it.
Afterwards, after discussion between Zhang Fenglin and Qi Deqiang, everyone did not hesitate to cut the two goose breasts into small pieces and let the chefs and kitchen helpers in the kitchen taste them.
Of course, Zhang Fenglin and Qi Deqiang were also very sensible and left one piece for each of the three little girls.
Feng Yifan saw it, smiled and said, "Haha, you are too polite. The children all came here after having breakfast. In fact, just leave a piece for the three of them to share and taste."
Zhang Fenglin smiled and said, "We are all adults, so we just need to taste it. It's okay for children to eat more."
Feng Ruoruo, Yang Xiaoxi and Chen Yaofei, the three little girls each held a small plate with a piece of rouge goose breast on it. The tempting sweet smell made the three of them very much looking forward to it.
However, before eating, the three little girls still clamored to wash their hands first.
Feng Yifan took them to wash their hands, and then found forks for them so that the little girls could use them to eat.
After tasting Feng Yifan's rouge goose breast, the chefs of Fujinglou in the kitchen all felt that it was really delicious.
I thought it would be greasy, but because it was grilled over fire first, some of the grease had already been baked out.
Also, the addition of apples can help to reduce the greasiness of the dish.
The addition of apple slices also adds a bit of fruity fragrance to the goose breast.
Although it is not very obvious, the light fruity aroma still leaves a lingering taste after eating it. It looks a bit strong, but it doesn't taste strong.
Qi Deqiang's eyes sparkled as he stared at Feng Yifan in admiration and said, "Chef Feng, this dish of yours is really delicious."
While everyone was tasting the food, Feng Yifan had already picked out some very tender young ginger.
The ginger used in the real French-made purple ginger is very particular, and it must be made with Qizhou oil ginger.
Because the young ginger in this kind of oil ginger has some purple color, it is called "purple ginger".
The legal system here is not the name of a foreign country, but means to make it according to the law. It refers to the use of a special method to make Qizhou oil ginger.
Although Fujinglou is the most famous restaurant in Huaicheng, it is impossible to say that it has all the ingredients.
So in Fujinglou, Feng Yifan obviously couldn't find Qizhou oil ginger to make French-made purple ginger.
Feng Yifan had to settle for the next best thing and found some very tender young ginger to make the dish.
"This dish is best made with Qizhou oil ginger, and it should be made with young ginger, because the surface of the young ginger in Qizhou oil ginger will appear purple, so it is called purple ginger."
Having introduced this, Feng Yifan did not forget to say to the two chefs: "Remember, let the purchasing staff go to purchase."
Zhang Fenglin and Qi Deqiang nodded after hearing this.
Qi Deqiang, who was in charge of purchasing, said, "Okay, Chef Feng, I will notify the purchasing staff and ask them to purchase Qizhou oil ginger. Do they have to purchase young ginger?"
Feng Yifan nodded: "Yes, young ginger is best."
Next, Feng Yifan cleaned the selected young ginger and peeled it with a knife.
When he was peeling the apples, many of the professionals in charge of peeling the apples were a little surprised.
Generally speaking, restaurants like Fujinglou will have dedicated staff in the kitchen to take care of these things.
But Feng Yifan made it himself, and when peeling the skin he didn't use a paring knife, but a kitchen knife.
But even when peeling with a kitchen knife, Feng Yifan only peeled off a very thin layer of skin, almost just the skin, without leaving much ginger flesh.
After peeling the ginger, Feng Yifan sliced it.
The slicing process is so amazing that even professional meat-cutting chefs feel inferior.
Because Feng Yifan not only cut the ginger slices into very thin slices, but also cut them very quickly.
The sliced ginger is of uniform thickness, and the key is that when you pick up any slice, you can clearly see that the ginger slices are translucent, which really makes the chef feel ashamed.
After cutting the ginger slices, Feng Yifan spread them flat in a bowl, then sprinkled salt on each slice.
After adding the salt and setting the pickled ginger aside, Feng Yifan said, "This needs to be pickled for a day. Leave it here and do it tomorrow."
Everyone was surprised to hear that it would take a day to marinate.
Next, Feng Yifan started to make "Sugar Steamed Cheese".
In fact, this small dessert, which cannot be considered a dish, may be the simplest of the four dishes provided by Feng Yifan this time.
This sugar steamed cheese dish is actually made by adding sugar, fermented rice and egg white into milk in sequence and mixing them evenly.
Then put it in a small bowl and steam it in a steamer for twenty minutes.
After taking it out of the pot, Feng Yifan decorated it with the prepared small flowers and petals.
Paired with a red porcelain cup, this very simple meal instantly becomes extremely beautiful.
Feng Yifan reminded everyone: "This needs to be cooled before eating. In your kitchen, you can make many portions at a time, put them aside to cool, and serve them to people who have ordered. Of course, it can actually be provided in the morning, noon, and evening."
After the steamed cheese with sugar was finished, the turtledoves that Su Liancheng had asked someone to buy were also bought.
The front-end staff of Fujinglou also added a few dishes to the menu. Mei Ru also specifically instructed the reception staff to actively recommend a few dishes to the lunch guests today. She planned to promote the dishes while Feng Yifan was here.
Let customers know that Fujinglou has these Red House dishes. After tasting them, please help spread the word.