Chapter 856: Chapter 856: The Old Master Really Isn’t Polite
Then add the plum sauce into the pot and simmer on low heat to reduce. Add some chili powder, salt, and a little soy sauce, and it’s ready to serve.
As for the golden prawns, it happens the old master’s family has fresh shrimp.
Ye Fei then teams up with Auntie to shell the shrimp, removing both the heads and tails, and after cutting open the shrimp’s back, removes the vein.
After drying the surface moisture of the shrimp with kitchen paper, add salt, yellow rice wine, white pepper powder, and Shanxi aged vinegar to marinate the shrimp for about 10 minutes, then add cornstarch.
Place the cornstarched shrimp into the oil pot for frying.
Afterward, scoop them out, wait for the oil to heat up again, and refry.
Then Ye Fei cleans up the oil pot thoroughly and prepares it. After adding a little oil, he adds ground salted egg yolk and stirs, then adds the shrimp, wrapping the yolk around the shrimp.
Another dish, golden prawns, is done.
Chef Xiao Wang is also preparing the dishes he’s in charge of.
But he has time to glance over at what Ye Fei is doing.
Xiao Wang notices that each of Ye Fei’s dishes is quite simple and homely.
No professional chef is needed daily; even an average person following instructions can do it.
Yet when finished, the aroma is extraordinary.
The fragrance doesn’t resemble ordinary home-cooked dishes.
It’s very magical.
Xiao Wang looks strangely at Ye Fei.
Obviously, the procedure is just these steps, and it didn’t look special at all.
How come when Ye Fei makes it, the aroma is so different?
Regarding appearance, it doesn’t differ much from what chefs at restaurants or hotels produce.
It’s certainly prettier than what ordinary people can manage.
Xiao Wang frowns, thinking that it looks good, smells nice, but might not taste the same.
Ye Fei completely ignores Xiao Wang and doesn’t care what he thinks.
At this time, Ye Fei starts preparing the Qianlong cabbage.
This little dish is even simpler.
Rip the cabbage leaves into small pieces, set the stalk aside unused.
Then mix sesame paste, honey, sugar, salt, sesame oil, Zhenjiang vinegar, and dark soy sauce.
Finally, mix everything with the cabbage.
While the procedure appears simple, looking quite unimpressive, even the appearance isn’t great.
Ye Fei just uses chopsticks to clamp the cabbage onto a plate, stacking them casually.
Then, sprinkle toasted white sesame seeds on top of the cabbage.
An otherwise ordinary cold dish suddenly looks a bit more appealing.
Xiao Wang quietly pouts.
He thought Ye Fei could make something classy and stunningly complex.
And it turns out to be these three simple dishes.
He was wrong.
He indeed overestimated Ye Fei.
Besides, how could he judge Ye Fei with the standards for a national banquet chef?
That indeed makes it unfair for Ye Fei.
Apparently, the Changping culinary competition’s youth group is pretty average.
During the competition, they each acted like they’re really terrific.
Listening to the judges’ reviews suggested the dishes were outstanding.
Unexpectedly, the level isn’t remarkable.
Really bragging since the judges didn’t taste it themselves.
The quality of these three dishes is just ordinary restaurant level.
Based on the culinary competition judges’ exaggerated praises, as if Ye Fei’s dishes could match the menu at Tang Yan and Qiwei.
But from Xiao Wang’s perspective, they are quite ordinary.
Sufficient for an average restaurant.
However, for a high-end restaurant, it really wouldn’t be enough.
Just ordinary home-cooked stir-fry.
Plating isn’t exquisite, the dishes don’t look refined.
Can’t even enter the doors of their five-star hotel.
But still trying to get on Tang Yan and Qiwei’s menu?
Those judges are really flattering the Zhao Family, rating dishonestly!
Little do they know, it’s all because of limited family ingredients.
Common household ingredients can’t possibly be as complete as those in restaurants, where everything is available.
Besides, since it’s a family gathering, Ye Fei didn’t plan on anything fancy.
Dishes with beautiful plating generally have small portions.
Only suited for restaurant sales.
Not suitable for a family meal together.
Although Ye Fei made these three simple dishes today, she could make them look prettier, more fitting of a high-end restaurant’s style.
But today is simply to let the elders taste her cooking, hence the three homely dishes.
Being home-cooked, the main goal is for the elders to enjoy, not just a couple of pieces then gone.
Ensuring ample portions naturally requires sacrificing the plating.
But if it’s a family gathering, then there’s no need for much superficial presentation, tasting good is enough.
The family is not short of precious ingredients.
Like lobsters, for example.
But Ye Fei just wants to showcase a bit; lobsters would taste good no matter the preparation.
Even simple steaming is delicious.
Moreover, it’s not very appropriate to abruptly use these ingredients.
It’s not because the old master is stingy.
He’s definitely not bothered by this.
But Ye Fei feels it’s necessary to maintain the proper measure.
After finishing these three dishes, Chef Xiao Wang’s dishes are almost ready too.
Only five people are eating, the little one is little, and the old master is quite elderly.
Both of their appetites aren’t great.
So not many dishes were prepared.
A total of eight dishes, plus a soup.
Auntie spreads the dishes on the table one by one.
The old master and others come to the dining room.
Auntie deliberately places the dishes Ye Fei made near the old master and Zhao Dingli.
Despite there being quite a few dishes on the table, Auntie knows the old master and Zhao Dingli are most interested in those made by Ye Fei.
"Today was rushed, I only prepared three dishes," Ye Fei said, "Grandpa Three, Uncle Four, if you like them, next time when we visit, I’ll make a few more."
The old master waves a hand, saying, "Letting you make so many dishes, what would that be?"
"Just bring some handmade refreshments each time and make two fresh dishes for us to enjoy." The old master says with a chuckle.
Zhao Dingli’s mouth twitches slightly.
Thinking to himself, the old master really wasn’t being modest.
Ye Fei was being polite, but he actually took it seriously.
Wanting snacks and dishes, plenty to ask for!
Yet, Ye Fei wasn’t just being polite, she truly means it.
Seeing the old master hadn’t held back in courtesy, Ye Fei was even happier.
"Alright," Ye Fei nodded, "Grandpa Three, please try it."
"Alright, sure." The old master picks up the piece of plum pork ribs closest to him.
Actually, this dish is Ye Fei modifying the sweet and sour pork ribs recipe, replacing the sweet and sour sauce with plum sauce.
However, what the old master didn’t expect was, biting into it, the ribs are so tender, yet their surface has a crispy feeling.
Even, some of the meat juice bursts out.
"These ribs were fried once beforehand, so the outer layer is slightly crispy, better sealing in the rib’s own juices," Ye Fei explains with a smile.
