CHAPTER 330: CHAPTER 330: DELICIOUS STEWED POTATOES WITH ABALONE!

In the back kitchen.

Everyone started to get busy; not a single person was idle.

Yeang Zi and Wang Junkai were in charge of washing and peeling potatoes.

Zhao Liying was responsible for peeling garlic and scallions.

Xiao Ming was in charge of washing the dishes.

Jiang Feng was preparing the main course.

Everyone had agreed to make only two dishes for dinner to save ingredients.

The main course definitely had to include abalone.

For five people, four large abalones were more than enough.

Jiang Feng asked, "There are many ways to prepare abalone. We can make Abalone and Pork Rib Stew, Abalone and Chicken Stew, Spicy Abalone Stir-fried with Pork, Abalone with Garlic and Vermicelli, or Braised Abalone with Scallions."

"What would everyone like to eat?"

"Chef, just make whatever you think is best. We’ll love anything you cook," Yeang Zi said with a smile.

Jiang Feng nodded. "Okay, then I’ll make Qingdao’s signature dish: Potato Stewed Abalone."

Jiang Feng set about handling the abalones.

He sprinkled salt over the abalones and soaked them in water at fifty to sixty degrees Celsius for five minutes. Then, he scrubbed them with a brush until they were completely clean.

Jiang Feng was focused on preparing the ingredients, while the cameraman filmed nearby.

They chatted casually now and then.

The overall atmosphere was relaxed.

It was also tiring. Clearly, everyone was slightly fatigued; they had been busy since arriving and hadn’t really rested.

Soon, Jiang Feng had cleaned the abalones, each one pried from its shell and now resembling a golden ingot.

Meanwhile, Yeang Zi and Wang Junkai had finished washing the potatoes.

Seeing the ingredients were ready, Jiang Feng began to cook.

He heated the wok, added oil, and began to fry the scallions and ginger.

Soon, the fragrance of the scallions and ginger filled the air. This step was crucial: they needed to be fried until fragrant and slightly crisp, but not burnt.

Their full flavor had to be released without any hint of bitterness from burning.

When the time was right, Jiang Feng added soy sauce, water, cooking wine, ground pepper, and white sugar.

He stirred everything with a large spoon to fully incorporate the seasonings.

Once the liquid came to a simmer, he added the abalones to cook briefly.

Jiang Feng then sliced the abalones. Usually, whole abalones are preferred for their more appealing presentation.

But today’s abalones were just too big.

They would be difficult to flavor evenly and to portion out.

Sliced, they were perfect.

Next, he poured all the broth from the wok into a pressure cooker and cooked it under pressure for about eight minutes.

The abalone essence released into the broth during pressure cooking made it incredibly flavorful.

While the abalone cooked, Jiang Feng added a few slices of pork belly to the wok, stir-frying them until fragrant. Then, he added more scallions and ginger, continuing to stir-fry.

Then, he added julienned potatoes, stir-frying until they were cooked through.

After about eight minutes, the abalone in the pressure cooker was ready. He poured the rich broth from the pressure cooker back into the wok and placed the sliced abalone on top of the potatoes.

The last step was reducing the sauce.

Potato Stewed Abalone doesn’t require additional starch for thickening because potatoes naturally contain starch. The sauce was reduced until it thickened and coated the abalone and potatoes, then a little oil was drizzled on top.

Then, it was ready to serve.

If the ingredients are prepped in advance, a dish like this can be made quickly.

It only takes about fifteen minutes.

Jiang Feng poured the Potato Stewed Abalone from the wok onto a serving plate and finished it with a sprinkle of chopped green onions.

The Potato Stewed Abalone, vibrant in color, glistening with oil, and steaming hot, was ready.

The sauce was especially rich. Abalone is excellent for braising, and potatoes are a wonderfully versatile ingredient.

The combination of the two was indescribably aromatic.

Everyone was already hungry, and the enticing aroma of Jiang Feng’s cooking unconsciously drew their gazes.

It wasn’t just them; even the cameraman was salivating.

Huang Xiaoming checked the rice in the rice cooker; it was almost ready too.

"One dish is ready. I’ll quickly make another simple one," Jiang Feng told everyone.

Due to the scarcity of ingredients, he couldn’t make another substantial meat dish.

So Jiang Feng made a simple Hot and Sour Shredded Potatoes.

If there was one thing abundant abroad, it was potatoes.

Earlier today, Huang Xiaoming’s group had bartered for a large quantity of potatoes.

Jiang Feng looked at the two dishes he’d prepared. Both featured potatoes, which wasn’t his usual style.

A chef always strives for balance in a meal.

However, cucumbers and tomatoes were scarce ingredients at the moment. Making a smashed cucumber salad or tomatoes with sugar would be too extravagant.

Given the current situation, cucumbers and tomatoes were actually rarer than abalones.

Jiang Feng glanced at the ingredients on a nearby table.

Among the supplies provided by the production team, eggs were the most plentiful; there were several baskets of them.

"Give me a few more minutes, I’ll fry some eggs," Jiang Feng said again.

So, Jiang Feng poured oil into the wok and began to make Scrambled Eggs with Green Onions.

To him, the tastiest scrambled eggs consisted only of eggs; that was the best way to enjoy them.

In Jiang Feng’s view, that’s how scrambled eggs should be. Eggs were inherently fragrant and only needed a touch of chopped green onion.

Adding other ingredients, like bulb onions, would spoil the texture of the eggs.

As the beaten eggs hit the hot wok, another dish, Scrambled Eggs with Green Onions, was ready in no time.

"Alright, dinner’s ready!"

Everyone crowded around to help. Some carried the dishes, others fetched bowls, and the rice cooker was also brought out to the dining area.

Their first meal at the Chinese Restaurant.

The camera captured this moment.

With Jiang Feng there, everyone felt highly motivated.

They were all secretly relieved that the production team had invited such a culinary master.

Filming this show was truly turning out to be a wonderful experience.

Zhao Liying helped serve the rice, filling a bowl for Jiang Feng first.

Jiang Feng thanked her and then sat down.

Everyone else, also holding bowls of rice, took their seats.

Since there was nothing else to drink, they had yogurt.

Other beverages weren’t allowed on the show, as Pure Yogurt was the primary sponsor.

Huang Xiaoming suggested a toast. Holding up their yogurt bottles, they all clinked them together, creating a lively atmosphere.

This was also an excellent product placement opportunity.

The director, watching from amidst the crew, smiled with satisfaction.

This is it, he thought. Pretty good.

After taking a sip of yogurt, everyone immediately dug in.

They all instinctively reached for the Potato Stewed Abalone first.

The sauce of this dish was exceptionally rich and slightly viscous.

This kind of sauce was perfect for pouring over rice.

Some people loved to ladle this sauce over their rice, mixing it thoroughly. Each mouthful was incredibly satisfying.

Yeang Zi picked up a slice of abalone and put it in her mouth.

The rich flavor of the sauce instantly exploded on her taste buds.

The abalone broth itself was savory, and combined with the freshest abalone that had been meticulously cooked, the taste was indescribably delicious.

It also carried the flavors of stir-fried pork belly and potatoes.

The combination of these various ingredients created this unique and harmonious dish.

This dish was very popular in Qingdao.

Qingdao is known for its abalone, and the locals have certainly perfected ways to cook it.

The fact that Potato Stewed Abalone stood out among them spoke volumes about its flavor.

"Oh my goodness!" Yeang Zi exclaimed, her eyes widening.

The others had similar reactions.

They were too busy eating to talk, devouring their food voraciously.

Wang Junkai, who had been starving, ladled a generous spoonful of the Potato Stewed Abalone and added a couple of pieces of scrambled egg to his rice, mixing it all together.

He lowered his head and quickly shoveled it in.

Even Huang Xiaoming, usually talkative, was completely engrossed in eating.

As everyone’s chopsticks flew, the food on the serving plates rapidly disappeared.

Jiang Feng also ate with relish, enjoying the Potato Stewed Abalone mixed with his rice.

Fresh abalone really does taste good; it’s so savory, Jiang Feng thought. Once I’ve earned enough money, I’ll open a Hunan Cuisine Restaurant in Changsha. Then, I’ll go to Fujian to try making Buddha Jumps Over the Wall. The abalone used in Buddha Jumps Over the Wall must be top-tier. It would definitely be delicious when I make it.

Jiang Feng mused.

Everyone was thoroughly satisfied with the meal.

Soon, every serving dish was empty.

The Scrambled Eggs with Green Onions had been polished off early, not even a speck of green onion remaining.

Only a few dried chili peppers were left in the dish of Hot and Sour Shredded Potatoes.

And as for the Potato Stewed Abalone, not a single morsel remained.

The entire pot of rice was also eaten clean.

"That was so delicious! Truly, unbelievably good!" Zhao Liying exclaimed, looking at Jiang Feng with admiration.

"The flavor is just incredible!" Huang Xiaoming praised, a rare compliment from him.

Yeang Zi and Wang Junkai also nodded in fervent agreement.

Everyone was beaming and showering him with praise, but Jiang Feng just smiled calmly.

He’d experienced scenes like this many times, so he was unfazed.

Their praise was entirely sincere.

They all knew Jiang Feng’s reputation, and now, having tasted his cooking, they were utterly won over.

The way everyone looked at Jiang Feng completely changed.

This man was the real ’star of the show,’ they thought. The very soul of the Chinese Restaurant.

Afterward, the group began to clean up, prepare ingredients for the next day, and plan the menu.

Naturally, Jiang Feng had the final say on the menu.

"I’ve looked at the ingredients we have on hand," Jiang Feng began.

"I think we must make Kung Pao Chicken. It’s a very popular Chinese dish abroad."

"Then, I can make an Abalone and Chicken Soup. The umami of the abalone combined with the richness of the chicken broth will create a very special flavor."

"We can also make Crispy Fried Pork Bites."

"And a stir-fry of Wood Ear Mushrooms with Pork."

"Stir-fried Garlic Scapes with Minced Pork."

"Braised Cabbage with Vermicelli Noodles."

"And Steamed Egg Custard."

They all discussed the options.

Soon, the menu was finalized.

The production team’s original plan was for Jiang Feng to be head chef and Zhao Liying to be sous-chef.

Zhao Liying’s cooking skills were also quite good; she often shared photos of her culinary creations on social media.

But as it turned out, Jiang Feng’s abilities far exceeded everyone’s expectations.

After all, he had started with a small food stall and worked his way up, weathering countless storms.

Now, with four assistants, a large kitchen, and a wide variety of ingredients, this was hardly a challenge for him.

It felt like a max-level player strolling into a beginner’s village.

Once everything in the kitchen was settled, everyone, exhausted, retired to their rooms to rest.

Lying in bed, Jiang Feng still found the situation somewhat novel.

He used to think variety shows were mostly for entertainment and had never considered participating in one.

But after joining the Chinese Restaurant, everything was turning out better than he’d imagined.

It was also quite interesting, and the overall atmosphere was relaxed and pleasant.

Of course, that was also because this season’s cast members were all very congenial.

It was comfortable interacting with them.

Some shows had celebrity guests who were like divas, difficult to get along with, and that would have been a real ordeal.

Soon, Jiang Feng felt the exhaustion catch up to him, and he drifted off to sleep.

He was just waiting for the Chinese Restaurant to officially open for business the next day.