Jin Ningfei: A Cooking Master with Apprentices All Over the World
He is not only the vice chairman of Fujian Catering and Cuisine Industry Association, but also one of the few winners of "National Technical Expert" in the province. Today, let's go to the National Jin Ningfei Master Studio and get to know Jin Ningfei, a Fujian cuisine master who has apprentices all over the world.
On January 23, the Fujian Provincial People's Government announced that with the approval of the CPC Central Committee and the State Council, 53 professional and technical personnel and 18 high-skilled talents in Fujian will enjoy the special government allowance of 2023. Jin Ningfei of the No. 3 Catering Management Co., Ltd. in Fujian is on the list.
Jin Ningfei, as a Fujian cuisine master, is the vice chairman of the Fujian Catering and Cuisine Industry Association. Over the years, he has won almost all the prestigious awards in the world of chefs. Compared with "Chef Jin," people prefer to call him "Principal Jin," since he has trained more than 100 executive and head chefs all over the world in the past more than 30 years.
A love story beginning with Fujian cuisine - Sauteed Shredded Mandarin Fish with Assorted Bell Pepper
"Sizzle -" There was a sound of frying from the kitchen.
On an ordinary day, Jin Ningfei cooked and his wife helped him in the State-level Jin Ningfei Master Studio in Fuzhou High-tech Industrial Development Zone.
Jin Ningfei is good at cooking, so he is one of the few winners of "National Technical Expert" in the province. It is worth mentioning that his wife Ou Yuying is also a "National Technical Expert" who is good at pastry making.
Although they are both cooking masters, they do not cook together very often. However, if they work together to make a dish, it will definitely be the best. "Actually, for homemade dishes, we do it as simply as possible," Jin Ningfei laughed.
It can be said that they met thanks to Fujian cuisine. Today, they worked together to make a traditional Fujian dish, that is, Sauteed Shredded Mandarin Fish with Assorted Bell Pepper. It is also Ou Yuying's favorite dish.
First, he filleted the fish with even length and thickness, added a little salt and other seasonings, wrapped the fillets with egg whites and cornstarch, and then put them into the boiling oil together with shredded green and red pepper, carrot and mushroom to make the fillets juicy, fresh and tender. After that, he gently stir-fried them evenly to ensure a smooth, fresh and tender taste.
“It still tastes like it used to,” Ou Yuying tasted and praised.
Classic Fujian dish - Simmered Crab Meat with Two Vegetables
Jin Ningfei's studio has just been recognized as "Jin Ningfei Skill Master Studio" by the Ministry of Human Resources and Social Security. Over the years, he has taught his apprentices cook skills and worked on the inheritance and innovation of Fujian cuisine culture in this studio.
Before the establishment of the studio, Jin Ningfei was called "Principal Jin" in the community of chefs. In the late 1990s, because of his excellent performance, he stayed in a Fujian cuisine training institution as a part-time teacher. For more than 30 years, he has always stuck to the front line of Fujian cuisine teaching. He served as the head of two culinary schools. He is also a visiting professor at the Fujian Polytechnic Normal University, hence he is called "Principal Jin." He has trained more than 100 executive and head chefs all over the world.
His studio is always busy, and there is a cooking competition from time to time. The apprentices love nothing more than watching their teacher cook. Among the dishes cooked, “Simmered Crab Meat with Two Vegetables” is a classic.
Although it looks easy, the selection of ingredients is very delicate which should be the heart part of more than a dozen Chinese cabbages and mustards. The making process is also very meticulous. The tenderest heart parts of Chinese cabbages and mustards should be used. Put cabbage heart parts into the low-temperature lard, make sure they are immersed, and then rinse the grease off the surface with boiling water. Put mustard heart parts in the water with a little oil and salt for blanching. After the water is boiling, add a little dietary alkali and then clean them with water to remove the bitterness. Cook the processed cabbage and mustard hearts with the crab meat separately and then place them head-to-head on a plate. After that, fry the flour and lard over a low heat, and drizzle it on the cabbage and mustard hearts respectively.
Jin Ningfei said, it is a classic Fujian dish which tastes fresh and crisp and is suitable for people of all ages.
Dragon Prawn
Jin Ningfei's study, located on one side of the studio, contains 5,000 books, more than 3,000 of which are related to cooking.
Jin Ningfei said, "It's been 40 years since I started cooking in 1983."
Unlike others who learn to cook, Jin Ningfei pays attention to methods, and is good at teaching. Over the years, Jin Ningfei has obtained many culinary awards in and outside the province. He has won almost all provincial, national and international awards in the culinary field. Speaking of the key to success, he said that in addition to hard work, we should read more and communicate more, since "A book holds a house of gold."
Jin Ningfei is called a "culinary artist" because his dishes not only taste good, but are also innovative and artistic. For example, the state banquet dish Dragon Prawn he cooked was not only delicious, but also very good-looking.
The cooking of Dragon Prawn is an extremely elaborate process. He always chooses nine-striped prawns which are larger and fresher as ingredients. Shell the prawns, cut a slit at the back of prawns to make them roll into the shape of the phoenix's tail, and then put them into boiling oil. Take them out of the oil, put a previously prepared mixture of cornstarch and water in the pot and fry them together. Next, arrange the prawns in the shape of a dragon, and place the carved dragon head, claws and tail around the prawns. Thus, an elegant and exquisite dish is completed.
"Traditionally, it is rimmed with Chinese cabbage hearts, but I use carved dragon head, claws and tail to highlight the theme and make it more beautiful." Jin Ningfei said, it is an innovation.
Medicinal food is also delicious
In addition to the continuous pursuit of innovation and improvement in Fujian cuisine, in recent years, Jin Ningfei has also read a large number of books about medical and health care, and worked with a number of veteran doctors of traditional Chinese medicine to make medicinal food.
"According to the preparation methods in books, some medicinal food doesn't taste good. In my opinion, since it is food, it should be healthy and delicious. So, I worked with doctors of traditional Chinese medicine to explore some alternatives."
Through his efforts, he developed a set of delicious new Fujian dishes with the homology of medicine and food and the function of health care around the 24 solar terms.
"Cooking should not just be an art, but an adherence to the values of uprightness and goodness. In the future, I will continue to inherit and promote Fujian cuisine culture, which will be my lifelong pursuit," Jin Ningfei said.