Hardcore Chef Dad

　　 After Feng Yifan and his father-in-law came down, the chefs in the back kitchen were suddenly very curious, and wanted to know if the first dish was successful?

　　 After Feng Yifan accompanied his father-in-law to enter, he smiled and glanced at the crowd and said, "What? This is because we think that if we and our son-in-law go on horseback together, would there be any reason to be unsuccessful?"

　　 Hearing this, everyone suddenly laughed.

　　 Shi Jiahui said: "Really, if the uncle and the chef are unsuccessful, then none of us can succeed."

　　Su Jinrong smiled more cautiously and said: "Don't be proud, there are other dishes that need to be done well."

　　 Immediately afterwards, Su Jinrong said to Feng Yifan: "Yifan, the next dish is up to you."

　　 Feng Yifan accepted with a smile: "Dad, don't worry, I promise you won't be disappointed."

Su Jinrong said: "Don’t be proud, you haven’t done it for many years, and you’ve only done it a few times since you came back, and this time it will be different from the previous one. We need to do two things. Make chicken fire and shrimp fire separately, and use that Tai Chi plate to serve."

　　 Listening to Su Jinrong's words, everyone in the kitchen behind the scene looked dazed, perhaps only Feng Yifan was confident.

　　 In the end, Ma Xiaolong couldn't help but asked directly, "Master, what are you talking about this chicken fire and shrimp fire?"

　　Su Jinrong smiled and said, "The authentic name of the next dish is Dazhugansi."

　　Boiled dried shreds, this dish is a famous dish, not to mention the chefs in the back kitchen, even today's diners in Su Jili will basically know this dish.

Su Jinrong went on to say: "This boiled dry silk, there are two kinds of shrimps and no shrimps. The shrimps are called "shrimp fire boiled dry silks." "Chicken fire boiled dry silk", this is also a little particular."

　　 Hearing this, everyone in the back kitchen suddenly felt that there was a new point of knowledge.

　　 Before, everyone only knew that there was such a dish of "Boiled Dried Silk".

　　 But no one would have thought that this big boiled dried silk actually has such a particular side.

　　Feng Yifan continued his father-in-law's words and said: "Boil the dried shreds, the key is to hang the soup. The clear soup needs to be prepared in advance, and the soup must be clean and clean. The soup is as clear as water."

　　Su Jinrong nodded: "So, there are two key points in this dish, one of which is this boiled and dried silk soup.

　　Second? It is one of the basic skills of our chefs, knife skills. "

　　 Feng Yifan took out the ready-made Baigan, looked at his three apprentices and asked: "How about? Pian Baigan, have you practiced all of them? How about you three?"

　　 Hearing what the master said, Ning Cheng was a newborn calf, not afraid of tigers, and immediately clamored to try.

　　 It is Lin Ruifeng and Ma Xiaolong who have followed Feng Yifan for a long time, and they understand Master's thoughts better.

　　 So Lin Ruifeng asked, "Master, how many films do you want this time?"

　　Ma Xiaolong even directly asked Su Jinrong: "Master, what are your requirements for the big boiled dried shreds you made today? Is it still fifteen slices?"

　　Su Jinrong smiled and said, "Today, this one must be as delicate as possible. So, 20 pieces."

　　 Hearing Su Jinrong say 20 pieces, Ning Cheng, who was eager to try, died in an instant.

　　 He has been practicing for a long time, and now he will only be able to produce fifteen films.

　　 Sometimes because Ning Cheng can't grasp the thickness well, Ning Cheng may still have less than fifteen films.

　　 Now Su Jinrong directly asked for 20 pieces, which Ning Cheng really couldn't do.

　　 Feng Yifan looked at the three apprentices and asked with a smile, "What's wrong? Are you three dare not try it today?"

　　Ma Xiaolong was very straightforward: "Master, I really can't do 20 tablets."

　　 Lin Ruifeng gritted his teeth, and after struggling for a moment, he could only bow his head and soften.

　　 Ning Cheng even cried and said, "Master, I'll continue to practice."

　　 Feng Yifan then looked at Shi Jiahui.

　　 The master sister suddenly smiled and said: "Don't look at me, I have never sliced ​​dried tofu, don't leave this to me, I definitely can't do it."

　　 Shi Jiahui's remarks weren't intentional. She had never cooked this dish in the Shanghai Hotel before.

　　 As for the three-wire buckle in the local dishes of Shanghai and the sea, a professional master is responsible for it, and Shi Jiahui has never done it.

　　Su Jinrong patted Feng Yifan and said, "Yifan, since you are here today, at least you have to take 22 pieces, right?"

　　 Hearing this, Feng Yifan was a little bit dumbfounded.

　　 "Dad, why are you eccentric? How come I have two more slices?"

　　 22 slices, don’t think it’s only two slices more than 20 slices, but you have to add two slices to the firm dried tofu, which can’t usually be done with two more slices.

　　Because this involves, the thickness of each piece needs to be considered, and it must be considered from the first piece.

　　 Only in this way can it be guaranteed that two pieces will be released to reach the 22 pieces required by the father-in-law.

　　 Everyone in the back kitchen, seeing that the chef was a little flat in front of Su Jinrong, it was natural that they were all very happy, and they were all very expectant.

　　Ma Xiaolong was bolder and booed: "Master, come on, let us see the true strength."

　　 Feng Yifan glanced at Ma Xiaolong and said, "How do I feel that your kid wants to be expelled from the teacher's door?"

　　 Ma Xiaolong shrank when he heard that, and he didn't dare to talk casually anymore.

　　 But then, Ning Cheng couldn't help but ask: "Master, can this really make 22 films? Why do I find it difficult for 15 films?"

　　 As a result, Lin Ruifeng took another sentence: "Master can definitely do it."

　　 Feng Yifan was amused: "Hahaha, that's good, I think I should re-accept apprentices, right? These three apprentices feel that none of them can stay?"

　　 For an instant, everyone in the back kitchen couldn't help laughing.

After 　　 Shi Jiahui laughed, she squeezed a piece of dried white tofu and asked, "I am also curious, can this really produce 22 pieces?"

　　 As a result, Su Jinrong said: "At that time, your master had at most 28 films."

　　 Hearing this, Shi Jiahui was completely shocked.

　　 Everyone in the back kitchen was also shocked.

　　Su Jinrong said: "It is said that the highest record should be able to film up to 30 films. Of course, that is a rumor. I have never seen a film with 30 films, and in fact, it is not necessary to have so many films."

　　 Feng Yifan said: "Okay, are we going to start?"

　　Su Jinrong smiled and said: "Start, as long as you are ready."

　　 Feng Yifan nodded, took out the box where he put the knives, picked out a handy knife from it, and sharpened the blade a little, everything was ready and said, "It's OK."

　　Su Jinrong said: "Let's start."

　　 Next, everyone in the back kitchen couldn't help but drew up next to Feng Yifan to take a look.

For 　　 sliced ​​tofu, the first step is to locate the dried tofu. Hold the dried tofu with one hand, and press the knife horizontally with the other hand, and cut into the dried tofu.

　　At this time, you must find the exact position and determine the thickness.

　　 After a knife goes in and the slice is opened, when the blade is halfway through, move the hand holding the dried tofu to the side of the dried tofu, and then slowly push it from the other side.

　　 While holding the knife in this way, while pushing the dried tofu, push it towards the center.

　　 This way, the first film can be released.

　　 Of course, you also need to control your strength at this time, otherwise you may hurt your hands.

　　 In addition, during the filming process, it is absolutely not possible to pull it like a saw, but it must be steadily so that the body of the knife sticks to the dried tofu.

After 　　, if you feel that the blade is sticky, you can soak it in a little bit of clean water.

　　 Everyone in the back kitchen is staring intently.

　　 Feng Yifan came down piece by piece.

　　 At this moment, it is absolutely impossible to pursue fastness, but one must steadily eliminate it.

　　 This is the so-called slice like a dot.

　　While waiting for the fifteenth film to be taken down, Ning Cheng couldn't help but exclaimed: "The fifteenth film is still so thick."

　　 Lin Ruifeng and Ma Xiaolong stretched out their hands to cover Ning Cheng's mouth.

　　At this time, everyone is also very nervous, because the more difficult it is, the more difficult it is.

　　 At the time of the 19th slice, in fact, there was only a thin slice of dried tofu left.

　　 Everyone dare not imagine, how can such a thin slice of dried tofu cost another two dollars in the end? Let this piece become three pieces?

　　 But Feng Yifan is very calm, and he took two slices of tofu on top of the last bit of dried tofu.

　　 It's all over. At this time, Feng Yifan smiled and said, "It's okay, the knifeman is not too rusty."

　　 Everyone in the back kitchen finally couldn't help it, everyone exhaled a long breath and applauded Feng Yifan together.

　　 I have to say, everyone is really shocked.

　　 I have never thought that Feng Yifan could actually produce 22 films when he asked for 22 films.

After 　　 is finished, shredding is a little easier.

　　Because the silk requirement of boiled dried silk is not as thin as cow hair, but the thickness of match silk.

　　 After cutting the silk, first put it in clean water for washing.

　　 Then it will be cooked three times.

　　 The first time is boiled in boiling water, the purpose is to remove some beany smell.

　　 The second time is to cook in the Maotang, which is not very good soup. It is still to remove the beany flavor and also to give the dried silk some base flavor.

　　 At the last step, it is to be cooked in the prepared top quality broth.

　　 This soup was prepared by Su Jinrong in advance. It is a broth boiled with a lot of top ingredients, and after a lot of soup sweeping, the soup is as clear as water.

　　Before cooking the shredded shreds, you must first put the shrimp, bamboo shoots, ham shreds, and chicken shreds into it.

　　 Finally, put the actually cooked dried shreds into the soup.

　　 Slowly simmer over a medium-to-low heat, and make sure that the dried silk absorbs the taste of the soup.

　　 Finally, the shrimp is added to the soup for cooking.

　　 After everything is cooked, first fish out the dried shreds and place them on the prepared plate.

The plate prepared by 　　 is a Tai Chi plate, which is divided into two into two sides.

　　 Feng Yifan also put some dry silk on one side.

　　 The last side is to put the chicken shreds on it for decoration.

　　 On the other side, shrimps are placed on top for decoration.

　　 Such a big boiled dry shreds is complete.

　　 At the same time, the Tai Chi plate divides the whole dish into two sides, one is mainly shredded chicken soup, and the other is shrimp and big bone clear soup. It was constructed into a unique display.

　　 Feng Yifan picked up the dish, put it on the previous tray, and closed the lid.

　　 glanced at the people in the back kitchen, smiled and said: "Okay, you guys work, let's go to the second dish."

　　 Everyone has been urged to work by Shi Jiahui before.

　　 It was just after Su Jinrong finished cooking the dried silk. After Feng Yifan put the dried silk on the plate, everyone could not help but take a look. They were all looking forward to it.

　　 So Feng Yifan can only let everyone work hard again, after all, Su Ji's business continues.

　　Su Jinrong led Feng Yifan out of the back kitchen again, and Mrs. Weng went upstairs together.

　　 By this time, some of the diners in those restaurants have noticed that they are special.

　　 "Have you seen it? This is the second time that Chef Feng went upstairs to serve food in person."

　　 "What's weird about this? Isn't it normal for Chef Feng to go up to the second floor to serve food? It's because the customer ordered the food."

　　 "That is, Chef Feng also served us dishes."

　　 "That's right, the other chefs before, didn't they also go upstairs to serve dishes?"

　　 "Don't make a fuss, in Su Ji, it is not unusual for a chef like Chef Feng to serve the dishes himself."

　　 "Yes, yes, eat yours."

　　……

　　 Although some people find it weird, what other people say makes people who feel weird temporarily suppress their curiosity and continue to eat themselves instead.

　　 If the restaurant next door has closed, the last guest was sent away.

　　 The three Catherine also started cleaning.

　　 Although they are curious about the situation here, they still finish their work first.

　　 Feng Yifan followed his father-in-law, came upstairs again, and opened the door to enter the private room upstairs.

　　 Seeing Su Jinrong and Feng Yifan entering the door, Zhang Lao and Zhu Lao were all looking forward to it.

　　 Zhang Lao asked: "It should be that dish, right?"

　　 I am also looking forward to wishing the old.

　　Su Jinrong gave a step forward, and Feng Yifan lifted the lid and put the dishes on the tray on the table.

　　Su Jinrong said at the same time: "Boil the dried shreds."

　　 Seeing the dishes on the table~www.readwn.com~The other elderly people didn't think it was special. Even Feng Jiandong and Lu Cuiling didn't think there was anything special about this dish?

　　 But Zhuang Daozhong was very excited, and Zhang Lao and Zhu Lao also kept staring.

　　Zhuang Daozhong looked at it seriously and said, "Yes, it is the big boiled dried shreds of Brother Su. The shrimp fire and chicken fire are presented in a plate. Jinrong, you are really interested."

　　I heard Zhuang Daozhong said that the old people in the private room were also very curious. I don’t understand the difference between boiled dried shreds?

　　 Zhuang Daozhong also gave an explanation: "Boiled dry silk is actually divided into "chicken fire boiled dry silk" and "shrimp fire boiled dry silk".

　　 You see, there are shrimps dotted here, which is "Shrimp Boiling Dry Silk".

　　 On the other side, the shredded chicken is presented on the top, which is "Chicken Fired Dried Shredded". "

　　 After listening to the introduction, the old people present were also surprised.

　　 Grandpa Yang Xiaoxi couldn’t help but said, “I’ve been in Huaicheng for so many years and have eaten a lot of boiled dried shreds. It’s really the first time I heard such a saying.”

　　Su Jinrong said with a smile: "Many restaurants do not pay attention to these, but today I still want to restore my father's approach."

　　 Feng Yifan followed: "Please taste it."

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