Hardcore Chef Dad

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Feng Yifan coaxed his daughter home to sleep, and after the waiters left one after another, only a group of people from the back kitchen and Su Ji's teachers and brothers remained in Su Ji.

Everyone still has to discuss the preparation of tomorrow's dishes.

Feng Yifan also called his father-in-law and his senior brothers together to discuss the dishes for tomorrow.

"The three-headed banquet, as a whole, is to continue the preparations for the grandfather's banquet."

Everyone naturally did not have any objections.

According to the Santou Banquet menu prepared by Mr. Su Quansheng, the whole Santou Banquet cold dishes and hot dishes plus soup dishes total 20 dishes.

Among them, there are eight cold dishes, namely: scallion shortbread sting, cold double crispy, boned palm fin, salted gizzard, salt and pepper eel, salted agate, mustard belly, crystal meat.

There are ten hot dishes: stir-fried shrimps, soft long fish, abalone and pigeon eggs, ginkgo and cabbage heart, red crisp chicken, crispy crucian, fried rice with fried rice, braised whole pig's head, braised crab noodles and lion's head, braised silver carp head.

Two soup dishes: Vince tofu and fishballs in clear soup.

There are also four kinds of desserts: Melaleuca oil cake, three diced buns, double hemp shortbread, and jade siu mai.

This menu was specially customized by Mr. Su Quansheng.

It is equivalent to saying that all of what the old man has learned throughout his life has been integrated into this table of exercises.

Including Su Ji, it can even be said to be the very classic dishes in the entire Su Province and the entire Huaiyang cuisine.

Therefore, this banquet that year really opened the eyes of many people, and really established the position of Su Quansheng as the leader of the old man at that time, and made Su Ji famous all over the world.

Later, Su Quansheng also brought his apprentices to a foreign guest reception banquet held in the province. This three-headed banquet was reproduced in public. It also surprised all the Chinese and foreign guests, and also gained the province of Jiangsu. The good name of the first feast.

Su Jinrong also took out the original reception menu.

The menu was sealed in a large file bag, and the top of the menu was printed with the national emblem.

It means that this menu is a real state banquet reception menu.

Su Jinrong brought out this menu again, and the teachers and brothers couldn't help crying.

As a witness of the year, the moment I saw this menu again, it really felt like I was going back in time, vaguely as if I saw Su Quansheng standing in the back kitchen of Su Ji, reprimanding the apprentices.

Ma Wenjing couldn't hold it all at first, so he cried directly.

"Ouuuu, Master, Master, Wen Jing I'm sorry for you."

Ma Wenjing cried, and the teachers and brothers couldn't help crying.

Even Chen Wei, who has always been relatively hard-hearted, couldn't help crying at this time.

Shi Jinbin finally couldn't help but scolded the seniors again at this time: "You bastards, if you didn't leave Su Ji back then, if you didn't break up, how could Master suddenly collapse? Give up everything?

It's all you bastards, you are the one who destroyed the original Su Ji, and you are the one who made Master completely discouraged.

Bastards, you bastards..."

Hearing Shi Jinbin's words, the seniors were silent, and everyone was also in tears.

For so many years, the guilt has always been in the hearts of the brothers. They didn't even dare to return to Huaicheng for a long time, precisely because of the guilt in the bottom of their hearts for the master and the old Su Ji.

Tonight, the brothers got together again, and once again saw the menu from that year, they really couldn't restrain their emotions.

Feng Yifan waited for Shi Jinbin to finish speaking before finally persuading him.

"Okay, uncle, you calm down, I think you have already recognized the mistakes of the past, and they have also regretted it. You have been scolded just now, so let's discuss it. This menu, we How to reproduce Grandpa's Three Head Banquet."

The teachers and brothers looked at each other, and then Chen Wei said: "Old Shi, everything was wrong with me back then, and I have been punished. If you are not addicted to scolding, you can beat me up, I I don't think I will fight back."

Shi Jinbin wiped the tears from his face and said: "What to fight? It's all good. Let our boss discuss together how to make a three-head banquet."

After hearing Shi Jinbin's words, everyone nodded, and then they began to discuss.

The three-headed banquet, first of all, is naturally the difficulty of the three-headed part.

Perhaps among the three heads, only the lion head is simpler.

Whether it’s grilling the whole pork head or disassembling the braised silver carp head, it’s really a kung fu test, especially the deboning process, which really tests the chef’s skill.

There are two methods for grilling whole pig heads. One is to remove the bones of the pig head first, then cook, stew, and finally steam it again to ensure that the pig head is soft and rotten, and that it is still intact. shape.

Another method is to not deboning first. After the stew is cooked, remove the bones while it is hot, and then perform the final steaming.

Both approaches have their own advantages and disadvantages.

The first is to remove the bones first. Naturally, it is easier to make the pig's head taste better, but the disadvantage is that because there is no bone support, a slight mistake may destroy the complete appearance of the pig's head during the cooking process.

The second method, after cooking and stewing, and then removing the bones while it is hot, is a more test of the patience and ability to remove the bones, and the process of cooking and stewing also takes longer.

Chen Wei first said: "I think it is better to dismantle the bones first. Although dismantling the bones may destroy the integrity of the pig's head, if the bones are dismantled first, we can cook, stew and steam directly, without having to think about dismantling the bones. , Otherwise it’s really a great test to dismantle the bone while it’s hot."

This was also endorsed by the teachers and brothers present.

Including Su Jinrong also said: "Indeed, if you remove the bones first, you may have to save a lot of trouble later, and the process of removing the bones while it is hot is indeed very tormenting."

Feng Yifan also agreed with the teachers and brothers, because it is indeed not so easy to remove the bone while it is hot, and it is indeed difficult to start when it is hot.

Shi Jinbin said at this time: "But removing the bones of the pig's head is a technical and laborious job. Do you think Yifan is okay?"

Feng Yifan listened and smiled and said, "Uncle, don't you believe in my strength?"

As soon as this was said, everyone suddenly laughed.

Shi Jinbin smiled and said, "Believe, how could I not believe in the strength of your Chef Feng."

Su Jinrong said: "Yifan's skills are still worthy of trust, and you will need a lot of help from the seniors at that time. After all, cooking three pig heads together is indeed very time-consuming."

Chen Wei said: "This is easy to handle. After the demolition is completed, what are we doing with the three stoves? Me, Ma Wenjing and Dai Feng, Shi Jinbin, you and Jin Rong bring Sun Mingxing and Lu Yongjun."

Hearing this, Shi Jinbin smiled and said, "Are you letting Yifan do it alone?"

Feng Yifan said: "It's okay, I can do it alone, uncles, you help me deal with the other two pig heads, and I will be responsible for the single one."

Su Jinrong also said: "Well, it should be possible to let Yifan be responsible for one person."

But Su Jinrong went on to say: "However, you all have to be responsible separately, and you should also pay attention to it. Some ingredients at the beginning must be strictly in accordance with the requirements. Don't have three grilled whole pig heads, and the taste will be different. what."

Chen Wei and others said with a smile: "Don't worry, we all listen to the chef."

Feng Yifan smiled and said: "That's OK, I will tell you the ratio of ingredients at that time. I put the ingredients according to my ingredient ratio, and then the time for boiling, stewing and steaming is the same. It shouldn't be a big problem."

Shi Jinbin then asked: "Where is the silver carp head? Do you come by yourself for all three heads and one sail?"

Feng Yifan nodded and said, "I should be the only one to come."

To remove the braised silver carp head, it is necessary to remove the bone while it is hot.

There is no way to change this, and when removing the bones, it must be immersed in warm water. The buoyancy of the water is used to float the whole fish head to ensure that the silver carp head will not be removed due to the removal of the bone. The bone is broken, so as to ensure the integrity of the silver carp head after the bone is removed.

It can be said that the skill of breaking silver carp head has definitely surpassed many dishes.

It is just a matter of removing the bones while it is hot, and many cooks may not be able to complete it for many years.

Chen Wei thought for a while and said: "If Yifan you come alone, would the three fish heads be a bit too hard? And the fish heads don’t look like pig heads, but they will be completely broken if you are careless. ."

Feng Yifan listened and smiled and asked, "Master, would you like to come here?"

Chen Wei froze for a moment, and then laughed awkwardly and said: "I'll forget it. I haven't done braised silver carp head for many years. I really can't do it. I can't do the bone removal step."

At this time, Shi Jinbin said: "I'll come, I will help you deal with one."

Seeing Shi Jinbin speaking, the brothers all looked at him.

Su Jinrong thought for a while and said, "Well, let's do it. Brother Shi and I should be able to cope with it."

Shi Jinbin did not refuse either: "Okay, then I and Jinrong will have a fish head."

Feng Yifan nodded and said, "Okay, I'll do the two by myself."

The other teachers and brothers really dare not take this job.

To disassemble the braised silver carp head, the method is to cook the fish head first, then use a bamboo net to hold it in warm water, remove the fish bones bit by bit while it is hot, and finally drag it out. Put it into the stewed white soup to re-simmer, and finally become a dish.

In the whole process, it can be said that all the skills are in the step of dismantling the bones.

Really a little careless, the fish head will inevitably be broken, once broken, the dish will not be served.

At that time, the old man Su Quansheng also did it himself, and the teachers and brothers hadn't actually touched it much.

Perhaps only Shi Jinbin and Su Jinrong were the only ones who practiced with Master for a while after the separation.

Shi Jinbin later went to the capital, and he did it at a state banquet. Later, when he was at the Red Maple Hotel, he also hosted important guests, so he was still experienced.

After all the assignments were completed, Feng Yifan said, "Okay, Dad, and uncles, then we will be here today, and we will start tomorrow morning, so let's all go back and rest first."

Su Jinrong also said: "Yes, brothers, go back and rest."

Chen Wei asked when he was leaving: "Jin Bin, you night..."

Before he could finish questioning, Shi Jinbin said directly: "You go to yours, I won't go to the hotel, I will go to Jinrong's in the evening, and the two old men of us will be here, and we can chat in the evening."

Hearing this, the other brothers also wanted to go together.

After so many years, the teachers and brothers really still have something to say.

Feng Yifan smiled and said: "Dear masters, you should go back to rest with the masters. Only if you have a rest tonight, will you be able to cope with the three-headed banquet tomorrow, and when the banquet is over tomorrow, you teachers and brothers , Some time to chat together."

Su Jinrong also said: "Yes, right, a few seniors, please go back and rest."

In the end, Chen Wei also brought Ma Wenjing, Dai Feng and Lu Yongjun to the hotel.

Sun Mingxing went back to Fujinglou. Because he is coming to Su Ji tomorrow, he still has to go back to Fujinglou at night to explain to the apprentices there, and some of his tools are also in Fujinglou.

Feng Yifan ended up here and they came downstairs from the private room on the second floor.

On the first floor, Shi Jiahui and Catherine were still discussing their menu for tomorrow.

When Feng Yifan saw Tian Lang who was dozing off constantly, he could only say: "Okay, haven't you all confirmed the menu before? You don't need to discuss it so late, just go back and rest first, Master Sister, you Look at Tian Lang, he's going to fall asleep soon, let's go back."

In fact, Feng Yifan had already asked everyone to prepare the menu after the Santou Banquet was determined to be done.

He also made a unified purchase following the dishes everyone wanted to cook.

In fact, Shi Jiahui and the others have nothing to improve on the menu. The reason why they discussed it so late was thinking about how to make a pig and a fish for them.

Because whether it is a pig or a fish, even though it has no head, there are still many parts of its body.

So this temporary addition of dishes also gives the big guys more ideas.

Feng Yifan finally smiled and said: "Actually~www.readwn.com~ If you really can’t think of any innovations, let’s stew and write more ribs, then make braised pork, and stew elbows. You can make them up again. What kind of large intestine, pig lung soup, etc., are all fine."

Shi Jiahui laughed and said, "Hahaha, is our chef so perfunctory? If this is spread out, the guests who come tomorrow, don't you want to scold the chef to death?"

Feng Yifan said with a serious face: "It's not easy to make these home-cooked dishes, okay?"

Shi Jiahui thought for a while and said, "Really, let's do it. Let's go back and rest. Everyone will get up early tomorrow. There are so many things to prepare."

Everyone also walked out of Su Ji one after another, each preparing to go home to rest.

Tomorrow is the first day of the new year, and everyone at Su Ji He Ruo Restaurant will also open a new chapter.

In order to facilitate the next reading, you can click on the "Favorites" below to record this time (Chapter 1032, give me a curse first, and then discuss how to do it). Read the record and open the bookshelf next time!

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