Hardcore Chef Dad

Chapter 203 Simple State Banquet Dishes (first more) 4000 words for subscription

At the end of the busy noon, Feng Yifan led his apprentice to clean the back kitchen and went to the front restaurant to sit down.

Meng Shitong and others couldn't wait to get together to Feng Yifan's side.

Although they haven't spoken yet, the thoughts of a few people are already very obvious.

Meng Shitong and the others can't wait, they want to go into the back kitchen and take pictures of Feng Yifan's cooking.

Seeing the expressions of several people, Feng Yifan smiled and said: "Let’s wait a while, let me take a break, take a breath, rest assured, the afternoon is fine, our old man agreed, and you will definitely be able to take pictures. Something shot."

Meng Shitong hurriedly smiled and nodded: "Yes, Chef Feng, take a good rest, this noon is really tired."

After a short silence, He Yaqian and the photographer A Fei, almost in unison, told Feng Yifan two diametrically opposite things. They both wanted Feng Yifan to show them.

"Chef Feng, can you show a very high-end dish?"

"Chef Feng, can we teach a simple home cooking today?"

The two people blurted out at the same time, but they formed a sharp contrast, and their requirements were almost completely opposite.

One hopes to see more high-end dishes, He Yaqian did not say the subtext, but also hoped that Feng Yifan could show a state banquet dish.

Photographer A Fei is more realistic. He hopes to see a relatively homely dish, so that when making a video, some people who watch the video can try it.

After the two people said different ideas in unison, they first looked at each other, and then the two people were a little bit tense.

He Yaqian rushed and said: "I think we should have some high-end dishes, so that others will think it is very high-end and high-end, so that it can be more attractive and catch the attention of the audience watching the video."

ALFY also did not back down: "The high-class dishes are certainly attractive, but they will give people a flashy feeling. We should tell everyone through a video that everyone can easily make our own delicacies."

The two are really like a pair of enemies, all kinds of tit-for-tat, no one is willing to give in.

Everyone in the restaurant was also very happy.

Meng Shitong looked a little shameless when the two people quarreled.

Seeing that the two people are quarreling more and more, Su Ruoxi couldn’t help but say, “Don’t quarrel, you two have never thought about it. Let your Chef Feng show you one. It’s simple, easy to learn, and very homely. Is it enough high-end dishes?"

When Feng Yifan heard his wife's words, he immediately looked at his wife with a wry smile, and his eyes seemed to say: You know that you will work for me.

Su Ruoxi saw her husband look up, smiled and raised her chin slightly, her eyes revealed trust and expectation for her husband.

Facing his wife's eyes, Feng Yifan made a summary before He Yaqian and A Fei spoke.

"Well, then let me summarize the requirements of the two of you. Ladies first, to be high-class, to have a certain skill, and to be beautiful; next is the requirement of our photographer. It should be simple and easy to learn, and it will be familiar with the eyes."

After summing up, Feng Yifan asked seriously: "Is it sure? You two have these requirements, right?"

He Yaqian and A Fei looked at each other, and they said in unison, "Yes."

Feng Yifan said with a smile on his face: "Well, there is really a suitable dish. Although this dish is not our local dish, this dish is a famous dish at a state banquet."

Having said that, Feng Yifan turned to look at his apprentice again: "It just so happens that today, you can also teach me something new to this apprentice."

Lin Ruifeng can learn new things as soon as he hears it. That is really exciting. He quickly asked: "Master? What are you going to teach me today?"

Feng Yifan saw what his apprentice was looking forward to, and said with a kind smile: "Teach you how to ream shrimp."

"Hinge shrimp?"

A group of people are a little surprised. In fact, everyone really doesn't understand such academic vocabulary.

But Su Jinrong, who was in a wheelchair, showed a smile on his face when he heard this.

After taking a rest, Feng Yifan stood up and said, "Alright, has Lin Ruifeng rested yet? Are you ready to learn how to prawn with me?"

Lin Ruifeng stood up immediately upon hearing the words, and promised with awe: "Master is ready."

Feng Yifan nodded, and led his apprentice to the kitchen back. When he walked to the door of the kitchen, he looked back at Meng Shitong and others: "Come on, today I will teach you a famous dish from the first banquet of the founding of the nation, dry(?) Big prawns."

Hearing "The First Banquet of the Founding of the Nation", it naturally made Meng Shitong and others' eyes shine instantly.

Only the photographer A Fei hesitated to hear it. I think it's uncommon to see such a dish, right? But seeing everyone was very excited, A Fei had no choice but to quickly follow.

After entering the kitchen, the kitchen is still very clean. This cleanliness will make everyone who comes in feel comfortable.

Meng Shitong couldn't help but sigh in her heart: The dishes made by the chef in this way are comfortable just to look at.

Feng Yifan first went to the place where the aquatic products were stored in the back kitchen and scooped up very fresh big prawns.

Then came to the pond and asked the apprentice to bring two scissors: "Bring the scissors, first teach you how to deal with these shrimps. Reaming shrimp is also a basic skill."

Lin Ruifeng was very obedient, and quickly took two scissors and handed one of them to Master.

Feng Yifan took the scissors and didn't do it directly. He first glanced at the photographer A Fei: "Are you ready?"

A Fei responded, and then quickly turned on the machine, came to the pool, adjusted the lens to point at Feng Yifan, ready to take a serious picture of the process of reaming the shrimp.

When A Fei finished his preparations, he made an "OK" gesture to Feng Yifan: "Okay, Chef Feng, you can start."

Feng Yifan nodded, turned his head and said to Lin Ruifeng on the other side: "Let's start, look carefully."

Next, Feng Yifan began to ream the shrimp, pinched a shrimp out of the basin, and straightened the body of the fresh shrimp with his hands. The first scissors down is to cut the shrimp head.

Instead of cutting off the entire shrimp head directly, cut off the part behind the eyes of the shrimp's mouth.

"Look clearly, you have to cut it at an angle like this, cut the shrimp head this way, and then put the tip of the scissors in."

Feng Yifan used the tip of the scissors to slowly dig out the shrimp head for a while, and slowly dig out a small black bag from the inside of the shrimp head.

"This thing must be cleaned up, it's even dirtier than shrimp thread."

After hooking out the little black bag, Feng Yifan gently pulled it out with his hand and showed his apprentice and A Fei next to him to take a serious look.

Both Lin Ruifeng and A Fei looked carefully, and A Fei took a serious shot with the camera lens.

Then, Feng Yifan turned the shrimp body upside down and carefully trimmed all the claws under the shrimp body.

"Remember, this must be cut off, this is a necessary step."

After cutting the beard and claws, Feng Yifan made another hole in the back of the shrimp and used scissors to slowly pick out the shrimp thread from the back. Finally, cut the shrimp tails.

A shrimp was cleaned up in this way, and then Feng Yifan placed it in a separate basin.

In the whole process, although Feng Yifan moved very slowly, every step was very precise, and there were almost no extra movements.

Both Lin Ruifeng and A Fei knew very well that the reason why Feng Yifan was so slow was mainly for them to see clearly, to facilitate A Fei's shooting, and for Lin Ruifeng to learn seriously.

Next, Lin Ruifeng's nightmare really began.

Feng Yifan took him to start cutting together.

Looking at the very simple hinged shrimp, when he really started to use it, Lin Ruifeng started to have problems with the scissors.

"No, don't cut from this place."

"Still wrong, you cut too deep here."

"Slow down, I have to cut everything here."

"No, you have to be slower, you can't destroy the shrimp body."

"wrong……"

"No, no..."

Meng Shitong and others who were on the side felt a little distressed for Lin Ruifeng. Before that, they all thought that the problem of reaming shrimp was very simple, but after seeing Lin Ruifeng get started, they realized that nothing is simple.

Especially Feng Yifan is very demanding on one side, and every detail is almost perfect.

This made Lin Ruifeng gradually become impatient, even Meng Shitong and others who were not standing nearby felt that Lin Ruifeng's body was trembling, and his arms trembled slightly, which was obviously very anxious.

However, although Feng Yifan was harsh on his apprentices, he would not be any serious when dealing with A Fei and the others.

After he finished the shrimp reaming quickly, he cleaned the prawns and wiped off the remaining water on the shrimps.

"Remember, you must wipe off the water, otherwise it will not be good when you fry."

The next step is to pour oil in the pot, and then leave no seasonings. Feng Yifan put the prepared prawns directly in, and then started frying.

Without any seasoning, the cold oil will lower the shrimp, and as the temperature of the oil slowly rises, the shrimp will be cooked slowly.

In this process, Feng Yifan didn't even use the spatula, pot and spoon at all.

When needed, he picked up the pot and gently shook it on the stove, so that the shrimp in the pot would also shake and slowly fry.

When one side was fried, Feng Yifan suddenly gave a sudden force on his wrist. After turning over the pot, all the prawns in the pot jumped up. At this moment, it seemed as if they had come alive. Then, the prawns were turned upside down and landed in the pot by slamming the pot forward with the wrist.

Seeing this scene in everyone's eyes, everyone was stunned.

He Yaqian even exclaimed: "Fuck."

A Fei came back to his senses first, turned his head and glanced at his dumbfounded partner, smiled bitterly and said, "Have you seen it? Just have a hand."

When Feng Yifan heard what Afei said, he smiled and said, "In fact, if you make it at home, you don’t need to do this. You can turn the shrimps one by one with chopsticks, but be careful. Fry it out."

Next, Feng Yifan poured out the fried prawns.

Add a little bit of oil, then put the chopped green onion and **** into the pan, stir-fry for a while to get the flavor, then pour the prawns in again.

"Okay, you can start seasoning now. Make the seasoning simpler. Add a little water, salt, rice wine, pepper, and a little more sugar, then cover the pot and simmer for two and a half minutes."

Listening to Feng Yifan talking while doing it, photographer A Fei suddenly felt: It doesn't seem to be that difficult, isn't it?

During the braising time, Feng Yifan glanced at the apprentice among the shrimp.

"No, don't worry, be serious, you have to cut the shrimp claws below, know?"

I was told by the master that Lin Ruifeng was really very impatient. He was really standing next to him. After reaming the shrimps like this for a long time, almost every one of them had been squandered by the master for a long time. It was too painful.

When Lin Ruifeng couldn't help it a little, a voice sounded behind him: "How is it? Now I understand the pain of learning to cook, right?"

Everyone was shocked by this voice, and then turned their heads together and saw Su Jinrong who had been pushed by Su Ruoxi.

Lin Ruifeng turned his head to look at Su Jinrong, and then heard the old man say: "Learning to cook is hard and boring. Your master, the same is true. Come here and let him say, how many hinges did he make?"

Feng Yifan replied with a smile: "One or two hundred hinged a day."

Hearing more than a hundred hinges, the people in the back kitchen were shocked, a little unimaginable. Standing by the pool like Lin Ruifeng, one only needs to ream a shrimp like this, what is the concept of one or two hundred?

If you think about it seriously, you will really understand the pain.

Feng Yifan patted his apprentice and said, "Go on, these things require patience. What I teach you today is patience."

Next, Feng Yifan uncovered the lid of the pot, instantly accompanied by the rising water vapor, the scent of freshness rushed into the face, and in a blink of an eye it filled the whole back kitchen.

Feng Yifan picked out the shrimp first and placed them neatly on the plate. Then pour the sesame oil into the pot, collect the remaining soup, and finally slowly pour it on the neatly placed shrimp.

At this moment, both Meng Shitong and others, as well as Lin Ruifeng, were surprised by the beautiful display of this plate of prawns.

A Fei also hurried to shoot, taking this plate of prawns from multiple angles.

Feng Yifan quickly cut some chopped green onions and sprinkled them evenly on the prawns.

It's done here.

Feng Yifan pointed to the plate and said, "Alright, dry prawns, a well-known dish at the state banquet."

Speaking of this, Feng Yifan suddenly said: "This is actually a Shandong dish, and it has another name, "oil braised prawns"."

A Fei suddenly said, "Oh, it turns out that this is braised prawns. No wonder I said I'm so familiar."

He Yaqian leaned over and looked at it carefully and said, "But this is really beautiful. It looks like a very high-end dish. What? The name prawn is not good."

Feng Yifan smiled and said: "The name of the dish can be whatever you want~www.readwn.com~ In many cases, you don't need to be so particular about it."

Then, Feng Yifan asked everyone to have a taste, and at the same time, facing A Fei's camera, he gave a more homely approach.

"It's easy to make at home. You can pick a sauce in advance, add cooking wine, water, pepper, salt, sugar, so that the sauce is adjusted in a small bowl in advance, and then the green onion and **** are shredded and ready.

The prawns should be washed clean. If you find it is troublesome to ream the prawns, you don’t need to cut them.

Especially when the shrimp heads are cut open, in the process of frying the shrimps, the shrimp oil can be fried and it will be more fragrant. "

Listening to Feng Yifan's narration of the home-cooked version, everyone tasted this dish, making everyone feel that in fact, many well-known dishes are not as difficult as they thought, but it is not as long as you have a hand.

The first one was sent. I'm sorry, it was a little late. I came back late at noon. I didn't have time to write it before 1 o'clock. It was a 4000-word chapter. Thank you for subscribing to support!

(End of this chapter)