Hardcore Chef Dad

　　 When all the early diners in the first round ate it, the time has come to 6:30 in the evening. This time will be the gap between the two groups of people before and after dinner.

　　 Feng Yifan just took advantage of this gap to present a dinner to relatives and friends outside.

　　 First of all, I presented a few cold dishes, which are all related to Yuhe. One of them is smoked fish, and the other is the three sample lotus roots, lotus roots, and lotus seeds.

　　 These three samples of lotus pond, because they are sweet, they fit the tastes of the three little girls very well.

　　 Next, is the more formal river fresh cuisine.

　　 includes stir-fried shrimps, fried lotus pond, steamed sea bass, squirrel mandarin fish, hibiscus fish fillet, snails in soy sauce, and emerald shrimp balls.

　　 Of course, there is also the tofu with yellow croaker that Yue Qingsong has been talking about during the previous chat.

　　 is really an endless stream of fish, shrimps and rivers, just looking at it is already dizzying.

　　 The diners at the tables next door are full of curiosity when they see so many fresh seafood on the table.

　　 "Wow, there are really a lot of fish, all kinds of fish, all kinds of practices."

　　 "There are a lot of fresh shrimps, yes, there are those with snails, which are so many."

　　 "This should be considered a Hexian Banquet? It's all Hexian."

　　Especially the yellow croaker braised tofu served on the table. The dishes are served in a casserole. The moment the lid is opened, the salty and delicious flavor wafts out, which really makes everyone can't help drooling.

　　 "It's yellow croaker braised tofu, this dish is really beautiful."

　　 "Yes, it's the first time I saw yellow croaker stewed tofu can be so beautiful."

　　In the casserole, one after another yellow croaker was buried under the soup and tofu, only the head and tail were exposed.

　　 looked like fishes playing in the river water, and then poking their heads out of the water.

　　 The tofu on the back of the fish is also very tender. Each piece of tofu is unconventional and whole, and if you look closely, it is not difficult to find that each piece of tofu is the same size.

　　 Finally, on top of the tofu, there is a layer of green onion, which is really fragrant under the steaming of the hot soup.

　　 Yue Qingsong couldn't wait to see this dish coming up.

　　 "It's pretty, Yifan, what you made is prettier than grandma. Grandma wouldn't put the plate like you in the first place. Your presentation is really a bit contrived."

　　 Feng Yifan responded with a smile upon hearing the words: "Since I am entertaining you, a distinguished guest, of course I still have to do something."

　　 Feng Ruoruo heard her father's words and immediately raised her little hand to speak: "Dad, Ruoruo thinks what you did is so beautiful, Ruoruo likes it."

　　 Hearing what his daughter said, Feng Yifan responded with a smile: "Okay, thank you my good daughter."

　　 Yang Xiaoxi also said, "Xixi likes it too."

　　 Chen Yaofei is not to be outdone, and also said: "Faey also likes Papa Feng's dishes, they are all so beautiful."

　　 Feng Yifan responded with a smile: "Okay, thank you for my three good daughters."

　　 Feng Jiandong picked up a public spoon on one side and scooped a large spoon of Yue Qingsong from the casserole. Among them, there was a yellow croaker, tofu and rich soup, and handed it to Yue Qingsong in a bowl.

　　 Yue Qingsong hurriedly stood up and said: "Oh, don't be like this, Uncle Dong, I can't afford it. I am a junior here today, so I should give it to Yifan's uncle first."

　　 Zhuang Daozhong smiled and waved his hand: "It doesn't matter, you are a guest from afar, so I can say that it is half of Su Ji's own family."

　　 Hearing this, Yue Qingsong also said: "Uncle Shi, what you said is wrong. If you want to talk about your own family, then Yifan and I are closer than my brothers, so I am also a family member."

　　 Feng Jiandong put down the bowl, quickly filled another bowl, and handed it to Zhuang Daozhong: "Okay, it's all there."

　　 Zhuang Daozhong was also a little embarrassed: "I'm really embarrassed, let Jiandong give me a gift."

　　 Feng Jiandong smiled and said, "It's okay, considering seniority, I also want to call you Uncle Master."

The people at the table immediately laughed happily. Zhuang Daozhong took the bowl and sat down and said to Su Jinrong: "Jinrong, I really envy you. Your family is really the most harmonious family I have ever seen. people."

　　 Shi Jinbin also said next to him: "No, I never thought that I can be as harmonious with my in-laws as you and Yifan's parents. I really envy your family."

　　 Su Jinrong, Feng Jiandong, and Lu Cuiling looked at each other, and smiles appeared on the faces of the three old people.

　　 In fact, the three old people knew very well that their harmony was based on being dedicated to their son and daughter.

　　 The more important thing is that they have a very pleasant granddaughter Feng Ruoruo. With such a small pistachio, naturally the three elderly people hope for family harmony, which is conducive to the growth of the children.

　　 Everyone shared a small bowl, a yellow croaker with soup and tofu.

　　 When the old man Zhuang Daozhong was half eating, he suddenly smiled and asked, "Jin Bin, my uncle tested you today. What kind of dish do you think such a braised tofu is?"

　　 Shi Jinbin smiled and said, "Uncle Shi, aren't you giving me a sub-question?"

　　 Zhuang Daozhong smiled and asked, "Tell me something."

　　 Shi Jinbin said directly: "This is just a stew dish."

　　 At the same time, Feng Yifan was also explaining to the little apprentice Lin Ruifeng in the back kitchen.

　　 "The yellow croaker braised tofu just now seems to be a braised dish on the surface, but in fact the dish should be regarded as a braised dish, and instead of braised in brown sauce, I used yellow braised."

　　 Zhuang Daozhong smiled and said to Shi Jinbin almost when Feng Yifan told his apprentice: "It's wrong, Jin Bin, you're wrong."

　　Shi Jinbin was also a little surprised: "Am I wrong?"

　　 Zhuang Daozhong smiled and said: "Naturally it is wrong. This is actually a cooking dish, and Yifan uses yellow cooking."

In the back kitchen, Feng Yifan said to the little apprentice: "The biggest difference between yellow braised and braised is that the yellow braised usually does not use sugar and soy sauce, but is more seasoned with salt, and the main dish of the yellow braised is fried first. Or frying, and then just like what I did earlier, the yellow croaker will be simmered in a low heat first, and then tofu will be added to stir fry together."

　　 Zhuang Daozhong explained how to make this dish, and smiled and said to Shi Jinbin: "Jin Bin, I didn't expect you to overturn here."

　　 Shi Jinbin smiled and said, "Hahaha, I'm not going to give you a show, Master Uncle."

　　 Zhuang Daozhong was taken aback for a moment, and then laughed: "Okay, you Shi Jinbin, did you deliberately?"

　　 Shi Jinbin continued: "Look at you, you have to give lectures to everyone, and my nephew, as a teacher, can still provide you with support."

　　 Shi Jinbin's words made everyone laugh immediately.

　　 The atmosphere of such a group of people eating was instantly aroused.

　　 Feng Ruoruo and the three little girls Yang Xiaoxi and Chen Yaofei didn't know what the adults were talking about. The three little girls just thought that the tofu made by father was delicious.

　　 The three little girls don't want to eat fish at all, because the fish has thorns, and the soft tofu melts in the mouth. How delicious.

In the back kitchen, Feng Yifan continued to explain to the little apprentice: "This dish must preserve the deliciousness of yellow croaker. This is the way to cook the fish so that the fish can be stewed and tasted. Then add tofu and stir-fry it. it is good.

After 　　, during the serving process, the tofu is still being cooked, gradually allowing the flavor to penetrate into the tofu. "

　　 Lin Ruifeng carefully wrote down some of the main points that the master had ordered, and then asked a little curiously: "Master, besides braised and yellow braised, is there any other cooking method?"

　　 Feng Yifan went on to say: "There is another kind called Baiyaki. Baiyaki is to boil the ingredients and then cook them. It also does not add sugar or soy sauce. What is more prominent is the original taste of food."

　　 Lin Ruifeng nodded earnestly: "Well, braised braised in brown is sweet and salty, braised in yellow is salty and fresh, and braised in white is to highlight the original taste of food.

　　 Feng Yifan nodded: "Yes, that's it."

　　 Then, after Feng Yifan cut the dough himself, he asked Lin Ruifeng to come forward and cook.

　　 "You have been in the back kitchen for so long. Today, you should also try a dish. Let's have a small stir-fry in a lotus pond."

　　 Lin Ruifeng is really a little nervous at this moment.

　　Although he had made simmered shrimp **** before, it was actually not that difficult because the seasonings were all prepared in advance, so there would be no too many technical difficulties.

　　 But today’s lotus pond stir-fry is different, this is a light dish, it is a dish that tests the skill of the chef.

　　 If you are a little careless, many cooks will overturn their wagons on this kind of stir-frying dishes.

　　 Seeing the apprentice's nervousness, Feng Yifan said solemnly: "Forget what your master told you before? If you don't even have the guts to try, how can you gain a foothold in the kitchen in the future?"

　　 Master's words caused Lin Ruifeng to sink a little, took a deep breath and began to try.

　　Lotus Pond Stir-Fry This dish may seem simple, but in fact, the process of stir-frying is not simple at all.

　　 First of all, the remote control has a good amount of oil. If there is too much oil, it will look too greasy, but if there is less oil, it will look dry.

　　 There is also seasoning. Because it is a small stir-fry, it is necessary to maintain the original color of the food. It cannot be mixed with heavy flavors, but it must be tasted as it should be.

　　 The salty taste of such a dish is mainly salty, so you can't put too much salt in the frying process.

　　 must be able to taste the salty taste, and at the same time not allow the salty taste to cover up the umami taste of the dish itself.

　　The most important point is to lighten the glutinous rice a little bit before it is out of the pot. After collecting the fried broth, it must be thinly hung on the dishes. When it can't be eaten by people, you will get a lot of gorgon juice.

　　 So such a small stir is really a test of the basic skills of a cook.

　　 Lin Ruifeng has a serious face, and in the process of slicing in the pot, he also has a serious face, and he dare not neglect the slightest in his hands.

　　 I was afraid that something was wrong and made a mistake, or it was fired without controlling the heat.

　　 Feng Yifan didn't say a word during the whole process, and watched quietly beside him. He was afraid that casual opening would disrupt the apprentice's rhythm, and he hoped that the apprentice could do well.

　　 Fortunately, the final dish was fairly qualified. Feng Yifan also nodded secretly.

　　 Lin Ruifeng put the dishes on the plate and turned to look at his master.

　　 Feng Yifan nodded: "Well, it's qualified, you are considered qualified for this dish, but don't be happy too early, it can only be regarded as barely passing the right level."

　　 Let Lin Ruifeng serve the dishes to the front first. After Lin Ruifeng came back, Feng Yifan explained some of the main points.

　　 "You still put a little too much oil, you have to remember, if you find that there is too much oil when you eat vegetables, don't hesitate, you have to lift up immediately and pour out the excess oil, understand?"

　　 When Master said this, Lin Ruifeng nodded: "Yes, I understand Master."

　　Feng Yifan then said: "When there is still thickening, the thin glass is not wrong, but if it is bright, your juice can't light up."

　　 Lin Ruifeng nodded again, and carefully noted the problem pointed out by the master.

　　 corrected the question to the apprentice, and Feng Yifan asked again: "How is the food at that table of the family in front of you?"

　　 Lin Ruifeng was taken aback after hearing this, and then said strangely: "Master, I didn't pay attention."

　　 Feng Yifan taught his apprentice a little more: "You should also pay attention to this. When serving, you should pay attention to the level of eating at the table where the dishes are not served. This is so convenient for you to adjust the serving time."

　　 Lin Ruifeng is still a little strange: "Master, does Wisman want to observe this?"

Feng Yifan continued to explain: "Think about it, if the guests at one table eat food faster, the guests at the other table are slower. If you don’t adjust the serving time, then the table that eats fast may have no dishes. An embarrassing situation of letting the dishes cool may appear at one table.

　　 Lin Ruifeng came to understand when he heard this: "I understand that Master, it is necessary to pay attention to the speed of the guests eating, so that it is easy to adjust the speed of serving."

　　 Feng Yifan nodded: "Yes, that's it, so we can ensure that every table guest can eat comfortably."

　　 Lin Ruifeng felt more and more that following Feng Yifan, the master, he learned not only the cooking skills, but also an attitude towards the profession of chefs.

　　 A cook cannot improve himself anytime and anywhere, and he will not make adjustments according to the needs of diners.

　　 just keeps his own thing, then this cook will be eliminated sooner or later, or that such a cook is just a cook and cannot be called a "chef".

　　 It's not that they are not good enough ~www.readwn.com~ nor that their craftsmanship is not good.

　　 Just because of their attitude towards cooking and customers, they cannot be called "teachers".

　　 What Lin Ruifeng can feel in Feng Yifan's body is a kind of demeanor of everyone. Even in Lin Ruifeng's eyes, Feng Yifan is not only a chef, but an artist, an artist in the kitchen.

　　 For example, now, Feng Yifan has brought out a very beautiful set of tableware, in which a ceramic fan is matched on the base.

　　 Then, Feng Yifan cut off the killed big head silver carp, first cut off the head and put it in the pot for cooking, and then deboned the fish into slices.

　　The sliced ​​fish slices were neatly placed on the fan of the tableware by Feng Yifan.

After 　　 is placed neatly, it instantly transforms into a gorgeous fish slice fan.

The 　　 fish head is braised in a pot with as much soup as possible, placed in a casserole with a small stove underneath it for cooking.

　　 In this way, a very delicious fish head rice is ready.

　　 This is also what Feng Yifan's grandmother used to make for Feng Yifan and Yue Qingsong when he was a child.

　　 once again reproduced a grandma's dish, Feng Yifan asked his apprentice to serve rice in another small casserole, carrying such a gorgeous dish, and stepping out of the back kitchen to serve everyone the last dish.

Please remember the domain name of this book's first publication:. Mobile version reading URL: