Hardcore Chef Dad

　　 followed Feng Yifan and stepped into the clean and tidy back kitchen, which was almost refurbished.

　　The photographer has to admit that the back chefs of small restaurants are very different from what he thinks, the back chefs of most street restaurants.

　　In my impression, the back kitchen of a small restaurant is often poorly ventilated, or the owner himself does not pay special attention to cleaning.

　　The back kitchen is usually filled with greasy oil, and a thick layer of oil will accumulate in many areas of the counter and kitchen.

　　 Even some back kitchens that are often cleaned, there may still be some putty left behind.

　　In this regard, the back kitchen of a large restaurant is usually much better. After all, the back kitchen of a large restaurant is staffed enough, and someone will clean it every day.

　　 But the back chef of this small restaurant in Su Ji, in the eyes of the photographer, may be cleaner than some large restaurants.

　　 When they first came in, Meng Shitong and the others couldn't help but ask, has the kitchen just been renovated?

　　 Feng Yifan patiently answered Meng Shitong and the others. The reason why the kitchen is so clean is because the generations of Su Ji bosses have requirements.

　　According to Feng Yifan, when he learned cooking from his father-in-law, the first lesson was to learn how to clean the back kitchen, and to keep the back kitchen tidy and clean. All things must be divided into different categories, and the back kitchen must not become messy.

　　 In fact, many large restaurants and some foreign restaurants do very well.

　　 is just a small street restaurant, which is often overlooked because of human reasons.

　　 But Su Ji has never neglected it. Feng Yifan still remembers to this day that his father-in-law warned him on the first day when he let him step into the back kitchen.

　　 "The back kitchen is a place where chefs work. If you can't even keep your working place tidy, it means that you don't love your job at all. How can you devote yourself to this job?"

　　 So Feng Yifan followed his father-in-law and the elder brothers under his father-in-law to clean the back kitchen for a full month before he had the opportunity to formally contact and learn cooking.

　　 also because of the strict requirements of his father-in-law, Feng Yifan still attaches great importance to the cleanliness of the kitchen.

　　 In his previous life, he even blocked many top restaurants many times because of back kitchen hygiene problems.

　　The kitchen, especially the kitchen of a restaurant, is a place where food is offered to diners. It is clean, tidy and hygienic. This is the first and foremost requirement.

　　 The photographer was holding the camera, and at first he was a little embarrassed to get closer to take the shot. Feng Yifan glanced at it and asked with a smile: "You stand so far away, how can you get there?

　　 The photographer smiled awkwardly and said: "Brother Feng, don't you let my sister-in-law and old man not let me take pictures?"

　　 Feng Yifan said lightly: "It's okay, just take a picture. I teach everyone to cook an authentic fried rice."

　　 When the photographer heard this, he immediately walked to the other side of the cooking table and took the camera seriously.

　　 While shooting, the photographer also asked some questions.

　　 "Brother Feng, they all say that overnight rice is necessary for fried rice, is that right?"

Feng Yifan shook his head and said, “It’s not necessary to use overnight rice, but the rice used for fried rice must be cooked with less water. As the saying goes, “cook harder”. If there is less water, the grains can be distinguished when they are fried. "

　　 Answering the photographer's question, Feng Yifan didn't hesitate in his hands, and quickly began to prepare the ingredients.

　　 "Now, the first one I'm frying is fried rice with broken gold. You need to put the beaten egg liquid first. Remember to quickly break up the egg liquid and stir-fry it in the pan."

　　 The photographer took the shot very seriously, and listened very seriously, but when he saw Feng Yifan starting to scramble eggs, he was instantly stunned.

　　 The skillful combination of the pot and the spoon, and the rapid stir-frying make the photographer dazzled.

　　"Remember, the flocculent egg of broken golden fried rice is not completely stir-fried with a spoon. You should quickly put the rice in when the egg liquid is not solidified.

　　 Then in the process of frying the rice, use the rice grains to scatter the egg liquid completely, to achieve the kind of gold flocculent. "

　　 Watching Feng Yifan's unusually skillful movements, listening to Feng Yifan's serious explanation.

　　 The photographer really wants to say: If you can’t learn, you can’t learn, say goodbye...

　　 Under the photographer's gaze and the camera record, watching the rice and eggs roll quickly in Feng Yifan's hands, the eggs gradually congealed like grains of gold, dotted among the distinct grains of rice.

　　 And there is a feeling of connection and non-connection between the egg and the rice, and it looks really beautiful.

　　After the rice and eggs are set, Feng Yifan adds various prepared ingredients, and finally adds a little chopped green onion to stir fry before being out of the pot.

　　 The moment Feng Yifan turned the pot with one hand, he fiddled with the spoon with the other hand.

　　 The photographer stared blankly again. The fried rice in the pot was like a group of obedient soldiers. With the bumps of Feng Yifan's hands, they all drove from the pot into the big iron spoon.

　　 In the end, there was not even a grain of rice left in the pot, but all went into the big iron spoon.

　　 Feng Yifan took a plate, first buckled it upside down on the iron spoon, and then turned it over. A plate of fried rice was completely buckled on the plate.

　　 Sprinkle a little chopped green onion at the end to garnish the moment when the dish is finished.

　　 Seeing that the fried rice was completed, the photographer was completely stunned, and his brain was completely blank.

　　 Feng Yifan didn't pay attention either, and quickly scrubbed the pot, and then started to stir fry the second plate of fried rice.

　　Different from the previous broken gold, the second portion of gold-coated silver is to fry the rice first, to dry the water in the rice grains, and then add the beaten egg liquid after the grains are separated.

　　 And this fried rice egg liquid is doubled the egg yolk, so it is poured on the rice in the pot.

　　 After a quick stir-frying, soon every grain of rice was wrapped in eggs, and the fried rice in the pot turned golden.

　　 The following process is basically the same, still add various ingredients, and sprinkle some chopped green onion on the final serving.

Two plates of fried rice are completed. Feng Yifan picked up the fried rice and said to the photographer who was still in a daze, "Okay, hurry up, I'm going to serve fried rice to the guests, so don't stay here. ."

　　As soon as Feng Yifan said, the photographer finally recovered, and quickly took a look at the record on the camera.

　　 I was sure that I had taken the whole process. The photographer turned off the camera and obediently followed Feng Yifan out.

　　 Feng Yifan carrying two plates of fried rice, came to Su Liancheng's front, put down the two plates of fried rice: "Okay, here are the two fried rice you ordered, one gold wrapped in silver, and one broken gold."

　　 The secretary who came with Su Liancheng took a closer look and didn't think there was anything special.

　　 But with the previous warning from Su Liancheng, although the secretary is now dismissive of it, he dare not say anything.

　　 Everything still has to wait for Su Liancheng to comment.

　　 Meng Shitong and others at the same table were very curious and stared at the two plates of fried rice.

　　 The photographer sits down and looks at the two plates of fried rice with different eyes. In his eyes, the two plates of fried rice are not fried rice, they are like two plates of extraordinary works of art.

　　 Finally, Su Liancheng raised the spoon in his hand, first reaching out to the plate of broken golden fried rice.

　　 didn't eat with a spoon right away, but Su Liancheng flicked a few times with the spoon first.

　　 At first, everyone thought, Su Liancheng didn’t like green onion? Shovel the chopped green onion?

　　 But soon everyone discovered that it was not the green onion problem. Su Liancheng carefully removed the fried rice and looked at each grain of rice and the slightly sticky eggs on the rice grains.

　　 Watching Su Liancheng finally scooped up a spoonful and put it in his mouth, Feng Yifan didn't say much, turned and walked towards the back kitchen.

　　 At the moment when Feng Yifan was about to step into the kitchen, Su Liancheng who took the first bite couldn't help but admire: "Authentic."