Hardcore Chef Dad

At noon, Lin Ruifeng brought Shen Qingluo and Liu Wanhua to Su Ji, and Su Ji also echoed the same laughter as Liu Wanhua before.

Lu Cuiling smiled and said: "Oh, we Xiaolin is really a bit miserable, just because we learned a cook from a teacher, we have already gone down in seniority, now we have found a girlfriend, and we have completely sat down for the next generation."

After hearing this, Shen Qingluo triumphantly said: "That's no way. He is now considered my person, so he has to follow me, and I didn't call from my grandma, otherwise, he will follow me in the future. Those who are called grandma together have a lower seniority."

Liu Wanhua stretched out her hand and nodded Shen Qingluo's forehead like an elder.

"You little girl, if you dare to call me grandma, don't come. How can I have such a senior level? You just call me grandma, and I and your grandma are good sisters."

Shen Qingluo smiled and hugged Liu Wanhua's arm and said, "But you and my grandma are also colleagues, or sisters."

Liu Wanhua shook her head and said, "That was just an arrangement when I entered the factory. I should have been about the same age as your grandma."

Shen Qingluo smiled and said, "Well, didn't I call your grandma."

Liu Wanhua smiled and nodded, and then said to Lin Ruifeng: "Ruifeng, if you are not used to it, you still call me Aunt Liu. Everyone has been in the neighborhood for so many years. You are used to it. It is indeed a bit difficult to change your tune at once. ."

Lin Ruifeng glanced at Shen Qingluo, and immediately said: "It's okay. Originally, I had a teacher, so I should change my tongue. I can't call you Uncle Rong, and I can't call you Aunt Liu. Now I just change my tongue with Qing Luo, and I will call you later. Master, grandma is ready."

Feng Yifan smiled and said, "How good is this? Our family Ruoruo has improved a lot in a lifetime."

Su Ruoxi stretched out her hand and patted her husband: "Don't make a fuss here, just think of your daughter. You should hurry up and cook. We will have some delicious food at noon."

Feng Yifan smiled and asked: "Then at noon, do you have any special dishes you want to eat?"

Liu Wanhua thought for a while and said: "I heard that Yifan you made a Vance Tofu at noon yesterday, but I thought of a similar dish. I haven't eaten it for many years. It was Uncle Quan Sheng who was there before. At that time, I used to cook that dish specially this season."

Feng Yifan was taken aback when he heard the words, and then looked at each other with his father-in-law. Weng and son-in-law also thought of the dishes Liu Wanhua said.

"It's our "Pingqiao Tofu" in Huaicheng, right?"

Liu Wanhua nodded: "Yes, it's Pingqiao Tofu. Can you make Yifan?"

Feng Yifan thought about it carefully, and then agreed: "Yes, I will make this Pingqiao tofu for everyone at noon today."

Shen Qingluo was a little curious: "Grandma, Pingqiao Tofu, what kind of dish is it?"

Liu Wanhua said with a smile: "This dish is considered to be our Huaicheng local dish. There are some similar to Vance Tofu, but instead of cutting into hairy tofu shreds, it is cut into small diamond-shaped slices that look like buffalo tongue. It’s similar to Vance Tofu, but there are some differences in seasoning because you need to use shrimp seeds."

Feng Yifan took over and said, “Vance Tofu cuts the tofu and side dishes into shreds, while Pingqiao Tofu cuts these into buffalo-shaped diamond-shaped slices, and then simmers them in a clear broth. There are some changes with the seasons, such as adding shrimp roe for seasoning now, and adding crab noodles in autumn."

Shen Qingluo was suddenly curious: "Wow, is it so detailed? It sounds great. It's the same as the lion head that my grandmother said before, and there are many ways to do it."

Liu Wanhua nodded: "Yes, so this Pingqiao tofu is much richer in taste than Vance Tofu."

Shen Qingluo looked forward to it very much: "Okay, I want to eat, uncle, you want to make it for us."

Feng Yifan smiled and said, "Speaking of which, Pingqiao tofu is easier to cut than Vince tofu."

When they heard the two characters "simple", Su Jinrong and Liu Wanhua looked at each other. These two old people who had seen them were deeply impressed by the two characters of "simple".

Su Ruoxi saw her father and Aunt Liu staring at each other, and then thought about the result of her husband usually saying "simple".

She couldn't help saying: "Every time you say something simple, it is a dish for many people to say'goodbye'."

Feng Yifan said seriously: "It's really simpler than Vance Tofu."

Su Ruoxi urged her husband directly: "Okay, don't be simple, you can do it quickly, it's noon right away, when do you want us to wait?"

Feng Yifan stood up and said, "Okay, okay, I listen to my wife, do it now."

When Shen Qingluo saw Feng Yifan walking towards the back kitchen, he immediately said to Lin Ruifeng: "You hurry up and follow your uncle, remember to study hard, and you will do it for me in the future."

Liu Wanhua heard what Shen Qingluo said and said with a smile: "You little girl, you are really fierce, can't be nice to Ruifeng? You can't see Ruifeng being honest, so you go and bully him."

Shen Qingluo immediately acted like a baby with Liu Wanhua: "Grandma, I haven't bullied Xiaolin. If you don't believe me, ask him."

Su Ruoxi smiled and said, "You are here, does Xiao Lin dare to tell the truth?"

Shen Qingluo was a little embarrassed to be said so.

Lin Ruifeng quickly said: "No, in fact, Qing Luo didn't bully me."

Seeing this, Lu Cuiling stood up and pushed Lin Ruifeng: "Okay, you can go to the kitchen. If you don't go, you won't be able to learn your master's craftsmanship. As for the things between you and Xiao Shen, you Go back and talk for yourself, we don't care."

Lin Ruifeng glanced at Shen Qingluo, who also smiled sweetly, nodded to him, and waved quietly.

Seeing his girlfriend smiled, Lin Ruifeng walked to the kitchen with confidence.

After he entered the kitchen, Liu Wanhua asked Shen Qingluo next to him: "Qing Luo, are you really talking about friends with Ruifeng?"

Shen Qingluo nodded seriously: "Of course it is true, grandma, why are you still asking me like this? Do you think that I was joking with Xiaolin? I'm serious."

Lu Cuiling then asked: "Then don't you think that this kid Ruifeng is a bit too honest and naive?"

Shen Qingluo said: "Yes, but I like him like this. I think he is very cute, and I really like his seriousness. I think he will be able to catch up with Chef Feng when he gets serious. You can eat a lot of delicious food, you don’t need to always come to Su Ji."

Liu Wanhua laughed when she heard it: "Hahaha, it used to be said that if you want to keep your husband's heart, you must first keep his stomach, but now it's the other way around?"

Su Ruoxi was a little embarrassed to say this.

When Lu Cuiling saw it, she said, "This should be called, a girl who knows how to eat, she must be kind-hearted and easy to reap happiness."

That said, both Su Ruoxi and Shen Qingluo laughed.

Outside the restaurant was smiling happily, and Feng Yifan in the back kitchen had already taken out the preparations and began to prepare for lunch.

Pingqiao tofu is just one dish, of course, other dishes need to be prepared.

For example, prepare a copy of "Tofu Catfish Lion Head" that both Su Ruoxi and Liu Wanhua like.

There is also the yellow croaker that my mother likes.

And his father-in-law likes fried lotus pond and fried shrimp.

Because there were only so many people at noon, Feng Yifan didn't prepare many dishes. Of course, the dishes were mainly light in taste.

After all, the three old people all want to eat lightly, and the young people should also add some slightly thick dishes.

Feng Yifan made preparations on his own, but did not forget to teach his apprentices by the way.

"You have to remember that this fish paste must be beaten, just like when making a lion's head, beating makes it strong and glues, so that the tofu can be better bonded."

Tofu catfish lion head is a dish that Feng Yifan launched in Su Ji after he returned, and it is loved by many people.

Of course, Su Ruoxi and Liu Wanhua like this dish mainly.

Especially when Liu Wanhua comes to eat noodles at noon, he must order this tofu catfish lion head as a topping.

Su Ruoxi eats this dish, she never tires, and sometimes she even prepares it in her husband's back kitchen and sneaks into the back kitchen to secretly eat one.

Feng Yifan later used farmed catfish to make this dish, and the actual taste was not much different.

And the key to this dish is the seasoning of Feng Yifan's two-color soup.

The seasoning of the gold and silver soup is the true soul of this dish.

Lin Ruifeng also took a serious look on the side, but after so long, he didn't really master the seasoning, and in many cases there were still some deviations.

This may also be a difficult part of Chinese cooking. It is not in accordance with the given proportions, how many grams of salt and how many grams of sugar are strictly matched to match the desired taste. In many cases, the chef's experience in seasoning and temporary adjustments according to different moments will make the taste reach an excellent.

Every time Lin Ruifeng saw Master squeeze it out, he couldn't help thinking, when can he do it?

Feng Yifan made all the other dishes before finally making the Pingqiao tofu.

Before taking out the tofu, Feng Yifan spread a few egg wrappers in the pot.

The egg crusts are also very particular about spreading. A little starch is added when spreading to increase the consistency and make the egg crusts more resilient.

Feng Yifan spread out the egg skins, and then changed the knife to the egg skins. First, he cut into long strips, and then the slanting knife wrote all of them into small bucus willow-like pieces.

Also add shiitake mushrooms, chicken, and dried shrimp.

When these were prepared, Feng Yifan still did not cut the tofu, but first put the lard in a pot to heat and melt, and put the onion and **** in it, as if he was frying the onion oil.

When the lard was refined, Feng Yifan took out the tofu and began to cut it.

Lin Ruifeng was watching very carefully next to him. He had seen Master Chevensi Tofu before. That really made Lin Ruifeng amazed and felt that he might have to learn for a long time.

And when I heard from Master outside, this Pingqiao tofu is simpler than Vance Tofu, and he still has a little expectation in his heart, wanting to see if it is that simple, so that he can learn from Master.

First, remove the old skin on the top of the tofu, and then slice the tofu into about 1 cm thin slices.

Then change the knife to the tofu, and cut a piece of tofu into a diamond shape with an oblique knife.

Cut a piece of tofu into thin diamond-shaped pieces of about five or six pieces.

Seeing this step, Lin Ruifeng thought to himself that it was really much simpler, so he should be able to change the knife.

But then, Feng Yifan crossed the tofu with the modified knife, and then began to cut it up again on the cutting board, this time using the knife-shaking method of Vance Tofu to slice the tofu horizontally.

Then, as Lin Ruifeng gradually opened his mouth and watched, he watched Master cut the tofu into small pieces as thin as paper.

Listening to the clash of the kitchen knife and the cutting board, Lin Ruifeng's original confidence was ruthlessly shattered.

After Master had cut it, Lin Ruifeng couldn't help asking, "Master, is this what you said simple?"

Feng Yifan looked at his apprentice and said, "Is it simpler than Vance Tofu?"

Lin Ruifeng was speechless for a while, and didn't know how to respond to Master's words.

After a long pause, Lin Ruifeng could only say: "Yes, it is simpler than Vance Tofu, but this simplicity is for you, I can't figure it out anyway."

Feng Yifan put the cut tofu slices into the water, and slowly let the tofu slices spread out in the water.

At the same time, he said to the apprentice: "So you still have to continue practicing. Don't think that you are allowed to go to the stove and cook a meal for your family. Even if the basic training is good, you are still far behind."

Lin Ruifeng nodded earnestly: "It's Master, I understand that I will insist on practicing well."

Feng Yifan smiled and said, "Okay, just have your attitude."

Then blanch the tofu slices first, adding a little salt to the pot.

Pour out the tofu slices when boiling.

Then put the clear soup in the pot, add salt and pepper to taste, and then pour out the soup first.

Then put the previous lard in the pot, add the chopped green onion, **** and shrimp roe to fragrant, and then pour the stock into the pot.

After boiling, put the chicken, shiitake mushrooms, dried shrimp, and egg skin into the soup.

Finally, put the tofu slices into the pot, just like Vance Tofu, use the back of a spoon to slowly spread the tofu in the pot. The tofu slices in the pot look like scattered willow leaves, which are very beautiful in the pot. Flower-shaped.

Standing on the side, Lin Ruifeng looked at it and couldn't help saying, "Master, this one looks better than Vance Tofu."

Feng Yifan responded: "I can't say that it looks better than Vance Tofu. Each has its own artistic conception. The taste of this dish is slightly heavier than Vance Tofu."

Feng Yifan turned around and picked up the chopsticks on the cooking table, dipped the chopsticks in the soy sauce, and then clicked into the pot.

In doing so, he did not forget to tell his apprentice: "A little bit is fine, just dip the chopsticks in this way, and then bring a little bit of color, not more."

As Feng Yifan's iron spoon circulated in the pot, all the tofu slices finally dispersed.

Bring to a boil in almost a pot, and add a little MSG.

The last step is to thicken, which is also very thin glass.

"Remember, UU reading www.uukanshu.com must slowly use the back of a spoon to draw the thickening, do not break the tofu, it must be slow."

Before leaving the pot, Feng Yifan added a small spoonful of lard and gently pushed it away with a spoon on the side of the pot.

Finally, add a drop or two of sesame oil, and sprinkle with coriander after serving, so that a plate of Pingqiao tofu is ready.

It's not so much a soup dish, it's more like a tofu soup.

Feng Yifan said to his apprentice: "You are optimistic, the key to this dish is that you can't steam it when you serve it, but you have to burn your mouth when you eat it."

Lin Ruifeng listened carefully and looked at it carefully. As expected, there was no heat rising at all.

When the dishes were ready, Feng Yifan led the apprentices to take the dishes outside, and everyone sat down to start the lunch.

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