Hardcore Chef Dad

Feng Yifan’s "Furong Lychee Fish" was a kind of pure friendship that came to mind after hearing her daughter’s request and thought that her daughter had made new friends in the kindergarten today. The pure friendship of the three little girls together was very sweet. dish.

　　 is also the two innovative dishes in his previous life. After combining them, he created another dish.

After the black fish was marinated, Feng Yifan processed the grass carp with more spines.

　　 The processing method is the same as that of black fish, and the whole fish is sliced ​​off, but because grass carp has more small spines, the next processing is more delicate.

　　 With a knife in his hand, Feng Yifan scraped the fish off the whole piece of fish very quickly.

　　 The scraped fish meat directly looks like a mashed meat, and the small thorns can also be removed during the process of scraping the mashed fish.

　　 The whole process is not only a test of patience, but also a test of the skill of knife work.

　　 And He Yaqian was dumbfounded when she saw her next to her. Seeing the fish paste being scraped off, she really knelt down completely.

　　 Sure enough, cooking is something you can only look at.

　　 Feng Yifan moves skillfully, and very quickly scrapes off the fish, removing the small spines.

　　 "In fact, if you make it at home, you don't have to scrape off the fish like I did, but remember to clean up the bones, or use some fish with few bones.

　　 Then, you can use a food processor to make fish paste, and the effect of sitting up is the same. "

　　 Next, Feng Yifan also cut off some pig fat, and manually quickly chopped all the pig fat into small cubes.

　　 Finally, stir the pork fat and fish paste together, add green onion and **** water and some seasonings, and pass in one direction in a container.

　　 After the mashed fish was beaten, Feng Yifan took out some eggs and separated the white and yolk of the egg.

　　 This step is again very delicate, and Feng Yifan does it entirely by hand. After the egg yolk and the egg white are separated, they will not disperse at all.

　　While doing this, Feng Yifan said, “You can also use a separator here. In fact, now that there are suitable tools to do it, it is more convenient and quicker than this kind of hand movement.”

　　 After separating the egg whites, Feng Yifan began to break up the egg whites, manually stirring them in one direction very quickly.

　　 Finally, the egg whites are whipped into a creamy shape.

　　 Seeing this, Yang Xiaoxi over there couldn't help but exclaimed: "Wow, Uncle Feng is so amazing, it can turn the water in the egg into butter."

　　 Feng Ruoruo immediately explained to Yang Xiaoxi: "That's not water, that's called egg white. After being cooked, it will turn into white and tender white egg yolk."

　　 Hearing Feng Ruoruo’s explanation, Yang Xiaoxi also nodded immediately and said, “Well, I know, it’s egg white.”

　　 He Yaqian muttered bitterly: "God, where is this dish easy?"

　　 Photographer A Fei smiled and said, “It’s really not difficult for Chef Feng. You didn’t see the fried rice at noon with your own eyes.”

　　 Meng Shitong quickly made a silent gesture: "Don't talk, look carefully."

　　Feng Yifan then mixed the beaten egg whites and fish puree, and also stirred them evenly.

　　 Then put the pot on the fire, pour the finest peanut oil in the pot, only to burn a little bit of heat, then use a big iron spoon to scoop a piece of fish mud and drop it into the oil pot.

　　 "Remember this step, the fish mash that goes in must not move it, just rely on the oil to slowly heat up and shape it."

　　 After finishing the explanation, Feng Yifan quickly started the next fish mash.

　　 Pieces of mashed fish like willow leaves were dropped by Feng Yifan into the oil pan at a very fast speed.

　　 The whole process is really a test of hand speed, and Feng Yifan almost never stops. Before the oil temperature rises, all the fish meat has been poured into the oil pan.

　　 Then, as soon as the oil temperature rose, he gently swiped it with a spoon to make sure that each piece of willow-shaped fish was shaped, and he fished it out directly.

　　 Then it was the same pot of oil, and Feng Yifan quickly wrapped the marinated black fish fillets in flour.

　　 "You have to pay attention, when you are breading the flour, you must pinch these three corners, so that you can ensure that the flour covers all the gaps between the fish and the flour, and then you can put it in the oil pan to fry."

　　 Feng Yifan said as he put the first fish fillet into the pot.

　　 When the fish fillet is heated, the skin of the fish shrinks quickly, and the fish fillet quickly clumps into a ball.

　　"The first frying is for shaping, so the oil temperature must not be too high, and the frying should not be too old. After shaping, it must be fished out.

　　 Then raise the oil temperature for a second re-exploitation. "

　　 During the explanation process, Feng Yifan didn't stop at all. Every movement was very fast and accurate, with almost no extra movements, and it wouldn't be messy everywhere.

　　 Throughout the cooking process, Feng Yifan seemed to be an artist, showing the art of cooking in the kitchen.

　　 Whether it is the four Meng Shitongs in the filming, or the two girls watching with Feng Ruoruo.

　　 were completely impressed by Feng Yifan's cooking, that kind of chic and methodical look, really did not see the slightest panic.

　　 Even if he is the only person in the back kitchen, he can always do everything by himself and complete every dish by himself.

　　Furong litchi fish finally took shape, and everyone understood the meaning.

　　 This dish does not use hibiscus flowers or lychees, but a dish made entirely of two kinds of fish.

　　 Black fish fillets are deep-fried, added with seasoned sweet and sour soup, and boiled into red fish balls, which look like red-skinned lychees.

　　 The fish fillets made of white tender fish meat, after some seasoning cooking, are placed on the plate like a white hibiscus flower.

　　Feng Yifan put the plate very seriously at the end. The white and tender hibiscus fish fillet is placed in the shape of a flower~www.readwn.com~ Around the plate, there are many fish **** that look like lychees.

　　 The red and white complement each other, it's really a beautiful dish.

　　 Meng Shitong looked at Chengcai, and finally couldn't help sighing: "Really, it's really a work of art. It's so beautiful. It's like hibiscus flowers with bright red lychees."

　　 He Yaqian was completely speechless, she really didn't feel that she could make this dish at home.

　　 As for the photographer, A Fei, he was relatively calm, and only had one sentence in his mind: basic operations, don’t 6.

　　 Yang Xiaoxi and Chen Yaofei clapped their hands together, applauding Uncle Feng's dish vigorously.

　　Yang Xiaoxi exclaimed excitedly: "It's so beautiful, Uncle Feng, your dishes are so beautiful, is this dish for us?"

　　 Feng Yifan smiled and nodded when he heard the words: "Yes, Uncle Feng made this for you."

　　Chen Yaofei said softly: "Thank you, Uncle Feng, the dishes you cooked are really beautiful. They are more beautiful than the dishes that my grandparents and I ate in foreign restaurants."

　　 Feng Yifan also responded with a smile to the little girl: "Thank you Fafei for your compliment."

　　 When everyone praised Feng Yifan, Feng Ruoruo didn't say anything. The little girl looked at everyone praising her father with joy.

　　 Feng Ruoruo's children are very proud, because everyone is boasting about their father.

After asking everyone to compliment a few words, Feng Yifan carried the dishes and said to the three little girls: "Okay, let's go quickly. This dish must be eaten while it is hot. You should go out and eat first. Dad will soon take the rest. Sent it."

　　 Feng Yifan took the lead with the dishes, and the three little girls followed suit hand in hand, and rushed out of the kitchen to serve the dishes.