Hardcore Chef Dad

After sneezing, Feng Yifan went to wash his hands and nose, and then went back to the stove to continue studying dishes.

At the same time, he did not forget to remind Ning Cheng, who is a knife practitioner,: "Remember, if you notice that you are about to sneeze in the kitchen, it is best to leave in time and then fight again. If it is too late, you must turn your back to all the ingredients. Cover your nose and mouth with your elbows to beat, and then you have to wash before you can continue working."

After listening, Ning Cheng nodded very seriously to remember.

Some of the dishes Feng Yifan has recently studied are basically based on Suzaotang.

Taking advantage of the unique fragrance of Suzaotang, Feng Yifan not only uses Suzaotang to marinate meat, but also marinates some soy products and vegetables with Suzaotang.

After marinating the soup, Feng Yifan used some western techniques to re-combine soy products, vegetables, and meat to create some unique styles of Su-made dishes.

For example, in the current dish, Feng Yifan uses thin dried tofu marinated in Suzaotang, rolled up the marinated beef, and garnished with marinated broccoli, showing a unique dish.

The resulting plate is very beautiful, as if blossoming flowers are placed on the plate.

Feng Yifan just made a few and called Ning Cheng over, and then he and his father-in-law brought Ning Cheng to taste them together.

After eating, broccoli has been marinated, and the green taste of the broccoli is removed. The overall taste is like meat, and then it is eaten with the toughness of the thin dried tofu on the bottom and the wrapped meat. The overall taste of dried tofu is soft and soft.

It tastes like a whole, and Ning Cheng feels that this kind of dish is really beyond imagination.

In particular, broccoli is very good to neutralize the greasiness. It simply tastes meaty, but does not feel greasy, so after taking a bite, you will want to take another bite.

For such a dish, Ning Cheng felt that it was really delicious.

But after Feng Yifan and Su Jinrong ate, they shook their heads almost at the same time.

Obviously, this taste does not meet the requirements of Weng and Son.

Su Jinrong bluntly said: "The taste is too single and there is no layering, and after the broccoli has been marinated, it has no original fragrance. It tastes the same as the meat. The overall taste is even It's not as good as the dried bean curd wrapped outside."

The evaluation given by his father-in-law was pertinent, and Feng Yifan also understood that neither broccoli nor meat had met expectations.

After the broccoli is marinated, the flavor of the spice is indeed marinated, but it loses its own flavor.

The most important thing is that after the broccoli is boiled a little soft, it tastes no different from the boiled meat, which makes the whole dish lose its layering, and it is indeed not as amazing as the slice of dried tofu.

Feng Yifan sighed helplessly: "It seems that such an attempt is not good, and it may need to be improved."

Ning Cheng stood aside and did not dare to speak. He felt that such a dish, both in shape and taste, had exceeded his imagination, but he did not expect that Feng Yifan and Su Jinrong would be dissatisfied in the end.

At this moment, Ning Cheng really felt that it was so difficult for a chef to create a new dish.

But Feng Yifan was not discouraged, he immediately restarted a new round of preparations and attempts.

These days, Ning Cheng came here every day to practice knife skills, and he also saw Feng Yifan's efforts every day to develop new dishes day after day. It can be said that the final product of each new dish is to go through many attempts, repeated failures and finally accumulate experience to find the direction of success.

Ning Cheng looks at it in the kitchen every day. Every time Feng Yifan develops a new dish, it is a very amazing dish, both in taste and shape.

So far, Ning Cheng has been very impressed with every dish.

There is a dish similar to carmine goose breast. It looks similar to the recipe of carmine goose breast, but the finished product is more beautiful. At the same time, it also absorbs the taste of carmine goose breast and adds some unique spice flavors. It will leave a fragrance in the teeth after eating.

Moreover, this dish impressed Ning Cheng most in that after eating, some carmine red will remain on her lips.

It was as if something was kissed by a rouge-smeared lady.

Feng Yifan has created a lot of this kind of dishes these days, and each one has a very unique style. It seems to be an improved ancient dish with traces to follow, but Feng Yifan has given many innovative elements in it, especially He combines the essence of Chinese and Western cooking, and the dishes he makes are really eclectic.

It seems that there is also a braised duck tongue that is also born out of red house dishes.

Feng Yifan didn't look like the braised duck tongue on the market, he simply laid out the whole duck tongue after the braised duck tongue was cooked.

He removed all the brittle bones, leaving only the core part of the duck tongue, and then some fine seasoning.

Even using a Western-style method, roasting with charcoal fire, the duck tongue has a fruity aroma.

When the final plate is presented, the duck tongue is also placed into a magnificent flower, which looks very amazing and tastes unique.

Ning Cheng once bought that kind of braised duck tongue in small packages on the Internet, and he also bought duck tongues marinated by others in the market in the town. But the taste is completely different from that of Feng Yifan's braised duck tongue. It can be said that it can't be said to be a dish at all.

At the same time, Feng Yifan's braised duck tongue has become Feng Ruoruo's favorite side dish.

Ning Cheng sometimes feels that every dish of Feng Yifan is actually created by his daughter, because his favorite dishes are definitely Feng Ruoruo, which basically meets Feng Ruoruo's taste.

Among the dishes created by Feng Yifan, there are very few spicy flavors that the public likes.

This is also because Feng Ruoruo doesn't like spicy food.

But Ning Cheng has been studying with Feng Yifan for so long, and it can be considered that only relying on spicy to cover up the lack of flavor of the dishes is a very inferior approach when the chef's level is not enough. Usually serious chefs will contempt, and use spicy food to paralyze the taste of diners.

This can be regarded as some of the principles of life that Ning Cheng learned from Feng Yifan.

To be a good cook, we must first learn to be a human being, and we should not lose the fundamentals of food for the sake of profit.

Food is to bring happiness and joy to people, and to allow this happiness and joy to last.

Rather than simply using heavy oil and spicy, let people get a short-term stimulation. After that kind of stimulation, the disadvantage is that you gradually lose your sense of taste and pleasure.

In Ning Cheng's view, Feng Yifan is not just a chef, he is more like an artist on the tongue.

With his dishes like art, let people get a happy experience of taste.

This looks to Ning Cheng, and it is also a kind of tolerance that he rarely sees from other chefs in other places. The more you observe, the more attracted Ning Cheng will be to Feng Yifan.

It made him more determined, and he should learn how to cook with Feng Yifan.

When Ning Cheng was thinking about it, Feng Yifan patted him and said, "Hey, what are you doing here in a daze? Hurry up to practice and see what you are cutting. Be serious. Don't always make mistakes. Cut vegetables. Just like cooking, it needs to be taken seriously, understand?"

After being reprimanded, Ning Cheng also recovered immediately, and hurriedly responded: "I know Uncle Yifan."

After loudly agreeing, Ning Cheng continued to lower his head to practice knife skills.

Despite repeating the boring cutting of vegetables every day, Ning Cheng felt very fulfilling. He will not be uncomfortable at all, and will not feel irritable.

Because practicing knife skills in this kitchen can not only sharpen oneself, but also learn some other things.

In particular, Feng Yifan did not evade Ning Cheng in the process of developing dishes, which also allowed him to gain some new knowledge about cooking.

Therefore, daily practice will make Ning Cheng feel very fulfilled.

Ning Cheng practiced swordsmanship, Feng Yifan continued to study his dishes, and Su Jinrong was next to him as the adviser.

When Feng Ruoruo got up, she would sneak into the kitchen and get close to her grandfather. Although she was very close to her grandfather, in fact the little girl was still chatting with her father more.

Feng Ruoruo likes to chat with his father, because his father will respond to him, and his father will tell himself a story.

Today, Feng Ruoruo still got close to her grandfather. Seeing her father busy over there, the little girl was very curious and began to inquire.

"Dad, father, what are you going to do today?"

Feng Yifan also quickly replied to her daughter: "Dad is studying new dishes today. I just made it, but my dad and grandpa are not satisfied."

Feng Ruoruo immediately said, "Dad, let Ruoruo have a taste. Ruoruo might be satisfied."

Feng Yifan listened and said with a smile: "Grandpa is not satisfied anymore, Dad must do it again."

Feng Ruoruo said: "It's okay, Ruoruo knows whether or not to redo it, dad, give Ruoruo a taste."

Seeing her daughter's repeated requests, Feng Yifan gave the remaining bit to her daughter to taste.

In fact, Ning Cheng knew that Feng Yifan left this on purpose to give his daughter a taste. Because he knew that his daughter woke up for a nap and had a snack, and ran into the kitchen, and he would clamor to try the new dishes made by his father. So Feng Yifan will leave some for his daughter.

Feng Ruoruo ate the food his father had handed him, and chewed it seriously in his mouth.

It looks very much like a gourmet.

After eating, Feng Ruoruo shook his head and said, "Dad, this is not delicious, it's soft, Ruoruo doesn't use his teeth how to bite, and if Ruoruo doesn't like this taste, you have to change it, Dad."

May not have experienced this period of time, in the countryside Feng Ruoruo accompanied her father to develop new dishes, would be surprised that Feng Ruoruo would also say that his father's dishes are not delicious?

But Ning Cheng knows very well that Feng Ruoruo always seems to say "My father's dishes are delicious". In fact, the little girl is very picky. Many times the dishes made by her father are not unpalatable, but she will tell her father. She didn't like the taste and asked her father to do it again.

Therefore, in the eyes of a bystander like Ning Cheng, Feng Ruoruo should actually be the last person to make the final decision on every new dish of Feng Yifan.

In many cases, Feng Yifan and Su Jinrong may think it is feasible.

But Feng Ruoruo doesn't like it after eating it, or Feng Ruoruo doesn't like the appearance, Feng Yifan will make some adjustments.

Feng Yifan chatted with her daughter for a while, and suddenly got inspiration from her daughter's words.

Feng Ruoruo said to her father: "Dad, the last time I went to Sister Wenwen's house, I saw that there were so many small mushrooms and a lot of weird vegetables in Sister Wenwen's house. Sister Wenwen said they were picked from the mountain. , Dad, can you use those for cooking?"

When her daughter said this, Feng Yifan suddenly thought of a good idea.

Today, the ingredients he uses are basically vegetables from some home vegetable bases, as well as all kinds of river fresh from some rivers.

But in fact, Feng Yifan has always overlooked one point, that is, Yanghu Township is a place surrounded by mountains and rivers.

What corresponds to river fresh food should not be the vegetables in the vegetable base, but the delicacies in the mountains.

Feng Yifan had been studying various vegetables and fruits in his parents’ vegetable base before, but instead he neglected that there are a lot of mountain treasures in Yanghu Township. Maybe those things will have a different taste when combined?

Thinking of this, Feng Yifan felt as if he suddenly opened the door to a new world.

He picked up his daughter, happily kissed her daughter and cheered.

This scene stunned everyone in the kitchen.

Feng Ruoruo, who was hugged by his father, kissed by his father, and cheered by his father, was also stunned.

She was in her father's arms, looking at her father, her little face was filled with fear at first, then turned into a kind of dementia, and finally cheered with her father.

Although Feng Ruoruo didn't know why his father cheered? But she thinks Dad is happy, so Ruoruo is also happy.

After cheering for a while, Feng Yifan put his daughter down.

After being put down, Feng Ruoruo hurriedly asked: "Dad, why were you so happy just now? Did you think of something?"

Feng Yifan smiled and gently squeezed his daughter’s face and said: “Yes, my father thought of a great idea, and he was inspired by Ruo Ruo, so he thought of that idea, so my father felt that he wanted to thank Ruo Ruo. Ruo, so my father hugged Ruoruo and cheered together."

Feng Ruoruo's big eyes flickered when she heard her father's words~www.readwn.com~ looked at her father expectantly.

"Dad, what idea did you think of?"

Feng Yifan smiled and pulled his daughter to his father-in-law, and said his idea in front of his father-in-law.

Su Jinrong was a little surprised when he heard that Feng Yifan wanted to use wild wild herbs and added them to the production of the dishes, but when he thought about it, it seemed that it was indeed a special feature.

Perhaps in many restaurants, the taste of wild wild vegetables is not good, mostly because the bitter taste of wild wild vegetables cannot be removed.

However, Feng Yifan now has Suzaotang in his hand, so the bitter and astringent taste can be removed relatively easily.

Using the savory flavor of wild herbs, the savory flavor of Shanghe fresh, and the special flavor of Shangsu soup, Su Jinrong thinks that it should definitely be a great combination.

Su Jinrong smiled and nodded: "Well, it's a way to try."

Feng Yifan smiled and said: "In this case, tomorrow we will use Shanzhen to make new dishes."