Hardcore Chef Dad

Li Feier is a person who does what she says. In the afternoon, she directly called Meng Shitong and others. Said to be a good trailer for Feng Yifan's return.

At the same time, Li Fei'er explained to Meng Shitong and the others that this trailer will be released later on their video account and Li Fei'er's public account.

"You remember, after this trailer is finished, you must not disclose it, especially if you don't let the station know about it."

Li Feier's words surprised Meng Shitong and others.

Because in Meng Shitong's eyes, Li Feier was the pillar of the TV station.

So they felt that Li Fei Er would try to protect the income of the TV station.

But now, Li Fei'er does not let them leak the trailer before the new video is released, and still not use it for the TV station. Some of these intentions are a little hard to figure out.

He Yaqian boldly guessed: "Sister Feier, are you planning to part ways with the TV station?"

After hearing this, Meng Shitong was taken aback for a moment, and then quickly stopped He Yaqian: "Don't talk nonsense."

Li Fei'er smiled and nodded: "Well, what Xiao He said is correct. I do have plans to be independent from the TV station, because I think there are too many restrictions on the station now. Many things we want to make may be on the station. It will be restricted and cannot be done."

Meng Shitong and others were all taken aback, when Feng Yifan stood up and smiled.

"It seems that our well-known show host Li Fei'er is planning to go solo? Do you want to make a gourmet documentary by yourself?"

Li Fei'er nodded earnestly: "Well, I have this plan. I know that there are well-known food critics abroad. They will specifically evaluate the cuisines of various countries, and then determine a standard based on their tastes. I think In fact, the country also needs such an organization."

Feng Yifan looked at Li Fei'er in surprise, but he didn't expect that Li Fei'er's ideas coincided with him.

"Hahaha, it seems that the two of us really coincided with each other. I have been thinking about it during my return to China, why can't we have our own standards?"

Li Feier looked at Feng Yifan and said with excitement: "Yes, we should also have our own standards, and we don't have to cook according to others' standards."

Meng Shitong and others looked at Feng Yifan and Li Feier more and more excitedly, and they were still a little bit confused.

For a long time, A Bin couldn't help asking A Fei next to him: "What do they mean?"

A Fei thought for a while and said, "Probably, Chef Feng and Sister Fei Er want to develop a set of criteria that belong to our own Chinese food, and we don't need to judge by the set of foreign standards."

Jasmine exclaimed: "Wow, that's really great."

He Yaqian heard Jasmine's exclamation and was a little strange: "You said it was great? Do you think this can be done?"

Jasmine was speechless for a while, and for a while she was not sure what to say?

Meng Shitong said seriously: "Chef Feng, Sister Fei Er, I can understand your ideals, but this matter is very difficult. The set of standards in foreign countries has been finalized after a long time. Now you two It’s really difficult to set a set of own standards."

He Yaqian also said: "Yes, and there are different kinds of cuisines in China, and people in different places have different tastes. It is really not easy to get everyone's approval."

After listening to the more rational views of the two people, Li Feier smiled and said: "So, I did not say that we will set our standards now. We must first make our own programs for everyone to recognize, and then we need to rely on Chef Feng and Chef Feng and Other top chefs in the country, everyone has worked hard together."

Feng Yifan also smiled and said: "I agree with Li Fei'er's point of view that we can make such a show first, and then gradually expand the influence, get more people's recognition and participation, and finally establish our standards."

Listening to Feng Yifan saying this, Li Feier, Meng Shitong and others all fell silent.

Li Fei'er thought about it carefully and said, "Well, Chef Feng is more long-term than I thought."

Meng Shitong also said: "Chef Feng's idea is indeed more long-term, and it may take a long time, but the final determination of the standard will be convinced by more people."

Li Feier agreed: "Yes, according to Chef Feng's plan, more people can indeed be convinced."

Seeing everyone starting to praise himself, Feng Yifan smiled and said: "Alright, let's start making trailers, now that those are really too far away."

Everyone agrees that we should start preparing to shoot a preview video of Feng Yifan's return.

Li Fei'er told everyone directly about the shooting plan she had conceived.

After listening to Meng Shitong, he added a little bit: "Chef Feng, I wonder if we can take a picture of Su Ji?"

Feng Yifan asked, "Should I go to shoot Su Ji? Yes, it can, but the decoration of Su Ji is not over yet."

Meng Shitong said: "I want to take pictures of Su Ji, which has not been renovated. It can be regarded as an announcement to everyone of your return, and Su Ji's return, to increase the sense of expectation for everyone.

Feng Yifan then asked: "However, after filming the trailer, Su Ji will not open so fast."

Meng Shitong said seriously: “It’s okay. For the time being, we don’t need to go to Su Ji to shoot. We mainly introduce you to Chef Feng. When Su Ji resumes business, we will change the venue to Su Ji. This will increase the sense of expectation. Better program effects can be obtained."

After hearing Meng Shitong's plan, Li Feier clapped her hands and praised: "Well, Shitong's method is very good."

Seeing that Li Feier agreed, Feng Yifan nodded and agreed: "Well, then do it according to your plan."

A Fei asked, "Chef Feng, when do we start?"

Feng Yifan smiled and said, "You can start at any time, aren't you here to arrange it today?"

Later, Li Feier discussed with Meng Shitong and He Yaqian, and then everyone decided to take a picture of Feng Yifan's cooking process, and then make a declaration of return.

Feng Yifan was a little bit embarrassed after hearing this: "Should I cook a dish? Home cooking?"

Li Fei'er nodded and said, "Yes, the more frequent the better."

Feng Yifan was a little bit dumbfounded. He felt that this was a problem for himself. To make a dish that is as homely as possible, and to be recorded in the show for everyone to watch. This is really a little bit difficult.

But Chef Feng is Chef Feng after all. After a short period of hesitation, he quickly thought of a dish.

Afterwards, Feng Yifan took out half a piece of winter melon from his refrigerator.

He held up winter melon in his hand and said to everyone: "Then come for a home-cooked dish, and winter melon with shrimp skin is ready."

Hearing such a dish, everyone was really a little surprised.

But after thinking about it, everyone felt that this dish was indeed okay. As for home cooking, fried winter melon with shrimp skin is very homely, and it is almost a dish that every family may cook.

A Fei and A Bin set up the equipment, and then Feng Yifan began to make this dish in front of the camera.

"This fried winter melon with shrimp skins actually has such a very literary name."

Feng Yifan started talking to the camera while dealing with winter melon.

This scene did not occur to Li Fei'er, Meng Shitong and others. In the past, when shooting, other people were often required to speak, and then to ask and guide Feng Yifan.

But today, I don't need everyone to speak up. Feng Yifan is doing it by himself while talking to himself, which is also very interesting.

In fact, what Li Feier didn't know was that Feng Yifan was trained by her daughter while cooking in the countryside.

Because Feng Ruoruo always likes to get in the kitchen every day when his father is cooking, like a Mr. Question, asking questions about him.

Feng Yifan is also very patient every time, trying to give his daughter answers.

Over time, he has also practiced such a self-talking.

"This fried winter melon with shrimp skins, another nice artistic name, is called'Golden Hook Jade Pieces'."

While speaking, Feng Yifan had already peeled the wax gourd and put it on the cutting board to cut the wax gourd into slices.

During the cutting process, A Fei and A Bin also shot the whole process from two angles.

Soon they took the shot, Feng Yifan is very good at knife skills.

Winter melon itself is relatively slippery, so there may be some deviation when it is cut, especially when it is cut into thin slices, the thickness may be uneven.

But the winter melon in Feng Yifan's hand was held firmly by him, and then he cut the knife very cleanly.

During the cutting process, Feng Yifan didn't delay what he said.

"Winter melon will be a bit slippery when it is cut, and some of the winter melon will be soft, so when it is cut, it may appear to be cut on the cotton, and it will be recessed downwards, which will cause deviations in the cut."

Speaking of this, Feng Yifan raised the knife in his hand and said: "So the knife must be sharp, and then when the knife is being cut, one hand is holding the winter melon, and the knife must be held upright in this way, not skewed, and cut like that. There is no uniform thickness of winter melon slices, which will affect the final appearance of the plate."

Under the camera shooting, Feng Yifan cut it with a single cut.

Cut the winter melon into slices, and the thickness is very uniform, and each slice is about the same size.

When I first heard about such a dish, everyone thought it was too simple?

But now just looking at Feng Yifan's cutting has made everyone feel that it is really simple and different from person to person. Just because Chef Feng is a swordsman, I am afraid that many people will be dissuaded directly.

After cutting the winter melon slices, Feng Yifan carried out some cleaning, and then absorbed the water with kitchen paper.

"Remember, we must absorb this moisture."

Then, Feng Yifan rinsed the shrimp skins again: "The shrimp skins should also be washed. It looks very clean, but in fact there will still be some ash particles in it, so I also need to wash it."

After preparing the two main ingredients, Feng Yifan prepared some green onion oil and some chopped green onions.

Everything was ready, Feng Yifan first heated the pot, and then put the winter melon slices into it to dry and stir.

"In fact, if it is done in a restaurant, it should be a frying process, which can set the shape of the winter melon slices, and at the same time, it can lock the water. When it is made later, too much water will leak out of the winter melon slices and make the whole dish The dish becomes too watery in the soup.

However, since it is a home-cooked dish, if so much oil is used to fry at home, many people may think it is too expensive, so we changed it to dry stir-fry. "

Feng Yifan continued to say, "Remember to keep a low heat, and slowly dry and stir the winter melon slices."

Soon water began to flow out of the pot, and Feng Yifan showed it to everyone and said, "Look, is it starting to flow out? That's it. Put the winter melon slices out, and the water from the stir-fry is unnecessary.

Afterwards, Feng Yifan poured some oil into the pan and deep-fried the shrimp skins.

"The shrimp skins should still be fried, otherwise they won't be that golden, and they won't be golden hooks, but don't fry them for too long. You must fish them out if you see the color change."

Everything was ready, Feng Yifan added scallion oil to the pot, and first added sliced ​​winter melon to stir-fry.

Sure enough, the person recording next to me found that during this stir-frying process, the winter melon slices would not show a lot of water.

After Feng Yifan stir-fried a lot, he added the shrimp skins, then began to add salt and pepper, and added a very small amount of sugar, and then stir-fried.

Finally, just before the pan, pour in a little scallion oil and flip it a bit, then directly out the pan and serve.

After serving, sprinkle with the chopped green onion prepared before, and then the fried wax gourd with shrimp skin is completed.

Feng Yifan photographed the dishes for everyone, and said: "In some places, they might add some soy sauce for coloring, and add some spicy millet. The practice varies from place to place."

A Fei and A Bin are very serious about shooting.

Originally, A Fei and A Bin wanted to find an angle, but after such a dish came out, the two quickly discovered that after Feng Yifan's hand, there was really no dead end after the dish came out, and they could be shot from any angle.

Slightly emerald green, like winter melon with jade jade slices, paired with shrimp skin that has been deep-fried and turned golden.

After Feng Yifan set the plate, and then paired with the chopped green onion, it is really very beautiful.

Li Feier, Meng Shitong and others watched from the side with their eyes shining, and they really had to admire Feng Yifan in their hearts.

A very home-cooked dish ~www.readwn.com~ In Feng Yifan's hands, the dishes that come out are still so beautiful.

In fact, everyone looked at the whole process. The whole process was very familiar, and Feng Yifan did not see any special methods. In fact, everyone should be able to do every step at home. Even the final arrangement was not deliberate, but the last one came out. The dishes are really convincing.

After a round of shooting, A Bin couldn't help but said: "It feels like the dishes made by Chef Feng are not the same dishes as those made at home."

Everyone nodded immediately, and they all felt the same as A Bin.

Feng Yifan walked out of the kitchen with a smile and said, "It's done, everyone, sit down and taste it."

Everyone walked out of the kitchen and tasted such a simple home-cooked dish in Feng Yifan's restaurant.

After eating, Li Fei'er, Meng Shitong and others could only be convinced again.

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