Hardcore Chef Dad

Feng Yifan came out with the last two dishes, and when they came to the cubicle, Feng Ruoruo and Yang Xiaoxi immediately raised their heads and called him loudly.

　　 "Ah, father is finally here."

　　 "Papa Feng, come hurry up."

　　 Feng Yifan pushed the cart borrowed from the back kitchen to the door of the compartment, and then brought down the last two dishes on the cart and placed them in front of everyone.

　　 "Alright, the dishes are ready, we can start eating now."

　　 Then, Feng Yifan didn't forget to turn his head and say to the waiter passing by: "Waiter, please take the cart back."

　　 The waiter glanced at Feng Yifan, then at the number of the compartment, and immediately nodded and agreed to take the cart away.

　　 As soon as Feng Yifan entered the private room and sat down, the two little girls got out of their positions together and ran to him quickly.

　　 "Dad."

　　 "Papa Feng."

　　 Feng Yifan hugged the two little girls and asked: "What's the matter? Are you two full? There is one last dish. It's great. It's an innovative dish that my father made for everyone today."

　　 Hearing this, Lu Xigu and Quan Chengping were a little surprised.

　　Lu Xiku looked at the plate in front of him and asked: "Yifan, are your two dishes your special dish today?"

　　 There are two distinct dishes on a large plate.

　　 One dish is hazel jam with fried grouper.

　　 One dish is vegetable lobster with butter sauce.

　　 Both dishes are very beautiful on the plate and exude a very good fragrance.

　　 Everyone had already eaten a lot of dishes. At this time, they were a little full, but when they smelled the aroma of the two dishes on the plate in front of them, they suddenly made people move their index fingers.

　　 Quan Chengping sniffed the scent and said, "Yifan, you really opened our eyes today."

　　 This sentence comes from the old man’s heart.

　　 Feng Yifan really made the two grandpas look at each other today.

　　 Although I know that Feng Yifan is the legendary, shadow chef of the Perovence restaurant, I can guess that the cooking level must be very strong.

　　 But when I saw it with my own eyes and tasted the dishes, my understanding of him changed again.

　　 The original idea of ​​the two old people was that Feng Yifan, as a chef who has been immersed in foreign countries for many years and earned a three-star restaurant, should be better at Western food, and perhaps the traditional domestic dishes are not so good.

　　 But the various Chinese dishes that came up at the beginning made the two grandpas feel amazed.

　　 Whether it is very authentic thick oil red sauce, fatty but not greasy braised pork.

　　 is still the light-taste vegetable stir-fry, each one shows his mastery of domestic cooking standards, the kind of mastery of heat, especially pot gas cooking. Let the two elders know very well that this is not something that an ordinary chef can do.

　　Lu Xiku and Quan Chengping, as people who have eaten in many top restaurants at home and abroad, know that such authentic Chinese-style stir-fry is a test of the basic skills of chefs.

　　 And the next three eating eels really surprised the two old people.

　　Eel three times to eat this dish, the two old people not only heard about it, but had it very authentic, cooked by a very professional Huaiyang cuisine chef himself.

　　 But when I tasted these three dishes of Feng Yifan, the two old men were still very surprised.

　　The taste of each dish is perfect.

　　 The key is that all parts of an eel are well used.

　　 The eel bone is even used to make the soup, and it is also very well used when making the eel blood and umbilical soup.

　　 An unagi is used to the best of such a thing, it is really not what an average chef can do.

　　 The two old men knew very well that the handling of the eel after being scalded was not as simple as talking about it.

　　 Where should the bamboo stick knife be cut, and how to use it, are all very particular.

　　 A little carelessness, even with a bamboo stick knife, because the eel is blanched to half-cooked, it will cause the eel to break incompletely.

　　 But every part of Feng Yifan's work is very complete, and there is almost no place to break.

　　 This effort also had to amaze the two old men.

　　 There is also the seasoning of the dishes, which is strong and spicy, but does it take away the umami taste of the eel.

　　Especially the eel blood umbilical soup, a sip, it is really delicious.

　　 As for the fried soft pockets, this classic Huaiyang dish is also made very well by Feng Yifan. It is full of delicious spicy flavor, and it is really unstoppable to eat when it is very hot.

　　 Although the fried eel section is fried with belly eel, it is specially prepared with Feng Yifan for the sweet and sour taste. It also tastes unique.

　　 On the whole, Lu Xigu and Quan Chengping must admit that this three-eel eel meal is the most authentic taste they have ever tasted.

　　 The two old people are really beyond words.

　　 After the eel was delicious.

　　 The next "Lobster Bisque Crossing the Bridge Grouper Fillet" really refreshed the understanding of the two old people again.

　　 Such a dish uses the very traditional cooking technique of "Generals Crossing the Bridge", but the ingredients used are very western dishes.

　　 The exquisite fish fillets on the plate also surprised the two old men once again.

　　 Each slice of fish fillet is very thin. When you put it in the lobster soup, it will be cooked in an instant. It tastes delicious, but it can dissolve the greasy taste of the eel before.

　　 is really delicious, which highlights the delicacy of grouper to the extreme.

　　 What the two old men did not expect was that Feng Yifan could actually cook lobster and grouper in this way.

　　 Lu Xiku exclaimed: "Yifan, you opened our eyes to us today. I didn't expect that our most traditional cooking method can also be used to make lobster and grouper."

　　 Feng Yifan said with a smile: "Any ingredients, the way of cooking is not fixed, the key is how to do it, to be able to perfectly present the taste of the dishes, then there is no limit to the method."

　　 Quan Chengping nodded and said, "Yes, that's right, Yifan, you really deserve to be a top chef."

　　 At this time, Feng Ruoruo, who was held in his arms by his father, said: "Dad, your soup is delicious, and that fish fillet, you can eat it after you rinse it in the soup, it's really delicious."

　　 Yang Xiaoxi also said next to him: "Yes, Dad Feng, Ruoruo and I like white soup and fish slices the most."

Feng Yifan smiled and said, "Daddy Feng knows, knows that our Xixi He Ruoruo doesn't like spicy taste, so I made this last lobster soup for you, using vegetable puree to cook lobster soup, although it is white soup. , But the taste is sweet, right?"

　　 Feng Ruoruo and Yang Xiaoxi nodded and replied in unison: "Yes, it's delicious."

Quan Chengping said: "Yifan, you are subverting our cognition today. In the past, your uncle and I felt that many Chinese cooking methods could not present the top foreign ingredients well, but today you are giving us two The old man has a lesson."

　　 Lu Xiguo also said: "Yes, let us understand that ingredients should not be things that limit imagination."

　　Feng Yifan smiled and said, “If you can make the best use of the ingredients, that’s what a chef should do.”

Having said this, Feng Yifan pointed to the last dish on the plate in front of everyone and said: "Okay, everyone, hurry up and try it. Let me make the last two temporary dishes. These two dishes are a combination of some of the dishes I made before. After the dishes, I temporarily used the leftover lobster tails and the other half of the grouper and leftovers."

　　 Everyone in the cubicle was shocked when they heard this.

　　 Shi Tao couldn’t help but ask, “Is this really made of scraps? But it’s really beautiful.”

　　 Feng Ruoruo said triumphantly: "My father cooks the most beautiful dishes."

　　 Yang Xiaoxi followed: "Yes, Father Feng cooks beautifully."

　　 Feng Yifan said to his daughters: "Well, you two will return to your place too, try these two dishes, and let Feng's father have some food."

　　 Yang Zhiyi said: "Yes, right, you two hurry back and have good food, so that your father Feng will also be delicious."

　　 The two little girls were very obedient, and immediately got off Father Feng and ran back to their respective positions quickly.

　　 Next, everyone started to taste Feng Yifan's last two dishes.

The first is grouper, fried crispy skin, underneath is plump and juicy fresh and tender fish, paired with hazelnut and garlic, coupled with the aroma of olive oil, it is really delicious without the slightest greasy feeling. .

　　 Feng Ruoruo ate and said, "Dad, this is delicious too."

　　 Yang Xiaoxi said: "It's delicious, and Xixi likes it too."

　　 Lu Xigu tasted carefully, chewed slowly in his mouth, trying to find some flaws, but unfortunately the taste buds could not be deceived, he could not find the flaws in taste.

　　 The fish skin is crispy, the fish is tender and juicy, the hazelnut is crispy, and there is a bit of garlic, with the last bit of olive oil fragrance, it is really a perfect combination.

　　 Quan Chengping couldn't stop at all, and ate it in a few bites.

　　 After a short pause, Quan Chengping said, "It's delicious, it's really delicious."

Lu Xiguo also spoke at this time: "Well, this dish is indeed very wonderful. The aroma of this hazelnut, combined with the slightly burnt garlic, and the aroma of olive oil, is really amazing just by smelling it. Eat, and then this crispy fish skin and plump and juicy fish meat is really delicious."

　　 quack.

　　 Just as the two old men were commenting on the grouper.

　　 The two little girls had already picked up the potato flakes on the lobster and ate them. The crunchy texture made the little girls very fond of them.

　　 Feng Ruoruo finished eating his own, and immediately looked at his father's plate.

　　 "Dad, I still want to eat this."

　　 Feng Yifan smiled, picked up his plate, and after moving it away, gave the two little girls a half.

The crunchy texture of 　　 made the two little girls smile.

　　 Shi Jiahui saw something strange and asked, "This is fried potato chips?"

Feng Yifan smiled and replied: "No, this one is roasted. The potatoes should be cut into paper-thin slices, then marinated with the precipitated butter, and then placed on the baking tray, sprinkled with a little sea salt, and I also added a little bit of sea salt. A little bit of honey, and then press it in the baking tray to bake it."

　　 Everyone was a little surprised when they heard it, and then everyone tasted the slices.

　　 It was found to be very crispy, with a buttery fragrance, and a mixture of salty and sweet flavors, making this baked potato chip delicious.

　　 Feng Yifan urged everyone: "Don't just eat potato chips, taste the bottom, lobster meat, and eat it with the bottom vegetable puree and the bottom sauce."

　　 As Feng Yifan stood up, he went to the two little girls and helped the little girls to mix well and put it on the spoon.

　　 Other people saw it, and they followed a sample to mix well.

　　 Shi Tao also covered some slices on it.

　　 Everyone was eating and importing, and suddenly felt another compound taste.

　　 is sweet and sour. It also has a very milky fragrance without losing the taste of fat. When you chew it, the fresh and sweet mixture of vegetables and lobster bursts in your mouth. It is really not lost to the side grouper.

　　 Feng Yifan watched everyone happily eating, he returned to his position by himself, mixed up some leftovers and leftover soup on the table and continued to eat.

　　 Today at noon, in order to present such a table of dishes to his family, he did not have a good meal.

　　 Fortunately, the amount of dishes at the front is relatively large, and everyone can't finish it. The rest is just enough for Feng Yifan.

At the same time Feng Yifan finished eating, Lu Xigu sighed: "It's delicious. It's really delicious. Yifan, your cooking is truly amazing. Your uncle and my grandfather and I have gone to so many places all over the world. It was the first time I had such a delicious lunch."

　　 Quan Chengping followed: "Yes, it's not only delicious, it's a fusion of Eastern and Western flavors."

　　 Shi Jiahui couldn't help but said, "Yifan, I am a little ashamed now to be your sous chef."

　　 Feng Yifan listened and said with a smile: "Hahaha, do you not intend to do it for me when you say that? Then what can I do?"

　　 Shi Jiahui said: "No, no, of course I am going to Su Ji. I have to work hard under your hands, but I'm afraid that I won't have the seat of assistant chef."

　　 Feng Yifan smiled and shook his head: "It's okay~www.readwn.com~Master sister, you have to be more confident."

　　 Shi Jiahui helplessly: "This is not something that can be done with confidence."

　　 Feng Yifan continued: "No, as long as you are confident, you will be able to do this in the future. With confidence, your efforts will have a direction. I believe you can do it."

　　 After hearing Feng Yifan's words, Shi Jiahui fell silent, she was still hesitating.

　　 At this time, Shi Tao took his mother's hand and said, "Mom, I believe you can, you will definitely be promoted, and you will definitely become as good a chef as Uncle Yifan."

　　 Feng Ruoruo and Yang Xiaoxi said in unison: "We believe it too."

　　 With the encouragement of the children, Shi Jiahui slowly rekindled his fighting spirit.

　　 "Well, well, I will definitely work hard."

　　 Feng Yifan smiled and said: "That's right, Master Sister, you can definitely do it. In the future, you will become a better chef in Su Ji, and Su Ji will become a top restaurant under your leadership."

　　 Encouraged and infected by Feng Yifan's self-confidence, Shi Jiahui clenched her fist and said, "Okay, it must be possible."

　　 Lu Xigu and Quan Chengping glanced at each other, and the two old people could already see them faintly.

　　 I am afraid that in the near future, there will be a top restaurant in China.

　　 is not only because there is a top chef like Feng Yifan, but also because of his appeal, it will inspire the fighting spirit of the people around him, and make people around him continue to become the top chef.

　　The restaurant they are in is bound to become one of the top restaurants.