Hardcore Chef Dad

After Feng Yifan came down with his father-in-law, the chefs in the kitchen were all very curious and wanted to know if the first dish was a success?

After Feng Yifan accompanied his father-in-law to enter, he glanced at everyone with a smile and said, What? Do you think that if we, father-in-law and son-in-law, go out together, there will be no reason for failure?

Hearing this, everyone immediately laughed.

Shi Jiahui said: It's true, if the master chef and the chef fail together, then I'm afraid none of us can succeed.

Su Jinrong smiled cautiously and said, Don't be proud, there are still dishes behind that need to be cooked well.

Immediately afterwards, Su Jinrong said to Feng Yifan: Yifan, the next dish depends on you.

Feng Yifan smiled and agreed: Dad, don't worry, I promise I won't let you down.

Su Jinrong said, Don't be proud. You haven't done it for many years. You have only done it a few times since you came back. And this time, it will be different from the previous ones. We need to do two kinds of things. Make the chicken fire and shrimp fire separately and use that Tai Chi plate to serve them.

Hearing what Su Jinrong said, everyone in the kitchen looked confused. Perhaps only Feng Yifan was confident.

In the end, Ma Xiaolong couldn't hold back his anger and asked directly: Master, what are the chicken fire and shrimp fire you are talking about?

Su Jinrong smiled and said: The authentic name of the next dish is Da Zhu Gan Si.

Boiled dry shredded noodles is a famous dish. Not to mention the chefs in the kitchen, even the diners at Sujili today will basically know this dish.

Su Jinrong continued: There are two kinds of boiled dried shredded shrimps, with and without shrimps. If shrimps are added, it is called Shrimp Boiled Dried Shredded Shreds. Chicken cooked over fire and dried into shreds, there is something particular about it.

Hearing this, everyone in the kitchen suddenly felt that they had learned a new point of knowledge.

In the past, everyone only knew that there was such a dish as Big Boiled Dry Shreds.

But no one would have thought that this boiled dry silk actually has such a sophisticated side.

Feng Yifan continued what his father-in-law said: When cooking dry shredded rice, the key is to prepare the soup. The clear soup needs to be prepared in advance, and the soup must be swept cleanly so that the soup is as clear as water.

Su Jinrong nodded: So, there are only two key points to this dish, one of which is the soup for boiling dried shreds.

The second thing? It is one of the basic skills of our chefs, knife skills.

Feng Yifan took out the prepared Baigan, looked at his three apprentices and asked, How are you doing? Have you practiced Baigan? How about you three coming?

After hearing what the master said, Ning Cheng was like a newborn calf and was not afraid of tigers, so he immediately shouted to give it a try.

Lin Ruifeng and Ma Xiaolong had followed Feng Yifan for a long time and understood the master's thoughts better.

So Lin Ruifeng asked: Master, how many films will you make this time?

Ma Xiaolong even asked Su Jinrong directly: Master, what are your requirements for the big boiled dried shredded silk you made today? Or fifteen slices?

Su Jinrong smiled and said: Today's one must be as delicate as possible.

So, 20 pieces.

Hearing Su Jinrong say 20 pieces, Ning Cheng, who had been eager to give it a try, instantly languished.

He has been practicing for a long time, and now he is only about to be able to produce fifteen pieces.

Sometimes, because he can't control the thickness well, Ning Cheng might take less than fifteen slices.

Now Su Jinrong actually directly asked for 20 pieces, which Ning Cheng really couldn't do.

Feng Yifan looked at the three apprentices and asked with a smile: What's wrong? Don't you three dare to try it today?

Ma Xiaolong surrendered directly: Master, I really can't do 20 tablets.

Lin Ruifeng gritted his teeth and struggled for a moment but could only bow his head in submission.

Ning Cheng even said with a sad face: Master, I'd better keep practicing.

Feng Yifan then looked at Shi Jiahui.

The senior sister immediately smiled and said: Don't look at me. I have never sliced ​​dried beans. Don't leave this matter to me. I definitely can't do it.

Shi Jiahui really didn't mean to dodge what she said. She had never cooked this dish before in the Shanghai Hotel.

As for the three-wire braised pork dish in the Huhai local cuisine, a professional master is responsible for it, and Shi Jiahui has never done it.

Su Jinrong patted Feng Yifan and said, Yifan, since you are here today, you must at least have 22 pieces, right?

Hearing this, Feng Yifan suddenly felt dumbfounded.

Dad, why are you still partial? Why do you have two more slices for me?

22 slices, even though it is only two more slices than 20 slices, but if you want to add two more slices to the firm dried tofu, it is not something you can usually do with two extra knives.

Because this involves, the thickness of each piece needs to be considered, and it must be considered from the first piece.

Only in this way can we ensure that two slices are evenly distributed in the end to meet the 22 slices required by my father-in-law.

Everyone in the back kitchen saw that the chef was a little embarrassed in front of Su Jinrong. Naturally, everyone was very happy and looked forward to it.

Ma Xiaolong was bolder and shouted: Master, come on, let us see our true strength.

Feng Yifan glanced at Ma Xiaolong and said, Why do I think you want to be expelled from the school?

When Ma Xiaolong heard this, he shrank instantly and did not dare to speak casually anymore.

But then, Ning Cheng couldn't help but ask: Master, can this really produce 22 films? Why do I think it is so difficult to film 15 films?

As a result, Lin Ruifeng answered: Master can definitely do it.

Feng Yifan was happy: Hahaha, that's good. I think I should accept new apprentices, right? I feel like I can't keep any of these three apprentices?

In an instant, everyone in the kitchen couldn't help laughing.

After Shi Jiahui laughed, she picked up a piece of dried white beans and asked, I'm also very curious, can this really produce 22 pieces?

As a result, Su Jinrong said: Back then, your master made a maximum of 28 films.

Hearing this, Shi Jiahui was completely shocked.

Everyone in the kitchen was also shocked.

Su Jinrong said: It is said that the highest record should be to be able to make 30 films. Of course, that is a rumor. I have never seen anyone who can make 30 films, and in fact it is not necessary to make so many films.

Feng Yifan said: Okay, shall we start?

Su Jinrong said with a smile: Let's get started, as long as you are ready.

Feng Yifan nodded, took out the box where he kept knives, picked out a handy knife from it, sharpened the blade a little, and said, That's all.

Su Jinrong said: Let's start.

Next, everyone in the kitchen couldn't help but move closer to Feng Yifan to watch.

To slice tofu, the first thing is to find the right position, hold the dried tofu with one hand, hold the knife with the other hand and cut into the dried tofu horizontally against the place pressed by the hand.

At this time, you must find the correct location and determine the thickness.

After inserting a knife into the slice, when the blade is halfway through, move the hand holding the dried tofu to one side of the dried tofu, and then slowly push it from the other side.

In this way, while holding the knife, push the dried tofu toward the middle.

In this way, you can take the first piece.

Of course, you also need to control your strength at this time, otherwise you may hurt your hand.

In addition, during the cutting process, you must not pull it like a saw. Instead, you must firmly let the blade of the knife stick to the dried tofu and cut it to the end.

After one cut, if you feel the blade is a little sticky, you can dip it in a little water.

Everyone in the kitchen was staring intently.

Feng Yifan took down the pieces piece by piece.

At this moment, you must not pursue speed, but must steadily remove slices one by one.

This is what is called slicing.

When the fifteenth piece was removed, Ning Cheng couldn't help but exclaimed: It's the fifteenth piece, and it's still so thick.

Lin Ruifeng and Ma Xiaolong reached out to cover Ning Cheng's mouth.

At this time, everyone is also very nervous, because the further you get to the back, the more difficult it becomes.

By the 19th slice, there was actually only a very thin slice left of the dried tofu.

Everyone can't imagine how such a thin piece of dried tofu would end up being cut twice. How about changing this piece into three pieces?

But Feng Yifan was very calm and took his time and sliced ​​two slices out of the last bit of dried tofu.

When all the films were finished, Feng Yifan smiled and said, It's not bad. I'm not too unfamiliar with the knife skills.

Everyone in the kitchen finally couldn't help it. Everyone took a long breath and applauded Feng Yifan together.

I have to say, everyone was really shocked.

I never thought that Feng Yifan could actually produce 22 pieces when he asked for 22 pieces.

After the slices are finished, cutting into shreds is relatively simple.

Because the silk requirement of Da Zhu Gan Silk is not as thin as ox hair, but the thickness of match silk.

After cutting the shreds, first wash them in clean water.

Then it is necessary to cook it three times.

The first time is to boil it in boiling water to remove some of the beany smell.

The second time is to cook it in a soup, which is not a very good soup. It is still to remove the beany smell and also to give the dry shreds some base flavor.

The last step is to cook it in the prepared top-quality stock.

This soup was also prepared in advance by Su Jinrong. It is a stock made with many top-quality ingredients, and after a lot of cleaning, it ensures that the soup is as clear as water.

Before cooking the shredded dried shrimps, shredded shrimps, shredded bamboo shoots, shredded ham, and shredded chicken must be put into it.

Finally, add the dried shreds that have actually been cooked into the soup.

Simmer over medium-low heat slowly, making sure the dry shreds absorb enough of the flavor of the soup.

Finally, the shrimps must be put into the soup to cook.

After everything is cooked, take out the dried shreds and place them on the prepared plate.

The plate prepared is a Tai Chi plate, divided into two sides.

Feng Yifan also put some dry silk on one side.

On the last side, put chicken shreds on top for decoration.

On the other side, put the shrimps on top for decoration.

This big boiled dried shredded dish is complete.

At the same time, the Tai Chi plate divides the entire dish into two sides. One side is mainly shredded chicken soup, and the other side is shrimp and big bone clear soup. This creates a unique arrangement.

Feng Yifan picked up the dish, put it on the previous tray, and put the lid on it.

He glanced at the people in the kitchen and said with a smile, Okay, you guys do your work, and we'll serve the second course.

Everyone had been urged to work by Shi Jiahui before.

But after Su Jinrong finished cooking the dried shredded silk and Feng Yifan put the dried shredded silk on the plate, everyone couldn't help but take a look and looked forward to it.

So Feng Yifan could only ask everyone to work hard again. After all, Su Ji's business was still going on.

Su Jinrong led Feng Yifan out of the kitchen again, and Feng and his son-in-law went upstairs together.

By this time, some of the diners in the restaurant had already noticed that something was special.

Have you seen it? This is the second time that Chef Feng has gone upstairs to serve food in person.

Isn't this strange? Isn't it normal for Chef Feng to go up to the second floor to serve food? Because it is the customer who ordered the food.

Yes, Chef Feng also served us food.

Yes, didn't the other chefs also go upstairs to serve the food?

Don't make a fuss. In Suji, it's not unusual for a chef like Chef Feng to serve the food himself.

Yes, eat yours.

…

Although some people found it strange, other people's words made the people who found it strange suppress their curiosity for the time being and continue to eat their own food.

If the restaurant next door is closed, the last customer has been sent away.

Catherine and the three of them also started cleaning.

Although they were very curious about the situation here, they still finished the work at hand first.

Feng Yifan followed his father-in-law and came upstairs again, and opened the door and entered the private room upstairs.

Seeing Su Jinrong and Feng Yifan entering the door, Mr. Zhang and Mr. Zhu were full of expectations.

Mr. Zhang asked: It should be that dish, right?

Zhu Lao is also looking forward to it.

Su Jinrong took a step forward, and Feng Yifan opened the lid and brought the dishes on the tray to the table.

Su Jinrong said at the same time: Boil the dried silk.

When the dishes were served, none of the other elderly people thought there was anything special about it, including Feng Jiandong and Lu Cuiling.

But Zhuang Daozhong was very excited, and Mr. Zhang and Mr. Zhu also kept staring.

Zhuang Daozhong looked at it seriously and said, Yes, it's Brother Su's big boiled dried shredded noodles. Shrimp and chicken are cooked in one dish. Jinrong, you guys are really thoughtful.

Zhuang Daozhong said that several old people in the private room were also very curious and didn't understand what the difference would be if boiled dry silk?

Zhuang Daozhong gave another explanation: The boiled dried shredded noodles are actually divided into two types: chicken and fire-boiled dried shredded noodles and fire-boiled dried shredded shrimps.

You see it is dotted with shrimps, it is Shredded Shrimp Boiled in Fire.

On the other side, chicken shreds are presented on top, which is Chicken Boiled in Dried Shreds.

After listening to the introduction, the elderly people present were also surprised.

Grandpa Yang Xiaoxi couldn't help but said: I have eaten a lot of boiled dried shredded noodles in Huaicheng for so many years. This is really the first time I have heard of such a saying.

Su Jinrong said with a smile: Many restaurants nowadays really don't pay attention to these things, but today I still want to restore my father's method.

Feng Yifan then said: Please taste it.

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