Hardcore Chef Dad

Chicken porridge and pomegranate buns were originally supposed to be two dishes.

They can all be regarded as classic dishes in Huaiyang cuisine.

Chicken porridge is made by smashing chicken into minced meat, sifting it to obtain very fine minced meat, and then boiling the minced chicken in clear chicken soup to make a rice-like porridge.

Pomegranate buns are made of egg whites and then filled with fillings to make buns.

Both of these are very exquisite dishes, and of course they can also be regarded as staple dishes.

Su Quansheng originally combined the two.

At the state banquet, he served chicken porridge in a small bowl and placed a small pomegranate bun in it.

When presented to guests, it will be very stunning, as beautiful as a bowl of hibiscus.

Therefore, such a dish received a lot of praise at the state banquet hosted by Su Quansheng, and it has even won awards at home and abroad.

Feng Yifan has actually cooked these two dishes before, but he didn't combine them.

Today, he also followed his father-in-law's memory and cooked these two dishes with his father-in-law as required.

Weng and his son-in-law were also busy in the kitchen.

To make chicken porridge, the chicken must first be smashed into mud with the back of a knife. At the same time, during the smashing process, a piece of fresh pig skin needs to be placed between the cutting board and the chicken, so as to avoid any odor on the cutting board when chopping the chicken. , remaining in the chicken, affecting the taste of the final dish.

This is also the reason why this dish cannot be broken directly.

The process of chopping chicken also tests the chef's knife skills and patience.

Feng Yifan had already prepared the chicken puree in advance when his father-in-law went upstairs to serve the food.

After the father-in-law came back, he couldn't do it directly, but needed to make the pomegranate buns first.

The pomegranate buns this time are also different from the ones Feng Yifan made at home before.

In order to upgrade the pomegranate buns to a higher level, Su Quansheng also replaced them with some high-end ingredients.

Such as sea cucumber, deer tendons, fine mushrooms and so on.

It can be said that it takes the taste of pomegranate buns to a higher level.

Of course, these things are processed in advance and need to undergo some processing before they can be wrapped in egg skins.

Feng Yifan also prepared everything in advance.

Then, Su Jinrong stir-fried everything himself, cutting everything into small pieces.

This process must be cut into dices but not chopped.

Of course, in order to increase the taste, in addition to high-end ingredients, some diced pork must also be added so that there is fat to moisten various high-end ingredients.

When frying in this way, you can't use heavy seasoning like making the filling of sandwich buns.

Instead, it can only be stir-fried in clear soup, and can only be seasoned with salt, sugar and pepper.

The fillings produced in this way can maintain the original taste of various ingredients.

After frying is completed, wrap the filling into the spread egg skin.

When making the buns, Su Jinrong also had to control the size of the egg skin. He had to wrap enough fillings and tie the egg skin tightly.

Tie them with green onions, then place them in a basket for steaming.

Feng Yifan also placed soaked dried lotus leaves under the cage.

This will give the pomegranate package a lotus flavor.

This is also a little bit of originality created by Feng Yifan himself.

Su Jinrong smiled when he saw this and said, Yifan really has an idea. He thought of steaming it with lotus leaves, which really makes the taste more unique.

Feng Yifan smiled and said, Dad, this is just a whim. If you think it's inappropriate, you must say it.

Su Jinrong nodded: Very good, why are you suddenly not confident today? This doesn't seem like Chef Feng's character?

Feng Yifan immediately laughed after hearing this: Hahaha, Dad, you can't call me Chef Feng, I can't afford it.

Everyone in the kitchen started laughing after hearing this.

While steaming the pomegranate buns, Su Jinrong also started cooking chicken porridge.

To cook chicken porridge, you need to boil the clear soup first.

Then thicken the soup over low heat.

Thickening this step is very critical. You can't make the sauce too thick, but you can't make it too thin either. You must let the sauce thicken and at the same time, allow the chicken puree to be stirred and solidified.

After the thickening was completed, Su Jinrong began to pour the minced and diluted chicken into the pot.

At this time, keep the pot from boiling and add the chicken bit by bit.

During the rapid stirring, the chicken puree quickly formed into small particles.

It really seems to turn into grains of rice in the pot.

In the blink of an eye, something incredible happened. The soup and chicken puree in the pot turned into a pot of white porridge.

It looks almost exactly like white porridge, with no difference at all.

At this time, the pomegranate buns over there have also been steamed.

Next, use a small bowl to scoop the chicken porridge out bowl by bowl, and put a pomegranate bun into each bowl.

In this way, this chicken porridge and pomegranate bun is completed.

In each small bowl, whether it is white porridge-like chicken porridge or white and tender pomegranate buns, they all look very fresh and elegant, without any fancy decorations, and are unusually light and simple.

But anyone who has watched Feng Yifan and his father-in-law’s making process knows that such a bowl really takes a lot of hard work.

Feng Yifan then placed the bowls on the large tray and followed his father-in-law upstairs.

At this time, there were no customers in the restaurant, and Feng Yifan also told everyone to start cleaning up.

But when Feng Yifan and his father-in-law went upstairs, everyone in the kitchen got together to discuss.

Wow, this bowl of porridge is really amazing.

It really looks the same as white porridge. If you hadn't seen the making process with your own eyes, I wouldn't have any doubts if you told me it was white porridge.

Yes, I won't doubt it.

Lin Ruifeng was relatively calm: Actually, Master has done it before, but he didn't do it like this today, but he did make it for us as breakfast.

Luo Yu exclaimed after hearing this: What? Did you make something for breakfast?

Chen Xu was also a little surprised: I actually make chicken porridge for breakfast. The life of the chef's family is really luxurious.

Shi Jiahui said with a smile: Actually, I can't say it's luxurious, but it does take a lot of work to make, but the ingredients are not very high-end.

Lin Ruifeng also said: That's right, when master made breakfast before, he would not use such a high-quality clear soup.

Shi Jiahui said: Of course not. Such a good high-end clear soup will not be easily used in a big hotel.

Catherine said: But even if it is made with ordinary soup, the whole process is really a bit exaggerated.

Luo Yu said: Yes, yes, it is really too troublesome.

At this time, Su Ruoxi came over and said, Actually, your chef used to cook mainly for his daughter, and we all benefited from it.

Lin Ruifeng agreed and said, Yes, Master made it for Ruoruo to eat.

Shi Jiahui laughed and said, He is indeed a maniac about doting on women.

Everyone in the kitchen also laughed.

Later, Shi Jiahui also asked everyone to start preparing to end today's business and clean up.

When the last table of dine-in guests left, Su Liancheng and Fang Lin saw each other off together. Everyone in the kitchen also bowed to see each other off, and tonight's business was officially over.

After closing the business, Su Liancheng asked a few waiters to go outside and clean the door first.

Then he closed the door first, which also announced that Su Ji was closed for the night.

After closing the door, everyone in Su Jili officially started cleaning.

At the same time, Feng Yifan and his father-in-law came upstairs and placed bowls of chicken porridge and pomegranate buns in front of everyone.

Seeing the chicken porridge in front of them, the three little girls Feng Ruoruo, Yang Xiaoxi and Chen Yaofei who had eaten immediately exclaimed: Ah, it's chicken porridge.

After hearing this, Mr. Zhang and Mr. Zhu reacted and took a serious look.

After looking at it, Mr. Zhu said: Is it really chicken porridge and pomegranate buns? This dish was originally served at the state banquet, but at the end one person had one portion. Many foreign guests ate it and praised it full of praise.

Mr. Zhang said: Yes, when Master Su made this dish, he really amazed everyone with his skill.

Zhuang Daozhong said: This dish even won a grand prize.

The two old men also nodded and said, Yes, I won a gold medal in the World Food Competition.

Zhuang Daozhong added: Yifan also made it in Suji before. At that time, I made it as breakfast for my family. I remember.

Feng Yifan smiled and said, Yes, mainly for dad and Ruoruo.

Then he explained: Of course, the ones I made for my family before were definitely not as good as this. The soup is not a very high-end soup, and the pomegranate buns will not be filled with so many high-quality ingredients this time.

Zhuang Daozhong said: Delicious food does not necessarily require very high-end ingredients, the key is the chef's heart.

At this time, Mr. Zhang asked: By the way, it's already so late. Your Su Ji store should be closed, right? It's so busy today, have you eaten yet?

Feng Yifan smiled and said, It's okay. Today we mainly serve first, and we will eat later.

Zhu Lao said: This is not good. You still have to eat well. You can't starve yourself because of business.

When Feng Ruoruo heard that her grandfather and father had not eaten, she quickly picked up her small bowl and said, Grandpa and father, you eat mine.

Yang Xiaoxi and Chen Yaofei also took out the small bowls and wanted to give their portion to Grandpa Su and Father Feng.

Feng Yifan smiled and said: No, no, you eat yours. Grandpa and I will go down to eat later.

Zhuang Daozhong said: You two, you are welcome. Since the child is for you to eat, you can just sit down and eat together. This bowl is nothing.

Feng Ruoruo said: That's right, grandpa and dad, please sit down and eat.

Yang Xiaoxi said: Sit down quickly.

Chen Yaofei said: Grandpa Su, Father Feng, sit down and eat. If you don't eat, we won't eat either.

At the request of the three little girls, Feng Yifan and his father-in-law finally sat down.

Then, Feng Ruoruo gave his grandfather his small bowl to eat.

Yang Xiaoxi and Chen Yaofei fed Father Feng.

At the same time, the three little girls also used their own little spoons to scoop up some vegetables and feed them to Grandpa Su and Dad Feng.

Everyone present was eating the last chicken porridge and pomegranate buns while watching the three little girls feeding Su Jinrong and Feng Yifan. The whole private room was really enjoying themselves.

After finishing the chicken porridge, Zhu Lao sighed: This table tonight is really delicious.

Mr. Zhang said: Yes, it is definitely as delicious as a state banquet.

Later, Mr. Zhang continued: Jinrong, and Yifan, you two must continue to work hard to maintain your taste and your insistence on delicious food.

Su Jinrong responded seriously: Mr. Zhang, don't worry, and Mr. Zhu, we will definitely hold on.

Feng Yifan also said: Yes, we must stick to the taste of Suji, let the traditional taste continue to be passed down, and strive for a good reputation for our Chinese food.

Zhu Lao nodded: Yes, in recent years, Western food has indeed become more and more famous in China, but Chinese food has been suppressed. Many people have even begun to think that there are no good cooks in our country anymore, and they just learn how to cook. Just cook.”

Mr. Zhang continued: Yes, we must change this impression and let more people see the beauty of our Chinese food.

Zhuang Daozhong said: Actually, this is also related to the fact that some high-end dishes have complicated production techniques and relatively high prices.

Mr. Zhu said: I think Su Ji's pricing is very reasonable.

Feng Yifan said with some embarrassment: “Actually, even if we are more reasonable, some people still think the pricing is too high.

Many people may think that it is not strange to spend tens or even hundreds on a burger or pizza, but if they spend tens or hundreds of dollars on a bowl of noodles, many people will think it is very expensive, and they will think that Suji’s noodles with toppings are not at all Not worth the price.

Zhuang Daozhong said: This is really helpless. Everyone always thinks that Chinese food should be cheap.

Su Jinrong said: It's not that we don't want to be cheap. In fact, the prices of the ingredients themselves are not low nowadays, and we have to work hard in the kitchen. After all, we can't just make a profit at a loss.

Mr. Zhang said: Yes, you really have to consider the issue of making money, and you can't just go for cheap.

Mr. Zhu said: We still need more publicity to let more people know that the toppings of Suji noodles are not the same as in ordinary noodle shops, but each topping can be regarded as a dish. .”

Feng Yifan said: Indeed, we are also promoting it now, and there are already many people who really like our Suji cuisine, and they will help us promote it and correct other people's misunderstandings about us. I think it will definitely get better and better in the future. of.

Mr. Zhang looked at Feng Yifan and said, Yifan is still very optimistic, which is good.

Finally, such a table of dishes was finished.

The two old people who came from afar were very satisfied and felt that their trip was worthwhile.

Before leaving, Mr. Zhang said to Feng Yifan: Yifan, work hard, remember your promise, and stick to Su Ji. You can start to formulate your standards. Lao Zhu and I will definitely support it.

Mr. Zhu also said: Yes, do your best and we will definitely support you.

Feng Yifan seriously agreed to the two old men.

Finally, Feng Yifan, together with his father-in-law, led the people in Su Ji's kitchen and waiters, plus the three little girls and their grandparents, and bowed in Su Ji to send the two old men and Zhuang Daozhong away.