Hardcore Chef Dad

Seeing a group of children eating happily, Feng Yifan didn't linger long, and said to his daughter: Okay, Dad is going to cook, if you want to greet your children well.

Hearing what Dad said, Feng Ruoruo responded happily: Okay, Dad, hurry up and cook.

Under the watchful eyes of everyone, the father and daughter returned high fives with their big and small hands, and then the father turned around and walked towards the back kitchen.

The high-five interaction between father and daughter also made many parents find it very interesting.

And after his father left, Feng Ruoruo was also the little master who fully shouldered the responsibility of Su Ji. He seriously introduced Su Ji to the children, introduced the characteristics of his grandfather's restaurant, and his father's cooking skills.

A group of children found it very interesting while eating snacks.

The parents listened and thought that the little girl was really interesting, knowing so many things about restaurants.

Back in the back kitchen, Feng Yifan heard that Zhuang Zhebin, who was helping to watch the fire, was teaching his apprentice some messy things.

Xiao Lin, in fact, if you really want to practice knife skills as soon as possible, you should try more. You can't just stand there and practice cutting pier all the time. You have practiced for several days, right? The cold dishes on the table today You picked a cucumber, you can try cutting a coir raincoat cucumber.

Lin Ruifeng raised his head in confusion and asked, Cucumber in coir raincoat? What is that?

Seeing that Lin Ruifeng had never heard of him, Zhuang Zhebin immediately regained his spirits, feeling that he had a chance to show off.

It's a pity that before he could turn around and say something, Feng Yifan spoke first: Cucumber in coir raincoat, simply put, it's cucumber in cold salad, but the cucumber uses the coir raincoat knife method to change the knife.

Hearing Feng Yifan's voice and realizing that his uncle was back, Zhuang Zhebin quickly turned his head and greeted with a smile: Uncle, you are back.

Feng Yifan didn't respond, but walked to the stove, took Zhuang Zhebin's place first, and glanced at the pieces of meat in the pot.

Pick up the iron spoon next to it, skim off the foam in the pot, then continue to cover the pot, and turn down the heat of the stove to let the meat pieces continue to simmer slowly in the pot.

After finishing all this, Feng Yifan turned around and glanced at Zhuang Zhebin who was standing beside him with an embarrassed expression on his face.

Since Xiaobin said, let you be a coir raincoat and cucumber to practice knife skills, then you can try it.

Lin Ruifeng was a little surprised when he heard this: But Master, I still don't know how to do it yet?

Feng Yifan said with a smile: It's okay, I'll teach you, don't worry, it's very simple. In fact, it's just to slice the cucumber with a knife, but it needs to be cut on both sides and sliced ​​diagonally.

While speaking, Feng Yifan walked up to Lin Ruifeng, and first picked out a straight cucumber.

Clean it up and wipe off the water on it.

Then, Feng Yifan put the cucumber on the chopping board, and before Lin Ruifeng was about to cut it, he brought another pair of chopsticks, placed one on each side of the cucumber, and sandwiched the cucumber in the middle.

After making the preparations, to Zhuang Zhebin and Lin Ruifeng's surprise, Feng Yifan didn't intend to demonstrate.

Feng Yifan turned around and said to his apprentice: Okay, you come to cut, remember to cut with an oblique knife, remember what I taught you? It doesn't matter if you cut slowly, just try to cut as thin as possible.

After all, there is no need to talk nonsense, Feng Yifan gave up the position of the chopping board, and prepared the sauce by himself.

Standing in front of the chopping board, Lin Ruifeng was stunned for a while, then picked up the knife, but in the end he didn't have the guts to cut it directly.

Master, why don't you come, I'm afraid it won't cut well.

Feng Yifan lowered his head to adjust the sauce, without looking up at all, he said calmly: What? Forgot what your master said? You have to dare to try it, and it's just slicing, it's not difficult.

After hesitating for a while, Lin Ruifeng finally summoned up his courage and began to slice seriously.

As for the instigator of the whole thing, Zhuang Zhebin, seeing Feng Yifan's arrangement, he was immediately speechless.

After seeing Feng Yifan put chopsticks on both sides of the cucumber, Zhuang Zhebin already understood that his little thoughts had been seen through. And my uncle knew how to practice.

The coir raincoat cucumber itself is a cold dish, not that complicated.

The only difficulty is changing the cucumber slices.

It needs to be sliced ​​obliquely, but it is not possible to cut the cucumber, so that one side is cut well, and then turned over and sliced ​​in the opposite direction.

The difficulty lies in grasping it accurately. It is necessary to cut out slices without cutting off the cucumber.

The best way to deal with this requirement is to put a chopstick on each side of the cucumber, so that the knife will be blocked by the chopsticks and will not be cut off, so you can cut it with confidence.

Zhuang Zhebin originally wanted to teach Lin Ruifeng a lesson, and he was also planning to use this method. Unexpectedly, Feng Yifan saw through such a small thought, and there was no chance for Zhuang Zhebin to pretend.

Lin Ruifeng looked serious, and he aimed for the knife very seriously.

The first knife went down, and found that the knife cut open the cucumber. When it was about to cut to the end, it was just blocked by the chopsticks stuck on both sides of the cucumber, and then the blade could no longer go down.

After making the first cut, Lin Ruifeng found out that this method is really good, so he can cut with confidence and boldly.

After the second cut, Lin Ruifeng became more daring, made serious gestures, ensured that the interval was very thin, and made the second cut.

The third knife, the fourth knife, the fifth knife...

Lin Ruifeng was not in a hurry, he just carefully cut each slice across the board, trying to cut each slice thin enough, and also tried to ensure that each slice was roughly uniform in thickness as a whole.

Seeing that the little apprentice was doing well, Feng Yifan didn't bother him any more, but happily came to Zhuang Zhebin.

Zhuang Zhebin came back to his senses and found that his uncle was already standing in front of him. He quickly said with a smile on his face, Uncle, I just want to teach Brother Xiaolin a little bit, otherwise he would just practice knife skills there, which would be boring.

Feng Yifan smiled and nodded: Well, very good, it seems that you are also quite free, so what should you do with this pot of cherry meat?

Zhuang Zhebin was stunned for a moment, then came back to his senses for a moment and said: Oh, I know this, first take out the meat and wash it in warm water, then change the knife, take the casserole, put green onion and ginger on the bottom, add the meat after the knife, red Koji rice, soy sauce cooking wine, stew again with the previous broth.

Simmer for a while, open the lid and take out the red yeast rice bag and scallion knots, add rock sugar until the meat is soft and the soup is thick.

Feng Yifan nodded: Well, the general process is correct, but don't you think there is a step missing?

Zhuang Zhebin was stunned for a moment, then hurriedly deliberated over and over again, looked at Feng Yifan with a puzzled face and said, Uncle, it seems that there is nothing missing, right?

Feng Yifan asked seriously: Really? Are you sure there is nothing missing?

Such a question confused Zhuang Zhebin. He was really flustered at the moment, and thought about it again and again.

After hesitating for a long time, Zhuang Zhebin said with a mournful face, Uncle, can we stop playing like this? I admitted my mistake, so just tell me, what step am I missing?

Seeing that Zhuang Zhebin bowed his head and admitted his mistake, Feng Yifan smiled and said: The steps you mentioned are actually correct, and you can indeed make cherry meat according to what you said.

But you forgot one thing, we are in a restaurant and we want to serve this dish to the guests, so we need to add a step, that is to clean the broth.

After hearing this, Zhuang Zhebin was taken aback for a second, and after thinking about it carefully, he understood what the uncle in front of him meant.

The so-called added step is because the soup in which the meat is cooked at the beginning will actually contain relatively large magazines and fat. Even if the foam is skimmed during cooking, there is still a lot of fat in the soup.

Therefore, in order to ensure that the meat after eating will not look greasy, Feng Yifan added an extra step to degrease the broth.

Overall, there is no difference in the seasoning and production, but the fat in the broth is removed, so that the final dish is no longer greasy, which will make this cherry meat more palatable.

Seeing his uncle doing it step by step, Zhuang Zhebin understood that he was really a bit tricky before.