Hardcore Chef Dad

In fact, when Mr. Zhuang Daozhong ordered dishes, he also left a hole for Feng Yifan. The old man's four meat dishes only asked for chicken, duck and goose meat, but did not specify the dishes.

The pitfall left in it lies in the protagonists of the twelve dishes, which are obviously four kinds of freshwater fish fish, shrimp, eel, and mussel.

And this river fresh food is so delicious, so most of the cooking of river fresh food is impossible to heavily season.

In this way, if the four meat dishes are presented with a strong taste, it will definitely take away the protagonist position that originally belonged to the four river fresh dishes.

Therefore, Feng Yifan also gave up the heavy meat dishes he originally prepared, but chose a lighter way to present chicken, duck and goose.

But in a banquet, there are always heavy dishes, so as to add to the overall sense of the banquet. So this fried soft bag has become one of the key dishes.

The long fish with a soft pocket is actually an eel.

The rice field eel chosen for the stir fry is the smaller pen eel.

The most important thing is that the fried eels must be fresh eels. If they are dead, the meat quality will definitely be different.

Feng Yifan put an iron bucket on the stove and heated it with onion, ginger and cooking wine.

When the water in the iron bucket starts to boil, put the eel into it with a net bag and put it directly into the iron bucket to scald. So it's hot.

The four-step process of frying soft pockets must be handled very carefully.

First scald, second row, third boil, and fourth fry.

The second step is to take the eel out of the iron bucket after it is half-cooked, and then use a bamboo stick to disembowel the eel, leaving only the back of the eel to serve. You can cook other dishes on the side.

Then still use bamboo sticks to remove the bone spurs inside the back, thus completing the second stroke.

Next, it is also the most critical step in the whole speculation.

Many people may hear the name and think that frying soft pockets is not the most important step?

But in fact it is not. The most critical and easily overlooked step of this dish is the three boils.

When boiling the back of the eel,

It is not boiled with clear water, but with high soup, and the eel back is cooked in the high soup, and the taste of the broth is boiled into the eel back, so that the eel back tastes in advance.

After Feng Yifan finished handling the previous dishes, he also concentrated on cooking this dish.

After Zhuang Zhebin served two vegetarian dishes and stir-fried river prawns, he also hurried back to the back kitchen.

Naturally, the purpose is to take a serious look at how Feng Yifan cooks this dish.

After looking at it, Zhuang Zhebin finally understood that such a seemingly not so difficult dish actually requires skill in every step.

No matter how hot it is, the process of cutting the eel must be sharp and quick, and there must be no stagnation in the slightest.

Of course, the third step of boiling is also the key to the whole dish.

The cooking process, the degree of boiling, and how to ensure that the eel’s back is cooked and tasty without losing its softness are really not something you can just look at.

In the last step, add base oil to the frying pan, add sliced ​​garlic and stir until fragrant, then put the cooked eel back into it.

Then add the pre-prepared seasonings one at a time.

Then this stir-fry is fixed by turning the pan upside down three times, and then it will be served directly.

It can only be three strokes, and if it exceeds the back of the eel, it will grow old.

Therefore, in the three times of stir-frying, it is necessary to ensure that the sauce can be evenly wrapped on the back of the eel, which is quite a test of skill.

After serving the dishes, Feng Yifan didn't let Lin Ruifeng and Zhuang Zhebin who were still stunned to serve the dishes. Instead, after finishing the dishes, he quickly walked out of the back kitchen with the dishes.

This is another dish that needs to be eaten hot, and 50 degrees is the perfect time to eat.

The so-called rather people wait for food, don't wait for food.

Feng Yifan pushed open the back kitchen door, and came to the table where his daughter and the others were sitting around with the food. When Feng Ruoruo saw his father serving the food, he immediately yelled, Oh, dad is here, it must be delicious.

Hearing the delicious food, Zhang Zhuangzhuang, the only little boy, immediately looked over eagerly, even ignoring the river prawns in front of him.

With a smile on his face, Feng Yifan came to the table, put the dishes on and said, Here, fried soft pockets.

Hearing the simple name of the dish, Yang Zhiyi and Zhang Zhuangzhuang's father said almost at the same time: This is a good dish.

However, after the dishes were served, the two fathers naturally didn't dare to move their chopsticks casually, so they still had to wait a while, and let the oldest person at the table, Zhuang Daozhong, come and comment first.

After the fried soft bag was turned in front of Mr. Zhuang, the old man was not polite and picked up one with his chopsticks.

The chopsticks are caught in the middle of one strip, and the back of the eel naturally hangs down to both sides, indicating that the dish has arrived.

Next, the old man took the eel back with a spoon and put it in his mouth and blew it gently. He opened his mouth and bit it while there was still warmth. The tender eel back and the earthy taste are really delicious. .

Immediately after eating, Zhuang Daozhong said: Everyone, eat quickly, you can't wait for this, give it to the children, it's delicious.

Naturally, the mothers and grandmas present here should give the children a piece first, and let the children have a taste.

But it was indeed a little hot, so the children put it in small bowls, one by one holding their own small bowls and blowing on it by themselves.

Seeing the four children, especially the three little girls blowing gently there, and seeing the only boy Zhang Zhuangzhuang blowing very hard there is really a stark contrast.

Feng Ruoruo blew a few times carefully, and just wanted to raise his head to let his father blow it, but when he looked up, he saw that his father was gone.

The little girl pursed her lips in displeasure at first, but then she thought something was wrong, and her father should be busy in the kitchen again. Feng Ruoruo was not unhappy, and continued to blow the bowl by himself.

This process was seen by Lu Cuiling, and grandma offered to help, blowing back while helping her little granddaughter mash the eel back meat with a spoon.

Look, if it's broken like this, you can eat it with a small spoon, okay?

Feng Ruoruo found that grandma's method is really good, it is very convenient to scoop up a spoonful with a small spoon. The little girl smiled and said, Thank you grandma, grandma really has a way.

With Lu Cuiling's method, other parents of children have also learned to make it, so that the children can eat it while it is hot.

Zhuang Daozhong also helped Su Jinrong get a piece in the bowl. He wanted to feed it to Su Jinrong, but was rejected by Su Jinrong. He still insisted on taking the spoon and eating it himself.

After eating it, Su Jinrong was still very satisfied with the taste, and the son-in-law's craftsmanship was indeed not lost.

Zhuang Daozhong smiled and said to Su Jinrong in a low voice: I'm more looking forward to what Yifan will make of that roasted mussel.

At this moment in the back kitchen, Feng Yifan was not in a hurry to make fish fillets and river mussels when he returned to the back kitchen, but first prepared the remaining vegetarian and meat dishes, and then he still had to intersperse the meat and vegetables with the dishes.

The hibiscus fish fillet should be placed between two meat dishes. It is a supporting role, but it must still maintain the charm of a supporting role.