Hardcore Chef Dad

Although it was said that the apprentice went to the back kitchen to move things out, in fact Feng Yifan fixed his father-in-law's wheelchair and went into the back kitchen himself to move things out with his apprentice.

When Lin Ruifeng saw Master coming in to move together, he immediately said: Master, you just need to take care of Uncle Rong, and let me move things here.

Feng Yifan responded with a smile: Okay, the two of us can hurry up, this morning has already delayed a lot of time.

Naturally, Lin Ruifeng didn't dare to say anything, so he quickly moved things out with his master. Including chopping boards, knives, various pots for holding ingredients, and some net bags, of course, the most important thing is all kinds of ingredients.

Although Feng Yifan didn't go to the vegetable market this morning, he actually prepared most of the ingredients in advance.

There are also some, which were agreed with Zhang Qiang last night, and Zhang Qiang made a special trip to send them off in the morning.

In fact, it is almost every other day to go to the market. The main reason is that Su Ji's business is not very good.

Sometimes, the ingredients purchased in one day may not be used at all overnight.

In addition, Feng Yifan still wanted to spend more time with his family, so he simply went shopping for two to three days at a time, so that he didn't have to go to the market every morning.

Although it is a purchase of two to three days at a time, some seasonal vegetables and fresh ingredients are naturally delivered from the market every day.

It was also because of the need to bother Zhang Qiang that Feng Yifan went to the Zhang's vegetable stall to purchase vegetables instead of directly purchasing from his parents' vegetable farm. Some of the price difference in the middle is the hard-earned money for Zhang Qiang to help carry it.

After almost moving out all kinds of things, Feng Yifan continued to let Lin Ruifeng practice cutting pier.

Knife skills need to be practiced every day. There is no shortcut to this thing. If you don't practice it, you will definitely regress, so you have to persevere. It's the same today, carrots first, potatoes second.

Lin Ruifeng still took it very seriously and did not have any objection to Master's words.

Su Jinrong sat on the side, watching the two masters and apprentices busy, which was also a kind of supervision, inserting a few words from time to time to give advice to Lin Ruifeng.

While Lin Ruifeng was cutting the pie, Feng Yifan went to the back kitchen again, and came back with a few chickens in his hand.

A few chickens that had been slaughtered and cleaned were placed next to the chopping board, and one of them was casually picked up and placed on the chopping board. Feng Yifan directly moved the knife without any nonsense.

Lin Ruifeng was doing pier-cutting practice next to him, but he accidentally glanced at the master, and was immediately surprised by the master's knife skills.

Feng Yifan is deboning a whole chicken.

There are no extra tools, just a kitchen knife in hand.

As Lin Ruifeng watched, the master first cut the two chicken thighs with a knife, cut to the bone of the chicken legs, and then turned the two chicken legs over.

Next, Lin Ruifeng didn't even see how he did it? I only saw where the tip of Master's kitchen knife got stuck, and then I tore it lightly, and the whole chicken leg came off.

Turn it over, corresponding to the same position, and the other leg is easily torn off in the same way.

Next, a knife is made on the back of the chicken, and then another knife is made on the root of the chicken wing.

There are still some similar methods, from the root of the chicken wings, the knife is wiped, the tip of the knife is stuck, and then the hand is torn, the chicken wings and the whole chicken breast are torn off.

The two sides are the same, and in the end the whole chicken is left with only the bone frame.

Master continued to use a knife to lightly wipe the back of the chicken to slice off the tenderloin.

So far, a complete chicken, in Feng Yifan's hands, only took less than a minute to complete the bone removal.

The chicken rack was thrown into the basin, and there was a crisp clang, which brought Lin Ruifeng back to his thoughts.

Lin Ruifeng couldn't help but walked over, picked up the chicken rack and took a closer look. Ask in disbelief: Master, you, how did you do this?

Hearing this, Feng Yifan raised his head, looked at his apprentice strangely and asked, How did you do it?

Lin Ruifeng raised the cock in his hand: That's it, you, how could you be so fast,

Just pick out the chicken rack?

Feng Yifan understood, and said with a relaxed face: This is simple, you just need to master the skills, it's really easy, the main thing is that you need to find the right position, and then practice a lot.

At this moment, Lin Ruifeng looked down at the chicken rack in his hand, and couldn't help but think of a sentence he had read on the Internet.

As long as you have hands.

Feng Yifan then picked up another chicken, obviously preparing to continue the bone-breaking just now.

Lin Ruifeng's eyes widened, and he was very seriously preparing to see clearly.

It's just that the master's hand speed was too fast in Lin Ruifeng's eyes, and it seemed like only a minute, and the second chicken rack had been thrown into the metal basin intact.

Lin Ruifeng was really not calm anymore, and hurriedly asked: Master, you, are you really sure, this is easy? How could you be so fast?

At this time, Su Jinrong, who was sitting in a wheelchair and had been watching, finally couldn't help but speak.

Ruifeng, this whole chicken bone removal is to take out the chicken frame to cook the broth. There are different methods for other parts, and this process must be completed within 1 minute according to the regulations of the back kitchen of the big hotel.

Lin Ruifeng was tongue-tied.

At this moment, Lin Ruifeng really didn't know what to say? It takes one minute to complete the whole chicken and deboning, which is a bit beyond his current understanding.

Seeing his apprentice's appearance, Feng Yifan said helplessly, You have to understand that in the back kitchen, you are often in a hurry, and every second counts, so you must grasp the time well.

But then, Feng Yifan patted his apprentice on the shoulder again and said: I have been practicing Kung Fu for many years. If you can't do it now, don't be discouraged. Once you have practiced the basics, you will be able to do it one day.

After being patted by the master, Lin Ruifeng finally came back to his senses, looked at the master and nodded seriously: It's the master, I will definitely work hard.

Putting down the chicken rack in his hand, Lin Ruifeng obediently went back to continue practicing Qidun.

Feng Yifan didn't say much, and continued to tear apart the bones of the remaining two chickens. I took four chicken racks and went to the back kitchen. After a lot of work, I also boiled the soup on a low fire first.

Back in the restaurant, Feng Yifan further processed the split chicken.

The chicken wings should be separated from the chicken breast, and then the chicken legs need to be further deboned. The relatively smooth and tender chicken thigh meat can be used to stir-fry a diced chicken.

The chicken breast can be cooked and shredded for other things, or diced for sandwiches.

As for the chicken wings, Feng Yifan also chose a few big ones to keep, so he could save them for his daughter to make chicken wings with rice again.

There are two back meat, the fascia must be removed first. You can collect the four chickens to cook alone, or mix and match with other chickens, anyway, they can be used as dishes.

After some pretreatment by Feng Yifan, the four chickens were all processed, and he took all the muscles to the back kitchen.

Those that should be put in the refrigerator should be put in the refrigerator, which can be used directly at noon, and they are also put aside for preparation.

Next, there are still a lot of ingredients that need to be processed and prepared. These are boring, repetitive and tedious tasks that must be done before cooking.

Because Su Ji is a small restaurant, there is no whole set of kitchen division in big hotels, so Feng Yifan can only do it by himself.