Hardcore Chef Dad

Feng Yifan was preparing the ingredients very meticulously in the back kitchen, not only because tonight, the old Fa Xiaohui would stay for dinner, he promised to cook a river fresh feast for everyone.

Also because this is an attitude, an attitude that is serious enough for kitchen work.

Whether it is every kind of food material, whether it needs to be pre-processed, or it just needs to be cleaned, or it needs to be changed.

Feng Yifan will handle everything carefully, and these are also good habits he has developed over the years.

In terms of material selection, firstly, it must be careful enough, and secondly, every step of processing needs to be very careful and meticulous.

Just like the hair on pigskin, he will use a torch to burn it carefully once, and then wash it with clean water over and over again.

Make sure that there will be no pig hair left on the pig skin, and it will also ensure that there will be no burnt black left on the pig skin.

Another example is a big-headed silver carp, Feng Yifan did the whole slaughtering process by himself.

After slaughtering, the head of the fish must be chopped off immediately.

Cut open the fish head, clean the inside carefully, and finally chop the fish head into large pieces for later use.

As for the remaining fish body, naturally it cannot be discarded. The two flaps of the fish body should be completely removed, and then the fish bones should be chopped into large pieces for making soup.

The rest of the fish should be sliced ​​into fillets, and the thickness must be uniform, neither too thick nor too thin.

Depending on the portion of the fish, decide how to fillet the fish.

At the tail part, try to make the slices a little thinner, and then at the part that interrupts the fish belly, make the slices a little thicker, because there is more fish meat here.

The process of slicing fish is also a very delicate process, and it is necessary to find the right position to cut the knife.

The most important thing is that the efficiency of slicing fish must be guaranteed. If it is not possible to fillet a fish for an hour or two, I am afraid that I will not be able to cook a few dishes that night.

The thickness of the fish fillet should be even, because this is a fish head rice that Feng Yifan's grandmother used to make when he was a child.

After the braised fish is on the table, a small stove is placed underneath to heat it. The thin fish slices are boiled in the soup after the fish head is eaten, just like a hot pot.

Paired with rich braised fish head soup and rice, it is really a unique dish.

Of course, such a dish is usually served at the best, so at the end of the rush, slicing fish fillets is a technical job that tests speed and efficiency.

It must be sliced ​​within the specified time to ensure the fresh taste of the fish slices, and to ensure that the fish slices are thick enough to allow the fish soup to cook them.

So in the back kitchen, the real cooking is not the most difficult time in many cases.

On the contrary, the various preparations are the most complicated before cooking starts.

The processing of each ingredient has its own way. It is necessary to ensure the freshness of the ingredients and to ensure that the ingredients can exert their due taste.

All of this starts from the time of material preparation, and every process step needs to be considered.

Counting the days, Lin Ruifeng has been in the back kitchen and has been learning from Feng Yifan for more than half a month, but most of the time he has not been able to master all the steps.

Feng Yifan was often required to arrange the steps, and he followed the steps arranged by his master.

Lin Ruifeng didn't have the slightest objection to this, he felt that he should follow what his master told him to do.

But Feng Yifan was still somewhat dissatisfied with such Lin Ruifeng.

Ruifeng, you have to understand that there are some things that you can't always wait for my orders to do. To truly become a cook, you have to have your own ideas.

When Lin Ruifeng heard this, he was stunned and didn't know how to answer.

Feng Yifan went on to say: You have to understand, what is your main ingredient to make a dish? Then what other ingredients are there? Finally, you also need to know what seasonings to use? Finally, arrange the steps and time according to your cooking process.

Lin Ruifeng understood what Master meant this time.

Well, Master, I know that every dish is not done overnight, it has to go through a very complicated process.

Feng Yifan nodded: Yes, I asked you to practice knife skills, which is the basic skill, and I asked you to prepare materials with me, so that you can learn how to prepare materials.

The back kitchen of a normal hotel is roughly divided into: stove, chopping board, steamer, lotus, roast meat, dim sum, and water table.

Lin Ruifeng still listened very carefully.

Feng Yifan also explained to him what each job needs to deal with.

The back kitchen of the hotel is not like our small restaurant, where a lot of the work is done by ourselves, because there will be a whole very professional team working together.

So based on your current situation, if you go to a hotel, then you can easily find your own position, and it is also easy to integrate into the team.

But I don't want you to do that, I hope you can be familiar with every step, every process of cooking.

Lin Ruifeng probably understood Master's intention.

Master does not want him to stop at a little achievement, but hopes that he can truly become a chef who can take on the role of the leader alone.

Feng Yifan said very seriously: Many people think that a chef is only a chef if he works in the back kitchen, or that as long as he works in the back kitchen, he is a chef.

I don't think these can really become a chef. A chef should be familiar with every detail of cooking.

It is necessary to be able to adjust the rhythm of cooking according to some actual situations, and to have its own style, to be able to present traditional dishes, and to be able to innovate some eye-catching dishes.

Speaking of this, Feng Yifan looked at his apprentice seriously and said: So Ruifeng, if you really want to become a chef, you not only need to work hard to practice the basic skills well, but also need to continue to study.

Lin Ruifeng looked serious, he understood Master's intention, and understood Master's expectation of him.

So he nodded seriously and agreed: Master, I will definitely work hard.

Feng Yifan nodded in satisfaction: Okay, then let's continue.

As soon as the words were finished, Feng Ruoruo led his two good friends, and the back kitchen opened the door from the outside, and the three little girls held another list in their hands.

Father, there are three tables of guests coming together today, Xixi, Feifei and I, we can each get one for you.

Seeing his daughter and two little girls coming in, Feng Yifan put a smile on his face again.

Really? Ruoruo, Xixi, and Feifei are really good today, and they can give me the menu together. Which one of the menus in your hands is in the front?

Such a question stopped the three little girls.

Because Su Ruoxi recorded all the three menus outside, and tore them down together for the three little girls.

When Su Ruoxi tore it off, she didn't say which one was in front.

Feng Ruoruo took the menu from her mother, and she immediately gave one to two good friends.

So now Feng Ruoruo doesn't know which one of the menus in the hands of the three of them should be placed first.

After being stunned for a while, the little girl pouted and said, Dad, if you don't know which one is in front, what should you do now? Dad, will this mess up?

Seeing that his daughter was a little anxious, Feng Yifan smiled and comforted him: Okay, it's okay, you can give it to me together.

The three little girls also obediently handed the menu to Father Feng.

After Chen Yaofei handed over the menu, she asked curiously, Father Feng, can you tell which one is on the front?

Before Father Feng could answer, Yang Xiaoxi was the first to help and said, Papa Feng must know.

Feng Ruoruo is also very confident in her father: Yes, father must know.

Feng Yifan said with a smile: Actually, Father Feng doesn't know, but the guests at the three tables came together, so it should be okay to serve the food first, right?

Yang Xiaoxi was a little strange: Is this okay?

Chen Yaofei thought for a while and said, Yes, because the guests came together, so there is no need to prioritize.

Feng Ruoruo also agreed with Chen Yaofei's statement: That's right, they came together, so they can serve food together regardless of the order.

Yang Xiaoxi nodded in agreement after hearing what two good friends said: Okay then.

Feng Yifan glanced at the menu, and then directly ordered Lin Ruifeng to get busy, and asked Lin Ruifeng to prepare the ingredients for the dishes on the menu.

He also immediately turned on the fire and sat in the pot to start cooking the dishes.

Seeing that Father Feng was busy, the three little girls quietly walked out of the back kitchen together.

The little girls are still very well-behaved, and they don't want to disturb the busyness of Father Feng and Uncle Xiaolin.

After returning to the front, the three little girls quickly ran to the two grandmas together.

Feng Ruoruo hugged grandma and said, Daddy is starting to cook.

Chen Yaofei also said to her grandma and Lu Cuiling's grandma: Yeah, Dad Feng has already started cooking, and they have already started using that fire.

Yang Xiaoxi added on the side: Uncle Xiaolin is also busy, Uncle Xiaolin is no longer so slow.

Feng Ruoruo went on to say: That's right, Uncle Xiao Lin has also become very fast, not as slow as before. Dad needs to tell him where to get things.

When Lu Cuiling heard what her little granddaughter said, she smiled and said, Really? It seems that Uncle Xiao Lin has improved a lot.

At this time, Yang Xiaoxi suddenly turned around and ran to his father, pouted and asked: Dad, why hasn't mother come yet? We agreed to have lunch together, and we are going to have dinner together. Why hasn't mother come?

Yang Xiaoxi's mother didn't come at noon, which made the little girl very unhappy.

But because of Feng Ruoruo and Chen Yaofei's company, the little girl didn't care too much after asking a few questions at lunch.

But now, it was time to have dinner, and the little girl remembered that her mother still hadn't come, so she was naturally a little unhappy, thinking that her mother was too dishonest.

Yang Zhiyi put his arms around his daughter and said softly: Didn't Mom call, she is very busy today, so she can't come here, why don't we pick up Mom after we have dinner in the evening, okay?

Yang Xiaoxi pouted after hearing this: Really, mom is always busy.

Yang Zhiyi went on to comfort his daughter: Because mom has to work, just like your father Feng, who has to be busy in the kitchen every day, right? And dad also has to write a lot of manuscripts every day.

Hearing what his father said, Yang Xiaoxi nodded very sensiblely.

After nodding, the little girl suddenly asked again: Father, did mother not eat at noon?

Yang Zhiyi smiled and comforted his daughter: No, my mother works in the unit, and the unit will definitely arrange lunch for her.

Yang Xiaoxi looked relieved after hearing this: Oh, that's good.

At this time, Feng Ruoruo and Chen Yaofei also came over. The two little girls knew that Yang Xiaoxi must miss her mother through her grandmother's advice, so they comforted Yang Xiaoxi together.

Xixi, don't worry, Aunt Li didn't come, but Feifei and I will accompany Xixi.

Yes, Feifei and Ruoruo are accompanying Xixi together, and Feifei's parents are not here, but Feifei thinks that with you and Ruoruo together, Feifei will be very happy.

Hearing what the two little friends said, Yang Xiaoxi also laughed immediately: Well, I am also very happy with Ruoruo and Feifei.

At this moment, another guest came in, and the three little girls went forward to welcome the diners who came in.

It surprised the guests who entered the door, especially the women among them couldn't help but praise the three little girls.

Oh, these three little girls are really cute.

I've heard for a long time that the owner of this restaurant has very cute daughters, but I didn't expect there to be three of them.

Three beautiful little girls.

...

After being praised, the three little girls also laughed happily, and then greeted the guests generously.

Come in, please. Sit down first, and then mom will order you menus. Xixi, Feifei, and I will send your menus to dad.

Yes, we and Ruoruo will pass the menu to Father Feng.

Then Father Feng will cook for you.

Listening to the words of the three little girls, the guests who came in were all so happy from ear to ear, they quickly found a table and sat down.

It's really cute. With such three cuties, I'm willing to sit without eating.

Hahaha, you want to sit without eating, but the boss is definitely not happy.

Then what are we waiting for? Hurry up and start ordering.

At this time, Su Ruoxi walked forward with the menu, handed the menu to the guests, and introduced some special dishes today, so that the diners could have a choice.

The three little girls didn't stand around here, but hurried back to the parents' side without disturbing the guests to order food.

The little girl in the front was busy greeting the guests, and Feng Yifan in the back kitchen also led his apprentices to quickly prepare the dishes on the menu for the first table.

First of all, put the cold dishes on the plate. During the process of cutting and arranging, Feng Yifan also taught his apprentices very carefully.

Remember, don't rush to cut and serve cold dishes, you have to prepare the hot dishes that need to be cooked first, and cook the ones that need to be stewed for a long time first.

After that, take out the cold dish and cut it, and then arrange the plate to serve the cold dish. The timing of each step must be coordinated.

Lin Ruifeng listened carefully, and kept nodding: I understand Master.

From Lin Ruifeng's point of view, Master really coordinated the time very well, neither delaying the cooking of some hot dishes, nor slowing down the serving of dishes.

Coordinating the time well can ensure that the speed of serving dishes one by one is balanced.

In this way, when diners eat, there will be no long interval between two dishes.

Please remember the first domain name of this book: . Mobile version reading URL: