Hardcore Chef Dad

When all the first round of early diners have eaten, the time has come to 6:30 in the evening. This time will be the gap between the two groups before and after dinner.

Feng Yifan just took advantage of this gap to present a dinner to relatives and friends outside.

First of all, several cold dishes were presented, all of which were related to fresh fish. One of them was smoked fish, and the other was three small samples of lotus pond lotus root slices, lotus root strips, and lotus seeds.

The three small samples of the lotus pond, because they are sweet, are very suitable for the tastes of the three little girls.

Next, is the more formal river seafood dishes.

Including stir-fried shrimp, lotus pond stir-fry, steamed sea bass, squirrel mandarin fish, hibiscus fish fillet, braised escargot in sauce, and emerald shrimp balls.

Of course, there was also the stewed tofu with yellow croaker fish that Yue Qingsong kept mentioning during the previous chat.

There are really all kinds of fish, shrimp and river delicacies emerging in an endless stream. Just looking at it is already dizzying.

The diners at the next table were also full of curiosity when they saw so many fresh seafood served on the table.

Wow, there are really a lot of fish, all kinds of fish, and all kinds of ways.

There are still a lot of fresh shrimps, yes, there are also snails, there are so many.

This should be considered a seafood banquet, right? All of them are seafood.

Especially the braised tofu with yellow croaker fish is served on the table. The dish is served in a casserole. The moment the lid is lifted, the salty and delicious flavor wafts out, which really makes everyone salivate.

It's stewed tofu with yellow croaker fish. This dish is really beautiful.

That's right, it's the first time I've seen yellow croaker fish stewed tofu so beautifully made.

In the casserole, strips of yellow croaker fish are buried under the soup and tofu, with only the heads and tails exposed.

It looks like fish frolicking in the river and then poking their heads out of the water.

The tofu on the back of the fish is also very fresh and tender. Each piece of square tofu is very regular, and if you look closely, it is not difficult to find that each piece of tofu is the same size.

Finally, on top of the tofu, there is a layer of chopped green onion, which is really fragrant under the steaming of the hot soup.

When Yue Qingsong saw this dish being served, he couldn't wait.

Beautiful, Yifan, what you do is prettier than grandma's. Back then, grandma wouldn't have arranged the dishes like you did. Your arrangement is really a bit contrived.

Feng Yifan responded with a smile when he heard the words: Since we are entertaining you as a distinguished guest, of course we still have to pretend.

After hearing what her father said, Feng Ruoruo immediately raised her little hand and said, Dad, Ruoruo thinks what you did is so beautiful, Ruoruo likes it.

Hearing his daughter's words, Feng Yifan responded with a smile: Okay, thank you my good daughter.

Yang Xiaoxi also said, Xixi also likes it.

Not to be outdone, Chen Yaofei also said: Feifei also likes Papa Feng's dishes, they are all so beautiful.

Feng Yifan responded with a smile: Okay, thank you to my three good daughters.

Feng Jiandong picked up the male spoon on one side, and scooped up a large spoonful for Yue Qingsong from the casserole, which contained a yellow croaker, tofu and rich soup,

Put it in a bowl and pass it to Yue Qingsong.

Seeing this, Yue Qingsong quickly stood up and said, Oh, Uncle Dong, please don't be like this, I can't afford it. I'm a junior here today, so I should give it to Yifan's uncle first.

Zhuang Daozhong smiled and waved his hands: It doesn't matter, you are guests from afar, and I can be regarded as half of Su Ji's family.

Hearing this, Yue Qingsong also said: Uncle Shi, what you said is wrong. If you want to talk about my family, then Yifan and I are closer than brothers, so I am also my family.

Feng Jiandong put down the bowl, filled another bowl quickly, and handed it to Zhuang Daozhong: Okay, that's all.

Zhuang Daozhong was also a little embarrassed: I'm really sorry, I asked Jiandong to serve it to me.

Feng Jiandong said with a smile: It's okay, in terms of seniority, I also want to call you uncle.

Everyone at the table burst into laughter when they heard this. Zhuang Daozhong took the bowl, sat down and said to Su Jinrong, Jinrong, I really envy you. Your family is really the most harmonious family I have ever seen. people.

Shi Jinbin also said beside him: No, I never thought that I could be in harmony with my in-laws like you and Yifan's parents. I really envy your family.

Su Jinrong, Feng Jiandong, and Lu Cuiling looked at each other, and smiles appeared on the faces of the three old people.

In fact, the three old people know very well that their harmony is based on their dedication to their son and daughter.

What's more important is that they have a very lovely granddaughter Feng Ruoruo. With such a little pistachio, naturally the three old people hope that the family will be harmonious, so that it will be conducive to the growth of their children.

Everyone shared a small bowl, a yellow croaker with soup and tofu.

When Mr. Zhuang Daozhong was halfway through his meal, he suddenly asked with a smile, Jin Bin, my master will test you today. What kind of dish do you think this stewed tofu is?

Shi Jinbin smiled and said, Master, aren't you giving away sub-questions?

Zhuang Daozhong smiled and asked, Tell me about it.

Shi Jinbin said directly: This is a stew.

At the same time, Feng Yifan was also explaining to his apprentice Lin Ruifeng in the back kitchen.

The stewed tofu with yellow croaker fish just now, on the surface, seems to be a stewed dish, but in fact, that dish should be regarded as a stewed dish, and what I used is not braised in brown sauce, but braised in yellow.

Almost when Feng Yifan told his apprentice, Zhuang Daozhong said to Shi Jinbin with a smile: Wrong, wrong, Jin Bin, you are wrong.

Shi Jinbin was also a little surprised: I was wrong?

Zhuang Daozhong smiled and said: Of course it's wrong, this is actually a stewed dish, and what Yifan uses is Huang Shao.

In the back kitchen, Feng Yifan said to his young apprentice again: The biggest difference between Huang Shao and Braised Sauce is that Huang Shao usually does not use sugar and soy sauce, but more seasoned with salt, and the main course of Huang Shao is deep-fried first. Or fry it, and then just like I did just now, first stew the yellow croaker to taste, and finally add tofu to stir fry together.

Zhuang Daozhong explained how to make this dish in front of him, and said to Shi Jinbin with a smile: Jin Bin, I never thought you would turn over here.

Shi Jinbin smiled and said, Hahaha, uncle, I want to cheer you up.

Zhuang Daozhong was taken aback for a moment, then laughed: Well, Shi Jinbin, did you do it on purpose?

Shi Jinbin went on to say: Look at you, you have to give lectures to everyone, and I, my nephew, can still support you.

When Shi Jinbin said this, everyone laughed immediately.

The atmosphere of such a group of people eating was instantly enlivened.

Feng Ruoruo, Yang Xiaoxi, and Chen Yaofei didn't know what the adults were talking about. The three little girls just thought that the tofu made by their father was delicious.

The three little girls didn't want to eat fish at all, because the fish had bones, and the soft tofu melted in the mouth, how delicious it was.

In the back kitchen, Feng Yifan continued to explain to the little apprentice: This dish needs to preserve the deliciousness of the yellow croaker, that is to use this way of yellow-searing, so that the fish can be stewed to bring out the umami taste, and then add tofu and stir-fry. good.

Afterwards, during the serving process, the tofu is actually still being cooked, gradually allowing the flavor to seep into the tofu.

Lin Ruifeng carefully wrote down some key points that Master instructed, and then asked curiously: Master, besides braised in red and yellow, is there any other way to cook?

Feng Yifan went on to say: There is also a kind called Bai Shao. Bai Shao is to boil the ingredients and then cook them. It also does not add sugar or soy sauce. What is more prominent is the original taste of the food.

Lin Ruifeng nodded seriously: Well, braised in brown sauce is sweet and salty, braised in yellow is salty and fresh, and braised in white is to highlight the original taste of food.

Feng Yifan nodded: Yes, that's it.

Then, after Feng Yifan personally cut the pier, he asked Lin Ruifeng to come up and cook.

You have been in the back kitchen for so long, so come and try a dish today, let's have a lotus pond stir-fry.

Lin Ruifeng was really a little nervous at this moment.

Although he had made fried shrimp balls before, it was actually not difficult that time, because the seasonings were all prepared in advance, basically there would not be too many technical difficulties.

But today's lotus pond stir fry is different. This is a light dish, and it is a dish that tests the skill of the chef.

If you are not careful, many chefs will overturn their cars on such stir-fried dishes.

Seeing the nervousness of his apprentice, Feng Yifan said seriously: Have you forgotten what your master told you before? If you don't even have the courage to try, how will you gain a foothold in the kitchen in the future?

Master's words made Lin Ruifeng calm down a little, took a deep breath and started to try.

This dish of lotus pond stir-fry seems very simple, but in fact the frying process is not simple at all.

The first is to control the amount of oil. If there is too much oil, it will look too greasy, but if it is too little, it will look dry.

Another thing is seasoning. Because it is a small stir-fry, it is necessary to maintain the true color of the food. It cannot be prepared with strong flavors, but it must be tasted as it should be.

Such a dish is mainly salty, so don't put too much salt in the frying process.

It is necessary to be able to taste the salty taste, and at the same time not let the salty taste cover up the umami taste of the dish itself.

The most critical point is to brighten the gravy a little before it comes out of the pot. After collecting the fried soup, it has to be thinly hung on the dishes. When it is not enough for people to eat, you can eat a lot of gravy.

So such a small stir-fry really tests the basic skills of a cook.

Lin Ruifeng had a serious face, and he also had a serious face while frying in the pot, not daring to be negligent in the slightest.

I'm afraid that something is wrong and I made a mistake, or I didn't control the heat well and it was fired.

Feng Yifan didn't say a word the whole time, but watched quietly from the side, because he was afraid that speaking casually would disturb the rhythm of the apprentice, and hoped that the apprentice would do well.

Fortunately, the final dish was quite qualified, Feng Yifan also nodded secretly.

Lin Ruifeng put the dishes on the plate and turned to look at his master.

Feng Yifan nodded: Well, you've passed. You have already passed this dish, but don't get too excited, it can only be regarded as barely passing the level.

Lin Ruifeng asked Lin Ruifeng to bring the dishes to the front, and after Lin Ruifeng came back, Feng Yifan explained some of the main points.

You still put a little too much oil, you have to remember, if you find that there is too much oil when you finish the dishes, don't hesitate, lift it up immediately and pour out the excess oil, understand?

Hearing what Master said, Lin Ruifeng nodded: Yes, I understand Master.

Feng Yifan then said: When it comes to thickening, there is nothing wrong with thinning the glass, but it must be bright, and your gravy will not light up.

Lin Ruifeng nodded again, carefully writing down the questions that Master pointed out.

After correcting the problem for his apprentice, Feng Yifan asked again: How is the food at the family's table?

Lin Ruifeng was taken aback when he heard this, and then said strangely: Master, I didn't pay attention.

Feng Yifan taught his apprentice another point: You should also pay attention to this. When serving dishes, you should pay attention to the degree of eating of the table that is not served. This is convenient for you to adjust the serving time.

Lin Ruifeng was still a little strange: Master, does Weissman want to observe this?

Feng Yifan continued to explain: Think about it, if the guests at one table eat food faster, and the other table eats slower, if you don't adjust the serving time, then the table that eats fast may have no food, and the other table will eat more slowly. For one table, there may be an embarrassing situation where the dishes are left cold.

Lin Ruifeng understood after hearing this: I understand, Master, you need to pay attention to the speed of the guests' eating, so as to facilitate the adjustment of the serving speed.

Feng Yifan nodded: That's right, that's how it is, so that every table can be guaranteed to eat comfortably.

Lin Ruifeng felt more and more that what he learned from Feng Yifan, his master, was not only cooking skills, but also an attitude towards the profession of chef.

A chef cannot improve himself anytime and anywhere, and will not make adjustments according to the needs of diners.

If you just stick to what you have, the cook will be eliminated sooner or later, or such a cook is just a cook and cannot be called a chef.

It's not that they are not good enough, or that their craft is not good.

They can't be called teachers just because of their attitude towards cooking and guests.

And what Lin Ruifeng can feel from Feng Yifan is a kind of everyone's demeanor, even in Lin Ruifeng's eyes, Feng Yifan is not only a chef, but an artist, an artist in the kitchen.

For example, now, Feng Yifan took out a set of very beautiful tableware, in which there is a ceramic fan on the base.

Then, Feng Yifan cut off the head of the big-headed silver carp and put it in the pot for cooking, and then deboned the fish into slices.

The sliced ​​fish was neatly placed on the fan of the tableware by Feng Yifan.

After being placed neatly, it instantly turns into a gorgeous fan of fish slices.

The fish head is braised in a pot, and the soup should be as much as possible. It is placed in a casserole, and a small stove is placed underneath for cooking.

In this way, a very delicious fish head rice is ready.

This is what Grandma Feng Yifan would often do for some of Feng Yifan and Yue Qingsong's children when he was young.

Once again, a grandma's dish was reproduced, and Feng Yifan asked his apprentice to put rice in another small casserole. With such a gorgeously decorated dish, he walked out of the back kitchen to serve the last dish to everyone.

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