Hardcore Chef Dad

When grandma entered the back kitchen, she realized that she had wrongly blamed the three little girls.

The kitchen was very quiet today, the three little girls didn't start chattering and chattering with their father Feng, but concentrated on watching father Feng cooking.

While Feng Yifan was cooking, he was also explaining to his apprentice Lin Ruifeng.

So when Feng Ruoruo led his friends in, he happened to see his father teaching Uncle Xiao Lin.

The three little girls all thought that Father Feng's class was very interesting, so they simply stayed and listened carefully.

As a result, because I was listening to the class, I naturally forgot about the need to pass the menu.

Feng Yifan gave Lin Ruifeng a lesson on how to butcher an eel and how to change the eel's knife.

Before the daughters came back, Feng Yifan had demonstrated to Lin Ruifeng two methods of slaughtering eels.

One of them is naturally very bloody, requiring bloodletting first, and then disembowelling.

Although the second method is not so bloody, the process is actually equally cruel. It is to directly scald the eel to death in a boiling pot.

In this way, some peculiar smell of eel can be removed directly during the blanching process.

No matter what kind of killing method it is, it is not suitable for little girls to watch, so Feng Yifan demonstrated it to his apprentice before his daughter came back.

At this time, Feng Yifan was demonstrating to his apprentice how to change the eel with a knife.

Have you seen this? This bamboo stick knife is a necessary tool for us, because the meat of these blanched eels is very delicate, and you must not use metal knives to cut them, as it will destroy the eels and cause There will be deviations in shape and taste.”

As he spoke, Feng Yifan squeezed out an eel, and directly pierced the whole eel with a bamboo stick knife.

Break the eel from the middle, and after it is divided into two, first remove the complete eel spine in the middle.

Look, the knife is cut from here, then stroked like this, and then held down like this. It is also the same stroke after the knife is cut, and it goes to the end all at once. Look, a complete bone is separated like this.

Lin Ruifeng looked at it very seriously, he didn't even dare to show his breath, he moved to the side of his master and watched carefully.

Feng Ruoruo, Yang Xiaoxi and Chen Yaofei also poked their heads out, also wanting to take a closer look.

Seeing this situation, Lu Cuiling hurried over and reached out to hold the three little girls: Oh, well, what's so interesting about this process of killing fish? If you watch it, you will be scared at night, and then the three of you will be scared. I can't sleep well.

Feng Ruoruo immediately became unhappy when grandma stopped her.

No, grandma, Xixi, Feifei and I all want to see it, grandma don't pull me, let Ruoruo take a look.

The daughter's yelling naturally alarmed everyone in the kitchen.

When Zhao Daxia heard the movement, she also poked her head in from the water room outside, and said with a smile when she saw the situation in the room: Actually, you don't see anything wrong with this. If you come back sooner, watch your father kill eels, that's the real thing. It will make you dare not sleep for three nights.

Feng Ruoruo heard Aunt Zhao's words, turned her head and curled her lips and said, Auntie, you are so naughty, you want to scare us so that we can't sleep at night.

Zhao Daxia smiled and said, Isn't this what you want to see? How can you blame Auntie?

Yang Xiaoxi immediately said: Let's not watch the ones that scare the children, we want to watch how Papa Feng cooks.

Chen Yaofei also said: Yes, we want to watch Father Feng cook.

Seeing that she couldn't hold back the three little girls, Lu Cuiling could only wave the menu on her hand: Look at the three of you, what is this in grandma's hand?

Seeing the menu, the three little girls almost exclaimed in unison.

Yeah, we forgot to pass the menu.

Lu Cuiling put down the menu and said, Look, if grandma hadn't brought it in in time, how would dad do business? So you three should hurry out?

Grandma's words will obviously be very effective,

Almost instantly, the three little girls shouted to go out.

As for how Father Feng taught Uncle Xiaolin how to cook eel, the little girls were no longer interested.

Seeing the three little girls being coaxed out, a smile appeared on Lin Ruifeng's face, thinking that the three little girls were really interesting.

But seeing his smile, Feng Yifan said seriously: You are still laughing, have you paid attention to what I teach?

Lin Ruifeng immediately suppressed his smile, and quickly bowed his head and said humbly, Master, I must read it carefully.

Next, Feng Yifan pierced the eel's head with a bamboo stick knife, and then cut it against the eel's spine to the tail, completely cutting the eel open.

Although Lin Ruifeng has seen this process many times, this is the first time he has seen Master demonstrate it in such detail.

After cutting open the eel, Feng Yifan also took the time to explain it to his apprentice.

Did you see? The completely black part here is the back, and then it is attached to the other side of the spine inside, and the spine is completely removed. In this way, a eel can be divided into three parts without the head. , the bones are used to make soup, the back is necessary for eel back dishes, and the belly is used for belly dishes.”

Feng Yifan took advantage of this time to glance at the menu, and then directly opened his mouth to test his apprentice.

Let me test you, what kind of dishes can eel back be cooked?

Lin Ruifeng also immediately said: There are soy tiger tail, pot stickers eel back, fried soft pocket...

Hearing his apprentice talk about various dishes made with eel backs, Feng Yifan nodded in satisfaction.

Actually, in the past, only the back of the eel was used in the oily eel paste, but it is not so particular about it later, so this method of directly scalding can best separate the back and abdomen of the eel.

While talking, Feng Yifan took another kind of eel that was slaughtered.

Today's main dish: stewed raw meat, you can't use the method of scalding, you must use the method of bloodletting and laparotomy that I gave you before, and you must remember to clean up the bones.

You see, when you get such a complete eel, unfold it, and then use the back of a knife or a small wooden hammer to gently beat it. This is what the stewed eel is.

Lin Ruifeng nodded, and watched carefully as Master tapped the eel from the inside with the back of the knife.

Don't be afraid to use force. You can use a little more force. Remember to make the eel meat fluffy, but you must not break the skin. Take it slowly and be patient.

After beating for a while, Feng Yifan asked Lin Ruifeng to learn how to do it, while he sat on the stove with a fire.

Although Feng Yifan had already done part of it in advance to save time, he still carried out all the steps.

On the one hand, it is to let the apprentices see clearly, on the other hand, it is also because many people have ordered it, and it needs to be replaced one by one.

First, pour the base oil in the pot, then add the onion, ginger and seasoning to sauté, and then add the pork belly that has been cut with a flower knife.

Look, this step requires a high fire to stir-fry all the fat from the pork belly.

Seeing that the pork belly in the pot was constantly being forced out of the oil, Lin Ruifeng also took notes very carefully.

After stir-frying for a period of time, Feng Yifan added yellow sauce and soy sauce to the pot to season, and after a while of stir-frying, he poured in broth, then put in the pre-fried eel segments and fairy eggs and boiled together. Add salt, sugar, and pepper to taste, then simmer in a slow pot to collect the juice.

When the soup starts to thicken, transfer the stew from the steamer to a casserole.

First pick out the eel segments and place them in a casserole with oil on the bottom, then place the pork belly around, and the outermost are fairy eggs, and finally filter the soup and pour it into the casserole.

Turn on the fire to bring the casserole to a boil, then put the minced garlic on top of the eel, and pour hot oil on it to let the aroma of the minced garlic come out.

As soon as the aroma comes out, quickly cover the lid of the casserole, and then you need to simmer in the casserole for a while.

During the stewing process, Feng Yifan also made full use of his time to cook some other dishes on the diners' menu.

In this way, when the other dishes are basically prepared, finally this pot of stew will be ready.

Uncover the lid of the casserole, and the aroma wafts out instantly, and the rich aroma permeates the entire back kitchen.

Even Zhao Daxia smelled it and couldn't help exclaiming: Wow, this smells really good.

After Feng Yifan finally sprinkled finely chopped green onions, the pot of stew was complete.

The residual heat of the casserole is still simmering, and the soup in the pot is gurgling. The eel segment in the middle, the pork belly next to it, and the fairy eggs in the outermost ring really make up a rosy and attractive pot.

Coupled with chopped green onion and garlic, people can't wait to eat it right away.

Feng Yifan put the lid on the casserole again, and patted the stunned apprentice: Okay, hurry up and serve the food ahead, it has been delayed for a long time, come back after serving the food, you can continue the next steps.

Lin Ruifeng woke up immediately, and hurriedly put the dishes on the tray one by one, and then went out to serve the dishes with the tray in his hand.

At the moment in the restaurant in front, all the diners are waiting patiently.

Then while waiting, some diners were also chatting.

Some diners asked Su Ruoxi, the proprietress, curiously, because Su Ji was not open for Children's Day.

Miss Boss, why didn't you open the door on Children's Day yesterday?

That's right, I said yesterday that I would bring the children over to eat.

No, I didn't eat enough yesterday, so today the child came over after school to make up for it.

Feng Ruoruo hurriedly helped her mother answer: Yesterday is Children's Day. There are programs in Ruoruo's kindergarten, and both father and mother will go to play games, so there is no one cooking, so we won't open the door.

And a table came over last night and saw the diners who were celebrating someone's birthday in Suji, and said, I heard that yesterday was our little boss Feng Ruoruo's birthday?

Feng Ruoruo smiled and nodded: Yes, yesterday was Ruoruo's birthday.

The diners then asked: Did Ruoruo eat cake yesterday?

Feng Ruoruo immediately said: Eat, yesterday's cake was made for Ruoruo by my father and my two good friends, Xixi and Feifei. It's a very big castle cake.

While speaking, the little girl opened her arms wide and made a big movement.

When the diners saw the little girl's actions, they all laughed immediately, thinking that the little girl told everyone that it was really funny and cute.

The proprietress Su Ruoxi couldn't get in the way at all, she could only talk while watching her daughter.

When her daughter talked, Su Ruoxi also recorded another menu and waved to her daughter: Boss Ruoruo, you are going to deliver the menu to Dad.

Feng Ruoruo jumped up and down in front of her mother happily, and reached out to take the menu from her mother.

It happened that when Feng Ruoruo brought out the menu, Lin Ruifeng brought out the first table's dishes from it.

Seeing that Uncle Xiaolin had already served the food, Feng Ruoruo also greeted his two friends: Xixi, Feifei, let's hurry up, Uncle Xiaolin is already serving the dishes, we have to send the menu to Dad quickly.

Together, the three little girls passed through the tables in the restaurant and rushed into the back kitchen.

Lin Ruifeng arranged the dishes for the first table, and finally a stewed casserole was placed in the middle of the table.

Okay, your dishes are ready. This is the stewed raw food you ordered. Please enjoy it slowly.

After saying this, Lin Ruifeng bowed slightly, took a few steps back with the tray in his hand, and then turned and walked into the back kitchen.

During the period of staying in Suji, Lin Ruifeng also made progress in many aspects. Not only in cooking skills, but also in the way of dealing with people and the etiquette of treating customers when serving dishes.

Before Lin Ruifeng served the dishes, he would leave them behind and then turn around and go back to the back kitchen.

For this reason, Feng Yifan talked to him specifically.

At that time, Feng Yifan said very seriously: We are in the catering industry, and we are in the service industry. In addition to making the dishes delicious, we must treat customers, especially old diners, with enough politeness and courtesy.

So you must remember that after serving the dishes, you must seriously tell the guests that the dishes are ready, and you should also say please enjoy slowly, after that you have to take a few steps away from the table before turning around and leaving. A courtesy, remember.

Feng Yifan's words made Lin Ruifeng change soon.

Now Lin Ruifeng is very polite every time he serves food.

Although sometimes there will be a little delay, but it will make diners feel comfortable.

After Lin Ruifeng left, the guests at the first table reached out and lifted the lid of the casserole.

At the moment when it was unveiled, there was almost no sound in the restaurant. Everyone was staring at the casserole, wanting to witness the true face of Su Ji's pot of stew.

Open the lid of the pot, first of all, there is a strong aroma, the aroma of onion and garlic combined with the aroma of meat, the aroma of eel, and the smell of the stewed soup, it is really very strong, making people unconsciously salivate instantly.

When the lid of the casserole is completely lifted, everyone finally sees the true face of the stew.

In the casserole, there are green onions in the middle, eel segments fried first and then stewed on the bottom, pork belly cut with a knife on both sides, like petals set off by pieces, and red eggs on the outermost side.

No one in the restaurant spoke, but one could clearly hear the sound of swallowing saliva one by one: Gudong, Gudong...