Hardcore Chef Dad

Hardcore Cooking Dad () Find the latest chapter!

As night fell, the lights on the old street came on one after another, illuminating the whole old street brightly.

A bustling crowd began to appear on the old street, some of them were nearby residents, others came from all over the city, and even some tourists came to Huai City.

Among them, the most eye-catching one on the old street is the entrance of Tonight Suji Restaurant.

When people walk near the entrance of Suji Restaurant, they can see a long queue waiting in line.

In front of Su Ji's not-so-large frontage, there were a row of diners waiting for their seats.

When a few tables leave in the restaurant, people queuing outside will immediately enter the door, unable to fill the tables that have just been cleared, and then people will be seated in the queue outside.

At this time, three little girls will come out from the restaurant, holding a small tray in their hands.

On the tray are paper cups filled with tea and water, and then there are plates of small snacks.

Feng Ruoruo led the team, came to the people who had just sat down in line, and held the tray in front of them.

Please wait a moment. There are a lot of customers in the restaurant today, and my father and mother are very busy, so please drink some water, and then you can have some snacks first.

What the little girl said made the diners who had just sat down and queued feel a little surprised.

Among them, the female diners will instantly have a maternal love for the little girl.

Yeah, it's really cute, thank you.

Grab a cup of tea, then grab a snack to taste.

Yang Xiaoxi next to him immediately said: The dim sum is made by Father Feng, it's delicious.

Chen Yaofei went on to say: But don't eat too much, save your stomach, and eat Father Feng's dishes later, the dishes made by Father Feng are even more delicious.

Hearing the words of the three little girls, all the people waiting in line suddenly became happy.

Especially women, they love the three little girls even more, and each of them even wants to hug these three cuties.

It's really cute.

Yes, yes, I really want to hug them.

I didn't realize before that Su Ji still has such three cuties.

No wonder Su Ji's business is so good. It turns out it's because of these three cuties.

Hahaha, with these three cuties delivering snacks, I'm willing to wait in line for as long as I want.

Because the three little girls were holding the tray, although many people wanted to hug them, it was really inconvenient, and then some diners took out their mobile phones to take pictures.

Soon, photos of three little girls holding trays and delivering tea and snacks to diners in line appeared in different circles of friends of the diners.

The photos in the circle of friends spread, and more people began to be curious about this restaurant.

Wow, where is this restaurant?

Is this Su Ji? There are so many people queuing up?

Are these three little girls from the boss's family? They are really cute.

Hahaha, it's really interesting to distribute tea and snacks.

No, I'm going to eat too.

Yes, yes, yes, I have to go to Su Ji for dinner, even if I have to wait in line.

Make an appointment and make an appointment. The target is Huaicheng Ancient Street, Suji Restaurant.

Fight one order, fight one order.

...

With the spread of Moments, more and more people began to rush to Laojie and Suji.

Feng Ruoruo took two good friends, and after distributing tea and snacks to the grandparents, uncles, aunts, brothers and sisters who lined up outside, they hurried back to the restaurant and went to deliver menus to Dad in the kitchen together.

Feng Yifan is also very busy in the back kitchen, but fortunately Lin Ruifeng can barely keep up with the rhythm now.

So with the help of his apprentice, Feng Yifan is not in a hurry.

For each dish, Lin Ruifeng was doing some cutting and matching, while Feng Yifan was doing some cooking. The master and apprentice cooperated alternately, and the efficiency of serving the dishes was naturally much faster.

Table by table dishes go up,

The diners outside are also busy taking pictures first.

Then when you go to taste it, you will naturally have to praise it.

Four dishes of fried soft pockets and big burnt on Ma'an Bridge, those contestants who came here to learn, also gathered together to taste these two dishes.

After eating, each contestant tasted a different taste in an instant.

For diners who come to So Kee to eat, they may just think that these two dishes are delicious, which suits their own taste, or it does not suit their own taste.

But for these cooks who are preparing to participate in the Fujinglou cooking competition, it is natural to taste different flavors from these two dishes.

The first is fried soft pockets, the entrance is very smooth and tender, although it has gone through four processes of one scalding, two strokes, three boils, and four frying, the eel meat is still very tender.

After the entrance, the eel meat, which seems to be able to be completely clamped, can be loosened in the mouth at once.

But at the same time, the taste of the tender and smooth meat of the eel is not lost at all.

This kind of taste and texture, I have to say, is really very comfortable to eat.

Let's not talk about the taste, but the smooth and tender meat taste is already very comfortable to eat in the mouth.

Then it is very simple and salty, paired with a slightly heavy pepper flavor, it really makes people's tongues tremble.

After tasting for a long time, Qi Deqiang sighed: It's delicious, it's really delicious.

After this exclamation, Qi Deqiang turned around and walked in front of Su Jinrong, bowed to Su Jinrong in the wheelchair and said, Master Su, I, Qi Deqiang, admire you Su Ji very much, so I leave.

After saying that, Qi Deqiang didn't stop, turned around and walked out of Su Ji.

Seeing Qi Deqiang walking out, Su Jinrong nodded secretly, thinking that this Qi Deqiang might have a big breakthrough.

After Qi Deqiang left, other contestants who tasted Feng Yifan's two dishes left one after another.

Of course, there are also some contestants who did not leave directly, but gathered together for a discussion.

Stir-fried Ruopou doesn't seem to be difficult, just separate the eel's back from the abdomen, and try to keep the eel's back intact, and the seasoning in cooking is relatively simple.

Well, I also think it's not difficult to fry a soft bag, but it's more difficult to burn a saddle bridge.

I really didn't expect Chef Feng to remove the bones of the eels when he cooked Ma'anqiao here.

That's right, removing the middle bone in this way and keeping the eel intact while cooking is really a powerful technique. I feel that this dish is more difficult than stir-frying the eel.

There is also the seasoning of the big roasted Ma'anqiao, which is also more complicated than fried soft pockets.

Yeah, then when I go back, I'll do more research on stir-frying soft pockets. Anyway, I choose one of the two dishes.

Hahaha, you coward, why don't you choose if you find it difficult?

I'll choose Dashao Ma'anqiao. Only when it is difficult can there be a challenge.

...

The few remaining contestants gathered together for a discussion, and also talked about their feelings about the two dishes, and shared some thoughts in their hearts.

Zhang Fenglin, who was sitting at the table next to Su Jinrong, couldn't help sighing to Su Jinrong in a low voice when he heard the discussion of those people who hadn't left.

It's still too little experience. If you tell others what you think of, it may help others in the end.

Su Jinrong smiled and said: Cooking is about the individual, not cooking. The more similar, the better.

As soon as Su Jinrong finished speaking, Lin Ruifeng brought the dishes to Zhang Fenglin's table.

When Zhang Xueping saw the dishes on the table, he immediately exclaimed: Wow, it's really beautiful, just as beautiful as the dishes in the video.

Hearing his son's exclamation, Zhang Fenglin smiled and said: Our Chinese cuisine pays attention to the color, fragrance and taste, so the real high-quality dishes are not enough to be delicious, but they also need to be beautiful. The beauty is not only in the presentation, but also in the use. Container selection, these are very particular.”

Listening to her husband giving her son a lesson, Xue Wei couldn't help but smile and said, Okay, you two don't just talk, eat quickly.

Hearing what his mother said, Zhang Xueping was not in a hurry: Mom, don't worry, listen to my dad. I think listening to my dad is more interesting than eating directly.

Xue Wei also couldn't laugh or cry: You kid, you were in a hurry to eat just now, but now you are not in a hurry?

Zhang Fenglin went on to say a few more words, and introduced several dishes that Lin Ruifeng served to his son.

This one is a well-known cold dish in Suzhou Province, called 'Crystal Meat'.

Zhang Xueping immediately said: Dad, I know this, I have heard of it.

Zhang Fenglin pressed his son and continued: Don't worry, this dish is indeed very common, almost all big hotels and restaurants have it, and there are even factories specializing in mass production, but many people may not understand the exquisiteness of this dish .”

Speaking of this, Zhang Fenglin picked up a piece with chopsticks and introduced it in front of his son.

Look, does the layer of lean meat in this piece look a little bit like glasses? This is a kind of meat dish, called 'glass dish'.

Zhang Xueping listened attentively, even more seriously than he usually did when he was in school.

Then compare the appearance of the meat and listen to his father's introduction, which will make the big boy feel very impressive.

After listening to his father's introduction, Zhang Xueping asked curiously again: Dad, is there several types of meat?

Zhang Fenglin nodded: Yes, they are divided into four types according to the appearance of lean meat.

Zhang Fenglin was about to continue introducing his son, when suddenly a small head protruded from the side and shouted.

Ruoruo knows it. Dad told Ruoruo that there are four types: glasses, jade belt hooks, triangular edges, and light sticks.

Feng Ruoruo interrupted suddenly, which also surprised Zhang Xueping.

But after saying that, Feng Ruoruo hurried to go to grandpa again.

Zhang Xueping then looked at his father, wanting to confirm if what the little girl said was right?

Zhang Fenglin smiled and looked at Feng Ruoruo who was huddled beside his grandfather: Why are you shy? You are right, it is these four types, Ruoruo is really powerful.

Hearing what his father said, Zhang Xueping looked at the little girl in surprise and said, She's really right.

Zhang Fenglin said to his son: Yes, what Ruoruo said is right, there are these four types of meat.

Then, Zhang Fenglin said: Among them, adding lamp sticks is the most rare, because it is a thin bone attached to the meat at the end of the hoof, so there are only a few pieces of meat in a batch. .”

Zhang Xueping listened with gusto, he didn't feel like eating at all.

Then Zhang Fenglin introduced several other dishes to his son.

One of the coir raincoat cucumbers was specially picked up to show my son the knife skills.

Seeing the fine knife workmanship, Zhang Xueping was also amazed, and asked, Dad, can you do this?

When asked by his son, Zhang Fenglin said rather proudly: Of course, this coir raincoat knife technique is also a basic skill, and knife skills are the foundation of a cook.

Hearing his father's answer also made Zhang Xueping's eyes shine, and the eyes that looked at his father also showed admiration.

Seeing his son's eyes, Zhang Fenglin was still very proud, and secretly delighted that he had shown a little bit of strength in front of his son.

Next, Lin Ruifeng served Zhang Fenglin's table one after another.

Zhang Fenglin also showed his knowledge and explained each dish to his son.

During his father's explanation, Zhang Xueping also felt that every dish was very unusual, and he was full of admiration for his father.

Su Jinrong sat on the side, watching the father and son's explanation, and also smiled and thought it was very good.

Of course, apart from Zhang Fenglin's explanation, he also focused on tasting each of Feng Yifan's dishes.

Especially the two dishes of stir-fried soft pockets and big roasted Ma'anqiao, Zhang Fenglin focused on tasting them, and even tasted the soup with a spoon.

I really take it very seriously, analyzing every step of Feng Yifan's cooking in my heart.

When Su Jinrong saw it, he stretched out his hand to pat Zhang Fenglin and reminded him in a low voice, Don't, imitate, have, yourself, something.

After hearing Su Jinrong's words, Zhang Fenglin also fell into deep thought.

Then Zhang Fenglin seemed to understand, looked at Su Jinrong and nodded seriously: I understand Master, I will not imitate, I will integrate my own things to do it.

Su Jinrong nodded in satisfaction: Well, don't get lost.

From Su Jinrong's point of view, for Zhang Fenglin, he can't just try to imitate Feng Yifan's cooking process like most of the contestants, and then try to restore the taste of Feng Yifan's two dishes.

Zhang Fenglin should have some ideas of his own and integrate Feng Yifan's methods into his own cooking.

In this way, Zhang Fenglin can really try to break through himself.

The contestants had already left slowly, and the diners queuing outside also came in one after another. After sitting down, they ordered food, probably because the queue was too long, and some diners were a little impatient.

Zhang Fenglin ate slowly with his wife, son and apprentice.

While eating, Zhang Xueping listened to his father's introduction, which made him feel that today's meal was really good. And inadvertently, the relationship between father and son seems to have become much closer.

Zhang Fenglin and his group ate about the same. A figure walked in from outside the restaurant, walked up to Su Jinrong, and said with a smile, Old Su, your Suji's business is really good today.

As soon as the words fell, the speaker saw the people at the table next to him, and his expression froze for an instant.

The next moment, Zhang Fenglin stood up suddenly and turned around. Facing the old man who came in, he called out with a little trembling: Dad.