Hardcore Chef Dad

At the beginning of lunch, Su Liancheng ordered a bowl of three shrimp noodles for Meiru, while he ordered a yellow fish noodles.

Mei Ru was also full of curiosity about the three shrimp noodles that Su Liancheng ordered for herself.

After all, Meiru used to be Su Lanxin's secretary. She has tasted food from all over the world with Su Lanxin, and heard Su Lanxin talk about many domestic delicacies, especially the cuisines of Jiangsu, Zhejiang and Huaiyang.

Among them, the three shrimp noodles were also a bowl of noodles that Su Lanxin had mentioned many times.

According to Su Lanxin, this bowl of noodles can only be eaten in designated seasons.

If you miss the season, you can only taste it in the coming year.

Unlike Su Ji's first sale of three prawn noodles, it is now the beginning of May in the lunar calendar, which is the most suitable season for three prawn noodles.

First of all, there are more shrimp seeds at this time, and secondly, the fresh shrimp will be more plump.

Today's fresh shrimps were also bought by Feng Yifan from the farmers' market early in the morning.

The shrimp roe was specially peeled by the owner of the aquatic product store and left for Feng Yifan. The remaining green shrimp, shrimp brain and shrimp shell were bought by Feng Yifan and peeled out by himself.

It can be said that the prawns are very fresh, and Feng Yifan has also finished cooking and preparing ingredients in advance.

After taking the order, Feng Yifan immediately prepared in the back kitchen.

Stir-fry the shrimps in the pot first, then add the shrimp brains and shrimp roe, and stir-fry evenly together, almost letting the shrimp roe and shrimp brains wrap the shrimp in the pot.

Then serve it in a small dish, put it together with the prepared noodles in clear soup, and present it to the diners outside.

When the noodles came, Mei Ru really saw this bowl of three shrimp noodles for the first time.

In the past, I often heard Su Lanxin mention how precious this bowl of noodles is, and how delicious this bowl of noodles tastes.

But Meru never tasted it.

The main reason is that the three prawn noodles can only be eaten from April to May in the lunar calendar every year, which is about a month.

And the three shrimp noodles that can really be made are only available in some cities in the Jianghuai generation.

Even Fu King Lou has never made these three shrimp noodles again in these years.

Su Liancheng bought Fujing Building, and after Tan Xueli brought a team of cooks here, she also couldn't make Sanprawn Noodles, because the cooks in the whole team had never eaten this bowl of noodles.

Now in the entire Huaicheng, only Suji can eat this bowl of Hermes in noodles.

Looking at the front, the bowl looks like a handful of silver hairs floating in the clear water, slightly oily, dotted with blue dots, it is really a bowl of clean and white noodles.

And in the small plate next to it was a plate of delicious orange-red shrimps, covered with shrimp brains and shelled shrimps.

The matching of such a bowl and a dish really complements each other to show such beauty.

Mei Ru couldn't help sighing, I never thought that a bowl of noodles could be made so beautifully.

Su Liancheng smiled and said, Haven't you ever eaten in Fujinglou? Apart from this bowl of three shrimp noodles, Fujinglou still has other noodles, and the cooking should not be bad.

Meiru shook her head and said: It's different, look at how slender each noodle is, and it's really beautiful when paired with this clear soup. At a glance, apart from noodles, clear soup and chopped green onions, You can hardly see other colors, it's like a bowl of boiled noodles.

Hearing what Meiru said, Su Liancheng also looked at it seriously, and then thought of the noodles in Fujinglou.

I have to say, to be honest, Fu Jing Lou’s noodle presentation is not as beautiful as Su Ji’s.

What's more, Su Ji uses Yifu noodles. The noodles are first boiled, then fried, and then boiled, but the noodles in the bowl don't look greasy at all.

In comparison, Fu Jing Lou's noodles are too ordinary to compare with Su Ji's bowl of noodles.

Now Su Liancheng understands why fewer and fewer locals come to Fujinglou.

In fact, the locals already know that in So Kee, you can eat more authentic local dishes than Fu King Lou.

Meiru slowly poured the three shrimp toppings into the bowl, then carefully stirred the shrimp shells, shrimp roe, shrimp brains and noodles evenly, so that each noodle was covered with shrimp roe and shrimp brains.

Then, use chopsticks to pick up the noodles filled with shrimp roe and shrimp brain, wrapped in a fresh and tender shrimp.

After one bite, a very strong umami taste exploded in the mouth instantly.

The sweetness of the fresh shrimp, paired with a very light seasoning, is really very comfortable to eat.

Sucking and sucking, Mei Ru couldn't stop at all, and just ate all the noodles in the bowl one bite at a time.

Su Liancheng watched Meiru finish eating the noodles, and then asked with a smile, How is it? This bowl of three-prawn noodles is not wrong for you, right? In fact, there is another way to eat this three-prawn noodles. In this way, the shrimp shells, shrimp roe, and shrimp brains are more delicious.

Meiru thought about it, put down the chopsticks in her hand and said, This bowl of noodle soup is already very good.

Su Liancheng smiled and said: For noodle soup, Su Ji should use shrimp soup to cook the noodles, so as to ensure that this bowl of soup can match with the three shrimp toppings.

As soon as Su Liancheng's words fell, Feng Yifan who came out to serve someone took the words: Not bad, as expected, you know how to eat, brother-in-law.

Su Liancheng raised his head and looked at Feng Yifan, with a smile on his face, he said, What should I say, I'm also managing a catering company now, if I don't even know how to eat, how can I manage it? But really, Su Ji The noodles here are really unique, and these are no longer available in many places.”

Feng Yifan immediately responded with a smile: If you want to eat, you can come and eat anytime.

After saying this, he went on to say: Many times people will say that as long as you do it with your heart, you will be able to make delicious food. This is indeed true, but the question is where is this hard work being used?

Have you really learned about an old dish that has been passed down for a long time, and some of its evolutions that have been passed down over the years? Is the practice I learned, or the original practice? Is the old way delicious? Or is the new approach more in line with modern tastes?

So the key to using your heart is how to use your heart? Not just do it with your heart.

When Feng Yifan said this, he didn't try to lower his voice, nor did he go to Su Liancheng's table to say it.

So his words were heard by all the diners sitting in Suji.

After a short silence in Suji, some old diners immediately clapped their hands and applauded: Okay, Chef Feng is right, you need to use your heart in the right place. You must first understand the true meaning of a dish, and then put your heart into it. If you use your heart well, you can really cook good dishes with your heart.”

The other diners also nodded, and everyone agreed with Feng Yifan's words.

Su Liancheng and Mei Ru looked at each other in blank dismay, and they both felt that it made sense.

In many cases, it's not that the cook is careless, it's just that he didn't put his heart into the right place.

It's like cooking from the basics first, but many cooks don't practice basic skills seriously in pursuit of efficiency, but use their minds on some ingenious methods.

Perhaps for a period of time, with some new things, it can attract some diners.

This is like some popular online celebrity shops, relying on some eye-catching publicity to attract a lot of customers.

But when the initial gimmick gradually faded away, many customers gradually stopped going.

This doesn't mean they don't care, it's just that the direction of their intentions is wrong.

Going back to the taste of Suji’s dishes, every generation of Suji chefs have to go through very rigorous basic training, and have to calm down and immerse themselves in the kitchen for many years.

I regard cooking as my lifelong pursuit, and only in this way can I endure this loneliness.

In the end, after absorbing the experience of the predecessors and adding some of my own performance, it is possible to ensure that the taste of Lai Su Ji's dishes is consistent and maintain the same original intention.

It can be said that Feng Yifan did a good job in this, so Su Jinrong was very satisfied with his son-in-law.

The old diners who come to Suji are also very satisfied with Feng Yifan's craftsmanship.

For some elderly diners, his craftsmanship has even surpassed Su Jinrong, but everyone would not say it in front of Su Jinrong.

After hearing Feng Yifan's words, Su Liancheng also suddenly had a glimmer of understanding.

He seems to understand why some chefs seem to work very hard, but in the end they still can't cook very delicious dishes.

Just like the current back kitchen of Fujing Building, those chefs have been trained by the company for many years, have studied with Chen Wei seriously, and have all been certified by the company.

Their current performance in Fujinglou could hardly satisfy Su Liancheng.

It's not that they didn't do well, but that their efforts and intentions were in the wrong direction.

Su Liancheng felt that even though those cooks learned Chinese food from their father, many of them were abroad, and cooking Chinese food for foreigners would still be different from real Chinese food.

Thinking about it this way, Su Liancheng felt that it was a good thing to have Feng Yifan as the consultant.

It is not necessary for Feng Yifan to teach them the basics of cooking, but only for Feng Yifan to correct some of their cooking ideas.

From the perspective of Chinese people's pursuit of food, to make the food more in line with the taste of Chinese people.

Naturally, Feng Yifan couldn't stay in the restaurant for a long time. After talking to everyone, he turned and walked towards the back kitchen, but when he reached the stairs, he turned and walked upstairs quickly.

Upstairs, three little girls are in the room, accompanied by grandma Chen Yaofei, lying on the bed and drawing.

Standing at the door, Feng Yifan took a look inside and saw the three little girls drawing very seriously, so he didn't bother them, thinking about coming back later to ask the children what they wanted for lunch.

Turning around and going downstairs quickly, he took the list that Su Ruoxi had written before returning to the back kitchen.

Entering the kitchen, Feng Yifan immediately started preparing according to the list.

Lin Ruifeng came late today, and he didn't step into Su Jilai through the back kitchen door until after the second round of diners' orders at noon.

Feng Yifan saw his apprentice coming in, he didn't ask any more questions, and said directly: Hurry up and cook the noodles.

Hearing Master's words, Lin Ruifeng was taken aback for a moment, then hurriedly washed his hands and changed his clothes, walked to the big pot of noodles, and took over the work of cooking noodles on behalf of Master.

After the third batch of food was ordered and sent out, Feng Yifan came back and glanced at the absent-minded apprentice.

What's the matter? Seeing you like this, what trouble do you encounter?

Lin Ruifeng hesitated for a long time, and finally said: Master, my sister is coming back, and I want to take my parents to her.

Feng Yifan listened to his apprentice's words, thought for a while and said: That's good, Uncle Lin and Aunt Lin are getting older, so it's not bad to go to your sister's place to enjoy the happiness.

Lin Ruifeng responded: Yes, I think it's good too, and I want my parents to take a rest.

Feng Yifan asked strangely: Then why are you frowning?

Lin Ruifeng went on to say: But, what my sister means is, let me go to her place with my parents, and then she will find me a job there, and then enroll me in an adult university, and let me go to her place. I work and go to school, and then just this time when the old street was rebuilt, the shop was sold out.”

Hearing what the apprentice said, Feng Yifan was a little surprised.

From Sister Lin Ruifeng's point of view, it seems that this is indeed a good arrangement.

Parents are getting old, they are not allowed to continue to do business, let parents go to her to enjoy the happiness. The younger brother is also an adult, so arrange for the younger brother to work there, and then go to get an adult university diploma by the way.

No matter how you look at it, this is a very good arrangement, and Feng Yifan feels that there is no way to refute it.

However, such an arrangement, after all, was arranged by his sister, and Lin Ruifeng obviously did not want to be arranged by his sister.

Feng Yifan thought of this and said, What do you think?

Lin Ruifeng immediately said: I don't want to go, I want to stay here, I still have a lot of things I haven't learned from you, Master, and my basic skills are not good enough now, if I follow my sister's arrangement, I will be equal to two months It’s a waste of practice, I’m going to start all over again.”

Feng Yifan asked: So, do you want to stay by yourself?

Lin Ruifeng nodded very firmly: Yes, I want to stay and let my parents follow my sister there.

Feng Yifan asked again: Then what do you plan to do after you stay?

The apprentice said without hesitation: Afterwards, of course, I will continue to study with you, Master, and then I will work hard to practice the basic skills well, so that I can really help you, Master as soon as possible.

Hearing what the apprentice said, Feng Yifan said very seriously: I want to tell you one thing, after the holiday in Ruoruo Kindergarten, I should bring Ruoruo, your teacher's wife, and Ruoruo's grandfather with me. If grandma goes back to the countryside, she will stay there for a while.

Lin Ruifeng was still a little strange when he heard this, he didn't understand what Master meant for a while?

Feng Yifan immediately said directly: That is to say, if you stay, then maybe you will have to support the stall at the place where the stall is set up, and you need to do everything by yourself.

Hearing this, Lin Ruifeng was stunned, never expecting such a result.

Feng Yifan added: The time is uncertain, but it will take at least a month.

At this moment, Lin Ruifeng really wanted to say Master, I can be with you, but he opened his mouth, but he didn't say this in the end.

Because from Master's eyes, Lin Ruifeng read a message, Master hoped that he could support himself.

He thought about it carefully in his heart, and soon realized that this was a test from his master.

Feng Yifan stretched out his hand and patted his apprentice: You don't need to rush to make a decision, you can wait for your sister to come back, and you can discuss it with your family. I didn't want you to do it alone, but I thought Uncle Lin and Auntie would help you, at least The two old men can guide you with experience.

When Lin Ruifeng heard what Master said, he clenched his fists and wanted to grit his teeth and agree.

But Feng Yifan stopped him: Don't rush to agree, I hope you think it through carefully, you must think it over before making a decision, and you have to do it well with your heart.

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