Hardcore Chef Dad

In the small market at noon, to Meng Shitong and his group of onlookers, it felt like they had returned to the big cafeteria on campus.

Almost after the hour, people began to come to the small market one after another.

Everyone's goal is also very consistent, Suji stall.

When they came to the small stall, most people would line up in a very regular manner, and then one by one, they would go to the small window of the cart and tell the busy master and apprentice inside what they wanted.

Then he took a number plate from the inside and left the window to wait for the called number.

The next person followed in this way, still repeating the ordering process of the previous person.

Ah Fei, who was filming at the side, carefully calculated that almost when the fifth or sixth person came up to order, the first meal ordered would be ready.

Then they will be brought to the side of the booth, and Zhao Daxia will call the number with a horn.

Diners who hear their number will come to pick up their order with their number plate.

This reciprocation is really very organized, and the cooperation between the master and apprentice in the cart and Zhao Daxia is really very tacit, and there is almost no need for extra words to communicate.

Under the filming of A Fei, the master and apprentice did not have the slightest stage fright.

Or it should be said that the master and apprentice didn't care about Meng Shitong and the others at all, they were just busy with their own affairs.

Meng Shitong also found out that most of the time at noon today, Feng Yifan let his apprentice learn, and Feng Yifan was more often a favor for his apprentice, ordering noodles or cutting up goose, duck, and barbecued pork.

During this process, Lin Ruifeng also gradually increased his efficiency as time passed, as if his hands were slowly warming up.

Of course, Meng Shitong and the others have photographed many times in Su Ji’s back kitchen, so it can be seen at a glance that the food arranged by Feng Yifan for the apprentice, or the meals sold in this small stall, are actually very simple, not very Time consuming stuff.

Meng Shitong looked at He Yaqian and said, Do you feel that Chef Feng is really versatile and will make many adjustments according to the actual situation.

He Yaqian didn't understand, and looked at Meng Shitong with some doubts.

The latter went on to explain, Look, at Suji, Chef Feng was a serious cook,

Therefore, each of his dishes is very particular, and even the arrangement and the dishes on which the dishes are placed will be specially requested, in order to make the dishes exquisite and beautiful.

But now here, at the street stalls in the small market in the big shed, Chef Feng can put down his figure and present another kind of meal to every diner in a very simple and quick way.

After hearing this, He Yaqian immediately understood what Meng Shitong meant.

When she went to examine it carefully again, she thought about it seriously and felt that Meng Shitong was really right.

Sister Meng, you should observe carefully. Chef Feng is indeed very good. Not only can he become a chef, but he can also set up a stall on the streets of this market, and he can also make the stall flourish. Fried rice, noodles, roast goose, roast duck, barbecued pork, these common things on the street, he also made it with his own hands.

Meng Shitong looked at the busy Feng Yifan and said, Perhaps, this is the real culinary master.

This noon, the busiest person was actually Lin Ruifeng. He was busy doing almost a lot of things.

But every time he made a meal with his own hands and handed it over to the person who ordered it, it would give Lin Ruifeng a sense of accomplishment.

The satisfaction brought by this sense of accomplishment even surpassed the exceptionally good business in front of him.

Therefore, Lin Ruifeng's hands speeded up, and he was able to deal with it with ease, whether it was fried rice on the iron plate or other things.

Feng Yifan watched his apprentice's progress from the side, and nodded secretly with satisfaction frequently.

Boss, don't you have wontons at noon?

Hearing the question from the orderer in front of the cart window, Lin Ruifeng raised his head and responded neither humble nor overbearing, Sorry, we mainly have fried rice and noodles at noon, and small wontons are only available at night.

The diners who ordered were a little disappointed, Oh, I heard that your little wontons are delicious, and I want to try them.

Lin Ruifeng smiled and said, Then you can come at night, we have small wontons at night.

The diners then looked at the fried rice, the roast goose, roast duck and barbecued pork hanging there, and then looked at the soup pot on the other side. There was a little Chi doubt, Can your noodles be lighter? Also, I have a bad stomach. Maybe the noodles need to be softer.

Lin Ruifeng continued, No problem, I'll cook it soft for you, so that you can eat it comfortably.

The diner nodded, Okay, let's have a bowl of noodles, just ordinary noodles.

Lin Ruifeng then asked, How about a bowl of noodles with chicken sauce? Do you want to put chopped green onion?

The diner immediately agreed, Yes, yes, the chicken sauce noodles are good, don't put chopped green onions.

Lin Ruifeng nodded and wrote down, Okay, a bowl of noodles with chicken sauce does not need chopped green onion.

Then Lin Ruifeng picked up a pair of number plates, handed one of them to the other party and said, Okay, please wait a moment, your number plate will be called later, just come and get it.

Satisfied, diners step aside so that the next diner can step up and order.

While Lin Ruifeng was going to receive the next diner, he was already busy with the previous diner's chicken noodles.

The whole process didn't even require the intervention of Master Feng Yifan.

Receiving one by one like this, Lin Ruifeng is really like the owner of the stall, gradually dealing with every diner who orders food with ease.

After a busy noon, around three o'clock in the afternoon, the small market returned to deserted.

Almost no one came, and Lin Ruifeng finally let out a long sigh of relief.

Seeing his apprentice's appearance, Feng Yifan smiled and said, Good job, keep this momentum, I think you will be able to hold on even if I'm not around in the future.

Lin Ruifeng sighed and said, Master, I'm really tired.

Feng Yifan said seriously, It's normal to feel tired. After all, I have to deal with so many diners at noon, and everyone's requirements are different.

Speaking of this, Feng Yifan thought for a while and wanted to remind his apprentice, There is one thing you should pay attention to, that is, you can't always do it alone, you have to be good at assigning some tasks to your partners, otherwise you can see that my sister Zhao and I have nothing to do ? And you can't quite handle it on your own.

Lin Ruifeng opened his mouth to explain, but Feng Yifan said first, I won't be here in the future, maybe Big Sister Zhao won't be like me, helping you without you asking, so you must tell Big Sister Zhao what to do?

For example, if you ask Sister Zhao to cook noodles for you, or ask Sister Zhao to serve fried rice for you, you need to say these things, and you must remember that when you ask Sister Zhao for help, you have to say thank you.

Zhao Daxia couldn't help laughing and said, The boss is very polite. Every time he asks me to help, he will say 'thank you'.

Lin Ruifeng confessed his mistake to Master seriously, Master, I understand.

Feng Yifan saw the apprentice bowed his head, patted the apprentice on the shoulder and said, Don't do this, you didn't do anything wrong, you just can do better, understand?

Lin Ruifeng nodded, Understood.

Afterwards, the master and apprentice and Zhao Daxia cleaned up together, and then Feng Yifan greeted Meng Shitong and the others.

Let's go, go back to Su Ji with us.

Meng Shitong thought for a while and said, It seems that there is nothing to shoot, or we won't bother.

Hearing what Meng Shitong said, Feng Yifan smiled and asked, Don't you guys go and see how we make small wonton wrappers by hand? And the whole filling? You don't plan to take pictures of such an important thing? Don't you regret it?

After hearing this, He Yaqian immediately said, Go, go, go, this must be filmed.

Meng Shitong looked at Feng Yifan, hesitated and asked, Chef Feng, I heard that you make small crepe wontons. The skin of that kind of wonton is very thin. Is there some secret to this? Are you really going to make this skin Can you tell us the trick to it?

Feng Yifan smiled and said, There is indeed a little trick, but I don't think it's a secret.

After hearing this, He Yaqian hurriedly said, Then we should stop filming. If everyone learns, Chef Feng's business will definitely be affected. What if someone else comes to do it?

Feng Yifan asked, Why? Are you so unconfident in me? I'm afraid that others will learn from me?

Hearing what Chef Feng said, Meng Shitong and the others looked at each other in blank dismay.

Feng Yifan went on to say, Don't worry, that's just a little trick. It's not an industry secret at all, and the machine can also make that kind of thin leather, but I think it's warmer to make the leather by hand.

Meng Shitong and others followed Feng Yifan back to Su Ji.

Back on the ancient street, Feng Yifan and Lin Ruifeng led Meng Shitong back to Su Ji.

Su Jinrong was pushed by Su Ruoxi to sit in Liu Wanhua's shop.

When the group returned to Suji, Feng Yifan led them into the back kitchen. Then he asked the apprentice to prepare things, and then he washed his hands carefully.

What surprised Meng Shitong and the others was that Feng Yifan prepared several types of rolling pins for making wonton wrappers this time.

Before starting the production, Feng Yifan also said to his apprentice, Ruifeng, you also follow along and read it carefully, and then you can do it again, so that you can also deepen your impression.

Lin Ruifeng promised good master.

Feng Yifan then started making wonton wrappers.

Actually, although that kind of thin wonton wrapper seems complicated, but watching Feng Yifan make it, you will feel that it is not complicated, you just need to master some proportions.

All-purpose flour, after adding salt, egg white and room temperature water, first stir it into a floc, and then knead it into a dough.

After the dough is reconciled, it has reached the so-called Sanguang. Cover it with plastic wrap and put it aside for 1015 minutes.

Feng Yifan explained while making, At this time, we can actually make wonton stuffing.

The stuffing is actually simple, it is minced meat and shrimp, add green onion and ginger water and some seasoning, and stir in one direction.

Feng Yifan seriously reminded, Remember, the whipping must be in one direction, never the other way around, otherwise the stuffing will protrude more than twice the water.

With Feng Yifan's speed, almost after he mixed the filling, the dough was ready.

Then he began to slowly roll out wonton wrappers.

Feng Yifan earnestly reminded his apprentices, Meng Shitong and others, Remember, this process requires great patience. Use a rolling pin to roll the dough over and over again to make it thin, and during the rolling process, you need to sprinkle dry flour on it bit by bit, so that Keep it from sticking.

Feng Yifan carefully rolled the leather over and over again. This process is indeed very long and requires patience.

As the dough became thinner and thinner, when the dough almost covered the entire rolling pin for the first time, Feng Yifan did not spread the dough around the rolling pin, but pulled out the rolling pin.

Look carefully, take out the rolling pin here, use the rolling pin in an oblique direction, press it like this, press the surface down, and then unfold it.

After pressing and unfolding, you will find that the dough is thinner than the one rolled out before.

After unfolding, Feng Yifan spread flour on the surface again.

Also pay attention here, the thinner the skin, the less flour you need to put on it.

After applying the flour, Feng Yifan continued rolling the skin again, this time the skin was thinner.

And the previous rolling pin is not long enough, so I need to change to a longer rolling pin.

At this time, Meng Shitong and others finally understood why Chef Feng asked his apprentices to take out so many rolling pins of different lengths. It turned out that the rolled skin would keep getting bigger.

The second rolling pin rolled the dough until it was almost beyond the rolling pin, Feng Yifan pulled out the rolling pin again, and pressed it obliquely for the second time.

This was repeated for about four or five layers, and the dough became bigger and bigger, and also became thinner and thinner.

Finally, when the longest rolling pin is also repeated the whole process.

Feng Yifan slowly spread out the dough. At this time, the dough has become very thin, and it has also become very large.

Meng Shitong and the others were dumbfounded.

Rao had imagined it beforehand, but if he saw it with his own eyes, he would still be shocked by such a thin skin.

Feng Yifan trimmed the edges, and lifted the cut out dough for Meng Shitong and others to see.

See? This is the secret of crepe ravioli. The ravioli skin is as thin as gauze, so that ravioli with thin skin and thick filling can be wrapped.

Meng Shitong took it carefully, put it in front of her eyes and looked carefully, and found that the skin was really very thin.

It is even possible to see through the opposite side through the skin.

If you put the mask on it, you can clearly see the words on it.

He Yaqian looked and looked, and finally couldn't help exclaiming, Chef Feng, you, you are really amazing. This is the first time I have seen such a thin wonton wrapper.

Feng Yifan smiled and said, You have seen me making it. It's actually not difficult. You can try it yourself at home, so that the hand-rolled skin and wontons will be warmer, and it can be made for you. The closest and beloved ones eat.

He Yaqian almost subconsciously patted Ah Fei and said, Did you hear that? Remember to go back and make it for me.

Hearing this, Ah Fei was stunned for a moment, while the others present laughed immediately.

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