Hardcore Chef Dad

Feng Yifan's Furong Lychee Fish was after listening to his daughter's request, thinking that her daughter made new good friends in kindergarten today, and the pure friendship of the three little girls together is very sweet. vegetable.

It is also the two dishes that he innovated in his previous life. After combining them, he created another dish.

After the black carp was processed and marinated, Feng Yifan dealt with grass carp with more thorns.

The processing method is the same as that of black fish, and the whole piece of fish is also sliced, but because grass carp has more small spines, the next processing is more delicate.

With the knife in his hand, Feng Yifan very quickly scraped off the whole piece of fish meat bit by bit.

The scraped fish meat directly looks like a meat paste, and the small spines can also be cleaned up in the process of scraping the fish meat paste.

The whole process is not only a test of patience, but also a test of the use of knife skills.

And He Yaqian was dumbfounded from the side. Seeing the fish meat being scraped off, she really knelt down completely.

Sure enough, things like cooking can only be seen.

Feng Yifan was skilled in his movements, and very quickly scraped off the fish and removed the small thorns.

Actually, if you make it at home, you don't have to scrape the fish like me, but remember to clean the fish bones, or use some fish with fewer bones.

Then, you can use a food processor to make minced fish, and the effect is the same when you sit up.

Next, Feng Yifan also cut off some pig fat, and also quickly chopped all the pig fat into small pieces by hand.

Finally, stir the pork fat paste and fish paste together, add onion ginger water and some seasoning, and send it in one direction in a container.

After mashing the fish and meat, Feng Yifan took out some eggs and separated the egg whites and yolks.

This step is very delicate, and Feng Yifan did it entirely by hand. After the egg yolk and egg white were separated, they would not disperse at all.

While doing it, Feng Yifan said, The separator can also be used here. In fact, there are suitable tools to do it now, so it is more convenient and quicker than this manual movement.

After separating the egg whites, Feng Yifan began to break up the egg whites, stirring very quickly in one direction by hand.

In the end, the egg whites were whipped to a creamy consistency.

Seeing this, Yang Xiaoxi couldn't help exclaiming: Wow, Uncle Feng is so powerful that he can turn the water in the eggs into cream.

Feng Ruoruo immediately explained to Yang Xiaoxi, That's not water, that's called egg white. After cooking, it will turn into a white and tender egg white on the outside of the egg yolk.

After listening to Feng Ruoruo's explanation, Yang Xiaoxi nodded immediately and said, Well, I see, it's egg white.

He Yaqian muttered bitterly: God, where is this dish easy?

Photographer A Fei said with a smile: It's really not difficult for Chef Feng, you haven't seen the fried rice at noon with your own eyes.

Meng Shitong hurriedly made a mute gesture: Don't talk, look carefully.

Feng Yifan then mixed the beaten egg whites and fish paste, and stirred them evenly.

Then put the pot on the fire, pour the good peanut oil in the pot, just a little bit of heat, use a big iron spoon to scoop up a piece of fish paste and put it into the oil pot.

Remember this step, the fish paste that goes in must not touch it, just rely on the oil to slowly heat up and shape it.

After the explanation, Feng Yifan quickly started the next line of fish paste.

Pieces of fish paste like willow leaves were dropped into the frying pan by Feng Yifan at a very fast speed.

The whole process was really a test of hand speed, and Feng Yifan hardly stopped. Before the oil temperature rose, he had already put all the fish paste into the frying pan.

Then, as soon as the oil temperature rose, he gently poked it with a spoon to make sure that each piece of willow-shaped fish was shaped, and then took it out directly.

After that, in the same pot of oil, Feng Yifan quickly coated the marinated black fish fillets with flour.

You should pay attention, when wrapping flour, you must pinch these three corners, so as to ensure that the flour will cover all the gaps between the fish and meat, and when the flour is coated, you can put it into the oil pan and fry it.

Feng Yifan said that he had put the first fish fillet into the pot.

When the fish fillet is heated, the skin part of the fish shrinks rapidly, and the fish fillet quickly forms a ball.

The first frying is to set the shape, so the oil temperature must not be too high, and the frying should not be too old. After it is set, it must be fished out.

Then raise the oil temperature for a second re-frying.

During the explanation, Feng Yifan's hands did not stop at all, every movement was very fast and accurate, there were almost no unnecessary movements, and there was no mess everywhere.

During the whole cooking process, Feng Yifan seemed like an artist, showing the art of cooking in the kitchen.

Whether it is the four Meng Shitong in the filming, or the two girls watching with Feng Ruoruo.

They were all completely impressed by Feng Yifan's cooking. With that chic and orderly look, there was really no panic at all.

Even if he is the only one in the back kitchen, he is always able to do it well and complete every dish by himself.

The hibiscus lychee fish finally took shape, and everyone understood the meaning.

This dish does not use hibiscus or lychee, but a dish made entirely from two types of fish.

The fish fillet of black fish, after being deep-fried, is added with seasoned sweet and sour soup, and boiled into red fish balls, which look like red-skinned lychees.

The fish fillet made of white tender fish paste, after some seasoning and cooking, is placed on the plate like a white hibiscus flower.

Feng Yifan placed the plate very carefully at the end, the white and tender hibiscus fish fillet in the middle was placed in the shape of a flower.

Around the plate, there are fish balls that look like lychees.

The red and white complement each other and it is such a beautiful dish.

Meng Shitong looked at Chengcai and finally couldn't help sighing: Really, it's really a work of art, it's so beautiful, it seems like there are bright red lychees next to the hibiscus flowers.

He Yaqian was completely speechless. She really didn't think she could cook this dish at home.

As for photographer Ah Fei, he is relatively calm, and he only thinks about one sentence: basic operations, no 6.

Yang Xiaoxi and Chen Yaofei clapped their hands together, applauding Uncle Feng's dish.

Yang Xiaoxi shouted excitedly: So beautiful, Uncle Feng, your dishes are really beautiful, is this dish for us?

Feng Yifan smiled and nodded and said, Yes, Uncle Feng made this for you.

Chen Yaofei said softly, Thank you, Uncle Feng, the dishes you cook are really beautiful. They are even more beautiful than the dishes that my grandparents and I ate in foreign restaurants.

Feng Yifan also responded with a smile to the little girl: Thank you Feifei for your compliment.

When everyone praised Feng Yifan, Feng Ruoruo didn't say anything, the little girl looked at everyone praising her father with a happy face.

Feng Ruoruo's children were very proud, because everyone praised their father.

After asking everyone to praise a few words, Feng Yifan took the dish and said to the three little girls: Okay, let's go quickly, this dish must be eaten while it's still hot, you go out and eat it first, and Dad will take the rest soon. sent.

Feng Yifan took the lead with the dishes, followed by the three little girls, hand in hand, and rushed out of the back kitchen to serve the dishes together.