Hardcore Chef Dad

It's different from the steak Feng Yifan ordered in the hotel restaurant at noon. In the evening, the dishes Rodney presented to Feng Yifan and the others were a series of dishes focusing on fresh river fish.

For example, the first appetizer served was a pancake filled with river fish roe and fried.

Feng Ruoruo and Yang Xiaoxi were surprised when they saw the small dishes placed on a rather large plate.

Ah, this one is so small. Can't you eat enough like this?

Yes, it's too little. I won't be able to eat enough.

Feng Yifan smiled at the side and explained to the girls: This is called an appetizer. It is an appetizer. After eating it, you can open up your taste buds and start tasting the next dishes. I am not going to make you full with just one dish. This It’s also the rule for people to eat Western food.”

Feng Ruoruo pursed her lips and said, Western food is not good. There are so few dishes and it's not good at all.

Yang Xiaoxi also said: Yes, every time Father Feng cooks, there will be a lot of it, so that we can eat very full.

Yang Zhiyi said to Feng Yifan: Look, you usually feed the children too well and give too much, so now these two little girls are picky.

At this time, Rodney, who was standing next to him, said, Please taste it. This dish can be eaten directly by pinching it with your hands.

As he spoke, he shook a little bit of sauce from the small plate in his hand and poured it on the shortbread.

It will be more delicious if you eat it this way.

Feng Yifan translated for everyone, and Feng Ruoruo and Yang Xiaoxi suddenly became curious. Because usually when two little girls eat at home, they are not allowed to eat with their hands. But today, although the dish is small, it can be eaten with hands. The little girls immediately became interested.

Feng Yifan also asked everyone to pinch it with their hands and taste it.

So everyone pinched it with their hands and put it directly into their mouths to taste.

After Feng Yifan ate it, he evaluated it seriously: Well, this should be based on the shortbread appetizer I designed before, right? But this time you changed the filling and replaced it with river fish roe, which is a bit novel. It also has some lemon and basil mixed in, which gives it a unique flavor.”

After eating it, Yang Zhiyi said: This is quite delicious. I want to continue eating it now.

Feng Ruoruo then said: Dad, this one is not full. It is delicious. Can I have another one?

Yang Xiaoxi couldn't help but also said: Dad Feng, I also want to eat another one.

Feng Yifan smiled and replied: We can't eat any more, we have to eat other dishes next.

Then came the second appetizer. The portion was a bit larger, but this dish was still a little special. It didn't look like a dish, but more like a dessert.

Feng Ruoruo saw this and asked strangely: Dad, we haven't eaten enough yet, why did we start serving snacks?

Rodney introduced: This is the second appetizer, and it is the appetizer designed by you, Chef Feng.

This dish was relatively familiar to Feng Yifan. It was not a dessert, but an appetizer soup. Use a spoon to break open the snack-like upper layer, and inside you will find a very delicious seafood soup.

So Feng Yifan also used a spoon to help his daughter break it open, and the broken parts instantly fell into the soup below.

Then after blending with the soup, it exudes a very sweet flavor.

However, Feng Yifan immediately noticed something different when he smelled it.

Originally this appetizer,

Feng Yifan used sea crabs to make the soup. It does not have a very strong flavor and is considered a relatively light soup. The shell cover on top is made of crab roe mixed with cream, shaped in the oven, crushed and mixed into the soup to add crab. The aroma of soup.

But now, Rodney was obviously prepared. Instead of sea crabs, he used river shrimps.

He also replaced the crab roe that was supposed to be garnished with shrimp roe.

Rodney said calmly: I made improvements. In order to adapt to the local environment, I switched to river shrimp. Please try this Milk Flavored River Shrimp Soup.

Feng Yifan was also a little impressed. Rodney was indeed a creative chef who knew how to use ingredients.

It's no wonder that after Feng Yifan left, Rodney was still able to support Perovance, and the restaurant could still retain its three-star status, and it was still the first restaurant for the royal family's state banquets.

Feng Ruoruo and Yang Xiaoxi were both very surprised when they smelled the fragrance.

It smells so good.

It smells really good.

Then, everyone tasted the apology soup.

Feng Yifan tasted it, and found that the taste was very elegant, with a light milky aroma, paired with the sweetness of fresh shrimps, but also a hint of sourness.

But this time, Feng Yifan was a little surprised that Rodney actually added rice vinegar and a little ginger juice.

This can be said to be a very bold attempt.

But if you really taste it carefully, you will find that this special combination is very reasonable, because for most shrimp eaters in China, it is appropriate to pair it with rice vinegar and ginger rice.

In this soup, rice vinegar and ginger juice are made into small beads.

It will explode when you bite into it while drinking the soup.

Then add that flavor to the soup in your mouth.

After entering the mouth, the rice vinegar and ginger juice will quickly dissolve the sweetness of the shrimp soup itself, and the slightly sour and spicy taste will make diners more appetizing for the next food.

Shi Jiahui was already a little shocked after eating the two appetizers.

She couldn't help but think that if it were herself, such an idea might not come up.

Feng Yifan was still calm and said with a smile: This soup of yours is great, but it is a pity that the addition of ginger juice is not suitable. Rice vinegar can be added. Not everyone can accept the spiciness of ginger juice. Likewise, Although the rice vinegar neutralizes part of the deliciousness of the shrimp soup, this shrimp soup is still too fresh.”

Feng Yifan's words made Rodney stunned for a moment, and then he immediately understood.

This is an appetizer. If it is too delicious, it will cause the subsequent dishes to lose their due luster.

Rodney took the advice seriously: Okay, thank you, chef.

Next, it was finally the turn of the main course. The main course was first of all a dish with a strong taste. In fact, it was not originally served this way. Probably because Rodney realized the problem, he made some adjustments to the position of the dish.

The dish that came first was changed from the fish cakes before to a stuffed pork belly that is very characteristic of Chinese food.

Looking at the small pieces of meat with rich red sauce on the plate, Feng Yifan couldn't help but laugh.

Hahaha, I really didn't expect that Rodney, you actually know how to make braised pork.

Shi Jiahui couldn't help laughing when she saw it.

Braised pork is a very famous local dish in Shanghai.

Everyone knows thick oily red sauce.

But in actual practice, many people may not be able to do it authentically.

Feng Yifan gently cut it open with a knife and immediately saw the sandwich inside.

Sure enough, Rodney still followed some Western methods and had to process some complex flavors, so there were fillings inside the pork belly, such as some diced abalone and even some diced mushrooms.

Such a piece of meat suits the tastes of Feng Ruoruo, Yang Xiaoxi, Yang Zhiyi and Shi Tao.

Yang Zhiyi and Shi Tao were full of praise for their food, saying they never thought pork belly could be so delicious.

Feng Ruoruo and Yang Xiaoxi also like it.

Yeah, this meat looks a lot like what dad makes. It's delicious.

Yeah, it's delicious. It's as delicious as what Dad Feng makes.

After Feng Yifan and Shi Jiahui ate, they both felt a little bit pity at the same time, so they looked at each other and did not comment directly.

But the two people didn't speak, which made Rodney, Lu Xiguo, and Quan Chengping a little anxious.

Seeing that Feng Yifan didn't want to speak first, Shi Jiahui said, You are imitating the braised pork recipe, but you don't know how to stir-fry the sugar color. The taste is still a bit sweet. You have to control the sweetness. The sweetness is too strong and will take away the color. Some other flavors.”

After Shi Jiahui finished speaking, Feng Yifan finally spoke.

Rodney, you cooked this dish very well. I think you can take this dish to the Perovance main store and use it as a main dish.

However, since you are placing it in China, as a Chinese, I still want to make some suggestions. I think you can add some diced bamboo shoots in addition to the diced mushrooms, preferably the tender and crisp ones. Dice the bamboo shoots, then simmer them for a while to remove the earthy smell, stir in the fillings, stir-fry them, and finally stuff them into them.

Rodney was a little surprised when he heard it. At the same time, he couldn't tell what it smelled like.

Feng Yifan smiled and said: The addition of fresh diced bamboo shoots will add some texture. It will melt in the mouth and add a little bit of chewiness. At the same time, the diced bamboo shoots can better neutralize the excess sweetness in your seasoning.

After hearing this, Shi Jiahui thought about it seriously and felt that Feng Yifan's method was really feasible.

Lu Xiguo and Quan Chengping were beside them, as if they were listening to a book from heaven.

Although the two elderly people are also experienced diners, they still can't imagine the taste without eating the food.

Rodney thought about it carefully and finally said, Okay, I'll try.

Feng Yifan smiled and said, Well, let's continue.

The next main dish is a fish cake from the river.

But it uses the most tender meat of three kinds of river fish, spliced ​​together, slow-cooked at low temperature to retain the fresh flavor of the fish, and then covered with some vegetables to shape it.

After eating the braised pork with rich red sauce before, when I ate this fish cake, I suddenly felt refreshed.

Shi Jiahui couldn't help but sigh: I have to admit it. The chef of Perovance Restaurant is really amazing. He can make such delicious fish cakes using three kinds of river fish.

Everyone else loved the dish equally.

In fact, this dish is made in a Western style, but the overall taste is more in line with Chinese food seasoning.

Feng Yifan could only say: This dish may be your most successful one. It can be regarded as a thorough preparation of the delicious local fish in our country.

However, Feng Yifan also made a final point: However, it might be better if you can replace the thing that binds fish meat with fish soup jelly.

Rodney's eyes lit up after hearing this: Oh, chef, you gave me a great idea.

Feng Yifan smiled and said: Moreover, you can also keep the fish fillets, sear the fish fillets, and put them at the bottom. In this way, you will have crispy fish skin, soft and tender fish meat, delicious fish soup and jelly, and finally you will have Crisp vegetables make this dish perfect.”

Rodney thought about it carefully and clapped his hands: Perfect, really perfect, that is the most perfect three-fresh fish combination.

Lu Xiguo and Quan Chengping were completely convinced. They never expected that Feng Yifan could make an accurate evaluation of the dishes on the spot and directly give suggestions for correction.

But Rodney, a three-star restaurant chef and a chef invited by the royal family, actually agreed.

Lu Xiguo and Quan Chengping thought of the little girl they watched grow up.

The two of them were very young at that time, probably about the same age as Shi Tao.

At that time, Lu Cuiling and Feng Ruoruo were about the same age.

It can be said that the two of them also grew up with a niece like Lu Cuiling. However, what the two of them did not expect was that after they went abroad for a period of time, Lu Cuiling had a falling out with her family due to marital problems after returning, and even chose to leave Jinling and take the initiative to be transferred to Shanghai. Work.

Lu Xiguo once came to Shanghai to look for Lu Cuiling, but his stubborn niece was unwilling to go back and bow her head.

For a long time, Lu Xiguo had quietly helped his niece.

It's a pity that the strong niece refuses his help.

Later, naturally, there was a very bad period. The niece and nephew-in-law's factory went bankrupt, and then Lu Xiguo lost all news about his niece and niece-in-law.

After all these years, Lu Xigo and Quan Chengping still think of Lu Cuiling from time to time.

The two old people were full of worries. They were worried that Lu Cuiling was not doing well and would she not be able to withstand the pressure of life?

The two old people could not have imagined that they would reunite with Lu Cuiling's son and granddaughter in Shanghai many years later.

What made the two old people even more unexpected was that Lu Cuiling's son would be so outstanding.

Feng Yifan also tasted the next dishes one by one and gave some of his opinions, and Rodney listened to them very humbly.

The two old men Lu Xiguo and Quan Chengping, including the guests on the yacht, are no longer the protagonists tonight.

Because everyone's eyes are focused on Feng Yifan, he is the real protagonist tonight.

Everyone is watching Feng Yifan's evaluation of each of Rodney's dishes, and listening to his suggestions and improvements to each of Rodney's localized dishes.

There were ten dishes, and Feng Yifan gave reasonable suggestions on each dish, telling Rodney how to improve it.

How to do it will make domestic diners more accepting of the taste of the dishes.

Shi Jiahui also listened very carefully, and also gained a lot from it. And in her heart, she couldn't help but wonder, if Feng Yifan opened a store in Shanghai, wouldn't he say anything tonight?

The other chefs on this yacht tonight have also gained more or less.

Among them, Chen Xu and Luo Yu watched everything quietly, and some subtle changes began to occur in their hearts.