Hardcore Chef Dad

Back in the back kitchen, Feng Yifan looked at the somewhat larger lobster and the even bigger perch, and suddenly had some new ideas in his mind, thinking that he could simply make Crossing the Bridge Fish Fillet in Lobster Bisque Soup It seems like a waste of such good ingredients.

Therefore, Feng Yifan began to deal with it first, and went to the place where the kitchen materials were piled up to pick out some new things.

Seeing Feng Yifan took some new things, the chefs in the back kitchen were very curious, and vaguely felt that he was going to make something new again.

Feng Yifan chose something new this time, besides a large piece of butter, there are also quite a few fresh potatoes.

In addition, there are some common vegetables in Western-style meals, as well as various spices.

Next, Feng Yifan started his own processing. First, he melted the butter, then skimmed off the froth on it, and put the butter aside for low-temperature heating and precipitation.

This step surprised the chefs in the back kitchen, even Walsh, the chef of western food, was also surprised.

During the precipitation process, Feng Yifan cleaned and peeled the potatoes again.

And he showed off his knife skills in the back kitchen.

After peeling the potatoes, put them in the water, and Feng Yifan sliced ​​them in the water with a knife.

Seeing the very thin slices of potatoes being sliced ​​out and sinking into the bottom of the water one by one, the chefs in the back kitchen really widened their eyes in disbelief.

Feng Yifan suddenly realized that the back kitchen had become completely silent, and when he raised his head, he realized that everyone was looking at him.

Then he looked down at the potatoes in his hands, and said with a smile, If you want to make this dish, you don't have to follow my example. You can finish it with a slicing knife.

These words made the chefs all look at each other in blank dismay.

Everyone is also thinking in their hearts, we really can only use chippers.

After slicing the potatoes, Feng Yifan started to slaughter the lobsters again.

The steps are not unfamiliar to the chefs in the back kitchen. It is nothing more than deveining the lobster first, then blanching it in a pot for a while, and then putting it in ice water to cool it, and then shelling the lobster as a whole.

Finally, a whole piece of shrimp tail meat is obtained.

Feng Yifan took out the tails of the shrimp, and removed all the shrimp threads and the like.

Instead, the shrimp tails are put aside first, and the remaining shrimp shells are processed first, and then put into a pot for frying. After frying the charred layer, add various smashed vegetables for stewing , to obtain a pot of very rich lobster bouillabaisse, which is filtered and only retains the broth.

Of course, for the sake of appearance, Feng Yifan did not forget to keep the shrimp heads and shrimp claws, and put them in the soup to keep warm.

After the lobster bisque had been stewed and poured into the casserole, Feng Yifan began to process the perch.

The sidetooth perch is also known as the swallowtail.

It was quite troublesome to deal with, but Feng Yifan's attack was really fast, accurate and ruthless. At this time, he is also not stingy, showing his strength and strength to everyone.

A fresh perch was quickly slaughtered and cleaned by him.

Then he sliced ​​half of the fish, removed the impurities on the fish, and then sliced ​​half of the fish.

The chefs in the back kitchen once again saw Feng Yifan's knife skills.

Slices of fish meat as thin as cicada's wings were sliced ​​off.

Arrange them all on a plate, and place the cut and steamed fish heads and tails on top.

Then such a Lobster Bisque Soup Crossing the Bridge Grouper Fillet is considered complete.

Feng Yifan also specially asked for a richly decorated plate, and placed the fish fillets on a hill-shaped plate shelf, and the lobster bisque was placed in a casserole, and a small stove was used to simmer the fire underneath.

After everything was ready, he subconsciously called out, Serve.

There was a moment of silence in the back kitchen, but then Walsh responded directly: Yes, chef.

Walsh's answer was even in French subconsciously.

Next, Walsh carried the dish with Yu Quan himself and served it.

Seeing this, Feng Yifan smiled and said, Thank you two chefs for your help.

Walsh and Yu Quan responded: You're welcome, chef.

While Walsh and Yu Quan took the dishes out to serve, Feng Yifan continued with the next preparations.

The first is to cook the garlic, mix with the leftovers trimmed from another piece of fish, put it in a blender to make a puree, and then pour it into a pan and fry it until it is brown.

Then take some small hazelnuts and cut them in half, put them in the pan and fry them until fragrant, then add the fish garlic sauce and chopped parsley leaves to make a sauce.

The next step is to pan fry the trimmed fish.

First fry the skin part of the fish until it is crispy, and then quickly fry the fish part with high heat to lock the moisture inside, then put it aside and use the residual heat to let the inside of the fish fully cook.

Do not wash the bottom of the pot, add sour grape juice to collect the juice, and add virgin olive oil to match.

At this time, the two chefs who had gone out to serve the dishes had already returned, and seeing the chefs in the back kitchen stared at Feng Yifan in a daze.

Yu Quan clapped his hands and let the chefs continue their work.

He and Walsh came to Feng Yifan's side to see how he handled the other half of the fish.

But at this moment, Feng Yifan has actually finished.

After frying the piece of fish, take the fish on the right, cut it open and arrange it on the plate.

Garnish with hazelnut fish sauce on the surface, and pour the juiced soup on the side.

Finally, I did not forget to garnish with a fried vegetable that was wrapped in batter.

Walsh and Yu Quan were stunned to see the very western-style arrangement in front of them.

One half of the sea bass is prepared in a very Chinese way, while the other half is obviously prepared in a Western way, which really opened the eyes of the two chefs.

Feng Yifan smiled and said, I really have to trouble the two of you again.

But this time, the two chefs were obviously wiser and knew that there were still dishes to cook, so they asked others to serve the dishes, and the two stayed and stared at Feng Yifan.

Feng Yifan didn't mind at all, he first diced carrots, tomatoes, turnips, white leeks, and small leeks.

The remaining leftovers were put into a baking tray by him and baked in the oven for 10 minutes.

After taking it out, put the roasted leftovers into the pot first, then put the baking pan on a small fire, pour some water to clean the charred layer on the baking pan, and pour all the juice into the leftovers to the small pot.

Then cook the contents in the small pot, filter out all the juice and put it aside for later use.

I can’t wait to mash the beets, filter them with a dense mesh, and put them into the vegetable soup pot. As for the pot of the broken wall machine, I don’t wash it, just pour the vegetable soup into it for rinsing, and then filter it into the previous vegetable soup with a dense mesh. In the pot, after 50% of the juice is collected on high heat, filter the soup into the bottle with gauze.

At this time, Feng Yifan brought the butter that had settled for a while before, and filtered out the viscous substance at the bottom of the pot, leaving only the very clear butter.

Then take out the potato slices that were cut before, absorb the water, put them into a plate, wrap them with clarified butter, and place them on the baking tray, like flattened flowers , sprinkle with some sea salt.

Cover the top with a layer of oil paper, press it with a baking tray, and put it in the oven to bake at 160 degrees for 40 minutes.

Then Feng Yifan brought butter again, this time cutting it into small pieces.

Add a little water to the pot where the clarified butter was melted before. After reducing the heat, add butter in small pieces, slowly let the butter melt piece by piece, and keep stirring to form a thick milk. Remove the butter and set aside.

Find another clean pot, stir-fry the leeks over low heat, add all the diced tomatoes, diced carrots, and diced turnips into the pot, turn off the heat immediately, then add the butter sauce, and use the remaining heat of the pot to Stir well and then take out of the pan.

Don't wash the pot, pour the beet juice into it, and use high heat to collect the juice to a thick state that will not reflux.

Turn off the heat and add the butter sauce, stir and stir-fry with the remaining heat until the sauce turns into a shiny state, it is considered complete.

After all the sauces were prepared, Feng Yifan began to cook the lobster meat for the last time.

Still melt a small piece of butter slowly in a small pot, turn the butter into a butter sauce state, and then put the shrimp tail meat that was picked off before.

Feng Yifan had been doing it all the time, no matter how surprised Walsh and Yu Quan were observing him, he didn't say a word.

At this time, Feng Yifan spoke for the first time.

Remember to control the firepower. Make sure that the butter sauce is between 80 and 85 degrees. It must not be boiled. Use this temperature to slowly cook the lobster tail.

Walsh and Yu Quan really opened their eyes at this time.

This is the first time they have seen lobsters can be cooked like this.

Feng Yifan put the shrimp tails into the butter sauce, always controlled the firepower to maintain the temperature of the butter sauce in the pot, and in order to reduce waste, he kept pouring the butter sauce on the shrimp meat with a spoon.

After cooking for about 6 minutes, Feng Yifan fished out the lobster meat.

Next, he started the follow-up arrangement.

The bottom layer is a viscous sauce of beet butter mixed in, then some butter sauce on top, and then those vegetable mixed butter parts.

On top of that was sliced ​​lobster meat cooked in a butter sauce, and finally those baked potato chips.

Of course, Feng Yifan divided the lobster meat into small plates for display.

According to the number of people eating today, a few plates were set out.

After it was finished, Walsh and Yu Quan couldn't help swallowing. They were really curious about the taste of such a dish.

But just looking at the plate arrangement and the whole process has actually made the two chefs salivate.

After everything was done, Feng Yifan did not forget to tidy up before leaving with the last dish.

Watching him leave, all the cooks in the back kitchen looked at him with admiration.

Not to mention the cooking of the lobster and grouper behind this.

The dishes in the front alone were eye-opening for the cooks in the back kitchen, especially the eel three dishes before, which the cooks in the restaurant had never seen before.

Perhaps some cooks had heard of it when they were learning the art, but today they saw it with their own eyes.

As for the cooking of lobster and grouper, the two different methods of Chinese and Western cooking make the chefs even more unmatched.

This, is this the strength of the creator of the one-star menu? Isn't it too strong?

Yeah, although I haven't tasted it, I think it's a kind of enjoyment just watching him make it.

That's right, it's really like making art.

It's really the first time I know that lobster and grouper can do that.

Yes, it's actually not difficult to see that crossing the bridge to eat, because it's actually similar to the method in The General Crossing the Bridge, except that the black fish is replaced by grouper, and the fish soup is also replaced by lobster bisque. , but the latter two dishes are really a bit powerful.

Smell and see, the aroma of those two dishes still remains in the back kitchen.

Hearing this, Yu Quan picked up the butter sauce left over from the last boiled lobster and said, Because this pot of butter sauce is still here, of course it has a fragrance.

Yu Quan's words immediately made everyone in the back kitchen laugh.

Amid the laughter, the back kitchen returned to normal work, but in the hearts of all the cooks, Feng Yifan's unrestrained figure of cooking and his skillful cooking techniques were still left in their hearts. He wants to learn cooking from Feng Yifan.

Yu Quan held the pot and looked at Walsh.

Before he could speak, Walsh spoke first.

I understand your thoughts, do you want to buy the menu of Feng Yifan's dishes? Do you want to turn them into unique dishes of your restaurant?

Yu Quan was guessed, but he didn't deny it, but said bluntly: Yes.

Walsh thought for a while and asked, Are you sure, after buying the menu, can you restore those dishes?

When Yu Quan was asked this question, he immediately hesitated.

He is really not sure, because although he has seen the whole process, some details are actually not so easy to grasp, such as the fire control of the grouper frying process, and the cooking heat of the lobster, as well as various matching sauces Some processes of collecting juice.

What's more important is some detailed ratios. If you can't master them well, there may be deviations, resulting in completely different tastes.

But the few dishes that Feng Yifan showed in the back kitchen today are really amazing.

Therefore, Yu Quan finally made up his mind: I am willing to try it, and I hope that Chef Walsh can help you to buy Chef Feng's menu for today's few dishes at the headquarters.

Walsh was still a little hesitant. In fact, he also wanted the menu of these dishes.

But he hopes that these dishes can be brought back to the headquarters and put on the menu of the headquarters hotel restaurant.

Now Yu Quan puts it forward, and Walsh also understands that just one or two dishes, added to the menu of the headquarters hotel restaurant, is actually irrelevant.

So he finally decided to help Yu Quan this time, at least to increase the competitiveness of the restaurant in the Shanghai branch of the hotel.

Okay, I will give feedback to the headquarters and make suggestions to the headquarters to purchase the menu of these dishes for use. You can also tell the general manager of your hotel and ask him to submit the same for the record.

Yu Quan respectfully said to Walsh: Thank you for your generosity to help the chef.