Hardcore Chef Dad

Feng Yifan came out with the last two dishes. When he came to the compartment, Feng Ruoruo and Yang Xiaoxi immediately raised their heads and called him loudly.

Yeah, daddy is finally here.

Father Feng, come quickly.

Feng Yifan pushed the cart borrowed from the kitchen to the door of the compartment, then took down the last two dishes from the cart and placed them in front of everyone.

Okay, the dishes have been served, we can start eating now.

Then, Feng Yifan did not forget to turn around and said to the waiter passing by outside: Waiter, please, please send the cart back.

The waiter glanced at Feng Yifan, then at the number in the cubicle, and immediately nodded and agreed to take the cart away.

As soon as Feng Yifan entered the private room and sat down, the two little girls got down from their seats and quickly ran to his side.

dad.

Father Feng.

Feng Yifan hugged the two little girls and asked, What's wrong? Are you two full? Here's the last dish. It's great. It's an innovative dish that dad specially made for you today.

Hearing this, Lu Xigu and Quan Chengping were a little surprised.

Lu Xiguo looked at the plate in front of him and asked, Yifan, are these two dishes you specially created today?

There were two dishes clearly placed on a large plate.

One dish was pan-fried grouper with hazelnut jam.

One dish was vegetable lobster in butter sauce.

Both dishes looked very pretty on the plate and had a wonderful aroma.

Originally, everyone had already eaten a lot of food, and they were already a little full at this time, but when they smelled the aroma of the two dishes on the plate in front of them, it immediately made people want to eat again.

Quan Chengping sniffed the fragrance and said, Yifan, you really opened our eyes today.

This sentence came from the old man's sincerity.

Feng Yifan really impressed the two grandfathers today.

Although I knew that Feng Yifan was the legendary shadow chef of Perovance Restaurant, I could roughly guess that his cooking skills must be very strong.

But after seeing and tasting the dishes with my own eyes, my understanding of him changed.

The original idea of ​​the two old men was that Feng Yifan, as a chef who had been immersed abroad for many years and earned the restaurant three stars, should be better at Western food, and maybe not so good at traditional domestic dishes.

But the various Chinese dishes that were served at the beginning surprised the two grandfathers.

Whether it's the very authentic rich red sauce or the fat but not greasy braised pork.

It's still the light vegetable stir-fry, each one showing his control over domestic cooking standards, his mastery of heat, especially pot gas cooking. Let the two old men know clearly that this is not something that an ordinary chef can do.

As people who have eaten at many top restaurants at home and abroad, Lu Xiguo and Quan Chengping know very well that such authentic Chinese stir-fries test the basic skills of chefs.

The next three meals of eels really astonished the two old men.

The two old men had not only heard about this dish, but they had also tasted it. It was very authentic and was cooked by a very professional Huaiyang cuisine chef.

But when they tasted these three dishes of Feng Yifan, the two old people were still very surprised.

The taste of every dish is perfect.

The key is that all parts of an eel,

All have been put to good use.

The eel bones are even used to make soup, and they are also put to good use when making eel blood navel soup later.

It is really not something that ordinary chefs can do to make the best use of an eel.

The two old men knew very well that the treatment of eels after scalding and killing them was not as simple as talking about it.

There are particularities in where the bamboo stick knife should be cut and how to exert force.

If you are not careful, even if you use a bamboo skewer and a knife, because the eel is scalded until it is half cooked, it will cause the eel to be broken incompletely.

But every part made by Feng Yifan is very complete, with almost no flaws.

This skill had to amaze the two old men.

There is also the seasoning of the dishes, which is strong and spicy, but it does not take away the freshness of the eel.

Especially the eel blood navel soup, it is really delicious after one sip.

As for the stir-fried soft dumplings, this is a classic dish in Huaiyang cuisine. Feng Yifan also made it very well. It is full of delicious spicy flavor and is really addictive when eaten when it is very hot.

Although the fried eel segment is fried from the belly eel meat, it also tastes unique with Feng Yifan's specially prepared sweet and sour taste.

On the whole, Lu Xiguo and Quan Chengping must admit that the eel they ate this time was the most authentic one they have tasted so far.

The two old men were really indescribable.

After the eel is delicious.

The Lobster Bisque and Grouper Fillet served next really refreshed the two old people's understanding again.

Such a dish uses a very traditional cooking method of The General Crosses the Bridge dish, but the ingredients used are very Western-style dishes.

The two old people were once again amazed by the exquisite fish fillets on the plate.

Each piece of fish fillet is very thin. When you put it in the lobster bisque, it will be cooked in an instant. It tastes so delicious, but it can resolve the greasy texture brought by the previous eel.

It is really delicious, highlighting the deliciousness of grouper to the extreme.

What the two old men didn't expect was that Feng Yifan could cook lobster and grouper in this way.

Lu Xiguo praised: Yifan, you have opened our eyes today. I really didn't expect that our most traditional cooking method can also be used to cook lobster and grouper.

Feng Yifan smiled and said: There is no fixed cooking method for any ingredient. The key lies in how to cook it. If you want to be able to perfectly present the taste of the dish, there is no need to limit the cooking method.

Quan Chengping nodded and said, Yes, that's right. Yifan, you are indeed a top chef.

At this time, Feng Ruoruo, who was held in his arms by his father, said, Dad, your soup is delicious, and your fish fillets can be eaten after being rinsed in the soup. It's really delicious.

Yang Xiaoxi also said next to him: Yes, Dad Feng, Ruoruo and I like white soup and fish fillets the most.

Feng Yifan smiled and said, Father Feng knows, and knows that our Xixi and Ruoruo don't like spicy food, so he specially made this last lobster bisque for you. The lobster soup is cooked with vegetable puree. Although it comes out as white soup, , but it tastes sweet, right?”

Feng Ruoruo and Yang Xiaoxi nodded and replied in unison: Yes, it tastes good.

Quan Chengping said: Yifan, you have subverted our knowledge today. In the past, your uncle and I both felt that many Chinese cooking methods could not present the top foreign ingredients well, but today you have given us two This old man has learned a lesson.

Lu Xigu also said: Yes, let us understand that ingredients should not be limited to imagination.

Feng Yifan smiled and said: The ingredients must be used to their best advantage. That's what a chef should do.

After saying this, Feng Yifan pointed to the last dish on the plate in front of everyone and said: Okay, everyone, hurry up and try it. These two dishes are my last improvised dishes. These two dishes are a combination of some of my previous dishes. After cooking, I made it temporarily with the remaining lobster tail, the other half of the grouper and the trimmings.”

Everyone in the cubicle was shocked when they heard this.

Shi Tao couldn't help but ask first: Is this really made of leftover materials? But it's really beautiful.

Feng Ruoruo said proudly: My father is the most beautiful cook.

Yang Xiaoxi then said, Yes, Father Feng is very good at cooking.

Feng Yifan said to his daughters: Okay, you two also go back to your seats, try these two dishes, and let Father Feng eat some food.

Yang Zhiyi said: That's right, you two go back quickly and have a good meal, so that your father Feng can have a good meal too.

The two little girls were very obedient. They immediately got off Father Feng and ran back to their respective places quickly.

Next, everyone started to taste Feng Yifan’s last two dishes.

The first is the grouper. The fried and crispy fish skin is followed by the plump and juicy tender fish meat. It is paired with the aroma of hazelnuts and garlic, plus the fragrance of olive oil. It is really delicious and not greasy at all. .

Feng Ruoruo ate it and said, Dad, this is delicious too.

Yang Xiaoxi said: It's delicious, Xixi also likes it.

Lu Xiguo tasted it carefully and chewed it slowly in his mouth, trying to find some flaws. Unfortunately, his taste buds could not be deceived, and he was unable to find any flaws in the taste.

The fish skin is crispy, the fish meat is tender and juicy, the hazelnuts are crispy, and there is a little bit of garlic. With the last bit of olive oil fragrance, it is really a perfect combination.

Quan Chengping couldn't stop at all and finished the meal in a few bites.

After a short pause, Quan Chengping said: It's delicious, it's really delicious.

Lu Xiguo also spoke at this time: Well, this dish is indeed very wonderful. The aroma of hazelnuts, combined with the slight aroma of burnt garlic, and the aroma of olive oil. Just smelling it makes you want to Eat, then this crispy fish skin and plump and juicy fish meat are really delicious.

Bang.

Just as the two old men were appreciating the grouper.

The two little girls had already picked up the potato slices on the lobster and started eating them. The little girls liked the crunchy texture very much.

Feng Ruoruo finished eating his own and immediately looked at what was on his father's plate.

Dad, I still want to eat this.

Feng Yifan smiled, picked up the food on his plate, moved it away, and gave half to each of the two little girls.

The crunchy and crunchy texture made the two little girls smile with smiles on their faces.

Shi Jiahui saw something strange and asked, Are these fried potato chips?

Feng Yifan smiled and replied: No, this is baked. The potatoes need to be cut into paper-thin slices, then marinated in precipitated butter, then placed on the baking sheet, sprinkled with a little sea salt, and I also added a little bit of sea salt. Dot some honey and press it into a baking pan to bake.

Everyone was a little surprised after hearing this, and then everyone tasted the slices.

I found it to be very crispy, with a buttery aroma, and a mix of salty and sweet flavors, making this baked potato chip delicious.

Feng Yifan urged everyone: Don't just eat the potato slices, try the lobster meat below, eat it with the vegetable puree below and the sauce at the bottom.

As he said this, Feng Yifan stood up, went to the two little girls, and personally helped the little girls mix the mixture and put it on a small spoon.

When other people saw it, they followed suit and mixed it thoroughly.

Shi Tao also put some thin slices on top.

When everyone ate it, they immediately felt another complex taste.

It is sweet and sour, and has a very milky flavor without losing the taste of oil. When you chew it at the end, the fresh and sweet mixture of vegetables and lobster explodes in your mouth. It is really not inferior to the deliciousness of the grouper next to it.

Feng Yifan watched everyone eating happily. He returned to his seat, mixed some leftover soup on the table and continued to eat.

Today at noon, in order to present such a table of dishes to his family, he did not even eat properly.

Fortunately, the portion of the food at the front was relatively large, and no one could finish it. The remaining portion was just enough for Feng Yifan.

While Feng Yifan finished eating, Lu Xiguo sighed: It's delicious. It's really delicious. Yifan, your cooking is really amazing. Your uncle and I have traveled to so many places around the world. It's really delicious. This is the first time I have had such a delicious lunch.”

Quan Chengping then said: Yes, it is not only delicious, but also a fusion of Eastern and Western flavors.

Shi Jiahui couldn't help but said: Yifan, I'm a little ashamed to be your sous chef now.

Feng Yifan smiled after hearing this and said: Hahaha, senior sister, are you saying that you don't plan to do it for me? What should I do?

Shi Jiahui said: No, no, of course I want to go to Su Kee and work well under you. It's just that I'm afraid that I won't be able to get the position of sous chef.

Feng Yifan smiled and shook his head: It's okay, senior sister, you have to be more confident.

Shi Jiahui was helpless: This is not something that can be done with confidence.

Feng Yifan continued: No, as long as you have confidence, senior sister, you will be able to do this in the future. With confidence, your efforts will have a direction. I believe you can do it, senior sister.

After listening to Feng Yifan's words, Shi Jiahui fell silent, she was still hesitating.

At this time, Shi Tao took his mother's hand and said, Mom, I believe you can do it. You will definitely be promoted. You will definitely become as good a chef as Uncle Yifan.

Feng Ruoruo and Yang Xiaoxi said in unison: We believe it too.

With the encouragement of the children, Shi Jiahui slowly regained her fighting spirit.

Well, okay, I will definitely try my best.

Feng Yifan smiled and said, That's right. Senior sister, you can definitely do it. In the future, you will become a better chef at Su Kee. Su Kee will become a top restaurant under your leadership.

Encouraged and infected by Feng Yifan's confidence, Shi Jiahui clenched her fists and said, Okay, it will definitely work.

Lu Xiguo and Quan Chengping looked at each other, and the two old men could already be vaguely seen.

I am afraid that in the near future, there will be a top restaurant in the country.

Not only because there is a top chef like Feng Yifan, but also because his infectious energy will inspire the fighting spirit of people around him and make those around him continue to become top chefs.

Then the restaurant they are in will inevitably become one of the top restaurants.