Hardcore Chef Dad

Hard-core chef dad ()!

After the opening of Huaicheng Ancient Street, it naturally welcomed a lot of tourists, especially the foodies who came straight to Suji.

However, after the news came out that Su Kee was temporarily closed, many foodies felt disappointed.

It’s just that it’s lost, but the street scene that reopened after the renovation of the ancient street still attracts many people.

At the same time, the introductory video shot by Meng Shitong and others went online, coupled with some publicity for Li Fei'er's Philippine Witness, which made the ancient street's popularity soar.

It can be said that every night, the ancient street night market will welcome a large number of people.

Some people come to the night market to visit, some come to the night market to eat snacks, and some come to experience the cultural atmosphere of the ancient streets.

In short, after the renovation of the ancient street, it has indeed become a new check-in place in Huaicheng.

Even some other new neighborhoods have been gradually impacted by the popularity of ancient streets.

However, even though the ancient street is becoming more and more popular, Feng Yifan's two restaurants still show no signs of opening, which has become a big mystery in the hearts of Huaicheng people.

Everyone can't help but guess, what is the reason why Su Kee doesn't open for business?

Generally speaking, there are two or three generally accepted guesses.

One is that Feng Yifan plans to make a splash and completely redesign the menu and interior decoration design, with the aim of creating a unique Chinese restaurant.

At the same time, I also want to make a more approachable Western restaurant.

The second type is a more extreme pessimistic theory: I feel that Feng Yifan is just a name, but in fact he does not have enough skills. Now that the ancient street is more popular, he is afraid of facing the test of popularity, so he does not dare to let Su Ke open.

The third type is some weird speculation: Feng Yifan has a conflict with his family. Originally Su Ji was the property of his wife's family, but now he wants to take over the property, so he has a conflict with his wife's family. Now the ownership of the property rights is not clear, so it is impossible to open the business.

No matter what kind of speculation it is, it still makes the people in Huaicheng look forward to Su Ji even more.

In response to this expectation, Meng Shitong and others released the video clips they shot about Su Ji.

Although I am not specifically introducing Su Jihe Western Restaurant,

But some of the pictures still show everyone some of the interior decoration, and there is also an interview with Feng Yifan about when it will open.

At the same time as the video was released, photos from the Moments of people who had taken photos and entered the restaurant were also released.

It is proved from another aspect that Su Jihe Western Restaurant is not not opening, but is making preparations.

After watching the video and looking at the photos circulated on the Internet, I can tell you a little bit about the mystery of Feng Yifan's two restaurants.

After seeing the interior decoration, many people understood that Feng Yifan was already making preparations.

And everyone also understands that his preparation is not just perfunctory, but really prepared with all his heart.

In this way, everyone is looking forward to Feng Yifan's two restaurants even more.

But even amid such expectations, Feng Yifan and the others were still not in a hurry, and still carried out their preparations leisurely.

After his daughter went to kindergarten, Feng Yifan's first job every day is to gather his chefs to discuss how to formulate the menu.

Every day, everyone gathers at Suji to try out and taste various dishes.

According to Feng Yifan's request, everyone must come up with at least two dishes.

This has posed a big problem for everyone.

Especially with the Four Seasons Feast hosted by Feng Yifan himself, the other chefs racked their brains to come up with two matching dishes.

In fact, cooking is not difficult for any chef on Feng Yifan's team.

Even if Chen Xu and Luo Yu are professional dessert makers, they can still cook a few dishes.

Not to mention Hans, who can not only make desserts in a Western restaurant, but also make various other Western food, and even create dessert-based dishes based on desserts.

But it is not easy for everyone to make one or two dishes that can be paired with Feng Yifan's dishes.

Shi Jiahui also participated in it, discussing with everyone every day, trying again and again, and also checked all kinds of ingredients.

In order to support everyone, Feng Yifan also tried his best to help find various ingredients.

Not to mention the top foreign ingredients, Feng Yifan also obtained some uncommon domestic ingredients through the relationship between Zhuang Daozhong and Shi Jinbin.

But the richer the materials are, the more difficult it is for everyone to start.

After letting them discuss for a few days, Feng Yifan finally stood up and spoke.

I think you all think too much. Let's not talk about the Western restaurant. As for Su Ji, you asked me to help find this ingredient today, and you asked me to help find another ingredient tomorrow. .

Okay, in order to satisfy you, I have tried my best to get it.

But have you ever thought clearly about what you are going to cook? Do you have a theme?

When Feng Yifan said this, everyone fell into deep thought for a moment.

After thinking for a long time, Shi Jiahui said: We made a mistake in priorities. We forgot to focus on the characteristics of Su Ji. We just thought about getting various ingredients, but in fact many things may not be suitable. Leave it to Su Ji for cooking.

After being reminded by Shi Jiahui, everyone slowly understood.

Feng Yifan said to the Western restaurant side: As for you, don't think that you want to be a three-star restaurant when you come up. You want to think about what you can do.

Catherine, Hans and Tom fell into deep thought.

Feng Yifan continued: I'm not saying that you shouldn't aim for three stars, but you must understand what kind of dishes you can make with your current strength, and what kind of dishes you want to present to our domestic customers. Diners, for the diners in Huaicheng.

Both groups of people were pointed out by Feng Yifan about the problems they faced.

Both groups of people quickly understood their own problems.

These days, everyone has been a little too obsessed with how to surpass Feng Yifan. As a result, they have all fallen into a strange circle. They always feel that they should use better ingredients to make dishes that impress Feng Yifan.

But in fact, everyone has forgotten their own abilities and is a little beyond their respective capabilities.

Feng Yifan finally said: Perhaps I put too much pressure on you, and I forgot to tell you that I am not inviting you here to force and squeeze your potential. I hope you can be in Su Ji, in my restaurant, Show your talents.”

After Feng Yifan's guidance this time, everyone gradually found the right direction.

Each of them chose an ingredient and tried to make a breakthrough in a certain type or type of ingredient.

This way, things seem to get a lot easier for everyone.

Slowly, someone started to make dishes.

It was no longer like the first few days when we were always racking our brains to come up with weird ideas. In fact, no one was actually cooking seriously.

The person who cooked the food first was Lin Ruifeng.

He tried making braised pork.

The result was naturally a failure. After everyone tasted it, they felt that not only was it not as tasty as traditional braised pork, but it also did not really break away from the essence of braised pork.

Afterwards, Feng Yifan also chatted with Lin Ruifeng alone.

Your idea is good, but you have overlooked one thing, that is, the reason why tradition can be passed down is because it is actually the essence. If you want to surpass the essence, this is a very difficult thing. But your efforts still deserve recognition.”

Lin Ruifeng accepted it humbly: Master, I understand that I am a little overestimating my capabilities.

Feng Yifan shook his head: No, you are not overestimating your capabilities. This is also an attempt. But have you ever thought about whether your thinking should actually go beyond braised pork?

Lin Ruifeng looked at the master strangely.

Feng Yifan pointed it out directly: Do you have to make braised pork? Is there any other way to cook pork besides braised in braised pork?

After understanding this, Lin Ruifeng also had some ideas.

Master, I, I seem to understand a little bit.

Feng Yifan nodded: Don't limit your thoughts, do some divergent thinking. You should think about how to cook a piece of pork belly.

Lin Ruifeng began to make new attempts at pork belly.

Lin Ruifeng's first failure not only did not discourage everyone, but instead inspired everyone's fighting spirit.

Because everyone has discovered that you can actually make some attempts. Even if you fail, you will have to start over again. On the basis of failure, you will always come up with better ideas.

If you keep thinking about this step, you may never be able to make the dish.

So next, everyone started to try it one after another, and they would gather together in Su Ji's kitchen every night to study together.

In the first few days, Feng Yifan did not stay with everyone at night.

Later, I felt that it was not good to not be able to make a judgment immediately.

He told his wife about it at night after putting his daughter to sleep.

Honey, if I'm not here tonight, I won't be able to judge the dishes they try to make right away. It would be a waste to cook them again the next day.

Su Ruoxi immediately understood her husband's intentions and said directly: Go ahead. As the chef, you can encourage everyone by accompanying everyone to study together.

Feng Yifan kissed his wife on the forehead and said, Okay, thank you for your understanding.

Su Ruoxi hugged her husband and said, I'm just worried that if you study like this every day, will your body be overwhelmed?

Speaking of this, Su Ruoxi hugged her husband tightly: I don't want you to run Su Ji and everyone will collapse from exhaustion.

Feng Yifan thought for a moment and said, Well, that's right. We can't let them work so hard all the time.

Su Ruoxi added: Also, let Xiao Lin and Xiao Ma close the stall earlier, so that you can start studying the menu earlier and don't have to study it together until late.

Feng Yifan nodded: Well, that's good. My wife knows everyone's hard work.

Su Ruoxi hugged her husband for a while, then let go and said, Okay, you go, remember not to be too late.

Feng Yifan kissed his wife again and said, Okay, by the way, mom is next door. If you need anything, you can call mom. Just be careful alone.

Su Ruoxi said: Oh, I'm not a child, and I'm not that delicate now.

Feng Yifan got up and put on his clothes, said goodbye to his wife and walked out of the room.

Before going out, he also said hello to his mother, and then he took the house key and went out.

With Feng Yifan joining the team, the kitchen's night research has become more active.

Perhaps because the chef was present, everyone tried out various ideas throughout the night, and then asked Feng Yifan to taste them all.

Feng Yifan also had some helplessness after taking turns to taste and stopped everyone from trying endlessly.

Don't try every idea. You won't get a result if you try it this way. You still have to have a certain idea. If we are sure it can be done, we will make it and try it.

After hearing this, Shi Jiahui couldn't help laughing at first: Hahaha, you are scaring the chef.

The originally tense atmosphere suddenly became joyful because of Shi Jiahui's joke.

Everyone became happy instantly.

In the happy atmosphere, everyone is no longer so nervous.

Finally, Shi Jiahui made a dish.

Shi Jiahui's dish is eel segments, and the cooking method is a combination of two methods: stewing raw and stir-frying.

The first step is to cut the slaughtered eel fillets off the eel's back, cut them all into small pieces, and then beat them until they are stewed.

But it's not about beating the eel's back to stretch it out, it's just about gently beating the meat to make it soft.

Then put it into a frying pan and fry it until the outer shell becomes crispy.

Next, stir-fry the fried eel segments with pepper, vinegar and salt.

Before serving, pour some hot scallion oil and add some cashew nuts for garnish.

After such a dish comes out, it is decorated with bird's nest-shaped sugar strands at the bottom. It really has a special shape.

After making such a dish, Shi Jiahui asked everyone to taste it together.

As soon as everyone ate it, the taste in their mouth was that of fried soft pockets, but when they bit into the eel segments, the shell was crispy and the inside was very tender eel meat.

When you eat it like this, it really feels like a unique flavor.

Ning Cheng ate it and immediately said, This dish is really delicious.

Shi Jiahui responded with a smile: Thank you.

Immediately afterwards, others also praised it. Such an innovation is indeed very good. It combines the tastes of two eel methods: fried soft pocket and stewed raw eel, especially when paired with cashew nuts, it tastes unique.

But in the end, everyone still looked at Feng Yifan, after all, he still needed to make the final decision.

Feng Yifan tasted it carefully and thought about it seriously in his mind.

Finally he said: Well, Senior Sister, this dish is great, but I think it can be improved. For example, you can add some eel bones and eel blood soup when frying. In addition, I think cashew nuts alone are not enough, and some should be added. It has a complex nutty aroma, you can make a nut butter and add it in.”

After listening to Feng Yifan's words, Shi Jiahui thought about it seriously and immediately clapped her hands and praised: Okay, Yifan, you are really amazing. You can immediately point out the flaws and give ways to improve them.

Feng Yifan then said: Okay, let us first congratulate Senior Sister on the success of her new dish.

The success of Shi Jiahui's first dish immediately gave everyone more motivation, and everyone's subsequent research also entered a more courageous stage.

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