Hardcore Chef Dad

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With the first dish on the table, everyone's confidence in Su Ji was greatly increased, and everyone felt that this trip to Su Ji was really the right one.

Next, the dishes were served one by one, table by table, which really opened the eyes of the diners sitting in the restaurant.

I really saw the beauty of Chinese food and really tasted the taste of Chinese food.

In short, it is just two words delicious.

Some of Su Ji's original dishes made by Feng Yifan also allowed many diners to see the strength of his chef.

For example, one table of guests ordered mirror box tofu.

The moment the dishes were served, the guests' eyes were wide open.

There are small boxes placed squarely on the plate.

On the square tofu cubes, which look like small boxes, are placed plump bright red shrimps.

They really look like jewelry boxes.

The small tofu cubes are boxes for holding jewelry, and the shrimps embellished on them look like a box handle inlaid with large gems.

Add the red gravy drizzled on top.

Such a dish placed on a white porcelain plate really looks like a work of art.

After the food was served, the diners hurriedly raised their mobile phones and took very detailed photos of the dishes.

It was really an all-round shot with no blind spots, and I wanted to preserve the most beautiful appearance of this dish.

After taking pictures and starting to eat, use a spoon to hold it underneath, then use chopsticks to gently pick up a piece and put it into a small bowl.

Then when you open your mouth and bite slowly, the moment the mirror box is bitten open, there is a very tender and juicy filling inside.

On the basis of tradition, Feng Yifan made a three-color matching for the entire mirror box tofu filling.

Stuff various ingredients into tofu according to a certain proportion.

Including tender pork,

Smooth shrimp paste, soft and waxy beans, and crispy water chestnuts.

Feng Yifan did not mix these ingredients into tofu, but put them separately in the tofu box as if they were packed. In order to ensure that these ingredients would not flow out, he also patted some starch on the inner wall of the tofu box.

In this way, various ingredients can be absorbed, and Feng Yifan also added a special thing.

That is the skin jelly. After heating, the skin jelly melts and turns into soup, which can better mix the flavors of various ingredients.

Such a dish is really made with great care.

When the diners take a bite, they see the colorful ingredients inside.

It really feels like biting open a jewelry box, which is filled with all kinds of jewelry and jade.

And the soup flowing out of it is so delicious that the guests quickly suck it up with their mouths.

My friend at the same table saw his companion biting open the inside, so he simply put down the tofu in the bowl and carefully opened the lid on the tofu.

Then fully reveal what's inside.

Inside the tofu box, under the glow of oil, there are various very beautiful color combinations of red, green, and white.

When my companion saw this, he quickly took pictures with his mobile phone again.

After the photo was taken, my friend could not post it online along with the previous photos.

Perhaps many people have never seen Su Kee's mirror box tofu, right? Maybe they don't even know that this dish exists. It is really a very beautiful and delicious dish. Chef Feng's seasoning is great. , it tastes really delicious, highly recommended.”

With the release of this dish, many Suji dishes have actually been released on the Internet.

Almost every diner who has tasted it, taken photos and posted them online will highly recommend the dishes they ordered.

The dazzling array of various dishes really dazzles many people who cannot visit Suji in person.

Oh my god, which one of Su Ji's dishes do you not recommend?

No, I feel like every dish in Su Ji's will be recommended.

Let's just ask all the foodie friends who have already eaten at Suji, just post the dishes that you don't recommend.

When someone said this, there were a lot of likes and comments below.

And soon, someone responded to this post.

Dishes you don't recommend? Why don't you try another one?

As soon as this reply was sent out, many people didn't react at first, but soon everyone understood it.

Suddenly the Internet was filled with hilarious discussions.

Hahaha, that's a good saying. If you don't want to see the recommended dishes, please eat somewhere else.

That's right, there is no dish that Su Ji doesn't recommend.

Don't come to Su Kee. Don't come here. If you come to Su Kee again, you really won't be able to sit down.

We can't sit down now, so everyone should really find another place to eat.

Yes, the queue at the door has almost reached Huaicheng Railway Station.

Hahahaha, line up to the train station, I really don't believe it.

It's an exaggeration, it's an exaggeration. It can only reach the high-speed rail station at most.

You are exaggerating. The high-speed rail station is further away.

Various discussions on the Internet can be said to have kept Su Ji in the spotlight, causing more people to start thinking about how to arrange their time, and then make a special trip to Huaicheng to try Su Ji's dishes.

Many people have already taken the initiative and purchased train and bus tickets online.

When everyone was discussing Su Ji's dishes, some people also discovered one thing, that is, the ingredients used in Su Ji's dishes that are posted online do not seem to be very high-end. They are basically very affordable and easy to find in the market. of ingredients.

After this was discovered, some concerned people began to raise some doubts online.

Chef Feng's dishes are all made with very ordinary ingredients. Doesn't it mean that Chef Feng can't make high-end ingredients? Can he only make these ordinary ingredients?

Faced with such doubts, there are naturally some people on the Internet who refute it.

Why can't we use ordinary ingredients? Su Jiben is the kind of private chef in a small restaurant. He uses affordable ingredients so that all the guests can afford it. Isn't that great?

That's right, why do you need such high-end ingredients? These cheap ingredients can be made so delicious, isn't it even more amazing?

Some people just like to find fault and appear to be high-end.

Yes, if you have eaten at Su Kee, you won't dislike the ingredients.

They won't come to Su Kee because they are upper-class people and they want to eat high-end ingredients.

It's true that these cheap ingredients from Su Ji are not attractive to them.

What do you know? Each of Su Ji's dishes seems to have low-priced ingredients, but the stock and various auxiliary ingredients used in each dish are not cheap at all. How much does it cost to make?”

And the fresh mandarin fish used in squirrel mandarin fish is also an expensive ingredient.

Yes, and there are all kinds of fresh shrimps, and they are not cheap.

It can only be said that the ingredients used by Suji are basically domestic ingredients. They do not purchase various foreign ingredients to increase the quality like some restaurants do.

Whatever the quality, the most important thing is that a restaurant is delicious.

I agree, deliciousness comes first.

At a time when the discussion on the price of Suji’s ingredients was quite heated on the Internet.

Suddenly someone posted a photo, which showed a large table in a private room filled with various dishes.

At first no one knew where it was? Everyone is guessing where it is?

But soon, the person who sent the photo explained that the photo was taken in Su Ji, in the Qiuyue private room on the second floor of Su Ji.

Such a large table of dishes is an autumn banquet specially launched by Su Ji based on the season.

As the name suggests, the Autumn Banquet is naturally based on autumn ingredients.

Among them, the most important ingredient among river seafood in autumn must be the hairy crabs that are only available in autumn.

So among the dishes on the table, there was a large crab meat lion head.

Likewise, there will be several dishes using crabmeal as an ingredient.

And at this autumn banquet, the dish that amazed many people was a portion of crab-stuffed orange specially served for everyone.

The guests at the autumn banquet who put this dish out took several photos of it and posted them on the Internet separately.

From the overall appearance, this dish is actually not complicated.

It just takes out the crab roe and crab meat and stuffs it into hollowed-out and carved oranges.

But someone soon pointed out on the Internet that this dish was an authentic state banquet dish.

Then someone pointed out that each portion of this seemingly uncomplicated dish requires removing the crab roe and crab meat from a whole crab, then frying it with oranges, and finally stuffing it into the oranges. .

And the soup in the small cup that holds the orange is no ordinary soup.

The base soup in the cup is: fragrant snow wine, rice vinegar, and white chrysanthemum. Boiled soup.

It can be said that everything is very particular, and the wine, vinegar, and white chrysanthemum are also carefully selected, which are very seasonal items.

Finally, the crab meat fried with the oranges is stuffed into the oranges again, and then placed in a cup for steaming.

In this way, the dish Crab Stuffed Orange is presented.

A state banquet dish, a seasonal dish.

It was really when such a dish was released, and someone who knew it carefully explained some of the ingredients and methods, that it once again caused a sensation on the Internet.

Wow, that's amazing. Sure enough, Chef Feng finally took action.

The state banquet dishes, Su Ji can indeed eat the state banquet dishes.

It has been said before that Su Ji's former spoon master was once the master of state banquets.

Yes, yes, I know that there was an interview on the TV station before, and it was with the state banquet chef, Mr. Zhuang Daozhong. The old man mentioned that the first time he participated in a state banquet, he learned from the chef who was at Su Ji. of.

Hahaha, the state banquet dishes have appeared, Su Ji must go and eat them.

…

Feng Yifan, who had been busy in the kitchen, did not know the diners who had booked private rooms upstairs. After posting some dishes from the autumn banquet online, it triggered a series of discussions and attention.

All he knew was that when the third batch of diners started ordering, there were actually several tables specifically ordering the Crab Stuffed Orange dish.

Feng Yifan looked at the menu and felt a little strange: What's going on? Why do so many people suddenly order crab-stuffed orange?

Everyone in the kitchen was equally confused. They all looked at each other and didn't understand what was going on?

At this time, Ma Xiaolong took a special look and said, Master, there may not be enough crabs. Although we have bought a lot of crabs, if we need them all, we may not have enough. And some other dishes are also needed.”

Feng Yifan was also a little surprised. Why did so many people suddenly order crab-stuffed orange?

At this time, it was Shi Jiahui who reminded everyone.

Could it be that the guests at the two tables upstairs posted the photos of the autumn banquet online? So many people saw it? Then everyone thought it was a seasonal state banquet dish and wanted to taste it?

Feng Yifan was a little helpless: But, there are not many state banquet dishes at the autumn banquet? There is also crab meat and lion's head, right? And there are other dishes, which are also relatively well-known state banquet dishes. Why are you focusing on stuffed crabs? orange?

In fact, it’s not that Feng Yifan doesn’t want to make it. The main reason is that crab-stuffed orange seems simple, but it is actually very troublesome.

Because the crab roe and crab meat parts of the whole crab need to be removed, and the oranges need to be hollowed out and carved.

Another key point is that when the oranges are hollowed out, the white layer in the oranges must be removed, otherwise the oranges will retain a strong bitter taste, which will affect the entire dish when crab meat is stuffed into them later and steamed. The taste of the dish.

So really speaking, Feng Yifan would rather everyone order more crab meat and lion heads.

After all, you don’t have to put a whole crab in just one crab-meat lion head.

Although he felt a little headache, Feng Yifan still took the order and began to lead his apprentices in the kitchen to prepare.

Let's do this, Ruifeng, Xiaolong, Ning Cheng and I will be in charge. Senior sister, you and the senior brothers will be in charge of the other dishes. I'll take the three of them with these crab-stuffed oranges for a while. Once the three of them are familiar with each other, I'll go and help them. You cook other dishes.”

Shi Jiahui said: It doesn't matter, we can handle the other dishes. You and your apprentice can prepare the crab stuffed orange. The main thing is that it takes more time to remove the crab meat.

Feng Yifan nodded, and then asked his apprentices to get all the eight crabs.

Then he started using eight pieces of crab, and started to open the crab meat with his three apprentices.

The first thing of course is to start with the crab legs. You need to cut off each crab leg, and then pick out all the meat inside the shell. You also need to crack open the crab claws to take out the meat inside.

Then crack open the crab shell and put aside the crab roe inside.

Then remove the stomach and heart of the crab. These two are inedible. The only thing left is to remove all the crab meat.

This process, even with tools like Crab Eight, is still very time-consuming.

Feng Yifan was very fast and could clean a crab relatively smoothly, and the remaining crab shells were relatively complete.

Lin Ruifeng, Ma Xiaolong and Ning Cheng found it a bit difficult at first, and it took the three of them a while to figure it out.

At the back, the speed of the three people also increased, and Feng Yifan simply left the rest to the three of them.

Feng Yifan went back and prepared other dishes with the senior sister and others.

With everyone's joint efforts, we finally completed our order for crab-stuffed orange.

But later, Feng Yifan also told the customers that Su Ji did not prepare many fresh crabs, so Crab Stuffed Orange would no longer accept orders.

Although the diners who didn't order felt a little regretful, they all respected Feng Yifan's announcement.

For the convenience of reading next time, you can click Collect below to record the reading record of this time (Chapter 882 Affordable Ingredients, State Banquet Dishes (First Update)), and you can see it when you open the bookshelf next time!

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