Hardcore Chef Dad

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Before the next filming, Meng Shitong specifically asked Feng Yifan if they were allowed to film the next stage of material preparation?

Chef Feng, if it's not convenient for you to disclose the process of preparing ingredients, we don't need to shoot this part.

Meng Shitong is still very clear that the most important thing in a restaurant may not be the cooking process, but some pre-cooking preparation processes, and perhaps some recipes for seasoning and marinating ingredients will be prepared in advance during the preparation process.

Meng Shitong was still worried that their filming would leak some of Feng Yifan's recipes.

But Feng Yifan smiled and said: It's okay, it's not too important. If there is something inconvenient to disclose, I will tell you in advance.

Hearing this, Meng Shitong breathed a sigh of relief.

Feng Yifan went on to say: But don't worry about shooting, since you all came so early, then come and have breakfast with us, and we will continue after breakfast.

Meng Shitong and the others were also a little embarrassed.

He Yaqian said, Chef Feng, you are so polite, as if we came here specially for dinner.

Feng Yifan responded with a smile: It doesn't matter if you have a meal, but our current breakfast may not be very good, everyone will just eat it.

Meng Shitong said: We usually don't pay much attention to breakfast, and sometimes we need to rush to edit, maybe everyone will forget to eat breakfast.

After hearing this, Feng Ruoruo immediately said, You must have breakfast.

Hearing what the little girl said, everyone also looked at the little girl.

Feng Ruoruo said with a serious face: My father and mother both said that you must eat breakfast. Skipping breakfast is not good for your health. The teacher in the kindergarten also taught it, so you should eat it too. You must eat breakfast well. Good baby.

After hearing what the little girl said, He Yaqian echoed, That's right, if what you said is right, we all have to be good babies.

Feng Ruoruo smiled and nodded: Yes, yes, everyone is a good baby.

Although Meng Shitong and his group were present, Feng Yifan still handed over the breakfast to the apprentices.

This is a test for the apprentices, and it is also one of the few opportunities for Ning Cheng to be able to cook.

Otherwise, Ning Cheng may only be doing odd jobs for a day, and there is no chance for him to intervene.

So Ning Cheng cherishes this opportunity very much. Every morning, he will make breakfast very seriously, and try his best to follow the two senior brothers to do it well.

For example, when cooking porridge this morning, Ning Cheng kept staring at the stove to pay attention to the fire as required.

And when making buns, Ning Cheng was also very serious about learning from the two senior brothers.

Try to ensure that the packaged buns look good.

Even when preparing the fillings, Ning Cheng would follow along to help.

While Meng Shitong and He Yaxi were waiting to eat, A Fei sneaked into the back kitchen, carefully observed the three people making breakfast, and took out the video camera to record some busy scenes of the three people.

For example, when Ning Cheng was making steamed buns, his speed was relatively slow because he was not skilled enough.

But every movement of his is very serious.

For example, because he couldn't control the size of the pills he picked up, he would use a small electronic scale to weigh them next to him.

If it is too much, some will be removed, if it is too little, a little will be added.

This kind of continuous practice is a process of gradually finding the feeling of pulling the jelly.

Grab the doses one by one.

Next is to roll the skin.

But if you want the bun skin to be fluffy, you can’t use a rolling pin to roll the skin, but press it with your hands, with the palm of your hand grasping the strength, press and turn, and slowly press the skin out.

Ning Cheng's technique is not skilled enough, often because of pressing too hard, causing the skin to be pressed too flat.

At this time, Lin Ruifeng next to him taught him something.

Don't press so hard,

You see, you want to do this, press lightly with your palm, and then turn it lightly like this, and then you need to roll it up with your hands like this, to ensure that the skin is round when you press it like this, press it like this, turn it, make a ball, you see Look at this and a piece of skin comes out.

Ah Fei also recorded with the camera, Lin Ruifeng taught Ning Cheng the process of pressing the bun skin.

It has to be said that the Lin family was originally in the breakfast business, and Lin Ruifeng did have a slight advantage in making pasta.

Ning Cheng needs to continue to learn and try again and again.

After pressing the skin, the next step is to wrap it.

The general requirement for a three-pack is that a large bun has thirty-two pleats, and a small bun has at least eighteen pleats.

Making buns seems simple, but it is not so easy to make the four steps: one twist, two squeezes, three lifts, and four turns.

Because Ning Cheng is a novice, Feng Yifan asked them to make big buns.

This is a better opportunity for Ning Cheng to practice his mobile phone.

So he is naturally very serious about it.

Although the time is indeed a bit slow, Ning Cheng is serious about every step.

A Fei recorded the process of Ning Cheng's learning and doing this morning, and he also thought it was a very good piece of material.

As time passed, after Chen Xu and Luo Yu also came, they also joined in the job of making buns.

Chen Xu, who was born in a serious pastry case, was really a bit of a dimensionality reduction blow when it came to buns.

Every time he seems to pinch it casually, the doses he picks up are uniform in size.

And he is also very skilled in making bun skins, even better than Lin Ruifeng.

As for making buns, that's the basic skill of Bai An.

The reason why Chen Xu joined was not to show Lin Ruifeng, Ma Xiaolong, and Ning Cheng, but to teach Luo Yu.

Luo Yu, a dim sum chef of Western food, is really similar to Ning Cheng when it comes to white cases.

The process of Chen Xu teaching Luo Yu was another very interesting process.

From time to time, Chen Xu would scold a few words: You are so stupid, look at this way to level, although you can't use too much force, but you can't use too much force?

Luo Yu would say bluntly at such a time: You didn't make it clear, okay? Didn't I know it? You're going to say I'm stupid? Hmph, if it weren't for so many people here, you can see that I wouldn't beat you with a rolling pin. Head Bao, let you eat the buns well.

After Luo Yu got angry, Chen Xu quickly coaxed her again.

Okay, okay, be serious, don't worry, right, right, this is a flat shot, and then you have to turn around, and then make a ball like this, right, isn't this very good?

Ah Fei watched for a while, and couldn't help laughing beside him.

Hearing Ah Fei laugh, a group of people looked over.

Facing everyone's eyes, the latter asked Lin Ruifeng, Ma Xiaolong and Ning Cheng with a smile: You three, making buns together with the two of them, don't you think this dog food tastes a bit off?

Feng Ruoruo leaned over at this moment, and asked strangely after hearing what A Fei said: Dog food? Is it for Tiantian? But you can't give buns to Tiantian. Tiantian has her own food to eat.

Hearing the little girl's words, everyone in the back kitchen was taken aback for a moment, and then all laughed.

Ma Xiaolong said to Chen Xu and Luo Yu: Okay, you two have to learn, why don't you go home and teach, don't show your love here? We have to make breakfast quickly, there are guests here today Yes, the teacher's wife and the others will be here in a while, what if breakfast is not ready?

Chen Xu and Luo Yu were a little embarrassed by what they said.

Luo Yu said, Okay, okay, let's hurry up.

After receiving Luo Yu's words, Chen Xu immediately began to speed up the progress.

With Chen Xu's participation, a basket of steamed buns was soon served.

When Su Ruoxi and his family came to Su Ji, breakfast was almost ready, and everyone sat down to eat together.

When Su Ruoxi saw Meng Shitong and the others, she also greeted them with a smile.

It's really hard work for you, you came here early in the morning to shoot.

Meng Shitong smiled and said, It's okay, it's not hard.

He Yaqian went on to say: Not only is it not hard work, we also think it is very interesting. I went to the farmer's market with Chef Feng and learned a lot. It is also very interesting to watch Chef Feng's apprentices make breakfast in the morning.

Feng Ruoruo raised his little hand and said, There is also Ruoruo, Ruoruo will teach you too.

Su Ruoxi heard her daughter's words and asked with a smile, What did you teach?

Feng Ruoruo proudly said to her mother: I taught Aunt Meng and Sister He to eat well in the morning. Mom, you and dad told me, and Teacher Fang in the kindergarten also taught them, so I taught them.

He Yaqian smiled and said, Hahaha, yes, Ruoruo taught us that we must eat in the morning.

Immediately, everyone in the restaurant also laughed.

Next, Su Jinrong also invited everyone to eat.

We all start eating together.

Meng Shitong and the others ate the buns, and they really thought they were very good. Not only were the skins of the buns soft, but the three ding fillings inside were very delicious.

There is also boiled porridge, which is also very delicious, plus some side dishes.

I have to admit that Su Ji's breakfast looks simple, but it tastes really neat and refreshing.

Even the two big men, A Fei and A Bin, were fed up unknowingly.

I saw two people hiccupping non-stop.

He Yaqian couldn't help but said, Are you two ashamed? Really, it's as if we don't usually give you two meals.

Ah Fei said helplessly, Hi, it's really delicious.

This made everyone laugh again.

A Bin asked curiously: Chef Feng, since you can cook breakfast so well, why doesn't Su Ji start the breakfast business?

Feng Yifan replied without hesitation: Because I'm too busy.

It is impossible to refute what Meng Shitong and the others said in one sentence.

Thinking about it seriously, the fact is indeed the case, Su Ji and Ruo restaurants are already very popular, for Feng Yifan and the others, there is no need to add breakfast.

Meng Shitong asked again: By the way, I remember that Xiao Lin's family used to make breakfast. Will Xiao Lin's family still do it in the future?

Lin Ruifeng shook his head and said: I shouldn't do it for the time being. My parents are both old. I will go to my sister's place to help my sister take care of the children. By the way, I will have a good rest. I am now learning how to cook with my master, and there are still many things to learn. So there’s no time to make breakfast.”

He Yaqian said: It's really a pity.

Jasmine said: It's not a pity. After all, people are very busy making breakfast. Think about this morning's meal. It took a long time for many people to make it.

Lu Cuiling said: That's not true, it's often busier to do breakfast, so I still do what I can, not to mention that the business of Su Ji and Ruo restaurant is so good now, so I don't need to make more money by joining breakfast, there must be rest time, can't Just work.

Feng Yifan said: The chef itself will be very hard, so we have to keep a part of the fun, not to work hard, not just to make money.

Speaking of this, Feng Yifan paused for a moment, and then said: Of course, money still needs to be earned.

These words instantly cheered up everyone present.

Meng Shitong and the others felt that Feng Yifan was really a very honest person.

He didn't talk about the big principles of ideals, he just said bluntly, he still wants to make money. In his eyes, letting more people taste delicious food does not conflict with making money itself.

After finishing breakfast, Su Ji and Ruo Restaurant will be busy for the rest of the time.

Meng Shitong and the others also separated, while filming Su Ji and Ruo Restaurant.

To Meng Shitong's surprise, the preparation work of the two restaurants was actually carried out at the same time.

Feng Yifan, the head chef, will also coordinate the work of both sides.

He was able to process the fresh grouper that was brought in by air in the Ruo restaurant, remove the fish meat for the main course, prepare it piece by piece, and then vacuumize it for storage.

You can also pick out the crab roe and crab meat from the steamed crab with a few apprentices at Suji.

Feng Yifan will participate in every job in the back kitchen, and he can do it with his hands.

In Meng Shitong's impression, it seems that not every chef in a restaurant can do this.

And Feng Yifan is like an all-rounder, there is nothing he can't do in the back kitchen.

Even at some point, he will help out with some chores just to keep up with the schedule.

All of this may have become accustomed to everyone in the back kitchen.

But when Meng Shitong and the others saw it, they felt that it was really incredible, and their admiration for Feng Yifan deepened in their hearts.

After some shooting and recording, Meng Shitong and the others also gained a new understanding of the back kitchen.

It seems that when Su Ji is open, every bowl of noodles and every dish can come out quickly.

Behind everything is the back kitchen of Su Ji and Ruo restaurant. Each of them has made full preparations in advance, and will handle all kinds of ingredients needed for business in the necessary way, and will use various methods to ensure the quality of the ingredients. fresh.

Seeing the end, Meng Shitong couldn't help sighing to He Yaqian in a low voice: Any calmness is behind persistent and serious preparations.

He Yaqian listened and nodded: Yes, watching Chef Feng and the others prepare for work, it really feels busier than when they are open.

Meng Shitong said: So when Suji Heruo restaurant was open, even in the face of so many customers, Chef Feng and the others were still able to take it easy, and they could cook every bowl of noodles and every dish so well, so that almost everyone Diners are satisfied.

He Yaqian said: They really love each other.

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