Hardcore Chef Dad

Zhuang Zhebin watched his uncle carefully remove the grease and impurities from the broth, almost turning the soup into clear soup. But in fact, he knew very well that the taste in the soup was still preserved.

The following process was exactly the same as what Zhuang Zhebin said, but Feng Yifan added a few more hawthorns that were cracked and pitted.

This Zhuang Zhebin also understands that it is to enhance the taste level of the cherry meat, and at the same time, it can further relieve the greasiness.

The cooking process in the casserole is not too fancy, basically the same as what Zhuang Zhebin said, the process of slow cooking on a low fire, with the fragrance of the meat gradually wafting out, it really makes people feel a little greedy.

Feng Yifan's basic preparations were almost the same, and Lin Ruifeng finally cut the cucumber.

Zhuang Zhebin stretched out his head to look, and he was also a little surprised. He didn't expect Lin Ruifeng to be able to cut it so thinly and evenly.

Lin Ruifeng was a little surprised when he finished cutting by himself. For the first time, he had a little confidence in his knife skills.

However, Feng Yifan smiled and said after seeing it: It's considered qualified, but have you thought about it? Your speed, if it is normal, I am afraid that when the guests wait for this plate of cucumbers, the day lily will be cold.

Lin Ruifeng's original excitement was gone, he lowered his head and said, I'm sorry, Master, I'm still too slow.

Feng Yifan patted his apprentice on the shoulder and said: Okay, I just want to remind you not to be complacent. You still have a long way to go to practice your knife skills. It is not easy for you to cut such uniform slices seriously.

Zhuang Zhebin also leaned over and said, Senior Brother Xiaolin, you are very good, thanks to your patience.

Lin Ruifeng was a little embarrassed: I just know that I can't do it fast, so I can only try my best to cut every piece.

Feng Yifan nodded and said, That's enough, set a plate and pour this bowl of sauce over it.

While talking, Feng Yifan also moved his hands, placed the sliced ​​cucumbers on a plate, made it look like a dragon snake, and finally poured the sauce on it.

After pouring the sauce, Feng Yifan adjusted it with chopsticks, and finally wiped off the sauce on the side of the plate.

When everything was ready, Feng Yifan said to his apprentice: You take it out and serve it to the guests together with that plate of crystal meat.

Lin Ruifeng hesitated for a moment: Master,

Or you go, I'm worried...

Before the apprentice finished speaking, Feng Yifan interrupted him: What are you worried about? Xiaobin and I are optimistic about you? Go, this is also a test, let alone you have to trust my sauce.

Zhuang Zhebin also gave some encouragement: Yes, go, it will definitely surprise the diners.

Under Lin Ruifeng's encouragement, he finally put the two dishes on the tray and walked towards the restaurant in front together.

When Lin Ruifeng went out to serve the dishes, Feng Yifan turned his head and said to Zhuang Zhebin: Your farmer, your great-grandfather, your grandfather, and your father are all chefs, and you have also learned a lot from them. I don't know how good you are at stir-frying?

After hearing this, Zhuang Zhebin looked at Feng Yifan and said, Uncle, don't torment me, I really can't stir fry.

Stir-fry, it seems very simple, but in fact it is very difficult.

Not to say, put less oil, put the ingredients into the pot, stir-fry them, and then they can be regarded as stir-fried.

Qualified stir-fried shrimp, just like the previous stir-fried shrimp, needs to go through a process of raising oil.

The key point of this oil-raising process is not to let the stir-fried ingredients absorb too much oil, but also to let the stir-fried ingredients stay in shape, and to ensure that both the inside and the outside are cooked.

Unqualified stir-frying often turns a dish that should be stir-fried into soup, or simply fried.

After frying the dish, it is required that the amount of oil in the dish should be high, but there should be no excess oil overflowing on the plate. The most important thing is that the dish should not be very greasy when eaten.

When it comes to some of the previous dishes, Zhuang Zhebin may still dare to say a few words, and he is even eager to try.

But when encountering this stir fry, Zhuang Zhebin didn't dare to touch it at all.

Seeing Zhuang Zhebin's appearance, Feng Yifan couldn't help being happy: Aren't you quite capable?

Zhuang Zhebin had no choice but to admit that: Uncle, I really can't do stir-fry. I know that stir-fry seems simple, but top cooks and ordinary cooks can tell the difference between a top cook and an ordinary cook.

Feng Yifan nodded and said, Okay, it looks like you understand a little bit.

Afterwards, Feng Yifan stopped talking too much, put the casserole on another stove and continued to simmer on low heat. He went directly to the frying pan, and the oil was burned on a high fire.

While the oil temperature was rising, Feng Yifan said unhurriedly: For the sake of Master Uncle, I will teach you today.

Just at this time, Lin Ruifeng who served the food also came back, with a trace of joy on his face, obviously receiving praise from the diners.

Feng Yifan didn't look back, and called directly: Ruifeng is also here, take a good look and study hard.

When Lin Ruifeng heard this, he quickly put away the joy on his face, and quickly came to Master's side to watch it with Zhuang Zhebin.

Feng Yifan brought the river prawns that had been washed and cut off their heads and claws, held them on top of the oil pan and said, Look clearly, the oil temperature must be ensured when cooking in the pan. Remove from fire.

Cook directly with the high heat of the oil, but not for too long, like you do when you boil vegetables.

Look clearly, it is almost like going through the oil once, you must pay attention to the color, and if you see the color change, you should fish it out.

Feng Yifan's explanation is very simple, and his operation is also very simple.

However, Lin Ruifeng and Zhuang Zhebin, who were standing on the side, saw that this was not an easy task. The whole process seemed to be done in one go, but it was a test of eyesight and hand skills, especially the control of time.

The seemingly superficial oiling process reveals a solid foundation in the freehand brushwork.

After nourishing the oil, Feng Yifan poured the wide oil back completely, leaving almost no base oil in the pot.

The next step is to turn on the fire. After heating the pot, pour the river prawns directly into it, and quickly start to stir-fry, and then add the side dishes prepared in advance.

When it was almost ready to come out of the pot, Feng Yifan gently poured a little water into it with a large iron spoon. If it was too much, it would become boiled, and if it was too little, it would not be refreshing.

After turning the pot and stir frying from the fire, Lin Ruifeng hastily took the plate and handed it to Master.

Feng Yifan took the plate, and put the stir-fried river prawns into the plate very neatly.

Serve.

This time, Zhuang Zhebin grabbed the clean towel on the cooking table and personally helped to wipe off the oily soup on the edge of the plate. He took the initiative to carry the fried river prawns and hurried out to serve.

Lin Ruifeng was stunned for a while, and asked a little strangely: Master, why is Xiaobin so active?

Feng Yifan said with a smile: Let him go. As a descendant of several generations of top chefs, the arrogance that kills him today is not bad for his future growth. This is also the meaning of his great-grandfather letting him in.

Lin Ruifeng nodded half-understanding, and then asked: Master, is Zhuang Zhebin's family really powerful?

Feng Yifan nodded: It can be regarded as the home of a well-known top culinary master in the capital.

Lin Ruifeng was shocked immediately: It turns out that he is so powerful, no wonder Zhuang Zhebin is only 15 years old, I feel that he knows a lot.

Feng Yifan smiled, and reached out to pat his apprentice: Being born in such a family has both advantages and disadvantages. The disadvantage is that the prestige and strength of the ancestors are very strong. It is not easy to surpass, and the pressure will be great.