Hardcore Chef Dad

In the few days since Feng Yifan came back, although Su Ji has resumed its business and started cooking every evening as before, it has not actually done any banquets.

What is a banquet?

That's not just going into a small restaurant, and ordering a table of dishes with three or five friends can be called a banquet.

Banquets really have a whole set of processes, there must be a fixed number of dishes to be served, including the order of each dish, and it has to go through a lot of scrutiny to ensure that there is a sense of hierarchy such as front and back echoes and transitions.

Today, Zhuang Daozhong ordered twelve dishes, and they were mixed with meat and vegetables, and there were also hot and cold dishes. This is a serious banquet.

As a banquet, then there must be a protagonist.

The protagonist of the twelve dishes Zhuang Daozhong ordered is Sidaohe Xian.

Although these four river dishes are the protagonists, the order of serving the dishes is very particular, otherwise the dishes will be served casually, and the entire banquet will be ruined.

Feng Yifan took his time in the back kitchen, taking Lin Ruifeng, a beginner, and Zhuang Zhebin, a not-so-proficient brat, to prepare the banquet for tonight.

After a lot of work, Feng Yifan first served two cold dishes, crystal meat, and cold salad.

What Feng Yifan uses in cold salad with three silks are: chicken shreds, cucumber shreds, and dried shreds.

Chicken shreds are cooked chicken breasts that are shredded into strands by hand.

Cut the cucumber skin into thin shreds, scald it with salt water, and then rinse it with ice water.

The dry shreds are cut into thin strips of dried white beans used in the big boiled dry shreds, then boiled in the same way as the big boiled dry shreds, and simmered in broth.

Sansi is placed on the plate, and the prepared sauce is poured in four circles along the edge of the plate. Put the minced garlic on the top, heat it with peanut oil and sesame oil, and sprinkle it on the minced garlic. After the fragrance comes out, garnish with some coriander.

Lin Ruifeng and Zhuang Zhebin, who stood watching from the side, were really surprised.

Among the two cold dishes, the crystal-cooked meat had already taken the limelight, but Feng Yifan's seemingly simple cold salad with three silks unexpectedly stole some of the limelight and came to an even share.

After Feng Yifan finished, he said to Lin Ruifeng: Okay,

Kobayashi serves first.

Lin Ruifeng came back to his senses and replied, he arranged the two cold dishes on a tray, and quickly went out to serve the dishes with these two cold dishes.

In the restaurant, Zhuang Daozhong had already invited everyone to sit down, and several children sat around the table, and the parents also sat down in groups.

Li Feier who rushed over was still complaining to her husband: What's the matter with you? How many times have you come to Suji to eat? You eat here every day, and I didn't see you learn a few dishes and go home to cook.

Yang Zhiyi said helplessly to his wife: My lord, today is really an accident. Grandpa Zhuang wanted to invite Xixi from our family.

Li Fei'er pinched her husband quietly, and complained in a low voice: You will use your daughter as an excuse. Since Xixi was invited, you didn't say that you would go home and cook for me. We will come to pick up our daughter after dinner?

Yang Zhiyi was completely speechless, so he could only say in a low voice: Okay, my wife, I promise I will find time to learn some home-cooked dishes.

Zhang Zhuangzhuang, who stayed for the first time, was actually a little embarrassed to sit with the three little girls.

And Zhang Zhuangzhuang's father was also a little cautious: I heard that Suji cuisine tastes good. I really entrusted my son to serve it today. I also want to thank Mr. Zhuang for letting you spend the money.

When Yang Zhiyi heard Zhang Zhuangzhuang's father speak, he immediately escaped from his wife's grasp, and said to him with a smile: Daddy Zhuangzhuang, if you try Ruoruo's father's dishes, you will know that they are really delicious.

As for Chen Yaofei's grandparents, they were naturally chatting with Zhuang Daozhong, Su Jinrong, and Lu Cuiling.

Knowing Zhuang Daozhong's identity, Grandma Chen Yaofei was a little surprised and said: So you are the one from the Zhuang's restaurant. You are really disrespectful and disrespectful. I ate Zhuang's food with my parents once when I was young.

This past memory also allows everyone to have a better understanding of Zhuang Daozhong and the restaurant behind him.

Yang Zhiyi secretly clicked his tongue when he heard this, and said to his wife in a low voice: I really didn't expect that the head of such a well-known private restaurant in the capital is actually Uncle Su Ji, and he was only the assistant of Su Ji's chef back then.

Li Fei'er responded to her husband in a low voice: Su Ji's chef was indeed very good. I recently checked a lot of information for the program of Old Street. It is said that two generations of chefs in Su Ji participated in the state banquet.

Zhang Zhuangzhuang's father sitting on the other side of Yang Zhiyi heard it, and couldn't help but leaned over and said, Is it so powerful?

At this moment, Lin Ruifeng came out with a tray and served two cold dishes.

Come here, crystal meat, three shredded cold salad.

Seeing Lin Ruifeng coming to serve the dishes, Su Ruoxi also came over to help arrange the two dishes symmetrically.

The crystal meat dish was placed on the dining table, and the cold salad was placed on the opposite side.

After the two dishes were served, naturally everyone's eyes were first attracted by the crystal clear, bright red and beautiful, crystal-like crystal meat.

Yang Zhiyi and Zhang Zhuangzhuang's father almost said in unison: It's really beautiful.

Li Fei'er naturally took out her mobile phone to take a picture of such a beautiful crystal meat.

Zhuang Daozhong waited for Li Fei'er to finish taking pictures, and said with a smile: Okay, the food is served, let's try it, the children can't wait, this is not a formal banquet, don't be cautious.

While talking, Zhuang Daozhong had already picked up the crystal meat for the children.

The four children were one with each other, so naturally they all obediently said thank you to the great grandfather.

Zhuang Daozhong didn't go to eat the crystal meat dish, but waited for the other three cold salad dish to be served, and first picked up a chopstick and tasted the three cold salad dish.

After one bite, Zhuang Daozhong immediately tasted the uniqueness of this dish.

Boiled dried shredded shredded shredded chicken, shredded cucumber and shredded cucumber, it is very crisp and refreshing in the mouth.

Especially the seasoning, slightly sweet and sour taste, it tastes very appetizing, it will not have the feeling of strong muzzle, but it will make people look forward to the following dishes.

It was such a seemingly simple cold dish that made Zhuang Daozhong eat Feng Yifan's style in an instant.

This is the handiwork of an independent private banquet chef who can truly take on the responsibility.

Zhuang Daozhong put down his chopsticks and let others continue to savor, while he said to Su Jinrong in a low voice: Jinrong, your son-in-law is amazing, you are a man of great generosity.

Su Jinrong was also fed by his daughter, and he naturally realized the uniqueness of the cold salad with three silks.

Hearing the uncle's praise, Su Jinrong smiled and nodded.

As for the two cold dishes, Feng Yifan was also busy in the back kitchen, followed by two stir-fried vegetarian dishes, and among the two fried vegetarian dishes, stir-fried river prawns were interspersed, followed by a thick meat dish.

In order to keep the pace of serving the dishes, Feng Yifan first prepared the thick meat dish, Crispy Red Chicken with Pine Nuts.