Hardcore Chef Dad

Chapter 213 Husband and wife are busy separately (second update)

With Su Jinrong's permission, some people who had breakfast at the breakfast shop next door chose to come to Suji to sit down and eat when they bought breakfast and had no place to sit.

Feng Yifan got a hint from his father-in-law, so he simply cleared out the outermost tables of the restaurant, so that the guests who had breakfast could come in and sit.

The busy Lin family next door didn't know about all this.

Even if they know, the Lin family can't take care of so much now, because the business is really too busy.

I don’t know if it’s because of some people’s publicity yesterday, or the attraction of the smell of pot stickers. Today, more people come to buy pot stickers for breakfast.

Lin Ruifeng and his mother were at the back, wrapping up and keeping an eye on the pot, really feeling very busy. Even sometimes, Lao Lin, who is not very busy in front, has to go in to help.

Such a hot business really made Lin Ruifeng a little uncomfortable. If it wasn't for the presence of his parents, he might have been in a hurry.

Fortunately, the old couple have been in the breakfast business for so many years, and they know that the breakfast business is like this, and many people will come one after another.

The old couple still handled it with ease.

Father Lin was even more busy in and out, collecting money, frying fried dough sticks, pouring soy milk, and wrapping potstickers, all in an orderly manner, without any panic because the business improved and there were more customers.

When you are busy, you can't even make mistakes in calculating accounts and collecting money.

Lin Ruifeng saw his parents coping with ease, and he was full of admiration for them. At this time, the image of his parents in his eyes suddenly became much taller, and he no longer felt that his parents' running a small breakfast shop was mediocre.

Perhaps this is that only when you really have experienced a lot of things and tried hard yourself can you understand the hard work of your parents.

While making pot stickers, whenever Lin Ruifeng heard the heartfelt praise from the guests who had breakfast outside, he also gained a sense of satisfaction.

“The pot stickers here are really delicious.”

Yeah, I heard about it yesterday, so I came here to taste it today. I didn't expect it to be really delicious.

It's a pity that it's only available in the morning. If it's available in the afternoon, I'll definitely bring my child to eat it again at night.

People are early shop,

How can it be sold until night?

I still like this shrimp corn pork, it tastes really refreshing, very neat, and not so greasy.

I like minced beef. It's really fragrant. If you think it's greasy, you can dip it in vinegar or chili oil. It tastes really good.

I like them all, I want them all.

...

Hearing the compliments from the guests, Lin Ruifeng seemed to be working harder.

Next door to Su Ji, Feng Yifan saw that the breakfast shop was doing well, and knew that it might be a little later when Lin Ruifeng came to help. So I asked the old street neighbors who had already eaten to help take care of my father-in-law, and he went to the back kitchen to start preparing the ingredients.

Wang Cuifeng, who rushed over early in the morning just to taste the pot stickers, said with a smile, Okay, Yifan, go and do your work. I'll take care of it for you.

Li Jianping was a little embarrassed and said: Then let Xiaofeng take care of it, I'm going back too, and I'm going to cook a new one today.

Wang Cuifeng smiled and said, Uncle Li, go and do your work. I'll take care of Uncle Rong. Don't you feel relieved?

Of course, apart from Wang Cuifeng, there were several other owners of other shops on the old street. Most of them are not very busy in the morning, and usually open for business after ten o'clock.

With the help of his neighbors, Feng Yifan went to the back kitchen with confidence and started his busy day.

The preparation of the kitchen in the morning is mainly to cook various soup bases. Whether it's clear soup for extra freshness, or the broth needed for some soup dishes, it takes a lot of time to cook.

So every morning, Feng Yifan needs to prepare these soups in advance.

That's why, according to Su Ji's old rules, cooking is usually only started in the evening, and ordering is only allowed for dinner.

Because it takes a long time to cook the soup, the production of some soup bases is also quite time-consuming.

Stick bones, chicken racks, fish bones, and some other ingredients all need to be processed before the soup can be cooked.

In the early stage of the process, the stick bones are slightly cracked, the chicken rack is also boned from the whole chicken, and the fish bones are also bones removed from the fish.

This series of processes all reflect the basic skills of a chef.

Deboning whole chickens and fish really shows the magic of knife skills.

In the process of making the soup, it also shows a cook's control over firework.

Cook it over high heat to force out the blood foam impurities in the ingredients, and then it takes a lot of patience to skim it all off.

Then turn to a slow fire and cook for a period of time.

In the back kitchen, Feng Yifan has to turn on almost all the stoves just to cook various soup bases, and each stove is filled with boiling pots. There are relatively deep iron buckets, and there are also casserole pots for cooking.

When all the soup is cooked, Feng Yifan still can't relax, because some ingredients still need to be pre-processed.

The picked chicken, fish, etc. need to be processed, and they cannot be left to dry. In that case, it is tantamount to wasting good ingredients.

The pretreatment process is a test of the chef's patience.

For example, fish meat can be sliced ​​first, then coated with starch and egg white, and then sealed with oil, so that it can be taken out when making fish fillets and can be used directly.

As for the chicken part after removing the chicken rack, it needs to be further modified.

Chicken legs, chicken wings, and chicken breasts should be separated, put them in the refrigerator, and take them out when cooking is needed.

Although there are special chicken legs and wings for sale in the market today, Feng Yifan is still used to buying whole chickens. Because this can ensure that the meat is fresh enough, the key is that all parts have their uses.

For example, when I make chicken porridge for my family in the morning, part of the chicken breast has actually been used up.

The back kitchen of a restaurant is like this, trying to make the best use of all kinds of ingredients. For small restaurants, avoiding waste is a way to save money.

Of course, for large restaurants, because the main reason is to take the amount, it is natural to be more arbitrary.

This is how Feng Yifan spends every morning. Although he is not very busy, it can be said that it is quite boring to do these repetitive tasks in the back kitchen by himself.

But the reason why he was able to support Su Ji by himself was that he was able to manage the business at noon and night with ease. It also lies in his ability to endure loneliness and this daily repetition of boredom.

Only by preparing most of the things in advance can the noon and evening operations be arranged in an orderly manner.

When Feng Yifan was busy in the back kitchen, Su Ruoxi and her mother-in-law Lu Cuiling sent their daughter to kindergarten together and did not go back to Suji directly. The mother-in-law and daughter-in-law decided to go to some other markets this morning to find a table.

After walking out of the kindergarten, Su Ruoxi said to her mother-in-law, Mom, let's go to the south of the city today.

Lu Cuiling smiled and nodded: Okay, Mom will go with you.

Su Ruoxi checked last night, there are also several markets in the southern suburbs of the city, and it seems that there are also tables and chairs specially sold. She decided to go to the south of the city with her mother-in-law to look for it this morning.

It's just that the south of the city and the north of the city where the old street is located are still a little far away, so today Su Ruoxi decided to take a bus with her mother-in-law.

Mom, let's take the bus to save some money. It's too expensive to take a taxi.

Lu Cuiling thought for a while and said, Isn't it too much work to take the bus there? It shouldn't cost much to take a taxi there, right? Going directly through the outer ring road can also save some time.

The route Lu Cuiling mentioned was the one she drove every time she and her wife came to Huaicheng to deliver goods.

Su Ruoxi pulled her mother-in-law and said, Mom, there are also buses that take the outer ring road, and don't pass through the urban area of ​​Nancheng. It won't delay too much time, and it's much cheaper than taking a taxi.

Su Ruoxi is now in charge of the money, and when it comes to spending money, there are many ways to save money.

It's just that Lu Cuiling has always been quick-tempered, and spends money lavishly, so seeing her daughter-in-law so frugal all of a sudden makes her uncomfortable.

So she couldn't help but said: Why don't mom pay for it, and it's really hard to take the bus there.

Su Ruoxi refused, and walked directly to the front bus station with her mother-in-law on her arm: Oh, Mom, let's go, let's just pretend that I accompany you to visit the scenery of our city.

In the end, Lu Cuiling was dragged onto the bus by her daughter-in-law, and she and her daughter-in-law started this slightly bumpy trip to the south of the city.

...

The Lin family shopped early, and the business didn't slow down until after 9:30 in the morning.

Today's pot stickers are basically sold out, and when seeing the number of customers decrease, Lin's father immediately asked Lin Ruifeng to seal up the remaining fillings, so that they can be kept for use tomorrow.

Lin Ruifeng didn't agree with his father's approach, probably because he had formed a habit in Su Ji, and he felt that the stuffing should be kept fresh.

Dad, if these fillings are put away, they will not be fresh tomorrow, and the taste will be bad.

When Father Lin heard his son's words, he was taken aback for a moment, and then smiled helplessly: You boy, the breakfast time is over, if you pack everything up, who are you going to sell it to?

Although what his father said was reasonable, Lin Ruifeng still stubbornly believed that the stuffing should not be saved for tomorrow.

The parents looked at each other with wry smiles, and finally saw their son's stubbornness again.

In desperation, the mother had no choice but to say: Well, go to the next door and ask your master to see if these unused fillings can be used tomorrow.

Lin Ruifeng is now obedient to Master's words, so as soon as his mother said, he immediately agreed: Okay, I will ask Master.

Seeing his son go out quickly and run to the next door, the father smiled wryly and shook his head: This silly boy is still so stubborn, thanks to Yifan's patience, he is willing to teach him such an apprentice.

The mother is still more protective of her son: You old bastard, you said that your son was not motivated before, but now you are motivated, and you say that it is all your reason.

Father Lin had no choice but to smile and said, Okay, okay, I won't talk about him anymore, let him ask.

Lin Ruifeng got out of the breakfast shop and transferred to Suji restaurant. As soon as I entered the door, the dining tables at the entrance of Su Ji were obviously used by people, and there were discarded tissues on the table and on the ground.

Seeing this scene, Lin Ruifeng was a little surprised, then looked at Su Jinrong and his old neighbors who stayed in Suji and asked, What's going on?

Wang Cuifeng smiled and said: What else could be going on? Your family's business is very good in the morning, and there are not so many places for people to sit, so Uncle Rong asked some of your guests to sit by Su Ji's side.

Hearing Wang Cuifeng's words, Lin Ruifeng was instantly unhappy: How can this be? No, I'm going to tell my parents.

Seeing that Lin Ruifeng was going to quarrel with his parents, Su Jinrong called to stop him: Ruifeng, don't go.

Wang Cuifeng also got up and walked over, reaching out to pull Lin Ruifeng back.

You boy, why didn't you find out that you have a big temper before? What? Are you worried that your master will start selling breakfast in Su Ji one day and take away your family's business?

After being told by Wang Cuifeng, Lin Ruifeng quickly argued: That's not true. If Master makes breakfast, my family won't do it. I'll come to help Master.

Seeing that Lin Ruifeng was very excited, Wang Cuifeng smiled and comforted him: Okay, okay, don't get excited, you are so angry at such a young age.

Lin Ruifeng went on to say: What I mean is, we shouldn't let my guests come over and occupy Su's place, it's all dirty.

Wang Cuifeng immediately said: You know it's dirty, you won't clean it up? Are you going to wait for your master, who is busy preparing ingredients in the back kitchen, to come out and clean it?

This sentence immediately solved the problem, Lin Ruifeng suddenly woke up, and hurried to pick up the broom and dustpan to clean up.

After cleaning up, I went to get a rag again, wiped the table and chairs, and even mopped the floor carefully with a mop.

Seeing Lin Ruifeng working, Wang Cuifeng and the others were a little surprised, they didn't expect him to work so hard.

After Lin Ruifeng finished cleaning, Wang Cuifeng said again: Look, isn't this good? Su Ji is closed in the morning, so let your guests come to Su Ji to sit for a while. It's nothing. Just come and clean after you're done. .”

Lin Ruifeng still stubbornly said: No, if they don't pay Su Ji, they still can't sit in Su Ji to eat.

Wang Cuifeng rolled her eyes, it was the first time that she felt that Lin Ruifeng was really a solid-eyed kid.

In the end, it was Su Jinrong who said, It's okay, you can sit down, your house is small, sit in Suji, it's spacious, I agree.

Lin Ruifeng looked at Su Jinrong in surprise.

Wang Cuifeng said with a smile: Look, Uncle Rong has such an air. You kid has studied with Master for so long, why can't you broaden your horizons? What is such a trivial matter?

Feng Yifan also came out of the back kitchen when he heard the movement before, and said at this time: Yes, this is a small matter, Ruifeng, you don't have to be serious.

Lin Ruifeng saw that both Master and Master spoke, so he could only accept the result in his heart.

Then, Lin Ruifeng ran to the master again, and asked in a low voice about the unused stuffing.

The reason why he whispered to Master was that Lin Ruifeng felt that everyone should not know that his family was going to store the unused stuffing and continue to use it tomorrow.

Feng Yifan was also amused by his stubbornness after listening to his apprentice's question.

I have to say that Lin Ruifeng is so stubborn, but he is really a little bit cute.

Feng Yifan smiled and said: It doesn't matter, it can be used the next day, but before putting it in the refrigerator, pour a layer of oil on the surface to seal the filling, and it will still be fresh tomorrow.

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