Hardcore Chef Dad

Following behind Feng Yifan, he stepped into the clean and tidy kitchen again, as if it had been refurbished.

The photographer has to admit that there is a world of difference between the chefs of small restaurants and what he thinks in most street restaurants.

In my impression, the back kitchen of small restaurants is often due to poor ventilation, or the owner himself does not pay special attention to cleaning.

The back kitchen is usually full of greasy oil, and a thick layer of oil will accumulate in many places on the cooking table and in the kitchen.

Even in some kitchens that are cleaned frequently, there may still be some putty left behind.

In this regard, the back kitchen of the big restaurant is usually much better. After all, the back kitchen of the big restaurant has enough staff, and there will be someone to clean it every day.

However, in the eyes of the photographer, the chef of Su Ji's small restaurant may be cleaner than some big restaurants.

When they came in for the first time, Meng Shitong and the others couldn't help but ask, has the kitchen just been redecorated?

Feng Yifan patiently answered Meng Shitong and the others. The reason why the kitchen is so clean is because Su Ji has asked for it from generation to generation.

According to Feng Yifan, when he learned to cook with his father-in-law, the first lesson was to learn to clean the back kitchen and keep the back kitchen clean and tidy. Keep everything sorted and never let the back kitchen become cluttered.

In fact, many big restaurants, and some foreign restaurants, will do very well.

It's just a small street restaurant, which often ignores this because of the availability of people.

But Su Ji never ignored it, and Feng Yifan still remembers that the first day his father-in-law let him step into the kitchen, he warned him.

The back kitchen is a place where chefs work. If you can't even keep your work place clean, it means you don't love your job at all, so how can you devote yourself to it?

Therefore, Feng Yifan followed his father-in-law and the brothers who used to be under his father-in-law to clean the kitchen for a whole month before he had the opportunity to formally contact and learn cooking.

It is also because of the strict requirements of his father-in-law that Feng Yifan has always attached great importance to the cleanliness of the kitchen.

In his previous life, he even blocked many top restaurants directly because of hygiene problems in the kitchen.

The kitchen, especially the kitchen of a restaurant, is a place where food is served to diners. It is clean, tidy and hygienic. This is the first and strictest requirement.

The photographer was holding the camera and was a little embarrassed to get close to shoot at first. Feng Yifan glanced at it and asked with a smile, You are standing so far away, how can you get in line?

The photographer smiled awkwardly and said, Brother Feng, aren't the sister-in-law and the old man not allowed to take pictures?

Feng Yifan said lightly: It doesn't matter, you can take pictures. I will teach everyone to make an authentic fried rice.

When the photographer heard this, he immediately went around to the other side of the cooking table, and then took the camera seriously.

While shooting, the photographer also raised some questions.

Brother Feng, it is said that fried rice must use overnight rice, is that true?

Feng Yifan shook his head and said, It's not necessary to use overnight rice, but the rice used for fried rice must be cooked with less water.

Answering the photographer's question, Feng Yifan didn't hesitate at all, and quickly began to prepare the ingredients.

Hey, the first part I fry now is Broken Gold Fried Rice. I have to put the beaten egg liquid first. Remember to quickly break up the egg liquid and fry it in the pot until it becomes flocculent.

The photographer took pictures seriously and listened very seriously, but when he saw Feng Yifan start scrambled eggs, he was instantly stunned.

The delicate coordination of the pot and the spoon, as well as the rapid stir-fry, made the photographer dazzled.

Remember, the fluffy egg, broken gold fried rice, is not completely fried with a spoon.

When the egg liquid is about to coagulate, quickly put the rice in.

Then in the process of frying the rice, use the rice grains to completely disperse the egg liquid to achieve that kind of golden floc.

Looking at Feng Yifan's unusually skilled movements, listening to Feng Yifan's serious explanation.

The photographer actually wanted to say something: If you can't learn, you can't learn, leave and leave...

Under the gaze of the photographer and the camera, he watched helplessly as the rice and eggs rolled rapidly in Feng Yifan's hands, and the eggs gradually coagulated like broken pieces of gold, dotted among the distinct grains of rice.

And there is a kind of connection between eggs and rice, and it looks really beautiful.

After the rice and eggs were all set, Feng Yifan added various prepared ingredients, and finally added a little chopped green onion to stir fry before serving.

When the pot came out, Feng Yifan turned the pot with one hand and fiddled with the spoon with the other.

The photographer was dumbfounded once again. The fried rice in the pot was like a group of obedient soldiers. With the flip of Feng Yifan's hands, they all rushed out of the pot and into the big iron spoon.

In the end, not even a grain of rice remained in the pot, all of which went into the big iron spoon.

Feng Yifan took a plate, first buckled it upside down on the iron spoon, then flipped it over, and a plate of fried rice was completely buckled on the plate.

Finally, sprinkle a little chopped green onion as a garnish for the dish.

When the fried rice was finished, the photographer was completely stunned, and his mind was completely blank.

Feng Yifan didn't pay any attention to it, he quickly washed the pot, and then started to stir fry the second plate of fried rice.

Different from the previous broken gold, the second gold and silver is to fry the rice first, to fry the water in the rice grains, and then add the beaten egg liquid after the grains are clear.

And this fried rice egg liquid is double the egg yolk, so that it is poured on the rice in the pot.

After a quick stir fry, the eggs were soon wrapped around each grain of rice, and the fried rice in the pot turned golden.

The following process is basically the same, or add various ingredients, and finally sprinkle some chopped green onion when it is served on the plate.

After the two plates of fried rice were completed, Feng Yifan picked up the fried rice and said to the photographer who was still in a daze: Okay, let's go quickly, I'm going to serve fried rice for the guests, so don't be stunned here.

As soon as Feng Yifan said it, the photographer finally came to his senses, and quickly glanced at the record on the camera.

After confirming that the whole process was captured, the photographer turned off the camera and followed Feng Yifan out obediently.

Feng Yifan brought two plates of fried rice, came to Su Liancheng, and put down the two plates of fried rice: Okay, the two fried rice you ordered are here, one with gold and silver, and one with broken gold.

The secretary, who came with Su Liancheng, got close and looked at it carefully, but didn't feel anything special.

But after Su Liancheng's warning, the secretary didn't dare to say anything even though he was dismissive.

Everything still has to wait for Su Liancheng to comment.

Meng Shitong and others at the same table were very curious and stared at the two plates of fried rice.

The photographer sat down and looked at the two plates of fried rice with different eyes. In his eyes, the two plates of fried rice were not fried rice, but like two extraordinary works of art.

Finally, Su Liancheng raised the spoon in his hand and first reached out to the plate of broken gold fried rice.

Instead of eating with a spoon immediately, Su Liancheng fiddled with the spoon a few times first.

At first everyone thought that Su Liancheng didn't like chopped green onion? Want to fiddle with the chopped green onion?

But soon everyone found out that it wasn't the green onion problem. Su Liancheng carefully opened the fried rice and looked at each grain of rice and the slightly sticky flocculent eggs on the rice grains.

Seeing that Su Liancheng finally scooped up a spoon and put it in his mouth, Feng Yifan didn't say much, turned around and walked towards the back kitchen.

When Feng Yifan was about to step into the back kitchen, Su Liancheng, who took the first bite, couldn't help but admire: Authentic.