Hardcore Chef Dad

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

The process that followed was exactly the same as that described by Zhuang Zhebin, but Feng Yifan added a few more hawthorns that were smashed and removed.

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

The simmering process in the casserole is not too fancy, basically the same as Zhuang Zhebin said. The process of simmering slowly over a low fire, as the meat gradually wafts out, it really makes people feel a little greedy.

Feng Yifan basically prepared almost the same here, and Lin Ruifeng finally cut the cucumber over there.

Zhuang Zhebin stretched his head to see, he was also a little surprised. He didn't expect Lin Ruifeng to cut so thin and evenly.

Lin Ruifeng finished the cut by himself, and was a little surprised. For the first time, he had a trace of confidence in his knife skills.

However, Feng Yifan smiled after seeing it and said, "It's qualified, but have you thought about it? Your speed, if it's normal, I'm afraid the customers will wait for this plate of cucumbers, and the day lilies they will be waiting for will be cold."

Lin Ruifeng's original excitement disappeared, and he lowered his head and said, "Sorry Master, I am still too slow."

Feng Yifan patted his apprentice on the shoulder and said: "Okay, I just remind you not to be complacent. You still have a long way to go as a swordsman. It is not easy for you to cut such uniform slices carefully."

Zhuang Zhebin also leaned in and said, "Brother Xiaolin, you are very good, because you are so patient."

Lin Ruifeng was a little embarrassed: "I just know that I can't be fast, so I can only cut every piece as much as possible.

Feng Yifan nodded and said, "That's it, set a plate and pour this bowl of juice on it."

While talking, Feng Yifan also started to put his hands on the cut cucumbers on a plate and plate them like a dragon snake, and finally poured the juice on them.

After pouring the sauce, Feng Yifan used chopsticks to make some adjustments, and finally smoothly wiped off the sauce on the side of the plate.

When everything is ready, Feng Yifan said to his apprentice: "You take it out and serve the guests together with the crystal meat dish."

Lin Ruifeng hesitated for a moment: "Master, or you should go, I'm worried..."

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

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

With encouragement, Lin Ruifeng finally put the two dishes on the tray and walked towards the restaurant in front of them together.

When Lin Ruifeng brought the food out to serve, Feng Yifan turned to Zhuang Zhebin and said, "Your dealer, your grandfather, your grandfather, and your father are all chefs. You have also learned a lot along with you. I wonder how your cooking skills are?"

Zhuang Zhebin listened and looked at Feng Yifan and said, "Uncle, don't torture me. It's really impossible to scramble me."

Stir-frying seems to be very simple, but in fact it is very difficult.

Not to say, put a little less oil, put the ingredients in the pot, stir-fry it a little, and then it will be considered as a clear-fry.

Qualified stir-fry, 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 allow the stir-fried ingredients to inhale too much oil, but also to let the stir-fried ingredients stabilize, and to ensure that they are cooked inside and out.

Unqualified stir-fry will often turn a dish that should be fried into a soup dish, or it may simply become deep-fried.

After stir-fried into dishes, it is required that the color of the dishes should be oily, but there should be no excess oil spilling on the plate. The most important thing is that the dishes are eaten and the taste is not very greasy.

To talk about some of the previous dishes, Zhuang Zhebin may dare to say a few words, even eager to try.

However, Zhuang Zhebin didn't dare to touch it at all when he encountered this kind of speculation.

When Feng Yifan saw Zhuang Zhebin's appearance, he couldn't help but become happy: "Aren't you quite capable?"

Zhuang Zhebin had to admit: "Uncle, I really can't stir-fry. I know, stir-fry seems simple, but top chefs and ordinary cooks can distinguish themselves from each other."

Feng Yifan nodded and said, "Okay, it seems that your kid understands a little bit."

Afterwards, Feng Yifan was not too long-winded, and put the casserole on another stove to continue simmering. He went directly to the wok, and the fire was wide and the oil burned.

While the oil temperature was rising, Feng Yifan said unhurriedly: "It's up to the master's face. I will teach you today."

Just at this time, Lin Ruifeng, who served the food, also came back, with a hint of joy on his face, which was obviously praised by the diners.

Feng Yifan didn't look back, and directly called: "Ruifeng will come here too, take a good look and learn."

As soon as Lin Ruifeng heard this, he quickly put away his joy, and walked quickly to Master's side to watch with Zhuang Zhebin.

Feng Yifan took the prawns, cut off their heads and claws, and brought them over. He held them up on the oil pan and said: "Look clearly, you must ensure the oil temperature when you start the pan. When the oil temperature is enough, immediately start the pan, and then put the oil pan immediately. Get away from the fire.

Use the high temperature of oil to cook directly, but the time should not be too long, just like when you boil vegetables.

Look clearly, it's almost done in the oil, you must pay attention to the color, and you will get it out if you see a discoloration. "

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

However, Lin Ruifeng and Zhuang Zhebin, who stood by, could see that this was very difficult. The whole process seemed to be done in one go, but it was extremely testy of vision and skill, especially time control.

The process of passing oil seems like a dragonfly, and there is a solid foundation in the freehand brushwork.

After raising the oil, Feng Yifan poured the wide oil back completely, and there was almost no bottom oil left in the pot.

The next step is to turn on a high fire. After the pot is heated, just pour the river prawns in, quickly start to stir fry, and then add the side dishes prepared in advance.

When it was almost coming out of the pot, Feng Yifan lightly used a large iron spoon to pour a little bit of water into it. One point more would become boiled, and one point less would not be refreshing.

Leaving the fire to stir up the pot and stir fry, Lin Ruifeng has already taken the plate quickly, reached out and handed it to Master.

Feng Yifan took the plate and put the fried river prawns onto the plate very neatly.

"Serving food~www.wuxiaspot.com~ This time Zhuang Zhebin grabbed the clean towel on the cooking table, personally helped to clean the oily soup on the edge of the plate, took the initiative to carry the fried river prawns and quickly went out to serve.

Lin Ruifeng stunned for a while, and asked a little strangely: "Master, why is Xiao Bin so proactive?"

Feng Yifan smiled and said: "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 what his grandfather meant to let him in."

Lin Ruifeng nodded as if he knew nothing, and then asked, "Master, is Zhuang Zhebin really good at his family?"

Feng Yifan nodded: "It's a well-known top chef's home in Beijing."

Lin Ruifeng was shocked: "It turned out to be so good, no wonder Zhuang Zhebin is only 15 years old, and he feels that he knows a lot."

Feng Yifan smiled and stretched out his hand to pat his apprentice: "Being in that kind of 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."