Hardcore Chef Dad

In the small market at noon, it seemed to Meng Shitong and the group of onlookers that they felt like they had returned to the campus cafeteria.

After almost reaching the point, people began to come to the small market one after another.

Everyone's goal is also very consistent, Su Kee Stall.

When they came to the small stall, most people lined up unconventionally, and then walked to the small window of the cart one by one, telling the busy master and apprentice what they wanted.

Then he received a number plate from inside and left the window to wait for the called number.

The next person went forward like this, still repeating the previous person's ordering process.

A Fei, who was shooting on the side, carefully calculated that almost when the fifth or sixth person came forward to order, the first order was just fine.

Then it will be brought to the side of the booth, and Zhao Daxia will call the number with a loudspeaker.

The diners who hear the number will come over to pick up their order with the number plate.

Such a reciprocation is really very organized, and the cooperation between the master and the apprentice and Zhao Daxia in the cart is really very tacit, and there is almost no need for extra language to communicate.

Under ALFY's shooting, the two masters and disciples did not have the slightest stage fright.

Or it should be said that the master and apprentice didn't care about Meng Shitong and the others at all, they were just busy with their own affairs.

Meng Shitong also found out that during most of the noon today, Feng Yifan let his apprentice get started, and Feng Yifan often helped his apprentice by cutting up the next noodles or cutting goose, duck, or barbecued pork.

In this process, Lin Ruifeng also gradually accelerated his efficiency as time passed, as if his hands were getting warmer.

Of course, Meng Shitong and the others have photographed many times in Su Ji's back kitchen. Naturally, they can tell at a glance that the food arranged by Feng Yifan for his apprentices, or the meals sold at this stall, are actually very simple and not very Something that consumes time.

Meng Shitong looked at and said to He Yaqian, "Did you feel that Chef Feng is really versatile and will make many adjustments based on the actual situation."

He Yaqian didn't understand, she looked at Meng Shitong with some doubts.

The latter went on to explain, "Look, at the time of Su Ji, Chef Feng was a serious cook, so he was very particular about every dish. Even the presentation and the dishes on the dishes would be special. Request, make sure the dishes are exquisite and beautiful.

But now here, at the street market stalls in the big shed and small market, Chef Feng is able to put down his figure again and present another meal to every diners in a very simple and fast way. "

After hearing this, He Yaqian immediately understood what Meng Shitong meant.

When she went to take a closer look again, after thinking about it, she felt that Meng Shitong was right.

"Sister Meng, you still observe carefully. Chef Feng is indeed very good. Not only can he be a chef, but he can also set up a stall on the streets of this market. Fried rice, noodles, roasted goose, roasted duck, barbecued pork, these common things on the street, he also knows everything at his fingertips."

Meng Shitong looked at the busy Feng Yifan and said, "Perhaps, this is the real master chef."

This noon, the busiest person is actually Lin Ruifeng, he is busy doing almost a lot of things, it is really abnormally hard, and the weather is getting hot, it is already sweating.

But every time a meal is made by hand and handed to the person who ordered it, it will bring a sense of accomplishment to Lin Ruifeng.

The satisfaction brought by this sense of accomplishment even surpassed the exceptionally good business itself.

Therefore, Lin Ruifeng's speed and rhythm with both hands accelerated, whether it was sizzling fried rice or other things, he was able to cope with ease.

Feng Yifan watched his apprentice's progress and nodded secretly with satisfaction.

"Boss, don't you have any wontons at noon?"

Hearing the question from the orderer in front of the cart window, Lin Ruifeng raised his head and replied, "I'm sorry, our lunch is mainly fried rice and noodles. Small wontons are only available at night."

The diners who ordered were a little disappointed. "Oh, I heard that your little wontons are delicious, I want to try it."

Lin Ruifeng smiled and said, "Then you can come at night, and we have small wontons at night."

The diners then looked at the fried rice, the roast goose, roast duck and barbecued pork hanging there, and then looked at the soup pot on the other side. There is a little late question, "Can your noodles be lighter? Also, my stomach is not good. Maybe the noodles need to be softer."

Lin Ruifeng continued, "No problem, I will cook it softly for you to make sure you are comfortable eating."

The diners nodded, "Okay, let's have a bowl of noodles, just normal noodles."

Lin Ruifeng then asked, "Then have a bowl of noodles with chicken sauce? Do you want to put chopped green onions?"

The diners immediately agreed, "Yes, yes, chicken noodles are good, don't put chopped green onions."

Lin Ruifeng nodded and wrote down "Okay, don't chopped green onion in a bowl of chicken noodles."

Then Lin Ruifeng picked up a pair of number plates, handed one of them to the other party and said, "Okay, please wait a moment, you will be called for your number plate in a while, and you can come and get it."

The diners stepped away with satisfaction, so that the next diners could come forward to order.

While Lin Ruifeng was going to receive the next diners, he was already busy with the chicken noodles for the previous diners.

The whole process didn't even need a master Feng Yifan to intervene.

Just like this one by one reception, Lin Ruifeng is really like the stall owner, gradually coping with every diners who order food with ease.

After a busy noon, it was about three o'clock in the afternoon, and the small market was deserted again.

Almost no one came, Lin Ruifeng finally let out a long sigh of relief.

When Feng Yifan saw the appearance of his apprentice, he smiled and said, "Good job, keep this momentum, I think you will be able to hold this stall if I am not here in the future."

Lin Ruifeng sighed and said, "Master, I am really tired."

Feng Yifan said seriously, "It's normal to feel tired. After all, I have to deal with so many diners at noon, and everyone's requirements are different."

Having said that, Feng Yifan thought for a while to remind his apprentices, "There is one thing you should pay attention to, that is, you can't always do it alone. You have to be good at assigning some tasks to your partners, otherwise you can see if I and Sister Zhao have nothing to do. ? And you can't handle it all by yourself."

Lin Ruifeng opened his mouth to explain, but Feng Yifan said first, "In the future, I will not be here. Maybe Sister Zhao will not help you like me, so you must tell Sister Zhao what to do?

For example, if you ask Sister Zhao to cook noodles for you, or ask Sister Zhao to prepare fried rice for you, you need to say all of these, and you must remember that when you ask Sister Zhao to help you, you have to say ‘thank you’. "

Zhao Daxia listened next to her and couldn't help but smile and said, "The boss is very polite, and every time I ask me to help, he will say "thank you"."

Lin Ruifeng confessed his mistake to Master very seriously, "Master, I know."

Feng Yifan saw the apprentice lower his head, patted the apprentice on the shoulder and said, "No need to do this, you didn't do anything wrong, you just can do better, understand?"

Lin Ruifeng nodded, "I understand."

Afterwards, the master and apprentice and Zhao Daxia cleaned up together, and then Feng Yifan greeted Meng Shitong and the others.

"Let's go back to Su Ji with us."

Meng Shitong thought for a while and said, "There seems to be nothing to shoot, otherwise we won't bother."

Hearing Meng Shitong's words, Feng Yifan smiled and asked, "Don't you guys go and see how we make small wonton wrappers by hand? And the whole filling? You don't plan to take photos of such an important thing? Don't you regret it?"

He Yaqian immediately said, "Go, go, go, this must be shot."

Meng Shitong looked at Feng Yifan and hesitated for a while and asked, "Chef Feng, I heard that you are making small crepe ravioli. The skin of that kind of ravioli is very thin. Is there any trick to this? Do you really want to make this ravioli? Tell us the trick on the above?"

Feng Yifan smiled and said, "There is indeed a little trick, but I don't think it is a secret."

He Yaqian quickly said, "Then let's stop taking pictures. If everyone learns, Chef Feng, your business will definitely be affected. What if someone comes over to do it?"

Feng Yifan asked, "Why? Are you so unconfident in me? I am afraid that others will learn?"

Hearing what Chef Feng said, Meng Shitong and others looked at each other.

Feng Yifan went on to say, "Don't worry, that's just a little trick. It's not an industry secret at all, and the machine can also make that kind of thin skin, but I think it's more warm when made by hand."

Meng Shitong and others went back to Su Ji with Feng Yifan.

Back on the ancient street, Feng Yifan and Lin Ruifeng led Meng Shitong and them directly back to Su Ji.

Su Jinrong was pushed by Su Ruoxi and went to sit in Liu Wanhua's shop.

The group returned to Su Ji, and Feng Yifan led them into the back kitchen. Then asked the apprentice to prepare things, and then carefully washed their hands.

What surprised Meng Shitong and the others was that Feng Yifan actually prepared several kinds of rolling pins for making wonton wrappers this time.

Before starting the production, Feng Yifan also said to his apprentice, "Ruifeng, you should also watch it carefully, and then you can do it again, so that you can also deepen your impression."

Lin Ruifeng promised "a good master."

Then Feng Yifan began to make wonton wrappers.

In fact, although that kind of thin wonton wrapper seems to be very complicated, it is not complicated when Feng Yifan makes it. You only need to master some proportions.

All-purpose flour, add salt, egg white and water at room temperature, first stir it into a flocculent shape, and then mix it into a dough.

"After the dough is reconciled, it has reached the so-called Sanguang. Cover it with plastic wrap and leave it on the side for 1015 minutes."

Feng Yifan explained as he made it, "At this time, you can actually make the wonton filling."

The stuffing is actually simple, it is meat and shrimp, add green onion **** water and some seasoning, and beat it in one direction.

Feng Yifan reminded earnestly, "Remember, the whipping must go in one direction, and never the other way around, as the filling will protrude more than twice as much water out."

At Feng Yifan's speed, the dough is almost ready after he mixes the fillings.

Then he began to slowly roll out wonton wrappers.

Feng Yifan reminded his apprentices and Meng Shitong and others carefully, "Remember, this process requires a lot of patience. Roll out the dough thinly with a rolling pin over and over again, and during the rolling process, you need to sprinkle dry flour on it little by little. Let it not stick."

Feng Yifan carefully rolled the skin over and over again. This process was indeed very long and tested patience.

As the dough became thinner and thinner, when the dough was almost wrapped around the rolling pin for the first time, Feng Yifan did not spread the dough around the rolling pin, but pulled the rolling pin out.

"Look carefully, take out the rolling pin here, use the rolling pin obliquely, press it like this, the surface is compressed, and then unfold it."

After pressing and unfolding, you will find that the dough is thinner than before.

After unfolding, Feng Yifan smeared flour on the surface again.

"Also pay attention here. The thinner the skin, the less flour you need to put on it."

After applying the flour, Feng Yifan began to roll the skin again, this time the skin was thinner.

And the previous rolling pin is not long enough, so I need to change to a longer rolling pin.

At this time, Meng Shitong and others finally understood why Chef Feng would let his apprentices take out so many rolling pins of different lengths, because it turned out that the rolled leather would keep getting bigger.

The second rolling pin rolled the dough so that it was almost beyond the rolling pin. Feng Yifan pulled the rolling pin out again and performed a second oblique pressing.

This was repeated about four or five levels, and the dough became larger and thinner.

Finally, when the longest rolling pin was the whole process repeated.

Feng Yifan slowly spread the dough, and at this time the dough had become very thin and also very large.

Meng Shitong and others were dumbfounded.

Rao had imagined it beforehand, but if he really saw it with his own eyes, he would still be shocked by such a thin skin.

Feng Yifan trimmed the edges and lifted the trimmed dough to show Meng Shitong and others.

"Did you see it? This is the secret of the crepe small wontons, the wonton skins are as thin as gauze, so that they can wrap the small wontons with thin skin and thick filling.

Meng Shitong took it cautiously, placed it in front of her own eyes, and found that the skin was really thin.

You can even see through the opposite side through the dough~www.wuxiaspot.com~ If you put the dough on the top, you can clearly see the words on it.

He Yaqian looked and looked again, and finally couldn't help but exclaimed, "Chef Feng, you, you are really amazing. This is the first time I have seen such a thin wonton wrapper."

Feng Yifan smiled and said, "You have seen what I do. It is actually not difficult. You can also try it at home. In this way, the hand-rolled skins and the wrapped wontons will be warmer and can be made for you. The closest and beloved one eats."

He Yaqian almost subconsciously slapped A Fei and said, "Have you heard? Remember to go back and make it for me."

Hearing this, A Fei was taken aback for a moment, while the others present suddenly laughed.

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