Zhuang Zhebin watched his uncle carefully take out the fat and impurities in 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 there.

The next process is exactly the same as what Zhuang Zhebin said, but Feng Yifan added a few more hawthorns that were patted open and removed.

This Zhuang Zhebin also understands that it is to enhance the taste level of cherry meat and further relieve greasyness.

The simmering process in the casserole is not too fancy, basically the same as Zhuang Zhebin's description, the simmering process is slowly simmering over low heat, and the aroma of the meat gradually wafts out, which is really a little greedy.

Feng Yifan's side was basically ready, and Lin Ruifeng over there finally cut the cucumber.

Zhuang Zhebin stretched out his head and looked at it, he was also a little surprised, he didn't expect Lin Ruifeng to be able to cut it so thin, and it was very even.

Lin Ruifeng finished cutting it himself, and he was also a little surprised, and for the first time he had a trace of confidence in his knife work.

However, Feng Yifan said with a smile after reading it: "It's qualified, but have you thought about it? Your speed, if it is normal, I am afraid that the daylily that the guests will wait for when they wait for this plate of cucumbers." ”

Lin Ruifeng's original excitement vanished, and he lowered his head and said, "I'm sorry Master, I'm 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 practice this knife work, and it is not easy for you to be able to seriously cut out such an even slice." ”

Zhuang Zhebin also came over and said, "Senior Brother Xiaolin, you are very powerful, thanks to your patience." ”

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

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

While talking, Feng Yifan also started to move his hand, put the cut cucumber on a plate, made it look like a dragon snake, and finally poured the juice on it.

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

When everything was ready, Feng Yifan said to his apprentice, "You take it out and serve it to the guests along with the plate of crystal meat." ”

Lin Ruifeng hesitated for a moment: "Master, why don't you go, I'm worried about ......."

Before the apprentice could finish speaking, Feng Yifan interrupted him: "What are you worried about? Aren't Xiaobin and I optimistic about you? Go ahead, this is also a test, not to mention that you have to believe in my juice." ”

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

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

Waiting for Lin Ruifeng to serve the dishes, Feng Yifan turned his head and said to Zhuang Zhebin: "Your banker, your grandfather, your grandfather, and your father are all chefs, and you have also learned a lot, I don't know how you stir-fry your kung fu?"

Zhuang Zhebin looked at Feng Yifan and said, "Uncle, don't torture me, it's really not good to fry me." ”

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

It's not that you can put less oil, put the ingredients in the pot, stir-fry, and put them out.

Qualified stir-frying, just like the previous stir-fried shrimp, needs to go through a process of raising oil.

The key point of this oil cultivation process is not to let the stir-fried ingredients inhale too much oil, but also to make the stir-fried ingredients fixed, and to ensure that the ingredients are cooked inside and out.

Unqualified stir-frying often turns a plate of dishes that should be fried into soup, or simply into fried.

After stir-frying into a dish, it is required that the dish is oily, but there can be no excess oil overflowing on the plate, and the most important thing is that the dish tastes good, and it must not be very greasy in the mouth.

If you want to talk about some of the previous dishes, Zhuang Zhebin may dare to say a few words, and even be eager to try to do it.

But when he encountered this stir-fry, Zhuang Zhebin didn't dare to touch it at all.

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

Zhuang Zhebin had no choice but to admit: "Uncle, I really can't stir-fry, I know, stir-fry seems simple, but top chefs and ordinary cooks, a stir-fry can distinguish the superior." ”

Feng Yifan nodded and said, "Okay, it looks like you kid understands a little." ”

Afterwards, Feng Yifan didn't say much about it, and put the casserole on another stove and continued to simmer on low heat. He went directly to the wok, and the oil was burned on the high heat.

While the oil temperature was rising, Feng Yifan said unhurriedly: "For the sake of Uncle Shi's face, I will teach you today." ”

At this time, Lin Ruifeng, who was serving the food, also came back, with a trace of joy on his face, and obviously received praise from the diners.

Feng Yifan didn't look back, and called directly: "Ruifeng also come over, take a good look, and study hard." ”

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

Feng Yifan took the washed and cut off head and claw river shrimp, held it on top of the oil pot and said: "Look clearly, you must ensure the oil temperature when you get out of the pot, after the oil temperature is enough, get out of the pot instantly, and then immediately open the oil pot from the fire."

Cook directly in the oil at high heat, but not for too long, as you would when you boil vegetables.

See clearly, almost in the oil like this, be sure to pay attention to the color, see the discoloration to take out. ”

Feng Yifan's explanation is very simple, and it is very simple to see him operate.

But Lin Ruifeng and Zhuang Zhebin, who were standing on the side, saw that this was not simple, and the whole process seemed to be done in one go, but it was an extremely test of eyesight and kung fu in hand, especially the control of time.

It seems that the oiling process of dragonfly water is a solid foundation in the freehand.

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 the high heat, heat the pot, pour the prawns directly into it, and quickly start stir-frying, and then add the side dishes prepared in advance.

Almost as soon as he was about to get out of the pot, Feng Yifan gently used a big iron spoon to put a little water in, and if it was more, it would become boiled, and if it was less, it would not be refreshing.

Turning the pot and stir-frying off the heat, Lin Ruifeng had already hurriedly taken the plate, stretched out his hand and handed it to the master.

Feng Yifan took the plate and put the fried river shrimp on the plate very neatly.

"Serve. ”

This time, Zhuang Zhebin grabbed the clean towel on the cooking table, personally helped wipe the oil soup on the edge of the plate, and took the initiative to go out quickly with the fried river shrimp to serve the food.

Lin Ruifeng was stunned for a while, and asked a little strangely: "Master, why is Xiaobin so active?"

Feng Yifan said with a smile: "Let him go, as a descendant of several generations of top chefs, killing his arrogance today is not bad for his future growth, which is also the meaning of his grandfather letting him in." ”

Lin Ruifeng nodded as if he didn't understand, and then asked, "Master, is Zhuang Zhebin's family really powerful?"

Feng Yifan nodded: "It can be regarded as a well-known home of top chefs in the capital." ”

Lin Ruifeng was taken aback: "It turns out that it is so powerful, no wonder Zhuang Zhebin is only 15 years old, so he feels that he knows a lot." ”

Feng Yifan smiled and stretched out his hand to pat his apprentice: "Being born in such a family, there are 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." ”

..。 m..