In fact, in Zhuang Daozhong's old man's order, he also left a pit for Feng Yifan. The old man's four-meat dishes only require "chicken, duck and goose meat", but he does not specify the dishes.

The hole left behind is that the protagonist of this twelve-course dish is obviously four kinds of river fresh "fish, shrimp, eel, and mussel".

And this river fresh is so fresh, so most of the cooking of river fresh is impossible to re-season.

In this way, if the four meat dishes are presented in a heavy mouth, it will definitely take away the leading role of the fresh dishes that originally belonged to the four rivers.

Therefore, Feng Yifan also gave up the heavy meat dishes originally prepared, and chose a lighter way to present "chicken, duck and goose meat".

However, in the banquet, there must always be heavy dishes, so as to add to the overall sense of the banquet. Therefore, this fried soft pocket has become one of the key dishes.

The soft fish is actually the yellow eel.

The yellow eel used in the fried soft pocket is the kind of pen eel that is smaller.

The most important thing is that when it comes to frying soft pockets, it must be a fresh eel, and if it dies, the meat quality must be hugely different.

Feng Yifan put an iron bucket on the stove, and added green onions, ginger and cooking wine to heat.

When the water in the bucket starts to boil, use a net bag to fill the eel in it and put it directly into the bucket to scald. That's it.

The four-step process of frying soft pockets must be very stable.

One hot, two strokes, three boils, four stir-fried.

The second step is to take the yellow eel out of the iron bucket after it is blanched and half-cooked, and then use a bamboo skewer to open the belly, leaving only the eel's back to enter the dish, and the bamboo skewer will break the eel from it, and the belly part can be discarded to the side to make other dishes.

Then, still use a bamboo skewer to remove the bone spurs on the inside of the back, so that the second stroke is completed.

Next, it is also the most critical step in the whole fried soft pocket.

Many people may hear the name and think that frying soft pockets is not the most important step?

But in fact, no, the most critical and most easily overlooked step of this dish is in this "three times".

When boiling the eel's back, it is not boiled with water, but with the stock, and the eel's back is cooked in the stock, and the flavor of the broth is boiled into the eel's back, so that the eel's back tastes in advance.

After Feng Yifan finished processing the previous dishes, he also concentrated on making such a dish.

Zhuang Zhebin served two vegetarian dishes and stir-fried river shrimp, and also hurried back to the back kitchen.

The purpose is naturally to take a serious look at how Feng Yifan made this dish.

At a glance, Zhuang Zhebin understood that such a seemingly not so difficult dish was actually a one-handed effort at every step.

To what extent the eel should be scalded, the process of cutting the eel must also be quick, and there must not be the slightest stagnation.

Of course, the third step of boiling is also the key to the whole dish.

The process of boiling, the degree of boiling, and how to ensure that the back of the eel is cooked to taste, but without losing that softness, is really not something that can be seen with your eyes.

In the last step, add the base oil to the wok and simmer the garlic slices until fragrant, then put the cooked eel back into it.

Next, you need to add the seasoning you have prepared in advance.

Then this stir-fry is fixed and stir-fried three times, and then it will be served directly.

It can only be three strokes, and it will get old if it exceeds the eel's back.

Therefore, in these three stir-frying, it is necessary to ensure that the juice can be evenly wrapped on the back of the eel, which is also quite a test of kung fu.

After Feng Yifan served the dishes, he didn't let Lin Ruifeng and Zhuang Zhebin, who were still stunned, go to serve the dishes, but after finishing the dishes by himself, he walked out of the back kitchen quickly with the dishes.

This is another dish that needs to be eaten hot, and 50 degrees is the perfect time to eat.

The so-called "rather people wait for dishes, don't wait for vegetables".

Feng Yifan pushed open the back kitchen door, and came to the table where his daughter was sitting around with the dishes, Feng Ruoruo saw his father coming to serve the food, and immediately shouted: "Ah, Dad is here, it must be delicious." ”

Hearing the delicious food, the only little boy Zhang Zhuangzhuang immediately looked at it with a blank eye, and even ignored the river shrimp in front of him.

Feng Yifan smiled, came to the table and put the dishes on the table and said, "Come on, fry the soft pocket." ”

Hearing the simple name of the dish, Yang Zhiyi and Zhang Zhuangzhuang's father said almost at the same time: "This is a good dish." ”

However, after the dish was served, the two fathers naturally didn't dare to move the chopsticks casually, so they still had to wait for a while, and let Zhuang Daozhong, the oldest person in the table, come to evaluate it first.

After the fried soft pocket was transferred to the front of the old man Zhuang, the old man was not polite, and picked up one with chopsticks.

The chopsticks are sandwiched in the middle of one piece, and the back of the eel naturally hangs down to both sides, but it looks elastic without losing its elasticity, indicating that the "shape" of this dish has arrived.

Next, the old man will pick up the eel back with a spoon underneath the pocket, and then put it to the mouth to blow gently, while there is still residual temperature to open the mouth to bite, the tender and smooth eel back and simple taste are really fragrant.

The fragrance is rich and fragrant, and the mellow fragrance hangs in the mouth.

After Zhuang Daozhong ate it, he hurriedly said: "Everyone, eat quickly, this is also a dish that can't wait, give it to the children to taste, it's delicious." ”

Naturally, the mothers and grandmothers present here should first clip one for the children to let the children taste the taste.

However, because it is still very hot, the children put it in a small bowl, and they can only hold their own small bowls and blow them by themselves.

Seeing the four children, especially the three little girls, blowing gently there, and then seeing the only boy, Zhang Zhuangzhuang, blowing very hard there, is really a stark contrast.

Feng Ruoruo blew carefully a few times, and just wanted to raise her head and let her father blow it, but when she looked up, she saw that her father was gone.

The little girl pouted at first and was unhappy, but then she thought that it was wrong, and her father should have gone to the kitchen again. Feng Ruoruo was not unhappy, and continued to blow herself with a small bowl.

This process was seen by Lu Cuiling, and her grandmother took the initiative to help, helping her little granddaughter mash the eel back meat with a spoon while blowing.

"Look, it's broken like this, you can scoop it with a small spoon and eat it, okay. ”

Feng Ruoruo found that her grandmother's method was really good, and it was very convenient to scoop up a spoonful with a small spoon and eat it. The little girl smiled and said, "Thank you, grandma, grandma really has a way." ”

With Lu Cuiling's practice, other children's parents have also learned to do it, so that the children can eat it while it is hot.

Zhuang Daozhong also helped Su Jinrong get a piece in the bowl, and originally wanted to feed it to Su Jinrong, but Su Jinrong refused, and he still insisted on taking the small spoon and eating it himself.

After eating, Su Jinrong was still very satisfied with the taste, and his son-in-law's craftsmanship was indeed not lost.

Zhuang Daozhong smiled and whispered to Su Jinrong: "I'm looking forward to it now, what Yifan will make that roasted river mussel." ”

In the back kitchen at this time, Feng Yifan returned to the back kitchen and did not rush to make fish fillets and river mussels, but first prepared the remaining vegetarian dishes and meat dishes, and then interspersed meat and vegetables with dishes.

Hibiscus fillet should be placed in the middle of two meat dishes, it is a supporting role, but it still has to maintain a supporting role charm.

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