Although it is a stall, there are still many things to prepare, such as some goose, duck and pork belly to be roasted in the hanging oven tomorrow.

There is also rice that is used for fried rice every day, which also needs to be steamed in advance.

Of course, the most important thing is the noodles.

Su Ji's Yifu noodles have always been handmade noodles, and they have been passed down from generation to generation.

During these days, even when Su Ji's business was booming, Feng Yifan insisted on making noodles by himself every day.

Fortunately, I insisted on making noodles with noodles every day, so as to ensure that the supply of noodles was sufficient, and there was no situation where the noodles were sold out at noon.

On the one hand, this is because Su Kee's Yifu noodles are boiled first and then fried, so the noodles can be stored.

On the other hand, of course, it is also because Su Kee has limited business hours at noon every day, so there will be no situation where the prepared noodles are sold out.

Rao is like this, for a few days, there was almost a situation where the noodles were sold out and out of gear.

In order not to run out of noodles when setting up a stall, Feng Yifan also made some noodles during the two days of rest.

And tonight's stocking, Feng Yifan also asked his apprentice Lin Ruifeng to start with noodles.

"It shouldn't be difficult for you to mix noodles now, but the difficulty of this Yifu noodles is not in the noodles, but in the amount you need to master the amount of chicken soup to add, you must remember to use chicken soup instead of water, but not too much, otherwise it may affect the strength of the noodles. ”

Feng Yifan also taught Lin Ruifeng very seriously, teaching him how many eggs to add to flour and how much chicken soup to add.

This ratio can be regarded as Feng Yifan's own experience over the years.

If you really want to talk about it, it may be different from the ratio of noodles made by Su Ji in the previous generation.

This is also a personal understanding.

Lin Ruifeng followed the master's instructions, added egg and chicken soup and began to mix noodles.

Fortunately, Lin Ruifeng's own family made breakfast, and he had learned how to make noodles with his parents since he was a child, so he got started very smoothly.

Feng Yifan taught his apprentices: "You remember, you must work hard to knead the dough, the dough must be kneaded evenly, and the surface must be very smooth, without any potholes. ”

Once the dough is smooth enough, the next step is to use a large rolling pin to roll out the dough.

"You can't roll the dough whole in the first place, you just divide the dough and divide it into a small ball to roll and cut it separately. ”

Lin Ruifeng often watched the master do it, so he knew that the master used a very long rolling pin every time, and then rolled out the whole dough in turn.

And Feng Yifan not only rolls it evenly and flatly, but also can roll it very thinly.

After that, the noodles are folded in half alternately, and when they are finally cut again, the noodles come out with uniform thickness.

Feng Yifan still knew very well that it was impossible for an apprentice to do what he did.

Therefore, in order to allow the apprentice to be able to dry the stall after he left, so that there would be no noodles to use, Feng Yifan also prepared a noodle machine for the apprentice.

However, he didn't take out the noodle machine directly, but let the apprentice roll and cut it by hand first.

Although the efficiency is obviously inferior to that of the master, Lin Ruifeng is very serious and still successfully makes the first batch of noodles.

Feng Yifan nodded with satisfaction, and then took out the noodle machine.

"The noodle machine is a more convenient tool now, you should have seen it, I have used this before, and when I am gone, you can also use it, which can save you time, and also make your noodles thicker and thicker, so that the noodles will be more beautiful." ”

Lin Ruifeng nodded and said, "Master, I understand. ”

After the noodles are cut, the next step is to put them in a pot and cook them with a little salt added during the cooking process, and then the noodles are not completely cooked, but they must be boiled until they are eighty or ninety percent and then taken out.

Drain the noodles and fry them in a pan.

"You have to pay attention to the oil temperature when frying, about three or four percent of the oil temperature, you have to slowly fry the moisture, if you want the noodles to be stored for a longer time, you can fry them again after setting. ”

In fact, at this point, the Yifu noodles made are almost exactly the same as instant noodles.

Of course, under normal circumstances, Yifu noodles are not as good as instant noodles because they have not been pressed by the dough cake.

However, Feng Yifan will still carry out some plastic surgery during the production process.

After cooking, he will plate the noodles, form them in a ball, and then fry them, so that they look beautiful.

Of course, Feng Yifan does not have such high requirements for apprentices.

"You don't need to do plastic surgery like I do, but you have to remember that when it's ready, divide it into bowls and fry them, so that you can save time when you cook them again, and remember not to dislike the tedious work in the early stage.

It's because of the tediousness in the early stage that it can make it a lot easier for you to cook later, understand?"

While frying the noodles, Lin Ruifeng also agreed: "I know Master." ”

The master and apprentice were busy in the back kitchen, and after Feng Ruoruo, Yang Xiaoxi and Chen Yaofei ate snacks in front of them, the three little girls ran into the back kitchen together.

Seeing that Dad was teaching Uncle Xiaolin, the three little girls also came over to watch from the side.

Hearing Uncle Kobayashi's answer, the three little girls also followed suit.

"Got it, Master. ”

Hearing the voice, Feng Yifan and Lin Ruifeng's master and apprentice both turned their heads to look.

Three little girls were seen standing across from the cooking table.

Seeing his father and Uncle Xiaolin coming over, Feng Ruoruo and his two good friends also laughed.

Yang Xiaoxi and Chen Yaofei were still a little worried, and the two little girls were worried about disturbing Father Feng and Uncle Xiaolin, so seeing that Father Feng had seen it, the two little girls hurriedly hid behind Feng Ruoruo.

Feng Ruoruo was not afraid at all, she knew that her father would not blame herself, and her father was very good to her.

So seeing his good friend hiding behind him, Feng Ruoruo smiled and protected his good friend.

"Dad, I'll listen to your class with Xixi, Feifei and Uncle Xiaolin. ”

Feng Yifan listened to his daughter's words, and saw that Yang Xiaoxi and Chen Yaofei were a little timid, so he naturally smiled and nodded: "Okay, you go to class with Uncle Xiaolin." ”

Then, Feng Yifan said to his apprentice: "Don't be stunned, continue." ”

Lin Ruifeng naturally continued to work, and under the guidance of the master, he could be regarded as doing a good job. You can fry the noodles well, and you can also handle some of the ingredients well.

Of course, the difficulty for Lin Ruifeng is that he will go to the roasted goose, duck, and pork belly tomorrow.

The entrails need to be cleaned, the goose and duck bellies need to be filled with marinade, and then the openings need to be broken to seal them.

Then you need to blow to separate the skin from the flesh a little.

After doing so, you will also need to apply crispy water, and then you will need to let it sit overnight to air dry.

Feng Yifan can be said to be unreserved, explaining all kinds of details to the apprentice very clearly, ensuring that the apprentice can hear it clearly and give answers to some doubts.

Lin Ruifeng studied very seriously, because he knew that all this was dry goods and really good things.

In the end, Feng Yifan also roasted a goose with his own hands and prepared to cook dinner for the children in the evening.

"This roast goose is still different from roast duck, but this one of mine was processed yesterday and smeared with crispy water, and now it is roasted in the oven. ”

Because the hanging stove was not moved back, Feng Yifan could only use the oven in the kitchen.

"You have to remember, because you don't use a hanging oven, you need to turn it over when you bake it at home, so after preheating, you put it in and bake one side, and then take it out and turn it over and bake the other side, and you have to bake it until both sides have a very beautiful dark brown color. ”

During this roasting process, Feng Yifan still took his apprentice to prepare other things.

For example, eels also need to be scalded in advance, and then the back, bones, and abdomen of the eel are separated.

"You have to remember that this eel is also full of treasures, so you must learn hard in this scalding process, and then when you make fried rice, you can actually have an eel silk fried rice, and you remember what I taught you, simmered noodles at the umbilicus door, you can make full use of the eel. ”

Lin Ruifeng has been studying with Feng Yifan for more than two months, and the more he learns from his master, the more he feels as if he will never finish learning, and the master really has too many skills to learn.

And Master will always create some novel combinations, and the key is that all kinds of combinations are equally delicious.

For example, when making eel silk noodles, because Feng Yifan pursues high-quality products, he usually only uses the meat on the back of the eel, so that the eel's belly will be left.

In order not to waste, Feng Yifan made a simmered umbilical door on the basis of the white simmering umbilical door.

It's really a must, there is no extra seasoning, just pepper seasoning.

Among them, the most important thing is that in addition to the umbilicus, Feng Yifan's children add a little shrimp oil to it to add the overall fragrance.

Then this bowl of noodles presents a bowl of very beautiful white soup.

It is like a bowl of noodles boiled in milk without any variegated color, and it is also delicious to eat, and the simple saltiness and slightly spicy pepper taste are also very popular with many customers.

Just like what Master said, in Lin Ruifeng's opinion, any kind of ingredient can be used to the best in Master's hands.

A variety of collocations, endless variations.

Lin Ruifeng felt that he would never be able to finish learning from the master.

As for the fried rice with eel silk, it is also another unique fried rice created by Feng Yifan.

And the most important thing about this fried rice is that when you go to set up a stall, it is really good to make it with an iron plate.

The eel back is scalded in advance, fried on an iron plate, and then mixed with fried rice, and the aroma is really delicious after stir-frying.

"I've told you all about these things before, and when we go to set up a stall tomorrow, I'll teach you how to operate them. ”

After thinking about it, Feng Yifan said to the apprentice seriously: "Give you 20 days, I hope you can learn." ”

Lin Ruifeng heard that it was only 20 days, and he was really a little worried in his heart.

"Master, is 20 days a little less? I'm worried that I won't be able to learn by then. ”

Feng Ruoruo heard Uncle Xiaolin's words, and immediately said, "Uncle Xiaolin, you can't learn it, you have to learn it from your father seriously, you must learn it." ”

Chen Yaofei then raised his little fist and said, "Uncle Xiaolin, come on." ”

Yang Xiaoxi also shouted: "Uncle Xiaolin, come on." ”

Lin Ruifeng turned his head to look at the three little girls, and when he saw the three little girls' expectations for themselves, as well as the look of encouragement and cheering for themselves, he was greatly encouraged.

Feng Yifan patted Lin Ruifeng with a smile: "There are a lot of things that can be made with an iron plate in a street stall, so you must be proficient in iron plate cooking." ”

Lin Ruifeng nodded seriously: "Okay master, I will definitely work hard." ”

Next, Feng Yifan continued to prepare materials with his apprentices.

This process is actually quite tedious and can be described as very boring.

But if you want to eat this bowl of rice, you must go through all this, you must endure this loneliness, endure this boredom, and only then can you truly achieve self-breakthrough.

Under the guidance of the master, Lin Ruifeng was also very serious and prepared the materials according to the master's requirements.

In this process, Lin Ruifeng was indeed able to learn a lot of things.

And Lin Ruifeng also knows very well that these things taught to him by the master are very practical means that can make him earn a living no matter when and where.

In order to live up to Master's expectations, Lin Ruifeng is very serious and will try hard every step.

If you do something wrong, you will naturally be criticized and even scolded by Feng Yifan.

Feng Ruoruo sometimes can't look past it, but he pity Uncle Xiaolin, so he will help Uncle Xiaolin say a few words to his father.

"Dad, don't be so fierce, Uncle Xiaolin is working hard. ”

Yang Xiaoxi and Chen Yaofei were beside them, and they would also help to say a few words, hoping that Father Feng would not be so fierce and would treat Uncle Xiaolin gently.

Feng Yifan was in front of the children, but he quickly changed his smile.

"Okay, my three little babies said, then I won't be fierce Uncle Kobayashi anymore, but Uncle Kobayashi should also be serious, and he can't always make mistakes. ”

Lin Ruifeng also nodded very seriously and agreed, and he would prepare the materials more seriously in the future.

At this time, the roast goose was almost ready, and Feng Yifan took the roast goose out of the oven.

The roast goose has a beautiful reddish-brown color, and when it is brought out of the oven, the enticing aroma makes the three little girls eager to eat it.

"Dad, hurry up, Xixi and Feifei and I have to eat. ”

"Dad Feng's this is so fragrant, Xixi wants to eat it. ”

"Father Feng, Feifei also wants to eat. ”

Feng Yifan brought it over and responded with a smile: "Okay, you can eat it, but you have to wait a minute, it's very hot now, let's let it cool a little before eating, okay?"

The three little girls naturally agreed immediately: "Okay." ”

After cooling down a little, Feng Yifan first broke open the goose's belly and poured out the juice in the goose's body.

Then all the goose is chopped into small pieces, and even the goose's head and neck are chopped open.

I put it on a plate and prepared a small plate of plum sauce, and then I picked three of the best pieces of goose meat for the three little girls and dipped them in the plum sauce for them to taste.

"Come on, try it. ”

The three little girls each ate a piece, this bite, the roast goose itself will be very greasy, but with plum sauce it is no longer greasy, the three little girls eat with a smile on their faces, it is really very delicious.

Feng Yifan cleaned up the baking tray and used the roast goose soup in the baking tray to prepare a fried rice for the girls.