At the end of the busy noon, Feng Yifan took his apprentice to clean the back kitchen and came to the front restaurant to sit down.

Meng Shitong and the others couldn't wait and came to Feng Yifan's side together.

Although they haven't spoken yet, the thoughts of several people are already very obvious.

Meng Shitong and they couldn't wait, and wanted to go into the back kitchen to shoot the scene of Feng Yifan cooking.

Looking at the expressions of several people, Feng Yifan smiled and said: "Let's wait for a while, let me take a break, take a breath, rest assured, the afternoon time is still very good, our old man has agreed, you will definitely be able to shoot what you want to shoot." ”

Meng Shitong hurriedly smiled and nodded: "Yes, yes, Chef Feng, you have a good rest, this noon is really tiring." ”

After a short silence, He Yaqian and photographer Ah Fei, almost in unison, said two diametrically opposite things to Feng Yifan, and the two of them wanted Feng Yifan to show respectively.

"Chef Feng, can you show me a very high-end dish?"

"Chef Feng, can we teach a simple home cooking today?"

The two people blurted out at the same time, but there was a stark contrast, and the two people demanded almost diametrically opposed ones.

A person who hopes to see more high-end dishes, He Yaqian has no subtext to say, and hopes that Feng Yifan can show a state banquet dish.

Photographer Ah Fei is more realistic, he hopes to see a relatively home-cooked dish, so that when making videos, some people watching videos can try it.

After the two people said different thoughts in unison, they first looked at each other, and then the two of them instantly became a little tense.

He Yaqian hurriedly said: "I think there should be some high-end dishes, so that others will feel very high-end and high-class at a glance, so as to be more attractive and catch the attention of the audience watching the video." ”

Ah Fei also did not back down: "The high-class dishes are certainly very attractive, but they will give people a flashy feeling, and we should tell everyone through the video that our own food, in fact, everyone can easily make it." ”

The two are really like a pair of enemies, all kinds of-for-tat, and no one is willing to back down.

Seeing that everyone in the restaurant was also happy.

Meng Shitong was a little embarrassed by the two people arguing.

Seeing that the two of them were arguing more and more, Su Ruoxi couldn't help but speak: "You two don't quarrel, haven't you thought about letting your Chef Feng show you a dish that is easy to learn and homely, and at the same time has to be high-grade enough?"

As soon as Feng Yifan heard his wife's words, he immediately looked at his wife with a wry smile, as if he was saying: You know to give me a whole job.

Su Ruoxi saw her husband's gaze, smiled and gently raised her chin, her eyes revealed her trust and expectation for her husband.

Facing his wife's gaze, Feng Yifan took the lead in summarizing He Yaqian and Ah Fei before they could speak.

"Well, then let me summarize the requirements of the two of you, ladies first, to be classy, to have certain skills, very beautiful, and then to our photographer's requirements, to be simple and easy to learn, eyes can see, homely. ”

After summing up, Feng Yifan asked seriously: "Are you two determined?"

He Yaqian and Ah Fei glanced at each other, and the two said in unison: "Yes." ”

Feng Yifan said with a smile: "Okay, there is really a suitable dish, although this dish is not our local dish, but this dish is a famous dish at the state banquet." ”

Speaking of this, Feng Yifan turned his head to look at the apprentice again: "It just so happens that today, you can also teach my apprentice something new." ”

When Lin Ruifeng heard that he could learn something new, he was really excited, and hurriedly asked, "Master, what are you going to teach me today?"

Feng Yifan saw that the apprentice was looking forward to it, and said with a kind smile: "Teach you how to hinge shrimp." ”

"Shrimp?"

A group of people were a little surprised, such an academic term, in fact, everyone really didn't understand so much.

But Su Jinrong, who was in a wheelchair, heard this, and a smile appeared on his face.

Then after resting for a while, Feng Yifan stood up and said, "Okay, is Lin Ruifeng rested?" Are you ready to go with me to learn how to hinge shrimp?"

When Lin Ruifeng heard this, he immediately stood up and agreed with a solemn face: "Ready, Master." ”

Feng Yifan nodded, led the apprentice to the back kitchen, and when he walked to the kitchen door, he glanced back at Meng Shitong and the others: "Come on, today I will teach you a famous dish from the first banquet of the founding of the country, dried (?) prawns." ”

As soon as I heard the "First Banquet of the Founding of the People's Republic of China", it naturally made Meng Shitong and others shine instantly.

Only the photographer Ah Fei hesitated a little when he heard it, thinking that such a dish was not homely, right? But seeing that everyone was very excited, Ah Fei had no choice but to follow quickly.

In the back kitchen, the kitchen is still very clean, and this neatness will make everyone who comes in feel comfortable.

Meng Shitong couldn't help but sigh in her heart: The dishes made in the kitchen like this are comfortable just to look at.

Feng Yifan first went to the aquatic product storage place in the back kitchen and scooped up the very fresh prawns.

Then he came to the side of the pool and asked the apprentice to bring two pairs of scissors: "Take the scissors, teach you how to deal with these shrimp first, and reamed shrimp is also a basic skill." ”

Lin Ruifeng was very obedient, and quickly took two pairs of scissors and handed one of them to the master.

Feng Yifan took the scissors, and didn't do it directly, but first glanced at the photographer A Fei: "Are you ready?"

Ah Fei responded, then quickly turned on the machine, came to the side of the pool, adjusted the camera to focus on Feng Yifan, and prepared to seriously shoot the process of this hinged shrimp.

After Ah Fei finished preparing, he made an "ok" gesture to Feng Yifan: "Okay, Chef Feng, you can start." ”

Feng Yifan nodded, turned his head to Lin Ruifeng on the other side and said, "Let's start, you watch carefully." ”

Next, Feng Yifan began to hinge the shrimp, pinched out a shrimp from the basin, and then straightened the fresh shrimp body with his hands, and the first scissors went down to cut the shrimp head.

Instead of cutting off the whole head directly, the part behind the shrimp mouth and eyes was cut off.

"Clearly, you have to cut it off a little diagonally like this, cut the shrimp head like this, and then stick the tip of the scissors in. ”

Feng Yifan used the tip of scissors to slowly probe inside the shrimp head for a while, and slowly dug out a small black bag from the inside of the shrimp head.

"This thing, it must be cleaned up, it's even dirtier than the shrimp line. ”

After hooking out the small black bag, Feng Yifan gently pulled it out with his hand and gave the apprentice and Ah Fei next to him a serious look.

Lin Ruifeng and Ah Fei both looked at it very seriously, and Ah Fei even used the camera lens to shoot seriously.

Then, Feng Yifan turned the shrimp body around, and carefully cut the claws under the shrimp body.

"Remember, you have to cut it out here, it's a must. ”

After cutting off the claws, Feng Yifan made another opening on the back of the shrimp, and slowly picked out the shrimp line from the inside of the back with scissors. Finally, the shrimp tail has to be cut.

A shrimp was cleaned up like this, and then put in a separate pot by Feng Yifan.

During the whole process, although Feng Yifan's movements were very slow, every step was very precise, and there were almost no superfluous movements.

And both Lin Ruifeng and Ah Fei know very well that the reason why Feng Yifan is so slow is mainly to let them see clearly, facilitate Ah Fei's shooting, and let Lin Ruifeng learn seriously.

Next, it is the real beginning of Lin Ruifeng's nightmare.

Feng Yifan took him and started cutting together.

looked at the very simple hinged shrimp, but when he really started to get started, Lin Ruifeng began to have problems from the first time he cut the scissors.

"No, don't cut from this place. ”

"It's still not right, you're cutting too deep. ”

"Slow down, it's all going to have to be cut clean here. ”

"No, you have to be slow, you can't destroy the shrimp. ”

"No...... right"

"No, no......"

Meng Shitong and the others, who were standing on the side, felt a little distressed by Lin Ruifeng. Before, they all thought that the matter of reaming shrimp was very simple, but after really watching Lin Ruifeng get started, they realized that nothing was simple.

Especially Feng Yifan is very strict on the side, and every detail is almost demanding and perfect.

This made Lin Ruifeng gradually start to be impatient, and even Meng Shitong and the others, who were not standing next to him, felt that Lin Ruifeng's body was trembling, and his arms trembled slightly, obviously very anxious.

However, although Feng Yifan was strict with his apprentices, he would not be serious with Ah Fei and them.

After he quickly finished the reaming shrimp, he cleaned the prawns and wiped the residual water from the shrimp.

"Remember, be sure to dry the water, otherwise it will not be good when you fry in the pan. ”

The next step is to pour oil into the pan and leave no seasonings in it. Feng Yifan directly put the prepared prawns into it, and then began to fry them.

Without any seasoning, the shrimp is slowly fried in the cold oil, and the shrimp is slowly fried as the oil temperature rises.

In this process, Feng Yifan didn't even use a spatula and spoon at all.

When needed, he picked up the pot and gently shook it on the stove, so that the shrimp in the pot also shook and slowly fried.

When one side was fried, Feng Yifan suddenly slammed his wrist. A flip pot, all the prawns in the pot jumped up, this moment it was like coming to life, and then the wrist put the pot forward and up, and all the prawns turned over and fell into the pot.

This scene was seen in everyone's eyes and made everyone stunned.

Even He Yaqian exclaimed: "." ”

Ah Fei came back to his senses first, turned his head to look at his stunned partner, and said with a wry smile: "Do you see it? ”

Feng Yifan heard Ah Fei's words, and said with a smile: "Actually, if you do it at home, you don't need to do this, you can use chopsticks to turn the shrimp one by one, but you must pay attention, you must fry the shrimp until it is golden brown, and fry the shrimp oil." ”

Next, Feng Yifan poured out the fried prawns.

Add a little oil, then put the chopped green onion and ginger shreds into the pot, stir-fry a little to bring out the flavor, and then pour the prawns back in.

"Okay, now you can start seasoning, the seasoning is simpler, add a little water, salt, rice wine, pepper, a little more sugar, then cover the pot, simmer, two and a half minutes. ”

Listening to Feng Yifan talking while doing it, photographer Ah Fei suddenly felt: It doesn't seem to be so difficult?

During the simmering time, Feng Yifan glanced at the apprentice in the hinged shrimp again.

"No, don't worry, be serious, you have to cut the shrimp claws underneath, you know?"

was told by the master again that Lin Ruifeng was really very impatient, he was really standing next to him, and he had been hinging shrimp for a long time, and almost every one of them was counted by the master for half a day, which was too painful.

When Lin Ruifeng couldn't help it, a voice sounded behind him: "How is it? Now you understand, the hardships of learning to cook?"

Everyone was startled by this voice, and then turned their heads together and saw Su Jinrong who was pushed by Su Ruoxi.

Lin Ruifeng turned his head to look at Su Jinrong, and then heard the old man say: "Learning to cook, bitter, boring, your master, it's the same, come here, let him say, he was the most, how much did he hinge?"

Feng Yifan replied with a smile: "One or two hundred hinges a day." ”

Hearing that there were more than 100 hinges, the people in the back kitchen were all shocked, and they were a little unimaginable. For example, Lin Ruifeng is standing by the pool like this, as long as one by one hinges shrimp like this, what is the concept of one or two hundred?

If you think about it, you will really understand the pain.

Feng Yifan patted his apprentice and said, "Go on, these things require patience, and what I taught you today is patience." ”

Next, Feng Yifan lifted the lid of the pot, and in an instant, it was accompanied by rising water vapor, and the fresh and fragrant taste hit the face, and in a blink of an eye, it permeated the entire back kitchen.

Feng Yifan picked out the shrimp first and carefully placed them on the plate. Then pour sesame oil into the pot, collect the remaining soup, and finally slowly pour it over the neatly arranged shrimp.

At this moment, both Meng Shitong and others, as well as Lin Ruifeng, were shocked by the beautiful presentation of this plate of prawns.

Ah Fei also hurriedly filmed this plate of prawns from multiple angles.

Feng Yifan quickly cut some chopped green onions, and also sprinkled them evenly on top of the prawns.

That's the end of it.

Feng Yifan pointed to the plate and said, "Okay, dried prawns, a well-known dish at the state banquet." ”

Speaking of this, Feng Yifan suddenly said: "This is actually a Lu dish, and it also has another name, called 'braised prawns'." ”

Ah Fei suddenly said: "Oh, it turns out that this is braised prawns, no wonder I said it is so familiar." ”

He Yaqian leaned over and looked at it carefully and said, "But this is really beautiful, at first glance, it is the kind of high-grade dish, dry? ”

Feng Yifan smiled and said, "You can choose the name of the dish as you like, and you don't have to be so particular about it many times." ”

Then, Feng Yifan let everyone taste it, and at the same time looked at Ah Fei's camera, giving a more homely approach.

"It's easy to cook at home, you can pick a sauce in advance, add cooking wine, water, pepper, salt, sugar, so that the sauce is mixed in a small bowl in advance, and then the green onion and ginger are shredded and ready.

The prawns should be washed, if you feel that the reaming shrimp is troublesome, you can not cut it, but it is best to cut off the shrimp head and remove the shrimp line.

In particular, the shrimp head can be cut open, so that the shrimp oil can be fried in the process of frying the shrimp, which is more fragrant. ”

Listening to Feng Yifan's narration of the home-style version, everyone tasted this dish, which made everyone feel that in fact, many well-known dishes are not as difficult as imagined, but it is not as long as you have hands.

..。 m..