When the first round of early diners have all eaten, the time has come to half past six in the evening, which will be the gap between the two groups of people before and after dinner.

Feng Yifan just took advantage of this gap to present a dinner to relatives and friends outside.

First of all, a few cold dishes were presented, all of which were rarely related to the fish river, one of which was smoked fish, and one was three small samples of lotus pond "lotus root slices, lotus root ribbons, and lotus seeds".

This lotus pond three samples, because it is sweet, so it is very in line with the taste of the three little girls.

Next, there are more formal river dishes.

Including stir-fried shrimp, stir-fried lotus pond, steamed sea bass, squirrel mandarin fish, hibiscus fillet, roasted snails in sauce, and jade shrimp balls.

Of course, there is also the yellow croaker stewed tofu that Yue Qingsong kept mentioning when chatting before.

It's really a variety of fish and shrimp river freshness, just looking at it is already dizzying.

The diners at the next table were full of curiosity when they saw so many river freshness on the table.

"Wow, it's really a lot of fish, all kinds of fish, all kinds of methods. ”

"There are a lot of fresh shrimp, yes, and snails, it's a lot. ”

"This should be a river fresh feast, right? ”

Especially when the yellow croaker stewed tofu is served, the dish is served in a casserole, and the moment the lid is lifted, the salty and fragrant umami wafts out, which really makes everyone can't help but drool.

"It's braised tofu with yellow croaker, and this dish is really beautiful. ”

"Yes, it's the first time I've seen that braised tofu with yellow croaker can be so beautiful. ”

In the casserole, the yellow croaker is buried under the soup and tofu, and only the head and tail are exposed.

It looks like fish frolicking in the river and poking their heads out to the surface.

The tofu on the back of the fish is also very tender, and the tofu in each piece is very regular, and if you look closely, it is not difficult to find that each piece of tofu is the same size.

Finally, on top of the tofu, there is a layer of chopped green onions, which is really fragrant under the steaming of the hot soup.

Yue Qingsong saw this dish come up, and he was already a little impatient.

"Beautiful, Yifan, you are more beautiful than grandma, grandma will not be like you at the beginning, your arranging is really a bit contrived. ”

Feng Yifan responded with a smile when he heard this: "Since it is to entertain you as a distinguished guest, of course I still have to do it." ”

Feng Ruoruo listened to her father's words, and immediately raised her little hand to speak: "Dad, if you think you are so beautiful, Ruoruo likes it." ”

Hearing his daughter's words, Feng Yifan responded with a smile: "Okay, thank you for my good daughter." ”

Yang Xiaoxi also said: "Xixi also likes it." ”

Chen Yaofei was not to be outdone, and also said: "Feifei also likes Dad Feng's dishes, they are all so beautiful." ”

Feng Yifan responded with a smile: "Okay, thank you to my three good daughters." ”

Feng Jiandong picked up the spoon on the side, scooped a large spoonful of Yue Qingsong from the casserole, including a yellow croaker, as well as tofu and rich soup, put it in the bowl and handed it to Yue Qingsong.

Seeing this, Yue Qingsong quickly stood up and said, "Hey, Uncle Dong, don't be like this, I can't afford it, I'm a junior here today, or should I give it to Yifan's uncle first." ”

Zhuang Daozhong smiled and waved his hand: "It's okay, you are guests from afar, no matter how I say it, I can be regarded as half of Su Ji's own family." ”

Hearing this, Yue Qingsong also said: "Uncle Shi, what you said is not right, if you want to talk about your own family, then Yifan and I are closer than brothers, so I am also my own family." ”

Feng Jiandong put down the bowl, quickly filled another bowl, and handed it to Zhuang Daozhong: "Okay, that's it." ”

Zhuang Daozhong was also a little embarrassed: "I'm really embarrassed, let Jiandong give me Sheng." ”

Feng Jiandong smiled and said, "It's okay, when it comes to seniority, I also want to call you uncle." ”

When the people at the table heard this, they all laughed happily, Zhuang Daozhong took the bowl, sat down and said to Su Jinrong: "Jinrong, I really envy you, your family is really the most harmonious family I have ever seen." ”

Shi Jinbin also said beside him: "No, I never thought that I could be as harmonious as my in-laws and my parents, and I really envy your family." ”

Su Jinrong, Feng Jiandong, and Lu Cuiling glanced at each other, and smiles appeared on the faces of the three old men.

In fact, the three old men knew very well that their harmony was based on the fact that they were all dedicated to their sons and daughters.

What's more critical is that they have a very lovely granddaughter Feng Ruoruo, such a little pistachio, naturally the three old people hope that the family is harmonious, which is conducive to the growth of the child.

Everyone shared a small bowl, a yellow croaker with soup and tofu.

When the old man Zhuang Daozhong ate half of it, he suddenly smiled and asked, "Jin Bin, Uncle Shi tested you today, what type of dish did you say about such a stewed tofu?"

Shi Jinbin smiled and said, "Uncle Shi, aren't you sending points?"

Zhuang Daozhong smiled and asked, "Tell me about it." ”

Shi Jinbin said directly: "This is a stew." ”

At the same time, in the back kitchen, Feng Yifan was also explaining to the little apprentice Lin Ruifeng.

"The yellow croaker stewed tofu just now, on the surface, seems to be a stewed dish, but in fact, that dish should be regarded as a roasted dish, and I used not braised vegetables, but yellow braised dishes. ”

Zhuang Daozhong almost said to Shi Jinbin with a smile when Feng Yifan told his apprentice: "Wrong, wrong, Jinbin, you are wrong." ”

Shi Jinbin was also a little surprised: "Am I wrong?"

Zhuang Daozhong smiled and said: "Naturally, it's wrong, this is actually a roasted dish, and Yifan uses yellow roast." ”

In the back kitchen, Feng Yifan said to the little apprentice: "The biggest difference between yellow braised and braised is that yellow braised usually does not use sugar and soy sauce, but is more seasoned with salt, and the main dish of yellow braised is to be fried or fried first, and then just like I just did, the yellow croaker is stewed and flavored on low heat, and finally tofu is added to stir-fry together." ”

Zhuang Daozhong explained the big production method of this dish in front of him, and said to Shi Jinbin with a smile: "Jin Bin, I didn't expect you to overturn here." ”

Shi Jinbin said with a smile: "Hahaha, uncle, I don't want to give you a show." ”

Zhuang Daozhong was stunned for a moment, and then laughed: "Okay, you Shi Jinbin, did you do it on purpose?"

Shi Jinbin continued: "Look at you, you have to give a lecture to everyone, and I, who is a teacher and nephew, can still make up for you." ”

When Shi Jinbin said this, everyone immediately laughed.

The atmosphere of such a group of people eating was instantly enlivened.

Feng Ruoruo, Yang Xiaoxi, and Chen Yaofei, the three little girls, didn't know what the adults were talking about, the three little girls just thought that the tofu made by their father was delicious.

The three little girls didn't want to eat fish at all, because the fish has spines, and the tofu is soft and melts in the mouth, how delicious it is.

In the back kitchen, Feng Yifan continued to explain to the little apprentice: "This dish should retain the freshness of the yellow croaker, it is necessary to use this yellow roasting method to be able to stew the fish to bring out the umami, and then add tofu to stir-fry."

Later, during the serving process, the tofu is still being cooked, and the flavor gradually seeps into the tofu. ”

Lin Ruifeng carefully wrote down some of the key points instructed by the master, and then asked with some curiosity: "Master, apart from the red braised and yellow braised ones, is there any other way to burn?"

Feng Yifan continued: "There is also a kind called white roast, which is to boil the ingredients and then cook, which also does not add sugar and soy sauce, and is more prominent in the original taste of food. ”

Lin Ruifeng nodded seriously: "Well, the braised is sweet and salty, the yellow braised is salty and fresh, and the white braised is to highlight the original taste of the food." ”

Feng Yifan nodded: "Yes, that's it." ”

Then, after Feng Yifan personally cut the pier, he asked Lin Ruifeng to come forward to stir-fry.

"You've been in the back kitchen for so long, so let's try a dish today, let's have a lotus pond stir-fry. ”

Lin Ruifeng was really a little nervous at this moment.

Although he had made shrimp balls before, it was not very difficult this time, because the seasonings were all prepared in advance, and there were basically not too many technical difficulties.

But today's lotus pond stir-fry is different, this is a light dish, and it is a dish that tests the chef's skills.

If you are not careful, many chefs will overturn on such a stir-fried dish.

Seeing the apprentice's nervous appearance, Feng Yifan said solemnly: "Have you forgotten what your master told you before? If you don't even have the courage to try, how will you gain a foothold in the kitchen in the future?"

Master's words made Lin Ruifeng calm down a little, took a deep breath and began to try.

The dish of stir-fried lotus pond seems simple, but in fact, the process of stir-frying is not simple at all.

The first is to remotely control the amount of oil, if there is too much oil, it will look too greasy, but if there is less oil, it will look very dry.

Another is seasoning, because it is a small stir-fry, so it is necessary to maintain the true color of the food, not to mix with a strong taste, but to let people taste the taste it deserves.

Such a dish is mainly salty, and you can't put too much salt in the stir-frying process.

It is necessary to be able to eat the salty taste, and at the same time, not let the salty taste overshadow the umami taste of the dish itself.

The most important point is that a little bit of the soup is brightened before it comes out of the pot, and the soup that is fried is collected, and it has to be hung thinly on the dish, so that when people can't eat it, they can eat a lot of sauce.

So such a small stir-fry is really a test of a chef's basic skills.

Lin Ruifeng looked serious, and in the process of sliding and frying in the pot, he also looked serious, and he didn't dare to have the slightest slack in his hands.

I'm afraid that something is wrong, or I didn't control the heat and fried it.

Feng Yifan didn't say a word the whole time, and watched quietly from the side, also afraid that his casual opening would disrupt the rhythm of the apprentice, and he also hoped that the apprentice could do a good job.

Fortunately, the final dish was quite qualified, and Feng Yifan also nodded secretly.

Lin Ruifeng put the dishes on the plate and turned his head to look at his master.

Feng Yifan nodded: "Well, qualified, you are already qualified for this dish, but don't be happy too early, you can only barely pass the level." ”

Let Lin Ruifeng give the dishes to the front first, and after Lin Ruifeng came back, Feng Yifan explained some of the main points.

"You still put a little too much oil, you have to remember, if you find too much oil when you eat food, don't hesitate, you have to lift it up immediately and pour out the excess oil, understand?"

Hearing Master say this, Lin Ruifeng nodded: "Yes, I understand Master." ”

Feng Yifan then said: "When there is also thickening, there is nothing wrong with thin glass thickening, but it must be bright, your sweet juice cannot be lit up." ”

Lin Ruifeng nodded again and carefully noted down the problems pointed out by the master.

After correcting the apprentice's question, Feng Yifan asked again: "How is the food on the table of the family in front of you?"

Lin Ruifeng was stunned for a moment when he heard this, and then said strangely: "Master, I didn't pay attention. ”

Feng Yifan taught the apprentice a little more: "You also have to pay attention to this, when serving the food, you should pay attention to the degree of eating at the table where the dishes are not served, which is convenient for you to adjust the serving time." ”

Lin Ruifeng was still a little strange: "Master, what does Westman want to observe this?"

Feng Yifan continued to explain: "Think about it, if one table of guests eats faster, and the other table of guests is slower, if you don't adjust the time of serving, then the table that eats fast may have no dishes, and the other table may have an embarrassing situation where the dishes are cool. ”

Lin Ruifeng understood when he heard this: "I understand Master, it is necessary to pay attention to the speed of the guests eating the food, so as to adjust the speed of the food." ”

Feng Yifan nodded: "That's right, that's it, so as to ensure that every table of guests can eat comfortably." ”

Lin Ruifeng felt more and more that what he learned from Feng Yifan, the master, was not only the skill of cooking, but also an attitude towards the profession of chef.

A chef is not able to improve himself anytime and anywhere, and he will not make adjustments according to the needs of his diners.

Just blindly guarding his own things, then the cook will be eliminated sooner or later, or such a cook is just a cook, and cannot be called a "chef".

It's not that they're not good enough, it's not that their craft is bad.

It's just that because of their attitude towards cooking and guests, they can't be called "masters".

And what Lin Ruifeng can feel in Feng Yifan's body is a kind of everyone's demeanor, and even in Lin Ruifeng's eyes, Feng Yifan is not only a chef, but also an artist, an artist in the kitchen.

For example, now, Feng Yifan has taken out a very beautiful set of tableware, in which the base is matched with a ceramic fan.

Then, Feng Yifan cut off the head of the silver carp and put it in a pot to cook, and then deboned and sliced the fish.

The thin slices of fish meat were neatly placed on the fan surface of the tableware by Feng Yifan.

Once neatly arranged, it instantly transforms into a gorgeous fish slice fan.

The fish head is braised in a pot, and the soup should be as much as possible, put it in a casserole, and sit on a small stove below to cook.

In this way, a very delicious fish head rice dish is ready.

This is also what Feng Yifan's grandmother would often do for Feng Yifan and Yue Qingsong when he was a child.

Once again, a grandmother's dish was reproduced, and Feng Yifan asked the apprentice to serve rice in another small casserole, and with such a gorgeous dish, he walked out of the back kitchen to serve everyone this last dish.

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