Following Feng Yifan, he once again stepped into the clean and tidy kitchen, which looked like it had been renovated.

The photographer has to admit that the back kitchen of a small restaurant is really very different from what he thinks, the back kitchen of most street restaurants.

In my impression, the back kitchen of a small restaurant is often not well ventilated, or the owner himself does not pay special attention to cleaning.

The back kitchen is usually full of grease, and there is a thick layer of oil in many places on the counter and in the kitchen.

Even in some kitchens that are cleaned frequently, there may still be some putty left.

At this point, the back kitchen of a big restaurant is usually much better, after all, there are enough people in the back kitchen of a big restaurant, and someone will clean it every day.

But the back kitchen of Su Ji's small restaurant in front of him, in the eyes of the photographer, may be cleaner than some big restaurants.

When they came in for the first time, Meng Shitong couldn't help but ask, has this kitchen just been renovated?

Feng Yifan patiently gave Meng Shitong and them an answer, the reason why the kitchen is so clean is because Su Ji has been in charge for generations.

According to Feng Yifan, when he learned to cook with his father-in-law, the first lesson was to learn to clean the back kitchen and keep the back kitchen neat and clean. You have to sort everything into categories, and you must not let the kitchen become cluttered.

In fact, many large restaurants and some foreign restaurants will do very well.

It's just that street restaurants, often because of the number of people, will ignore this.

But Su Ji never ignored it, and Feng Yifan still remembers that his father-in-law warned him on the first day he let him step into the back kitchen.

"The back kitchen is a chef's place of work, and if you can't even keep your work place tidy, it means that you don't love your job at all, so how can you devote yourself to it?"

So Feng Yifan followed his father-in-law and the group of brothers under his father-in-law in the past, and cleaned the kitchen for a month, and then had the opportunity to officially contact and learn cooking.

is also because of his father-in-law's strict requirements, Feng Yifan still attaches great importance to the cleanliness of the kitchen.

In his previous life, he even directly blocked many top restaurants because of kitchen hygiene problems many times.

Kitchens, especially in restaurants, are places where diners are served food, and they are clean, tidy and hygienic, which is the first and foremost requirement.

The photographer was holding the camera, and at first he was a little embarrassed to get closer, Feng Yifan glanced at it and asked with a smile: "You are standing so far away, how can you get it?"

The photographer smiled a little embarrassedly and said, "Brother Feng, aren't my sister-in-law and the old man not allowed to take pictures?"

Feng Yifan said lightly: "It's okay, you can shoot it, I can teach everyone to make an authentic fried rice." ”

When the photographer heard this, he immediately went around to the other side of the cooking table, and then held the camera to shoot carefully.

While shooting, the photographer also raised some questions.

"Brother Feng, they all say that fried rice must be eaten overnight, is that true?"

Feng Yifan shook his head and said: "It is not necessary to use overnight rice, but the rice used in fried rice, when steaming, must add less water, that is, as the saying goes, 'cook harder', less water, fried to be distinct." ”

Answering the photographer's question, Feng Yifan did not hesitate for a moment, and quickly began to prepare the ingredients.

"Na, now the first part I fry is broken gold fried rice, I have to beat the egg liquid first, remember to quickly break up the egg liquid in a hurry, and fry it into a flocculent shape in the pot. ”

The photographer took the shooting very seriously and listened very seriously, but when he saw Feng Yifan start scrambling eggs, he was instantly stunned.

The delicate combination of the pot and the spoon, as well as the rapid stir-frying, is simply dazzling to see the photographer.

"Remember, the flocculent egg of crushed gold fried rice is not completely stir-fried with a spoon, but the rice should be quickly put in when the egg liquid is not yet congealing.

Then, in the process of frying the rice, use the rice grains to completely disperse the egg mixture to achieve the flocculent shape of broken gold. ”

looked at Feng Yifan's unusually skillful movements, and listened to Feng Yifan's serious explanation.

The photographer actually wants to say: if you can't learn, you can't learn, you can't learn, and you can't say goodbye......

Under the photographer's gaze and the camera's recording, I watched the rice and eggs tumbling rapidly in Feng Yifan's hands, and the eggs gradually condensed like broken gold, dotted among the distinct rice grains.

And the egg and the rice are connected and disconnected, and it looks really beautiful.

After the rice and eggs are set, Feng Yifan adds various prepared ingredients, and finally adds a little chopped green onion and stir-fry before removing from the pot.

The moment the pot came out, Feng Yifan turned the pot with one hand, and played with a spoon with the other.

The photographer was stunned again, and the fried rice in the pot was like a group of obedient soldiers, all of whom drove out of the pot into the big iron spoon under the flick of Feng Yifan's hands.

In the end, not a single grain of rice was left in the pot, and all of it went into the big iron spoon.

Feng Yifan took a plate, first upside down on the iron spoon, and then flipped, a plate of fried rice was very completely buckled on the plate.

Finally, sprinkle a little chopped green onion as a garnish for the finished dish.

Watching the fried rice finished, the photographer was completely stunned, and his brain was simply blank.

Feng Yifan didn't pay attention to it, quickly brushed the pot, and then began to stir-fry the second plate of fried rice.

Different from the previous broken gold, the second gold-clad silver is to fry the rice first, and the water in the rice grains must be fried dry, and after the grains are clear, then the beaten egg liquid is added.

And this fried rice egg liquid is doubled the egg yolk, so that it is poured over the rice in the pot.

After a quick stir-fry, each grain of rice was soon covered with eggs, and the fried rice in the pot turned golden.

The rest of the process is basically the same, or add a variety of ingredients, and finally sprinkle some chopped green onions when serving the plate.

After the two plates of fried rice were completed, Feng Yifan picked up the fried rice and said to the photographer who was still stunned: "Okay, hurry up, I'm going to serve fried rice to the guests, don't be stunned here." ”

As soon as Feng Yifan said it, the photographer finally came back to his senses and quickly glanced at the records on the camera.

After making sure that the whole process was filmed, the photographer turned off the camera and obediently followed Feng Yifan out.

Feng Yifan came to Su Liancheng with two plates of fried rice, and put down the two plates of fried rice: "Okay, the two fried rice you ordered are here, one is gold-clad and silver, and the other is broken gold." ”

The secretary who came with Su Liancheng took a closer look at it very carefully, and didn't think there was anything special.

But with Su Liancheng's warning before, although the secretary is now disdainful, he doesn't dare to say anything.

Everything still has to wait for Su Liancheng to taste.

Meng Shitong and others at the same table were very curious, and they also stared at the two plates of fried rice.

The photographer sat down and looked at the two plates of fried rice with different eyes, in his eyes, these two plates of fried rice were not fried rice, like two plates of extraordinary art.

Finally, Su Liancheng raised the spoon in his hand, and first stretched out to the plate of broken gold fried rice.

didn't eat with a spoon right away, but Su Liancheng gently flicked it with a spoon a few times first.

At first, everyone thought that Su Liancheng didn't like green onions?

But soon everyone found out that it was not the problem of chopped green onions, Su Liancheng opened the fried rice very seriously, and looked at each grain of rice, as well as the flocculent eggs that were slightly sticky on the rice grains.

Seeing that Su Liancheng finally scooped up a spoonful and put it in his mouth, Feng Yifan didn't say anything, turned around and walked to the back kitchen.

At the moment when Feng Yifan was about to step into the back kitchen, Su Liancheng, who had eaten the first bite, couldn't help but admire: "Authentic." ”