Although it was said that the apprentice was asked to go to the back kitchen to move things out, in fact, Feng Yifan fixed his father-in-law's wheelchair, went into the back kitchen himself, and moved things out with the apprentice.

When Lin Ruifeng saw Master come in and move together, he immediately said, "Master, just take care of Uncle Rong, and leave the things here to me to move." ”

Feng Yifan responded with a smile: "Okay, the two of us can hurry up, there has been a lot of delay this morning." ”

Lin Ruifeng naturally didn't dare to say anything, so he hurriedly followed the master to move things out. It includes cutting boards, knives, pots for all kinds of ingredients, some net bags, and of course, the most important thing, all kinds of ingredients.

Although Feng Yifan didn't go to the vegetable market this morning, in fact, most of the ingredients were prepared in advance.

There are also some that I told Zhang Qiang last night and asked Zhang Qiang to send them in the morning.

In fact, I only go to the market every other day, and the main reason is that Su Ji's business is not very good.

Sometimes, the ingredients you buy in one day may not be used at all overnight.

In addition, Feng Yifan still wanted to accompany his family more, so he simply went to purchase about two to three days' supply at a time, so that he didn't have to go to the market every morning.

Although it is a two-to-three-day purchase at a time, some seasonal vegetables and fresh ingredients are naturally delivered to the market every day.

It was also because he needed to trouble Zhang Qiang that Feng Yifan went to the Zhangjia vegetable stall to purchase vegetables, and did not buy directly from his parents' vegetable farm. Some of the price difference in the middle is regarded as the hard-earned money for Zhang Qiang to help carry it.

Almost moving all kinds of things out, Feng Yifan continued to let Lin Ruifeng practice cutting piers on the side.

"Knife work has to be practiced every day, there is no shortcut to this thing, if you don't practice it, you will definitely regress, so you have to persevere. It's still the same today, first the turnip, then the potato. ”

Lin Ruifeng still took it very seriously and did not have any objections to Master's words.

Su Jinrong sat on the side, watching the master and apprentice busy, which was also a kind of supervision, and would interject a few words from time to time to guide Lin Ruifeng.

In the process of Lin Ruifeng's cutting, Feng Yifan went to the back kitchen again, and when he came back, he carried a few chickens in his hands.

A few chickens that had been slaughtered and washed were placed next to the board, and one was picked up very casually and put on the board, Feng Yifan did not have any nonsense and directly used the knife.

Lin Ruifeng was originally practicing cutting piers next to him, but he inadvertently glanced at the master, and was immediately surprised by the master's knife work.

Feng Yifan is dismantling the bones of the whole chicken.

There are no extra tools, just a kitchen knife in hand.

Lin Ruifeng saw that the master first stabbed the two chicken thighs, and then turned the two chicken thighs over until the chicken thigh bones.

Next, Lin Ruifeng didn't see how he got it clearly, he only saw where the tip of the knife was stuck behind Master's kitchen knife, and then he tore it lightly, and the whole piece of chicken leg came down.

Flip it, correspond to the same position, and the other leg can be easily torn off in the same way.

Next, a knife is made in the back of the chicken, followed by a knife in the base of the wing.

There are still some similar methods, from the root of the chicken wings, the knife is wiped, the tip of the knife is stuck, and then the hand is torn, and the chicken wings are torn off along with the whole chicken breast.

Both sides are the same, and in the end the whole chicken is left with only a bone shelf.

Master continued to slice the loin off the back of the chicken with a knife with a gentle stroke.

At this point, a complete chicken, in Feng Yifan's hands, only took less than a minute to complete the bone removal.

The chicken rack was thrown into the basin, and there was a crisp sound of "dangchang", which pulled Lin Ruifeng's thoughts back.

Lin Ruifeng couldn't help but walk over, picked up the chicken rack and took a closer look. He asked incredulously, "Master, you, how did you do this?"

Feng Yifan raised his head when he heard this, looked at his apprentice with some strange feelings, and asked, "What and how?"

Lin Ruifeng raised the chicken rack in his hand: "That's it, you, how can you get this chicken rack out so quickly?"

Feng Yifan understood, and said with a relaxed face: "This is simple, you just need to master the skills, it's really easy, the main thing is that you need to find the right position, and then practice a lot." ”

Lin Ruifeng looked down at the chicken rack in his hand at this moment, and couldn't help but think of a sentence he had seen on the Internet.

Just have hands.

Feng Yifan then picked up another chicken, obviously preparing to continue the bone dismantling just now.

Lin Ruifeng's eyes widened, and he was very serious about preparing to see clearly.

It's just that the master's hand speed is too fast in Lin Ruifeng's eyes, and it seems that it is only 1 minute, and the second chicken rack has been thrown into the metal basin intact.

Lin Ruifeng was really not calm, and hurriedly asked: "Master, you, are you really sure, this is simple, how can you be so fast?"

At this time, Su Jinrong, who was sitting in a wheelchair and had been watching from the side, finally couldn't help but speak.

"Ruifeng, this whole chicken is to remove the chicken rack to cook the broth, and the other parts are also different, and this process, according to the regulations of the back kitchen of the big hotel, must be completed within 1 minute. ”

Lin Ruifeng opened his mouth.

At this moment, Lin Ruifeng really didn't know what to say, and he had to complete the whole chicken dismantling in 1 minute, which was really a bit beyond his existing understanding.

Feng Yifan saw the appearance of his apprentice, and said helplessly: "You have to understand, in the back kitchen, many times are in a hurry, and it is really a time when every second counts, so the time must be mastered." ”

But then, Feng Yifan patted his apprentice on the shoulder and said, "I have been practicing kung fu for many years, you can't do it now, don't be discouraged, practice the basics, and one day you will do it." ”

was patted by the master, Lin Ruifeng finally came back to his senses, looked at the master and nodded seriously: "It's the master, I will definitely work hard." ”

Putting down the chicken rack in his hand, Lin Ruifeng obediently went back and continued to practice cutting piers.

Feng Yifan didn't say much, and continued to debone the remaining two chickens. I went to the back kitchen with four chicken racks, and after some busyness, I also boiled the soup on low heat first.

Back in the restaurant, Feng Yifan further processed the split chicken.

The chicken wings are separated from the chicken breast, and the thighs are further deboned. The smoother chicken thigh meat can be used to stir-fry diced chicken.

The chicken breast can be cooked and shredded to make something else, or it can be diced to make a three-ding bun.

As for the chicken wings, Feng Yifan also picked a few big ones to stay, so that he could keep them for his daughter to make chicken wings and rice again.

There are also two backbones, and the fascia must be removed first. You can collect four chickens and cook them separately, or you can mix and match them with other chickens, and they can be used in dishes anyway.

After Feng Yifan's pretreatment, the four chickens were all processed, and he took all the muscles to the back kitchen.

If you should put it in the refrigerator, you can use it directly at noon, or you can put it aside and prepare it.

Next, there are quite a few ingredients to be processed and prepared. These are some of the more boring and repetitive tasks that the cook must carry out before cooking.

Because Su Ji is a small restaurant, there is no complete set of kitchen division in a big hotel, so Feng Yifan can only do it himself.

..。 m..