At noon, Lin Ruifeng took Shen Qingluo and Liu Wanhua to Su Ji together, and then Su Ji also echoed with a burst of laughter like Liu Wanhua before.

Lu Cuiling said with a smile: "Oh, our Xiaolin is really a bit miserable, just because he learned to cook from a teacher, his seniority has been reduced, and now he has found a girlfriend, and he has completely reduced his life." ”

Shen Qingluo said proudly when he heard this: "That can't be helped, he is now my person, so he has to follow me to call, and I didn't call from my grandmother, otherwise, he will follow me to call grandma in the future, and his seniority will be lower." ”

Liu Wanhua stretched out her hand when she heard this, and nodded Shen Qingluo's forehead like an elder.

"You little girl, if you dare to call me grandma, don't come, how can I have such a high seniority? ”

Shen Qingluo smiled and hugged Liu Wanhua's arm and said, "But you and my grandmother are also colleagues, and we are still sisters." ”

Liu Wanhua shook her head and said, "That was just the arrangement when I entered the factory at that time, I should have been about the same age as your grandmother." ”

Shen Qingluo smiled and said, "Okay, I didn't call you grandma." ”

Liu Wanhua nodded with a smile, and then said to Lin Ruifeng: "Ruifeng, if you are not used to it, you still call me Aunt Liu, everyone has been in the neighborhood for so many years, you are used to it, and it is indeed a little difficult to change your words all at once." ”

Lin Ruifeng glanced at Shen Qingluo, and immediately said: "It's okay, I originally worshipped the teacher, so I should change my mouth, I can't call you Uncle Rong, and I can't call you Aunt Liu, just follow Qingluo to change my mouth now, and call me master and grandma in the future." ”

Feng Yifan smiled and said, "How is this good? ”

Su Ruoxi stretched out her hand and patted her husband: "Don't make a fuss here, just think about your daughter, you hurry up and cook, we have to eat something delicious at noon." ”

Feng Yifan smiled and asked, "Then at noon, do you have any special dishes you want to eat?"

Liu Wanhua thought for a while and said: "I heard that you made a Wensi tofu at noon yesterday, but I thought of a similar dish, which I haven't eaten for many years, and it used to be when Uncle Quan Sheng was still there, and I used to make that dish specifically in this season." ”

Feng Yifan was stunned for a moment when he heard this, and then glanced at his father-in-law, and Weng and his son-in-law also thought of the dish Liu Wanhua said.

"It's our Huaicheng's 'Pingqiao Tofu', right?"

Liu Wanhua nodded: "Yes, it's Pingqiao tofu, can you make Yifan?"

Feng Yifan thought about it carefully, and then agreed: "Okay, I'll make this Pingqiao tofu for everyone at noon today." ”

Shen Qingluo was a little curious when he heard this: "Grandma, Pingqiao tofu, what kind of dish is it?"

Liu Wanhua said with a smile: "This dish is our local dish in Huaicheng, there are some similar to Wensi tofu, but instead of cutting into shredded tofu as thin as hair, it is cut into a small diamond-shaped slice like a bird's tongue, which is similar to Wensi tofu in practice, but there are some differences in seasoning, because shrimp roe is needed." ”

Feng Yifan took over and said: "Wensi tofu is shredded with tofu and side dishes, and Pingqiao tofu is cut into bird's-tongue-shaped diamond-shaped slices, and then simmered out with the same clear broth, but Pingqiao tofu has a richer taste, and there are some changes with the season, such as adding shrimp roe to season now, and adding crab roe in autumn." ”

Shen Qingluo was immediately curious when he heard this: "Wow, is it so delicate? It sounds great, it's the same as the lion head that grandma said before, there are all kinds of tricks." ”

Liu Wanhua nodded: "Yes, so this Pingqiao tofu is much richer in taste than Wensi tofu." ”

Shen Qingluo was looking forward to it very much: "Okay, I want to eat, uncle, you have to cook it for us." ”

Feng Yifan smiled and said, "Speaking of which, Pingqiao tofu is easier to cut than Wensi tofu. ”

Hearing the word "simple", Su Jinrong and Liu Wanhua glanced at each other, these two old people who have seen it, but they will be profound about the two characters of "simple".

Su Ruoxi saw her father and Aunt Liu looking at each other, and thought of the result after her husband usually said "simple".

She couldn't help but say: "Every time you say it's simple, for many people, it's a dish that can only say 'farewell'." ”

Feng Yifan said seriously: "It's indeed simpler than Wensi tofu." ”

Su Ruoxi directly urged her husband: "Okay, don't be simple, you can do it quickly, it's going to be noon soon, when do you want us to wait?"

Feng Yifan stood up and said, "Okay, okay, listen to my wife, do it now." ”

Shen Qingluo saw Feng Yifan walking towards the back kitchen, and immediately said to Lin Ruifeng: "Hurry up and follow your uncle, remember to study hard, and you will do it for me in the future." ”

When Liu Wanhua heard Shen Qingluo's words, she said with a smile: "You little girl, but you are really fierce, you can't be nice to Ruifeng?" You can't see Ruifeng being honest, so you can bully him." ”

Shen Qingluo immediately coquettishly told Liu Wanhua: "Grandma, how can I have it, I didn't bully Xiaolin, I don't believe you ask him." ”

Su Ruoxi smiled and said, "You are here, does Xiaolin dare to tell the truth?"

Shen Qingluo was a little embarrassed when he was said this.

Lin Ruifeng hurriedly said: "No, in fact, Qingluo didn't bully me." ”

Seeing this, Lu Cuiling stood up and pushed Lin Ruifeng: "Okay, okay, you go to the kitchen quickly, if you don't go, you won't be able to learn your master's craft, as for the matter between you and Xiao Shen, you go back and talk about it yourself, we don't care." ”

Lin Ruifeng glanced at Shen Qingluo, who also smiled, nodded to him, and waved his hand quietly.

Seeing his girlfriend smile, Lin Ruifeng walked to the back kitchen with confidence.

When he entered the back kitchen, Liu Wanhua asked Shen Qingluo beside him: "Qingluo, are you really friends with Ruifeng?"

Shen Qingluo nodded seriously: "Of course it's true, grandma, why do you still ask me like this? Do you think I'm joking with Xiaolin? I'm very serious." ”

Lu Cuiling then asked: "Then don't you think that this kid Ruifeng is a little too honest and too naïve?"

Shen Qingluo said: "Yes, but I just like him like this, I think it's cute, and I like his serious appearance, I think he is serious, he will definitely be able to catch up with Chef Feng, then I can eat a lot of food in the future, I don't have to come to Su Ji all the time." ”

Liu Wanhua laughed when she heard this: "Hahaha, I used to say that if you want to keep your husband's heart, you must first keep his stomach, but now why is it the other way around?"

Su Ruoxi was a little embarrassed to say this.

When Lu Cuiling saw it, she said: "This should be called, a girl who knows how to eat, must be kind-hearted and easy to reap happiness." ”

Saying this made Su Ruoxi and Shen Qingluo laugh.

The restaurant outside was laughing happily, and Feng Yifan in the back kitchen had already taken out the ingredients and began to prepare for lunch.

Pingqiao tofu is just one dish, but of course there are other dishes that need to be prepared.

For example, prepare a copy of "Tofu Catfish Lion Head" that Su Ruoxi and Liu Wanhua both like.

There is also a small yellow croaker that my mother likes.

and my father-in-law's favorite lotus pond stir-fried and stir-fried shrimp.

Because there were only so many people at noon, Feng Yifan didn't prepare many dishes, and of course, the dishes were mainly light in taste.

After all, the three old people all want to eat light, and the young people are also appropriately adding some slightly stronger dishes.

Feng Yifan prepared by himself, and at the same time, he did not forget to teach his apprentices by the way.

"You have to remember that this fish puree must be beaten, just like when you make a lion's head, so that it will glue up so that it can better stick to the tofu pieces. ”

Tofu catfish lion head is a dish that was launched in Suji after Feng Yifan came back and was liked by many people.

Of course, this dish is mainly liked by Su Ruoxi and Liu Wanhua.

Especially every time Liu Wanhua comes to eat noodles at noon, she must order this tofu catfish lion's head as a topping.

Su Ruoxi never gets tired of eating this dish, and sometimes she even makes it in her husband's back kitchen, and sneaks into the back kitchen to secretly eat one.

Feng Yifan later made this dish, using farmed catfish, and the actual taste was not much different.

And the key to this dish is also in the seasoning of Feng Yifan's two-color soup.

The seasoning of the gold and silver soup is the true soul of this dish.

Lin Ruifeng is also very serious on the side, but after so long, he has not really mastered seasoning, and there are still some deviations in many cases.

This may also be a difficult point in Chinese cooking, not according to the given ratio, how many grams of salt and how many grams of sugar will definitely match the desired taste. In many cases, the chef's experience in seasoning and temporary adjustments according to different moments will make the taste a great one.

Every time Lin Ruifeng saw Master pinching it, he couldn't help but wonder in his heart, when would he be able to do it?

Feng Yifan basically finished the other dishes, and finally began to make that Pingqiao tofu.

Before taking out the tofu, Feng Yifan first spread a few egg skins in the pot.

Spread the egg skin is also very particular, put a little starch when spreading, so as to increase the viscosity and make the egg skin more tough.

Feng Yifan spread out the egg skin, and then changed the egg skin, first cut it into long strips, and then wrote all the oblique knives into small pieces of willow leaves.

In addition, add shiitake mushrooms, chicken, and dried shrimp.

These were ready, Feng Yifan still didn't cut the tofu, but first put the lard in the pot to heat and melt, and put the green onion and ginger in it, as if he was frying scallion oil.

When refining the lard, Feng Yifan took out the tofu and began to cut it.

Lin Ruifeng watched very carefully beside him, he had seen Master Che Wensi tofu before, which really made Lin Ruifeng breathtaking, and he felt that he might have to learn for a long time.

Outside, he heard from Master that this Pingqiao tofu was simpler than Wensi Tofu, and he still had a little bit of expectation in his heart, wanting to see if it was so simple, so that he could learn from Master.

First, slice the top of the tofu and then slice the tofu into thin slices of about 1 cm.

Then change the tofu, and cut a slice of tofu into a diamond shape with an oblique knife.

A slice of tofu is cut into diamond-shaped thin pieces of about five or six slices.

Seeing this step, Lin Ruifeng thought to himself, it was really much simpler, and he should be able to change the knife in this way.

But then, Feng Yifan turned the changed tofu horizontally, and then began to cut it again on the cutting board, this time horizontally using Wensi Tofu's shaking knife method to slice the tofu.

Then, under Lin Ruifeng's eyes gradually opening wide, he watched as the master cut the tofu into slices as thin as paper.

Listening to the sound of the kitchen knife hitting the cutting board, Lin Ruifeng's original confidence was ruthlessly shattered.

After the master cut it, looking at the tofu slices that showed the shape of a bird's tongue and willow leaves, Lin Ruifeng couldn't help but ask, "Master, is this what you said simple?"

Feng Yifan looked at his apprentice and said, "Isn't it simpler than Wensi Tofu?"

Lin Ruifeng was speechless for a while, and he didn't know how to respond to Master's words at all.

After being stunned for a while, Lin Ruifeng could only say: "Yes, it's simpler than Wensi Tofu, but this simplicity is for you, and I can't cut it anyway." ”

Feng Yifan put the cut tofu slices into the water, and slowly let the tofu slices spread out in the water.

At the same time, he said to the apprentice: "So you still have to continue practicing, don't think that let you go to the stove and cook a meal for your family, even if the basic practice is good, you are still far behind." ”

Lin Ruifeng nodded seriously: "It's Master, I understand, I will definitely insist on practicing hard." ”

Feng Yifan smiled and said, "Okay, just have your attitude." ”

Then blanch the tofu slices and add a little salt to the pot.

When the pot is boiling, pour out the tofu slices.

After that, put the bright stock in the pot, add salt and pepper to taste, and pour out the soup after boiling.

Then put the previous lard in the pot, add the minced green onion and ginger and shrimp roe to stir until fragrant, and then pour the stock into the pot.

Once boiling, add the chicken, shiitake mushrooms, dried shrimp and egg skin to the soup.

Finally, put the tofu slices into the pot, just like Wensi tofu, and slowly slide them out in the pot with the back of a spoon, and the tofu slices in the pot are like scattered willow leaves, showing a very beautiful flower shape in the pot.

Standing on the side, Lin Ruifeng looked at it and couldn't help but say, "Master, this one looks better than Wensi tofu." ”

Feng Yifan responded: "It can't be said that it is better than Wensi tofu, each has its own artistic conception, this dish is slightly heavier than Wensi tofu in taste." ”

As he spoke, Feng Yifan turned around and picked up the chopsticks on the cooking table, dipped them in the soy sauce with the chopsticks, and then clicked them into the pot.

In doing so, he didn't forget to say to his apprentice: "A little bit is enough, that is, the chopsticks are dipped in this, and then a little bit of color is brought in, not more." ”

As Feng Yifan's iron spoon drew circles in the pot, finally all the tofu slices were scattered.

Bring to a boil in a pot and add a little MSG.

Finally, it is thickened, which is also a very thin glass thickener.

"You remember, you must slowly draw with the back of a spoon, and you must not break the tofu, you must be slow. ”

Before coming out of the pot, Feng Yifan added a small spoon of lard and gently pushed it away with a spoon on the edge of the pot.

Finally, drop a drop or two of sesame oil, sprinkle coriander on a plate, and a plate of Pingqiao tofu is ready.

It's more like a tofu soup than a soup dish.

Feng Yifan said to his apprentice: "You see, the key to this dish is that it can't be hot when it is served, but it must be hot when eating." ”

Lin Ruifeng listened and looked carefully, and sure enough, it didn't seem to be hot at all.

When the dish was ready, Feng Yifan led the apprentices to bring the dishes outside, and everyone sat down to start the lunch.