When the grandmother entered the back kitchen, she realized that she had wrongly blamed the three little girls.

Today's kitchen was very quiet, and the three little girls did not open the conversation box and kept chatting with their Father Feng, but watched Father Feng cook attentively on the side.

Feng Yifan was cooking while explaining to his apprentice Lin Ruifeng.

So when Feng Ruoruo led his friends in, he happened to see his father teaching Uncle Xiaolin.

The three little girls all thought that Daddy Feng's class was very interesting, so they simply stayed and listened carefully.

As a result, because I was attending a lecture, I naturally forgot about the need to pass on the menu.

Feng Yifan gave Lin Ruifeng a lesson, how to slaughter an eel, and some of the processes of how to change the knife of an eel.

Before the daughters came back, Feng Yifan had already demonstrated two ways to slaughter eels to Lin Ruifeng.

One of them is naturally very bloody, requiring bloodletting first, followed by disembowelment.

The second type, although less bloody, is actually just as cruel, in which the eel is scalded directly in a boiling pot, and cooking wine and green onion and ginger are added to the pot of boiling water during the scalding process.

In this way, some of the peculiar smell of the eel is removed directly during the scalding process.

No matter what kind of slaughtering method it is, it is not suitable for little girls to watch, so Feng Yifan demonstrated it to his apprentices before his daughter came back.

At this time, Feng Yifan was demonstrating to his apprentice how to change the eel.

"Do you see this bamboo stick knife, but it is a necessary tool for us, because the flesh of these eels that have been scalded is very delicate, and it must not be cut with a metal knife, which will destroy the eel, resulting in deviations in shape and taste. ”

As he spoke, Feng Yifan pinched out an eel and directly pierced the entire eel with a bamboo stick knife.

Break the eel from the middle, split it in two, and remove the whole eel backbone in the middle.

"You see, from here, the knife is cut, and then it is cut like this, and then it is held down like this, and it is also cut after the knife, and it is all at once, and you see, such a complete bone is separated. ”

Lin Ruifeng looked at it very seriously, and he didn't even dare to come out of the atmosphere, so he leaned next to the master and looked at it very carefully.

Feng Ruoruo, Yang Xiaoxi and Chen Yaofei also stretched out their little heads, and they also wanted to take a closer look.

When Lu Cuiling saw this situation, she also hurriedly walked over and stretched out her hand to hold the three little girls: "Oh, okay, what's so beautiful about this process of killing fish? If you watch it, you will be scared at night, and then the three of you won't be able to sleep well." ”

was stopped by her grandmother and didn't get out of the way, Feng Ruoruo was suddenly unhappy.

"Don't, grandma, I want to see Xixi and Feifei, grandma don't pull me, let Ruoruo take a look." ”

When my daughter shouted like this, it naturally alarmed everyone in the kitchen.

When Zhao Daxia heard the movement, she also poked her head in from the water room outside, and said with a smile when she saw the situation in the house: "Actually, you don't see this, if you come back early, watch your father kill the eel, that is really going to watch, so that the three of you don't dare to sleep at night." ”

When Feng Ruoruo heard Aunt Zhao's words, she turned her head and pouted and said, "Auntie, you are bad, you want to scare us and make us unable to sleep at night." ”

Zhao Daxia smiled and said, "Isn't this what you want to see yourself? How can you blame the eldest aunt?"

Yang Xiaoxi immediately said: "Let's not look at the ones who scare the children, we have to see how Dad Feng cooks." ”

Chen Yaofei also followed and said, "Yes, we have to watch Father Feng cook." ”

Lu Cuiling saw that she couldn't hold the three little girls, so she had to wave the menu in her hand: "You three look, what is this in grandma's hand?"

Seeing the menu, the three little girls suddenly exclaimed in unison.

"Ah, we forgot to pass the menu. ”

Lu Cuiling put down the menu and said, "Look, if Grandma hadn't sent it in time, how would Dad still do business?" So shouldn't the three of you go out quickly?"

Grandma's words were obviously very effective, and almost instantly the three little girls were clamoring to go out.

As for the process of Dad Feng teaching Uncle Xiaolin to make eels, the little girls are no longer interested.

Seeing the three little girls being coaxed out, a smile suddenly appeared on Lin Ruifeng's face, and he felt that the three little girls were really interesting.

But seeing his smile, Feng Yifan said seriously: "You are still smiling, do you pay attention to what I teach?"

Lin Ruifeng suddenly restrained his smile, and quickly lowered his head and said humbly: "Master, I must take a serious look." ”

Next, Feng Yifan used a bamboo stick knife to pierce the place under the eel's head, and then swiped directly to the tail of the eel's spine inside, dissecting the eel completely.

Although Lin Ruifeng has seen this process many times, this is the first time he has seen Master demonstrate it in such detail.

After dissecting the eel, Feng Yifan also seized the time to explain to his apprentice.

"Do you see? This side is completely black is the back, and then it sticks to the other side of the spine here, and the spine is completely removed, so that the head of an eel is removed, and it is divided into three parts, the bones are used to make soup, the back is necessary to make eel back dishes, and the abdomen is used to make abdominal dishes. ”

Feng Yifan took advantage of this time to glance at the menu, and then directly opened his mouth to test the apprentice.

"Let me test you, what dishes can be made on eel back?"

Lin Ruifeng also immediately said: "There are tiger tails, pot stickers eel backs, fried soft pockets, ......"

Listening to the apprentice talk about all kinds of dishes made with eel backs, Feng Yifan nodded with satisfaction.

"In fact, in the past, the eel paste was only used on the back of the eel, but later it was not so particular, so this direct scalding method can best separate the back of the eel from the abdomen. ”

As he spoke, Feng Yifan took another slaughtered eel.

"Today's main dish, stewed raw knocking, you can't use the method of scalding, you must use the same method of bloodletting and dissection that I gave you before, and you must remember to clean up the bones.

You see, when you get a whole eel like this, you unfold it, and then use the back of a knife, or a small wooden hammer, to gently beat it, and that's what you want to do is stewed. ”

Lin Ruifeng nodded, and watched carefully as the master gently tapped the eel from the inside with the back of the knife.

"Don't be afraid to push hard, you can put a little more effort into it, remember to make sure that the eel meat is knocked down, but you must not break the skin, you have to take your time and be patient. ”

After beating for a while, Feng Yifan asked Lin Ruifeng to learn to do it, and he turned on the fire on the stove and sat on the pot.

Although in order to save time, Feng Yifan had already done some of it in advance, but he was still carrying out all the steps.

On the one hand, it is to let the apprentices see clearly, and on the other hand, it is also because many people have ordered, and they still need to be replaced by one pot.

First, pour the base oil into the pot, then add the green onion and ginger and seasoning and stir-fry until fragrant, and then add the pork belly with a flower knife.

"You see, this step is to use high heat to stir-fry all the fat of the pork belly. ”

Seeing that the pork belly in the pot was stir-frying, constantly being forced out of the oil to be measured, Lin Ruifeng also wrote it down very carefully.

After stir-frying for a period of time, Feng Yifan added yellow sauce and soy sauce to the pot to season, and after some stir-frying, he would pour in the broth, and then put in the pre-fried eel segments, and boil together with the fairy eggs. Add salt, sugar and pepper to taste, then slowly simmer in the pot to reduce the juice.

When the soup starts to thicken, transfer the steamer to a casserole.

The eel segments are picked out and placed in a casserole with oil on the bottom, then the pork belly is placed around, with fairy eggs on the periphery, and finally the soup is filtered into the casserole.

Turn on the heat to bring the casserole to a boil, then put the minced garlic on top of the eel and pour hot oil on it to let the aroma of the minced garlic come out.

The moment the fragrance comes out, quickly close the lid of the casserole, and then simmer in the casserole for a little time.

In this stewing process, Feng Yifan also made full use of the time to make some other dishes on the diners' menu.

In this way, when the other dishes are almost ready, it is finally good to stew this pot of raw knocks.

When you lift the lid of the casserole, the fragrance wafts out instantly, and the rich fragrance fills the entire kitchen.

Even Zhao Daxia smelled it, and couldn't help but exclaim: "Wow, this is really fragrant." ”

After Feng Yifan finally sprinkled finely chopped green onions, the pot stew was completed.

The residual heat of the casserole is still simmering, the soup in the pot is gurgling, the eel segment in the middle, the pork belly next to it, and the fairy egg in the outermost circle really form a ruddy and attractive pot.

Coupled with chopped green onions and garlic, it makes people want to eat it immediately.

Feng Yifan put the lid on the casserole again, and patted the apprentice who was stunned: "Okay, hurry up and serve the food to the front, it's been a long delay, come back after serving, you can continue the next steps." ”

Lin Ruifeng suddenly woke up, and hurriedly put the dishes on the tray as they were, and then went out to serve the dishes with the tray.

At the moment, in the restaurant in front, the diners are all waiting patiently.

Then, while waiting, some diners were also chatting.

There were diners, because Su Ji did not open on Children's Day, so they asked the proprietress Su Ruoxi with some curiosity.

"Boss, why didn't you open the door on Children's Day yesterday?"

"Yes, I said yesterday that I would bring my children over to eat. ”

"No, I didn't eat it yesterday, so my child came over to make up for it after school today. ”

Feng Ruoruo hurriedly helped her mother answer: "Yesterday was Children's Day, Ruoruo's kindergarten has a show, and both father and mother have to participate in games, so no one cooks, so they won't open the door." ”

And a table came over last night and saw Su Jili celebrating the birthday of the diners, and then said: "I heard that yesterday was the birthday of our little boss Feng Ruoruo?"

Feng Ruoruo smiled and nodded: "Yes, yesterday was Ruoruo's birthday." ”

The diners then asked, "Did you eat cake yesterday?"

Feng Ruoruo immediately said: "Eat, yesterday's cake was made for Ruoruo by my father with my two good friends, Xixi and Feifei, and it was a big castle cake." ”

As she spoke, the little girl stretched her arms wide and made a great movement.

When the diners saw the little girl's movements, they immediately laughed, thinking that the little girl was really funny and cute for everyone to say.

Su Ruoxi, the proprietress, couldn't interject at all, so she could only watch her daughter say there.

When her daughter said it, Su Ruoxi also recorded another menu and waved her hand to her daughter: "Little boss, you are going to send a menu to Dad." ”

Feng Ruoruo happily jumped up and down in front of her mother, and reached out to take the menu from her mother's hand.

It just so happened that when Feng Ruoruo took the menu, Lin Ruifeng brought out the first table of dishes from inside.

Seeing that Uncle Xiaolin had already served the food, Feng Ruoruo also greeted the two friends: "Xixi, Feifei, let's hurry up, Uncle Xiaolin has already served, we have to hurry up and send the menu to Dad." ”

Together, the three little girls rushed through the tables in the restaurant and into the back kitchen.

Lin Ruifeng put the same dish on the first table, and finally there was a stewed casserole in the middle of the table.

"Okay, your dishes are ready, this is the stew you ordered, please enjoy it slowly. ”

After saying this, Lin Ruifeng bowed slightly, and after taking a few steps back with the tray in his hand, he turned around and walked towards the back kitchen.

During this period of stay in Su Ji, Lin Ruifeng has also made progress in many aspects. Not only in cooking, but also in the way people behave in the world and the etiquette of treating customers when serving.

Lin Ruifeng served the food before, but after coming up, he dropped it and turned around and went back to the back kitchen.

For this reason, Feng Yifan talked to him specifically.

At that time, Feng Yifan said very seriously: "We are in the catering and service industry, in addition to the delicious dishes, we must be polite and polite enough to treat customers, especially old diners."

So you must remember that after the dish is served, you must carefully tell the guests that the dishes are ready, and you must also say 'please enjoy slowly', and then you must take a few steps away from the table before turning around and leaving, which is a kind of courtesy to the guests, remember. ”

Feng Yifan's words also made Lin Ruifeng change quickly.

Now Lin Ruifeng is very polite every time he serves food.

Although it can be a little delayed at times, it will make the diners feel comfortable.

When Lin Ruifeng left, the guests at the first table reached out and opened the lid of the casserole.

At the moment of unveiling, the restaurant was almost silent, and everyone was staring intently at the casserole, all wanting to witness the true face of Su Ji's stewed Lushan.

When you open the lid of the pot, the first thing is naturally a rich fragrance, the aroma of onion and garlic is matched with the aroma of meat, as well as the aroma of eel, and the taste of the stewed soup, which is really very rich, making people instantly unconsciously secrete saliva.

When the lid of the casserole is completely lifted, everyone finally sees the true face of the stew.

In the casserole, green onions in the middle, below are the eel segments that are fried first and then stewed, on both sides are pork belly cut with flower knives, like pieces of petals, and on the outermost side are red eggs.

No one in the restaurant spoke, but one by one you could clearly hear the sounds of swallowing saliva one by one: coo, coo......