Someone in the restaurant exclaimed, which naturally immediately attracted the attention of other diners, and some diners who did not come out to watch the video with their mobile phones immediately stretched out their heads to look.

"What's that? What kind of TV show is it? Is there a new video that the boss has recorded?"

"Isn't it a cooking video on the Internet? I learned several dishes from Chef Feng before, and now I look forward to Chef Feng's new video every day. ”

The video released by Meng Shitong and their small team has really received more and more repercussions on the Internet.

In particular, Feng Yifan's successive cooking videos have become a model for many people to imitate.

Nowadays, there are many local fans in Huaicheng, in addition to coming to Suji to eat every day, they will also look forward to seeing a new video of Feng Yifan cooking on the Internet, and want to learn a few ways to make it for their families.

So when I hear someone shouting "It's Chef Feng" on the phone, it is natural to think that Chef Feng has released a new cooking instructional video?

The exclamated diner quickly said: "It's not Chef Feng's cooking video, it's the TV station's "Philippine Common Evidence" program." ”

Saying this, it made the other diners in the restaurant full of curiosity.

"Chef Feng is on TV again?"

"Has the boss been on the Philippine certificate again?"

"Hasn't the Philippines been doing a special feature on the Fujinglou competition recently?

......

At this time, the diners even felt that the noodles in front of them were no longer fragrant, and some people quickly took out their mobile phones and found the TV station's network from the Internet to broadcast it live.

At first glance, the diners were amazed.

"Is it really the boss?"

"What is Chef Feng doing here?"

"It seems that we want to make a standard cooking standard for the dishes determined by the cooking competition in Fujinglou, right?"

"Is it so powerful?"

"Hahaha, it really deserves to be the boss of Su Ji, it turns out that he didn't participate in the competition because the level is too high, and it should be used as the judging standard for the competition. ”

"Niu, this is the position that Chef Feng should have. ”

"That's it, Chef Feng's level, it's no problem to be a judge. ”

"Don't say it, hurry up and see, start doing it. ”

The restaurant soon quieted down, and everyone was concentrated, either in groups of three or five, or alone, staring at the screens of mobile phones of all sizes and watching Feng Yifan's cooking process on the show "Philippine Common Evidence".

In the video, Li Fei'er asked Feng Yifan with a smile: "Chef Feng, in this cooking competition held by Fujinglou, there are two dishes, one is fried soft pockets, and the other is big roasted saddle bridge, can you give us an introduction first, why do you use these two dishes?"

Feng Yifan faced the camera and explained without humility or arrogance: "Because the local characteristics of Huaicheng lie in the cooking of this eel, and in the cooking of eel, fried soft pockets and big roasted saddle bridges are two very representative dishes, and they are two dishes with different styles." ”

Li Fei'er continued to ask: "Oh, is the style different? Chef Feng, can you elaborate on it?"

Feng Yifan nodded and continued: "Stir-fried soft pockets are very delicate dishes, big roast saddle bridge, from the literal 'big burn', it is not difficult to see that this dish is relatively rough. ”

Li Fei'er smiled and said, "So that's the case, so is Chef Feng going to show us these two dishes?"

Feng Yifan responded: "Okay, but before making these two dishes, let's talk about two methods of slaughtering eels." ”

In the next video, Feng Yifan also explained two methods of slaughtering eels.

One of them is naturally the common direct slaughter with a knife, of course, because the process is relatively bloody, there was no demonstration during the recording, but only a demonstration after cleaning.

After cleaning up the eels, Feng Yifan also smiled and said to the camera: "In fact, if you feel that you can't do this kind of slaughtering process, you can hand it over to the enthusiastic stall owner when you buy the eel." ”

The diners who watched the video in the restaurant immediately laughed when they heard this.

"Hahaha, Chef Feng is still so funny, it's too funny to be enthusiastic about the stall owner. ”

"The boss is right, it's too bloody to slaughter it yourself, and there's nothing wrong with handing it over to the enthusiastic stall owner. ”

"I think the funniest thing is that the picture was black at the time, and there were subtitles that said 'the process is too bloody, the picture is omitted', which is really interesting. ”

"I feel that the cooperation between Li Feier and Chef Feng is really interesting. ”

"Yes, yes, the show works very well. ”

Then, Feng Yifan demonstrated another way to kill eels, which is to scald the eels directly to death with boiling water.

This process is not so bloody, especially since Feng Yifan uses a relatively dense net pocket, and the eel is not visible at all when it is packed in it.

Feng Yifan also didn't have a lot of reservations, and directly told everyone about the process of scalding.

"The water in the pot is heated first, and then some cooking wine and green onion and ginger are added, which is equivalent to cooking, and also to remove the odor from the eel. ”

When everything was ready, Feng Yifan directly threw the net bag into the boiling water, and then directly covered the pot.

Although the eel inside is not visible through the net pocket, this scene still makes many diners a little frightened.

"Oh my God, just throw it in boiling water?"

"Hey, although the eel is delicious, it's really a bit cruel to watch the process. ”

"Hey, hey, can you not do this? I didn't see any of you who would refuse this bite when you ate it. ”

"Hahaha, what I said is, although it looks a little cruel, I still can't help but want to eat it. ”

The atmosphere in the restaurant was re-enlivened, and everyone continued to concentrate on watching Feng Yifan's cooking process in the video.

And the diners found that although the process seemed to be very cruel, Feng Yifan's method was very chic, which would make people ignore that part of the cruelty when watching.

When the eel was scalded, Feng Yifan took the net bag out of the pot.

Then it was quickly cooled, then the net pocket was untied, the eel inside was poured out, and the eel began to be broken down with a bamboo stick knife.

The bamboo stick knife was in Feng Yifan's hand, as if it had been transformed into a delicate blade.

With Feng Yifan's very smooth stroke, the eel was disemboweled, the eel's back and abdomen were separated, and a complete eel bone was removed at the same time.

"Oh, oh, oh, that's really handsome, isn't it?"

"It's really handsome, it's so cool to watch. ”

"Is it so handsome to cook?"

"No, it should be said that watching Chef Feng cook is an artistic enjoyment. ”

"I want to say, it's a ruthless iron hand. ”

"Yes, yes, I want to say that, you don't see, when the eel is slicing open, it's still steaming. ”

"Awesome, Chef Feng. ”

Amid the exclamations in the restaurant, Feng Yifan had already started the next steps.

"After the eel back and this abdomen are separated, we only use the eel back to fry the soft pocket, and we also only use the eel back with some dishes such as the tiger tail and the eel back pot stickers. ”

Li Fei'er was also stunned in the video, watching the eel backs being separated one by one, and she asked again: "Chef Feng, with your current method, it seems that it is easier to separate the eel backs, and it is better to cook with only the eel backs as ingredients, right?"

Feng Yifan nodded: "Yes, my method is indeed simpler than directly slaughtering the eel and separating the eel's back." ”

Li Fei'er then asked: "So if you want to return to the competition, what do you think should be used in the competition?"

Feng Yifan replied with a smile: "It depends on what kind of dishes you make." ”

Li Fei'er didn't interject, but waited for Feng Yifan to explain further.

Feng Yifan naturally continued to explain: "If it is to burn the saddle bridge in a big way, it is actually not only the back of the eel, so it is no problem to use the direct slaughtering method, but it should be noted that there are also methods of bonelessness and bonelessness, which I will demonstrate later." ”

After a pause, Feng Yifan continued: "But if it is to fry soft pockets, I must say that the standard method of frying soft pockets is divided into four steps: one hot, two strokes, three boils, and four stir-fried.

To make this dish in the competition, you may still need to follow these four steps, otherwise I am afraid that you will not be qualified. ”

Li Fei'er also nodded: "Okay, then Chef Feng, please continue." ”

Feng Yifan didn't stop, and directly used the drawn eel back to continue cooking and frying the soft pocket.

After the eel is rowed off, the next step is to perform a slash.

Feng Yifan said while doing it: "Although this dish is only a cooking process, there is still something particular about it, if you want this dish to be authentic, the process of cooking must use broth, so that the taste of the cooked eel back has a variety of changes." ”

Seeing this, the diners in the restaurant were shocked again.

"It turns out that such a dish is so exquisite. ”

"Yes, this dish looks simple, but it's not easy to make at all. ”

"Ah, I finally know why the fried soft dough eaten in Su Ji tastes different from many small restaurants, it turns out that this three noodles are on the side, and other small restaurants don't use broth. ”

"Exquisite, Chef Feng is really exquisite, and he doesn't have the slightest private collection when he explains. ”

"That's what a master does. ”

In the video, Feng Yifan walked behind the eel, and then carried out the final frying.

Because the eel is already cooked, the process of frying is a process of seasoning, and this process is fast, and it cannot be stir-fried excessively.

Feng Yifan proceeded in an orderly manner, and the whole process of stir-frying was turned upside down, which dazzled the diners in the restaurant.

"If you can't learn it, you can't learn it, I'd better come to Suji to eat. ”

"I really can't learn this, my God, this is a terrible thing. ”

"I don't feel like I need a sauté pan at all, Chef Feng can finish this dish by turning the pot. ”

"It's out of the pot, look, it's out of the pot. ”

In an exclamation, Feng Yifan finally finished the dish out of the pot, and the presentation was also very particular, almost not letting the sauce spill elsewhere.

Completed such a dish in one go.

When the camera gives a close-up, looking at the fried soft pocket on the plate, it really makes the viewers in front of the screen drool.

Suck, suck, suck.

The sound of several large mouths of noodles in a row brought back the thoughts of a group of diners who were stunned to watch the video.

Then I followed the sound and looked over, and saw a diner eating noodles while watching the video, and kept muttering: "Well, it's delicious, fried soft pockets, it's awesome." ”

Seeing this scene, Lu Cuiling couldn't help laughing: "Is this a noodle eaten as a fried soft pocket?"

The diner who sucked the noodles raised his head and looked at Lu Cuiling when he heard the words and said, "Auntie, it's really fragrant, watching the boss cook, just eating this noodle, it's really like eating this plate of fried soft pockets." ”

Lu Cuiling was a little worried when she heard this, and said, "Child, if you are really greedy, come over and order a plate to eat at night, don't give yourself hysteria." ”

Hearing Lu Cuiling's words and seeing the appearance of the diners, Su Ruoxi couldn't help but ask: "Why don't I tell the boss and let the boss make you a separate one, right?"

Seeing Su Ruoxi's worried face, the companion next to him immediately smiled and said: "Hahaha, boss, don't be deceived by him, he is purely self-absorbed, usually this kid always likes to watch some food videos to eat, he is used to it, you don't care about him." ”

The diner also smiled and said, "It's okay, I'm really okay boss lady, don't worry, I can't break the boss's rules, fry soft pockets and come over to eat at night." ”

Then, the diners lowered their heads and continued to watch the video, watching Feng Yifan's cooking in the "Philippine Common Evidence" program.

There is really a feeling that the video is a dish, and it is ready to eat.

After frying the soft pocket, Feng Yifan then made a big saddle bridge.

Feng Yifan also said to Li Fei'er with a smile in the video: "This dish, the name seems to sound high, but in fact, this dish also has a popular name, called 'Roasted Eel with Meat'." ”

At this moment, some diners in the restaurant were almost stunned at the same time as Li Feier in the video.

"Well, it turned out to be a roasted eel segment. ”

"My family uses bacon to roast meat. ”

"Do you use bacon? My house is all pork belly. ”

Without waiting for the diners to argue, Feng Yifan had already spoken in the video: "In some places, it is grilled with salted meat, and some are grilled with pork belly, in fact, it is okay, because the way of burning is to use the fat of the meat to make up for the lack of fat of the eel itself." ”

Feng Yifan's explanation made it natural for diners watching the video in the restaurant to argue.

Everyone continued to concentrate and watched Feng Yifan cook this very home-cooked dish in a handsome way.

Although many diners know the cooking process of this dish, many people even make it at home.

But watching Feng Yifan do it in the video, it still surprised everyone.

The very chic stir-frying, as well as the process of flowing water, is really pleasing to the eye, even if you don't eat this dish, even if you watch Feng Yifan do it, it also makes people feel very enjoyable.

"Alas, it's a real pleasure to watch Chef Feng cook. ”

"Yes, yes, it's really beautiful. ”

"Have you noticed that in the process of cooking Chef Feng, there is almost no splashing of oil and juice, and the pot and spoon are too stable. ”

"You see, there's no oil residue on the stove. ”

"Don't talk, it's time to serve. ”

When it came time to serve the plate, diners watching the video even held their breath, as if they were doing this step on their own, expecting and nervous.

When Feng Yifan finally served the whole plate, there was almost no soup overflowing, and it was a perfect plate of big burning saddle bridge. When you put it on a plate, you can complete the plating effect, which really makes everyone feel comfortable.

You can't help but think: this is the art of cooking.