Forty years ago, Chen Wei, who was already established, was just a small kitchen worker in a large restaurant in Sioux City.

At the age of thirty, he hadn't really made a name for himself in the kitchen, and Chen Wei was a little disheartened at that time.

It was also in that year that Chen Wei's big restaurant held a unique celebration banquet.

In order to celebrate the person in charge of Su Ji at that time, Su Quansheng participated in the state banquet on behalf of the culinary circles of Su Province and returned with honor.

That was the first time Chen Wei had seen a real master in the culinary world who could participate in the state banquet.

At that time, Su Quansheng was in his early fifties, but judging from his face alone, he looked like he was in his early thirties, and his appearance and figure were also dignified.

At the celebration banquet, Su Quansheng showed his superb knife work and made several state banquet dishes with his own hands.

It really shocked Chen Wei instantly, and made Chen Wei have the idea of apprenticeship in his heart.

After the celebration banquet, Chen Wei used some connections and some money to get the room number of the hotel where Su Quansheng was staying at that time.

That night, Chen Wei took the initiative to come to the door and asked for apprenticeship.

After forty years, Chen Wei stood in Su Ji's back kitchen again, touched everything familiar in front of him, and told Feng Yifan about the apprenticeship back then.

"I took the liberty to come to the teacher that night, and naturally I was directly rejected, but maybe no one knew that at that time, the master left me a question, saying that if I could complete it, he would consider accepting me. ”

Feng Yifan listened patiently, and couldn't help but be a little curious in his heart, what question did his wife and grandfather leave for his uncle back then?

Chen Wei didn't say it directly, but said with a somewhat self-deprecating smile: "Maybe you should also know that it is rumored that I knelt in Su Ji to seek a teacher, and I was finally accepted by the master, but in fact, I can kneel in Su Ji, first of all, because I completed the question, otherwise even if I kneel, the master will not accept me." ”

Seeing that Chen Wei deliberately went around in circles, and also deliberately provoked his curiosity, Feng Yifan asked directly: "What is the question then?"

Chen Wei replied calmly: "A bowl of three silk noodles." ”

"Three silk noodles?"

Feng Yifan is no stranger to Sansi noodles, and there are many different practices of different factions in China.

In Suji, there is actually a unique three-silk noodle method.

It seems like a simple bowl of noodles, but in fact it is not simple at all.

First of all, the soup base must be a boiled chicken broth, and if it is a complete clear broth, there can be no trace of oil and impurities in the soup.

Secondly, Su Kee's three-silk noodles, except for chicken soup, all the main ingredients are without any meat.

The noodles are hand-rolled noodles, and the three threads are matched: shredded tofu, shredded bamboo shoots, and shredded greens.

This seemingly unpretentious bowl of three-silk noodles is actually very difficult to make.

Hand-rolled dough is very particular about the dough, you can't add water to the dough, you need to mix the dough hard enough, and then roll the dough very thinly, and then cut it into thin strips.

After that, shredded tofu, shredded bamboo shoots, and shredded greens are all cut to almost the same thickness.

When cooking noodles, it is also important to cook noodles first, then boil shredded bamboo shoots and green vegetables, and finally boil shredded tofu, and then the three threads gather together and pour into the boiled noodles.

When in the bowl, the picture presented is a combination of shredded tofu, shredded bamboo shoots and noodles, and then combined with shredded vegetables, creating a wonderful ink blend.

It will sound a lot like Wensi tofu, but it tastes more in line with the taste.

Because shredded tofu, shredded bamboo shoots and noodles are almost inseparable from each other, when they are sandwiched and put in the mouth, the shredded tofu is slightly crispy in the mouth, and finally the noodles are firm and paired with a light chicken soup base.

It is light and light in the mouth, but after eating, it is unforgettable when you taste it.

Chen Wei was walking in the kitchen, chatting with Feng Yifan about the bowl of three-silk noodles that only Su Ji had.

Then he picked fresh bamboo shoots, a few green and delicate greens, and a piece of old tofu, and finally flour and eggs.

Chen Wei said to Feng Yifan: "This bowl of noodles must use old tofu, which can be said to be diametrically opposed to Wensi tofu, because the shredded tofu does not need to be cut so finely, and it needs a little bit of old tofu's taste." ”

While speaking, Chen Wei had already begun to slice tofu.

Shredding old tofu is naturally not the same shaking knife method as water tofu.

The tofu needs to be sliced into thin slices first, and then the tofu is shredded.

This process is also a process that tests the knife skills very much.

The process of slicing tofu alone is more difficult than boiling dried shredded tofu.

Even old tofu can't be as tight in texture as dried tofu, so if you push too hard, the tofu may break.

It's a very patient process, and each knife has to be very precise and thin enough to make the tofu slices.

Before each knife, you also need to dip the surface of the knife in water so that the tofu does not stick to the knife.

Although Chen Wei seemed to have aged all of a sudden after being hit, it was not difficult to see that his knife skills were still there from his steady slicing of tofu.

Lin Ruifeng came back from serving the food, and was a little surprised to see Chen Wei in the back kitchen.

But then seeing the master shaking his head, Lin Ruifeng didn't make a sound to disturb Chen Wei.

Watching Chen Wei sliced the tofu into thin slices.

This scene also made Lin Ruifeng feel a little surprised.

Lin Ruifeng had seen Master's dried tofu before, and it was already very shocking to Lin Ruifeng, because Master was able to take the already thin dried tofu and make more than 30 pieces.

But the dried tofu is still very firm after all, and now it is obviously more difficult to see Chen Wei's tofu.

But Chen Wei was able to turn the tofu into very thin slices, once again subverting Lin Ruifeng's cognition.

Chen Wei continued: "Actually, when I was abroad, my favorite food was noodles, but I preferred lobster pasta, so I made some fusions of these two dishes. ”

Speaking of this, Chen Wei said to Feng Yifan: "I'm old, and my hands are really not so obedient, can you help me?"

Feng Yifan nodded: "Yes, uncle, you can say it." ”

Chen Wei pointed to the ingredients that were still piled up in Su Ji's back kitchen and were sent before, and said, "Can I get a lobster out and make a pot of lobster soup?"

Feng Yifan didn't refuse: "Okay, I'll get it now." ”

After that, Feng Yifan walked to the pile of ingredients, accurately found the lobster according to the English on the box outside, and then opened the box and took out the lobster from inside.

Although it has been left for a few days, the lobster is still alive because the inside of the box is at a constant temperature and there is water.

Feng Yifan looked at it carefully and said, "Well, it's very fresh Australian lobster." ”

Chen Wei said with a smile: "If you use this batch of goods, maybe I may not lose to you." ”

Feng Yifan also laughed when he heard this: "Uncle, you don't think that the parent-child rice bowl I made in the kindergarten is the meal I originally planned, right?"

The two men were silent for about a minute, then they looked at each other and laughed.

There are actually more ways to make lobster bisque.

But today, because it is to be used to make the soup base of the three silk noodles, the lobster soup that Feng Yifan needs to make should be as light and white as possible.

Therefore, Feng Yifan quickly changed the knife of the lobster after carefully cleaning it.

Directly take the lobster, take out the lobster meat and set it aside, and chop all the remaining shrimp shells.

And Chen Wei naturally didn't waste lobster meat: "Wait a minute, these meats can be used as toppings for matching, and they will be served with this bowl of three-silk noodles." ”

Feng Yifan said with a smile while continuing to deal with it: "Uncle, this bowl of noodles of yours is really a luxury. ”

Chen Wei smiled: "Eat at home, of course, you have to be luxurious, and let our Ruoruo baby eat well enough." ”

At this time, Lin Ruifeng, who was standing in the kitchen, suddenly found that he had become the superfluous one.

Standing on the side, he watched as his master and Chen Wei cooperated with each other, as if they had been partners in the kitchen for many years.

Two people each do their own part, and there is no need for superfluous verbal communication even during the cooking process.

It seems that they can understand the needs of the other party, and they will give the other party the things they need the most the moment they raise their hands.

The lobster bisque is made by frying the shells in oil, then pouring water over the lobster, and then it is time to boil the soup base until it is white, and then add a simple salt and pepper to taste.

Interestingly, without Chen Wei saying anything at all, Feng Yifan added some rosemary and rum.

During this process, the two did not communicate, but Chen Wei did not express any opinions.

Chen Wei agreed with Feng Yifan's seasoning.

After Chen Wei finished slicing the tofu, he once again showed his knife skills and shredded the sliced tofu.

Although the shredded tofu cut out in this way cannot be as thin as a hair in Wensi tofu.

But even the shredded tofu cut out like this looked very thin to Lin Ruifeng, completely beyond his ability.

Next, Chen Wei cut the bamboo shoots and greens into almost identical strips.

After all the accessories are prepared, the next step is a more important step, which is the dough.

Chen Wei does not use water at all, but uses eggs to make noodles.

Using only eggs and noodles, the final noodles are very strong.

Reconciled noodles do not need to be proofed in the first place.

But because it was for children, Chen Wei improved it again and made the dough rise slightly.

After a little proofing, the dough naturally becomes softer.

Chen Wei rolls the dough into a very thin dough, which is a process that tests patience and requires constant rolling until it reaches a sufficient thickness.

Then Chen Wei sprinkled flour on the dough and folded it in a staggered manner.

Finally, the process of cutting the noodles begins.

Lin Ruifeng was even a little numb in the face of Chen Wei's knife skills, because the noodles were cut very finely.

It's really thin noodles, fine tofu shreds, bamboo shoots, and green vegetables.

The cut noodles were cooked in chicken soup by Chen Wei.

In the process, the noodles were inhaled with some of the umami of the chicken broth.

Finally, take out the noodles, and then put the shredded tofu, bamboo shoots, and green cabbage that have been blanched in advance into the filtered lobster soup, and after a little cooking, pour all of them into the noodle bowl.

Finally, garnish with a basil leaf, so that a bowl of lobster bisque and three silk noodles is ready.

Lin Ruifeng looked at such a bowl of noodles, his face was really full of surprise, and he didn't know what to say?

Feng Yifan looked at the noodles and said, "It's really extravagant, does my uncle want to personally bring it out and give it to the three little babies in the restaurant to taste?"

Chen Wei did not answer, but first slice the lobster meat and process the remaining lobster head.

Finally, the lobster meat and shrimp head are re-plated as the toppings to accompany the three silk noodles of the lobster bisque.

After everything was arranged, Chen Wei wiped his hands and said with satisfaction: "Well, it's quite satisfied." ”

Then, Chen Wei said to Lin Ruifeng: "Okay, you can help bring it out, give it to our little birthday star, this total of three bowls of noodles are for the little birthday star and her two friends." ”

Looking at the plating in front of you, the head of the lobster, and behind it is the thinly sliced shrimp meat.

Then there are three small bowls of lobster soup and three silk noodles, and finally at the tail, the lobster tail left behind is specially used to make a tail decoration.

It's like a big lobster carrying three bowls of noodles.

Lin Ruifeng said sincerely: "It's really beautiful." ”

Chen Wei said with a smile: "Of course it's beautiful, this plate will be sold for at least a few thousand or even tens of thousands of yuan in our restaurant." ”

Hearing this price, Lin Ruifeng was a little surprised: "Is it so expensive?"

Feng Yifan explained: "This Australian lobster alone is not cheap. ”

Chen Wei said again: "Okay, can you serve the food?"

Lin Ruifeng came back to his senses at this time: "Oh, it's a lot, I'll go serve the food." ”

Saying that, Lin Ruifeng picked up the tray and hurriedly walked towards the restaurant in front.

Chen Wei saw Lin Ruifeng's somewhat impatient appearance and said, "Be careful, don't make a mess." ”

Seeing Lin Ruifeng walk out of the back kitchen, Chen Wei turned his head to Feng Yifan and said, "Your apprentice's qualifications are a little mediocre, and he is not very flexible." ”

Feng Yifan replied with a smile: "I was originally a relatively mediocre and inflexible person, I am afraid that if I find an apprentice with a too flexible mind, I will not be able to control him in the future and cause some unnecessary trouble." ”

Chen Wei immediately laughed when he heard this: "Hahaha, are you still saying that you are not flexible in your mind?" When you came up, you directly pointed at Sang and scolded Huai, thinking that I was too flexible in my mind at the beginning, so I deliberately approached Su Lanxin, wanting to deceive her trust and take the opportunity to seize Su Ji?"

Feng Yifan asked with a smile on his face, "Isn't it?"

The smile on Chen Wei's face suddenly froze, but he quickly regained his smile.

"The first time I met Su Lanxin, she was a sixteen-year-old girl at that time, and I was not hypocritical, I did like Su Lanxin from the first time I saw her. ”

Without waiting for Feng Yifan to speak, Chen Wei continued: "I did have the idea of becoming the head of Su Ji through Su Lanxin. ”

At this time, Chen Wei, Feng Yifan didn't feel like he was talking to him with these words. It's more like after many years, when he returned to Su Ji's back kitchen, Chen Wei was confessing to his former master.

He told all the mistakes he had made, some bad thoughts he had in the past, and begged for forgiveness from the former owner of this kitchen.

So Feng Yifan didn't bother, just listened quietly on the side.