Chapter 1029: Give Me a Scolding First, and Then Discuss the Approach
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Feng Yifan coaxed his daughter to go home to sleep, and after the waiters left one after another, only a group of people from the kitchen and Su Ji's teachers and brothers were left in Su Ji.
Everyone still has to discuss how to prepare the dishes for tomorrow.
Feng Yifan also called his father-in-law and his senior brothers together to discuss tomorrow's dishes.
"On the whole, the three-headed banquet will continue to prepare for the banquet prepared by grandpa."
Naturally, no one had any objections.
According to the three-headed banquet menu made by Mr. Su Quansheng, the entire three-headed banquet includes cold dishes, hot dishes and soup dishes, a total of 20 dishes.
Among them, there are eight cold dishes, namely: Crispy Scallion Sting, Cold Double Crisp, Bone-in Palm Wings, Salted Gizzard Kernel, Salt and Pepper Eel, Agate Salted Egg, Mustard Shredded Belly, and Crystal Pork.
There are ten hot dishes: stir-fried shrimps, soft-coated long fish, abalone breasted pigeon eggs, ginkgo cabbage hearts, red crispy chicken, crispy crucian carp, minced gold fried rice, grilled whole pig head, stewed crab meat lion head, braised silver carp head.
Two soup dishes: Wensi tofu and fish balls in clear soup.
There are also four kinds of snacks: Thousand Layer Oil Cake, Sanding Bao, Shuangma Shortbread, and Jade Shaomai.
This menu was specially customized by Mr. Su Quansheng.
It is equivalent to saying that everything the old man has learned throughout his life has been integrated into this table exercise.
Including Su Ji, it can even be said to be a very classic dish in the entire Su Province and the entire Huaiyang cuisine.
Therefore, this banquet that year really opened the eyes of many people, and truly established the status of Mr. Su Quansheng as a leading figure at that time, and made Su Ji famous all over the world.
Later, Su Quansheng also led his apprentices to recreate such a three-headed banquet in public at a reception banquet for foreign guests held in the province, which also amazed all the Chinese and foreign guests, and gained a lot of praise for Jiangsu Province. The reputation of the first feast.
Su Jinrong also took out the original reception menu.
The menu was sealed in a large document bag, with the national emblem printed on the header.
Indicates that this menu is a true state banquet reception menu.
Su Jinrong took out this menu again,
It also made all the teachers and brothers burst into tears.
As an eyewitness at that time, the moment I saw this menu again, I felt as if I had gone back in time. It was as if I saw Su Quan Sheng standing in Su Ji's kitchen, reprimanding his apprentices.
Ma Wenjing couldn't hold back at first and burst into tears.
"Uuuuuuuuuuuuuuuuuuu Master, Master, Wen Jing is sorry for you."
Ma Wenjing burst into tears, and all the teachers and brothers couldn't help but cry too.
Even Chen Wei, who has always been relatively tough, couldn't help but burst into tears at times like this.
At this time, Shi Jinbin finally couldn't help but scolded his senior brothers again: "You bastards, if you hadn't left Su Ji back then, if you hadn't had some separation, how could Master have collapsed all of a sudden? How could Master have collapsed? Give up everything?
It's all you bastards. It's you who ruined the original Su Ji. It's you who made Master completely disheartened.
Bastards, you bunch of bastards..."
After hearing Shi Jinbin's words, the senior brothers were silent, and everyone was also in tears.
After so many years, guilt has always been in the hearts of the senior brothers. They even dared not return to Huaicheng for a long time, precisely because of the guilt in their hearts for their master and for the past Su Ji.
Tonight, the senior brothers reunited and once again saw the menu from back then, they really couldn't control their emotions.
Feng Yifan waited for Shi Jinbin to finish speaking before finally opening his mouth to persuade.
"Okay, uncle, please calm down. I think you have realized your mistakes about what happened back then, and they have also regretted it. You have just scolded me, so we still have to discuss this menu. How to recreate Grandpa’s Three-Headed Banquet.”
The teachers and brothers looked at each other, and then Chen Wei said: "Old Shi, I was all at fault for what happened back then. I have been punished. If you are not satisfied with the scolding, you can give me a beating. I I feel like I won’t fight back.”
Shi Jinbin wiped the tears from his face and said, "What are you going to do? It's all fine. Let's help our spoon master to discuss how to make the three-head banquet a good one."
After hearing Shi Jinbin's words, everyone nodded, and then the discussion began.
The three-headed banquet is naturally the most difficult part of the three-headed feast.
Perhaps among these three heads, only the lion head is simpler.
Whether it is grilling the whole pig head or braised silver carp head, it is a dish that really tests the skill of the chef, especially the deboning process.
There are two ways to grill the whole pig head. One is to remove the bones of the pig head first, then boil it, then stew it, and finally steam it to ensure that the pig head is soft and tasty, and its integrity is not lost. shape.
Another way is to not remove the bones first. After stewing, remove the bones while they are still hot, and then steam them for the final time.
Both approaches have their own advantages and disadvantages.
The first method is to remove the bones first, which naturally makes it easier for the pig head to taste better. However, the disadvantage is that since there is no support from the bones, the complete appearance of the pig head may be destroyed if you are not careful during the cooking process.
The second method is to boil and stew first, and then remove the bones while they are still hot. This further tests your patience and ability to remove the bones, and the process of boiling and stewing also takes longer.
Chen Wei first said: "I think it's better to remove the bones first. Although removing the bones may destroy the integrity of the pig's head, if we remove the bones first, we can cook, stew and steam them directly without having to consider the issue of removing the bones." , otherwise it would be really a great test to remove the bones while they are hot.”
This was also approved by the teachers and brothers present.
Including Su Jinrong also said: "Indeed, if the bones are removed first, it may save a lot of trouble later, and the process of removing the bones while they are hot is indeed very painful."
Feng Yifan also agreed with the teachers and brothers, because it is not that easy to remove the bones while they are hot, and it is indeed difficult to do it when it is hot.
Shi Jinbin said at this time: "But removing pig heads and bones is a technical and strenuous job. Yifan, do you think it can be done?"
Feng Yifan smiled after hearing this and said, "Master, you don't believe in my strength?"
As soon as these words came out, everyone immediately laughed.
Shi Jinbin smiled and said: "Believe me, how could I not believe in your Chef Feng's strength?"
Su Jinrong said: "Yifan's skills are trustworthy, and I will need your brothers' help when the time comes. After all, cooking three pig heads together is indeed very time-consuming."
Chen Wei said: "This is easy to do. After the bone removal is completed, let's set up three stoves and do it together. Ma Wenjing, Dai Feng, I, Shi Jinbin, you and Jin Rong will bring Sun Mingxing and Lu Yongjun."
Hearing this, Shi Jinbin smiled and said, "Are you asking Yifan to do it alone?"
Feng Yifan said: "It doesn't matter, I can do it by myself. Masters, please help me deal with the other two pig heads, and I will take care of the separate one."
Su Jinrong also said: "Well, it should be okay to let Yifan be responsible for one person."
But Su Jinrong went on to say: "However, you all have to be responsible separately, and you also have to pay attention to some of the ingredients that you made at the beginning, but you have to strictly follow the requirements. Don't grill the whole pig head three times, and the taste will be different. ah."
Chen Wei and others smiled and said: "Don't worry, we all listen to the chef."
Feng Yifan smiled and said: "Okay, I will tell you the ratio of ingredients when the time comes. Add the ingredients according to my ratio of ingredients, and then cook, stew and steam for the same time, it should not be a big problem."
Shi Jinbin then asked: "What about the silver carp head? Can you come by yourself for the three heads and the sail?"
Feng Yifan nodded and said, "I should be the only one to do it myself."
When braised silver carp head, it is necessary to remove the bones while it is hot.
There is no way to change this, and when removing the bones, you must soak it in warm water and use the buoyancy of the water to float the entire fish head to ensure that during the process of removing the bones, the silver carp head will not be damaged by the removal of the bones. The bones are broken, so as to ensure the integrity of the silver carp head after deboning.
It can be said that the skill of braised silver carp head has definitely surpassed many dishes.
Just the task of removing the bones while it is hot may not be completed by many cooks for many years.
Chen Wei thought for a while and said: "If Yifan comes alone, wouldn't it be too hard to have three fish heads? And the fish heads are not like pig heads. They can be completely broken if you are not careful. ."
Feng Yifan smiled and asked, "Uncle, would you like to have one?"
Chen Wei was stunned for a moment, and then he laughed awkwardly and said, "I'd better forget it. I haven't cooked a silver carp head for many years. I really can't do it. I'm really not good at the step of breaking the bones."
At this time, Shi Jinbin said, "Here, I'll help you deal with one."
Seeing Shi Jinbin speak, the brothers all looked at him.
Su Jinrong thought for a while and said, "Let's do this. Senior Brother Shi and I are together. The two of us should still be able to handle it."
Shi Jinbin did not refuse: "Okay, then Jinrong and I will have a fish head."
Feng Yifan nodded and said, "Okay, I'll do the remaining two myself."
Other teachers and brothers really didn't dare to take on this job.
To braise silver carp head, the method is to cook the fish head first, then use a bamboo net to hold it in warm water, while it is still hot, dismantle the fish bones bit by bit, and finally drag it out. Put it into the stewed white soup and simmer it again, and finally it becomes a dish.
The whole process, it can be said that all the skills are in the step of breaking the bones.
If you are not careful, the fish head will definitely be broken. Once broken, the dish will be ruined.
Back then, Mr. Su Quansheng also did it himself, and none of his teachers and brothers actually had much contact with it.
Perhaps only Shi Jinbin and Su Jinrong practiced with their master for a while after they separated.
When Shi Jinbin later went to the capital, he had done it at a state banquet. Later, when he was at the Red Maple Hotel, he had also received important guests, so he was still experienced.
After all the assignments were completed, Feng Yifan said: "Okay, Dad, and all the fellow apprentices, let's stop here today. We will start early tomorrow morning, so we all should go back and rest first."
Su Jinrong also said: "Yes, brothers, please go back and rest."
When Chen Wei left, he asked: "Jin Bin, tonight..."
Before he could finish his question, Shi Jinbin said directly: "Fuck you, I'm not going to the hotel. I'm going to Jinrong's place in the evening. The two old men will make do with each other and we can chat in the evening."
After hearing this, several other brothers also wanted to go together.
After all these years, teachers and brothers do still have something they want to say.
Feng Yifan saw this and said with a smile: "Masters, you should follow me back to rest. Only if you rest tonight can you properly cope with the three-headed banquet tomorrow. And when the banquet is over tomorrow, you teachers and brothers , there is plenty of time to chat together.”
Su Jinrong also said: "Yes, brothers, please go back and rest."
In the end, Chen Wei also took Ma Wenjing, Dai Feng and Lu Yongjun to the hotel to stay.
Sun Mingxing went back to Fujing Building. Since he was coming to Suji tomorrow, he had to go back to Fujing Building at night to explain to the apprentice there. Some of his tools were also in Fujing Building.
Feng Yifan and the others finished here and came downstairs from the private room on the second floor.
On the first floor, I saw two groups of people, Shi Jiahui and Catherine, still discussing their menu for tomorrow.
When Feng Yifan saw Tian Lang who was dozing off, he could only say: "Okay, didn't you all confirm the menu before? There is no need to discuss it so late. Let's go back and rest first. Senior sister, you Look at Tian Lang, he is about to fall asleep, please go back."
In fact, after the three-head banquet was decided, Feng Yifan had already asked everyone to prepare the menu.
And he also made unified purchases based on the dishes everyone wanted to cook.
In fact, Shi Jiahui and the others had nothing to improve on the menu. The reason why they discussed it so late was because they were thinking about how to cook the pig and fish that were given to them.
Because whether it is a pig or a fish, even though it has no head, it still has many body parts.
So this temporary addition also gave everyone more ideas.
Feng Yifan finally said with a smile: "Actually, if you really can't think of any innovation, then you can stew more ribs, then make braised pork, or stew elbows, etc., they can be whole, and then there are large intestines and pig lungs." Soup or anything like that is fine.”
Shi Jiahui laughed and said, "Hahaha, is our chef so perfunctory? If word gets out, the guests coming tomorrow will scold you to death, chef?"
Feng Yifan said seriously: "It's not easy to make these home-cooked dishes, okay?"
Shi Jiahui thought for a moment and said, "Really, okay, let's do this first. We all go back to rest. Everyone has to get up early tomorrow. There are too many things to prepare."
Everyone also walked out of Su Ji one after another, preparing to go home and rest.
And tomorrow is the first day of the new year, and everyone at Su Ji and Ruo Restaurant will also open a new chapter.
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