Chapter 201 Simple State Banquet Dishes

Chapter 203 Simple State Banquet Dishes (First Update)4000 words Subscribe

At the end of the busy noon, Feng Yifan took his apprentice to clean the back kitchen, and went to the front restaurant to sit down.

Meng Shitong and others couldn't wait, and moved to Feng Yifan's side together.

Although they haven't spoken yet, the thoughts of several people are already very clear.

Meng Shitong and the others couldn't wait, they wanted to enter the back kitchen and film Feng Yifan's cooking.

Looking at the expressions of several people, Feng Yifan smiled and said: "Let's wait a while, let me take a rest, take a breath, don't worry, the afternoon is still good, our old man has agreed, you will definitely be able to take pictures of the ones you want. something to shoot."

Meng Shitong quickly nodded with a smile: "Yes, yes, Chef Feng, please take a good rest, this noon is indeed very tiring."

After a brief silence, He Yaqian and the photographer A Fei, almost in unison, told Feng Yifan two diametrically opposed things that they wanted Feng Yifan to show.

"Chef Feng, can you show me a very high-end dish?"

"Chef Feng, can we teach a simple home cooking today?"

The two people blurted out at the same time, but they formed a stark contrast. The two people's requirements were almost diametrically opposed.

One hoped to see more high-end dishes, He Yaqian did not say the subtext, and hoped that Feng Yifan could show a state banquet dish.

The photographer A Fei is more realistic. What he hopes to see is a relatively home-cooked dish, so that when making a video, some people who watch the video can try it.

After the two people expressed their different thoughts in unison, they first looked at each other face to face, and then the two of them were instantly tense.

He Yaqian rushed to say: "I think we should have some high-end dishes, so that others will feel very high-end and high-class when they see it. Only in this way can they be more attractive and catch the attention of viewers watching the video."

A Fei is also unrelenting: "The high-end dishes are attractive, but they will give people a flashy feeling. We should tell everyone through videos that our own food can be easily prepared by everyone."

The two are really like a pair of enemies, facing each other in various ways, and neither of them is willing to back down.

Seeing that everyone in the restaurant was also happy.

Meng Shitong looked a little ashamed after being quarreled by the two of them.

Seeing that the two of them were quarreling more and more, Su Ruoxi couldn't help but said: "Stop arguing, you two, you have never thought about asking your Chef Feng to show you a dish, which is easy to learn and very common, and at the same time Is it high-end food enough?"

When Feng Yifan heard his wife's words, he immediately looked at his wife with a wry smile, his eyes seemed to say: You just know how to give me a hard job.

When Su Ruoxi saw her husband looking over her, she smiled and slightly raised her chin, her eyes revealing her trust and expectation for her husband.

Facing his wife's gaze, Feng Yifan made a summary before He Yaqian and A Fei spoke.

"Well, let me summarize the requirements of the two of you. Ladies are first, classy, ​​have certain skills, and be very beautiful. Then there is the requirement of our photographer. It should be simple and easy to learn, easy to see, and homely."

After summarizing, Feng Yifan asked earnestly, "Are you sure? That's all you two want, right?"

He Yaqian and A Fei looked at each other, and they said in unison, "Yes."

Feng Yifan said with a smile: "Okay, there is really a suitable dish. Although this dish is not our local dish, it is a famous dish at state banquets."

Speaking of this, Feng Yifan turned his head to look at his apprentice again: "It just so happens that today, you can also teach my apprentice something new."

Lin Ruifeng was very excited when he heard that he could learn new things again, so he hurriedly asked, "Master? What are you going to teach me today?"

Seeing his apprentice looking forward to it, Feng Yifan said with a kind smile, "I'll teach you how to pick a shrimp."

"Shrimp?"

A group of people were a little surprised. In fact, everyone really didn't understand such an academic vocabulary.

But Su Jinrong, who was sitting in a wheelchair, had a smile on his face when he heard this.

After resting for a while, Feng Yifan stood up and said, "Okay, has Lin Ruifeng rested yet? Are you ready to learn how to reel shrimp with me?"

Lin Ruifeng immediately stood up when he heard the words, and promised with a respectful face: "Master is ready."

Feng Yifan nodded, and led his disciples to the back kitchen, and when he reached the door of the kitchen, he looked back at Meng Shitong and the others: "Come on, today I will teach you a famous dish from the first banquet of the founding of the country, what(?) Big prawns."

When they heard "The First Banquet of the Founding of the People's Republic of China", Meng Shitong and the others were instantly impressed.

Only the photographer A Fei was a little hesitant when he heard it, thinking that such a dish is not common no matter how you look at it? But seeing everyone was very excited, so Ah Fei had no choice but to follow quickly.

After entering the back kitchen, the kitchen is still very clean. This kind of tidiness will make everyone who comes in feel comfortable from the bottom of their hearts.

Meng Shitong couldn't help sighing in her heart: the dishes made by the back kitchen are comfortable just by looking at them.

Feng Yifan first went to the place where Houchu's aquatic products were stored, and scooped up very fresh prawns.

Then I came to the side of the pool and asked the apprentice to bring over two pairs of scissors: "Bring the scissors here, I will teach you how to handle these shrimps first. Hinging shrimp is also a basic skill."

Lin Ruifeng was very obedient, and quickly brought over two pairs of scissors, and handed one of them to Master.

Feng Yifan took over the scissors, but didn't do it directly, he glanced at the photographer A Fei first: "Are you ready?"

Ah Fei responded, then quickly turned on the machine, came to the side of the pool, adjusted the camera to Feng Yifan, and prepared to take a serious photo of the process of the shrimp.

After finishing preparations, Ah Fei made an "OK" gesture to Feng Yifan: "Okay, Chef Feng, you can start."

Feng Yifan nodded, turned his head and said to Lin Ruifeng on the other side: "Let's start, you look carefully."

Next, Feng Yifan began to ream the shrimp. He squeezed out a shrimp from the basin, and then straightened the fresh shrimp body with his hands. The first time the scissors went down was to cut off the head of the shrimp.

Instead of cutting off the whole shrimp head, cut off the part behind the eyes of the shrimp mouth.

"Look clearly, you have to cut off at a slant like this, cut off the head of the shrimp like this, and then put the tip of the scissors in."

Feng Yifan used the pointed tip of the scissors to slowly dig inside the shrimp head for a while, and slowly dug out a small black bag from the inside of the shrimp head.

"This thing must be cleaned up, it's even dirtier than shrimp threads."

After hooking out the small black bag, Feng Yifan gently pulled it out with his hands, and showed his apprentice and Ah Fei to have a serious look.

Both Lin Ruifeng and A Fei took a serious look at it, and A Fei used the camera lens to take a serious shot.

Then, Feng Yifan turned the shrimp body over again, and carefully cut off the claws under the shrimp body.

"Remember, everything must be cut here, this is a necessary step."

After cutting off the claws, Feng Yifan made another cut on the shrimp's back, and slowly picked out the shrimp's thread from the back with scissors. Finally, trim off the tails of the shrimp.

A shrimp was cleaned in this way, and then Feng Yifan put it in a separate basin.

Throughout the whole process, although Feng Yifan moved very slowly, every step was very precise, with almost no unnecessary movements.

Both Lin Ruifeng and A Fei knew very well that the reason why Feng Yifan was so slow was mainly to let them see clearly, to make it easier for A Fei to shoot, and for Lin Ruifeng to learn seriously.

Next, was the real beginning of Lin Ruifeng's nightmare.

Feng Yifan started cutting together with him.

Looking at the very simple hinge shrimp, but when he really started to get started, Lin Ruifeng started to have problems from the moment he cut the scissors.

"No, don't cut it from this place."

"It's still not right, you cut it too deep."

"Slow down, everything here has to be cut clean."

"No, you have to slow down, you can't destroy the shrimp body."

"wrong……"

"No, no..."

Standing aside, Meng Shitong and others felt a little distressed for Lin Ruifeng. Before that, they all thought that the matter of reaming shrimp was very simple, but after watching Lin Ruifeng get started, they realized that nothing is simple.

In particular, Feng Yifan is very strict on the side, and every detail is almost demanding and perfect.

This made Lin Ruifeng gradually become impatient. Even Meng Shitong and others who were not standing beside him could feel Lin Ruifeng's body trembling, and the slight trembling of his arms was obviously very anxious.

However, although Feng Yifan is strict with his apprentices, he will not be serious when he treats A Fei and the others.

After he quickly finished the prawn reaming process, he cleaned the prawns and wiped off the residual water on the prawns.

"Remember, be sure to wipe off the water, otherwise it will be bad when it is fried in a pan."

The next step is to pour oil in the pot, and then don't put any seasoning. Feng Yifan directly put the prepared prawns in, and then started frying.

Without any seasoning, put the shrimp in the cold oil, and slowly fry the shrimp as the oil temperature rises slowly.

During this process, Feng Yifan didn't even use a spatula or spoon at all.

When needed, he would pick up the pot and gently shake it on the stove, so that the shrimp in the pot would also shake and fry slowly.

When one side was cooked, Feng Yifan suddenly exerted force on his wrist. Once the pot was turned over, all the prawns in the pot jumped up. At this moment, it seemed to come alive, and then the wrist turned the pot forward, and all the prawns fell into the pot.

Seeing this scene in everyone's eyes, everyone was dumbfounded.

He Yaqian even exclaimed, "Damn it."

Ah Fei was the first to come back to his senses, turned his head and glanced at his stunned partner, and said with a wry smile, "Did you see it? You just need to have hands."

Hearing what A Fei said, Feng Yifan said with a smile: "Actually, if you make it at home, you don't need to do this. You can use chopsticks to turn over the shrimp one by one, but pay attention, you must fry the shrimp until it is golden, and put the shrimp oil on it. Fry it out."

Next, Feng Yifan poured out the fried prawns.

Add a little bit of oil, then put the chopped green onion and ginger into the pan, stir-fry for a while to release the flavor, then pour the prawns in again.

"Okay, now you can start seasoning, simple seasoning, add a little water, salt, rice wine, pepper, a little more sugar, then cover the pot and simmer for two and a half minutes."

Listening to Feng Yifan talking while doing it, the photographer Ah Fei suddenly felt: It seems that it is not so difficult?

During the simmering time, Feng Yifan took another look at the apprentice in the shrimp.

"No, don't worry, be serious, you have to cut off the shrimp claws down there, you know?"

The master also said that Lin Ruifeng was really impatient, he really stood by, and spent a long time picking shrimp like this, almost every one of them was scolded by the master for a long time, which was simply too painful.

When Lin Ruifeng couldn't help it, a voice behind him said: "How is it? Now you understand that learning how to cook is hard?"

Everyone was startled by the sound, then they turned their heads together and saw Su Jinrong who was pushed in by Su Ruoxi.

Lin Ruifeng turned his head to look at Su Jinrong, and then heard the old man say: "Learning to cook is hard and boring, and your master is also like this. Come here and let him say, how much did he cook the most back then?"

Feng Yifan replied with a smile on his face: "One or two hundred pieces are hinged a day."

Everyone in the back kitchen was shocked when they heard that more than a hundred were hinged, and it was hard to imagine. Standing by the pool like Lin Ruifeng, what is the concept of one or two hundred prawns like this one by one?

If you think about it seriously, you will really understand the pain.

Feng Yifan patted his apprentice and said, "Continue, these things require patience, what I will teach you today is patience."

Next, Feng Yifan lifted the lid of the pot, instantly accompanied by rising water vapor, the delicious smell hit the face, and it permeated the entire back kitchen in a blink of an eye.

Feng Yifan picked out the prawns first, and carefully arranged them neatly on the plate. Then pour the sesame oil into the pot, collect the remaining soup, and finally slowly pour it on the neatly arranged shrimp.

At this moment, both Meng Shitong and the others, as well as Lin Ruifeng, were surprised by the beautiful presentation of this plate of prawns.

A Fei also hurriedly took pictures, carefully taking pictures of this plate of prawns from multiple angles.

Feng Yifan quickly chopped some scallions and sprinkled them evenly on the prawns.

It's done here.

Feng Yifan pointed to the plate and said, "Okay, what are you doing? Big prawns, a famous dish at state banquets."

Speaking of this, Feng Yifan suddenly said again: "This is actually a Shandong dish, and it has another name called 'Braised Prawns in Oil'."

Ah Fei suddenly said: "Oh, so this is braised prawns in oil, no wonder I said it is so familiar."

He Yaqian came over to look at it carefully and said: "But this is really beautiful, it looks like a very high-end dish at first glance, what is it? Even the name Big Prawn doesn't work."

Feng Yifan smiled and said, "The name of the dish can be whatever you want, and you don't need to be so particular about it in many cases."

Then, Feng Yifan asked everyone to taste it, and at the same time, facing A Fei's camera, he gave a more homely method.

"It's easy to make at home. You can pick a sauce in advance, add cooking wine, water, pepper, salt, sugar, and prepare the sauce in a small bowl in advance, and then shred the onion and ginger.

The prawns should be washed clean. If you find it troublesome to twist the prawns, you don’t need to cut them, but it is best to cut off the heads and remove the prawn lines.

Especially when the shrimp head is cut, the shrimp oil can be fried out during the frying process, which is more fragrant. "

Listening to Feng Yifan's narration of the home cooking version, everyone tasted this dish, and everyone couldn't help feeling that, in fact, many well-known dishes are not as difficult as imagined, but it doesn't just need to have hands.

The first one is delivered, sorry, it’s still a bit late, I came back late at noon, and I was in a hurry to write, but I didn’t come to write it before 1 o’clock, the 4000-word chapter. Thank you for subscribing and supporting!