Chapter 678: Cooking for His Wife

Because the news of Su Ruoxi's pregnancy was made public, some of Feng Yifan's original plans were disrupted.

But for Feng Yifan, this doesn't change much. He can still study new dishes with his father-in-law every day in the Lin family's early shop. At the same time, he can watch Lin Ruifeng, Ma Xiaolong and Ning Cheng conveniently, and he can also teach his apprentices by the way. something new.

At the same time, during these days, Feng Yifan also tried every means to cook some delicious food for his wife.

However, since his mother stayed behind on the pretext of taking care of his daughter-in-law, Feng Yifan had to be lectured non-stop by his mother every day.

For example, you must be careful when you sleep at night, and you can't turn over and toss your wife casually.

Or cuddling too tightly while sleeping at night.

He was even severely warned not to do those embarrassing things again.

Then in the morning, my mother would urge Feng Yifan to get up early, so as not to disturb his wife, and then prepare various delicious and nutritious breakfasts for his wife.

Whatever you do at noon, you must obtain your mother's permission in advance.

Even at night, Feng Yifan still needs to accompany his wife for a walk, and Feng Yifan is not allowed to go to the night market next to the small market, because the night market will make him smell of oily smoke.

Under the strict requirements of his mother, Feng Yifan was also tossed a bit dumbfounded.

However, Feng Yifan still strictly followed his mother's request.

On the one hand, this is because he felt guilty for not taking good care of his wife before Ruoruo was born.

On the other hand, it is also love for his wife, and he does not want his wife to be hurt in the slightest.

On this day, Su Liancheng specially came to Lin's shop and brought a piece of M12 Wagyu to Feng Yifan.

This is because Feng Yifan asked Su Liancheng to help with the purchase, in order to increase nutrition for his wife, and also to improve his wife's taste.

After getting this piece of meat, Feng Yifan immediately called Lin Ruifeng, Ma Xiaolong and Ning Cheng over.

"Last time, Ruifeng studied wagyu beef carefully, so now, Ruifeng, let's distinguish this piece of wagyu beef. What grade is it?"

Lin Ruifeng picked it up and examined it carefully.

But it didn't fully recognize it.

However, Lin Ruifeng thought about it carefully and made a bold guess: "Yes, M12?"

Feng Yifan was a little surprised: "Oh? It seems that your self-study during that time was not in vain?"

Lin Ruifeng was a little embarrassed and said, "Master, I actually guessed."

Feng Yifan was stunned for a moment, and then laughed: "It's okay to guess, after all, it's really hard to tell the difference between M9 and M12 just from the appearance."

Ma Xiaolong couldn't help asking: "Chef, are you going to make wagyu for my wife?"

Feng Yifan nodded: "Well, I will improve the food for your teacher's wife. Recently, she eats the stewed food my mother asked me to cook for her. She may be a little tired of eating, so I will improve it. I will give you one today, Chinese style M12 Wagyu three is ready."

Lin Ruifeng, Ma Xiaolong and Ning Cheng were a little surprised.

This is the first time they have heard of Chinese-style wagyu beef.

Especially for Ning Cheng, this piece of beef itself is already very strange to him, he just thinks that this piece of beef looks different from other beef, it is very beautiful.

Seeing that the three apprentices didn't understand much, Feng Yifan said with a smile: "Maybe many times, we think that wagyu, an ingredient like beef, will be destroyed by our Chinese method, but in fact, there are ways to do it without damaging the wagyu." In the case of the ingredients themselves, make delicious food."

Lin Ruifeng thought about it, he had done a lot of research before, and in those researches, he also mentioned that the cooking method of Chinese food might not be suitable for cooking Wagyu.

Lin Ruifeng also had ambitions, wanting to develop a Chinese way of cooking Wagyu.

But in the end, even if he is not stopped by the master, he may not be able to research it.

Because Lin Ruifeng himself is really just a novice when it comes to wagyu cooking.

Today, the master actually said that there are three different cooking methods, and Lin Ruifeng was really curious about making such a piece of wagyu beef, which is regarded as the top.

Ma Xiaolong was also very curious.

In the past, when I was with the chef abroad, I always saw some novel ideas emerging from the chef.

So Ma Xiaolong is really looking forward to the chef's cooking today.

Perhaps among the three apprentices, only Ning Cheng is still a little confused, because he doesn't understand, what's so special about such a piece of beef, that it needs to be cooked so much?

Looking at the expressions of the three apprentices, Feng Yifan probably understood that the three of them still had certain cognitive deviations.

So Feng Yifan seriously gave a simple basic explanation.

"To put it simply, wagyu itself has more fat, and the meat is more tender, so during the cooking process, it must not be overcooked. If it is overcooked, such a piece of top wagyu beef will become As hard to swallow as firewood."

Then, Feng Yifan also specifically talked to Ning Cheng about the differences in feeding cows and nuts, and there were even rumors of people giving massages to cows.

After Ning Cheng finished listening, he really felt a little in awe of the piece of beef in front of him.

Feng Yifan unpacked it, looked at it carefully, and nodded with satisfaction: "Well, it's great."

Then he went straight to the knife and quickly cut a whole piece of wagyu beef into square dices, and picked off a lot of leftovers at the same time.

Feng Yifan pointed to the leftovers and said, "These can't be thrown away. It would be too wasteful to throw away such precious meat, so we use these to make other ways to eat."

Without telling his disciples how to do it right away, Feng Yifan first marinated the wagyu beef cut into small squares with salt and black pepper.

"Well, what about these wagyu beef, I will make a batter puff pastry later, and after wrapping it, we will fry it to make a golden crispy beef nugget."

Speaking of this, Feng Yifan suddenly remembered something, turned around and searched again, and found a box of caviar.

"Add a little caviar, so that it can add a little value when it is placed on the plate."

Hearing this, Lin Ruifeng and Ma Xiaolong couldn't help laughing.

Ning Cheng was a little strange, he didn't understand why the two senior brothers laughed?

Lin Ruifeng still kindly explained in a low voice: "This was originally made for the teacher's wife, so there is no need to put it on a special plate, but the master's doing this is obviously to increase the sense of ritual in life, so that the teacher not only eats well, but also eats well. Let the teacher look happy."

Ning Cheng thought about it, and immediately understood, and smiled knowingly.

Then, Feng Yifan went to deal with the cut off scraps.

Some of the larger ones were chopped up by Feng Yifan, and then chopped into a meat paste, mixed with some onions and carrots, added some egg whites, and finally stirred into a meat filling.

"Well, this one is used to feed the morel mushrooms I prepared for your teacher's mother, and a morel mushroom stuffed meat."

Then there was a little bit left, Feng Yifan cut it all into small cubes and said: "These are for making a golden wagyu fried rice."

Seeing Feng Yifan's preparations really made Lin Ruifeng, Ma Xiaolong and Ning Cheng very interesting.

Especially for Ma Xiaolong, he really knew for the first time that Wagyu could do this.

Feng Yifan's three methods are all Chinese methods.

First of all, it is cut into pieces, wrapped in batter and deep-fried, which is a bit like Chinese fried meatballs.

The second is meat stuffed with morel mushrooms, and then stewed with a special soup.

Finally, use the leftovers to make golden fried rice.

Everything is Chinese food, but if you want to use it on wagyu, you must control the heat very well, otherwise the wagyu may be completely destroyed.

After Feng Yifan soaked the dried morels in water, he picked out a few of the same size.

Cut some openings, and then spread a layer of starch on the inner wall, and then fill the wagyu stuffing in the pastry bag with morels.

After filling, put it directly into the water for scalding.

The time should not be too long, otherwise the wagyu beef stuffing inside will be old, just let the morel mushrooms be cooked.

After blanching, put it in a small bowl, and then add the broth prepared in advance.

Such a bowl of morel mushroom stuffed wagyu beef clear soup is complete.

In the next step, take out the marinated wagyu beef cubes, drain the water on them, and put the prepared batter on the pot.

The batter is made of starch, some salt, black pepper, and a little spice powder, and some egg whites are added to make a batter. It feels a little like a crispy batter. The difference is that this one has some Taste the batter.

Then it is to burn the oil, the oil temperature rises directly to the seventh or eighth layer, and then put the beef cubes in.

Quickly use high-temperature deep-frying to fix the shape, but it can't be deep-fried for a long time. After the skin changes color, it must be fished out.

Feng Yifan explained to the three apprentices: "If the frying time is too long, the wagyu inside will become old."

After taking it out, Feng Yifan cut one of them with a knife.

Ning Cheng was a little surprised to see the master directly holding the knife in his hand and said, "Uncle Yifan, you, be careful not to burn it."

Feng Yifan smiled and said, "It's okay, it's not hot."

Lin Ruifeng said with a smile: "Our chef's hands must not be afraid of being hot. Master's hands, according to some netizens on the Internet, are ruthless hands."

Feng Yifan had already cut it open, so he patted Lin Ruifeng lightly.

"You've been very proud lately, kid? You seem to be more and more confident, don't you? You dare to say that about Master."

Lin Ruifeng hurriedly said: "Master, I dare not."

Feng Yifan said with a smile: "There is nothing you dare not to say. You can say such things, and I won't blame you, but don't just focus on talking and forget to learn things."

As he spoke, Feng Yifan showed the three disciples the sliced ​​wagyu beef and noodles.

Ning Cheng looked at it and immediately said: "Uncle Yifan, is this unfamiliar? Why is there still blood?"

Ma Xiaolong said: "That's not blood, this is the juice oozing from this wagyu beef, which shows that the master's cooking techniques are very good, and the tenderness inside has not been destroyed."

Feng Yifan smiled and said, "Sure enough, Xiaolong knows better."

Then Feng Yifan asked Ma Xiaolong to wait for a while to cut the rest, and he went to prepare the last golden fried rice.

Golden Fried Rice, as the name suggests, must be golden in color.

So Feng Yifan broke up the prepared eggs in advance. And before breaking the eggs, he skimmed off part of the egg whites and used them in the other two dishes.

Beat four eggs into egg liquid, and put them aside for a while while doing the other two dishes.

"Have you seen it? The key to this golden fried rice is that the rice grains should be golden yellow, and the golden color must be wrapped in the egg liquid. Therefore, the egg liquid must have more egg yolks and less egg whites, and it must be broken up in advance. It’s better to put it aside, it will be more golden after a while.”

Afterwards, Feng Yifan put a little bit of peanut oil in the pot, and then put a little bit of lard.

After the two kinds of oil are mixed, the rice is first put in and stir-fried until the rice grains are clear and there is no too much water, then the seasoning is performed first, and then the egg liquid is poured into the pot, and the egg liquid is quickly turned over to make the egg liquid Coat each grain of rice.

Soon the fried rice in the pot took on a golden color.

Add all the minced wagyu beef just before it comes out of the pan, then turn off the heat and stir-fry until the minced wagyu beef is evenly distributed.

After Feng Yifan came out, he asked his disciples: "Do you understand?"

Lin Ruifeng and Ma Xiaolong immediately expressed their understanding.

But Ning Cheng still didn't quite understand.

Lin Ruifeng explained to him: "Add minced wagyu beef at the end, and stir-fry it away from the fire. It uses the remaining temperature of the pot and rice to fry the minced wagyu beef until cooked. When it gets old, it loses the delicacy that wagyu beef should have."

Hearing this, Ning Cheng also understood.

Feng Yifan has already started the final decoration and packing.

The deep-fried wagyu beef cubes were all cut in half, and then placed in the lunch box specially prepared for the wife, and the caviar of the sturgeon arowana was slowly spread on it for decoration.

Then put the morel mushroom stuffed meat soup on it, and finally the fried rice is also put on the three-layer lunch box.

Feng Yifan said with a smile: "Okay, you study the rest carefully, I'll go back first."

The three of them watched Feng Yifan leave, and they were also thinking about how Feng Yifan cooked M12 wagyu beef in a Chinese way today.

Ma Xiaolong first said: "The chef is worthy of being the chef. The three methods have tried to maintain the deliciousness of the Wagyu."

Lin Ruifeng went on to say: "I wanted to study how to incorporate wagyu into fried rice. Today, after seeing Master's method, I realized that some of my previous ideas were still naive."

Ma Xiaolong patted him and said: "It's okay, we still have a chance to catch up. We may not be able to catch up with Master, but at least we have to try our best to get close to him."

Ning Cheng kept silent all the time, but secretly decided in his heart to study harder.

Because compared with the two senior brothers, he is really far behind.

Feng Yifan returned home with a lunch box, and Feng Ruoruo was the first to run out to greet him: "Dad is back, what delicious food did you bring us today? Let me tell you, my mother and I want to eat delicious food. If it doesn't taste good, my mother and I will be upset."

Hearing this, Feng Yifan lightly scratched his daughter's little nose: "Okay, I have prepared something very delicious for Ruoruo and mother today, let's have dinner quickly."

Su Ruoxi came out of the room, said with a smile: "Don't spoil Ruoruo, in fact, I really don't have to be so nervous now, it's the same with everything I eat."

Lu Cuiling immediately came out and said, "That won't work, Yifan must make the best food for me."

Feng Yifan put down the lunch box and said, "I'll ask Dad to have dinner together, I promise it will be different today."

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