Hardcore Chef Dad

Because the turtledoves have not been bought, Feng Yifan first taught the two chefs to cook rouge goose in the back kitchen of Fujing Building.

"Rouge goose breast is best made with Qingyuan goose. The first point is to deboning the goose. The meat from the two complete goose **** should be removed, so that the piece is relatively large."

Feng Yifan carefully selected a goose. Just like the whole chicken deboning before, he first applied a knife on the back, and then wiped it down against the breastbone of the goose little by little, and quickly finished one piece of goose breast. Tick ​​it down.

The two goose **** looked very complete, and there were no extra corners.

But Feng Yifan still performed a little trimming to make the shape of the goose breast look more regular.

During this process, Feng Yifan said to the two chefs around him: "Since it is used as a dish in a large restaurant like Fujinglou, you have to work harder on the shape. Don't feel troublesome. Be sure to pay attention to the shape. After that, it is more beautiful when it is served on a plate.

After shaping the two pieces of goose breasts, first wash them with clean water and soak up the water with kitchen paper.

Put it in a basin, add the good Shaoxing rice wine, salt, sliced ​​ginger, green onion, soy sauce, and red yeast rice powder.

These marinated ingredients did not surprise everyone.

Zhang Fenglin and Qi Deqiang, who were watching nearby, could probably guess that the reason for adding red yeast rice powder to marinate was the rouge color that this rouge goose breast wanted to show.

After all these ingredients were added, Feng Yifan found another apple, washed it and sliced ​​the apple.

Add the apple slices to the pot of marinated goose breast, and then crush the ingredients in the pot by hand, and mix with the goose breast.

Seeing this, both Zhang Fenglin and Qi Deqiang were a little surprised.

What the two did not expect was that such a dish would even have to be marinated with fruit.

Feng Yifan grabbed it and mixed it. When he set aside the marinated goose, he looked at the two chefs and said, "Adding apples and marinating together is to add the scent of goose, and the sweetness of fruit is in it. The key to Dao Rouge Goose Breast lies."

While the goose **** were pickling, Feng Yifan went to find a small charcoal stove and set a fire next to it.

Seeing his father get a charcoal stove to live, Feng Ruoruo quickly said: "Dad, do you want to barbecue?"

Feng Yifan smiled and nodded: "Yes, I want a barbecue."

Yang Xiaoxi said immediately: "Great, Feng Dad, Xixi likes barbecued meat the most."

Chen Yaofei looked at it and said, "Xixi, Feng Dad's dish is not for us, but for others to eat."

Hearing this, Yang Xiaoxi suddenly shrugged his head: "Isn't it for us? What a pity."

Feng Ruoruo smiled and said to two good friends: "We are chefs today, and the chef is to eat for others. We have to learn from my father and cook together for others to eat."

Zhang Fenglin and Qi Deqiang stood by, carefully studying the amount of various seasonings Feng Yifan marinated for a while.

At the same time, the two probably guessed that Feng Yifan should use a charcoal stove to roast goose breasts.

Sure enough, the marinating time was almost the same, and the charcoal stove was already burning, and Feng Yifan put a grate on the stove.

Then put the marinated goose breast on the grate for roasting.

During the roasting process, with the sizzling sound, the aroma of roasted goose breast permeated the whole back kitchen.

"If you want to make the aroma more intense, you can use fruit trees to roast when roasting, so as to increase the aroma of the goose breast, and you must be careful not to burn it. The roasting process cannot be too long."

When grilled, the goose breast has shrunk and the surface is also a little burnt brown.

Feng Yifan took the geese from the grate.

Then set the pot on the fire, put a little bit of oil in the pot, add the shallots and **** slices, and then put the goose breast into it, then Feng Yifan added apple slices again, and then poured rice wine into the stir-fry.

When the stir-fry smells out, Feng Yifan wants a good high-quality clear soup.

Feng Yifan nodded with satisfaction when seeing the broth delivered this time: "Well, today this soup is not bad, the soup is cooked well, remember that this will be the standard in the future."

Today, the cook in charge of the soup hurriedly stepped forward and said, "I know Chef Feng."

Feng Yifan glanced at the opponent, nodded and said nothing.

After adding half of the goose breast to the clear soup, add soy sauce, rock sugar, red yeast rice powder, and salt, and the next step is a stewing process.

Keep cooking until the soup thickens, and then add some sesame oil for a little simmer.

After the scent is concentrated, take out the goose breast and change the knife.

The dredged goose was obviously a little hot, but Feng Yifan didn't care at all. He still changed the knife very quickly and sliced ​​the goose.

Arrange in a fan shape on the plate, add some vegetable roots and leaves for decoration, and finally top with some soup.

In this way, a very beautiful and exquisite plate of rouge goose breast is ready.

When the dishes came out, the three little girls Feng Ruoruo, Yang Xiaoxi and Chen Yaofei clapped together.

"Yeah, Dad is great, this dish is so beautiful."

"It's so beautiful, like a small fan, Feng's father is amazing."

"Well, Father Feng is so amazing, so beautiful."

The cooks in the back kitchen of the Fujing Building at the scene also gathered around one by one to observe the cooked dish carefully, and everyone was very surprised.

Some people have never seen this dish just by its name, and some people have heard of it for the first time.

Today, in Feng Yifan's hands, everyone can really see the beauty of such a dish.

The red and rouge-like goose **** are neatly placed on the plate, topped with the drenched soup, and decorated with a few green leaves on the side, making this dish seem like a beautiful western food.

It may be sent to any western restaurant in this way and let those foreigners eat with a knife and fork, without the slightest violation of peace.

But this is another authentic domestic dish, which has been passed down for many years.

The chefs trained by Su Lanxin Catering Group in Fujinglou, who have been immersed in foreign countries for many years, used to hear how to slowly promote Chinese traditional dishes to the world, so that everyone would recognize and gradually recognize Chinese cuisine. But everyone has no actual ideas.

But seeing this rouge goose breast today gave the chefs a glimmer of understanding.

The so-called national is the world. Isn't such a traditional dish "Rouge Goose Breast" just an interpretation?

The entire cooking process, if you disassemble it, used a lot of techniques that Western chefs used well.

And the finished product, after Feng Yifan's presentation, even surpasses many Western dishes in terms of aesthetics, showing the charm of Chinese cuisine.

Zhang Fenglin observed for a long time, and first applauded Feng Yifan.

Then, Qi Deqiang and the chefs in the back kitchen all followed to applaud Feng Yifan.

Today in the back kitchen of Fujing Building, these chefs really opened their eyes.

In the astonishment of the chefs, Feng Ruoruo quietly leaned to his father's side, stretched out a small hand to hold his father's big hand, and slowly bent his father down.

Then, the little girl hugged her father's neck and asked softly in her father's ear: "Dad, can Xixi and Faeyie and I eat?"

Feng Yifan heard her daughter's question and looked at her with a little expectant look. He smiled and asked softly: "Did you not eat this dish? My father made it for you at home before, remember?"

Feng Ruoruo pursed her little mouth and said, "But that was all a long time ago. Dad did it again today. Then Ruoruo, Xixi, and Feifei didn't eat it."

When the daughter said so, Feng Yifan laughed and stretched out his hand to gently squeeze his daughter's nose.

"Well, then let's let the uncles and aunts here taste it first, and then give Ruoruo, Xixi and Fei Fei to eat, can you?"

Feng Ruoruo immediately laughed when she heard this: "Well, okay."

Then Feng Ruoruo walked to the side of the onlookers and said to everyone: "Don't just look at it, you can taste it and see if my father's cooking is good or not."

Feng Yifan amused again by her daughter's own opinions.

He didn't expect that his daughter would go back and urge everyone to taste it in order to eat.

After discussing with Zhang Fenglin and Qi Deqiang, everyone was not polite and cut the two pieces of goose into small pieces, so that the chefs and helpers in the back kitchen would also have a taste.

Of course, Zhang Fenglin and Qi Deqiang were also very clear about the matter, leaving a piece for each of the three little girls.

Feng Yifan saw it, smiled and said, "Hahaha, you are too polite. The children come over for breakfast, but in fact, just leave one piece for them to taste."

Zhang Fenglin smiled and said: "We are all grown-ups, so we just have to taste it. It's okay for children to eat more."

Feng Ruoruo, Yang Xiaoxi and Chen Yaofei, the three little girls each held a small dish with a piece of rouge goose inside. The attractive sweetness made the three of them look forward to it.

But before eating, the three little girls still clamored to wash their hands first.

Feng Yifan took them to wash their hands, and then gave them forks so that the little girls could eat with them.

After tasting Feng Yifan's carmine goose breast, the chefs in Fujinglou in the back kitchen really felt that they were really delicious.

I thought it would be greasy, but because it was roasted with fire first, some of the fat has been roasted out.

And because of the addition of apples, it also neutralizes a lot of the greasy taste.

The addition of apple slices also adds a bit of fruity fragrance to the goose breast.

Although it is not very obvious, it has a faint fruity scent. After eating it, there is still a sensation of fragrance on the lips and teeth. Obviously it looks a bit heavy, but it doesn't taste heavy.

Qi Deqiang beamed his eyes, staring at Feng Yifan admiringly and said, "Chef Feng, your dish is really delicious."

When everyone was tasting, Feng Yifan had already selected some very tender ginger.

Legal purple ginger, the real **** used in legal purple **** is very particular, and must be made with Qizhou oil ginger.

Because the tender **** in this oily **** will have some purple, it is called "purple ginger".

And the legal system here is not the name of a foreign country, but the meaning of concocted according to law. It means to use a special method to make Qizhou oil ginger.

Although Fujinglou is the most prestigious restaurant in Huaicheng, it is impossible to say that it has all the ingredients.

So in Fujing Building, Feng Yifan obviously couldn't find Qizhou oil **** to make legal purple ginger.

Feng Yifan had no choice but to go back and find some very tender Aberdeen **** to make.

"This dish is best made with Qizhou oil ginger, and it should be made with tender ginger, because the surface of the tender **** in Qizhou oil **** will appear purple, so it is called purple ginger."

After the introduction, Feng Yifan did not forget to say to the two chefs: "You remember, let the purchasers go to purchase."

Zhang Fenglin and Qi Deqiang nodded together.

Among them, Qi Deqiang, who is mainly responsible for purchasing, said: "Good Chef Feng, I will inform the purchasing staff and let them purchase Qizhou oil ginger. Is it necessary to purchase tender ginger?"

Feng Yifan nodded: "Yes, it's better to be tender ginger."

Next, Feng Yifan cleaned the selected Zingiber officinale and then peeled off the skin with a knife.

And when he was peeling, he also surprised many professionals in charge of peeling.

Under normal circumstances, in restaurants like Fujinglou, there will be dedicated staff in the back kitchen to take care of these.

But Feng Yifan did it himself, and instead of using a paring knife when he peeled the skin, he peeled it with a kitchen knife.

But even with a kitchen knife, the skin that Feng Yifan peeled off was very thin, almost only the skin, not much ginger.

After peeling, Feng Yifan sliced ​​the **** again.

This slicing process makes those chefs who specialize in slicing feel bad.

Because Feng Yifan not only cuts very thin slices of ginger, but also cuts very fast.

The cut **** slices are thin and uniform. The key is to pick up a slice at random, and you can clearly see that the **** slices can transmit light. It really makes the chef Qiedun feel ashamed.

After cutting the **** slices, Feng Yifan spread the **** slices flat in a basin, and then sprinkled salt on each slice of ginger.

Put the salt, put the pickled **** slices aside, Feng Yifan said: "This needs to be marinated for a day, so let's put it here and make it tomorrow."

I heard that it will be marinated for a day, which surprised everyone.

Next, Feng Yifan began to make "Steamed Pastry Cheese".

In fact, such a dessert is not a small dish, it may be the simplest one of the four dishes Feng Yifan provided this time.

This sugar-steamed pastry is actually adding white sugar, fermented rice, and egg white to the milk to mix evenly.

Then put it in a small pot and steam it in a steamer for 20 minutes.

After being out of the pot~www.wuxiaspot.com~ Feng Yifan used the prepared flowers and petals to embellish it.

Paired with a small red porcelain cup, suddenly such a very simple meal becomes very beautiful.

Feng Yifan did not forget to remind everyone: "This one needs to be eaten after letting it cool. In your back kitchen, you can make many portions at a time, and let them cool down. Of course, it will be served in the morning, noon, or evening. can provide."

After the sugar-steamed pastry was finished, Su Liancheng just bought the turtledove that Su Liancheng asked to buy.

The staff in front of Fujing Building also added a few dishes to the menu. And Meiru specially ordered the reception staff to take the initiative to recommend a few dishes to lunch guests today. She planned to take advantage of Feng Yifan's presence to promote the dishes.

Let the diners know that Fujinglou has these red house dishes. After tasting, help promote it.

Dear, click in, give a good comment, the higher the score, the faster the update, it is said that the new full marks are found at the end of the beautiful wife!

The new revision and upgrade address of the mobile station: data and bookmarks are synchronized with the computer station, and fresh reading without ads!