Seeing the group of children eating happily, Feng Yifan did not stay for long and said to his daughter, "Okay, Daddy is going to cook. Ruoruo, you have to take care of your friends."
Hearing what her father said, Feng Ruoruo responded happily: "Okay, Dad, go and cook."
In full view of everyone, the father and daughter clapped their hands together, and then the father turned and walked towards the kitchen.
The high-five interaction between the father and daughter was also very interesting to watch for many parents.
After her father left, Feng Ruoruo took on the full responsibility of being the owner of Su Ji. She seriously introduced Su Ji to other children, the characteristics of her grandfather's restaurant, and her father's cooking skills.
A group of children found it very interesting while listening to it while eating snacks.
When the parents listened, they all thought that the little girl was very interesting and knew so much about restaurants.
When Feng Yifan returned to the kitchen, he heard Zhuang Zhebin, who was helping to watch the fire, teaching his apprentice some random things.
"Xiao Lin, if you really want to improve your knife skills as quickly as possible, you should try more. You can't just stand there and practice cutting. You've been practicing for several days, right? We ordered cucumbers for the cold dish today. Why don't you try cutting a shredded cucumber?"
Lin Ruifeng looked up in confusion and asked, "Shrimp Cloth Cucumber? What is that?"
When Zhuang Zhebin saw that Lin Ruifeng had never heard of it, he immediately became excited and felt that he had a chance to show off.
Unfortunately, before he could turn around to speak, Feng Yifan spoke first: "蓑衣瓜, to put it simply, it's cold-mixed cucumbers, but the cucumbers are cut using蓑衣刀法."
Hearing Feng Yifan's voice, Zhuang Zhebin realized that his uncle had returned, and quickly turned around and greeted him with a smile: "Uncle, you're back."
Feng Yifan did not respond, but walked to the stove, first took over Zhuang Zhebin's position, and took a look at the meat in the pot.
He picked up the iron spoon next to him and skimmed off the foam in the pot. Then he covered the pot and turned down the stove fire, allowing the meat to continue to simmer in the pot.
After doing all this, Feng Yifan turned around and glanced at Zhuang Zhebin who was standing next to him with an embarrassed look on his face.
"Since Xiaobin asked you to practice your knife skills by making a cucumber in a straw coat, why don't you try it?"
Lin Ruifeng felt a little strange after hearing this: "But Master, I still don't know how to do it now?"
Feng Yifan said with a smile: "It's okay, I'll teach you, don't worry, it's very simple, it's just cutting the cucumber into slices, but you have to cut it on both sides, diagonally."
As he spoke, Feng Yifan walked to Lin Ruifeng and first picked out a straight cucumber.
Clean it and wipe off the water on it.
Then, Feng Yifan put the cucumber on the chopping board. Before asking Lin Ruifeng to cut it, he took a pair of chopsticks and placed one on each side of the cucumber, sandwiching the cucumber in the middle.
After making all the preparations, Zhuang Zhebin and Lin Ruifeng were surprised that Feng Yifan had no intention of giving a demonstration.
Feng Yifan turned to his apprentice and said, "Okay, you do the cutting. Remember to cut diagonally. Remember what I taught you? It doesn't matter if you cut slowly, just try to cut it as thin as possible."
After saying this, without any more nonsense, Feng Yifan gave up his position on the chopping board and went to prepare the sauce.
Lin Ruifeng stood in front of the chopping board, stunned for a moment, then picked up the knife, but in the end he didn't have the courage to cut it directly.
"Master, why don't you do it? I'm afraid it won't be cut well."
Feng Yifan lowered his head to mix the sauce, without even looking up, and said calmly: "What? Forgot what your master said? You must dare to try. It's just slicing, not difficult."
After hesitating for a moment, Lin Ruifeng finally plucked up the courage and began to slice the slices carefully.
As for Zhuang Zhebin, the instigator of the whole thing, he was speechless when he saw Feng Yifan's arrangement.
When he saw Feng Yifan put chopsticks on both sides of the cucumber, Zhuang Zhebin knew that his trick had been discovered. And his uncle knew how to practice.
The shiitake cucumber itself is a cold dish and is not very complicated.
The only difficulty is slicing the cucumber.
The cucumber needs to be sliced diagonally, but it cannot be cut in half. Cut one side, then turn the other side over and slice it in the same way.
The difficulty lies in getting the point right, cutting into slices without cutting the cucumber.
The best way to deal with this requirement is to put a chopstick on each side of the cucumber. This way, the knife will be blocked by the chopsticks and will not be cut, so you can cut boldly.
Zhuang Zhebin originally wanted to teach Lin Ruifeng a lesson, and he was also prepared to use this method. Unexpectedly, Feng Yifan saw through this little trick, leaving Zhuang Zhebin no chance to pretend.
Lin Ruifeng had a serious look on his face and aimed his knife carefully.
When I cut it for the first time, I found that the knife cut through the cucumber, but when it was about to cut to the bottom, it was blocked by the chopsticks on both sides of the cucumber, and the blade could not move further down.
After the first cut, Lin Ruifeng found that this method was really good and he could cut with confidence.
When it came to the second cut, Lin Ruifeng became even bolder. He measured carefully, making sure the gap was very thin, and then made the second cut.
The third knife, the fourth knife, the fifth knife...
Lin Ruifeng was not in a hurry. He just cut each slice carefully, making sure that each slice was thin enough and also trying his best to ensure that the thickness of each slice was roughly uniform.
Seeing that his young apprentice did a good job, Feng Yifan stopped paying attention to him and happily came to Zhuang Zhebin.
Zhuang Zhebin came back to his senses and found his uncle standing in front of him. He quickly said with a smile, "Uncle, I just want to teach Brother Xiaolin something. Otherwise, he would just be practicing knife skills, which is quite boring."
Feng Yifan smiled and nodded: "Well, very good, it seems that you are also quite free, then what do you say we should do with this pot of cherry meat?"
Zhuang Zhebin was stunned for a moment, then came back to his senses and said: "Oh, I know this, first take out the meat and wash it with warm water, then cut it, take a casserole, put green onion and ginger on the bottom, add the cut meat, red yeast rice, soy sauce and cooking wine, and simmer it again with the previous broth.
Simmer for a while, open the lid, take out the red yeast rice bag and scallion knots, add rock sugar until the meat is cooked soft and the soup is thick. "
Feng Yifan nodded: "Well, the general process is correct, but don't you think there is a step missing?"
Zhuang Zhebin was stunned for a moment, then he quickly pondered over it again and again, looked at Feng Yifan with a puzzled look on his face and said, "Uncle, it seems, it seems that nothing is missing, right?"
Feng Yifan asked seriously, "Really? Are you sure there is nothing missing?"
This question confused Zhuang Zhebin. He was really a little panicked at the moment and thought about it over and over again.
After hesitating for a long time, Zhuang Zhebin said with a sad face: "Uncle, can we not play like this? I admit my mistake, just tell me straight, which step did I miss?"
Seeing Zhuang Zhebin admitting his mistake, Feng Yifan smiled and said, "The steps you said are actually correct, and we can indeed make cherry meat according to what you said.
But you forget one thing, we are in a restaurant, we are going to cook this dish for customers, so we need to add a step, which is to clean the broth. "
After hearing this, Zhuang Zhebin was stunned again. After thinking about it carefully, he understood what his uncle meant.
The so-called additional step is because the soup used to cook the meat at the beginning will actually contain relatively large impurities and fat. Even if the foam is skimmed off during cooking, there is still a lot of fat in the soup.
Therefore, in order to ensure that the meat would not taste greasy when eaten later, Feng Yifan added an extra step to remove the oil from the broth.
There is actually no difference in the overall seasoning, but the fat in the broth is removed, so that the final dish is no longer greasy, making the cherry meat more palatable.
Watching his uncle do it step by step, Zhuang Zhebin finally understood that he was really just showing off his skills before an amateur.