When Zhuang Zhebin stepped into the kitchen with the menu, Feng Yifan was putting cherry meat on a plate while instructing Lin Ruifeng beside him.
Seeing Zhuang Zhebin coming in, Feng Yifan raised his head and asked with a smile: "Has Uncle Master ordered the dishes?"
Zhuang Zhebin was stunned at first, then nodded and said, "Yes, Grandpa has already ordered the dishes. He ordered twelve dishes from the menu you gave him. He is going to eat with Ruoruo and her kindergarten children's parents."
Feng Yifan nodded: "Yes, twelve dishes are enough, and the children and adults should be able to eat their fill."
Feng Yifan then said, "But Uncle Master is the guest, so he shouldn't be the one to treat us to this meal."
Zhuang Zhebin responded seriously: "Grandpa said that this meal is a gift for Ruoruo, so he must treat us, and there may be one or two parents coming over."
Feng Yifan was a little surprised and asked, "Are there more people coming? How many people are there in total? How many children are left?"
Zhuang Zhebin thought for a moment and said, "If you count Ruoruo, there are four children in total, so there should be five parents. Of course, we have to count Great Grandfather, Grandpa Rong, Grandma Lu, Auntie and Uncle, oh, and me and Senior Brother Lin."
Hearing Zhuang Zhebin suddenly addressing Lin Ruifeng as "senior brother", Feng Yifan raised his head and asked with a smile: "Have you told your uncle that you want to stay and learn from me?"
Zhuang Zhebin answered very seriously: "Yes, uncle, I think your craftsmanship is really solid, please accept me."
Feng Yifan didn't agree directly, but just asked: "You should still be in middle school, right? Don't you plan to go?"
This question stumped Zhuang Zhebin.
Feng Yifan continued, "You don't have to take me as your teacher, because you still have to go to school. Besides, you have the support of the Zhuang family. Learning the Zhuang family's dishes well is actually enough for you."
Zhuang Zhebin looked a little lost, and it was obvious that he still hoped to stay in Su Ji School.
Feng Yifan continued, "You don't have to do that. You are in Beijing, you have the support of the banker, and there are so many top chefs in Beijing. You can learn from them. My skills are not worth learning from me."
After that, before Zhuang Zhebin could start begging, Feng Yifan said directly: "Okay, come on, first serve the dishes on the table, and then start preparing the twelve dishes ordered by Master Uncle."
As he spoke, Feng Yifan asked Lin Ruifeng to deliver the leftover dishes from a table of guests outside, and he took the menu from Zhuang Zhebin.
At first glance, the menu does appear to contain the dishes on Su Ji's menu.
But if you look closely, you will find that the twelve dishes are very particular.
Four kinds of freshwater seafood: fish, shrimp, eel, and clams.
I have to say that Mr. Zhuang Daozhong really has a unique vision. He knows that now is the last time to eat river clams. After a while, the clams will become older and lose their delicious taste.
Among the remaining eight dishes, four are meat and four are vegetable, which is a very balanced combination of meat and vegetables.
Although there was no set requirement for the four vegetarian dishes, Feng Yifan understood that this would be a test of his stir-frying skills.
As for the four meat dishes, they were not greasy, but chicken, duck and goose. The only one that could be called meat was the crystal braised pork.
After reading the menu, Feng Yifan couldn't help but laugh: "It turns out that Master Uncle knows how to eat. The dishes here include all kinds of meat, vegetables, and seafood."
Fish, Hibiscus fillet.
Shrimp, stir-fried river shrimp.
The eel, but not the fried eel paste, was what Zhuang Daozhong ordered, stir-fried soft eel.
Clams, the fourth delicacy, were picked up at the tail end of the season, so I ordered a dish of river clams cooked with rice grass.
When Zhuang Zhebin saw the menu, he actually had a similar feeling to Feng Yifan. His great-grandfather was indeed very good at choosing dishes, and the dishes he chose were all very sophisticated.
It looks like a common dish on the menu, but in fact, every dish will be presented differently by chefs of different levels.
Especially the four freshwater dishes, it can be said that the cooking of each one is extremely challenging for the chef's skills.
While cooking chicken, duck and goose may seem common, the challenge lies in the seasoning.
Because even if it is a simple dish of salted goose, a slightly different seasoning will give it a completely different flavor.
Including the crystal braised pork, all of them were testing Feng Yifan's seasoning skills. Although the crystal braised pork had already been eaten at noon, it did not prevent the old man from ordering it for the children.
As for the four vegetarian dishes, they are a further test of Feng Yifan's comprehensiveness. His knife skills, cooking skills and seasoning can all be demonstrated in the vegetarian dishes.
Feng Yifan was naturally also scared. Since they were written on the menu, people could naturally order these dishes.
Even though no one has ordered so many dishes at once in recent days, especially all four kinds of river seafood, Feng Yifan is still fearless and he still has the confidence to do it.
However, the order of serving the dishes is more particular. The cooking time should be adjusted according to the taste of the dishes and the transition between the beginning and the end.
Zhuang Zhebin looked at Feng Yifan standing there thinking and couldn't help asking, "Uncle, if you feel embarrassed, I can tell my great grandfather, or..."
When Feng Yifan heard this, he suddenly came to his senses and looked at Zhuang Zhebin and asked, "What do you want to say?"
Before Zhuang Zhebin could speak, Feng Yifan laughed: "Why? Don't you think I can't do it? Don't worry, it's just twelve dishes, it won't be difficult for me, I guarantee that everyone will be satisfied."
After saying that, Feng Yifan immediately started to get busy. Coincidentally, Lin Ruifeng had also returned at this time.
Feng Yifan simply started assigning work directly to Lin Ruifeng and Zhuang Zhebin.
"Xiaobin, come and help me kill the fish. Xiaolin, you will be responsible for washing the various vegetables I need and cutting them according to my instructions. Both of you should get busy and help me."
The two looked at each other and agreed in unison: "Yes."
Feng Yifan indeed only let two people help him. Killing the fish and cleaning it were left to Zhuang Zhebin, but he did the rest of the deboning himself.
As for the slaughtering and separating of the eels, Feng Yifan naturally did it himself.
Of course, a lot of things are prepared in advance, so it doesn’t take much time to actually start cooking.
This time, Zhuang Zhebin finally witnessed Feng Yifan's strength. His extremely accurate knife skills and his ability to find the right position to separate the fish bones and meat almost instantly really amazed Zhuang Zhebin.
For Feng Yifan, everything was as if the fast-forward button was pressed, and the preparation of materials was carried out extremely quickly.
At this moment, Zhuang Zhebin recalled the time when his grandfather taught his disciples in the kitchen of his own restaurant. He would use a stopwatch to time the process of preparing ingredients before cooking.
For example, from killing the fish and cleaning it to removing the bones and slicing the meat, it must be completed within a certain time, and there are specified time assessment requirements.
Now seeing Feng Yifan's movements it seems like a phantom appears.
Zhuang Zhebin seemed to suddenly understand. No wonder his great-grandfather said that he had not yet entered the door.
Nowadays, most restaurant kitchens have detailed division of labor, with dedicated personnel to carry out each process.
But in fact, as a top chef, you need to master every process before and after cooking. And you also need to time each process accurately. You need to be able to cook a dish by yourself. This is the real skill.
Feng Yifan made almost no unnecessary movements and prepared all the ingredients in a hurry.
Lin Ruifeng felt that at this moment he could only shout "666" silently.