Although he asked his apprentice to move things out from the kitchen, Feng Yifan actually secured his father-in-law's wheelchair and went into the kitchen himself to move things out with his apprentice.
When Lin Ruifeng saw his master coming in to help move the things, he immediately said, "Master, just take care of Uncle Rong. I will move the things here."
Feng Yifan smiled and responded: "Okay, the two of us can do it faster. We have already wasted quite a bit of time this morning."
Lin Ruifeng naturally didn't dare to say anything more, and quickly followed his master to move things out, including the chopping board, knives, various basins for holding ingredients, some net bags, and of course the most important thing was the various ingredients.
Although Feng Yifan did not go to the vegetable market this morning, he had actually prepared most of the ingredients in advance.
There are some more that I had agreed with Zhang Qiang last night, and asked Zhang Qiang to make a special trip to deliver them in the morning.
In fact, they only go to the market every other day, mainly because Su Ji’s business is not very good.
Sometimes, the ingredients purchased in a day may not be used up in one evening.
In addition, Feng Yifan still wanted to spend more time with his family, so he simply went to purchase about two to three days' supply at a time, so that he didn't have to go to the market every morning.
Although we only purchase two to three days' worth of food at a time, some seasonal vegetables and ingredients that need to be fresh are naturally delivered from the market every day.
It was also because of the need to trouble Zhang Qiang that Feng Yifan went to Zhang's vegetable stall to purchase vegetables instead of directly purchasing from his parents' vegetable farm. The price difference in between was regarded as the hard-earned money for asking Zhang Qiang to help carry the vegetables.
After almost all the things were moved out, Feng Yifan continued to let Lin Ruifeng practice cutting the cubes.
"You have to practice knife skills every day. There is no shortcut. If you don't practice, you will definitely regress, so you have to persist. Today is still the same, carrots first, then potatoes."
Lin Ruifeng still took it very seriously and did not have any objection to his master's words.
Su Jinrong sat on the side, watching the master and apprentice busy, which was also a form of supervision. From time to time, he would interject a few words to give Lin Ruifeng some advice.
While Lin Ruifeng was chopping the meat, Feng Yifan went to the kitchen again and came back with a few chickens in his hands.
Several slaughtered and cleaned chickens were placed next to the chopping board. Feng Yifan casually picked up one and put it on the board. Without any nonsense, he started to use the knife.
Lin Ruifeng was practicing cutting wood nearby, but he accidentally glanced at his master and was immediately amazed by his knife skills.
Feng Yifan is deboning a whole chicken.
There are no extra tools, just a kitchen knife in hand.
Lin Ruifeng watched as the master first cut a knife into each of the two chicken thighs, then cut all the way to the chicken bones and then turned the two chicken legs over.
Then, Lin Ruifeng didn't even see how it was done. He only saw the tip of the back of the master's kitchen knife stuck somewhere, and then he gently tore it, and the whole chicken leg came off.
Turn over, and in the same position, the other leg can be easily torn off in the same way.
Next, make a cut on the chicken's back, and then make a cut at the base of the chicken wings.
The method is still somewhat similar. Start from the base of the chicken wing, wipe it with the knife, clamp the tip of the knife, and then tear it with your hands. The chicken wing and the whole piece of chicken breast are torn off.
The two sides were the same, and in the end, only the bones were left of the whole chicken.
The chef continued to use the knife to gently scrape the back of the chicken and slice off the tenderloin.
At this point, Feng Yifan had deboned a whole chicken in less than a minute.
The chicken rack was thrown into the basin, and a crisp "clang" sound brought Lin Ruifeng back to his senses.
Lin Ruifeng couldn't help but walk over, picked up the chicken rack and looked at it carefully. He asked in disbelief: "Master, how did you do this?"
Feng Yifan raised his head after hearing this, looked at his apprentice in surprise and asked, "How did you do that?"
Lin Ruifeng held up the chicken rack in his hand and said, "That's it. How could you remove the chicken rack so quickly?"
Feng Yifan understood and said with ease: "This is simple. You just need to master the skills. It's really easy. The main thing is that you need to find the right position and practice more."
At this moment, Lin Ruifeng looked down at the chicken carcass in his hand and couldn't help but think of a sentence he had seen on the Internet.
Just have hands.
Feng Yifan then picked up another chicken, obviously preparing to continue deboning it.
Lin Ruifeng opened his eyes wide, trying very hard to see clearly.
However, in Lin Ruifeng's eyes, the master's hand speed was too fast. In just one minute, the second chicken rack had been thrown into the metal basin intact.
Lin Ruifeng was really upset and asked quickly: "Master, are you really sure that this is easy? How can you do it so quickly?"
At this time, Su Jinrong, who had been sitting in a wheelchair and watching from the side, finally couldn't help but speak.
"Ruifeng, this whole chicken is deboned to remove the chicken frame for cooking broth. The other parts also have different methods. And this process, according to the hotel kitchen regulations, must be completed within 1 minute."
Lin Ruifeng was speechless.
At this moment, Lin Ruifeng really didn't know what to say. To debone a whole chicken in just one minute was beyond his current understanding.
Feng Yifan saw his apprentice's look and said helplessly, "You have to understand that in the kitchen, we are often in a hurry and every second counts, so we have to manage our time well."
But then Feng Yifan patted his apprentice on the shoulder and said, "I have practiced kung fu for many years. If you can't do it now, don't be discouraged. If you practice the basics well, you will be able to do it one day."
After being patted by the master, Lin Ruifeng finally came back to his senses. He looked at the master and nodded seriously: "Yes, Master, I will definitely work hard."
Putting down the chicken rack in his hand, Lin Ruifeng obediently went back to continue practicing cutting the cubes.
Feng Yifan didn't say much, and continued to debone the remaining two chickens. He took the four chicken racks to the kitchen, and after a busy period, he started to cook the soup on low heat.
Back in the restaurant, Feng Yifan further processed the chopped chicken.
The chicken wings should be separated from the chicken breasts, and the chicken legs also need to be deboned. The more tender chicken legs can be used to stir-fry diced chicken.
The chicken breast can be cooked and used as shredded chicken to make other things, or it can be diced to make three-piece buns.
As for the chicken wings, Feng Yifan also picked out a few big ones and kept them for making chicken wing rice rolls for his daughter.
There are two back meats, and the fascia must be removed first. You can collect the meat from the four chickens and cook them separately, or you can mix them with other chickens, anyway, they can all be used in dishes.
After Feng Yifan's preliminary processing, all four chickens were processed, and he took the muscles to the kitchen.
Things that need to be put in the refrigerator should be put in the refrigerator, and those that can be used directly at noon can also be kept aside and prepared.
Next, there are still a lot of ingredients that need to be processed and prepared. These are some boring, repetitive and tedious tasks that the chef must do before cooking.
Because Su Ji is a small restaurant and does not have the complete kitchen division of labor like in a big hotel, Feng Yifan has to do it alone.