After a busy lunch, Feng Yifan and his apprentices cleaned the kitchen and sat down in the restaurant in front.
Meng Shitong and others couldn't wait and gathered around Feng Yifan.
Although they haven't spoken yet, their thoughts are already very clear.
Meng Shitong and the others couldn't wait to go into the kitchen and film Feng Yifan cooking.
Looking at the expressions of several people, Feng Yifan smiled and said, "Let's wait for a while. Let me rest and catch my breath. Don't worry, the afternoon is still a good time. Our old man has agreed. You will definitely be able to take pictures of what you want."
Meng Shitong quickly smiled and nodded: "Yes, yes, yes, Chef Feng, you should take a good rest. You are really tired this afternoon."
After a brief silence, He Yaqian and photographer A Fei, almost in unison, told Feng Yifan two completely opposite things, each of them wanted Feng Yifan to show them.
"Chef Feng, can you show me a very high-end dish?"
"Chef Feng, can we teach you a simple home cooking dish today?"
The two people blurted out the words at the same time, but they formed a sharp contrast, as their demands were almost completely opposite.
One hopes to see more high-end dishes, and He Yaqian's unspoken subtext is that she hopes Feng Yifan can present a state banquet dish.
Photographer A Fei is more realistic. He hopes that what people can see is a relatively homely dish, so that when he makes the video, some people who watch the video can try it.
After the two people expressed different ideas in unison, they looked at each other at first, and then the two of them became tense.
He Yaqian rushed to say: "I think we should serve some high-end dishes, so that people can feel that it is high-end and upper-class at first glance. This will make it more attractive and catch the attention of the audience watching the video."
Ah Fei also did not give in: "High-class dishes are certainly attractive, but they give people a sense of being flashy. We should use videos to tell everyone that our own delicacies can actually be easily made by everyone."
The two of them really seemed like a pair of enemies, confronting each other in various ways, and neither was willing to give in.
Everyone in the restaurant was delighted by what they saw.
Meng Shitong felt a little embarrassed by the quarrel between the two people.
Seeing that the two people were arguing more and more, Su Ruoxi couldn't help but say, "Stop arguing, both of you. Have you ever thought about asking your chef Feng to show you a dish that is both simple and easy to learn and very homely, but also high-end enough?"
When Feng Yifan heard what his wife said, he immediately looked at her with a wry smile, his eyes seemed to say: You only know how to make trouble for me.
When Su Ruoxi saw her husband looking at her, she smiled and raised her chin slightly, her eyes revealing her trust and expectation for her husband.
Facing his wife's gaze, Feng Yifan made a summary before He Yaqian and A Fei spoke.
"Well, let me summarize your two requirements. Ladies first, they must be classy, have certain skills, and be very beautiful. Next are our photographer's requirements. They must be simple and easy to learn, easy to learn with one glance, and homely."
After summarizing, Feng Yifan asked seriously, "Are you sure? These are the two of you're asking for, right?"
He Yaqian and A Fei looked at each other and said in unison, "Yes."
Feng Yifan said with a smile: "Okay, there is indeed a suitable dish. Although this dish is not our local dish, it is a famous dish at the state banquet."
At this point, Feng Yifan turned his head and looked at his apprentice: "It just so happens that today, I can also teach my apprentice something new."
When Lin Ruifeng heard that he could learn something new, he was very excited and asked quickly: "Master? What are you going to teach me today?"
Feng Yifan saw that his apprentice was looking forward to it, so he said with a kind smile, "I'll teach you how to cut shrimp."
"Cut shrimp?"
Everyone was a little surprised. Such an academic term was actually quite difficult for everyone to understand.
But Su Jinrong, who was sitting in a wheelchair, smiled when he heard this.
After a short break, Feng Yifan stood up and said, "Okay, Lin Ruifeng, have you rested enough? Are you ready to learn how to cut shrimps with me?"
Lin Ruifeng immediately stood up upon hearing this and agreed with a solemn look on his face: "I'm ready, Master."
Feng Yifan nodded and led his apprentice to the back kitchen. When he reached the kitchen door, he looked back at Meng Shitong and the others and said, "Come on, today I will teach you a famous dish from the first banquet of the founding of the country, dried shrimps."
When they heard the words "the first banquet of the founding of the country", Meng Shitong and others' eyes naturally lit up instantly.
Only the photographer A Fei was a little hesitant, thinking that such a dish didn't look homely at all. But seeing that everyone was very excited, A Fei had no choice but to follow quickly.
Entering the kitchen, it is still very clean. This cleanliness will make everyone who comes in feel comfortable from the bottom of their hearts.
Meng Shitong couldn't help but sigh in her heart: the dishes made in this kitchen are so pleasing to the eye just by looking at them.
Feng Yifan first went to the kitchen where seafood was stored and scooped up some very fresh large prawns.
Then he came to the side of the pond and asked his apprentice to bring two pairs of scissors: "Give me the scissors. I will teach you how to handle these shrimps. Cutting shrimps is also a basic skill."
Lin Ruifeng was very obedient. He quickly took two pairs of scissors and handed one of them to his master.
Feng Yifan took the scissors, but did not start working on them. He glanced at the photographer A Fei first and asked, "Are you ready?"
Ah Fei responded, then quickly turned on the camera, came to the side of the pool, adjusted the lens to aim at Feng Yifan, and prepared to carefully record the process of cutting shrimps.
Ah Fei was ready and made an "OK" gesture to Feng Yifan: "Okay, Chef Feng, you can start."
Feng Yifan nodded, turned to Lin Ruifeng on the other side and said, "Let's start, watch carefully."
Next, Feng Yifan began to cut the shrimps. He pinched a shrimp from the basin, then straightened the fresh shrimp body with his hands. The first cut with the scissors was to cut the shrimp head.
Instead of cutting off the entire shrimp head, just cut off the part behind the shrimp's mouth and eyes.
"Look carefully, you have to cut it at an angle like this, cut open the shrimp head like this, and then put the tip of the scissors in."
Feng Yifan used the tip of the scissors to slowly explore inside the shrimp head and slowly dug out a small black bag from inside the shrimp head.
"This stuff must be cleaned up. It's even dirtier than the shrimp thread."
After hooking out the small black bag, Feng Yifan gently pulled it out with his hands and showed it carefully to his apprentice and Ah Fei next to him.
Lin Ruifeng and Ah Fei both looked at it very carefully, and Ah Fei even took a careful photo with the camera lens.
Then, Feng Yifan turned the shrimp body over and carefully cut off the whiskers and claws underneath the shrimp body.
"Remember, you must cut everything off here. This is a necessary step."
After cutting off the claws and whiskers, Feng Yifan cut a hole in the shrimp's back and slowly pulled out the shrimp thread from the back with scissors. Finally, he cut off the shrimp's tail.
A shrimp was cleaned and placed in a separate basin by Feng Yifan.
Throughout the whole process, although Feng Yifan moved very slowly, every step was very precise, with almost no unnecessary movements.
Both Lin Ruifeng and Ah Fei knew very well that the reason why Feng Yifan was so slow was mainly to allow them to see clearly, to facilitate Ah Fei's filming, and to allow Lin Ruifeng to learn seriously.
What followed was the real beginning of Lin Ruifeng’s nightmare.
Feng Yifan took him to start cutting.
It looked like a very simple shrimp cutting process, but when Lin Ruifeng actually started to practice, problems arose from the very first stroke of the scissors.
"No, don't cut it from here."
"It's still wrong. You cut it too deep."
"Slow down, we need to cut everything here."
"No, you have to go slower. You can't damage the shrimp body."
"No..."
"No, no..."
Meng Shitong and others standing aside felt a little sorry for Lin Ruifeng. They had thought that shrimp cutting was a simple job before, but after watching Lin Ruifeng do it, they realized that nothing is simple.
Feng Yifan, in particular, was very demanding, demanding perfection in every detail.
This made Lin Ruifeng gradually become impatient. Even Meng Shitong and others who were not standing next to him could feel that Lin Ruifeng's body was shaking and his arms were trembling slightly, which showed that he was very anxious.
But although Feng Yifan is strict with his disciples, he is not serious at all when dealing with Ah Fei and the others.
After he quickly finished cutting the shrimps, he cleaned the prawns and wiped off the remaining water on the shrimps.
"Remember, make sure to wipe off the water, otherwise it will be difficult to fry in the pan."
The next step is to pour oil into the pan, and then without adding any seasoning, Feng Yifan puts the prepared prawns directly into the pan and starts frying.
Without any seasoning, put the shrimps into the cold oil and fry them slowly as the oil temperature rises.
During this process, Feng Yifan didn't even use a spatula or spoon.
When necessary, he would pick up the pot and shake it gently on the stove, so that the shrimps in the pot would shake as well and slowly fry.
When one side was done, Feng Yifan suddenly exerted force with his wrist. With a flip of the pan, all the prawns in the pan jumped up, as if they were alive. Then he moved the pan forward and upward with his wrist, and all the prawns flipped over and fell into the pan.
Everyone was stunned by this scene.
Even He Yaqian exclaimed: "Fuck."
Ah Fei was the first to come to his senses. He turned his head to look at his stunned companions, smiled bitterly and said, "Did you see? All you need is your hands."
Feng Yifan heard what Ah Fei said and said with a smile: "Actually, if you make it at home, you don't have to do this. You can use chopsticks to turn the shrimps over one by one, but be careful to fry the shrimps until they are golden brown and the shrimp oil comes out."
Next, Feng Yifan pours out the fried prawns.
Add a little bit of oil, put the chopped green onion and ginger into the pan, stir-fry for a while to bring out the flavor, then add the prawns back in.
"Okay, now you can start seasoning. Keep it simple. Add a little water, salt, rice wine, pepper, and a little more sugar. Then cover the pot and simmer for two and a half minutes."
Listening to Feng Yifan talking while doing it, photographer A Fei suddenly felt: It doesn't seem that difficult
While the shrimps were stewing, Feng Yifan took another look at his apprentice who was cutting the shrimps.
"No, don't be anxious. Be more serious. You have to cut off the shrimp claws at the bottom, okay?"
The master told him again that Lin Ruifeng was really impatient. He really stood by and cut the shrimps for a long time. The master scolded him for almost every one of them. It was so painful.
Just when Lin Ruifeng couldn't help himself, a voice rang out from behind him: "How is it? Do you understand now the hardship of learning to cook?"
Everyone was startled by the voice, and they turned their heads together and saw Su Jinrong being pushed in by Su Ruoxi.
Lin Ruifeng turned his head to look at Su Jinrong, and then heard the old man say: "Learning to cook is hard and boring. Your master is the same. Come here and let him tell you, how much did he cut at most?"
Feng Yifan replied with a smile: "More than a hundred a day."
When they heard that more than a hundred shrimps had been cut, everyone in the kitchen was shocked and found it hard to imagine. For someone like Lin Ruifeng standing by the pool, cutting shrimps one by one, what would it mean to have more than a hundred shrimps
If you think about it seriously, you will really understand the pain.
Feng Yifan patted his apprentice and said, "Keep going. These things all require patience. What I'm going to teach you today is patience."
Next, Feng Yifan opened the lid of the pot, and instantly, accompanied by rising steam, a delicious and fragrant smell hit his face, and in a blink of an eye, it filled the entire kitchen.
Feng Yifan first picked out the shrimps and carefully placed them neatly on the plate. Then he poured sesame oil into the pot, collected the remaining soup, and finally slowly poured it over the neatly placed shrimps.
At this moment, both Meng Shitong and others, as well as Lin Ruifeng, were amazed by the beautiful presentation of the prawns.
Ah Fei also quickly took pictures, carefully capturing the plate of prawns from multiple angles.
Feng Yifan quickly cut some green onions and sprinkled them evenly on the prawns.
It is now considered complete.
Feng Yifan pointed at the plate and said, "Okay, let's have some big prawns, a famous dish at state banquets."
At this point, Feng Yifan suddenly said: "This is actually a Shandong dish. It has another name, called 'braised prawns in oil'."
Ah Fei suddenly realized, "Oh, so this is braised prawns in oil, no wonder it sounded so familiar to me."
He Yaqian came over to take a closer look and said, "But this is really beautiful. It looks like a high-end dish. Damn? Even the name 'Big Shrimp' doesn't work."
Feng Yifan smiled and said, "You can be more casual with the dish names. In most cases, you don't have to be so particular."
Then, Feng Yifan asked everyone to have a taste, and at the same time, gave a more homely cooking method to A Fei's camera.
"It's easy to make at home. You can choose a sauce in advance, add cooking wine, water, pepper, salt, and sugar, mix the sauce in a small bowl in advance, and then cut the green onion and ginger into shreds and prepare it.
The prawns must be cleaned. If you find it troublesome to cut the prawns, you can choose not to cut them, but it is best to cut off the prawn heads and remove the shrimp threads.
Especially when the shrimp heads are cut, the shrimp oil can be fried out during the frying process, making it more fragrant. "
Listening to Feng Yifan's homely version and tasting the dish, everyone couldn't help but feel that many times, famous dishes are not as difficult to make as imagined, but it also doesn't require just hands to make.