When the grandmother entered the kitchen, she realized that she had wrongly accused the three little girls.
The kitchen was very quiet today. The three little girls did not open up and chatter to their father Feng, but instead watched their father Feng cook attentively.
While Feng Yifan was cooking, he was also explaining the dishes to his apprentice Lin Ruifeng.
So when Feng Ruoruo brought her friends in, she happened to see her father teaching Uncle Xiaolin.
The three little girls all thought Mr. Feng’s class was very interesting, so they just stayed and listened carefully.
As a result, because I was listening to the class, I naturally forgot about the need to pass the menu.
Feng Yifan gave Lin Ruifeng a lesson on how to slaughter eels and the process of cutting the eels.
Before his daughters came back, Feng Yifan had demonstrated to Lin Ruifeng two ways of killing eels.
One of them is naturally very bloody, requiring bleeding first and then disembowelment.
Although the second method is not as bloody, the process is actually equally cruel. It is to scald the eel to death directly in a boiling pot. During the scalding process, cooking wine, onion and ginger should also be added to the boiling water pot.
In this way, some of the peculiar smell of the eel can be removed directly during the blanching process.
No matter which method of slaughtering, it is not suitable for little girls to watch, so Feng Yifan completed the demonstration to his apprentice before his daughter came back.
At this time, Feng Yifan was demonstrating to his apprentice how to cut an eel.
"Did you see this? This bamboo skewer knife is a must-have tool for us, because the meat of these blanched eels is very delicate. We must never use metal knives to cut them, as that would damage the eels and cause deviations in shape and taste."
As he spoke, Feng Yifan pinched out an eel-like shape and pierced the entire eel with a bamboo skewer.
Cut the eel in half, then remove the complete eel spine in the middle.
"Look, cut from here, then make a cut like this, and then press like this, and then make a cut again, and it will all the way to the bottom. Look, a complete bone is separated."
Lin Ruifeng watched very seriously, not even daring to breathe, and moved closer to his master to watch very carefully.
Feng Ruoruo, Yang Xiaoxi and Chen Yaofei also stretched their heads, wanting to take a closer look.
Seeing this, Lu Cuiling quickly walked over and held the three little girls by the hand: "Oh, come on, what's so interesting about this fish-killing process? If you watch it, you'll be scared at night, and then you three won't be able to sleep well."
Feng Ruoruo was immediately unhappy when her grandmother stopped her from moving.
"No, grandma, Xixi, Feifei and I all want to see it. Grandma, don't pull me, let Ruoruo take a look."
The daughter's shouting naturally alarmed everyone in the kitchen.
Zhao Daxia heard the noise and poked her head in from the bathroom. Seeing the situation in the room, she smiled and said, "Actually, there's nothing wrong with what you see. If you come back earlier and watch your dad killing eels, you three will be afraid to sleep at night."
When Feng Ruoruo heard what Aunt Zhao said, she turned her head and pouted, "Aunt, you are so mean. You want to scare us and keep us awake at night."
Zhao Daxia smiled and said, "Isn't this what you wanted to see? How can you blame Auntie?"
Yang Xiaoxi immediately said, "We don't want to watch something that scares children. We want to watch how Father Feng cooks."
Chen Yaofei also said: "Yes, we want to watch Father Feng cook."
Seeing that she couldn't stop the three little girls, Lu Cuiling had to wave the menu in her hand and said, "Look, what's this in grandma's hand?"
When they saw the menu, the three little girls exclaimed almost in unison.
"Oops, we forgot to send the menu."
Lu Cuiling put down the menu and said, "Look, if grandma hadn't brought it in in time, how would Dad have done business? So shouldn't you three get out of here quickly?"
It was obvious that grandma's words were very effective, and almost instantly the three little girls were clamoring to go out.
As for the process of Dad Feng teaching Uncle Xiaolin how to make eels, the little girls were no longer interested.
Seeing the three little girls being coaxed out, a smile suddenly appeared on Lin Ruifeng's face. He thought the three little girls were really interesting.
But seeing his smile, Feng Yifan said seriously: "You are still smiling, are you paying attention to what I teach you?"
Lin Ruifeng immediately stopped smiling, lowered his head and said humbly, "Master, I will definitely watch it carefully."
Next, Feng Yifan used a bamboo skewer to pierce the area below the eel's head, and then cut along the eel's spine all the way to the tail, completely cutting the eel open.
Although Lin Ruifeng had seen this process many times, this was the first time he saw his master demonstrate it in such detail.
After cutting open the eel, Feng Yifan took the time to explain it to his apprentice.
"Did you see it? The completely black part here is the back. Then, along the other side of the spine inside, remove the spine completely. In this way, an eel can be divided into three parts, excluding the head. The bones are used to make soup, the back is essential for making eel back dishes, and the belly is used for belly dishes."
Feng Yifan took this opportunity to take a look at the menu, and then started to test his apprentice.
"Let me ask you, what dishes can be made from the back of an eel?"
Lin Ruifeng also immediately said: "There are stir-fried tiger tail, pot-sticked eel back, fried soft pocket..."
Listening to his apprentice talking about various dishes made with eel backs, Feng Yifan nodded with satisfaction.
"In the past, fried eel paste only used the eel back, but later it became less particular, so this direct blanching method can best separate the eel back from the belly."
As he spoke, Feng Yifan took another kind of slaughtered eel.
"Today's signature dish is stewed raw shrimp. You can't use the scalding method. You have to use the bleeding and caesarean section method I taught you before. And you must remember to clean out the bones.
You see, after getting a whole eel like this, unfold it, and then use the back of a knife or a small wooden hammer to gently hit it. This is the "knock" in the stew.
Lin Ruifeng nodded and watched carefully as his master tapped the eel from the inside with the back of a knife.
"Don't be afraid to use more force. Remember to make sure the eel meat is velvety, but don't break the skin. Take your time and be patient."
After knocking for a while, Feng Yifan asked Lin Ruifeng to learn how to do it, while he lit the fire and cooked on the stove.
Although Feng Yifan had already done part of the work in advance in order to save time, he still went through all the steps.
On the one hand, it is to let the apprentice see clearly, and on the other hand, because many people have ordered, they need to be served one pot after another.
First, pour some oil into the pan, then add the scallions, ginger and seasonings to stir-fry, and then add the cut pork belly.
"Watch this step. Use high heat to stir-fry all the fat from the pork belly."
Watching the pork belly being stir-fried in the pan and the constant amount of oil being forced out, Lin Ruifeng took notes very carefully.
After stir-frying for a while, Feng Yifan adds yellow bean paste and soy sauce to season the pot. After stir-frying again, he pours in the broth, and then puts in the fried eel slices and the fairy eggs and boils them together. After adding salt, sugar and pepper to season, the pot is slowly stewed to collect the juice.
When the soup starts to thicken, transfer the stew from the steamer to a casserole.
First, pick out the eel pieces and place them in a casserole with oil on the bottom. Then place the pork belly around it, and the outermost part is the fairy eggs. Finally, filter the soup and pour it into the casserole.
Turn on the fire and bring the casserole to a boil. Then put the minced garlic on the eel slices and pour hot oil on it to let the aroma of the minced garlic come out.
The moment the aroma comes out, quickly cover the casserole with the lid. Then you need to stew it in the casserole for a while.
During the stewing process, Feng Yifan also made full use of the time to prepare other dishes on the diners' menu.
In this way, when other dishes are basically prepared, this pot of stewed raw jiao will be ready.
As soon as you open the lid of the casserole, the aroma wafts out instantly, and the rich fragrance fills the entire kitchen.
Even Zhao Daxia smelled it and couldn't help but exclaimed: "Wow, this smells really good."
After Feng Yifan sprinkled some chopped green onions on top, the pot of stewed raw vegetables was ready.
The residual heat from the casserole is still stewing, and the soup in the pot is bubbling. The eel segments in the middle, the pork belly next to it, and the fairy eggs on the outermost circle really make up a rosy and tempting pot.
With the addition of chopped green onions and garlic, you can't wait to devour it.
Feng Yifan replaced the lid on the casserole and patted his stunned apprentice: "Alright, hurry up and serve the dishes in front. It's been delayed for quite a while. Come back after serving the dishes and you can continue with the next step."
Lin Ruifeng suddenly came to his senses, and quickly responded by placing the dishes one by one on the tray, then went out with the tray to serve the dishes.
At this moment in the restaurant in front, the diners are all waiting patiently.
Then, while waiting, some diners were chatting.
A diner, because Su Ji was closed on Children's Day, asked the proprietress Su Ruoxi out of curiosity.
"Madam, it was Children's Day yesterday, why didn't you open the store?"
"Yes, I said yesterday that I would bring the kids over for dinner."
"That's right. I didn't get to eat yesterday either, so I came over today after school to make up for it."
Feng Ruoruo quickly helped her mother answer: "Yesterday was Children's Day. Ruoruo's kindergarten had a program, and Dad and Mom had to go to play games, so no one was cooking, so the store was closed."
A table of diners who came over last night and saw someone celebrating a birthday in Su Ji Li said, "I heard that yesterday was our young boss Feng Ruoruo's birthday?"
Feng Ruoruo nodded with a smile: "Yes, yesterday was Ruoruo's birthday."
The diners then asked: "Did Ruoruo eat cake yesterday?"
Feng Ruoruo immediately said, "Eat it. Yesterday's cake was made for Ruoruo by my dad and my two good friends, Xixi and Feifei. It's a really big castle cake."
As she spoke, the little girl opened her arms and made a big movement.
When the diners saw the little girl's actions, they all burst into laughter and thought that what the little girl said to everyone was really funny and cute.
The proprietress Su Ruoxi couldn't get a word in and could only watch her daughter talk.
While her daughter was talking, Su Ruoxi also wrote down another menu and waved to her daughter: "Little Boss Ruoruo, you have to go and give the menu to Dad."
Feng Ruoruo skipped happily to her mother and took the menu from her hand.
Just when Feng Ruoruo took the menu, Lin Ruifeng brought out the dishes for the first table.
Seeing that Uncle Xiaolin had already served the dishes, Feng Ruoruo also called out to her two friends: "Xixi, Feifei, let's hurry up, Uncle Xiaolin has already started serving the dishes, we have to quickly give the menu to Dad."
The three little girls walked past the tables in the restaurant and rushed into the kitchen.
Lin Ruifeng placed the dishes one by one on the first table, and finally placed a casserole of stewed raw food in the middle of the table.
"Okay, your dishes are here. This is the stewed clams you ordered. Please enjoy it slowly."
After saying this, Lin Ruifeng bowed slightly, took a few steps back with the tray in his hand, and then turned and walked towards the kitchen.
During his time at Su Ji, Lin Ruifeng had made progress in many aspects, not only in cooking skills, but also in his interpersonal relationships and the etiquette of treating customers when serving dishes.
Before, when Lin Ruifeng served the dishes, he would just leave them there and then go back to the kitchen.
Feng Yifan specifically talked to him about this.
At that time, Feng Yifan said very seriously: "We are in the catering industry, which is a service industry. In addition to making the dishes delicious, we must be polite and courteous to customers, especially regular diners.
So you must remember that after serving the dishes, you must tell the guests that the dishes have been served and say "please enjoy your meal". After that, you must step back a few steps from the table and then turn around and leave. This is a courtesy to the guests. Remember this."
Feng Yifan's words quickly made Lin Ruifeng change his mind.
Nowadays, Lin Ruifeng is always very polite when serving dishes.
Although it sometimes takes a little time, it makes diners feel comfortable.
After Lin Ruifeng left, the guests at the first table reached out and opened the lid of the casserole.
The moment it was unveiled, the restaurant was almost silent. Everyone stared at the casserole, wanting to witness the true appearance of Su Ji's stew.
When you open the lid of the pot, the first thing you smell is naturally the rich aroma, the aroma of onions and garlic, the aroma of meat, the aroma of eel, and the taste of the stewed soup. It is so rich that it makes you drool unconsciously.
When the lid of the casserole was completely removed, everyone finally saw the true appearance of the stewed raw rice.
In the casserole, there are green chopped green onions in the middle, eel slices that are fried and then stewed below, pork belly that has been cut into small pieces on both sides, like petals setting off the flowers, and red eggs on the outside.
No one was talking in the restaurant, but one could clearly hear the sound of people swallowing their saliva: gulp, gulp…