Following Feng Yifan, I stepped into the clean and tidy kitchen again, which looked like it had been renovated.
The photographer had to admit that the back kitchen of the small restaurant was very different from what he had imagined and the back kitchens of most street restaurants.
In my impression, the kitchens of small restaurants are often poorly ventilated, or the owners themselves do not pay special attention to cleaning.
The kitchen is usually full of grease, with thick layers of oil accumulated on the countertops and in many places in the kitchen.
Even in some kitchens that are cleaned frequently, there may still be some putty left.
In this regard, the kitchens of large restaurants are usually much better. After all, they have enough staff and someone is dedicated to cleaning the kitchens every day.
But in the photographer's opinion, the kitchen of the small restaurant Su Ji might be cleaner than some big restaurants.
When they came in for the first time, Meng Shitong and the others couldn't help but ask, has the kitchen just been renovated
Feng Yifan patiently explained to Meng Shitong and the others that the reason why the kitchen was so clean was because the chefs of Su Ji had made such a requirement from generation to generation.
According to Feng Yifan, when he was learning cooking from his father-in-law, the first lesson was to learn how to clean the kitchen and keep it tidy and clean. He had to classify everything and never let the kitchen become messy.
In fact, many large restaurants and some foreign restaurants do this very well.
However, small street restaurants often overlook this point due to staff shortages.
But Su Ji never ignored it. Feng Yifan still remembers that his father-in-law warned him on the first day he stepped into the kitchen.
"The kitchen is where a chef works. If you can't even keep your own workplace clean, it means you don't love your job at all. How can you devote yourself to this job?"
So Feng Yifan followed his father-in-law and his former senior brothers to clean the kitchen for a whole month. Only then did he have the opportunity to formally get in touch with and learn cooking.
Also because of his father-in-law's strict requirements, Feng Yifan still attaches great importance to the cleanliness of the kitchen.
In his previous life, he even banned many top restaurants directly due to kitchen hygiene issues.
The kitchen, especially the restaurant kitchen, is the place where delicious food is served to the diners. Cleanliness, tidiness and hygiene are the first and most stringent requirements.
The photographer was holding a camera and was a little embarrassed to get close to take pictures at first. Feng Yifan took a look and asked with a smile: "You are standing so far away, how can you get in line?"
The photographer smiled awkwardly and said, "Brother Feng, didn't my sister-in-law and the old man not allow us to take pictures?"
Feng Yifan said casually: "It's okay, just take pictures, I'll teach you how to make authentic fried rice."
When the photographer heard this, he immediately went around to the other side of the cooking table and started filming seriously with the camera in hand.
While shooting, the photographer also raised some questions.
"Brother Feng, they say fried rice must be made with overnight rice, is that true?"
Feng Yifan shook his head and said, "It is not necessary to use overnight rice, but when cooking the rice for fried rice, you must add less water, which is what the saying goes, 'cook it harder'. With less water, the grains will be distinct when fried."
While answering the photographer's question, Feng Yifan started preparing the ingredients without any hesitation.
"Hey, the first thing I'm going to cook is fried rice with broken gold. First, add the beaten egg liquid. Remember to beat the egg liquid quickly over high heat and stir-fry it in the pan until it becomes flocculent."
The photographer was filming very seriously and listening very attentively, but when he saw Feng Yifan start to fry eggs, he was stunned for a moment.
The exquisite coordination between the pot and the spoon, as well as the rapid stir-frying, simply dazzled the photographer.
“Remember, the floc-like egg in the Broken Gold Fried Rice is not stir-fried completely with a spoon. The rice should be quickly added when the egg liquid is about to coagulate.
Then, while frying the rice, use the rice grains to spread the egg mixture completely, creating a golden flocculent texture. "
Watching Feng Yifan's extremely skillful movements and listening to Feng Yifan's serious explanation.
The photographer actually wants to say: I can’t learn it, I can’t learn it, goodbye…
Under the photographer's gaze and the camera's recording, the rice and eggs rolled rapidly in Feng Yifan's hands. The eggs gradually solidified like grains of broken gold, dotted among the distinct grains of rice.
The eggs and rice seem to be connected yet not connected, which looks really beautiful.
After the rice and eggs are set, Feng Yifan adds the various prepared ingredients, and finally stir-fryes with a little chopped green onions before serving.
When the food comes out of the pot, Feng Yifan shakes the pot with one hand and stirs it with a spoon with the other.
The photographer once again watched in amazement. The fried rice in the pot was like a group of obedient soldiers. With Feng Yifan's shaking and pushing of his hands, all of them jumped out of the pot and into the big iron spoon.
In the end, there was not even a grain of rice left in the pot, and it all went into the big iron spoon.
Feng Yifan took a plate, first turned it upside down on the iron spoon, and then turned it over, and a plate of fried rice was placed completely on the plate.
Finally, sprinkle a little bit of chopped green onion as a garnish to the dish.
Seeing the fried rice finished, the photographer was completely stunned, his mind went blank.
Feng Yifan ignored him, quickly scrubbed the pot, and started stir-frying the second plate of fried rice.
Different from the previous broken gold, the second portion of gold wrapped in silver requires frying the rice first, and then drying the moisture in the rice grains. After each grain is distinct, add the beaten egg liquid.
And this fried rice has twice as much egg yolk in the egg liquid, which is poured over the rice in the pot.
After a quick stir-fry, every grain of rice was soon covered with eggs, and the fried rice in the pan turned golden.
The subsequent steps are basically the same, just add various ingredients and sprinkle some chopped green onions when serving.
After finishing two plates of fried rice, Feng Yifan picked up the fried rice and said to the photographer who was still in a daze: "Okay, let's go quickly. I have to serve fried rice to the guests. Don't just stand there."
After hearing what Feng Yifan said, the photographer finally came to his senses and quickly took a look at the records on the camera.
After making sure that the entire process was captured, the photographer turned off the camera and followed Feng Yifan out obediently.
Feng Yifan came to Su Liancheng with two plates of fried rice and put them down: "Okay, here are the two servings of fried rice you ordered, one with gold wrapped in silver and one with broken gold."
The secretary who came with Su Liancheng came closer and looked at him carefully, but didn't find anything special.
But with Su Liancheng's previous warning, the secretary now dared not say anything even though he was disdainful in his heart.
Everything still needs Su Liancheng to judge.
Meng Shitong and others at the same table were very curious and also stared at the two plates of fried rice.
When the photographer sat down, he looked at the two plates of fried rice with a different look. In his eyes, the two plates of fried rice were not fried rice, but two extraordinary works of art.
Finally, Su Liancheng raised the spoon in his hand and first reached for the plate of fried rice with broken gold.
Instead of eating with a spoon immediately, Su Liancheng gently poked the food with the spoon a few times.
At first, everyone thought that Su Liancheng didn't like chopped green onions and wanted to push them apart.
But everyone soon realized that it was not the chopped green onions that were the problem. Su Liancheng carefully pushed aside the fried rice and looked carefully at each grain of rice and the floc-like egg that was slightly stuck to the rice grains.
Watching Su Liancheng finally scoop up a spoonful and put it into his mouth, Feng Yifan turned around and walked towards the kitchen without saying anything.
When Feng Yifan was about to step into the kitchen, Su Liancheng, who took the first bite, couldn't help but exclaimed: "Authentic."