Although Su Ji is closed at night, the restaurant is still bustling with people.
The presence of the three little girls filled the restaurant with laughter, and the families of the three little girls also brought a lot of liveliness to the restaurant.
With the addition of Liu Wanhua and Shen Qingluo, the small restaurant was really lively.
Because Feng Yifan had more time, he prepared more exquisite dishes for everyone.
These include some very elaborate dishes, such as bamboo shoots with chicken marrow.
Chicken marrow bamboo shoots is a very delicate dish which is quite complicated to prepare. The finished dish tastes "fresh, salty, crispy and fragrant" and is a dish recorded in the book "Dream of Red Mansions".
When making it, first remove the fascia of the fresh chicken breast, then use the back of a knife to smash it into minced meat.
Add egg white, broth and salt, beat in one direction until strong, and set aside.
Then put the hollowed out bamboo shoots into a pot of boiling water, add ginger slices, Shaoxing rice wine, salt and sugar and blanch them. Rinse with cold water and set aside.
Afterwards, Feng Yifan took a piping bag, put the previous chicken mince into it, and used the piping bag to inject the chicken mince into the hollow bamboo shoots to fill it up.
Put it into the steamer together with the swept stock and steam until cooked.
After finally taking it out, Feng Yifan cut it into thin slices with a slanting knife. He used the shape of the chicken marrow bamboo shoots to arrange a peacock spreading its tail on the plate, and used a few green leaves and carrots to carve a peacock's head for the dish.
Finally, use a little bit of broth to make a glass starch and pour it on each chicken marrow bamboo shoot slice.
Although his disciple Lin Ruifeng was with his family and did not come back, his wife and mother were still helping in the kitchen. Yang Xiaoxi's grandmother was also there, so it seemed quite lively.
When everyone in the kitchen saw Feng Yifan making this plate of chicken marrow bamboo shoots, they were all amazed.
Grandma Xixi exclaimed: "Oh my god, this dish is so beautiful, isn't it? It looks just like a white peacock."
Su Ruoxi couldn't help but ask, "Husband, what is the name of this dish?"
Feng Yifan picked up the plate and said with a smile: "This is an interesting side dish from Dream of the Red Chamber, chicken marrow bamboo shoots."
Lu Cuiling took a closer look and said, "So this is chicken marrow bamboo shoots? I thought chicken marrow bamboo shoots were made from chicken bones, but it turns out they are made from chicken."
Feng Yifan smiled and said: "The bamboo shoots are hollowed out, just like bones, and then chicken mince is injected into them, which becomes the bone marrow inside, so it is named 'chicken marrow bamboo shoots'."
After the introduction, Feng Yifan said to his wife, "Okay, let's serve the food."
Su Ruoxi reached out to take the plate of chicken marrow bamboo shoots and carried it out to serve everyone.
The people sitting outside were also amazed when they saw this dish. Every dish tonight showed Feng Yifan's superb skills, but even so, seeing this plate of chicken marrow bamboo shoots was still amazing.
Before Su Ruoxi could introduce it, Grandma Feifei recognized the dish: "This should be chicken marrow bamboo shoots, right?"
When he heard that it was "chicken marrow bamboo shoots", Shen Qingluo almost stood up and took a serious look at it.
After looking at it, Shen Qingluo sat down again and said, "So this is chicken marrow bamboo shoots? They are really beautiful."
Su Ruoxi introduced to everyone what her husband said in the kitchen.
Liu Wanhua smiled and said, "It's incredible! The dishes Yifan made tonight are all cultural dishes. Each one is really very particular."
Grandpa Xixi suddenly said, "It looks like this? Today, Grandma Xixi is really going to show off her skills in front of an expert."
At this time in the kitchen, Grandma Xixi was also making the dish she specially prepared for today: braised goose legs.
This dish is considered to be Grandma Xixi's specialty. Yang Zhiyi often ate it when he was a child. It was also Yang Zhiyi's favorite dish when he was a child.
Since we had agreed to have dinner at Su Ji today, Grandma Xixi wanted to show off her cooking skills and let her granddaughter have a taste.
Feng Yifan watched Xixi's grandmother handle the goose legs skillfully and couldn't help but admire: "Auntie is amazing. It seems that you must make braised goose legs often, right?"
Wen Hong responded as she cooked: "When Xixi's father was a child, I cooked for him almost every week. He loved this dish at that time. Later, his father and I had our salaries reduced, so I could only cook for him once every two weeks. Now I haven't cooked for a few years."
The last sentence, "I haven't done it for a few years," clearly reveals a sense of helplessness.
Feng Yifan could also tell from these words that Yang Zhiyi's relationship with his parents had been bad in recent years because of the children's affairs. He probably seldom went home to visit his parents, let alone eat his mother's cooking.
As a mother, Wen Hong might have been dissatisfied with her son and daughter-in-law because her son did not listen to her, and she was not in the mood to cook such a dish.
Today, the Yang family is celebrating the reconciliation with their daughter-in-law, and they are having a great time.
That's why Wenhong decided to make this dish for her granddaughter.
Before the pre-production, Feng Yifan gave instructions to Grandma Xixi and made some slight improvements to the cooking methods.
For example, before cooking the braised chicken legs, Feng Yifan asked Grandma Xixi to marinate them first.
Use a little salt, cooking wine, soy sauce, sugar, onion, ginger, and add a little red yeast rice and apple slices to mix and marinate.
This method is really different from what Grandma Xixi used to make herself.
However, Grandma Xixi didn't mind and made improvements according to Feng Yifan's instructions.
During the pickling process, Feng Yifan got a small coal stove, lit it with the stove fire, and put it aside to start the fire.
When the goose legs are almost marinated, Feng Yifan takes them out of the marinating basin, places them on a small stove, and roasts them with an iron grate.
As the roasting progresses, fat drips onto the fire below, emitting an enticing aroma.
Lu Cuiling was watching from the side and asked in surprise, "What are you doing? Grandma Xixi wants it braised, why are you grilling it directly?"
Feng Yifan smiled and replied: "Mom, don't worry, I'm just trying to make this braised goose leg taste better."
After the skin shrank into a ball and some charred layers began to appear, Feng Yifan removed the goose legs from the fire.
Next, Feng Yifan personally chopped the goose legs into small pieces.
The two grandmothers stood aside and watched. They were really surprised. It was the first time they saw such a practice.
After Feng Yifan had chopped the goose legs, Lu Cuiling asked, "Can we serve it directly on the plate? People wanted braised goose legs, but you just roasted them."
Feng Yifan smiled and said, "No, no, Auntie, you can start braising it now, according to your method."
Grandma Xixi was stunned for a moment before she came to her senses: "Ah? Oh, oh, okay, I'll start the burning now."
The following braising steps are all according to the traditional method of Grandma Xixi. First, the scallions, ginger, aniseed and cinnamon are sautéed, then the goose legs are added into the pot and stir-fried, and then water is added to cover the goose legs, and then a little bit of simple seasoning is added.
Because it has been pickled, very little seasoning is used this time, but Feng Yifan also added a little bit of red yeast rice powder.
Cover the lid and cook for a while. When the soup thickens, the dish is considered a success.
Feng Yifan helped to tidy it up at the end, picking out the onions, ginger, aniseed and cinnamon inside, and then took out the goose legs piece by piece and arranged them on the plate.
Seeing Feng Yifan carefully arranging the dish, Grandma Xixi suddenly exclaimed: "Oh, this goose leg is so beautiful, the cut surface is all this red, as if it was dyed with rouge."
Lu Cuiling also came over to take a look and found that she was indeed very beautiful.
Feng Yifan smiled as he arranged the goose legs, garnished them with mint leaves, and then poured the soup onto the empty part of the plate with a spoon.
In this way, such a plate of goose legs is really very beautiful, like a work of art.
Grandma Xixi exclaimed again: "It's so beautiful. I, I can't believe this is a dish I made."
Feng Yifan smiled and said, "Auntie, this is what you do. Don't disbelieve me. You can also use my method to make it at home in the future. But when you bake it at home, you must pay attention to the fire. If you bake it on a gas stove, you must not hurt yourself. Also, don't bake it for too long."
As he spoke, Feng Yifan made some final tidying up and wiped off the excess soup on the edge of the plate with a rag.
He picked it up and handed it to Grandma Xixi and said, "Auntie, please serve the dish. I believe this dish will surprise everyone."
Wen Hong held the plate with both hands. She was really excited at this moment. She smiled and said, "Thank you Yifan."
Feng Yifan responded: "You're welcome, Auntie."
Afterwards, Wenhong walked out carrying the plate of food.
After watching Xixi's grandmother leave, Lu Cuiling came to her son and asked, "Who did you learn that recipe from? It looks really delicious. Did you create it yourself?"
Feng Yifan smiled and replied to his mother: "No, mom, I just improved it and incorporated the method of rouge goose breast."
Wenhong came out with the dishes and placed them on the table for everyone with a smile.
Seeing the dishes that grandma put down, Yang Xiaoxi immediately said, "Look, my grandma's dishes are here."
When everyone looked over and saw the food on the plate, they were all surprised.
Such a dish really surprised everyone.
Originally, Yang Huaicheng and his son Yang Zhiyi both felt that the dishes cooked by Wen Hong this time might be terrible compared with Feng Yifan's dishes.
But when the real dishes were served, the father and son stared with their eyes wide open, and they could hardly believe their eyes.
Chen Shoulin looked at it carefully and said, "This looks a lot like rouge goose breast? Did we come to Su Ji today to have an authentic Red Mansion banquet?"
Wen Hong was surprised and asked, "Rouge goose breast? That's not mine. It's braised goose leg."
Upon hearing this, Chen Shoulin was stunned, and so were the others present.
Instead, Liu Wanhua looked at Su Jinrong.
Su Jinrong smiled and said, "It must be, Yifan, it has been improved."
Wen Hong said immediately, "Yes, yes. When I was making it in there, Yifan used his method to teach me and made some changes. I found that after making these changes, it was really very fragrant. Let's try it."
Liu Wanhua smiled and said, "Okay, Grandma Xixi, you sit down too. Let's sit down and taste it together."
Not long after Grandma Xixi sat down, Feng Yifan and his mother came out carrying the last dishes.
When all the dishes were served, Feng Yifan smiled and said, "Okay, let's all raise our glasses and wish that our lives will be as happy and joyful as today in the future."
Everyone raised their glasses together. The three little girls were naturally the happiest and kept clamoring for a clink of glasses.
"Dad, dad, Ruoruo, do you want to clink glasses?"
"Xixi wants to clink glasses too."
"Fei Fei wants one too."
Then Feng Yifan bent down and clinked glasses with the three little girls, and the others also clinked glasses with the little girls, which made the children even happier.
After drinking this cup, everyone started to taste today's dishes.
Grandma Xixi naturally recommended her braised goose legs first.
"Come on, grandma, give each of our three little darlings a piece of the best boneless goose leg to taste grandma's cooking skills."
Feng Ruoruo, Yang Xiaoxi and Chen Yaofei took it together and thanked with a smile: "Thank you, grandma."
Then everyone else picked up a piece and tasted the goose leg.
After taking a bite, Chen Shoulin said, "Mm, it's delicious. This goose leg is really delicious. The key is that it is fat but not greasy. There is not much fat left. It tastes really good."
Liu Wanhua also said: "Yes, it's great. I didn't expect Grandma Xixi's cooking skills are so good."
Yang Zhiyi picked up a piece, but did not eat it himself and put it in his wife's bowl.
"Try this. My mother often made this for me when I was a kid. Although it has been improved, it should still taste the same as my mother used to make."
Li Feier also came later. Because she had agreed with everyone to have a dinner at Su Ji, she also turned down a dinner party held by the TV station.
At this time, she was also very touched when she saw her husband giving her the goose legs.
Li Feier took a bite and finally experienced the feeling that Grandpa Feifei had described, that is, fat but not greasy.
This piece of goose leg meat is really tender and juicy, but not greasy. The key is that in addition to the braised flavor, the meat also has a hint of barbecue flavor.
When you eat it in your mouth, the layers are very strong during the chewing process, and it is really delicious.
After eating, Li Feier looked at her mother-in-law and said, "Mom, this is delicious."
Xixi followed her mother and said, "Grandma, Xixi thinks it's delicious too. Yours is great. Xixi likes it."
Chen Yaofei immediately said: "Feifei likes to eat, too."
Feng Ruoruo gave a thumbs up to Xixi's grandmother: "Grandma is amazing, the dishes she cooks are as delicious as my dad's. Ruoruo also likes this dish of grandma's."
Seeing that everyone liked it, especially her daughter-in-law, Wenhong felt very satisfied and touched.
After controlling her emotions, Wen Hong said, "Actually, this is all thanks to Yifan. He helped me improve the recipe and made the goose leg taste better."
After eating a piece, Yang Zhiyi looked at Feng Yifan in surprise and said, "Hey, Chef Feng, your improvement did not lose the taste of my mother's original goose legs. It added some texture and other flavors to my mother's braised goose legs."
Feng Yifan smiled and said, "This shows that Auntie's cooking skills are really great."
The three families really enjoyed this dinner, and a happy atmosphere filled the entire restaurant.