Although it is a stall, there are still many things that need to be prepared, such as some geese, ducks and pork belly that will be roasted in the hanging oven tomorrow.
The rice used for fried rice every day also needs to be steamed in advance.
Of course the most important thing is the noodles.
Su Ji’s Yi Fu noodles have always been made by hand, and have been passed down from generation to generation.
During this period, even when Su Ji's business was booming, Feng Yifan still insisted on making noodles by himself every day.
Fortunately, we insist on kneading dough and making noodles every day, which ensures that there is an adequate supply of noodles and the noodles are not sold out by noon.
This is partly because Su Ji’s Yi Fu noodles are boiled first and then fried, so the noodles can be stored.
On the other hand, of course, Su Ji’s business hours at noon are limited, so the prepared noodles will not be sold out.
Even so, there were a few days when the noodles were almost sold out.
In order to ensure that there would be a shortage of noodles when setting up the stall, Feng Yifan also made some noodles during his two days of rest.
To prepare the goods for tonight, Feng Yifan also asked his apprentice Lin Ruifeng to start with kneading the dough.
"It shouldn't be difficult for you to knead the dough now, but the difficulty of making Yi Fu noodles is not in kneading the dough, but in the amount of chicken soup you need to add. You must remember to use chicken soup instead of water, but not too much, otherwise it may affect the chewiness of the noodles."
Feng Yifan also taught Lin Ruifeng very seriously, teaching him how many eggs and chicken broth to add to the flour.
This ratio is also the result of Feng Yifan's own experience over the years.
To be honest, the noodle ratios may be different from those made by the previous generation of Su Ji.
This is also a personal understanding.
Following his master's instructions, Lin Ruifeng added eggs and chicken soup and started kneading the dough.
Fortunately, Lin Ruifeng's family makes breakfast, and he learned how to knead dough from his parents when he was young, so he got the hang of it very easily.
Feng Yifan taught his apprentice: "Remember, you must work hard when kneading the dough. The dough must be even and the surface must be very smooth without any potholes."
After the dough is kneaded until it is smooth enough, the next step is to use a large rolling pin to start rolling out the dough.
"You can't just roll out the dough in its entirety at the beginning. You should separate the dough into small balls and roll and cut them individually."
Lin Ruifeng often watched his master make it, so he knew that his master always used a very long rolling pin to roll out the entire dough flat.
Moreover, Feng Yifan not only rolls the dough evenly and flatly, but also rolls it very thinly.
Then fold them in half alternately, and when you cut them at the end, the noodles will be of uniform thickness.
Feng Yifan was very clear that his disciple could not do what he had done.
So in order to allow his apprentice to continue running the stall after he left and not run out of noodles, Feng Yifan also prepared a noodle machine for his apprentice.
However, he did not take out the noodle machine directly, but asked his apprentice to roll and cut the noodles by hand first.
Although he was obviously not as efficient as his master, Lin Ruifeng was very serious and successfully made the first batch of noodles.
Feng Yifan nodded with satisfaction, then took out the noodle machine.
"A noodle machine is a relatively convenient tool nowadays. You should have seen it. I have used it before. After I am gone, you can also use it. This can save you time. It can also make your noodles uniform in thickness. The noodles will be more beautiful that way."
Lin Ruifeng nodded and said, "Master, I understand."
After the noodles are cut, the next step is to put them in the pot and cook them. Add a little bit of salt during the cooking process. However, the noodles cannot be cooked completely, but should be taken out when they are 80% to 90% cooked.
After draining the water from the noodles, put them into the oil pan for frying.
"You have to pay attention that the oil temperature should not be too hot when frying. The oil temperature should be about 30% to 40% to slowly fry out the moisture. If you want the noodles to be preserved for a longer time, you can fry them again after they are shaped."
In fact, at this stage, the Yi Fu noodles are almost exactly the same as instant noodles.
Of course, under normal circumstances, Yi Fu noodles do not look as good as instant noodles because they are not pressed into dough.
However, Feng Yifan still undergoes some plastic surgery during the production process.
He will roll the cooked noodles into a ball and then fry them, which makes them look beautiful.
Of course, Feng Yifan doesn’t have such high requirements for his apprentice.
"You don't need to do plastic surgery like I did, but you must remember one thing, that is, when the noodles are cooked, divide them into bowls and fry them. This way you can save time when you cook the noodles again. Remember one thing, don't despise the tedious preparatory work.
It is precisely because of the tediousness in the early stages that you can make it much easier when you cook the dish later, do you understand?"
While frying the noodles, Lin Ruifeng agreed: "I understand, Master."
While the master and his disciple were busy in the kitchen, Feng Ruoruo, Yang Xiaoxi and Chen Yaofei had some snacks in the front, and then the three little girls ran into the kitchen together.
Seeing their father teaching Uncle Xiaolin, the three little girls came over and watched.
After hearing Uncle Kobayashi's answer, the three little girls followed suit.
"I know, Master."
Hearing the voice, Master Feng Yifan and Master Lin Ruifeng both turned their heads to look.
I saw three little girls standing opposite the cooking table.
Seeing their father and Uncle Xiaolin looking at them, Feng Ruoruo and her two good friends also smiled.
Yang Xiaoxi and Chen Yaofei were still a little worried. The two little girls were afraid of disturbing Father Feng and Uncle Xiaolin, so when they saw Father Feng looking over, the two little girls quickly hid behind Feng Ruoruo.
Feng Ruoruo was not afraid at all. She knew that her father would not blame her and that he was especially good to her.
So when Feng Ruoruo saw her good friend hiding behind her, she smiled and protected her good friend.
"Dad, Xixi, Feifei, Uncle Xiaolin and I are here to listen to your class."
After hearing what his daughter said, Feng Yifan saw that Yang Xiaoxi and Chen Yaofei were a little timid, so he smiled and nodded, "Okay, you will go to class with Uncle Xiaolin."
Afterwards, Feng Yifan said to his apprentice: "Don't just stand there, continue."
Lin Ruifeng naturally continued to work, and under the guidance of his master, he did a good job. He was able to fry the noodles and prepare some ingredients.
Of course, the difficulty for Lin Ruifeng lies in the processing of the roasted goose, duck and pork belly tomorrow.
The internal organs need to be cleaned, and the goose and duck stomachs need to be stuffed with marinade, and then the openings need to be sealed.
Then you need to blow air to separate the skin and meat slightly.
After doing this, you need to apply crispy water and then leave it overnight to dry.
Feng Yifan could be said to be completely unreserved. He explained every detail very clearly to his apprentice, ensuring that the apprentice understood everything clearly, and also gave answers to some of his doubts.
Lin Ruifeng studied very seriously because he knew that all of this was solid knowledge and real good stuff.
Finally, Feng Yifan roasted a goose himself and prepared to make dinner for the children in the evening.
"This roast goose is different from roast duck. Mine was processed yesterday and smeared with crispy water. Now it's in the oven for roasting."
Because the hanging stove was not moved back, Feng Yifan could only use the oven in the kitchen.
"You have to remember that since you are not using a hanging oven, you need to turn the bread over when you bake it at home. So after preheating, put it in and bake one side first, then take it out and turn it over and bake the other side. You have to bake it until both sides are a very beautiful dark brown color."
During this baking process, Feng Yifan was still preparing other things with his apprentices.
For example, eels also need to be blanched in advance, and then the eel's back, bones, and abdomen need to be separated.
"You have to remember that this eel is also a treasure from head to toe, so you must learn the blanching process carefully. Later, when you make fried rice, you can also make fried rice with shredded eel. And you remember what I taught you, stewing noodles with the navel, which can make full use of the eel."
Lin Ruifeng has been studying with Feng Yifan for more than two months. The more he learns from his master, the more he feels as if he will never finish learning. The master really has so many skills to learn.
Moreover, the chef always creates some novel combinations, and the key is that all the combinations taste equally delicious.
For example, when making eel noodles, Feng Yifan pursues quality, so he usually only uses the meat from the eel's back, so the eel's belly will be left over.
In order to avoid waste, Feng Yifan made a dish of navel-braised noodles based on the white-braised navel.
It is really a unique dish. There is no extra seasoning, just pepper.
In addition to the navel, the most important thing is that Feng Yifan added a little shrimp oil to increase the overall flavor.
Then this bowl of noodles is served with a very beautiful white soup.
It is like a bowl of plain noodles cooked with milk. It tastes delicious. The simple salty and slightly spicy taste of pepper is also very popular with customers.
Just as the master said, in Lin Ruifeng's opinion, any kind of food can be put to good use in the hands of the master.
A variety of combinations, endless changes.
That’s why Lin Ruifeng feels that he will never finish learning from his master.
As for the eel fried rice, it is another unique fried rice created by Feng Yifan.
The most important thing about this fried rice is that it is best to use an iron plate when setting up a stall.
The eel back is separated by blanching in advance, fried on an iron plate, and then mixed with fried rice. The aroma after stir-frying is really delicious.
"I've told you about these things before. I'll teach you how to do them tomorrow when we go to set up the stall."
After thinking for a while, Feng Yifan said to his apprentice seriously: "I'll give you 20 days. I hope you can learn it."
When Lin Ruifeng heard that there were only 20 days, he was really a little worried.
"Master, isn't 20 days a little too short? I'm worried that I might not be able to learn it by then."
Feng Ruoruo heard what Uncle Xiaolin said and immediately said, "Uncle Xiaolin, you can't fail to learn. You have to learn from Dad seriously and you must learn it."
Chen Yaofei then raised her little fist and said, "Come on, Uncle Xiaolin."
Yang Xiaoxi also shouted: "Come on, Uncle Xiaolin."
Lin Ruifeng turned his head to look at the three little girls. Seeing the expectations of them and the encouraging expressions on their faces, he was greatly motivated.
Feng Yifan smiled and patted Lin Ruifeng: "When setting up a street stall, you can cook a lot of things on a teppanyaki plate, so you must master teppanyaki cooking."
Lin Ruifeng nodded seriously: "Okay Master, I will definitely work hard."
Next, Feng Yifan continued to prepare ingredients with his apprentices.
This process is actually very cumbersome and can be said to be very boring.
But if you want to make a living from this, you must go through all of this, be able to endure the loneliness and boredom, only then can you truly achieve a breakthrough in yourself.
Under the guidance of his master, Lin Ruifeng was also very serious and prepared the ingredients according to his master's requirements.
During this process, Lin Ruifeng was indeed able to learn a lot.
Lin Ruifeng also knew very well that the things his master taught him were very practical and could enable him to make a living anytime and anywhere.
In order to live up to his master's expectations, Lin Ruifeng was very serious and tried his best at every step.
If you do something wrong, it is natural that you will be criticized or even scolded by Feng Yifan.
Sometimes Feng Ruoruo couldn't bear it and felt sorry for Uncle Xiaolin, so she would help Uncle Xiaolin talk to her father.
"Dad, don't be so fierce. Uncle Xiaolin has been working very hard."
Yang Xiaoxi and Chen Yaofei were standing nearby and would help out by saying a few words, hoping that Mr. Feng wouldn't be so fierce and be more gentle towards Uncle Xiaolin.
Feng Yifan quickly put on a smile in front of the children.
"Okay, my three little darlings have told me that I will no longer be mean to Uncle Xiaolin, but Uncle Xiaolin also needs to be more serious and not make mistakes all the time."
Lin Ruifeng also nodded very seriously and agreed, and he will prepare the ingredients more carefully in the future.
Just at this time, the roast goose was almost done, so Feng Yifan took it out of the oven.
The roast goose was a beautiful reddish brown color. When it was taken out of the oven, the tempting aroma made the three little girls eager to eat it.
"Dad, hurry up, Xixi, Feifei and I all want to eat."
"Dad Feng, this smells so good. Xixi wants to eat it."
"Dad Feng, Feifei wants to eat too."
Feng Yifan brought it over and responded with a smile: "Okay, you can eat it all, but you have to wait a moment, it's very hot now, let's let it cool down a little bit before eating, okay?"
The three little girls naturally agreed immediately: "Okay."
After it cooled down a little, Feng Yifan first cut open the goose's abdomen and poured out the juice in its body.
Then chop the goose into small pieces, and even chop off the goose head and neck.
He placed them on a plate and prepared a small dish of plum sauce. Then he picked out the three best pieces of goose meat for the three little girls and dipped them in plum sauce for them to taste.
"Come on, give it a try."
Each of the three little girls ate a piece. The roast goose itself was very greasy, but it was no longer greasy after being paired with plum sauce. The three little girls ate with smiles on their faces and thought it was really delicious.
Feng Yifan cleaned the baking tray and prepared to make fried rice for the girls with the roast goose soup in the tray.