In the small market at noon, to Meng Shitong and the other onlookers and filmers, it felt like they were back in the campus cafeteria.
Almost at the appointed time, people began to arrive in the small market one after another.
Everyone’s goal is very consistent, Su Ji’s stall.
When they come to the stall, most people will line up very neatly, then walk to the small window of the cart one by one and tell the master and apprentice who are busy inside what they want.
Then I got a number tag from inside, left the window and waited for my number to be called.
The next person followed suit and repeated the previous person's ordering process.
Ah Fei, who was filming on the side, calculated carefully that the first order would be ready almost when the fifth or sixth person came forward to place an order.
Then it will be brought to the side of the stall and Zhao Daxia will call out the number using a loudspeaker.
When diners hear their number being called, they will come over with their number plate to receive their order.
This back and forth was really very organized, and the cooperation between the master and apprentice and Zhao Daxia in the cart was really tacit, and there was almost no need for extra language to communicate.
Under A Fei's filming, the master and the apprentice did not show any stage fright.
Or it should be said that the master and disciple didn't care about Meng Shitong and the others at all, they were just busy with their own things.
Meng Shitong also discovered that Feng Yifan let his apprentice do most of the cooking at noon today, and Feng Yifan mostly helped his apprentice by cooking noodles or cutting the goose, duck or barbecued pork.
During this process, Lin Ruifeng's efficiency gradually increased as time went by, as if he was getting familiar with it.
Of course, Meng Shitong and the others had taken pictures in Su Ji’s kitchen many times, so they could tell at a glance that the meals that Feng Yifan arranged for his apprentices, or the meals sold in this stall, were actually very simple and not very time-consuming.
Meng Shitong looked at He Yaqian and said, "Do you feel that Chef Feng is really versatile and will make a lot of adjustments based on the actual situation?"
He Yaqian didn't understand and looked at Meng Shitong with some confusion.
The latter went on to explain: "You see, when he was at Su Ji, Chef Feng was a serious chef, so every dish he prepared was very particular, even the presentation and the plates on which the dishes were placed would be specially requested, in order to make the dishes exquisite and beautiful.
But now here, in a street stall in a big shed and small market, Chef Feng can put aside his pride and present a different kind of meal to every diner in a very simple and quick way.”
After hearing this, He Yaqian immediately understood what Meng Shitong meant.
When she looked at it carefully again, she thought about it seriously and felt that what Meng Shitong said was really right.
"Sister Meng, you are really a careful observer. Chef Feng is really amazing. Not only can he be a chef, but he can also set up a street stall and run it very well. He can make fried rice, noodles, roast goose, roast duck, barbecued pork, and other common street foods with ease."
Meng Shitong looked at Feng Yifan who was busy and said, "Perhaps, this is the real master chef."
This afternoon, the busiest person was actually Lin Ruifeng. He was busy doing almost everything. It was really very hard work. In addition, the weather was getting hot, and he was already sweating profusely.
But every time he makes a meal by hand and hands it over to the person who ordered it, Lin Ruifeng feels a sense of accomplishment.
The satisfaction brought by this sense of accomplishment even exceeds the exceptionally good business itself.
So Lin Ruifeng sped up the pace of his hands, and he could handle it with ease whether it was iron plate fried rice or other things.
Feng Yifan watched his apprentice's progress from the side and nodded secretly with satisfaction.
"Boss, don't you have wontons for lunch?"
Hearing the person ordering food at the cart window asking, Lin Ruifeng raised his head and responded calmly: "I'm sorry, we mainly serve fried rice and noodles at noon, and wontons are only available in the evening."
The customer who ordered the food was a little disappointed: "Hey, I heard that your wontons are delicious, I want to try them."
Lin Ruifeng smiled and said, "You can come in the evening. We have wontons in the evening."
The customer then looked at the fried rice, the roast goose, roast duck and barbecued pork hanging there, and then looked at the soup pot on the other side. He hesitated a little and asked, "Can you make the noodles lighter? Also, I have a bad stomach, so maybe I need to eat softer noodles."
Lin Ruifeng continued, "No problem. I'll cook it softer for you and make sure it's comfortable for you to eat."
The customer nodded: "Okay, let's have a bowl of noodles, just ordinary noodles."
Lin Ruifeng then asked: "How about a bowl of chicken soup noodles? Do you want chopped green onions?"
The customer immediately agreed, "Yes, yes, chicken broth noodles are better, don't add chopped green onions."
Lin Ruifeng nodded and wrote it down: "Okay, a bowl of chicken soup noodles without chopped green onions."
Then Lin Ruifeng picked up a pair of number plates, handed one to the other party and said, "Okay, please wait a moment, your number plate will be called soon, just come and get it."
The diners moved aside with satisfaction, allowing the next diner to come forward and order.
While Lin Ruifeng was serving the next customer, he had already started preparing the chicken noodles for the previous customer.
The whole process didn't even require Master Feng Yifan to intervene.
By serving customers one by one, Lin Ruifeng really became like the owner of this stall, gradually becoming able to handle every diner who ordered food with ease.
After a busy afternoon, around three in the afternoon, the small market became deserted again.
Almost no one came, and Lin Ruifeng finally breathed a sigh of relief.
Feng Yifan saw his apprentice's look, smiled and said, "Good job, keep up the momentum. I think you will be able to run the business even when I'm not around."
Lin Ruifeng sighed and said, "Master, I am really tired."
Feng Yifan said seriously: "It's normal to feel tired. After all, I have to deal with so many diners in one lunch, and everyone has different requirements."
At this point, Feng Yifan thought for a moment and reminded his apprentice: "There is one thing you need to pay attention to, that is, you can't always work alone. You have to be good at assigning some tasks to your partners. Otherwise, look at me and Sister Zhao. Don't we have nothing to do? And you can't handle it all by yourself."
Lin Ruifeng opened his mouth to explain, but Feng Yifan said first: "When I'm not around, maybe Sister Zhao won't help you like I did without you asking, so you must tell Sister Zhao what to do
For example, if you ask Sister Zhao to help you cook noodles, or ask Sister Zhao to help you serve fried rice, you need to say it, and you have to remember to say "thank you" when you ask Sister Zhao for help. "
Zhao Daxia, who was listening nearby, couldn't help but laugh and said, "The boss is very polite. Every time he asks me for help, he always says 'thank you'."
Lin Ruifeng sincerely admitted his mistake to his master: "Master, I understand."
Feng Yifan saw his apprentice lowering his head, patted his shoulder and said, "Don't be like this, you didn't do anything wrong, you just can do better, understand?"
Lin Ruifeng nodded: "I understand."
Afterwards, the master and his disciple cleaned up together with Zhao Daxia, and then Feng Yifan greeted Meng Shitong and the others.
"Come on, let's go back to Su Ji with us."
Meng Shitong thought for a moment and said, "It seems there is nothing to shoot, so why don't we just not bother them."
Hearing what Meng Shitong said, Feng Yifan smiled and asked, "Don't you want to go and see how we make the wonton wrappers by hand? And how to mix the fillings? You don't even plan to take photos of such important things? Won't you regret it?"
He Yaqian immediately said after hearing this: "Go, go, go, this must be filmed."
Meng Shitong looked at Feng Yifan, hesitated for a moment and asked: "Chef Feng, I heard that you make crepe wontons. The skin of that wonton is very thin. There must be some trick to this, right? Do you really want to tell us the trick to the skin?"
Feng Yifan smiled and said, "There is indeed a little trick, but I don't think it's a secret."
He Yaqian quickly said, "Then let's not film it. If everyone learns it, your business will definitely be affected, Chef Feng. What if someone else comes to do it?"
Feng Yifan asked: "Why? Do you have so little confidence in me? Would I be afraid of others learning from me?"
After hearing what Chef Feng said, Meng Shitong and others looked at each other in surprise.
Feng Yifan continued, "Don't worry, it's just a little trick, not an industry secret at all, and machines can also make very thin leather, but I think handmade leather is more warm."
Meng Shitong and others followed Feng Yifan back to Su Ji.
Back on the ancient street, Feng Yifan and Lin Ruifeng led Meng Shitong and the others directly back to Su Ji.
Su Jinrong was pushed by Su Ruoxi to go to Liu Wanhua's shop to sit down.
The group returned to Su Ji, and Feng Yifan led them into the kitchen. He then asked his apprentice to prepare the food, and then he washed his hands carefully.
What surprised Meng Shitong and the others was that Feng Yifan actually prepared several kinds of rolling pins for making wonton wrappers this time.
Before starting to make it, Feng Yifan also said to his apprentice: "Ruifeng, you should also watch it carefully once, and then you can do it again, so that you can also deepen your impression."
Lin Ruifeng agreed: "Okay, Master."
Next, Feng Yifan started making wonton wrappers.
In fact, although the very thin wonton wrapper seems complicated, when you really watch Feng Yifan make it, you will find that it is not complicated. You just need to master some proportions.
After adding salt, egg white and room temperature water to the medium-gluten flour, stir it into flocs and then knead it into dough.
"After the dough is kneaded, that is, it reaches the so-called three-light state, cover it with plastic wrap and set it aside to rise for about 10-15 minutes."
Feng Yifan explained as he was doing it, "During this time, you can actually make the wonton filling."
The filling is actually simple, just minced meat and shrimp, add onion, ginger water and some seasonings, and beat in one direction.
Feng Yifan reminded earnestly: "Remember, you must whip in one direction, never in the opposite direction, otherwise the filling will protrude more than twice the amount of water."
With Feng Yifan's speed, the dough is almost ready by the time he has mixed the filling.
Then he began to slowly roll out the wonton wrappers.
Feng Yifan carefully reminded his apprentice, Meng Shitong and others: "Remember, this process requires great patience. Use a rolling pin to roll the dough thin over and over again. Also, sprinkle dry flour on it little by little during the rolling process so that it won't stick."
Feng Yifan rolled the dough carefully over and over again. This process was indeed very long and tested one's patience.
As the dough became thinner and thinner, when the dough almost wrapped the entire rolling pin for the first time, Feng Yifan did not spread out the dough around the rolling pin, but pulled out the rolling pin.
"Look carefully, take out the rolling pin here, press it diagonally, press the dough flat, and then unfold it."
After pressing and unfolding, you will find that the dough is thinner than before.
After unfolding it, Feng Yifan smeared flour on the surface.
"Also note here that the thinner the skin, the less flour you need to put on it."
After applying flour, Feng Yifan continued to roll out the dough, and this time the dough was thinner.
And the previous rolling pin was not long enough, so I needed to change to a longer one.
At this point, Meng Shitong and others finally understood why Chef Feng asked his apprentices to take out so many rolling pins of different lengths. It turned out that it was because the rolled dough would continue to grow larger.
The second rolling pin rolled the dough until it was almost beyond the rolling pin. Feng Yifan pulled out the rolling pin again and pressed it diagonally for the second time.
This process was repeated about four or five times, and the dough became larger and thinner.
Finally, the whole process was repeated for the longest rolling pin.
Feng Yifan slowly spread out the dough, which had become very thin and also very large.
Meng Shitong and others were stunned.
Even though I had imagined it beforehand, I was still shocked when I saw it with my own eyes.
Feng Yifan trimmed the edges and held up the cut dough to show Meng Shitong and others.
"See? This is the secret of the crepe wontons. The wonton wrapper is as thin as gauze. Only in this way can we make wontons with thin skin and thick fillings."
Meng Shitong took it carefully, put it in front of her eyes and looked at it carefully, and found that the dough was really very thin.
You can even see through the other side through the mask.
If you cover your face with a book, you can still see the words clearly.
He Yaqian looked at it again and again, and finally couldn't help but exclaimed: "Chef Feng, you, you are really amazing. This is the first time I have seen such a thin wonton wrapper."
Feng Yifan smiled and said, "You saw me making it. It's not difficult. You can try it at home. The wontons made by hand-rolled dough will be more tender. You can make them for your closest and most beloved ones."
He Yaqian almost subconsciously patted Ah Fei and said, "Did you hear that? Remember to cook it for me when you get home."
Hearing this, Ah Fei was stunned for a moment, while the others present burst into laughter.