Because the news of Su Ruoxi's pregnancy was made public, some of Feng Yifan's original plans were disrupted.
But for Feng Yifan, this actually didn't change much. He could still study new dishes with his father-in-law in the Lin's breakfast shop every day. At the same time, he could also keep an eye on Lin Ruifeng, Ma Xiaolong and Ning Cheng, and teach his apprentices some new things.
At the same time, during this period of time, Feng Yifan also tried every means to make some delicious food for his wife.
However, because his mother stayed behind under the pretext of taking care of her daughter-in-law, Feng Yifan had to be lectured by her every day.
For example, you must be careful when you sleep at night and not toss over and bother your wife.
Or maybe you hug me too tightly when you sleep at night.
I was even severely warned not to do such shameful things again.
Then in the morning, his mother would urge Feng Yifan to get up early without disturbing his wife, and then prepare a variety of delicious and nutritious breakfasts for his wife.
Whatever I want to do at noon, I have to get my mother's permission in advance.
Even at night, Feng Yifan had to accompany his wife for a walk, and he was not allowed to go to the night market near the small market, because the reason was that the night market would make him smell like oil and smoke.
Under his mother's strict requirements, Feng Yifan was so troubled that he didn't know whether to laugh or cry.
However, Feng Yifan still strictly followed his mother's requirements.
On the one hand, it was because he felt guilty for not taking good care of his wife before Ruoruo was born.
On the other hand, it is also out of love for his wife, and he doesn't want her to be hurt in any way.
On this day, Su Liancheng came to the Lin family shop specifically and brought a piece of M12 Wagyu beef to Feng Yifan.
Feng Yifan specifically asked Su Liancheng to help purchase this in order to provide his wife with more nutrition and also to improve her taste.
After getting the piece of meat, Feng Yifan immediately called Lin Ruifeng, Ma Xiaolong and Ning Cheng.
"Last time, Ruifeng carefully learned about Wagyu beef. Now, Ruifeng, please identify this piece of Wagyu beef. What grade is it?"
Lin Ruifeng picked it up and looked at it carefully, but he didn't recognize it completely.
However, Lin Ruifeng thought about it carefully and made a bold guess: "Yes, M12?"
Feng Yifan was a little surprised: "Oh? It seems that your self-study during that period was not in vain?"
Lin Ruifeng said a little embarrassedly: "Master, I was just guessing."
Feng Yifan was stunned for a moment, then he laughed: "It's okay to guess. After all, if you really want to talk about it, it may be difficult to distinguish between M9 and M12 just from the appearance."
Ma Xiaolong couldn't help but ask, "Chef, are you going to make Wagyu beef for your wife?"
Feng Yifan nodded. "Well, let's improve the food for your master's wife. Recently, she has been eating the food that my mother asked me to cook for her. Maybe she is a little tired of it, so let's improve it. Today, let's give your master's wife a Chinese-style M12 Wagyu Three.
Lin Ruifeng, Ma Xiaolong and Ning Cheng were suddenly a little surprised.
This was the first time they had heard of Chinese Wagyu beef being cooked in three ways.
Especially for Ning Cheng, this piece of beef itself was already very unfamiliar to him. He just thought that this piece of beef looked different from other beef and was very beautiful.
Feng Yifan saw that his three apprentices didn't quite understand, so he smiled and said, "Maybe a lot of times, we may think that ingredients like Wagyu beef will be ruined if we use our Chinese cooking methods, but in fact, the Chinese method also has a way to make delicious food without damaging the Wagyu beef itself."
Lin Ruifeng thought about it. He had conducted a lot of research before, and those studies also mentioned that Chinese cooking methods may not be suitable for cooking Wagyu beef.
Lin Ruifeng also once had the ambition to develop a Chinese method of cooking Wagyu beef.
But in the end, even if his master hadn't stopped him, he might not have been able to figure it out.
Because when it comes to cooking Wagyu beef, Lin Ruifeng himself is really just a novice.
Today, the master actually said that there are three different ways to cook a piece of top-quality Wagyu beef. Lin Ruifeng was really curious.
Ma Xiaolong was also very curious.
When I was abroad, I would always follow the chefs and see their endless new and interesting ideas.
So Ma Xiaolong is really looking forward to the chef's cooking today.
Perhaps among the three disciples, only Ning Cheng was still a little confused, because he didn't understand what was so special about such a piece of beef that he needed to pay so much attention to its cooking method
Feng Yifan looked at the expressions of his three disciples and roughly understood that they still had certain cognitive biases.
So Feng Yifan carefully gave a simple basic explanation.
"To put it simply, wagyu beef has more fat and is more tender, so it must not be overcooked during the cooking process. If it is overcooked, a piece of top-quality wagyu beef will become as hard to swallow as firewood."
Then, Feng Yifan also told Ning Cheng specifically about the differences in feeding cows, the existence of feeding nuts, and even rumors that there are special people who give cows massages.
After listening to this, Ning Cheng felt a little bit of awe for the piece of beef in front of him.
Feng Yifan opened the package, looked at it carefully, and nodded with satisfaction: "Well, it's great."
Then he started cutting and quickly cut the whole piece of Wagyu beef into small square cubes, while also cutting off a lot of scraps.
Feng Yifan pointed at the scraps and said, "We can't throw these away. Such precious meat, it would be a waste to throw them away, so we can use them to make other dishes."
Without telling his apprentice immediately how to cook it, Feng Yifan first cut the Wagyu beef into small square pieces and marinated it with salt and black pepper.
"Well, let's make a batter crust for these wagyu beef later. After wrapping them, we will deep-fry them to make golden crispy beef cubes."
At this point, Feng Yifan suddenly remembered something, turned around and rummaged around again, and found a box of caviar.
“Add a little bit of caviar to add a little value to the presentation.”
Hearing this, Lin Ruifeng and Ma Xiaolong couldn't help laughing.
Ning Cheng was a little surprised and didn't understand why his two senior brothers were laughing
Lin Ruifeng kindly explained in a low voice: "This was originally made for Master's wife, so there is no need to specially arrange the dish. But Master did this to add a sense of ritual to life, so that Master's wife would not only eat well, but also be happy to see it."
Ning Cheng thought about it, immediately understood, and smiled knowingly.
Next, Feng Yifan went to deal with the cut scraps.
Feng Yifan chopped up a larger portion, then minced it into meat paste, mixed it with some onions and carrots, added some egg whites, and finally stirred it into meat filling.
"Well, this will be used to stuff the morels I prepared for your mistress. Let's have some morels stuffed with meat."
Then there was a little bit left, Feng Yifan cut it all into small pieces and said, "Use these to make a plate of golden wagyu fried rice."
Seeing Feng Yifan's preparations like this was really interesting to Lin Ruifeng, Ma Xiaolong and Ning Cheng.
Especially for Ma Xiaolong, it was the first time for him to know that Wagyu beef could be cooked in this way.
Feng Yifan’s three methods are all Chinese.
First, they are cut into pieces, coated with batter and fried, which is a bit like Chinese fried meatballs.
The second dish is morels stuffed with meat, which is then stewed in a special soup.
Finally, use the remaining scraps to make golden fried rice.
Each of them is a Chinese cuisine method, but if you want to use it on Wagyu beef, you must control the heat very well, otherwise the Wagyu beef may be completely ruined.
After Feng Yifan soaked the dried morels in water, he picked out a few that were similar in size.
Cut a few openings, apply a layer of starch on the inner wall, and then fill the Wagyu beef filling in the piping bag with morels.
After filling, put it directly into water for blanching.
The time cannot be too long, otherwise the beef filling will become old. It is just enough to blanch the morels until they are cooked.
After blanching, place it in a small bowl and add the broth prepared in advance.
This way, a bowl of clear soup stuffed with morels and beef is ready.
Next, take out the marinated wagyu beef cubes, dry the moisture on them, and then coat them with the prepared batter in the pan.
The batter is made of starch, with some salt, black pepper, a little bit of spice powder, and some egg white added. The batter is a bit similar to crispy batter, but the difference is that this batter has some flavor.
Then heat up the oil, let the temperature rise to about seven or eight layers, and then put the beef chunks in.
Quickly fry at high temperature to fix the shape, but do not fry for a long time. Remove from the oven as soon as the skin changes color.
Feng Yifan explained to his three apprentices: "If you fry it for too long, the wagyu beef inside will become old."
After fishing it out, Feng Yifan cut one of the pieces with a knife.
Seeing his master cutting it with a knife, Ning Cheng was a little surprised: "Uncle Yifan, you, you have to be careful of the burns."
Feng Yifan smiled and said, "It's okay, it's not that hot."
Lin Ruifeng smiled and said: "Our chefs' hands must not be afraid of being burned. As some netizens have said, the hands of our master are ruthless iron hands."
Feng Yifan had already cut it open and patted Lin Ruifeng lightly.
"You're quite arrogant lately, aren't you? You seem to be getting more and more confident, right? You even dare to say this about your master."
Lin Ruifeng quickly said: "Master, I don't dare anymore."
Feng Yifan smiled and said, "Why are you afraid? You can say such things. I won't blame you. But don't just talk and forget to learn."
As he spoke, Feng Yifan showed the cut pieces of Wagyu beef to his three apprentices.
Ning Cheng looked at it and immediately said, "Uncle Yifan, is this not cooked yet? Why is there still blood?"
Ma Xiaolong said: "That's not blood, it's the juice from the beef. This shows that the chef's cooking technique is very good and he didn't destroy the tenderness inside."
Feng Yifan smiled and said, "Xiaolong is indeed more knowledgeable."
Then Feng Yifan asked Ma Xiaolong to cut the remaining food while he prepared the last dish, the golden fried rice.
Golden fried rice, as the name suggests, must be golden in color.
So Feng Yifan beat the eggs in advance. And before beating the eggs, he skimmed off a portion of the egg white and used it in the other two dishes.
Beat four eggs into egg liquid and set them aside for a while while making the other two dishes.
"Did you see it? The key to this golden fried rice is to make the rice grains appear golden. They need to be wrapped in the egg liquid to appear golden, so the egg liquid must contain more egg yolk and less egg white. Also, beat it in advance and set it aside. This way, it will become more golden after a while."
Then, Feng Yifan put a little peanut oil and a little lard into the pot.
After the two oils are mixed, first put in the rice and stir-fry until the rice grains are distinct and there is not much water left. Then season it, pour egg liquid into the pan, and quickly shake the pan to let the egg liquid wrap each grain of rice.
Soon the fried rice in the pot turned golden in color.
Add all the minced Wagyu beef just before serving, then turn off the heat and stir-fry for the final time. Serve after the minced Wagyu beef is evenly distributed.
After Feng Yifan came out, he asked his disciples, "Do you understand?"
Lin Ruifeng and Ma Xiaolong immediately understood.
But Ning Cheng still didn't quite understand.
Lin Ruifeng explained to him: "Add the minced Wagyu beef at the end and stir-fry it away from the heat. Use the residual heat of the pot and rice to fry the minced Wagyu beef until cooked. Otherwise, if you fry it over high heat, the Wagyu beef will become overcooked and lose its delicious flavor."
After hearing this, Ning Cheng also understood.
Feng Yifan has already started the final decoration and packing.
Cut all the fried beef cubes in half and place them in a lunch box prepared specifically for his wife, topped with slow-cooked sturgeon caviar.
Then add the soup stuffed with morels and meat, and finally the fried rice, and close the three-layer lunch box.
Feng Yifan smiled and said, "Okay, you guys study the rest carefully, I'm going back first."
The three people watched Feng Yifan leave, and were also thinking in their hearts about what they had witnessed today: the way Feng Yifan cooked M12 Wagyu using Chinese methods.
Ma Xiaolong said first: "The chef is worthy of being a chef. He tried his best to keep the delicious taste of Wagyu beef in all three ways."
Lin Ruifeng continued, "I wanted to study how to incorporate Wagyu beef into fried rice before. Today, after watching Master's method, I realized that some of my previous ideas were naive."
Ma Xiaolong patted him on the shoulder and said, "It's okay. We still have a chance to catch up. We may not be able to catch up with Master, but at least we should try our best to get closer to him."
Ning Cheng remained silent throughout the whole time, but he secretly decided in his heart that he would study harder.
Because compared with his two senior brothers, he is really far behind.
Feng Yifan returned home with a lunch box, and Feng Ruoruo was the first to run out to greet him: "Dad is back, what delicious food did you bring us today? I tell you, mom and I want to eat delicious food. If it's not delicious, mom and I will be unhappy."
Hearing this, Feng Yifan gently scratched his daughter's nose and said, "Okay, I've prepared something delicious for Ruoruo and mom today. Let's eat quickly."
Su Ruoxi walked out of the room and said with a smile: "Don't spoil Ruoruo. In fact, I really don't need to be so nervous now. It doesn't matter what I eat."
Lu Cuiling followed and said, "No, Yifan must cook the best food for us."
Feng Yifan put down his lunch box and said, "I'll go get Dad to come out and eat together. I promise today will be different."