Li Fei'er is a person who does what she says. In the afternoon, she directly called Meng Shitong and others to come. She said that she wanted to shoot a trailer for Feng Yifan's return.
At the same time, Li Fei'er told Meng Shitong and others that this trailer would be released on their video account and Li Fei'er's official account later.
"Remember, after you finish filming this trailer, you must not leak it, especially not to the station."
Li Feier's words surprised Meng Shitong and others.
Because in the eyes of Meng Shitong and others, Li Feier is the mainstay of the TV station.
So they think that Li Fei'er will definitely try her best to ensure the TV station's profits.
And now, Li Feier didn't even let them leak the trailer before the new video was released, and she even refused to let the TV station use it. Some of the intentions behind this are a little hard to guess.
He Yaqian made a bold guess: "Sister Fei'er, are you planning to part ways with the TV station?"
Meng Shitong was stunned when she heard this, and then quickly stopped He Yaqian: "Don't talk nonsense."
Li Feier smiled and nodded: "Well, Xiao He is right. I do want to be independent from the TV station because I think there are too many restrictions in the station now. Many things we want to do may be restricted in the station and cannot be done."
Meng Shitong and others were stunned. At this time, Feng Yifan stood up and spoke with a smile.
"It seems that our famous program host Li Fei'er is planning to go solo? She wants to make her own food documentary, right?"
Li Feier nodded seriously, "Yes, I do have this plan. I know that there are well-known food critics abroad who specialize in evaluating the food of various countries and then set a standard based on their tastes. I think we need such an organization in China as well."
Feng Yifan looked at Li Feier with some surprise. He didn't expect that Li Feier's ideas coincided with his own.
"Hahaha, it seems like we two really have the same idea. During this time when I returned to China, I have been thinking, why can't we have our own standards?"
Li Feier looked at Feng Yifan and said excitedly, "That's right, we should also have our own standards and don't have to cook according to other people's standards."
Meng Shitong and others watched Feng Yifan and Li Feier become more and more excited as they talked, but some of them were still a little confused.
After a long while, A Bin couldn't help asking A Fei beside him: "What do they mean by this?"
Ah Fei thought for a while and said, "Maybe, Chef Feng and Sister Fei'er want to come up with our own set of judging standards for Chinese cuisine, instead of using the foreign standards to judge."
Jasmine exclaimed, "Wow, that's really great."
He Yaqian was a little surprised when she heard Jasmine's exclamation: "You said it was great? Do you think this can be accomplished?"
Jasmine was suddenly speechless, and for a moment she was not sure what to say.
Meng Shitong said seriously: "Chef Feng, Sister Fei'er, I understand your ideal, but it is difficult. The foreign standards took a long time to finalize. Now it is too difficult for you two to set your own standards."
He Yaqian also said: "Yes, and there are various cuisines in China, and people from different places have different tastes. It is indeed not easy to gain the recognition of everyone."
After listening to the two people's more rational opinions, Li Feier smiled and said, "So, I didn't say that we should set our standards now. We must first make our own program and let everyone recognize it. Then we need to rely on Chef Feng and other top chefs in the country. Everyone has to work together."
Feng Yifan also smiled and said: "I agree with Li Fei'er's point of view. We can first make such a program, and then gradually expand its influence, gain more recognition and participation, and finally establish our own standards."
After hearing what Feng Yifan said, Li Feier, Meng Shitong and others all fell silent.
Li Feier thought about it carefully and said, "Well, Chef Feng is more far-sighted than I thought."
Meng Shitong also said: "Chef Feng's idea is indeed more long-term, and it may take a long time, but once the standard is finally determined, more people will be convinced."
Li Feier agreed: "Yes, according to Chef Feng's plan, more people will be convinced."
Seeing that everyone started to praise him, Feng Yifan smiled and said, "Okay, okay, let's start shooting the trailer quickly. It's really too far ahead to talk about those things now."
Everyone also agreed to start preparing to shoot the trailer video for Feng Yifan's return.
Li Feier told everyone directly about the shooting plan that she had already planned.
After listening to it, Meng Shitong added a little: "Chef Feng, I wonder if we can go and shoot Su Ji?"
Feng Yifan asked back: "Do you want to go to shoot Su Ji? Of course you can, but the renovation of Su Ji is not yet completely finished."
Meng Shitong said: "We want to take pictures of Su Kee before the renovation is completed, as a preview of your return and Su Kee's return, to increase everyone's anticipation."
Feng Yifan then asked: "But, after filming the trailer, Su Ji won't open for business so quickly."
Meng Shitong said seriously: "It doesn't matter. We don't need to go to Su Ji for the time being. Our main purpose is to introduce you, Chef Feng. When Su Ji resumes business, we will change the venue to Su Ji. This will increase the anticipation and achieve better program effects."
After listening to Meng Shitong's plan, Li Feier also clapped and praised: "Well, Shitong's idea is very good."
Seeing that Li Feier also agreed, Feng Yifan nodded and agreed: "Okay, then let's do it according to your plan."
Ah Fei asked, "Chef Feng, when do we start?"
Feng Yifan smiled and said, "We can start anytime. Aren't you the ones who are going to arrange it today?"
Afterwards, Li Fei'er discussed with Meng Shitong and He Yaqian, and they decided to first film Feng Yifan cooking, and then make a declaration of his comeback.
Feng Yifan was a little embarrassed after hearing this: "You want me to cook a dish? A home-cooked dish?"
Li Feier nodded and said, "Yes, the more homely the better."
Feng Yifan was a little amused and felt that this was a difficult problem for him. He had to make a dish that was as homely as possible and also put it on the show so that it could be recorded and shown to everyone. This was indeed a little difficult.
But Chef Feng is Chef Feng after all. After a brief hesitation, he quickly thought of a dish.
Then, Feng Yifan took out half a winter melon from his refrigerator.
He held up a winter melon and said to everyone, "Let's have a home-cooked dish, winter melon with shrimp."
Hearing about this dish, everyone was a little surprised.
But everyone thought about it again and felt that there was nothing wrong with this dish. As a home-cooked dish, fried winter melon with dried shrimps is already a very homely dish that almost every family can make.
A Fei and A Bin set up the equipment, and then Feng Yifan began to cook the dish in front of the camera.
“This fried winter melon with dried shrimp actually has a very literary name.”
While processing the winter melon, Feng Yifan talked to himself in front of the camera.
This scene was unexpected for Li Feier, Meng Shitong and others. In previous filming, other people were often required to speak and then ask and guide Feng Yifan to speak.
But today, no one needed to speak. Feng Yifan talked to himself while he was doing it, which was also very interesting.
In fact, what Li Feier and the others didn’t know was that Feng Yifan learned this skill from his daughter when they were cooking in the countryside.
Because every day when Feng Ruoruo's father was cooking, she always liked to come into the kitchen and ask her father questions like a questioner.
Feng Yifan is always very patient and tries his best to give his daughter answers.
Over time, he also developed the habit of talking to himself.
"This fried winter melon with dried shrimp has another nice and artistic name, which is 'golden hook and jade slice'."
As he spoke, Feng Yifan had already peeled the winter melon, put it on the chopping board and cut it into slices.
During the cutting process, A Fei and A Bin also filmed the entire process from two angles.
Soon they captured Feng Yifan's amazing knife skills.
Winter melon itself is relatively slippery, so when you cut it, there may be some deviation, especially when slicing it into thin slices, the thickness may be uneven.
But Feng Yifan held the winter melon in his hand very firmly, and then he cut it very cleanly and neatly.
During the cutting process, Feng Yifan was still talking.
"Winter melon is a little slippery when you cut it, and it's a little soft, so when you cut it, it's like cutting cotton, and it will go down a little, which will cause deviation when you cut it."
At this point, Feng Yifan raised the knife in his hand and said, "So the knife must be sharp, and when you cut, hold down the winter melon with one hand, and at the same time, the knife must be held vertically, without any deviation, otherwise you won't be able to cut evenly thick winter melon slices, which will affect the appearance of the final dish."
As the camera captured the scene, Feng Yifan cut it very accurately, one knife at a time.
Cut the winter melon into slices of very uniform thickness and almost the same size.
When everyone first heard about this dish, they thought it was a little too simple.
But now, just watching Feng Yifan cut, has made everyone feel that simplicity indeed varies from person to person. Chef Feng's knife skills alone are likely to discourage many people.
After cutting the winter melon slices, Feng Yifan washed them and then dried them with kitchen paper.
"Remember, you must absorb this moisture."
Then, Feng Yifan rinsed the dried shrimps: "Dried shrimps also need to be rinsed. They look very clean, but in fact there are still some dust particles mixed in them, so they also need to be washed."
After preparing the two main ingredients, Feng Yifan also prepared some scallion oil and some chopped green onions.
Everything was ready. Feng Yifan first heated the pot, then put the winter melon slices into it and stir-fried them.
“In fact, if it is made in a restaurant, it should be fried. This can set the shape of the wax gourd slices and lock in the moisture. It will not let too much water seep out of the wax gourd slices when cooking later, making the whole dish too watery.
However, since it is a home-cooked dish, many people may think that it is too wasteful to fry it with so much oil at home, so we changed it to dry stir-frying.”
Feng Yifan continued while dry-frying: "Remember to keep the fire not too high and dry-fry the winter melon slices slowly."
Soon water began to come out of the pot. Feng Yifan looked at everyone and said, "Look, is it starting to come out? That's it. Take out the winter melon slices and discard the water from stir-frying."
Afterwards, Feng Yifan added some more oil into the pan and fried the shrimps.
"The dried shrimps still need to be fried, otherwise they won't be golden and won't be golden hooks. But don't fry them for too long. Take them out when they change color."
Everything was ready. Feng Yifan added scallion oil into the pot and first added the winter melon slices for stir-frying.
Sure enough, the person recording the video nearby discovered that the winter melon slices would not produce much water during the stir-frying process this time.
After Feng Yifan stir-fried for a while, he added the dried shrimps, and then began to add salt and pepper, and a very small amount of sugar, and then stir-fried.
Finally, before serving, pour a little more scallion oil on it and stir it slightly, then serve directly on a plate.
After serving, sprinkle with the chopped green onions prepared earlier, and the dish of fried winter melon with shrimp is ready.
Feng Yifan took photos of the dish and said, "In some places, they might add some soy sauce for coloring and chili peppers. The cooking methods may vary from place to place."
A Fei and A Bin took the photo shoot very seriously.
Originally, A Fei and A Bin wanted to find some angles, but after the dish came out, the two quickly discovered that after Feng Yifan's hands, the finished dish was really perfect and could be photographed from all angles.
The winter melon, which is slightly green and looks like a piece of jade, is paired with fried shrimp that has turned golden.
After being plated by Feng Yifan and paired with chopped green onions, the dish looks really beautiful.
Li Feier, Meng Shitong and others were watching from the side with shining eyes. They really couldn't help but admire Feng Yifan in their hearts.
It’s a very homely dish, but in Feng Yifan’s hands, the dish still looks so beautiful.
In fact, after watching the whole process, we found that it was very homely. Feng Yifan did not use any special methods. In fact, everyone should be able to do each step at home. Even the final plating was not deliberate, but the final dish was really impressive.
After taking a round of photos, Abin couldn't help but say, "It feels like the dishes made by Chef Feng are not the same as the ones we make at home."
Everyone nodded immediately, and they all had the same feeling as Abin.
Feng Yifan smiled and walked out of the kitchen with the dishes and said, "Okay, okay, everyone come sit down and taste it."
Everyone walked out of the kitchen and tasted this seemingly simple home-cooked dish together in Feng Yifan's restaurant.
After eating it, Li Feier, Meng Shitong and others had to admit defeat again.