Before the next shooting, Meng Shitong specifically asked Feng Yifan whether he would allow them to shoot the next preparation stage
"Chef Feng, if you are not comfortable with the process of preparing the ingredients, we can skip filming this part."
Meng Shitong is very clear that the most important thing for a restaurant may not be the cooking process, but the preparation process before cooking. Perhaps some recipes for seasoning and marinating ingredients will be prepared in advance during the preparation process.
Meng Shitong was still worried that their filming would leak some of Feng Yifan's recipes.
But Feng Yifan smiled and said, "It's okay, it's not important. If there is something that is inconvenient to disclose, I will tell you in advance."
Hearing this, Meng Shitong still breathed a sigh of relief.
Feng Yifan went on to say, "But there's no need to rush the filming. Since you all came so early, why don't you have breakfast with us? We'll continue after breakfast."
Meng Shitong and others were also a little embarrassed.
He Yaqian said, "Chef Feng, you are so polite, as if we came here just to eat for free."
Feng Yifan smiled and responded: "It's okay to eat for free, but our current breakfast may not be very good, so everyone should just eat what they have."
Meng Shitong said: "We don't usually pay much attention to breakfast, and sometimes we need to rush to edit, so we may forget to eat breakfast."
Feng Ruoruo immediately said, "You must eat breakfast."
After hearing what the little girl said, everyone looked at her.
Feng Ruoruo said seriously, "My dad and mom both said that you must eat breakfast. Skipping breakfast is bad for your health. The teacher in the kindergarten also taught us that, so you have to eat it too. You have to eat breakfast well to be a good kid."
After hearing what the little girl said, He Yaqian agreed: "Yes, Ruoruo is right, we should all be good children."
Feng Ruoruo nodded with a smile: "Yes, yes, we are all good kids."
Even though Meng Shitong and her group were there, Feng Yifan still left breakfast to his apprentices to prepare.
This is a test for the apprentices, and also one of the few opportunities for Ning Cheng to cook.
Otherwise, Ning Cheng might only be able to do odd jobs all day and would not have any chance to get involved.
Therefore, Ning Cheng cherishes this opportunity very much. He makes breakfast very seriously every morning and tries his best to make it himself following the example of his two senior brothers.
For example, when cooking porridge this morning, Ning Cheng kept an eye on the stove and paid attention to the fire as required.
Also, when making dumplings, Ning Cheng also learned very seriously from his two senior brothers.
Try your best to ensure that the buns you make look like the real thing.
Even when preparing the fillings, Ning Cheng would help.
While Meng Shitong and He Yaqian were waiting for their meal, Ah Fei quietly went to the kitchen and carefully observed the three people making breakfast. He also took out his camera and filmed some of the busy scenes of the three people.
For example, when Ning Cheng was making dumplings, his speed was relatively slow because his technique was not yet proficient enough.
But he performed every move very seriously.
For example, since he couldn't control the size of the dough pieces he pinched off, he would use a small electronic scale to weigh them.
If there is too much, some will be removed; if there is too little, some will be added.
This kind of continuous practice is a process of gradually finding the feel for pinching the dough.
Pinch the dough one by one.
The next step is to roll out the dough.
But if you want the bun skin to be fluffy, you cannot roll the skin with a rolling pin. Instead, you have to press it with your hands, control the strength with your palms, press and turn, and slowly press the skin out.
Ning Cheng's technique was not skilled enough, and he often pressed too hard, causing the skin to be pressed too flat.
At this time, Lin Ruifeng next to him would give him some instructions.
"Don't press it too hard. Look, you should press it gently with your palm, and then turn it gently like this. Then you should roll it with your hands like this to make sure the skin is round. Press it, turn it, and roll it like this. You will see that a piece of skin will come out like this."
Ah Fei also used the camera to record the process of Professor Lin Ruifeng and Ning Cheng pressing the bun skin.
It has to be said that the Lin family originally ran a breakfast business, and Lin Ruifeng did have a little advantage in making pasta.
Ning Cheng needs to continue learning and try seriously again and again.
After pressing out the skin, the next step is to wrap it.
The general requirements for making Sanding Bao are that the large buns have thirty-two folds and the small buns have at least eighteen folds.
Making dumplings seems simple, but the four steps: pinch, hold, lift and flip, are not that easy to make.
Because Ning Cheng was a novice, Feng Yifan asked them to make big buns.
This gives Ning Cheng a better opportunity to practice.
So naturally he did it very seriously.
Although the time was indeed a bit slow, Ning Cheng took every step seriously.
A Fei recorded Ning Cheng's learning and doing process this morning, and he also thought it was a very good material.
As time went by, when Chen Xu and Luo Yu arrived, they also joined in the work of making dumplings.
Chen Xu, who was born as a serious pastry chef, is really an expert at making dumplings.
Every time he seemed to pinch it effortlessly, the dough pieces he pinched off were all of uniform size.
Moreover, his technique of making the bun skin is very skillful, even better than that of Raymond Lam.
As for making dumplings, that is the basic skill of pastry making.
The reason why Chen Xu joined was not to show off his skills to his fellow apprentices Lin Ruifeng, Ma Xiaolong and Ning Cheng, but to teach Luo Yu.
Luo Yu, the dim sum chef, is as skilled in pastry making as Ning Cheng.
The process of Chen Xu teaching Luo Yu is another very interesting process.
Chen Xu would occasionally scold him: "You are so stupid. Look at how you flatten it. Although you can't use too much force, you can't not use force, right?"
Luo Yu would be rude at this time and say, "You didn't explain it clearly, okay? I still don't know how to do it, right? You're calling me stupid? Humph, if there weren't so many people here, I wouldn't have to beat you with a rolling pin, and I'd let you eat your buns properly."
After Luo Yu got angry, Chen Xu quickly tried to comfort her.
"Okay, okay, be serious, don't be in a hurry, right, flatten it like this, then turn it a little, and then roll it into a ball like this, right, isn't this good?"
Ah Fei watched for a while and couldn't help laughing.
Hearing Ah Fei laughing, everyone looked over.
The latter faced everyone's gaze and asked Lin Ruifeng, Ma Xiaolong and Ning Cheng with a smile: "You three, making dumplings with these two, don't you think the dog food tastes a bit strong?"
Feng Ruoruo came over at this time, and when she heard Ah Fei's words, she asked curiously: "Dog food? Is it for Tiantian? But you can't give the buns to Tiantian, Tiantian has her own meals to eat."
Hearing the little girl's words, everyone in the kitchen was stunned again, and then they all laughed.
Ma Xiaolong said to Chen Xu and Luo Yu, "Okay, you two need to learn. Why don't you go home and learn instead of showing off your affection here? We need to make breakfast quickly. We have guests here today. The master's wife and the others will be here soon. What should we do if breakfast is not ready?"
Chen Xu and Luo Yu felt a little embarrassed by what was said.
Luo Yu said: "Okay, okay, let's hurry up."
After hearing Luo Yu's words, Chen Xu immediately began to speed up the process.
With Chen Xu joining in, soon the steamed buns were put into the steamer.
When Su Ruoxi and her family arrived at Su's, breakfast was almost ready, and everyone sat down to eat together.
When Su Ruoxi saw Meng Shitong and the others, she greeted them with a smile.
"It's really hard for you to come here so early in the morning to shoot."
Meng Shitong smiled and said, "It's okay, it's not hard."
He Yaqian continued, "Not only is it not hard, we find it very interesting. We followed Chef Feng to the farmers' market and learned a lot. It was also very interesting to watch Chef Feng's apprentices make breakfast in the morning."
Feng Ruoruo raised her hand and said, "And Ruoruo, Ruoruo will teach you too."
When Su Ruoxi heard her daughter's words, she smiled and asked, "What did you teach?"
Feng Ruoruo said proudly to her mother: "I taught Aunt Meng and Sister He to eat well in the morning. Mom, you and Dad told me that, and Teacher Fang in the kindergarten also taught them, so I taught them."
He Yaqian smiled and said, "Hahaha, that's right, Ruoruo taught us that we must eat in the morning."
Immediately, everyone in the restaurant started laughing.
Next, Su Jinrong invited everyone to eat.
Everyone started eating together.
Meng Shitong and her friends ate the buns and really thought they were very good. Not only was the bun skin soft and tender, but the three-diced filling inside was also very delicious.
There is also boiled porridge, which is also very delicious, and some side dishes.
I have to admit that Su Ji’s breakfast may look simple, but it tastes really neat and refreshing.
Even the two grown men, A Fei and A Bin, ate too much without realizing it.
I saw two people burping non-stop.
He Yaqian couldn't help but say, "Are you two ashamed? Really, it's as if we don't give you two meals on a regular basis."
Ah Fei said helplessly: "Hiccup, it's really delicious."
This made everyone laugh again.
A Bin asked curiously, "Chef Feng, since you guys can make such great breakfasts, why don't Su Ji do breakfast business?"
Feng Yifan answered without hesitation: "Because I'm too busy."
This one sentence made Meng Shitong and the others unable to refute it.
If you think about it carefully, it is indeed true. Su Ji and Ruo restaurants are already doing booming business. For Feng Yifan and his friends, there is no need to add breakfast.
Meng Shitong asked again: "By the way, I remember that Xiaolin's family used to make breakfast. Xiaolin, will your family still make it in the future?"
Lin Ruifeng shook his head and said, "I probably won't do it for now. My parents are old. I'm going to my sister's place to help her take care of the children and take a good rest. I'm learning cooking from my master now and there are still many things to learn, so I don't have time to make breakfast."
He Yaqian said: "It's really a pity."
Jasmine said: "It's not a pity. After all, making breakfast is actually very busy. Think about this breakfast this morning. It took many people a long time to make it."
Lu Cuiling said: "That's right. Working for breakfast will often make you busier, so you should do what you can. Besides, Su Ji and Ruo restaurants are doing so well now, so you don't need to make more money by working for breakfast. You should also have time to rest, not just work."
Feng Yifan said: "Being a chef is very hard work, so we have to have fun and not just work for the money."
At this point, Feng Yifan paused for a moment and added: "Of course, money still needs to be made."
These words instantly made everyone present laugh.
Meng Shitong and the others felt that Feng Yifan was a very honest person.
He didn't talk about ideals, he just said it was still about making money. In his eyes, letting more people taste delicious food is not in conflict with making money.
After breakfast, it was busy time for Su Ji and Ruo restaurants.
Meng Shitong and the others also separated, filming Su Ji at one end and Ruo Restaurant at the other.
What surprised Meng Shitong and the others was that the preparation work of the two restaurants was actually carried out at the same time.
Chef Feng Yifan will also coordinate the work of both sides.
He can process the fresh grouper that is airlifted in from the restaurant, cut the fish meat for the main course, prepare it piece by piece, and then vacuum it and preserve it.
You can also go to Su Ji and bring a few apprentices to help you pick out the crab roe and crab meat from the steamed crabs.
Feng Yifan participates in every job in the kitchen and can do it right away.
In the impression of Meng Shitong and others, it seems that not every chef in a restaurant can do this.
Feng Yifan is like an omnipotent person. There is nothing he cannot do in the kitchen.
Sometimes, he would even help with odd jobs in order to catch up with the progress.
Perhaps all of this has become commonplace for everyone in the kitchen.
But when Meng Shitong and the others saw this, they found it incredible, and their admiration for Feng Yifan deepened.
After some filming and recording, Meng Shitong and her team gained a new understanding of the kitchen.
It seems that when Su Ji is open for business, every bowl of noodles and every dish comes out quickly.
Behind all this, everyone in the kitchen of Su Ji and Ruo restaurants has made very thorough preparations in advance. All the ingredients needed for business are processed in the necessary ways, and various methods are used to ensure the freshness of the ingredients.
Meng Shitong couldn't help but sigh to He Yaqian in a low voice after watching the end: "Behind any calmness is persistent and serious preparation."
He Yaqian nodded and said, "Yes, looking at Chef Feng and his team preparing for work, it really feels like they are even busier than when the restaurant is open for business."
Meng Shitong said: "So when Su Ji and Ruo restaurants were open, even with so many customers, Chef Feng and his team were still able to remain calm and composed, and every bowl of noodles and every dish was cooked so well that almost every diner was satisfied."
He Yaqian said: "They really love it."