After Feng Yifan and his father-in-law came down, the chefs in the kitchen became very curious and wanted to know whether the first dish was a success.
After Feng Yifan accompanied his father-in-law in, he glanced at everyone with a smile and said, "Why? Do you think that if we, the father-in-law and son-in-law, work together, there is no reason why we can't succeed?"
Hearing this, everyone started laughing.
Shi Jiahui said: "That's true. If the master uncle and the head chef can't succeed together, then I'm afraid none of us can succeed."
Su Jinrong smiled cautiously and said, "Don't be proud. The dishes ahead also need to be cooked well."
Then, Su Jinrong said to Feng Yifan, "Yifan, the next dish is up to you."
Feng Yifan smiled and agreed: "Dad, don't worry, I promise I won't let you down."
Su Jinrong said, "Don't be proud. You haven't done it for many years. You have only done it a few times since you came back. And this time it will be different from the previous ones. We need to make two kinds, chicken and shrimp, respectively, and use the Tai Chi plate to serve them."
After hearing what Su Jinrong said, everyone in the kitchen was confused. Perhaps only Feng Yifan was confident.
Finally, Ma Xiaolong couldn't hold back his anger and asked directly: "Master, what are the chicken fire and shrimp fire you are talking about?"
Su Jinrong smiled and said, "The next dish is authentically called boiled dried shredded pork."
Boiled Dried Silken Shredded Vegetables is a famous dish. Not only the chefs in the kitchen, but even the diners dining in Su Ji Li today basically know this dish.
Su Jinrong continued, "There are two types of boiled dried shredded vegetables: one with shrimp and the other without. If you put shrimp in it, it's called 'Boiled Dried Shredded Vegetables with Shrimp'. If you don't put shrimp in it and use shredded chicken as the main ingredient, it's called 'Boiled Dried Shredded Vegetables with Chicken'. There are some particularities to this."
After hearing this, everyone in the kitchen suddenly felt that they had learned a new point of knowledge.
In the past, everyone only knew about this dish called "Big Boiled Dried Silk".
But no one would have thought that this dish of boiled dried shredded silk could be so exquisite.
Feng Yifan continued his father-in-law's words and said, "The key to cooking dried bean curd is the soup. The clear soup needs to be prepared in advance, and the soup must be swept cleanly and neatly, so that the soup is as clear as water."
Su Jinrong nodded: "So, there are two key points to this dish, one of which is the soup used to cook the dried bean curd.
The second one? It’s one of the basic skills of our chefs, knife skills.”
Feng Yifan took out the prepared white liquor, looked at his three apprentices and asked, "How is it? You've all practiced white liquor, right? How about you three try it?"
Hearing what his master said, Ning Cheng, like a newborn calf who is not afraid of a tiger, immediately clamored to give it a try.
Lin Ruifeng and Ma Xiaolong have followed Feng Yifan for a long time and understand their master's thoughts better.
So Lin Ruifeng asked: "Master, how many slices do you want this time?"
Ma Xiaolong even asked Su Jinrong directly: "Master, what are the requirements for the large boiled dried bean curd you made today? Still fifteen slices?"
Su Jinrong smiled and said, "Today's must be as delicate as possible, so 20 pieces."
When Ning Cheng heard Su Jinrong say 20 pieces, he, who was eager to try, instantly wilted.
He has been practicing for quite a long time, but now he can only make about fifteen slices.
Sometimes, because he can't control the thickness well, Ning Cheng may not be able to make more than fifteen slices.
Now Su Jinrong actually asked for 20 pieces directly, and Ning Cheng really couldn't do it.
Feng Yifan looked at his three disciples and asked with a smile, "What's wrong? Don't you three dare to try it today?"
Ma Xiaolong gave in directly: "Master, I really can't do 20 pieces."
Lin Ruifeng gritted his teeth, struggled for a moment, and finally bowed his head and surrendered.
Ning Cheng said with a sad face: "Master, I'd better continue practicing."
Feng Yifan then looked at Shi Jiahui.
The eldest sister immediately smiled and said, "Don't look at me, I have never sliced dried tofu before, don't give this to me, I definitely can't do it."
Shi Jiahui didn't mean to shirk her responsibility. She had never cooked this dish before in the Shanghai Hotel.
The Shanghainese dish of three kinds of shredded vegetables is also made by professional chefs, but Shi Jiahui has never made it.
Su Jinrong patted Feng Yifan on the shoulder and said, "Yifan, since you're here today, you should at least take 22 slices, right?"
Hearing this, Feng Yifan was a little bit amused and helpless.
"Dad, why are you so partial? Why do you give me two extra pieces?"
22 slices. Even though it is only two more slices than 20 slices, it is not something that can be done by cutting two more slices on the firm tofu.
Because this involves considering the thickness of each piece, it must be considered from the first piece.
This is the only way to ensure that two slices are left in the end to achieve the 22 slices required by my father-in-law.
Everyone in the kitchen was naturally very happy and extremely expectant when they saw the head chef being embarrassed in front of Su Jinrong.
Ma Xiaolong was more daring and started to make a noise: "Master, come on, let us see your true strength."
Feng Yifan glanced at Ma Xiaolong and said, "Why do I feel like you want to be expelled from the sect?"
Ma Xiaolong shrank back instantly when he heard this and didn't dare to speak casually anymore.
But then, Ning Cheng couldn't help but ask, "Master, can we really make 22 pieces? Why do I feel like 15 pieces is difficult?"
Lin Ruifeng responded, "Master will definitely be able to do it."
Feng Yifan laughed: "Hahaha, that's great. I think I should accept new disciples. I don't think I can keep any of these three disciples."
In an instant, everyone in the kitchen couldn't help laughing.
After laughing, Shi Jiahui picked up a piece of white tofu and asked, "I'm also curious, can this really be sliced into 22 pieces?"
As a result, Su Jinrong said: "Back then, your master's grandson produced a maximum of 28 films."
Hearing this, Shi Jiahui was completely shocked.
Everyone in the kitchen was also shocked.
Su Jinrong said: "It is said that the highest record is that 30 pieces can be cut. Of course, that is a rumor. I have never seen anyone cut more than 30 pieces. In fact, it is not necessary to cut so many pieces."
Feng Yifan said: "Okay, shall we start?"
Su Jinrong said with a smile: "Let's start, as long as you are ready."
Feng Yifan nodded, took out the box where he kept his knives, picked out a knife that he was comfortable with, sharpened the blade a little, and when everything was ready he said, "It's all right."
Su Jinrong said: "Let's get started."
Next, everyone in the kitchen couldn't help but gather around Feng Yifan to watch.
To slice tofu, you must first find the right position. Press the tofu with one hand and use the other hand to hold the knife horizontally to the place where your hand is pressing and cut into the tofu.
At this time, you must find the correct position and determine the thickness.
After cutting it open, when the blade is halfway through, move the hand holding the tofu to one side of the tofu, and then slowly push from the other side.
In this way, while holding the knife, push the dried tofu towards the center.
This way you can take the first piece.
Of course, you also need to control the strength at this time, otherwise you may hurt your hands.
In addition, when slicing, you must not pull the knife like a saw. Instead, you must keep the blade steady against the tofu and cut all the way through.
After cutting, if you feel the blade is a little sticky, you can soak it in a little water.
Everyone in the kitchen was staring intently.
Feng Yifan took them down piece by piece.
At this moment, you must not pursue speed, but must slice it steadily, one slice at a time.
This is what is called slicing like selecting generals.
When the fifteenth piece was cut off, Ning Cheng couldn't help but exclaimed: "It's the fifteenth piece, and it's still so thick."
Lin Ruifeng and Ma Xiaolong both reached out to cover Ning Cheng's mouth.
At this point, everyone is very nervous because it becomes more difficult as time goes on.
By the 19th slice, there was actually only a very thin slice of dried tofu left.
No one can imagine how such a thin piece of dried tofu can be cut twice more at the end? How can this piece become three pieces
But Feng Yifan was very calm and slowly cut two slices of the last bit of dried tofu.
After all the slices were done, Feng Yifan smiled and said, "Not bad, my knife skills aren't too rusty."
The people in the kitchen finally couldn't hold it in any longer. They all let out a long breath and applauded Feng Yifan together.
I have to say, everyone was truly shocked.
I never thought that Feng Yifan could actually produce 22 films even though 22 films were required.
After slicing, cutting into strips is actually easier.
Because the shreds for cooking Dazhu Gansi are not required to be as thin as cow hair, but as thick as matchsticks.
After cutting the strips, the first thing to do is to wash them in clean water.
Then it needs to be boiled three times.
The first time is to cook it in boiling water to remove some of the bean smell.
The second time is to cook it in raw soup, which is not a very good soup. It is still to remove the bean smell and also to give some basic flavor to the dried shredded vegetables.
The last step is to cook it in the prepared top-quality broth.
This soup was also prepared in advance by Su Jinrong. It was a broth made from many top-quality ingredients, and after being swept, it was ensured to be as clear as water.
Before cooking the dried bean curd, add the dried shrimp, bamboo shoots, ham and chicken.
Finally, add the dried shredded vegetables that have actually been cooked into the soup.
Simmer slowly over medium-low heat, making sure the dried shredded vegetables can absorb enough flavor from the soup.
Finally, put the shrimps into the soup and cook them.
After everything is cooked, take out the dried shredded vegetables and place them on the prepared plate.
The plate prepared is a Tai Chi plate, which is divided into two sides.
Feng Yifan also put some dried shredded vegetables on the side.
The last side is to place the chicken shreds on it for decoration.
On the other side, shrimps are placed on top for garnish.
This dish of boiled dried shredded vegetables is now ready.
At the same time, the Tai Chi plate divides the whole dish into two sides, one side is mainly shredded chicken and chicken soup, and the other side is shrimp and bone clear soup. This creates a unique plating.
Feng Yifan picked up the dish, put it into the previous tray, and covered it with the lid.
He glanced at the people in the kitchen and said with a smile, "Okay, you guys work, we'll serve the second dish."
Everyone had been urged by Shi Jiahui to work before.
But after Su Jinrong finished cooking the dried bean curd and Feng Yifan put it on a plate, everyone couldn't help but take a look and were quite looking forward to it.
So Feng Yifan could only ask everyone to work hard again, after all, Su Ji’s business was still going on.
Su Jinrong led Feng Yifan out of the kitchen again, and the father-in-law and son-in-law went upstairs together.
By this time, some of the diners dining in the restaurant had already noticed something was wrong.
"Did you see that? This is the second time Chef Feng has personally gone upstairs to serve the dishes."
"What's so strange about this? Isn't it normal for Chef Feng to serve the dishes on the second floor? After all, it's the guests who ordered the dishes."
"Yes, Chef Feng also served us food."
"Yes, didn't the other chefs also go upstairs to serve the dishes before?"
"Don't make a fuss. At Su Ji, it's not uncommon for a chef like Chef Feng to serve the dishes himself."
"Yes, yes, eat yours."
…
Although some people found it strange, after others said this, those who found it strange temporarily suppressed their curiosity and continued to eat their food.
If the restaurant next door has closed, the last customer has been sent away.
Catherine and two others also started cleaning.
Although they were very curious about the situation here, they still finished the work at hand first.
Feng Yifan followed his father-in-law upstairs again and pushed the door into the private room upstairs.
Seeing Su Jinrong and Feng Yifan come in, Mr. Zhang and Mr. Zhu were both full of anticipation.
Mr. Zhang asked, "That should be the dish, right?"
Mr. Zhu is also looking forward to it.
Su Jinrong stepped forward, Feng Yifan opened the lid and brought the dishes on the tray to the table.
Su Jinrong also said: "Boiled dried shredded vegetables."
When they saw the dishes being served, the other elderly people didn’t think there was anything special about them, including Feng Jiandong and Lu Cuiling. They also didn’t think there was anything special about this dish.
But Zhuang Daozhong was very excited, and Mr. Zhang and Mr. Zhu were also staring at him.
Zhuang Daozhong looked at it carefully and said, "Yes, it's Senior Brother Su's big boiled dried shredded vegetables. The shrimp and chicken are presented in the same dish. Jinrong, you guys are really thoughtful."
According to Zhuang Daozhong, several elderly people in the private room were also very curious and didn't understand what the difference was between boiled dried shredded vegetables and big bean curd.
Zhuang Daozhong gave another explanation: "There are actually two types of boiled dried shredded vegetables: "Dried shredded vegetables boiled with chicken" and "Dried shredded vegetables boiled with shrimp".
You see it is decorated with shrimps, it is the "Shrimp Boiled Dried Vermicelli".
On the other side, shredded chicken is presented on top, which is "Chicken and Fire Boiled Dried Shredded Vegetables."
After listening to the introduction, the elderly people present were also amazed.
Grandpa Yang Xiaoxi couldn't help but say, "I've been in Huaicheng for so many years and have eaten a lot of boiled dried shredded vegetables, but this is the first time I've heard of such a saying."
Su Jinrong smiled and said, "Nowadays, many restaurants don't really care about these things, but today I still want to restore my father's method."
Feng Yifan then said: "Please enjoy it."