Chapter 411： The art of cooking

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Someone in the restaurant gave an exclamation, which naturally attracted the attention of other diners. Some diners who did not take out their mobile phones to watch the video immediately stretched their heads and looked around.

"Where? Where? What TV show is it? Did the boss record a new video?"

"Is it an online cooking video? I have learned several dishes from Chef Feng before, and now I watch every day and look forward to a new video from Chef Feng."

The video released by Meng Shitong and his small team has really gained more and more response on the Internet.

In particular, Feng Yifan's cooking videos for several consecutive issues have become a model for many people to imitate.

Nowadays, there are many local fans in Huaicheng. Apart from coming to Su Ji for dinner, they also look forward to seeing Feng Yifan's new video of cooking on the Internet, and want to secretly learn how to cook it for the family.

So when someone yelled "It’s Chef Feng" on the phone, it was natural to think that Chef Feng had another cooking instruction video?

The exclaimed diners quickly said: "It's not Chef Feng's cooking video, it's the TV station's "The Common Proof of Philippines" program.

In this way, other diners in the restaurant are full of curiosity.

"Chef Feng is on TV again?"

"Does the boss go to the Philippines again for common evidence?"

"Isn't the Philippine common evidence that they have been doing the Fujinglou competition recently? The boss did not participate in the competition?"

...

At this time, the diners even felt that the noodles in front of them were not fragrant anymore. Some people hurriedly took out their mobile phones and found the live broadcast of the TV station from the Internet.

At first glance, the diners were surprised again.

"Really the boss?"

"What is Chef Feng doing?"

"It seems to be a standard cooking standard for the dishes determined in the cooking competition at Fujinglou?"

"Is it so powerful?"

"Hahaha, I really deserve to be the boss of Su Ji. I didn't participate in the competition because the level was too high and it should be used as the criterion for judging the competition."

"Niu, this is the position that Chef Feng should have."

"That's it, Chef Feng's level is not a problem to be a judge."

"Stop talking, look at it, and start doing it."

The restaurant quickly calmed down. Everyone was attentive, either in groups, or alone, staring at each and every cell phone screen, watching Feng Yifan's cooking process on the "Philippines Common Certificate" program.

In the video, Li Fei'er smiled and asked Feng Yifan: "Chef Feng, in this culinary competition held in Fujinglou, there are two prescribed dishes, one is fried soft pockets, and the other is grilled saddle bridge. You can introduce us first. Now, why use these two dishes?"

Facing the camera, Feng Yifan explained neither humbly nor arrogantly: "Because the local characteristics of Huaicheng lies in the cooking of this eel, and in the cooking of eel, the fried soft pockets and the grilled saddle bridge are two great dishes. Representative dishes, and two different styles of dishes."

Li Feier continued to ask: "Oh? Is the style different? Chef Feng, can you elaborate on it?"

Feng Yifan nodded and continued: "Fried soft pockets are very delicate dishes. The sizzling Maanqiao, from the literal ‘big roast’, it’s not difficult to see that this dish is relatively rough."

Li Fei'er smiled and said, "It turns out that this is the case. Isn't Chef Feng going to show us these two dishes?"

Feng Yifan responded: "Okay, but before making these two dishes, let's talk about the two methods of slaughtering eel."

In the following video, Feng Yifan also explained two eel slaughter methods.

One is naturally to use a knife to kill directly. Of course, because the process is relatively bloody, there is no demonstration when recording, but the appearance after cleaning.

After Feng Yifan cleaned up the eel, he smiled and said to the camera: "In fact, if you feel that you can't do this kind of slaughtering process, you can hand it over to the enthusiastic stall owner when you buy the eel."

The diners who watched the video in the restaurant suddenly laughed one by one when they heard it.

"Hahaha, Chef Feng is still so funny, it's too funny for the enthusiastic stallholder to do it for you."

"What the boss said was right. The killing was too bloody, and it was okay to hand it over to the enthusiastic stallholder."

"I think the most funny thing is that the picture was black at the time, and the subtitles said,'The process is too bloody, the picture is omitted.' It's really interesting."

"Feeling Li Fei'er and Chef Feng's cooperation is really interesting."

"Yes, the show works very well."

Then, Feng Yifan demonstrated another way to kill the eel, which is to scald the eel directly to death with boiling water.

This process is not so bloody, especially Feng Yifan uses a relatively dense net bag, and the eel is completely invisible when it is installed in it.

Feng Yifan didn't have a lot of reservations, and he told everyone the process of the scalding.

"The water in the pot is heated first, and then some cooking wine and green onion and **** are added. This process is equivalent to cooking, and it is also to remove the peculiar smell from the eel."

When everything was ready, Feng Yifan threw the net bag directly into the boiling water, and then put the lid on the pot directly.

Although the eel could not be seen through the net bag, this scene still surprised many diners.

"Gosh, just throw it into the boiling water?"

"Hi, although the eel is delicious, it's really cruel to watch the process."

"Hey hey hey, can you not do this? I didn't see any of you who would refuse this bite while eating."

"Hahaha, what I mean is, although it looks cruel, but I still can't help but want to eat."

The atmosphere in the restaurant revived, and everyone continued to concentrate on watching Feng Yifan's cooking process in the video.

The diners found that although the process seemed cruel, Feng Yifan's technique was very cool, which would make people ignore the cruelty when watching.

When the eel was scalded, Feng Yifan took the net bag out of the pot.

Then I quickly cool off, then untie the net bag, pour out the eel inside, and start to decompose the eel with a bamboo stick knife.

The bamboo stick knife was in Feng Yifan's hand, as if it had transformed into a delicate sharp blade.

Following Feng Yifan's very smooth stroke, the eel was broken, the eel's back and abdomen were separated, and a complete eel bone was removed at the same time.

"Oh, oh, oh, is this really handsome?"

"Really handsome, it looks so cool."

"So cooking is so handsome?"

"No, it should be said that watching Chef Feng cook is a kind of artistic enjoyment."

"I want to say something, it's a ruthless iron hand."

"Yes, yes, I want to say this too, you haven't seen it, the eel is still steaming when it cuts open."

"Excellent Chef Feng."

Amidst the exclamation in the restaurant, Feng Yifan has already started the next step.

"After the eel back is separated from the abdomen, we only use the eel back when we fry the soft pockets. Also, we only use the eel back for some dishes such as tiger tail and eel back pot stickers."

Li Feier was also stunned in the video. She watched the backs of the eels separated. She asked: "Chef Feng, with your current method, it seems easier to separate the backs of the eels and can perform better. Cooking using only the eel back as the ingredients, right?"

Feng Yifan nodded: "Yes, this method of mine is indeed easier than slaughtering the eel directly and separating the back of the eel."

Li Fei'er then asked: "So you want to return to the competition, so in the competition, if the contestants, which way should you use?"

Feng Yifan smiled and replied, "It depends on the dishes."

Li Feier did not interrupt, but waited for Feng Yifan to explain further.

Feng Yifan naturally went on to explain: "If you are making a big burnt saddle bridge, you don't actually only use the eel back, so it's okay to use direct slaughter, but it should be noted that there are also ways to remove bones and not to remove bones. I will demonstrate this later."

After a pause, Feng Yifan continued: "But if it is to fry soft pockets, I must say that the standard method of frying soft pockets is divided into four steps: one scalding, two strokes, three boiling, and four frying.

To make this dish in the competition, you may still need to follow these four steps, otherwise it may be unqualified. "

Li Feier also nodded: "Okay, then Chef Feng, please continue."

Feng Yifan didn't stop, and directly used the marked eel back to continue cooking and frying soft pockets.

The back of the eel drawn down, the next step is to carry out a boil.

Feng Yifan said as he cooked, "Although this boiled rice is just a process of cooking, there are still some particularities in it. If you want this dish to be cooked authentically, you must use the broth for the boiled eel. There are various changes in taste."

Seeing this, the diners in the restaurant exclaimed again.

"It turns out that such a dish is so particular about it."

"Yeah, this dish looks simple, but it's really not easy to make."

"Ah, I finally know why the fried soft dumplings eaten in Su Ji taste different from many small restaurants. It turned out to be the three-boiled soup, and other small restaurants didn't use broth."

"Be careful, Chef Feng is really particular, and he didn't hide it in the slightest when explaining."

"This is called a master style."

In the video, Feng Yifan passed behind the eel, and then proceeded to the final stir-fry.

Because the eel is already cooked, the process of frying is a seasoning process, and this process is fast, and cannot be over-fried.

Feng Yifan proceeded in an orderly manner, and the whole process of stir-frying made the diners in the restaurant dazzled.

"If you can't learn, you can't learn, I'd better come to Su Ji to eat."

"This really can't be learned, my God, this is absolutely amazing."

"It feels like there is no need for a frying spoon. Chef Feng can complete this dish just by turning the pot."

"It's out of the pan, look at it, it's out of the pan."

Amidst a cry of exclamation, Feng Yifan finally prepared the dishes and put them out of the pot. He was also very particular about the dishes, and almost did not let the sauce spill on other places.

Finished such a dish in one go.

When the camera gives a close-up, looking at the fried soft pocket on the plate, it really makes the viewers drool in front of the screen.

Sucking, sucking, sucking.

Several consecutive loud stuttering sounds brought back the minds of a group of diners who were dumbfounded watching the video.

Then I followed the voice and saw a diners eating noodles while watching the video. He kept muttering: "Well, it's delicious, fried soft pockets, awesome."

Seeing this scene, Lu Cuiling couldn't help laughing: "Is this eating the noodles as fried soft pockets?"

The noodle-sucking noodle eater raised his head and said to Lu Cuiling, "Auntie, it's really delicious. Watching the boss cook, just eat this noodle, it's really like eating this plate of fried soft pockets."

Lu Cuiling was a little worried and said, "My child, if you are really greedy, come and order a plate at night, so don't give yourself hysteria."

Hearing Lu Cuiling's words and seeing the appearance of the diners, Su Ruoxi couldn't help but ask: "Why don't I tell the boss and let the boss make a separate copy for you? Are you really okay?"

Seeing Su Ruoxi's worried face, the companion next to him immediately smiled and said: "Hahaha, don't be fooled by him, my boss, he is purely narcissistic. Usually this kid always likes to watch some food videos and eat dinner, he has become a habit. No, you leave him alone."

The diners also smiled and said: "It's okay, I'm really okay, my boss, don't worry, I can't break the boss's rules and fry soft pockets and wait for dinner at night."

Then, the diners lowered their heads and continued to watch the video, watching Feng Yifan's cooking and eating in the program "The Common Proof of the Philippines".

There is really a feeling that the video is used as a dish and just ready to eat.

After frying the soft pockets, Feng Yifan went on to make a big grilled saddle bridge.

Feng Yifan also smiled and said to Li Feier in the video: "This dish sounds like a taller name, but in fact this dish also has a popular name, called'Roasted Eel Duan'."

At this moment, some of the diners in the restaurant and Li Fei'er in the video were almost at the same timeWell, it turned out to be the meat eel section. "

"My family uses bacon."

"Do you use bacon? My family has pork belly."

Before the diners could argue, Feng Yifan had already spoken in the video: "In some places, bacon is used for roasting, and some are roasted with pork belly. In fact, they are all possible because the method of burning is to use the fat of meat. Make up for the lack of fat in the eel itself."

With Feng Yifan's explanation, the diners who watched the video in the restaurant were naturally unable to argue.

Everyone continued to concentrate and watched Feng Yifan cooking this very homely dish in a handsome way.

Although the cooking process of this dish is known to many diners, many people even cook it at home.

But watching Feng Yifan's work in the video still surprised everyone.

The very chic stir-fry in the pot, and the process of running through the water, is really pleasing to the eye. Even if you don't eat this dish, it is also very enjoyable to watch Feng Yifan cook it.

"Oh, it's really a pleasure to watch Chef Feng cooking."

"Yes, yes, it's really good-looking."

"Have you noticed that in the cooking process of Chef Feng, there is almost no splashing of oil and juice, and the pot and spoon are controlled too firmly."

"Look, you can't see any oil residues on the stove."

"Don't talk, look at the serving time."

At the moment of the pan, the diners watching the video even held their breath, as if they were taking this step themselves, expecting and nervous.

When Feng Yifan finally finished the plate, there was almost no soup overflow, and it was a perfect plate of grilled saddle bridge. Putting it on the plate completes the effect of placing the plate, which really makes everyone feel a sense of comfort.

Everyone can't help thinking: This is the art of cooking.