Chapter 678： Cook for wife

Because the news of Su Ruoxi's pregnancy became public, some of Feng Yifan's original plans were disrupted.

But for Feng Yifan, this hasn’t changed much. He can still study new dishes with his father-in-law in the Lin’s breakfast shop every day. At the same time, it is convenient to watch Lin Ruifeng, Ma Xiaolong and Ning Cheng, and he can also teach the apprentices by the way. Some new things.

At the same time, during this period of time, Feng Yifan also tried his best to cook some delicious food for his wife.

However, after his mother stayed behind with the excuse of taking care of his daughter-in-law, Feng Yifan had to be preached by his mother every day.

For example, you must pay attention when you go to bed at night, and you can't just stand up and toss your wife.

Or cuddling too tightly when sleeping at night.

He was even severely warned, not to do those shameful things anymore.

Then in the morning, her mother would urge Feng Yifan to get up early, and she would not be able to disturb his wife, and then she would prepare a variety of delicious and nutritious breakfasts for her.

What to do at noon is to get the mother's permission in advance.

Even at night, Feng Yifan needs to accompany his wife on a walk, and he is not allowed to go to the night market over the small market because the night market will make him smell of oily smoke.

Under the strict requirements of his mother, Feng Yifan was also a little bit dumbfounded.

However, Feng Yifan still followed his mother's requirements strictly.

This is because Ruoruo felt guilty for not taking good care of his wife in this way before she was born.

On the other hand, it is also love for his wife, and I don’t want my wife to be hurt at all.

On this day, Su Liancheng came to the Lin's shop and sent Feng Yifan a piece of M12 Wagyu.

This is Feng Yifan who specially asked Su Liancheng to help with the purchase. He wanted to add nutrition to his wife, and at the same time, to improve his wife's taste.

With this piece of meat, Feng Yifan immediately called Lin Ruifeng, Ma Xiaolong and Ning Cheng.

"Last time Ruifeng went to study and know Wagyu carefully, now this piece of Wagyu beef, Ruifeng, let you tell what level is this?"

Lin Ruifeng picked it up and looked at it carefully, but he didn't fully recognize it.

However, Lin Ruifeng thought about it and guessed it boldly: "Yes, M12?"

Feng Yifan was a little surprised: "Oh? It seems that your self-study during that time was not in vain?"

Lin Ruifeng was embarrassed and said, "Master, I guessed it."

Feng Yifan was stunned when he heard the words, and then laughed: "It's okay to guess, after all, it's really not easy to distinguish M9 to M12 from the appearance."

Ma Xiaolong couldn't help asking: "Chef, are you going to make wagyu for your mother?"

Feng Yifan nodded: "Well, I will improve the food for your mother. Recently, she has eaten what my mother asked me to stew for her. She may be a bit tired of eating, so I can improve it. Today, I will give your mother a Chinese M12. The wagyu three are ready."

Lin Ruifeng, Ma Xiaolong and Ning Cheng were suddenly a little surprised.

This is the first time they have heard of Chinese wagyu three foods.

Especially for Ning Cheng, this piece of beef has made him very unfamiliar. He just thinks that this piece of beef looks different from other beef, it is very beautiful.

When Feng Yifan saw that the three apprentices didn’t understand, he smiled and said, “Perhaps a lot of times, we’ll think that using our Chinese style as an ingredient like wagyu will be ruined, but in fact, there are ways to do Chinese style. Make delicious food based on the ingredients themselves."

Lin Ruifeng thought about it. He had done a lot of research before. In those studies, he also mentioned that Chinese food cooking methods may not be suitable for cooking wagyu.

Lin Ruifeng also had ambitions to develop a Chinese cooking method for wagyu.

But in the end, even if he was not stopped by the master, he might actually not be able to study it.

Because Lin Ruifeng himself is really just a noob for the cooking of wagyu beef.

Today, Master even said that there are three different cooking methods, and Lin Ruifeng is really curious to cook such a top-notch wagyu.

Also very curious is Ma Xiaolong.

In the past, when you were abroad, you would always see the chef's endless new ideas when you followed the chef.

So Ma Xiaolong is really looking forward to the chef's cooking today.

Perhaps among the three apprentices, only Ning Cheng is still a little stunned, because he doesn't understand what is so special about such a piece of beef and the cooking method needs to be paid so much attention to?

Looking at the expressions of the three apprentices, Feng Yifan probably understood that the three of them still had a certain cognitive deviation.

So Feng Yifan gave a simple basic explanation seriously.

"To put it simply, the fat of the wagyu itself is more tender, and the meat is more tender. Therefore, during the cooking process, it must not be simmered over the fire. If the wagyu beef is over-cooked, a piece of top-quality wagyu beef will become It's hard to swallow like wood."

Then, Feng Yifan also specifically talked to Ning Cheng about the difference between cow feeding and nut feeding, and there were even rumors that someone specially massaged the cow.

After Ning Cheng listened, she was really awed by the piece of beef in front of her.

Feng Yifan unpacked, looked at it carefully, and nodded in satisfaction: "Well, it's great."

After that, he directly cut the knife and quickly cut a whole piece of wagyu into square cubes, and at the same time removed a lot of leftovers.

Feng Yifan pointed to the scraps and said: "These can't be thrown away. For such precious meat, it would be too wasteful to throw away these, so we will use these to make other ways of eating."

Without immediately telling his apprentice how to do it, Feng Yifan first marinated the Wagyu beef into square pieces with salt and black pepper.

"Well, these wagyu beef will be made into a batter and meringue later. After wrapping it, we will deep-fry it to make a golden crispy beef cube."

Having said this, Feng Yifan suddenly remembered something, turned around and searched for it, and found a box of caviar.

"Add a little bit of caviar so that you can add a little value when you put it on the plate."

Hearing this, Lin Ruifeng and Ma Xiaolong couldn't help laughing.

Ning Cheng was a little strange, wondering why the two seniors laughed?

Lin Ruifeng still kindly gave an explanation in a low voice: "This was originally made for Master’s food, so there is no need to put it on the plate, but Master’s doing this is obviously to increase the sense of life rituals. I want my mother to look happy."

Ning Cheng thought about it for a while, and realized it immediately and smiled knowingly.

Then, Feng Yifan went to deal with the leftovers.

Feng Yifan chopped a part of the larger ones, then chopped them into puree, mixed some onions and carrots, added some egg whites, and finally stirred them into meat.

"Well, this one will be used to infuse the morels I prepared for your mother, and a morel stuffed meat."

Then there was a little bit left, Feng Yifan cut all into small dices and said, "These are used to make golden wagyu fried rice."

Seeing Feng Yifan's preparations made Lin Ruifeng, Ma Xiaolong and Ning Cheng very interesting.

Especially for Ma Xiaolong, it was really the first time he knew that Wagyu could do it like this.

Feng Yifan's three methods are all Chinese.

The first is to cut into pieces and wrap the dough to fry, which is a bit like Chinese fried meatballs.

The second is morel mushrooms stuffed with meat, which is then braised in a special soup.

Finally, use the leftover leftovers to make golden fried rice.

Everything is done in Chinese food, but if you want to use it on wagyu, you must control the heat well, otherwise the wagyu beef may be completely destroyed.

When Feng Yifan soaked the dried morels in water, he picked out a few of them that were similar in size.

Cut the opening a bit, and then apply a layer of starch on the inner wall, and then fill the Wagyu beef paste in the piping bag with the morel mushrooms.

After filling, put it directly into the water for blanching.

The time can not be too long, otherwise the beef filling will be old, just let the morel mushrooms blanch and cook.

After blanching, put it in a small bowl, and then add the stock prepared in advance to it.

Such a bowl of morel mushroom stuffed Wagyu beef broth is complete.

Next, take out the marinated wagyu beef cubes, absorb the moisture on it, and put the prepared batter on the pot.

The batter is made of starch, added some salt, black pepper, and a little spice powder, and also added some egg whites. The blended batter is a little bit like a crispy paste, the difference is that this one has some The taste of the batter.

Then the oil is heated, the temperature of the oil rises directly to the level of seven or eight, and then the beef cubes are added.

Quickly use high-temperature deep-fry, while maintaining the shape, you can't deep-fry for a long time. It will be fished out after the skin has changed color.

Feng Yifan explained to the three apprentices: "If the frying time is too long, the wagyu inside will get old."

After fishing it out, Feng Yifan cut one of them with a knife.

Ning Cheng was a little surprised to see Master directly holding it in his hand and cutting it with a knife: "Uncle Yifan, you, you are careful to burn it."

Feng Yifan smiled and said, "It's okay, it's not hot."

Lin Ruifeng smiled and said: "Our chef's hands must not be afraid of being hot. Master's hands, in the words of some netizens on the Internet, they are ruthless and iron hands."

Feng Yifan had already cut open, and patted Lin Ruifeng lightly.

"Your kid has been very pompous lately? It seems to be getting more and more confident, doesn't it? I dare to say that to Master."

Lin Ruifeng said quickly, "Master, I dare not."

Feng Yifan smiled and said: "There is nothing you dare to say, and I won't blame you, but don't just talk and forget to learn."

Feng Yifan showed the sliced ​​Wagyu beef noodles to the three apprentices.

Ning Cheng looked at it and immediately said, "Uncle Yifan, isn't this unfamiliar? Why is there still blood?"

Ma Xiaolong said: "That's not blood, this is the juice oozing out of this wagyu beef, which shows that the master's cooking techniques are in place, and the freshness inside has not been damaged."

Feng Yifan smiled and said, "Sure enough, Xiaolong is more knowledgeable."

Then Feng Yifan let Ma Xiaolong wait for a while to cut the rest, and he was going to prepare the last golden fried rice.

Golden fried rice, as the name suggests, must be golden.

So Feng Yifan broke up the prepared eggs in advance. And before breaking the eggs, he skimmed out part of the egg whites, and used them in the other two dishes.

Beat the four eggs to form egg mixture, and put them aside for a while while doing the other two.

"Have you seen this? The key to this golden fried rice is that the rice grains are golden yellow, and they must be wrapped in the egg liquid to appear golden. Therefore, the egg liquid must have more egg yolk and less egg white, and it must be broken up in advance. It’s better to put it aside, it will be more golden if you put it on.

Afterwards, Feng Yifan put a little peanut oil and a little lard in 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 too much water. Then, first season them, and then pour the egg mixture into the pot, and quickly turn the pot to let the egg mixture Wrap every grain of rice.

Soon the fried rice in the pot showed a golden color.

Just add all the minced wagyu beef before it is out of the pot, then turn off the heat for the final stir-fry, let the minced wagyu beef evenly and serve.

After Feng Yifan came out, he asked his apprentices, "Do you understand?"

Lin Ruifeng and Ma Xiaolong immediately expressed their understanding.

But Ning Cheng still didn't quite understand.

Lin Ruifeng explained to him: "Finally, add the minced wagyu beef and stir fry away from the heat. Use the remaining temperature of the pot and the rice to fry the minced wagyu beef until it is cooked. Otherwise, stir-fry the wagyu beef with rapid fire. When you get old, you lose the delicious taste of Wagyu beef."

Hearing this, Ning Cheng also understood.

Feng Yifan has already begun the final decoration and packing.

Cut the fried Wagyu beef cubes in half, and put them in a lunch box specially prepared for the wife, topped with slow sturgeon caviar for decoration.

Then put the morel mushroom stuffed meat soup, and finally put the fried rice, and buckle the three-layer lunch box.

Feng Yifan smiled and said: "Okay, you guys study the rest, I'll go back first."

The three people watched Feng Yifan leave, and they also thought about it in their hearts. What they have seen today is how Feng Yifan cooks M12 Wagyu beef in a Chinese style.

Ma Xiaolong first said: "The chef is worthy of being a chef. All three methods try to maintain the deliciousness of Wagyu."

Lin Ruifeng went on to say: "I wanted to study how to incorporate wagyu beef into fried rice. I saw Master's method today and found out that some of my previous ideas were still naive."

Ma Xiaolong patted him and said: "It's okay. We still have the chance to catch up. We may not really be able to catch up with Master, but at least we have to get close to him as much as possible."

Ning Cheng has never said a word, but in his heart also secretly decided to study harder.

Because compared with the two seniors, he is really far from each other.

Feng Yifan returned home with a lunch box. Feng Ruoruo ran out to greet him first: "Dad is back, dad, what good food did you bring to us today? Let me tell you, my mother and I want to eat delicious food, if It doesn't taste good, my mother and I will both be unhappy."

Hearing that Feng Yifan scratched her daughter's little nose gently: "Okay, today I have prepared something particularly delicious for Ruoruo and mother, let's hurry up and have dinner."

Su Ruoxi walked out of the room and smiled and said, "Don't spoil Ruoruo. Actually, I don't need to be so nervous now. Everything I eat is the same."

Lu Cuiling came out immediately and said: "That's not good. Yifan must make the best food."

Feng Yifan put down the lunch box and said, "I'll ask Dad to come out for a meal. I promise it will be different today."

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