v3 Chapter 969： Improved taste, father-in-law stir-fry

Yang Zhiyi left, on the one hand, it is not easy to disturb the old people's private rooms, on the other hand, it is also because he is more assured that his daughter will stay in Su Ji to play.

After all, tomorrow is the weekend, and it’s okay for the children to sleep a little later.

At this time, in Su Ji's back kitchen, Feng Yifan and his father-in-law began to prepare another big dish.

This is another dish that needs to be joined by Weng-in-law, "Stewed Mandarin Fish in Vinegar".

I heard that Feng Yifan and Su Jinrong were making this "Vinegar Stewed Mandarin Fish" again. Naturally, the chefs in the back kitchen gathered around again, wanting to take a closer look at the process of making this dish.

For fresh mandarin fish, Feng Yifan specially purchased a wild mandarin fish this time.

This mandarin fish is more lively, and the more important thing is that the meat will be firmer and not very big.

For the fresh mandarin fish, Feng Yifan was alone in the whole process from slaughter to various cleanups, and other people could only watch from the side, basically unable to get involved.

When Feng Yifan was cleaning up, Su Jinrong had already prepared the slurry.

After Feng Yifan has cleaned and marinated the mandarin fish, he can directly use the batter prepared by Su Jinrong to slush and fry it.

While the mandarin fish was fried, Su Jinrong also began to boil the sour sauce.

Only this time, Su Jinrong used a different method in the cooking process.

The first is a frying sugar color. When vinegar is used, aging vinegar is first used. After frying the flavor, various ingredients are added to cook together, and finally some lemons are added.

The brewing process of this sour sauce is very different from the previous collaboration with Zhuang Daozhong.

However, the group of people in the back kitchen almost all focused on Feng Yifan's side, watching how he fries the mandarin fish, but they somewhat ignored Su Jinrong's side.

When Feng Yifan saw everyone watching on his side, he finally couldn't help but smiled and reminded him.

"You guys, it’s useless to look at me just from here. The soul of this dish is still in your master’s sour sauce. The so-called vinegar vinegar vinegar vinegar. Naturally, the key lies in the vinegar sauce. The juice tastes bad, so the final dish will not taste good.

As for frying fish, I don’t actually have much skill. Basically, it means frying a whole fish. "

Hearing Feng Yifan's words, everyone quickly crowded behind Su Jinrong to look.

Su Jinrong saw everyone coming to watch and couldn't help but smile and said, "Hahaha, this dish cannot be learned overnight. It may not be possible to learn it once or twice. Everyone should work hard and wait until you are free. , And learn from your chef."

At this time, the front order was also reported through the electronic device.

Hearing the voice, Shi Jiahui quickly said, "Alright, everyone is going to work. Don't always stare at the chef and uncle. You will learn this dish when you have time."

Shi Jiahui spoke, naturally everyone can only reluctantly return to their posts.

When everyone in Su Ji's kitchen went back to cook, Feng Yifan was almost ready to fry.

He also fished out the fish from the oil pan, set it aside to control the oil and let it cool slightly.

Then he took a plate, placed the fish on the plate, then used absorbent paper to absorb some of the oil on the surface, and slightly shaped the fish while it was still hot.

It is also to loosen the fish meat and fish bones so that when the vinegar sauce is poured on, it can penetrate directly into the fish bones.

When Feng Yifan's plastic surgery is almost completed, Su Jinrong's vinegar sauce has also been boiled.

The rich color and the diffused fragrance really make everyone in the back kitchen can't help but take a few breaths of fragrance.

At the end, Su Jinrong also cooked some balsamic vinegar to further enhance the fragrance.

Next, pour the vinegar sauce on the fried fish bit by bit.

When the hot vinegar sauce encounters the same hot fried fish, the fragrance bursts out instantly, almost like a strong vinegar-scented bomb.

After Feng Yifan waited for his father-in-law to finish the vinegar sauce, he quickly put the fish into the tray and fastened it with the lid.

In this way, the fragrance is locked in it.

Afterwards, Su Jinrong glanced at the time, and immediately said: "Go, hurry up."

The key to this dish is to ensure the temperature of the dish. If it is left cold, the dish will taste completely two flavors.

Su Jinrong was walking in front, and Feng Yifan also quickly followed his father-in-law.

This time, both Weng-in-law almost trot upstairs.

When Feng Yifan went upstairs, he did not forget to remind his father-in-law to say: "Dad, you slow down, I will go up and serve the food first, you don't have to worry so much."

But Su Jinrong still didn't slow down, so Weng and son-in-law seemed to be in a hurry to go upstairs.

When he came to the private room and opened the door to enter the private room, Su Jinrong even panted a little.

Naturally, Feng Yifan stepped forward and put the dishes on the table, and then he also said on behalf of his father-in-law: "The third dish is "Vinegared Mandarin Fish"."

Hearing the name of this dish, the two elderly people were once again brightened.

Zhuang Daozhong even said: "Okay, here it is, this is a big dish. Back then, Senior Brother Su also relied on this dish and really surprised four people."

Zhu Lao said: "Lao Zhuang, I remember you and Master Su cooperated back then?"

Zhuang Daozhong nodded: "Yes, I cooperated with Senior Brother Su at the time. At that time, I was responsible for frying the fish, and then Senior Brother Su was responsible for making the vinegar sauce."

After sniffing the scent, Zhang Lao said, "Well, it really smells like Master Su did."

Zhu Lao said: "Yes, this is the fragrance. It has a strong vinegar taste, but it is not the pungent acid. On the contrary, it is very attractive. It smells watery."

Feng Ruoruo looked at her father and grandpa and asked, "Dad, did you and grandpa do it together?"

Hearing the question from his daughter, Feng Yifan replied with a smile: "Yes, it was Dad who did it with grandpa."

Yang Xiaoxi asked curiously: "Do you want two people to cook this dish?"

Feng Yifan nodded: "Yes, this dish needs two people to cook together."

Chen Yaofei exclaimed: "Wow, then this dish is so difficult."

Feng Ruoruo immediately said, "With grandpa and dad, it's not difficult to cook anything."

The words of the little girl made the old people present all the fun again.

Old Zhu smiled and said, "Hahaha, our Feng Ruoruo really believes in his grandfather and father. It seems that grandfather and father are really amazing."

Feng Ruoruo immediately said, "Yes, yes, both grandpa and dad are amazing."

Yang Xiaoxi followed and said, "Daddy Feng is so amazing."

Chen Yaofei nodded: "Yes, Father Feng is the best, and Grandpa Su is also so good."

After being praised by the three little girls, Su Jinrong also laughed and said: "You three praised grandpas are all embarrassed."

Zhuang Daozhong said: "Jinrong, don't be embarrassed, the children are right."

Zhang Lao also said: "Yes, the children are right. Today's four cold and four honeys have already shown your strength. There are three consecutive dishes. Every one is really good, especially the seasoning. It's not salty or light, this is the real skill."

Zhu Lao said: "Jin Rong, although you have not been able to go to the state banquet like your father because of some circumstances, it is even more commendable that you can maintain these flavors in your own restaurant."

The words of the three old people also made the other old people present very much agree.

Feng Jiandong said: "Old Su, without you, Yifan would not be able to do what it is today, so your strength is beyond doubt."

Lu Cuiling is more direct: "No, without you, the master and father-in-law, Feng Yifan would probably be a street gangster. How could he become the chef Feng today."

Su Jinrong heard the words of the two in-laws and said with a smile: "My in-laws, you are also serious.

Maybe I was the one who led Yifan into the door, but he can achieve what he is now, and he can't do without his own efforts. He is truly blue. "

Feng Yifan couldn't help but smiled and said, "Why did it come to me again? Isn't it a compliment to my father-in-law tonight? Don't mention me, I'm just playing lottery for my father-in-law tonight."

Feng Yifan's words immediately made everyone laugh again.

After laughing, Feng Yifan also came forward personally and quickly took the fish apart with chopsticks.

Later, it was also divided into everyone's small dishes.

This is also convenient for everyone to taste.

Su Jinrong did not leave early this time, but waited for the two elderly people to taste it, and wanted to hear the evaluations given by the two elderly people.

As they were eating, the two old men slapped their taste.

Zhu Lao sighed: "It's delicious, but it feels better than before."

Zhang Lao said: "Yes, it's really more delicious."

Zhuang Daozhong was a little surprised after tasting: "No wonder, no wonder my vinegar sauce didn't make the taste of the year. It still seems that the ingredients are wrong?"

Su Jinrong smiled and said, "Uncle Master, in fact, your ingredients are not wrong. When my father made it, it was your set of ingredients. But after his father made several studies and adjusted the seasoning of some ingredients, he finally got it. Today’s version."

Zhuang Daozhong was a little surprised: "So that's the case, Brother Su didn't give up studying when he came back."

Su Jinrong nodded: "Yes, since my father came back, he has been studying and has made some adjustments and improvements to many dishes."

Zhang Lao said: "Master Su is indeed worthy of admiration."

Zhu Lao agrees: "Yes, Master Su's research heart is worth learning from many young chefs."

Zhuang Daozhong said: "Not only is it worth learning for young chefs, we also need to learn."

After everyone had tasted them, Su Jinrong and Feng Yifan thanked them together, and then came out of the private room together to continue preparing the next dish.

After Feng Yifan came out with his father-in-law, he asked in the corridor, "Dad, will the next three dishes be a lot?"

Su Jinrong replied: "It doesn't matter, we control the quantity. Basically everyone has one portion of the following dishes, and it doesn't need too much."

Feng Yifan thought for a while and felt that his father-in-law's arrangement was right.

Su Jinrong and Feng Yifan went downstairs and continued to prepare the next three dishes.

Although the three dishes in the front are already very exciting, the three dishes in the back will not lose much at all.

And it can be said that every dish is also very particular.

For example, the next dish is another dish that tests kung fu, "Stir Fried Shrimp".

"Stir Fried Shrimp" can be regarded as a famous dish.

Among them, you can stir-fry the oil for nothing, that is not what an average chef can do.

Tonight, this plate of stir-fried shrimp was originally fried by Feng Yifan.

But Su Jinrong insisted on coming by himself.

"Yifan, I know that you want to replace me and stir-fry this special dish of Su Ji, but since tonight's banquet is my head chef, then this key dish must be done by myself. it."

Hearing his father-in-law's insistence, Feng Yifan was still a little worried.

At the same time, Shi Jiahui is also a little worried.

"Uncle Master, you haven't recovered for a long time. The stir-fried shrimp dish really tests the control of heat and stir-frying skills, or let Yifan come?"

Su Jinrong looked at Shi Jiahui and asked, "Why? Jiahui also thinks that Uncle Master is useless?"

Shi Jiahui hurriedly said, "No, no, Master, I'm just a little worried about you."

Su Jinrong said: "Don't worry, I will definitely make this dish tonight."

In the end, everyone respected Su Jinrong's persistence.

The prawns of the fried prawns must be freshly peeled green prawns.

The peeled shrimps need to be washed with clean water several times. Always ensure that the water from the shrimps is clear.

Then use a dry cloth to absorb all the moisture on the shrimp.

Next, pour oil in the pot.

The oil must be more because the shrimp must be raised.

When the oil temperature is not very high, go down the shrimp for the first time to raise the oil.

In this process, the heat must be controlled well and the oil temperature must not be too high.

Otherwise the shrimp will be fried too old.

Use the oil to make it slowly. After pouring it out, pour a little bit of base oil in the pan again, then add the shrimp again for a quick stir-fry, and add the seasoning.

The whole process was done in one go, and there was almost no sluggishness.

After finishing it, put it on a plate, the shrimps are crystal clear, almost without any extra embellishments, just such a plate of shrimps is already very beautiful.

After finishing such a dish, Su Jinrong took the towel his son-in-law handed him and wiped off his sweat.

Then he smiled and said, "I am really old. When I fry such a dish, my whole body is sweaty. It's really hard work, but I'm done."

Feng Yifan said: "Dad, you are really good. You will soon recover and be able to complete this dish is really amazing."

Other people in the back kitchen also praised Su Jinrong from the bottom of my heart.

You know, more than half a year ago, Su Jinrong still needed a wheelchair.

Now he has been able to complete this "Stir-Fried Shrimp" independently, which is really incredible.

Su Jinrong said: "Okay, let me deliver this dish. Yifan, you will prepare the next dishes. It is not too early. We need to speed up the progress of the following dishes."

Hearing his father-in-law's instructions, Feng Yifan agreed: "Okay Dad, then you should pay attention when you go upstairs."

Su Jinrong smiled and said, "It's okay, I've even cooked the shrimps, what can I do when I go upstairs?"

After that, Su Jinrong is also holding this plate of "Stir-Fried Shrimp" and will not go upstairs soon.