Chapter 411: The Art of Cooking

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Someone in the restaurant exclaimed, which naturally attracted the attention of other diners. Some diners who didn't take out their mobile phones to watch the video immediately raised their heads to look around.

"Where is it? Where is it? What TV show is it? Is the boss recording a new video?"

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

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

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

Nowadays, there are many local fans in Huaicheng. In addition to coming to Suji for dinner every day, they also look forward to seeing new videos of Feng Yifan cooking on the Internet, and want to secretly learn how to cook for the family.

So when I heard someone yelling "It's Chef Feng" on the phone, I naturally wondered if Chef Feng has released a new cooking instruction video?

The diners who exclaimed quickly said, "It's not the cooking video of Chef Feng, it's the TV station's "Philippine Witness" program."

This made the other diners in the restaurant even more curious.

"Chef Feng is on TV again?"

"Is the boss going to the Philippines again to witness?"

"Isn't Philippine witnesses doing special topics on the Fujinglou competition recently? The boss didn't participate in the competition either?"

...

At this time, the diners even felt that the noodles in front of them were no longer delicious. Some people quickly took out their mobile phones and found the live broadcast of the TV station's network from the Internet.

At a glance, the diners were amazed again.

"Is he really the boss?"

"What is Chef Feng doing?"

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

"Is it that powerful?"

"Hahaha, you really deserve to be Su Ji's boss. I didn't participate in the competition because the level is too high. It should be used as the judging standard for the competition."

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

"That's right, Chef Feng's level is fine enough to be a judge."

"Stop talking, watch it quickly, and start doing it."

The restaurant quickly quieted down, and everyone was concentrating, either in groups of three or four, or alone, staring at the large and small mobile phone screens, watching Feng Yifan's cooking process on the program "Philippine Witness".

In the video, Li Feier smiled and asked Feng Yifan: "Chef Feng, there are two required dishes for this cooking competition held by Fujinglou, one is fried soft dumplings, and the other is roasted Ma'anqiao. You can introduce it to us first. Now, why use these two dishes?"

Facing the camera, Feng Yifan explained without humility: "Because the local characteristics of Huaicheng lie in the cooking of eel, and in eel cooking, fried soft pockets and roasted Ma'anqiao are two extremely delicious dishes. representative dishes, and are two different styles of dishes.”

Li Fei'er continued to ask: "Oh? Is the style different? Chef Feng, can you tell me in detail?"

Feng Yifan nodded and continued: "Stir-fried Ruopou is a very delicate dish, and the big roasted Ma'anqiao, from the literal meaning of 'big burn', it is not difficult to see that this dish is relatively rough."

Li Fei'er said with a smile: "So that's the case. Does Chef Feng want to show us these two dishes?"

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

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

One is of course the common direct slaughter with a knife. Of course, because the process is relatively bloody, there was no demonstration during the recording, but only the appearance after cleaning.

After cleaning up the eels, Feng Yifan also said to the camera with a smile: "In fact, if you feel that you can't do this kind of slaughtering process yourself, you can let the enthusiastic stall owner do it for you when buying eels."

Diners watching videos in restaurants,

Everyone laughed when they heard this.

"Hahaha, Chef Feng is still so funny, it's too funny to say that the enthusiastic stall owner does it for him."

"What the boss said is right. It's too bloody to slaughter by yourself, so there's nothing wrong with handing it over to the enthusiastic stall owner."

"I think the funniest thing is that the screen went black at the time, and there was a subtitle saying 'the process was too bloody, the screen was omitted'. It was really interesting."

"I feel that the cooperation between Li Fei'er and Chef Feng is really interesting."

"Yes, the program works well."

Then, Feng Yifan demonstrated another method of killing eels, that is, directly scalding the eels to death with boiling water.

This process is not so bloody, especially Feng Yifan uses a relatively dense net bag, and the eel can't be seen at all even if it is placed in it.

Feng Yifan also didn't have many reservations, and directly told everyone the process of scalding.

"First heat the water in the pot, and then add some cooking wine, green onion and ginger. This process is equivalent to cooking, and it is also to remove the peculiar smell from the eel."

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

Although the eel inside could not be seen through the net bag, this scene still made many diners feel a little scared.

"My God, just throw it into boiling water like this?"

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

"Hey, hey, can you stop doing this? I didn't see any of you who would refuse this bite when you were eating."

"Hahaha, what I'm talking about is that although it looks a bit cruel to do it, I still can't help but want to eat it."

The atmosphere in the restaurant became lively again, 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 method was very chic, which made people ignore the cruelty when watching.

After the eel was blanched, Feng Yifan took the net bag out of the pot.

Then it was a quick cool down, then untied the net bag, poured out the eel inside, and started to decompose the eel with a bamboo stick knife.

In Feng Yifan's hand, the bamboo stick knife seemed to be transformed into an exquisite sharp blade.

With Feng Yifan's very smooth stroke, the eel was disembowelled, the eel's back and abdomen were separated, and a complete eel bone was picked out at the same time.

"Oh, oh, oh, isn't this really handsome?"

"It's really handsome, it's really cool to look at."

"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 one thing, it's really ruthless."

"Yes, that's right, I also want to say this. You didn't see that when the eel was cut open, it was still steaming."

"That's amazing, Chef Feng."

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

"After the eel's back is separated from the abdomen, we only use the eel's back for stir-frying. We also only use the eel's back for some dishes such as soy tiger tail and eel's back pot stickers."

Li Fei'er was also dumbfounded watching the video, seeing the backs of eels being separated one by one, she asked again: "Chef Feng, with your current method, it seems that it is easier to separate the backs of eels, and it can be done better. Cooking with only eel backs as ingredients?"

Feng Yifan nodded: "Yes, my method is indeed easier than directly slaughtering the eel and separating the eel's back."

Li Fei'er then asked: "So to return to the competition, which method do you think the contestants should use in the competition?"

Feng Yifan replied with a smile: "It depends on what kind of food you cook."

Li Fei'er didn't interrupt, but waited for Feng Yifan's further explanation.

Feng Yifan naturally continued to explain: "If you are making a big burnt saddle bridge, you don't actually only use the back of the eel, so there is no problem with the direct slaughter method, but it should be noted that there are also boneless and non-boneless methods. I will demonstrate this later."

After a pause, Feng Yifan went on to say: "But if it is stir-fried soft dumplings, I have to say that the standard method of stir-fried soft dumplings is divided into four steps: first scald, second stroke, third boil, and fourth fry.

If you cook this dish in a competition, you may still need to follow these four steps, otherwise you may be unqualified. "

Li Fei'er also nodded: "Okay, then please continue, Chef Feng."

Feng Yifan didn't stop either, and continued to cook the fried soft pouch with the prepared eel back.

The back of the eel that has been scratched, the next step is to boil it.

Feng Yifan said while cooking: "Although this boil is just a cooking process, there are still some specialties in it. If you want this dish to be authentic, you must use high broth in the process of boiling the eel. There are so many variations in taste.”

Seeing this, the diners in the restaurant exclaimed again.

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

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

"Ah, I finally know why the taste of fried soft dumplings eaten in Suji is different from that in many small restaurants. It turns out that it is the three boiled soup, and other small restaurants do not use broth."

"Painful, Chef Feng is really fastidious, and he didn't hide anything when he explained."

"This is called master style."

In the video, Feng Yifan boiled the back of the eel, and then did the final frying.

Because the eel is already cooked, the frying process is a seasoning process, and this process should be fast, and it cannot be over-stirred.

Feng Yifan proceeded in an orderly manner, and during the stir-frying process, the pot was thrown up all the way, which dazzled the diners in the restaurant.

"If you can't learn it, if you can't learn it, I'd better come to Suji to eat."

"It's really hard to learn, my God, this kind of mess is absolutely amazing."

"It feels like there is no need for a frying spoon at all. Chef Feng can finish this dish just by flipping the pot."

"It's out of the pot, look, it's out of the pot."

In the midst of exclamations, Feng Yifan finally cooked the dish, and the presentation was also very particular, almost no sauce was spilled on other places.

Such a dish was completed in one go.

When the camera showed a close-up, looking at the fried soft bag on the plate, it really made the audience in front of the screen drool.

Suck, suck, suck.

The sound of several consecutive stuttering of noodles brought back the thoughts of a group of diners who were dumbfounded watching the video.

Then I followed the sound and saw a diner eating noodles while watching a video, muttering incessantly: "Well, it's delicious, fried soft pockets, it's awesome."

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

The diner who ate the noodles raised his head and looked at Lu Cuiling and said, "Auntie, it's really delicious. Watching the boss cook, just eating this noodles, it's really like eating this fried soft bag."

After hearing this, Lu Cuiling was a little worried and said, "Son, if you're really greedy, come over and order a plate to eat at night, don't make yourself hysterical."

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

Seeing Su Ruoxi's worried face, the companion next to him immediately smiled and said: "Hahaha, lady boss, don't be fooled by him, he is purely self-indulgent, usually this kid likes to watch some food videos for dinner, he has become a habit Come on, leave him alone."

The diner also smiled and said: "It's okay, I'm really okay, the proprietress, don't worry, I can't break the boss's rules, fried soft pockets and come to eat at night."

Then, the diners lowered their heads and continued to watch the video, watching Feng Yifan's cooking and serving in the "Philippine Witness" program.

There is really a feeling that the video is served as a dish, and it is served with a meal.

After the stir fry, Feng Yifan then made a big burnt Maanqiao.

Feng Yifan also said to Li Fei'er with a smile in the video: "The name of this dish seems to sound lofty, but in fact this dish has a popular name called 'Roasted Eel Duan with Meat'."

At this moment, some diners in the restaurant and Li Fei'er in the video came to a sudden realization almost at the same time.

"Well, it turns out it's the roast eel section."

"My family always uses bacon to cook."

"Do you use bacon? My family is all pork belly."

Before the diners could argue, Feng Yifan also said in the video: "In some places, bacon is used for cooking, and in some places, pork belly is used for cooking. In fact, both of them are acceptable, because the method of cooking in this way is to use the fat of the meat to remove the fat. Make up for the lack of oil in the eel itself."

With Feng Yifan's explanation, the diners in the restaurant watching the video naturally couldn't argue.

Everyone continued to concentrate on watching Feng Yifan cook this very homely dish in a handsome way.

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

But watching Feng Yifan do it in the video still surprised everyone.

The very chic stir-frying and the flowing process are really pleasing to the eye. Even if you don't eat this dish, watching Feng Yifan cook it is still very enjoyable.

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

"Yes, yes, it's really beautiful."

"Have you noticed? During the cooking process of Chef Feng, there is almost no splash of oil and juice, and the control of the pot and spoon is too stable."

"Look, there is no oil stain left on the stove."

"Don't talk, it's about to be served."

When it came time to serve the plate, the diners watching the video even held their breath, as if they were doing this step themselves, anticipating and nervous.

When Feng Yifan finally finished the plate, there was almost no soup overflowing, and it was a perfect plate of roasted Ma'anqiao. Putting it into a plate completes the effect of the plate, which really makes everyone feel a kind of comfort.

Everyone can't help but think: this is the art of cooking.