Feng Yifan coaxed his daughter home to sleep, and the waiters left one after another, only a group of people in the kitchen and Su Ji's teachers and brothers were left.

We still have to discuss tomorrow's dishes preparation.

Feng Yifan also gathered his father-in-law and his senior brothers together to start discussing tomorrow's dishes.

"The three-head banquet, on the whole, still needs to continue the banquet prepared by grandpa at that time."

Of course, everyone had no objection.

According to the Santou Banquet menu made by Mr. Su Quansheng, the entire Santou Banquet cold and hot dishes plus soup dishes were 20 dishes in total.

Among them, there are eight cold dishes, namely: scallion and sting, cold-mixed double crispy, bone-like wings, salted vegetation, salted eel, agate salted egg, mustard belly shreds, and crystal meat.

There are ten hot dishes: fried shrimp, soft-cup fish, abalone and pigeon eggs, ginkgo cabbage heart, red crispy chicken, crispy? crucian carp, broken gold fried rice, roasted whole pig head, stewed crab noodles, lion head, and stewed silver carp head.

Two dishes: Wensi tofu, clear soup fish balls.

There are also four kinds of snacks: Thousand-layer oil cake, three-diced buns, double-nail crispbread, and jade roasted maize.

This menu was specially customized by Mr. Su Quansheng at the time.

It is equivalent to saying that everything the old man has learned throughout his life is integrated into this table of exercises.

It includes Su Ji, and it can even be said to be a very classic dish in the entire Su Province and Huaiyang cuisine.

So this banquet that year really opened the eyes of many people, truly established the position of Mr. Su Quansheng as a master at that time, and made Su Ji famous all over the world.

Later, Su Quansheng once brought his apprentices to a foreign guest reception dinner held in the province, and this three-head banquet was reappeared in public, which also surprised all the guests from both Chinese and foreign countries, and also gained the reputation of the first banquet in Su Province.

Su Jinrong also took out the reception menu.

The menu was sealed in a large file bag, and the national emblem was printed on the head of the menu.

It means that this menu is a real state banquet reception menu.

Su Jinrong took out this menu again, which made the teachers and brothers cry.

As a witness of that year, when I saw this menu again, it felt like I was back in the past, and I vaguely saw Su Quansheng standing in Su Ji's kitchen, scolding his apprentices.

First of all, Ma Wenjing couldn't hold back completely and cried out.

"Wuwuwu, Master, Master, Wen Jing is sorry for you."

Ma Wenjing cried, and the teachers and brothers couldn't help but cry.

Even Chen Wei, who has always been tough, couldn't help but burst into tears at this time.

Shi Jinbin finally couldn't help but curse his senior brothers again: "You bastards, if you hadn't left Su Ji, if you hadn't had the division, how could the master collapse all of a sudden? How could the master give up everything?

It’s all you bastards, you ruined Su Ji, and you made Master completely discouraged.

Bastards, you bastards…”

When they heard Shi Jinbin's words, the senior brothers were silent, and everyone was crying.

After so many years, the guilt has been in the hearts of the brothers. They have not even dared to go back to Huaicheng for a long time, because of the guilt of the master and the former Su Ji in their hearts.

Tonight, the brothers and brothers gathered again and saw the menu from that year again. I really couldn't help but feel emotional.

Feng Yifan waited for Shi Jinbin to finish his words before finally speaking out.

"Okay, Master, calm down. I think you have realized the mistakes about the past, and they have also regretted it. You have just scolded me, so let's discuss how we should replicate the three-headed banquet for grandpa in this menu."

The teachers and brothers looked at each other, and then Chen Wei said, "Lao Shi, everything wrong with me back then was with me, and I was punished. If you are not satisfied with scolding, otherwise you can beat me up, I don't think you will fight back."

Shi Jinbin wiped the tears from his face and said, "What are you going to beat? It's all good. We'll discuss with our masters how to prepare the Santou Banquet."

After hearing Shi Jinbin's words, everyone nodded and then began to discuss.

The three-head banquet is naturally the difficulty of the three-head part.

Perhaps among these three heads, only the lion head is relatively simple.

Whether it is roasting whole pig heads or dismantling silver carp heads, they are really a very test of how hard it is, especially the process of picking bones, which really tests the chef's kung fu.

There are two ways to cook the pig's head. One is to remove the bones of the pig's head first, then cook it first, then stew it, and finally steam it once, so as to ensure that the pig's head is soft and tasty, and also ensure that it does not lose its complete shape.

Another way is to avoid bone removal at first. After stewing, remove the bones while it is hot, and then steam them for the last time.

Both approaches also have their own advantages and disadvantages.

The first method to remove the bones first will naturally make the pig's head more delicious. However, the disadvantage is that without the support of the bones, it may damage the complete appearance of the pig's head during the cooking process.

The second method, first boiling and stewing, and then removing the bones while it is hot, will test the patience and ability to remove bones, and it will take longer to cook and stew.

Chen Wei first said: "I think it's better to remove the bones first. Although removing the bones may destroy the integrity of the pig's head, if you remove the bones first, we can cook them, stew and steam them directly, and there is no need to consider the issue of removing the bones, otherwise it will be a great test to remove the bones while they are hot."

This also won the approval of the teachers and brothers present.

Including Su Jinrong, he also said: "Indeed, if the bones are removed first, it may be much easier to save time later, and the process of removing bones while they are hot is indeed very painful."

Feng Yifan also agreed with the teachers and brothers, because it is not so easy to remove the bones while it is hot, and it is indeed difficult to get started when it is hot.

Shi Jinbin said at this time: "But the pig's head is a skill and effort. Do you think it's OK?"

Feng Yifan smiled and said, "Master, don't you believe in my strength?"

As soon as these words were spoken, everyone laughed.

Shi Jinbin smiled and said, "I believe, how could I not believe your Chef Feng's strength?"

Su Jinrong said: "Yifan's skills are still trustworthy, and you will need more help from seniors at that time. After all, it is indeed very time-consuming to cook three pig heads together."

Chen Wei said: "This is easy to deal with. After the bone removal is completed, why should we set up three stoves together? Ma Wenjing and Dai Feng, Shi Jinbin, you and Jinrong bring Sun Mingxing and Lu Yongjun with you."

Hearing this, Shi Jinbin smiled and said, "Are you let Yifan do it alone?"

Feng Yifan said: "It doesn't matter, I can do it alone. Masters, please help me deal with the other two pig heads, and I will be responsible for the single one."

Su Jinrong also said: "Well, it should be okay to let Yifan take charge of one person alone."

But Su Jinrong then said, "But, you all have to be responsible for it separately. You should also pay attention to some of the ingredients you had to strictly follow the requirements. Don't let the three roasted pork heads taste different."

Chen Wei and others smiled and said, "Don't worry, we all listen to the chef."

Feng Yifan smiled and said, "Okay, I will tell you the ingredients ratio at that time. If the ingredients ratio is based on my ingredients ratio, then boil, stew and steam the same time, it should be no big problem."

Shi Jinbin continued to ask: "Where are you doing the three heads of silver carp? Do you do it yourself?"

Feng Yifan nodded and said, "I should be the only one who can come by myself."

The bones must be removed while the stewed silver carp heads are hot.

There is no way to change this point. Moreover, when removing bones, you must soak them in warm water and use the buoyancy of the water to float the entire fish head to ensure that the silver carp head will not be broken due to bone removal during the bone removal process, so as to ensure the integrity of the silver carp head after the bone removal.

It can be said that the skill of dismantling the stewed silver carp head is definitely beyond many dishes.

Just removing bones while they are hot, many chefs may not be able to complete it for many years.

Chen Wei thought for a while and said, "If Yifan, you come alone, would it be a little too hard for three fish heads? And the fish head is not like a pig's head. That one will be completely broken if you are not careful."

Feng Yifan heard this and asked with a smile: "Master, why don't you give me one?"

Chen Wei was stunned for a moment, then laughed awkwardly and said, "I'd better forget it. I haven't done it for many years. I really can't do it. I really can't do it at the step of removing the bones."

At this time, Shi Jinbin spoke and said, "I'll do it, I'll help you with one."

When he saw Shi Jinbin speaking, his brothers and sisters looked at him.

Su Jinrong thought for a while and said, "Then it happens. I and Senior Brother Shi, we should be able to handle it."

Shi Jinbin did not refuse: "Okay, then Jinrong and I will have a fish head."

Feng Yifan nodded and said, "Okay, then I will do the two left by myself."

The other teachers and brothers really dare not take on this job.

When dismantling the stewed silver carp head, the method is to cook the fish head first, then use a bamboo net to hold it in warm water, and disassemble the fish bones bit by bit while it is hot, and finally drag it out and put it into the stewed white soup to stew it again, and finally it becomes a dish.

The whole process, it can be said that all the skills are at the step of removing the bones.

If you are not careful, the fish head will inevitably be broken. Once it is broken, the dish will not be ready.

Mr. Su Quansheng also took the initiative at that time, but the teachers and brothers had never had much contact with each other.

Perhaps only Shi Jinbin and Su Jinrong practiced with their master for a while after they split up.

Shi Jinbin later went to the capital and once served at a state banquet. Later, when he was at the Hongfeng Hotel, he also served as a receptionist for important guests, so he was quite experienced.

Everything was assigned, and Feng Yifan said, "Okay, Dad, and all the teachers and uncles, then we will be here today. We will start tomorrow morning, so we all go back and rest first."

Su Jinrong also said: "Yes, brothers, please go back and rest."

Chen Wei asked when he left: "Jin Bin, you're going tonight..."

Before he could finish his questions, Shi Jinbin said directly: "You go to yours, I won't go to the hotel. I will go to Jinrong's place in the evening. The two of us old men will just give it a try and we can chat tonight."

Hearing this, the other brothers and sisters also wanted to go together.

After so many years, the teachers and brothers still have something to say.

Feng Yifan smiled and said, "Dear Masters, you guys, you should go back to rest with Masters. Only after resting tonight can you handle the Santou Banquet tomorrow. And when tomorrow's banquet is over, you teachers and brothers have time to chat together."

Su Jinrong also said: "Yes, let's go back and rest."
To be continued...