In fact, when Mr. Zhuang Daozhong ordered a dish, he also left a pit for Feng Yifan. The old man's four meat dishes only required "chicken, duck, goose meat", but there was no specific designated dish.

The pit left behind is that the protagonist of this twelve dish is obviously four kinds of river food "fish, shrimp, eel, and clam".

And the river food is so fresh, so it is impossible to cook river food heavily.

In this way, if the four meat dishes are presented in heavy mouths, they will definitely take away the protagonist position that originally belonged to the four river dishes.

Therefore, Feng Yifan also gave up the heavy-mouthed meat dishes he had prepared, but chose a lighter way to present "chicken, duck, goose meat".

However, during the banquet, there must be heavy dishes, so that the overall feeling of the banquet can be added. Therefore, this fried soft-cups has become one of the key dishes.

A soft-cup fish is actually an eel.

The eel used for stir-frying soft pockets is the smaller pen-rod eel.

The most important thing is that when frying soft pockets, it must be fresh pen-rod eels. If they die, the meat will inevitably be a huge difference.

Feng Yifan put an iron barrel on the stove, added green onion, ginger and cooking wine to heat it.

When the water in the iron bucket began to boil, use a net bag to put the eel into it and put it directly into the iron bucket to burn. This will make it burn.

The four-step process of frying soft bags must be handled very steadily.

One boil, two chop, three boil, four stir-fry.

The second step is to take the eel out of the iron bucket after half-cooked, then use a bamboo stick to open the belly, leaving only the eel back to put it into the dish. The bamboo sticks break the eels through it, and the belly is discarded on one side to make other dishes.

Then, I still used bamboo sticks to remove the bone spurs inside the spine, so that the second stroke was completed.

Next, it is also the most critical step in the whole soft-cup stir-frying process.

Many people may have heard of the name and think that stir-frying soft pockets is not the most important step?

But in fact, it is not. The most critical and most overlooked step of this dish is to use this "sanquan".

When boiling the eel back, you should not use water to boil it, but use broth to boil it. The eel back should be cooked in the broth and boil the flavor of the broth into the eel back so that the eel back can taste it in advance.

After Feng Yifan finished the previous dishes, he was also concentrating on making such a dish.

Zhuang Zhebin served two vegetarian dishes and fried river shrimps, and rushed back to the kitchen.

The purpose is naturally to take a closer look at how Feng Yifan made this dish.

After a glance, Zhuang Zhebin understood that such a seemingly not so difficult dish is actually a matter of skill in every step.

To what extent you need to burn, the process of cutting the eels must be clear-headed and quick-handed, and there must be no stagnation at all.

Of course, the third step of boiling is also the key to the whole dish.

The process of blanching, the degree of blanching, and how to ensure that the eel back is cooked and tastes good, but it will not lose its softness and smoothness. It is really not something you can do with your eyes.

In the last step, add the base oil to the wok, add the garlic slices and stir-fry until fragrant, and put the cooked eel back into it.

Then add the seasonings prepared in advance to it at one time.

Then this stir-fry is fixed in a pan and stir-fry for three times, and then it will be served directly.

Only three strokes will make you older if you exceed the eel back.

Therefore, during these three stir-frying, it is necessary to ensure that the sauce can be evenly wrapped on the eel's back, which is also quite a test of skill.

After Feng Yifan served the plate, he did not let Lin Ruifeng and Zhuang Zhebin, who were still stunned, go to serve the dishes. Instead, after finishing the dishes, he quickly walked out of the kitchen with the dishes.

This is another dish that needs hot food, with 50 degrees as an excellent eating time.

The so-called "I would rather wait for food than wait for food."

Feng Yifan pushed open the kitchen door and came to his daughter and the others to sit around to hold a table. When Feng Ruoru saw his father coming to serve the food, he immediately shouted: "Oh, Dad is here, it must be delicious."

When he heard the delicious food, the only boy Zhang Zhuangzhuang immediately looked at it, and even ignored the river shrimp in front.

Feng Yifan smiled and came to the table to put the dishes on it and said, "Come on, stir-fry soft bag."

Hearing the simple name of the dish, Yang Zhiyi and Zhang Zhuangzhuang's father said almost at the same time: "This is a good dish."

However, after the dishes were served, the two fathers naturally did not dare to move their chopsticks casually. They still had to wait and let Zhuang Daozhong, the elder in the table, taste it first.

After the soft-fried band was around, the old man was not polite and picked up one with chopsticks.

The chopsticks are pinched in the middle of a single piece, and the eel back is naturally hanging down to both sides, indicating that the dish has reached its shape.

Next, the old man wrapped the eel back under the pickled with a spoon, then put it to his mouth and blew it gently, and took advantage of the remaining heat to bite it. The tender and smooth eel back and simple smell were really fragrant.

After eating, Zhuang Daozhong immediately said, "Eat quickly, you can't wait for this. Let the children taste it. It's delicious."

Of course, the mothers and grandmothers here should first pick up one for the children so that they can taste the taste.

But it is indeed a bit hot, so the children put it in a small bowl and held their own bowls and blew them on their own.

It was a stark contrast to seeing four children, especially three little girls, blowing gently there, and then seeing the only boy, Zhang Zhuangzhuang, blowing very hard there.

Feng Ruoruo blew carefully a few times, and was about to raise his head and let his father blow it, but when he looked up, he saw that his father was gone.

The little girl pouted at first and was unhappy, but then she thought that something was wrong, and her father should have been busy in the kitchen again. Feng Ruoruo was not unhappy and continued to blow the small bowl there.

When Lu Cuiling saw this process, her grandmother took the initiative to help, and while blowing, she helped her granddaughter crush the eel back meat with a spoon.

"Look, if this breaks, you can scoop it with a small spoon, okay?"

Feng Ruoruo found that grandma's method was really good. It was very convenient to scoop up a spoon with a small spoon to eat. The little girl smiled and said, "Thank you, grandma, grandma really has a solution."

With Lu Cuiling's method, other parents also learned to make it so that the children can eat it while it is hot.

Zhuang Daozhong also helped Su Jinrong get a piece in the bowl. He originally wanted to feed it to Su Jinrong, but when Su Jinrong refused, he insisted on taking the spoon and eating it.

After eating it, Su Jinrong was still very satisfied with the taste, and his son-in-law's craftsmanship was indeed not lost.

Zhuang Daozhong smiled and whispered to Su Jinrong: "I am more looking forward to what Yifan will make the burnt river clam."

At this time, in the kitchen, Feng Yifan returned to the kitchen without rushing to make fish fillets and river clams. Instead, he prepared all the remaining vegetarian dishes and meat dishes, and then he still had to intersperse the meat and vegetables.

Hibiscus fish fillets should be placed between two meat dishes. It is a supporting role, but it still needs to maintain the charm of a supporting role.
Chapter completed!