"No, don't worry, be serious, do you have to cut the shrimp claws under it clean?"

The master said again that Lin Ruifeng was really impatient and was really standing next to him. After a long time of clinging to such a shrimp, almost every one of them was scolded by the master for a long time. It was so painful.

When Lin Ruifeng couldn't help it, a voice sounded behind him: "How is it? Now I understand, do you understand the hardship of learning to cook?"

Everyone was shocked by this voice, and then turned their heads together and saw Su Jinrong who was pushed in by Su Ruoxi.

Lin Ruifeng turned his head and looked at Su Jinrong, and then heard the old man say, "Learning cooking is hard and boring. Your master is the same. Come over and let him say, how much did he tick at the beginning?"

Feng Yifan replied with a smile: "More than 100 pieces are hinged in a day."

When people in the kitchen were shocked when they heard that more than 100 were ripped, they were all a little unimaginable. For example, Lin Ruifeng stood by the pool, and each shrimp was ripped like this, what is the concept of more than 100 shrimp?

If you think about it seriously, you will really understand the pain.

Feng Yifan patted his apprentice and said, "Continue, these things require patience. What you teach you today is patience."

Next, Feng Yifan opened the lid of the pot, and instantly accompanied by the rising water vapor, the fresh smell scented up, and in a blink of an eye it filled the entire kitchen.

Feng Yifan first picked out the shrimps and arranged them neatly on the plate. Then he poured sesame oil into the pot, collected the remaining soup, and finally poured it on the neatly arranged shrimps.

At this moment, both Meng Shitong and others, and Lin Ruifeng were shocked by the beautiful placing of this plate of shrimps.

Ah Fei also took photos quickly and took photos of this plate of prawns carefully from multiple angles.

Feng Yifan quickly cut some chopped green onions and sprinkled them evenly on the prawns.

It's only after this that it's done.

Feng Yifan pointed to the plate and said, "Okay, dry shrimps, a well-known dish at the state banquet."

Speaking of this, Feng Yifan suddenly said: "This is actually a Shandong dish. It has another name, called 'Braised Prawns'."

A Fei suddenly said, "Oh, it turns out that this is braised shrimp, no wonder I say it's so familiar."

He Yaqian came over and looked carefully and said, "But this is really beautiful. It looks like a very high-end dish. The name of dried shrimp is not good."

Feng Yifan smiled and said, "You can do whatever you want in the name of the dish, and often you don't need to pay so much attention to it."

Then, Feng Yifan asked everyone to taste it, and at the same time gave A Fei's camera a more homely approach.

"Home-made cooking is simple. You can pick a sauce in advance, add cooking wine, water, pepper, salt and sugar. Then mix the sauce in a small bowl in advance, and then cut the scallions and ginger into shreds and ready.

The shrimps should be washed clean. If you feel that the shrimps are troublesome, you can not cut them, but it is best to cut off the shrimp head and remove the shrimp thread.

Especially when the shrimp head is cut open, the shrimp oil can be fryed out during the shrimp frying process, which will make it more fragrant."
Chapter completed!