In the restaurant ahead, the three families always looked at the three little girls, so naturally they were worried about what Wang Cuifeng said.

Even when the three little girls approach the door intentionally or unintentionally, they would make everyone feel a little nervous.

When he went to see the people coming and going on the old street, Su Ruoxi even felt that when everyone passing by and looking at the restaurant, he seemed to be observing three little girls.

Finally, under the nervousness, Su Ruoxi couldn't help but call the three little girls to her side.

"Ruoruo, Xixi, Feifei, you three go upstairs to play. When the meal is ready, I will ask you to come down, okay?"

Su Ruoxi said this, which made the three little girls feel very strange. The parents present were stunned at first, and then they thought it was good to go upstairs to play, so as to avoid the number of people in the restaurants that would come and go and take care of everyone.

But the three little girls didn't understand.

Feng Ruoruo asked strangely: "Mom, why do you have to go upstairs to play? I also have to deliver a menu to my dad."

Su Ruoxi didn't know how to explain to her daughter, so she could only say: "There are not many customers today, so mom can deliver a menu to her father."

Feng Ruoruo pouted and was very unhappy: "But mom, delivering menus has always been Ruoruo's job."

Yang Xiaoxi also came over and said, "Aunt Su, we can play downstairs. We promise to be good and not disturb the guests for dinner."

Chen Yaofei also nodded and promised: "Yes, Aunt Su, we promise not to disturb the guests."

When Su Ruoxi saw the three little girls, she really didn't know what to say, but she was still worried, so she didn't want the little girls to turn around in front of her downstairs.

When there was a stalemate between the two sides, Lu Cuiling came over and reached out to pat her daughter-in-law's back: "It doesn't matter, so many of us are here to guard the children, and there will be no trouble."

When Wang Cuifeng saw this situation, especially when she saw Su Ruoxi's nervous look, she suddenly felt that she might not have said it was as serious.

After thinking about it, Wang Cuifeng also approached Su Ruoxi and whispered: "That person has left. Maybe I am too concerned. I just came to see Su Ji's location. Are you going to have a meal in the future?"

When Lu Cuiling heard this, she comforted her softly: "Yes, maybe she just wants to come to Su Ji for dinner, don't think too much."

With the comfort of her mother-in-law and Wang Cuifeng, Su Ruoxi gradually calmed down.

When Feng Ruoruo saw his mother's appearance, the little girl came over, put her little hands gently on her mother's hand, looked at her with big eyes, and said sweetly: "Mom, don't be angry, we promise not to disturb the guests' meals."

Su Ruoxi had calmed down at this time, and the worries in her heart were calmed down by the comfort of her mother-in-law and Wang Cuifeng.

Seeing her daughter's serious look, she reluctantly smiled and said, "Okay, mom promised Ruoru, then Ruoruo also promised mother that she could not go outside the restaurant, okay?"

Feng Ruoru saw his mother laughing, and then laughed: "Okay, Ruoru won't promise to go out."

Yang Xiaoxi and Chen Yaofei also said in unison: "Yes, we won't go out."

After the three little girls continued to play, Yang Zhiyi sighed and said softly: "This kind of thing is really unreliable. If Xixi's mother was there, I'm afraid she had called the police."

For any mother, the child is very important in her heart.

So Yang Zhiyi could understand Su Ruoxi's mood at this moment, so he simply moved a chair and sat at the door, as if he was helping guard the door and preventing the children from going out to play on the street.

Seeing that the parents were nervous, Wang Cuifeng felt a little guilty: "It's all my fault, it's a bit serious."

Lu Cuiling said seriously: "It's not your fault. Even if it's not that serious, we should really pay attention to it."

Fortunately, I didn't see that person again next time. People came and went on the old street and didn't see anyone with strange whereabouts, so slowly everyone breathed a sigh of relief.

At the same time, in the kitchen, Feng Yifan didn't know what was happening before, and he was still teaching his apprentice seriously.

The key point of the dish squirrel mandarin fish is the knife technique, the second is the oil setting, and the last point is the sauce and seasoning.

After cleaning the mandarin fish, you must first chop off the fish head with one knife, and avoid the fish chin. You must also break the fish head and clean the inside of the fish head.

Next, first trim the fish body, such as cutting off all the fins.

In addition, some minor repairs are required to be carried out in the place of fish tails. The fish tail can be repaired into a swallow tail, which will be very beautiful when placing the plate.

After everything is finished, the next step is to remove the big fish bone in the middle of the fish body.

Feng Yifan held the fish on the vegetable pier and explained to his apprentice while doing it: "You have to look carefully. You must stick to the middle bone, and then the knife enters through the incision, and the blade must push the tail against the bone."

Pushing it to the point near the tail, Feng Yifan did not cut off a piece of fish directly.

"It cannot be cut off here. You must stop at this tail, then turn over, and still push and remove the bones like this, don't cut them off."

After the last two slices of fish were opened, Feng Yifan used a knife to chop off the fish bones at the tail.

"Chop the fish bones without throwing them away, you can keep them for soup."

After removing the fish bones, Feng Yifan then performed the next step in treating the two pieces of fish, and removed the fish bones and scarlet parts inside the fish, and retained the two complete pieces of fish.

"You should also be careful when dealing with this place. Never destroy these two pieces of fish."

After finishing the cleaning, the most important part of this dish is the one.

"Flower cutters, you must first remove the fish meat from the diagonal knife, and remove the fish meat from the diagonal knife. This way, you must remember here that you must not cut off the fish meat."

Lin Ruifeng stood aside and didn't even dare to show off his anger. He could only watch the master's actions seriously.

I saw the master's knife and the first piece was produced. The fish was sliced ​​open, but it was not cut off, and almost only the fish skin part was slightly connected.

Lin Ruifeng was really amazed at his master's quick, accurate and stable knife skills.

It took almost no time to use it, and Feng Yifan quickly opened all the pieces of fish with an oblique blade, each piece of fish with an even thickness.

After the slices were opened, Feng Yifan put the fish into flat again, then pressed the fish into the apprentice and said, "Next, there is a vertical knife, and then you have to slant the fish. If you cut one by one, you can't cut it off."

When the fish is sliced, it is sliced ​​along the fish body, but now when cutting with a vertical knife, it is cut with a slanted body.

Feng Yifan's hand and knife are still very stable. Each knife is just the right depth and will never cut off the fish meat. At the same time, there is almost only the fish fillets connected.

It was very quick again and cut the fish with a vertical knife, and the fish with a knife was changed.

Feng Yifan poured a little water, then lifted it up and shook it gently, and immediately the fish and fish were broken out.

Lin Ruifeng's eyes were straightened and he couldn't help but want to applaud his master.

The other slice of fish is the same method and knife method. The fish is changed into a flower knife, and finally the fish is changed into a basin and marinated with cooking wine and onion and ginger water.

Because this dish was ordered on two tables outside, Feng Yifan also changed the other one while pickling the first one.

Put them in a basin and marinate them. After the marination is almost done, take them out and wipe dry the water on the fish.

Feng Yifan did not forget to remind his apprentice: "Remember, you must wipe the water dry and then add powder."

During the process of making flour, Feng Yifan carefully broke open every small piece of fish and pressed the top carefully.

Next is another important step, and the fish is fried.

Feng Yifan first heated the oil and threw it in a little powder to try the oil temperature.

"You see clearly that when you throw the powder into it, you will start to turn oil flowers when you see it. The oil temperature is enough. Hold the fish tail and slowly put the fish into the oil. During the shaping process, you must carry the fish tail so that its shape will not dissipate."

After the fish is set, it is slowly placed in the oil pan for frying. In this process, you must always keep an eye on the fish in the oil pan.

Squirrel mandarin fish is a scorched dish, so when frying, it is very challenging for a chef to control the heat.

Lin Ruifeng stood aside and watched the master doing it seriously. Although it didn't seem difficult to do it, he knew very well that he couldn't do it.

When the fish was fried until golden, Feng Yifan took out the fish and quickly placed it on the plate.

At the same time, quickly pour the tomato sauce he prepared in another pot, then add salt and sugar to season. After finally thickening, add bright oil once to thicken the sauce, and then add some green beans to decorate.

Finally, pour the prepared sauce on the fish that has been fried or not completely cooled.

Feng Yifan was very fast, and he made both plates of fish almost at the same time, and finally trimmed them on some plates.

Lin Ruifeng looked at him incrediblely. The master completed the two plates of squirrels and mandarin fish, and there seemed to be almost no difference.

Feng Yifan patted his apprentice who was a little stunned: "Okay, don't stand there, go to serve the food with me."

Lin Ruifeng agreed, then picked up a plate with his master. Seeing that his master also served other dishes, the master and apprentice walked out of the kitchen together and went to the restaurant in front to serve the guests.

The two squirrels and mandarin fish were served almost at the same time, which surprised both tables of guests.

Especially because the fish is still hot and the sauce on it is also hot, so when served, the fish body also makes a "squeak" sound of the sauce permeating the scorched fish, which is very much like the sound of a squirrel yelling.

After hearing Feng Ruoruo's recommendation, the middle-aged man who ordered this dish, when he saw such a dish served, he really sighed from the bottom of his heart: "It's really beautiful."

The young man at another table had already taken out his cell phone and started taking pictures of the dishes on the table, unable to wait to share his circle of friends.

The middle-aged man continued, "I really didn't expect that your squirrel and mandarin fish would be so authentic."

Someone at the deskmate couldn't help asking: "It seems that many restaurants will have this dish of squirrel mandarin fish, right? Is there anything special here?"

The middle-aged man smiled and said, "Did you hear this dish still making a 'squeak' sound when you were serving it?"

The people at the deskmate nodded to say that they heard it.

The middle-aged man continued: "This sound is the essence of this dish. Why is it called squirrel mandarin fish? Not only because it looks like a squirrel, but also because when serving, there will be such a squeaking sound on the table."

After a pause, the middle-aged man continued: "The color, fragrance and flavor of our domestic dishes are naturally the key, but in fact there is another thing to listen to, this squirrel mandarin fish and a rosy eel paste, which is the enjoyment of listening."

After being explained by the middle-aged man, not only his friends at the same table, but also those who had this dish on the adjacent table embankment, they also suddenly realized it.

Maybe this is the first time some people have understood that some of the connotations behind such a dish.

Feng Yifan saw a group of people gathering with his wife while talking and tasting. He seemed to have something wrong with his face, so he also walked over to ask.

"What's wrong? You guys seem to be a little bit wrong?"

Without waiting for everyone to respond, he pointed at Yang Zhiyi who was sitting at the door and asked, "Why did you sit there?"

Su Ruoxi leaned close to her husband and whispered to her husband about what happened.
To be continued...