When all the diners came early in the first round were eaten, the time was already at 6:30 pm, and this time would be a gap between two groups before and after dinner.

Feng Yifan took advantage of this gap to present a dinner to his relatives and friends outside.

First, several cold dishes were presented, which were all related to fish and river food. One of them was smoked fish, and the other was the three small samples of lotus pond "lotus slices, lotus belts, lotus seeds".

This three-sample of lotus pond is very suitable for the tastes of the three little girls because it is sweet.

Next, the more formal seafood dish.

Including fried shrimp, fried lotus pond, steamed sea bass, squirrel mandarin fish, hibiscus fillets, snails, and jade shrimp balls.

Of course, there is also the yellow croaker stewed tofu that Yue Qingsong had been mentioning during the chat before.

There are really a lot of fish, shrimp and river food, and just looking at it makes people feel dazzling.

The diners next door were all curious when they saw so much river food served.

"Wow, there are really many fish, all kinds of fish, and various ways to make it."

"There are still a lot of fresh shrimps, yes, there are also snails, which are really a lot."

"This should be considered a river food banquet, right? It's all river food."

Especially when the yellow croaker is served on the table, the dishes are served in a casserole. The moment the lid is opened, the salty and fragrant smell floats out, which really makes everyone drool.

"It's yellow croaker stewed tofu, and this dish is really beautiful."

"Yes, it's the first time I saw that the yellow croaker stewed tofu can be made so beautiful."

In the casserole, yellow croaker was buried under the soup and tofu, and only the fish head and tail were exposed.

It looks like fish playing in the river and then poking their heads out to the water.

The tofu on the fish's back is also very tender, and each piece of tofu is very regular. If you look closely, it is not difficult to find that each piece of tofu is of the same size.

Finally, there is a layer of chopped green onion on top of the tofu, which is very fragrant under the steaming of hot soup.

Yue Qingsong was already a little impatient when he saw this dish coming.

"Beautiful, Yifan, what you do is more beautiful than grandma. Grandma didn't show the plate like you at the time. Your show is really a bit artificial."

Feng Yifan responded with a smile when he heard the words: "Since you are entertaining as a distinguished guest, of course you should be more pretentious."

After hearing what his father said, Feng Ruoru immediately raised his hand and said, "Dad, Ruoru thinks you are doing so beautifully, Ruoru likes it."

Hearing his daughter's words, Feng Yifan responded with a smile: "Okay, thank you for my good daughter."

Yang Xiaoxi also said, "Xixi also likes it."

Chen Yaofei was not willing to be outdone and said, "Feifei also likes Feng's food, and they are all so beautiful."

Feng Yifan responded with a smile: "Okay, thank you for my three good daughters."

Feng Jiandong picked up the public spoon on one side and scooped Yue Qingsong a large spoon from the casserole. Among them was a yellow croaker, tofu and rich soup, and handed it to Yue Qingsong in a bowl.

Seeing this, Yue Qingsong quickly stood up and said, "Oh, Uncle Dong, don't do this. I can't afford it. Today I am a junior here, so I should give it to Yifan's uncle first."

Zhuang Daozhong smiled and waved his hand: "It's okay, you come from afar and are guests. I can only say that they are half of Su Ji's family."

Hearing this, Yue Qingsong also said, "Uncle Master, what you said is wrong. If you want to talk about your own family, then Yifan and I are even more close to each other than my own brothers, so I am also my own family."

Feng Jiandong put down the bowl, quickly served another bowl, and handed it to Zhuang Daozhong: "Okay, that's all."

Zhuang Daozhong was also a little embarrassed: "I'm really sorry, let Jiandong, let me Sheng."

Feng Jiandong smiled and said, "It doesn't matter. When it comes to seniority, I want to call you uncle."

The people on the table laughed happily after hearing this. Zhuang Daozhong took the bowl, sat down and said to Su Jinrong, "Jinrong, I really envy you. Your family is really the most harmonious family I have ever seen."

Shi Jinbin also said next to him: "No, I never thought that I could be as harmonious as you and Yifan's parents. I really envy your family."

Su Jinrong, Feng Jiandong and Lu Cuiling looked at each other, and smiles appeared on the faces of the three old men.

In fact, the three old men knew very well that their harmony was based on their wholeheartedness for their son and daughter.

More importantly, they have a very lovely granddaughter Feng Ruoruo, and such a small pistachio, so naturally the three elderly people hope that their families will be harmonious, which will help their children's growth.

Each of them divided a small bowl, a yellow croaker with soup and tofu.

When Mr. Zhuang Daozhong was halfway through, he suddenly asked with a smile: "Jin Bin, Uncle Master is taking the test today. What kind of dish do you think of such a tofu stewed dish?"

Shi Jinbin smiled and said, "Uncle Master, aren't you giving away points?"

Zhuang Daozhong asked with a smile: "Tell me, let me see."

Shi Jinbin said directly: "This is a stewed dish."

At the same time, Feng Yifan was also explaining to his little apprentice Lin Ruifeng in the kitchen.

"The yellow croaker stewed tofu that I just used seems to be a stewed dish on the surface, but in fact, that dish should be considered a stewed dish. I used not braised, but yellow stewed."

Zhuang Daozhong almost smiled and said to Shi Jinbin when Feng Yifan told his apprentice: "I'm wrong, Jinbin, you're wrong."

Shi Jinbin was also a little surprised: "I was wrong?"

Zhuang Daozhong smiled and said, "Of course it's wrong. This is actually a dish, and Yifan uses yellow roast."

In the kitchen, Feng Yifan said to his little apprentice: "The biggest difference between yellow croquette and braised croquette is that yellow croquette usually does not use sugar and soy sauce, but is more seasoned with salt. The main dishes of yellow croquette must be fried or fried first, and then just like I did just now, stew the yellow croquette into the flavor under low heat, and finally add tofu and stir-fry together."

Zhuang Daozhong explained the great way to make this dish in front and said to Shi Jinbin with a smile: "Jinbin, I didn't expect you to be in a mess here."

Shi Jinbin smiled and said, "Hahaha, uncle, I want to support you."

Zhuang Daozhong was stunned at first, then laughed: "Good you Shi Jinbin, did you mean it, right?"

Shi Jinbin continued: "Look at you, you have to give you a lecture. My nephew can still give you a favor."

Shi Jinbin said this, everyone immediately laughed.

The atmosphere of eating such a group of people was instantly active.

Feng Ruoruo, Yang Xiaoxi and Chen Yaofei, three little girls didn’t know what the adults were saying. The three little girls just thought that the tofu made by their father was delicious.

The three little girls didn't want to eat fish at all because the fish had thorns. The soft tofu melted in the mouth, so delicious.

In the kitchen, Feng Yifan continued to explain to his younger apprentice: "This dish must keep the yellow croaker delicious. It is necessary to use this method of yellowing to stew the fish to make it taste fresh, and then add tofu to stir-fry.

Afterwards, during the serving process, I was actually cooking, gradually letting the taste penetrate into the tofu.”

Lin Ruifeng carefully wrote down some of the key points that his master told him, and then asked curiously: "Master, is there any other way to cook besides braised and yellow roasted?"

Feng Yifan continued: "There is another type called Bai Shao. Bai Shao is to boil the ingredients and then cook them. It also does not add sugar or soy sauce. What is more prominent is the original flavor of the food."

Lin Ruifeng nodded seriously: "Well, braised braised is sweet and salty, yellow braised braised is salty and fresh, and white braised braised is to highlight the original taste of the food."

Feng Yifan nodded: "Yes, that's it."

Then, Feng Yifan personally cut the cube and asked Lin Ruifeng to come forward to cook.

"You have been in the kitchen for so long. Today you can try a dish and a small stir-fry in the lotus pond."

Lin Ruifeng was really nervous at this moment.

Although he had made shrimp balls before, that time was not very difficult, because the seasonings were all prepared in advance and there were basically no technical difficulties.

But today's Lotus Fried Sauce is different. This is a light dish, a dish that tests the chef's skills.

If you are not careful, many chefs will make a fuss about this kind of cooking dish.

Seeing the nervous look of his apprentice, Feng Yifan said seriously: "Did you forget what your master told you before? If you don't even have the courage to try, how can you gain a foothold in the kitchen in the future?"

The master's words made Lin Ruifeng calm down a little, took a deep breath and began to try.

The dish of fried lotus pond small food seems very simple, but in fact the process of stir-frying is not simple at all.

First of all, remotely control the amount of oil. If there is too much oil, it will look too greasy, but if there is too little oil, it will look very dry.

Another one is seasoning. Because it is stir-fry, the food must be maintained. It cannot be mixed with heavy taste, but it must also make people taste the taste it should have.

This dish is mainly salty, so you should not add too much salt during the stir-frying process.

You must be able to taste salty, and at the same time, you cannot let the salty taste cover up the umami flavor of the dish itself.

The most important point is that the little light of the shiny sauce before the pot is released. After the soup is collected, it must be thinly hung on the dishes. It cannot be eaten when people eat it.

So such a stir-fry is really a test of a chef's basic skills.

Lin Ruifeng looked serious, and in the process of stir-frying in the pot, he also looked serious, and did not dare to neglect the slightest part of his hands.

I was afraid that something was wrong or that I would have been fryed without controlling the heat.

Feng Yifan didn't say a word throughout the whole process, and watched quietly from the side, because he was afraid that the casual speech would disrupt the apprentice's rhythm, and he also hoped that the apprentice could do it well.

Fortunately, the final finished dish was quite qualified, and Feng Yifan also nodded secretly.

Lin Ruifeng put the dishes on the plate and turned his head to look at his master.

Feng Yifan nodded: "Well, you're qualified. You're already qualified for this dish, but don't be too happy too early, you can only be considered as passing the qualifications."

He asked Lin Ruifeng to serve the dishes first. After Lin Ruifeng came back, Feng Yifan explained some of the key points.

"Your oil is still a little bit more. Remember, if you find that there is too much oil when you serve, don't hesitate. You should raise it and pour out the excess oil immediately. Do you understand?"

Hearing Master say this, Lin Ruifeng nodded: "Yes, I understand Master."
To be continued...