Feng Yifan then said: "When thickening, it is not wrong to have thin glass thickening, but it must be bright, and your thickening sauce will not light up."

Lin Ruifeng nodded again and carefully recorded the problems pointed out by his master.

After correcting the problem for his apprentice, Feng Yifan asked again: "How was the table of food for the family members in front of him?"

Lin Ruifeng was stunned when he heard this, and then said strangely: "Master, I didn't pay attention."

Feng Yifan taught his apprentice again: "You should also pay attention to this. When serving the dishes, you should pay attention to the degree of eating at the table without serving the dishes, so that you can adjust the serving time."

Lin Ruifeng was still a little surprised: "Master, does Weisman want to observe this?"

Feng Yifan continued to explain: "Think about it, if one table eats food faster, the other table is slower. If you don't adjust the serving time, then the fast-eating table may have no food, and the other table may have an embarrassing situation of letting the food cool down."

Lin Ruifeng understood this and said, "I understand that Master should pay attention to the speed of the guests eating and adjust the speed of serving."

Feng Yifan nodded: "That's right, that's how it is. Only in this way can we ensure that every table of guests can eat comfortably."

Lin Ruifeng felt increasingly that what he learned with Master Feng Yifan not only the cooking skills, but also the attitude towards the chef industry.

A chef cannot improve himself anytime and anywhere, and will not make adjustments according to the needs of diners.

If you just keep your own things, then this cook will sooner or later be eliminated, or such a cook is just a cook and cannot be called a "chef".

It's not that they are not good at their skills, nor that they are not good at craftsmanship.

They cannot be called "teachers" just because of their attitude towards cooking and guests.

What Lin Ruifeng can feel in Feng Yifan is a kind of demeanor of everyone. Even in Lin Ruifeng's eyes, Feng Yifan is not only a chef, but an artist, an artist in the kitchen.

For example, now, Feng Yifan took out a very beautiful set of tableware, with a ceramic fan on the base.

Then, Feng Yifan cut off the killed big-headed silver carp, first cut off the head and put it in the pot to cook, and then picked the fish into pieces.

The sliced ​​fish slices were neatly placed on the fan of the tableware by Feng Yifan.

After being arranged neatly, it instantly transforms into a gorgeous fish slice fan.

The fish head is braised in a pot and the soup should be as much as possible. Put it in a casserole, and a small stove should be placed underneath for cooking.

In this way, a very delicious fish head rice is ready.

This was also what Feng Yifan’s grandmother often made for some children of Feng Yifan and Yue Qingsong when he was a child.
Chapter completed!