Someone in the restaurant exclaimed, which naturally attracted the attention of other diners immediately. Some diners who did not take their phones to watch the video immediately stretched their heads and looked around.

"Where? Where? What is the TV show? Is the boss recorded a new video?"

"Is it a cooking video online? I have learned several dishes from Chef Feng before, but now I am waiting for Chef Feng to release a new video."

The videos posted by Meng Shitong and his small team have really received increasing responses online.

Especially Feng Yifan's cooking videos have become a model for many people to imitate.

Nowadays, many local fans in Huaicheng, in addition to coming to Suji for dinner every day, are also looking forward to seeing new videos of Feng Yifan cooking online, and want to learn a few tricks to cook for their family members.

So when I heard someone shouting "It's Chef Feng" on my phone, I naturally thought that Chef Feng has released a new cooking teaching video?

The exclamatory diner quickly said: "It's not Chef Feng's cooking video, it's the TV station's "Frequently Certificate" program."

This makes other diners in the restaurant even more curious.

"Cheung Feng is on TV again?"

"Have the boss received a common certificate from the Philippines again?"

"Aren't the Philippine Common Certificates doing special topics for Fujinglou competitions recently? The boss hasn't participated in the competition either?"

...

The diners even felt that the noodles in front of them were no longer fragrant, so some people quickly took out their phones and found the TV station's online live broadcast online.

When they saw it, the diners were surprised again.

"Is he really the boss?"

"What is Chef Feng doing?"

"It seems like I want to make a standard cooking standard for the dishes determined by the cooking competition in Fujinglou?"

"Is that amazing?"

"Hahaha, it's true that he is Su Ji's boss. He didn't participate in the competition because his level is too high and he should be used as the criterion for the competition."

"Awesome, this is where Chef Feng should have."

"That's right, Chef Feng's level is fine, it's okay to be a judge."

"Stop talking, watch it quickly and start doing it."

The restaurant quickly became quiet, and everyone was focused, either in groups of three or five, or alone, staring at the screens of large and small mobile phones, and watching Feng Yifan's cooking process on the "Featured Certificate" program.

In the video, Li Feier asked Feng Yifan with a smile: "Chef Feng, this cooking competition held in Fujinglou has two dishes, one is fried soft cup and the other is a big roasted saddle bridge. You can introduce to us first, why do you need to use these two dishes?"

Feng Yifan explained in a humble and arrogant manner when facing the camera: "Because the local characteristics of Huaicheng lies in the cooking of eels. In eel cooking, fried soft-dog and big roasted saddle bridge are two very representative dishes, and they are two dishes with different styles."

Li Feier continued to ask: "Oh? Is the style different? Chef Feng, can you tell me in detail?"

Feng Yifan nodded and continued: "Fried soft-bottle is a very particular dish. Daguo Masanqiao. From the literal "Daguo" it is not difficult to see that this dish is relatively rough."

Li Feier smiled and said, "So that's the case. Then Chef Feng wants to demonstrate these two dishes to us?"

Feng Yifan agreed: "Okay, but before making these two dishes, we will first talk about two methods of slaughtering eels."

In the following video, Feng Yifan also explained two methods of slaughtering eels.

One of them is naturally common to kill directly with a knife. Of course, because the process is relatively bloody, there is no demonstration during recording, but it only shows how it looks after cleaning.

After cleaning up the eels, Feng Yifan also smiled and said to the camera: "In fact, if you feel that you can't do this slaughtering process, you can leave it to the enthusiastic stall owner when buying the eels."

The diners watching videos in the restaurant all laughed when they heard this.

"Hahaha, Chef Feng is still so funny. The enthusiastic stall owner is so funny."

"What the boss said is right. It's too bloody to kill him. It's okay to leave it to the enthusiastic stall owner."

"I think the funny thing is that the picture turned dark at the time, and the subtitles say 'The process is too bloody and the picture is omitted', which is really interesting."

"I feel that the cooperation between Li Feier and Chef Feng is really interesting."

“Yes, the program works very well.”

Then, Feng Yifan demonstrated another way to kill eels, which is to burn the eels to death with boiling water.

This process is not so bloody, especially since Feng Yifan uses a dense net bag, and even if the eel is installed, you can't see the eel at all.

Feng Yifan also did not have much reservations and directly told everyone about the process of scalping.

"The water in the pot is heated first, and then some cooking wine and green onion and ginger are added. This process is equivalent to cooking, and it is also to remove the odor of the eel."

When everything was ready, Feng Yifan threw the net bag into boiling water, and then covered the pot directly.

Although the eels were not seen inside through the net bag, this scene still made many diners feel a little scared.

"Oh my God, just throw it into the boiling water like this?"

"Hiss, although the eel is delicious, it's really a bit cruel to see the process."

"Hey, can you stop like this? I didn't see anyone who would refuse this bite when I was eating?"

"Hahaha, what I said is that although it seems a bit cruel, I still can't help but want to eat it."

The atmosphere in the restaurant became lively again, and everyone continued to concentrate on watching Feng Yifan's cooking process in the video.

Diners found that although the process seemed cruel, Feng Yifan's technique was very casual and would make people ignore that part of the cruelty when watching it.

When the eel was scalded, Feng Yifan took out the net bag from the pot.

Then I quickly cooled down, untied the net bag, poured out the eels inside, and began to decompose the eels with a bamboo stick knife.

The bamboo stick knife was in Feng Yifan's hand, as if it had turned into a delicate sharp blade.

With Feng Yifan's very smooth stroke, the eel was dismantled, the eel's back and abdomen were separated, and a complete eel bone was removed at the same time.

"Oh, oh, oh, this is really too handsome, right?"

"It's so handsome, it's so cool to look at it."

"So Is cooking so handsome?"

"No, it should be said that watching Chef Feng cook is an artistic enjoyment."

"I want to say something, it's such a ruthless iron hand."

"Yes, I want to say this too. You didn't see it. When the eels were cut open, they were still steaming."

"Awesome Chef Feng."

Amid the exclamations in the restaurant, Feng Yifan had already begun the next steps.

"After the eel back is separated from the belly part, we only use the eel back, and we only use the eel back and some dishes such as stir-frying tiger tails and eel back pot stickers."

Li Feier was also stunned in the video. Seeing the eel backs being separated, she asked again: "Chef Feng, using your current method, it seems easier to separate the eel backs, which can better cook with only the eel backs as ingredients, right?"

Feng Yifan nodded: "Yes, my method is indeed easier than slaughtering eels directly and separating the eel backs."

Li Feier then asked: "So to go back to the competition, what method do you think should the contestants use in the competition if they participate?"

Feng Yifan replied with a smile: "It depends on what dish to cook."

Li Feier did not interrupt, but waited for Feng Yifan to explain further.

Feng Yifan naturally continued to explain: "If you are making a big saddle bridge, you don't actually use only the eel back, so it's okay to use direct slaughtering method. However, it should be noted that there are also bone removal and non-bone removal methods here, which I will demonstrate later."

After pausing, Feng Yifan continued: "But if it is to stir-fry soft pockets, I must say that the standard method of stir-frying soft pockets is divided into four steps: one boil, two scrapes, three blanch, and four stir-fry.

When making this dish during the competition, you may still need to follow these four steps, otherwise you may not be qualified.”

Li Feier also nodded: "Okay, then Chef Feng please continue next."

Feng Yifan did not stop and continued cooking and stir-frying soft pockets with the scratched eel back.

The next step is to boil the eel back.

Feng Yifan said while making it, "Although this blanching is just a cooked process, there are still some considerations here. If you want this dish to be authentic, the blanching process must be made with broth, so that the taste of the blanching eels will have various changes."

Seeing this, the diners in the restaurant exclaimed again.

"So this dish is so particular."

"Yes, this dish looks pretty simple, but it's not easy to make."

"Ah, I finally know why the fried soft-bottle I ate in Suji tastes different from many small restaurants. It turns out that this is the three-bill, and other small restaurants do not use broth."

"It's important to be particular, Chef Feng is indeed particular, and he didn't hide it at all when explaining it."

"This is the master's style."

In the video, Feng Yifan boiled the eels behind and then performed the final stir-fry.

Because the eels are already cooked, the stir-frying process is a process of seasoning, and this process requires a fast and cannot be over-fried.

Feng Yifan was proceeding in an orderly manner, and the whole process was even more disturbing, which made the diners in the restaurant dazzled.

"If you can't learn it, I'll take Su Ji to eat it."

"I really can't learn this. My God, this is absolutely amazing."

"I feel like there is no need to stir-fry the spoon at all. Chef Feng can complete this dish by just stirring the pot."
To be continued...