Following Feng Yifan, he stepped into the clean and tidy kitchen again, which seemed to be a renovated kitchen.

The photographer has to admit that the kitchen of a small restaurant and what he thinks is really a world of difference between the kitchen of most street restaurants.

In my impression, the kitchen of a small restaurant is often poorly ventilated, or the boss does not pay special attention to cleaning.

The kitchen is usually filled with greasy, and thick oil layers are piled up in many places in the cooking counter and kitchen.

Even in some kitchens that are often cleaned, some putty may still remain.

In this regard, the kitchen of a large restaurant is usually much better. After all, the kitchen of a large restaurant is enough staff and someone will clean it up every day.

But in front of you, the kitchen of Su Ji, the small restaurant, may be cleaner than some big restaurants in the eyes of the photographer.

When I first came in, Meng Shitong and the others couldn't help but ask, Has the kitchen just been renovated?

Feng Yifan patiently gave Meng Shitong and the others the answer. The reason why the kitchen is so clean is because Su Ji has requirements for generations of people in charge of the spoon.

According to Feng Yifan, when he learned to cook with his father-in-law, his first lesson was to learn to clean the kitchen and keep the kitchen clean and clean. He had to classify everything and never let the kitchen become messy.

In fact, many large restaurants and some foreign restaurants do very well in this regard.

But small street restaurants often ignore this because of human hands.

But Su Ji has never ignored it, and Feng Yifan still remembers that the first day after his father-in-law asked him to step into the kitchen, he warned him.

"The kitchen is a place where chefs work. If you can't even keep your workplace clean, it means you don't love your job at all. How can you devote yourself to this job?"

So Feng Yifan followed his father-in-law and his former senior brothers to clean the kitchen for a whole month before he had the opportunity to formally contact and learn cooking.

It is also because of his father-in-law's strict requirements that Feng Yifan still attaches great importance to the tidyness of the kitchen.

In his previous life, he even banned many top restaurants due to kitchen hygiene problems many times.

The kitchen, especially the kitchen of a restaurant, is a place to offer delicious food to diners. It is clean, tidy and hygienic, which is the first priority.

The photographer held the camera and was embarrassed to get close to the shooting at the beginning. Feng Yifan glanced at it and asked with a smile: "How can you line up when you are standing so far away?"

The photographer smiled awkwardly and said, "Brother Feng, aren't you not allowed to take pictures?"

Feng Yifan said lightly: "It doesn't matter, you can just take pictures, I will teach you to make an authentic fried rice."

When the photographer heard this, he immediately walked around to the other side of the cooking table and then held the camera and took the photo seriously.

While shooting, the photographer also asked some questions.

"Brother Feng, everyone says that fried rice must be made of overnight rice, is that true?"

Feng Yifan shook his head and said, "It's not necessary to use overnight rice, but when the rice used for fried rice must be added less water, which is the saying goes, "Cook harder". If there is less moisture, you can only be clear when stir-frying."

Assessing the photographer's question, Feng Yifan did not hesitate at all and quickly began to prepare ingredients.

"Hey, now the first portion I cook is crushed gold fried rice. You must first add beaten egg liquid. Remember to quickly beat the egg liquid and fry it in a pan."

The photographer took the photos very seriously and listened very seriously, but when he saw Feng Yifan start scrambling eggs, he was stunned in an instant.

The exquisite combination of the pot and spoon, and the rapid stir-frying, the photographer was dazzling.

"Remember, the flocy egg of broken gold fried rice is not stir-fried out completely with a spoon. You should quickly put the rice in when the egg liquid is not solidified.

Then, during the process of stir-frying rice, use rice grains to completely spread the egg liquid to achieve the floc of broken gold."

Looking at Feng Yifan's extremely skillful movements, listening to Feng Yifan's serious explanation.

The photographer actually wants to say: If you can’t learn it, you can’t learn it, say goodbye...

As the photographer's eyes and camera recorded, the rice and eggs rolled quickly in Feng Yifan's hands, and the eggs gradually condensed like broken gold, dotted among the distinct rice grains.

The eggs and rice are like a connection but not connected, and they look really beautiful.

After the rice and eggs were set, Feng Yifan added various prepared ingredients, and finally added a little chopped green onion before serving.

The moment he was out of the pot, Feng Yifan pulled the pot with one hand and fiddled with the other hand with a spoon.

The photographer was stunned again. The fried rice in the pot was like a group of obedient soldiers. As Feng Yifan rolled his hands, they all drove from the pot into the big iron spoon.

In the end, there was not even a grain of rice left in the pot, and it all went into a large iron spoon.

Feng Yifan took a plate, first pressed it on an iron spoon, then flipped it over, and a plate of fried rice was very complete on the plate.

Finally, sprinkle a little chopped green onion as an embellishment for the moment of the dish.

Seeing the fried rice complete, the photographer was completely stunned and his mind was blank.

Feng Yifan ignored it, quickly scrubbed the pot, and then started stir-frying the second plate of fried rice.

Unlike the previous crushed gold, the second portion of gold and silver is to stir-fry the rice first, and the moisture in the rice grains should be dried. After each grain is clearly distinguished, then the beaten egg liquid should be added.

And this fried rice egg liquid is doubled in the egg yolk, so that it can be poured on the rice in the pot.

After a quick stir-fry, every grain of rice was soon wrapped in eggs, and the fried rice in the pot turned golden.

The subsequent process is basically the same, so add various ingredients and sprinkle some chopped green onions when serving.

After two plates of fried rice were finished, Feng Yifan picked up the fried rice and said to the photographer who was still stunned: "Okay, go quickly, I'm going to serve fried rice for the guests, don't stand here."

After Feng Yifan said this, the photographer finally came to his senses and quickly took a look at the records on the camera.

After confirming that the entire process was taken, the photographer turned off the camera and followed Feng Yifan out obediently.

Feng Yifan brought two plates of fried rice to Su Liancheng and put down the two plates of fried rice: "Okay, the two portions of fried rice you ordered are here, one for gold and silver, and one for broken gold."

The secretary who followed Su Liancheng came closer and looked at him carefully, but he didn't think there was anything special.

But with Su Liancheng's previous warning, although the secretary was disdainful, he dared not say anything.

Everything still needs to be reviewed by Su Liancheng.

Meng Shitong and others, who were at the same table, were very curious and stared at two plates of fried rice.

The photographer sat down and looked at the two plates of fried rice with different eyes. In his eyes, these two plates of fried rice were not fried rice, but like two plates of extraordinary works of art.

Finally, Su Liancheng raised the spoon in his hand and first reached towards the plate of broken gold fried rice.

Without eating with a spoon immediately, Su Liancheng first used a spoon to gently tweak it a few times.

At first, everyone thought that Su Liancheng didn’t like chopped green onions? He wanted to open the chopped green onions?

But soon everyone found out that it was not a problem with the chopped green onion. Su Liancheng carefully opened the fried rice and looked at each grain of rice and the floc eggs slightly stuck to the grains.

Seeing Su Liancheng finally scooped up a spoonful and put it in his mouth, Feng Yifan didn't say much and turned around and walked towards the kitchen.

The moment Feng Yifan was about to step into the kitchen, Su Liancheng, who had taken his first bite, couldn't help but exclaim: "Authentic."
Chapter completed!