Although it is a stall setting, there are still many things to prepare, such as some goose, duck and pork belly that are prepared to be roasted in the stove tomorrow.

There is also the rice you need to use for fried rice every day, which also needs to be steamed in advance.

Of course, the most important thing is noodles.

The Yifu noodles in Suji have always been hand-made and passed down from generation to generation.

During these days, even when Su Ji's business was booming, Feng Yifan insisted on making noodles by himself every day.

Fortunately, I insisted on making noodles with noodles every day to ensure sufficient supply of noodles, and there was no situation where the noodles were sold out at noon.

On the one hand, the Yifu noodles in Suji are cooked first and then fryed, so the noodles can be stored.

On the other hand, of course, it is because Su Ji has limited business hours every day at noon, so there is no need to sell all the prepared noodles.

Even so, in a few days, the noodles were almost sold out.

In order to prevent insufficient noodles from being used when setting up a stall, Feng Yifan also made some noodles during two days of rest.

For the stocking tonight, Feng Yifan also asked his apprentice Lin Ruifeng to start with the dough.

"The kneading noodles should not be difficult for you now, but the difficulty of this Yifu noodles is not the kneading noodles, but the amount of chicken soup added. You must remember to use chicken soup instead of water, but not add too much, otherwise it may affect the strength of the noodles."

Feng Yifan also taught Lin Ruifeng very seriously, teaching him how much eggs are added to the flour and how much chicken soup is added.

This ratio is also considered to be Feng Yifan's experience of himself over the years.

To be honest, it may be different from the noodles ratio made by Su Ji's previous generation.

This is also a personal understanding.

Lin Ruifeng followed the instructions of his master and added egg and chicken soup to start kneading the noodles.

Fortunately, Lin Ruifeng's own home makes breakfast, and he has learned how to knot with his parents since he was a child, so he got started very smoothly.

Feng Yifan taught his apprentice: "Remember, you must work hard to knead dough. The dough you must knead evenly, the surface must be very smooth, and there must be no potholes."

After kneading the dough is smooth enough, then start rolling the dough with a large rolling pin.

"You can't roll the dough like this at the beginning, just separate the dough and divide it into small balls to roll and cut it separately."

Lin Ruifeng often sees his master making it, so he knows that his master always uses a very long rolling pin and then rolls the whole dough in turn.

Moreover, Feng Yifan not only rolls evenly and smoothly, but also rolls very thinly.

Then fold it alternately and when you finally cut it, the noodles will be evenly thick and thin.

Feng Yifan is still very clear? The apprentice cannot do what he is like.

So in order to allow the apprentice to run the stall after he left so that he would not have no noodles? Feng Yifan also prepared a noodle machine for his apprentice.

But he did not take out the noodles machine directly? Instead, he asked his apprentice to roll it and cut it by hand first.

Although his efficiency is obviously not as good as that of his master, Lin Ruifeng is very serious? He still successfully made the first batch of noodles.

Feng Yifan nodded with satisfaction before taking out the noodles machine.

"The noodles machine is a relatively convenient tool now? You should have seen it. I have used this before. When I leave, you can use it too. This will save you time. It can also make your noodles evenly thick and thin, so that the noodles will be more beautiful."

Lin Ruifeng nodded and said, "Master, I understand."

After the noodles are cut, then put them in the pot and add a little salt during the cooking process. Then, you cannot cook the noodles completely, but cook until 80% or 90% and then take them out.

After draining the noodles, drain them into a pan and fry them.

"You have to pay attention that the oil temperature should not be too hot when frying. When the oil temperature is about 30% or 40% of the oil temperature, you should slowly fry out the water. If you want the noodles to be kept for a longer time, you can fry it again after setting it."

In fact, at this point, the Yifu noodles made are almost exactly the same as instant noodles.

Of course, under normal circumstances, Yifu noodles are not as good as instant noodles because they are not pressed by noodles.

However, Feng Yifan will still undergo some plastic surgery during the production process.

He will plate the cooked noodles, plate them into a ball and then fry them, which will look beautiful.

Of course, Feng Yifan does not have such high requirements for his apprentice.

"You don't need to do plastic surgery like I did, but you must remember one thing, that is, when you cook it, divide it according to the amount of bowl by bowl, so that you can save time when cooking noodles again. Remember, don't dislike the cumbersome work in advance.

It is precisely because of the tediousness in the early stage that you can make it easier when you prepare a dish later. Do you understand?"

While frying the noodles, Lin Ruifeng also agreed: "I know Master."

The master and apprentice were busy in the kitchen. After Feng Ruoruo, Yang Xiaoxi and Chen Yaofei had a snack in front, the three little girls ran into the kitchen together.

Seeing that his father was teaching Uncle Kobayashi, the three little girls also came over and watched.

When the three little girls heard Uncle Kobayashi's answer, they followed suit.

"I know, Master."

Hearing the sound, Feng Yifan and Lin Ruifeng both turned their heads and took a look.

I saw three little girls standing opposite the cooking table.

Seeing his father and Uncle Xiaolin come over, Feng Ruoru and his two good friends laughed.

Yang Xiaoxi and Chen Yaofei were still a little worried. The two little girls were worried about disturbing father Feng and uncle Xiaolin, so when they saw father Feng saw him, the two little girls hurriedly hid behind Feng Ruoruo.

Feng Ruoruo was not afraid at all. She knew that her father would not blame her, and that her father was very nice to her.

So when Feng Ruoruo saw his good friend hiding behind him, he smiled and protected his good friend.

"Dad, Xixi, Feifei and Uncle Xiaolin will listen to your class together."

After hearing his daughter's words, Feng Yifan saw that Yang Xiaoxi and Chen Yaofei looked a little timid, so he naturally nodded with a smile: "Okay, you guys will go to class with Uncle Xiaolin."

Then, Feng Yifan said to his apprentice again: "Don't stand there, continue."

Lin Ruifeng naturally continued to work, and with the guidance of his master, he did a good job. He could fry the noodles and process some ingredients.

Of course, the difficulty for Lin Ruifeng is that he will deal with the roasted goose, duck and pork belly tomorrow.

The internal organs need to be cleaned, marinade needs to be filled in the belly of goose and ducks, and then the opening needs to be broken and sealed.

Then you need to blow the skin and flesh slightly separate.

After doing this, you also need to apply crispy water and then let it sit overnight and air-dry.

Feng Yifan can be said to be unreserved and explained all the details to his apprentice very clearly, ensuring that his apprentice can hear clearly and give answers to some doubts.

Lin Ruifeng studied very seriously because he knew that all this was practical and a real good thing.

Finally, Feng Yifan roasted a goose with his own hands and prepared to make dinner for the children tonight.

"This roast goose is different from roast duck. My one was processed yesterday and covered with crispy water. Now it's baked in the oven."

Because the hanging stove was not moved back, Feng Yifan could only use the oven in the kitchen.

"You have to remember that because you don't use a hanging stove to bake it at home, you need to turn it over. So after preheating, put it in and bake one side first, then take it out and turn it over and bake the other side. You must bake until both sides show a very beautiful dark brown color."

During this baking process, Feng Yifan still took his apprentice to prepare other things.

For example, eels also need to be scalded in advance, and then separate the eel's back, fish bones and abdomen.

"You have to remember that this eel is also a treasure, so you must learn this hot killing process. After that, when making fried rice, you can actually have a fried rice with shredded eels. You still remember what I taught you, the sausage noodles can make full use of the eels."

Lin Ruifeng studied with Feng Yifan for more than two months. The more he learned from his master, the more he felt that he could never finish it. The master really had too many skills to learn.

Moreover, the master always creates some novel combinations, the key is that the same deliciousness is made with various combinations.

For example, when making eel silk noodles, because Feng Yifan pursues fine products, he usually only uses the meat on the back of the eel, which will leave the eel belly.

In order not to waste, Feng Yifan made a turbid noodles based on the white turbid navel door.

It's really awesome, without any extra seasoning, just pepper seasoning.

In addition to the navel gate, Feng Yifan’s children added a little shrimp oil to add the overall fragrance.

Then this bowl of noodles presents a very beautiful bowl of white soup.

It seems like a bowl of noodles cooked with milk without any color, it tastes delicious. The simple salty and spicy taste of pepper are also very popular among many customers.

Just as the master said, in Lin Ruifeng's opinion, any ingredient can be used in the master's hands.

A variety of combinations and endless changes.

Only Lin Ruifeng felt that he could never finish learning from his master.

As for the fried rice with eel shredded eel, it is another unique fried rice created by Feng Yifan.

The most important thing about this fried rice is that it is really great to make it with iron plates when setting up a stall.

Pour the separated eel back in advance, put it on an iron plate and fry it, then mix it with the fried rice, and the aroma is really delicious after stir-frying.

"I have told you these things before that when we go to set up a stall tomorrow, I will teach you how to operate them."

After thinking about it, Feng Yifan said to his apprentice seriously: "I will give you 20 days, I hope you can learn it."

Lin Ruifeng heard that it was only 20 days, but he was really worried.

"Master, is there a little less 20 days? I'm worried that I may not learn it then."

When Feng Ruoru heard Uncle Xiaolin's words, he immediately said: "Uncle Xiaolin, you can't learn it. You have to learn it from your father seriously, you must learn it."
To be continued...