In the small market at noon, Meng Shitong and the others who were watching the filming show, it felt like they were returning to the campus cafeteria.

Almost after the time came, people began to come to small markets one after another.

Everyone’s goals are also very consistent, Suji stall.

When they arrived at the stall, most people would line up very regularly, then walked to the small window of the cart one by one, and told the busy master and apprentice inside what they wanted.

Then he got a number plate from inside and left the window to wait for the number to be called.

The next person followed this and continued to repeat the previous person's ordering process.

During the shooting, A Fei carefully calculated that almost when the fifth or sixth person came forward to order, the first ordering meal would be enough.

Then it will be brought to the side of the stall and Zhao Daxia will use a horn to call the number.

When diners calling numbers, they will come to pick up the order with their license plates.

This is really organized, and the cooperation between the master and apprentice and Zhao Daxia in the cart is really tacit, and there is almost no need for unnecessary language to communicate.

Under A Fei's shooting, the master and apprentice were not at all stage frightened.

Or it should be said that the master and apprentice didn't care about Meng Shitong and the others at all, and were just busy with their own affairs.

Meng Shitong also discovered that for most of the time today, Feng Yifan asked his apprentice to get started, and Feng Yifan often helped his apprentice, put down noodles or cut the goose, duck, and char siu.

During this process, Lin Ruifeng also gradually accelerated his efficiency as time went by, as if his hands were getting hotter.

Of course, Meng Shitong and the others have taken photos in Su Ji’s kitchen many times, so they can naturally see at a glance that the meals arranged by Feng Yifan for his apprentice, or the meals sold in this small stall, are actually very simple and not very time-consuming.

Meng Shitong looked at He Yaqian and said, "Do you feel that Chef Feng is really versatile and will make many adjustments based on the actual situation."

He Yaqian didn't understand and looked at Meng Shitong with some confusion.

The latter then explained: "Look, when Su Ji was a serious chef, Chef Feng was a serious chef, so every dish he had was very particular, and even the dishes were placed and served, they would be specially required to make the dishes exquisite and beautiful.

But now here, Chef Feng is able to put down his figure in the street stalls in the big shed and small market, and presents another meal to every diner in a very simple and quick way."

After hearing this, He Yaqian immediately understood what Meng Shitong meant.

When she looked at it carefully again, she thought about it carefully and felt that Meng Shitong was right.

"Sister Meng, you should observe carefully. Chef Feng is indeed very good. Not only can he be a chef, but he can also set up stalls on the streets of the city, and he can also make small stalls very prosperous. He also can easily pinch these common things on the streets."

Meng Shitong looked at Feng Yifan who was busy and said, "Maybe, this is the real master of cooking."

At noon, Lin Ruifeng was actually the busiest one. He was busy doing almost a lot of things. It was really hard, and the weather was getting hot and he was sweating profusely.

But every time I make a meal with my own hands and hand it over to the person who orders, it will bring Lin Ruifeng a sense of accomplishment.

The satisfaction brought by this sense of accomplishment is even greater than the extremely good business itself in front of you.

Therefore, Lin Ruifeng's hands speeded up, and he could handle everything with ease, whether it was iron fried rice or other things.

Feng Yifan watched his apprentice make progress, and he nodded secretly with satisfaction.

"Boss, do you have no wontons at noon?"

When Lin Ruifeng heard the orderer in front of the cart window asking, he raised his head and responded: "Sorry, we mainly use fried rice and noodles at noon, and small wontons are available only at night."

The diners who ordered the meal were a little disappointed: "Oh, I heard that your little wontons are delicious, so I want to come and try them."

Lin Ruifeng smiled and said, "Then you can come tonight. We have small wontons tonight."

The diner then looked at the fried rice, roast goose, roast duck and char siu hanging there, and then looked at the soup pot on the other side. He asked a little hesitantly: "Can your noodles be lighter? Also, I have a bad stomach, so the noodles may need to be softer."

Lin Ruifeng continued: "No problem, I cooked you softly and make sure you feel comfortable."

The diner nodded: "Okay, then let's have a bowl of noodles, and you'll need very ordinary noodles."

Lin Ruifeng continued, "Then let's have a bowl of chicken noodles? Should I put the chopped green onion?"

The diner immediately agreed: "Yes, chicken sauce noodles are good, don't add chopped green onion."

Lin Ruifeng nodded and wrote down: "Okay, don't have chopped green onions in a bowl of chicken sauce."

Then Lin Ruifeng picked up a pair of license plates, handed one to the other party and said, "Okay, please wait a moment, and your license plate will be called in a while. Just come and pick it up."

Diners moved out of their way with satisfaction so that the next diner could come up and order food.

While Lin Ruifeng was going to receive the next diner, he was already busy with the chicken noodles from the diner.

The whole process doesn’t even require much to intervene as Master Feng Yifan.

With just receiving one by one, Lin Ruifeng was really like the owner of this stall, gradually dealing with every diner who ordered food with ease.

I was busy all afternoon, and it was about three o'clock in the afternoon, and the small market returned to its deserted state.

Almost no one came, and Lin Ruifeng finally breathed a sigh of relief.

Feng Yifan saw his apprentice's appearance and smiled and said, "Good, keep this momentum. I think you can hold on to this stall if I am not here in the future."

Lin Ruifeng sighed and said, "Master, I'm really tired."

Feng Yifan said seriously: "It's normal to feel tired. After all, I have to deal with so many diners at noon, and everyone's requirements are different."

Speaking of this, Feng Yifan thought for a while and reminded his apprentice: "There is one thing you need to pay attention to, that is, you can't always do it alone. You must be good at assigning some tasks to your partner, otherwise you can't see if Sister Zhao and I have nothing to do? And you can't handle it entirely alone."

Lin Ruifeng opened his mouth to explain, but Feng Yifan said first: "I am not here in the future. Maybe Sister Zhao will not help you like me without you talking, so you must tell Sister Zhao what to do?

For example, if you ask Sister Zhao to cook noodles for you, or if you ask Sister Zhao to help you serve fried rice, all these need to be said, and you have to remember that when you ask Sister Zhao to help, you have to say 'Thank you'."

Zhao Daxia couldn't help but smile when she heard this, "The boss is just very polite. Every time she asks me to help, she will say 'thank you'."

Lin Ruifeng admitted his mistake to his master very seriously: "Master, I understand."

Feng Yifan saw his apprentice lowering his head, patted his apprentice's shoulder and said, "No need to do this, you did nothing wrong, you just can do better, do you understand?"

Lin Ruifeng nodded: "I understand."

Then, the master and apprentice and Zhao Daxia cleaned up together, and then Feng Yifan greeted Meng Shitong and the others.

"Let's go, go back to Suji with us."

Meng Shitong thought for a while and said, "It seems that there is nothing to take, otherwise we won't bother."

Hearing Meng Shitong say this, Feng Yifan smiled and asked, "Don't you go and see how we make small wonton wrappers by hand? And the whole filling mix? You don't plan to take such an important thing? Wouldn't you regret it?"

After hearing this, He Yaqian immediately said, "Go, go, go, this must be taken."

Meng Shitong looked at Feng Yifan and hesitated for a moment and asked, "Chef Feng, I heard that you made small crepe wontons. The skin of that wonton is very thin. What should be the trick? Do you really want to tell us the trick on this skin?"

Feng Yifan smiled and said, "There is indeed a little trick, but I don't think it's a secret."

He Yaqian heard this and said quickly: "Then let's stop shooting. If everyone learns it, Chef Feng's business will definitely be affected. What if someone comes to do it too?"

Feng Yifan asked: "What? Do you have so no confidence in me? Am I afraid that others will learn?"

After hearing what Chef Feng said, Meng Shitong and others looked at each other.

Feng Yifan continued: "Don't worry, that's just a trick. It's not a secret at all. Moreover, machines can make that thin skin, but I think it's more warm to make hand-made skin."

Meng Shitong and others followed Feng Yifan to go back to Su Ji.

Back on the ancient street, Feng Yifan and Lin Ruifeng led Meng Shitong and the others back to Su Ji directly.

Su Jinrong was pushed by Su Ruoxi and went to Liu Wanhua's shop to sit.

The group returned to Su Ji, and Feng Yifan took them into the kitchen. Then he asked his apprentice to prepare the things, and then carefully cleaned his hands.

What surprised Meng Shitong and the others was that Feng Yifan actually prepared several rolling pins for making wonton wrappers this time.

Before starting the production, Feng Yifan also said to his apprentice: "Ruifeng, you can also watch it carefully, and then do it again, so that you can deepen your impression."

Lin Ruifeng agreed: "Okay Master."

Next, Feng Yifan started making wonton wrappers.

In fact, although the thin wonton wrapper seems very complicated, it is not complicated to really look at Feng Yifan. You only need to master some proportions.

Medium gluten flour, add salt, egg white and room temperature water, stir it into flocs first, and then mix it into dough.

"After the dough is reconciled, it is the so-called three-light light. Cover it with plastic wrap and put it on one side for 10-15 minutes."

Feng Yifan explained while doing it, "At this time, you can actually make the wonton filling."

The filling is actually simple, it is meat paste and shrimp, add onion, ginger water and some seasoning, and stir in one direction and stir in one direction.

Feng Yifan reminded seriously: "Remember, beating must go in one direction, and never turn it around, as the filling will be more than twice the water."

At Feng Yifan's speed, almost after he mixed the filling, the dough was ready.

Then he began to roll out wonton wrappers slowly.

Feng Yifan seriously reminded his apprentice, Meng Shitong and others: "Remember, this process requires great patience. Use a rolling pin to roll the dough thinly. During the rolling process, you must sprinkle dry flour on it bit by bit so that it will not stick to it."

Feng Yifan rolled the dough carefully over and over again. This process was indeed very long and tested his patience.

As the dough became thinner, when the dough almost wrapped the entire rolling pin for the first time, Feng Yifan did not spread the dough around the rolling pin, but pulled out the rolling pin.

"Look carefully, take out the rolling pin here, use the rolling pin to slant the direction, press it in this way, press the surface to shrunken it, and then spread it."

After pressing, unfold it, you will find that the dough is thinner than what you rolled out before.

After unfolding it, Feng Yifan applied flour to the surface again.
To be continued...