Because the turtledove has not been bought yet, Feng Yifan first taught the two chefs to cook rouge goose jerky in the kitchen of Fujinglou.

"The best way to make the rosy goose jelly is to use Qingyuan goose. The first thing is to pick the goose's bones. The two complete pieces of meat on the goose's breasts are to be removed, so that the pieces are larger."

Feng Yifan carefully selected a goose. Just like the whole chicken's bones before, he first cut his back on his back, and then applied it to the goose's sternum bit by bit, and quickly finished picking off the goose breast meat on one side.

The two pieces of goose jelly look very complete, without even any extra corners.

But Feng Yifan still trimmed it a little bit to make the shape of the goose jelly look more regular.

During this process, Feng Yifan said to the two chefs around him: "Since it is a dish in a big restaurant like Fujinglou, you need to work harder in terms of shape. Don't feel troublesome. You must pay attention to the regular shape. Then put it into dishes and make it more beautiful.

The two pieces of goose jelly after plastic surgery must be cleaned with clean water and sucked dry with kitchen paper.

Put it in a basin and add the best Shaoxing rice wine, salt, ginger slices, scallion slices, soy sauce, and red chorizo ​​powder.

These pickled ingredients were not beyond everyone's expectations.

Zhang Fenglin and Qide who were watching next to him could also guess that the reason for marinating with red chorus powder is the rouge color that the rouge goose jerky is about to appear.

However, after adding these ingredients, Feng Yifan found another apple, washed it and sliced ​​it.

Add the apple slices to the basin of pickled goose jerky, then use your hands to crush the various ingredients in the basin, and mix them evenly with the goose jerky.

Seeing this, both Zhang Fenglin and Qi Deqiang were a little surprised.

What the two of them didn't expect was that such a dish would have to be added with fruit to pickle.

Feng Yifan took the mix and put the goose jelly aside to marinate, and looked at the two chefs and said, "Pickling apples together is to add the fragrance of goose jelly. The sweetness of fruits is the key to this rouge goose jelly."

While marinating goose jelly, Feng Yifan found a small charcoal stove, which sets a fire and sets it aside to set aside.

Seeing that his father brought a charcoal stove to live, Feng Ruoruo quickly said, "Dad, do you want barbecue?"

Feng Yifan smiled and nodded: "Yes, I want barbecue."

Yang Xiaoxi immediately said: "It's great, Dad Feng, Xixi likes to eat barbecue the most."

Chen Yaofei looked at it and said, "Xixi, Dad Feng's dish is not made for us, but for others to sell it."

Hearing this, Yang Xiaoxi immediately shook his head and said, "Isn't it for us to eat? What a pity."

Feng Ruoruo smiled and said to his two good friends: "We are chefs today. The chefs just want to make it for others to eat. We have to learn with our father and make it for others to eat."

Zhang Fenglin and Qi Deqiang stood aside and carefully studied the amount of various seasonings for Feng Yifan to pickle.

At the same time, the two probably guessed that Feng Yifan should have to use a charcoal stove to roast goose jelly.

Sure enough, the pickling time was about the same, and the charcoal stove had already started to burn, and Feng Yifan put a grate on the fire.

Then put the pickled goose jerk on a grate and bake it.

During the roasting process, accompanied by the sound of sizzling goose jerky, the aroma of roasted goose jerky permeated the entire kitchen.

"If you want to make the aroma more intense, you can use fruit wood to roast it to increase the aroma of goose jelly. You must also be careful not to burn it. The baking process cannot be too long."

When the goose jelly has shrunk, the surface has also turned a little burnt brown.

Feng Yifan took the goose jelly from the grate.

Then turn on the heat and sit on the pot, add a little oil in the pot, add green onions and ginger slices, and then put goose jerky into it. Then Feng Yifan added the apple slices again, poured in rice wine and stir-fry.

When the aroma comes out of stir-fry, Feng Yifan wants to have a good high-quality clear soup.

This time, when I saw the soup delivered, Feng Yifan nodded with satisfaction: "Well, this soup is good today, and the soup is well made. Remember that this will be the standard in the future."

Today, the chef in charge of the soup quickly stepped forward and responded: "I understand Chef Feng."

Feng Yifan glanced at the other party, nodded without saying anything more.

After adding half of the goose jelly to the clear soup, add soy sauce, rock sugar, red chorizo ​​powder, and salt. The next step is to stew it.

Keep until the soup is thicker, then pour in some sesame oil and simmer for a little.

After the fragrance is concentrated, take out the goose jerky and change it.

The goose jelly that was taken out was obviously a bit hot, but Feng Yifan didn't care at all. He still changed the knife very quickly and sliced ​​the goose jelly into pieces.

Arrange in a fan shape on the plate, add some vegetable roots and leaves to garnish, and finally drizzle some soup.

In this way, a plate of very beautiful and exquisite rouge goose jelly is ready.

When the food comes out, the first thing is Feng Ruoru, Yang Xiaoxi and Chen Yaofei. The three little girls applaud together.

"Oh, Dad is so good, this dish is so beautiful."

"So beautiful, like a little fan, Dad Feng is so awesome."

"Well, Dad Feng is so awesome, so beautiful."

The chefs in the kitchen of Fujinglou, the chefs in the kitchen gathered around to observe the ready-made dish carefully, and everyone was very surprised.

Some people have only heard of this dish before, and some people have heard of it for the first time.

Today, in Feng Yifan's hands, everyone has really seen the beauty of such a dish.

The red goose jelly is placed neatly on the plate, paired with the soup drizzled with a few green leaves next to it, making people feel that this dish is like a beautiful Western dish.

It may be possible that if you send it to any Western restaurant like this, you will not be inconsistent with the slightest way for those foreigners to eat with knives and forks.

But this is another authentic domestic dish, with years of inheritance.

The Su Lanxin Catering Groups of Fujinglou and other Su Lanxin Catering Groups have been immersed in foreign countries for many years. In the past, I always heard about how to slowly promote traditional Chinese dishes to the world, so that everyone can recognize Chinese dishes. But no one has any practical ideas.

But seeing this rouge goose jelly today made the chefs present suddenly have a glimmer of enlightenment.

The so-called national is the world. Isn’t such a traditional dish "Rouge Goose Breath" an interpretation?

If we disassemble the entire cooking process, many techniques used by Western chefs have been used.

And after the finished product is presented by Feng Yifan, it even surpasses many Western dishes to its beauty, demonstrating the charm of Chinese dishes.

Zhang Fenglin observed for a long time and first applauded Feng Yifan.

Then, Qi Deqiang and the chefs in the kitchen all followed and applauded Feng Yifan.

Today, in the kitchen of Fujinglou, these chefs really opened their eyes.

With the chefs immersed in surprise, Feng Ruoruo quietly approached his father, reached out to hold his father's big hand, and slowly pulled him down.

Then, the little girl hugged her father's neck and asked softly in her ear: "Dad, can Feifei eat Xixi and me?"

Feng Yifan heard his daughter's questioning and looked at her daughter's look of expectation. He smiled and asked softly: "Didn't you eat this dish? My father has cooked it for you at home before. Do you still remember it?"

Feng Ruoruo pouted and said, "But that's been a long time ago. Today my father did it again. Ruoruo, Xixi and Feifei didn't eat it."

After his daughter said this, Feng Yifan smiled and reached out to gently pinch his daughter's little nose.

"Well, then that's how it goes. Let the uncles and aunts here taste it first, and then give it to Ruoru, Xixi and Feifei. Is that okay?"

Feng Ruoruo immediately laughed when he heard this: "Yeah, okay."

Then, Feng Ruoruo walked to the side of the chef and said to everyone: "Don't just look at it, you can taste the taste and see if my father cooks it delicious."

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The daughter's self-decision made Feng Yifan amuse again.

He didn't expect that in order to eat, his daughter went back to urge everyone to taste the taste.

After discussing Zhang Fenglin and Qi Deqiang, everyone was not polite and cut two pieces of goose jerky into small pieces, so that the chefs and chefs in the kitchen could also taste the taste.

Of course, Zhang Fenglin and Qi Deqiang also understood the truth very well, leaving one for each of the three little girls.

Feng Yifan saw it and smiled and said, "Hehe, you are so polite. The children all came here for breakfast. In fact, just leave a piece for the three of them to share the taste."

Zhang Fenglin smiled and said, "We are all adults, we just need to taste the taste. It's okay for children to eat more."

Feng Ruoru, Yang Xiaoxi and Chen Yaofei, each of the three girls was holding a small plate, and there was a piece of rouge goose jelly. The tempting sweetness made the three of them look forward to it.

However, before eating, the three little girls still shouted that they would wash their hands first.

Feng Yifan took them to wash their hands, and then found them forks so that the girls could eat with forks.

After tasting Feng Yifan's rouge goose jelly, the chefs in Fujinglou in the kitchen really felt that it was really delicious.

I originally thought it would be very greasy, but because I first roasted it over fire, some of the grease had been roasted.

Also, the addition of apples also neutralizes a lot of greasy taste.

And adding apple slices also adds a bit of fruity fragrance to the goose jerky.

Although it is not very obvious, the light fruity aroma still makes people feel like the smell of lips and teeth after eating it. It looks a bit heavy, but it doesn't taste heavy.

Qi Deqiang's eyes shined, and he stared at Feng Yifan in admiration and said, "Chef Feng, your dish is really delicious."

When everyone was tasting, Feng Yifan had already selected some very tender ginger.

Legal purple ginger. The ginger used in real legal purple ginger is very particular and must be made with Qizhou oil ginger.

Because the tender ginger in this oil ginger will have some purple color, it is called "purple ginger".

The legal system here is not the name of a foreign country, but the meaning is to be prepared according to the law. It refers to the use of a special method to make Qizhou oil ginger.

Although Fujinglou is the most famous restaurant in Huaicheng, it is impossible to have all the ingredients.
To be continued...