So in Fujing Tower, Feng Yifan obviously couldn't find Qizhou oil ginger to make legal purple ginger.

Feng Yifan had to settle for the second best and found some very tender ginger to make it.

"This dish is best made with Qizhou oil ginger, and it should be made with tender ginger, because the surface of the tender ginger in Qizhou oil ginger will appear purple, so it is called purple ginger."

After introducing this, Feng Yifan did not forget to say to the two chefs: "You remember to let the purchasers go and purchase."

Zhang Fenglin and Qi Deqiang nodded together after hearing this.

Qi Deqiang, who is mainly responsible for procurement, said: "Okay Chef Feng, I will notify the purchasing staff to ask them to purchase oil ginger in Qizhou. Do you have to purchase tender ginger?"

Feng Yifan nodded: "Yes, it's best to be tender ginger."

Then, Feng Yifan cleaned the selected ginger and then peeled off the skin with a knife.

When he peeled, he also surprised many professionals who were responsible for peeling.

Generally speaking, in restaurants like Fujinglou, there are special personnel in the kitchen to be responsible for these.

But Feng Yifan did it himself, and he did not use a paring knife when peeling, but instead used a kitchen knife to peel it.

But even if you peel it with a kitchen knife, Feng Yifan's skin was very thin, with almost only the skin, and he would not bring much ginger.

After peeling, Feng Yifan sliced ​​the ginger again.

This slicing process makes those professional cutters feel inferior to each other.

Because Feng Yifan not only cut out very thin slices of ginger, but also cut them very quickly.

The cut ginger slices are evenly thin and thick. The key is to lift a piece of slices and you can clearly see that the ginger slices are transparent, which really makes the chef feel inferior to him.

After cutting the ginger slices, Feng Yifan spread the ginger slices flat in a basin, then sprinkle salt and rub each slice of ginger.

After putting the salt and putting the pickled ginger slices aside, Feng Yifan said: "This needs to be pickled for a day, so put it here and make it tomorrow."

I heard that I had to pickle for a day, which surprised everyone.

Next, Feng Yifan started to make "Sugar Steamed Crispy Cheese".

In fact, this dish cannot be regarded as a small dessert, which may be the simplest of the four dishes Feng Yifan provides this time.

This dish of steamed sugar cheese is actually adding sugar, wine and egg white to the milk and stirring evenly.

Then put it in a small cup and steam it in a steamer for twenty minutes.

After the pot was released, Feng Yifan decorated the prepared flowers and petals on it.

Paired with a red porcelain cup, this very simple meal suddenly became extremely beautiful.

Feng Yifan did not forget to remind everyone: "This needs to be put cold and then eaten. In your kitchen, you can make many servings at a time, put them aside and let them cool. If you have some, you can actually provide them early, midnight, and evening."

After the steamed sugar cheese was completed, the turtle dove that Su Liancheng asked someone to buy was just back.

The staff in front of Fujinglou also added a few dishes to the menu. Meiru also specifically instructed the reception staff to take the initiative to recommend a few dishes to lunch guests today. She planned to promote the dishes while Feng Yifan is there.
Chapter completed!