Feng Yifan's "hibiscus lychee fish" was a dish that happened to her daughter after listening to her request. She thought that her daughter made new good friends in the kindergarten today. The pure friendship between the three little girls was very sweet, and she unexpectedly started a dish that she had just come to expect.

It was also a dish he innovatively created after combining two dishes in his previous life.

After the black fish was processed and marinated, Feng Yifan treated the grass carp with more thorns again.

The treatment method is the same as that of black fish, and the whole piece of fish is sliced. However, because there are many small thorns in grass carp, the next treatment is more delicate.

Feng Yifan used the knife in his hand to scrape the fish off the whole piece bit by bit.

The scraped fish meat directly looks like a meaty meat, and you can also clean up the small thorns in the process of scraping the fish meat meat.

The whole process not only tests patience, but also tests a skill in using knife skills.

He Yaqian was dumbfounded from the side. Seeing Yumarong being scraped off, she was really kneeling down.

Sure enough, I can only see what cooking is like.

Feng Yifan was skillful in his movements and quickly scraped off the fish meat very quickly to remove the small thorns.

"Actually, if you do it at home, you don't have to scrape the fish like me, but remember to clean the fish bones, or use some fish with less thorns.

Then, you can use a cooking machine to make fish meat paste, and the effect of sitting up is the same."

Then, Feng Yifan cut off some pig fat, and manually chopped all the pig fat cut into small dice into mud.

Finally, stir the pork fat puree and fish meat paste together, add onion and ginger water and some seasoning, and beat it in one container in one direction.

After making the fish paste, Feng Yifan took out some eggs and separated the egg white and yolk.

This step is very fine again, and Feng Yifan made it completely by hand, and the egg yolk and egg white will not dissipate at all after they are separated.

While doing it, Feng Yifan said: "You can also use separators here. In fact, if you have the right tools to do it now, it is more convenient and faster than this manual movement."

After separating the egg white, Feng Yifan began to beat the egg white and stir it in one direction very quickly manually.

Finally, the egg whites were whipped into a creamy shape.

Seeing this, Yang Xiaoxi couldn't help but exclaim: "Wow, Uncle Feng is so amazing. He can turn the water in the egg into cream."

Feng Ruoru immediately explained to Yang Xiaoxi: "That's not water, that's called egg white. After it is cooked, it will turn into white and tender egg white outside the egg yolk."

After hearing Feng Ruoruo's explanation, Yang Xiaoxi immediately nodded and said, "Well, I know, it's egg white."

He Yaqian muttered bitterly: "Oh my God, this dish is not easy?"

Photographer A Fei smiled and said, "It's not difficult for Chef Feng. You didn't see the fried rice at noon with your own eyes."

Meng Shitong quickly made a ban gesture: "Don't talk, look carefully."

Feng Yifan then mixed the beaten egg white and fish paste, and stirred it evenly.

Then turn on the fire and put the pot, pour the high-quality peanut oil into the pot, just a little bit of heat, then use a large iron spoon to scoop up a piece of fish paste and put it into the oil pan.

"Remember this step, don't touch the fish paste you go in. Just slowly heat up with the oil and shape it."

After the explanation, Feng Yifan quickly started the next strips of fish paste.

Pieces of fish paste that looked like willow leaves were put into the oil pan at an extremely fast speed by Feng Yifan.

The whole process really tests hand speed, and Feng Yifan almost stopped. Before the oil temperature rose, he had already put all the fish paste into the oil pan.

Then as soon as the oil temperature rose, he gently plucked it with a spoon, confirmed that each piece of willow leaf-shaped fish was fixed, and then took it out directly.

Then there was still the same pot of oil, and Feng Yifan quickly coated the pickled black fish fillets with flour.

"You should be careful. When wrapping flour, you must pinch these three corners, so that the flour can be wrapped in the gaps between the fish. After wrapping the flour, you can put it in the oil pan and fry it."

Feng Yifan said as he had already put the first fish fillet into the pot.

When the fish fillet is heated, the part of the fish skin shrinks quickly, and the fish fillet quickly becomes a ball.

"The first time frying is for the shaping, so the oil temperature must not be too high, and the frying should not be too old. After the shaping, you must take it out.

Then raise the oil temperature for a second refry.”

During the explanation, Feng Yifan did not stop at all. Every movement was very fast and accurate, with almost no extra movements, and it would not make everything dirty.

During the entire cooking process, Feng Yifan seemed to be an artist, showing the art of cooking in the kitchen.

Whether it was Meng Shitong and the four of them in the filming, or the two girls who watched with Feng Ruoruo.

They were all completely impressed by Feng Yifan's cooking. The chic and orderly look really couldn't see any panic at all.

Even though he is the only one in the kitchen, he can always complete every dish with ease.

Only when the Hibiscus lychee fish was finally formed did everyone understand the meaning.

This dish does not use hibiscus flowers or lychees, but is made entirely of two kinds of fish.

After the black fish fillets are fried, they are added with seasoning sweet and sour soup and cooked into red fish balls, which look as delicate as red-skinned lychees.

The fish fillets made of white and tender fish paste are placed on the plate like a white hibiscus flower.

Feng Yifan was also very serious in the final placing of the plate, with the white and tender hibiscus fish fillets in the middle like a flower.

Around the plate are decorated with fish balls that look like lychees.

The red and white are complemented by each other, and it is a very beautiful dish.

Meng Shitong looked at Chengcai and finally couldn't help but sigh: "Really, it's really a work of art. It's so beautiful, as if there are bright red lychees placed beside the hibiscus flowers."

He Yaqian was completely speechless. She really didn't think that she could make this dish at home.

As for the photographer A Fei, he was quite calm, and he only thought about one sentence: Basic operation, don’t 6.

Yang Xiaoxi and Chen Yaofei clapped their hands together and applauded Uncle Feng's dish.

Yang Xiaoxi shouted excitedly: "So beautiful, Uncle Feng, your dish is so beautiful. Is this dish for us?"

Feng Yifan smiled and nodded and said, "Yes, Uncle Feng made this for you."

Chen Yaofei said softly: "Thank you, Uncle Feng, the dishes you cook are so beautiful, which are more beautiful than those dishes you eat in foreign restaurants with my grandparents."

Feng Yifan also smiled at the little girl and responded: "Thank you Feifei for your praise."

When everyone praised Feng Yifan, Feng Ruoruo did not praise him. The little girl looked at everyone praising her father with a happy look.

Children Feng Ruoruo were very proud because everyone praised his father.

After asking everyone to praise him, Feng Yifan held the dishes and said to the three little girls: "Okay, let's go quickly. This dish must be eaten while it's hot. You go out and eat it first. Dad will send the rest quickly."

Feng Yifan took the lead with the food, while the three little girls followed hand in hand, rushed out of the kitchen and went to serve the food together.
Chapter completed!