Li Feier is a person who does it at will. In the afternoon, she called Meng Shitong and others and said she wanted to shoot a trailer for Feng Yifan's return.

At the same time, Li Feier told Meng Shitong and the others that the trailer would be released later on their video account and Li Feier's official account.

"You remember, after the trailer is finished, you must not disclose it, especially you can't let the station know."

Li Feier's words surprised Meng Shitong and others.

Because in Meng Shitong and the others' eyes, Li Fei'er was a pillar on the TV station.

So they think that Li Feier will try her best to protect the profits of the TV station.

Now, Li Feier didn't let them leak the trailer before the new video was released, and she was not used by the TV station. Some of the intentions are a bit difficult to figure out.

He Yaqian boldly guessed: "Sister Fei'er, are you planning to part ways with the TV station?"

After hearing this, Meng Shitong was stunned at first, and then quickly stopped He Yaqian: "Don't talk nonsense."

Li Feier smiled and nodded: "Well, Xiao He is right. I do have plans to become independent from the TV station, because I think there are too many constraints on the station now, and a lot of things we want to make may be restricted in the station and cannot be done."

Meng Shitong and others were stunned. At this time, Feng Yifan stood up and said with a smile.

"It seems that our well-known show host Li Feier is planning to go solo? Do you want to make a food documentary by yourself?"

Li Feier nodded seriously: "Well, I have this plan. I know that there are well-known food critics abroad. They will specifically evaluate the food of various countries and then determine a standard based on their taste. I think such an organization is actually needed in China."

Feng Yifan looked at Li Feier in surprise. He did not expect that Li Feier's ideas coincided with her.

"Hahaha, it seems that the two of us really coincide. I have been thinking about why we can't have our own standards?"

Li Feier looked at Feng Yifan and said excitedly: "That's right, we should also have our own standards, and we don't have to cook according to other people's standards."

Meng Shitong and others watched Feng Yifan and Li Feier talk more and more excited, and the few people were still a little confused.

After a long time, Abin couldn't help but ask A Fei beside him: "What do they mean?"

A Fei thought for a while and said, "Probably, Chef Feng and Sister Feier want to make a set of our own judgment criteria for Chinese food, and don't use the foreign standards to judge."

Jasmine exclaimed, "Wow, that's really great."

He Yaqian heard Jasmine's exclamation and was a little surprised: "You said it's great? Do you think this can be accomplished?"

Jasmine was speechless, and she was not sure what to say for a moment?

Meng Shitong said seriously: "Chef Feng, Sister Fei'er, I can understand your ideal, but this matter is very difficult. The foreign standard has been finally determined after a long time. Now, it is really difficult for you two to set your own standard."

He Yaqian also said: "Yes, and there are different tastes of domestic cuisine and people from different places. It is really not easy to gain everyone's recognition."

After hearing the two of them’s more rational views, Li Feier smiled and said, “So, I didn’t say that we should set our standards now. We must first make our own program to make everyone recognize it. Then we need to rely on Chef Feng and other top chefs in China, and everyone works together.”

Feng Yifan also smiled and said, "I agree with Li Feier's point of view. We can make such a program first, then gradually expand our influence, gain recognition and joining from more people, and finally establish our standards."

After hearing Feng Yifan say this, Li Feier, Meng Shitong and others all fell silent.

Li Feier thought about it carefully and said, "Well, Chef Feng is more long-term than I thought."

Meng Shitong also said: "Chef Feng's idea is indeed longer-term, and it may take a long time, but finalizing the standards will lead to more convincing people."

Li Feier agreed: "That's right, according to Chef Feng's plan, we can indeed gain more convincing people."

Seeing that everyone started to praise him, Feng Yifan smiled and said, "Okay, okay, let's start shooting trailers quickly. Now, those are really too far away."

Everyone agreed and began to prepare for the preview video of Feng Yifan’s return.

Li Feier told everyone the shooting plan she had already planned.

After listening to it, Meng Shitong made some additions: "Chef Feng, I wonder if we can take a photo of Su Ji?"

Feng Yifan asked back: "Do you want to take pictures of Su Ji? Yes, but Su Ji decoration has not been completely finished yet."

Meng Shitong said: "It is to take photos of Su Ji, which has not been decorated. It is to preview your return to everyone, and Su Ji, the return to adds to everyone's expectation."

Feng Yifan continued to ask: "But, after shooting the trailer, Su Ji won't open so soon."

Meng Shitong said seriously: "It doesn't matter. We don't need to go to Suji for the time being. We will mainly introduce you, Chef Feng. When Suji resumes business, we will change the venue to Suji. This will increase your sense of expectation and achieve better program results."

After hearing Meng Shitong's plan, Li Feier also applauded: "Well, Shitong's method is very good."

Seeing that Li Feier agreed, Feng Yifan nodded and agreed: "Okay, then follow your plan."

A Fei asked, "Chef Feng, when will we start?"

Feng Yifan smiled and said, "You can start anytime. Aren't you here to arrange it today?"

Afterwards, Li Feier discussed with Meng Shitong and He Yaqian again, and then everyone decided to film Feng Yifan's cooking process first, and then make a declaration of return.

Feng Yifan felt a little embarrassed after hearing this: "You want me to make a dish? Home-cooked dishes?"

Li Feier nodded and said, "That's right, the more homely the better."

Feng Yifan was a little amused and cried, feeling that this was a problem for himself. He wanted to make a dish the better the home-cooked, and he had to put it on the show to record it for everyone to see. This was really a little difficult.

However, Chef Feng is Chef Feng after all. After a brief hesitation, he soon thought of a dish.

Afterwards, Feng Yifan took out half a piece of winter melon from his refrigerator.

He raised the winter melon in his hand and said to everyone: "Then let's have a home-cooked dish, and the shrimp-skin winter melon will be ready."

Everyone was a little surprised when I heard this dish.

But when everyone thought about it, they felt that this dish was indeed nothing wrong. As a home-cooked dish, stir-fried winter melon with shrimp skin is already very common, and it is a dish that almost every family may make.

A Fei and A Bin set up the equipment, and then Feng Yifan began to make this dish in front of the camera.

"This fried winter melon with shrimp skin is actually a very literary name."

Feng Yifan was dealing with winter melons while talking to the camera.

This scene was unexpected by Li Feier, Meng Shitong and others. In the past, when filming, others often needed to speak, and then ask and guide Feng Yifan to speak.

But today, there is no need to talk about this. Feng Yifan talks to himself while doing it, which is also very interesting.

In fact, what Li Feier and the others didn’t know was that Feng Yifan was trained by his daughter while cooking in the countryside.

Because Feng Ruoruo always likes to come to the kitchen when his father is cooking, and asks his father something like a questioner.

Feng Yifan is very patient every time and tries to give his daughter the answer.

Over time, he has also mastered such a self-talk.

"This shrimp-skin fried winter melon, another nice artistic name, is called 'Golden Hook Jade Flakes'."

While talking, Feng Yifan had already peeled the winter melon and placed it on the chopping board to cut the winter melon into slices.

During the process of cutting, A Fei and A Bin also took the whole process from two angles.

Soon they took a photo, Feng Yifan's skill in knife skills was very good.

The winter melon itself is relatively slippery, so when you put it in the knife, there may be some deviation, especially when you cut it into thin slices, and there may be uneven thickness.

However, the winter melon on Feng Yifan's hand was held down very firmly by him, and then he cut the knife very neatly.

During the cutting process, Feng Yifan was not delayed.

"Winter melon will be a little slippery when cut, and the winter melon will be a little soft, so when you put the knife in, it may feel like it is cut on cotton, and it will be concave downwards, which will lead to deviations when put the knife in."

Speaking of this, Feng Yifan raised the knife in his hand and said, "So the knife must be sharp. Then when the knife is put, press the winter melon with one hand. At the same time, the knife must be standing up like this, and there is no skewness. If the slices of winter melon with uniform thickness cannot be cut out, it will affect the final appearance of the plate."

Under the camera shooting, Feng Yifan cut it out with great accuracy.

Cut the winter melon into slices, and the thickness is very even, and the size of each piece is about the same.

At first, when I heard this dish, everyone thought it was too simple?

But now, just looking at Feng Yifan, everyone has already felt that simplicity varies from person to person. Chef Feng's handcraft alone will probably cause many people to be dismissed directly.

After cutting the slices of winter melon, Feng Yifan cleaned it and then sucked the water dry with kitchen paper.

"Remember, you must suck this water dry."

Then, Feng Yifan rinsed the shrimp skin again: "The shrimp skin also needs to be rinsed. The shrimp skin looks very clean, but in fact, there are still some gray particles in it, so it also needs to be washed."

After preparing two main ingredients, Feng Yifan prepared some scallion oil and some scallion flowers.

Everything was ready. Feng Yifan first heated the pot and then put the slices of winter melon into it and stir-fry it dry.

"Actually, if it is made in a restaurant, it should be fried to make the slices of winter melon, and it can also lock in moisture. It will not let too much water seep out of the slices of winter melon when it is made later, making the whole dish too much soup.

However, since it is a home-cooked dish, if you use so much oil to fry at home, many people may think it is too oily, so we switched to dry stir-frying."

Feng Yifan continued while stir-frying: "Remember to keep a heat that is not too big, and slowly stir-fry the winter melon slices."

Soon the water began to come out of the pot. Feng Yifan showed it to everyone and said, "Look, is it starting to come out? That's all. Put the winter melon slices out and don't have the water you stir-fry."

Then, Feng Yifan added some oil to the pot and fryed the shrimp skin.

"You still have to fry the shrimp skin, otherwise it will not be that golden color, nor will it be golden hooks, but don't fry it for too long, and you will take it out when you see it changes color."

Everything was ready. Feng Yifan added scallion oil to the pot, and first added slices of winter melon and stir-fry.

Sure enough, the person who recorded it next to him found that during the stir-frying process, the winter melon slices would not produce a lot of water.

After Feng Yifan stir-frying, add the shrimp skin, then start adding salt and pepper powder, add a very little sugar, and then stir-fry.

Finally, before leaving the pot, pour a little scallion oil and turn it over and then directly put it out of the pot and serve it on the plate.
To be continued...