After the fruits were washed, Feng Yifan peeled out the flesh of various fruits separately.

Among them are longan, blueberries, orange fruit grains, grapefruit fruit grains, and some small diced strawberries and apples.

Then, Feng Yifan cooked these diced fruits and small pieces with honey to make the fruits sweeter.

Then I found a small pot, poured water in it, heated it and poured in white jelly and some white sugar.

Su Ruoxi watched her husband do it, and asked strangely: "What am I going to do?"

Feng Yifan quickly found the mold and handed it to his wife and said, "Come and help me, put these honey-made fruit grains and diced diced fruits in this abrasive tool, and add a little more in each one, but remember to free up some places, otherwise it will be difficult to inject this white jelly into it."

Su Ruoxi immediately agreed, took the mold and began to carefully place the fruits.

A row of longans, a row of blueberries, a row of orange fruit grains, a row of grapefruit fruit grains, a row of strawberry diced, and a row of apple diced.

All of them were placed, and then the lid of the mold was covered. At this time, the boiled white jelly liquid cooled a little, and then Feng Yifan began to inject into the mold with a needle.

Su Ruoxi thought this was very interesting and quickly took it from her husband.

Feng Yifan simply handed over the work of injecting white jelly to his wife.

He started the next step.

First, beat some soft cake batter and bake a piece of cake in a baking tray.

Then use a mold about the size of a hollowed-out orange to dig out round flat cakes.

Clean the hollowed-out orange shell and wipe the water clean with kitchen paper.

First, lay some fruit grains on the bottom, add a layer of cream on top, cover a layer of cake, then spread a layer of fruit grains, add a layer of cream, and cover a layer of cake.

Finally, seal some diced fruits on the hole, add a layer of cream, and add a piece of mint leaf.

In this way, an orange cake is ready.

Su Ruoxi had already injected completely white jelly at this time.

Feng Yifan put the mold into the refrigerator to refrigerate.

Then, I took my wife to continue making orange cakes.

The couple made one cake one by one.

Feng Yifan calculated the number of students, which happened to be the number of children in his daughter's kindergarten class.

Su Ruoxi counted and said, "Why is it only half?"

Feng Yifan smiled and said, "When this time, let Teacher Fang cut the children open and eat them, so that everything is halved, and two children will eat one."

Su Ruoxi nodded immediately: "Oh, yes, you can't let the children eat too much."

Everything is done, Feng Yifan said: "Okay, wait for an hour now, the fruit jelly balls will condense, and we will put them in strings, and even if the task is done."

Su Ruoxi couldn't help but smile and said, "These are all very simple."

Feng Yifan smiled and said, "It was not a difficult snack. The main reason is that the weather is still relatively hot now, so the children can cool down."

Su Ruoxi nodded in agreement: "That's right, let the children eat a little cooler."

Feng Yifan then said to his wife: "Okay, today's snacks are ready. Let's put the cake in the constant temperature refrigerator room, and then we'll go to the next door to take a look."

Su Ruoxi nodded: "Yes, let's go."

Put the orange cake in the refrigerator and the couple went to the western restaurant next door together.

At this time, in the Western Restaurant, Shi Jiahui and Catherine led a group of people to work hard.

Su Jinrong stood aside and supervised the battle.

Lu Cuiling was a little nervous when she saw it.

Finally, after the dishes were prepared one by one, Lu Cuiling was relieved for them. She felt that watching these people cook, it was really a very nervous feeling.

When everyone is ready to breathe a sigh of relief after they prepare the dishes.

Feng Yifan held his wife's hand and said, "How is it? Is it done?"

When everyone heard Feng Yifan's voice, they became nervous again.

Luo Yu couldn't help but say, "Why is the chef here?"

Feng Yifan heard Luo Yu's words and asked with a smile: "What's wrong? Can't I come?"

Chen Xu said: "It's mainly because of the chef that we are all nervous."

Feng Yifan smiled and said, "Don't be nervous. You are familiar with these dishes now. When the business is opened, I will personally take care of them for a while. Only after you are fully familiar with them will you let you do it."

Luo Yu breathed a sigh of relief when he heard this: "Do we still have a lot of time?"

Shi Jiahui smiled and said, "There is not much time, because Su Ji will open on National Day. After that, we can't keep an eye on the Western restaurant. Some people are going to Su Ji. The Western restaurant is mainly for Luo Yu, and you will follow Catherine and the others."

Feng Yifan looked at Tom and asked, "Tom, are you ready for the drink list you asked you to prepare before?"

Tom immediately responded: "The chef is ready."

Then, Tom took out the drink order and handed it to Feng Yifan.

After glanced at the various wines on the wine list, Feng Yifan directly removed several very expensive wines.

"We don't need these high-end wines with high prices. We don't make those high-end restaurants. Our Western restaurants should be more affordable. Also, try to use some of our domestic wines. Senior sister, do you have any familiar domestic wine companies recommend?"

Shi Jiahui said: "In fact, there are only a few companies in China, and they are not very high-quality ones."

Feng Yifan said: "Then, Tom, you can ask these companies to deliver goods first. We will inspect the domestic wine for a while. If there are any one that meets the requirements, we can replace it."

Tom nodded and agreed: "Yes, chef."

Feng Yifan calculated the manpower again, thought for a while and said, "Well, the manpower still doesn't feel enough. Let's do some recruitment later. Remember to consider the character first. As for the weak cooking skills, it's nothing to do, as long as you are willing to learn."

Shi Jiahui and Katherine immediately agreed: "Yes, chef."

After the matter was explained, Feng Yifan pulled his wife to the front of the cooking table and said, "Okay, come and try the dishes you tried today."

Feng Yifan first made some observations, and two main dishes were the points he focused on observing.

Both main courses are cooked by sous chef Katherine.

In terms of beef tenderloin, the juice is sufficient. After cutting, hemoglobin is retained in the cross-section. It looks very delicate and is already very qualified.

Feng Yifan cut open and said, "Well, this time I passed the test, at least I have a good grasp of the heat."

Then cut a small piece and put it in Feng Yifan's mouth and taste it carefully.

After chewing, the beef tenderloin is tender and juicy, with a feeling of melting in the mouth. It is paired with a uniquely prepared sauce, which is full of a natural and wild taste.

A smile appeared on Feng Yifan's face: "Well, this is very good."

This dish and another main dish are dishes that test the chef's control over the heat.

The whole piece of beef tenderloin is marinated with salt, black pepper and spices, and then bake in the oven.

The baking process must ensure that the firepower cannot be too strong. Just let the baked coke layer appear slightly on the outside, then take it out and put it in a small frying pan and fry it in olive oil. The heat must also be controlled and it must not be fryed until it is completely cooked.

After frying the coking layer on each side, put it aside and use the dining paper to absorb excess grease on the surface.

And like another dish of fish, the remaining heat of the frying process is used to slowly steam the inside.

In this way, when placing the plate, the fully mature part of the outside needs to be removed, leaving the freshest part in the middle.

After placing the dish, pour the heated honey sauce into the dish, so that this dish can be completed.

It can be said that this is a dish that seems to be not complicated in every process.

But each step seems not to be complicated, but is full of various difficulties.

Baking time, frying heat.

Everything must be controlled well, otherwise the final dish will have a deviation in taste if you are not careful.

Before that, Catherine tried many times, and finally made a relatively perfect copy this time.

Catherine was relieved by Feng Yifan's recognition, and she was also very excited. This was the first time she had received the chef's praise.

Feng Yifan saw tears even appearing in Catherine's eyes and smiled and said, "Very good, this is your first step. I believe you will be better in the future."

As for another hazelnut grouper, Catherine also learned from her previous lessons and completed it according to Feng Yifan's instructions.

Fry the fish and the skin in a pot, fry the outside and the caustic layer, and also control the fire power.

After frying the coking layer, you should immediately take it out of the pot and place it aside to let the fish cook completely ripen the inside through the residual heat.

When placing the plate at the end, all other coking layers except the fish fillets must be cut off.

Drizzle with the prepared hazelnut sauce and you will be considered a dish like this.

Feng Yifan used a knife to gently put everything, and the crispy fish skin "pop" broke, and then put the crispy fish skin, hazelnut sauce, and the tender and juicy fish meat below into his mouth.

"Well, this is also very good."

The two main courses were finally recognized by the chef. Not only Katherine was excited, but everyone else was happy for her.

Hans and Tom said, "Congratulations to the sous chef."

Chen Xu also said: "Congratulations."
To be continued...