After breakfast, Feng Yifan led everyone in the kitchen to clean up and started to work hard in the kitchen.

Although the opening hours are 11 noon, a group of people have to do a lot of preparations in the morning.

Even if it is just noodles, fried rice and side dishes at noon, it is still necessary to ensure supply. At the same time, diners should taste the unique flavor of Suji through these things and understand the uniqueness of Suji.

Among them, the most eye-catching thing in the morning, even Shi Jiahui and others were very curious about it. Su Jinrong personally took the initiative to use the pot of Suzao Soup.

Suzao soup is boiled in advance, and in this morning, some things are needed to be added.

First, the elbows are cleaved.

The elbows were soaked in running water overnight in advance to ensure that most of the blood was soaked out.

Next, it was Feng Yifan and three senior brothers to show their sword skills together.

The four people gathered the soaked elbows one by one.

There is almost no one who can take more than one minute of the entire process of picking each elbow.

The four of them, together, in the blink of an eye, slowly removed all the elbows.

In this scene, Ning Cheng, Chen Xu and Luo Yu, as well as Katherine, Hans and Tom, the six of them were really shocked.

Never thought that the speed could be so fast.

The most prominent one is still Feng Yifan.

Not only is he the fastest among the few people, but his movements are always so elegant. Every time he takes a knife, he is quick, accurate, and his movements are also clean and neat.

In comparison, although the other three are his senior brothers, they sometimes still have lags.

But Feng Yifan just won’t get stuck at all, and the whole set of bones will be smooth and smooth.

He stood next to the water table, picked up an elbow, and finished the bones within one minute, and then threw the bones and meat into another bucket.

When Feng Yifan was halfway through, he found a group of people watching, and did not forget to remind everyone.

"Don't just watch it, work quickly, forget that you will open today? There are so many jobs, and you are standing there, who will do it?"

When Feng Yifan shouted, the onlookers suddenly woke up and hurried to start working.

At this time, Feng Ruoruo did not forget to raise the small rag in his hand and shout.

"Dad, dad, look, Ruruo is working obediently."

When Feng Yifan heard his daughter's voice, the moment he turned his head, the expressions and attitudes on his face, and tone changed 180 degrees. He spoke to his daughter in a very gentle tone and some doting.

"Is that right? Our Ruoruo is great. Come on, but don't be too tired. If you feel it's hard, you can put it down and take a break and then continue to do it after the rest is over. OK?"

Seeing his father say this to him, Feng Ruoru nodded with a smile: "Okay, come on, dad, too."

When everyone in the kitchen saw the interaction between the father and daughter, they couldn't help but envy them.

In particular, Luo Yu couldn't help but say, "Oh, the chef is really gentle to his daughter. It's completely different from his attitude towards us."

Shi Jiahui smiled and said, "Then she is her daughter after all, okay, work quickly."

When everyone was preparing to work, Feng Yifan's elbow had already been removed.

The three senior brothers also have to admire them.

"It's amazing. Junior Brother Yifan is really amazing. We really can't compare to this."

"Hey, our senior brothers have been learning from our master for many years. These were all done step by step. I thought that even though we had been in the long run, we shouldn't be too far behind. I really didn't expect that Junior Brother Feng is so powerful."

"I am worthy of being the chef, I'm convinced."

After the elbow is boned, some trimming is needed next. The inner side of the elbow should be flattened and the thickness of the repair should be evenly as much as possible.

After the trimming is completed, the elbows must be re-rolled.

Here are all elbow flowers.

This process is another process that tests patience, strength, and some skills.

This time, Feng Yifan did not ask his senior brothers to help, but called the three apprentices over and demonstrated them himself.

"Okay, you three follow me and remember, I will only demonstrate three times, and then you three will roll up the rest. This is the work of you three this morning. If you don't finish it, don't eat at noon."

The three brothers were also confused in an instant.

But before the three of them could say anything more, Feng Yifan had already started.

Then Lin Ruifeng, Ma Xiaolong and Ning Cheng quickly stared at it.

In fact, if you really want to say, the roll is not complicated, it is to roll the flat elbow into a cylindrical roll from one side.

However, during the rolling process, the first thing to do is to smooth the internal expansion part.

This is indeed a time-consuming process.

Also, when you finally tie it, you also need to use a very hard work and tie it thoroughly with a string. Otherwise, in the subsequent stewing and braising process, once it spreads out, it will become a pot of broth, which will not be a elbow flower.

Feng Yifan was also very quick. After leveling the flat surface inside with a knife, he then wrapped it with a gauze to remove the roll.

"Please be careful. You can't wrap the cloth into this meat. You must wrap it in this way. The gauze is just an auxiliary, so it can be rolled up and fixed. It must be rolled tightly so that it can be formed. Have you seen it?"

After Feng Yifan rolled it up and tied it tightly with a rope, he handed his elbow to his father-in-law beside him.

Next, it’s Su Jinrong’s performance time.

The old man had already cooked Suzao soup. The whole soup looked very white and almost no color was visible. Then the old man put the rolled elbows into it and started stewing.

Looking at Bai Tang, Katherine, Hans, Tom and Luo Yu were all a little curious.

Luo Yu couldn't help but whisper to Chen Xu, who was busy beside him: "What kind of soup is that pot? Is it just like cooking the elbows?"

Chen Xu whispered: "No, that soup looks very clear, but in fact the soup is a braised soup, which is called white braised, which is made of soy sauce that can be colored without adding them, and is simply de-brown with spices."

Luo Yu couldn't help but be curious: "Is there any such braised one?"

Chen Xu nodded: "Of course, white braised rice is to maintain the original color of the dish, which can facilitate the dish to be served and will be more beautiful, especially when used on elbow flower rolls. After the time comes out, you will see elbow flower rolls appear pink and very beautiful."

After Feng Yifan demonstrated three times, he handed over the rest to Lin Ruifeng, Ma Xiaolong and Ning Cheng to complete.

The three of them were very serious. Although they were not fast at the beginning, they tried to ensure that there would be no mistakes.

Su Jinrong occasionally gave advice from the side so that the three of them could get familiar with each other as soon as possible.

After handing over the elbow roll to his apprentice, Feng Yifan continued to process various ingredients with his senior sister and three senior brothers.

Among them, some noodles topping ingredients need to be prepared in advance.

There are also some things that need to be used for evening banquets.

Another important part is the soup making and hanging soup.

Fortunately, Shi Jinbin’s three apprentices have been with their master at Hongfeng Hotel for many years and are relatively skilled in making soup and hanging soup.

So one of the senior brothers is responsible for this, so there will not be too big problems.

During Feng Yifan and his team's division of labor, Catherine, Hans and Tom seemed a little unnecessary.

Fortunately, Feng Yifan quickly assigned them a task to ask the three of them to go to the next door to process the ingredients in the Ruo restaurant at night.

In this way, everyone in the kitchen is relatively busy.

As for the front of the two restaurants, after Su Liancheng and Fang Lin came, Su Ruoxi was also in charge of the command and dispatching, and the waiters began to make some arrangements.

Su Ji also needs to ensure that the tables and chairs are neat. Although they do not need to be completely neatly like Ruo Restaurant, they must still be arranged neatly and leave enough space to facilitate guests to enter and exit.

So during the process of placing the table, Su Ruoxi also made very careful plans.

I even walked back and forth myself many times to test whether it was suitable and convenient to walk.

Of course, this is also thanks to the fact that Su Ji has a large enough space.

So with so many tables placed, the space is still relatively safe.

Su Ji used all solid wood tables and chairs, so there was no need to lay tablecloths like the Ruo restaurant next door. However, Su Ruoxi also customized some wooden vases in advance and ordered a batch of flowers, which were placed in the vase and placed on each table.

Similarly, beside the vase, a little distance away, chopstick cages and some seasonings will be placed.

During the arrangement, Su Ruoxi was very serious: "The arrangement must be spaced apart at some distance. You cannot let the flowers lower like this and touch the chopstick cage. In that case, the chopsticks will be unclear at that time."

After explaining the placement of the table, Su Ruoxi explained: "By the way, after the diners have eaten and left, they should come over to clean up immediately. Remember to wipe the table clean. Do not leave any oil stains, which will affect the diners behind.

Especially on the side of the table, you must wipe it carefully, so that diners cannot sit down, and the clothes will get oil stains when they touch it."

The waiter nodded very seriously and agreed.

Su Liancheng looked around and couldn't help but smile and said, "Okay, now Ruoxi, you are more and more like the boss lady, and you can consider all these things."

Su Ruoxi said a little embarrassedly: "No, I can't go to the kitchen to help, so I thought about setting up the front so that the guests would feel that it would be very comfortable to come to Su Ji for dinner, so that everyone's impression of Su Ji would be better."

Su Liancheng smiled and said, "Actually, you're a little nervous. The guests who come to Su Ji must be for your husband. As long as the dishes cooked by your husband are good, they won't care much about the environment."

Su Ruoxi immediately said: "That's not what it said. A good dining environment will make guests feel happy, so it is necessary to make the restaurant environment good enough. Although it cannot be like Ruo Restaurant, it must be kept clean and tidy."

Su Liancheng nodded: "It's right, I didn't pay attention."

As he said that, Su Liancheng clapped his hands, let the waiters look at him, and then said very seriously: "Okay, everyone should cheer up and do it according to our boss's requirements. Don't think that Su Ji can slack off if he is not a restaurant service."

Su Ruoxi continued: "Since everyone is here to apply for the job, I think everyone should have a passion for managing the restaurant well, so please take it seriously. We open the business and serve every customer. Within a reasonable range, we should try to satisfy the customers as much as possible."
To be continued...