After Feng Yifan and his father-in-law came down together, the chefs in the kitchen were also very curious and wanted to know if the first dish was successful?

After Feng Yifan accompanied his father-in-law to enter, he smiled and glanced at everyone and said, "What? Do you think that if our father-in-law and son-in-law work together, will there be any unsuccessful results?"

When everyone heard this, they burst into laughter.

Shi Jiahui said: "It's true that if the uncle and the chef fail to succeed together, then no one of us will succeed."

Su Jinrong smiled cautiously and said, "Don't be proud, there are also dishes that need to be cooked well."

Immediately afterwards, Su Jinrong said to Feng Yifan: "Yifan, this dish will depend on you next."

Feng Yifan agreed with a smile: "Dad, don't worry, I promise not to disappoint you."

Su Jinrong said again: "Don't be proud. You haven't made it for many years. After you come back, you have only made it a few times. And this time it will be different from the previous ones. We need to make two types of things, chicken and shrimp fire separately, and use the Tai Chi plate to serve it."

After hearing what Su Jinrong said, everyone in the kitchen was confused, and perhaps only Feng Yifan was confident.

In the end, Ma Xiaolong couldn't help but ask directly: "Master, what are you talking about in chicken and shrimp fire?"

Su Jinrong smiled and said, "The next dish is authentically called Dazhuan Ganshi."

Da Chuan Shii, this dish is a famous dish. Not to mention the chefs in the kitchen, even the diners who dine in Sujili today will basically know about this dish.

Su Jinrong continued to say: "There are two types of dried shredded pork, including shrimp or shrimp. If you put shrimp, it is called "Shrimp and Fire Dried Shrimp". If you don't put shrimp, it is mainly chicken shredded pork, then it is "Shrimp and Fire Dried Shrimp", which is also a bit of specialty."

Hearing this, everyone in the kitchen suddenly felt that they had learned a new knowledge point.

In the past, everyone only knew that there was such a dish called "Big Boiled Dried Shrimp".

But no one would have thought that this big-cooked dried shredded shred has such a particular side.

Feng Yifan continued his father-in-law's words and said: "Cooking dried shredded shreds is the key to hanging soup. The clear soup needs to be prepared in advance, and the soup must be clean and neat, and the soup must be as clear as water."

Su Jinrong nodded: "So, there are only two key points in this dish, one is this soup that boils dried shredded soup.

Second, it is one of our chefs’ basic skills, knife skills.”

Feng Yifan took out the prepared Baigan, looked at his three apprentices and asked, "How is it? You guys have all practiced Baigan, right? Why don't you three come?"

Hearing his master's words, Ning Cheng was a newborn calf who was not afraid of a tiger, so he immediately shouted that he wanted to try it.

It was Lin Ruifeng and Ma Xiaolong who followed Feng Yifan for a long time and understood the master's thoughts.

So Lin Ruifeng asked, "Master, how many movies do you want to film this time?"

Ma Xiaolong even asked Su Jinrong directly: "Master, what are the requirements for the big boiled dried shred you made today? Or is it fifteen slices?"

Su Jinrong smiled and said, "Today, we must try to be more delicate, so it's 20 pieces."

When Ning Cheng, who was eager to try, heard Su Jinrong say 20 pieces, was instantly depressed.

He has been practicing for a long time, and now he will only be able to produce fifteen movies.

Sometimes because you can't master the thickness well, Ning Cheng may have less than fifteen pieces.

Now Su Jinrong actually asked for 20 pieces directly, Ning Cheng really couldn't do it.

Feng Yifan looked at the three apprentices and asked with a smile: "What's wrong? Don't you three dare to try it today?"

Ma Xiaolong gave in and said, "Master, I really can't do 20 pieces."

Lin Ruifeng gritted his teeth and struggled for a while but could only bow his head and surrender.

Ning Cheng even said with a sad face: "Master, I'd better continue practicing."

Feng Yifan then looked at Shi Jiahui.

The eldest sister immediately smiled and said, "Don't look at me, I have never had dried tofu. Don't leave this to me, I will definitely not be able to do it."

Shi Jiahui's words were really not intentionally ruling. She had never cooked this dish in a hotel in Shanghai before.

As for the three-spark in the dishes in Shanghai, there is a professional master who has never made it.

Su Jinrong patted Feng Yifan and said, "Yifan, since you come today, you will at least have 22 movies, right?"

Hearing this, Feng Yifan was a little amused.

"Dad, why are you still biased? Why are you more than two more pieces of me?"

22 pieces, although only two more pieces are added than 20 pieces, if you have to use two more pieces on the firm tofu, it is not something that can be done with two more pieces.

Because this involves, the thickness of each piece needs to be considered, and it must be considered from the first piece.

Only in this way can we ensure that two pieces are evenly produced in the end to meet the 22 pieces required by my father-in-law.

Everyone in the kitchen was very happy and looked extremely excited when they saw that the chef was a little disappointed in front of Su Jinrong.

Ma Xiaolong made a bold move: "Master, come on, let us see our true strength."

Feng Yifan glanced at Ma Xiaolong and said, "Why do I think you want to be expelled from the sect?"

When Ma Xiaolong heard this, he shrank in an instant and did not dare to speak casually anymore.

But then, Ning Cheng couldn't help asking: "Master, can this really produce 22 films? Why do I think fifteen films are difficult?"

As a result, Lin Ruifeng continued: "Master can definitely do it."

Feng Yifan was happy: "Hahaha, it's great. I think I'd better accept the apprentice again? I feel like none of these three apprentices can keep them?"

For a moment, everyone in the kitchen couldn't help but smile.

After Shi Jiahui smiled, she pinched a piece of dried tofu and asked, "I'm also very curious. Can this really produce 22 pieces?"

As a result, Su Jinrong said: "Your master had produced at most 28 films."

Hearing this, Shi Jiahui was completely shocked.

Everyone in the kitchen was also shocked.

Su Jinrong said: "It is said that the highest record should be able to film 30 pieces. Of course, that is a rumor. I have never seen one that can produce 30 pieces so far, and in fact it is not necessary to produce so many pieces."

Feng Yifan said: "Okay, are we going to start?"

Su Jinrong smiled and said, "Start, as long as you are ready."

Feng Yifan nodded, took out the box that he had specially placed the knives, selected a handy knife from it, and sharpened the blade slightly, and everything was ready and said, "It's OK."

Su Jinrong said: "Let's start."

Next, everyone in the kitchen couldn't help but come to Feng Yifan to check it out.

To slice tofu, the first thing to find the right position is to hold the dried tofu with one hand, hold the knife with the other hand horizontally against the place where you press it, and cut it into the dried tofu.

At this time, you must find the right position and determine the thickness.

After the slice is opened with one knife, wait for the blade to pass halfway, hold down the hand of the dried tofu and move it to one side of the dried tofu, and then slowly push it from the other side.

This way, while holding the knife, pushing the dried tofu and pushing it into the middle.

In this way, you can get the first one.

Of course, you also need to control your strength at this time, otherwise you may hurt your hands.

In addition, during the filming process, you must not pull it like a saw, but you must firmly hold the blade to hold the tofu dry and cut it to the end.

After one knife, if you feel the blade will be a little sticky, you can soak it in a little clean water.

Everyone in the kitchen stared at it intently.

Feng Yifan fell down one by one.

At this moment, we must not pursue speed, but we must steadily remove the film with one steadily.

This is what is called slices like dots.

When the fifteenth film was filmed, Ning Cheng couldn't help but exclaim: "The fifteenth film is, it's still so thick."

Lin Ruifeng and Ma Xiaolong reached out to cover Ning Cheng's mouth together.

At this time, everyone is very nervous because the more they go, the harder it is.

On the 19th slice, there was actually only a very thin slice of dried tofu left.

No one dares to imagine how to cut this thin slice of dried tofu in the end? What if this slice turns into three slices?

But Feng Yifan was very calm and did not hesitate to add two slices of dried tofu to the last bit.

At this time, Feng Yifan smiled and said, "It's okay, the knife skills are not too unfamiliar."

Everyone in the kitchen finally couldn't help it. Everyone let out a long sigh and applauded Feng Yifan together.

I have to say that everyone was really shocked.

I never thought that Feng Yifan could actually produce 22 pieces when he asked for 22 pieces.

After the slices are finished, it is easier to cut the shreds.

Because the requirement for large-cooked dried silk is not as thin as cow hair, but the thickness of the match thread.

After cutting the shreds, first put them in clean water for washing.

Then there is a three-time cooking process.

The first time is to boil in boiling water, with the purpose of removing some bean smell.
To be continued...