Chapter 171： The exquisiteness of cold cuts (2/5)

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In the days when Feng Yifan came back, although Su Ji had resumed business and started cooking every evening as before, he had not actually made a banquet.

What is a banquet?

That's not just entering a small restaurant, and then three or five friends order a table of food to call it a banquet.

The banquet really has a complete set of procedures, and there must be a fixed number of dishes, including the order of each dish, and it must be carefully considered to ensure that there is a sense of layering such as echoes and transitions.

Today, Zhuang Daozhong ordered twelve dishes, which are a combination of meat and vegetables, and there are also cold dishes and hot dishes. This is the banquet of Zhenger Eight Classics.

As a banquet, then there must be a protagonist.

The protagonist of the twelve dishes ordered by Zhuang Daozhong is Sidaohexian.

Although these four rivers are the protagonists, the order of serving dishes is very particular. Otherwise, serving dishes randomly will ruin the entire banquet.

Feng Yifan was in the back kitchen without any hurries, and took Lin Ruifeng, a newbie, and Zhuang Zhebin, a not-so-proficient hairy boy, to carry out the banquet cooking tonight.

After a lot of busy work, Feng Yifan first served two hors d'oeuvres, crystal delicacies, and three shreds of cold salad.

Feng Yifan uses chicken shreds, cucumber shreds, and dried shreds.

Chicken shreds are cooked chicken **** torn into strands by hand.

Cut the cucumber skin into filaments, blanch it with salt water, and rinse with ice water.

The dried shreds are cut into thin shreds from the dried white tofu used in the large boiled dried shreds, and then boiled in a large boiled dried shred way, and simmered in the stock.

Place the three strands on the plate, and pour the prepared sauce in four circles along the edge of the plate. Put the minced garlic on the top, heat it with peanut oil and sesame oil, and pour it on the minced garlic. After the aroma comes out, add some coriander.

Lin Ruifeng and Zhuang Zhebin, who stood by and watched, were really surprised.

In the two hors d'oeuvres, the crystal delicacy had already taken the limelight, but Feng Yifan's seemingly simple three-thread cold salad stole a bit of the limelight, and it was evenly divided.

After Feng Yifan finished making it, he said to Lin Ruifeng: "Okay, Xiaolin will serve the food first."

Lin Ruifeng regained his senses and responded, arranging the two cold platters on a tray, holding the two cold platters and quickly went out to serve.

In the restaurant, Zhuang Daozhong had already greeted everyone to sit down. Several children were all sitting around the table, and the parents all sat down in groups.

Li Fei'er who rushed over was still complaining about her husband: "What's the matter with you? How many meals have you come to Su Ji? You eat here every day, and I haven't seen you follow a few lessons and go home to cook."

Yang Zhiyi said helplessly to his wife: "My wife, today is really an accident. Grandpa Zhuang wants to invite us to Xixi."

Li Fei'er pinched her husband quietly and complained in a low voice: "You will use your daughter as an excuse. Since you invited Xixi, you didn't say that you go home and cook for me. We will come to pick up my daughter after we have eaten?"

Yang Zhiyi was completely speechless, and could only whisper: "Well, my wife, I promise to take the time to learn a few home-cooked dishes."

Zhang Zhuangzhuang, who stayed for the first time, sat with the three little girls, but he was actually a little bit embarrassed.

And Zhang Zhuangzhuang’s father was also a little cautious: “I’ve heard that Su Ji cuisine is delicious. I really took my son’s order today. I also want to thank Mr. Zhuang for making you spend money.”

Yang Zhiyi heard Zhang Zhuangzhuang's father speak, and immediately escaped from his wife. He smiled and said to him: "Zhuangzhuang, if you taste Ruoruo's father's food, you will know that it is really delicious."

As for Chen Yaofei's grandparents, naturally they were chatting with Zhuang Daozhong, Su Jinrong, and Lu Cuiling.

Upon learning of Zhuang Daozhong’s identity, Chen Yaofei’s grandmother was a little surprised and said: “It turns out that you are the one at the dealer’s restaurant. It’s really disrespectful. When I was young, I ate dealer’s food with my parents once.”

This past memory also gave everyone a better understanding of Zhuang Daozhong and the restaurant behind him.

Yang Zhiyi secretly smacked his tongue, and whispered to his wife: "I really didn't expect that the head of such a well-known private kitchen in Beijing turned out to be Uncle Su Ji, and he was only Su Ji's assistant at the time."

Li Fei'er responded in a low voice to her husband: "Su Ji's back then was indeed very powerful. I recently checked a lot of information for the Lao Cai program. It is said that Su Ji has two generations of chefs who participated in the state banquet."

Sitting on the other side of Yang Zhiyi, Zhang Zhuangzhuang's father heard it, and couldn't help but leaned in and said, "Is it so powerful?"

Just at this moment, Lin Ruifeng came out carrying the tray and served two cold dishes.

"Come here, crystal meat, three threads of cold dressing."

Seeing Lin Ruifeng coming to serve the dishes, Su Ruoxi also walked over to help arrange the two dishes symmetrically.

The crystal meat is placed on the dining table, and the three threads of cold salad are placed on the lower side.

After the two dishes came up, naturally everyone's eyes were first attracted by the crystal clear, bright red, crystal-like crystal meat.

Yang Zhiyi and Zhang Zhuangzhuang's father almost said in unison: "It's really beautiful."

Li Feier naturally took out her mobile phone and wanted to take pictures of such beautiful crystal dishes.

Zhuang Daozhong waited for Li Fei'er to finish the filming, and said with a smile: "Alright, it's served, let's try it. The children can't wait. This is not a formal banquet, so don't be formal.

While talking, Zhuang Daozhong had already removed the crystal meat for the children.

With the four children one by one, naturally they all happily said thank you to the grandfather.

Zhuang Daozhong didn't go to eat the crystal meat, but waited for another dish of cold salad to turn around, first took a chopsticks and tasted the cold salad.

After one bite, Zhuang Daozhong immediately tasted the unique style of this dish.

The shredded dried shreds in the way of boiled shredded shreds, combined with shredded chicken and cucumber, is very refreshing and refreshing in the mouth.

Especially the seasoning is slightly sweet and sour. It is also very appetizing to eat. It will not have the feeling of heavy muzzle, but it will make people start to look forward to the following dishes.

It's such a seemingly simple cold dish, which already made Zhuang Daozhong taste Feng Yifan's style in an instant.

This is the kind of handwork that can really be undertaken by an independent private banquet chef.

Zhuang Daozhong put down his chopsticks and let others continue to taste, while he whispered to Su Jinrong: "Jinrong, you son-in-law is terrible, you are a man of great skill."

Su Jinrong was also fed by his daughter, and naturally he also ate the uniqueness of the cold salad.

Su Jinrong smiled and nodded when he heard the compliment from the uncle.

On the two cold dishes, Feng Yifan was also busy in the back kitchen. The next two dishes were stir-fried vegetables, and the two dishes were fried with prawns and then a thick meat dish.

For the rhythm of serving, Feng Yifan first prepares thick meat dishes and red crispy chicken with pine nuts.