Chapter 484： Instruct students to prepare materials

Although it is a stall, there are still many things that need to be prepared, such as some goose, duck and pork belly that will be roasted in the hanging oven tomorrow.

There is also the rice used for fried rice every day, which needs to be steamed in advance.

Of course the most important thing is the noodles.

Su Ji’s Yifu noodles have always been hand-made noodles, which have been passed down from generation to generation.

During this period, even when Su Ji’s business was booming, Feng Yifan insisted on making noodles by himself every day.

Fortunately, we insisted on making noodles with noodles every day to ensure a sufficient supply of noodles. There was no situation where the noodles were sold out at noon.

This is because Su Ji’s Yifu noodles are cooked first and then fried, so the noodles can be stored.

On the other hand, of course, it is also because of the limited business hours of Su Kee at noon every day, it will not appear that the prepared noodles will be sold out.

This is the case. In a few days, the noodles were almost sold out.

In order to avoid running out of noodles when setting up the stall, Feng Yifan also made some noodles during the two days of rest.

And to prepare the goods tonight, Feng Yifan also asked his apprentice Lin Ruifeng to start with the dough.

"It shouldn’t be difficult for you to make noodles now, but the difficulty of this Yifu noodles is not to make noodles, but to master the amount of chicken soup added. You must remember to use chicken soup instead of water, but you can’t add it. Too much, otherwise it may affect the strength of the noodles."

Feng Yifan is also very serious about teaching Lin Ruifeng how to add eggs to the flour and how much chicken soup to add.

This ratio can be regarded as Feng Yifan's own groping experience for many years.

Really speaking, it may be different from the noodles made by the previous generation of Su Kee.

This can be regarded as a personal understanding.

Lin Ruifeng added egg and chicken soup to start mixing noodles according to Master's instructions.

Fortunately, Lin Ruifeng did it early in his own home. Since he was a child, he has also learned how to make noodles from his parents, so he got started very smoothly.

Feng Yifan taught his apprentice: "Remember, you must knead the dough hard, the dough must be evenly kneaded, the surface must be very smooth, and there must be no pits."

After the dough is kneaded and smooth enough, the next step is to roll the dough with a large rolling pin.

"You can't roll the dough like this in the first place, so you can separate the noodles and divide them into small groups to roll and cut them separately."

Lin Ruifeng often watched Master make it, so he knew that Master always used a very long rolling pin, and then rolled out the entire dough one by one.

Moreover, Feng Yifan not only rolls it evenly, but also rolls it very thinly.

Then, fold in half alternately, and finally cut the noodles. The thickness of the noodles is even.

Feng Yifan still knew very well that the apprentice could not do what he did.

Therefore, in order to allow the apprentice to continue working on the stall after he left, so that there would be no use of noodles, Feng Yifan also prepared a noodle machine for the apprentice.

However, instead of taking out the noodle maker directly, he asked the apprentice to roll and cut it by hand.

Although the efficiency is obviously inferior to Master, Lin Ruifeng is very serious and succeeded in making the first batch of noodles.

Feng Yifan nodded in satisfaction, and then took out the noodle maker.

"The noodle maker is a more convenient tool now, and you should have seen it before. I have used this before. After I leave, you can also use it. This can save you time and make your noodles. The thickness is even, so the noodles will be more beautiful."

Lin Ruifeng nodded and said, "Master, I understand."

After the noodles are cut, the next step is to cook them in a pot. A little salt is added during the cooking process, and then the noodles cannot be cooked completely, but they must be cooked until they are finished.

After the removed noodles are drained of water, they are put into a frying pan for frying.

"You have to pay attention that the oil temperature should not be too hot during frying. When the oil temperature is about 30-40% lower, you must slowly fry the water out. If you want the noodles to be kept longer, you can re-fry them after they are shaped. "

In fact, at this point, the Yifu noodles made are almost exactly the same as instant noodles.

Of course, under normal circumstances, Yifu noodles are not made as good-looking as instant noodles because they are not pressed by noodles.

However, during the production process, Feng Yifan still performs some plastic surgery.

He will plate the cooked noodles, plate them into a ball and then fry them, so that they look very beautiful.

Of course, Feng Yifan didn't have such high demands on his apprentice.

"You don’t need to do plastic surgery like I did, but you must remember one thing, that is, when you’re ready to cook, divide it into bowls and fry them, so you can save money when you cook the noodles again Time, remember one thing, don’t dislike the tedious pre-work.

It is precisely because of the cumbersome early stage that you can make it easier when you become a dish later, understand? "

While frying the noodles, Lin Ruifeng also promised: "I know Master."

The master and apprentice were busy in the back kitchen. After Feng Ruoruo, Yang Xiaoxi and Chen Yaofei had a snack in front, the three little girls ran into the back kitchen together.

Seeing that Dad was teaching Uncle Xiaolin, the three little girls also came over and watched.

Hearing Uncle Xiaolin's answer, the three little girls followed suit.

"I know, Master."

Hearing the sound, Feng Yifan and Lin Ruifeng's master and apprentice both turned their heads to look.

I saw three little girls standing opposite the cooking table.

Seeing Dad and Uncle Xiaolin look over, Feng Ruoruo and two good friends also laughed.

Yang Xiaoxi and Chen Yaofei were still a little worried. The two little girls were worried about disturbing Father Feng and Uncle Xiaolin, so seeing Father Feng had seen them, the two little girls hurriedly hid behind Feng Ruoruo.

Feng Ruoruo is not afraid at all. She knows that her father will not blame herself, and that her father is very kind to herself.

So seeing a good friend hiding behind him, Feng Ruoruo smiled and protected him.

"Dad, I listen to your class with Xixi, Fei Fei, and Uncle Xiaolin."

Feng Yifan listened to her daughter and saw that Yang Xiaoxi and Chen Yaofei were a little timid, and naturally nodded with a smile: "Okay, you and Uncle Xiaolin are in class together."

Afterwards, Feng Yifan said to his apprentice: "Don't be stunned, continue."

Lin Ruifeng naturally continued to work, and under the guidance of Master, he did it well. The noodles can be fried, and some ingredients can be processed.

Of course, the difficulty for Lin Ruifeng lies in processing the roasted goose, duck, and pork belly tomorrow.

The internal organs need to be cleaned, and marinade needs to be filled in the belly of the goose and duck, and then the opening needs to be broken to seal it.

Then you need to blow air to separate the skin and meat a little bit.

After doing this, you also need to apply crispy water, and then need to stand overnight to air dry.

Feng Yifan can be said to have no reservations. He explained all the details to the apprentice very clearly, ensuring that the apprentice heard clearly and gave answers to some doubts.

Lin Ruifeng learns very seriously, because he knows that all these are dry goods, and they are really good things.

In the end, Feng Yifan roasted a goose himself, preparing to cook dinner for the children at night.

"This roasted goose is still different from roasted duck. Mine was processed yesterday, and it was coated with crispy water. Now it is roasted in the oven."

Because the hanging stove was not moved back, Feng Yifan could only use the oven in the kitchen.

"You have to remember, because you don't use a hanging stove, you need to turn it over when you bake it at home. So after preheating, put it in and bake one side, then take it out and turn it over and bake the other side. It was baked until it showed a very beautiful dark brown on both sides."

During this baking process, Feng Yifan still took his apprentice to prepare other things.

For example, the eel also needs to be scalded in advance, and then the back, bones, and abdomen of the eel are separated.

"You have to remember that this eel is also full of treasures, so you must study this scalding process carefully. Later, when making fried rice, you can actually have eel fried rice, and you still remember that I taught you Yes, the navel simmered noodles can make full use of the eel."

Lin Ruifeng has studied with Feng Yifan for more than two months. The more he learns from Master, the more he feels as if he will never finish learning. Master really has too much craft to learn.

And Master will always create some novel combinations, the key is that they all match up with the same deliciousness.

For example, when making eel noodles, because Feng Yifan pursues fine products, he usually only uses the meat from the back of the eel, so that the abdomen of the eel will be left.

In order not to waste, Feng Yifan made a navel simmering noodle based on the white simmering umbilical door.

It's really a must. There is no extra seasoning, just seasoning with pepper.

The most important part is the navel door. Feng Yifan's child adds a little shrimp oil to it, which adds to the overall fragrance.

Then this bowl of noodles showed a very beautiful bowl of white soup.

It seems to be a bowl of noodles boiled with milk without any color. It tastes delicious. The simple saltiness and the slightly spiciness of pepper are also very popular with many customers.

Just like what Master said, in Lin Ruifeng's view, any kind of food can be used to the fullest in Master's hands.

Variety of collocations, endless changes.

Lin Ruifeng felt that he would never finish learning with Master.

As for the fried rice with eel, it is also another unique fried rice created by Feng Yifan.

And the most important thing about this fried rice is that when you go to the stall, it is really great to cook it with iron plates.

Scald the separated eel back in advance, put it on an iron plate for frying, and then mix it with fried rice. After the stir-fry, the aroma is really delicious.

"I told you about these things before. When we go to set up a stall tomorrow, I will teach you how to operate them in detail."

After thinking about it, Feng Yifan said to his apprentice earnestly: "I will give you 20 days, I hope you can learn."

Lin Ruifeng heard that there were only 20 days, and he was really worried.

"Master, is 20 days less? I'm worried that I might not be able to learn by then."

Feng Ruoruo heard what Uncle Xiaolin said, and immediately said, "Uncle Xiaolin, you can't learn it. You have to learn from your father, and you must learn it."

Chen Yaofei then raised her small fist and said, "Uncle Xiaolin, come on."

Yang Xiaoxi also shouted, "Uncle Xiaolin, come on."

Lin Ruifeng turned his head and looked at the three little girls. He was greatly inspired by seeing the three little girls looking forward to him and the look of cheering for himself.

Feng Yifan smiled and patted Lin Ruifeng: "Street stalls, there are so many things that one iron plate can do, so you must be proficient in iron plate cooking."

Lin Ruifeng nodded earnestly: "Good Master, I will definitely work hard."

Next, Feng Yifan continued to prepare materials with his apprentice.

This process is actually very cumbersome, and it can be said to be very boring.

But if you want to eat this bowl of rice, you have to go through all of this, and you have to endure this loneliness, and endure this boring, before you can truly achieve self-breakthrough.

Under the guidance of Master, Lin Ruifeng was also very serious and prepared the materials according to Master's requirements.

In this process, Lin Ruifeng can indeed learn a lot.

And Lin Ruifeng also knew very well that the things that Master taught him were very practical, allowing him to make a living no matter when and where.

In order to live up to Master's expectations, Lin Ruifeng is very serious and will try every step of the way.

If you make a mistake, you will naturally be criticized or even scolded by Feng Yifan.

Sometimes Feng Ruoruo can't see it. Poor Uncle Xiaolin will help Uncle Xiaolin talk to his father.

"Daddy, don't be so fierce. Uncle Xiaolin works hard."

Yang Xiaoxi and Chen Yaofei are next to each other, and they will also help to say a few words, hoping that Feng's father will not be so fierce and treat Uncle Xiaolin mildly.

Feng Yifan quickly changed his smile in front of the children.

"Well, my three little darlings have said that, then I won't be fierce Uncle Xiaolin anymore, but Uncle Xiaolin must be more serious, not always making mistakes."

Lin Ruifeng also nodded very seriously and agreed, and will prepare more carefully in the future.

At this moment, the roast goose was almost ready, and Feng Yifan took the roast goose out of the oven.

The roast goose was beautifully reddish brown, and when it was brought out of the oven, the attractive fragrance made the three little girls eager to eat.

"Dad, hurry up, Xixi and Feifei and I want to eat."

"Papa Feng is delicious, Xixi wants to eat it."

"Papa FengFei Fei wants to eat too."

Feng Yifan brought it over and responded with a smile: "Okay, you can eat it, but you have to wait a minute, it's very hot now, let's let it cool a little bit before eating, okay?"

The three little girls naturally agreed immediately: "Okay."

After letting it cool for a while, Feng Yifan first broke open the goose's abdomen and poured out the juice from the goose's body.

Then all the geese are chopped into small pieces, and even the head and neck of the goose are chopped apart.

Put it on the plate, and prepare a small dish of plum sauce. After that, the three little girls chose three pieces of the best goose meat and dipped them in plum sauce for them to taste.

"Come on, try it."

Each of the three little girls ate one piece. After this bite, the roast goose itself would be very greasy, but it was no longer greasy when paired with plum sauce. The three little girls ate it with smiles, and it was really delicious.

Feng Yifan cleaned up the roasting pan, using the roast goose soup in the roasting pan to prepare fried rice for the girls.