Hardcore Chef Dad

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The finished "Stewed Pig Head" was loaded on a large white shallow plate, and then carried out by two Shi Tao and Zhuang Zhebin, and placed on the big table outside the three-head banquet.

Finally, the first end of the three-headed banquet was served, and it immediately attracted everyone's attention.

The dark red whole pig's head has no bones, and the whole pig's face is on the plate, squinting his eyes as if he is smiling very jubilantly.

The onlookers first looked carefully, and then they all raised their phones to take pictures.

"Wow, this pig face looks so festive."

"Yes, I thought it would be a little scary, but now it doesn't seem to be scary."

"Hahaha, what's terrible? This is obviously very festive, this pig face seems to be smiling."

"Just smiling, smiling, it feels a bit like Maitreya Buddha."

"Hahaha, so speaking, is Maitreya Buddha the incarnation of the Pig Bajie?"

"It's really possible, this dish is really interesting."

"How do I eat this?"

...

How to eat is also a matter of great concern to the onlookers.

At this time, Feng Yifan walked out again and smiled and said to everyone: "Don’t worry, this dish can actually be used to sandwich steamed buns. Please wait a moment, and steamed buns will be delivered soon. Then this pig’s head will be divided into steamed buns for everyone to eat."

After saying this, Feng Yifan said: “Don’t worry about not eating enough. I will have one in there soon. Two pig heads will be shared with you. Although there is no guarantee that everyone will get a lot, everyone will get a slice. It's still possible.

Therefore, please follow the order and receive only one portion per person. Don't take more, because in addition to the pig's head, there are two other heads for the three-head banquet, which will be made soon. Please wait a moment. "

The crowd outside the door also applauded, and everyone expressed their expectation for the Three Heads Banquet.

Then, Feng Yifan also asked people to distribute other dishes to everyone at the scene to eat, so that everyone could pad their stomachs first, and he would return to the back kitchen to continue cooking.

Next is another major dish of the Santou Banquet, which is braised silver carp head.

If grilling the whole pig's head is a test of the strength of a chef, then breaking the braised silver carp head is even more a test of the chef's patience and skill.

After all, when grilling the whole pig's head and removing the bones of the pig's head, the bones are removed before the pig's head is cooked.

The deboning of silver carp head must be done after the fish head is cooked first.

In the whole process, on the one hand, all the bones on the fish head must be removed, and at the same time, the integrity of the fish head must be ensured.

The process of cooking silver carp head is not very complicated.

First of all, it is natural to clean up the silver carp head, and then cut the fish head from the middle, but the fish head cannot be completely cut in half.

Then put the fish head flat in the pot for frying first, then pour the boiled white fish soup into the pot, and start to stew the fish head after seasoning.

It can be said that this dish does not look much different from boiled fish head.

And Feng Yifan also prepared some side dishes, which were all boiled in broth, and then placed under the fish head after preparation.

Both Li Fei'er and Meng Shitong's cameramen followed very meticulously throughout the entire process.

Local TV stations are also very serious filming.

But when I took this photo, I saw that the fish head was just being stewed, and it seemed that there was nothing special about this dish.

The only place that may test the chef's level is to simmer the milky white fish soup in advance.

At the same time, the process of stewing fish heads requires a good control of the heat.

When the fish soup has collected a lot of juice, the fish head has almost been simmered.

Feng Yifan used a large colander to carefully remove the big fish head from the pot completely.

"Pen, bamboo net."

When Feng Yifan took out the fish head, he gave an order, and someone next to him immediately brought over the prepared basin. The basin was filled with clean warm water and there was a bamboo net in the basin.

Feng Yifan carefully immersed the fish head in the basin, slowly removed the colander below, and placed the fish head on the bamboo net below.

Next, is the time to really zoom in and show the real effort.

Feng Yifan supported the fish head from under the bamboo net in the basin with one hand, and with the other hand began to carefully and carefully remove the bones of the fish head piece by piece.

At this moment, everyone in the back kitchen opened their eyes wide, especially a few photographers, who simply aimed the camera at the movements of Feng Yifan's hands.

Everyone looked incredible. He was very careful to remove the bones from the fish head piece by piece without destroying the integrity of the fish head, and put them on the plate next to it.

This process is really full of magic in everyone's eyes, and it is simply a visual impact.

Because you watch the bones on the fish head being removed, and the fish head is already cooked and still steaming.

The most important thing is that while the fish bones are removed, the fish head is still intact.

Everyone watched quietly, and there was even a feeling that they didn't even dare to show the atmosphere, because it was too visually shocking.

One, two, three...

As if he knew where there were bones, Feng Yifan could easily touch the bones, and then remove the bones from the fish head piece by piece.

The fish head is still intact all the time, it really doesn't seem to be broken at all.

Zhuang Daozhong and Su Lanxin also stretched their heads outside to look around, actually wanting to see Feng Yifan's method of dismantling fish skulls.

Although I can't look at it up close, I can see some of it.

Zhuang Daozhong couldn't help saying: "At the beginning, when I was in the kitchen after the state banquet, I saw Senior Brother Su dismantle the fish head. To ensure the overall integrity of the fish head, there is no second person in the kitchen after the state banquet."

Su Lanxin also nodded and whispered: "Yes, when my father worked in Huaicheng and the provincial capital, he also shocked everyone at the time."

Zhuang Daozhong then asked: "In the beginning, did the seniors pass them to them?"

Su Lanxin was a little ashamed and shook her head: "In fact, no one has had time to learn."

Zhuang Daozhong asked again: "Then what about your eldest brother? Does Jin Rong learn?"

Su Jinrong, who was in the back kitchen, heard it, and walked to the edge of the back kitchen, and said to Zhuang Daozhong: "I haven't had time to learn."

Zhuang Daozhong was immediately surprised: "Then, why did he do that Yifan?"

Su Jinrong shook his head and said: "I don't know, maybe he learned it by himself."

Su Lanxin asked curiously, "Have you ever told him about that eldest brother?"

Su Jinrong nodded: "This is what I said. When he was learning to cook, I showed him the photos of us and his father going to the provincial capital for a three-headed banquet, as well as the photos taken by the three-headed banquet at that time."

Zhuang Daozhong said: "That should be an understanding, so it's a self-study."

After a lot of exploration, Feng Yifan really spent a lot of time to dismantle the fish head.

I have to say, in fact, this is really a test of patience.

Because you have to hold the fish head with a bamboo net in the basin, and then you have to touch the bones on the fish head and carefully remove those bones.

Some bones may be attached to flesh and skin, or there are some crutches, and some tools are needed.

However, the use of tools is also very particular. Don't use too much force, because a little bit heavier may destroy the fish head.

So this is a very test of patience, and the chef is definitely not in a hurry.

Finally, after a period of groping, basically the bones of the fish head have been completely removed.

Feng Yifan also carefully put his other hand under the bamboo net.

Then both hands slowly took out the fish head after removing the bone.

Then put the fish head in the soup pot again for some simmering.

This time, it is to make the fish head more delicious.

Next, put the fish head into a deeper dish.

Then use the fish head to simmer the side dishes. Place the side dishes next to the fish head and decorate the fish head. Finally, pour the fish soup onto the fish head plate.

In this way, the overall look of the fish head is completely complete.

It can be said that if you don't say it, but from the perspective of appearance, no one will think that the fish head has been dismantled.

Feng Yifan breathed a sigh of relief after finishing this dish.

He raised his head and looked at everyone in the back kitchen, especially his father-in-law, Zhuang Daozhong and Shi Jinbin.

A smile appeared on his face, and he said to his father-in-law, "Dad, I did it. It succeeded."

Su Jinrong took the lead, and the whole back kitchen and everyone in the restaurant applauded Feng Yifan.

Then, the fish head was taken out and placed on the table where the dishes were served, and Shi Tao and Zhuang Zhebin took the initiative to step forward.

But before the two carried them out, everyone in the restaurant first stepped forward and watched.

After Rodney saw it, he couldn't help sighing: "It's really amazing, chef, you are a real cooking magician. It's amazing to be able to make such an amazing dish."

Friends and relatives in the restaurant all came forward one after another, looking at such a dish in surprise.

Some children didn't understand, and after reading it, they said, "Isn't this stewed fish head?"

It was Yue Qihao who said this, and then Yue Qingsong patted the back of his head and said, "This is not the same as stewed fish head. Your Uncle Feng's is completely boneless."

Yue Qihao was taken aback for a moment, then came to understand: "Huh? This fish head has no bones anymore?"

Mother Qi Yan said: "Yes, there are no bones. All the bones of the fish head have been removed by your Uncle Feng."

Feng Yifan walked over with another plate with a smile at this time, put the other plate down and said, "Look, all the bones of the fish head are here."

When a group of children saw this scene, they all exclaimed, thinking it was incredible.

"Yeah, Dad is amazing."

"Papa Feng is really good, he can get fish bones out of fish heads."

"It's like a magic trick, and it separates all at once."

"It's like in a cartoon, the bones and meat are separated suddenly."

...

The adults also laughed when they heard what the children said.

Zhuang Zhebin saw the bones on the plate and asked: "Chef, do we bring out the bones together, so that the diners outside can see it and it will be even more shocking."

Others also agreed with Zhuang Zhebin's approach.

Feng Yifan thought for a while and found it okay, so he nodded and agreed: "Okay, but find someone to watch. Don't let people get these fish bones everywhere. By the way, is there a trash can at the door? Don't let it. Everyone left all kinds of things everywhere after eating."

Su Liancheng immediately said, "It's all ready."

Feng Yifan nodded in satisfaction, and said to Shi Tao and Zhuang Zhebin: "Okay, let's serve."

Naturally, Shi Tao and Zhuang Zhebin hurried forward, and together they carried the fish head out to serve the dishes. As for the fish bones, they were served by Yu Chao.

When Federer and Diana recovered, they found that they had missed a few more opportunities to express themselves.

When the fish head and the fish bone were brought out together and placed on the big table of the Three Heads Banquet, it instantly caused a burst of exclamation from the onlookers.

"Wow, my god, what is this?"

"This should be the braised silver carp head, right?"

"But what's the matter with that plate of bones?"

Zhuang Zhebin heard someone ask about the bones and said, "The bones were just removed from the fish head. Everyone can see clearly that the bones are also put together to form a fish head. Then the fish head on the plate here is completely removed. , So this dish is called "Boiled Silver Carp Head"."

After listening to the crowd, it was quiet at first, all eyes fixed on the fish head dipped in milky white soup on the plate.

Compare it with the pile of fish bones on the plate next to the fish head.

Everyone finds it very incredible.

Obviously the fish head is intact, but the bones on those fish heads have been removed.

If it weren't for those bones, it would be really hard to believe that the fish head in the milky white soup on the plate had no bones at all.

After a period of silence, an exclamation erupted from the crowd.

"Gosh, this is too powerful."

"Yes, can the fish head be able to remove all the bones?"

"The key is that the fish head is still intact."

"Yeah, yeah, how is this done?"

"It's incredible."

...

Accompanied by the exclamation of the crowd, and everyone holding up their mobile phones to take pictures, this three-headed banquet also ushered in its pinnacle. Everyone was shocked by the completely dismantled pig and fish heads.

Everyone also forgot to eat~www.wuxiaspot.com~ Everyone just wants to take a picture, and then quickly send a wave of friends.

When everyone was taking pictures, the last one was soon sent out to serve.

Finally, Feng Yifan came out with a relatively large casserole, and uncovered a large white lion head inside the casserole.

"For a three-head feast, the whole pig's head is grilled, the silver carp head is disassembled, and the lion's head is stewed in the end.

After serving, please taste. "

At this moment, the three-headed banquet was completed, and no one in the crowd wanted to eat at all. They all took cellphones or cameras to take pictures of the three-headed banquet on the table.

At the same time, warm applause erupted from the crowd, and some others cheered: "Chef Feng is so great."

In order to facilitate the next reading, you can click on the "Favorites" below to record the reading record of this time (Chapter 1044 Disassemble the silver carp head, the three-head feast is completed (subscription)), and you can see it next time you open the bookshelf!

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