Chapter 471 Improved Braised Goose Legs

In the evening, although Su Ji was closed, the restaurant was still buzzing with people.

Because there were three little girls, the restaurant was full of laughter, and the family of the three little girls also brought a very lively popularity to the restaurant.

Coupled with Liu Wanhua and Shen Qingluo, the small restaurant is really very lively.

Because Feng Yifan had more time, he made more elaborate dishes for everyone.

These include some very delicate dishes, such as chicken marrow bamboo shoots.

Chicken marrow bamboo shoots is a very delicate dish, and it is quite cumbersome to make. The finished dish tastes "fresh, salty, crisp, and fragrant". It is a dish recorded in the book "A Dream of Red Mansions".

When making it, first remove the fascia of the fresh chicken breast, and smash it into minced meat with the back of a knife.

Add egg whites, broth, and salt, beat vigorously in one direction, and set aside.

Then put the hollowed out bamboo shoots into a pot of hot water, add sliced ​​ginger, Shaoxing rice wine, salt, and sugar to blanch, and put them in cold water for later use.

Afterwards, Feng Yifan took a piping bag, put the minced chicken into it, and used the piping bag to fill the hollow bamboo shoots with the minced chicken.

Put it into the steamer together with the cleared broth and steam it.

Finally, after taking it out, Feng Yifan cut it into thin slices with a slanted knife. Using the shape of the chicken marrow bamboo shoots, he placed a peacock with its tail on the plate, and carved a peacock's head with a few green leaves and carrots to place on the plate.

Finally, use a little bit of broth to hook a glass of bright soup, and pour it on each piece of chicken marrow bamboo shoots.

Although apprentice Lin Ruifeng did not come back with his family, his wife and mother still helped in the kitchen. There was also Yang Xiaoxi's grandma, so it seemed very lively.

When everyone in the kitchen saw Feng Yifan make such a plate of chicken marrow bamboo shoots, they were all amazed.

Grandma Xixi exclaimed: "My God, this dish is too beautiful, right? It looks like a white peacock."

Su Ruoxi couldn't help but said, "Honey, what's the name of your dish?"

Feng Yifan held up the plate with a smile and said, "This is an interesting side dish in Dream of the Red Chamber, chicken marrow and bamboo shoots."

Lu Cuiling took a closer look and said, "So these are chicken marrow bamboo shoots? I thought chicken marrow bamboo shoots were made from chicken bone marrow.

It turned out to be made with chicken. "

Feng Yifan said with a smile: "The bamboo shoots are hollowed out, like bones, and then minced chicken is injected into it, which becomes the bone marrow inside, so it is named 'chicken marrow bamboo shoots'."

After the introduction, Feng Yifan said to his wife, "Okay, let's serve."

Su Ruoxi reached out to take the plate of chicken marrow bamboo shoots, and took it out to serve everyone.

The people sitting outside were all amazed when they saw this dish. Every dish tonight showed Feng Yifan's superb skills, but even so, seeing this plate of chicken marrow bamboo shoots is still amazing endlessly.

Before Su Ruoxi could introduce her, Grandma Feifei recognized the dish: "This should be chicken marrow bamboo shoots, right?"

Hearing that it was "chicken marrow bamboo shoots", Shen Qingluo almost stood up and looked at it seriously.

After reading it, Shen Qingluo redid it and said, "So these are chicken marrow bamboo shoots? They are really beautiful."

Su Ruoxi introduced to everyone what her husband said in the back kitchen.

Liu Wanhua said with a smile: "It's incredible, the dishes Yifan cooked tonight are all cultural dishes, each one is really very particular."

Grandpa Xixi suddenly said: "It looks like Grandma Xixi is really going to be in charge today."

At this time in the back kitchen, Grandma Xixi is also cooking the dish she specially prepared today: braised goose legs.

This dish is considered Grandma Xixi's specialty. It was often eaten by Yang Zhiyi when he was a child, and it was also Yang Zhiyi's favorite dish when he was a child.

Today, because we agreed to come to Suji for dinner, grandma Xixi wanted to show off and let her granddaughter try it too.

Feng Yifan watched grandma Xixi handle the goose legs deftly, and couldn't help admiring: "Auntie is very good, it seems that you should make this braised goose leg often, right?"

While cooking, Wen Hong responded: "When Xixi's father was young, I would cook it for him almost once a week. He liked to eat this dish very much at that time. Later, my salary and his father's salary were reduced for a while, so I became It took half a month to do it for him once, and it has not been done for several years now."

The last sentence "I haven't done it for a few years" clearly reveals a sense of helplessness.

From this sentence, Feng Yifan could also tell that the relationship between Yang Zhiyi and his parents was not good because of the child's affairs in recent years, and it should be that he seldom went home to visit his parents, let alone eat his mother's food.

As a mother, Wen Hong may also have opinions on her son and daughter-in-law because her son does not listen to her, and she is not in the mood to cook such a dish again.

Today, to celebrate the reconciliation with the daughter-in-law, the Yang family became happy and harmonious.

That's why Wen Hong decided to cook such a dish for his little granddaughter.

Before the pre-production, Feng Yifan instructed Grandma Xixi to make some slight improvements in the method.

For example, Feng Yifan asked grandma Xixi to marinate the chicken legs before cooking them in braised sauce.

Use a little salt, cooking wine, soy sauce, sugar, onion and ginger, add a little bit of red yeast rice, and apple slices for pickling and marinating.

This approach is really different from what Grandma Xixi did before.

But Grandma Xixi didn't mind, so she followed Feng Yifan's instructions to make improvements.

During the marinating process, Feng Yifan got another small briquette stove, lit it with a stove fire, and set it aside to raise the fire.

After the goose leg was almost marinated, he took it out of the marinating pot, and Feng Yifan put the goose leg on the small stove and roasted it with an iron grate.

As the roasting progresses, the fat drips on the fire below, and the tantalizing aroma comes out.

Lu Cuiling watched from the side, and asked a little strangely: "What are you doing? Grandma Xixi wants to braise it, why did you just bake it?"

Feng Yifan smiled and replied: "Mom, don't worry, I'm just making this braised goose leg more delicious."

After roasting until the skin shrank into a ball and some charred layers began to appear, Feng Yifan took the goose legs away from the fire.

Next, Feng Yifan cut up the goose legs by himself, and chopped them into small pieces one by one.

The two grandmas stood and watched, really surprised, this is the first time they saw such a practice.

After Feng Yifan chopped the goose legs, Lu Cuiling asked: "Is it possible to put them on a plate and serve them directly? People want them to be braised in soy sauce, but you directly turned them into roasted goose legs."

Feng Yifan said with a smile: "No, no, Auntie, you can start braising now, according to your method."

Grandma Xixi was stunned for a moment before she woke up: "Huh? Oh, oh, okay, I'm starting to burn now."

The next braised steps are all in accordance with Grandma Xixi’s traditional method. First, the onion, ginger, and cinnamon are sautéed until fragrant, then the goose legs are put into the pot to stir fry, and then water is added to cover the goose legs. Add a little simple seasoning.

Because it has been marinated, so this time the seasoning is very little, but Feng Yifan added a little bit of red yeast rice powder.

Cover the lid and cook for a while. When the soup thickens, the dish is considered a success.

Feng Yifan helped to modify it at the end, picking up all the onion, ginger, and cinnamon inside, and then picked out the goose legs one by one and put them on the plate first.

Seeing Feng Yifan seriously arranging the plates, Grandma Xixi suddenly exclaimed: "Oh, this goose leg is so beautiful, the cut surface is all this red, as if dyed with rouge."

Lu Cuiling also came over to have a look, and found that it was indeed very beautiful.

Smiling, Feng Yifan arranged the goose legs, garnished them with mint leaves, and then poured the soup on the blank part of the plate with a spoon.

In this way, such a plate of goose legs is really very beautiful, like a plate of art.

Grandma Xixi exclaimed again: "It's so beautiful, I, I can't believe this is a dish I made."

Feng Yifan said with a smile: "Auntie, you made this, don't believe it, you can also use my method to make it at home in the future, but when baking at home, you must pay attention to the fire. Hurt yourself, and don't bake it for too long."

Speaking of which, Feng Yifan made a final tidying up, wiping off the excess soup on the side of the plate with a rag.

He picked it up and handed it to Grandma Xixi and said, "Auntie, go and serve the food. I believe your dish will surprise everyone."

Wen Hong held the plate with both hands, really excited at this moment, smiled and said, "Thank you Yifan."

Feng Yifan responded: "You're welcome, Auntie."

After that, Wen Hong walked out with the dish.

After watching Grandma Xixi go out, Lu Cuiling leaned over to her son and asked, "Who did you learn that recipe from? It looks really delicious. Did you create it yourself?"

Feng Yifan responded to his mother with a smile: "No mother, in fact, I just made an improvement and incorporated the method of rouge goose breast."

Wen Hong came out with the dishes and put them on the table for everyone with a smile.

Seeing the dishes put down by grandma, Yang Xiaoxi immediately said: "Look, my grandma's dishes are here."

When everyone looked over together and saw the dishes on the plate, they were all surprised.

Such a dish is really beyond everyone's expectations.

Originally, both Yang Huaicheng and Yang Zhiyi, father and son, felt that the dishes prepared by Wen Hong this time might be a bit horrible compared with Feng Yifan's dishes.

But when the real food was served, the father and son stared straight at it, and they couldn't believe their eyes.

Chen Shoulin looked it over carefully and said, "This looks like a preserved goose with rouge? We came to Suji today, did we have an authentic Red Mansion Banquet?"

Wen Hong asked strangely after hearing this: "Rouge goose breast? I don't think this is mine, this is braised goose leg."

Hearing this, Chen Shoulin was stunned for a moment, and so were the others present.

It was Liu Wanhua who looked at Su Jinrong.

Su Jinrong smiled and said, "It must be, Yifan, improved."

Wen Hong immediately said: "Yes, yes, when I was making it inside, Yifan used his method to teach me to modify it a little bit. I found that after such a modification, it is really very fragrant. Everyone, try it."

Liu Wanhua said with a smile: "Okay, grandma Xixi, you sit down too, let's sit down and have a taste together."

Not long after Grandma Xixi sat down, Feng Yifan and his mother came out with the last dishes.

When all the dishes were served, Feng Yifan smiled and said, "Okay, let's raise our glasses together, and wish our lives will be as happy as today."

Everyone toasted together, and the three little girls were naturally the happiest, clamoring to clink glasses.

"Dad, Dad, if you want to clink glasses."

"Xixi wants to clink glasses too."

"Feifei wants too."

Then Feng Yifan bent down to clink glasses with the three little girls, and everyone else also clinked glasses with the little girls one after another, which made the children even happier.

After drinking this cup, everyone started to taste today's dishes.

Grandma Xixi naturally recommended her braised goose legs first.

"Come here, grandma will give our three little ones a piece of the best boneless goose leg, and try grandma's handicraft."

Feng Ruoruo, Yang Xiaoxi and Chen Yaofei took it together and thanked with a smile: "Thank you grandma."

Then the others picked up a piece and tasted the goose leg.

After eating it, Chen Shoulin first said: "Well, it's delicious. This goose leg is really delicious. The key point is that it is fat but not greasy. There is not much fat. It tastes really good."

Liu Wanhua also said: "Yes, yes, it's great, I didn't expect Grandma Xixi to be so good at craftsmanship."

Yang Zhiyi picked up a piece and put it in his wife's bowl instead of eating it himself.

"Try it. When I was a child, my mother often made it for me. Although it has been improved, the taste should still be the same as my mother's before."

Li Fei'er also rushed over later, because she agreed with everyone to have a dinner at Suji, so she also turned down a meal meeting at the TV station.

At this time, seeing the goose legs given to me by my husband, I was also very moved.

Li Fei'er took a bite, and finally realized the fat but not greasy feeling Grandpa Feifei said.

This piece of goose leg meat is really tender and juicy, but it will not feel greasy. The key is that in addition to the braised taste, there is also a hint of barbecue flavor in the meat.

In the mouth, the layering is very strong during the chewing process, it is really delicious.

After Li Fei'er ate it, she looked at her mother-in-law and said, "Mom, this is really delicious."

Xixi followed her mother and said, "Grandma, Xixi also thinks it is delicious. You are so good. Xixi likes to eat."

Chen Yaofei immediately said: "Feifei also likes to eat."

Feng Ruoruo gave Grandma Xixi a thumbs up: "Grandma is amazing, the dishes are as delicious as my father's. Ruoruo also likes grandma's dishes."

Seeing that everyone likes it, especially the daughter-in-law said that she likes it very much, Wen Hong is still very satisfied and moved.

Controlling her emotions, Wen Hong said, "Actually, it's all thanks to Yifan, who helped me improve it to make this goose leg more delicious."

After Yang Zhiyi ate a piece, he also looked at Feng Yifan with a look of surprise on his face: "Here, Chef Feng, you, your improvement has not lost the taste of my mother's original goose legs. It is added to my mother's braised goose legs. Some texture and other flavors."

Feng Yifan said with a smile: "This shows that Auntie's craftsmanship is really good."

For this dinner, the three families really had a great time, and the happy and harmonious atmosphere filled the entire small restaurant.

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