Chapter 691: Trailer Shooting for Return

Li Fei'er is a person who does what he says, so in the afternoon, she directly called Meng Shitong and others. He said he wanted to make a good trailer for Feng Yifan's comeback.

At the same time, Li Feier explained to Meng Shitong and the others that this trailer will be released on their video account and Li Feier's official account later.

"Remember, after the filming of this trailer is finished, it must not be leaked, especially not to the stage."

What Li Fei'er said surprised Meng Shitong and the others.

Because in the eyes of Meng Shitong and the others, Li Fei'er is the pillar of the TV station.

So they felt that Li Fei'er would try her best to protect the TV station's revenue.

But now, Li Fei'er didn't let them leak the trailer before the release of the new video, and she still didn't let the TV station use it. Some of these intentions are a bit hard to fathom.

He Yaqian made a bold guess: "Sister Fei'er, are you planning to part ways with the TV station?"

Hearing this, Meng Shitong was taken aback for a moment, then quickly stopped He Yaqian: "Don't talk nonsense."

Li Feier smiled and nodded: "Well, what Xiao He said is correct, I do have plans to become independent from the TV station, because I think there are too many restraints in the TV station now, and many of the things we want to make may be in the TV station. It will be restricted and cannot be done.”

Meng Shitong and the others were taken aback for a moment, then Feng Yifan stood up and spoke with a smile.

"It seems that our well-known host, Li Fei'er, is planning to go solo? Does he want to make a food documentary by himself?"

Li Feier nodded seriously: "Well, I have this plan. I know that there are well-known food critics in foreign countries. They will specially evaluate the food of various countries, and then determine a standard based on their taste. I think In fact, the country also needs such an organization.”

Feng Yifan looked at Li Fei'er in surprise, but he did not expect that Li Fei'er's train of thought coincided with his own.

"Hahaha, it seems that the two of us really agree with each other. I have been thinking during my return to China, why can't we have our own standards?"

Li Fei'er looked at Feng Yifan and said excitedly, "That's right, we should also have our own standards, and we don't need to cook according to other people's standards."

Meng Shitong and others watched Feng Yifan and Li Feier talk more and more excitedly,

A few people were still a little confused.

For a long time, Ah Bin couldn't help asking Ah Fei beside him: "What do they mean?"

Ah Fei thought for a while and said, "Probably, Chef Feng and Sister Fei'er want to set up our own criteria for judging Chinese food, instead of judging with foreign standards."

Jasmine exclaimed, "Wow, that's really amazing."

He Yaqian felt a little strange when she heard Jasmine's exclamation: "You said it was great? Do you think this can be done?"

Jasmine was speechless for a moment, but she was not sure what to say for a moment.

Meng Shitong said very seriously: "Chef Feng, Sister Fei'er, I can understand your ideal, but this matter is very difficult. The foreign standards have been finalized after a long time. Now you two , It’s really too difficult to set your own standards.”

He Yaqian also said: "Yes, and there are various cuisines in China, and people from different places have different tastes. It is really not easy to get everyone's approval."

After listening to the two people's more rational views, Li Fei'er smiled and said: "So, I didn't say that we should set our standards now. We must first produce our own programs to be recognized by everyone, and then we need to rely on Chef Feng and Other top chefs in China, everyone worked together."

Feng Yifan also smiled and said: "I agree with Li Feier's point of view, we can make such a show first, then gradually expand the influence, gain more people's recognition and join, and finally establish our standards."

Hearing what Feng Yifan said, Li Fei'er, Meng Shitong and others fell silent.

Li Fei'er thought about it carefully and said: "Well, Chef Feng is more far-sighted than I thought."

Meng Shitong also said: "Chef Feng's idea is indeed more long-term, and it may take a long time, but the final determination of the standard will win more people's conviction."

Li Fei'er agreed: "That's right, according to Chef Feng's plan, it is indeed possible to convince more people."

Seeing that everyone started to praise himself, Feng Yifan said with a smile: "Okay, let's hurry up and start filming the trailer, it's really too far to talk about those now."

Everyone also agrees that we should start preparing to shoot the teaser video for Feng Yifan's comeback.

Li Fei'er directly told everyone about the shooting plan that she had already conceived.

After Meng Shitong finished listening, she made some additions: "Chef Feng, I wonder if we can take a picture of Su Ji?"

Feng Yifan asked back: "Are you going to shoot Su Ji? Yes, you can, but the decoration of Su Ji is not completely finished yet."

Meng Shitong said: "I just want to shoot Su Ji, which has not yet completed the decoration. It can be regarded as announcing your comeback, and Su Ji's return, which will increase everyone's sense of anticipation."

Feng Yifan continued to ask: "But, after filming the trailer, Su Ji will not open so soon."

Meng Shitong said seriously: "It's okay, we don't need to go to Su Ji for the time being, we mainly introduce you, Chef Feng, and when Su Ji resumes business, we will change the venue to Su Ji, which can increase the sense of anticipation and also help us You can get a better program effect."

After listening to Meng Shitong's plan, Li Fei'er also applauded: "Well, Shitong's method is very good."

Seeing that Li Fei'er agreed, Feng Yifan also nodded and agreed: "Okay, then follow your plan."

Ah Fei asked, "Chef Feng, when shall we start?"

Feng Yifan smiled and said: "You can start anytime, aren't you here to arrange today?"

Afterwards, Li Fei'er discussed with Meng Shitong and He Yaqian, and then everyone decided to film Feng Yifan's cooking process first, and then made a declaration of comeback.

Feng Yifan was a little embarrassed when he heard this: "You want me to cook a dish? Home cooking?"

Li Fei'er nodded and said, "That's right, the more homely the better."

Feng Yifan was a little dumbfounded. He felt that this was a problem for himself. It was really a little difficult to make a dish that was as homely as possible and put it on the show so that it could be recorded for everyone to watch.

But Chef Feng is Chef Feng after all, after a brief hesitation, he quickly thought of a dish.

Afterwards, Feng Yifan took out half a winter melon from his refrigerator.

He held winter melon in his hand and said to everyone: "Then let's have a home-cooked dish, shrimp skin winter melon."

Hearing such a dish, everyone was a little surprised.

But after thinking about it, everyone felt that there was nothing wrong with this dish. As a home-cooked dish, stir-fried wax gourd with shrimp skin is already a very common dish, and it is a dish that almost every family can cook.

A Fei and A Bin set up the equipment, and then Feng Yifan began to cook this dish in front of the camera.

"This stir-fried wax gourd with shrimp skin actually has such a very artistic name."

While handling the winter melon, Feng Yifan started talking to the camera.

Li Feier, Meng Shitong and others did not expect this scene. In the past, when filming, it was often necessary for other people to speak, and then to ask and guide Feng Yifan to speak.

But today, there is no need for everyone to open their mouths. Feng Yifan talks to himself while doing it, which makes people find it very interesting.

In fact, what Li Fei'er and the others didn't know was that Feng Yifan was trained by his daughter when he was cooking in the countryside.

Because Feng Ruoruo always likes to gather in the kitchen every day when his father is cooking, like a Mr. Questioner, asking questions to his father.

Feng Yifan is also very patient every time, trying his best to give his daughter answers.

Over time, he also practiced such a self-talk.

"This stir-fried wax gourd with shrimp skin, another nice artistic name is called 'Jin Hook Jade Piece'."

While speaking, Feng Yifan had already peeled the winter melon, put it on the chopping board and cut the winter melon into slices.

During the cutting process, A Fei and A Bin also shot the whole process from two angles.

Soon they filmed that Feng Yifan is very good at knife skills.

Winter melon itself is relatively slippery, so when the knife is cut, there may be some deviation, especially when it is cut into thin slices, the thickness may be uneven.

But Feng Yifan held the wax gourd in his hand very firmly, and then he cut the knife very cleanly.

During the cutting process, Feng Yifan's mouth was not delayed.

"Winter melon will be a little slippery when cutting, and some of the winter melon will be soft, so when the knife is cut, it may feel like it is cutting on cotton, and it will be dented downward, which will cause deviation when the knife is cut."

Speaking of this, Feng Yifan raised the knife in his hand and said: "So the knife must be sharp, and when you cut the knife, hold the winter melon with one hand. If there are no slices of wax gourd with uniform thickness, it will affect the final appearance of the plate.”

Captured by the camera, Feng Yifan cut each knife very accurately.

Cut the winter melon into slices, and the thickness is very uniform, and each slice is about the same size.

When hearing such a dish at first, everyone thought it was too simple?

But now just looking at Feng Yifan's cutting has already made everyone feel that the simplicity is also different from person to person. Chef Feng's knife skills alone may make many people directly persuaded to leave.

After cutting the wax gourd slices, Feng Yifan washed them, and then blotted the water dry with kitchen paper.

"Remember, you must absorb this moisture."

Then, Feng Yifan rinsed the shrimp skin again: "The shrimp skin also needs to be rinsed. It looks clean, but in fact there are still some dust particles in it, so it also needs to be washed."

After preparing the two main ingredients, Feng Yifan prepared some scallion oil and some chopped scallions.

Everything was ready, Feng Yifan first heated up the pot, and then put the wax gourd slices into it for dry stir-frying.

"Actually, if it is made by a restaurant, it should be fried, which can shape the wax gourd slices and lock in the moisture, so that too much water will seep out of the wax gourd slices when it is cooked later, making the whole dish Dishes become watery and soupy.

However, since it is a home-cooked dish, if so much oil is used for frying at home, many people may think it is too oily, so we changed it to dry-stir frying. "

Feng Yifan continued to say while dry-stirring: "Remember to keep a fire that is not too high, and dry-stir the wax gourd slices slowly."

Soon the water started to come out of the pot, Feng Yifan showed everyone to look at it and said, "Look, is the water starting to come out? That's it, put the wax gourd slices out, and the water from the stir-fry will be discarded."

Afterwards, Feng Yifan poured some oil into the pan and deep-fried the shrimp skins.

"The shrimp skin still needs to be deep-fried, otherwise it won't be that golden color, and it won't be a golden hook, but don't fry it for too long, and take it out when it changes color."

Everything was ready, Feng Yifan added scallion oil to the pot, and firstly put sliced ​​wax gourd in and stir-fried.

Sure enough, the person recording next to it found that during the stir-fry process, the wax gourd slices would no longer produce a lot of water.

After Feng Yifan stir-fried for a while, he added the shrimp skins, then began to add salt and pepper, and added a very small amount of sugar, and then stir-fried for a while.

Finally, just before it comes out of the pot, pour in a little scallion oil and turn it over a little bit, and then take it out of the pot and serve it on a plate.

After the dish is served, sprinkle the chopped green onion prepared earlier, so that a fried winter melon with shrimp skin is completed.

Feng Yifan took pictures of the dishes for everyone, and said at the same time: "Some places cook them, maybe they also put some soy sauce for coloring, and add some spicy millet. The method is different in different places."

A Fei and A Bin took the filming very seriously.

Originally, A Fei and A Bin wanted to look for angles, but after such a dish came out, the two quickly discovered that after Feng Yifan's hand, the finished dish really has no dead ends, and it can be shot from any angle.

Slightly emerald green like jade slices of wax gourd, paired with deep-fried shrimp skin.

After being arranged by Feng Yifan and paired with chopped green onions, it is really very beautiful.

Li Fei'er, Meng Shitong and others watched from the side, their eyes shining brightly, and they really had to admire Feng Yifan in their hearts.

A very homely dish, in the hands of Feng Yifan, the dish is still so beautiful.

In fact, everyone watched the whole process, and the whole process was very homely, and I didn’t see Feng Yifan use any special methods. In fact, everyone should be able to do every step at home. Even the final arrangement was not deliberate, but the one that came out in the end The dish is really compelling.

After taking a picture, A Bin couldn't help but said: "I feel that the dishes made by Chef Feng are not the same as the dishes made by our family."

Everyone nodded immediately, and they all felt the same way as A Bin.

Feng Yifan walked out of the kitchen with a smile and said, "Okay, everyone, sit down and have a taste."

Everyone walked out of the kitchen together, and tasted such a seemingly simple home-cooked dish in Feng Yifan's restaurant.

After eating it, Li Fei'er, Meng Shitong and others could only be convinced again.

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