Daddy, Come Home For Dinner!

Chapter 1131: Chapter 1131: It Feels Like an Arrow Pierced My Chest—It Hurts

Ye Fei used a knife to slice off a few pieces of meat from the top of the ham.

The sliced meat was as thin as a cicada’s wings, almost transparent under sunlight.

Most of the top part was fatty, the lean meat scarce, sometimes entirely fatty.

Even when made into cured meat, the fat was removed as much as possible, yet it still remained greasy.

These portions of meat are mostly used to make soup.

Could it be Ye Fei plans to use this part to make soup?

This part of the meat is not expensive, and using just a little doesn’t cost much.

From the restaurant’s pricing, most customers could accept it.

Liu Zhengjin’s expression relaxed a bit.

He likes chefs who care about their diners.

A chef’s success comes from the diners’ approval.

Then Ye Fei took a cleaver and sliced off some parts near the pig’s foot of the ham too.

The cut was not big, roughly the size of a fist.

The ends were removed, but the overall shape of the ham remained intact.

Ye Fei placed the cleaver and the ham back in their original positions.

From Ye Fei’s choices, Liu Zhengjin could see Ye Fei’s appreciation for ingredients.

In this aspect, she passed.

Liu Zhengjin remained unfazed.

Ye Fei then took a hen and an old duck from the refrigerator.

Seeing this, Liu Zhengjin thought, is she really planning to make soup?

Ham, hen, old duck, if boiled together, the taste wouldn’t go wrong.

Just imagining it is enough to evoke the taste.

If the old duck is handled well, it only brings freshness without a fishy smell, and chicken stock has natural freshness and sweetness.

The smoked salty aroma of the ham would certainly enhance the soup.

Ye Fei also fetched a pork knuckle.

She cut the hen and duck in half, keeping one half each.

The remaining halves were placed back, not wasted.

The hen, duck, and knuckle were blanched separately to remove some impurities, preventing floating scum when stewing the soup, which could make it both fishy and unclear.

After blanching, she rinsed them thoroughly to wash off any scum stuck on the surface.

Scallions were cut into sections, ginger sliced, and everything was placed in a pot, along with a few dried scallops.

Water was added to start stewing the soup.

While it stewed, she meticulously skimmed off the floating scum on the surface.

Ensuring the soup remained clear.

Limited time meant Ye Fei couldn’t stew the soup for several hours.

That’s why when selecting ingredients like ham, chicken, and duck, she didn’t choose large chunks.

While the soup stewed, Ye Fei fetched pork tenderloin, chicken breast, and duck breast.

Liu Zhengjin saw that Ye Fei was evidently not preparing a soup dish.

He had faintly guessed a dish name in his heart.

Yet he wondered if Ye Fei would prepare such a grand dish on her first day?

This dish looks unimpressive when finished but is part of a state banquet.

The process is quite intricate.

Without saying much, Liu Zhengjin watched as Ye Fei minced the meat.

"Why doesn’t she use a meat grinder?" a student couldn’t help but ask.

So far, aside from not knowing what Ye Fei planned to make, her handling technique couldn’t be faulted.

Making it hard to find fault.

Some students got a bit anxious and could only nitpick.

Liu Zhengjin, however, already had a guess about what Ye Fei intended to make.

So he said coldly, "Meat ground with a grinder doesn’t have the same texture as hand-minced meat. Although machines are much more convenient now, some dishes still require artisanship."

Liu Zhengjin shot a cold glance over, and that student’s neck shrank, daring not speak further.

"Having studied here for almost a year, one can still say such simple things." Liu Zhengjin shook his head, taking out a form to jot something down.

The student’s complexion changed.

They all knew what Liu Zhengjin was recording.

Teachers at Changping Academy love to carry score sheets and document students’ mistakes daily.

Points will be deducted from the final exams for this.

No chance of a lucky escape.

Now, the classroom was filled with the fresh aroma of the soup.

The freshness and sweetness of the chicken and duck, the rich aroma of the pork knuckle, and the smoky scent of the ham soon filled the entire classroom.

Initially, in the sweltering summer, no one had much appetite.

Even with air-conditioning in the classroom, there was little appetite.

But now, smelling the soup’s aroma, some were already starting to feel hungry.

Ye Fei opened the pot, and the broth had turned a beautiful tea color.

Ye Fei took out the soup, leaving the ingredients unused.

She specially chose a glass bowl, showing the clarity of the soup at a glance, then placed it in the fridge to cool.

During this time, Ye Fei mixed the minced meat with egg whites.

Once the chilled broth was retrieved, she placed the mixed minced meat into the soup, slowly heating it up, constantly stirring the broth.

The minced meat and egg gradually turned white, forming chunks floating on the soup’s surface.

Ye Fei skimmed these meat chunks out carefully.

The soup was ladled out and filtered finely.

The soup then had a lighter tea color, crystal clear compared to when initially stewed.

Ye Fei then took the heart of a cabbage, cutting the base flat, only keeping the lower part of the cabbage.

Using a fork, she pierced some holes in the cabbage for flavor absorption.

Placing the lower half of the cabbage into the broth, steaming it until cooked, then immersing it in cold water to cool, she cut it into a lotus flower shape.

At a glance, it looked like a bud.

She placed the prepared cabbage on a shallow white plate.

Carried it to Liu Zhengjin upfront.

Then brought over a pot of broth.

"It’s ready." Ye Fei said.

This dish originally took a long time.

Ye Fei took some shortcuts but couldn’t afford any delay for a moment.

Highly tense the entire time, utilizing every minute and second well.

Even with air-conditioning blowing, sweat appeared on her forehead.

"Indeed, it’s Boiled Cabbage." Liu Zhengjin looked at Ye Fei with a somewhat complex expression.

"Usually, when freshman enter, their dishes only need to be error-free with some personal innovation and cleverness, no need for such difficulty. Dishes like Sweet and Sour Pork or Beef Wellington are sufficient at this level."

Ye Fei: "..."

"Why didn’t you say so earlier." Ye Fei was dumbfounded. "I’ve been thinking, the students at Changping Academy are of high status, with high demands, surely can’t get away with ordinary dishes. Ordinary dishes might not impress the teachers and classmates."

Liu Zhengjin: "..."

How formidable and challenging do you think Changping Academy is?

Classmates: "..."

Feeling a sharp pain in the chest.

"Uh..." Ye Fei indeed thought of Changping Academy as a difficult mode "So, what did everyone make at first?"

Everyone: "..."

Unwilling to speak, suddenly feeling a bit embarrassed.

"Roast chicken, roast duck, steak, and various stir-fry dishes commonly seen in restaurants, but with some personal ideas and small changes," Liu Zhengjin roughly replied.

Because of the small changes, none stood out much.

Ye Fei pondered a bit, even with some personal twist, it wouldn’t be that challenging.

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