The afternoon's work is still to help Zhao Meng.
The three chefs in the restaurant each have their own specialties.
Except for the regular customers who designate a certain chef to take charge of the dishes, at other times, the chefs pick up the recipes they are good at and take orders based on the order list in the front hall.
Zhao Meng made a dish of braised conch slices and ordered, "Bring a round plate with a high rim."
Fu Yu took it over and saw that Zhao Meng was about to arrange the plate himself, so he hurriedly asked: "Chef Zhao, don't you want me to make the lotus? Do you want to arrange the conch slices in a wreath shape? I can do this!"
That's right, Fu Yu has made up his mind to seize the time and work hard.
He must win this opportunity to become a regular employee!
Zhao Meng glanced at him and said coolly: "How are you going to arrange them? Are they stacked one by one?"
Fu Yu was surprised, what else?
Then, Zhao Meng watched helplessly as he took three spoonfuls of the frying spoon and neatly folded the snail meat into an oval circle.
Garnish with a few petals and mint leaves.
The entire application time only lasts for tens of seconds.
Seeing Zhao Meng's cool finishing move, Fu Yu sighed.
well!
This is too involution!
"Chef Zhao, does being involved in a fatal injury count as a work-related injury?"
Zhao Meng glared: "It doesn't matter if you get kicked to death! Get out of the way quickly. When these two dishes are finished, you can follow me to Chef Yao's place."
Fu Yu asked in surprise: "Why go?"
Zhao Meng handed the braised conch slices to the waiter who was passing the dishes, and turned around and said, "We just received a table of customers. Follow us and start."
Fu Yu suddenly became energetic again!
He said excitedly: "Can I help Chef Yao?"
Zhao Meng raised his foot and kicked someone: "Even I used to work as a handyman, you kid is just dreaming!"
Fu Yu smiled coquettishly and stepped forward to help prepare the dishes: "Let me tell you, I haven't learned even one-tenth of your skills. How can I dare to show my shame in front of Chef Yao?"
This afternoon's table was ordered by several old artists, and they were all about the most famous dishes in the restaurant.
Yao Shi was too busy for himself, so he specially called Zhao Meng to come over and help with the cooking.
Zhao Meng is not really just a helper as he said, but he wants to help with the cooking. The two of them fire at the same time to ensure that the dishes on the table are served as quickly as possible.
When Zhao Meng first came to work in Qianlima, he worked as a cook for Yao Shi. The two worked together for more than a year. Zhao Meng was promoted to the head chef, and then he started to take care of his own people.
Because of this, the relationship between the two is closer than that of others. If Yao Shi has any work that is too busy, he always invites Zhao Meng to come over and help.
Mainly because the two have worked together for many years and have a good understanding of each other.
The same goes for today's banquet. As soon as Zhao Meng and Fu Yu came over, Yao Shi arranged for him to be the Buddha Jumping Over the Wall.
Buddha Jumps Over the Wall is one of Chollima’s signature dishes.
Because of its famous name and long history, it gives people the impression that this dish represents luxury, expensiveness and rich ingredients.
In fact, in addition to using luxurious ingredients, Buddha Jumps Over the Wall also tests the cooking skills of the cook.
For example, when handling ingredients, because the ingredients are expensive, you need to pay special attention to the cooking techniques when using them.
Another example is the Shaoxing wine used when stewing soup. It also needs to be simmered for more than ten hours to ensure that the stewed soup absorbs the nutrients of various ingredients.
A cup of Buddha jumps over the wall, sold in the store for 1888. In addition to the high original price of the ingredients, the price is determined by taking into account the time and effort of the chef.
After all, for the time it takes to put a meal on the table, the chef has to start buying and preparing ingredients from the day before.
Yao Shi was busy stewing fish, and after arranging Zhao Meng's work, he devoted himself to his work.
Fu Yu didn't need to give orders, he still knew his position very clearly.
Wash vegetables and prepare ingredients, wash dishes and clear pots.
With one look from the chef, he can immediately tell whether to pass salt or sugar.
By not distracting the chef, it can relieve the chef's worries.
While busy, you should also intersperse a few rainbow farts at just the right time to please the chef.
As the saying goes, you can show off at the top, but admit it at the bottom, and you can switch between the two at any time.
Think about it this way.
The little kitchen worker is actually pretty awesome.
Buddha Jumps Over the Wall uses a lot of seafood treasures and is expensive. On weekdays, not many customers come here to taste it.
Fu Yu didn't have much contact with it, so he could only follow Zhao Meng and silently help him while he was cooking.
And because of his honorary title of Chef Rising Star, he can only have a certain chance of acquiring the superb skills of those around him when he is cooking independently.
It completely blocked the possibility that he might use Zhao Meng's personal skills.
Opportunities to observe are hard-won.
The plug-in cannot be pointed out.
Fu Yu could only rely on his own eyes to see and his mind to memorize, so he studied more focused and seriously than usual.
Zhao Meng washed his hands.
First, remove the sand from the shark fins and arrange them neatly on the bamboo grate.
Then put it into a pot of boiling water, add green onions, ginger slices, and Shaoxing wine and cook to remove the fishy smell.
Fu Yu stared at the pot.
Zhao Meng started to deal with the fish lips again.
Cut into pieces 2 cm wide and 4.5 cm long, put into boiling water, add green onions, Shaoxing wine and ginger slices and cook to remove the fishy smell.
Fu Yu stared at the two pots at the same time.
While taking the money abalone, Zhao Meng asked Fu Yu: "What should I do after removing the fishy smell from the shark's fin?"
Seeing that the time was up, Fu Yu hurriedly stopped the pot to pick out the green onions and ginger, took out the grate and put it into a bowl, while replying: "It needs to be steamed with pig fat."
Zhao Meng nodded with satisfaction, put the money abalone into the cage, and steamed it over high heat.
Fu Yu looked at the money bag in the cage.
Zhao Meng went to deal with the shark fins.
Place pig fat on the shark's fin, add Shaoxing wine, put it in a basket and steam it over high heat.
Shark's fin is back on the scene.
Zhao Meng ordered: "The fish lips are ready."
Fu Yu quickly stopped the pot, took out the fish lips, and picked out the green onions and ginger.
Zhao Meng brought a pot of prepared chicken, duck, pig's trotters, and sheep knuckles.
He turned around and warned: "Boil the pigeon eggs."
Fu Yu followed the instructions and worked, cleaning the pigeon eggs and putting them in a pot to cook.
Zhao Meng greeted: "Come here, I'll teach you how to get the materials."
Fu Yu hurriedly came over.
Zhao Meng: "Did you see? The heads, necks, and feet of chickens and ducks have been chopped off respectively. The tips of the pig's trotters have also been shelled, plucked, and washed. The sheep's elbows must be scraped and cleaned. What are we doing now? , just cut 12 pieces from each of these four ingredients."
Zhao Meng slashed with the knife swiftly and swiftly.
Fu Yu was dazzled.
Zhao Meng: "Clean the duck gizzards!"
Fu Yu handed it over.
"Pork belly!"
Fu Yu quickly brought it over.
Zhao Meng glanced at Qian Bao.
Fu Yu understood this and hurriedly stopped the pot, took out the money and hung it up to dry.
"Chef Zhao, the pigeon eggs are ripe."
Fu Yu stopped cooking and turned around to report.
Zhao Meng scooped up the stewed chicken, duck, lamb knuckles, duck gizzards, and pork belly.
Then he said: "Peel the eggshell, be careful not to hurt the green egg."
"Don't worry, Chef Zhao, I am the right hand of God! After many years of training, whether it is strength or accuracy, I guarantee that it will be perfect and make the pigeon eggs ecstasy!"
Zhao Menghu was stunned: "What's the matter? Two eggs are not enough for fun, and you want to harm my pigeon eggs?!"
Fu Yu chuckled: "If you are afraid that I will do something dirty to the pigeon eggs, why don't you introduce me to a girlfriend?"
Zhao Meng raised his foot and kicked it: "My special mother is still single!"
While joking, Fu Yu peeled off the pigeon eggs.
Zhao Meng called him over and demonstrated in person.
"Look carefully. After washing the pork belly, cut each into two pieces. Wash the pork trotters and cut them into 2-inch long satin. This length must be controlled well."
Fu Yu nodded: "I remember."
Zhao Meng continued: "Add water to the ham tendon, put it in a steamer and steam it over a high fire. If the fire is too low, it will be weak."
Fu Yu stared at the pot.
Zhao Meng took the winter bamboo shoots and put them into a pot of boiling water.
Fu Yu had quick eyesight and quick hands, and handed over a non-stick colander at the right moment.
Zhao Meng waited until the winter bamboo shoots were ripe, took them out directly, cut each bamboo shoot into four pieces, and flattened them vigorously.
Heat the cooked lard in a pot until it is 70% hot. Put the pigeon eggs and winter bamboo shoots into the pot and fry for about 2 minutes. Remove and remove.
Then, put the fish belly high into the pot and deep-fry until it can be broken by hand.
Fu Yu handed over another non-stick colander.
Zhao Meng took it and poured all the ingredients in the oil pan into a colander to drain off the oil.
Then soak it in water, take it out, and cut it into pieces 4.5 cm long and 2.5 cm wide.
The two of them have already had a tacit understanding of each other.
The next process was quick and smooth.
When the Shaoxing wine jar begins to simmer the ingredients over low heat, the Buddha Jumps Over the Wall is basically completed.
Zhao Meng pointed at the wine jar and said: "Now just watch the time. After two hours, put the sea cucumber, tendons, fish lips and fish belly into the jar, seal the jar immediately, simmer for another hour and take it out. It’s time to serve.”
Fu Yu nodded seriously: "Chef Zhao is awesome!"
Zhao Meng was praised for being very affectionate, but he still glared at Fu Yu humbly: "Next time, I'll let you take the spoon yourself! If there's anything you don't know, just ask. After passing this village, there is no such store!" "
Fu Yu hurriedly said: "Two boxes of Chinese!!"
Zhao Meng: "Okay, we don't have a shop, but we still have a home."
Yao Shi, who happened to come over to check, said: "..."
...
Buddha Jumps Over the Wall is done.
Zhao Meng helped Yao Shi cook and made an old-fashioned sweet potato dish with pulp and a fine braised pork dish.
Both dishes require the use of a slotted spoon, because Zhao Meng runs two stoves at the same time, which requires Fu Yu to clean all the kitchen utensils quickly and have them available at any time.
Yao Shi is beside him.
Zhao Meng's eyes signaled: "Speed up later."
Fu Yu raised his eyebrows: Look, you! In a moment, I will show you what the right hand of God is! !
Fu Yu prepared three colanders and started a seamless performance, pretending to clean and hand over kitchen utensils.
Without the step of cleaning the colander, Fu Yu could not only help Zhao Meng carry plates and bowls and get seasonings in the saved time, but he could also make a few casual remarks.
As soon as Zhao Meng shook off a greasy colander, Fu Yu handed him a clean, new colander.
Back and forth a few times.
Zhao Meng couldn't help but turn his head and glance at Fu Yu: OK, his hand speed is very fast and his eyesight is also good.
Fu Yu was very proud.
Just as he was about to brag a few words, he looked up and saw Yao Shi looking over with an inquiring look on his face. He quickly calmed down the expression on his face and continued to strike honestly.
After finishing the two dishes quickly, the two of them cooperated even more skillfully.
After waiting for the table to be finished, Zhao Meng said hello to Yao Shi and prepared to take Fu Yu back.
Yao Shi looked at Fu Yu and asked, "Xiao Fu, I see that you have a solid foundation, but you don't have many opportunities to practice, right?"
After saying that, without waiting for Fu Yu's reply, Yao Shi turned to Zhao Meng and asked, "You haven't received any big orders, right? How about you lend me Xiao Fu for a day tomorrow?"
Zhao Meng: "?"
Fu Yu watched helplessly as Yao Shitou Ding suddenly appeared [? 】, suddenly elated.
Select View.
[Chef Yao Shi has encountered some difficulties and needs help from others. Careful communication may trigger side tasks]
Damn it!
He actually hooked up with the chef!
