Zhao Meng said that he would let Fu Yu practice on the stove, and he really started looking for opportunities to hand over the cooking job to Fu Yu.
Chollima has several famous specialties, and most customers will order two of them when they come to dine.
"The boss's question must be to ask you to cook these signature dishes."
After all, the signature dish is a popular item in the restaurant, and whether it is done well or not can be determined most intuitively.
Zhao Meng glanced at the order form, stretched out his hand, tore off three dishes, and posted them on the kitchen wall.
Only then did the order pass to Gu Yunwu.
"Did you see? This garlic steamed green clam is the signature dish."
Zhao Meng whispered to Fu Yu: "I will cook it again in a while, and you will learn from it. When this dish becomes available again, you can practice it."
Fu Yu nodded, knowing that Zhao Meng was creating opportunities for himself.
“There are 8 pieces of steamed green clams in garlic sauce, so the size and freshness are very important.”
Zhao Meng pointed to the green clams in the basin: "These are all spitting out sand, but they need to be cleaned just in case."
Zhao Meng used a tool to crack open the shells and when rinsing the shell meat, he deliberately slowed down his movements: "Sand is generally the easiest to remain here, so when cleaning, you should gently twist the fingertips and push it slowly... You see, like In this way...you cannot directly wash them vigorously, otherwise once the shellfish meat is damaged, the effect when putting it on the plate will be affected."
Dispose of the green clam shells.
Zhao Meng started placing the soaked vermicelli on the plate again.
"The vermicelli should be carefully plated and flattened, the green clams should be put on top, and the garlic sauce and seasoning must be added according to the proportions."
Zhao Meng carefully explained all the seasoning ratios to Fu Yu: "Even if you memorize it by rote, you still have to remember it for me. The steaming method will taste the best, you know?"
Zhao Meng handed the plate to Fu Yu's hand: "Put the steamer in, it will only take seven minutes!"
Fu Yu took the plate, looked down at the vermicelli and green clams on the plate, and frowned in confusion.
This plating technique is so crude!
There were too many vermicelli, too little garlic, and the sauce was more or less imprecise.
And this green clam shell.
Although it will eventually be moved to the decorative stone plate for the plate, can't it be placed more beautifully?
Fu Yu stared at the dense green error correction lines outlined on the plate.
For the first time in my life, I experienced the entanglement and discomfort that patients with obsessive-compulsive disorder feel when they want to correct it in public, but they dare not do it easily.
Thinking silently in his mind, out of sight and out of mind, Fu Yu quickly put the plate into the steamer and set the time.
Seven minutes later.
Fu Yu took out the plate, waited for Zhao Meng to pour the oil on it, and said quickly: "Chef Zhao, let me arrange the plate. I'm still not good at playing lotus, and I want to practice more."
It's good to be willing to learn.
Zhao Meng looked at Fu Yu with more and more satisfaction: "Okay, then I'll show off first, and you can just do it later."
Fu Yu: "..."
He deeply felt that this was not learning, but torture.
While Zhao Meng was busy flipping the spoon, Fu Yu quickly arranged the seven green clams on the plate, and finally adjusted the angle and the number of fans of the one that Zhao Meng was demonstrating.
Seeing that the green line completely disappeared, Fu Yu breathed a sigh of relief.
Throughout the morning, Fu Yu not only practiced garlic steamed green clams, shrimp and celery balls, and marinated fish fillets, but he even joined forces with Zhao Meng to make a supreme seafood platter.
There was no shortage of cooking practice, but it was a pity that Fu Yu never had the chance to cook the dish by himself.
Either his technique was too unfamiliar and Zhao Meng couldn't stand it, so he took over and helped clean up the aftermath, or when the pot was about to be released, Zhao Meng snatched him away from the job.
There is no harm without contrast.
Fu Yu found that the fire skills and even the Dutch skills that he was proud of were still not enough in front of the experienced Zhao Meng.
Zhao Meng has already mastered cooking skills.
Fu Yu had seen and heard of many dishes, but had never actually made them.
In Zhao Meng's case, all the dishes are dishes that have been cooked hundreds or thousands of times.
Practice makes perfect, and Zhao Meng has his own unique tips and tricks for almost every dish.
Zhao Meng was anxious to help Fu Yu succeed quickly and taught him almost all the experience he could think of.
Seeing Fu Yu's mastery of teaching, he was full of energy.
Zhao Meng really felt very annoyed!
He had known for a long time that Fu Yu was a good material, and if he was carefully cultivated, he would become famous sooner or later.
However, no matter how talented and educated you are, a job like a chef will be in vain without a lot of experience in cooking and cooking.
What Fu Yu lacks most now is experience accumulation.
But this is the case for restaurant chefs. They are usually too busy with work, and the chef is often in charge of the stove.
In addition to chopping blocks, the laborers also do odd jobs. Even if the chef is willing to train, most of them work as a helper on the side.
Opportunities to actually take a spoon are few and far between.
Restaurants mainly focus on making profits. Only when customers eat well can they become repeat customers.
If the craftsman's skills are not good enough, even if the chef wants to help, he will not dare to put him on the stove easily.
After all, there are too many orders, and customers are waiting in front to eat, so the kitchen can't afford any delay.
And even if the chef is willing to take the risk, the boss is not.
This is a helpless inertial pattern.
Fu Yu was lucky enough to apply for a job as a back cook just when Zhao Meng was wondering whether to change jobs and go to a music restaurant.
And because of his outstanding performance among the newcomers, he was favored by Zhao Meng and determined to train him well.
There is no so-called lunch break in the kitchen. They all wait until the meal time is over and there are fewer orders, and then they take turns to take a break to eat.
When Fu Yu followed Zhao Meng to take over for dinner, Yao Shi had already finished eating and was getting up to leave.
Seeing Fu Yu, Yao Shi said: "Xiao Fu, there will be an exam the day after tomorrow, you have to work hard!"
Fu Yu nodded.
While no one else was around, Zhao Meng couldn't help but ask: "Chef Yao, what do you think... Yao Yihang's cooking skills?"
Yao Shi glanced at Fu Yu and then said in a low voice: "He has a good foundation. Before he came to our place, he was an independent chef in a small restaurant. Lao Gu valued him very much. Now he can basically let go of everything. Yao Yihang is in charge. The few times Lao Gu went out for business before, it was Yao Yihang who took care of it. When it was time to take orders, there was no delay at all, and the customers didn't complain about the taste."
Even the guests can't fault it, which only shows that Yao Yihang is indeed a superb cook.
Zhao Meng and Fu Yu looked at each other and fell silent.
It was originally just an opportunity to become a regular employee, but now the boss suddenly raised the competitive goal to a higher level.
As the level goes up, the difficulty naturally increases.
After Yao Shi left, Zhao Meng turned to Yu and said, "It's okay, just treat it as exercise. If it doesn't work, just go to the music restaurant with me. In less than three years, I promise to make you the chef."
Fu Yu nodded, feeling very touched. It was very interesting for Zhao Meng to say what he said today.
After eating, the two returned to the stove and continued studying.
The orderer handed over the order.
Zhao Meng took it in his hand, took a look, and was happy.
Then he raised his voice and shouted to Gu Yunwu: "Lao Gu, this order is all hype, I'll take it!"
Gu Yunwu smiled and said, "Okay, I'll take the next order."
Zhao Meng posted the order form on the kitchen wall, turned to Yu and said, "Did you see it? The seven dishes are all spicy crayfish. This is just for fun."
Chollima’s spicy crayfish is also a specialty.
The finished product is famous for its bright red color, spicy taste and delicious aroma.
Because spicy crayfish is a classic street food, the chef of Chollima spent several years researching it carefully in order to make this dish his own.
In addition to ensuring the freshness of the crayfish and the tenderness of the meat, even the seasonings for cooking are of high quality and quantity.
And when it comes to handling crayfish, we make sure they are clean. Not only are the shrimp lines removed, but even the shrimp feet are carefully wiped clean with a toothbrush.
Because the quality is good and the live shrimps are guaranteed to be cooked fresh, over time, Chollima has really built up a reputation of its own.
When customers come to the store to eat lobster, they can even sip the juice from the shrimp heads and taste the purest delicious taste if they are willing.
After carrying a basin of clean crayfish, Zhao Meng picked up the frying spoon and started cooking.
"Watch it carefully. How much oil should be put in... just three ripe, and then add dried chili peppers, Sichuan peppercorns... These are all proportional. You must be unskilled when you first get started. Wait for time. When you grow up, you can be like me, reaching out and knowing how much to grab..."
Fu Yu thought of the green lines on his plate before and nodded against his will.
