Fu Yuzheng was a little complacent when an electronic prompt suddenly sounded in his ears:
【Ding! Reward for the title of Rising Chef Chef: Congratulations on obtaining NPC chef Zhang Zhen’s personal skill: Cooking (intermediate)]
Fu Yu turned his head to look at Zhang Zhen in surprise.
Zhang Zhenzheng watched him cooking Ama Zun meat with eager anticipation.
The two looked at each other.
Fu Yu's eyes were bright.
His previous personal skill cooking was at the elementary level, but now, thanks to Zhang Zhen's guidance, he has been directly promoted to the intermediate level.
Happy!
Zhang Zhen was confused.
You kid, why are you staring at me like this? !
Why do you suddenly feel so happy while cooking?
What's so beautiful about it?
Fu Yule beat the foam away from the pot.
Reduce to low heat and simmer.
The same is true for boiled meat.
At this time, Fu Yu clearly felt the gap between the junior and intermediate levels.
He used to cook, but when it came to judging the doneness of food, he relied on color and taste.
But it's different now.
As long as he stretched out his chopsticks and fiddled with the pot casually twice, and just looked at it twice, he could immediately judge the degree of doneness of the food.
Is it a bit hard and needs to be cooked for a while?
It is still cooked and can be turned off the heat immediately.
How amazing!
Fu Yu himself found it quite strange.
While the meat was cooking, Fu Yu mixed in the pig's trotters first.
The spice bags at the Smell Music Restaurant were pretty good before, but Fu Yu compared them with the recipes in the special family banquet recipes.
I think the cold braised pig's trotters inside is more suitable.
After all, it was an engagement banquet. By the time the host could actually serve the meal, the table of delicious dishes would have been completely cold.
Since it is served cold, there is no need to braise the pig's trotters as they are already prepared in the kitchen.
While Zhang Zhen was taking the pig's trotters out of the pressure cooker, he sighed: "Fu Chu, you are so lucky! We chefs rarely make braised pig's trotters, and usually make cold pig ears. If it hadn't been for yesterday, Customers make reservations in advance, and I don’t braise the pig’s trotters the night before.”
This pig's trotters made with secret marinade tastes delicious just by smelling it!
Because it has been soaked in the braised soup, it is still a bit hot to the touch.
Fu Yu simply let it dry for a while, then turned around to cook the New Year pig stew.
The focus of the pig stew this year is on the pork and cabbage vermicelli.
Fortunately, Music Restaurant always pays attention to the quality of ingredients.
The pork used is all domesticated pigs collected from rural areas, and the food used is the bean dregs left from grinding tofu, which is the stupid pork in the countryside.
The pork used in Chollima's kitchen is all bought from the market, and the quality of the meat is good, but when compared with the stupid pork in the music restaurant, the difference is obvious.
This stupid pork is really good.
The lean meat is bright red, and the fat meat is as white as snow.
Under the light, a bright oily color floats on the surface.
With the quality of the meat, even if it is dry-fried, it is still very fragrant.
Fu Yu was thinking about waiting to return home during the Chinese New Year to see if he could discuss with Chef Yao and buy some pork from him to take back.
His dad especially likes to eat pig meat.
However, the meat quality of the two shops that sell pork in their small county is pretty average.
Now that I have become a full-time employee, I not only earn a salary, but I can also work part-time at a music restaurant, plus I earn extra money from doing tasks.
With his pockets feeling looser, Fu Yu began to think about how to improve his family's living conditions.
I don’t dare to have big ideas for the time being.
However, he is still willing to spend money to buy some food and drink to honor his parents.
Fu Yu was thinking about something in his mind and kept moving his hands.
Wash the cabbage and cut into sections, and cut the pork into thin slices.
Chop onion and ginger.
Heat the oil in a pan, add the meat slices and stir-fry until it changes color and the oil separates.
Add onion, ginger, pepper and star anise and stir-fry until fragrant.
Pour in the soybean paste and stir-fry twice quickly.
Add cabbage and stir-fry evenly.
Pour in soy sauce and stir-fry.
Add water and make a hole in the middle of the cabbage, add the rinsed vermicelli and add some dried chili peppers.
Cover the pot, bring to a boil, then reduce heat to simmer.
While the pot was stewing, Fu Yu freed up his hands to make cold braised pig trotters.
In fact, the authentic eight dishes and eight bowls only have a few main dishes, and other side dishes are often adjusted occasionally according to local seasonal changes.
Braised pig's trotters are a must, but how to prepare them is entirely up to the chef.
No matter how delicious the braised pork is, the taste will definitely be different if it is eaten cold or hot.
Fu Yu thought that the cold dish was quite good.
No matter how long it is left aside, the original taste is guaranteed when you eat it.
Cut the cooled braised pig trotters into pieces and set aside.
Zhang Zhen looked at Fu Yu's method of splitting the pig's trotters and was secretly shocked.
This kid's job of splitting has been seriously practiced.
With the strength of his hands to separate muscles and bones and break bones with ease, he has probably done not only dozens, but at least hundreds of dishes.
He was watching Fu Yu take it apart, looking very excited, and didn't want to meet Fu Yu's eyes again.
Zhang Zhen scratched his head: Why are you looking at me again?
Fu Yu spoke this time, and asked with a smile: "Chef Zhang, I have to taste the cold salad first, otherwise I won't know whether it is salty or not, and I won't be able to make the right ingredients."
Zhang Zhen was speechless.
Subconsciously turning his head to look at Yao Shi, he realized that his boss had left at some point.
So he looked at Fu Yu, nodded and said, "Try it, there's this big pot!"
If the cook doesn't steal, he won't harvest the grain.
Although the words don't sound good, they are a true portrayal of the chef.
When a chef cooks a dish, he must taste it in advance.
It is common to stir-fry a dish and taste it twice.
But chefs like Zhao Meng and Zhang Zhen have already developed their skills long ago.
When I usually stir-fry a dish, I don’t need to taste it at all. I can just grab it and know how much ingredients I need to sprinkle on it.
If he was working in the back kitchen of Qianlima, Fu Yu would definitely get started immediately.
But this is a music restaurant after all.
It's really rude to eat someone else's food in front of their chef without saying hello.
Fu Yu smiled and agreed, then put on disposable gloves, picked a pig's trotter that he liked and took it to the side for "taste testing".
I drank some wine last night and had no appetite when I woke up in the morning.
He was still thinking about what was going on at the music restaurant, so he drank less than half a bowl of rice soup for breakfast.
Now that the matter is finalized, I have been working for a while, and I am really feeling a little hungry.
Taking advantage of the opportunity to try the dish, Fu Yu simply nibbled half of it generously.
This braised pig's trotters is so delicious!
The shiny brown-red color is appetizing just by looking at it.
Take a bite, the skin is plump and tender, fragrant but not greasy, the texture is soft and smooth, fragrant and attractive.
Fu Yu was satisfied with his mouthful of collagen.
He took off his gloves and continued working.
Clap the garlic and chop it into minced garlic. Clap the minced garlic again to get more garlic flavor.
Chop green onions or green onions into sections.
Add minced garlic and a little vinegar to the pig's trotters, then pour the original stewed pig's trotters soup, add a little pepper oil, pour chili red oil, and finally sprinkle with chopped green onion.
Add appropriate amount of MSG and sugar, mix well, then put it on a plate and pour the remaining juice on top.
A dish of cold pork trotters with delicious color and flavor is ready!
