Fu Yu arranged the dish for the cold braised pig trotters.
The pig's trotters that had been separated were reset and placed in one place.
Two large, cleanly washed lettuce leaves were placed at the bottom of the bowl.
Place two pig trotters in a round bowl and place a few pieces of broccoli on both sides.
The pig's trotters are shiny brown and red, with a bright green background, which makes them appetizing.
After processing the pig's trotters, the pork and cabbage in the pot are almost cooked.
When the soup dries up, add an appropriate amount of salt and secret chicken essence, and it's ready to serve.
However, unlike other dishes, the New Year Pig Stew is really nothing innovative in terms of presentation.
In the end, it was Zhang Zhen who helped find a solution.
I asked for a plate of crystal-clear glutinous rice and three delicacies dumplings from Bai An.
The shape of these dumplings is really exquisite, each one is shaped into a round shell with rolled edges.
The cooked fillings inside can be seen vaguely through the glutinous rice skin.
A large round bowl is half filled with New Year pig stew, and a circle of dumplings is spread around the edge of the bowl.
What was originally an ordinary stew suddenly became of a higher quality.
This is not over yet.
Zhang Zhen specially used Xinmei radish and cucumber, and carved several thumb-sized pink flowers and green leaves.
Just dotted in bits and pieces in the middle of the dumplings.
At first glance, the visual effect is quite beautiful.
Fu Yu admired the presentation of the New Year's Pig stew for a while, and sincerely praised: "Chef Zhang, your carving skills are amazing!"
Fu Yu said this very sincerely.
Just these petals, thin and continuous, gathered in circles, can be placed on the plate like a blooming flower.
If you don't practice this skill for several years, you will definitely not be able to do it.
Zhang Zhen has been working in the kitchen for so many years, and he has heard a lot of compliments and flattery.
He couldn't explain why, but Fu Yu's casual compliment made him feel refreshed.
The indescribable feeling of being pushed down on the beach by Hou Lang seemed to have mostly disappeared in an instant.
The sense of crisis is still there, but my heart feels inexplicably much more comfortable.
Zhang Zhen smiled enigmatically: "No, after practicing for more than twenty years, practice makes perfect."
Fu Yu suddenly looked surprised: "Have you been practicing for more than 20 years?"
Zhang Zhen nodded proudly: "Yes."
He thought to himself: This time you know I am awesome, right? Want to surpass me? Let’s practice knife skills for twenty years first!
Fu Yu couldn't help but look at Zhang Zhen with some sympathy.
It turns out that Chef Zhang is where he is today thanks to his hard work!
Alas, otherwise, if this person has no talent, there is really nothing he can do.
Fortunately, hard work can make up for weakness.
As for the Ama Zun meat, the ingredients in the pot are almost cooked.
Fu Yu looked through it and made sure it was cooked enough. Then he added salt and took out all the meat to cool.
When ready, cut the elephant ears directly into pieces and put them neatly into a bowl.
Zhang Zhen stood aside and watched Fu Yu holding a kitchen knife and cutting into pieces with ease.
The way he holds the knife, the angle at which he cuts it, and the speed at which it falls are simply perfect.
Anyone who works as a cook may have this occupational disease.
I feel tired when working by myself, but if I watch others working, especially those with good skills, I will immediately feel energetic.
It's like watching a short movie, you can watch it with gusto.
Yao Shi went to the VIP room and took a look around.
Seeing the two customers chatting happily, I took the time to hold a meeting with the order-taking staff in the store.
He mainly emphasized what happened in Shoudao last night, and also put forward some specific related requirements.
After finishing his work, he hurried to the kitchen to see how Fu Yu's preparations were going.
As a result, as soon as he entered the kitchen, he saw Fu Yu chopping meat, while Zhang Zhen watched intently.
The cooked pork head and heart and lungs must feel sluggish when cut.
When cutting, you usually cut with a slow hand and cut to the end, then increase the force and cut directly.
But when Fu Yu cut the knife, it was like cutting cucumber slices. From the moment he cut the knife to the time he lifted it up, he used it with all his strength.
It just so happens that this pork also has an evil nature, it is really continuous, and it doesn't seem to be stagnant at all.
If Yao Shi hadn't been a cook himself and cut meat a lot on weekdays, he would have really thought that this thing would be crispy and easy to cut.
"How are the preparations going?"
Since Yao Shi has already negotiated with Fu Yu about transferring the eight-plate and eight-bowl banquet, he is naturally not in a hurry to learn the craft now.
Fu Yu quickly reported the situation on his end.
When Yao Shi heard this, the four most time-consuming dishes were about to be finished, and the rest would be easier to prepare.
Feeling relieved, I started calling again to urge the buyers to buy back the missing ingredients. Don’t forget to ask the buyers to greet the merchants in advance. When the banquet is actually held, don’t forget to save the goods in advance. .
Fu Yu continued to arrange the dishes.
After all the meat ingredients are prepared, prepare the dipping sauce.
The dipping sauce is blended directly from the special family banquet recipe.
Mix soy sauce, vinegar, chive flowers, minced garlic, mustard, and chili oil into juice.
Just these seasonings, the ratio is ready, it will be very delicious when you dip it into insoles, right?
Fu Yu has done a great job here, and the buyer is back.
Like braised fish, fried pork sausage, stir-fried fungus with cabbage, whatever Zhang Zhen could do, Fu Yuquan moved over.
I specialize in cooking dishes that are not commonly available on the market, such as stir-fried tofu with pickled vegetables.
The two joined hands and quickly set up a table with eight plates and eight bowls of noodles.
Fu Yu taught Yao Shi his experience: "When setting the table for eight dishes and eight bowls, one should arrange the dishes one bowl at a time, alternating hot and cold..."
Yao Shi carefully wrote down what Fu Yu said in detail, went through it in his mind, and turned around to tell the waiter responsible for passing the dishes.
Wait for the waiter to leave with the dishes.
Everyone in the kitchen breathed a sigh of relief.
Yao Shi followed him and took a look, then quickly turned back.
"The guest was very satisfied and asked that the engagement banquet be held according to this standard on the day of the engagement."
Everyone was relieved.
Yao Shi told Fu Yu alone: "If there is nothing else to do today, let's start teaching them how to make dough balls. It doesn't have to be everyone. It's mainly Chef Zhang, and Chef Lin and Chef Liu who have learned it."
The music restaurant also has one chef and two chefs.
However, there are more chefs who can cook at the stove, six in total.
After all, the music restaurant only accepts large orders for banquets, and the kitchen staff will be too busy even if there are few people in the kitchen.
Fu Yu originally thought that Yao Shi only asked him to teach the chef and chef how to blow dough balloons because he was worried that no one would do the work in the kitchen.
Yao Shi smiled after hearing what he said, and said helplessly: "Actually, the main reason is that the turnover of kitchen staff is too high. For people like us who have a big tree and are attracted by the wind, there are many places outside that try to poach people. I only have the main staff here. The chefs and chefs have signed long-term contracts, so they are not afraid of changes. The other chefs only signed for two years at most, and two have one-year contracts. When the contracts expire, we still don’t know what will happen.”
Fu Yu suddenly realized.
It turns out that chefs are also a popular profession. If you do well, people will naturally come to take over.
*********
Let me report a situation to everyone.
Here's the thing:
Yesterday, the editor in charge asked me: There are two options: first, it will be put on the shelves directly on the 1st of next month, and second, wait a week and try to make Sanjiang recommendations.
Without much hesitation, I decided to give up the one-month guarantee and choose to wait another week.
Maybe the author is obsessed with recommending Sanjiang.
Because being able to go to Sanjiang is a kind of recognition for myself.
Moreover, what if I get this shitty luck?
To this end, I stayed up half the night last night and read a lot of relevant information (from a certain bar)
It is said that the editor makes recommendations based on the follow-up count every Tuesday, which is the number of people who saw the last chapter updated that day.
So I plan to stay up Monday night and update Tuesday’s chapter at 0 o’clock.
As for the rest, we can only do our best and obey fate!
However, I heard that it is easier to achieve your wish if you make a vow in advance.
Then let me make a promise here.
As long as it can be recommended by Sanjiang, I promise to update ten chapters on the day it is released.
From now on, I will smoke out the keyboard code and start collecting manuscripts!
I beg you all, please help me on Tuesday.
Shake hands with everyone and bow 90 degrees to thank them!
