As Chollima has opened its store for a long time, there are some repeat customers who come here often.
The more times you come here, the service staff in the store will recognize you when they see you.
"Uncle Liu, come here!" Gao Wenjing was talking to the greeter at the door. He looked up and saw Uncle Liu, and hurriedly stepped forward to help him.
Uncle Liu is already seventy this year, and his body looks pretty strong, but his legs and feet are obviously getting worse every year.
Now when I walk, I can see the staggering posture, and it is obvious that the condition of my left leg has become serious again, and I am afraid to touch the ground.
Uncle Liu smiled and said, "Isn't it the end of the day? Come over here and check in."
The ordering clerk next to him warmly greeted him, ready to introduce the old man.
Gao Wenjing waved his hand: "No, just remember a rich and beautiful seafood cup."
After saying that, he asked: "Uncle Liu, do you want another seafood noodles?"
Uncle Liu nodded: "Yes, how can you not eat noodles for your birthday!"
At this time, it was busy time for the meal. Gao Wenjing couldn't move away, so he called the waiter to come over and help Uncle Liu to the 401 box.
When the waiter heard that this old man actually wanted to go to 401, he was immediately in awe.
In the back kitchen, Fu Yu had just finished setting the plates and was about to go over to Zhao Meng to take over the two dishes when the orderer brought over the order.
Fu Yu stretched out his hand to take it and took a look, and was stunned.
"Why did you just order one dish?"
The ordering clerk said: "This customer is from 401!"
Before Fu Yu could say anything, Sun Qingning asked curiously, "Hey, who is this big shot? Have you seen anyone?"
The orderer nodded: "I saw it. He is an old man. He looks quite old, but his clothes are quite ordinary."
Fu Yu took the order and asked Zhao Meng: "Chef Zhao, there is a 401 customer here, and he ordered a rich and beautiful seafood dish."
Zhao Mengteng didn't move his hands, and while he was busy, he replied: "Uncle Liu is here, right? Is everything done over there?"
Fu Yu responded: "It's done."
Zhao Meng said: "Then you can cook this dish. Try to make the celery as tender as possible. The old man is getting old and his teeth are not very good."
Fu Yu agreed and told Sun Qingning to prepare the materials.
Sun Qingning picked out the fresh squid and prawns and came back. While handling them, he asked Fu Yu: "Isn't this rich and beautiful seafood dish a banquet dish? Why did you order just one dish?"
Fu Yu just took a stack of noodle molds from Bai An and said after hearing this: "I also ordered a seafood noodle dish. Bai An is making it right now."
Sun Qingning said "Oh" and worked hard.
Fu Yu placed the boat-shaped dough molds in the form of flowers on the disk in a circle, with a lace bowl-shaped dough mold in the middle.
After arranging the dough sheets, the cooking begins.
Clean the squid and take out the whiskers.
Cut the squid head into small sections of about 1.5cm, and slurry it with cooking wine and fine salt.
Place the squid belly down flat on the chopping board, and use a knife to make a longitude and latitude cross pattern at a 35-degree angle.
When Fu Yu was cutting flowers, he specifically called Sun Qingning to come over and watch.
He slowed down his movements and instructed Sun Qingning on the angles he needed to pay attention to when cutting flowers and the strength he needed to control when cutting.
Sun Qingning listened very carefully.
"Cut the squid into pieces or wide strips according to the required size, and slurry it with cooking wine and fine salt for a while. Pay attention to the proportion here."
Fu Yu asked Sun Qingning to see clearly how much cooking wine he had poured and how much fine salt he had added.
He taught carefully, making it easier for Sun Qingning to learn.
Cut the cleaned prawns into small dices, leaving the phoenix tails aside, and slurry them with cooking wine and fine salt.
After washing the celery, remove the old stems with your hands.
Cut the celery into cubes of about 1.5cm with a diagonal knife. The celery must be uniform in size.
Wash the pepper and cut into elephant eye pieces of about 1.5cm.
Select broccoli individuals of similar size and shape and cut them in half with a knife.
Arrange the processed ingredients on the side dish.
Add the shrimp heads and shells with onion, ginger, salt, and steam the soup.
Fu Yu told Sun Qingning his experience: "Actually, the freshest part of this shrimp is the shrimp head! The soup made with the shrimp head is particularly delicious."
Sun Qingning nodded in an educated manner.
Add water and appropriate amount of fine salt to the pot and bring to a boil over high heat.
Add broccoli and celery one after another and blanch until raw.
Fu Yu followed Zhao Meng's instructions, first took out the broccoli and blanched the celery for a while.
Blanch the red pepper until raw, then put the blanched ingredients into cold water to cool down in time.
Blanch the diced squid and shrimp until cooked.
Pour oil into the pan and stir-fry onion and ginger until fragrant.
Add the ingredients and stir-fry for a while, then add the shrimp shell soup and an appropriate amount of fine salt and pepper and stir-fry.
Add appropriate amount of water to boil over high heat, add sugar and MSG to taste.
Thicken with water starch.
Then you can start plating.
Dice squid and shrimp are at the bottom, garnished with celery and red pepper.
In the middle bowl of noodles, the portion with the shrimp tail is spread out in a flower shape, and finally covered with cut squid.
The broccoli is evenly placed at the junction of each boat-shaped dough piece.
Celery and broccoli are green and green, and pepper and anchovies are in festive colors. An elegant and delicious rich and splendid seafood dish is completed.
Fu Yu was about to hand over the dishes to the waiter when Zhao Meng looked back and quickly stopped him: "Fu Yu, go and deliver the dishes to Uncle Liu. I really don't have any room here."
Fu Yu was a little surprised: "Why do we have to send it there?"
Zhao Meng explained: "Uncle Liu used to be an old customer of the store. When his wife was still alive, he would go to the store to book a table for his birthday every year. Later, the old lady left, and Uncle Liu came alone. Every time Order this dish and a bowl of seafood noodles. Today is his wife’s birthday..."
In the words of an insider, "The old man is a long-term lover!"
For this reason, Yao Shi specifically discussed with the boss to let Uncle Liu come over in the future and let him use box 401 as long as it was empty.
Dong Juntian was very moved after hearing this and agreed.
So since ten years ago, Uncle Liu would come to the store every year on this day and order a rich and beautiful seafood dish and a bowl of seafood noodles. Every time, he would sit in the 401 box.
As for Zhao Meng, as long as he received an order from Uncle Liu, he would personally bring the dishes to the table every time as a sign of respect.
He really couldn't get away now, so he sent Fu Yu over.
When Fu Yu carried the dishes to box 401, Gao Wenjing happened to be there.
Every time Uncle Liu comes over, Gao Wenjing is always there to take care of him.
Uncle Liu looked at Gao Wenjing and said with a smile: "Xiao Gao, my wife always said you were lucky before. Look, your life is getting better and better now, isn't it? She's a good judge of people!"
Uncle Liu's wife loves to talk and laugh. When she came here in the past, she would often talk to Gao Wenjing.
At that time, Gao Wenjing had not yet become the foreman, but it happened that the box he was serving was the one where Uncle Liu and his wife often sat.
