Fu Yu casually posted the order form on the wall, turned to ask Zhao Meng, "Chef Zhao! This..."
As soon as he started talking, a worker hurried over and reported to Zhao Meng: "Cook Zhao! It's bad, the jar of pickled lemon chicken feet is cracked!"
When Zhao Meng heard this, he immediately became anxious: "How did you do it!"
As he said this, the man hurried to the storage room.
"Why......"
Fu Yu shouted subconsciously. The kitchen was noisy, and Zhao Meng was walking in a hurry and didn't pay attention at all.
Zhang Jinyu on the side asked with concern: "What's wrong with Chef Fu?"
Fu Yu glanced at Zhao Meng who was running away and shook his head: "Oh, it's okay."
Fu Yu really doesn't know how to cook these three dishes.
But with the special family banquet recipes in hand, Fu Yu wasn't too impatient.
After sending Zhang Jinyu to clean the pot, Fu Yu took the opportunity to quickly look through the special family banquet recipes.
Search【Three-Course Rice Banquet】.
Three pages of choices suddenly popped up below.
It is also a three-course meal, but because we pay attention to the season and do not eat it after it is out of season, there will be deviations in the selection of dishes.
Fu Yu looked around one by one and finally selected a set of three-course banquets. The main reason was that the ingredients that could be used in this set were currently available in the kitchen.
After carefully recording the ingredients needed, Fu Yu sent this long record to Zhang Jinyu and asked him to follow it to prepare the dishes.
Zhang Jinyu looked at it and was dumbfounded: "How many people are here? So many dishes ordered for one table?"
Fu Yu was also quite helpless, as these three meals were quite particular.
First, there are 7 cold combinations: cold yuba, mustard vermicelli,... mixed with pig face.
Another dinner party soup.
Then stewed elbow, sweet and sour rice,... meatball soup, and finally sweet and sour soup.
Count carefully, okay!
Including staple food, dishes, and soups, there are 24 dishes in total!
Eating this meal is a ritual.
With so many dishes, it’s more than enough for two large banquet tables.
Zhang Jinyu was busy preparing ingredients, and there was no one around Fu Yu.
Although vegetables are stewed in the pot, the pot is a wok that does not burn, and the skill of controlling the heat is at full level.
He closed the lid of the pot, and regardless of how the stew was going, he concentrated on the specific cooking methods of these three meals.
The pursuit of the three-course meal is the perfection of color, aroma, taste, shape and utensils of the entire feast.
The all-purpose noodle dishes are harmonious and colorful in color, and mostly use delicacies, seafood, game, fresh and other fresh ingredients.
Use a variety of cutting methods such as dicing, shreding, strips, blocks, minced meat, granules, balls, and whole meat.
Use various cooking techniques such as frying, frying, roasting, stewing, and braising to cook a variety of flavors.
Use plump and beautiful containers to make the entire meal an organic whole.
If Fu Yu had read the opening paragraph of this special family dinner recipe a month ago, he would have been a little frightened.
But now, I have many personal skills with me, and I have the painstaking practice of practical teaching classes.
For the first time, Fu Yu felt that he could calm down a little more!
The first of the three meals was seven plates of cold platters.
The yuba is soaked and can be served cold directly.
The seasoning ratio Fu Yu completely complies with the proportions in the special family banquet recipes.
Mustard vermicelli and sweet and sour peanuts, these two dishes are quite fresh.
Chollima doesn't have either of these qualities.
Fu Yu followed suit and operated very quickly.
Three plates of cold platters were quickly brought out.
The ham slices used by Qianlima are always Jinhua ham, cut into thin slices and presented on the plate, with a bright red color and a strong aroma.
However, there are not many customers who usually order this dish, so the ham in the store is freshly cut and kept properly.
This ham meat is extremely hard and difficult to cut with a knife, so shops usually use saws.
Fu Yu asked Zhang Jinyu to bring over the uncut ham and put it on the kitchen table.
Fu Yu picked up the kitchen knife and was about to start cutting.
When the tip of the knife came into contact with the hard ham meat, Fu Yu's hand exerted force, and the ham suddenly turned into soft tofu. It was easily cut into a piece, with just the right thickness and a smooth cut.
Zhang Jinyu stared at this scene dumbfounded.
Is this still the Jinhua ham he remembers?
The texture is said to be hard and difficult to cut with ordinary knives...
When cutting, you must first place the ham on the bench, hold the ham with one hand, and use a small hacksaw with the other hand to cut the Jinhua ham into segments of appropriate size, and then cut it into small pieces or slices according to your needs.
Zhang Jinyu deeply suspected that the piece of ham he had cut before was not the piece of ham in front of him!
Fu Yu cut a plate of ham slices and asked Zhang Jinyu to sort out and seal the remaining ham meat while he began to steam it.
Place the trimmed and cleaned ham slices on a plate and steam over water.
Taking advantage of this time, Fu Yu started making duck webs.
The special family dinner recipe includes six duck webs per plate, so Fu Yu only made six.
Duck webs are boiled in blood and then cooked in boiling water.
Add a little oil to the pot, add duck webs and oyster sauce, and stir-fry small peppers.
Then add a little water and start simmering.
Both stoves were occupied. Fu Yu ordered Zhang Jinyu to prepare the small fish while he began to make the pig face.
Zhao Meng came back at this time.
The glass jar where the lemon chicken feet were placed suddenly cracked and the marinade inside flowed all over the floor.
This batch of side dishes were all marinated last night. If you take out the chicken feet and change the container, you can still use them.
When Zhao Meng came back from handling the matter, he happened to find that Sun Qingning had put too many ingredients in, so he scolded him again at the top of his lungs.
Sun Qingning hurriedly made amends.
Fu Yu wanted to talk to Zhao Meng about a three-course meal, but he couldn't.
After cutting it here, put the seasonings on it, and the duck webbing on the other side is ready to be cooked.
Shape the dishes according to the special family banquet recipes and place them on the serving table.
Then take out the steamed ham.
Finally, mix the pig face and then make the fried fish.
The seven cold dishes were served one after another, and it only took Fu Yu half an hour to prepare them.
Then there was a banquet soup.
This is the first time Fu Yu has heard of this soup.
It looks like it requires a lot of ingredients, but it’s actually very simple to make.
Cut the tomatoes into cubes, mince the ginger, mince the green onion, and flatten the garlic.
For minced pork, add half a spoonful of salt and pour in some cooking wine.
Add a spoonful of cornstarch, pour a small amount of water, add chopped green onion and minced ginger, stir evenly.
In a bowl of hot water, take a little meat filling, squeeze it with your hands, squeeze it into a ball about two centimeters in diameter from the tiger's mouth, and put it into the water.
Add oil to the pot, add minced garlic and stir-fry until fragrant, then add the tomatoes into the pot and stir-fry for a while, then add the meatballs and hot water into the pot.
When the meatballs are cooked and emerge from the water, add an appropriate amount of tomato sauce, add a spoonful and a half of salt, sprinkle with pepper to taste, and mix well.
Zhang Jinyu couldn't help but take a deep breath: "What kind of soup is this? It doesn't look like there's anything in it, but why does it smell so fresh?"
Fu Yu smiled: "This is called the banquet soup. After this bowl of soup is brought to the table, we have to start making hot dishes."
