Zhang Jinyu looked at Fu Yu with admiration and said sincerely: "Fu Chu, I realize how you know everything and can do everything!"
Fu Yu smiled mysteriously and said in a low voice: "I also stole it myself when I watched Chef Zhao cook it."
Zhang Jinyu: "!"
Zhang Jinyu was enlightened like a god!
That’s right!
You can steal a lesson!
It doesn’t matter if no one teaches you, as long as you work hard enough, you can grind an iron pestle into a needle!
Zhang Jinyu's small eyes were wide open, staring intently at Fu Yu's cooking.
Among the three rice dishes, the most distinctive dishes are Wu'an stir-fry, bowl of pork and bean curd pork.
In the special family banquet recipes, other dishes have neat pictures and cooking techniques.
Only these three dishes are highlighted with the word "specialty".
Fu Yu took a closer look and found that the cooking process was not difficult. It might be that the taste was more local.
But before making these three dishes, Fu Yu first followed the instructions on the special family banquet recipe, adding honey to the washed hawthorns, and then pouring boiling water to soak them.
After handling the ingredients for the sweet and sour soup, Fu Yu began to officially cook.
Fu Yuxian’s Wu’an stir-fry.
Tear the vermicelli into pieces, cut the garlic into small pieces, and cut the lotus root into shreds.
Put oil in the pot and heat 80% of the oil.
Add onion, ginger and garlic to the pot.
Add shredded pork, stir-fry and add dark soy sauce.
Add fungus, shredded lotus root and stir-fry.
Add garlic and stir-fry vermicelli
Add salt, MSG and chicken essence and stir-fry.
When it comes out of the pot, put it on a shallow square plate that is exactly the same as in the special family banquet recipe, and this dish is ready to serve.
Zhang Jinyu handed the dish to the waiting waiter, and then turned to ask Fu Yu: "Chef Fu, is this how you learned this dish by watching Chef Zhao cook?"
Fu Yu nodded guiltily: "Yes."
Zhang Jinyu had an annoyed expression on his face: "Well, maybe I really don't have any talent. When I watched you do it just now, I thought I knew it. But now that you've finished it, and I think about it carefully, why do I feel like I don't know it anymore?"
"What's the point? When I cook it again later, I'll teach you by the way, so you can learn faster." Fu Yu took a fresh piece of hard rib meat and smiled.
If you can figure it out after just one look, that’s genius!
Because of his nonsense, Zhang Jinyu was hit hard. From Fu Yu's point of view, he naturally hoped to help him more.
So when cooking a bowl of meat, Fu Yu followed the steps of the special family banquet recipe and repeated it to Zhang Jinyu sentence by sentence.
"Cut the rib meat into small pieces of about a pound, put it into a pot and boil it in water. Add cinnamon, galangal, star anise, pepper and other condiments at the same time."
"After boiling the pot, carefully remove the scum and continue to cook over high heat until you can insert a chopstick through it. Then you can take it out and drain it, then cool it and set aside."
Fu Yu left the job of fishing for meat to Zhang Jinyu.
Now, as long as there is any work that can use a colander, Fu Yu will not easily do it by himself as long as there are outsiders around.
While the pork was still cool, Fu Yu started making fermented bean curd in another pot.
Wash and remove hair from the pork belly, blanch and cut into cubes.
Heat the wok, pour in salad oil, when the oil temperature reaches 80%, add the pork belly that has been coated with soy sauce, fry until golden brown, remove and drain the oil.
It was rare for Zhang Jinyu to get his wits about him, so he took the initiative to fish for the meat without Fu Yu's instructions.
Change the oil to the pot, add the green onions and ginger and stir-fry until fragrant.
Then add Shaoxing wine, southern milk juice, soy sauce, monosodium glutamate, and star anise, place a bamboo mat on it, and put the pork belly skin side down in order.
Bring to a boil over high heat, simmer over low heat, then turn to medium heat to thicken the sauce.
When the color is bright red, serve on a plate and garnish with lettuce.
There is nothing to teach about this fermented bean curd. It is often made in Qianlima's shop. Fu Yu was already familiar with the cooking method of this dish when he was a laborer.
Zhang Jinyu will naturally do it too.
The fermented bean curd meat was taken away, and Fu Yu took the cool cooked pork and continued cooking the bowl of pork.
"Use a knife to cut into long strips one centimeter thick, place the meat skin side down regularly at the bottom of the steaming bowl, and then fill the bowl on top."
Fu Yu was talking and operating, while Zhang Jinyu listened attentively.
"Then sprinkle with shredded ginger and green onion, pour the stock at the same time, and it's ready to be steamed."
Coincidentally, the kitchen started cooking the broth Fu Yu needed early this morning.
When using it, just take it directly.
I just don't know which dish the soup stock was used in. After all, Fu Yu tasted it and found that it clearly contained soy sauce and salt.
The pork was put into the basket, and Fu Yu continued: "Pork needs to be steamed longer than other dishes. You can put it in the bottom drawer and steam it first, so that excess fat can be separated and transformed at high temperature, which increases comfort. The taste also reduces the intake of fat.”
Zhang Jinyu looked astonished, it turns out there is such a trick to steaming meat!
After setting the time, Fu Yu turned around and cooked braised fish and Wu'an stew.
As for the stewed elbows, it’s even easier. Today is the Mid-Autumn Festival, and there are many customers ordering this dish. The kitchen has braised a batch of elbows early, so you can take them as you go. Simply make the sauce and it’s ready to go.
Fu Yu often makes braised fish, at least three times a day, and it is considered a specialty of Qianlima.
Fu Yu moves quickly and cooks quickly.
The braised fish has just been put on the plate here, and the bowl of meat has been steamed over there.
Open the basket and take out the steaming bowl.
Fu Yu read the notes on the special family banquet menu: "To make it easier to close the bowls, pour out the soup first, put it into another bowl, and then pour the soup over."
Zhang Jinyu helped carry the bowl to the serving table. After the waiter took the tray away, he turned to Yu and said solemnly: "Fu Chu, I have basically memorized the cooking steps of this dish."
"That's good." Fu Yu glanced at Zhang Jinyu and smiled: "Don't be too impatient. When I followed Chef Zhao, I was about the same as you are now. It will get better slowly."
Zhang Jinyu's heart skipped a beat, and he realized it belatedly.
good!
Fu Yu started working as a cook with Zhao Meng and got to where he is now step by step.
Zhang Jinyu knows that he is not the smart and talented type, but he firmly believes that hard work can make up for weakness.
Now that such a good opportunity is in front of him, he must work harder!
Zhang Jinyu looked at Fu Yu, saying that Fu Yu would be his role model from now on!
They work hard on cooking and serving food.
In the private room on the second floor, Liu Yu's family of three sat around the table and talked quietly.
A table of special dishes was originally ordered, but because of a casual comment from an acquaintance he just met, Liu Yu changed the entire table.
Before Mr. Liu said anything, Liu Yu's wife was unhappy.
Liu Yu is forty-five years old this year. His wife is actually one year older than him, but because she is good at taking care of herself and likes to dress up, she now looks like a very delicate and beautiful woman in her early thirties at most.
At this time, her beautiful eyes were staring at Liu Yu with annoyance, and she complained in a low voice: "I came with my father for dinner today! What our father wants to eat is Chollima's specialties! Who asked you to change A three-course banquet? What are those three-course banquets? Who wants to eat!"
