As soon as it passes four o'clock in the afternoon, it's time for dinner in the evening.
Fu Yu turned on the stove. Just an hour later, there were already six or seven orders piled up in his hand, most of which were small banquet noodles and two large banquet noodles.
This month, most of the customers who come to dine in the store come to eat seafood, while most of Zhao Meng's regular customers order stir-fried dishes.
Because they all come in time for the meal, the customers are quite impatient. On weekdays, due to the slow service, there are many customers urging for orders.
After all, you are here to eat, and no one wants to wait for a long time without having anything to eat.
But tonight is not bad. The customers Fu Yu takes orders from are quite nice to talk to, and no one has pushed for orders so far.
The waiter who passed the food didn't seem to be in a hurry. He came over and waited by the food table.
Fu Yu and Sun Qingning worked together and finally finished the three small portions of noodles. While they were cooking the remaining large portions of noodles, another ordering clerk came over to deliver the order.
Fu Yu took it and took a look, still a little surprised.
This table of noodles ordered a total of five dishes and one soup, plus the lard dumplings from Bai An.
Specialties include pot-wrapped pork, stir-fried mushrooms in chicken oil, signature braised pig's trotters, classic pork sausage, and big-bone turnip soup.
The other dishes are nothing, and customers often order them in the store.
Except for the chicken oil-fried mushrooms and big-bone turnip soup, Fu Yu has never had a customer order it since he came to the kitchen for nearly a year.
The main thing is that this dish and one soup are too homely and have no special characteristics at all.
Under normal circumstances, no customer will go out of his way to a restaurant to spend money to taste it.
If no one orders it, no one will make it.
Fu Yu had never seen Zhao Meng make this dish and soup, so he turned to ask for advice: "Cook Zhao! Here is a customer who ordered a dish of fried mushrooms in chicken oil and a big bone turnip soup!"
Zhao Meng was staring at Sun Qingning holding the spoon. Hearing the words, he responded casually: "Okay, you do it!"
Fu Yu: "..."
He really wants to do it, so he has to be able to do it!
Just as Fu Yu was about to speak, Zhao Meng was already shouting: "Get out of the pot quickly! If you continue to fry this dish, you will be old! Arrange the plate! Don't pour it all in one pot!!"
Like a frightened quail, Sun Qingning hurriedly agreed and corrected himself.
Fu Yu took a look and thought, "Oh!"
You have to rely on yourself for everything!
The meat slices of Guobao Pork are fried in advance and can be thickened directly.
Braised pig trotters are also ready-made and can be served after processing.
Qianlima's braised pig's trotters are quite unique. They use pig front hooves with sufficient collagen.
After Fu Yu heated the pig's trotters and was about to split them, the orderer suddenly left and returned.
"Hey! Fu Chu! You haven't made the order for box 212 just now, right?"
Fu Yu turned around and asked, "What's wrong?"
The ordering clerk said apologetically: "The customer requested that the braised pig's trotters be served whole instead of being split. I forgot to make a note!"
Fu Yu said in surprise: "Don't split it? Just use the whole one?"
The ordering clerk was actually quite speechless, mainly because the customers at this table had a somewhat special status.
The three of them were together, and their heads and faces were quite clean. However, the clothes on their bodies looked like they were working on a construction site. When they got closer, there was still a smell!
The smell of sweat is mixed with an indescribable smell, which is a bit smoky anyway.
When the three people came to order, they looked at the various fresh seafood in the ordering area. After debating for a long time, they finally turned over the menu and ordered these dishes.
The ordering clerk didn't look down on these three people because of their status.
She herself works part-time in the service industry and does hard work, so she can understand these people very well.
So when ordering, she specially recommended the signature braised pig's trotters.
The main reason is that the price of this dish is very affordable, and the pig's trotters in their store are particularly good. They are big and delicious, not expensive and economical.
However, she did not expect that after the three people carefully inquired about how to cook the pig's trotters, they heard that they would be split and immediately offered to serve them whole.
The ordering clerk said helplessly: "Yes, I specifically asked you to do so!"
Fu Yu didn't care. It was easier for him to serve the whole pig's trotters.
There were three stewed pig trotters on a plate, and the waiter carried them to box 212.
The three men in the box looked young, the one taking the order was in his mid-twenties, and the other two looked to be in their early twenties.
When the waiter passed by, the three of them had already finished eating the plate of pot-roasted meat in front of them.
Seeing the pig's trotters on the table, all three of them smiled.
The waiter put the plate on the table and when he turned to leave, he heard the older man behind him saying to his companion: "Many people don't know how to eat these pig's trotters. If you split them, there won't be any of them." It feels like I have a mouth full of it!”
Someone next to me answered: "Indeed! You have to chew the pig's trotters whole to make them delicious!"
Another person said: "Hey! Don't do it directly, this thing is sticky! I need to get gloves!"
Then the older man said vaguely: "His pig's trotters are delicious! Chew them, and you can taste the sweetness. It's really delicious!"
There was chatting and laughing in the room, and the waiter walked out the door, and then he took a deep breath.
The smell in the box is really gone!
The smell of sweat mixed with the smell of food...
Fu Yu, who was also covered in sweat, tilted his neck and rubbed the sweat from his chin onto his chef's uniform.
Anyway, these clothes are not afraid of getting dirty, and there is no pressure when rubbing them.
Other dishes are easy to talk about, but Fu Yu really doesn't know how to cook this dish of fried mushrooms in chicken oil, so he has no idea how to start.
When no one was paying attention, he quickly looked through the classic recipes.
Don't tell me, this dish really exists.
However, there are special requirements for the ingredients. The chicken must be an old hen that has been raised for several years. Only in this way can it be fat and oily, and the oil will be golden and clean and pleasing to the eye.
They have old hens in the kitchen, and they make chicken soup every day.
But Hong An never keeps this chicken fat. The key is that it’s not used!
How can this stir-fried mushrooms in chicken oil be done without chicken oil?
It’s definitely too late to boil it now!
And it has to be dried after cooking!
Fu Yu couldn't think of a way, so he turned to Zhao Meng and asked: "Cook Zhao! What should I do if there is no chicken fat?"
Zhao Meng was busy instructing Sun Qingning. Hearing this, he said casually: "Go to Bai An's place and have a look. They have a lot of these things there!"
Fu Yu's eyes lit up, yes!
There are many different ways to make them at Bai An, and you might be able to use chicken fat.
Fu Yu turned around and told Zhang Jinyu: "Go to Bai An and ask if there is any chicken fat. If there is, bring it back!"
Zhao Meng is now following Sun Qingning, and the two of them share the same kitchen table.
Fu Yu's chef was temporarily appointed Zhang Jinyu.
After Fu Yu finished explaining, Zhang Jinyu asked: "How much?"
Fu Yu casually said: "10 grams."
Zhang Jinyu: "..."
How to measure this?
