Zhang Jinyu obviously didn't realize his shortcomings.
He Le Dian Dian followed Fu Yu and helped him.
"Fu Chu, can these king oyster mushrooms really taste the same as abalone?"
Fu Yu cut the washed and dried king oyster mushrooms crosswise into thick slices, and then cut each slice with a cross knife on both sides.
While changing the pattern, he said casually: "This dish is not difficult to make. If you want to eat it, I will make another one when I have nothing to do in the afternoon. Anyway, I don't know what to eat for lunch."
Today is their turn to prepare lunch.
Although there are many kinds of dishes in the store, the ingredients that can be used are limited, and the cooking methods that can be cooked are naturally limited.
Whether they can eat hard dishes depends on whether customers withdraw their dishes midway that day.
As for ordinary home-cooked food, eating it every day has nothing to look forward to.
Zhang Jinyu was delighted: "That's great! Chef Fu, please cook more. I'll have time to prepare the king oyster mushrooms soon."
Fu Yu didn't know whether to laugh or cry, and nodded: "Okay!"
He proceeds to cook three cups of king oyster mushrooms.
Cut the garlic into small pieces, slice the ginger, cut the pepper into sections, and cut the green onion into sections and set aside.
Add an appropriate amount of sesame oil to the pot, add sliced ginger and stir-fry until fragrant, then add the sliced king oyster mushrooms and stir-fry evenly.
Add garlic, sugar, and sesame oil to the pot and continue to stir-fry.
Zhang Jinyu stretched out his head and looked at it carefully, and couldn't help but ask: "Chef Fu, how do you prepare these three cups of juice? It tastes so delicious!"
Fu Yu said while shaking the spoon: "Actually, the three cups of juice are blended with rice wine, sesame oil and soy sauce."
It's almost done.
Add appropriate amount of soy sauce, sake and water to the pot and simmer for a while.
Simmering in this way can cook out the gelatin.
The bubbling is getting bigger and bigger, which means the gelatin is cooking out.
When the water in the wok is almost dry, add an appropriate amount of black sesame oil and nine-layer pagoda leaves and stir-fry evenly.
Keep the ingredients in the wok as dry as possible.
Then more water will precipitate out later, affecting the taste.
Put the black sesame oil into the casserole, then add the green onions, peppers, and nine-layer pagoda leaves, and stir-fry until fragrant.
Pour the king oyster mushrooms that have reduced their juice in the wok into a casserole, sprinkle with nine-layer pagoda leaves, cover the pot and pour 1 spoonful of sake to simmer.
Fu Yu turned his head and saw a strange expression on Zhang Jinyu's face, and said with a smile: "Dripping it with sake can increase the aroma, but you must pay attention to the dosage. 1 spoonful is enough."
Zhang Jinyu nodded in an educated manner.
The electronic prompt rang again:
[Please proceed to the next cooking item: Xiangnan "Eel Silk"]
Fu Yu took the soaked dried mushrooms, cut them into two thick strips with scissors, and marinated them with refined salt.
Chop onion, ginger and garlic into mince and set aside.
Zhang Jinyu took a look and said in surprise: "Chef Fu, why is this another eel dish? This dish is already too heavy!"
Fu Yu smiled: "Don't worry, it won't be serious."
Zhang Jinyu watched Fu Yu cooking in surprise, wondering in his heart.
The Xiangnan "Shredded Eel" and Liangxi "Crispy Eel" are almost the same in their shop, except that one is sweet and sour, and the other is spicy. Not to mention the appearance, even the presentation is almost the same in their store.
What else can be done with this eel silk?
Fu Yu, however, had already started making fruit, vegetable and seafood noodle soup.
Wash and peel carrots, cucumbers, zucchini, and white radish, then cut into strips and set aside.
Mix miso paste, pumpkin powder and sea mushroom with hot water to make a juice.
Plate and pour sauce.
Fu Yu taught Zhang Jinyu: "Remember, you must use hot water to make the soup, so that you can achieve the smooth effect of hot soup and cold noodles."
Zhang Jinyu nodded quickly: "Yes, I remember."
"Yo! What does it smell like? It smells so good!"
A worker came over to deliver the food, and smelling the smell, I couldn't help but take a closer look.
Zhang Jinyu took a step forward, blocked the way of the young worker, and said seriously: "You are not allowed to steal your master's skills! What Chef Fu cooks is an exclusive secret recipe, and it cannot be passed on to others!"
When the worker heard this, he glared at Zhang Jinyu with a frown, and complained in a low voice: "You are sick, are you? Who stole the teacher!"
After saying that, he turned around and left.
Zhang Jinyu didn't care at all and continued to wait beside Fu Yu, as if he was on guard.
Fu Yu saw this scene.
The impression of Zhang Jinyu in my heart has reversed a bit.
Although this person is a bit too straightforward, as long as he is told what to do, there is basically no need to worry.
And Fu Yu also saw that Zhang Jinyu was very protective of himself.
After thinking about it, Fu Yu said: "On a hot day, although this noodle comes with hot soup, it is also very refreshing. How about making an extra serving of fruit, vegetable and seafood noodle soup for lunch?"
Zhang Jinyu grinned and said, "Okay!"
Fruit, vegetable and seafood noodle soup was sent to box 207.
Ma Huachao stretched out his head and took a look. He didn't see any seafood in the noodles.
But when he took a chopstick of noodles and took a sip of hot soup, the rich aroma of seafood filled his mouth.
The moment I took it into my mouth, it seemed more like eating a bowl of cold seafood noodles. Compared with an ordinary cold salad, this hot seafood-flavored soup is wrapped with refreshing fruits and vegetables, and you can eat it like this. As time goes on, it seems that my mouth and stomach are more accepting of this combination.
The waiter quickly brought out another plate of fragrant eel.
Ma Huachao was stunned for a moment and asked in surprise: "Is this also eel silk?"
It was also the first time for the waiter to see this style of fragrant eel.
On the square plate, there are fan-shaped shredded eels, which are also dotted with pink decorations that look like plum blossoms.
At first glance, it is clearly an unfolded fan with a plum blossom pattern. It is very creative and beautiful.
"Hey, I don't even know how to use chopsticks when cooking this dish."
Ma Huachao sighed inwardly, holding his chopsticks, hesitating for a long time, and then pulled out two eel shreds from the edge. There were still pink petal-like decorations on them. When he tasted them, he realized that they were strawberry jam.
I don’t know how this shredded eel is made. It tastes crispy and delicious, mixed with the rich sweetness of strawberry, and has a unique flavor.
Ma Huachao ate one piece after another, sighing in his heart.
No wonder Chollima’s dishes are so expensive. It’s expensive for a reason!
In the kitchen, Fu Yu waited for the aroma from the steamer to overflow, then opened the lid and mixed the ingredients in the pot evenly.
Three cups of king oyster mushrooms were served in exquisite small earthen jars. In addition to the contents in the earthen jars, Fu Yu also set aside a small bowl.
Prepare to try it yourself. This three cups of King Oyster Mushroom is described by the classic old taste recipe as tasting like abalone. Is it really that delicious?
It is said that the first person to taste a dish is usually the chef who cooks it.
This is quite realistic.
After all, chefs need to test the taste.
Chefs like Zhao Meng and Yao Shi no longer need to taste the food. They are very confident in the accuracy of their techniques.
So when Fu Yu once again presented a treasure, holding a small bowl for Zhao Meng to taste, Zhao Meng suddenly had a helpless expression on his face.
