Fu Yu sent the person away and turned back to the kitchen.
Yao Shi asked him to hurry up and gather the Suzhai banquet noodles so that they can be officially promoted during the National Day.
In this matter, Fu Yu has already finalized the specific new dishes.
The main reason is that the money earned from the music restaurant was really considerable.
Fu Yu felt that he had to reciprocate the favor.
A side of six dishes is considered a small banquet noodle.
Why do we have to put together six more dishes to be considered a big banquet noodle, and it also has to be paired with another staple food.
After all, the music restaurant is different from Chollima.
The large-scale banquets that are reserved are basically cold dishes, and food that cannot be kept for a long time such as noodles is definitely not suitable.
So Fu Yu also selected six dishes and one staple dish from the special family banquet menu, replaced the fruit, vegetable and seafood soup noodles, and made a vegetarian banquet with twelve dishes and one staple dish.
When Zhou Yesong took the list to prepare the dishes, he took a careful look at the names of the dishes.
Luo Hanzhai dishes, Lily and Lotus Soup, Four Seasons Vegetarian Sour Pork, Dongpo Vegetarian Pork, Jiuhua Buddha Jumping Over the Wall, Steamed Vegetarian Pork, and Gongmen Sticky Bean Buns.
Good guy!
I’ve never heard of one!
He is simply in awe of Yu now.
Zhou Yesong made up his mind that whenever Fu Yu comes over in the future, he will apply to Zhang Zhen to come over and work as a cook for Fu Yu.
On the one hand, it's because Fu Yu is really good at cooking.
On the other hand, Zhou Yesong discovered that Fu Yu was really a good person.
If you have anything you don’t understand about cooking, just ask him and he will guide you patiently and carefully.
Zhou Yesong felt that he benefited a lot from this.
Although he had only helped Fu Yu a few times in the kitchen, Zhou Yesong felt that he had learned more than he had in a year of working in the kitchen.
Wait for Zhou Yesong to prepare all the dishes.
Fu Yu started cooking Luohanzhai dishes.
Use water to grow fungi, peel and wash water chestnuts.
Cut the mushrooms into thick slices and cut the remaining fungi and water chestnuts into cubes.
Cut the tofu into thick cubes, cut the roasted bran and tofu into small pieces, and cut the carrots into large pieces.
Dried bamboo shoots are soaked in water and cut into shreds. Soak the fungus, white fungus and yellow flower in cold water, remove the roots and set aside.
Peanuts and ginkgo are cooked in plain water in advance.
Heat sesame oil and peanut oil in a pan.
Zhou Yesong asked curiously from the side: "Fu Chu, there are no special ingredients in this dish! Can it be delicious if it is made dry without meat?"
Fu Yu poured sesame oil into the pot and said: "The characteristic of vegetarian food is to taste the original flavor of the ingredients. However, what we cook is definitely different from what is provided in the temple, and we have to cater to the public's taste."
"Just like this dish, you must add more sesame oil to make it more flavorful."
Zhou Yesong nodded quickly, remembering to add more sesame oil, and continued to watch Fu Yu cooking carefully.
Fry the tofu over low heat until both sides are golden brown, then remove from the pan and set aside.
Leave oil at the bottom of the pot. Soak the gluten, roasted bran and beans in the oil, then remove from the pot and set aside.
Stir-fry dried bamboo shoots, fungus, white fungus, carrot, and goldenrod in oil until cooked.
Fungi and water chestnuts, sautéed in oil until fragrant.
Add all the ingredients that have just been oiled, and add water to cover the ingredients.
Add dark soy sauce, light soy sauce, sugar, salt, seasoning, and add a small amount of bay leaves and cinnamon.
Cover and simmer.
Zhang Zhen happened to be passing by and saw a pot of ingredients that Fu Yu was stewing. He smiled and said, "Isn't this just a big mess?"
Fu Yu also smiled and said: "It's almost the same, but the taste is very special!"
Zhang Zhen couldn't help but become interested: "I have to taste it carefully in a while."
While there is a lot of soup, add the cooked crystal vermicelli and continue to cover for 5 minutes. After opening the lid, reduce the heat slightly to reduce the soup.
Zhou Yesong volunteered: "Fu Chef, let me watch the pot! I promise not to let the vermicelli burn."
Fu Yuxin said, if you don't look at it, the pot won't be cooked.
But he deliberately warned: "Okay, turn it over carefully and frequently, but be careful not to break the ingredients."
Zhou Yesong hurriedly agreed and was particularly careful when turning the dishes.
Fu Yu started to do Jiuhua Buddha Jumping Over the Wall again.
Instead of all kinds of high-end seafood, the vegetarian version of Buddha Jumping Over the Wall uses all kinds of delicious mushrooms.
Peel and wash the winter bamboo shoots, cut into fan shapes.
Boil water in a pot, add Hericium erinaceus, bamboo fungus, king oyster mushroom, winter bamboo shoots, morels, stone fungus, matsutake, flower mushrooms and polygonatum flakes.
At this time, Zhou Yesonghui reported: "Fu Chu, the vermicelli is cooked!"
Fu Yu changed hands with him and said, "Boil the water for half an hour. Just keep an eye on it."
I picked a shallow round plate, took out the vegetables from the pot, stacked them into a hill shape, and poured a layer of oil on them.
The Luo Han Zhai dish is ready.
Fu Yu turned around and called Zhang Zhen: "Zhang Zhen! The food is ready, can we take pictures now?"
"able!"
Zhang Zhen quickly agreed and stopped what he was doing.
He came over and took a look at the dishes on the plate: "Hey, as soon as this dish is put on the plate, the quality of it immediately rises!"
Zhang Zhen took his mobile phone, took photos carefully, and specially recorded a video.
Then he called the two chefs to take the time to come over, and each of them served some to taste.
Although there is no meat at all, it tastes very delicious!
Especially the gluten tofu inside, the soup has a unique flavor when you bite into it.
After the chef finished eating, everyone in charge of the dish also had a taste, and the remaining bits on the plate were shared among several workers.
Everyone raved about this dish!
Zhou Yesong smacked his lips and said sincerely: "I just discovered that this vegetarian meal is so delicious. No wonder those people always stay there to have a vegetarian meal after rushing to the temple fair."
Fu Yu smiled and took the preparations for Lily Lotus Soup.
Wash the lilies and day lilies with water and put them into a soup basin.
Remove both ends and skin of the lotus seeds, prick out the hearts and wash them, then put them into a soup basin.
Add 500 grams of water to the soup basin, put it in a basket and steam it over high heat.
The soup is served here.
The ingredients for boiling water over there are also ready.
Fu Yu called Zhou Yesong to look at the soup pot.
I carved the king oyster mushroom into an abalone shape and put the stone ear into the bamboo fungus.
Heat rapeseed oil in a pan, pour in water and add all the ingredients.
Bring to a simmer.
Zhou Yesong looked at two pots by himself, which was quite relaxing.
Fu Yu successively cooked Four Seasons Vegetarian Sour Pork and Steamed Vegetarian Pork, and the response was equally good.
When he was about to cook Dongpo vegetarian meat, Zhang Zhen just had his hands free, and Chef Liu and two people came over to learn how to cook from Fu Yu.
Zhang Zhen said with a smile: "Fu Chu, don't worry! We will definitely report the financial report truthfully. You have already started teaching us how to cook vegetarian food today!"
Fu Yu was happy when he heard it, but he was not polite at all.
Yao Shi had made an agreement with him before, and he would be paid an hourly bonus for teaching cooking.
He already deserved this money.
Zhou Yesong moved all the ingredients for making Dongpo vegetarian meat over with a sly eye.
Zhang Zhen and Chef Liu looked at the three main ingredients.
Smoked dried beans, tofu and winter melon.
They couldn't help but look at each other.
This white is so white and so green, no matter how you look at it, it has nothing to do with Dongpo meat!
Can you make a vegetarian dish like Dongpo Pork with these?
I guess this is just a dish name!
