"Xiao Fu, come here." Liu Yunong took two steps forward, suddenly thought of Fu Yu, and turned around to give instructions.
When she turned around, she realized that Fu Yu was already following her.
Liu Yunong raised his eyebrows slightly and glanced at Fu Yu with satisfaction.
The back kitchen of Shangshi Private Restaurant is very spacious and bright, but there are only two chefs in total.
One person's surname is Wang, Wang Yulong.
A person named Liu, Liu Zhangpeng
Chef Wang looks to be in his mid-forties, stern and unsmiling. When he looks at people, the corners of his eyes are slightly narrowed, making him look particularly serious.
Chef Liu is in his early thirties, has a naturally smiling face, and looks very kind and approachable.
There are four workers in total, two as cooks and two as handymen.
Two of the three kitchen counters were occupied, and both Chef Wang and Chef Liu were busy cooking.
The young man Fu Yu met before was the only food waiter in the store.
Customers in front of the revolving bar can take their food directly, while customers near the window need to be served by waiters.
Going from the front hall to the back kitchen is equivalent to visiting the entire restaurant.
Liu Yunong introduced Fu Yu and the two chefs.
Wang Yulong and Liu Zhangpeng were both brought over from the main store by Liu Yunong.
He has superb cooking skills, especially Liu family cuisine.
Wang Yulong studied under Liu Yunong's grandfather and learned the essence of Liu's cuisine.
Liu Zhangpeng is Wang Yulong's young apprentice. This time he came to Bei'an with his master to train him.
After all, Shangshi Private Restaurant is currently in great shape, and branches will continue to be opened one after another across the country.
In terms of manpower, we must send people who know the basics and are trustworthy and reliable.
When they heard that Fu Yu was Liu Yunong's new apprentice, Wang Yulong and Liu Zhangpeng were surprised and couldn't help but look at each other.
This apprentice is so handsome!
The plate is beautiful and the lines are smooth.
No wonder my boss suddenly thought of taking on a disciple.
Is this because the person in the photo has a handsome parent?
Maybe it's because of some talent.
Just because of this face, I guess there won’t be many considerations about the basics of cooking skills.
For a time, the master and apprentice had a rare tacit understanding and thought a lot...
After a brief introduction, Liu Yunong took Fu Yu directly to his kitchen counter without saying a word.
The worker got the order and quickly prepared the ingredients.
Liu Yunong pointed to the freshly fished fish fillets and explained: "Drunken fish and celery bacon are the two most private dishes in the Liu family's cuisine. From the selection of materials to the production process, they are all recipes passed down from our ancestors."
"I don't know if you have heard of it. In the music industry, everyone is imitating Tan - Tan Xinpei. In the food industry, everyone is praising Liu - Liu's cuisine."
Fu Yu was stunned.
Forgive my ignorance.
I really haven't heard of it.
Being uneducated is terrible.
Liu Yunong probably didn't expect that there would be people in the circle who didn't know such a famous saying, so he continued: "In my grandfather's generation, Liu's cuisine was already very famous. Many prominent figures are famous for being able to taste Liu's cuisine. Be proud of the food cooked by your family.”
"At the beginning, Liujia Cuisine only had one main store, but later it came into my hands. From the city where the main store is located, it started to open branches to other cities little by little. I also added my own 'upgrade' to the recipes. After all, modern people eat Private kitchen cuisine is not only about status, but also about culture."
"If Liu's cuisine is to be run properly, it must integrate the culture and art that modern people like. The Qing palace cuisine produced in this way is undoubtedly the biggest selling point, so drunken fish and celery bacon are served every day in all Shangshi private restaurants. It only happens one day a month, and the specific day depends entirely on the luck of the diners."
"Although nobility is not a characteristic of private cuisine, sometimes it is one of its characteristics."
“So the marketing strategy of making things scarce and making them more valuable is particularly applicable.”
Fu Yu nodded, having an initial understanding of the mysterious Liu Jiacai.
Liu Yunong checked the dishes prepared by the waiter, and suddenly said to Fu Yu: "Xiao Fu, can you make drunken fish? You can try this dish!"
Drunken fish is a specialty of Chollima and is very popular because of its delicious taste.
However, Yao Shi has always done the pickling of drunken fish himself. When Fu Yu and others cook, they steam it directly in the pot.
The drunken fish cooked by Qianlima uses Shaoxing wine, while the Liujia cuisine is made with Shaoxing wine and spices extracted from pure traditional Chinese medicine recipes.
Fu Yu put on a temporary chef's uniform, hat and mask, and the unique aroma of drunken fish was immediately brought to its peak.
The aroma was strong, and even without tasting it, Fu Yu knew that the drunken fish was marinated just right, and the proportion of the marinade was also perfect.
The drunkard fish that Liu Yunong gave to Fu Yu was also pickled. He said it was for him to cook it, but it was nothing more than steaming it directly.
Although his steaming skills are only at a rudimentary level, with his absolute touch and advanced fire control skills, coupled with a mask with a sensitive sense of smell, steaming fish is completely within reach for Fu Yu.
Basically, he can control very accurately how long to steam the fish and how good the meat quality can be.
At this moment, Fu Yu stood in front of the kitchen counter and quickly became familiar with the specific placement of all kitchen utensils and seasonings.
Then he began to skillfully add water to the pot in preparation for steaming.
Liu Yunong, on the other hand, stood quietly and watched Fu Yu operate, observing very carefully.
Steaming fish seems to be a very simple thing, but whether it can be steamed well and how to steam it well requires a lot of knowledge.
Especially in the process of steaming dishes, the raw materials of the dishes are in sealed steam. The steam has high heat, so the heating time is short and the water will not be evaporated in large quantities.
This will not only ensure that the original flavor of the finished product is present, but also ensure that the taste is either tender or soft.
However, it is not easy to achieve the required quality of ingredients, flavor, and texture of dishes.
During the steaming process, the control of heat, the use of steam heat, and the timing of processing and flavoring of raw materials, etc.
It has a direct impact on the color, aroma, taste, shape and texture of the dishes.
If you want to achieve the most perfect steaming effect, you need a lot of practical experience and careful observation before you can slowly master it.
Fu Yu knew that Liu Yunong wanted to test his cooking skills, so when cooking, he made all the operations as perfect as possible.
Water level adjustment.
100 points.
Arrangement of fish.
100 points.
Fire control.
100 points.
After finally putting the lid on the pot, within a few minutes, a very special aroma of drunken fish hit my face.
In addition to the unique spicy and mellow taste of Shaoxing wine, there is also a looming taste of Chinese medicine.
The fish was already steaming on the stove, and Fu Yu was about to turn around to ask Liu Yunong for his opinion, when he was suddenly stunned!
This taste...is a bit special!
