This made Fu Yu feel helpless.
After all, there is no way to learn cooking without getting started.
Just look with your eyes...
See what you can learn.
How to learn how to cook if you don’t know how to cook?
Liu Yunong is really too busy.
While she was away, in the kitchen, Wang Yulong and Liu Zhangpeng were too busy taking orders to take care of themselves and had no time to guide Fu Yu.
For a moment, Fu Yu felt like he was returning to his job life when he first joined the company.
...
I was so busy that it was almost time to get off work in the evening.
It was a rare moment of leisure, and the kitchen staff felt relieved.
Liu Zhangpeng turned to chat with Wang Yulong while checking the remaining ingredients.
"I told him that the customer who ordered the sea salted steamed chicken was not reliable. Sure enough, the order was gone!"
Wang Yulong said sincerely: "Anyway, the money has been paid and he didn't come to pick it up, so we can't blame him."
The customer called at noon today and ordered five portions of sea salt chicken.
All the money has been paid, but even now they haven't come to pick up the food.
Eighty percent of the time it's something that's delaying things.
This kind of thing happened occasionally in the past.
Those who can afford private meals are basically not short of money.
Therefore, in this store, full payment is always required for reservations, and there are no refunds or exchanges.
Liu Zhangpeng asked: "Master, what should I do with the cooked sea salt chicken steamer?"
Wang Yulong glanced at it and said: "Are there two left? Put them in the refrigerator. Let's make steamed rice with sea salt, steamed chicken and rice at noon tomorrow."
The dishes in the store are never sold overnight. Either we share them directly, or we save them for processing tomorrow and use them as staff meals.
Everyone would be happy to have something as good as sea salt and steamed chicken as a staff meal.
Liu Zhangpeng and Wang Yulong talked and arranged the affairs of the kitchen.
Throughout the whole process, Fu Yu's participation was extremely low and his sense of presence was minimal.
The so-called not knowing how to differentiate between BBs.
Fu Yu implemented this theory very well.
Seeing that the customers in the front hall had almost left, and the kitchen had been tidied up, a few people were preparing to take a break and wait for get off work, when someone suddenly walked in from the front hall.
Zhang Conglin hurried into the back kitchen, looked around, and hurried over to Wang Yulong: "Cook Wang, the customer who made the reservation at noon today called just now and said that he was rushing back on the highway. There is another customer. We'll almost arrive in an hour, I hope we can leave someone here to wait."
When Wang Yulong heard this, he stood up immediately: "What? Is he coming again?"
Zhang Conglin nodded: "I just made the call. I'll send someone to stay and wait when we get here. By the way, are the sea salt steamed chicken he ordered ready?"
Liu Zhangpeng said anxiously: "That's it. No one has come at this time. I thought I couldn't come and pick it up. When we served the food just now, we only used three."
Zhang Conglin heard this and asked, "Is it possible to make it now?"
Wang Yulong nodded: "One hour is a bit tight, but if you hurry up, it probably won't take too long."
Zhang Conglin breathed a sigh of relief: "Okay, Chef Wang, thank you for your hard work. I'll go back and make arrangements now."
After Zhang Conglin finished explaining, he turned around and left.
With Wang Yulong in the kitchen, Zhang Conglin was quite relieved.
Wang Yulong is also a well-known master chef at the main store.
He has superb cooking skills and strong abilities, otherwise Liu Yunong would not have been brought to the branch.
Although there is no clear statement yet, Wang Yulong will definitely be fully responsible for the kitchen of this branch in the future.
Following Liu Yunong's traditional approach, once the branch is completely on track, she will start visiting all over the country and continue to look for opportunities to open branches.
Liu Yunong's ambition and professionalism have always been public.
Liu Zhangpeng came over and complained: "I thought I couldn't come. What time is it now? It's really..."
Regarding these nonsense, Wang Yulong did not respond, but asked directly: "Are there any chickens that have been processed?"
Liu Zhangpeng was stunned and said quickly: "Including the reserved chickens, there are still four, but one of them is a wolfberry chicken used for making minced pepper chicken. There are still three bare chickens, but one of them is going to be marinated tonight. Make the salted chicken...the rest is unprocessed!"
Wang Yulong weighed it for a while and made a final decision: "Let's use the bare chicken for cooking first. The salted chicken will be ready for the day. I'll call the purchaser later and ask him to bring back another one tomorrow morning."
Liu Zhangpeng agreed and started preparing dishes with his helpers.
The bare chickens in the store are all free-range chickens that have been raised for a year. After being cleaned, each one weighs almost three pounds.
It's big, so it's relatively time-consuming to cook.
Wang Yulong checked all the ingredients to make sure there were no mistakes, and then he was ready to start cooking.
Fu Yu, while everyone was busy, quickly checked out the classic recipes.
As a result, I was surprised to find that the steamed chicken with coarse salt is actually a very famous special dish in Liu's cuisine.
This dish was developed by Lady Liu herself.
But after several generations of inheritance, the cooking techniques of this dish have slowly evolved.
The name of the dish "Salt Zeng Chicken" has the character "甑". The character "甑" means "Zeng" on the left and "Wa" on the right. In fact, this is an ancient Chinese character.
This means that a steamer will be used in this dish.
Steaming and steaming are roughly the same, but steaming has an extra layer of salt as a medium, while steaming is what we call steaming every day.
To make steamed chicken, first use a bamboo basket covered with a layer of salt, then cover the salt with a layer of gauze, place the chicken on top, cover with another layer of gauze, continue to cover with sea salt, and put the chicken into the pot. Put it into the pot and steam it.
The special thing about doing this is that it can preserve the moisture and nutrients of the food.
The extra layer of salt in the retort not only maintains nutrients and moisture, but also allows the salt flavor to be baked into the chicken body.
Therefore, with sea salted chicken, in addition to the tender and juicy chicken, you can also taste a layer of salty aroma.
Fu Yu looked through it carefully and couldn't help but be impressed by the cooking wisdom of the ancients.
However, Liu's cuisine was passed down to Liu Yunong's generation, and many innovations and improvements were made in the cooking operation of this dish.
In terms of taste and production method, it is more in line with modern people's preferences and tastes.
Among the ten dishes in the store today, there is this sea salted chicken.
When Fu Yu started, he had watched Wang Yulong's operation. The cooking steps were very complicated. It was said that just for this dish, the kitchen started working at 7:30 this morning.
With Wang Yulong's technique, it is not possible to finish cooking this dish within an hour.
Especially having to cook three kinds of sea salted chicken at the same time.
Before cooking, Wang Yulong began to distribute tasks.
"Dapeng, three naked chickens, you take one, and I'll make one here."
Liu Zhangpeng nodded quickly and hurriedly arranged for some workers to help.
At this time, Wang Yulong suddenly turned around and looked at Fu Yu: "Have you ever cooked salt-baked chicken? The cooking method of this sea-coarse salt steamed chicken is actually quite similar. Can you do the initial marinating work?"
Fu Yu was stunned: Nothing else, cooking related to the whole chicken is not something that can be easily accomplished!
