Wang Yulong has worked in Shangshi Private Restaurant for more than 20 years, and has cooked this coarse salted chicken steamer hundreds of times.
While he skillfully wrapped the chicken in gauze paper, he instructed Fu Yu: "When wrapping the chicken, be sure to use the smooth side facing inward, pinch the corners and wrap it inward, from left to right... Yes, here Start folding, the angle should be exactly parallel..."
Fu Yu's hands are extremely flexible. He can almost copy Wang Yulong's operations just by watching them.
This made Wang Yulong teach and teach, and his mentality changed unconsciously.
He didn't show it on his face, but his tone was obviously more friendly and his words were more detailed.
"After wrapping the chicken in gauze paper, the outer layer should be re-wrapped with bamboo shoot paper. When wrapping the chicken in gauze paper, brush a layer of oil to prevent the chicken skin from sticking to the gauze paper. However, there is no need to brush the bamboo shoot paper with oil."
Fu Yu nodded. With his previous experience in wrapping gauze paper, he could now wrap chicken in bamboo shoot paper. It was done very quickly and the paper pressed tightly.
However, his hands were now oily and the two plates in front of him were stained with water, so he casually asked for help: "Chef Wang, please help me press the bamboo shoot paper, please."
Wang Yulong glanced back and took it casually.
Fu Yu quickly wiped the plate clean with a paper towel, and then placed the wrapped whole chicken on the plate.
The two of them seemed to have quite a tacit understanding when going back and forth.
Liu Zhangpeng was multitasking, his hands were busy operating, and he kept paying attention to Fu Yu's movements from the corner of his eye.
Seeing Wang Yulong reaching out to help press the bamboo shoot paper because of Fu Yu's words, Liu Zhangpeng couldn't help but sigh.
Forget it!
Even the master didn't say anything. He was full and worried here.
If you have this time, you might as well finish the work at hand. What time is it already? It will be midnight again when you get home from get off work later.
When I think of going home, my thoughts can't help but go a little far...
Wang Yulong saw Fu Yu put the cast iron pot on the stove, so he explained: "Preheat over low heat, put the whole chicken in the pot, spread the salt on the bottom of the pot, pay attention, at least it should be spread to the height of two fingers. .”
"And when placing the whole chicken, the fold of the bamboo shoot paper must be upwards, so as to retain the chicken juice."
Fu Yu followed Wang Yulong's instructions and sprinkled the remaining salt around the chicken.
The cast iron pot was deep and held a whole chicken, with a lot of richness on the side.
Fu Yu glanced at the pot, turned to Wang Yulong and said, "Cook Wang, would you like two eggs?"
Wang Yulong was stunned.
Liu Zhangpeng, who had been paying attention to the movements here, even blinked.
Why do you want eggs?
Fu Yu: "I'm a little hungry."
Wang Yulong was about to ask why, but when he heard this, he couldn't help laughing.
After all, he is getting older and his appetite is not as good as it used to be.
But Fu Yu is in his twenties, the age when his body function is at its best and he can eat and drink.
It looked like it was already eleven o'clock, so it was normal to be hungry.
Moreover, this Fu Yu... isn't bad, he's quite good!
When making baked chicken, if the capacity of the pot allows, experienced chefs will often open a small stove for themselves and bake some snacks such as eggs for a toothpaste.
Unexpectedly, Fu Yu also knew about this.
Wang Yulong smiled understandingly, nodded, and ordered the workers to bring a few eggs, count the heads, and bury a few red-skinned eggs in three cast iron pots.
Cover the pot and simmer over medium heat until the lid is hot to the touch, then turn to low heat and simmer slowly.
When Wang Yulong was operating, he thought of something and specifically explained: "The cast iron pot has good sealing performance, which saves the step of covering the traditional clay pot with a wet square when it is heated. The baking power should not be too high to prevent the chicken skin from scorching."
Fu Yu nodded.
This cast iron pot is used to cook coarse sea salt steamed chicken, which was slowly developed and used by the descendants of the Liu family.
So what Wang Yulong said are cooking experiences that have been passed down after generations of repeated attempts.
Very valuable!
While we were waiting, a waiter came to tell us that the customers had arrived and asked the chef to hurry up and serve the food.
The whole chicken in the pot is almost baked.
The three whole chickens are put into the pot at different times.
Wang Yulong dealt with the one he cooked first.
After opening the lid of the pot, he specifically asked Fu Yu to take a closer look.
"Did you see that?"
Fu Yu nodded.
You can see the water drop design inside the pot lid, which really returns the water droplets formed by the condensation of water vapor back to the bottom of the pot.
In addition, you can also see the holes where the shower water droplets pass through.
Wang Yulong said: "This can prevent the food from becoming dry."
With a rag on his back, Wang Yulong poured out a little salt from the pot, and a burst of steam suddenly began to rise.
"Ho!"
Wang Yulong took a breath: "It's so hot!"
Shake the salt on the bamboo shoot paper and use tongs to remove the whole chicken.
Use a kuaizi to open the paper package and you can see the tender chicken inside.
Wang Yulong quickly removed the paper package and put the whole chicken on a plate.
While he was operating, he gave instructions: "Put some sesame oil on it while it's hot. It tastes great, and when you look up close, it's not woody at all. The skin of the chicken is shiny."
This is also a neat trick.
Fu Yu kept it in mind.
Following Wang Yulong's instructions, he took out the whole chicken baked in his own pot and applied a thin layer of sesame oil on it.
Fu Yu did the whole operation very quickly.
After all, it's just splitting the paper bag and applying oil, nothing difficult.
After that, Fu Yu said: "Wang Chef, that's it."
Wang Yulong nodded, very satisfied.
Liu Zhangpeng, on the other hand, heard these words as soon as he unwrapped the hot paper package and subconsciously raised his head to take a look.
I saw that the whole chicken on the plate had been brushed with sesame oil.
On his side, it was a whole step slower.
This hand speed made Liu Zhangpeng almost unable to react.
This is too fast!
Can young people work more carefully and steadily?
"Fu Chu, have you finished applying oil?"
Fu Yu nodded: "Well, we can split it up."
Wang Yulong looked at Fu Yu and suddenly said thoughtfully: "You did a good job. Hey, it shouldn't be a problem for you to split the whole chicken, right?"
"Treading on the Stars"
When making gourd chicken before, Fu Yu followed Liu Yunong to practice the whole chicken and deboning operation, which was very amazing!
The bones are removed so easily, and there should be no problem in splitting the whole chicken.
After all, it’s all a one-size-fits-all matter.
【Ding! NPC Chef Wang Yulong's stage task, the second stage, cooking coarse salt steamed chicken, has been successfully completed, and the reward is: task experience +10, Wang Yulong's favorability +5]
Huh?
The task rewards have been given out before the final presentation has been completed?
Before Fu Yu could think further, the electronic beep sounded again:
【Ding! NPC chef Wang Yulong's stage mission, the third stage, is to split the whole chicken and reach the perfect level. Mission completion reward: random]
There is actually a third stage mission?
Split the whole chicken, perfect?
Fu Yu hesitated.
He has done splitting of whole chickens and practiced hard.
But all he split were raw chickens.
The whole chicken is now baked, so when it is split, it will naturally look different.
