In the kitchen, apart from chef Zhao Meng, in the eyes of Liu Junrong and Sun Weixing, their direct leader is Fu Yu.
After all, chef Yao Shi rarely comes over to cook.
Compared with Yao Yihang on Gu Yunwu's side, Fu Yu is not only energetic and has a good personality, but also has excellent cooking skills.
The most important thing.
Fu Yu has no airs at all.
Take good care of the people below them.
When cooking, whenever he can find a chance to watch, Fu Yu is always willing to give some tips on cooking methods.
You must know that in a place like the kitchen, under normal circumstances, you will not get any guidance from the chef.
Unlike other industries, the competition among chefs is very fierce. Each chef has his own set of cooking experience, but he will not easily pass it on to outsiders.
After all, it is the accumulation of experience at the bottom of the box that teaches the apprentice and starves the master.
But Fu Yu never hides anything. As long as you ask him, he will give you guidance very kindly.
This made Liu Junrong and Sun Weixing have a better and better impression of Fu Yu in their daily interactions, and they respected Fu Yu from the bottom of their hearts.
Unconsciously, Fu Yu's status in their eyes seemed to have surpassed that of Zhao Meng.
When something happens, the first reaction is to go to Fu Yu for help.
I don't know since when, in their concept, Fu Yu became an omnipotent existence.
As long as it's related to cooking, there's nothing that Fu Yu can't solve.
Today's breakfast was prepared by Fu Yu, and everyone on Zhao Meng's side had two pieces of steamed fermented fermented chicken with a very special taste.
This is good food that the people over at Gu Yunwu cannot eat.
Several people smiled at each other in tacit understanding and quietly finished the food in their bowls.
He knew that Fu Yu must have paid for this steamed chicken for everyone.
It is said that cannibals are short-tongued, and the gratitude they felt towards Du Yu was beyond words.
At noon, a waiter from the front hall came to deliver orders.
Among them was an order form from Fu Yu’s regular customers.
Fu Yu took the order and looked at it, a little surprised, it was a small banquet order order.
Four dishes, the main dish is the restaurant’s specialty seafood porridge.
What surprised Fu Yu was that the customer ordered braised pufferfish, a dish that almost no one in the store liked.
It’s not that this dish tastes bad or is expensive, but that pufferfish is poisonous, and if the cook is not careful, it can easily lead to food poisoning in customers.
Chollima actually hasn’t sold this dish for a long time.
It was popular for a period of time in the past, but it was a coincidence. Some customers accidentally smoked cigarettes after eating the pufferfish cooked in the store.
As a result, he was taken away by an ambulance on the spot.
Although the doctor diagnosed it, the puffer fish was handled very cleanly and the cooking method was okay.
Mainly because the poisoned customer had eaten puffer fish for the first time and had a special constitution.
In fact, you can smoke a small amount after eating puffer fish, but poisoning may occasionally occur.
This customer is one of the unlucky ones.
But no matter what the reason, this meal poisoning incident still attracted widespread attention.
First, the Food Inspection Service began to investigate the whole matter.
Secondly, all restaurants in the city that cook fugu-related dishes will be rectified and supervised.
Finally, on television, the Internet, and other influential and popular places, publicity began to spread that pufferfish is poisonous and not recommended for consumption.
For a time, people’s love for the delicacy of puffer fish began to weaken significantly.
Major catering industries have been troubled by rectification and supervision, and various dishes related to puffer fish have begun to be removed from the shelves.
By now, the popularity is no longer what it used to be.
Chollima has always kept its specialty dish, braised puffer fish.
However, those who order this dish are also older customers.
Pufferfish is something that makes you nervous when you eat it, but leaves you with endless aftertaste after eating it.
As the saying goes, "eat puffer fish to the death".
Old sayings are never empty talk.
Thinking about it carefully, Fu Yu has never taken over this dish.
The old customers in the store always only recognize master chefs like Zhao Meng and Gu Yunwu.
If you order such a dangerous dish, you will definitely choose a more prudent chef to place your order.
But this order fell on Fu Yu's head.
I don’t know if the customers really appreciate Fu Yu’s craftsmanship, or if it’s just a newbie who just doesn’t know how to do it.
No matter what, once the food is ordered, it must be cooked.
Fu Yu actually cooked the braised pufferfish dish in the teaching practice class of Whole Fish Banquet.
But in reality, I have never encountered an opportunity to practice.
For a moment, he was really looking forward to it.
While Fu Yu was cooking the dishes at hand, he casually asked the workers to help fish out three puffer fish.
He also specifically warned: "Just fish it out alive and I will handle it myself."
Zhang Jinyu agreed and turned around to catch the fish. Liu Junrong, who had just finished cutting the holes next to him, quickly interrupted and said: "Brother Zhang, let me go, just in time to stretch my legs and feet."
Zhang Jinyu nodded, he could just stay and help Fu Yu.
Liu Junrong was a little excited.
He has never seen the operation of cooking puffer fish.
Mainly in the kitchen, there is not a single customer ordering this dish for ten days and a half.
He walked briskly over to catch the fish, thinking about stealing from others to see how the dish was cooked.
There are other workers who share the same curiosity as Liu Junrong.
Even Zhang Jinyu became energetic.
The main reason is that pufferfish itself is highly poisonous, and if it is not handled properly, things can easily happen.
Whenever the chef cooks this dish, he never trusts it to the workers. He slaughters and cleans it himself.
Liu Junrong soon came back with the puffer fish.
After Fu Yu took over, he began to slaughter.
After countless cooking operations in the teaching practice class, Fu Yu has accumulated very profound cooking experience for this kind of pufferfish seafood.
One is fresh fish processing.
The second is the cooking temperature.
The third is to separate the appliances.
These three important operations are all for detoxification and prevention of virus spread.
Among the three points, the slaughtering process of puffer fish is very important.
Zhang Jinyu quickly prepared all the processing tools with a discerning eye.
Fu Yu picked up the sharp-nosed scissors and cut off the fins first, then the eyes.
The eyes should be dug out intact and should not be cut.
Next, the abdomen is broken and all internal organs except the liver are removed.
Cut off the red tendons, remove the surface mucous membrane with salt, and clean it.
Prick the intestines with your thumb and wash away the dirt. Use salt or alum to remove the mucous membrane. Clean it and wrap the intestine around the gills.
Fasten the ovaries with a rope, hang them high in the air to dry, and then cook them specially. Eating fresh ovaries is absolutely prohibited.
Cut off the corners of the remaining liver, wipe off the surface film, cut it into 5 mm pieces, wash away the blood and place it in a special container.
Then rinse your hands with soap several times to remove dirt and prevent toxins from contaminating other foods and containers.
