Liu Yunong checked all the ingredients and seasonings prepared by the workers and motioned for Fu Yu to stand next to his kitchen counter.
"At half past six, the superiors will come into the restaurant for dinner. So now, I will cook Dongpo Pork for the state banquet. You can watch from the side. If you don't understand anything, just ask. When the dishes are served, you can take the spoon. "
The boss above suddenly called to order a meal, which was somewhat beyond Liu Yunong's expectation.
The main customers who come to dine in the store are usually those who come to eat private dishes, and most of them are friends in groups.
When eating, I occasionally reveal my identity.
However, it is really rare to order food directly using the above name.
Fu Yu nodded: "Okay, master."
Liu Yunong always taught Fu Yu hand in hand.
Two people go to the stove at the same time, one is doing it and the other is learning.
Now, Liu Yunong was doing it, and Fu Yu was watching beside him, which unintentionally matched Fu Yu's usual learning mode in the teaching practice class.
The master and apprentice took up their positions and prepared to teach.
Wang Yulong stretched his head to take a look, then turned to look at his apprentice.
Liu Zhangpeng was still following the two workers there carelessly, chatting while working.
Wang Yulong felt like sighing.
This apprentice usually seems to be very smart, but at the critical moment, he loses his temper.
What a great opportunity to steal a lesson right now!
Why don't you hurry up and watch.
Disciple, why are you so stupid! ?
You are obviously pretty good, right?
I'm afraid the disciple's stupidity has followed his family. Oh, how sad!
In fact, Liu Zhangpeng is not to blame for this matter.
Mainly, who would have thought that when Liu Yunong taught Fu Yu how to cook Dongpo Pork for the state banquet, he really meant to teach him all the secret recipes!
You know, this Dongpo Pork dish for the state banquet is a secret dish made by the old man of the Liu family when he was cooking for the leaders.
From the ratio of seasonings to the cooking techniques, they are all unique skills in the family.
Usually in the store, the number of people in the kitchen who can cook a full set of dishes can be counted on one hand, and they are all old people in the store.
At least thirty years of service experience.
No different than half a family.
Liu Zhangpeng also learned how to cook this dish.
But the key is to put the seasonings. They are all prepared seasoning packets. Who knows what is in them? Sprinkle them into the pot and the flavor will come out.
Other operating methods are worth learning, but he has learned them all before.
So today I heard that Liu Yunong was going to teach Fu Yu how to cook, so I didn't take it seriously.
After all, if there is really something hidden, my master will definitely know it.
Wang Yulong, on the other hand, sighed secretly for a while and continued to work.
Unless the boss speaks about this kind of thing in person, it would be impossible for him to communicate to his apprentice in private.
When it comes to the store’s secret dishes, it’s a family secret.
If the boss doesn't nod, no one dares to steal the company openly.
Missing this rare opportunity can only mean that you are not lucky.
Thinking of this, Wang Yulong couldn't help but glance at the master and apprentice who were busy teaching over there.
Look at that fate!
Really, God rewards me with food!
Fu Yu, holding the golden rice bowl, was carefully watching Liu Yunong cooking.
"This Dongpo Pork was a dish my great-grandfather cooked for the leaders back then. After the leaders ate it, they praised it repeatedly, so the dish was renamed the State Banquet Dongpo Pork."
"Because of this, it gradually became our family's secret dish."
“This dish may sound mysterious, but it’s actually very simple once you master the cooking method.”
Liu Yunong put the pork on the eucalyptus board with a hint of indescribable pride in his voice: "After all, our ancestors spent nearly 40 years cooking this dish."
Without the time-honored family secrets to follow, who could devote so many years to studying a dish?
"The special feature of this dish is that we neither fry the sugar nor add spices."
"To give you a deeper understanding and prove that this dish is indeed our family's secret dish."
Liu Yunong remembered something, wiped his hands with a tissue, took out the list he had prepared in advance, and handed it to Fu Yu.
"Look, I've brought you all the recipes and notes handed down from our ancestors."
"Let's do it in the most authentic way today."
In fact, many improvements have been made to this state banquet Dongpo Pork dish.
After all, it is necessary to adapt to local conditions, and the cooking methods need to cater to the taste needs of local customers.
But today, what Liu Yunong taught Fu Yu was the most authentic cooking method of Dongpo Pork for the state banquet.
"When making this dish, the most important thing is to choose the meat."
Liu Yunong picked up a large piece of pork and let Fu Yu look at it.
"You only know that the meat is good, but you don't know the secret of choosing the meat."
"Look at this pork belly, it has thin skin and thick meat. This is the kind of meat you choose."
Liu Yunong explained clearly to Fu Yu one by one the texture, fat thickness, and meat quality of the pork.
She spoke carefully, and Fu Yu listened carefully.
As Liu Yunong spoke, he took a small-caliber blowtorch in his hand, placed the pork skin-side up on the eucalyptus board, and began to do the final cleaning work.
"Did you see, this pig skin, no matter how meticulous it is, you still have to use a blowtorch. Especially for this kind of domestic pig, the stubble is very hard."
Liu Yunong roasted it very carefully. As he was operating, he said: "All these impurities must be removed."
"Speaking of this dish, I also remembered something. When my grandfather was in his 80s, he participated in the first domestic chef competition."
"What he cooked was this Dongpo Pork dish, and he even won a gold medal at that time. The medal is still displayed in the cabinet in the main hall of my ancestral home."
"Today's dish is made of the most authentic old-fashioned Dongpo pork. Take a look at the cooking recipe recorded here. Let's follow this."
Liu Yunong is very skilled in using a blowtorch. She gave instructions while operating it: "Like the kitchen, usually when dealing with the hair on pig skins, it is directly set on fire to burn it. But in fact, this kind of blowtorch is still used to deal with it. It’s clean. It can remove all the deepest hair roots inside the pigskin.”
After the whole pigskin was burned clean, Liu Yunong put down the blowtorch and casually ordered: "Give me the knife!"
Fu Yu hurriedly came over: "I'll do it!"
Liu Yunong was not polite to him either. When the worker handed him the knife, Fu Yu reached out to take it and began to carefully scrape the burnt areas of the pig skin.
Liu Yunong said casually: "The darker it is, the cleaner it will be. But in ordinary restaurants, no one will be so careful. It is mainly a waste of time."
The kitchen preparation time is limited, and no one would handle a piece of pork so carefully.
After all, firing takes too long and delays things too much.
Especially afterward, you have to clean it repeatedly. The farther the lake is burned, the harder it is to clean it up.
Any time wasted on this can be used to prepare other ingredients.
Liu Yunong handed the cooked pork to the worker next to him.
The pig skin has been burnt and needs to be cleaned with water.
Speaking of this, Liu Yunong couldn't help but sigh: "In fact, only those who are truly knowledgeable understand that the darker the pig skin is burned, the cleaner and easier it is to scrape it."
Fu Yu understood it too well. He had done it countless times before in the teaching practice class.
This seemingly simple operation actually requires a lot of knowledge.
Fu Yu scraped off the pig skin, washed it carefully, and placed the pork on the eucalyptus board.
Liu Yuqing took the kitchen knife and scraped the pig skin bit by bit.
Fu Yu couldn't help but raise his eyebrows. He had never done this step before.
Mainly because it was burned and then scraped, and it was already very clean.
He couldn't help but ask: "Master, why are you shaving again?"
Liu Yuqing said while operating: "This is fine workmanship!"
She stood the pork up and said, "I have to scrape the sides too."
"After I finish shaving, there's no black left next to it."
"If this dish can be rated as a state banquet dish, then eating it is a matter of skill."
Liu Yuqing scraped the pork and ordered: "Boil a pot of water."
This is about to scald the meat.
Fu Yu quickly picked up the pot, added water, and turned on the heat.
When Liu Yunong was cooking this time, no one came close except Fu Yu.
I don't know if it was intentional, but Liu Yunong's voice was not loud when he spoke, and some detailed operations were done in a voice that could only be heard between the two of them.
Fu Yu didn't notice it at first, but after one or two times, he quickly reacted and used his body to block the kitchen counter. When he spoke, he lowered his voice.
Liu Yunong said that he wanted to teach Fu Yu how to cook this dish, but he had no intention of tricking people.
She even dug out the recipes and notes handed down from her family, which shows her sincerity.
When the water boiled, Liu Yunong put the pork into the boiling water.
This mainly involves tightening the pork, cutting it raw, and boiling the blood out of it.
The water must be boiled before this step can be done.
If it is cooked in cold water, it does not need to be shaped.
But to make Dongpo pork, the skin needs to be shaped quickly.
Pork is blanched to remove the blood.
When Liu Yunong fished out the pork, Fu Yu didn't interfere. The main reason was that Liu Yunong used a colander. If he had used tongs, Fu Yu would have rushed to help.
Liu Yunong put the pork under cold water and rinsed it carefully to wash away all the foam.
The blanched pork was placed on the eucalyptus board. Liu Yunong reached out and patted the pig skin. His tone was like a designer sighing about his favorite works: "Look, this pork is so beautiful!"
Ordinary people would be somewhat speechless after hearing this.
Isn't it just a piece of pork?
Talk about what is beautiful or not.
But Fu Yu was particularly able to understand Liu Yunong's mood.
Because he also thinks this piece of pork is really beautiful. The pig breeders in this family are very good and the pigs they raise are really good.
No wonder Liu Yunong is willing to sign a long-term contract with their family, he is so discerning!
Liu Yunong praised it, turned the pork over, meat side up, then took a kitchen knife and cut it flat while explaining: "Cut it flat first."
Fu Yu was a little surprised. He didn't take this step when cooking at the music restaurant.
They are all served directly to the pot.
Liu Yunong explained: "This dish in our family is very particular about how it is made. It must be square and square. For the meat noodles, the thickness must be consistent."
After cutting the meat noodles, Liu Yunong started to make the knife.
"According to our family's standards, this piece of meat must be 4 centimeters square. If you can't grasp this size at first, you can measure it first and then cut it carefully."
Liu Yunong took the knife directly. The reason why she dared to do this was because she had a certain amount of confidence.
Back then, their whole family ate Dongpo Pork for a month just to practice this dish.
If I can't eat it myself, I send it to the store to make extra meals for the employees.
Nothing can be accomplished overnight. No matter how talented you are, you need to practice repeatedly to succeed.
Liu Yunong's achievements today are inseparable from her diligent study and practice in her early years.
Of course, her cooking skills may be due to genetic factors, but she is indeed innate and very talented.
Liu Yunong cut the pork into pieces of the same thickness and size, and then put the remaining meat heads on the plate next to it.
Not to mention the customers, even the employees in the store like to eat this Dongpo Pork dish at the state banquet.
As soon as today's recipes were released, the store has already been flooded with orders. We have prepared 40 plates of dishes, and it is estimated that we can barely sell them.
These meat heads can be used by Fu Yu for practice in a short time.
Once it’s ready, serve it as a staff meal in the evening.
There is too much meat left, so you can make two other dishes, such as pickled cabbage, white meat, and twice-cooked pork, both of which are good.
Watching Liu Yunong chopping vegetables, Fu Yu suddenly thought of something and couldn't help but asked curiously: "Master, you said that at this state banquet, Dongpo meat is to be eaten. Is that a piece for each person?"
Liu Yunong was stunned, thought for a moment, and nodded: "That must be true, but sometimes when a customer orders a meal, he is not satisfied with one piece and wants to order more. But in our store, we always serve food one table at a time. Even if you want to order two portions, you can’t.”
"So many people, after eating, start looking forward to coming back next time."
This can be regarded as a guest in disguise.
Fu Yu chuckled and said, "The main reason is that this dish tastes so delicious!"
Liu Yunong smiled: "It will be ready in a while. I will leave a piece for you to try."
Fu Yu was delighted: "Okay! This is your cooking skill, master. Most people can't even eat it."
One sentence made Liu Yunong happy.
On a plate, nine pieces of pork are placed.
Liu Yunong laid it out and said casually: "Actually, if you make it at home, you can go here or not. But when we make it in the store, we must pay attention to the beautiful presentation. When cutting into pieces, the chef's skill is especially tested. How to make a smooth cut and how to make a clean cut are all skills."
"Go, bring the pressure cooker."
Fu Yu obeyed orders.
Liu Yunong took the washed green onions and spread them on the bottom of the pot while saying, "To make this dish, you have to use a pressure cooker. Ordinary pots can't steam them to get that soft, glutinous and delicious texture."
First put a layer of bamboo curtain with holes on the bottom of the pressure cooker, and then spread a thick layer of green onions.
"This green onion, put it at the bottom, it will be fragrant easily."
Fu Yu stretched out his head to take a look and said, "Master, are you using green onions? I usually use green onions when cooking."
Liu Yunong explained: "The smell of chives and green onions is actually different. Really, if you have a chance, try it again and taste it carefully. The difference is still very big."
