Liu Yunong laid out the green onions, turned around and said, "It has a more delicate fragrance than green onions."
Fu Yu really didn't pay attention to this matter.
I'll have a good taste of it myself after a while.
After laying out the green onions, Liu Yunong began to lay out the ginger.
"Put this ginger down and bury it."
Arrange the onions and ginger, then add the meat.
"When cutting the meat, remember to put the skin side down. When cooked this way, it will be neater and look better."
"When making this dish, withered flowers are used to make the taste more authentic and richer."
"There are dosage standards for flower withering. In such a plate, you can put 750g to 1000g. You can only add this amount according to your own judgment."
In fact, for cooking operations like this, the amount and ratio of seasonings is very critical.
If there is too much, the taste will be too strong; if there is too little, the taste will be too thin.
But it has to be accurate enough to have a directional proportion, which is not realistic.
Therefore, cooking is a job where practice makes perfect. When the master takes you in, your practice depends on your usual level of study.
If you want to be good at cooking, you don’t have to be talented.
Only by doing more and practicing frequently can you slowly master the essentials of cooking.
Rich experience is the key to cooking delicious dishes.
Liu Yunong had never had an apprentice before, so when he taught Fu Yu how to cook, he had to teach him how to cook.
She followed the same routine that her dad and grandpa used to guide her.
He talks in detail and teaches seriously.
It’s not like Wang Yulong and Liu Zhangpeng who followed the master chef in the kitchen, started doing odd jobs, learned bit by bit, realized on their own, and studied hard on their own.
This is all about step-by-step, one-on-one cooking instruction.
It's no wonder that Fu Yu learns it so easily. After cooking a dish once, he can basically cook it independently.
After all, cooking is actually a one-size-fits-all matter.
Once the foundation is laid, it will not be difficult to learn anything else.
"Withering flowers, the meat must be soaked, and then add some rock sugar."
"Dongpo pork is very sweet, so you need to put more rock sugar. If it's enough for a table of ten people, it's almost enough."
After Liu Yunong finished playing, he asked Fu Yu to come up and take a look.
After reading it, Fu Yu had a rough idea and kept this step in mind.
Liu Yunong picked up the soy sauce: "When putting this in, it's best to use a measuring cup at the beginning. 75 grams is almost enough. Any more will be too strong and will easily wash away the flavor of the pork."
"After putting in the soy sauce, put in the dark soy sauce. The rock sugar and dark soy sauce are both used for coloring, but don't be too nervous when putting them in. The color is not heavy, and it doesn't matter if it's more or less."
Fu Yu nodded: "Yes, I have written it down, master. In fact, in this dish, withered flowers play the biggest role, right?"
Liu Yunong casually gathered a few green onions into a bundle, tied them into knots, put them on the meat, and said: "The main ones are flower withers and rock sugar, both of which are indispensable."
"Oh, yes, there are green onions!"
"Here, pass me the water."
Fu Yu hurriedly handed over the pot: "Master, how much water do you need to add?"
Liu Yunong poured the food while keeping an eye on the amount of water: "Just cover the meat. Wait until the water starts bubbling, then lower the heat to a low heat."
"The only good thing about using a pressure cooker is that it saves time. This pot of meat only takes half an hour."
Mentioning the pressure cooker, Liu Yunong couldn't help but added: "Actually, it's better to stew this meat in an iron pot, but if you really use an iron pot, it will take two hours to serve this plate of meat. I can't eat it at home." Okay, the hotel really can’t supply it.”
No wonder.
Fu Yu was quite surprised when he heard Liu Yunong talk about using a pressure cooker.
After all, this kind of stew must be cooked in an iron pot with firewood to make it more delicious.
Just like the music restaurant, there is an independent kitchen.
However, at Shangshi Private Restaurant, the kitchen area is indeed limited, and the amount of dishes served seems to be limited, but in fact it is quite a lot.
After all, the business hours are short, and it only takes a few hours for customers to come in and dine.
If the kitchen can't keep up with the food serving speed, it will greatly affect the customers' dining mood.
While the meat is stewing.
Liu Yunong told Fu Yu to start cooking the dish with him.
With Liu Yunong's previous operation demonstration, Fu Yu was now able to follow the same step-by-step operation, and he did it in a decent manner.
net
Liu Yunong was doing two things. While cooking the pork in his hand, he was paying attention to Fu Yu's operations.
After watching it for a while, I was very impressed.
Even the rejection and resistance that was originally due to my own inability to speak to outsiders, I unconsciously lost a bit of it.
Cherishing talents is something everyone has.
Especially for someone like Liu Yunong, who has gotten to his current position, it can be said that he needs money and fame.
What she needs is a capable assistant to help her promote Liujia Cuisine.
If this person was Fu Yu, she would actually be very satisfied.
However, this satisfaction is immediately compromised once it involves his sister.
In the final analysis, it is better to have her own sister. No matter which young man she is paired with, she will feel that she has suffered a loss and that the other party has taken a huge advantage.
No one in this world is truly worthy of my good sister.
It's time for Fu Yu's pot of meat to stew, and it's time for Liu Yunong's pressure cooker to start.
"It's out of the pot!"
Liu Yunong shouted.
This time even Wang Yulong and Liu Zhangpeng came over.
Several people gathered around the pot and watched Liu Yunong lift the lid.
Liu Yunong pulled out the air valve, and Fu Yu squeezed forward: "I'll tighten it, you stay away."
There is air in the pressure cooker, so it takes a lot of effort to twist it.
And the moment you lift the lid, heat steams out, which can easily burn your hands.
Liu Yunong was not polite to him and took a step back.
Fu Yu quickly opened the lid of the pot, and a strong aroma of meat suddenly hit his nostrils.
Several people gulped wildly when they smelled the fragrance.
Even Wang Yulong couldn't help but sigh: "Don't tell me, I haven't smelled this smell for a while, it smells so good!"
Liu Yunong said cheerfully: "When I was a child, my grandfather taught me to sing that meat stew song. Later, when I got hungry for meat, I would sing after my grandfather, and he would go to the kitchen to cook it for me."
"Stew meat song?" Fu Yu became interested and asked curiously: "Master, is this song also passed down from your family's ancestors?"
While serving the meat, Liu Yunong said with a smile: "This is not passed down from our family. My grandfather also picked it up from a book. He said it was a song, but in fact it was a ditty he made up later."
"Slow down the fire and use less water. The flames of the firewood will not smoke. Don't rush it until it matures. When the fire is sufficient, it will become beautiful."
Liu Yunong's voice is very clear, and he has a unique charm when he hums a minor tune.
Before Liu Yunong fished the meat, he picked up all the green onions in the pot.
Fu Yu stretched out his head and took a look. There was still a lot of broth inside.
He said casually: "This taste needs to be a little bland. I'll have to add some soup later, right?"
Liu Yunong nodded, reached for the prepared casserole, and put it on the stove.
Pour the original soup in and arrange the meat pieces one by one.
"The purpose of a pressure cooker is to shorten the time, but it doesn't color. This Dongpo pork is all about color, flavor and flavor. If anything is missing, it's not authentic."
Liu Yunong gave casual instructions.
Fu Yu was taught and responded: "That's right.
Wang Yulong nodded approvingly. To teach people how to cook, it would have to be an educated person like Liu Yunong. He spoke in a coherent manner, making it easy to understand.
Liu Zhangpeng was beside him, sighing silently.
At that time, it was this step of coloring that he silently followed the master doing odd jobs for half a month before he realized the mystery of it.
At that time, he was still thinking, maybe it was because he didn't use enough old soy sauce to produce enough color?
Now that I think about it, I am still just getting started and I don’t even know the basics.
The casserole was stewed with the lid open, and you could watch the square pork belly rolling up and down in the soup, and the rich aroma spread out.
No matter who passes by the stove, they can't help but stretch their heads and take a look.
It smells so good and looks so delicious!
Liu Yunong collected the soup in a casserole, and Fu Yu also put the Dongpo pork in the pressure cooker.
The master and apprentice held hands, one after the other, and soon the six casseroles were placed in front of the stove and simmered over low heat.
The whole kitchen is filled with the tempting aroma of meat.
When the first pot of stew came out of the oven, Fu Yu hurried over to watch Liu Yunong fish out the meat.
"Isn't this a real sex act?"
Liu Yunong only stewed nine pieces of meat in this pot and didn't have any extra, so he just showed it to Fu Yu to see how good it was. "
Fu Yu stretched out his head to take a look and praised repeatedly: "It's so authentic! What comes out after burning is really different!"
Liu Yunong smiled: "This is the natural juice, and there is no leakage. What you eat is the original flavor! The juice is bright and delicious!"
"Our family's national banquet Dongpo Pork has 40 years of skill. This is really a combination of experience and skill."
Having said that, Liu Yunong said with some pity: "This dish is waiting to be served to the dinner table, so we can't touch it. In fact, if there is a chance, I can cut it off with a knife and show it to you."
"The pork can now be separated with just a cut of the knife, and the inside is relatively crispy. If you really take a bite, it's fat but not greasy."
"The most fragrant part of meat like this is the layer of fat connected to the skin. The meat is crispy, soft and glutinous, and the meat has an endless aftertaste."
After hearing this, Fu Yu smiled and said, "Master, just hearing you say that makes me a little hungry."
Liu Yunong also smiled: "It's okay, I specially set aside two pots of meat for extra meals for everyone in the evening."
Others heard it and became happy too.
That's the best thing about working in the back kitchen of a hotel. You can't lose to anyone but the chef's mouth.
The back kitchen is in full swing, and customers are starting to come to the front hall of the hotel one after another.
In the evening, the welcome banquet for the leaders and the farewell banquet ordered for the former office director were held at Shangshi Private Restaurant.
A group of people entered the door and were taken directly to the box by the waiter.
It has to be said that the private restaurant does a very good job in protecting the privacy of its guests. Walking along the way, you will not encounter other customers sitting in the open dining room, nor will you have to communicate too much with the service staff.
As long as they report their order number, someone will take the initiative to take them to the private room, and then professional service operations will allow them to just sit at the table and wait for their food to be served.
Ai Houkuan didn't sit down since he entered the box. He told the waiter about the dishes, carefully explained the taboos of everyone present, ordered wine and drinks, asked for tea, and helped the leaders hang their clothes.
It wasn't until a table full of ten dishes was served that I finally sat down.
The old director Wang Qingyu looked at the table of dishes and felt very satisfied.
He ordered the place, the food, the wine and the drinks, all with his nod of approval.
Being questioned by Ai Houkuan, Wang Qingyu not only did not feel idle, but on the contrary, the original sad mood of parting was replaced by an indescribable sense of being needed.
Since leaving the office building, he has been focused on how to support his honest, loyal and reliable subordinate.
Xiao Peng and Wang Qingyu are friends, and they have a very good personal relationship. He knows all the people at this table. Just by looking at the name of the restaurant, he knows that this place is a good choice!
However, I still have to say what needs to be said, but when others say it, it is definitely not as good as what he said.
After all, for Wang Qingyu's sake, he wouldn't make things difficult for Ai Houkuan.
This is a subordinate promoted by his friend.
From now on, this will be the foundation they leave behind in Bei'an.
"Xiao Ai, you can't do anything better from now on?"
It sounds like a common polite word to outsiders, but only the people present can hear the implications of the twists and turns here.
This meal, food and drink all cost the remaining entertainment expenses from the office.
Where does the money come from?
That was all saved bit by bit by former office director Wang Qingyu.
Ai Houkuan was using the entertainment money from Wang Qingyu's account as a favor to entertain people.
Several people from the province knew this well, but they all complained about it, and no one really said it out loud.
Now that Xiao Peng raised his words, he made the matter clearer and gave Ai Houkuan a chance to explain.
After all, this Shangshi private restaurant is so famous.
Everyone knows how much a meal will cost.
Maybe your family will come here to dine here, but there is a big difference between spending your own money and spending money from the public account.
Turning around, when a group of people returned, the superiors asked, and the accounts were reconciled. This banquet must not be hidden.
As for eating in the cafeteria of an office building, no one can fault it, but when it comes to the restaurant outside, which is a high-end private restaurant, the matter becomes difficult to resolve.
They need to have an official language that everyone knows and speaks in unison.
Wang Qingyu can arrange it here, so he naturally knows that this is just a show.
So he cooperated with his old friend, turned to look at Ai Houkuan, smiled, and helped to make amends: "Xiao Ai, he understands friendship best. It can be seen that he is a person with rich emotions!"
The people above didn't express their opinions. They just picked up the wine glasses that Ai Houkuan had filled, clinked them together and started to eat.
"Hey! This dish is great! Isn't this Dongpo Pork?" Xiao Peng quickly pointed at the middle dish among the nine dishes and one soup.
There were nine square pieces of Dongpo meat on a white porcelain flat plate, which looked very appetizing.
