Kang Guijie sincerely praised: "Xiaofu is a good kid. If you train him well, he will definitely do nothing wrong in the future."
Liu Yunong suddenly felt proud.
His apprentice was valued by others, and his face as a master also felt brighter.
After chatting with them for a few more words, Kang Guijie suddenly asked: "Since you have already accepted a disciple, why don't you take him with you?"
The chef apprentice is unlike other chefs. The apprentice always follows the master and learns and practices along with it.
But Fu Yu is now working at Qianlima.
In this way, the so-called master-disciple relationship between Liu Yunong and him is probably more than just a name, right?
Liu Yunong smiled and explained: "Oh, he was originally Chollima's chef, and later became my teacher. He would come here every day after get off work and learn cooking from me."
Kang Guijie was a little surprised when he heard this: "You come here after work every day?"
Liu Yunong nodded: "He is very capable and can endure hardships. Every day he comes here, he has to wait until he is closed, and then he gets off work with everyone."
But what an old chef likes most about the people under him are those who are hard-working and hard-working, and this is especially true when recruiting apprentices.
Kang Guijie originally had a good impression of Tao Yu, but now that he heard about it, he felt that the young man was very good.
Behind the words, I couldn't help but praise him again.
While they were talking, in the back kitchen, the orderer had already delivered the order.
The orderer handed the order to Wang Yulong and sent a special message: "Chef Wang, the boss said that Kang Guijie wants to eat this portion, so let the chef order it carefully."
Wang Yulong nodded. He originally wanted to take the spoon directly, but now that he had just taken two orders from regular customers, he really couldn't get away.
After thinking about it, today's dishes are not difficult at all. They are all what the chef usually makes, so I decided to give this order to Liu Zhangpeng.
He took Liu Zhangpeng for nearly twenty years.
In fact, Liu Zhangpeng's cooking skills are already very good, and he can be considered to have mastered all his skills. As for his knife skills and the mastery of seasoning ratios, sometimes he is even better than his master.
At this time, Liu Zhangpeng had just finished ordering the food in his hand. When he heard the chef's words, he felt mixed.
Excited and a little nervous.
After all, this table was prepared for Kang Guijie.
Kang Guijie is one of the best people in the province. If he can be praised by him, it will be a great help to his future future.
But similarly, if you screw up, you basically won’t lose the face.
As if facing a formidable enemy, Liu Zhangpeng followed the order and no longer had to do any small work, he arranged and prepared the dishes himself.
Liu Yunong chatted with Kang Guijie for a while. The store was really busy, and Kang Guijie also brought two old friends with him on this trip.
Knowing that the three of them had time to get together today, Liu Yunong cleverly found an excuse to leave, allowing the three old friends to get together and chat.
After leaving the private room, Liu Yunong was going to go to the kitchen to take a look at the food preparation.
Kang Guijie can't neglect anything at this table.
I'll pick out two bottles of good wine and send them over later.
If an outsider comes here, they will definitely follow the order list and get whatever dishes are available.
But here in Kang Guijie, as long as the store has sufficient ingredients, Liu Yunong is quite willing to open a back door for him and make two secret dishes that are usually not easily available in the store.
She just carefully selected three dishes and a soup from today's order list, and handed them to the waiter to deliver to the kitchen.
For three people to eat, it is enough to order six dishes and one soup.
Let’s go back and make another very famous staple food in Liu’s cuisine, steamed meat cake.
The whole table is a combination of meat and vegetables, including hard dishes, appetizers, and desserts. The dishes are perfectly arranged and you can't fault it.
Liu Yunong had just stepped into the kitchen when he received a call from Fu Yu.
"Master, there's a traffic jam on my side of the road. It will probably take more than twenty minutes to get to the store."
Liu Yunong agreed and originally wanted to hang up the phone directly, but then he thought about it and decided to tell Fu Yu about Kang Guijie's arrival at the store.
After all, listening to what Kang Guijie said, Fu Yu admired Fu Yu very much. When Fu Yu came later, he could take Fu Yu to meet Kang Guijie again.
Kang Guijie is usually so busy that it is not easy for me to even see him.
Now this opportunity is simply a once-in-a-lifetime opportunity, and it just helps Fu Yu build a bridge.
It is said that the master leads you in, and cultivation depends on the individual.
But "teacher's way" is not only the inheritance of cooking methods, but also the way of continuing connections.
Since Liu Yunong recognized Fu Yu as his apprentice and planned to let him work with him to promote Liu family cuisine in the future, he would naturally not be stingy in providing more promotion and support in this regard.
Fu Yu was sitting in the taxi, worried about the traffic jam. He was not too surprised when he heard Liu Yunong's words.
While dining at Chollima, Kang Guijie said that when he came to Bei'an this time, he would visit Liu Yunong's new branch.
It occurred to me that it had only been two days and he had gone.
Fu Yu hurriedly reported: "Master, Chef Kang went to Chollima for dinner two days ago, and the table of noodles he ordered was made by me."
When Liu Yunong heard this, he thought: Just right!
"Really? So what did he order? I can cook it according to his preferences."
Fu Yu thought for a moment and carefully reported the name of the dish: "The table of dishes he ordered at that time were all old-fashioned dishes from the store, which had been removed from the menu a few years ago. It was also a coincidence that there was an old restaurant owner. The customer ordered and it looked good, so he followed the recipe exactly."
"Specific food preferences..."
"At that time, Chef Yao gave him two bottles of good wine. I drank them all while watching. The brand was..."
"Also, he probably doesn't eat onions, coriander, doesn't like meat, and likes vegetarian food, especially Bai Yugu. On the plate that was served, I found that he ate all the Bai Yugu."
When Liu Yunong heard this, he immediately became interested.
"Did you observe all this?" Liu Yunong asked.
Fu Yu said truthfully: "Well, I wanted to see what Chef Kang thought of the dishes on this table, so I took a look at his meal. However, I really didn't see the specific taste preferences, mainly because The dishes I ordered at that time were all relatively mild in taste.”
Liu Yunong was slightly curious. It was not difficult to determine the customers' dining preferences through questioning.
However, it is much more difficult to accurately know a customer's food preferences based on their dining experience.
Liu Yunong suddenly had some judgment about the preparation of the dishes. At the same time, he was also a little surprised by Yu's carefulness and prudentness in this regard.
After all, Fu Yu has only been exposed to kitchen cooking for a short time.
In order to cook dishes that satisfy customers, in addition to superb cooking skills, it is also crucial to understand customers' preferences and needs.
If you want to understand customers' preferences, sometimes you can communicate directly to understand them, but sometimes it is not convenient.
At this time, the chef's own response and coping abilities are very much tested.
For example, just by observing the customer's dining situation, you can accurately understand the customer's needs, which can be regarded as a relatively high-level operation.
Fu Yu even mastered this?
This made Liu Yunong really look forward to and curious about Yu's ability.
No wonder Kang Guijie's preference is so obvious?
Thinking of this, Liu Yunong said: "Okay, I understand. Since there is a traffic jam over there, don't worry. It's okay to be a little late."
Then hung up the phone.
At this time, Liu Yunong happened to see Wang Yulong and Liu Zhangpeng busy with their own affairs, so he raised his voice and asked, "Who took over the table at Chef Kang?"
Liu Zhangpeng said: "Boss, I'll take over."
Liu Yunong looked at Liu Zhangpeng and said, "Chef Kang, please pay attention when cooking. He shouldn't eat onions or coriander. He doesn't like meat and prefers vegetarian food."
Liu Zhangpeng nodded: "Yes, I understand."
After explaining, Liu Yunong turned around and walked to Wang Yulong. She was thinking about another thing.
"Wang Chef, if you can accurately determine the customer's dietary preferences by just observing the customer's dining experience without asking or communicating, is there anyone in the kitchen who can do this?"
As soon as this question came out, Wang Yulong's movement of shaking the spoon suddenly stopped, and he looked at Liu Yunong in surprise.
What's the meaning?
Why did the boss suddenly raise this question?
When customers come to dine in a restaurant, don’t they always order their own food according to their preferences?
Even if you have any taboos, you will tell them directly to the orderer when ordering, right?
It doesn’t seem easy to judge a person’s dietary preferences based only on the meal situation without asking or communicating, right?
Wang Yulong has worked at the main store for decades and has a deep relationship with Liu Yunong. When talking, he usually talks about whatever comes to mind.
After hearing this, he directly said what he was thinking.
Liu Yunong nodded. She also felt that this matter was actually quite difficult.
However, this is also a consideration of the chef's ability.
Thinking of this, Liu Yunong suddenly thought of something. She decided that after the cooking was finished, she would find an opportunity to tell a few people in the kitchen how to determine the food preferences of customers based on their dining conditions!
Cooking is a complex and regular process of transforming ingredients into food.
The purpose is to make food more delicious, better-looking, and better-smelling, so that it can better meet people's dietary needs.
How to make customers more satisfied is what all chefs pursue throughout their lives.
Cooking skills rely on superb operating techniques.
But we must also understand that the most fundamental factor that proves the quality of cooking is whether it can obtain favorable reviews from customers.
Nothing makes it easier to improve your cooking skills than understanding the actual needs of your customers.
Liu Yunong quickly finalized the custom-made banquet dishes for Kang Guijie.
In addition to the original dishes in today's recipe, there are also two secret dishes in the store.
I was originally going to make Dongpo Pork for the state banquet, but the ingredients happened to be available in the store.
However, after careful consideration, Liu Yunong decided to follow Fu Yu's suggestion and replaced the Dongpo Pork at the state banquet with another secret dish, Bai Yugu, which consumes more oil.
Bai Yugu itself is crystal clear. Whether it is cooked alone or paired with other dishes, it is very eye-catching and easy to make.
It can be stir-fried, fried, stewed, braised...
There is a cooking method in Liu's cuisine, which is a secret method passed down from her great-grandfather.
Once it was released, it won the love of diners and has since become a timeless classic dish in the menu.
Ordinary ingredients, classic taste.
It has always been the most respected cooking method in Liu’s cuisine.
However, in order to cater to the times and be closer to customers' dining preferences, some new seasonings are added to the classic dishes, and the proportions and cooking methods are changed.
When Liu Yunong was cooking, he didn't make an improved version. After all, Fu Yu had already said that Kang Guijie liked vegetarian food but not meat.
Vegetarians are more interested in using simple ingredients and simple seasonings. They especially want to highlight the nutritional combination of ingredients and the original taste.
As the saying goes, it is clear but not dull, simple but not simple.
Bai Yugu has always been known as the "superior mountain treasure".
Kang Guijie is really good at eating.
Liu Yunong ordered the workers to hurry up and prepare the dishes.
I started to check the seasonings and kitchen utensils.
After all the ingredients were prepared, Liu Yunong started cooking the oil-consuming Bai Yugu as his first dish.
This dish feels very smooth when picked up and tastes light and delicious. It is perfect as an appetizer while waiting for the meal.
Liu Yunong cut off some old roots of Bai Yugu, rinsed them with clean water, and drained the water.
Then peel the garlic and cut it into slices, wash the white scallions and cut them into sections, wash the green and red peppers, remove the stems and seeds, and cut them into small sections.
Liu Yunong has her own unique knife-handling habits. For cutting tasks like this, she is accustomed to using a rotary knife.
The cut sections are of the same size, but the cuts are at a uniform tilt angle, which is very distinctive.
Pour a little water into the pot, bring to a boil over high heat, put in the white jade and blanch for 10 seconds, remove and drain the water.
Bai Yugu has a grassy smell, so blanching can remove this smell and make it taste better.
Clean the water in the pot, add a little cooking oil, when it is 50% hot, add garlic, green onion and green and red pepper segments, and sauté over high heat until fragrant.
Then add Bai Yugu and stir-fry quickly. Add light soy sauce, oyster sauce, dark soy sauce and salt in sequence and stir-fry evenly.
Finally, add water starch to thicken the sauce, reduce the juice over high heat, and sprinkle with a little sugar to enhance the freshness.
The key to this dish lies in the ratio of seasonings and the control of heat.
Bai Yugu is easy to cook, so the frying time should not be too long, otherwise the texture will not be crispy.
The white jade is cooked just right, with a crisp, tender and smooth texture, sweet and delicious.
As for the final ratio of adding sugar to enhance the freshness, this ratio was finally determined after countless attempts.
It can be said that every step of the operation of this dish is not redundant. It is the integration of the cooking experience and operating skills inherited from generations of ancestors.
Liu Yunong arranged the dishes and called the waiter to take them away.
I turned around and cooked carrot stewed mutton and steamed sea bass respectively.
These two dishes are secret dishes in their store and are very popular among customers.
In particular, the mutton is made from big-tailed sheep flown back from other places. The meat is fresh and tender and the taste is particularly authentic.
When Liu Yunong's father was alive, he often cooked this dish to entertain relatives and friends.
Even if Kang Guijie is a vegetarian, this dish must be able to bring back some memories of those years.
It will be easier and smoother when I take Fu Yu over to say hello later.
It's not that Liu Yunong is deep-minded and cunning, but that there are ready-made opportunities for performance right in front of him. If he can't seize them, isn't that being short-sighted?
For the fastest update, please enter it in your browser - go to Jingjing Bookstore to view it.
We provide you with the fastest update of "The Emperor of Food Circle Cheats" written by the master chocolate dipped in candy. In order that you can check the fastest update of this book next time, please be sure to save the bookmark!
Chapter 666: Light but not too dull to read for free.
