At the table, Liu Yunong was responsible for three newly added dishes, while the others were handed over to Liu Zhangpeng.
Just as Wang Yulong has great trust in Liu Zhangpeng's cooking skills, Liu Yunong is also very optimistic about it.
After all, Liu Zhangpeng is a very senior chef, and he performed very well when he was at the main store.
Liu Yunong intended to use Kang Guijie's ordering incident as a special case to teach everyone in the kitchen.
By observing customers' eating situations to understand their food preferences, this behavior is not very common for the kitchen staff in the store.
When most customers come into the store, they choose their favorite dishes to order based on the store's menu, and they will also take the initiative to explain their dietary preferences.
Therefore, Liu Yunong did not intend to force everyone to master this operation. He just hoped that through this incident, he could give everyone in the kitchen a beating in disguise.
Let them be more active in their work and more attentive to customers' dietary preferences.
Consider it a verbal training session.
...
Wang Yulong led the workers to collect orders from customers in the cooking shop. One person was responsible for all the orders during this period, which doubled the pressure on the workers.
Liu Zhangpeng, on the other hand, was busy making three dishes and one soup.
Liu Zhangpeng is a little nervous!
After all, he used to cook for ordinary customers who came into the store. The customers' tasting ability was limited. The dishes in their store themselves were also very delicious. He knew how to cook each dish by heart. Practice makes perfect.
In other words, this dish is so versatile that you can cook it with your eyes closed.
But this time, it was made for everyone in the industry to taste.
No matter who it is, everyone will panic.
What's more, what you are cooking is the store's secret dish, which is equivalent to offering your own cooking skills!
Thinking of this, Liu Zhangpeng couldn't help but take a deep breath.
But don't drop the chain...
This is in my own store, with the master here and the workers who usually get along day and night... The most important thing is that the boss is still here watching.
What if...it would be a tragedy.
Shaking his head, Liu Zhangpeng began to cook carefully.
It has to be said that Liu Zhangpeng is an old chef with more than 20 years of rich cooking experience. He is very skilled in cooking techniques for the private dishes in the store. He quickly completed the cooking of three dishes and one soup. The waiters sent the dishes to the front room boxes one by one.
Although he completed his part of the work.
but!
Liu Zhangpeng's hanging heart not only did not fall to the ground, but became even more uneasy.
Because this is cooking for Kang Guijie to taste!
It’s basically the same as participating in a chef competition and serving dishes to the judges for tasting.
Liu Zhangpeng was a little panicked and carefully thought about the previous operation to see if there were any mistakes.
Ingredients, dosage, seasoning ratio, heat control, and plate presentation.
When he is usually busy, he will sometimes do a little fun.
However, the so-called Hulong, in the eyes of outsiders, is also very good, at least the taste is not noticeable at all.
Today's cooking, he was very careful, step by step.
Even the melon slices on the plate make you want to cut them with a carving knife and grind them slowly.
Regarding Liu Yunong's special instructions, he also kept Kang Guijie's dietary preferences in mind, and accurately eliminated all taboos.
It should win Kang Guijie's approval, right?
Thinking of this, Liu Zhangpeng's eyes lit up. After all, the opportunity to serve a big boss in the industry was always rare.
Just in case Kang Guijie eats it smoothly and wants to meet the chef...
Liu Zhangpeng couldn't help but have some wild ideas.
This also made him somewhat absent-minded, always thinking about what kind of evaluation the dishes sent to the front room would get, and what Kang Guijie's reaction would be after tasting them.
He was thinking randomly and couldn't help but look at Liu Yunong.
Liu Yunong has finished cooking all three dishes he took over, and is now busy cooking the staple food, steamed meat cakes.
A very real delicacy, simple meat paired with simple eggs, very delicious!
This dish is a serious palace dish.
Back then, Mrs. Liu cooked the dishes herself.
The ancient book at home records the cooking method of this staple food, and the paper is yellow and brittle.
When I usually look through them, I use copied imitations. The real ancient books are kept in the ancestral hall.
Yes, that’s right!
The Liu family has a true family history.
Has its own ancestral hall.
There are also family trees that are properly kept and passed down from generation to generation.
Liu Yunong has always been proud to be a descendant of the Liu family.
Therefore, whenever we need to entertain distinguished guests, we often show off our ancestral secret dishes.
On the one hand, it appears that one values the other person and treats the other person thoughtfully.
On the other hand, it also has the meaning of publicity.
After all, no matter how delicious your family’s ancestral cooking is, and no matter how exquisite the techniques are, someone must know about it.
Only through word of mouth can we expand the scope of publicity.
Liu Yunong has always been good at this
of operations.
She took an egg and broke it into a basin.
Add meat filling, salt, sugar, wine, minced ginger, and wet starch, beat vigorously, pour into a square box and smooth.
Steam in a cage over high heat.
The most difficult part of cooking this staple dish is the preparation of the meat filling.
The Liu family’s secret recipe for preparing meat fillings has a universal formula. As long as you follow the instructions, you can be sure that the prepared meat fillings will be fresh, delicious, and not fishy or woody.
Three points fat and seven points thin.
According to this ratio, the meat filling will have the best taste.
A little more fat will make it oily, a little less fat will make it dry.
The meat filling can be chopped or ground.
If you want a chewy texture, the meat filling must be fine, and you must chop it longer when chopping the stuffing.
In fact, the ancient recipes passed down from ancestors use very few seasonings.
If you really follow that recipe, the minced meat will not meet the dietary requirements of modern people.
So subsequent descendants began to improve little by little.
Weigh the pros and cons and choose the best.
Only in this way can cooking recipes passed down from generation to generation be loved and praised by the world.
There is also a universal formula for preparing meat fillings.
"The meat filling is fine, seasoned first, then watered, and then mixed with oil" to ensure that it is tender, oily, plump and juicy in the mouth.
Put 1 star anise, appropriate amount of peppercorns, and shredded ginger in a bowl, and soak in boiling water for 20 minutes.
When the time is up, scoop out the residue.
The key step after seasoning is to add water. After the meat filling has absorbed enough water, it will be plump, tender and juicy.
The type of water you use is very important. Plain water will not work, but "onion and ginger water" or "pepper water".
Onions, ginger, and Sichuan peppercorns can remove fishy smell and add fragrance, and boiling water with them can also have the same effect.
Considering that Kang Guijie didn't like onions, Liu Yunong chose pepper water.
Add 100 grams of pepper water to 500 grams of meat filling, add it in portions, and stir vigorously in one direction.
The amount used when fetching water must be strictly in accordance with the proportion.
These are the best ratios passed down after countless attempts.
After all, it’s hard to pack too much water.
There is no need to add cooking wine, ginger water has a better effect on removing fishy smell than cooking wine.
Add half a spoonful of salt, a little oyster sauce, light soy sauce, and white pepper, and then knead evenly in one direction.
If you want the dumpling filling to be delicious, it is not enough just to be tender. It also needs to be oily to make it fragrant, so you also need to mix in some oil.
Oil adds flavor and locks in the moisture of the meat filling.
But what oil?
Many people add cooking oil directly, which is wrong.
The raw oil has a raw smell, and the fragrance is not strong, just a greasy feeling.
The correct way is to add cooked oil that has been fried with spices.
The cooked oil removes the smell of raw oil and absorbs the aroma of spices. It tastes very fragrant and is most suitable for mixing stuffing. It is also less greasy and more oily.
Pour cold oil into the pot, add peppercorns, star anise, onion and ginger slices, fry over low heat until golden in color, then remove.
After the oil has cooled, pour it into the meat filling and stir until it is completely absorbed.
The meat filling is ready.
The meat filling Liu Yunong uses to make steamed meat cakes is carefully prepared.
Wait until the meat filling in the pot is steamed.
She took 2 more eggs, beat the yolks, spread them evenly on the surface of the meatloaf, put it in a cage and steamed it for another 5 minutes, then took it out.
Slice the meatloaf, put it into a bowl, steam it for another 5 minutes, take it out and put it on a plate.
Plating is also very particular, how to place it, what angle, and what color plate to match.
In the whole store, only when cooking this dish, a real jdz porcelain plate will be used.
It's not a replica, it's the real plate shipped back from jdz.
Private kitchen cuisine focuses on one feature. In addition to the fresh taste of the dishes, it is also unique and beautiful in appearance.
This steamed meat cake, not to mention being brought to the table for customers to taste, is just an imperial dish made in the imperial dining room in ancient times.
The dishes were served one after another in the kitchen, and feedback came back quickly from the front hall.
Kang Guijie was very satisfied with the dishes on the table.
Liu Yunong made a special trip there again.
Most of the dishes on the table have been touched.
Especially the oil-guzzling Bai Yugu that was served first, was completely eaten, not a single morsel was left.
Liu Yunong felt relieved, and the smile on his face became brighter.
Sure enough, Kang Guijie was very satisfied with the banquet arranged today and was happy to praise Liu Yunong.
"Yunong, the dishes in your store are really good. This carrot stew with mutton is made of big-tailed sheep, right? You can taste it. The meat is so fresh and the taste is so good! And this seabass, the heat is controlled very well , you cooked these two dishes yourself, right? Look at the knife skills, you can recognize them at a glance, they are so unique!"
Liu Yunong's face lit up when he heard this, and he said humbly: "It is indeed me who is in charge. I just want you to have a taste of my craftsmanship."
Kang Guijie was very impressed and said with a smile: "Ai, you girl is really very capable! This dish is very good! Especially this steamed meat cake, the meat filling is very good! And the oil-consuming Bai Yugu , this dish is very suitable to my taste.”
As he spoke, he pointed to the empty plate in front of him:
"Look, I ate almost all of this plate! My trip here actually made you tired."
Liu Yunong hurriedly said: "How can this be called being burdened? I wish you could come here every day! And I cook for you because I want to honor you!"
The old friend sitting next to him smiled and interjected: "Yunong is indeed thoughtful! When I eat these dishes, there is neither chopped green onion nor coriander. This must be because of your picky taste."
Another old friend heard this and said happily: "I really like eating onions, but he got me involved!"
Kang Guijie actually ate it. These dishes didn't even have chopped green onion in them, and the taste didn't even have the slightest bit of green onion flavor.
But when cooking these dishes, chopped green onions are definitely needed under normal circumstances.
It can only be that Liu Yunong knew his taste and didn't let it go on purpose.
Kang Guijie's heart felt warm. This kind of treatment was only given when Liu Yunong's father was alive and his family used to be guests. Liu Yunong's father would pay special attention to this matter when he was in charge.
They have been friends for many years and know each other's eating habits very well.
Unexpectedly, Liu Yunong was also so thoughtful.
Kang Guijie thought to himself and felt more and more moved. He pulled Liu Yunong and started chatting passionately.
Liu Yunong saw that the three of them had not finished their meal and had just finished drinking half of their wine, so he chatted with them for a few words with a very wink, and then excused himself as the kitchen was too busy and retired.
They all walked out of the box door, and they could still hear faint praise for her coming from behind: "Yunong is really thoughtful!"
“This dish is really good!”
"Alas, the waves behind the Yangtze River push the waves ahead..."
When Liu Yunong left, his steps were brisk, and he was secretly praising Tao Yu in his heart.
This kid is really capable. He actually observed Kang Guijie's eating preferences, and he was very accurate!
Liu Yunong returned to the kitchen with emotion.
Before Wang Yulong could speak, Liu Zhangpeng rushed to ask: "Boss, how is it at Kitchen Kitchen? Are you satisfied with today's dinner?"
Liu Yunong nodded and said truthfully: "Kang Chu is very satisfied! He praises the chef in our store for his good skills, authentic cooking, and very accurate grasp of his taste preferences."
Thinking of something, Liu Yunong couldn't help but smile and said: "Besides, that oil-consuming white jade was completely eaten. I went over and took a look, okay, not even one was left."
When she said this, everyone in the kitchen couldn't help laughing.
Liu Zhangpeng's heart, which had been hanging high, finally fell to the ground. He felt relaxed and spoke more casually.
"The main reason is that you are so awesome, boss! If I hadn't known Chef Kang's food preferences, I wouldn't have been able to order the table so perfectly."
Speaking of this matter, Liu Yunong hurriedly said: "This matter is really not my fault. I only heard what others said."
"Originally, I wanted to find an opportunity to chat with you!"
"In the past, we only focused on studying the dishes, focusing on the quality of the ingredients, and controlling the service attitude. In fact, we ignored a very critical point and forgot to observe and understand customers' preferences."
"Just like today's incident, it was just a matter of saying hello when eating at Kang Chu. How can someone accurately judge Kang Chu's food preferences by observing Kang Chu's dining situation?"
"And what about you? Can you accurately judge the food preferences of customers only through their dining situations after communicating and asking different customers?"
After Liu Yunong finished speaking, everyone present fell silent.
After silence, they couldn't help but become curious again.
You can tell the customer's dietary preferences just by looking at the meal. You have to be there to observe them.
Just saying hello will do the trick.
Which awesome guy is he?
