Fu Yu arrived at Shangshi Private Kitchen Restaurant early.
It was a smooth journey today. I met an experienced driver who took a side road and had green lights all the way.
The usually forty-minute journey took just over twenty minutes today.
As soon as Fu Yu got out of the car, he saw Liu Yunong's car parked.
Fu Yu hurried over to greet him.
When Liu Yunong got out of the car, he smiled and said hello: "Master!"
Liu Yunong saw Fu Yu and smiled. Just as he was about to speak, he was stuffed with a cup of warm milk tea.
Fu Yu smiled and said, "Please drink milk tea."
Liu Yunong was stunned for a moment: "Huh? Why do you want to treat me suddenly?"
Fu Yu quickly said: "Oh, it's okay, I just bought it casually."
The weather was cold, and the milk tea Liu Yuqing bought was extremely hot. Fu Yu held it to warm his hands. When he remembered to drink, he was there.
I happened to meet Liu Yunong, so I borrowed flowers to offer to Buddha.
Liu Yunong said "Oh" in confusion and looked at the warm milk tea in her hand.
Hushang’s thick taro mud Bobo milk tea.
My sister’s favorite milk tea.
She glanced at Fu Yu thoughtfully, oh, I bought it conveniently.
After changing clothes, he entered the back kitchen and tidied the kitchen table briefly. Liu Yunong then walked over.
"Xiao Fu, here, here is today's recipe, take a look at it first."
Fu Yu nodded quickly, reached out to take it, and took a closer look at the specific dishes.
At this glance, Fu Yu suddenly felt like a candidate was answering questions in the examination room and suddenly found that the test questions were the review questions he had just practiced.
Eight dishes, one soup and one staple food.
The dishes were all stuffed vegetables, four of which happened to be the dishes he had just seen cooking methods yesterday. The other four just looked at the names of the dishes, and they were probably not too difficult dishes.
However, whether it was possible or not, Fu Yu did not intend to take the initiative.
Of course, it was impossible for Liu Yunong to give him this opportunity. After all, no one would joke about the dishes that were about to be served.
Besides, stuffed vegetables is a very new dish in the local cities in Bei'an. In Liu Yunong's opinion, Fu Yu might not even have heard of it, let alone making it.
Liu Yunong went to check on the food preparation status of the workers.
While Fu Yu was checking the menu, Liu Zhangpeng came over with a smile: "Fu Chu, you came very early today?"
Ever since Fu Yu showed off his knife skills last time, Liu Zhangpeng's name for Yu has changed from the casual "Xiao Fu" to "Fu Chef".
The few waiters in the back kitchen imitated the same example, calling the chief cook and the short cook every day.
Although Chef Fu sounds a little more dignified than Xiao Fu, the title contains respect.
This made Fu Yu feel more comfortable.
Fu Yu smiled: "Master said today's recipe is stuffed vegetable banquet, so he asked me to come over early."
When Liu Zhangpeng heard this, he hurriedly said: "Yes, today is the stuffed vegetable banquet. Let me tell you, the stuffed vegetable banquet is the signature feature of our store. Because it is so popular, it is designated as a seasonal dish. The recipes are rotated four times every year. one time."
Good guy!
Fu Yu is yearning for it more and more!
The Liu family's cuisine is worthy of being called an ancestral secret dish. Let's not talk about anything else. The various dishes accumulated by generations of people, ten dishes a day, are more than 3,000 dishes a year! …
Even if there are repeated recipe customizations, the more than two thousand secret special dishes are enough to amaze people!
I really have an amazing master!
Fu Yu asked curiously: "Have you never made a stuffed vegetable banquet in winter?"
Liu Zhangpeng: "No! This dish is eaten when the weather is hot. If it's too dry, it has to be eaten in cold weather. Isn't it the New Year's Eve? It happens to be at this time, and everyone has not started to eat and drink in the holidays. Here, let’s have a feast of stuffed vegetables, it’s just right.”
As soon as he said this, Fu Yu suddenly realized that the customization of the stuffed vegetable banquet was also seasonal.
But what to do when it’s hot that day?
Fu Yu thought in his mind and asked.
Liu Zhangpeng said casually: "Oh, except for winter, in the other three seasons, you can choose any two stuffed vegetables and not make them into banquet noodles."
Fu Yu understood it as soon as he heard it.
This stuffed dish is unlike other stuffed vegetables. It tastes delicious but is also really greasy.
It's a hot day and I have no appetite. It's okay to just order two dishes to satisfy my cravings. It's really a feast. I guess I'm almost full just by looking at it before I even have to eat it.
With such a business acumen, he really deserves the money he makes!
The two chatted for a while, and Liu Zhangpeng couldn't help but ask: "Fu Chef, I heard the boss say before that Chef Kang went to Qianlima to have dinner. Was it you who cooked the noodles?"
Fu Yu nodded: "Yes, I took the order."
Liu Zhangpeng quickly continued to ask: "I have been wanting to ask for the past two days, how did you determine Chef Kang's dining preferences?"
In the past few days, just because of this matter, several people at Shangshi Private Kitchen Restaurant have been troubled.
Although the boss didn't lose his temper, the warning in his words still made everyone alert.
Not to mention others, Liu Zhangpeng is now more concerned about the tables he handles.
As long as you have time, look through the group messages, take a look at the photos of customers' dining situations sent back by the waiter, and try to analyze and determine the customers' dietary preferences.
Even he is like this, not to mention the small workers. Almost everyone has a notepad. Whenever they hear something related to cooking operations, they want to record it directly.
They say a good memory is worse than a bad pen.
Now, almost everyone in the kitchen feels insecure, fearing that if the boss suddenly asks about a customer's meal situation on a whim, he or she will not be able to answer the question.
Although the workers have not yet taken charge and are not under such heavy psychological pressure, the boss has now made it clear that he wants to rectify the kitchen. If they are too slack, who knows if there will be any sudden measures to "clean up" them?
At this time, only a fool would hit the muzzle of the gun.
What's more, the reason why they went through so much trouble to apply for jobs in Shangshi private restaurant is to learn good cooking skills.
Now the boss has strict requirements and the chef is serious about his work. They just take this opportunity to steal from the side.
Right now, Fu Yu is learning cooking from his boss, which is a once-in-a-lifetime opportunity.
Several workers seemed to be working silently, but in fact, they each found opportunities to keep an eye on Fu Yu's every move.
After all, Fu Yu is now learning how to cook Liujia cuisine, and he is taught by the boss himself.
If you can follow this and learn one and a half moves, it will be of great benefit. …
Now Liu Zhangpeng came over to talk to Fu Yu, and several workers immediately pricked up their ears to eavesdrop.
Not only Liu Zhangpeng, but others are also curious about this matter.
How does Fu Yu accurately determine the customer's dietary preferences based on their dining experience?
Speaking of this matter, Liu Zhangpeng's mood was extremely complicated.
"Chef Kang came over for dinner that day and was very satisfied with the dishes in the store. The boss and I made the noodles together. The boss said that Chef Kang's food preferences were only known after listening to you. What did you do? Arrived?"
Fu Yu: "Oh, Chef Kang asked me to go over to the private room for a chat. I saw that among the dishes on his table, chopped green onions and coriander had been picked out. There was also a plate of vegetables, and there were a lot of other side dishes left. , only the white jade mushrooms are picked cleanly, mainly in that dish, there are quite a lot of white jade mushrooms, so it is particularly obvious."
As soon as these words came out, Liu Zhangpeng was stunned for a moment. Could it be that
Really, that simple?
Thinking of this, Liu Zhangpeng couldn't help but ask: "You can tell just by looking at it? Then Chef Kang likes to be vegetarian and doesn't like to eat meat. How did you judge this?"
After all, Chollima is a seafood restaurant.
Fu Yu explained: "Oh, one of the dishes he ordered just had some pork pieces on it. I saw that it was barely moved, but the side dishes were picked very cleanly, so I thought that Chef Kang would prefer vegetarian food. "
"Because in that dish, pork chunks are a major feature and the taste is particularly good. Unless you don't like meat, anyone who has tasted it will basically like it very much."
So that's it.
Liu Zhangpeng nodded. It seems that there is really no shortcut in this matter. It all depends on being careful and observing.
but
Liu Zhangpeng looked at Fu Yu's handsome young face and sighed silently in his heart.
In terms of age, he definitely couldn't compare to Fu Yu.
In terms of appearance, forget it, let’s not mention it.
If you want your boss and master to take you seriously, you will have to pay attention unless Fu Yu never comes here again.
This thing will definitely not work.
Then his only way out is to let Fu Yu set off himself appropriately.
Liu Zhangpeng put his hand on Fu Yu's shoulder: "Fu Chu, can we discuss something?"
Fu Yu glanced curiously: "You tell me."
Liu Zhangpeng said sincerely: "Can you be a little less outstanding? You don't know, the way my master looks at me now is disgusting! I'm really afraid that he will be impulsive and expel me from the master again. , accept other disciples!"
The few workers who listened with their ears straightened up immediately nodded their heads, deeply agreeing with this.
really!
Can you stop acting so awesome?
You are so powerful, how can we survive?
Looking at the aggrieved and pitiful Liu Zhangpeng, Fu Yu sighed helplessly.
Is there anything wrong with excellence?
After being forced into a dessert shop voucher by Liu Zhangpeng's enthusiasm, Fu Yu promised that he would keep a low profile and be a good person in the future.
If you can do it without pushing, don't push, don't show off your skills, don't show off your operations.
Fu Yu quietly glanced at the dessert shop voucher.
Face value of 200 yuan.
It’s enough to give Liu Yuqing a big cake. …
After getting along for a long time, Fu Yu discovered that Liu Yuqing especially liked sweets.
She will definitely be very happy when she takes the time to change a cake and give it to Liu Yuqing one day.
Thinking about it this way, it feels really good to have sex for free.
Fu Yu happily put the voucher away.
At this time, Wang Yulong happened to come over. He saw Fu Yu holding the recipe, so he smiled slightly and said kindly: "Xiao Fu, today our store is serving stuffed vegetable mats. I must learn from your master. It is not so authentic outside." way of doing."
Fu Yu nodded and smiled: "Okay, Chef Wang."
Wang Yulong smiled slightly, and became more and more satisfied with Tao Yushi.
The young man is really good, neither arrogant nor impetuous, and handsome. The key is that he has talent.
I sighed silently in my heart, turned my head, and saw Liu Zhangpeng standing next to him, looking over here.
Wang Yulong's face changed, and he immediately said with a straight face: "Dapeng! If you have nothing to do, go and practice the stuffing skills of brewing. If you don't practice the bean sprouts, you won't accept this dish at all in the future. Already?"
Liu Zhangpeng hurriedly responded: "Master, I'm practicing now."
Wang Yulong sighed: "It's not what the master said to you. You really need to work hard and practice your cooking skills. Those who are close to red are red and those who are close to ink are black. You should get closer to Xiao Fu more often. Let’s talk.”
There is another sentence. In front of everyone, Wang Yulong saved Liu Zhangpeng's face and didn't say it out loud.
Today was the first time for Fu Yu to learn how to make stuffed vegetables. Don't get to the end and be left behind.
Wang Yulong looked at his unsatisfactory apprentice, sighed, and turned around to his kitchen counter.
Fu Yu and Liu Zhangpeng were left looking at each other.
Fu Yu tried to explain: "I"
Liu Zhangpeng clenched his fists with both hands: "What are you doing?"
Fu Yu was stunned and couldn't help but sigh: "That."
Liu Zhangpeng stared: "You still say that!"
Fu Yu said he was helpless and aggrieved.
He really didn't say or do anything!
Fu Yu shook his head and turned around to tidy up the spice bottles on the kitchen table.
Forget it, stop pretending when cooking, just follow the master and learn how to do it.
The atmosphere in the kitchen has always been very harmonious.
After all, Liu Yunong is in charge, so everyone is relatively relaxed.
Wang Yulong and Liu Zhangpeng were in charge, Liu Yunong and Fu Yu were teaching and cooking at the same time, while the workers were busy with what they were doing and trying their best to steal the food.
In the kitchen, no matter who they are, they can benefit a lot from just a little bit of experience from their fingers.
Don't think that every small worker will definitely have the opportunity to work on a stove.
Without a few years or even more than ten years of cooking experience, it is still difficult for ordinary people to stand alone.
Especially for newbies like them who started to get in touch with Liu's cuisine halfway.
Before the cooking started, Liu Yunong put the ingredients prepared by the waiter on the shelf next to the kitchen table. After checking them one by one, he began to finalize the cooking order.
Fu Yu followed beside him and took a closer look at the specific ingredients.
However, Fu Yu suddenly remembered one thing, how to choose the combination of meat fillings and vegetarian dishes.
Thinking of this, he turned to look at Liu Yunong: "Master, is the stuffed vegetables made in our store a classic version or an improved version?"
The point of making stuffed vegetables is to embed the meat filling into the vegetarian vegetables. Some vegetarian vegetables are large and easy to operate when stuffing them.
However, some vegetarian dishes are very small, and it is very troublesome to stuff the meat filling into them.
Because it was too difficult to operate during cooking, many dishes were later improved.
It was like the stuffed dishes he had seen on the classic old-flavor cookbook yesterday. Just looking at them, he felt that he would definitely not be able to make them without a few years of skills.
And even if it can be made, it is unlikely that such a time-consuming and labor-intensive dish that can be sold at a high price will be easily put on the menu.
At least, that was how it was in the store when he was in Chollima, and many classic dishes were removed from the shelves for this reason.
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