In desperation, Wang Meng turned to look at Fu Yu.
what to do?
"What kind of dish is fried osmanthus skin?"
At this time, an old male voice suddenly sounded. If it weren't for the difference in the voice, Wang Meng almost thought that he was not paying attention and blurted out what was on his mind.
Turning around, I saw that it was the old man named Feng who asked questions.
After Mr. Fuxiang ordered the dishes, he felt much calmer and said patiently: "This dish has been around for a long time. It's authentic deep-fried osmanthus skin. People who haven't tried it can't tell what it's made of."
After saying that, Mr. Fuxiang looked at Fu Yu and asked, "Can your store make deep-fried osmanthus bark?"
Almost the next second, an electronic prompt suddenly sounded in Fu Yu's ears:
【Ding! NPC customer Tang Luzhang's mission: to complete an authentic delicacy of deep-fried osmanthus bark. The reward for completing the mission: a key to a practical classroom for teaching frying skills. 】
Fu Yu was secretly flipping through the classic old-flavor cookbook, introducing the cooking method of fried osmanthus bark. Suddenly he received the task, and he didn't react for a while.
Is today a lucky day?
You can get such a rich reward just by cooking one dish!
Isn’t this too particular?
Although thinking about it carefully, the system seems to have always been healthy, but as generous as it is today, although Fu Yu is happy, he is still a little uncomfortable.
There won't be any pitfalls here, right?
However, the task has come. If you don't accept it, you will be short-sighted.
Fu Yu chose to accept it, and then replied to Mr. Fu Xiang: "I can do it, and I will add more dishes for you now."
Upon hearing this, Mr. Fuxiang nodded with satisfaction: "Okay, let's wait and taste this authentic delicacy later."
When Wang Meng heard that Fu Yu could do it, he felt relieved.
As long as the kitchen is willing to take over, there's no need to worry about this.
Fu Yu took the order, turned around and left the box.
Wang Meng followed behind and asked curiously: "Fu Chu, our store doesn't have this fried osmanthus peel dish? Can you make it?"
The task came in such a hurry that Fu Yu actually didn't have time to look carefully at the specific cooking method of fried osmanthus skin.
But the tasks have been taken over. Whether it will work or not, you have to try to find out.
Fu Yu nodded: "Yes, I can."
After coming out of the private room, Fu Yu walked to the kitchen and quickly looked through the classic recipes.
When searching, the name of the dish he looked up was Fried Osmanthus Skin, but the relevant content displayed was Qinghetang Fried Osmanthus Skin.
To be on the safe side, Fu Yu carefully checked the relevant introduction to this dish.
[Qinghetang outside Di'anmen is considered the most famous restaurant in Beicheng. Most of the customers live in the palace of the prince in Beicheng, so his waiters have received special training and have their own skills in dealing with advances and retreats. The specialty dish in the store is called "Fried Osmanthus Skin" (pronounced like "Zha"), which is actually fried pork skin. 】
It turns out that this dish is fried pork skin.
Fu Yu couldn't help but secretly breathed a sigh of relief.
If it were before, there really wouldn't be such a pork-skin chef.
But now since the grilling area has been opened, with the dish of fragrant pork skin, the store will have a large amount of processed pork skin every day.
As long as you have the ingredients, you don’t have to worry about cooking.
Before he could continue reading, Fu Yu was stopped by Liu Yuqing when he passed by the front desk.
"How's it going? Are you okay?"
Liu Yuqing was a little worried.
The forest is big and there are all kinds of birds.
There is an endless stream of customers coming in to dine in the store every day.
With more people, various situations happen.
Fu Yu nodded: "Well, the two old men had some conflicts over the ordering, and finally added two more dishes. The original small banquet noodles are now large banquet noodles, which is a big loss."
Hearing that the matter was resolved, Liu Yuqing was relieved and couldn't help but glared at Fu Yu: "Then why don't you go cook quickly if you're still poor?"
Fu Yu smiled, turned and left.
Knowing that Liu Yuqing was concerned about herself, Fu Yu didn't want her to worry.
Moreover, just cooking two more dishes is not a big deal.
No one is worried!
Even Fu Yu didn't care.
There are classic old flavor recipes here, just follow the instructions above and cook.
There are many emergencies in the kitchen, and things like this kind of situation where there are no dishes in the ordering restaurant also happen occasionally.
Fu Yu quickly went back to the kitchen.
It was a coincidence that Zhao Meng happened to take over this order. He had previously ordered the workers to prepare the dishes, but now all the ingredients were ready.
Everyone in the kitchen is eating and resting.
At this time, the ordering orders have basically been processed.
Zhao Meng sent the others to eat, while he stayed to take charge of the dishes.
Seeing Fu Yu come back, Zhao Meng was a little surprised: "Come back so soon? Have you eaten?"
Fu Yu told the customer about the additional dishes.
Zhao Meng was busy shaking the spoon and didn't listen carefully.
After Fu Yu finished speaking, Zhao Meng casually ordered: "This order is for small banquet noodles, six dishes and one soup. I have just started cooking here, so you can pick up the order and tear it up."
Usually when it's meal time in the afternoon, as long as Zhao Meng is in the kitchen, he always lets his subordinates eat first.
But similarly, as long as Fu Yu is here and sees that there are unfinished orders, he will definitely stay and help.
Zhao Meng couldn't drive him away even if he wanted to.
It is said that Zhao Meng favors Fu Yu, but there is always mutuality between people. If you are good to others, others will treat you well.
There was no one else around, so Fu Yu prepared the food by himself.
He looked at the order list on the wall and tore off a piece of braised silver carp head.
There is nothing difficult about cooking this dish. As long as the fish head is fresh, the seasoning ratio is correct, and the heat is controlled, there will be no problem.
The ingredients for braised silver carp head were all prepared in advance, and Fu Yu took them directly from the shelf one by one.
He was not in a hurry to cook. Zhao Meng was in charge of the kitchen, so he didn't have to worry about the speed of serving food.
Fu Yu first looked through the classic old recipes, carefully read the cooking instructions for deep-fried osmanthus skin, and then listed the ingredients needed.
For fear of missing any operation details, Fu Yu read it over again.
Fried osmanthus skin is, to put it bluntly, fried pork skin.
However, the pork skin used in cooking this dish is a three-inch wide strip on the back of the selected pig ridge.
This requirement is a bit harsh. After all, all the ingredients in the kitchen are available at will.
Every morning, the workers start preparing dishes. Commonly used ingredients such as pork rinds are processed as soon as they are available.
The processed pig skin must have been cleaned, cut and threaded into skewers.
As for the untouched pig skins, they are stored in cold storage to keep fresh.
Instead, a three-inch wide strip on the back of the pig's crest must be used, which is a bit overwhelming.
Unless we can just find the right part and cut it off in the morning when the buyer comes back from the meat, and wait until the workers have separated all the pork, apart from the ridge and ribs, these distinctive parts, who can tell where the meat is? Where?
Fu Yu frowned slightly and continued to look down.
Prepare the pig skin. First, pluck the hair cleanly, then fry it with peanuts until it bubbles, take it out, drain it, dry it thoroughly, and seal it in a porcelain jar.
seal?
After the jar is sealed, it is lined with lime to prevent moisture and dehumidification, and it can be used in the second year.
Fu Yu: "."
It wasn't until he read all the cooking steps that Fu Yu finally realized what he was doing!
No wonder.
That’s what he said!
How could the system give such an excellent reward for a simple cooking dish?
Fu Yu couldn't help but sigh secretly.
I almost made a mistake.
The key to teaching practice classroom is so easy to obtain.
However, this is not the time to lament this.
Fu Yu silently looked at the steps of frying osmanthus skin and was dumbfounded.
Where is he going to get a three-inch-wide strip of pigskin on the back of a pig's crest that has been sealed for a whole year? !
Other customers ordering food burdens the chef.
This Mr. Tang’s ordering will cost the chef’s life!
"This is just a joke." Fu Yu murmured.
The situation is more difficult than I thought!
It can even be said that it is impossible to complete at all.
Even though Fu Yu has various advanced skills and even holds classic old-style recipes, it is difficult for a clever woman to make a meal without rice.
How can he cook if he doesn’t even have the ingredients?
With the attitude of Mr. Tang, if he cuts corners, he will probably be able to detect it when he tastes it.
How will this matter be fulfilled by then?
At first glance, the old man found out that he was not a reasonable person.
Fu Yu suddenly felt short of breath.
He was so arrogant that he dared to take the order without carefully looking through the classic recipes.
Fu Yu felt that his life was going very smoothly these days. With all the skills at his disposal, he thought that his cooking skills were already very good.
His confidence in himself was a little too inflated.
To put it bluntly, it is a bit complacent and lacks a little self-knowledge.
As a result, he was cocking his tail and thinking he was awesome, but suddenly he fell into a big trap.
Zhao Meng finished shaking the spoon and took out the pot and put it on the plate. When he turned his head, he saw Fu Yu standing in front of the kitchen counter in a daze, without making any move for a long time.
"What are you thinking about! Work quickly! Do you still have lunch?"
Fu Yu turned around, explained the situation, and then said: "Chef Zhao, what do you think if I contact Sun Wei now and ask him to help buy the pig skins?"
Not only did Zhao Meng not want to talk, he also wanted to kick Fu Yu.
Zhao Meng's face turned ugly as he could not continue cooking.
To be honest, he was a little confused at this time.
Unexpectedly, the dish the customer wanted to add was fried osmanthus skin.
Zhao Meng had heard of this dish, but since it was not a local specialty store and he had no chance to learn how to cook it, he only heard about it. It is said that this dish is difficult to make.
However, no matter how difficult it was, I never expected that it would have to be sealed and stored for a year before cooking.
Is this making pickles?
With today’s technology, it doesn’t even take a year to make pickles!
He wanted to ask Fu Yu if he was joking.
But looking at Fu Yu's anxious face, he didn't understand what was happening!
But now that the matter has come to this, complaining and complaining are of no use.
The most important thing now is to find a way to solve this matter.
Zhao Meng quickly took out his cell phone, called Yao Shi, and told Fu Yu: "Hurry up and contact your master."
Fu Yu was stunned: "My master?"
Zhao Meng nodded: "Doesn't Liu's cuisine include all major cuisines? Ask her to see if she can help."
Fried osmanthus skin can be said to be an authentic old-fashioned dish. In addition to the Liu family, there is probably no other family in the world that has the most ancient and modern dishes.
After all, she is a descendant of Mrs. Liu, and has been ancestral for generations. She has never seen any dish before, so she might have this secret dish in the store.
The beholder is clear.
Fu Yu was running around anxiously, and for a moment he really didn't think of Liu Yunong.
As for the place most likely to make deep-fried osmanthus skin, Quanbei'an is probably Shangshi Private Restaurant.
The main ingredient of this dish, pig rinds, needs to be sealed and stored for one year before use. Only Shangshi Private Restaurant, which specializes in ancestral dishes, is willing to expend energy to prepare such a laborious dish.
Fu Yu did not dare to waste time and hurriedly called Liu Yunong for help.
Liu Yunong was quite surprised when he answered the phone.
Although the two have a master-disciple relationship and meet every night, they rarely have contact unless something happens.
When he suddenly received a call from Fu Yu, Liu Yunong first guessed that Fu Yu could not come over at night and wanted to ask for leave.
After all, the Chinese New Year is coming soon, not to mention Chollima's place, even her own shop is packed with guests every day.
In order to ensure the speed of serving, the recipes in the store are carefully selected before being finalized.
Almost all of them are semi-finished dishes.
In this case, the kitchen staff only need to use the time when customers are not coming to dine every day to prepare the dishes quickly, so that when the orders are actually taken, they will not be in a hurry and delay the serving time.
Liu Yunong took it for granted that Fu Yu suddenly called because he wanted to ask for leave.
Therefore, Liu Yunong was extremely surprised when he heard that Fu Yu asked about the ingredients for fried osmanthus bark.
"Fried osmanthus skin? Is this dish also available at Chollima?"
When Fu Yu heard this, his face suddenly beamed with joy. This was a big deal!
He hurriedly told the customer exactly what he wanted to add.
"Master, do you have any fried pork rinds in storage over there? I've already placed the order, but now we're short of ingredients and can't cook them."
Liu Yunong listened carefully to Fu Yu's words and asked in confusion: "Xiao Fu, where did you hear this cooking method?"
Fu Yu said seriously: "When I was studying, I heard the teacher in our school mention this dish."
After explaining, he couldn't help but ask: "Master, what's wrong? Is there something wrong with this cooking method?"
Liu Yunong nodded: "This cooking method is correct, but it is an old method. How can modern people still do this? Our store does have this fried osmanthus peel."
Fu Yu became excited when he heard this.
Very good!
As long as you have this dish, you won't have to worry about the ingredients.
"However, the cooking method has been improved. The pig skin is still fried, but it is no longer sealed, but directly soaked for cooking."
Liu Yunong didn't hide it. On the phone, he recited the cooking method of deep-fried osmanthus skin.
While talking, he also explained to Fu Yu: "This pig skin has been fried directly. After drying for three or four days, it can be soaked and used. It will not be stored for a year."
"There are fried dried pork rinds here in the store, but they haven't been soaked. If you need them, I'll look over here and find someone to send them to you."
