Liu Yunong has been in the industry for many years and has rich experience.
He is well-informed about all kinds of matters in the store. After listening to Fu Yu explain what happened, he immediately helped Fu Yu come up with the best solution.
Fu Yu hung up the phone and quickly told Zhao Meng about the situation.
After Zhao Meng heard this, he felt relieved.
He had just finished contacting Yao Shi, and there was no fried pork rinds at the music restaurant.
Mainly using this thing as the main ingredient, the dishes that can be cooked are too limited, and few chefs will specially prepare it.
However, although the matter was resolved, Zhao Meng was still a little worried.
This fried pork skin is fried and then air-dried. It needs to be soaked first and then cooked.
How long does it take to soak the dried pork skin until it becomes soft?
It must not be possible within a few hours, right?
It doesn't matter if they wait. The key is that the customers definitely can't wait.
So, Zhao Meng asked directly: "Didn't your master tell you how to soak the fried pig skin? You don't have enough time!"
Fu Yu listened to Liu Yunong's instructions on cooking matters and knew what to do about it. Now he felt very confident!
To make fried pork skin with osmanthus skin, it is first fried, then air-dried, then soaked and cooked.
If you follow the normal brewing method, it will definitely not open within a few hours.
However, Liu Yunong gave him a little trick to quickly soak pig skin.
And considering that it would take half an hour at the fastest to get from Shangshi Private Kitchen Restaurant to Chollima, Liu Yunong made it clear on the phone that she would send someone to soak the pig skin in advance and then send it to Chollima, so that the journey would be smooth. Time will not be wasted and the final serving of food will be delayed.
Thinking of this, Fu Yu relayed Liu Yunong's words to Zhao Meng intact: "My master said that when you are on the road, you can just soak it in cold water. When you bring it over, you can process it a little before cooking."
After Zhao Meng heard this, he couldn't help but sigh: "Your master really cares about you."
Liu Yunong's family has a great business, and the noble man is busy with things.
Fu Yu called for help, and Liu Yunong really helped him conscientiously.
It can be seen that this is really treating Fu Yu as his own disciple.
Fu Yu was doing well with Liu Yunong, and Zhao Meng felt more at ease.
He didn't say anything, but he was always thinking about Fu Yu's past at Shangshi's private restaurant.
Being able to be sent by Liu Yunong to take charge of the branch shows that the two chefs in the back kitchen are very capable.
The more capable a person is, the harder it is to get along with them.
Although Fu Yu has a good personality and is quite good at getting things done, who can guarantee that he will be truly loved by everyone.
Zhao Meng didn't want to ask too much about the affairs at Shangshi's private restaurant.
After all, it involves the secret cooking method of Liu family cuisine.
Zhao Meng knew that Fu Yu had nothing to do with him, so he wanted to avoid suspicion even more.
He had no intention of stealing from his master, so he tried to avoid suspicion as much as possible.
Don’t ask about things you shouldn’t know, and don’t ask about things you shouldn’t know.
However, despite asking, Zhao Meng still felt a little uneasy.
He was afraid that Fu Yu, who was accustomed to reporting good things but not bad things, would get angry outside and refuse to talk about it when he came back.
Now seeing that Fu Yu and his new master are really getting along well, this suspense has finally come to an end.
This man has always watched others prepare dishes, but now that Fu Yu has Liu Yunong's love, it is expected that people at Shangshi Private Restaurant will not dare to look down on him.
Even if there are really some scoundrels, Fu Yu has a backer to rely on, so he probably won't be afraid.
Zhao Meng calmed down and slowed down when he spoke: "That's good, before the ingredients are delivered, let's cook other dishes first."
Fu Yu agreed and began to cook and braise the silver carp head.
In fact, Mr. Tang, who looks like a lucky man, is really good at eating.
What he said made sense.
Coarse ingredients are carefully prepared. Although the ingredients used in cooking are not expensive, it is precisely because of this that the chef will be more attentive when operating and try every means to make the ingredients into a very unique and delicious dish.
When it comes to eating fish, the emphasis is on eating live meat.
As for this live meat, the most tender part of fresh fish is the crescent meat of the fish.
Crescent meat is the red and white area next to the gills of the fish. It has a certain curvature and looks like a crescent moon. The meat in this part tastes particularly tender.
When a knowledgeable person eats fish, this is where his chopsticks will go first.
The braised silver carp head is really a specialty of Chollima.
It uses silver carp head as the main ingredient, and the cooking method is mainly stew. The taste is salty and umami.
The skin is sticky and smooth, the fish meat is fat and tender, the soup is thick, delicious and nutritious.
Especially in Linjiang, Bei'an, this dish uses silver carp produced along the river. It has a large head, rich meat, fat, tender and delicious taste.
Now that it is winter again, the quality of snow silver carp is better after light snowfall.
It can be seen that Mr. Tang is also a knowledgeable person.
Fu Yu took the prepared spring onions, cut some into sections, and tied some into knots.
Wash the rapeseed heart and cut the head into olive shape.
Cooked ham slices.
Because it needs to be braised, the ham slices cannot be cut too thin, and the thickness should be judged based on experience.
This is still very easy for Fu Yu to grasp.
Wash the chicken and chicken gizzards, cook them and slice them into slices.
Slice spring bamboo shoots, ginger, and shiitake mushrooms separately.
Split the fish head into two pieces, remove the gills and wash them. Put the fish head in a pot and add water to submerge it. Place it over a high fire and cook until the fish meat is separated from the bones. Remove the bones and remove them.
While the fish head was cooking, Fu Yu began to prepare the ingredients for deep-fried osmanthus skin.
Chop the ham into fine pieces, carefully prepare the stock, and break the eggs for later use.
Before the fried pork rinds were delivered, Fu Yu hurriedly cooked and braised the silver carp head.
The fish head was cooked until the bones and flesh separated. Fu Yu took the fish head out and prepared to remove the fish bones.
Removing fish bones is a manual job, and the production process is complicated.
If it weren't for this process, the braised silver carp head wouldn't be on Chollima's list of specialty recipes.
The key to braised silver carp head is to "break it into pieces and remove the bones without losing its shape".
Therefore, this first level of effort is reflected in the word "dismantle".
Fu Yu has advanced splitting skills, and it is not difficult to just split a fish head.
Transfer the cooked fish heads to ice water and begin to remove the fish bones.
When Fu Yu removed the fish head, he deliberately turned the fish face down, touched it gently with his hands, and removed it along the direction of the fish bones.
Keep the removed bones for later use.
Fu Yu's entire set of movements was executed smoothly and smoothly.
It's just that this disassembly step sounds simple, but it takes decades of accumulation for an ordinary person to completely remove the bones from the fish head and keep the shape of the fish head basically intact.
The removed fish head will easily become fishy if left alone, so after the fish is removed, it needs to be steamed in a steamer.
To ensure that the silver carp head gelatin has a soft and tender texture, the "braised" step is the most important.
Put the bones just removed from the fish head into the pot and fry until crispy.
Fu Yu's side had just started to explode, and Sun Qingning trotted over from the restaurant.
Everyone said that Sun Qingning did well under Zhao Meng, mainly because he really had a good eye and knew how to cause trouble.
Although Zhao Meng has a bad temper, he still takes great care of his opponents.
Just like during the afternoon break, whenever customers suddenly come into the restaurant for a meal, as long as it is not a large banquet and the order is not large, Zhao Meng always stays in the kitchen by himself and sends others to eat first.
This alone made everyone in the kitchen very moved.
Sun Qingning now devoured it and took a bite, then hurried back to help Zhao Meng.
He also learned this from Fu Yu. In the past, because he worked under Zhao Meng and was scolded every day, he felt a little afraid.
When we get along with each other, he is a bit submissive.
Under the current situation, if Zhao Meng opened his mouth to chase people away, he would actually want to hide far away from the bottom of his heart. How could he take the initiative to move forward?
However, as the relationship with Fu Yu became closer and closer, Sun Qingning admired Fu Yu more and more.
If you observe carefully, you will find that the relationship between Fu Yu and Zhao Meng is actually very harmonious and relaxed.
Fu Yu's concern for Zhao Meng comes from the bottom of his heart, so he pays close attention to details when getting along with him.
And Zhao Meng is obviously a reciprocal person.
Fu Yu is considerate and warm-hearted, and Zhao Meng also takes special care of Fu Yu.
Over time, the two of them were obviously just superiors and subordinates at work, but they gradually became like master and disciple, comparable to father and son.
The good thing about Sun Qingning is that although he is smart, he is still down-to-earth and he is a relatively self-aware person.
He admitted that he was definitely not as good as Fu Yu in terms of cooking skills, but when it came to pleasing Zhao Meng, he couldn't do anything else. It was always good to learn from others.
After all, if you don't hit the smiling person with your hand, the human heart is full of flesh.
He was really kind to Zhao Meng. Zhao Meng was so shrewd, how could he not see it.
As soon as Sun Qingning entered the kitchen, he saw Fu Yu also taking the spoon and trotted over.
As I got closer, I smelled a very strong fish scent.
"Hey! Chef Fu, what are you doing? It smells so good!"
Fu Yu was about to fish out the fried fish bones himself. When he saw Sun Qingning coming back, he hurriedly called out: "You came just in time. Help me fish out the fish bones first."
Although Sun Qingning has already taken charge of the cooking by himself, he used to work as a cook for Fu Yu, and there was a tacit understanding between the two.
He agreed, stretched out his hand, and helped fish out the fish bones.
Fu Yu took a new pot, added cold water, put in the fish bones, sprinkled with seasonings, mixed and brought to a boil, then slowly reduced the juice over high heat to maximize the emulsification of the soup.
Sun Qingning also noticed at this time that Fu Yu was cooking silver carp heads.
I couldn't help but feel annoyed.
Pity!
I actually missed the operation of splitting the fish bones.
You know, the most difficult part of braised silver carp head is to separate the fish bones.
Sun Qingning has been cooking for so long, but he only cooked this dish while helping Zhao Meng.
Zhao Meng also taught him how to split fish bones, but the speed was too fast. He could hear it clearly, but when he actually got started, it was far from the same thing.
Moreover, the work in the kitchen is so busy that I am almost busy from the time I open my eyes to the time I close my eyes.
After work in the evening, I just wish I could fall into bed. How can I still have the energy to work overtime and practice my cooking skills?
There is nothing we can do about this.
There was fish soup simmering in the pot. As soon as Fu Yu had his hands free, the person delivering ingredients from Shangshi Private Restaurant also arrived.
Fu Yu received the call and quickly asked Sun Qingning to help look after the pot, while he trotted to the back door.
The person who sent the things was the buyer of Shangshi Private Restaurant.
When they met, they directly handed a small storage box to Fu Yu.
Fu Yu took it and took it heavily.
After thanking him, he carried the packing box back to the kitchen.
When I opened the lid, I saw half a box of water inside. The fried pork skin was soaked in the water and looked obviously soft.
Sun Qingning stretched out his head to take a look and asked casually: "Did you get it from the library?"
Fu Yu responded vaguely: "Well, it's soft and can be fished out."
Sun Qingning hurriedly stepped forward: "I'll do it."
Fu Yu took a clean large basin, mixed warm water according to the method taught by Liu Yunong, and added baking soda.
Rinse the soaked fried pork rinds in warm water and soak for a while.
After soaking, add it to boiling water.
When it's almost cooked, take out the pork skin, drain the water, and set it aside to cool.
The pig skin used by Shang Shi Private Restaurant is exactly a three-inch wide strip on the back of the selected pig.
Fu Yu took a closer look, and to be honest, he didn't see anything special.
It is estimated that only a truly knowledgeable gourmet can identify this dish.
However, at Shangshi Private Kitchen Restaurant, the pork skins are carefully selected, and the ingredients used can be seen to be genuine.
This is also the way to do business.
Fu Yu is still convinced of his master.
While the pig skins were cooling, Fu Yu went to the restaurant, ate his rice, and then picked out a bowl of rice bowl for Zhao Meng.
Zhao Meng just finished finishing a dish and putting it on the plate.
Fu Yu started by tearing off the remaining dish on the wall and sticking it to his side.
"Chef Zhao, you eat first, and I will do the rest."
Sun Qingning glanced at Zhao Meng's pleased face and sighed secretly.
This depth of emotion cannot be faked.
Looking at the people, you can think of directly helping to serve the rice.
But he was hesitant and afraid of being rejected, so he only dared to come over and help.
This is the gap!
Zhao Meng sat next to him with a bowl in hand, resting and eating.
Fu Yu brought over the remaining dishes.
Sun Qingning hurriedly stepped forward, and while helping him, he secretly made up his mind to treat others with sincerity in the future.
Sincerity is exchanged for sincerity, and the intersection between people is always mutual.
Fu Yu first cut the cooled pig skin into pieces and then soaked it in cold water.
Then check the fish soup in the pot.
The rich collagen in the fish bones is all melted into the soup, making the soup thicker and softer.
Take out the steamed fish head.
Heat the pot over a high fire, ladle in the cooked lard, and when it is 50% hot, add the green onions and ginger slices and fry briefly.
After frying until fragrant, remove the onions and ginger, add shrimps and crab meat and stir-fry briefly.
Add cooking wine, chicken soup, refined salt, and sugar, then add bamboo shoot slices, mushroom slices, chicken slices, chicken gizzard slices, and fish head meat, cover the pot, and cook.
Fu Yu's whole set of moves was so smooth that Sun Qingning couldn't intervene at all.
He said he was helping with the cooking, but actually he was just standing by and admiring Fu Yu's cooking.
In just ten minutes of cooking, Fu Yu quickly completed cooking another dish.
Seeing Fu Yu finish setting the plates, Sun Qingning hurriedly helped put the plates on the serving table.
Really, now you have to grab the work yourself while working for the big boss.
It’s so curly!
