Xiao Wang is always satisfied with his food and comes back again and again.
In the lead up to the New Year, I invited my family to come to Shangshi Private Kitchen Restaurant for a good reunion.
Since it is a family reunion, it must be well organized.
The dish of cooking carp alive yesterday was an eye-opener for him, and today he deliberately made it a surprise for his family as well.
Liu Yunong went to the front hall to entertain him in person. Seeing Director Wang arriving in person, he hurriedly extended a warm welcome.
Food, wine, and dedicated service were delivered, and a series of good words were poured out as if they were free of charge.
Liu Yunong is a very good dancer. If she wants to please anyone, no one can easily tolerate her.
Being eloquent is one thing, but the most important thing is that she is beautiful and has a particularly good figure. Even if she is wearing a chef's uniform, her temperament and appearance still reveal a different kind of beauty.
With a few words, the Wang family was made to laugh. Liu Yunong retired after his success and went back to prepare a meal in the kitchen.
...
Compared with others in the kitchen, they are worried.
Liu Yunong stood in front of the kitchen counter, looking at the worried expressions of the people around him, and couldn't help but smile.
Today is the time to open your eyes!
Last night, Liu Yunong stayed up almost half the night.
While driving, she neatly entered all the suggestions Fu Yu gave her into her computer document, as well as some of her cooking experiences.
Even lying in bed at night, I am constantly thinking and reflecting.
Invisibly, I had a different understanding and perception of this dish.
When we arrived at the store today, while others were busy preparing dishes, she took the initiative to take over the work of killing and cleaning all the live fish.
From morning to afternoon, more than twenty live fish were handled.
With Liu Yunong's current cooking skills and techniques, and with a little practice and understanding, he is already very skilled and precise in grasping the position of the heart cavity septum of live fish.
Originally, there was nothing too complicated about this step, it was just that practice makes perfect.
Liu Yunong was originally very good at splitting and had quite a lot of experience in this aspect. Now he is focusing on studying it. Although the time is short, his level has obviously improved.
After successfully wrapping up the cardiac septa of two live fish, Liu Yunong finally relieved himself of his tight energy.
I originally thought that I would find an opportunity to cook this dish again in two days and try my hand at it.
Unexpectedly, the opportunity came to my door right now.
Wang Yulong asked worriedly: "Boss, what should I do with this dish?"
If you ask him, he should call Fu Yu over and help him cook again.
After all, Liu Yunong's previous operation had failed.
Yesterday Mr. Xiao Wang came here by himself, but today Mr. Wang also came with him.
Liu Yunong smiled slightly: "What should I do? I will be responsible for cooking this dish. You can do the rest. Prepare the food first. I will handle the live fish myself."
After receiving the order, the workers hurriedly went to work separately.
Speaking of which, this Mr. Wang is really interesting.
When I came yesterday, I brought my own ingredients, and today I brought them again, and they were still the same two live carp. I don’t know where they got them.
Liu Yunong fished out a live fish and put it into the pool. He first estimated the weight of the carp, and then while the workers were preparing the ingredients, he studied how to operate it and how to avoid all possible problems during cooking.
Although Liu Yunong is young, he is already a very experienced chef.
Because of his rich experience, Fu Yu's casual advice can make her draw inferences.
During the whole day's practice of dissecting fish, she also thought of a lot through repeated operations.
at the same time.
In the box.
Mr. Wang happily boasted to his family about how exquisite and rare the live carp dish he had just eaten yesterday was.
Afterwards, he did not forget to give his father’s horse a good slap.
It made Wang Ju laugh so hard that his face broke out.
"If it weren't for the VIP coupon my dad gave me, how could Boss Liu cook in person!"
Xiao Wang always boasted to his mother and grandma: "As soon as I walked in yesterday and took out the VIP coupon my dad gave me, Boss Liu came out to receive me..."
Wang Ju only has one precious son. No matter how unsatisfactory he is, he will still be his only son and will be loved by the elders in the family.
Seeing Mr. Wang showing off with great joy, Mr. Wang's wife and old mother were also beaming.
On New Year's Day, even Wang Ju didn't want to mention the embarrassing things about his son, he just wanted to have a beautiful and warm reunion dinner.
So for a while, the atmosphere at the table was very harmonious.
In addition, Mr. Xiao Wang is indeed very eloquent, and he described this live carp dish so vividly that the whole family was very curious.
The old lady was dubious: "The fish is already cooked, but it can still move? Is it true?"
Mr. Xiao Wang hurriedly said: "Really, I heard what others said before, but I didn't expect that it can actually be done here."
Mr. Xiao Wang was quite sad: "I heard that Boss Liu was originally a famous chef! Isn't that right, Dad?"
Wang Ju was pouring tea for his old mother. He nodded when he heard this: "Well, it is said that their ancestor was an imperial cook who specialized in serving nobles in the palace."
The old lady sighed after hearing this: "Really? That's no wonder. I'll have to try this rare dish soon."
The Wang family looked forward to the serving of food with great anticipation.
Liu Yunong was cooking in the kitchen.
The waiter quickly prepared all the dishes, and Liu Yunong started cooking skillfully.
After all the prepared vegetables are cooked, take them out of the pan and set aside.
This time, Liu Yunong learned from his experience and followed Fu Yu's cooking method, casually placing the cutting board closer to the wok.
And changed the cooking steps from yesterday, first burn the oil and then cut the fish.
In his busy schedule, Wang Yulong never forgot to say: "Boss, the chest cavity of this fish cannot be opened, and the heart position cannot be seen. When wrapping, you can't open the lower abdomen more. At least, the field of vision can be better... "
Just being strong doesn't make it much better. After all, the chest cavity is widened, and now it is easier to wrap around the diaphragm of the heart cavity. However, when the oil is used later, it will easily hurt the heart.
Come and try it quickly. 】
Wang Yulong was really worried.
When Liu Yunong heard this, he smiled slightly!
Regarding the issue of cardiac septum, she had a detailed discussion with Fu Yu yesterday.
Fu Yu carefully taught her how to use her hands to accurately find the cardiac septum and how to wrap it with cotton wool.
She studied very seriously at that time, and she practiced very carefully today.
I just didn’t expect to use it so quickly!
Thinking of this, Liu Yunong picked up the knife and started to cut open the fish.
Remove the scales, cut open the lower abdomen, remove the internal organs and rinse them thoroughly.
Place the carp on the cutting board, cut both sides with a tile-shaped cutter, and cut the tail into an "X" shape.
Then he held the cotton wool and reached into the belly of the fish, preparing to wrap the diaphragm of the carp's heart cavity with cotton wool.
And this probing hand made Wang Yulong and Liu Zhangpeng, who were paying attention to the movements here, frown slightly at the same time.
There is no need to find out the position of the cardiac septum first and just apply cotton wool directly?
Isn't that a little too reckless?
Watching Liu Yunong move his hand swiftly into the belly of the fish, Liu Zhangpeng got very close and stretched his head to see what was going on here.
Wang Yulong couldn't stay still at all. He quickly put down his work and got closer to take a look.
Through the belly of the fish, you can only see the arc of the fish meat being pushed up when Liu Yunong held up his hands, but you can't see what's going on inside at all.
The expression on Liu Yunong's face was very calm, not at all like the panic and nervousness of yesterday.
Wang Yulong frowned and watched Liu Yunong operate.
Watching Liu Yunong put his hand into the belly of the fish, he pulled his hand out without seeing any movement.
The speed is very fast, at least much faster than yesterday. It seems that I started operating it without much fumbling.
But Liu Yunong's expression after he pulled his hand was one of relief.
After carefully observing Liu Yunong's reaction, Wang Yulong was stunned!
This is.......
Is it really done?
After all, Liu Yunong had already quickly started to wrap the fish head with white gauze, preparing to apply salt and fine starch for frying.
However, Wang Yulong did not ask out loud.
Instead, he focused on the details of Liu Yunong's operation.
Because Wang Yulong was surprised to find that Liu Yunong placed the cutting board next to the wok, and the way he wrapped the fish head was obviously different from yesterday.
Generally speaking, when wrapping the fish head with gauze like this, you only need to use the ring wrapping method. First, place the gauze diagonally on the fish head, press it with your hands, and wrap the gauze around the fish head in a circular manner.
Then fold the oblique gauze end of the first circle into the annular circle, and then continue to wrap in circles.
But at this time, Wang Yulong was surprised to find that Liu Yunong changed to another wrapping method.
Liu Yunong clearly wrapped a circle of gauze around the center of the fish head to fix it, then circled it downwards, then circled it upwards, repeating three times.
And in order to facilitate fixation after wrapping, wrap it repeatedly around the arc of the fish head.
This method...
Just as he was pondering Liu Yunong's wrapping technique, he was suddenly surprised to find that the knot tied above the fish's head could just fit on his finger.
In this way, when it is time to actually fry, you only need to hang the knot with your fingers to pull up the fish head, avoiding the danger of scalding your hands with hot oil.
This is not the most critical point.
The most important thing is!
This wrapping method is obviously much more sophisticated than the previous ring wrapping. Not only is it stronger and less likely to fall off, but the fish head can also be twisted to adjust the angle at any time according to the degree of frying.
This is awesome!
The more Wang Yulong thought about it, the more he felt that this wrapping method was really wonderful!
However, this wrapping method seems simple, but in fact it does not seem to be very common in daily cooking operations.
At least, after he thought about it carefully, he couldn't think of where he had seen such an operation before.
When it comes to cooking, Wang Yulong always says what comes to mind.
So, Wang Yulong couldn't help but ask: "Boss, your wrapping method is..."
Liu Yunong held the knot of white gauze wrapped around the fish head with one hand, held the fish tail with the other, and dipped the carp into hot oil for deep frying.
While paying attention to frying the fish body first and then the tail, she casually responded: "Oh, the new and improved one."
In one sentence, Wang Yulong was dumbfounded.
Even Liu Zhangpeng, who had been paying attention to the movements here, was stunned.
The boss actually directly improved the method of wrapping ingredients, and this method... seems to be really exquisite.
Wang Yulong couldn't help but feel excited, and even Liu Zhangpeng on the side couldn't help but look in amazement.
As expected of his own boss, he is really awesome!
You must know that there are only a few different wrapping techniques.
The main purpose is either for decoration or for fixation.
As long as the final goal can be achieved, no matter which method is used in the end.
But Liu Yunong’s seemingly simple improvement can be applied to other fried ingredients in the future.
It is said that chefs are not afraid of hot oil. When frying oil, hot oil often splashes out. Brown spots on hands and face are common.
Are chefs really not afraid of scalding?
They are all human beings, all made of flesh and blood.
At most, I'm just used to it, adapted to it, and can tolerate pain better than ordinary people.
Who really wants to get hurt if it can be avoided.
...
At this time, everyone in Chollima's kitchen was very busy.
Fu Yu completed several orders from regular customers in the baking area, and then Sun Qingning came over, while he went back to the red gum area to take charge.
Since moving into the newly built baking area, Fu Yu has become the person in charge of the baking area.
All matters, big and small, are assigned directly to him.
In addition to taking orders from regular customers, other orders will be allocated to Sun Qingning and Yao Yihang based on the actual situation.
Barbecue, like other cooking, is a skill where practice makes perfect.
Fu Yu was too tired to do it himself, so he simply gave Sun Qingning and Yao Yihang the opportunity to bake, and the three of them shared the orders.
After all, they were old partners who had worked together for a long time. With Fu Yu by his side to help take orders, Zhao Meng suddenly felt much more relaxed.
The two of them cooperated tacitly, and the other party could immediately understand many things with just a look or an action.
Fu Yu put four casseroles on the stove at the same time to cook seafood porridge.
Zhao Meng was cooking stews in two pots, and baking lobsters in one pot. In the wok on hand, spicy crayfish with a rich flavor was poured directly into a large wide-mouthed round plate, and was carried away by the waiter. .
After being busy for most of the day, I finally had some free time.
While the oil was heating up, Zhao Meng remembered something and turned to Fu Yu and said, "Just because of what you said in the morning, I searched online for a long time in the afternoon. Don't tell me, this dish is really good." Wonderful!"
Fu Yu had just finished cooking live carp yesterday. He felt that this dish was very interesting, so he casually mentioned it to Zhao Meng.
Unexpectedly, Zhao Meng was very interested in this dish. After having a detailed chat at that time, he even went online to search for relevant information.
Speaking of this matter, Zhao Meng couldn't help but sigh: "I have heard of this dish before, but no one here has ever made it, so after hearing about it, I didn't take it seriously."
"Looking at the results, holy shit! This dish is really awesome! Who invented it? It's so creative! This cooking method is amazing. Although it's not very practical, the taste is definitely not good after all. , but if you only want it to be fresh for a while, it’s really a rare dish!”
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