Fu Yu learned that when Liu Yunong came to the store, he was trying to cook the day's secret dish independently.
Wang Yulong followed beside him, carefully explaining the key points of cooking this secret dish.
"When cooking this dish of green vegetable, crab roe and lion's head, you must pay attention to the choice of the old hen when making the soup, so that you can make a delicious and fragrant soup."
"The sauce should not be too thick or too clear, otherwise it will affect the effect of the finished dish."
"When serving dishes, the plates should be steamed to maintain the temperature of the dishes. In addition, when serving the dishes, try to put mustard greens on the bottom, and try to float the shrimp balls, crab roe and crab meat on top, so that the finished dish will look better."
These are Wang Yulong’s own experience in cooking for many years.
He was able to tell the truth, which shows that Du Yu was indeed treated very favorably.
Fu Yu was deeply moved. Even though he knew that Wang Yulong would treat him like this just because of his master Liu Yunong's face, he still appreciated the favor.
Carefully writing down the key steps of making it, Fu Yu started cooking after preparing the dishes.
The chicken soup is ready-made.
The chicken soup at Shangshi Private Kitchen is made by boiling butter hens, lean meat and fat meat in a pot of water.
After washing, put it into a container, add water, bring to a boil, turn off the heat and add the soup, and filter out the residue.
The chicken soup cooked in this way can bring out the delicious taste.
When Fu Yu cooks, he only needs to add water to lean meat and chicken breast to make a puree, then pour it into the cooked chicken soup to make clear chicken soup.
Place the shrimps in a basin, add salt and baking soda, mix well, rinse with running water after marinating, and dry the excess water on the skin with a towel.
The shrimps are also prepared in advance. It is said that they have been washed with running water for 3 hours before they can be used.
It can be seen how much attention is paid to the details when cooking Liu's cuisine, and how high the requirements are for the taste of the ingredients.
Fu Yu directly crushed the shrimps with a machine, stirred them evenly, added chopped water chestnuts, and then mixed in salt, white sugar, pepper, egg white and cornstarch.
After cooling in the refrigerator, take it out and squeeze it into 12 uniform shrimp balls, then gently put it into a pot of boiling water to cook until cooked.
Remove the leaves from the mustard greens and cut them into granules, blanch them in a pot of boiling water and take them out.
Add the clear chicken soup to the pot and bring to a boil, adjust the flavor, stir in the broth, then add cooked shrimp balls, mustard greens, shrimp oil, wild rice, crab meat and crab roe and mix well.
12 shrimp balls, only four in a cup, cook once, and three dishes will be served directly.
When placing the dish, there are four shrimp balls floating neatly on the chicken soup in a white porcelain round cup with two ears. There are green mustard seeds, orange crab roe, and brown wild rice floating in the soup. It looks particularly fresh and appetizing. .
Fu Yu finished the dish very smoothly. Wang Yulong saw it and praised it, but he couldn't help but feel secretly in his heart.
Fu Yu's cooking skills may have far surpassed mine.
Fu Yu was a little flattered by Wang Yulong's praise. Just as he was about to say a few words of humility, he heard someone coming from the front hall to report that the boss Liu Yunong had arrived at the store.
Everyone in the back kitchen quickly braced themselves and prepared for the attack.
In fact, it's not like Liu Yunong is not around, so everyone in the kitchen becomes loose.
I did all the work I was supposed to do, and took all the orders I needed to take.
But whether the boss is in the store or not, everyone's mood is indeed different.
When working, it is the same as working, but the state is obviously more relaxed. Maybe the posture of shaking the spoon is too casual, maybe when cutting the pieces, I will randomly pinch a carrot stick and stuff it into my mouth, chewing and playing with it.
But when Liu Yunong was here, although everyone was working normally, these small actions in private were definitely avoided if possible.
Soon, Liu Yunong came to the kitchen, but she was accompanied by two other people.
These two people also changed into chef uniforms, but with their height and figure, they didn't belong to the store at first glance.
Liu Zhangpeng's sharp eyes were the first to see the person coming. He was stunned for a moment, and then quickly signaled to his master Wang Yulong: The boss is here!
Fu Yu heard the movement and turned his head. When he saw it, he couldn't hide his surprise.
Wang Yulong smiled and greeted Liu Yunong, but looked at the two people following him.
Who is this?
Why are you still wearing the chef uniform from the store?
From the looks of it, I haven't seen him before, so he's definitely not a chef temporarily transferred from the main store.
At this time, Fu Yu was already surprised and called out: "Chef Zhao! Chef Yao?"
Liu Yunong introduced with a smile: "These two are the chefs of the Chollima Hotel. I specially invited them to come over to help study the cooking of the dishes. You are busy with your work. Fu Yu, you come over and we will take a look together."
Yao Shi and Zhao Meng briefly greeted Wang Yulong and others without deliberately talking, and went directly to Liu Yunong's kitchen counter.
Fu Yu followed Zhao Meng and asked in a low voice: "Chef Zhao, why are you here?"
Zhao Meng said truthfully: "Your master invites us to dinner."
Fu Yu suddenly realized that no wonder Zhao Meng and Yao Shi left together after get off work.
"Then why didn't you tell me?"
We obviously met each other after get off work, but Zhao Meng didn't even mention it.
Old God Zhao Meng didn't answer the call at all.
How else can I explain everything clearly to your kid?
However, when he thought about cooking for a while, Zhao Meng paused and whispered to Fu Yu: "Your master wants to try cooking the peony fish fillet dish. When the time comes, he may have to let you start and follow the operation. You can do it in advance." Be prepared."
After Fu Yu heard Zhao Meng's instructions, an electronic prompt sounded in his ears:
【Ding! NPC chef Zhao Meng's mission, successfully rescued Zhao Meng. Mission completion reward: Zhao Meng’s favorability +5]
After completing the task, you can get 5 points of favorability.
Fu Yu turned to look at Zhao Meng, feeling very moved.
With these 5 points of favorability, I have 95 points of favorability with Zhao Meng.
Zhao Meng really regarded himself as his own son.
However, the content of this mission is to successfully rescue Zhao Meng?
What's the meaning?
Fu Yu suppressed his curiosity and nodded: "Okay, I understand."
...
Seeing that there were two more outsiders in the back kitchen, everyone immediately paid attention to what was going on here with curious faces.
Unlike other places, the kitchen has always been off-limits to outsiders.
Especially in a private restaurant like Shang Shi, all the dishes cooked in the kitchen are secret dishes.
If this was learned secretly by a colleague, it would be equivalent to the secret recipe being passed on.
Even Wang Yulong was thinking inwardly and couldn't figure out what his boss was thinking.
As for Yao Shi and Zhao Meng, both of them are talented people. Naturally, they are well aware of such things that need to be avoided.
However, Liu Yunong's willingness to invite them over shows that they are indeed treating each other as friends.
This sincerity and respect still make them feel very useful.
Since Liu Yunong is very particular about his work, they must not let down their precious trust.
Therefore, since they entered the kitchen, both of them followed Liu Yunong to the kitchen counter, focusing only on this corner.
Liu Yunong naturally noticed this very quickly, and his feelings towards Yao Shi and Zhao Meng became better and better.
Now that he was ready to cook, Liu Yunong simply ordered the workers to prepare the dishes.
She herself took Yao Shi and Zhao Meng to familiarize themselves with the kitchen counter.
Including the location of the seasonings, all the cooking utensils, and how to cook the peony fillets.
The recipe for cooking peony fish fillets in Liu Yunong's hand was not handed down from his ancestors. Instead, he once overheard someone mentioning that there is such a unique dish, but because the cooking operation is too complicated, ordinary restaurants simply don't have it. Serve this dish.
If you want to eat authentic peony fish fillet, you have to try your luck at a time-honored restaurant.
Liu Yunong asked a friend to get this recipe from a master chef.
Speaking of which, Peony Fish Fillet evolved from the traditional Sichuan dish "Peony Chicken Fillet". Its craftsmanship is complex, its shape is elegant and unique, and it is the special fish flavor of Sichuan cuisine.
As for why Liu Yunong was obsessed with this dish and was quite interested in it, it was because when she accidentally searched for this dish on the Internet, she discovered that peony fillet was one of the eight imperial dishes made in Sichuan in the Qing Dynasty, as famous as boiled cabbage.
And like boiled cabbage, it is also the pinnacle dish of non-spicy Sichuan cuisine.
As a result, Liu Yunong suddenly became interested.
The dish of peony fish fillet is a bit interesting!
What made Liu Yunong completely obsessed with it was that she failed in cooking for the first time.
The entire operation process was obviously done according to the recipe, but when it was placed on the plate, the shaping effect was not ideal and the fish fillets were not formed.
And in terms of taste, it’s a bit unsatisfactory.
This frustrated Liu Yunong.
Given her personality, she would have cooked the dish over and over again under normal circumstances until it was successfully completed.
But at that time, I happened to be invited to participate in the chef competition held in Bei'an.
She had to prepare for the opening of a branch again, but in her busy schedule, she forgot about this dish.
Today, we hosted a banquet for Yao Shi and Zhao Meng. During the chat, they mentioned the skill of cooking carp alive and suddenly remembered it.
While Yao Shi and Zhao Mengchuan were looking at the recipes, Fu Yu took the time to look through the classic recipes.
At this glance, even Fu Yu felt it was a bit tricky.
It's not that this dish is difficult to cook, but that the operation process is too troublesome.
Not to mention how thin the fish needs to be sliced, it will test the chef's cooking skills.
Each piece of fish needs to be beaten into a fan shape. Such a plate of fish fillets will definitely not be completed within two or three hours.
There is also frying. The fish fillets cannot be put into the pot together and need to be fried one by one.
Because during the frying process, tachyons must be used to shape the fish fillets into the shape of petals. This step alone cannot be successful without three or four hours.
This dish takes half a day just to prepare and cook.
Not counting the final presentation yet!
No wonder restaurants don’t serve this dish, it’s such a hassle.
He had just quickly checked the records of the Peony Fish Fillet dish in the classic old-flavor cookbook.
Over there, Yao Shi and Zhao Meng looked a little solemn after reading the recipes given by Liu Yunong.
Okay!
I had known for a long time that this dish would not be easy to make, but I never expected it to be so difficult!
You must know that when making this peony fish fillet, on the one hand, it will have a unique shape, and on the other hand, it will taste crispy and delicious.
But if according to the instructions in the recipe, it needs to be fried piece by piece, can the fish still be crispy?
The taste of food that has been fried for a long time will definitely be affected.
It's no wonder that even Liu Yunong, who is so good at cooking, failed to succeed in cooking.
If Zhao Meng had maintained a sense of luck before, maybe he could cook this dish well.
Now I don't think about it at all.
After all, compared with Liu Yunong, his level is far behind.
However, now that everyone is here, it is too late to say anything.
what to do?
Thinking of this, Zhao Meng couldn't help but sigh.
Forget it, let's make peace with it now.
If the cooking fails for a while, that's okay.
Didn’t Liu Yunong succeed anyway?
Moreover, Yao Shi is still here. What if Yao Shi can do it?
As a result, as soon as the idea came to his mind, he heard Yao Shi say: "I'm afraid I can't do this dish! If you want to fry the fish fillet to look like petals, you must make it while frying in hot oil. I'm afraid When my hands were cooking yesterday, I held the spoon for too long and developed tendonitis. I really couldn’t use my strength."
"At most, when you are cooking, I can help you take a look. I'm sure you won't be able to hold a spoon anymore."
Liu Yunong understood very well after hearing this.
For those who work as chefs, diseases such as tenosynovitis are common due to long periods of heavy lifting.
And Xiaonian was indeed too busy yesterday, and even she herself felt a little tired and had a sore back.
Liu Yunong responded with a smile: "Okay, Chef Yao, please help me take a look and see if I can make any improvements during cooking. This dish is indeed very difficult to make."
Zhao Meng was stunned when he heard this.
Then he reacted and was immediately stunned.
It’s over!
This time even Yao Shi can't count on him!
It seems that I can only wait for a while after the cooking failure, and openly admit that my skills are limited.
However, Yao Shi said at this time: "Old Zhao's hands are not good either. He just took a vacation for treatment a while ago. When we cook later, why don't we let Xiao Fu come over and let's watch and give guidance."
Zhao Meng was about to bite the bullet and take over, but when he heard Yao Shi's words, he immediately took action.
yes!
My tenosynovitis is an old and persistent disease.
If you can't do it yourself, you might as well let Fu Yu take the blame.
What if Fu Yuxing!
Thinking of this, Zhao Meng suddenly felt relieved.
Fu Yu, on the other hand, accepted the task early. Now when he heard Yao Shi asked him to take charge of the spoon, he hurriedly stepped forward and said, "Yes, Chef Zhao's hand was injured a while ago and he can't move it, so I'll do it."
When Zhao Meng heard this, he felt relieved.
Otherwise, I would be partial to this boy!
If you have a look, something will happen!
Look, it will relieve your own worries!
Liu Yunong had no objection to this.
Today I invited Zhao Meng and Yao Shi over because they really want to study the cooking method of peony fish fillet.
In fact, at their status, some dishes do not need to be cooked by themselves. Just by watching others cook, they can find many problems and have a deeper understanding of the dish.
It is said that three cobblers are as good as Zhuge Liang.
What's more, the three of them are not cobblers, but experienced senior chefs!
Moreover, Liu Yunong now has an unspeakable trust in Fu Yu.
I always feel that Fu Yu's cooking skills may far surpass mine in some aspects.
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