I have to say that these students are really good at eating, and every dish they order is the specialty of the store.
Especially these newly added dishes are worth trying in high-end cuisine.
While the workers were preparing the dishes, Fu Yu adjusted the heat of the stew in the pot and quickly looked through the classic recipes.
He had watched Zhao Meng cook these dishes before, and he still had some impressions of the specific operation procedures, but he could not remember clearly some of the detailed operations.
He needs to learn more about the specific cooking methods.
Among the several dishes, the most expensive is the Fugui Sea Sausage Bun.
One characteristic of sea sausage is that it is local. If it is transported to other areas for sale, it will only survive for one day.
In other words, it is best to sell all the goods on the same day if they are shipped on the same day, so it is a headache to introduce this kind of supply.
The seafood shop owner does have channels to purchase goods, but due to timeliness, he always orders in advance and supplies in limited quantities, so the price is on the expensive side.
When Fu Yu looked through the classic recipes, he looked at them very carefully, fearing that he would make a mistake in any step and waste ingredients.
The main reason is that the main ingredient of this dish is too precious and cannot be wasted at all.
Now that Fu Yu is looking at the recipes, he already has a set of learning skills that he has summed up.
And you can figure out what you need to pay attention to from seemingly ordinary operating steps.
After smoothing over the cooking aspects of several dishes, Fu Yu has mastered the specific cooking methods.
After the waiters had prepared the dishes, Fu Yu began to rearrange the uncooked dishes on hand.
After cooking three dishes in a row to ensure that all the dishes on hand were already on the table and would not affect the customers' dining, Fu Yu began to cook the newly added dishes in Box 208.
Chollima's sea sausages are all fresh and need to be cleaned by yourself.
Fu Yu used to do this job quite smoothly when he was a laborer, but now he handles it very easily.
Before cleaning the sea intestines, first use scissors to cut off the prickly parts at both ends of the sea intestines, then pinch one end tightly with your nails, pull out the internal organs and body fluids, and rinse them clean.
Cut the sea intestines one by one with the internal organs removed, then pour in an appropriate amount of vinegar and sprinkle with fine salt.
Start scrubbing and stirring vigorously with your hands to wash away the impurities and mucus in the sea intestines.
This step is very troublesome, because it is said to be using force, but in fact you have to control your strength to some extent.
Moreover, frequent scrubbing can easily make your wrists feel sore and numb.
Zhao Meng would never do this work with his own hands. He has tenosynovitis and is worried about causing old diseases.
However, he has relatively high requirements for cleaning ingredients, so when Fu Yu was cleaning the sea sausage, Zhao Meng would come over from time to time and watch him work.
If you relax a little bit, it won't be possible to be lazy for a while.
They say it only takes seven days to form a habit.
Fu Yu has been with Zhao Meng for more than seven months. During this time, he has developed a lot of good habits.
Such as the strict selection of ingredients, the fussiness when cleaning and handling ingredients, and the meticulous attention to detail when cooking.
Fu Yu controlled his strength and quickly scrubbed the sea intestines, while he couldn't help but raise the corners of his mouth.
He is very grateful that when he first entered the workplace, the first master he met was Zhao Meng.
Process all the sea intestines once, rinse them with water as you process them. After processing, rinse them with clean water a few more times.
There will be a lot of mucus and blood foam in the water used to clean the sea intestines. Until the sea intestines feel and look clean, and the water used to clean the sea intestines is transparent, the above means that the sea intestines are temporarily clean. .
After careful inspection, Fu Yu stopped with satisfaction.
The cleaned sea sausage should be blanched in boiling water immediately, otherwise new mucus will be produced soon. The blanched sea sausage can be used for cooking after draining the water.
This dish from Chollima is a bit expensive, but it’s expensive for a reason.
The ingredients are really fresh, and the kitchen is really responsible and attentive.
Fu Yu spread the onion shreds on the bottom of the plate, and then placed lettuce slices.
Cut the sea sausage into sections about 3 cm long.
Blanch cabbage kernels, corn kernels, green beans, and red pepper kernels, remove and set aside.
Put salad oil in the pot, add cabbage kernels, corn kernels, green beans, and red pepper kernels, add cooking wine and stir-fry for a few times, then season with salt, seasoning powder, and chicken powder and stir-fry evenly.
Then add rice flour, pour in sesame oil and stir-fry evenly, then add the sea sausage segments and stir-fry evenly, then take it out of the pan and divide it into lettuce slices to serve.
The presentation of this dish is very creative.
It is said that Dong Juntian accidentally discovered the plating shape when he was dining out. At that time, he thought it was very exquisite and distinctive, so he took a photo and passed it to Yao Shi.
After repeated deliberation and practice, the presentation shape of this dish was finally determined.
On the long, concave white porcelain plate, there are piles of onion shreds arranged side by side on the bottom. On top, there is a lotus leaf-like decoration made of leftover leaves, fried cabbage kernels, corn kernels, and green beans. , red peppercorns are colorfully placed on the tender lettuce leaves, and the cut sea sausage segments are placed on top.
One side of the porcelain plate holds imitation plants for decoration.
The entire dish is as exquisite as a painting.
"Hey! This dish is pretty good!"
Business in the store is good, and everyone in the kitchen is busy.
When Zhao Meng turned around, he saw the dishes placed on the serving table.
Fu Yu smiled and asked: "How is it? Have you mastered the essence of this dish?"
Zhao Meng didn't taste it, but just looking at the presentation, he felt that the dish was very authentic.
"Yes, Not Bad!"
After receiving Zhao Meng's approval, Fu Yu felt very happy, and his movements became faster and more agile when working on his hands.
The Braised Flower Crab with Potato Mashed in White Sauce is a dessert dish. It is moderately priced and has a special taste. It is quite popular among customers.
Wash and peel the potatoes, cut into slices and steam them, take them out and put them into a blender, add 50 grams each of milk and cream, beat into puree, pour out and set aside.
Steamed yam grains and green beans.
Slaughter the crabs, wash them and cut each into 6 pieces.
Fu Yu started to make white juice.
Zhao Meng was doing two things at once, and while he was busy shaking the spoon, he told Fu Yu: "Use butter for white sauce! Other oils won't work, and the flavor won't blend in. By the way, use the hard-covered one for flour, which is more delicate. Also, For the second soup, I have to use the old brand, the new one doesn’t taste that good.”
Fu Yu agreed and started cooking.
Heat the butter until melted and set aside.
Saute the refined flour over low heat until fragrant, pour in butter and mix into noodles.
Sauté the bacon bits with a little olive oil until fragrant, then drain the oil.
Boil the second soup, add chopped onions and carrot slices, simmer for one hour, and remove the residue.
Return the soup to the pot, add 150 grams of milk, 100 grams of cream and diced bacon and simmer for 10 minutes. During this period, adjust the taste with salt and black pepper, then add the noodles and cook evenly.
Looking at the perfect white sauce in the pot, Fu Yu sighed inwardly.
It is said that cooking operations are a matter of knowledge.
In fact, the same is true in cooking.
Just like the process of boiling this white sauce, the steps instructed by Zhao Meng are almost the same as those recorded in the classic old-flavor recipes.
It can be seen that the current cooking techniques are similar to the old-fashioned methods of the past. Even if they are improved or innovated, they are still the same.
Fu Yu poured an appropriate amount of olive oil into the pan, put in the crab pieces, fried them until fragrant, then poured in the white sauce and simmered for a while.
Then add mashed potatoes, yam pellets, and green beans, cook evenly, add salt and black pepper as appropriate, and then plate and serve.
"smell good!"
Zhang Jinyu sniffed, with a salivating expression on his face.
It was also the first time for Fu Yu to cook this dish. When Zhao Meng was cooking it, he was so busy being ordered around. When the dish was finished cooking, he was just relieved. He really didn't pay much attention to it.
Now that I'm closer and smelling it, I can see that this dish is indeed very rich in flavor. The aroma of cream is mixed with the unique umami flavor of crab, which makes even Fu Yu feel a little hungry.
I turned around and looked at the clock on the wall. It was already past twelve o'clock. I might as well finish my work in a while and grab something to satisfy my stomach first.
The thoughts come together and I can’t suppress them no matter what.
So, while cooking the large abalone with fin soup, Fu Yu deliberately poured two more bowls of fin soup while preparing the ingredients.
Wing soup is an old soup in the store. The fire is always on. When you use it, you can just scoop it out.
And this old soup is also made with good ingredients.
Wash all the fan bones, old chicken, chicken feet, and shark bones in water.
Fried pork belly with skin.
Thread several bamboo partitions with bamboo skewers and place them at the bottom of the vat.
Pour in water, bring to a boil, then add fan bones, old chicken, shark bones, belly, and chicken feet in layers and cook.
The old soup kept in the store is the remaining 60 kilograms of wing soup after separating the residue.
This soup is constantly burning and can be stored for more than a month without going rancid.
Fu Yu asked Zhang Jinyu to clean the abalone, and while he was cooking other dishes, he poured the fin soup into the pot, mixed it with water, poured some flour, stirred it into a lake, and poured it on the fence. It drips and falls into the soup pot along the holes.
Bring the soup to a boil, add chopped green onions, coriander, salt and MSG, and a pot of hot and fragrant soup is ready.
Fu Yu brought over several small bowls, filled them one by one and left them to cool.
I started cooking abalone with fin soup.
Clean the abalone, wipe the edges of the abalone with a scouring pad, and cut into thin slices.
This is a technical job.
Anyone can make abalone slices, but if you want to slice them thinly and neatly, it will really test your knife skills.
Fu Yu's cutting now is completely easy.
The sharp kitchen knife cuts across the abalone meat, and the soft abalone meat is sliced off.
Pieces of abalone slices of uniform thickness are placed on the plate.
Blanch the abalone shells, clean them, and set them aside for presentation.
Wash the tomatoes, cut into eight pieces, and put them on another plate.
After the cooked wing soup is seasoned with salt and chicken powder, it is served in a tall container and served with abalone slices.
After this dish is served, a waiter needs to serve the customers from the side.
You need to divide the abalone slices and tomatoes into bowls in front of the guests, boil the fin soup again, pour it into the bowls, and sprinkle with a little chopped green onion.
Otherwise, the abalone and tomatoes will be overcooked and the taste will be affected.
The newly added dishes were finally cooked. Fu Yu took advantage of the break in cooking other dishes to distribute the dried soup strips to Zhao Meng and the others.
Everyone has been busy all day long and has already felt hungry. It is a happy enjoyment to have a bowl of fresh soup noodles now.
I don't want to be full, but I feel very comfortable if I can cushion my stomach.
When Zhan Xin came to serve the food, he was lucky enough to mix a bowl too.
This fresh soup strip is obviously a very ordinary noodle, but it tastes particularly delicious now.
The slivers are chewy and paired with the fragrant soup. Once you take one bite, the flavor will linger on your lips and teeth.
The bowl is not big and there are not many slivers. Even if you eat it with the core open, you can finish it in three or four bites.
After eating a small bowl of fresh soup with slivers, Zhan Xin felt that he still had something to eat. It was obviously a very ordinary thing, but it tasted so special!
It’s so delicious!
Endless aftertaste.
She walked out with the tray and couldn't help but smack her mouth twice. This soup was so delicious!
Before Zhan Xin took two steps, he heard Sun Qingning's loud voice coming from behind: "Xiao Qing! You're here! Come on, Fu Chu has left a separate portion for you!"
Zhan Xin couldn't help but pause in his steps. Looking back, he saw Fu Yu taking a break from his busy schedule and personally carrying a bowl of fresh soup with sticky notes and handing it to Liu Yuqing.
The bowl is a small blue and white porcelain bowl, also not big, but the slivers inside are piled high!
Liu Yuqing stretched out her head to take a look and asked casually: "Is this a note?"
"Well, it's old soup." Fu Yu said with a smile: "It's already dried, you can try it!"
Everyone in the store knows that Fu Yu's cooking is delicious. There are also differences in talent in cooking. For the same thing, everyone thinks Fu Yu's cooking tastes better.
Therefore, every time Fu Yu takes time to cook something to eat, he always gets a lot of praise.
Fu Yu doesn't care about anything. Whenever he makes something to eat, he will share it with everyone so that everyone can have a taste.
Of course, everyone can see that Fu Yu cooks with a completely selfish motive.
Liu Yuqing likes to eat amber walnuts. It is so troublesome to make, but the kitchen staff can eat them three or four times a week. Fu Yu makes them by himself each time, and the walnuts are crispy and fragrant. , it won't get damp even if it is left for half a day.
Liu Yuqing doesn't like to eat fish fillets and meat cuts, but even if the kitchen is rich in ingredients, she can't prepare seafood such as prawns and crabs every day, let alone make soup, fried chicken, and grilled scallops every time.
These are all things in the store. Occasionally, some scraps are processed and shared among everyone in the kitchen. It’s nothing.
But you have to be lucky and have customers order.
So, just like yesterday afternoon, when everyone gathered together to eat the leftover ingredients from the morning's stir-fry and cooked home-cooked dishes, Fu Yu used the convenience of his own spoon to serve Liu Yuqing a large bowl alone, which made her appetite whet her appetite at the sight of it. seafood noodles.
Sun Qingning and Zhang Jinyu stretched their heads and looked at Liu Yuqing's bowl, looking at the white crab meat and large pieces of shellfish on it. Even though they were scraps, they looked quite tempting.
Both of them shouted at Yu: "You're biased!"
Fu Yu replied with a smile: "Xiaoqing invited us to drink milk tea, didn't she? She's short-tongued, so it's normal for me to give her something special!"
As evidence, Fu Yu pointed to Zhao Meng, who was also holding a noodle bowl next to him: "Look, I also made a bowl for Chef Zhao. There are not many ingredients, and there are no more. He is our leader, so he must do something special! "
