Fu Yu looked into Liu Yuqing's eyes and smiled: "I want to know when I fell in love with you?"
Liu Yuqing's heart was beating loudly, and the corners of her brows and eyes were filled with the feeling of being immersed in love.
There was a soft warmth on Fu Yu's lips: "Actually, I've liked you since the first time I saw you... When you just followed Sister Gao to the kitchen to say hello, you were obviously red. It was very smoky here, but when you stood there, I felt as if all the lights in the kitchen were shining on you. At that time, you were quite shy and said hello to each of us. When you smiled, my heart skipped a beat. It’s a bit messy…”
"Xiao Qing, I like to see you smile. Every time you lower your eyes, your eyelashes twitch, the corners of your mouth curl up slightly, you look quite shy, and then a pear nest appears on your face... so cute , I like it very much!”
"I also like to watch you eat, especially the dishes I cook. I stayed in the kitchen and racked my brains to make some snacks for you. I watched you pick up the bowl and eat it seriously. You were obviously very full. But the cute look on her face that she couldn’t bear to put down the bowl..."
"I thought at that time, how great it is to have such a girlfriend! It turns out that cooking for someone you like is such a fulfilling thing! It turns out that being in love feels so good and so happy!"
Liu Yuqing raised her eyes. Fu Yu was less than ten centimeters away from her. He looked directly at her, and the tenderness and affection in his eyes almost engulfed her.
Liu Yuqing, who has excellent conditions and has always been clean-minded, when she really likes someone, she is willing to humble herself in the dust for him and bloom a flower waiting for Fu Yu to pick it.
Liu Yuqing's heart swelled, and her voice became hoarse when she spoke: "I, I feel very happy too, and I like you very much."
Fu Yu felt pain in Liu Yuqing's sweet chest. He licked his fangs with a wicked smile in his eyes: "Since you like me, shouldn't you have some confidence in me? To make it clear... I like you , I love you, and I am willing to treat you well, but... you also have to like me, love me, and trust me, okay?"
"..." Liu Yuqing's cheeks turned red, she coughed, and whispered: "Okay..."
Fu Yu took Liu Yuqing's hand, took it out of his down jacket pocket, put it to his mouth, lowered his head and kissed her: "This is what you said, then... can I exercise my boyfriend's power?" Right, when I want to kiss you and touch you, I can’t refuse.”
Fu Yu smiled: "For example, now."
Fu Yu hugged Liu Yuqing, lowered his head slightly, and kissed her lips.
...
It is said that love can bring people both physical and spiritual satisfaction.
Fu Yu felt particularly motivated when he worked all day long.
Zhao Meng is on the night shift today and is responsible for cooking lunch for everyone in the kitchen.
With Fu Yu here, Zhao Meng hardly needs to take care of everything.
After a busy day at noon, Zhao Meng sat on the edge of the kitchen table to rest. Zhao Meng watched the several people under him working in an orderly manner and was filled with emotion.
More than 20 years have passed since I came to work in Chollima in the blink of an eye.
Having been a chef for more than ten years, I have also learned a variety of cooking skills, as well as kitchen management.
He originally learned all kinds of frying and frying skills, but in his forties, his path became narrower and narrower. ….
In fact, this is a normal thing. A variety of cooking techniques have only begun to bloom in recent years.
In their time, most people would learn whatever cooking skills they met from a chef who was good at them, learn whatever the chef taught them, and practice whatever skills they were good at.
Zhao Meng originally thought that his future would be to work in Chollima's back kitchen until he could no longer shake a spoon, and then he could retire.
Unexpectedly, in my forties, I would have a new way out.
"At the music restaurant, although the medicinal food restaurant has just started, the development prospects are still very good. In fact, if you are interested, you can practice more stewing skills."
"After all, you have an old hand disease and you can't hold a spoon for a long time. Stewing is different.
As long as the heat is well controlled, there will be no problem. "
"You just have to wait and see what Fu Yu has to do. The channels will be widened in the future, and he will definitely not be able to handle it himself. Really, you should also think carefully about such things..."
...
Recalling what Yao Shi said to himself before, Zhao Meng couldn't help but feel a warm current in his heart.
At this age, it is really not easy to have such a close friend who treats each other sincerely.
Zhao Meng was shocked after hearing what Yao Shi said. He didn't expect that Yao Shi had thought so much for him in private and planned so far.
Zhao Meng felt full of happiness.
At 4:30 p.m., the afternoon dining rush is about to begin.
Liu Junrong looked at Zhao Meng who was sweating profusely and couldn't help but ask: "Chef Zhao, do you want to get you a dry towel?"
Zhao Meng pulled the tissue casually, wiped it on his forehead, and said with a smile, "No need."
Liu Junrong himself was also sweating from the heat. He stretched out his hand to stretch the collar of his clothes and smiled: "Okay!"
That's what it's like to work in the kitchen. It's snowing heavily outside, but the kitchen is always hot and unbearable.
Several stoves are on at the same time, and the workload is huge. It is normal to sweat profusely. Which chef spends a day in the kitchen, and the clothes he takes off at night are not wet with sweat?
Sun Qingning on the side sighed: "If you really want to get a towel, just pass me one, and Chef Zhao won't have to worry about it. Let me tell you, in our entire kitchen, the happiest person is Chef Zhao. This little The life is comfortable, and the acting sister takes good care of him. As for the chef's uniform, he wears one set in the morning and another in the afternoon."
At this time, a waiter walked into the back kitchen quickly, carrying a bag in his hand and walking in a hurry.
"Oops! Sister Dai, we were talking about you just now, but you're here now. What are you going to give Chef Zhao today?" Sun Qingning was close to the food delivery station and turned around to say hello with a smile.
Since Dai Li and Zhao Meng confirmed their relationship, everyone in the kitchen immediately became more respectful towards her.
Especially the people on Zhao Meng's side have a good relationship with Dai Li.
In addition to looking at Zhao Meng's face, the main reason is that Dai Li is really a good person, with a warm and hospitable personality, and now she has been promoted to the team leader.
In the store, not only the back kitchen, but also everyone in the front hall looked up to her very highly.
Dai Li knew it, but her behavior was as before, capable and restrained, much calmer than the hot-tempered Zhao Meng. ….
"Old Zhao, take the time to change your clothes later. There are mints in your pocket. Try not to smoke in the afternoon." After saying that, he put the bag on the serving table and left with the tray.
Sun Qingning turned his head and winked at Liu Junrong: Did you see that?
Dai Li is a good woman, very careful and considerate.
After Zhao Meng was with her, his life was taken care of properly, the clothes he wore were no longer wrinkled, and the collar and collar of his clothes were always clean and tidy.
Because he has a bad trachea and a heavy smoking habit, Dai Li is now starting to control his smoking.
If he is craving for cigarettes, let him hold a mint candy.
As a result, Zhao Meng would sometimes make some lovers' jokes and say, "Come here, let me give you some peppermint flavor!"
After Zhao Meng finished cooking a plate of food, he asked Sun Qingning to help him and went to the back door to change clothes.
He took off his sweaty bottom shirt and greasy chef's clothes and put on new, dry clothes.
Just so that Zhao Meng could wear more comfortable clothes in the kitchen, Dai Li specially asked him to bring two more sets of work clothes home.
[A book-chasing book recommended to me by an old book friend I have known for ten years, @
Come and deliver the order.
When the ordering clerk handed over the order, he said, "Chef Zhao, Sister Gao asked me to tell you that the ordering customer for this order is Chef Hao."
Hearing that it was Chef Hao who came to dine at the restaurant, Zhao Meng quickly took the order: "Really? Okay, I'll take this order."
Chef Hao's name is Hao Liang. He was Chollima's former chef. Zhao Meng had worked with him for more than ten years. Later, Hao Liang's wife passed away and his children all started families in the south, so he resigned a few years ago and moved to the south to be with his children. Life.
Although his family has moved away, he will come back to Bei'an almost every two years to visit his late wife's grave.
If the children have time, they will come back together. If they don't have time, Hao Liang will come back and take a look.
This time, Hao Liang came back by himself. After sweeping the grave, he came over to the place where he worked before to have a meal and see old friends and colleagues, and then he was ready to go back to the south.
Because I was dining alone, I only ordered two dishes and one soup, but I specifically ordered a serving of the store’s specialty seafood porridge.
Zhao Meng cooked according to the order list. In addition, he also specially made an extra dish of smooth pork in Sichuan soup.
Speaking of this dish, it was Hao Liang's specialty that he taught to everyone in the kitchen when he came to Qianlima.
Hao Liang once worked in a Sichuan restaurant and was known to cook several Sichuan dishes very well.
Zhao Meng had a very good relationship with Hao Liang back then, so every time Hao Liang came over, he would cook and entertain himself, deliver food and wine. When he had time, he would also take the time to go over and have two drinks with him to reminisce about the past.
The worker prepared the side dishes, and then Zhao Meng started cooking.
Sichuan soup with slippery pork is actually Sichuan slippery pork soup.
The ingredient used is plum meat with filling. ….
This dish still has certain requirements for the quality of the meat. Firstly, the proportion must be particularly moderate, and secondly, it must be fresh meat.
The smooth Sichuan pork cooked with this kind of meat is not greasy and has a delicate texture.
Zhao Meng first cut the meat into large pieces with a knife so that it could be sliced easily.
Then change the knife to cut the meat into thick slices.
Cut the meat into slices as much as possible, because the cooked meat is very smooth, and it will be more convenient to use a quick clamp when the area is larger.
After the meat is sliced, put it into a bowl.
Then add a spoonful of salt and a small spoonful of white pepper to it, and mix them evenly with your hands.
When marinating the meat here, don't add all the soupy seasonings to the meat. This will prevent it from being too thin when seasoning. Mix well and put it aside for marinating.
Use this time to quickly process the ingredients.
Cut romaine lettuce into long pieces.
Liu Junrong followed and helped Zhao Meng. He saw that Zhao Meng was cooking with romaine lettuce and quickly took the opportunity to get close to him.
"Chef Zhao, it turns out that this dish is made with romaine lettuce! When I was in school, my teacher said that romaine lettuce has a delicate smell and is very suitable for cooking with broth."
Zhao Meng kept moving his hands and said, "Yes, that's right. Romaine lettuce has a delicate smell and is very suitable for making broth."
After speaking, he raised his head and glanced at Liu Junrong.
Zhao Meng had a good impression of Liu Junrong.
The child is very good at things, very clever, and most importantly, his hands and feet are very diligent.
In fact, Sun Weixing, who came for an internship together, is also quite good, but his personality is somewhat dull.
In comparison, Zhao Meng still prefers the eloquent Liu Junrong, who is quite interesting to have a few words with him.
He asked Liu Junrong to follow him to help him, just to guide him.
Although they joined the kitchen at the same time, the status between Liu Junrong and Sun Weixing has begun to change significantly.
When Sun Weixing came over with a bowl of cut side dishes, he heard Zhao Meng casually give Liu Junrong some cooking tips.
Although he also knows that romaine lettuce is better with broth, but if Zhao Meng can point out this now, he will definitely give some other cooking tips in the future.
If this goes back and forth, the gap between him and Liu Junrong will become wider and wider.
Come bigger.
Sun Weixing was actually quite anxious about this, but with such a personality, he usually just worked hard, so it was difficult to win Zhao Meng's favor.
He put down the vegetable basin, glanced at Liu Junrong enviously, and then went back dejectedly to continue cutting.
Zhao Meng collected the cut romaine lettuce and put it in a basin for later use.
Take a small piece of ginger and smash it into pieces. The beaten ginger will be more flavorful.
After patting, put it in a small bowl and set aside. Then prepare 13 green peppercorns and a small onion rolled into scallion segments and put them together.
Cut the scallions into shreds, as fine as possible, so that the juice inside can be squeezed out easily.
Although Zhao Meng rarely practices swordsmanship, he is still good at shredding.
In fact, if his tenosynovitis wasn't really serious, the speed would have been faster.
Take another piece of ginger and cut it into thin slices. The thinner the slices, the better. After slicing, cut the ginger into thin strips.
After cutting, put the shredded green onions and ginger in a large bowl, then add a spoonful of cooking wine and half a bowl of water.
Squeeze out the juice from the shredded green onion and ginger. When adding water here, don't add too much, because this water will be used to prepare the noodles.
After squeezing out the juice inside, take out the green onion and ginger shreds, leaving the water in the bowl.
After everything is fished out, add sweet potato starch to the bowl. The ratio of starch to meat is one to one, so it will be more moderate.
Add a spoonful of light soy sauce to enhance the color, then mix the sweet potato starch and onion and ginger water together evenly.
First disperse the starch granules inside and turn it into a relatively dry powder, which will be softer when pinched.
Add the eggs again and it will mix evenly.
Beat in two smaller eggs. This is mainly to increase the viscosity of the starch, so that the cooked smooth meat will not be destarched and will be particularly fluffy. .
chocolate dipped candy
