Zhao Meng glanced at the ingredients prepared on the kitchen table and couldn't help but ask: "Fu Yu, how is the situation?"
Fu Yu said as he was marinating: "Three new portions of barbecue have been added. The customer wants the kitchen to help make the presentation more gorgeous. I am going to change the presentation method and try my best to satisfy the customers. Require."
"I can only say that I did my best, but the barbecue I ordered was recommended by me, so there must be no problem with the taste."
Zhao Meng suddenly frowned slightly, and Gao Wenjing looked at Fu Yu with a worried look.
The layout design is all fixed. Now I want to make temporary changes. Is it really possible?
Zhao Meng asked: "Do you have an idea now?"
Fu Yu had already made a plan in his mind, but now his words were unfounded.
"I have an idea. After baking it in a while, let's try it on the plate."
Zhao Meng nodded, as long as he had an idea, but he was still a little worried, so he specifically mentioned: "If you want to have a gorgeous presentation, the side dishes are very important, and the kitchen utensils are also very important."
"For example, you can use wooden boxes to display grilled fish. It looks high-end and is easy to style. However, there is a problem, that is, you have to choose the side dishes well. If the color is wrong, the visual effect of the ingredients will be affected. ."
Having said this, Zhao Meng glanced at the ingredients on the kitchen table and said: "Actually, it's good to use some fruits as side dishes. Barbecue is not like stir-frying and fried dishes because the taste is limited. There needs to be too much scruple in presentation.”
"Grilled dishes are often very fresh when you first taste them. If you eat too much, they will inevitably become too greasy. Pairing them with some light and refreshing ingredients can make the presentation and dining experience better."
"Of course, this is just a suggestion. You have to make your own decision for the specifics."
Zhao Meng's opinion was very pertinent, and Fu Yu couldn't truthfully say that he had chosen the style of the dishes based on the special family banquet recipes.
He could only agree: "Don't worry, I understand."
Fu Yu said this, so Zhao Meng was naturally relieved.
Gao Wenjing, on the other hand, is still a little worried, but she can't get involved in the kitchen affairs. She can only wait for a while after the food is served, and then give some small gifts to the customers as compensation.
Although it was an innocent disaster and the customer's fault, Jiang Mo's dispute with the customer was in itself a violation of the store's rules.
Fortunately, as the New Year is approaching, the store has prepared a lot of small gifts.
It's a small thing that doesn't cost much, but it's still a thought.
As long as the customers can be made happy, this matter will be completely changed.
Sometimes, if you think about it, it’s really not easy to be in the service industry.
After the crucian carp was marinated, Fu Yu began to cook squid for two meals.
Zhang Jinyu couldn't help but quietly look at the crucian carp on the plate.
Because it is to be grilled, the crucian carp is split from the belly to the back, and the back is connected.
Moreover, both sides of the fish body are scored with flower knives for easy tasting.
It was obviously a very simple operation, but Zhang Jinyu found that the crucian carp split by Fu Yu was very distinctive.
The connection point on the back is extremely thin and is only connected by a layer of fish skin.
He didn't understand it before, but after following Fu Yu for a long time and watching it more times, he gradually learned some tricks of the cooking operation.
For example, the connection point on the back of crucian carp is left so thin to achieve a crispy texture when grilled.
The seemingly random chopping movements contain exquisite knife skills.
The fish meat is very soft and slippery and does not stick to your will, it all depends on external force.
It is not easy to be able to cut as much as you want, as deep as you want, and do it all at once.
At least Zhang Jinyu felt that with his current knife skills, he might be able to give it a try if he practiced for a few more years.
With envy, he admired the crucian carp cut by Fu Yu. As soon as he turned around, he saw Fu Yu holding a kitchen knife and starting to slice the squid.
Eat two kinds of squid. One way to do this is to cut the squid into slices and boil them in water before eating.
This approach seems simple, but in fact, most people really can’t do it well.
The first step is to cut it. If it is too thick, it will taste tasteless. If it is too thin, it will affect the taste.
And in order to match the presentation shape, the cut squid slices must be of equal width, giving customers a very neat and comfortable feeling visually.
Fu Yu's knife skills were not outstanding. He cut the squid and boiled it in water.
Zhang Jinyu stood aside and did not move forward.
Fu Yu is different from other chefs in charge. When he cooks, the assistant chef only needs to be responsible for preparing the dishes, handing over kitchen utensils, and helping to use a colander to scoop out the oil and water.
Others, such as watching the heat and stewing time, Fu Yu has always done these things himself.
And I don’t know if I am too impressed by Fu Yu, but there is always a filter of admiration.
Zhang Jinyu has always felt that Fu Yu's control of time and cooking time are so precise that they can be called metaphysics.
Because no matter how busy Fu Yu is, he can always adjust the heat and determine the accurate cooking time at the most appropriate time.
There was even one time when Zhang Jinyu really felt that the stewing time was a bit too long and the bottom of the pot would be burnt.
But Fu Yu calmly turned off the heat and put it on the plate. The dishes in the wok were stewed just right, without any sticking to the pan.
This matter is simply too metaphysical!
Anyway, Zhang Jinyu has been truly convinced of Fu Yu's cooking skills since then.
Fu Yu cut the squid quickly and started making the store's special soy sauce.
The recipe for this kind of soy sauce was developed by Mr. Dong. It was not spread to the public at first. It was all handled by Yao Shi. After mixing it, it was ready for use.
But sometimes Yao Shi couldn't make it, and the prepared soy sauce went bad. The kitchen had nothing to do, so he finally told Zhao Meng and Gu Yunwu the recipe.
Fu Yu had secretly learned it from Zhao Meng. After watching Zhao Meng do it once, he could reproduce it exactly.
When Zhao Meng accidentally discovered it later, he was quite emotional at the time and felt that Fu Yu was really talented in learning cooking.
Don't you know that in Fu Yu's eyes, as long as he reaches out and touches it, all the seasoning recipes will appear clearly in front of him.
This kind of plug-in operation that is different from ordinary people makes Fu Yu very comfortable in this aspect, and he can operate it with ease.
Zhang Jinyu can't do it.
He is really just a very ordinary kitchen worker.
If you want to steal some of the special sauces from the store, you have to have a sharp eye and ears. Whether you can learn it or not depends entirely on luck.
Fu Yu took the condiment bowl and began to mix the soy sauce.
As soon as he made a move, Zhang Jinyu took the initiative to come over.
Fu Yu glanced out of the corner of his eye and deliberately slowed down his movements.
Soy sauce, ginger juice, scallop juice, fish sauce, salad oil
Fu Yu put the required seasonings together one by one and started to stir.
After the mixing was completed, he specially picked out a little and asked Zhang Jinyu to taste it: "Here, help me taste it."
Zhang Jinyu hurriedly took a bite and said sincerely: "It's so fresh, this is the taste!"
Strange to say!
In fact, Zhang Jinyu has seen the recipe for making soy sauce several times and has already memorized it.
But the soy sauce he prepared as it was tasted just like that.
It's delicious and fresh, but it's just not as good as the one made by Fu Yu.
Moreover, he never dared to say that the soy sauce prepared by Fu Yu clearly tasted better than the one made by Chef Yao.
I can’t tell you what’s good about it, but it tastes very fresh and fragrant!
The clear water squid was ready, and Fu Yu started grilling it.
Grilled squid is all about controlling the heat.
The squid in the store are marinated in advance. The newly marinated squid is marinated in the refrigerator and needs to be turned every two hours.
This will allow the squid to taste evenly.
This is also a little trick when grilling. Fu Yu only learned this trick when he was learning barbecue from Master Chen.
The squid should be turned frequently when grilled. The grilling time can be flexibly controlled according to the size of the squid. When it is cooked, cut several knives along both sides, spread the sauce and season evenly.
Grilling squid is not difficult, but the difficult part is the presentation.
The squid that Chollima uses to grill is large and meaty.
Fu Yu used a bamboo dinner plate, a hollow and breathable rectangular tray with thick green lettuce leaves spread flat on it. Before adding the ingredients, the dinner plate already looked very heavy.
Then put the grilled squid on top, and decorate the head and tail with carved vegetables and fruits.
The whole dish looks very substantial. It is obviously a very common dish, but when the container is changed, the level of it is immediately improved.
Especially the carvings he got back from Li Shuli were all lifelike and their knife skills were exquisite. Fu Yu couldn't help but admire them secretly after seeing them.
After finishing the dish and putting it on the plate, even Fu Yu himself felt that the squid dish looked very gorgeous if it could be eaten twice.
After the dishes were placed on the plate and handed over to the waiters, Fu Yu concentrated on roasting the geoducks.
The best way to grill geoduck is over charcoal.
Geoducks will quickly release body fluids when exposed to high temperatures, making them extremely delicious after roasting.
Dip the skewered geoducks in the sauce before grilling, then dip them in the sauce halfway through the grilling, and sprinkle some dried chili seasoning after grilling.
The grilling method is very simple, no marinating is required, and it relies entirely on the unique sauce.
When placing the plate, Fu Yu chose a square shallow porcelain plate with dark green patterns printed on it. Zongzi leaves were rolled up and staggered on the plate. In the middle, a lemon slice and a small flower tied with perilla leaves were inserted. , surrounded by grilled geoduck seafood skewers placed diagonally.
When it was brought to the table, it was served with two dark green shallow round plates, which contained two kinds of dipping sauces, one sweet and one spicy.
Not to mention the presentation of this dish, it’s quite elegant when it’s actually made.
Fu Yu felt that the pattern he found was quite good. Anyway, he would never have been able to figure out such a creative arrangement if he had to imagine it on his own.
Who would have thought that rice dumpling leaves can produce such an effect?
I don’t know what customers will think after seeing it, but Fu Yu himself is very satisfied.
Instruct Zhang Jinyu to bring over the marinated crucian carp.
The crucian carp is placed directly on the grill. It is grilled raw without brushing oil and will not dehydrate. It mainly relies on the oil secreted by itself.
However, Fu Yu deliberately brushed a thin layer of oil on the surface of the fish when grilling it.
Although oil will come out of fish during the grilling process, especially crucian carp, which has more oil, the taste will be slightly worse if it is not brushed with oil, and the fish skin will be more likely to crack.
When grilling, there is no need for complicated seasonings, but cumin must not be missing. Cumin is the soul of grilled crucian carp. Add a little chili powder, and the taste will be different immediately.
When Fu Yu bakes the food, he also adds a little extra pepper, a very small amount, which is just enough to remove the fishy smell, but will not let customers with keen tastes notice it.
This amount is difficult to control, but if used properly, the grilled crucian carp will taste particularly delicious.
Fu Yu tried his own grilled crucian carp. The skin was crispy and the meat was tender. It was very satisfying to eat it in one bite. The fish skull was not spared. Sucking the fish oil between the bones was the essence of the grilled crucian carp.
When setting the plate, Fu Yu's original design was a round porcelain shallow bottom plate with vegetable leaves on the bottom and grilled fish on top decorated with side dishes such as tomatoes, lemons, and coriander leaves.
However, Zhao Meng's special instructions before gave him some creative inspiration.
Fu Yu chose a light gray oval porcelain plate with two crucian carp placed side by side.
Then, I cut mangoes, bayberries, guava, lemons, and star fruits into regular shapes, either square, round, sliced, or diced.
Use only a few pieces of each fruit and stir in salt, sugar, licorice powder, and paprika.
This method is what Fu Yu accidentally saw on the Internet before. It is a southern way of eating, called sour food.
Popular among young people, it can be used to appetize before meals or relieve fatigue after meals.
Barbecue is very fragrant, but eating too much can make it greasy. Using sour pork to shape it is just right, can be used to decorate the plate, and can be eaten directly as a side dish.
Fu Yu carefully arranged the fruits in order and placed them in a circle around the grilled fish.
Zhang Jinyu clicked his tongue when he saw it: "Chef Fu, the grilled fish you put on the plate is really beautiful. It is simply good news for obsessive-compulsive disorder!"
Fu Yu's pursuit of excellence in cooking is almost pathological.
It's just a platter shape. Look at the fruits. They are of the same type and have exactly the same shape, and the angles and positions are regular.
At first glance, it feels very regular and comfortable.
Fu Yu finished the final arrangement and admired it himself.
Very good indeed.
So he smiled and said, "I just thought of this after Chef Zhao mentioned it just now. Does it look okay?"
Zhang Jinyu said sincerely: "That's great, it looks so beautiful!"
Fu Yu placed the plate on the serving table with satisfaction.
Coming out of the baking area, Fu Yu looked at the time.
Come on!
The rare rest time was completely wasted.
It's almost time for customers to come in to dine.
Fu Yu checked the waiter's preparation of the dishes, and then urged Sun Qingning to check the pickling level of the side dishes.
All the preparations that needed to be done were completed, and the order form just happened to be handed over from the front desk.
When Fu Yu took the order and started cooking, he was still a little worried about whether his improved seafood barbecue and the final presentation would satisfy customers.
But when I got really busy, I unknowingly forgot about this matter.
In the end, it was Jiang Mo who took the time to come over to the back kitchen to report the news. Only then did Fu Yu know that the customer was very satisfied with the three new dishes he ordered.
After hearing this, Fu Yu breathed a sigh of relief.
Just be satisfied!
Finally, all the hard work was not in vain!
Thanks to: Explosive Cat for the 100 starting coins! Thank you! !
(End of chapter)
