Fu Yu followed Liu Yuqing to the front desk and moved all the new year's goods to the kitchen.
As soon as he placed the things, he heard Zhang Jinyu shouting at the top of his voice: "Chef Fu, your regular customers are ordering orders!"
Fu Yu was stunned and quickly walked to his kitchen counter.
Sun Mingze, who was busy preparing materials at the side, also quickly got up and ran over.
It's not lunch time yet, but a customer came in early and ordered directly from Fu Yu's cooking.
This was an order placed by two chefs. Under normal circumstances, it would definitely attract attention.
But now the people in the kitchen have a very high degree of trust in Fu Yu. In their hearts, Fu Yu's weight has begun to catch up with that of Zhao Meng and Gu Yunwu without even realizing it.
Hearing him take orders is the same as hearing the chef take orders, and I feel more at ease.
And Zhao Meng and Gu Yunwu were even more accustomed to this.
In their view, Fu Yu is now in the promotion process between the chef and the chef.
The level is higher than that of ordinary chefs, but they are not as experienced as chefs like them who have been working for many years.
If every time the chef takes an order and cooks, it is an assessment, and Fu Yu's assessment score is very high.
This is also the reason why everyone trusts him more.
Sun Mingze looks very honest and innocent on the outside, but in fact, the little fat guy is still very thoughtful.
Whenever Fu Yu is in charge, he will seize every opportunity to watch from a close distance. Even if he cannot get verbal guidance, it is very beneficial for him to be able to see all the details of the operation.
Fu Yu took the order and took a look at it, and couldn't help but be stunned!
Good guy, I actually ordered an oyster feast, basically all the oyster dishes on the menu.
Fu Yu counted and found that there were ten kinds of oyster dishes owned by Qianlima.
Eat raw, steamed, stir-fried, pan-fried, dry-roasted, cheese-baked oysters, classic oysters, vinegar-marinated oysters, bacon oyster rolls, and charcoal-grilled oysters.
That’s enough!
But why did you prepare a table of oyster dishes?
This meal is a bit too filling!
The orderer explained seriously: "Fu Chef, the customer has said that in addition to the oyster dishes on the menu, if the kitchen can make other oyster dishes, they can also serve them directly. There are many of them, so you can add more as you like. .”
Fu Yu was a little curious and couldn't help but ask: "Why did you order an oyster banquet?"
The waiter is a young daughter-in-law who usually has a cheerful personality. Hearing this, she said with a smile: "I heard that someone is getting married tomorrow. She will have to go back to arrange wedding arrangements in the afternoon. Isn't this a celebration to say goodbye to singles today? I ordered a table of oyster dishes and prepared to give the groom a good meal."
As soon as these words came out, everyone around him burst into laughter.
These people can really make trouble!
Sun Qingning has always been a vegetarian, so when he heard this fun, he couldn't help but said: "How terrible it would be to eat such a table of oysters!"
Zhao Meng came back at this time. When he heard them talking, he was speechless and said: "You don't care how others make up for it. If you are jealous, when you get married later, I will ask Fu Yu to prepare an oyster banquet for you!"
Sun Qingning and Zhao Meng have been together for a long time, and they are not as restrained as before. Hearing this, he smiled and said: "Hey! You all heard it, Fu Chu, you have to set up a table for me when the time comes!"
Fu Yu said with a smile: "Okay, it's a deal!"
Everyone in the kitchen burst out laughing again.
Zhao Mengxiao scolded: "Okay, hurry up and get to work, there is so much nonsense in one day."
With that said, he walked to Fu Yu and asked, "What dishes did you order?"
Fu Yu handed over the order form.
Zhao Meng looked at it carefully and nodded: "Well, I've ordered everything I can, so let's do this."
Chollima itself is a seafood restaurant, and the menu is very comprehensive in terms of various seafood dishes.
What’s on the recipe is basically a collection of all the cooking methods for the ingredients.
That’s all.
Fu Yu was about to nod in response. In fact, the store already had a full range of oyster dishes, including all the common ones on the market.
At this time, a familiar electronic prompt suddenly rang:
【Ding! NPC customer’s task: My buddy is getting married tomorrow. Please make him an auspicious 18-course oyster banquet, which means he is wealthy and in charge of the family’s wealth. Mission completion reward: a random reward]
Well......
This task...
After hearing the task requirements, Fu Yu couldn't help but vomit in his heart. This task system is actually very cunning. Although it does not force him to do any tasks, it sets nodes at critical moments. As long as you want to get rewards, To become stronger, it must complete its mission.
Moreover, mission rewards are always set up to be particularly attractive at specific moments.
Just like now!
Relying on his past mission experience, the so-called random rewards are never casual.
After taking a look at the task content, Fu Yu scratched his head and said to Zhao Meng: "Chef Zhao, the customer specifically requested that if we can make other oyster dishes here, I hope we can make as many as possible. I happened to learn from my master. I've done a couple of things, just in time to practice my skills."
When Zhao Meng heard this, he couldn't help but frown: "What your master taught you, it must be private cooking over there. Wouldn't it be good to cook it here?"
The dishes that Liu Yunong taught Fu Yu must be cooked by Liu family, which are the dishes that Shangshi private restaurant usually operates.
No need to cook here.
Moreover, the customer has already ordered a large banquet menu. No matter how many more dishes are added, it will be a commission fee.
Not only will you work hard, but you will still have to suffer.
Fu Yu smiled and insisted: "This customer is my regular customer. He is very nice. He even introduced friends here before. It is rare for him to make a request. Since I can do it, I want to try my best to satisfy him." satisfy."
During this period of time, he has read many classic and old recipes. Because he needs to cook a lot of seafood dishes, he is also paying more attention to this aspect.
Among the cookbooks he looked through, there were some recipes for cooking oysters.
If you put it together carefully, it shouldn't be difficult to come up with 8 more dishes.
He already knows the cooking method, so the practical aspect should not be a problem. He is still very confident in his cooking skills.
Fu Yu knew Zhao Meng very well. As long as it involved cooking ethics and general requirements, Zhao Meng would definitely understand and support it.
Now he wants to work hard to satisfy his customers, and Zhao Meng will not stop him regardless of emotion or reason.
Sure enough, Zhao Meng finally nodded to Fu Yu's suggestion: "Okay, then you can do what you can. I'll cook two of the dishes you've already ordered for you. Don't delay serving them."
It's not lunch time yet, so the kitchen is not busy.
After Zhao Meng finished speaking, he looked at the order form carefully and tore off a few dishes.
Steamed, stir-fried, dry-roasted, cheese baked oysters, classic oysters, and bacon oyster rolls.
He took over six dishes in one go, leaving the remaining four simple and easy to handle, and the barbecue ones were left to Fu Yu to cook.
Sun Qingning saw Zhao Meng helping to take the order, and hurriedly came over and said, "Fu Chu, I happen to be idle, is there anything I can do?"
Fu Yu was not polite and handed over the order of charcoal grilled oysters: "You go to the grilling area, I can't leave here."
Sun Qingning agreed, took the list and left.
Fu Yu didn't waste any more time and ordered Zhang Jinyu to prepare the dishes while he started cooking.
While preparing the ingredients, Fu Yu went to get some Tieguanyin and made tea with the hot broth.
Chollima always uses authentic Tieguanyin to make pan-fried oysters, so the taste is authentic.
After Zhang Jinyu and Sun Mingze had prepared all the side dishes, Fu Yu started cooking.
After brewing Tieguanyin, strain out the tea soup and set aside.
Peel the onion and cut into slices.
Wash the oysters with salt and marinate them in tea soup
Drain and coat with starch, fry the oysters in a pan until golden brown, remove and set aside.
Dip onion slices into custard powder, fry in oil until golden brown, remove and place on the bottom of a plate, and place the fried oysters on top.
Bring Tieguanyin tea soup to a boil, add marinated oysters and pour it around the plate.
Pan-fried oysters are ready to serve.
As soon as the dishes were taken away, Fu Yu began to clean the raw oysters himself.
Oysters eaten raw must be handled with special care.
Fu Yu picked up a medium-sized oyster and put it under clean water. He used a small brush to scrub away the sediment on the surface of the shell. At the same time, he took out the oyster meat, rinsed it under running water, and put it back into half of the shell.
Cut the lemon in half, wash it, squeeze out the juice and pour it on the oysters.
Squeeze the mustard into the special seafood sauce and put it on a small plate for dipping.
Fu Yu cooked quickly, and it took less than ten minutes to bring the two dishes away.
There is still a dish of vinegar-marinated oysters left on the ordering list. This dish was Mr. Dong's unique skill at that time. Everyone who has tasted it is salivating and will never forget it.
When cooking this dish and selecting ingredients, Fu Yu picked small oysters that were as big as a thumb. Such fresh oysters taste the best.
Rinse the oysters repeatedly with water until there are no impurities, drain the water, and pour the corn oil that has been heated until smoking and then cooled into the oysters to soak.
Soaking in corn oil that has been heated and cooled is to thoroughly cleanse the mucus from the oysters and enhance their flavor.
After soaking, rinse it with clean water, run it through cold boiled water for the last time, drain the water and put it in the refrigerator to keep it fresh.
Wash and chop the peppers, peel the garlic and mince it into minced garlic, wash, remove the leaves and dice the celery, wash and chop the coriander.
Mix light soy sauce, aged vinegar and sugar to form a sauce.
Stir the chilies, minced garlic, celery cubes, and chopped coriander with the sauce to form a marinade.
Remove the oysters, pour the marinade over them and let them sit.
After processing the vinegar-pickled oysters, Fu Yu started cooking oyster dishes based on the classic old-flavor recipe.
The several dishes he chose are more distinctive oyster cooking dishes.
Fried oysters, baked oysters, oysters with milk, and Gillette oysters, the cooking methods of these dishes are relatively simple.
Fu Yu quickly finished cooking and then started to make oyster lean meat porridge and oyster flavored pot.
Shred the lean pork, mix with water and starch, wash the oysters, shred the green onion and ginger and set aside.
Wash the japonica rice and put it into the pot, bring to a boil over high heat and then reduce to a simmer until the porridge is ready. Pour in shredded pork, green onions, ginger and oysters in turn.
Cook the shredded pork and oysters over low heat, and add sesame oil, refined salt, and MSG according to taste.
When Fu Yu was making oyster lean meat porridge, he suddenly flipped through the [List of Traditional Chinese Medicine Effects (1)] on a whim.
It is said that oysters are very nourishing, but in fact their most important function is to nourish blood, nourish blood and nourish yin.
However, oysters are a traditional Chinese medicinal material. Both the meat and the shell can be used as medicine, and they have high medicinal value.
While Fu Yu was cooking porridge, he took a look at the specific medicinal effects of oysters.
If you encounter applicable diseases in the future, you can add it to the recipe as a medicinal dish.
"Fu Chu, the white radish has been ground into puree."
Zhang Jinyu came over with grated white radish in hand.
Fu Yu happened to leave the oyster lean meat porridge boiling in the pot to him to take care of, while he began to cook the oyster-flavored pot.
Grind the white radish into a puree, add the oyster meat and rub it gently to remove the remaining broken shells on the oyster meat. Then put the oyster meat into a mesh sieve and rinse the radish puree with water.
Cut grilled tofu into cubes and scallions into sections.
Tear the herbs into irregular pieces by hand, cut the celery into sections, soak in ice water for a while and then drain.
Put the white miso, red miso, sugar, and ginger paste into a large bowl in proportion and stir evenly, then add rice wine and mix thoroughly to make miso sauce.
Spread the miso sauce around the hotpot, then pour in the stock and bring to a boil, then blanch the ingredients until cooked.
The soup stock is freshly cooked by Fu Yu. Rinse the dried kelp and add it to the water.
Heat the pot and cook until small bubbles form on the edge of the kelp. Remove the kelp and add a little salt and soy sauce.
While Fu Yu was cooking the soup, Zhao Meng took the time to come over and take a look.
For a moment, he was stunned and didn't understand what Fu Yu was doing.
Zhao Meng asked: "What are you cooking?"
Fu Yu explained: "Oh, I want to make oyster-flavored hot pot, and I need to use broth cooked with kelp."
Zhao Meng was stunned: "Soup made from kelp?"
Fu Yu smiled: "Yes, the miso hot pot tastes better this way."
Seeing that Fu Yu could still make kelp soup, Zhao Meng said nothing, but felt very emotional in his heart.
After all, it’s Liu’s cuisine!
It’s just not simple!
This was the first time he knew that to make miso soup, you also need to make broth with kombu.
There are several kinds of miso in the kitchen, but Fu Yu chose the sweeter miso to make the sauce.
Because it is paired with oysters, it tastes even more delicious when cooked with sweet miso.
Even Zhao Meng was amazed by the secret cooking method. Zhang Jinyu and Sun Mingze all stared at Fu Yu's operation with their eyes wide open, for fear of missing any key steps.
While the ingredients were boiling, Fu Yu turned around and cooked oyster soup and soft fried oyster eggs.
In fact, the dish of soft-fried oyster eggs was served in Chollima before, but then the oyster omelette snack suddenly became popular on the market. Because the taste is somewhat similar, the ingredients and ingredients are not much different.
But because the store uses fresh oysters, the price is more expensive than those at food stalls.
Over time, the order rate for this dish became lower and lower, and it was later removed from the menu.
But now it's just enough to make an oyster dish.
Not only is it delicious, but it is also simple to make. Before the oyster soup is cooked, the soft-fried oyster eggs have already been taken away to the customer's table.
