This time, Fu Yu's cooking was the most relaxed and comfortable he had ever done in all the times he had been observed!
All the dishes are dishes he usually cooks.
The operation technique is very simple and it is not a particularly difficult dish, but the details of the cooking can reflect his superb cooking skills.
The simpler something is, the more rich, full and skillful the operation skills can be.
At least at this moment, Fu Yu felt that his table was perfectly prepared!
Fu Yu is able to present a very common fish feast with such perfect cooking operations. This is his great ability.
At his age, who can do it?
And an experienced chef like Ji Hong dare not say that he can achieve such a comprehensive level in terms of details.
But Fu Yu did it.
With Sun Qingning and Zhang Jiaxin, two workers who have not yet been promoted to chefs, they successfully completed this cooking learning exchange demonstration.
This is ability!
Mother's undoubted ability.
The two chefs, who were standing aside to carefully observe the entire cooking process, looked at Fu Yu in unison, their eyes full of admiration and admiration.
Ji Hong swallowed and opened his mouth, but he hesitated to speak.
At this time, Dong Juntian finally came over. When he entered the back kitchen, he saw several people surrounding Fu Yu's kitchen counter. He first looked at Fu Yu, who was immersed in cooking, and then at Zhao Meng, who was cooking alone. , and Yao Shi, who was standing in front of the kitchen counter and chatting enthusiastically with an unfamiliar middle-aged man.
Dong Juntian walked over quickly with Wang Jingrui, and when he got close, he quickly greeted with a smile: "Is this the chef of Jiweizhai?"
When Yao Shi and others heard the sound, they turned their heads to look over.
Yao Shi introduced: "This is the owner of our store."
Upon hearing this, Ji Hong smiled and shook hands with Dong Juntian, and introduced the team members he brought over.
After getting to know each other politely, Dong Juntian couldn't help but ask: "How's it going?"
Ji Hong pointed at Fu Yu and sighed: "Boss Dong, I really envy Chef Yao for meeting such an outstanding young man!"
When Dong Juntian heard this, he knew that today's observation was going well. His heart dropped to the ground, and he responded with a smile: "Indeed, Xiao Fu is very outstanding, otherwise he would not be assigned to be the leader of the special team. People!”
Yao Shi echoed: "Yes, the candidates to participate in this event must be the best people in each store. Chef Ji, since he has come over and it's time to eat again, let Xiao Fu show off his skills again and cook two dishes Let’s have a good meal with the special dishes in the store. You can also try the dishes in our store, and you can continue to learn and exchange cooking experiences at the dinner table. What do you think?”
Ji Hong and others were naturally looking forward to hearing that they could taste the dishes cooked by Fu Yu himself.
After all, the quality of a dish can only be judged by the taste of the cooking.
Ji Hong said hurriedly: "That's good, but Fu Chu will be tired."
Fu Yu said with a smile: "It's okay, the river fish is coming down now, why not make a table fish banquet? I can also use the light to try it together!"
Upon hearing this, the others couldn't help but laugh.
After all, he is young!
When it comes to eating, I feel very happy!
Since he decided to stay as a guest for dinner, Dong Juntian hurriedly took Yao Shi and personally accompanied Ji Hong and others to the front room box.
Fu Yu stayed in the kitchen to consider the table for entertaining guests.
Chollima's food selection area has two long rows of large fish tanks, specially used to store various seafood for customers to choose from.
Since he was going to cook, Fu Yu first went over the dishes for the banquet in his mind.
Several special dishes in the store are definitely worth a try.
Spicy crayfish, braised bream flowers, Demoli stewed fish, salt and pepper shrimp, soft fried fish fillet, pan-fried island sub, and sashimi are all must-select dishes.
In addition, I have to consider making a special fish soup, and I definitely have to have a pot of seafood porridge.
Add a portion of mackerel dumplings to the white eucalyptus.
Ordering in pairs, Fu Yu thought about it and decided to make a special dish that is most suitable for this season.
In the past few days, the crucian carp that has been purchased and purchased is particularly plump and tender. They are all lively and lively, with a flat body and white belly. At a glance, you can tell that it is a good fish with tender meat and loose bones.
There are many types of river fish with different tastes, but crucian carp stands out among all river fish. It is famous for its delicate and tender meat, which can be regarded as the top grade fish.
Ji Hong and others left, and Zhang Jiaxin and Sun Qingning went back to their respective places and continued to work on their matters at hand.
Fu Yu sorted out the food preparation list and handed it to Zhang Jinyu, and specifically told: "Catch two big crucian carp!"
Chollima Restaurant can maintain its reputation in Bei'an. On the one hand, the dishes in the restaurant are indeed delicious and it has the reputation of a century-old restaurant. On the other hand, it is indeed very strict in terms of the quality of ingredients.
For example, the seafood in the store is always purchased fresh, ensuring that the ingredients served on the table are all fresh.
The best thing about fish is its freshness.
No matter what kind of fish it is, it must be eaten and killed immediately.
If you want to taste the original taste of fresh fish, like the cooking in the kitchen, heavy oil and salt, cooking over high heat, and even stewing in sauce are actually the lowest cooking methods, and what you get is the taste of seasonings.
If you want to taste the real flavor when cooking fish, only steaming can bring together the deliciousness of the fish itself and taste the original flavor of the fish itself.
The steamed fish made by Qianlima makes customers remember it after tasting it. In addition to the fresh ingredients, it also has many unique cooking techniques.
For example, the soy sauce used to make steamed fish is purchased from an old local factory that specializes in brewing soy sauce.
The soy sauce of this brand is high-quality soy sauce that has been slowly brewed under the sun in the dog days of summer.
This kind of soy sauce has a particularly rich and mellow taste, and is very suitable for seasoning when steaming fish.
There is a famous dish in Qianlima, which is wine-steamed fish, specially prepared with soy sauce. The steamed crucian carp is extremely delicious.
Steaming fish is actually the easiest way to cook fish among all cooking operations.
Fu Yu placed the prepared crucian carp on a large plate, stuffed the fish belly with several pieces of green onion and ginger, poured the store's special white wine on the back of the fish, poured two spoons of soy sauce on it, and steamed it directly in a pot with hot water.
When steaming fish, be sure to put the pot lid in place so that it can be steamed in one go. It is most taboo to open the pot lid midway.
Because once the lid is opened, the delicious flavor of the fish will evaporate through the gaps.
The crucian carp steamed using this simplest cooking method has soft fat and tender meat, and has no fishy smell at all.
While steaming the fish, Fu Yu continued to cook several other dishes.
He is used to cooking in the kitchen, and he can cook very skillfully and quickly.
During the cooking time, the crucian carp was steamed. Fu Yu quickly sprinkled the chopped and blanched diced xianggu and bamboo shoots on the fish, put the lid on the pot and simmered it for a while, then took it out of the pot and served it.
After he finished cooking several dishes here, he received a call from Yao Shi, saying that the mackerel dumplings from Baigu's side were also served on the table, and he was asked to go over and eat first.
So Fu Yu handed over the spicy crayfish and salt and pepper shrimp to Zhao Meng to cook, and he hurried to the front room box with Sun Qingning and Zhang Jiaxin.
In fact, from Dong Juntian's point of view, it is enough to ask Fu Yu to come over and serve the guests. Sun Qingning and Zhang Jiaxin are just assistant cooks. There is no difference between their presence and absence.
However, when Yao Shi called, he took it upon himself to call everyone over, so he couldn't say anything more.
After Yao Shi hung up the phone, he smiled at Ji Hong and others and said: "This time, the special team members selected by our store are very young, but they are relatively talented in cooking. The three of them, But they are all the key training targets of our store. In the future, we will prepare to cultivate them well and take over the related work of managing the kitchen."
In one sentence, he not only praised his own team members, but also elevated the status of the two chefs brought over by Ji Hong in disguise.
Hearing this, Ji Hong said with a smile: "You see, the people sent out by our store are all elites. Otherwise, if we want to compete with so many restaurants in the province and don't show some real skills, there is no hope!"
Yao Shi and Ji Hong talked and laughed happily, and the communication was very pleasant.
Dong Juntian was secretly glad that he didn't talk too much just now, otherwise he would have ignored the feelings of the two chefs who came with Ji Hong, and this would have been embarrassing.
When Fu Yu rushed to the box, the others had not yet moved their kuaizi, but the waiter had already served the best wine in the store under Dong Juntian's instructions and was refilling everyone's glasses one by one.
Seeing Fu Yu arrive, Ji Hong quickly greeted him and asked Fu Yu to sit next to him.
Dong Juntian, on the other hand, sat aside and voluntarily gave up his seat to Yao Shi. In a cooking exchange like this, he was really overwhelmed now.
On the other hand, Yao Shi has always been good at dancing. With him as his company, the guest and the host will definitely enjoy themselves.
Ji Hong and others have also tasted Qianlima's food in the store. A quick look at the dishes on the table shows that they are all the specialties of the store.
When I saw the wine that was served, I immediately felt more comfortable.
Chollima is indeed quite capable, look at the level of hospitality!
I was close to my heart and admired Fu Yu's cooking skills, so when the dishes were put on the table, everyone ate together, exchanging cups and cups, which seemed to be a bit of fun.
The dishes on this table look quite ordinary, but when you take a bite, everyone is immediately shocked!
This river fish banquet is a common local meal.
The several dishes on the table are also the dishes that are usually ordered on the table during this season.
I have obviously eaten it before, but when I tasted it today, I immediately felt that it was different.
Fu Yu cooked several main dishes. He had never been so diligent in cooking before, but today was a special situation. In order to save face in front of outsiders, he was very serious. Whether it was cutting of ingredients or cooking operations, he did everything to the best of his ability. To the best.
His cooking skills are already very good, but with extra care, this table of dishes can be cooked to perfection in every aspect.
The large white porcelain plate contains a whole grass carp. The fish is soaked with the aroma of the meat. The tofu and vermicelli cabbage absorb the essence of the fish. The sauce is rich in flavor, the meat is tender and mellow, the texture is smooth and the taste is delicious.
Salt and pepper shrimps are made from fresh shrimps caught from the river that morning. They are soaked in oil and then stir-fried with pepper and salt. The pepper, salt and other seasonings are attached to the outside of the shell but not into the meat. The shrimp is caramelized on the outside, salty and spicy, and the meat is soft and delicious.
There is also a special fish soup, which is made from palm-sized crucian carp. The crucian carp is first marinated using a special secret method, and then slowly fried over low heat. The fried crucian carp is placed in a large casserole and simmered over low heat. For an hour, the fish soup rippled slightly, but was not allowed to boil. It was simmered until the bones were crispy and the meat was rotten, but the whole fish was in good shape. You didn't need to spit out the fish bones when you ate it.
This fish soup was brought to the table last, and by that time everyone on the table had already eaten all the dishes.
During the meal, Ji Hong and others even exchanged some cooking experiences with Fu Yu.
A connoisseur looks at the know-how and tastes the details of the presentation and seasoning of the dishes.
Everyone here was very satisfied with these dishes. If you pick out any dish, you can start a detailed conversation about one of the cooking techniques.
And when the special fish soup was served, everyone was amazed.
Before trying Chollima's fish soup, Ji Hong and others had tasted ordinary fish soup, which was delicious and delicious, but how could you see the complete fish in this fish soup?
Basically, the skeleton is broken into pieces, and the fish meat is mixed into the soup. When you take a sip, the soup and meat melt together. I have never seen crucian carp soup boiled into milky white color. The skeleton and fish meat are not scattered. !
Ji Hong took a sip of the fish soup, scooped out a spoonful of fish meat, and licked the soft fish bones. He didn't even need to spit it out, he just swallowed it with the meat.
This fish soup is so delicious!
Ji Hong said, "Look at Chef Fu's skills. He's amazing. Chef Yao, it's so beautiful to have such a chef under you!"
The chef who came with him nodded: "You are indeed an excellent cook! With this technique, I think it would be great if my apprentice was as good as this, and I wouldn't have to worry about him anymore!"
Another chef also said: "Chef Fu is really amazing! And he looks very talented. When he stands in the kitchen wearing a chef's uniform, he doesn't look like a serious chef. He is basically the image spokesperson of the kitchen!" "
These three people were completely conquered by Fu Yu's cooking skills, and they saw that Fu Yu was particularly respected.
Fu Chu is really a character.
Yao Shi was engrossed in eating. When he heard this, he couldn't help but admire it. The words couldn't be more appropriate, so he secretly cast a teasing look at Fu Yu from the rim of the bowl: "Image spokesperson, you're such a little kid. You are just ready to inherit my mantle, I won’t run away from you!
Chollima's former chef ambassador was Yao Shi!
Fu Yu poured wine for Ji Hong diligently, thinking to himself, it is not wrong to say that I am the spokesperson for the image of the chef, but it is just a spokesperson for the external image. What's the point? If you want to be, just be a benchmark model of cooking skills. !
"Spokesperson for the kitchen, um..." Dong Juntian's eyes lit up at that time, he looked at Fu Yu and said to himself: "This is feasible! But how about the specific operation..."
Wang Jingrui always hangs out with Dong Juntian. The relationship between the two is really good. There is nothing that he doesn't know about Dong Juntian, so he inevitably pays more attention to Yao Shi during dinner.
This observation revealed that Yao Shi and Dong Juntian were indeed inseparable.
Wang Jingrui couldn't help but sigh after discovering this.
What a pity!
