For the whole sheep, Wu Bowen specially left a leg of lamb, a bag of lamb chops, and some haggis for Fu Yu.
Boss Hou carried a sheep head, a bag of lamb chops, and a lamb foreleg.
After dividing the things, Boss Hou left.
Fu Yu picked up the bag and was about to leave, but was stopped by Wu Bowen.
"Fu Yu, wait a minute, I'll go with you."
As Wu Bowen spoke, he also picked up a big bag in his hand, which contained a bag of lamb chops, four lamb hooves, and several pieces of lamb.
Wu Bowen said with a smile: "Your Uncle Xiao opened a new restaurant at the morning market. I happened to stop by and give him some mutton."
Xiao Hechou is Wu Bowen's brother-in-law, a very capable person.
Before, I had been running a mobile stall in the county, selling box lunches in front of the middle school.
Unexpectedly, I am now running a restaurant.
Although Fu Yu was very close to Wu Bowen, he was not familiar with Xiao Hechou at all.
The main reason is that Xiao Hechou has been working as a stall in the county to make money, and Fu Yu has no chance to contact him.
In Fu Yu's impression, Xiao Hechou was a tall man with a very dark appearance and a shy beer belly.
Unexpectedly, when I actually saw the person, I found that my memory was biased.
Xiao Hechou turned out to be a short, dark little boss with a bright smile.
"Brother-in-law! Hey! Is this handsome young man Fu Yu? He has grown so tall!"
Fu Yu dropped out of high school and went to Bei'an. When he was studying in the county, he rarely met Xiao Hechou.
Xiao Hechou could recognize Fu Yu at a glance after not seeing him for nearly ten years. His eyesight was quite good.
Fu Yu quickly called out: "Hello, Uncle Xiao!"
"Hey, good! I heard that you are working in Bei'an. Are you doing well?"
Fu Yu smiled: "It's not bad."
Xiao Hechou has been doing business for many years, and when it comes to talking about scenes, he is completely at ease.
"You are too modest. The profession of chef is really great now! The salary is high and the remuneration is good. As long as you have good cooking skills, the boss will support you and coax you, and you can't wait to support him!"
"The Chollima Hotel in Bei'an is a century-old restaurant and it's quite large. It's really awesome that you can be a chef there!"
Fu Yu was a little embarrassed after being praised.
Everyone loves to hear compliments. Before, I felt a little strange to Xiao Hechou after not seeing each other for many years. But now after hearing these few words from him, my relationship with Xiao Hechou immediately became much closer.
Seeing that Wu Bowen had brought a lot of mutton, Xiao Hechou immediately took it with a smile and asked: "Brother-in-law, why did you come here by yourself? Where is my sister?"
"Your sister is packing the freezer. A sheep was just killed at home. The mutton is all fresh. You can keep it for yourselves."
Xiao Hechou opened the bag and took a look and said in surprise: "Hey, brother-in-law, why did you bring so much to me?"
"Your sister and I are the only two people at home, so we can eat as much as we want. You should also try it. This is the new big-tail sheep I got. When I first brought it back, your sister asked me to give you some."
Xiao Hechou chuckled and said: "My sister is still thinking of me. Hey, brother-in-law, you are busy killing sheep and coming here to deliver things to me. You didn't eat at noon, did you? Eat at my place!"
As he said that, he put the bag on the table: "This mutton must be eaten while it's fresh. I'll take it to the kitchen to cook it. Brother-in-law, how do you want to eat it?"
Wu Bowen originally wanted to give Fu Yu a gift and stopped by to give him some mutton.
Now smelling the fragrant smell of cooking in the restaurant, and looking at the various dishes placed on the tables of other guests, not to mention, I have been busy all morning, transporting sheep, watching them cut up, and packing bags. I'm really hungry.
Wu Bowen nodded: "You can make it whatever you want, whatever tastes good to you."
After saying that, he pulled Fu Yu to prevent him from leaving: "Fu Yu, you also stay and have two drinks with me. During the Chinese New Year, you came and went in a hurry, and we didn't have a meal together. Today is the perfect time to make up for it. On."
Fu Yu couldn't refuse, so he had to look at the time. It was just half past one, so he had time to have a meal.
So I called home and explained the situation, then stayed to have dinner with Wu Bowen.
Xiao Hechou asked the waiter to bring over a recipe from the store, and handed it to Wu Bowen: "Brother-in-law, you can order whatever you want. As for the mutton, stewing and making soup takes too much time. Let's have some stir-fry. , it’s fast and tastes good.”
Wu Bowen had no objection and said casually: "Let's have some braised mutton, add more carrots, stew these things together, it will be very fragrant! You can watch the other dishes."
Xiao Hechou nodded: "Okay, a braised mutton dish, brother-in-law, let's have another mutton dish. The meat must be eaten fresh."
When Wu Bowen heard this, he turned around and asked, "Fu Yu, please order one!"
Xiao Hechou said cheerfully: "Yes, Fu Yu, you can order whatever you want. I have hired a new master chef in the kitchen named Zhang Chenyang. His cooking skills are very good. He used to be the chef at Ke Laixiang in the county. , and then I quit, and I happened to have a friend who I knew and had a good relationship with, so I helped introduce him, and you guys will also help taste this dish and see how it goes!"
Wu Bowen was surprised when he heard this: "Why, Xiao He quits?"
He Yuzhou is the chef who has been working with Xiao Hechou. When they used to set up a stall to sell box lunches, the two of them would cook together. Now that they have opened a restaurant, He Yuzhou is still in charge.
Xiao Hechou said with a smile: "Lao He is here too. I now have two chefs and four workers in the back kitchen. Otherwise it would be too busy. Besides, Chef Zhang has a few specialties that are almost ours now." The shop’s signature is that the two of them cook dishes with different tastes, so customers can enjoy the freshness.”
Fu Yu listened to Xiao Hechou's words, thought for a while, and ordered: "Then let's have the fried mutton with green onions. This dish still tests the chef's cooking skills."
Xiao Hechou was stunned: "This dish should be easy to make, right? Isn't it just stir-fried mutton slices with spring onions?"
Fu Yu smiled: "This dish looks simple, but it is actually very delicate to make. If the thickness of the mutton slices is not properly controlled and the heat is not properly controlled, the mutton will not be chewed well and it will be easy to make soup and eat. Too much is too much."
“Really authentic mutton stir-fried with green onions. The mutton tastes particularly smooth and tender. It is fragrant and not overpowering. You will have endless aftertaste after eating it.”
“This dish is not only very demanding in terms of ingredients. The mutton selected must have red meat color, divergent muscles, short and thin muscle fibers, non-sticky meat, and solid texture; the fat must be white or slightly yellow, and the texture must be hard and crisp. ."
"And when making mutton stir-fried with onions, you must use lamb hind leg meat, which is relatively tender, especially for stir-frying. Stir-frying requires high heat and rapid frying. The pot must be hot and the oil must be hot, so as to ensure that the meat slices are tender and juicy."
Fu Yu is quite familiar with this dish. Shangshi Private Kitchen Restaurant has this fried mutton with green onions.
At the beginning, Liu Yunong specially taught Fu Yu the secret of cooking this dish. He combined it with the tutorials on the classic old-flavor recipes in private. After practicing several dishes, not only was he proficient, but at least the dishes he cooked were very authentic in taste.
And he is very familiar with the cooking techniques of this dish.
It is precisely because of this understanding that we can clearly know that this dish is a great test of the chef's cooking skills when cooking.
Now Xiao Hechou asked, so Fu Yu made some comments very familiarly.
And Fu Yu's skillful explanation of cooking this dish made Xiao Hechou dumbfounded.
Even the waiter who came next to deliver the recipe was stunned.
Is this a customer?
Are you sure you're not here to play?
Obviously, no!
After Fu Yu finished ordering, he turned to Xiao Hechou and said, "Uncle Xiao, I came here after dinner. You and Uncle Wu can have whatever they want to eat, and don't worry about me."
Xiao Hechou was stunned for a moment: "Ah, okay, I'll think about it!"
Xiao Hechou said to the waiter on the side: "Tell the chef to order some pot-baked pork, a spicy cod, and a bucket of soy sauce fried rice. Oh, and a portion of spicy and sour meatball soup."
"Chef Zhang stewed a pot of sauced pork this morning. I'm going to cut a plate and bring it over. The sauce he made is very fragrant. You guys can try it later. It's different from what you eat outside."
...
Several of the dishes Xiao Hechou ordered were the signature dishes of his own restaurant.
Fu Yu didn't say much except that he ordered a dish of fried mutton with green onions.
He would not be so cold-blooded as to interfere in ordering food in other people's restaurants without permission, nor would he rashly say what dishes should be eaten and what should not be eaten during this season.
After all, he is now a customer dining in the restaurant.
The reason why he introduced the method of stir-frying mutton with green onions just now was because Xiao Hechou asked him to help evaluate the cooking skills of the two chefs in the kitchen.
At this time, the restaurant's back cook, Xiao Hechou, came over to deliver the mutton and explained to the chef how the dishes were cooked.
When it came to making a mutton stir-fried with green onions, He Yuzhou didn't say anything. Instead, Zhang Chenyang, who was bobbing his head, suddenly said: "Stir-fried mutton with green onions? I can't do it."
Xiao Hechou was stunned and asked in surprise: "What's the matter?"
Zhang Chenyang said: "This fried lamb with green onion requires fresh lamb leg meat, and we don't have the ingredients in the store! Moreover, this dish is very troublesome to make. It needs to be marinated in advance and the heat must be paid attention to. It is difficult to make one dish." It may not be authentic and delicious. Our locals don’t like to eat this dish. Are they customers from out of town? They are quite good at ordering it..."
Listening to Zhang Chenyang's words, Xiao Hechou couldn't help but recall Fu Yu's words just now, and was dumbfounded!
Because Zhang Chenyang's statement was completely consistent with Fu Yu's meaning, and Fu Yu's statement was more professional and detailed than what Zhang Chenyang said.
The waiter who came to serve the food whispered: "Boss, then... that handsome guy just now should be a chef too, right!?"
Xiao Hechou put the bag containing the mutton on the kitchen counter, looked through the mutton inside, and nodded: "Yes, he is also a chef."
The waiter had a genuine expression on his face: "Let me just say, what I said just now was too professional. If I hadn't known that he was coming to eat with Brother Wu, I would have thought that the anchor visiting the store came to our place. "
Xiao Hechou was stunned for a moment, not to mention, it really looks a bit like it!
He is handsome, very knowledgeable about food, eloquent, eloquent when speaking, rich in words, and very attractive.
If Fu Yu doesn't work as a chef in the future and becomes an Internet celebrity who visits restaurants, he might really become popular.
Fu Yu has been working in the kitchen for a long time, and is used to guiding Zhang Jinyu and the small workers who help the kitchen. Sometimes he will describe the cooking operations of dishes in great detail, and he will also add some of his own opinions.
There was something unquestionable about the conversation, which made the waiter feel very professional and imposing.
Outside, Fu Yu and Wu Bowen were waiting for their food to be served. They chatted about their current situation.
Hearing that Fu Yu planned to buy a car, Wu Bowen hurriedly introduced his experience.
Fu Yu really didn't expect that Xiao Hechou was quite capable and could now open a restaurant in the county. The layout of the first floor and the second floor was quite large.
"Uncle Xiao is very good. I only knew that he set up a mobile stall and sold lunch boxes before, but I didn't expect that he now opens his own restaurant."
Wu Bowen said cheerfully: "This boy can organize things. He bought the house where he opened the hotel last year. Although the land is a bit off, it is considered a decent street, with nearly one million yuan. Including decoration and hiring. He can still support himself, he has earned a lot of money these years."
Fu Yu accompanied Wu Bowen and talked casually, but he was thinking uncontrollably. He didn't know what the level of the two chefs was. This mutton fried with green onions was a complete test dish.
Whether your cooking skills are good or not can be clearly seen with this dish.
If it were him, he would definitely control the thickness of the mutton slices to be as thin as a one-yuan coin.
But just a little bit, beef and sheep are cut crosswise, and chickens are cut vertically. The fiber of mutton is thicker than that of chicken, and it is not easy to be bitten, so it should be cut horizontally to cut off the thick fiber of mutton, so that it can taste more tender.
But the mutton is very soft and not easy to slice. If conditions permit, you can generally put the mutton in the refrigerator to freeze it before cooking. It will be easy to slice it after the meat is slightly frozen and hard!
But the mutton they delivered was freshly killed, so it would definitely be too late to freeze it on site.
This is a great test of the chef's knife skills. How to cut fresh mutton thinly and neatly is still very difficult.
As for onions, you must also choose green onions, because they need to be "fried"!
Onions are very watery and have a sweet taste. After stir-frying, a lot of soup will come out, and the onions are not as fragrant as green onions.
The mutton must be marinated before stir-frying, otherwise the flavor will not be so rich.
In particular, mutton and green onions should be fried separately.
Because there will be some soup left in the pot after the mutton is stir-fried, if you add the onions to stir-fry at this time, the onions will be soaked in the soup and the aroma will not come out.
Fry on high heat the whole time! When the mutton and green onions are stir-fried, water will come out. Turning on high heat can allow the water to evaporate quickly. With less water, the dish will be more fragrant!
In addition, the most critical point is that the mutton does not need to be starched, hung, and finally does not need to be juiced.
Chefs who have never cooked this dish, or are not good at it, will easily follow their usual cooking habits and feel that mutton needs to be sizing with egg whites and starch in order for the finished product to be smooth and tender.
In fact, the sized mutton is prone to sticking when it is exploded at high temperature, and can only be treated with low-temperature lubricating oil, so it cannot be called "exploded".
