While Fu Yu was chatting enthusiastically with Wu Bowen, he couldn't help but pay attention to the place where the dishes were served in the kitchen with the corner of his eye.
This feels like lending your high-end game account to a friend and watching others play games.
I always feel that the other party is doing the job, and I want to change positions immediately, take off the keyboard, and go into battle myself...
Thinking of this, Fu Yu quickly shook his head. As a customer, you still have to have expectations for the chef's level.
Xiao Hechou sent the mutton to the kitchen, picked it up, and found that there happened to be leg meat and mutton chops, so he took it out directly and gave it to He Yuzhou and Zhang Chenyang.
"The lamb chops can be braised in braise, add more carrots, and the leg meat can be used to make lamb stir-fried with green onions. This lamb is a big-tailed lamb brought back from other places. It was just killed at noon. The meat quality must be very good."
He Yuzhou was close. He reached out to pick up the mutton and looked at it. The mutton was indeed very good.
He has cooked braised pork before and is quite experienced.
On the other hand, he had never made this mutton stir-fried with green onions, mainly because Bei'an didn't like this dish.
In the local area, mutton is usually either stewed or roasted, or grilled. He does know how to stir-fry, but he originally thought it was not difficult to cook mutton. It just means stir-frying over high heat!
But after hearing what Zhang Chenyang said just now, he couldn't help but feel a little nervous.
Zhang Chenyang is a chef from a big hotel, so his cooking skills are naturally not bad.
He Yuzhou's cooking skills were honed by making box lunches and stir-fry for many years, which is different from chefs from regular restaurants like Zhang Chenyang.
As long as the fried vegetables in the lunch box are rich in oil and strong in taste, customers will like them very much.
The requirements for cooking skills are not high, as long as the dishes are cooked, the ingredients are clean, and the taste is about the same.
The requirements for chefs in big hotels are much higher.
Stir-fried mutton with green onions mainly highlights the word "explosion". After the meat is put into the pot, the meat must be quickly fried over high heat. This is the most authentic and correct way to make mutton stir-fried with green onions.
He Yuzhou took advantage of the break to check the mutton.
Don't tell me, the meat quality is indeed good.
However, before he thought about stir-frying mutton with green onions, it was nothing more than stir-frying over high heat. Now after listening to Zhang Chenyang's words, he realized that there are so many tricks in a seemingly simple dish.
He still has a backlog of ordering orders on hand. He just thought about cooking another dish and adjusted the time, so he took this dish.
But for now, forget it...
In terms of cooking skills, he knew that he was far inferior to Zhang Chenyang.
Even Zhang Chenyang finds it difficult to prepare dishes, so he should not make a fool of himself casually.
Thinking of this, He Yuzhou put down the mutton in his hand, turned to the worker and said, "Give me a portion of the oiled meat slices. I will make pot-wrapped pork now."
"In addition, please hurry up on the ingredients you just asked to prepare. The food has not been served for a long time, so customers should be anxious."
It's not that he's cheating, it's just that he's not confident that he can cook this dish well.
Fortunately, the boss just asked more questions, otherwise, he would definitely be embarrassed!
He Yuzhou breathed a sigh of relief when he glanced at Zhang Chenyang, who was concentrating on spooning in front of the kitchen counter not far away.
Able people should do more work!
Since Zhang Chenyang's cooking skills are better than his own, let him pick up this dish.
The restaurant where Zhang Chenyang worked before was an old restaurant that specialized in local specialties.
After working for many years, he is good at stir-frying, frying, and stewing, and his cooking skills are relatively comprehensive.
The boss just handed over an order form. Several of the dishes are the store's signature dishes. I usually cook them regularly, so there is no difficulty.
He was delayed by a table just now, and when he took over now, the order form had already been torn into half by He Yuzhou.
In a small restaurant like theirs, chefs are paid a basic salary and there is no commission on seats.
At most, it's just in time for the New Year and the holidays, and the boss is in a good mood and can send an extra red envelope.
However, in comparison, the customer flow of small restaurants is not that large, and the daily work is not so tiring.
Zhang Chenyang is quite satisfied with his current job, except that He Yuzhou, his partner in the kitchen, is a bit slippery and has too many ideas.
When the boss came over just now, he was busy shaking the spoon and casually said a few words about the difficulty of cooking mutton stir-fried with green onions. As a result, He Yuzhou left this dish for him.
The cooking operation of stir-fried mutton with green onion is indeed a bit difficult, but it is not completely impossible.
After all, mutton itself is very tender. Even if it can't have an authentic taste, can it still be delicious?
Stir-fry the mutton and add some green onions. This combination of ingredients will be very fragrant in any stir-fry!
Zhang Chenyang glanced at He Yuzhou, who was focusing on cooking next to him, and felt a little uncomfortable, feeling that this person was unreal.
But then I thought about it, I couldn't blame the other party for this. In the final analysis, I was still careless and spoke too quickly.
My identity now is different from before.
When I was the head chef, everyone in the kitchen listened to my own arrangements, so naturally I put myself first in everything.
Now that I have become a spoon master, I will naturally not receive the same treatment as before.
There will definitely be some sense of gap. If you think about it and get used to it, it’s actually nothing.
Zhang Chenyang has never cooked mutton stir-fried with green onions before, but he has cooked many similar dishes. The recipe of twice-cooked pork is actually quite similar.
Moreover, the fried mutton with green onions will not be unpalatable as long as it is stir-fried over high heat and the seasonings are well controlled.
Zhang Chenyang picked out the mutton leg and soaked the mutton in water according to his own cooking habits.
This can force the blood out of it.
Because the boss's relatives came to the restaurant for dinner, Zhang Chenyang specially soaked an extra piece of mutton, thinking that it would be more affordable to eat it by himself.
While soaking the mutton, Zhang Chenyang cooked two more stir-fries.
After the mutton is soaked, he cleans the mutton, controls the water, and cuts the mutton into slices.
Since it is going to be stir-fried, the mutton slices cannot be cut too thin.
But just a little bit, this mutton is fresh mutton and has not been refrigerated, so it is a bit slippery to cut.
He could only cut the mutton slices as thick and thin as possible and then marinate them.
The methods of marinating meat are basically the same, and several commonly used seasonings are combined together to not only taste delicious but also enhance the freshness.
In order to make the mutton taste smoother and more tender, Zhang Chenyang specially added a spoonful of starch after marinating the mutton slices, and mixed it evenly again.
At this time it is ready to stir-fry.
Add ginger slices and dried red pepper and saute until fragrant, then add marinated mutton slices and stir-fry over medium heat until it changes color.
Finally, add some dark soy sauce and stir-fry evenly. After coloring, add the pre-cut scallions into the pot, mix and stir-fry evenly to bring out the aroma of the scallions.
Zhang Chenyang actually has not had the habit of trying dishes for a long time. After so many years of cooking, he is completely familiar with the cooking methods of his specialty dishes.
How much ingredients to put in, how much seasoning to add, and how long to cook are very skillful.
When a dish is served on the plate, he can accurately estimate the saltiness and texture of the dish.
However, today he still left two pieces of mutton and green onions to taste the taste himself.
The mutton is very tender and smooth, the green onions are very flavorful, leaving just a thin layer of soup base, and the soup has just the right flavor. This dish is perfect as a side dish.
Zhang Chenyang is quite satisfied with the mutton stir-fried with green onions that he cooked. It is rich and fragrant, with a full texture and a mellow taste.
"Chef Zhang, are you cooking mutton stir-fried with green onions?" He Yuzhou has been paying attention to Zhang Chenyang's activities.
Seeing Zhang Chenyang's side dishing out the dishes, He Yuzhou hurriedly came over.
"It looks pretty good!" He Yuzhou took a closer look and praised it sincerely.
Apart from anything else, this plate of mutton stir-fried with green onions is really large and affordable.
A plate full of mutton, embellished with scallions, white and green, quite beautiful.
Although Zhang Chenyang was a little dissatisfied with He Yuzhou's actions, based on his experience, he had long developed an attitude of being indifferent to emotions and anger.
Hearing He Yuzhou's words, Zhang Chenyang smiled and said: "This is my first time cooking this dish, and I'm actually a little unsure about the taste. Chef He, if you're not busy, you can try the dish for me."
When He Yuzhou heard this, he hurriedly said: "Okay, this dish looks appetizing, let me try it."
He Yuzhou first took a piece of mutton, chewed it carefully, and then swallowed it.
Um!
The mutton tastes very tender, and even though it has been cooked, you can still taste the umami flavor of the mutton itself.
However, the fascia of this mutton should not have been removed. The first two bites were very soft and tender, but the third bite felt a little tough.
Thinking about it, the lamb leg meat itself has a lot of fascia. The purpose of choosing this position for cooking should be to improve the chewiness of the lamb. This is how it feels when you eat it.
He Yuzhou commented silently in his mind and picked up another piece of green onion.
Zhang Chenyang probably left a section of green onion in order to make it look more attractive on the plate. It looked very crisp and tender.
However, although the green onions are very tasty, just a little bit will leave a slight bitter taste at the end of the meal.
It looks like it's all fried and must be overcooked, but why does it taste a little bitter?
He Yuzhou had never tasted this dish before, nor had he seen anyone else cooking it. This was the first time he tasted it.
Honestly speaking, this dish is already very good.
The ingredients are really good and the cooking is delicious.
As for the mutton, there were some parts of the mutton with fascia, which made it difficult to chew. The green onions were slightly bitter, but overall it didn't have much impact. Anyway, he felt it was very fragrant and went well with the meal.
Especially the layer of soup at the bottom of the plate, you can tell just by looking at it that it must be particularly rich and fragrant.
If you take a spoonful of this and mix it with rice, it will definitely be delicious!
Zhang Chenyang asked: "How is it?"
He Yuzhou nodded and praised: "It's delicious!"
Zhang Chenyang had just tasted it himself and knew that this plate of mutton stir-fried with green onions was pretty good.
However, being recognized by He Yuzhou now gave him a little more confidence.
Zhang Chenyang smiled: "As long as it tastes good."
He handed the plate to the serving window and called the waiter to bring it to the table.
Before this dish was served, two dishes and one soup were served.
Fu Yu tasted it one after another. The Guobao Pork was cooked very authentically. The meat slices are golden in color, crispy on the outside and tender on the inside. It is sweet and sour, especially the pungent feeling at the entrance. It is indeed very authentic.
Xiao Hechou knew that Fu Yu worked as a chef in a large hotel in Bei'an, so when serving food, he would always ask specifically to hear Fu Yu's comments.
Fu Yu tasted a piece of Guobao Pork first and nodded: "This dish is very good. The chef is very good at controlling the heat! And the seasoning and seasoning are also perfect. Uncle Xiao, the chef of your store cooks the food." It’s really good.”
Fu Yu's words were not polite. After all, the quality of a local restaurant is often determined by whether its Guobao Pork is delicious. This dish has become the face of every restaurant.
Xiao Hechou's restaurant will definitely be able to maintain business with just this one dish as its signature dish.
What's more, the chef's skills are high and he specializes in many special dishes. If the customers eat well and have many repeat customers, the business will naturally become more and more prosperous.
The chef of his restaurant was recognized, which made Xiao Hechou very happy.
He said with a smile: "As soon as I tasted this dish, I knew it was made by Xiao He. The Guobao Pork he made was particularly authentic, while the one made by Chef Zhang was a bit sweet. In fact, our locals generally have a sweeter taste. He is Big hotels are used to it, so the taste of the dishes will be more in line with local people’s preferences.”
Fu Yu nodded, it was true.
Chollima actually has a lot of dishes, and the taste will be adjusted appropriately when cooking. After all, only if customers like it, the restaurant's business will be prosperous.
Xiao Hechou pushed another dish in front of Fu Yu: "Come on, Fu Yu, please try this spicy cod dish again. This is Chef Zhang's signature dish. When the recipe was first published, it was so delicious. Especially popular with customers.”
The spicy cod dish is also available in Chollima. It is very popular among customers because it has a sweet and sour taste, is crispy on the outside and tender on the inside. It tastes particularly delicious.
In particular, the cod itself only has three rows of spines on the fish bones, and the fish meat is in the shape of garlic cloves. After cooking, the soup is very tasty and the texture is very delicate.
Fu Yu tasted a piece of spicy cod and nodded approvingly.
It is indeed the chef's signature dish, and it is indeed very good.
Fu Yu tasted it carefully and quickly made a comment in his mind.
When cooking this fish, no water should be added during the dipping process of starch. The water on the fish should be dried directly and then dipped in starch.
Moreover, the black membrane on the belly of the fish is cleaned very cleanly, and it doesn’t taste fishy at all.
What impressed Fu Yu the most was that the cod tasted crispy on the outside and tender on the inside, and the fish meat had not softened.
Explain that when cooking, the chef should turn off the fish immediately after the juice is bubbling.
In terms of grasping the cooking time and controlling the heat, Chef Zhang's level is quite high.
This is a chef who is indeed very skilled in cooking. It is no wonder that he was able to work as a chef in a big hotel before, and he is really good at it.
After tasting the two dishes, Fu Yu couldn't help but be more and more impressed by Xiao Hechou.
Being able to hire such a chef with excellent cooking skills shows that Xiao Hechou himself is very discerning.
With the skills of these two chefs, it will be difficult for this restaurant not to make money in the future.
As long as it is managed well, it may become a very unique local restaurant.
Fu Yu thought in his mind and said it truthfully.
He didn't notice it himself, but those gorgeous compliments made Xiao Hechou so happy.
Xiao Hechou smiled with a smile on his face, still thinking in his heart, this guy Fu Yu has worked in a big city after all, but it's just different.
Look at how well this person speaks!
