When Fu Yu and Zhang Chenyang arrived at the location, Ji Yan was already waiting at the entrance of the hospital early.
Seeing Zhang Chenyang and Fu Yu coming over, Ji Yan was stunned for a moment, then hurriedly greeted: "Chenyang, you are here! This must be Chef Fu!"
In the car before, Ji Yan didn't see the person clearly, but now he got closer and his expression suddenly changed.
Is this chef Fu a bit too young?
He looks like he is in his early twenties at most.
Zhang Chenyang introduced: "This is the chef I specially invited, Fu Yu."
Then he introduced Fu Yu: "This is Ji Yan, my buddy."
Fu Yu shook hands with Ji Yan: "Hello, Mr. Ji."
Ji Yan held Fu Yu's hand, his eyelids twitched, and he couldn't help but say: "Fu Chu is so young!"
Fu Yu had heard such words many times and didn't take them to heart.
He smiled politely and asked proactively: "Are the ingredients ready? Let me take a look first. Do you need to order any specific dishes?"
Mentioning the dishes for the Shangliang Banquet, Ji Yan hurriedly said: "Yes! I just want to make an authentic Kaijiang Banquet. Now is a good time to eat river fish. In half a month later, this fish will be I’m not fat anymore. In addition to the river fish feast, I also bought some other seafood, which I keep in buckets. They are all alive. I just want my relatives and friends to have a taste of it!”
Ji Yan said while leading the way.
Fu Yu nodded and followed into the yard.
It was just half past three in the morning and it was still dark.
A big lamp was lit in the yard, but it was quite bright.
Ji Yan has indeed made money by working on food in the past few years. The small building is quite impressive. There is no small vegetable garden in the front yard. Instead, a gravel road is directly paved. He dug out running water. The weather is still cold now, and the pool is filled with water. Raised nothing.
The venue for the banquet was arranged in the backyard.
The venue is very spacious, with eight tables expected to be set up, and a waiting table. The dishes are cooked as they are prepared. When guests are seated, they are served. If not, the host keeps them for himself.
This Liang Banquet consists of nine large banquet tables.
Ji Yan attached great importance to this banquet.
The venue for the banquet has been arranged, and the cooking kitchen has all kinds of ingredients and seasonings.
These were purchased in advance by the previous chef. Fu Yu had a general understanding of them and prepared them very comprehensively.
It was just that we were already preparing to try out the dishes, so the recipes were chosen based on the injured chef’s cooking habits.
Fu Yu took a general look and found that some of the dishes were customizable, while others needed to be modified.
He first carefully checked the preparation of all ingredients and seasonings, and then re-created a recipe based on his own preferences.
Since you want to make it more upscale, you need to choose a very exquisite and unique shape for the presentation of the dishes.
After all, this was the first time he had taken an order for a family banquet, so Fu Yu didn't dare to overdo it. While riding in the bus yesterday, he carefully looked through the special family banquet recipes.
There is actually a lot of content about Kaijiang Banquet and high-end seafood banquet.
He mainly selected dishes that were fast to cook, delicious and suitable for large-scale banquets, and carefully recorded the specific selection of ingredients and cooking methods.
Because he already knew what he was doing, Fu Yu was very fast in customizing dishes.
He handed his newly customized recipe to Ji Yan and discussed with him the specific changes to the dishes and the reasons.
To Fu Yu's surprise, he originally thought he would need to spend a lot of time to introduce in detail the several dishes he had customized, including the specific tastes and presentation designs.
As a result, Ji Yan took the menu, glanced at it briefly, and said very cheerfully: "Fu Chef, you can decide on the banquet. If you need anything, just tell me and I will buy it right away!"
Ji Yan kept looking at Fu Yu when he spoke.
The two looked at each other. Fu Yu's expression was indifferent. After hearing this, he nodded: "Okay, I will make another list, and you will try to have everything ready."
Ji Yan agreed, took the order, and saw that there were some seasonings that he had not purchased before, and some ingredients that needed to be replenished.
As he was talking, someone came over again.
They were four middle-aged aunts who looked very familiar with Ji Yan. After saying hello with a smile, Ji Yan introduced Fu Yu: "This is the chef I invited, Chef Fu."
After finishing speaking, he said to Fu Yu: "These are the helpers I hired. They can do all the food preparation work."
The four aunts were very cheerful. Xiaohehe got to know Fu Yu and offered to start working.
Fu Yu was not polite and quickly arranged jobs for the four of them according to his own needs.
And he himself was not idle either. He went to the kitchen and filled and arranged the condiments on the kitchen table according to his usual habits.
As for the tableware, I also checked it carefully.
The quantity is sufficient, but the material and shape are a bit unsatisfactory.
There is nothing that can be done about it. After all, it is a small county town. The chefs we invited back before were only chefs from restaurants, and their skills were limited. In terms of plate presentation, they only needed to look similar.
Fu Yu picked out all the tableware and quickly arranged the styles corresponding to specific dishes in his mind.
Reluctantly, all the dishes were arranged properly.
At this time, the four aunts who were invited to help with the cooking were already busy.
Fu Yu observed quietly. The four aunts had a good relationship and looked familiar.
When Ji Yan introduced them just now, he said that these four are all good cooks. Although they cannot compare with the chefs in restaurants, they can still cook some home-cooked dishes very well, and they are very diligent and quick at work.
Several aunts were chatting enthusiastically, and the work at hand was not delayed at all.
But since it is work, there will definitely be high or low efficiency.
Fu Yu had a very good impression of one of the aunts named Aunt Lianhua. She was very smart and could handle any task she was asked to do very neatly and meticulously.
The most important thing is that Aunt Lianhua responds very quickly and is easy to communicate with.
This kind of helper will be easier and easier to use.
Fu Yu weighed it up and decided to take Aunt Lianhua with him to help him, while the other three aunts were responsible for washing vegetables and doing some simple cutting work.
Fu Yu's custom-made menu is a table of nine dishes, one soup, and the staple food is the flower rolls that have been bought in advance, and can be steamed directly in the pot when the time comes.
In addition to river fish, Ji Yan also bought lobsters, crabs, gobies, scallops, and abalone.
In fact, the shrimps in this season are not very fat, so crabs and gobies cannot be steamed and eaten.
But other than that, these kinds of seafood are relatively easy to cook.
What Fu Yu ordered was the cheese lobster, spicy crab, garlic scallops, abalone in sauce, and an improved version of salt and pepper shrimp and tiger that are usually made in Chollima.
These cooking methods are quick to prepare and do not delay the serving. The most important point is that the presentation is very beautiful and looks very high-end.
It is more in line with Ji Yan's original intention of hoping that the entire table will be high-end and have brand names.
The only soup Fu Yuding chose was seafood soup. Firstly, he was used to making it, and secondly, the taste of this soup was more in line with local tastes.
It is necessary not only to make the banquet elegant and elegant, but also to ensure that the guests can eat to their taste. Both must be taken into consideration.
In addition to these six dishes, Fu Yu also ordered four fish dishes.
He said he wanted to have an authentic Kaijiang banquet, but the seating space was limited and it would be impossible to fill the whole table. After all, expensive seafood ingredients must be used to cook it first.
Fu Yu thought about it again and again before settling on four very representative river fish dishes: Moli stewed fish, willow root stewed river shrimp, catfish stewed with eggplant and fried small yellow flowers.
Fu Yu showed the recipe to Aunt Lianhua and told her which dish to cook first and what ingredients were needed.
Aunt Lianhua wrote it down carefully and relayed it to others. Then, with Fu Yu's approval, she began to follow the kitchen table, helping pass kitchen utensils or urging others to prepare dishes.
Unknowingly, I started to act like a regular cook.
Zhang Chenyang even took the initiative to change his clothes and help with the odd jobs of cutting and oiling.
Someone helped prepare the dishes, which made Fu Yu feel relieved and focused all his energy on cooking.
Several dishes were what Fu Yu usually cooked. After the ingredients were prepared, Fu Yu started cooking.
Make long-lasting stews first, and then wait until these dishes are on the stove to make other quick dishes.
When you are busy, time always passes very quickly.
The banquet was scheduled for 11:30 noon, and the guests started arriving at around 9 o'clock.
Ji Yan's family was busy serving candies, holding melon seeds, and passing out cigarettes, and they were very enthusiastic.
The guests walked around in front of and behind the house, visited the inside and outside of the building, and praised the house constantly.
The smiles on the faces of Ji Yan's family never stopped from the beginning, and their faces were flushed with joy after being praised.
The kitchen is also very busy.
The dishes cooked by Fu Yu seemed to him to be ordinary. They were all dishes that were common in seafood restaurants in Bei'an.
But when Zhang Chenyang saw it, it was extremely novel.
No one in a small county would buy some seafood such as lobster and abalone to eat. Watching Fu Yu cook it, everything is fresh and special.
Especially when Fu Yu made the salt and pepper shrimp and tiger, even Zhang Chenyang was amazed by the operation of opening the shell with one hand!
Shrimp and tiger are not a particularly high-end dish, they are just fresh to eat.
Daily life is nothing more than having a hot pot and making spicy stir-fries.
Salt and pepper shrimp and tiger are not a rare dish, but Fu Yu's shell-opening operation is truly unprecedented and unprecedented!
At least Zhang Chenyang found it eye-opening just looking at it!
Can this goby still do this?
It doesn't seem particularly difficult, just do this and then cut like that
The operation is not difficult, I think I can try it myself!
For these ten tables, ten portions of each dish must be prepared.
Shrimp and tiger are not an outstanding dish, especially in this season. The meat is not fat and the size is not big.
Normally, a dozen or so on a plate would be enough, but now at least twenty are needed to create a full plate.
Zhang Chenyang watched Fu Yu holding a kitchen knife and easily opening the shells of shrimps and tigers, and felt a little eager to try.
"Fu Chu, can I help you deal with the shrimps and tigers? There are so many, you can't handle them all by yourself."
When Fu Yu heard this, he shook his head: "You really can't do this."
But if someone else said this, Zhang Chenyang would not be able to calm down.
What's the meaning?
Look down on people?
But these words were said by Fu Yu, and Zhang Chenyang couldn't help but think about it in his heart.
Can’t even do it yourself?
Is it possible that there is any secret to removing the shell from this shrimp and tiger?
Zhang Chenyang asked suddenly. Fu Yu was busy with the operation at hand, so he just answered casually.
As soon as the words came out of his mouth, he realized that there was something wrong with what he said.
This tone seemed to look down on others.
Fu Yu quickly explained: "This salt and pepper shrimp and tiger dish is an innovative and improved dish I made when I was in Chollima."
Zhang Chenyang understood it as soon as he heard it.
Oh, it turns out to be Chollima's improved dish, no wonder I didn't let myself try it.
As soon as he had the idea, he heard Fu Yu continue: "This dish is actually not difficult to cook. The main thing is the splitting of the shrimp and tiger shells. Without knowing the skills and practicing more, it is very difficult to cook well. "
After Fu Yu finished speaking, he deliberately slowed down the movements of his hands and motioned to Zhang Chenyang to observe.
When the shrimps and tigers are shelled, it is not done freshly, but after the cooking is completed.
Fu Yu used chopsticks to take the cooked shrimps and tigers out of the pot one by one, put them on a clean cutting board, and used a kitchen knife to directly cut open the "zipper" shells on both sides of the shrimps and tigers.
His movements were very swift. With one stroke of the knife, the shrimp shell on one side of the tiger shrimp would be cut open directly.
It was precisely because he did it neatly that Zhang Chenyang felt that this step was not difficult and he could do it.
Fu Yu cooked two shrimps and tigers one after another. This time, he was not in a hurry to put them on the plate. Instead, he called Zhang Chenyang to take a closer look.
Fu Yu asked: "Can you see the traces of my cutting?"
Zhang Chenyang stretched his head and took a look, and was dumbfounded.
It's just that the two gobies have been cut up, but there is no trace of the knife on the body with the back facing up.
Why?
Where did the cut you just made go?
Zhang Chenyang was shocked. After taking a closer look, he discovered that there were two faint scratches on both sides of the shrimp and tiger.
Zhang Chenyang was stunned immediately!
no
He had clearly seen Fu Yu with his own eyes just now using a kitchen knife to cut with his own eyes. At that time, he had seen the operation as very casual. But now that he had taken a closer look, he realized that both the length of the lines and the details were handled perfectly. .
Especially the fineness of the lines, they are absolutely perfect. This is so awesome!
No wonder Fu Yu just said that he had never practiced this operation before, so it would be difficult to succeed if he started it rashly.
This may seem like a simple step, but actually it’s quite difficult to actually do it!
Zhang Chenyang looked at the shrimps and tigers in front of him and sighed in his heart. Chollima is indeed a century-old store!
Even an innovative dish is so unique!
It is obviously a very ordinary dish, but it can be upgraded to a high-end dish that cannot be copied outside!
Suddenly, Zhang Chenyang realized that he had learned a brand new operating method.
If you can’t do it now, that’s okay!
He can go back and practice again and again!
The boss’s decision to hire Fu Yu to guide the promotion of new dishes in the store was really wise!
You must cherish this opportunity and work hard to improve your cooking skills!
Thinking of this, Zhang Chenyang became more diligent and committed when he took action.
(End of chapter)
