Sun Qingning was filled with emotions, and he did not dare to be vague about the operations on his hands.
After the soup in the pot boils, add an appropriate amount of MSG, light soy sauce, oil and rice wine, stir evenly to melt the condiments, gently roll the loach in the pot twice, put the lid on the pot, and simmer over medium heat. .
The loach is originally deep-fried until it is 6 mature. After simmering for a while, you can open the lid of the pot, turn to high heat to quickly reduce the juice, then add green onions for freshness, and continue to stir-fry until the sauce is thick, then turn off the heat. Pot.
Because he was eating alone, Sun Qingning didn't bother to arrange the dishes. He just filled a small basin and called everyone in the kitchen to come over and taste it together.
This flower loach is really fragrant when cooked!
Fragrant on the outside and tender on the inside, delicious and without fishy smell, delicious and satisfying.
Moreover, the loach itself only has one big thorn. When eating, hold the head up, hold one side of the fish with your mouth, pick the meat sideways with your teeth, and pull it, and half of the fish meat will go directly into your mouth.
Fry both sides of a fish once, leaving only the fish head and clean fish bones. It tastes very enjoyable!
Sun Qingning and the laborer who worked together before also happily ate the flower loach.
After eating a fish, they all showed a satisfied smile.
The worker sighed: "This loach is so delicious! It tastes better than anything I have ever eaten before!"
When Sun Qingning heard this, the smile on his face became extremely complicated!
He smacked the rich and delicious taste in his mouth, which was indeed completely different from the braised flower loach he had eaten before.
They are all braised in soy sauce, but the taste of the pot in front of me is richer and mellower. While the sauce is fragrant into the meat, you can also taste the unique tenderness and deliciousness of the loach!
Although this dish was cooked by Sun Qingning himself, it was actually Fu Yu who provided guidance from beginning to end.
If he had cooked according to Sun Qingning's original idea, he would definitely not be able to produce such a delicious taste.
If Sun Qingning was just filled with emotion before, now he is in awe of Fang Yu's cooking skills.
This braised flower loach was just a temporary preparation, but Fu Yu was very familiar with the operation of this dish.
This shouldn't be a casual suggestion. Fu Yu must have cooked many times to reach this level.
But everyone is usually together. When did Fu Yu cook this dish?
You must know that loach is not yet on the market. Last year, Fu Yu had been working with him as a small worker in preparing food, and later he followed Zhao Meng, and he also worked as a helper in the kitchen.
Could it be that Fu Yu comes to the kitchen to practice cooking every night after get off work as before?
And he didn't notice it at all?
Thinking of this, Sun Qingning couldn't help but start to reflect. He had indeed slacked off in honing his cooking skills recently.
He learns cooking from Zhao Meng every day and is able to cook independently.
On Zhao Meng's side of the kitchen, apart from Fu Yu, counting down, he is the one.
This gave him an inexplicable feeling of stability. Fu Yu was so strong and he couldn't surpass him, so he was in a good state now.
As a result, he was still here enjoying himself and enjoying himself. Fu Yu had already galloped for dozens of miles, driving him further and further away.
Thinking of this, although Sun Qingning was panicked and felt that the gap between himself and Fu Yu was getting wider and wider, he was also filled with admiration and worship for Fu Yu!
As expected of Fu Chu, he is really awesome.
In fact, the reason why Fu Yu is so proficient in cooking loach is because he once experienced a particularly long whole-fish feast cooking lesson in a systematic teaching practice class.
As long as it is a cooking operation related to fish, there is nothing he cannot do. The difference is that when teaching systematically, all the dishes are classic and old-fashioned. However, in reality, due to different regions, the dishes are different. There is a difference in taste, so the cooking operation is slightly different.
However, in the end, everything remains unchanged.
You can often know everything about basic cooking operations.
That's why Fu Yu hesitated to give his opinion when he saw Sun Qingning's cooking operations.
He has cooked flower loach too many times and done related cooking too many times. He has an extremely thorough understanding of these detailed cooking operations!
Zhang Jinyu took advantage of her afternoon break to go to the public shower room in the dormitory area and take a comfortable hot bath.
Everyone usually gets off work in the evening and then queues up to take a shower.
At this time, no one usually goes to the shower room.
Unexpectedly, my cleverness was mistaken for my cleverness. Just after taking a bath, I heard that Fu Yu had instructed Sun Qingning to cook a pot of flower loach!
After taking a bite, Zhang Jinyu took a deep breath!
I feel like I have lost a memory!
This flower loach is not commonly seen, and the cooking method is entirely up to you.
Now I have a rare opportunity to be given guidance by Fu Yu, but I didn’t catch up!
Half of the complacency I felt just now about having the shower room to myself was gone.
Pity!
The little worker who helped in the kitchen before did not have such a high level of cooking skills, and naturally his heart was not heavy.
He was simply envious, chewing on the delicious loach. He was envious of Fu Yu's talent and opportunities, and also envied Sun Qingning's rapid progress.
Obviously, everyone was working as a laborer in the kitchen at the beginning, doing odd jobs.
As a result, one is now a chef and can take orders independently, and the other has the opportunity to practice on the stove.
He was the only one who continued to do the mediocre job of doing odd jobs, not knowing when he would get the chance to cook.
The three of them obviously had different thoughts, but when they looked at Fu Yu, they were all filled with emotion and envy.
Everyone in the kitchen happily ate the braised flower loach. After thanking the buyer, everyone went back to their seats and prepared to welcome the coming dinner guests.
Fu Yu prepared the seasonings in front of his kitchen counter and went to the storage room to check the pickling status of the side dishes.
Seeing Zhang Jiaxin and Qi Shun on Gu Yunwu's side, Fu Yu smiled and said hello.
Zhang Jiaxin responded cheerfully, but Qi Shun acted as if he hadn't heard, with a sullen face, looking unhappy.
I don’t know what happened to this person to be in a bad mood.
Fu Yu actually didn't quite understand Qi Shun. Since Yao Yihang officially resigned after Gu Yunwu's turn, Gu Yunwu began to focus on training Zhang Jiaxin and Qi Shun.
Although Zhang Jiaxin cannot officially take orders independently now, the chef has started to share menus with Gu Yunwu.
Qi Shun even occupied a kitchen counter and learned to cook various special dishes in the store.
Gu Yunwu seemed to want to train these two people to become chefs under him.
There is nothing wrong with Zhang Jiaxin receiving such treatment. After all, he is considered an old man in the kitchen. He was one of the first batch of Fu Yu to get ahead. He is quite talented, and he is willing to work hard and endure hardships.
Qi Shun is obviously the type with extraordinary talents. He has not been in the kitchen for a long time, but he has stood out and gained attention.
However, this person has an average personality. Because he looks energetic and pays great attention to his personal image, he is a very eye-catching existence to outsiders.
But Fu Yu always felt that Qi Shun was a bit yin and yang, and his apparently handsome face always had a gloomy look, as if someone owed him something.
Zhang Jiaxin got along well with Fu Yu. In the past, when he was not established in the kitchen, he would worry about the conflict between Zhao Meng and Gu Yunwu, and would not dare to get close to Fu Yu.
But now he seems to be the number one person under Gu Yunwu, so he is much more relaxed in this regard.
He also got two pieces of the braised flower loach cooked by Sun Qingning just now. He was in a good mood after eating something good.
Seeing that Fu Yu was going to check the pickling status of the side dishes, he followed him with a smile.
Zhao Meng and Gu Yunwu have always taken turns pickling the side dishes in the kitchen.
Today, Zhao Meng is in charge, and tomorrow it will be Gu Yunwu's turn.
There are always a few kinds of side dishes in the store, and everyone has long been familiar with the pickling operation.
However, the river fish is now on the market, so as usual, the store added additional fish sauce made from Bailiazi and small salted dried fish made from Chuandingzi.
In this regard, Fu Yu's cooking skills are much better than Zhang Jiaxin's.
It's strange to say that the pickling techniques are all the same, but the side dishes made by Fu Yu, whether they are fish sauce or dried salted fish, taste better than those made by Zhang Jiaxin.
It tastes fresher, more fragrant, and more memorable.
However, the two methods of operation are exactly the same, and it is really hard to see what the difference is.
Zhang Jiaxin was very concerned about this, not because he was jealous or unconvinced, but because he sincerely wanted to learn Fu Yu's pickling techniques.
He felt that he must have made a mistake in the details of the operation, so whenever Fu Yu was pickling the side dishes, he would try his best to follow and watch.
Now Fu Yu was going to the storage room to check, and Zhang Jiaxin hurriedly followed.
He thought that since the pickling techniques were the same, was there a difference in the pickling time?
Zhang Jiaxin followed Fu Yu step by step, speaking in a friendly and warm manner.
Qi Shun watched this scene with cold eyes, feeling very unconvinced.
He believed that both his cooking talent and cooking skills had made rapid progress in his studies, but after staying with Gu Yunwu for a long time, he could clearly feel that Zhang Jiaxin was valued more than him.
However, because Zhang Jiaxin was honest and kind-hearted, and the two were on the same level in their daily work, Qi Shun had no jealousy towards Zhang Jiaxin.
But Fu Yu was different. He had only arrived in the kitchen half a year earlier than him, but now he seemed to be the first person under the two chefs, and in the hearts of everyone in the kitchen, they were almost on equal footing. Got it!
Seeing Fu Yu getting better and better, Qi Shun was really jealous.
At the beginning, he could comfort himself that Fu Yu was so powerful now because of Zhao Meng's partial treatment and focused support and promotion.
But now that he himself has received special treatment from Gu Yunwu, his cooking skills are not as good as those of Fu Yu who had not yet become a full-time employee when he first arrived in the kitchen.
How willing he was!
It's one thing to admit that Fu Yu is excellent.
It's another thing to face yourself as inferior to the other person.
Even if he thinks clearly, he still feels a little unwilling in his heart!
However, no one cared about his thoughts at all.
Fu Yu and Zhang Jiaxin went to the storage room chatting and laughing, and neither of them noticed the unconvinced look behind them.
However, even if he noticed it, Fu Yu wouldn't care because it wasn't important.
Entering the storage room, Fu Yu checked very carefully. The pickling process of side dishes was equally important as the control of time.
Zhang Jiaxin followed behind, silently watching Fu Yu's inspections. For Zhang Jiaxin, this was also learning and exercise.
Although pickling side dishes is not as important as special dishes, the seemingly simple pickling is full of cooking skills.
After preparing the freshly processed Spanish mackerel into fillings, Li Haiwei decided to take over this order and directly use the fillings of mackerel dumplings to make siomai.
This may be the method that best meets customer requirements and is also the easiest to operate.
Wang Chengfeng, the chef at the Qianli Mabai Case, had something to do at home and took a day off, so his apprentice Li Haiwei was temporarily responsible for the affairs here.
It just so happened that a regular customer came to the store and ordered Wang Chengfeng's specialty, the mackerel stuffed siomai.
The specialty staple food of Qianlima is the dumplings stuffed with mackerel. Because the mackerel filling is delicious and juicy, it is very popular among customers.
As for this mackerel stuffed siomai, it was a customer in the store who ordered the wrong order, but Wang Chengfeng actually made it, which made the customer very satisfied. Occasionally when he dines in the store, he will order it when he remembers it. One serving.
However, the number of times ordinary customers can dine at Chollima is always limited, and this staple dish is not a must-order every time they visit.
Therefore, when Li Haiwei first came to Bai An, he happened to meet Wang Chengfeng to take an order and make this mackerel stuffed siomai.
At that time, he was just a part-time worker and did not have the opportunity to actually cook the staple food. All he did was the chores of preparing vegetables and mixing stuffings.
When Li Haiwei received the order, he knew that it must be the old customer who had arrived at the store. He had not been able to participate in the cooking before, but he wanted to give it a try this time.
The main reason is that Wang Chengfeng is not here, and he is solely responsible for supporting this place.
As Wang Chengfeng's apprentice, Li Haiwei is destined to take over from his master and become Bai An's chef.
At this time, if you can't stand still, your face will be really disgraceful in front of other people.
When Li Haiwei received the order, he did not contact Wang Chengfeng, but directly ordered his workers to start preparing the ingredients.
The mackerel stuffing is readily available at Baiyan, so you can just put it in it and use it.
Because it is a specialty staple food in the store, the order quantity is very large. The workers have dedicated people responsible for preparing the ingredients and packaging. Li Haiwei only needs to be responsible for seasoning, and his subordinates will handle the rest.
The fillings are all prepared in advance. After adding the side dishes, you can use them as you go and you can wrap them directly.
Although there is no ready-made siomai skin, this is not a problem for Li Haiwei.
What he does is a professional job. As long as it is related to pasta, basic pasta is all within his grasp.
So as soon as Li Haiwei's instructions were passed down, the waiter quickly delivered all the ingredients.
Li Haiwei made a rough inspection and started packaging without wasting any more time.
(End of chapter)
