The three dishes are all Chollima's specialties. The most important thing is that the cooking method seems complicated, but in fact it is not difficult.
And the seasonings used are not afraid of being looked at.
Because the method of seasoning is not something that can be learned by just observing.
Thousands of people, thousands of flavors, the amount and seasonings used, the technique of holding the spoon is a little faster, and you can't tell the secret inside.
Zhao Meng was so determined that he specially asked his workers, who usually looked very clever, to come over and observe together.
This is a rare free time in the kitchen. If there is such a good learning opportunity, you must seize it so that the people under you can also learn something.
Fu Yu's kitchen counter is in a very good location, very close to the food transfer station. The back kitchen has just been renovated and is spacious. There are people watching from behind and at close range. As long as the position is correct, it will not affect Fu Yu's cooking operations. .
Zhang Jinyu stood in the position of helping the cook very consciously, waiting for Fu Yu's instructions at any time.
While Fu Yu was chatting with several people who came to study and exchange, Zhang Jinyu quickly took a look at the members of the study group who came to the store this time.
The leader of the team turned out to be a master!
He looks to be at least in his early sixties, and has a thin body, but in his movements, his body is strong, especially his arms. It seems that he has been trained for many years, and he is very familiar.
Of the three people following the old master, the one standing closest looked to be about forty years old. Although he looked quite fat, his features and eyes looked similar to those of the old master. It was obvious that they were father and son.
The two people following behind were young, less than thirty, and looked quite restrained. They should be the chefs.
Now the four people were standing around Fu Yu's kitchen counter. Except for the senior chef who was leading him, who was chatting enthusiastically with Fu Yu, the others were just following them, turning their heads to look around, looking at the chef Qianlima with great interest. Decoration and furnishing.
Fu Yu communicated with Xie Jing about the contents of the dishes, then made a list of the dishes and handed them to Zhang Jinyu, asking him to prepare the dishes.
Zhang Jinyu took the order and glanced at the content first as a habit. When he saw it, he couldn't help but be stunned!
All three dishes are the restaurant’s specialties, that’s right!
Just a little too ordinary.
There are not only hundreds of special dishes at Chollima, but also dozens of them.
Any dish you pick out is much better than the three wild vegetables on the list that are the main ingredients.
Zhang Jinyu took the order to go to the waiter to prepare the dishes, and couldn't help but feel a little worried.
This dish is simple to make, but it doesn’t showcase Fu Yu’s superb cooking skills!
In Zhang Jinyu's view, whether it is making sashimi, braised in sauce, or deep-fried, these are all cooking skills that can showcase your cooking skills.
Now that there is a study group entering the store to observe, they should show their true skills and show off their skills. Not only will they look good on themselves, but they can also shock the other party.
After all, aren't these so-called study groups all competitors in the end?
Zhang Jinyu cursed in his heart, but he still did the work on his hands very efficiently. He quickly asked the workers to prepare the important dishes and send them to the kitchen counter.
Fu Yu went about his routine and carefully checked the food preparation. After confirming that it was correct, he started cooking.
The first thing he cooked was stir-fried razor clams, a noodle dish.
In fact, the most common way to make noodle dishes is to steam them, but they can also be used as cold dishes or soups, and the flavor is also very good.
To be honest, the most popular dish among customers in Chollima is actually the steamed noodle dish.
But the method of making this dish can easily expose the cooking skills when operating it.
Noodles tend to stick together when steamed.
Because in daily cooking, when steaming, only flour is often used.
Since flour contains a lot of starch, the noodle dishes will definitely stick together when steamed.
Therefore, when cooking this dish in Chollima's kitchen, the noodles are washed and then dried, leaving no moisture at all.
Then mix it with millet flour, cornmeal and a little flour and sprinkle it over the noodle dish. After the steamer is boiled, put the noodles in and boil it again.
It is not difficult to make, but the one-step operation of drying and steaming the noodle dishes may seem simple, but it was developed by Mr. Dong himself back then!
You just can't get such a refreshing taste in other restaurants.
Although this dish has its own characteristics, it cannot be displayed in front of outsiders, especially a master chef like Xie Jing, who will definitely lose the secret recipe at a glance.
When it comes to cooking, we have always attached great importance to secret recipes, and we should pay attention to passing them on to others but not to others.
So, Fu Yu thought about it again and again, and finally chose noodles and stir-fried razor clams.
It's easy to operate and you can show off your cooking skills to a certain extent.
As for other
It’s all a matter of personal opinion!
Noodle dishes are very easy to get sandy, so you need to be very careful when cleaning them and be sure to wash them thoroughly.
Fu Yu stretched out his hand to pass the food stall and made sure it was clean before starting to cook the food.
After the water boils, put down the noodles and blanch them, then take them out and let them cool, and squeeze the water a little.
The step of grabbing water is a great test of the chef’s cooking experience and techniques.
Because if you leave too much water, it will affect the taste of cooking. If you leave too little water, it will easily absorb too much oil during frying and lose the original fresh and tender taste.
However, this step is just a trivial matter for Fu Yu.
As his cooking skills improved day by day, there were fewer and fewer green lines appearing in front of him when cooking.
Fu Yu's operation of grabbing water was successful for the first time. He kept moving his hands and turned around to take out the washed razor clams and put them into a separate pot. He added water to cook them, but there was an imperceptible arc on his mouth. .
Cooking gives him a special sense of accomplishment at many times, like right now.
Fu Yu happily took advantage of the boiling water, turned around and grabbed a handful of shredded ginger, and cut up the coriander and dry seeds.
In terms of knife skills, his operation is both standard and fast, and the entire movement is completed with a touch of handsomeness and looks extremely neat.
Xie Jing looked at it and nodded.
He has been cooking for decades and is very knowledgeable in cooking, and he has a solid grasp of basic skills.
One look at Fu Yu's stance when cutting the knife, and one can tell that his cutting skills are quite good.
This is not a skill that can be developed just by talent, it all depends on hard work and practice.
One effort, one gain.
This sentence is most appropriate when it comes to honing your cooking skills.
Seeing that the water in the pot was almost hot, Fu Yuteng heated the pot and added shredded ginger and stir-fried until fragrant.
At this time, Zhang Jinyu takes out the razor clams that have controlled the water, puts them into the pot, and stir-fries.
Fu Yu deliberately showed his hand while shaking the spoon.
In fact, when he is making the spoon, in order to save trouble, he just turns the spoon and takes it out. As for shaking the spoon, because he has a very precise control of the heat, he often just ignores it.
But today, Fu Yu used all of Bian Shao's tricks.
From turning the spoon, to shaking the spoon, to taking out the spoon, there is no missing step.
And the big and small turns when turning the spoon are also done very well.
Both the angle when sliding and the force of pushing and pulling back are extremely precise.
The moment the ingredients in the pot are thrown down the spoon and slide back under the action of inertia, they are like a large flat net, flying high and falling steadily.
As a professional chef, when cooking dishes, he will turn the spoon. Turning the spoon can heat the dishes evenly and make the dishes more delicious. Turning the spoon is one of the basic skills of the chef and is also a reflection of whether the chef is professional.
Sure enough, after seeing Fu Yu's very skillful spoon-bumping operation, Xie Jing couldn't help but have a look of appreciation on her face.
Xie Jing has been cooking in her own restaurant for decades. What she does most is steaming and stir-frying. She stirs the spoons countless times every day.
Practice makes perfect in everything, and after decades of hard work, he has become quite familiar with this operation skill, not to mention being perfect at it.
As soon as Fu Yu's dipping movements were revealed, Xie Jing suddenly secretly praised "good" in her heart!
As a chef, if you want to have superb cooking skills, you must first have solid basic skills.
The tilting spoon is a very important one among the basic skills.
From this alone, Xie Jing could tell that although Fu Yu was young, he must have worked very hard on cooking.
What a master like him likes most is his hard-working juniors.
His impression of Yu couldn't help but become better and better, and he became more attentive when observing.
After turning the spoon, Fu Yu added an appropriate amount of cooking wine, light soy sauce, salt and chicken essence to the pot.
Adjust the seasoning, sprinkle with coriander and stir evenly, then take out a spoon and place on a plate.
When serving out spoons, attention should be paid to plating the dishes, which should be arranged neatly and beautifully to attract appetite.
So Fu Yu slowed down his movements and tried to stack the noodles and razor clams evenly on the plate.
When the whole dish is served, it is in the shape of a pagoda, with a carved radish flower dotted around the edge of the dish. The delicacy of the dish is immediately raised to a higher level, and the grade is also raised.
Fu Yu was very skillful in the operation of arranging the dishes. Even the usual radish flowers were prepared in advance by the craftsmen. They are universal decorative flowers that look good with any dish and go well with any arrangement.
"Thank you, Chef, try it while it's hot first and see how it tastes!"
Observing the cooking operation of a dish, the entire process is part of learning, and tasting the taste of the dish is also very important.
Because of their profession, chefs tend to have higher requirements for the taste of dishes.
The tenderness of the ingredients, the depth of the flavor, and the weight of the seasonings all have their own evaluation criteria.
It is said that a thousand people have a thousand tastes, and it is actually very difficult to make everyone eat to their liking.
So when Xie Jing and others were tasting the food, Fu Yu couldn't help but feel a little nervous. He didn't know how the other party was eating.
When selecting ingredients for the noodle dish itself, we select the fattest leaves and young stems, which are very easy to taste after cooking.
The original taste of razor clams is very fresh and tender. When the two ingredients are paired together, the taste is extremely delicious.
When Xie Jing tried it, she tasted the texture of noodle dishes and razor clams.
The noodles are fried just right and are very tender when eaten. They are wrapped with the unique umami flavor of razor clams. When you taste them carefully, they are even more delicious than seafood!
This requires very precise control of the heat of the dishes to achieve such a just-right taste!
Xie Jing tasted it twice and couldn't help but show appreciation.
No wonder Chollima is a century-old store. It has been in business for so long, but it has always had a steady flow of customers and business is booming.
The private dishes in this store are really good!
Even a simple dish of wild vegetables can be cooked so well, which shows that the hotel has really put a lot of effort into cooking management in the kitchen!
Xie Jing is a restaurant owner and chef herself, so she understands how important the innovation of dishes and the stability of taste are.
Xie Jing was very appreciative of this first dish.
Xie Jing ate smoothly and praised politely: "This noodle dish, stir-fried razor clams, is so good!"
Just one sentence made Fu Yu's heart drop to the ground.
Just eat it to suit your taste!
In terms of cooking techniques, Fu Yu boasts that there is nothing wrong with him, and if he is willing, he can still learn and communicate in details.
Fu Yu smiled at Xie Jing, cooking the next dish with constant movement.
Toon has always been known as a "natural tonic" in Bei'an.
Fu Yu didn't know about it before, but later he made medicated meals and gradually came into contact with this knowledge, and then he realized that toon also has the effects of strengthening the spleen, appetizing, and beautifying the skin.
The combination of toon and yellow croaker not only improves the nutritional value, but also plays a beneficial role in the taste.
Chollima has a special side dish of toon mixed with oil, which is usually served for free.
Because it is simple to make and tastes good, it has unknowingly become the signature side dish in the store this season.
However, Fu Yu did not choose the method of mixing side dishes for demonstration, because the reason why this Chinese toon dish with oil has a unique taste is actually the mixture of sesame oil and fermented bean curd.
It tastes salty and refreshing, especially when eaten with rice.
The preparation of the side dishes is too simple, there is nothing to display, and it is easy for others to learn how to remove the ingredients. It is really not worth the gain.
Fu Yu chose yellow croaker mixed with toon, which was also mixed. The recipe of this dish seemed complicated, but in fact it was not difficult, and there were no operating skills that others were afraid of stealing.
The wild yellow croaker has just been put on the market. It is processed cleanly. After frying, the yellow croaker meat is paired with blanched Chinese toon. The texture is crisp and tender, and the fresh fragrance can reach your throat.
The preparation of the whole dish is not complicated, but if you want to make it delicious, it will test the chef's cooking skills.
Frying reveals the chef's precision in controlling the heat and time.
The amount of toon used will test the chef’s experience in seasoning ratios.
A simple dish can better reflect the true level of the chef.
Fu Yu finished cooking, and Xie Jing and others tasted it one after another.
I have to say that the yellow croaker in this season is really delicious, and when cooked with toon, the delicious taste is enhanced.
After Xie Jing tasted it, she felt the fragrance lingering on her lips and teeth.
He glanced sideways at his son, who had followed him to watch, and saw that he was carefully tasting the dishes.
The deep-fried yellow croaker has meat and bones that are so crispy that you can eat it in one bite without spitting out the bones.
Since our restaurant specializes in fish, we are very good at fried fish.
It is precisely because of this that as soon as they eat it, they know that Fu Yu is really good at frying!
(End of chapter)
