Food Circle Plug-in Emperor

Fu Yu habitually pasted the order list on the kitchen wall, and then fell silent.

In Zhang Jinyu's eyes, Fu Yu was worried with a look of bitterness and hatred.

He also heard what the orderer said when he came to deliver the order just now.

The customer who ordered this order is a big deal!

When you enter a restaurant, you can order whatever you want to eat, how simple it is!

So many requests!

Four dishes, one soup and one staple food, for pregnant women to eat, must be all seafood, and it must be an authentic special dish of fishermen's homes!

Nima!

Here is the North!

Not a coastal city!

Where can I get you some authentic fishermen's home cooking?

Zhang Jinyu complained aggrievedly, while tidying up the kitchen counter swiftly.

Fu Yu was brought out by Zhao Meng, so many of his habits are taught by precept and example, so he can learn from others.

Zhao Meng loves cleanliness and has high requirements for the cleanliness of the kitchen counter.

Although Fu Yu was not as picky as Zhao Meng, he also disliked messy kitchen counters.

Before, Sun Qingning worked as a helper cook by Fu Yu's side, and he did a good job at this.

Now it's Zhang Jinyu's turn, also very careful.

Zhang Jinyu worried about Fu Yu while working.

How busy is this table?

Fu Yu, who was frowning in Zhang Jinyu's eyes, was actually flipping through the classic old-flavored recipes seriously.

Special home cooking in an authentic fisherman's house!

There can be no chili, fresh food, crab and snail.

There are really some classic old taste cookbooks, and there are dozens of pages of eloquence.

It includes almost all the daily dishes of all fishermen's families.

Only unexpected, there is no recipe above.

Fu Yu roughly flipped through two pages, selected a few dishes with simple cooking methods, abundant ingredients in the store, and distinctive presentation, and decisively and quickly put together four dishes, one soup and one staple food.

If it weren't for the lack of time, Fu Yu actually wanted to look through it carefully later, and see if there are other more delicate and distinctive dishes.

Fu Yu quickly drew up the specific preparation of four dishes and one soup, and handed over the list to Zhang Jinyu, who asked him to make arrangements.

Zhang Jinyu took the list and glanced at the contents above.

Dry-boiled vertical shrimp, fresh fish soup, three-sliced ​​fish, braised water, fish ball soup, fish cake.

Good guy!

None of the dishes are on the menu in the store!

Zhang Jinyu asked curiously: "Chu Fu, how did you come up with these few dishes?"

Listening to the name of the dish, it feels pretty good.

Zhao Meng was busy going to the steamer to inspect the dishes just now, and didn't know about the customer's order.

Now that I am back, listening to Zhang Jinyu, I asked casually, "What kind of food?"

Zhang Jinyu has never been thoughtful, Zhao Meng asked, and he hurriedly recounted the whole story.

Fu Yu couldn't stop it even if he wanted to, so he had to rack his brains to figure out how to get over this matter.

In the end, I heard Zhao Meng say: "Oh, I taught him, that's all right, hurry up here, there will be more orders now."

Fu Yu: "!"

But then he came to his senses, Zhao Meng probably thought that he learned these dishes at the music restaurant, and this was helping him lie.

Fu Yu's heart warmed, and he took advantage of the situation to send Zhang Jinyu away, telling him to hurry up and prepare the dishes.

When Zhang Jinyu came back with the ingredients ready, Fu Yu started cooking.

In fact, if you cook according to Maxima's recipe, like eating standing shrimp is cooking.

Generally, pepper, ginger slices and a little salt are put in the water.

When the water is boiled, put the standing shrimp and boil it, then it can be served on a plate, or simply add a little leek and stir-fry.

There is nothing wrong with eating like this, but the water in which the shrimp is boiled becomes the freshest thing, and the umami taste of the shrimp itself is reduced instead.

So when he saw the very simple and convenient cooking method of standing shrimp on the classic old taste recipe, Fu Yu suddenly realized that dry cooking is the most authentic method.

In a clean frying pan, without water or oil, directly sprinkle ginger slices and peppercorns, put the standing shrimp directly in, cover with a lid, and dry roast.

Generally, after covering the lid with medium heat for a minute or two, open the lid and see that there is water under the standing shrimp.

At this time, you can open the lid and let the water be collected for a while, and the shrimp can be served on a plate when it is cooked.

In this way, the umami taste of the standing prawns is not lost at all, and there is no soup, and the whole dish is very neat.

In order to make the plate more beautiful, Fu Yu took advantage of Zhang Jinyu's busy fetching side dishes, and hurriedly looked through the special family banquet menu.

Because the packed lunch boxes in the store are in the shape of round bowls, Fu Yu deliberately selected a final arrangement method similar to the cooking method.

Arrange the dry-cooked vertical shrimp in the shape of a flaming mountain, and on the top are some red pepper shreds that are fried crispy and dipped in salt and pepper.

In order to fix it, tinfoil was also specially rolled out into a tube shape to enclose the remaining space in the packing box, so as to ensure that the standing shrimp placed inside would not collapse due to shaking and damage the delicate presentation when moving.

When it's time to eat, you only need to take out the tin foil roll, and you can enjoy the effect of the whole dish as it is.

Zhang Jinyu was amazed by the idea of ​​this package!

He has always been outspoken, saying what he has to say, so when cooking fresh fish soup, Fu Yu has been listening to his sincere rainbow fart, and he feels very comfortable.

The recipe of fresh fish soup is also very simple. It is estimated that fishermen usually work on board, so it is so simple and convenient when cooking.

Put a little oil in the pan, fry the onion, ginger and garlic.

Put a little sugar and fry, add cold water and a little soy sauce.

Put the fresh fish directly into the cold water pot.

Once the fish is put in, it cannot be moved again.

The fire does not need to be too high. After the soup is slowly boiled, use a spoon to pour the soup on the surface of the fish that is not immersed in the soup. Slightly collect the juice and order a little vinegar on the side of the pot.

When Fu Yu served the plate, he was careful not to break the skin of the fish.

The main reason is this fish. Looking at the fish skin intact, you can actually feel it when you move it. The fish meat is so tender that you can hardly pick it up with chopsticks.

After packing the fish, Fu Yu scraped off some of the remaining soup and tasted it.

The soup is fresh and sweet, and the taste is very good.

Because it is a packaged dish, there is no need to serve it on the table one by one. After Fu Yu finishes one dish, Zhang Jinyu carefully puts the packaged box on the dish delivery table.

After a while, everything is done, and then bagged and let the orderer take it to the front hall and hand it over to the customer.

Zhang Jinyu stretched out his head to watch Fu Yu make three silk knocking fish.

The squid was alive, and Zhang Jinyu was worried about letting other workers handle it, so she cleaned it up by herself.

The general methods in the store are steamed, grilled, grilled fish, sauce, and dried fish steamed rice.

Several recipes are special dishes in the store and are very popular.

But Zhang Jinyu has never seen the three-thread knocking fish that Fu Yu is going to do.

He took the initiative to help move all the prepared dishes to Fu Yu's hands, and then couldn't help asking: "Fu Chu, how do you make these three-sliced ​​fish?"

Fu Yu smiled back and asked, "Want to learn?"

Zhang Jinyu nodded: "Yes!"