Food Circle Plug-in Emperor

Liu Yunong spread the shallots, turned his head and said, "Compared with scallions, it has a more delicate fragrance."

Fu Yu really didn't pay attention to this matter.

After a while, I also have a good product.

After laying the green onions, Liu Yunong started to cut the ginger.

"Put this ginger under it and bury it."

Arrange the onion and ginger, and then put the meat in.

"When sizing the meat, remember to make sure the skin is facing down. It will be neater and more beautiful when it is cooked like this."

"For this dish, the flower carvings are used, so the taste is authentic and the taste can be more intense."

"Hua Diao has a quantity standard. In such a plate, just put 750 grams to 1000 grams. This amount can only be added according to your own judgment."

In fact, like this kind of cooking operation, the proportion of seasoning is very critical.

Too much, the taste is too heavy, less taste is too thin.

But it is not realistic to have to be accurate enough to have a directional ratio.

Therefore, cooking is a job that practice makes perfect. The master leads the door, and the practice depends on one's usual hard work.

If you want to cook well, you don't need talent alone.

Only by doing more and practicing diligently can you gradually master the essentials of cooking.

Rich experience is the key to cooking delicious dishes.

Liu Yunong had never had an apprentice before, so when teaching Fu Yu how to cook, he did it all by himself and how to teach it.

She followed the same way as her father and grandfather guided her back then.

Speak in detail and teach seriously.

It is not at all the hard-working mode of Wang Yulong and Liu Zhangpeng who followed the master chefs in the back kitchen, started from doing odd jobs, groped and learned a little bit, realized by themselves, and studied by themselves.

It's all about hands-on, one-on-one cooking instruction.

It's no wonder that Fu Yu is so easy to learn, he can basically master a dish by himself after following along.

After all, cooking is actually a one-size-fits-all matter.

Once the foundation is laid, it is not difficult to learn anything.

"Hua Diao must soak the meat, and then put some rock sugar."

"Dongpo meat is very sweet, so put more rock sugar. It's enough for a table of ten people."

After Liu Yunong finished playing, Fu Yu asked Fu Yu to take a look.

After Fu Yu read it, he had a rough idea in his mind, and kept this step in his mind.

Liu Yunong picked up the soy sauce: "When putting this, it's best to use a measuring cup at the beginning. It's about 75 grams. If it's too much, the taste is too strong, and it's easy to wash out the aroma of the pork itself."

"After putting in the soy sauce, put in the dark soy sauce. Both the rock sugar and the dark soy sauce are used for coloring, but don't be too nervous when putting it in. The color is not heavy, and it's okay to add more or less."

Fu Yu nodded: "Well, I made a note, master, in fact, the flower carving plays the most important role in this dish, right?"

Liu Yunong casually gathered a few shallots into a bundle, tied them into a knot, put them on the meat, and said, "It's mainly Huadiao and rock sugar, both of which are indispensable."

"Oh, yes, and onions!"

"Come on, pass me the water."

Fu Yu hurriedly handed the pot: "Master, how much water do we need to add?"

Liu Yunong leaned over while staring at the amount of water: "Just put the meat in the water, wait for the water to boil, and then change to a low fire."

"Using a pressure cooker is good for this, and it saves time. It takes about half an hour for this pot of meat."

Speaking of the pressure cooker, Liu Yunong couldn't help but said: "Actually, it's better to stew this meat in an iron pot, but if you really use an iron pot, it will take two hours to serve this plate of meat. It's better to eat it at home." Okay, the restaurant really can't supply it."

No wonder.

Fu Yu was surprised when Liu Yunong said that he needed to use a pressure cooker.

After all, for this kind of stew, it is definitely better to use wood to burn an iron pot, and the stew is more flavorful.

Just like the music restaurant, there is an independent kitchen.

However, Shangshi’s private restaurant does have a limited kitchen area, and the amount of food served seems to have a certain limit, but in fact it is quite a lot.

After all, the business hours are short, and it only takes a few hours for customers to enter the store to eat.

If the serving speed of the back kitchen cannot keep up, it will greatly affect the customer's dining mood.

Take advantage of this time while the meat is stewing.

Liu Yunong ordered Fu Yu to do it, and continued cooking the dish with him.

With Liu Yunong's operation demonstration before, Fu Yu now has a step-by-step operation, and he does it well.

Liu Yunong was dual-purpose, while cooking the pork in his hand, while paying attention to Fu Yu's operation.

After watching it for a while, I was very impressed.

Even the repulsion and resistance that he could not speak to outsiders because of himself, subconsciously faded a bit.

Everyone has the heart to cherish talents.

Especially like Liu Yunong, who has been in his current position, it can be said that he wants money, money, and fame.

What she needs is a profitable assistant to help her develop Liu Jiacai.

If this person is Fu Yu, she is actually very satisfied.

But this satisfaction, once it involves his younger sister, is immediately discounted.

In the end, it's better to be my younger sister. I feel that my family is at a loss and that the other party has taken advantage of any young man.

No one in this world can really be worthy of his good sister.

A pot of meat is stewed on Fu Yu's side, and it's time for Liu Yunong's pressure cooker.

"It's out!"

Liu Yunong shouted.

This time even Wang Yulong and Liu Zhangpeng came together.

Several people gathered in front of the pot, watching Liu Yunong lift the lid of the pot.

Liu Yunong pulled out the air valve, and Fu Yu squeezed forward: "Let me twist it, you get away."

There is air in the pressure cooker, and it takes a lot of effort to twist it.

Moreover, the moment the lid is lifted, the heat is steaming out, which is easy to burn your hands.

Liu Yunong was not polite to him either, and took a step back.

Fu Yu quickly opened the lid of the pot, and a strong smell of meat filled his nostrils.

Smelling the fragrance, several people swallowed wildly.

Even Wang Yulong couldn't help feeling: "Don't say it, I haven't smelled this smell for a while, it's delicious!"

Liu Yunong said cheerfully: "When I was young, my grandpa taught me to sing the stew song. Later, when I was greedy for meat, I followed my grandpa to sing, and he went to the back kitchen to make it for me."

"The stew song?" Fu Yu became interested and asked curiously: "Master, is this song also passed down from your family?"

Liu Yunong said with a smile while filling the meat, "This is not handed down from our family. My grandfather also picked it up from a book. He said it was a song, but in fact it was a ditty I made up later."

"Slow fire, less water, no firewood, no flames, no smoke, don't rush it until it is mature, it will be beautiful when the fire is full."

Liu Yunong's voice is very clear, and there is a special charm when humming minor tunes.

Before Liu Yunong picked up the meat, he picked up all the shallots in the pot.

Fu Yu stretched out his head to take a look, there was still a lot of broth inside.

He said casually: "This taste should be lighter, and the soup will be collected later, right?"

Liu Yunong nodded, reached for the prepared casserole, and put it on the stove.

Pour in the original soup, and then code the meat pieces one by one.

"The purpose of the pressure cooker is to shorten the time, but it doesn't color. This Dongpo meat is full of color, flavor and taste. Anything less is not authentic."

Liu Yunong gave pointers casually.

Fu Yu was taught to respond: "That's right.

Wang Yulong nodded approvingly. If you want to teach people how to cook, you have to be an educated person like Liu Yunong, and the words you say are very easy to understand.

Liu Zhangpeng was beside him, silently sighing.

Back then, it was the coloring step. He worked silently with the master for half a month before he realized the mystery of it.

At that time, he was still thinking, maybe it's because there are less old draws, so the color is not enough?

Thinking about it now, I'm still just getting started, and I don't even know the surface.

The stewed meat in the casserole is with the lid open, watching the square pork belly roll up and down in the soup, and the fragrance is strong and wafting.

No matter who passes by the stove, they can't help stretching their heads to take a look.

It smells so sweet, and looks so craving!

Liu Yunong kept the soup in a casserole, and Fu Yu's Dongpo meat was also put in the pressure cooker.

The master and apprentice joined hands, one behind the other, and soon the six casserole pots were placed in front of the stove and simmered slowly.

The whole back kitchen is filled with tempting meat aroma.

When the first pot of stew came out, Fu Yu hurried over to watch Liu Yunong fish the meat.

"Is this look authentic?"

Liu Yunong only stewed nine pieces of this pot of meat, and there was no extra, so he just gave Fu Yu a look at the quality. "

Fu Yu stretched out his head to take a look, and praised again and again: "It's so authentic! The things burned are really different!"

Liu Yunong smiled: "This is the natural juice collection, without thickening the sauce, what you eat is the original taste! Bright juice and thick sauce!"

"Our family's state banquet Dongpo meat has 40 years of skill. This is really a combination of experience and skill."

After all, Liu Yunong said with some regret: "This dish is waiting to be delivered to the dinner table, so I can't touch it. In fact, if there is a chance, I can cut it with a knife at this time and show it to you."

"This pork can now be separated with a light stroke of a knife, and the inside is relatively crispy. When you really taste it, it is fat but not greasy."

"For this kind of meat, the most fragrant is the layer of fat that is attached to the skin. The meat is more crispy and soft, and the meat has an endless aftertaste."

After hearing this, Fu Yu smiled and said, "Master, I'm getting a little hungry just hearing you say that."

Liu Yunong also smiled: "It's okay, I specially set aside two pots of meat for extra meals for everyone at night."

When the others heard it, they also became happy.

This is the best thing about working in the back kitchen of a restaurant. No one can lose the chef's mouth.

The back kitchen was very busy, and the front hall of the hotel began to have customers coming to the door one after another.

In the evening, the reception banquet for the leaders and the farewell banquet for the former office director were held in Shangshi Private Restaurant.

A group of people entered the door and were taken directly to the box by the waiter.

I have to say that the private restaurant has done a very good job in protecting the privacy of the guests. Walking along the way, you will neither meet other customers sitting in the open hall, nor communicate with the service staff too much.

As long as you report your order number, someone will take the initiative to take them all the way to the box, and then professional service operation, so that they only need to sit at the table and wait for the food to be served.

Ai Houkuan has not been seated since he entered the private room. He told the waiter to serve the food, explained carefully the taboos of those present, ordered wine and drinks, asked for tea, and helped the leaders hang their clothes.

It wasn't until a table full of ten dishes was served that they finally got a seat.

The old director Wang Qingyu looked at a table of dishes and was very satisfied.

He ordered the place, the dishes, what to drink and what to serve, all of which were agreed with his nodding.

After being questioned by Ai Houkuan, Wang Qingyu was not only not bothered, on the contrary, the original sadness of parting was replaced by an unspeakable sense of fullness of being needed by others.

From the moment he left the office building, he was preoccupied with how to support his loyal and reliable subordinate.

Xiao Peng and Wang Qingyu are friends, and the two have a very good personal relationship. He knows the people at this table from the bottom up, and just by looking at the name of the restaurant, he knows that the place is well chosen!

But what should be said on the scene must be said, but what others say is definitely not as good as him.

After all, for Wang Qingyu's sake, he wouldn't make things difficult for Ai Houkuan.

This is a subordinate who was single-handedly promoted by his friend.

From now on, it will be the foundation they left behind in Bei'an.

"Xiao Ai, you can't do it anymore?"

It sounds like an ordinary polite sentence to outsiders, but only those who are present can hear the hints in the twists and turns here.

The meal, the food and drink, was spent on the rest of the office's hospitality expenses.

Where did the money come from?

It was all saved by Wang Qingyu, the former office director.

Ai Houkuan used the hospitality expenses in Wang Qingyu's account as favors and entertained people.

A few people from the province knew what they said, but they all slandered each other, and no one really said it out.

Now that Xiao Peng raised his words, it made the matter clear and gave Ai Houkuan a chance to explain.

After all, this Shangshi private restaurant is really famous.

Everyone knows how much a meal will cost.

Maybe my family members will come here to eat, but there is a big difference between spending their own money and spending money on the public account.

Looking back, when the group of people went back, the higher-ups would inquire and reconcile the accounts. This banquet must not be hidden.

If it was eaten in the cafeteria of the office building, no one could fault it, but when it comes to the restaurant outside, it is a private restaurant with high-end consumption, and this matter is not easy.

They need to have an official language, and everyone knows it well and speaks with the same caliber.

Wang Qingyu can arrange it here, so he naturally knows that this is just a matter of appearance.

So in cooperation with his old friend, he turned his head to look at Ai Houkuan, smiled, and helped to make amends: "Xiao Ai, you know friendship the most. It can be seen that he is a person with rich feelings!"

The few people who came up did not express their opinions. They just picked up the wine glasses that Ai Houkuan had filled up, touched each other implicitly, and started the dishes.

"Hey! This dish is good! Isn't this Dongpo pork?" Xiao Peng stretched out his chopsticks and pointed to the dish in the middle of the nine dishes and one soup in front of him.

There are nine square pieces of Dongpo pork on a white porcelain flat plate, which looks very appetizing.

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