Food Circle Plug-in Emperor

Liu Yunong has been in the industry for many years and has rich experience.

He is well-informed about all kinds of matters in the store. After listening to Fu Yu's story, he immediately helped Fu Yu come up with the best solution.

Fu Yu hung up the phone and hurriedly told Zhao Meng about the situation.

Zhao Meng was relieved after hearing this.

He had just finished contacting Yao Shi, and there was no fried pork skin in the music restaurant.

It is mainly based on this thing as the main ingredient. The dishes that can be cooked are too limited, and few kitchens will prepare them specially.

However, although the matter was resolved, Zhao Meng was still a little worried.

The fried pork skin is fried and then air-dried. This thing needs to be soaked before cooking.

The dried pork skin is about to soften, how long?

Within a few hours, surely not possible?

It's nothing for them to wait, the key is that the customer must not be able to wait.

So, Zhao Meng asked directly: "Didn't your master say how to soak the fried pork skin? It's too late!"

Fu Yu listened to Liu Yunong's instructions on cooking, and he also knew what to do about it, and now he is full of confidence!

To make fried pork skin with sweet-scented osmanthus skin, it is first fried, then air-dried, then soaked and then cooked.

If you follow the normal soaking method, it will definitely not boil within a few hours.

However, Liu Yunong gave him a little trick, which can quickly soak the pigskin.

And considering that it will take half an hour at the fastest to get to Maxima from Shangshi private restaurant, so Liu Yunong made it very clear on the phone that she will send someone to soak the pigskin in advance and send it to Maxima, so that people on the road Time will not be wasted, and the final serving will be delayed.

Thinking of this, Fu Yu relayed Liu Yunong's words to Zhao Meng: "My master said that when you are on the road, you can directly soak the hair in cold water. When you bring it over, you can process it a little and then it can be cooked."

Zhao Meng couldn't help sighing after hearing this: "Master, you really care about you."

Liu Yunong's family has a big business, and the nobles are busy.

Fu Yu made a phone call for help, and Liu Yunong really did his best to help.

It can be seen that this is really treating Fu Yu as a pro-disciple.

Fu Yu did well with Liu Yunong, and Zhao Meng felt more at ease.

He didn't say anything, but in fact, he was always thinking about Fu Yu's past private restaurant.

Being able to be sent by Liu Yunong to take charge of the branch, it can be seen that the two chefs in the back kitchen are very capable.

The more capable people are, the harder it is to get along with them.

Although Fu Yu has a good personality and is quite capable of doing things, who can guarantee that everyone will love him.

Zhao Meng didn't want to ask too much about the matter at Shangshi's private restaurant.

After all, it involves the cooking secrets of Liujia cuisine.

Fu Yu had no ulterior motives with him, and Zhao Meng knew it in his heart, so he wanted to avoid suspicion all the more.

He didn't have the idea of ​​stealing his teacher, so he avoided suspicion as much as possible.

Don't ask what you shouldn't know, don't inquire about what you shouldn't inquire.

However, without asking, Zhao Meng still felt a little uneasy.

I'm afraid that Fu Yu used to report the good news and not the bad news, so he got angry outside and refused to tell when he came back.

Seeing that Fu Yu and the new master are getting along really well now, this hanging heart has finally fallen to the ground.

This man has always been watching people order dishes. Now that Fu Yu has won the favor of Liu Yunong, it is expected that the people at Shangshi's private restaurant will not dare to underestimate him.

Even if there are really some villains, Fu Yu has a backer to rely on, so he shouldn't be afraid.

Zhao Mengan calmed down and slowed down when he spoke: "That's good, before the ingredients are delivered, let's hurry up and cook other dishes."

Fu Yu agreed, and began to cook and braise silver carp heads.

In fact, that Mr. Tang with a happy face is really good at eating.

What he said also made sense.

Coarse ingredients are finely prepared. Although the ingredients used in cooking are not expensive, it is precisely because of this that the chef will pay more attention to the operation and try every means to make the ingredients into very special and delicious.

And if you eat fish, what you pay attention to is to eat live meat.

And this live meat, on fresh fish, the most tender part is the crescent moon meat of the fish.

The crescent moon meat is the red and white part on the edge of the fish gills. It has a certain curvature and looks like a crescent moon. The meat in this part is very tender.

When a knowledgeable person eats fish, this is the place where the first chopsticks go.

And braised silver carp head is really a special dish of Qianlima.

With silver carp head as the main material, the cooking is mainly stewed dishes, and the taste is salty and delicious.

The skin is glutinous and sticky, the fish is fat and tender, the soup is thick, delicious and nutritious.

Especially in Linjiang, Bei'an, the silver carp produced along the river is used for this dish, which has a big head, a lot of meat, fat and tender, and is delicious.

Now that it is winter again, the quality of snow carp after light snow is better.

It can be seen that Mr. Tang is also a master who knows how to eat.

Fu Yu took the prepared shallots, cut a few into sections, and tied a few into knots.

Wash the rapeseed heart and cut the head of the rapeseed into an olive shape.

Sliced ​​cooked ham.

Because it needs to be stewed, the ham slices should not be cut too thin, and the thickness should be judged by experience.

For Fu Yu, this point is very easy to grasp.

Wash chicken and chicken gizzards, cook and slice.

Slice spring bamboo shoots, ginger, and shiitake mushrooms separately.

Split the fish head into two pieces, remove the gills and wash them, put the fish head in a pot with clear water, put it on high heat and cook until the fish meat is separated from the bones, then remove the bones and remove the bones.

Taking advantage of the cooking time of the fish head, Fu Yu began to prepare the ingredients for fried sweet-scented osmanthus skin.

Chop the ham into powder, carefully prepare the broth, and smash the eggs for later use.

Before the fried pork skin was delivered, Fu Yu hurriedly cooked and braised the silver carp head.

The fish head was boiled until the bones and flesh were separated. Fu Yu fished out the fish head and prepared to remove the bones.

Dismantling fish bones is a handicraft, and the production process is cumbersome.

If it weren't for this process, the stewed silver carp head wouldn't be on the list of Qianlima's special recipes.

Dismantling and braised silver carp heads pay attention to "slicing and removing the bones without losing their shape".

So this first effort is reflected in the word "demolition".

Fu Yu has advanced dismantling skills in hand, just dismantling a fish head is not a difficult task.

Transfer the cooked fish head to ice water and start deboning the fish.

When Fu Yu removed the fish head, he deliberately turned the fish face down, touched it gently with his hand, and removed it along the direction of the fish bone.

Keep the removed bones and use them later.

Fu Yu's whole set of movements is smooth and flowing.

It's just that the splitting step is easy to say, but it takes decades of accumulation to completely remove the bones from the fish head and keep the shape of the fish head basically intact.

The removed fish head is easy to smell if it is left standing aside, so after the fish is removed, it needs to be steamed in a steamer.

And to ensure the soft and tender taste of silver carp head glue, the step of "simmering" is the most important step.

Put the bones freshly removed from the fish head into the pan and deep fry until crispy.

Fu Yu's side just started to explode, and Sun Qingning came trotting over from the restaurant.

It was said that Sun Qingning did well under Zhao Meng, mainly because he really had a wink and would make trouble.

Although Zhao Meng's temper is not very good, he still takes good care of the people under his opponent.

It's like during the afternoon break, whenever a customer suddenly enters the store for a meal, as long as it is not a big table and the order is not large, Zhao Meng always stays in the back kitchen by himself and sends others to eat first.

This alone moved everyone in the back kitchen very much.

Right now, Sun Qingning was wolfing down a bite, and hurried back to help Zhao Meng.

He also learned this from Fu Yu. In the past, he was scolded and scolded for working under Zhao Meng every day, and he felt a little scared in his heart.

When we get along with each other in normal times, we are a bit submissive.

Catch up with the current situation, if Zhao Meng opens his mouth to push people away, he really wants to hide away from the bottom of his heart, how could he take the initiative to move forward.

However, as the relationship with Fu Yu got closer, Sun Qingning admired Fu Yu more and more in his heart.

If you observe carefully, you will find that the relationship between Fu Yu and Zhao Meng is actually very harmonious and relaxed.

Fu Yu's concern for Zhao Meng comes from the bottom of his heart, so when he usually gets along with each other, he is very careful about the details.

And Zhao Meng is obviously a person who reciprocates.

Fu Yu is caring and heart-warming, and Zhao Meng also takes special care of Fu Yu.

After going back and forth, the two of them are obviously just a superior-subordinate relationship at work, but they gradually become like mentors and apprentices, comparable to father and son.

The good thing about Sun Qingning is that although he is smart, he is still down-to-earth, and belongs to the kind of people who are more self-aware.

He is definitely inferior to Fu Yu in terms of culinary skills, but in terms of pleasing Zhao Meng, he can't do anything else, it's always right to learn from others.

After all, if you stretch out your hand and don't hit the smiling person, the heart is full of flesh.

He is really good to Zhao Meng, Zhao Meng is so shrewd, how could he not see it.

As soon as Sun Qingning entered the back kitchen, he saw Fu Yu was also cooking, and hurried over at a trot.

As we got closer, we could smell a very strong fishy scent.

"Hey! Fu Chu, what are you doing here? It smells really good!"

Fu Yu was about to fish out the fried fish bones by himself, when he saw Sun Qingning came back, he hurriedly called out: "You came just in time, help me fish out the fish bones first."

Although Sun Qingning has long been in charge of cooking by himself, he used to work as a helper for Fu Yu, and there was a tacit understanding between the two.

With a promise, he stretched out his hand to help fish the fish bones.

Fu Yu took another new pot, added cold water, put in fish bones, sprinkled seasonings, mixed and brought to a boil, and slowly collected the juice over high heat to emulsify the soup to the maximum extent.

Sun Qingning also noticed at this time that what Fu Yu was doing was dismantling and stewing silver carp heads.

I couldn't help feeling annoyed.

Pity!

I even missed the operation of splitting the fishbone.

You know, the most difficult part of this dish of braised silver carp head is to disassemble the fish bones.

Sun Qingning had been shaking the spoon for so long, but this dish was only cooked while helping Zhao Meng.

Zhao Meng also taught him how to disassemble fish bones, but the speed was too fast, he could hear it clearly, but when he really got started, it was far from the same thing.

And the work in the back kitchen is too busy, almost from opening to closing eyes.

After work at night, I just wish I could fall headfirst on the bed, how can I have the energy to work overtime and practice cooking by myself!

This is also impossible.

There was fish soup stewed in the pot, just as Fu Yu had freed up his hand, the food deliverer from Shangshi's private restaurant also arrived.

When Fu Yu received the call, he hurriedly told Sun Qingning to help watch the pot, and trotted to the back door by himself.

The person who delivered the items was the purchaser of Shangshi Private Restaurant.

After meeting, he handed a small packing box to Fu Yu directly.

Fu Yu took it and started with a heavy hand.

After thanking you, I went back to the back kitchen with the tidy box in my arms.

Open the lid, and there is half a box of clear water inside. The fried pig skin is soaked in the water, and it looks obvious that it has softened.

Sun Qingning stretched out his head to take a look, and asked casually, "Did you take it from the library?"

Fu Yu responded ambiguously: "Well, it's already soft and can be fished out."

Sun Qingning hurried forward: "I'll do it."

Fu Yu took a large clean basin, mixed warm water according to the method taught by Liu Yunong, and added baking soda.

Put the soaked fried pork skin in warm water to clean and soak for a while.

After soaking, put it in boiling water and cook.

When it is almost cooked, remove the pork skin, drain the water, and set aside to cool.

The pig skin used in Shangshi's private restaurant happens to be a strip three inches wide on the back of the selected pig.

Fu Yu took a careful look at it, and to be honest, he didn't see anything special.

This dish is estimated to be recognized only by experienced gourmets.

However, Shangshi's private restaurant has carefully selected pigskin, and the materials used can be seen as genuine.

This is also the way of doing business.

Fu Yu is still convinced of his master.

Taking advantage of the time to cool the pigskin, Fu Yu went to the restaurant, ate a whole mouthful of rice, and then selected a bowl of rice for Zhao Meng.

Zhao Meng just finished a dish and put it on the plate.

Fu Yu tore off the remaining dish on the wall and pasted it to his side

"Chef Zhao, you eat first, and I'll do the rest."

Sun Qingning glanced at Zhao Meng's gratified face, and sighed secretly.

The depth of this feeling cannot be pretended after all.

Looking at other people, you can think of directly helping to serve the rice.

And he looked forward and backward, afraid of being rejected, so he only dared to come over to help.

That's the difference!

Zhao Meng sat next to him with a bowl, and rested his feet while eating.

Fu Yu brought over the rest of the dishes.

Sun Qingning hurried forward, while helping out, secretly made up his mind that he would treat everyone with sincerity in the future.

Sincere hearts are exchanged for true hearts, the communication between people is always mutual.

Fu Yu first cut the cooled pork skin into pieces, and then soaked them in cold water.

Then check the dashi in the pot.

The rich collagen in the fish bones is all melted into the soup, making the soup thicker and softer.

Take out the steamed fish head.

Put the pot on high heat and heat it up, ladle in the cooked lard, when it is 50% hot, add green onion and ginger slices, and fry for a while.

After frying until fragrant, remove the green onion and ginger, add shrimp and crab meat and fry for a while.

Add cooking wine, chicken broth, refined salt, and sugar, then add sliced ​​bamboo shoots, sliced ​​mushrooms, sliced ​​chicken, sliced ​​chicken gizzard, and fish head meat, cover the pot, and cook.

Fu Yu's whole set of movements was smooth and smooth, and Sun Qingning couldn't get in the way at all.

He said he was helping the cook, but he was actually staying by the side, admiring Fu Yu's cooking.

In just ten minutes of cooking, Fu Yu quickly finished cooking another dish.

Seeing that Fu Yu finished arranging the dishes, Sun Qingning hurriedly helped put the dishes on the serving table.

Really, now I have to fight for the big boss, and I have to do it myself.

It's too curly!