Food Circle Plug-in Emperor

I have to say that these students are really good at eating, and the dishes they order are all the characteristics of the restaurant.

Especially the newly added dishes are worth trying among high-end dishes.

Taking advantage of the time when Xiaogong was preparing dishes, Fu Yu quickly flipped through the classic old-style recipes while adjusting the heat of the stew in the pot.

He once watched Zhao Meng cook these dishes, and he still had some impression of the specific operation process, but he couldn't remember the details of the operation.

He needs to study the specific cooking operation method carefully.

Among several dishes, the most expensive one is Fugui Sea Sausage Bun.

Sea sausage has a characteristic, that is, it is local. If it is shipped to other regions for sale, it can only live for one day.

That is to say, it is best to sell all the goods on the same day when they arrive on the same day, so it is a headache to introduce this kind of goods.

The owner of the seafood shop has a channel to purchase, but because of the timeliness, he always orders in advance and supplies in limited quantities, so the price is relatively expensive.

When Fu Yu looked through the classic old-flavored recipes, he read them very carefully, for fear that any step would be wrong and the ingredients would be wasted.

The main reason is that the main ingredients of this dish are too precious to be wasted.

Fu Yu now looks at the recipes, and already has a set of learning skills that he summed up.

And from the seemingly ordinary operation steps, you can find out the matters that need attention.

After going through the cooking aspects of several dishes, Fu Yu has mastered the specific cooking methods.

After the little worker finished preparing the dishes, Fu Yu began to rearrange the uncooked dishes at hand.

After cooking three dishes in a row, to ensure that all the dishes on the order list have been served on the table, so as not to affect the customers' meals, Fu Yu started to cook the newly added dishes in Room 208.

The sea sausages of Maxima are fresh and need to be cleaned by themselves.

Fu Yu used to do this job quite easily when he was a small worker, but now he handles it very quickly.

Before cleaning the sea sausage, first use scissors to cut off the thorns at both ends of the sea sausage, then pinch one end tightly with your nails, squeeze out the internal organs and body fluids, and rinse it clean.

Cut the sea sausages that have been cleaned of internal organs one by one, then pour in an appropriate amount of vinegar, and sprinkle with fine salt.

Start scrubbing and stirring vigorously with your hands, the purpose is to wash away the impurities and mucus of the sea intestine.

This step is very troublesome, because it is said to be hard, but in fact, it is necessary to control some strength.

Moreover, the frequent scrubbing action can easily make the wrist feel sore and numb.

Zhao Meng would never do this job himself. He has tenosynovitis himself, and he is worried about causing old diseases.

However, he has relatively high requirements for the cleaning of ingredients, so when Fu Yu was cleaning the sea sausage, Zhao Meng would come over from time to time to watch him work.

It's impossible to be lazy for a while if you relax a little bit.

It is said that it only takes seven days to form a habit.

Fu Yu has been with Zhao Meng for more than seven months. During this time, he has developed a lot of good habits.

For example, the strict selection of ingredients, the nitpicking when cleaning and handling ingredients, and the fuss over details when cooking.

While controlling his strength, Fu Yu quickly scrubbed the sea intestines, and at the same time couldn't help but raise the corners of his mouth slightly.

He is very grateful that when he first entered the workplace, the first master he met was Zhao Meng.

Process all the sea sausages once, rinse them with water while processing them, and rinse them with clean water several times after processing.

There will be a lot of mucus and blood foam in the water for washing the sea intestines, until the sea intestines feel and look clean, and the water after washing the sea intestines is transparent, the above means that the sea intestines are cleaned for the time being up.

After careful inspection, Fu Yu stopped in satisfaction.

The cleaned sea sausage should be blanched in boiling water immediately, otherwise new mucus will be formed soon, and the blanched sea sausage can be used for cooking after draining the water.

This dish of Maxima is a bit expensive, but it is also expensive for a reason.

The ingredients are really fresh, and the kitchen is really responsible and hardworking.

Fu Yu spread the shredded onion on the bottom of the plate, and then put the lettuce slices on it.

Cut the sea sausage into pieces about 3 cm long.

Blanch cabbage, corn, green beans, and red peppers, and set aside.

Put salad oil in the pot, add cabbage kernels, corn kernels, green beans, and red pepper flakes, add cooking wine, stir-fry a few times, then season with salt, seasoning powder, and chicken powder and stir-fry well.

Then pour in gorgon powder, pour in sesame oil and stir-fry evenly, then pour in the sea sausage and stir-fry evenly, then take it out of the pan, divide it into lettuce slices and serve.

This dish is very creative in presentation.

It is said that Dong Juntian accidentally discovered the shape of the plate when he was dining out of town. At that time, he thought it was very delicate and unique, so he took a photo and passed it to Yao Shi.

After repeated scrutiny and practice, the shape of the dish was finally determined.

Slender, concave white porcelain plate, piled with bunches of shredded onions placed side by side at the bottom, and a lotus leaf-shaped decoration made of leftover leaves on the top, stir-fried choy sum, corn kernels, and green beans , The red peppercorns are colorfully placed on the tender lettuce leaves, and the sliced ​​sea sausage is placed on the top.

One side of the porcelain plate holds imitation plants for decoration.

A whole dish is as exquisite as a painting.

"Hey! This dish is very good!"

The business in the store is good, and everyone in the back kitchen is busy.

When Zhao Meng turned around, he saw the dishes placed on the dish delivery table.

Fu Yu smiled and asked, "How is it? Have you mastered the essence of this dish?"

Zhao Meng didn't taste it, but just looking at the presentation, he felt that the dish was very authentic.

"Yes, Not Bad!"

Having received Zhao Meng's approval, Fu Yu felt very happy, and his movements became more and more swift when working with his hands.

Braised flower crab with mashed potatoes in white sauce is a dessert dish with moderate price and special taste, which is quite popular among customers.

Wash and peel the potatoes, cut them into slices, steam them, take them out and put them in a blender, add 50 grams each of milk and light cream, mash them, pour them out and set aside.

Yam grains and green beans are steamed.

Slaughter the crabs, wash and chop each crab into 6 pieces.

Fu Yu started to boil the white sauce.

Zhao Meng was dual-purpose, and while he was busy shaking the spoon, he told Fu Yu: "You should use butter for the white sauce! Other oils won't work, and the taste won't blend in. By the way, use the hardcover one for the flour, which is more delicate. Also, The second soup should use the old brand, the new one is almost tasteless."

Fu Yu agreed and started cooking.

After the butter is heated and melted, serve it up.

After the fine flour is sautéed over low heat, pour butter and mix it into noodles.

Saute the bacon cubes with a small amount of olive oil, then drain the oil.

Boil two soups, add chopped onion and carrot slices, simmer for an hour on low heat, and separate the residue.

Return the soup to the pot, add 150 grams of milk, 100 grams of light cream and bacon pieces and cook on low heat for 10 minutes. During this time, adjust the taste with salt and black pepper, then add noodles and cook well.

Seeing the perfect white sauce in the pot, Fu Yu sighed inwardly.

It is said that cooking operation is a one-size-fits-all thing.

The same is true in cooking.

Just like the cooking process of this white sauce, the steps Zhao Meng instructed are almost the same as those recorded in the classic old taste recipe.

It can be seen that the current cooking techniques are similar to the old-fashioned methods in the past.

Fu Yu poured an appropriate amount of olive oil into the pan, put the crab pieces in, fried them until fragrant, poured in the white sauce and boiled for a while.

Then add mashed potatoes, yam grains, and green beans, cook well, add salt and black pepper as appropriate, adjust the mouthful, and then serve.

"smell good!"

Zhang Jinyu sniffed, with a salivating expression on his face.

It was also the first time for Fu Yu to cook this dish. When Zhao Meng made it, he was ordered around. After a dish was cooked, he was relieved, and he really didn't pay much attention to it.

Smelling it closer now, the taste of this dish is indeed very strong, the aroma of butter mixed with the unique umami taste of crab, even Fu Yu is hooked and a little hungry.

Turning to look at the watch on the wall, it was past twelve o'clock, so I might as well finish my work in a while, do whatever I want, and let's pad my stomach first.

Once the thought comes together, it cannot be suppressed no matter what.

So, while cooking the big abalone crossing the bridge in fin soup, Fu Yu purposely filled two extra bowls of fin soup when preparing the ingredients.

The wing soup is an old soup in the store, and the fire is always on. When you use it, you can just scoop it out.

And this old soup is also made with good ingredients.

Fan bones, old chickens, chicken feet, and shark bones are all splashed in water and washed.

Deep-fried pork belly with skin.

Pierce several pieces of bamboo with bamboo sticks and put them in the bottom of the vat.

Pour in clean water, boil until half boiled, then add fan bone, old chicken, shark bone, pork belly, and chicken feet in layers to cook.

The old soup used in the store is the remaining 60 catties of wing soup after separating the dregs.

This soup is kept on fire and can be stored for more than a month without corruption.

Fu Yu ordered Zhang Jinyu to clean up the abalones, while he took advantage of the time between cooking other dishes to pour the wing soup into the pot, mixed it with water, filled some flour, stirred it into a paste, poured it on the fence, and the batter immediately dripped fell into the soup pot along the hole.

Boil the soup, let it boil for a while, add chopped green onion, coriander, salt and monosodium glutamate, and a pot of hot and fragrant fresh soup sticks is ready.

Fu Yu brought over a few small bowls, filled them up one by one and let them cool down.

I started cooking big abalone in fin soup.

Clean up the abalone, wipe the edges of the abalone with a scouring pad, and slice into thin slices.

This is a technical job.

Anyone can make abalone slices, but if you want to slice them thin and neat, it will be a test of knife skills.

Fu Yu is doing cutting now, which is completely at his fingertips.

The sharp kitchen knife cuts across the abalone meat, and the soft abalone meat is sliced ​​off neatly.

Abalone slices of uniform thickness are placed on the plate.

After blanching the abalone shells, wash them and save them for serving.

Wash the tomatoes, cut them into eight pieces, and put them on another plate.

After the cooked wing soup is seasoned with salt and chicken powder, it is served in a tall container and served with abalone slices.

After this dish is on the table, the waiter needs to serve the customers from the side.

It is necessary to divide the abalone slices and tomatoes into bowls in front of the guests, boil the wing soup again, pour it into the bowls, and sprinkle with a little green onion.

Otherwise, the abalone and tomato will be too hot, and the taste will be affected.

The newly added dishes were finally cooked, and Fu Yu took advantage of the gap between cooking the rest of the dishes to distribute the dried fresh soup strips to Zhao Meng and the others.

Everyone has been busy at noon, and they all feel hungry. It is a blissful enjoyment to be able to eat a bowl of fresh soup sticks at this moment.

I don't want to eat enough, but I feel very comfortable if I can pad my stomach.

When Zhanxin came to serve the dishes, he was lucky and mixed a bowl with him.

This fresh soup strip is obviously a very common noodle dish, but it tastes very delicious right now.

The sliver is strong, and it is served with a thick and fragrant soup. When you eat it in one bite, it will leave a fragrance on your lips and teeth.

The bowl is not big, and there are not many slivers, even if Zhan Xin eats it, it can be cleaned up in three or four bites.

A small bowl of fresh soup sticks into his belly, Zhan Xin just feels that he is still not satisfied, it is obviously a very common thing, but eating it is so special!

It's really delicious!

endless aftertaste.

She walked out with the tray and couldn't help but smacked her lips twice. This soup is really fresh!

Before taking two steps, Zhanxin heard Sun Qingning's loud voice behind him: "Xiaoqing! You're here! Come on, Fu Chu has left a separate copy for you!"

Zhan Xin couldn't help but pause, and looking back, he saw Fu Yu sneaking in and handing a bowl of fresh soup to Liu Yuqing himself.

The bowl is a small bowl of blue and white porcelain, which is also not big, but the slivers inside are piled high!

Liu Yuqing stretched out her head to take a look, and asked casually, "Is this a note?"

"Well, it's old soup." Fu Yu said with a smile: "It's already dried, you can try it!"

In the store, no one knows that Fu Yu's cooking is delicious, and there are differences in talent in this cooking. The same food, everyone thinks that Fu Yu's cooking tastes better.

Therefore, every time Fu Yu finds time to cook something to eat, it will always be well received.

Fu Yu doesn't search for it, but he will give everyone a point for whatever he cooks, so everyone can try it.

Of course, everyone can see that Fu Yu's cooking is absolutely selfish.

Liu Yuqing likes to eat amber walnuts. It is so troublesome to make. They can eat it three or four times a week. Fu Yu makes it by himself every time. The walnuts are crispy, crispy and fragrant. , Put it on for a long time, and it will not return to moisture.

Liu Yuqing doesn't like to eat fish fillets and meat, but even if there are plenty of ingredients in the back kitchen, it is impossible to make some seafood such as prawns and crabs every day, let alone cook soup, fried chicken and grilled scallops.

These are all things in the store, and occasionally some leftover scraps are processed, and everyone in the back kitchen eats them up, it's nothing.

But that has to be lucky, there are customers ordering.

So, like yesterday afternoon, everyone got together to eat the ingredients left over from the morning's cooking. When cooking home-cooked dishes, Fu Yu took advantage of the convenience of being in charge of the spoon and brought Liu Yuqing a large bowl alone. Seafood Noodles.

Sun Qingning and Zhang Jinyu stretched their heads to look at Liu Yuqing's bowl, and looked at the white crab meat and large pieces of scallops, even though they were leftovers, they were quite attractive.

Both of them yelled at Fu Yu in unison: "Partial eye!"

Fu Yu replied with a smile: "Didn't Xiaoqing invite us to drink milk tea? It's normal for me to make her something special!"

As evidence, Fu Yu pointed to Zhao Meng, who was also holding a noodle bowl beside him: "Look, I also made a bowl for Chef Zhao. There are not many ingredients, and there are no more. He is our leader, so he must do something special! "