Food Circle Plug-in Emperor

In the back kitchen, besides the chef Zhao Meng, in the eyes of Liu Junrong and Sun Weixing, Fu Yu is their immediate leader.

After all, chef Yao Shi rarely comes to the back kitchen.

Compared to Yao Yihang on Gu Yunwu's side, Fu Yu not only looks energetic, has a good personality, but also has superb cooking skills.

The most important thing.

Fu Yu didn't put on airs at all.

Take good care of the people below them.

When cooking, as long as he can find a chance to go over and watch, Fu Yu has always been willing to give a few tips on cooking methods.

You must know that in a place like the back kitchen, under normal circumstances, there is no guidance from the chef in charge.

Unlike other industries, chefs are highly competitive. Every chef has his own set of cooking experience, but it is not easy to pass it on to outsiders.

After all, it is the accumulation of experience at the bottom of the box, which taught the apprentice and starved the master to death.

But Fu Yu never hides his secrets, as long as you ask him, he will guide you very kindly.

This made Liu Junrong and Sun Weixing have a better and better impression of Fu Yu in their daily relationship, and they also respect Fu Yu from the bottom of their hearts.

Unknowingly, Fu Yu's status in their eyes seems to have somewhat surpassed that of Zhao Meng.

When something happens, the first reaction is to go to Fu Yu for help.

I don't know when, in their concept, Fu Yu became an omnipotent existence.

As long as it was related to cooking, there was nothing that Fu Yu couldn't solve.

Today's breakfast was prepared by Fu Yu, and everyone on Zhao Meng's side had two pieces of steamed chicken with fermented bean curd in their bowls.

This is a good food that the people on Gu Yunwu's side can't eat.

Several people looked at each other and smiled tacitly, and quietly ate up the food in the bowl.

I knew that this steamed chicken must be added to everyone by Fu Yu's own pocket.

It is said that cannibals have short mouths, and the gratitude in their hearts to Fu Yu is beyond words.

At noon, some waiters in the front hall came to deliver the order.

Among them is a list of Fu Yu's regular customers.

Fu Yu took a look at the list, and was a little surprised that it was a small noodle order list.

Four dishes, the staple food is the special seafood porridge in the store.

What surprised Fu Yu was that the customer ordered a dish of braised puffer fish that was almost unpopular in the store.

It's not that the taste of this dish is not good and the price is expensive, but that the fugu is poisonous, and if the chef is not careful, it will easily cause food poisoning to customers.

In fact, Maxima has not sold this dish for a long time.

It was popular for a while before, but it was a secret, and some customers smoked carelessly after eating the puffer fish made in the shop.

He was pulled away by an ambulance on the spot.

Although it has been diagnosed by a doctor, the puffer fish is handled very cleanly, and the cooking method is no problem.

The main reason is that the poisoned customer himself is eating fugu for the first time, and his physique is quite special.

In fact, after eating fugu, you can smoke a small amount, but occasionally poisoning will occur.

This customer was one of the more unlucky ones.

But no matter what the reason is, this incident of meal poisoning has attracted widespread attention.

First, the Food Inspectorate started looking into the whole thing.

Secondly, rectification and supervision will be carried out for all restaurants in the city that cook fugu-related dishes.

Finally, on TV, the Internet and other places with great influence and popularity, it began to publicize that fugu is poisonous and it is not recommended to eat it.

For a while, people's love for the delicacy of puffer fish began to weaken significantly.

The major catering industries have been annoyed by rectification and supervision, and various dishes about puffer fish have begun to be removed from the shelves one after another.

Now, the heat is no longer what it used to be.

Maxima has always kept the special dish in the store, the braised puffer fish.

But those who will order this dish are also some elderly customers.

Pufferfish is something that is apprehensive when eating, but after eating it, the aftertaste is endless.

As the saying goes, there is a precept of "eat puffer fish desperately".

Old sayings are never empty talk.

Thinking about it carefully, Fu Yu really has never taken over this dish.

The regular customers in the shop only recognize master masters like Zhao Meng and Gu Yunwu.

If you order such a dangerous dish, you will definitely choose a more secure chef to place the order.

But this order fell on Fu Yu's head.

I don't know if the customers are very appreciative of Fu Yu's craftsmanship, or if it's just a newcomer who doesn't know how to do it at all.

No matter what, once the dishes are ordered, they must be cooked.

Fu Yu actually cooked braised puffer fish in the teaching practice class of Quan Yu Ban.

But in reality, I have never encountered a chance to practice.

For a while, he was really looking forward to it.

While Fu Yu was cooking the dishes at hand, he casually ordered the little worker to help catch three puffer fish.

And specifically told: "Just fish it alive, I will handle it myself."

Zhang Jinyu agreed, and turned around to go fishing. Liu Junrong, who had just finished cutting the pier, interjected at the right time: "Brother Zhang, let me go, just to stretch my legs."

Zhang Jinyu nodded, he could just stay and help Fu Yu.

Liu Junrong was a little excited.

He really hadn't seen the operation of cooking fugu.

It's mainly on the back kitchen side, and I can't meet a customer who orders this dish once in ten days and half a month.

He walked briskly over to catch the fish, thinking about stealing from the side for a while to see how the cooking process of this dish is.

Like Liu Junrong, there are other workers who are curious.

Even Zhang Jinyu came alive.

The main reason is that the pufferfish itself is highly poisonous, and if it is not handled properly, it is easy to cause trouble.

Whenever the chef cooks this dish, he is never worried about handing it over to the worker. He slaughters and cleans it by himself.

Liu Junrong soon came back with the puffer fish.

After Fu Yu took over, he began to slaughter.

After countless times of cooking operations in the teaching practice classroom, Fu Yu has accumulated very profound cooking experience for this kind of puffer fish seafood.

One is fresh fish processing.

The second is the heat of cooking.

The third is to separate the appliances.

These three important operations are all for the purpose of detoxification and preventing the spread of viruses.

Among the three points, the slaughter process of puffer fish is very important.

Zhang Jinyu quickly prepared all the processing tools with a wink.

Fu Yu picked up the sharp-nosed scissors, first cut off the fins, and then cut off the eyes.

The whole eye should be dug out without cutting it.

Next, the abdomen is broken and all internal organs are cleaned out except the liver.

Cut off the red tendons, beat the surface mucous membrane with salt, and clean it.

The intestines are pricked with the thumb and the dirt is washed off, the mucous membrane is removed with salt or alum, cleaned, and the intestines are wrapped around the gills.

Fasten the ovary with a rope, hang it in the air to dry, and cook it later. Fresh ovary is absolutely forbidden to eat.

The remaining liver is cut off the corners, the surface film is wiped off, cut into 5 mm pieces, cleaned of blood stains, and placed in a special container.

Then wash your hands with soap several times to remove dirt and prevent toxins from contaminating other food and containers.