Food Circle Plug-in Emperor

  Chapter 677 is too much

  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.

   This thing is also the main ingredient. The dishes that can be cooked are too limited, and few kitchens will prepare them specially.

  However, although the matter has been resolved, Zhao Meng is still a little worried.

   This 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 tell you how to soak the fried pork skin? There's not enough time!"

  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 osmanthus skin, it is first fried, then air-dried, then soaked and cooked.

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

  However, Liu Yunong gave him a little trick, which can quickly soak 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 about 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 your hair in cold water. When you bring it over, you can process it a little and then it can be cooked."

  After hearing this, Zhao Meng couldn't help sighing: "You, master, really care about you."

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

   Fu Yu called for help, and Liu Yunong really helped with all his heart.

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

   Fu Yu was doing 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 private restaurant in the past.

   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 a person is, the harder it is to get along with them.

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

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

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

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

  He didn't have the idea of ​​stealing a 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.

   It's just that, without asking, Zhao Meng still felt a little uneasy.

  For fear that Fu Yu used to report the good news but not the bad news, so he got angry outside and refused to tell when he came back.

   Now seeing that Fu Yu and the new master are getting along really well, this hanging heart is completely settled.

  This person 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 Private Kitchen 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 speaking: "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.

  Actually, that old Mr. Tang with a good-looking face is really good at eating.

  What he said is also very reasonable.

  Though the ingredients are coarse and fine, 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 to make the ingredients into very special and delicious.

   When eating fish, the most important thing is to eat live meat.

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

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

   People who know how to eat fish often go to this place with their first chopsticks.

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

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

   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.

   Cooked ham slices.

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

   This point is very easy for Fu Yu to grasp.

  Wash chicken and chicken gizzards, cook and slice.

   Spring bamboo shoots, ginger, shiitake mushrooms, sliced ​​separately.

  Chop the fish head into two pieces, remove the gills and wash them, put the fish head in the pot and add water to submerge the fish head, put it on high heat and cook until the fish meat is separated from the bones, then remove the bones and remove the bones.

   While cooking the fish head, Fu Yu began to prepare the ingredients for fried osmanthus skin.

  Chop the ham into powder, prepare the broth carefully, 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 is boiled until the bones and flesh are separated. Fu Yu fishes out the fish head and prepares to remove the fish bones.

  Removing 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.

  The braised silver carp head is "cooked and boned without losing its 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 purposely turned the fish face down, touched it 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 smooth.

   It’s just that this 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 alone, so after the fish is removed, it needs to be steamed in a steamer.

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

  Put the bone just removed from the fish head into the pan and fry until crispy.

  Fu Yu's side just started to explode, when Sun Qingning trotted over from the restaurant.

   It is said that Sun Qingning is doing well under Zhao Meng, mainly because he really has winks and will make trouble.

  Although Zhao Meng has a bad temper, he still takes good care of the people under his opponent.

  It’s like the rest period in the afternoon, whenever a customer suddenly enters the store to eat, as long as it’s not a big table, and there are not many orders, Zhao Meng always stays in the back kitchen by himself and sends others to eat first.

  Just this point moved everyone in the back kitchen very much.

  Sun Qingning is now 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, so he felt a little scared in his heart.

  When you get along with each other, you are a bit submissive.

  Catching up with the current situation, if Zhao Meng opened his mouth to push people away, he really wanted 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 became closer, Sun Qingning also admired Fu Yu more and more in his heart.

  Often observed carefully, and found that the relationship between Fu Yu and Zhao Meng was actually very harmonious and relaxed.

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

   And Zhao Meng is obviously a reciprocating person.

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

   After coming and going, the two of them are obviously just a superior-subordinate relationship at work, but they gradually become sympathetic to mentor and apprentice, comparable to father and son.

  Sun Qingning, the good thing is that although he is smart, he is still down-to-earth, and belongs to the type 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 do nothing else, it is always right to learn from others.

   After all, if you stretch out your hand and don't hit a smiling face, people's hearts are 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.

  When I got close, I smelled a very strong fish fragrance.

   "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.

   Acknowledged, stretched out his hand to help fish bones.

  Fu Yu took another new pot, added cold water, put in fish bones, sprinkled seasonings, mixed and boiled, and slowly collected the juice over high heat to emulsify the soup to the greatest 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 remove the fish bones.

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

   Fishbone splitting, Zhao Meng also taught him, 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.

   Fish soup was simmering in the pot. Just as Fu Yu had freed up his hand, the food deliverer from Shangshi Private Kitchen also arrived.

  Fu Yu received the call, and 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 buyer of Shangshi Private Restaurant.

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

   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, wash and soak for a while.

   After soaking, put it in boiling water and cook.

   It's almost cooked, then take out the pork skin, drain the water, and put it 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 really knowledgeable foodies.

  However, at Shangshi’s private restaurant, there are carefully selected pigskins, 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 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 I looked forward and backward, afraid of being rejected, so I only dared to come over to help.

   That's the gap!

   Zhao Meng sat beside him with a bowl in his hand, resting his feet while eating.

   Fu Yu brought over the remaining dishes.

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

   Heart for heart, the communication between people is always mutual.

   Fu Yu first cut the cooled pigskin into pieces, and then soaked it in cold water.

   Then check the fish soup 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 sliced ​​green onion and ginger, 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, sugar, then add bamboo shoot slices, shiitake mushroom slices, chicken slices, chicken gizzard slices, 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 his way at all.

   Said to be helping the cook, but actually just stayed by the side, admiring Fu Yu's cooking.

   In the short 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 that you are helping the boss, you have to do it yourself.

  It's too curly!

  (end of this chapter)