Food Circle Plug-in Emperor

  Chapter 93 Another personal skill

   Fu Yuzheng was a little complacent, and an electronic notification sound suddenly sounded in his ear:

【Ding! Chef Rising Star title reward: Congratulations for obtaining the personal skill of NPC Chef Zhang Zhen: Cooking (Intermediate)]

  Fu Yu turned to look at Zhang Zhen in surprise.

  Zhang Zhenzheng was looking forward to watching him make Amarzun meat.

  The two eyes met.

  Fu Yu's eyes were piercing.

  His previous personal skills were elementary, but now he has been directly promoted to intermediate with Zhang Zhen's help.

Happy!

   Zhang Zhen was baffled.

  You boy, why are you staring at me like this? !

   How do you cook, and you suddenly enjoy it?

  What about beauty?

  Fu Yule beat the scum in the pot vigorously.

   Switch to low heat and cook slowly.

   are also boiled meat.

   At this time, Fu Yu clearly felt the gap between elementary and intermediate.

  He used to cook too, but when he judged the degree of doneness of food, he relied first on color and second on taste.

   But now it's different.

  He only needs to stretch out his chopsticks and fiddle with the pot twice casually, and just take a look at it, and he can immediately judge the degree of doneness of the food in his heart.

  It is a bit hard, need to cook for a while?

   It's still ripe, you can turn off the heat and get out of the pot immediately.

   It's amazing!

   Fu Yu himself felt quite rare.

   Taking advantage of the cooking time of the meat, Fu Yu first mixed the pig's trotters.

  I heard that the spice bag in the music restaurant was pretty good, but Fu Yu compared the recipe in the special family banquet recipe.

  I think the cold braised pig's trotters in it are more suitable.

   After all, it's an engagement banquet, and when the host's family can actually serve dinner, the good dishes on the table are sure to be completely cold.

  Since it is cold salad, there is no need to marinate the pig's trotters specially, and the back kitchen will have it ready-made.

Zhang Zhen fished pig’s trotters out of the pressure cooker, and said with emotion: “Fu Chu, you’re out of luck! Our back kitchen rarely cooks braised pig’s trotters, and usually makes cold dishes of pig’s ears. If it wasn’t for yesterday’s Customers make reservations in advance, and I won’t marinate the pig’s trotters the night before.”

  This pig’s trotters are made with a secret marinade, and the taste is delicious just by smelling it!

  Because it has been soaked in the stewed soup, it is still a little hot.

  Fu Yu simply left it to dry first, and then turned to make Luo Nian pig stew.

  The focus of this year's pig stew is on pork and cabbage vermicelli.

   Fortunately, music restaurants have always paid attention to the quality of ingredients.

  The pork used is domestic pigs collected in the countryside, and the bean dregs left over from grinding tofu are fed, which is the stupid pork in the countryside.

   All the pork bought in the market is used in the back kitchen of Maxima, and the quality of the meat is not bad, but when compared with the stupid pork in the music restaurant, the difference is obvious.

   This stupid pork is really good.

   Lean meat is bright red, fat meat is as white as snow.

  Under the light, the surface layer has a bright oily color.

   With this meat quality, even if it is dry-fried, it will be delicious.

  Fu Yu was thinking, when he returns home during the Chinese New Year, see if he can discuss with Chef Yao and buy some pork from him to take home.

  His dad loves to eat pig dishes.

  But the two shops that sell pork in their small county town are of average quality.

  Now I have become a regular, not only earning a salary, but also working part-time in the music restaurant, plus earning extra money by doing tasks.

  The pockets became looser, and Fu Yu began to think about how to improve the living conditions at home.

  I dare not have big ideas for the time being.

  However, he is quite willing to spend money to honor his parents by buying something to eat and drink.

   Fu Yu was thinking about it, and he kept doing it.

  Wash the cabbage and cut into sections, and cut the pork into thin slices.

  Chop onion and ginger.

  Put the oil in the pot and heat it up, add the meat slices and stir-fry until the color changes and the oil comes out.

  Add scallions, ginger, peppercorns and star anise and stir-fry until fragrant.

  Pour in the soybean paste and stir fry twice quickly.

  Put in the cabbage and stir fry evenly.

  Pour in soy sauce and stir fry.

  Add water and dig a hole in the middle of the cabbage, put the rinsed vermicelli into it, and add some dried chilies.

  Cover the pot, bring to a boil and turn to low heat to simmer.

   This pot was stewing, and Fu Yu freed his hands to make cold braised pig's trotters.

  In fact, in the authentic eight dishes and eight bowls, there are only a few main courses, and other side dishes are often adjusted occasionally according to local seasonal changes.

   Braised pork trotters are definitely required, but how to make it depends on the chef's own arrangements.

   No matter how delicious this braised pork is, the taste will definitely be different when eaten cold or hot.

   Fu Yu thought about how good this salad is.

   No matter how long it is left on the shelf, the original taste can still be guaranteed when you eat it.

  The cooled braised trotters are disassembled and set aside.

   Zhang Zhen looked at Fu Yu's way of dismantling the pig's trotters, and was secretly shocked.

  This kid's splitting work has been practiced seriously.

   As far as the muscles are separated and the bones are broken, it is estimated that I have not done dozens of them, at least I have to do hundreds of them.

  He was watching Fu Yu splitting up, and he was watching with great enthusiasm, and he didn't want to meet Fu Yu's eyes again.

  Zhang Zhen scratched his head: Why are you looking at me again, kid?

  Fu Yu spoke this time, and asked with a smile: "Chef Zhang, I have to taste the cold salad first, otherwise I don't know how salty it is, so I can't prepare it."

  Zhang Zhen was a little speechless.

   Subconsciously turned his head to look at Yao Shi, only to realize that his boss had left at some point.

  So he looked at Fu Yu, nodded and said: "Try it, this big pot!"

  The cook does not steal, nor does he reap the grain.

  Although the words are not pleasant, they can be regarded as a true portrayal of the back kitchen.

   Chefs must taste the dishes in advance.

   It is common practice to taste two bites of this fried dish.

   It’s just that chefs like Zhao Meng and Zhang Zhen have already developed their hand skills.

  Usually, when frying a dish, you don’t need to taste it at all, just grab it and know how much ingredients to sprinkle.

  If it was in the kitchen of Maxima, Fu Yu would definitely have started directly.

   But this is a music restaurant after all.

   It's really rude to eat other people's food in front of other people's chefs without saying hello.

  Fu Yu smiled and got approval, so he put on disposable gloves, picked a pleasing pig's trotter and took it to the side for "tasting".

  I drank some wine last night, and I didn't have much appetite when I woke up in the morning.

  He was still thinking about the music restaurant, so he drank half a bowl of rice soup for breakfast.

   Now that the matter is finalized, I have been working for a while, and I am really hungry.

   Taking advantage of the opportunity to try the dish, Fu Yu simply ate half of it generously.

  The braised trotters are really fragrant!

  Glissy brown-red color, it is appetizing just looking at it.

   Take a bite, the skin is plump and tender, fragrant but not greasy, the taste is soft and smooth, fragrant and attractive.

   This mouthful of collagen made Fu Yu satisfied.

  Take off the gloves and continue working.

   Slap the garlic and chop it into minced garlic, and then slap the minced garlic to make it even more garlicky.

  Scallions are chopped or sliced.

  Add minced garlic and a little mature vinegar on the pig's feet, then pour in the original soup of braised pig's feet, then add a little pepper oil, pour in red pepper oil, and finally sprinkle with chopped green onion.

  Add appropriate amount of monosodium glutamate and sugar, mix well, then put on a plate, and pour the remaining juice on top.

   A delicious cold pork knuckle is out!

grateful:

   1,000 starting coins from RexlipNew! Thank you!

   500 starting coins from McLean! Thank you!

   100 starting coins for eating chestnuts all over the world! Thank you!

  (end of this chapter)