Food Circle Plug-in Emperor

  Chapter 94 Fortunately, hard work can make up for weakness

   Fu Yu made a plate for the cold braised pork trotters.

   The trotters that had been disassembled were reset and put back together by him.

  There are two large lettuce leaves that have been washed and cleaned in advance on the bottom of the bowl.

  Put two pig's trotters in a round bowl, and place a few pieces of broccoli on both sides.

  The pig's trotters are brownish red and shiny, against a piece of tender green, it looks appetizing.

   After the trotters are processed, the pork and cabbage in the pot are almost stewed.

  The soup is dried up, add some salt and secret chicken essence, and it can be out of the pot.

  But New Year’s Pig Stew is not like other dishes, there is really nothing to innovate in the presentation.

   In the end, Zhang Zhen helped to find a way,

   I got a plate of crystal-clear glutinous rice and three delicacies dumplings from Bai An.

  The shape of these dumplings is really delicate, each of them is pinched into a round shell shape with curled edges.

  The cooked stuffing inside can be clearly seen through the glutinous rice skin.

  The big round bowl is filled with half-full pig stew, and dumplings are spread around the bowl.

  The stewed dishes, which were originally ordinary, suddenly became more upscale.

   It's not over yet.

  Zhang Zhen deliberately used Xinmei radishes and fruit cucumbers to carve a few thumb-sized pink flowers and green leaves.

   Just dotted in the middle of the small dumplings.

   Looking at it at a glance, the visual effect is quite beautiful.

  Fu Yu admired the arrangement of Nian pig stewed dishes for a while, and praised sincerely: "Chef Zhang, you are a master at carving!"

  Fu Yu said this very sincerely.

  The petals are thin and uninterrupted, gathered in a circle, and can be placed directly on the plate like a blooming flower.

  If you don’t practice this craft for a few years, you will definitely not be able to do it.

  Zhang Zhen has worked in the back kitchen for so many years, and he has heard many compliments and flattery.

   It's hard to say why, but after being praised so casually by Fu Yu, he immediately felt refreshed.

  The indescribable feeling of being about to be pushed down on the beach by the waves before seemed to have disappeared for the most part in an instant.

  I still have a sense of crisis, but my heart is inexplicably more comfortable.

  Zhang Zhen smiled inscrutablely: "Where, I have practiced for more than twenty years, practice makes perfect."

   Fu Yu suddenly showed surprise: "Have you practiced for more than 20 years?"

  Zhang Zhen nodded triumphantly: "En."

  I thought: This time you know that I am awesome, right? Want to outdo me? Let's practice knife skills for 20 years first!

  Fu Yu couldn't help looking at Zhang Zhen with some sympathy.

   It turns out that Chef Zhang is able to get what he is today because of his hard work!

  Well, if you don't say it all, if this person has no talent, there is really nothing he can do.

   Fortunately, hard work can make up for one's weakness.

  Amazun meat, the ingredients in the pot are almost cooked.

  Fu Yu looked through it and made sure that it was well cooked. Then he added salt and took out all the meat and let it cool.

   When you can get started, cut the elephant ears directly, and then put them neatly into the bowl.

  Zhang Zhen stood by and watched as Fu Yu was holding a kitchen knife and cutting into pieces with ease.

  The way of holding the knife, the angle of the knife, and the speed of falling tough are simply perfect.

  Cooks may have this occupational disease.

  I feel tired when I work by myself, but if I watch others work, especially if the technique is good, I will immediately feel refreshed.

  It’s like watching a small movie, you can watch it with gusto.

  Yao Shi walked around the VIP room.

  Seeing the two customers chatting with great interest, I took the time to hold a meeting with the order takers in the store.

  Mainly emphasize the matter of the birthday peach last night, and put forward some specific related requirements.

   After finishing his work on this side, he hurried to the back kitchen to see how Fu Yu's preparations were going.

  As a result, as soon as he entered the back kitchen, he saw Fu Yu chopping meat, while Zhang Zhen watched intently.

  The cooked pork head meat, heart and lungs must feel sluggish when cut.

  When cutting, the knife is usually lowered slowly, and only after the end is cut, the force is increased and the knife is cut directly.

  But when Fu Yu slashed the knife, it was like cutting cucumber slices. From the moment he lowered the knife to when he raised it, he used it with unwavering vigor.

   But this pork is also evil, it really keeps going, and it doesn't seem to be too stagnant.

  If it weren't for Yao Shi himself being a cook, he cuts meat a lot on weekdays, and he really thought that this thing would be crispy and easy to cut.

   "How are you getting ready?"

  Since Yao Shi has already discussed with Fu Yu about transferring the eight dishes and eight bowls of mats, he is naturally not in a hurry to learn the craft now.

   Fu Yu hurriedly reported the situation on his side.

  Yao Shi heard that the four most time-consuming dishes were about to be completed, and the rest would be even easier.

Feeling relieved, I started to call again to urge the buyer to buy back the missing ingredients. Don’t forget to ask the buyer to greet the merchant in advance. When the real banquet is held, don’t forget to reserve the goods in advance .

   Fu Yu continued to arrange the plate.

  After all the meat ingredients are prepared, prepare the dipping sauce.

  The dipping sauce is blended directly from the special family banquet recipe.

  Mix soy sauce, vinegar, chive flowers, garlic, mustard, and chili oil to make juice.

   As far as these seasonings are concerned, the ratio is ready, and it will be quite fresh when dipped in the insoles, right?

  Fu Yu has been doing a lot here, and the buyer is back.

   Like stewed fish in red, fatty intestines, fried fungus with cabbage, anyway, Zhang Zhen can cook dishes that he can cook, so Fu Yuquan moved over.

  I specially pick up dishes that are not common in the market, such as stir-fried small tofu with pickled vegetables.

  The two joined hands, and quickly set up a table with eight dishes and eight bowls of noodles.

  Fu Yu taught Yao Shi his experience: "When setting the table with eight dishes and eight bowls, one dish and one bowl should be arranged alternately between hot and cold."

  Fu Yu said the details, Yao Shi carefully wrote it down, went through it in his mind, and turned to tell the waiter in charge of delivering the dishes.

  Wait for the passer to leave with the dishes.

  Everyone in the back kitchen breathed a sigh of relief.

  Yao Shi took a look at the past, and quickly turned back.

  "The guests are very satisfied, and it is fine to request that the engagement banquet be held according to this standard."

  Everyone is relieved.

  Yao Shi explained to Fu Yu alone: ​​"If there is nothing to do today, let's start teaching them how to make dough balls. It doesn't have to be everyone, mainly Chef Zhang, as well as Chef Lin and Chef Liu, just learn it."

  Music restaurant is also one chef, two chefs.

  However, there are more chefs who can handle the kitchen, there are six in total.

   After all, the music restaurant only accepts large-scale banquets, and the back kitchen will be too busy if there are fewer people.

  Fu Yu originally thought that Yao Shi only asked him to teach the chef and the chef how to blow dough **** because he was worried that no one would do the work of the back chef.

Yao Shi laughed after he finished speaking, and said helplessly: "Actually, the main reason is that the staff in the back kitchen is too mobile. For a big tree like us, there are many places outside trying to dig the wall to pry people. I only have masters here. Both the chef and the head chef have signed long-term contracts, and we are not afraid of accidents. The other chefs only signed for two years at most, and there are two more for one year.

  Fu Yu came to a sudden.

  It turns out that chefs are also a popular industry. If you do a good job, people will naturally **** you up.

  (end of this chapter)