Food Circle Plug-in Emperor

Fu Yu said he was confident and determined, but in fact he was not that stable in his heart.

He is very worried now!

What he worries about is that he doesn't know how picky the customers are, and whether they can accept cooking tastes different from the original Liu's cuisine.

After all, the dishes he wants to cook are completely copied from the operation process of the classic old-style recipes.

but

Since it is a classic old taste, it is an exemplary, authoritative and enduring taste inheritance.

Since this fan is very picky, he should like the most classic dishes, right?

After all, the improved version of the taste, no matter how many techniques and collocations are used, will eventually be other flavors extended from the classic taste.

After all, it is always the same.

While Xiao Gong started to prepare dishes, Fu Yu quickly flipped through the classic old-style recipes.

The cooking method of Ruannuo Sauce Duck is recorded in great detail in the recipe.

From ingredients, to cooking methods, to precautions, and even the final shape of the plate, there are pictures for detailed breakdown.

Fu Yu carefully read the cooking tutorial, keeping all the steps in mind, and carefully read the shape of the plate and the specific operation method.

No wonder this duck with soft glutinous sauce is designated as the exclusive dish of the head office.

On the one hand, it is used as a gimmick to attract customers.

On the other hand, it is also because this dish is really troublesome to cook.

Whether it is material selection, preparation, and cooking methods, it takes time.

The kung fu of making this dish, the quicker the action, the bigger the table will be.

It is estimated that it is at the main store. This dish should only appear on the order list once in a while, and it will not be sold often.

In fact, if Fu Yu was given more time for this dish, he could study it carefully and improve the cooking details.

However, the situation is urgent now, Fu Yu has no time to think about it, so he can only start cooking according to the recipe.

Ruannuo sauce fragrant duck, the main ingredient is duck.

To make this dish, the requirement in the classic old taste recipe is to use old duck.

In addition to the old mallard duck, there is another alternative, which is the wild duck.

In fact, this dish is improved from the traditional Hunan dish Lei Gongya. It is recorded in the classic old taste recipe that this dish has become another out-and-out special dish since it was improved.

Lei Gongya, Fu Yu knows, this dish is available in the music restaurant.

The wild duck is marinated, fried, and then steamed in a steam cabinet. It has the characteristics of soft and glutinous taste and rich flavor.

However, the disadvantage of the traditional Leigong duck is that it is oily and the taste is too spicy.

This will lead to a relatively small audience for this dish.

It is not suitable for customers outside Hunan.

So in the later period, someone specially improved this dish.

The sauce used in the dish combines the characteristics of the north and the south.

After dozens of trial productions, a secret sauce made of various sauces was prepared to ensure the taste of duck meat.

But duck meat is not easy to taste, and the taste of the seasoning stays in the expression, which has always been a headache for chefs when cooking.

This duck with soft glutinous sauce perfectly solves this problem.

Xiaogong quickly prepared all the ingredients Fu Yu needed.

Fortunately, there happened to be a semi-finished ginger duck tonight.

Although the old ducks in the back kitchen are all fried in advance, stewed, and when served on the table, they only need to be returned to the pot and stir-fried to serve as semi-finished products.

But the store has always had the habit of preparing more ingredients.

Therefore, when the old shelducks were purchased, they kept two more than expected.

The old mallard duck sent by Xiaogong weighed more than three catties, which met Fu Yu's requirements.

For this dish, young duck must not be used.

Because the baby duck will rot when it is boiled.

The taste of big duck meat is more fragrant, which is unmatched by other duck meat.

It is understandable to use old shelduck for cooking soft glutinous sauce duck.

However, Fu Yu ordered Xiaogong to prepare rapeseed oil and lard, which made Liu Zhangpeng a little confused.

Because when cooking duck in the store, although salad oil is generally not used, most of them use rapeseed oil.

This has added lard, wouldn't that taste weird?

Although lard itself is very fragrant, it is still not right to stir-fry with duck.

Before he knew it, Liu Zhangpeng began to use two things at once without realizing it.

While quickly cooking the ingredients in hand, he tried his best to deal with the order list that was constantly delivered from the front hall.

While paying attention to Fu Yu's movements.

This made him somewhat flustered.

But fortunately, the cook who is by his side is very reliable, and he can share a lot of work for him.

After carefully checking all the ingredients and making sure that everything is ready, Fu Yu immediately started cooking the duck with soft glutinous sauce.

The processed old shelduck is modified into meat pieces with a length of 4 cm and a width of 3 cm.

Cut parsley into 3 cm long sections.

Cut green onions and dried peppers into 3 cm long wires.

In the classic old-flavored recipes, the precise data requirements for the operation of all ingredients make Fu Yu's operation more and more handy.

Fu Yu picked up the wok.

The little worker who started the job frowned when he saw the rapeseed oil and cooked lard placed on the kitchen counter.

When preparing the ingredients just now, he noticed that Fu Yu would use these two kinds of oils when cooking.

But rapeseed oil is okay, using lard, isn't it a bit too nondescript?

Xiao Gong was hired temporarily in the local area. He has a simple and straightforward personality, and he naturally asks what comes to his mind.

"Fu Chu, do you need lard to make soft glutinous sauce duck?"

Fu Yu nodded: "Well, lard can better enhance the overall taste of dishes."

When Xiaogong heard Fu Yu's words, he immediately shook his head!

Although he has only been working in Shangshi private restaurant for less than two months, he has been in contact with cooking for more than two years.

For all kinds of cooking oil, are very familiar with.

What is lard for?

Of course he also knows.

But it was precisely because he knew that he was even more worried.

Lard is very fragrant and can really enhance the taste of dishes.

But it also tastes very special.

In contrast, the old duck that is to be stewed and stir-fried is obviously not as strong as lard.

If it is affected by the taste of lard, then the taste of this soft and glutinous sauce duck will definitely be affected!

This dish was originally the main specialty of Liu's cuisine, and outsiders must not be able to cook this exclusive taste.

Now Fu Yu is cooking as he pleases again.

Can this work?

Although I don't know how to cook ordinary soft glutinous sauce duck, Fu Yu's method of operation is really unreliable!

Don't think that the small kitchen workers don't know anything if they don't have experience in cooking and their working hours are short.

They work side by side with the chef, and they still have a chance to steal the teacher. They are definitely not comparable to the chef in charge of cooking.

But compared to ordinary people, they still need to know more about cooking.

So when he saw that Fu Yu was going to cook with lard, he immediately became uneasy.