Food Circle Plug-in Emperor

Wang Yulong has worked in Shangshi's private restaurant for more than 20 years, and he has cooked this sea coarse salt steamed chicken no less than hundreds of times.

While skillfully wrapping the chicken with gauze paper, he instructed Fu Yu: "When wrapping the chicken, be sure to use the smooth side facing inwards, pinch the corners and wrap it inward, from left to right. Yes, here is where the fold begins, and the angle should be Exactly parallel."

Fu Yu's hands are extremely flexible, and he can almost reproduce Wang Yulong's operation after watching it once.

This made Wang Yulong teach and teach, and his mentality changed a little unconsciously.

He didn't show it on the face, but his tone was obviously more friendly, and he spoke in more detail.

"Wrapped in gauze paper, the outer layer should be re-wrapped with bamboo shoot paper. When wrapping the chicken in gauze paper, brush a layer of oil to prevent the chicken skin from sticking to the gauze paper. But the bamboo shoot paper does not need to be oiled again."

Fu Yu nodded. With the experience of wrapping gauze paper before, now he is making chicken wrapped in bamboo shoot paper. It is very fast to make, and the paper is pressed tightly.

But now he has oil in one hand, and the two plates in front of him are stained with water, so he asked for help casually: "Chef Wang, please help me press the bamboo shoot paper, please."

Wang Yulong glanced back and took it casually.

Fu Yu hurriedly wiped the plate clean with a paper towel, and then put the wrapped whole chicken on the plate.

The two came and went, but there was quite a tacit understanding.

Liu Zhangpeng was busy with two tasks, his hands were busy operating, and he kept paying attention to Fu Yu's movements from the corner of his eyes.

Seeing Wang Yulong stretch out his hand to help press the bamboo shoot paper because of Fu Yu's words, Liu Zhangpeng couldn't help sighing.

Forget it!

Even the master didn't say anything, he was full and worried here.

If you have the time, you might as well finish the work at hand. What time is it? When you get home from get off work, it will be midnight again.

Thinking of going home, my mind can't help but go a little far.

Wang Yulong saw that Fu Yu put the cast iron pot on the stove, so he explained: "Preheat on low heat, put the whole chicken in the pot, take salt and spread it on the bottom of the pot, pay attention, spread it at least to the height of two fingers .”

"And when putting the whole chicken, the folds of the bamboo shoot paper must be facing up, so as to retain the chicken juice."

Fu Yu followed Wang Yulong's advice and sprinkled the remaining salt around the chicken.

The cast iron pot is very deep, and there is a whole chicken, and there is a lot of richness next to it.

Fu Yu glanced at the pot, then turned to Wang Yulong and said, "Chef Wang, how about two eggs?"

Wang Yulong was taken aback.

Liu Zhangpeng, who had been paying attention to the movement here, blinked even more.

Why do you want eggs?

Fu Yu: "I'm a little hungry."

Wang Yulong was about to ask why, but when he heard this, he couldn't help but laugh.

After all, he is getting old and his appetite is not as good as before.

But Fu Yu is in his twenties, the age at which his body functions are the best and he can eat and drink.

It's eleven o'clock now, so it's normal to be hungry.

Moreover, this Fu Yu is not bad, a bit level!

When making baked chicken, if the capacity of the pot allows, experienced chefs will often cook a small stove for themselves, and bake some small snacks such as eggs by the way.

Unexpectedly, Fu Yu also knew about this matter.

Wang Yulong smiled knowingly, nodded, and ordered the little worker to bring some eggs, counting the heads, and buried a few red-skinned eggs into three cast iron pots.

Cover the pot and simmer over medium heat until the lid is hot, then turn to low heat and simmer slowly.

When Wang Yulong was operating, he thought of something, and explained: "The cast iron pot has good sealing performance, which saves the step of covering the traditional clay pot with a wet square when it is on fire. The firepower of the roasting should not be too high, so as not to burn the chicken skin."

Fu Yu nodded.

This cast iron pot is used to make sea coarse salt steamer chicken, which was slowly developed and used by descendants of the Liu family.

So what Wang Yulong said is the culinary experience handed down after several generations of repeated attempts.

Very precious!

While waiting, a waiter came to pass a message, saying that the customer had arrived, and asked the back kitchen to hurry up and serve the food.

And the whole chicken in the pot is almost baked.

The time for the three whole chickens to be put into the pot is different.

Wang Yulong handles the one he cooked first.

Lifting the lid of the pot, he specifically asked Fu Yu to take a closer look.

"See?"

Fu Yu nodded.

See the water drop design inside the pot lid, which really returns the water droplets formed by the condensation of water vapor to the bottom of the pot.

In addition, you can also see the holes through which the shower water drops pass.

Wang Yulong said: "This can prevent the food from becoming dry."

Using a rag, Wang Yulong poured out a little of the salt in the pot, and suddenly a gust of steam rose from it.

"Ho!"

Wang Yulong took a deep breath: "It's so hot!"

Shake the salt on the bamboo shoot paper, and use tongs to pinch the whole chicken out.

Open the paper bag with chopsticks, and you can see the tender chicken inside.

Wang Yulong quickly removed the paper package and put the whole chicken on a plate.

While operating, he instructed: "Smear some sesame oil while it's hot, it tastes good, and it doesn't look like firewood at all, and the chicken skin is shiny."

This is also a coup.

Fu Yu firmly remembered.

Following Wang Yulong's operation method, he also took out the whole chicken that was baked in his own pot, and brushed it with a thin layer of sesame oil.

Fu Yu did the whole operation very quickly.

After all, it's just splitting the paper bag and brushing oil, nothing difficult.

Afterwards, Fu Yu said, "Chef Wang, it's all right."

Wang Yulong nodded, very satisfied.

On the other hand, Liu Zhangpeng, who had just unpacked the hot paper package, heard this, and subconsciously stretched his head to take a look.

I saw that the whole chicken on the plate had been brushed with sesame oil.

On his side, it was a whole step slower.

This hand speed made Liu Zhangpeng a little overwhelmed.

This is too fast!

Can young people work more carefully and steadily?

"Fu Chu, have you finished brushing the oil?"

Fu Yu nodded: "Well, it can be split."

Wang Yulong looked at Fu Yu, and suddenly said thoughtfully: "You did a good job, hey, it shouldn't be a problem for you to split the whole chicken, right?"

When making gourd chicken before, Fu Yu followed Liu Yunong to practice the operation of whole chicken and bone removal, which was very amazing!

Bone removal is so neat, it should be no problem to split a whole chicken.

After all, it is a one-size-fits-all matter.

【Ding! NPC Chef Wang Yulong's stage mission, the second stage, cooking sea coarse salt steamer chicken, has been successfully completed, rewards: task experience +10, Wang Yulong's favorability +5]

Huh?

The mission rewards are issued before the final arrangement is finished?

Before Fu Yu could think further, the electronic prompt sounded in his ears again:

【Ding! NPC Chef Wang Yulong's stage task, the third stage, split the whole chicken and reach the perfect level. Task Completion Reward: Random]

There is actually a third phase of the task?

Whole chicken split, perfect level?

Fu Yu hesitated.

He has done splitting whole chickens and practiced hard.

But what he split was raw chicken.

The whole chicken is baked right now, so when it is split, it will naturally be different.