Food Circle Plug-in Emperor

When Fu Yu learned that Liu Yunong came to the store, he was trying to cook the secret dishes of the day independently.

Wang Yulong followed by, carefully explaining the key points of making this secret dish.

"When cooking this vegetable, crab roe and lion's head, you must pay attention to it. When hanging the soup, the old hen must be selected well, so as to make a delicious and delicious soup."

"The thickening sauce should not be too thick or too clear, otherwise it will affect the effect of the dish."

"When serving the dishes, the plates should be steamed to keep the temperature of the dishes. In addition, try to put the mustard greens under the plates, and try to float the shrimp balls, crab roe and crab meat on the top, so that the finished dishes look better."

These are Wang Yulong's own cooking experience summed up for many years.

He was able to tell these facts, which shows that Fu Yu was indeed treated very preferentially.

Fu Yu was deeply touched, even though he knew that Wang Yulong would treat him like this because of his master Liu Yunong's face, but he still appreciated the favor.

Carefully write down the key steps of making, and after Fu Yu is ready to prepare the dishes, he starts cooking.

The chicken soup is already ready-made.

The chicken soup in Shangshi Private Kitchen is to boil the buttery old hen, lean meat and fat meat together in a pot.

After washing, put it into a container, mix it with water, boil it, turn off the heat and hang the soup, and filter out the residue.

The chicken soup made in this way can have a delicious taste.

When Fu Yu is cooking, he only needs to add water to the lean meat and chicken breast to make a paste, then pour it into the hanging chicken soup to make clear chicken soup.

Put the shrimps in a pot, add salt and baking soda, mix well, rinse with running water after marinating, and then dry the excess water on the skin with a towel.

Shrimp is also prepared in advance. It is said that it has been washed with running water for 3 hours before it can be used.

It can be seen that when cooking Liujia cuisine, how much attention is paid to the details of cooking, and how high the requirements for the taste of ingredients are.

Fu Yu directly crushed the shrimps with a machine, stirred vigorously, added chopped water chestnuts, and then added salt, white sugar, pepper, egg white and cornstarch to mix well.

After chilling in the refrigerator, take it out and squeeze it into 12 uniform shrimp balls, then gently put them into a boiling water pot to raise them until cooked.

Cut the small mustard greens into granules after removing the leaves, put them in a boiling water pot and blanch them, and remove them.

Add clear chicken broth to the pot, bring to a boil, adjust the seasoning, add the thickened gravy, then pour in cooked shrimp balls, mustard greens, shrimp oil, wild rice, crab meat and crab roe and mix well.

12 prawn balls, only four in a cup, cook once, and three dishes are served directly in the pot.

When arranging the plate, four shrimp balls are neatly floating on the chicken soup in the white porcelain round cup with both ears. Green mustard greens, orange crab roe, and brown wild rice are floating in the soup, which looks very fresh and appetizing. .

Fu Yu finished this dish very smoothly, Wang Yulong saw it, praised him a few words, and couldn't help feeling secretly in his heart.

Fu Yu's culinary skills are probably far superior to his own.

Fu Yu was a little flattered by Wang Yulong's praise, and was about to say a few words of humility when he heard someone in the front hall come to report that the boss Liu Yunong had arrived at the store.

Everyone in the back kitchen hurriedly pulled up their spirits and waited for the battle.

In fact, it doesn't mean that when Liu Yunong is not around, everyone in the back kitchen is loose.

All the jobs that should be done are done, and all the orders that should be taken are also taken.

But whether the boss is in the store or not, everyone's mood is indeed different.

When working, it is the same work, and the state is obviously more relaxed. Maybe the posture of tilting the spoon is too casual, or when cutting pies, I will pinch a carrot stick and stuff it in my mouth, chewing and playing.

But when Liu Yunong was here, although everyone was working normally, these small private actions must be avoided if they can be avoided.

And soon, Liu Yunong came to the back kitchen, but there were two other people who came with her.

The two of them had also changed into chef uniforms, but with their height and build, it was obvious that they were not from the shop.

Liu Zhangpeng's eyes were sharp, and he was the first to see the person coming. He was taken aback for a moment, and then hurriedly signaled to his master Wang Yulong: The boss is here!

When Fu Yu heard the movement, he turned his head and couldn't hide his surprise when he saw it.

Wang Yulong greeted Liu Yunong with a smile, but looked at the two people following behind.

Who is this?

Why are you still wearing the chef uniform in the store?

Looking at the noodles, I haven't seen it before, so it must not be a temporary assistant chef transferred from the main store.

At this time, Fu Yu was already surprised and called out: "Chef Zhao! Chef Yao?"

Liu Yunong introduced with a smile: "These two are the chefs of the Maxima Hotel. I specially invited them to come over to help study the cooking of the dishes. You are busy with your work, Fu Yu, come here, and just follow along to have a look."

Yao Shi and Zhao Meng greeted Wang Yulong and the others briefly, without intentionally chatting, and went directly to Liu Yunong's kitchen counter.

Fu Yu followed Zhao Meng, and asked in a low voice, "Chef Zhao, why are you here?"

Zhao Meng said truthfully: "Your master invited us to dinner."

Fu Yu suddenly realized, no wonder Zhao Meng and Yao Shi left together after work.

"Then why didn't you tell me?"

They met each other when they got off work, but Zhao Meng didn't say a word.

The old god Zhao Meng didn't answer the conversation at all.

How else can I explain everything to you boy?

However, thinking about cooking for a while, Zhao Meng glanced at nothing, and said to Fu Yu in a low voice: "Your master wants to try cooking peony fish slices. When the time comes, you may be asked to follow along. You can prepare it in advance." There is a preparation."

After Fu Yu heard Zhao Meng's order, an electronic prompt sounded in his ear:

【Ding! The task of NPC chef Zhao Meng successfully rescued Zhao Meng. Task completion reward: Zhao Meng's favorability +5]

After completing the task, you can brush up to 5 favorability points.

Fu Yu turned his head to look at Zhao Meng, his heart was very moved.

With these 5 favorability points, I have 95 favorability points with Zhao Meng.

Zhao Meng really treats himself like his own son.

However, the content of this mission is to successfully rescue Zhao Meng?

What's the meaning?

Fu Yu suppressed his curiosity and nodded: "Okay, I see."

Seeing that there were two more outsiders in the back kitchen, everyone immediately followed the movement here curiously.

Unlike other places, the back kitchen has always been forbidden to outsiders.

Especially in private restaurants like Shangshi, the back kitchen cooks all secret dishes.

If this was secretly learned by colleagues, it would be tantamount to spreading the secret recipe.

Even Wang Yulong was beating his heart, a little confused about what his boss was thinking.

As for Yao Shi and Zhao Meng, both of them are human beings, so they are naturally aware of such things that need to be avoided.

However, the fact that Liu Yunong was willing to invite them over meant that he really treated each other as friends.

This sincerity and respect made them feel very useful.

Since Liu Yunong is particular about his work, they must not fail to live up to a precious trust.

So, ever since they entered the back kitchen, the two of them kept their eyes on each other, followed Liu Yunong to the kitchen counter, and only focused on this corner.

Naturally, Liu Yunong noticed this very quickly, and his feelings towards Yao Shi and Zhao Meng became better and better.

Now that he was going to cook, Liu Yunong simply ordered the little worker to prepare the dishes.

She personally took Yao Shi and Zhao Meng to familiarize themselves with the situation of the kitchen counter.

Including the location of the seasoning, all kitchen utensils, and the cooking method of peony fish fillets.

The recipe for cooking peony fish slices in Liu Yunong's hands is really not handed down from his ancestors, but he heard someone mention it by accident. There is such a dish, which is very unique, but because the cooking operation is too complicated, ordinary restaurants don't have it at all. Serve this dish.

If you want to eat authentic peony fish fillets, you have to try your luck at a time-honored restaurant.

As for Liu Yunong's recipe, he asked a friend to get it from a master chef.

Speaking of which, peony fish fillet is evolved from the famous traditional dish of Sichuan cuisine "Peony Chicken Slice". Its craftsmanship is complicated, its shape is elegant and unique, and it is a special fish flavor of Sichuan cuisine.

As for why Liu Yunong is so obsessed with this dish and is quite interested, it is because when she inadvertently searched for this dish on the Internet, she found that peony fish fillet was one of the eight imperial dishes of the Qing Palace, which is as famous as boiled cabbage.

And it, like boiled cabbage, is also the pinnacle of non-spicy Sichuan cuisine.

As a result, Liu Yunong immediately became interested.

The peony fish fillet dish is a bit interesting!

The reason why Liu Yunong was so concerned was that she failed in cooking for the first time.

The whole operation process is obviously done according to the recipe above, but when the plate is placed, the forming effect is not ideal, and the fish fillets are not formed.

And in terms of taste, it's a bit unsatisfactory.

This made Liu Yunong feel frustrated.

With her personality, under normal circumstances, she would definitely cook repeatedly until the dish was successfully completed.

But at that time, it was just in time to be invited to participate in the chef competition held in Bei'an.

She was going to prepare for the opening of the branch again, and in such a busy schedule, she forgot about this dish.

Today, Yao Shi and Zhao Meng were invited to a banquet, and while chatting, they mentioned the live cooking carp they had just practiced, and suddenly remembered this matter.

Taking advantage of Yao Shi and Zhao Mengchuan's time reading recipes, Fu Yu took the time to look through the classic old-flavored recipes.

Looking at it this way, even Fu Yu felt a little tricky.

It's not how difficult it is to cook this dish, but the operation process is too troublesome.

Not to mention how thin the fish needs to be sliced, it will test the chef's cooking skills.

Each piece of fish needs to be beaten into a fan shape. Such a plate of fish fillets will definitely not be completed in less than two or three hours.

There is also frying, the fish fillets cannot be put into the pan together, they need to be fried one by one.

Because during the frying process, chopsticks must be used to shape the fish fillets into the shape of petals. This step alone does not take three or four hours, so don't think about success.

For this dish, it takes half a day just to prepare and cook the ingredients.

Not counting the final plate shape!

No wonder restaurants don’t serve this dish, it’s such a hassle.

He just quickly checked the record of the peony fish fillet dish on the classic old taste recipe.

Over there, Yao Shi and Zhao Meng read and circulated the recipe given by Liu Yunong, and they both looked a little dignified.

Okay!

I knew that this dish was not easy to make, but I never thought it would be so difficult!

You must know that when making this peony fish fillet, on the one hand, it has a unique shape, and on the other hand, it has a crisp and delicious taste.

But if according to the record on the recipe, it needs to be fried one by one, can the fish still be crispy?

The fried food will definitely be affected in terms of taste after a long time.

It's no wonder that even Liu Yunong's culinary skills are so good that he failed to cook successfully.

If it was said that before, Zhao Meng still maintained a little fluke mentality, maybe he could cook this dish well.

Now he doesn't think about it at all.

After all, compared with Liu Yunong, his level is quite far behind.

But now that everyone is here, it's too late to say anything.

what to do?

Thinking of this, Zhao Meng couldn't help but sigh.

Forget it, as long as it comes, it will be safe.

After a while the cooking failed and nothing.

Anyway, didn't Liu Yunong fail too?

Moreover, there is still Yao Shi, what if Yao Shi can do it?

As a result, as soon as he had this idea, he heard Yao Shi say: "I'm afraid I can't do this dish either! If the fish slices want to be fried to look like flower petals, they must be shaped in hot oil. When my hand was cooking yesterday, I took too long to hold the spoon, and my tendonitis was a little bit, and I really couldn't use my strength."

"At most, when you are cooking, I will help you take a look. It is definitely not enough to handle the spoon."

After hearing this, Liu Yunong understood very well.

As a chef, diseases such as tenosynovitis are very common due to long-term weight-bearing and chopping spoons.

And Xiaonian was really too busy yesterday, even she was so tired that her back hurt a little.

Liu Yunong replied with a smile: "Okay, Chef Yao, please take a look and see if you can improve the cooking. This dish is indeed very difficult to make."

Zhao Meng was taken aback.

Afterwards, he reacted, and he was stunned.

It's over!

This time even Yao Shi can't count on it!

It seems that for a while, I can only wait for the failure of cooking, and openly admit that my level is limited.

However, Yao Shi said at this time: "Old Zhao's hand is not good either, he just got treatment on vacation a while ago. When cooking later, why don't you let Xiao Fu come over, let's watch and give pointers."

Zhao Meng was about to bite the bullet and take over, when he heard Yao Shi's words, he immediately paused.

Yes indeed!

My tenosynovitis is an old disease.

If I can't do it myself, I just let Fu Yu do it.

What if Fu Yuxing goes!

Thinking of this, Zhao Meng immediately felt relieved.

On Fu Yu's side, he took over the task early, and now that Yao Shi said that he would be in charge, he hurried forward and responded, "Yes, Chef Zhao's hand was so injured that he couldn't move it a while ago, so I'll do it."

When Zhao Meng heard this, he suddenly felt relieved.

Why don't I love this kid myself!

Just winking, something will happen!

Look, it will relieve your worries for yourself!

Liu Yunong also has no opinion on this.

Zhao Meng and Yao Shi were invited here today because they really wanted to study the cooking method of peony fish fillets.

In fact, with their status, some dishes do not need to be cooked by themselves. Just by watching other people cook, they can also discover many problems and have a deeper understanding of this dish.

It is said that Zhuge Liang is the best of three cobblers.

What's more, the three of them are not cobblers, but experienced chefs!

Moreover, Liu Yunong now has an indescribable trust in Fu Yu.

I always feel that Fu Yu's culinary skills may be far superior to his own in some aspects.

Thanks: book friend 140510152930780 for the 500 starting coins! Thank you!