MTL - Food Circle Plug-in Emperor-Chapter 10 Hooked up with the chef

  Chapter 10 actually hooked up with the chef

  The afternoon job is still to help Zhao Meng.

  The three chefs in the store have their own specialties.

  Except for regular customers who designate a certain chef to be the chef, at other times, the order is based on the order list in the front hall, and the chefs pick up the recipes they are good at and take the order.

   Zhao Meng made a fried snail slices and ordered: "Bring a high-edged disc here."

   Fu Yu took it over, and seeing that Zhao Meng was about to arrange the plate himself, he hurriedly asked, "Chef Zhao, won't you let me make lotus? Do you want to arrange the conch slices into a garland? I can do this!"

  That's right, Fu Yu has made up his mind, he must hurry up and work hard.

  This opportunity to become a regular, he must win it!

   Zhao Meng glanced at him, and said coolly: "How are you going to arrange it? Are you stacking it one by one?"

  Fu Yu was surprised, otherwise?

  Afterwards, he watched Zhao Meng directly use the frying spoon three times to fold the snail meat neatly into an oval circle.

  Add a few flower petals and mint leaves for decoration.

  The entire loading time is only tens of seconds.

  Seeing Zhao Meng's chic ending, Fu Yu sighed.

well!

  This is too introverted!

   "Chef Zhao, is being rolled to death considered a work-related injury?"

   Zhao Meng stared: "It's only if you get kicked to death! Hurry up and get out of the way. After finishing these two dishes, you and I will go to Yao Chef's place."

   Fu Yu was surprised and said, "Why are you going?"

  Zhao Meng handed the fried snail slices to the waiter who was passing the dishes, and turned around and said, "I just picked up a table of guests, so you follow to help."

   Fu Yu suddenly regained his energy!

   excitedly said: "Can I help Yao Chef?"

  Zhao Meng raised his foot and kicked people: "Even I used to do odd jobs, you kid is dreaming!"

  Fu Yu smiled awkwardly, and leaned forward to help prepare the dishes: "Let me just say, I haven't even learned one-tenth of yours, how dare I show my shame in front of Yao Chef."

  In the afternoon, the table was ordered by several old artists, and the most famous dishes in the store were ordered.

  Yao Shi couldn't do it by himself, so he specially called Zhao Meng to help the cook.

   Zhao Meng is not really just a helper as he said, but he wants to help with cooking, and the two of them fire at the same time to ensure the speed of serving a table of dishes.

  When Zhao Meng first came to work at Maxima, he was Yao Shi's assistant cook. The two worked together for more than a year, and Zhao Meng was promoted to be the head chef.

  Because of this, the relationship between the two is closer than others. Yao Shi always invites Zhao Meng to come over to help Yao Shi if he has any tasks that he cannot handle.

  The main reason is that the two have cooperated for many years and have a good understanding with each other.

  Today’s banquet is also the same. As soon as Zhao Meng brought Fu Yu over, he was arranged by Yao Shi to be in charge of Buddha jumping over the wall.

  Buddha jumping over the wall is one of the signature dishes of Maxima.

  Because of its famous name and long history, it gives people the impression that this dish represents luxury, expensive, and rich ingredients.

  Buddha Tiaoqiang actually not only uses luxurious materials, but also tests the culinary skills of the chef.

  For example, when dealing with the preparation of ingredients, because the ingredients are expensive, you must pay special attention to the cooking techniques when using them.

  Like the Shaoxing wine used in stewing soup, it also needs to be simmered for more than ten hours to ensure that the stewed soup absorbs the nutrients of various ingredients.

  A cup of Buddha jumping over the wall, the store sells 1888, the price positioning considerations are not only the high original price of the ingredients, but also the time-consuming and labor-intensive hard work of the chef.

  After all, the time for a meal on the table, the back kitchen has to be busy buying and preparing ingredients from the previous day.

  Yao Shi was busy stewing fish, and after arranging Zhao Meng's work, he devoted himself to his work.

   Fu Yu didn't need to tell him, he was quite clear about his position.

   Wash vegetables and prepare ingredients, wash dishes and clean pots.

  When the chef looks over, he can immediately know whether to offer salt or sugar.

  Don't let the chef be distracted, and can help the chef share his worries.

   While busy, you have to intersperse a few rainbow farts just right to please the chef.

   As the saying goes, you can pretend to be aggressive at the top, and you can admit cowardice at the bottom, and you can switch between the two freely at any time.

  Think about it this way.

  The small kitchen worker is actually quite awesome.

  Buddha Tiaoqiang uses many seafood treasures, which are expensive, and there are not many customers who come to taste it on weekdays.

  Fu Yu hadn't had much contact with it, so he could only silently help Zhao Meng while he was cooking.

  And because of his honorary title of Nova Chef, he can only have a certain chance of gaining the superb skills of those around him when he is in charge of cooking independently.

   completely shielded him from the possibility of getting Zhao Meng's personal skills.

   Opportunities to observe are hard-won.

   Plug-ins can’t be pointed out.

  Fu Yu can only see with his own eyes and memorize in his head, so he is more focused and serious in studying than usual.

   Zhao Meng washed his hands.

  First remove the sand from the water-made shark fins, and arrange them on the bamboo grate.

  Put it into the boiling water pot, add scallions, **** slices, Shaoxing wine and boil to remove the fishy smell.

   Fu Yu stared at the pot.

   Zhao Meng started to deal with the fish lips again.

   Cut into 2 cm wide and 4.5 cm long pieces, put them in boiling water, add scallions, Shaoxing wine, **** slices and cook to remove the fishy smell.

   Fu Yu stared at the two pots at the same time.

   Zhao Meng asked Fu Yu while taking the money abalone: ​​"What should I do after the shark's fin is deodorized?"

  Fu Yu saw that the time was up, and he stopped the pot to pick up the onion and ginger, took out the grate and put it into a bowl, and replied, "It needs to be steamed with pork fat."

  Zhao Meng nodded in satisfaction, put the money abalone into the cage, and steamed it over high heat.

   Fu Yu looked at Qianbao in the drawer.

   Zhao Meng went to deal with the shark fin.

  Put pork fat on the shark's fin, add Shaoxing wine, and steam in a cage.

  The shark's fin is on the stove again.

  Zhao Meng ordered: "The fish lip is fine."

  Fu Yu hurriedly stopped the pot, fished out the fish lip, and picked out the onion and ginger.

   Zhao Meng brought a pot of prepared chicken, duck, pig's trotters, and sheep knuckles.

   Turning his head and telling: "Cook the pigeon eggs."

  Fu Yu listened to his orders, cleaned the pigeon eggs, put them in a pot and boiled them.

   Zhao Meng greeted: "Come here, I will teach you how to collect materials."

   Fu Yu hurried over.

Zhao Meng: "Did you see that? Here, the head, neck, and feet of the chicken and duck have been chopped off. The tip of the pig's hoof has also been shelled, plucked, and washed. The sheep's elbow must be scraped and cleaned. What about us now? , just cut 12 pieces from each of these four materials."

   Zhao Meng cut the knife neatly and quickly.

   Fu Yu was dazzled.

  Zhao Meng: "Pure duck gizzard!"

   Fu Yu handed it over.

   "Pork Belly!"

   Fu Yu quickly brought it over.

   Zhao Meng glanced at Qian Bao.

  Fu Yu understood, and hurriedly stopped the pot, and put out the money bag to dry.

   "Chef Zhao, the pigeon eggs are cooked."

  Fu Yu stopped cooking and turned around to report.

  Zhao Meng picked up all the chicken, duck, lamb knuckle, duck gizzard, and pork belly that were stewed in a pot.

   Then he said: "The eggshell is peeled off, be careful not to hurt the egg white."

   "Don't worry, Chef Zhao, I am the right hand of God! After years of training, whether it is strength or accuracy, it is guaranteed to be superb, and it will make the pigeon egg want to die!"

  Zhao Menghu stared: "What's the matter, two eggs are not enough to play, and you want to harm my pigeon eggs?!"

  Fu Yu chuckled: "If you're afraid that I'll do something wrong to pigeon eggs, why don't you introduce me to a girlfriend?"

   Zhao Meng raised his foot and kicked: "My mother is still single!"

   While joking, Fu Yu peeled the pigeon eggs.

   Zhao Meng called him over to demonstrate in person.

   "Look carefully, after washing the Shuifa Hai body, cut each one into two pieces. Wash the Shuifa pork tendon and cut it into 2-inch long satin. This length must be mastered."

   Fu Yu nodded: "I remember."

  Zhao Meng continued: "Add water to the ham tendons, put them in a basket and steam them over high heat. Low heat won't work, and the strength is weak."

   Fu Yu stared at the pot.

  Zhao Meng took the winter bamboo shoots again and put them in a pot of boiling water.

  Fu Yu had quick eyes and hands, and handed over a non-stick colander just in time.

   Zhao Meng waited for the winter bamboo shoots to be cooked, took them out, cut each into four pieces, and smashed them hard.

  Put the cooked lard in the pot and heat it to 70% heat, fry the pigeon eggs and winter bamboo shoots for about 2 minutes and remove.

  Afterwards, put the high belly of the fish into the pot and deep-fry until the hands can be broken.

   Fu Yu passed another non-stick colander.

   Zhao Meng took it over and poured all the ingredients in the oil pan into a colander to drain the oil.

  Then soak it in clean water, take it out, and cut it into pieces with a length of 4.5 cm and a width of 2.5 cm.

  The two people cooperated with each other and had a tacit understanding for a long time.

  The subsequent process was quick and smooth.

  When the Shaoxing wine jar is used to simmer the ingredients over low heat, the Buddha jumping over the wall is basically completed.

Zhao Meng pointed to the wine jar and said: "Now you just need to watch the time. After two hours, put the sea cucumber, tendon, fish lip, and fish belly into the jar, seal the mouth of the jar immediately, and take it out after simmering for another hour. It's time to serve."

   Fu Yu nodded seriously: "Chef Zhao is awesome!"

Zhao Meng was praised very much, but he still gave Fu Yu a modest look: "Next time, I will let you handle it yourself! If there is anything wrong, hurry up and ask, after passing this village, there will be no such shop! "

   Fu Yu hurriedly said, "Two boxes of Zhonghua!"

  Zhao Meng: "Okay, there is no store, but there is a home."

  Yao Shi who happened to come over to check: "."

  Buddha jumping over the wall is done.

  Zhao Meng helped Yao Shi in the kitchen again, and made an old-fashioned battered sweet potato and a finely stewed altar meat.

  Both of these dishes need to use a colander, because Zhao Meng cooks two stoves at the same time, which requires Fu Yu to clean up all the kitchen utensils very quickly, so that they can be served at any time.

   Yao Shi is beside him.

   Zhao Meng's eyes signaled: Speed ​​up for a while.

   Fu Yu raised his eyebrows: Look, well, you are here! I'll let you see what the right hand of God is in a moment!

  Fu Yu prepared three colanders, and began to perform seamlessly, pretending to clean and handing over kitchen utensils.

  Without the step of cleaning the colander, Fu Yu can not only help Zhao Meng carry the bowls and seasonings in the saved time, but also chatter a few idle words.

   Zhao Meng had just shaken off a greasy colander, and when Fu Yu returned his hand, he handed over a clean new colander.

   Back and forth several times.

   Zhao Meng couldn't help but glanced sideways at Fu Yu: "Okay, my hands are fast and my eyesight is good."

  Fu Yu was complacent.

  Just as he was about to brag a few words, he raised his eyes and saw Yao Shizheng looking over with a probing face, he quickly restrained the expression on his face, and continued to fight honestly.

   The two dishes were quickly completed, and the cooperation between the two was even more skillful.

   Waiting for the dinner to be completed, Zhao Meng greeted Yao Shi and prepared to take Fu Yu back.

  Yao Shi looked at Fu Yu and asked, "Xiao Fu, I see that you have a solid foundation, but you don't have many opportunities to practice your hands?"

   After finishing speaking, without waiting for Fu Yu to answer, Yao Shi turned his head and asked Zhao Meng: "You haven't received any big orders there, how about you lend me Xiao Fu for a day tomorrow?"

  Zhao Meng: "?"

  Fu Yu watched Yao Shitoding suddenly appear 【? ], suddenly elated.

  Select View.

  【Chef Yao Shi has encountered a little difficulty and needs the assistance of others. Serious communication may trigger side missions】

   Damn it!

   Actually hooked up with the chef!

  (end of this chapter)