MTL - Food Circle Plug-in Emperor-Chapter 58 crash course

  Chapter 58 Crash Course

   Zhao Meng asked Fu Yu to go to the stove to practice, so he really started looking for opportunities to hand over the job of cooking to Fu Yu.

  Qilima has several well-known special dishes. Generally, when customers come to eat, they will order two dishes.

   "The boss's question must be asking you to cook these signature dishes."

   After all, the signature dish is a hot item in the restaurant, and it is the most intuitive to tell whether it is good or not.

  Zhao Meng glanced at the order list, reached out and tore off three dishes, and pasted them on the kitchen wall.

  Then the list was passed on to Gu Yunwu.

   "See? This steamed green mussel with garlic is the signature dish."

  Zhao Meng whispered to Fu Yu, "I'll make it again in a while, and you follow along. When you have this dish again, you can practice it."

   Fu Yu nodded, knowing that Zhao Meng was creating opportunities for himself.

   "Garlic steamed green clams serve 8 pieces, so the requirements for size and freshness are very high."

  Zhao Meng pointed to the green clams in the basin: "They all spit sand, but just in case, they need to be cleaned."

Zhao Meng cracked open the shells with a tool, and deliberately slowed down when rinsing the shells: "Sand is usually the most likely to remain here, so when cleaning, you should gently twist and push slowly with your fingertips. You see, you can't directly scrub vigorously like this. Otherwise, once the shellfish is damaged, the effect of the plate will be affected."

   Handle green clams well.

  Zhao Meng began to put the soaked vermicelli on the plate again.

   "The vermicelli should be carefully plated and flattened, the green clams should be put on it, and the garlic sauce and seasoning must be added according to the ratio."

  Zhao Meng carefully explained all the seasoning ratios to Fu Yu: "Even if you memorize it by rote, you have to remember it firmly. The steamed taste is the best, you know?"

   Zhao Meng handed the plate to Fu Yu: "Put it in the steamer, it will be done in seven minutes!"

  Fu Yu took the plate, looked down at the vermicelli and green clams on the plate, and frowned inexplicably.

   This way of arranging the plate is too rough!

  There are too many vermicelli, too little garlic, and the sauce is more or less inaccurate.

   And this green clam.

  Although it will be moved to the decorative slate on the plate in the end, can't it be placed more beautifully?

  Fu Yu stared at the dense green error correction lines outlined on the plate.

  For the first time in my life, I experienced the entanglement and discomfort of obsessive-compulsive disorder patients in public places, the kind of struggle and discomfort that they want to correct but dare not do it easily.

   Thinking silently in his heart that out of sight, out of mind, Fu Yu quickly put the plate in the steamer and set the time.

   Seven minutes later.

  Fu Yu took out the plate, waited for Zhao Meng to pour oil on it, and hurriedly said: "Chef Zhao, let me arrange the plate. I'm still close to making lotus, and I want to practice more."

  Willing to learn is a good thing.

   Zhao Meng looked at Fu Yu with more and more satisfaction: "Okay, then I'll put on a face first, and you can follow suit later."

  Fu Yu: "."

  He deeply felt that this was not learning, but torture.

  While Zhao Meng was busy shaking the spoon, Fu Yu quickly arranged the 7 green clams, and finally adjusted the angle and the number of fans of the one that Zhao Meng demonstrated.

  Seeing that the green line disappeared completely, Fu Yu breathed a sigh of relief.

  In the morning, Fu Yu not only practiced steamed green mussels with garlic, fresh shrimp and celery balls, and fish fillets, but even joined hands with Zhao Meng to make a supreme seafood platter.

  Cooking has been practiced a lot, but it's a pity that Fu Yu never had the chance to cook by himself.

   It wasn’t that Zhao Meng’s technique was too unfamiliar when flipping the spoon, and Zhao Meng really couldn’t see it, so he took over halfway to help clean up the aftermath, but when he was about to cook, Zhao Meng snatched it up and made lotus.

  No harm without contrast.

  Fu Yu found that the fire skills he was proud of, and even the skill of playing lotus, were still not enough in front of the experienced Zhao Meng.

   Zhao Meng has already mastered cooking skills.

  Fu Yu has seen and heard many dishes, but he has never actually cooked them.

   In Zhao Meng's place, all the dishes have been cooked hundreds or thousands of times.

  Practice makes perfect, Zhao Meng has his own unique skills and tricks for almost every dish.

  Zhao Meng was in a hurry to make Fu Yu a quick success, and almost taught him all the experiences he could think of in front of him.

   Seeing that Fu Yu can teach as soon as he teaches, he is full of aura.

   Zhao Meng is really annoyed!

  He has known for a long time that Fu Yu is a good material. If he cultivates it carefully, he will become a big man sooner or later.

  But no matter how talented and knowledgeable, a job like a chef is useless without a lot of experience in cooking.

   What Fu Yu lacks most now is experience accumulation.

  But the back kitchen of a restaurant is like this. Usually the work is too busy, and the stove is often controlled by the chef.

  In addition to cutting pier, the small workers are doing odd jobs. Even if the chef is interested in cultivation, most of them are side cooks.

  The chances of actually being able to take charge of the spoon are very few.

  Restaurants are mainly profitable, and only when customers eat well can they become repeat customers.

  The little worker's skills are not good, even if the chef wants to help, he dare not let him go to the stove easily.

   After all, there are too many orders to order, and customers are waiting in front to eat, so the back kitchen can't delay at all.

  And even if the chef is willing to take the risk, the boss is not.

   This is a helpless inertia mode.

   Fu Yu was already very lucky. When Zhao Meng was debating whether to switch to a music restaurant, he applied for a job in the back kitchen.

  Because of his outstanding performance among newcomers, Zhao Meng favored him, and he was determined to train him well.

   There is no so-called lunch break in the back kitchen. They wait for the meal time to pass and the orders are less, so they take turns to take a break to eat.

  When Fu Yu followed Zhao Meng to take over for dinner, Yao Shi had already finished eating and was getting up to leave.

   Seeing Fu Yu, Yao Shi said: "Xiao Fu, the assessment will be the day after tomorrow, you have to work hard!"

   Fu Yu nodded.

   Taking advantage of the absence of outsiders, Zhao Meng couldn't help asking: "Chef Yao, what do you think of Yao Yihang's cooking skills?"

Yao Shi glanced at Fu Yu, and then said in a low voice: "The foundation is quite deep. Before he came to us, he was an independent chef in a small restaurant. Lao Gu valued him very much, and now he can basically let go. Yao Yihang is in charge. The previous few times when Lao Gu went out on business, Yao Yihang took the lead. When it was time to take the order, there was no delay in the matter, and the customer did not report that there was a problem with the taste."

  Even the guests can't fault it, that only shows that Yao Yihang is indeed a superb cook.

  Zhao Meng and Fu Yu looked at each other and fell silent.

  It was originally just an opportunity to become a full-time employee, but now the boss suddenly raised the competition goal to another level.

  As the level goes up, the difficulty naturally increases.

  After Yao Shi left, Zhao Meng turned to Yu Yu and said, "It's okay, just treat it as exercise. If it doesn't work, just follow me to the music restaurant. In less than three years, I promise to mention you as a chef."

   Fu Yu nodded, feeling very moved. Zhao Meng's words today are already very interesting.

   After eating, the two returned to the stove and continued to study.

  The waiter handed over the order.

   Zhao Meng took it in his hand, glanced at it, and was happy.

   Then he raised his voice and shouted to Gu Yunwu: "Lao Gu, this order is all speculation, I'll take it!"

  Gu Yunwu smiled and said, "Okay, I'll take the next order."

   Zhao Meng posted the order list on the kitchen wall, turned to Fu Yu and said, "See? Seven dishes, all of which are spicy crayfish. This is a mouth-watering experience."

  The spicy crayfish of Maxima is also a special dish.

  The finished product is famous for its bright red color, spicy and delicious taste.

  Because the spicy crayfish is a classic street stall snack, so in order to make this dish its own characteristics, the chef of Qianlima has studied it carefully for several years.

  In addition to ensuring the freshness of the crayfish, the meat is plump and tender, and even the seasonings for cooking are of high quality and quantity.

  Moreover, in the treatment of crayfish, it is ensured that it is clean. Not only the shrimp line is removed, but even the shrimp feet are carefully wiped clean with a toothbrush.

  Because of the good quality, live shrimps are guaranteed to be made fresh, so after a long time, Maxima has really made its own reputation.

  When customers come to eat lobster in the store, as long as they want to, they can even drink the juice of the shrimp head with confidence and taste the purest delicious taste.

  Bringing a pot of cleaned crayfish, Zhao Meng picked up the frying spoon and started cooking.

"Look carefully, how much oil do you put in? It's fine for three ripe, and then add dried chili and peppercorns. These are all proportioned. You must be unskilled at the beginning. After a long time, you will be able to stretch out your hands like me. I know how much to catch."

  Fu Yu nodded against his will when he thought of the green line that filled his plate before.

  (end of this chapter)