MTL - Food Circle Plug-in Emperor-Chapter 689 This dish is interesting

  Chapter 689 This dish is interesting

  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 to making this secret dish.

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

   "The thickened 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 for many years, summed up.

  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, it was entirely for the sake of his master Liu Yunong, 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.

  Chicken soup is ready-made.

  The chicken soup in Shangshi private restaurant is to put butter old hen, lean meat and fat meat together in a pot of water.

  Wash it and 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 puree, 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.

  The shrimps are also prepared in advance. It is said that they have been washed with running water for 3 hours before they 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 them 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.

   Remove the leaves of the mustard greens and cut them into granules, blanch them in a boiling water pot, and remove them.

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

  12 shrimp balls, only four in a cup, cook once, and three dishes are directly out of the pot.

When arranging the plate, four shrimp **** 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 modesty 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 hastened to cheer up and prepare for battle.

  Actually, it doesn’t mean that when Liu Yunong is not around, everyone in the back kitchen is loose.

  I did all the work that should be done, and took all the orders that should be 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 tossing the spoon is too casual, and maybe when cutting the pie, 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.

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

  The two of them also changed into chef uniforms, but with their height and shape, they were not from the shop at first glance.

   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 Mian Sheng, 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 had already called out in surprise: "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?"

  Obviously we met when I got off work, Zhao Meng didn't mention a word.

  The old **** Zhao Meng didn't answer the call at all.

   Can you explain everything to your kid clearly?

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 ears:

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

  Complete the task, you can get 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.

  The back kitchen is not like other places, it has always been forbidden for outsiders to enter.

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

  If this is learned secretly by colleagues, it will 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 spirits, 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 still makes 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.

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

  Since 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 herself with the situation of the kitchen counter.

  Including the location of 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 Slices is evolved from the famous traditional dish of Sichuan cuisine "Peony Chicken Slices". Its craftwork 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 is the same as boiled cabbage, which is also the pinnacle of non-spicy Sichuan cuisine.

   As a result, Liu Yunong immediately became interested.

   This dish of peony fish fillets is a bit interesting!

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

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

   And the taste is a bit unsatisfactory.

   This made Liu Yunong feel frustrated.

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

  But that time just happened to be invited to participate in the chef competition held in Bei'an.

  She was about 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 entertained for a banquet. While chatting, they mentioned the live cooking carp they had just mastered, and suddenly remembered this matter.

   While Yao Shi and Zhao Mengchuan were reading the recipes, Fu Yu seized the time to look through the classic and old recipes.

   Looking at it, 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.

  Let's not talk about how thin the fish needs to be sliced, it will test the chef's cooking skills.

  Every 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, and 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.

  It takes half a day just to prepare and cook this dish.

  Not counting the final presentation!

   No wonder this dish is not served in restaurants, it is too troublesome.

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

  Over there, Yao Shi and Zhao Meng 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 this peony fish fillet is made, on the one hand, it has a unique shape, and on the other hand, it tastes crisp and delicious.

   But if it needs to be fried piece by piece according to the recipe, 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 cooking skills are so good, but he couldn't succeed in cooking.

  If it is said that before, Zhao Meng still maintained a little luck, 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.

How to do?

  Thinking of this, Zhao Meng couldn't help sighing.

   Forget it, if it comes, it will be safe.

   Cooking failed for a while, and nothing.

   Anyway, didn’t Liu Yunong fail too?

   Besides, 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 will definitely not work."

   After hearing this, Liu Yunong understood very well.

  For chefs, diseases like tenosynovitis are very common due to long-term weight-bearing and chopping.

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

  Liu Yunong responded with a smile: "Okay, Chef Yao, please help me to see if I can improve the cooking. This dish is indeed very difficult to make."

   Zhao Meng was taken aback when he heard that.

   After realizing it, he was immediately embarrassed.

   It's over!

  Even Yao Shi can't count on this time!

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

  However, Yao Shi said at this time: "Lao Zhao's hand is not good either. He just had a vacation and received treatment a while ago. When cooking later, why don't you let Xiao Fu come over, and 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 stopped immediately.

correct!

  My tenosynovitis is an old disease.

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

   What if Fu Yuxing!

  Thinking of this, Zhao Meng felt relieved immediately.

   And Fu Yu took over the task early, and now when he heard Yao Shi say to let him handle the spoon, he hurried forward and responded: "Yes, Chef Zhao's hand was injured a while ago and he can't move it, so let me do it."

  When Zhao Meng heard the words, he suddenly felt relieved.

   Why don't I love this kid myself!

   There is a wink, something will happen!

  Look, they will relieve their worries!

   Liu Yunong also has no opinion on this.

   I invited Zhao Meng and Yao Shi over today because I really want to study the cooking method of peony fish fillets.

  Actually, with their status, some dishes don’t need to be cooked by themselves. Just by watching other people’s cooking, they can discover many problems and have a deeper understanding of this dish.

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

   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!

  (end of this chapter)