MTL - Food Circle Plug-in Emperor-Chapter 731 strange to say

  Chapter 731 Strange to say

  Zhao Meng glanced at the prepared ingredients on the kitchen table, and couldn't help asking: "Fu Yu, how is the situation?"

While marinating, Fu Yu said: "We have added three new barbecues. The customer means that he hopes that the back kitchen can help to make the presentation more gorgeous. I am going to change the way of presentation to meet the needs of customers as much as possible." Require."

   "I can only say that I did my best, but the barbecue I ordered was recommended by me, and there must be no problem with the taste."

   Zhao Meng frowned slightly, Gao Wenjing looked at Fu Yu worriedly.

  The layout design is fixed, and now we need to make temporary changes, is it really possible?

   Zhao Meng asked: "Have you got an idea now?"

   Fu Yu already had a plan in mind, but now there is no basis for his words.

   "I have an idea. After baking it in a while, let's try it on a plate."

  Zhao Meng nodded, as long as he has an idea, but he was still a little worried, so he pointed out: "If you want to put the plate in a gorgeous shape, the side dishes are very important, and the kitchen utensils are also very important."

"For grilled fish, you can use a wooden box, which looks high-end and easy to shape. However, there is a problem, that is, you must choose the right dishes. If the color is wrong, the visual effect of the ingredients should be affected. .”

Having said that, Zhao Meng glanced at the ingredients on the kitchen counter, and said: "Actually, it's quite good to use some fruits as side dishes appropriately. Barbecue is not like fried dishes, because the taste is limited. There needs to be too much scruples when arranging the plate."

  "Baked dishes are often very fresh at first taste. If you eat too much, it will inevitably be too greasy. With some light and refreshing ingredients, both the presentation effect and the dining experience will be better."

   "Of course, this is just a suggestion. You have to make up your own mind about the specifics."

   Zhao Meng's opinion is very pertinent, but Fu Yu can't truthfully say that he has referred to the special family banquet recipes and selected the shape of the plate.

   can only agree: "Don't worry, I understand."

  After Fu Yu said this, Zhao Meng was naturally relieved.

   Gao Wenjing, on the other hand, was still a little worried, but she couldn't get involved in the back kitchen, so she could only wait for a while after the food was served, and give the customers some small gifts as compensation.

  Although it was an innocent disaster and the customer's fault, Jiang Mo's dispute with the customer was a violation of the store's regulations.

   Fortunately, the New Year is approaching, and there are a lot of small gifts in the store.

  It’s a small thing that doesn’t cost much, but it’s still a thought.

  As long as you can make customers happy, this matter will be completely overturned.

  Sometimes, think about it, it’s really not easy to be in the service industry

   After the crucian carp was marinated, Fu Yu began to cook squid for two meals.

  Zhang Jinyu couldn't help but secretly glanced at the crucian carp on the plate.

  Because it needs to be baked, the crucian carp is split from the belly to the back of the fish, and the back is connected.

  And both sides of the fish body are marked with flower knives, which is convenient for tasting.

  It is obviously a very simple operation, but Zhang Jinyu found that the crucian carp that Fu Yu split was very characteristic.

  The position where the back is connected is particularly thin, and is only connected by a layer of fish skin.

  He didn't understand it before, but after staying with Fu Yu for a long time, he watched it more often, and gradually learned some tricks in cooking operations.

   It’s like the connection of crucian carp’s back. The reason why it is so thin is to achieve a crispy texture when grilled.

  The seemingly random slashing action contains wonderful knife skills.

  The fish meat is very soft and smooth, and it will not be fixed according to the mind, and it is all controlled by external forces.

   It is very difficult to cut as much as you want, and as deep as you want, and it is done in one go.

  At least Zhang Jinyu thinks that with his current knife skills, he might be able to give it a try after a few more years of practice.

  With envy, he admired the crucian carp that Fu Yu had cut. As soon as he turned his head, he saw Fu Yu holding a kitchen knife and starting to slice the squid.

   Eat two squids. One way is to cut the squids into slices and boil them in clear water before eating.

  This method seems simple, but in fact, ordinary people really can't do it well.

  First of all, it is cut. If it is too thick, it will be tasteless, and if it is too thin, it will affect the taste.

  And in order to match the shape of the plate, the cut squid slices must be of equal width, so that customers have a very neat and comfortable visual sense.

   Fu Yu's knife skills are not good. After cutting the squid, put it in clean water to cook.

  Zhang Jinyu stood by, not moving forward.

  Fu Yu is different from other chefs who are in charge of the spoon. When he is cooking, the assistant chef only needs to be responsible for preparing the dishes, passing a kitchen utensil, and helping to use a colander to serve the oil and water.

   Others, such as watching the heat and the cooking time, Fu Yu has always done it himself.

   And I don't know if I admire Fu Yu too much, there is always a filter of admiration.

  Zhang Jinyu has always felt that Fu Yu's control of time and cooking time is so precise that it can be called metaphysics.

  Because no matter how busy Fu Yu is, he can always adjust the heat and determine the exact cooking time at the most appropriate time.

   There was even one time when Zhang Jinyu really felt that the cooking time was a little too long, and the bottom of the pot must be burnt.

  But Fu Yu unhurriedly turned off the fire and put the dishes on the plate. The dishes in the frying pan were cooked just right, without sticking to the pan at all.

  This matter is a bit too metaphysical!

  Anyway, Zhang Jinyu has been truly convinced by Fu Yu's cooking skills since then.

   Fu Yu cut up the squid swiftly and began to make the special soy sauce in the shop.

  The formula of this soy sauce was developed by Mr. Dong, and it was not rumored at the beginning. It was all handled by Yao Shi. After the preparation, it was ready to use.

   But occasionally Yao Shi couldn’t catch up, and the prepared soy sauce deteriorated again. The back kitchen had no choice but to tell Zhao Meng and Gu Yunwu the recipe.

  Fu Yu learned it secretly from Zhao Meng at the beginning. He watched Zhao Meng do it once, and he could reproduce it intact.

   Zhao Meng discovered it accidentally later, and was quite emotional at the time, thinking that Fu Yu was really talented in learning how to cook.

   Don't you know that in Fu Yu's eyes, as long as he reaches out and touches it, all the seasoning formulas will clearly appear in front of his eyes.

  This kind of plug-in operation, which is different from ordinary people, makes Fu Yu feel like a fish in water in this area, and it is easy to operate.

   Zhang Jinyu will die.

  He is really a very ordinary kitchen worker.

  If you want to steal a teacher, especially the special sauce in this shop, you have to have sharp eyes and sharp ears. Whether you can learn it or not depends entirely on luck.

  Fu Yu took the seasoning bowl and started to mix the soy sauce.

  As soon as he moved, Zhang Jinyu took the initiative to come over.

   Fu Yu glanced at it from the corner of his eye, and deliberately slowed down his movements.

  Soy sauce, **** juice, scallop juice, fish sauce, salad oil

  Put together the seasonings that need to be used one by one, and Fu Yu starts to stir.

   After the stirring was completed, I picked out a little bit and asked Zhang Jinyu to taste it: "Come on, let me try the taste."

  Zhang Jinyu quickly took a sip, and immediately said sincerely: "It's so fresh, that's the taste!"

   Strange to say!

  In fact, Zhang Jinyu has read the recipe for making soy sauce several times, and has already firmly memorized it.

  But the soy sauce he prepared as it is, tastes almost nothing.

   It’s also delicious and fresh, but it’s just not as good as Fu Yu’s.

   Moreover, he has never dared to say that, in fact, the soy sauce prepared by Fu Yu tastes better than that made by Chef Yao.

   I can’t tell what’s good about it, but anyway, it tastes very fresh and fragrant!

   When the clear water squid was ready, Fu Yu started to bake it.

   Grilled squid focuses on the control of the heat.

  The squids in the store are all marinated in advance. The squids that have been marinated in the first place are marinated in the refrigerator and need to be turned every two hours.

   This will make the squid taste evenly.

   It is also a little trick when grilling. Fu Yu only learned this trick when he was learning how to grill with Master Chen.

  The squid should be turned frequently when roasting. You can flexibly control the roasting time according to the size of the squid. When it is almost mature, cut a few knives along both sides, spread the sauce, and season evenly.

  Grilled squid is not difficult, but the difficulty is in the shape of the plate.

   The squid used by Maxima for grilling is large in size and thick in meat.

  Fu Yu used a bamboo dinner plate, a hollow and airy rectangular tray, with thick green lettuce leaves spread on it, and the plate looked very heavy before the ingredients were added.

  Put the grilled squid on top, and decorate the head and tail with carved fruits and vegetables.

  The whole dish looks very heavy. It is obviously a very common dish, but if the container is changed, the grade will be improved immediately.

  Especially the carvings brought back from Li Shuli, each one was lifelike, with exquisite knife workmanship, Fu Yu couldn't help admiring secretly after seeing it.

  After one dish was finished and placed on the plate, even Fu Yu himself felt that this dish of squid looked very gorgeous.

  After setting out the dishes on the plate, hand them over to the waiter, and Fu Yu concentrates on roasting the geoduck.

   The best way to grill geoduck is to grill it over charcoal.

   Geoducks will release body fluids quickly when exposed to high temperatures. After roasting, they are extremely fresh.

   Skewered geoduck, dipped in the sauce before roasting, dipped in the sauce again halfway through roasting, and sprinkled with dried chili after roasting.

  The roasting method is very simple, without marinating, it all depends on the unique sauce.

When arranging the plate, Fu Yu chose a square shallow porcelain plate with dark green patterns printed on it. The zong leaves were rolled up and placed staggeredly on the plate. In the middle was a slice of lemon and a small flower made of perilla leaves. , surrounded by grilled geoduck seafood skewers placed in a circle.

  When it was served on the table, it was also served with two dark green shallow round plates, which contained two kinds of dipping sauces, one sweet and one spicy.

  The presentation of this dish, not to mention, is really done, quite elegant.

  Fu Yu felt that the pattern he was looking for was pretty good. Anyway, let him imagine it out of thin air, and he would never be able to figure it out. Such a creative arrangement.

  Who would have thought that Zongye could display such an effect?

   I don't know what customers will think after reading it, but Fu Yu himself is very satisfied.

   Instruct Zhang Jinyu to bring over the marinated crucian carp.

  Put crucian carp directly on the grill. It will not be dehydrated without brushing oil when roasting raw, mainly relying on the oil secreted by itself.

  However, when Fu Yu was grilling, he deliberately brushed a thin layer of oil on the surface of the fish.

  Although fish will come out with oil during the roasting process, especially crucian carp, which has more oil, but the taste will be slightly worse if it is not brushed with oil, and the fish skin will be easier to crack.

  When grilling, there is no need for complex seasonings, but cumin must be indispensable. Cumin is the soul of grilled crucian carp, and if you add a little chili powder, the taste will be different immediately.

   And when Fu Yu is baking, he also puts a little extra pepper, a very small amount, just enough to remove the fishy smell, but it will not let customers with keen tastes notice it.

  This amount is difficult to grasp, but if it is used well, the taste of roasted crucian carp will be particularly delicious.

  Fu Yu tried his own baked crucian carp. The skin is crispy and the meat is tender. It is super satisfying to eat in one bite. You can't let go of the fish's skull. Sucking the fish oil between the bones is the essence of grilled crucian carp.

  When arranging the plate, Fu Yu originally selected a circular porcelain shallow plate with vegetable leaves on the bottom, grilled fish on top and side dishes such as tomatoes, lemons, and coriander leaves.

  However, what Zhao Meng specially told him before gave him some creative inspiration.

  Fu Yu chose a light gray oval porcelain plate, and placed two crucian carp diagonally side by side.

  Afterwards, cut mango, bayberry, guava, lemon, carambola, all cut into regular shapes, or square, or round, or sliced, or diced.

  Use only a few pieces of each fruit, mix in salt, sugar, licorice powder, chili powder.

   This kind of practice, which Fu Yu accidentally saw on the Internet before, is a southern way of eating, called sour food.

  It is very popular among young people. It can be used as an appetizer before meals, or to relieve greasy after meals.

   Barbecue is very fragrant, but it will be greasy if you eat too much. It is just right to make it with sour food. It can be decorated and placed on the plate, and it can be eaten directly as a side dish.

  Fu Yu carefully arranged the fruits in order and placed them around the grilled fish.

  Zhang Jinyu smacked his tongue when he saw it: "Chu Fu, the grilled fish you put on the plate is really beautiful, it's a gospel for obsessive-compulsive disorder!"

  Fu Yu's excellence in cooking has reached a morbid level.

   It’s just to make a plate shape, look at this fruit, the shape of the same type is exactly the same, and the angle and position of the placement are regular.

   It makes people feel very regular and comfortable at first glance.

   After Fu Yu finished the final arrangement, he admired it himself.

   Really good.

  So he said with a smile: "It's because Zhao Chu mentioned it just now, I just thought of it, it looks okay, right?"

  Zhang Jinyu said sincerely: "That's great, it looks so beautiful!"

   Fu Yu put the plate on the serving table contentedly.

   Coming out of the baking area, Fu Yu glanced at the time.

   Definitely!

   The rare rest time was completely delayed.

   It seems that it is time for customers to enter the store to eat again.

  Fu Yu checked Xiaogong's vegetable preparation, and then urged Sun Qingning to have a look at the degree of pickling of the side dishes.

  The preparations that should be done are all completed, and the order list just happened to be handed over from the front hall.

  When Fu Yu took the order and started cooking, he was still thinking about his improved seafood barbecue, and whether the final presentation could satisfy the customers.

  But when I got really busy, I unconsciously forgot about it.

  Finally, it was Jiang Mo who took the time to report to the back kitchen, and Fu Yu knew that the customer was very satisfied with the three new dishes ordered.

  After Fu Yu heard this, he was sincerely relieved.

   As long as you are satisfied!

   Finally, the toss was not in vain!

   Thanks: 100 starting coins rewarded by Explosive Cat! Thank you!

  (end of this chapter)