Food Circle Plug-in Emperor

Fu Yu prepared a plate for the cold braised pork trotters.

The pig's trotters that had been disassembled were reset and put back together by him.

At the bottom of the bowl, there are two large lettuce leaves that have been washed and cleaned.

Put two pig's trotters in a round bowl, and put a few pieces of broccoli on both sides.

The pig's trotters are brownish red and shiny, lined with a piece of tender green, and they look appetizing.

After the pig's trotters are processed, the pork and cabbage in the pot are almost stewed.

When the soup is dried up, add a proper amount of salt and secret chicken essence, and it can be out of the pot.

However, the Nian pig stew is not like other dishes, and there is really nothing to innovate in the presentation.

In the end, Zhang Zhen helped to find a way,

I got a plate of crystal clear glutinous rice and three delicacies dumplings from Bai An.

The shape of these dumplings is really delicate, each of them is pinched into a round shell shape with curled edges.

The cooked stuffing inside can be clearly seen through the glutinous rice skin.

The big round bowl is filled with half-full pig stew, and dumplings are spread around the bowl.

The original stewed dishes, which were ordinary, suddenly became more classy.

It's not over yet.

Zhang Zhen specially used Xinmei radishes and fruit cucumbers to carve a few thumb-sized pink flowers and green leaves.

Just such bits and pieces dotted in the middle of the small dumplings.

At first glance, the visual effect is quite beautiful.

Fu Yu admired the arrangement of Nian pig stewed dishes for a while, and praised sincerely: "Chef Zhang, you have done a great job!"

What Fu Yu said was very sincere.

Just the petals, thin and continuous, gathered in a circle, can be placed on the plate like a blooming flower.

If you don't practice this skill for a few years, you will definitely not be able to do it.

Zhang Zhen has worked in the back kitchen for so many years, and he has heard many compliments and flattery.

But I can't explain why, but Fu Yu immediately felt refreshed after hearing such a casual compliment.

The indescribable feeling of being about to be pinned down on the beach by the waves before seems to have disappeared for the most part in an instant.

There is still a sense of crisis, but my heart is inexplicably more comfortable.

Zhang Zhen smiled inscrutablely: "Where, I have practiced for more than twenty years, practice makes perfect."

Fu Yu suddenly showed surprise: "Have you practiced for more than 20 years?"

Zhang Zhen nodded proudly: "Yes."

Xindao: This time you know that I am awesome, right? Want to outdo me? Let's practice knife skills for 20 years first!

Fu Yu couldn't help looking at Zhang Zhen with some sympathy.

It turns out that Chef Zhang is today thanks to his hard work!

Alas, if you say it all, if this person has no talent, there is really nothing he can do.

Fortunately, hard work can make up for it.

For the Amarzun meat, the ingredients in the pot are almost cooked.

Fu Yu flipped through it to make sure it was cooked enough, then added salt, and took out all the meat and let it cool.

When you can get started, cut the elephant ears directly into pieces, and then put them neatly into the bowl.

Standing by the side, Zhang Zhen looked at Fu Yu holding a kitchen knife and cutting into pieces with ease.

The way of holding the knife, the angle of the knife, and the speed of falling are simply perfect.

Cooks may have this occupational disease.

I feel tired when I work by myself, but if I watch others work, especially if the technique is good, I will immediately feel refreshed.

It's like watching a small movie, you can watch it with gusto.

Yao Shi walked around the VIP room.

Seeing the two customers chatting enthusiastically, I took the time to hold a meeting with the order takers in the store.

Mainly to emphasize the matter of Shoutao last night, and put forward some specific related requests.

After he finished his work, he hurried to the back kitchen to see how Fu Yu's preparations were going.

As a result, as soon as he entered the back kitchen, he saw Fu Yu chopping meat, while Zhang Zhen watched attentively.

The cooked pork head, heart and lungs must feel stagnant when cut.

When cutting, the knife is usually lowered slowly, and only after the end is cut, the force is increased and the knife is cut directly.

But when Fu Yu slashed the knife, it was like cutting cucumber slices, from the moment he lowered the knife to when he lifted it, he used it with unwavering vigor.

But this pork is also evil, and it really keeps going, and it doesn't seem to be too stagnant.

If it weren't for Yao Shi himself being a cook, he cuts meat a lot on weekdays, and he really thought that this thing would be crispy and easy to cut.

"How are you getting ready?"

Since Yao Shi had already discussed with Fu Yu about transferring the eight-dish and eight-bowl mat, he was naturally not in a hurry to learn the craft now.

Fu Yu hurriedly reported the situation on his side.

As soon as Yao Shi heard it, the four most time-consuming dishes were about to be finished, and the rest would be even easier.

Feeling relieved, I started to call again to urge the buyer to buy back the missing ingredients. Don’t forget to ask the buyer to greet the merchant in advance. When the real banquet is held, don’t forget to reserve the goods in advance. .

Fu Yu continued to set the table.

After all the meat is done, prepare the dipping sauce.

The dipping sauce is blended directly from the special family banquet recipe.

Mix soy sauce, vinegar, chive flowers, garlic, mustard, and chili oil to make juice.

Just these seasonings, the ratio is ready, it will be very fresh when dipped in the insole, right?

Fu Yu has done a lot here, and the buyer is back.

Such as stewed fish in red, fatty intestines, fried fungus with cabbage, anyway, Zhang Zhen can cook dishes that Fu Yuquan moved over.

I specially picked dishes that are not common in the market, such as stir-fried small tofu with pickled vegetables.

The two joined hands, and quickly set up a table with eight dishes and eight bowls of noodles.

Fu Yu shared experience with Yao Shi: "Eight dishes and eight bowls, when setting the table, one dish and one bowl should be arranged alternately, hot and cold."

What Fu Yu said in detail, Yao Shi carefully wrote it down, went through it in his mind, and turned to tell the waiter in charge of delivering the dishes.

Wait for the waiter to leave with the dishes.

Everyone in the kitchen let out a sigh of relief.

Yao Shi took a look at the past and then turned back quickly.

"The guests are very satisfied, just ask the engagement banquet to follow this standard."

Everyone was relieved.

Yao Shi explained to Fu Yu alone: ​​"If there is nothing to do today, let's start teaching them how to make dough balls. It doesn't have to be everyone, mainly Chef Zhang, as well as Chef Lin and Chef Liu, just learn it."

The music restaurant also has one chef and two chefs.

However, there are more chefs who can handle the kitchen, there are six in total.

After all, the music restaurant only accepts large-scale banquets, and the back kitchen will be too busy if there are fewer people.

Fu Yu originally thought that Yao Shi only asked him to teach the chef and the chef how to blow dough balls because he was worried that no one would do the work of the back chef.

Yao Shi laughed after he finished speaking, and said helplessly: "Actually, the main reason is that the staff in the back kitchen is too mobile. For a big tree like ours, there are many places outside trying to dig into the walls and pry people. I only have masters here. Both the chef and the head chef have signed long-term contracts, and we are not afraid of accidents. The other chefs only signed for two years at most, and there are two more for one year.

Fu Yu was stunned.

It turns out that chefs are also a popular industry. If you do a good job, people will naturally snatch you.