This dish is so beautifully done!
The whole dish is particularly elegant, from the color of the main ingredients to the shape of the side dishes, and finally the beauty of the overall integration. It is like a picture scroll that spreads out from the inside to the outside, as if the chef's skillful hands are carefully detailing it in front of the customer. fiddle.
This is the first time for my aunt to taste this dish. She heard that this dish is very unique.
The most bizarre and rare thing about soup-filled yellow croaker is that it has everything in its belly but is watertight all over. Therefore, the technique of removing the intestines and removing the bones without breaking the belly became the foundation of the establishment of Wanli.
The trick to removing bones from raw fish is to make a small opening at the mouth and gills of the fish to take out the contents, followed by routine cleaning and fishy removal steps, filling with soup, and then sealing and cooking.
This large yellow croaker looked very plump. I heard that there were other ingredients in the belly of the fish. Auntie curiously took a chopstick and looked around the body of the fish.
The belly of this fish looks very flat. How do you stuff the ingredients into the belly of the fish?
After looking through it carefully, I discovered that there were two stitches on the fish. The design was so clever that you couldn't tell where the cuts were unless you looked carefully.
After satisfying her curiosity, Auntie began to taste the fish.
The dish of yellow croaker in soup, in addition to the difficult cooking skills, its freshness and deliciousness has also pushed it to the top of the famous dish.
The soup here is made from eight kinds of precious seafood such as scallops, bird's nests, shark's fins, skirts, abalone, sea cucumbers, etc., plus clear chicken soup.
The finished soup is as clear as light tea, and the pattern on the bottom of the soup bowl can be seen at a glance, but the taste is delicious and mellow.
Diced fungi are simmered in the soup, poured into the belly of the fish together with the soup, and then sealed and fried. When served, all the soup is sealed in the fish body.
Use chopsticks to pick up a piece of tender, snow-white fish meat. The soup in the belly is filled with heat and fragrance and slowly flows out. The dynamic and quiet delicacy is like a splash-ink landscape painting in the dim light. It is an elegant and exquisite Chinese cuisine. The fun is fully revealed in this gurgling flow.
Looking at the exquisiteness of the yellow croaker in soup in front of her, the aunt was shocked!
It turns out that dishes can be so unique!
It's so amazing.
A mouthful of fish meat enters your mouth, chewing it quietly, and savoring it gently, with an unusual charm.
The scallops are very delicious, the abalone is even more plump, the sea cucumber is tender and smooth, and mixed with the rich and fragrant fish meat, this delicious taste can really be said to leave a fragrance in the teeth and cheeks.
Auntie tasted every ingredient carefully.
This dish is really beautiful and delicious.
The food was so delicious that during the meal, the aunt fell silent without realizing it and ate quietly.
I was halfway through eating and then I remembered to take a photo.
So I quickly picked the angle and took a few photos.
Picked out two and gave them to his students, praising Chef Chollima for his skill and that the dishes were indeed very delicious.
Then I couldn't help but post these two photos on WeChat Moments with the text: Chollima's special dish, yellow croaker in soup. It can be said that the fresh fish is eaten with silk noodles, the pearls are shining in the soup; the soup is incomparably thicker, and the yellow croaker is as delicious as you can ask for.
After all, he is the head teacher of the key class of the best high school in the city. This post was posted to Moments, and in a short period of time, it received countless likes and comments.
Some relatives and friends asked about the name and price of the dishes.
There are also students whose parents politely praise them for being good at eating and understanding how to eat.
There are also some people who are regular customers of Chollima. When they saw the name of the dish in the reply, they were stunned for a moment. Is there such a dish in Chollima?
Yellow croaker in soup?
Haven't heard of it!
It looks really good. I'll try it when I get the chance.
Completely unaware that many people heard about the dish of yellow croaker in soup for the first time because of a WeChat post with 3,000 likes.
Fu Yu finally breathed a sigh of relief as he completed the orders one after another.
While changing clothes, Fu Yu summarized his performance today.
First of all, I am still lacking in bone removal.
This deboning of fresh fish is different from deboning a whole bird. Because I am not skilled, the fish belly is damaged enough. Sometimes I have to find opportunities to practice more.
Secondly, Classic Old Flavor Recipes is really a treasure-level textbook. You must read it frequently when you have time in the future.
Finally, if you encounter such a situation of issuing coupons in the future, you must make timely statistics on the write-off status of the issuing personnel.
Don't meet this kind of customer who has been there for three years. If you leave by then, others will have to help deal with the remaining chaos.
Fu Yu just cursed, and an electronic prompt suddenly sounded in his ears:
【Ding! Chef's task: Complete 66 orders independently. The mission has been completed, and you have received the reward: skill point +1]
After hearing the mission rewards, Fu Yu suddenly felt that this customer who had saved coupons for three years was no longer so annoying.
After all, it not only helped him complete the task requirements, but also helped him learn a brand new dish.
Thinking about it this way, it becomes acceptable.
Today is so busy that Fu Yu can't even take a look at his phone.
It's finally time to get off work now, so I remembered.
When I opened the results, I found that Liu Yuqing sent a message to report that she had an early shift today and had already gone home.
There is another message, which was sent by the person in charge of the decoration team that we hired earlier, asking him if he can go over tomorrow to inspect and accept the house. The house has been decorated according to the previous design.
Fu Yu looked at the time, it was already half past nine in the evening.
At this moment, I don't know if the other party has taken a break.
Fu Yu replied with a message stating that he would not have time tomorrow.
The other party responded quickly.
The person in charge of the decoration team is named Gao Jinbo. As soon as the call was connected, the other party hurriedly said: "Mr. Fu, if you can't come tomorrow, do you have time the day after tomorrow?"
Gao Jinbo is the head of the construction team affiliated to a decoration design company. This season is the peak period for decoration.
If Fu Yu can inspect and accept the house in time, he can immediately arrange the decoration work for the next customer.
The earlier you work, the earlier you make money.
Fu Yu responded readily: "Okay, I'm really busy tomorrow, so let's do it in the morning the day after tomorrow."
When Gao Jinbo heard this, he was happy. He said a few polite words and was about to hang up the phone. Suddenly he remembered something and asked quickly: "By the way, Mr. Fu, the decoration and layout of your house have been completed, but there are no electrical appliances." I want to know if you have any intention to buy it. If so, I can help arrange it, no matter what brand it is."
Fu Yu was very happy when he thought that he would be able to inspect and accept the house the day after tomorrow. He smiled and said, "Let me see the house first the day after tomorrow. Then we can meet and chat."
Hearing the words, Gao Jinbo suddenly became more enthusiastic and said, "Okay, Mr. Fu, I'll be available at any time. If you want to go, just let me know in advance."
Hang up the phone, Fu Yu couldn't help but feel excited when he thought that his house was decorated.
When he returned to the dormitory, he immediately called his parents to tell them about the house.
His parents were also very excited. Their son was finally settled in Bei'an this time.
While chatting enthusiastically, a call came in from Fu Yu's side. It was Liu Yuqing. Fu Yu didn't answer the call, thinking of waiting for his parents to chat before calling Liu Yuqing back.
As a result, after Liu Yuqing was hung up, she called again immediately.
This is obviously something urgent!
Fu Yu didn't dare to delay, so he hurriedly explained the situation to his parents, and then transferred Liu Yuqing's call.
“Fu Yu, I won't go to the UK to study this year. My sister helped me get in touch and apply for the postgraduate examination at Capital Agricultural University next year.”
When Fu Yu heard this, his eyes suddenly lit up. Are you not going to England?
For a time, Fu Yu became even more happy: "Really? You want to stay in China to study?"
Although he made his own decision and had thought about it long ago, when he heard that Fu Yu was so happy that he could stay in the country, Liu Yuqing suddenly felt that his decision could not be wiser.
Compared with spending time with Fu Yu, the gold-plated attraction of studying abroad has long been crushed into slag.
And her sister also helped with a careful analysis. Since she plans to develop in the country in the future, it is more practical to learn and understand the domestic food circle culture than to go abroad to learn knowledge from other countries.
Liu Yuqing laughed and said: "Really! I have already signed up for the exam preparation class. My sister helped me find the connections. In addition to studying in class, I also signed up for online courses. The teacher who taught me was a teacher from the Agricultural University. My sister said , as long as you sign up for this class, you can successfully pass the postgraduate entrance examination."
With Liu Yunong helping Zhang Luo, if nothing unexpected happens, Liu Yuqing will have no problem studying for graduate school.
Fu Yu was so happy. He was worried before that if Liu Yuqing really went to England, what would they do if they fell in love in a foreign country.
it's good now!
Just went for a walk around the capital. Taking the high-speed rail is quite convenient. With his current income, going once a month is not a problem.
When I thought about it, my heart immediately became a lot brighter.
He and Liu Yuqing chatted sweetly for a long time before hanging up the phone.
They say good things come in pairs. Fu Yu hung up the phone, packed his things and went to wash up.
When I returned to the room, I heard my cell phone ringing.
He hurried over and took his cell phone while thinking about who would call him so late.
Looking at the caller ID, it turned out to be Yao Shi.
At this time, Yao Shi suddenly called him. Could it be that he knew about the customer's coupon?
Fu Yu quickly answered the phone.
Although Yao Shi has resigned, he is still very kind to Fu Yu as before.
He asked with concern: "Xiao Fu, have you rested yet? I'm calling you at this hour. You probably haven't rested yet, right?"
Fu Yu said hurriedly: "I haven't rested yet. Does Chef Yao have something to do with me?"
Yao Shi smiled and said: "Xiao Fu, didn't I say that I would help you apply for further education before? After mentioning it at that time, Dong Juntian agreed, but there has been no other action. I asked Xin Li from the finance side for details. There is no plan for further study benefits, and since I left suddenly, this matter has been put on hold."
Further education?
Once he heard Yao Shi talking about this matter, Fu Yu immediately became energetic!
Before Yao Shi left his job, he proposed to his boss Dong Juntian to send him to study abroad.
At that time, the boss had already nodded, but before the matter was finalized, Yao Shi suddenly resigned.
Unexpectedly, everyone from Yao Shi has left, and now they are still thinking about him.
Fu Yu was very moved.
Yao Shi continued: "Actually, I originally planned to send you to the Fuchengchun flagship store in the capital for further study, and Liu Yongping had already contacted me. But in the afternoon, he suddenly contacted me and said that it was a restaurant owned by his friend, Wang Kui. Both Laohao and Tonghe Tower can also choose to further their studies.
In this way, we have two more places to choose from. "
Yao Shigang was also very surprised when he received the call from Liu Yongping, but after chatting for a few words, he slowly came to his senses.
Fu Yu today is still the transparent person he was back then.
Through this national chef competition, he has already shined in the food circle, and the International Medicinal Food Cooking Exchange Conference he participated in two days ago has made Fu Yu almost a hot topic on the lips of his colleagues in the circle.
After finishing chatting with Liu Yongping, Yao Shi immediately contacted his friends in the capital and inquired about the situation of these two hotels.
Because he was worried, he went online to search for relevant reviews in the circle.
Wang Kui Lao Hao follows the essence of traditional Chinese catering culture of "hundred-year-old charcoal fire, clear soup and shabu-shabu meat". It integrates "explosion, roasting, stir-frying and shabu-shabu", and has more than a hundred delicious dishes in total.
Since its establishment, it has a history of more than 100 years. The copper hot pot, red and white mutton slices, and fragrant mushroom soup, combined with unique preparations, constitute an unforgettable and delicious hotpot.
In addition to hot-boiled food, other local delicacies include charred fish fillets, grilled mutton strips, braised oxtail, and green onion-fried mutton.
Tonghelou is a time-honored restaurant famous for its halal flavor, with branches in Beijing and Tianjin.
Although he cooks halal dishes, the owner Xing Zhaokang is not Hui, and the staff in the restaurant are not restricted to ethnic groups.
It can be regarded as a very successful restaurant for Han people to operate halal catering.
These three hotels are all good!
But relatively speaking, Fu Chengchun is more suitable for Fu Yu to study.
But I can't help but think that the other two old stores are also very strong overall.
Where should Fu Yu go to further his studies?
Chef training is different from general industry training. You usually find a restaurant with a good reputation or unique skills to learn cooking methods.
Generally speaking, large hotels do not accept such trainees at all, and they all need to establish relationships to get what they want.
Yao Shi actually had not made up his mind as to where to send Fu Yu to further his studies.
I called tonight, I just wanted to tell Fu Yu first. There was already a eyebrow for further studies, so he had some preparations for him.
Fu Yu was happy and moved. He chatted with Yao Shi for a long time before hanging up the phone.
Yao Shi has already said that even if he wants to study further, he will have to wait until at least next year.
This year, Fu Yu needs to make a new plan for his career.
Yao Shi obviously had something to say, but it was not convenient to talk on the phone, so he agreed to have a good time with him after a while when he had time.
Hang up the phone, Fu Yu really couldn't sleep.
Just before going to bed, I deliberately looked through the classic old recipes for a while.
He must seize all the time to read this cookbook, so that he can avoid many detours.
It is said that you have something to think about during the day and something to dream about at night.
Fu Yu was a little too greedy to read the recipe last night, and after falling asleep, he had a dream all night.
In his dream, he repeatedly practiced deboning fresh fish, trying almost all seafood from large yellow croaker to small crucian carp.
When I got up, I couldn't remember the specific details, but I don't know if it was a psychological effect, but I always felt that my arms were sore and numb. (End of chapter)
Chapter end
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