Fu Yu ignored the looks of others and focused on the cooking at hand.
According to the preparation situation, quickly start to draw up the cooking order of the dishes on several orders.
If the dishes are already on the table, you can wait a few minutes. If a dish has not yet been cooked, you need to hurry up.
He did a job of oiling it twice, and set up another pot to blanch vegetables.
The worker hurriedly came back with the processed sea anemone.
April is the season for eating sea anemones. You can eat them only this month throughout the year. If you want to eat them at other times, you won't be able to eat them.
Many customers who want to try something new will go to the store to order food.
There are many ways to cook sea anemone. Chollima's most distinctive cooking method is to stir-fry sea anemone with hot peppers.
Fu Yu took the ingredients and checked the quality first as a habit.
At this sight, I immediately frowned. This sea anemone was not handled carefully enough!
Normally when handling, you should first clean the anemone root, clean up all the residue, and then cut it into four petals.
But because the sea anemone itself is very slippery, and there are so many people ordering food these days, the workers need to handle a large number of sea anemones every day.
If you are not careful, you may encounter an anemone that you forgot to cut.
Fu Yu has very strict requirements in this regard. After all, if the ingredients are not handled cleanly, no matter how good the cooking skills are and how authentic the taste is, it will also affect the customer's dining experience.
The worker brought the ingredients and hurriedly stood aside, stretching his head to observe what changes had occurred on the kitchen table during his absence, so that he could respond in time.
On the other hand, Sun Weixing turned on the four stoves on Zhao Meng's side at the same time, added a pot and boiled water. When he came back to report, he saw Fu Yu's expression and hurriedly stepped forward to ask: "Fu Chef, is this sea anemone not cleaned properly?" ah?"
Fu Yu looked back at Sun Weixing and nodded: "There are some that have not been cut."
When Sun Weixing heard this, he immediately said: "Fu Chu, let me check. The stove over at Chef Zhao has already boiled water and can be steamed at any time."
Fu Yu responded and handed the sea anemone to Sun Weixing for inspection, while he quickly cooked the stew, which is the most time-consuming operation and also requires more effort.
About half an hour later, Fu Yu put pots on all four stoves on his side, and even three stoves on Zhao Meng's side were occupied by him at the same time.
Stir-fried and fried dishes come out of the pan quickly, and can be brought directly to the table after being plated.
After a break of nearly ten minutes, Fu Yu finally cooked one dish for each of the three dishes he took over, and the waiters took them away. At the same time, he opened the dishes that had been served but had not yet been cooked on the stove. Carry out spooning at the same time.
It is not an exaggeration at all to say that the bow is drawn from left to right.
The stove on the left is blanching fresh meat, and the stove on the right is heating oil for stir-frying.
The food in the back kitchen is served very quickly, and the waiter does not have to rush to order. When he came to wait for the food to be served, he couldn't help but praise: "Fu Chef! You really saved us, as Manager Gao said just now , with so many tables coming at once, the kitchen must be delayed in serving food, but in the end, nothing was delayed on your side, it's really a great benefit!”
As soon as the waiter finished speaking, Liu Junrong came over with the ingredients prepared by the waiter. When he heard this, he stopped suddenly and turned to look at Fu Yu.
real or fake?
Four orders came in at the same time just now, and the business at noon was obviously very good. Even Sun Qingning helped with the cooking, and there was a backlog of several dishes that had not been served in time.
Fu Yu took care of all the tables by himself?
This is also okay?
Thinking of this, Liu Junrong couldn't help but look suspiciously at Fu Yu, who was chatting with the waiter.
Even Sun Weixing was amazed and couldn't help but ask: "Fu Chu, how do you remember the heat and time of cooking these dishes?"
At this time, the temporary kitchen worker also listened curiously.
Fu Yu said calmly: "There are time standards and heat requirements for cooking ingredients. I see that you don't pay attention to this."
“There are so many stir-frying techniques, and it's good to remember them all. There are raw stir-fry and cooked stir-fry, and smooth stir-fry and clear stir-fry should be remembered. Stir-fried, water-stirred and stir-fried, dry stir-frying is rarely used. The most difficult method is soft stir-frying. The palace stir-fry method includes stir-frying. The stir-fry technique is used more often, and the dish tastes good in one pot!
When you cook in the future, memorize the 14 cooking tips before you cook! "
When Sun Weixing heard this, he immediately slapped his forehead in excitement!
"Yes, why did I forget this formula! The technique of stir-frying is widely used. The raw ingredients need to be sizing. Warm oil should be used to soften the raw materials. Return to the pot to thicken and stir-fry quickly. Stir fry slowly and quickly. Good quality, fresh, smooth and soft taste. "Light"
This formula is included in the textbook for the first year of chef school, and everyone needs to memorize it and memorize it.
As soon as these words came out, Zhang Jinyu and the seconded worker's eyes suddenly lit up, there is this formula!
After all, it was learned in a formal way, but it's different!
While they were chatting, Liu Junrong passed by with a menu. He couldn't help but interrupt and asked: "Fu Chef, now that you have this cooking technique, are there any tricks to improve your hand speed? I usually pay special attention to this aspect of practice. , but the effect is not ideal, especially when turning the spoon, I can't always stir the food back and forth with enough force."
To cook a dish quickly, in addition to paying more attention to the control of heat and time, the cooking technique is also very important.
However, these cooking skills are all basic. You usually have to do more and practice more. Are there any tips to improve?
This is just to join in the fun when you have nothing to do!
After listening to this, Fu Yu said casually: "Do you have mild tenosynovitis? When holding a spoon, you feel uncomfortable when you tilt your wrist upward, so you tend to tilt it up first?"
As soon as these words came out, Liu Junrong was dumbfounded!
Because he carefully recalled his usual cooking habits,
"Fu Chu, you are too good, aren't you? How did you know?"
Hong Kong and Zhang Jinyu who were watching had surprised expressions on their faces. They turned to look at Liu Junrong. Didn't they notice it normally?
Tenosnovitis is not like other diseases. It makes it impossible to lift heavy objects.
Liu Junrong looked even more suspicious: "Fu Chu, the operating posture you mentioned is indeed correct, but as for tenosynovitis, I don't have this disease, right?"
Fu Yu said firmly: "You just didn't have a formal examination. If the judgment is correct, you should have stenosing tenosynovitis of the radial styloid process."
Zhang Jinyu was dumbfounded and said in surprise: "Fu Chu, do you know how to do medicine?"
Fu Yu shook his head: "I don't know much about other diseases, but about tenosynovitis, I searched for some relevant information before."
Liu Junrong suddenly became curious.
Others are also waiting for Fu Yu to explain.
They suddenly discovered that by learning cooking from Fu Yu, they could also learn a lot about medicine!
Fu Yu said: "I can't tell you the specifics, but I have seen you frying before. You may not have noticed it yourself. When draining the oil, you would often pinch it habitually while shaking the colander. Outside of wrist joint.
The symptom of tenosynovitis is pain on the outside of the wrist joint, that is, pain on the radial side.
Your symptoms are probably only in the early stages, not serious, so you didn't pay attention to it yourself. Of course, this is just speculation. To determine whether you have this disease, you have to go to a regular hospital for diagnosis and treatment.
In fact, the disease of tenosynovitis is too common for our industry. Everyone will have this disease to some extent, but the symptoms are not obvious. "
Fu Yu's words suddenly made everyone suddenly realize.
“So that's it!”
“Fu Chu, you are really thoughtful!”
Fu Yu has always had a good relationship with Zhao Meng. Zhao Meng suffered from tenosynovitis before, and Fu Yu was very caring and helped take orders.
It is estimated that it was at that time that I deliberately learned about this aspect of knowledge.
In addition, Fu Yu is good at medicinal cooking, and everyone in the kitchen knows this.
Sun Weixing and Liu Junrong have a good relationship in private. He smiled and joked: "Junrong, go check it out later. If this is really the problem, you have to ask the chef to eat!"
Liu Junrong smiled and said: "That's necessary!"
Everyone laughed and chatted for a few words, and then got back to the busy cooking work.
By the time the lunch break was over, it was already two o'clock in the afternoon.
At this moment, the chef really stopped.
Sun Weixing couldn't help but stretch his arms. He was so tired!
He did more work at noon today than usual!
too tired!
However, when he accidentally saw Fu Yu, an expression of admiration suddenly appeared on his face unconsciously.
Fu Yu is really awesome!
Having rich cooking experience and skillful operating skills, he didn't just memorize all the textbooks when he was studying, right?
Every step of cooking details can be grasped very accurately.
This is simply a top-level cooking **** figure.
For a whole noon, I took orders and cooked almost non-stop, and I was busy until the afternoon.
It seems that being a chef is really not easy.
It is really a great benefit to be able to work as a cook beside Fu Yu.
Sun Weixing had no chance to learn these cooking knowledge when he worked as a handyman under Sun Qingning.
After all, Sun Qingning himself is still in a state of dabble, how can he be guided by this level!
Even though Fu Yu is not much different from them in age, he is very good at cooking, especially the difficult details of operation, such as how to control the heat and the time ratio. He can give very detailed guidance.
At noon today, Sun Weixing feels that he has gained more than he has gained in the short half year since he came to Qianlima for internship!
It's really a great experience!
Just when everyone had finished eating and was about to find a place to rest for a while, someone suddenly came over from the kitchen.
It is Su Hong, the cashier of the Finance Office.
There are two people in the Qianlima Finance Office. The accountant Xin Li is an old person in the store. She has been working for nearly twenty years since she was young. She is a veteran figure in the same group as Zhao Meng.
Su Hong came to work in the store later, so she didn't have many opportunities to interact with the chef.
She suddenly came to the kitchen and looked around. She didn't see Zhao Meng or Gu Yunwu. Instead, she saw Fu Yu standing in front of the kitchen counter, so she hurriedly greeted: "Fu Chef! You are here!"
Fu Yu nodded and looked at Su Hong with some surprise: "Sister Su, why are you here?"
Su Hong was familiar with Fu Yu, so she hurriedly came over and said, "Isn't Chef Zhao not here today?"
Fu Yu explained: "He took a temporary leave. There is something going on at home. What's the matter? Do you have anything to do with him?"
Su Hong explained: "I have some distant relatives from out of town who came to the restaurant for dinner today. I wanted to prepare a table of special dishes, preferably ones that are not too expensive but look high-end. "
After finishing speaking, he emphasized: "Actually, we are not very close, but we are visiting relatives after all, and we have to entertain those who should be entertained."
Fu Yu understood it as soon as he heard it.
This is to buy a table of local dishes. It looks very high-end and has a row of noodles, but it is actually not that expensive.
Fu Yu smiled and said, "Okay, do you have any dishes you want to order? If not, I will arrange them for you directly."
Su Hong thought for a while and said: "Don't we have a seafood dish in our store? It looks very high-end. Let's have this as the main course. The ingredients inside need to be slightly replaced. The price shouldn't be too expensive."
Fu Yu nodded and asked directly: "How many of your relatives are dining together? How many dishes are you going to order?"
Su Hong said: "There are four people in total, and the eight dishes should be almost enough. Let's have the seafood porridge as the staple food, Baiyan's side will order the mackerel dumplings, and then there will be the seafood soup."
The price of a table should not exceed 500 yuan. "
Having said this, Su Hong glanced at the surroundings and saw that there was no one else around, so she really had nothing to be embarrassed about.
After all, do you still want to save money?
Furthermore, these people who came here usually don't move around at all. This time something happened, so there was nothing wrong with their dignity.
Fu Yu helped make the menu: "If you're a seafood expert, I don't want lobsters. The normal number of crabs is four, so let's use two. The crabs in this season are actually not very tasty, neither fat nor delicious. But clams. , shrimps and tigers are just when they are fat and tender, so you can eat more.”
Crabs don't look like much at all, and one cooked one costs at least 40 yuan. Save two crabs, and seafood like clams and shrimps and tigers can be sold by the pound!
Seafood big names are mainly about beautiful presentation. Fu Yu thought about it for a moment and had an idea in his mind.
“In addition to seafood, dishes such as Guobao Pork are definitely indispensable. After all, it is a local specialty in Bei'an. Qianlima's cooking is very authentic, but the pork slices can be replaced with fish fillets. The price does not change. The presentation There are so many styles you can do!”
Su Hong nodded and said, "Yes, this dish is fine!"
After getting approval, Fu Yu quickly listed a few dishes that looked very luxurious but used cheap and simple ingredients, and discussed them carefully with Su Hong.
In the end, the entire table is estimated to cost less than 400 yuan after discounting the employee's internal price, but the effect should be quite impressive. Not counting the price of the dishes, just looking at the overall effect of the table, it doesn't cost more than 1,000 yuan. People will doubt.
Su Hong listened carefully and felt completely relieved.
The people she wanted to entertain could only come over in the evening, and she made a meal order. After Su Hong thanked her, she walked back to the front hall with ease. (End of chapter)
Chapter end
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