Food Circle Plug-in Emperor Chapter 1102

The working hours at the event exhibition are fixed, and there are no morning and evening shifts. However, the team members led by Li Dongxu still arrived at their posts early and performed their duties.

Fu Yu also came very early. He had a habit of getting up early for many years. He had nothing to do anyway, so he rushed over immediately after cleaning up.

I put on my work clothes and went to the kitchen to say hello to a few familiar people.

Those who have already arrived at their posts are already busy without any arrangements.

There is no way. The passenger flow here at the Convention and Exhibition Center is very large. There are not many people coming here. Everyone has a certain workload and must complete it within a limited time. No one dares to delay.

As soon as Fu Yu started to tidy up his kitchen table, Li Dongxu came over and greeted with a smile: "Xiao Fu, you're here so early!"

 Fu Yu nodded quickly: "Cook Li, good morning!"

Li Dongxu was in a good mood today. He went back to the store last night and listened to the praises of several chefs. He was very happy.

Those old guys usually have their eyes set on the top, but now they are all envious that he has snatched the talent of Fu Yu.

However, I am envious, and I have also said hello to Li Dongxu. After the event is over, I must have a good exchange of cooking skills with Fu Yu. It is best to find another opportunity to observe the details of the operation with my own eyes.

Li Dongxu was elated when he was praised, and when his brain became hot, he didn't know why but he accepted them all.

After seeing Fu Yu, Li Dongxu smiled cordially: "Xiao Fu, I have something to discuss with you!"

As soon as Fu Yu heard this, he hurriedly said: "Chef Li, if you need anything, you can just give me instructions."

Li Dongxu smiled and said: "Oh, it's not a big deal, it's just that. A big leader is coming to the activity center for a meal the next day. When we have time, let's put together a plan and customize a table for him."

Fu Yu nodded: "Okay, Chef Li, I will follow your arrangement."

Li Dongxu patted Fu Yu's shoulder with satisfaction: "Okay, let's discuss it then!"

 I was busy preparing dishes in the morning, but before everything was arranged, customers started to come over with meal tickets.

 Li Dongxu, Yang Ming and others took turns taking orders.

Fu Yu still followed Yang Ming and cooperated with the spoon.

　　It is said that he is the chef, but because the number of orders has gradually increased, when Yang Ming is too busy, he will directly hand over some ordering orders for small banquets.

After all, these were dishes that he had never cooked before. Fu Yu was very careful when cooking them, for fear that any mistakes would affect the reputation of the store.

 Fortunately, Yang Ming took good care of him, and the order sheets he handed over were all dishes that Fu Yu had usually cooked, or that were not very difficult, and had been popular in the kitchen in the past.

If it weren't for this, Fu Yu would actually feel a little powerless.

At this time, Li Dongxu's style as the chief chef of Fuchengchun flagship store is also fully reflected!

Although he is usually taciturn and extremely strict, he is not vague at all when it comes to work arrangements and handling emergencies.

What kind of customer suddenly asked for a change of dish after the dish was cooked, or forgot to make a note, causing the dish to taste wrong after being served, or even the leader of the competition party who wanted to order dishes to entertain guests despite not having enough meal tickets asked for urgent help. For all these things, Li Dongxu Respond appropriately and deal with it in an orderly manner.

 After working under Li Dongxu for a period of time, Fu Yu finally understood why he could serve as the chief chef.

Because in the kitchen, as long as Li Dongxu is in charge of the overall situation, there is no need to worry about anything. Just as if the sky is falling, Li Dongxu can easily hold it up.

Others just need to work with peace of mind and don't have to worry about anything.

This particularly reassuring feeling was something Fu Yu had only experienced with Yao Shi when he was working at Chollima.

At about one o'clock in the afternoon, the orders from the kitchen began to decrease. Li Dongxu took Yang Ming to communicate with the event organizer about the banquet dishes that had been ordered for the evening. Fu Yu and Wang Haiwei stayed at the stall and continued to finish the cooking at hand.

Fu Yu still had three ordering orders in his hand, and Yang Ming left him with up to three dishes for each order, all of which were popular dishes with no difficulty.

 Fu Yu has cooked before and is quite comfortable with a spoon.

A dish had just come out of the pot, and he was concentrating on putting it on the plate. A waiter hurriedly came to the back kitchen to deliver the order. A table of customers who had just arrived ordered twenty portions of braised fish with soy sauce, and asked for five more barrels from the store. Special soy sauce fried rice.

Fu Yu was stunned, how could he identify the old man fish? One point is twenty portions.

Moreover, the specialty soy sauce fried rice here is packed in a bamboo tube, and one serving can hold three full bowls of rice. Under normal circumstances, customers can only order one serving per table, which is enough for the whole table. .

This is just five barrels. I'm afraid there will be a lot of people coming, right?

 Fu Yu asked: “How many customers are there?”

The waiter said: "There are only two people in total, and they look like they are doing mukbang. When I came, they had already set up cameras and everything!"

It turns out to be an anchor, so there's nothing surprising about it. Most likely, he's a big eater.

  Anyway, as long as customers have meal coupons to order food, they can just serve them normally.

The dishes that Wang Haiwei was still waiting for were not finished cooking, so Fu Yu took the initiative and said, "Chef Wang, can I take this order?"

Wang Haiwei looked at the dishes on the order list and said in surprise: "Hey, why did you order 20 dishes of braised fish with soy sauce in one go?"

Fu Yu explained: "I heard that he is an anchor and the machines have been set up."

"No wonder." Wang Haiwei looked at Fu Yu and asked, "Can you make this dish?"

 Fu Yu nodded: "Yes, I've done it several times."

Wang Haiwei said assuredly: "Okay, then you can take this order. I've finished the work here, and I can help."

These are 20 dishes of braised fish with soy sauce. Even if one pot can produce two portions, it would still take ten pots of cooking.

 With less than two hours, it will definitely not be finished.

After giving the explanation, Wang Haiwei hurriedly ordered the workers to cook the rice. The customers directly ordered 5 barrels of soy sauce fried rice and served them rice. If there were more customers ordering food, there would not be enough.

　　Fu Yu took the order and took the time to prepare the dishes. He immediately replenished the seasonings and rearranged the cooking order of the remaining dishes on hand.

After taking the order, Yang Zhichao hurried over to notify the waiter Zhang Luo to prepare the dishes.

“Let's contact the purchaser again. It's best if Old Man Fish can send some more, otherwise there won't be enough at night!”

 Fu Yu quickly made another explanation.

Yang Zhichao agreed and went to the food preparation area.

After a while, Yang Zhichao came back and reported to Fu Yuhui: "The workers will process the ingredients immediately, and the purchasing department also called, but he said he doesn't have time now, and the goods will be replenished after five o'clock in the evening at the earliest."

Fu Yu saw something wrong with Yang Zhichao's expression, but didn't say anything. As long as there were enough ingredients at the moment, cooking would not be delayed.

 As for replenishment, Yang Ming or Li Dongxu can be contacted at that time.

Although Yang Zhichao is not feeling well emotionally, he is not ambiguous at all in his work.

 He dealt with Fu Yu quickly.

Stewed old fish with soy sauce is a specialty fish dish from my hometown, and it is also a hot-selling dish here at Fuchengchun.

This kind of fish is garlic clove meat, the meat is delicious and delicate, and there are no small thorns. The best way to cook it is to braise it with sauce. It is delicious and goes well with rice. It is guaranteed to be unforgettable after eating it once. Fu Yu has always had very high requirements for ingredients. He carefully checked the handling of the old fish.

 Especially check the position of the fish head carefully.

The main reason is that although the meat of the old man fish is fresh and tender, it prefers stagnant water to living water. It has a yellow film on the surface and anti-freeze protein substances on the surface of the body. Therefore, it is difficult for ice crystals to penetrate and freeze to death, and the intestines are relatively clean. However, this kind of fish often harbors bacteria. and parasites.

 Bacteria and parasites are all concentrated in the fish head, so the chef will carefully remove the fish head when handling it and only cook the clean fish body.

 When tidying up, you must also be very careful.

This can also ensure the health and safety of customers when eating and avoid some hygienic eating problems.

 After Fu Yu checked, he determined that there was no problem, so he started cooking.

 He stir-fries the sauce first, this step is very critical.

  I use the soybean paste from my hometown.

 Fuchengchun usually has a stable customer base and a large amount of food in the kitchen, so when it comes to purchasing goods, it is directly delivered by logistics from the manufacturer in its hometown.

˜Guaranteed authenticity and freshness of the date.

However, this kind of sauce that has just left the factory is generally relatively dry. Fu Yu specially added a few tablespoons or two of water when frying, and stirred it evenly to dilute it, so that the sauce would not be easily stuck in the pot when frying.

Fu Yu had developed a habit with Zhang Jinyu in the past. When cooking, when he thought of tips and operating techniques, he would give a few pointers.

Now that he is replaced by Yang Zhichao, he sometimes can't change it, so he mentions it casually and teaches it to the other person.

Yang Zhichao deeply feels that he has benefited a lot.

In just two days, Duan Yu has grown more and more respectful, and he seems to regard him as his cooking master.

 Fu Yu added oil to the pot and heated it, then added chopped green onion, minced **** and chili pepper segments and sauteed until fragrant.

The customer ordered 20 dishes in one go. Although Fu Yu was not in a hurry, he still fried the ingredients for two dishes in one pot.

 It is not difficult for him to produce two dishes from one pot.

Whether it's the ingredients used or the ratio of seasonings, you can get it right at your fingertips.

This is also due to my previous job at Qianlima. There were often reminders for takeout orders, and I had to make two dishes in one pot.

 Over time, I have developed a superb skill in volume control.

 Fu Yu sautéed two portions of hot oil in the pot, then added soybean paste and stir-fried over low heat.

  Stir-fry the soybean paste over low heat to bring out the fragrance. When frying the soybean paste, stir-fry over low heat. It will easily burn the pot over high heat.

 Add hot water, then add seafood soy sauce, sugar, cooking wine, and white pepper.

 Put in the old fish, bring to a boil over high heat, cover the pot, turn to low heat and simmer.

Fu Yu took a look at the situation in the pot, turned around and told Yang Zhichao: "Come and keep an eye on the pot, and call me in 6 minutes."

Yang Zhichao agreed. Seeing that Fu Yu didn't put the lid on the pot, he quickly reminded: "Fu Chu, you forgot to put the lid on the pot!"

Fu Yu heard this and explained: "Oh, when making this stew, you need to bring the pot to a high fire, then change to a low fire and simmer slowly. Generally, you don't need to turn the pot, so you can't add a lid. If you stew too hard, the fish will not cook. It's lumpy.”

 This is the experience he summed up while cooking in Qianlima, and now he passed it on to Yang Zhichao without reservation.

Yang Zhichao is particularly convinced by Duo Yu now. He mainly works in the kitchen. It is difficult for anyone to be willing to teach others his experience and unique skills for free.

  Unlike other industries, chefs are actually very self-interested.

The longer you work, the more you will understand how rare it is to have a generous person like Fu Yu.

Yang Zhichao remembered Fu Yu's instructions very carefully and worked harder and harder.

Fu Yu simmered a pot of old fish, then quickly set up the pot and started cooking other dishes. While the ingredients were on the steamer, he stewed another pot of old fish.

 Inside and outside, he spent the time cooking two dishes, and at the same time set up the oil pan to cook four portions of braised fish with soy sauce, plus one portion of the dishes he had previously accumulated.

Yang Zhichao was amazed by this way of utilizing time to the extreme.

They had just occupied all three stoves when the waiter came over and sent a message, saying that the customer who ordered the food requested that the kitchen must serve all the dishes within an hour.

 Because they have work in the afternoon and must rush back to the event site.

Wang Haiwei became anxious when he heard this: "How is that possible! Let alone one hour, it would be great if we can serve all the dishes in two hours!"

We are killing live fish and cooking them on site. Does he think it is a pre-made dish?

 What do you think! "

The waiter was in a dilemma. The customer had a request, but the chef refused to agree, so he had to find a way around it.

Yang Zhichao is also very worried. If a customer can make such a request, it means that he is not a person who considers others.

Plus I heard that he is still a host, so I really can't afford to offend such a customer, and I can't offend him either.

Especially because they are currently setting up a stall in the activity center to take orders, which represents Fu Chengchun's face. It is not just a closed door that only his family knows. There are also several well-known restaurants around.

Those are all competitors in the food circle!

The waiter looked at Fu Yu in embarrassment and asked, "Fu Chu, do we agree to this request?"

After saying that, he quickly explained: "I told the customer at that time that the kitchen did not just take his order, but there were other customers waiting for their meals. He said that there was a technology demonstration in the afternoon. For the live broadcast of the event, the seats have already been taken, so we are waiting to finish our meal and go there immediately.

I want our side to help us seize the time, because they have been live broadcasting since they started eating, and now the whole process is displayed in front of fans.

He also said that there were more than 3,000 people watching the live broadcast room at this time, and it was said that the number of people continued to increase.

This time they promoted it by eating our store's signature dishes, braised fish with soy sauce and fried rice with soy sauce. The platform gained popularity and now it has attracted a lot of people to watch. "

He has said so, so I can only agree to come over to the kitchen to help ask. "

This is threatening the chef with the live broadcast.

Although customers' demands are very unreasonable, there is a lot of hostility on the Internet nowadays, and there are all kinds of people.

The fans watching did not know the specific situation. If the anchor deliberately influenced the rhythm, it would definitely have an impact on the reputation of their store.

After the waiter finished speaking, Wang Haiwei was a little undecided for a while.

 This matter is simply too difficult to do! (End of chapter)

Chapter end