Chapter 876 Help to try dishes
While chatting enthusiastically with Wu Bowen, Fu Yu couldn't help but pay attention to the place where the food was served in the back kitchen from the corner of his eyes.
It feels like lending your high-level game account to a friend to play and watching others play games.
I always feel that the other party is playing the dishes, and I can't wait to change positions immediately, take down the keyboard directly, and go into battle by myself.
Thinking of this, Fu Yu quickly shook his head. As a customer, one still has to expect the level of the chef.
Xiao Hechou sent the mutton to the back kitchen, picked it up, and found that there was leg meat and lamb chops, so he took it out and handed it over to He Yuzhou and Zhang Chenyang.
"Lamb chops can be braised in soy sauce, add more carrots, and the leg meat is used to make fried mutton with green onions. This sheep is a big-tailed sheep brought back from other places. It was slaughtered at noon, and the meat quality must be very good."
He Yuzhou was close, reached out to pick up the mutton, and looked at it. This mutton is really good.
He has cooked in soy sauce before, so he is quite experienced.
But this scallion fried mutton, he really has never cooked it, the main reason is that Bei'an doesn't like this dish.
In the local area, mutton is generally either stewed or roasted, or roasted. He knows the skill of stir-frying, but he didn't think it was difficult to cook mutton. Isn't it just stir-frying over high heat!
But after hearing Zhang Chenyang's words just now, he couldn't help but feel a little nervous.
Zhang Chenyang is the head chef from a big restaurant, and his cooking skills are naturally not low.
He Yuzhou himself has honed his culinary skills by cooking box lunches for many years, which is different from chefs from regular restaurants like Zhang Chenyang.
Fried dishes for box lunch, as long as the oil is big and the taste is strong, customers like it very much.
The requirements for cooking skills are not high. The dishes can be cooked well, the ingredients are cleaner, and the taste is similar.
The requirements for the back kitchen of a big hotel are much higher.
Scallion-stir-fried mutton mainly highlights the word "explosive". After the meat is put into the pot, it must be cooked quickly with high heat. This is the most authentic and correct way to make scallion-stir-fried lamb.
He Yuzhou checked the mutton during the cooking break.
Don't say it, the meat quality is really good.
It's just that, before he thought about stir-frying mutton with scallions, it was nothing more than stir-frying. Now that Zhang Chenyang finished speaking, he realized that there are so many tricks in a seemingly simple dish.
He still has a backlog of orders on hand, just now he was thinking about cooking another dish, adjusted the time, and took this dish.
But for now, forget it
In terms of cooking skills, he knows well that he is far inferior to Zhang Chenyang.
Even Zhang Chenyang thinks it is not easy to cook dishes, so he should not make a fool of himself casually.
Thinking of this, He Yuzhou put down the mutton in his hand, turned to Xiaogong and said, "Pass over the sliced meat that has been oiled once, and I will make pot-wrapped meat now."
"In addition, hurry up on the ingredients you prepared just now, as the food hasn't been served for half a day, customers should be anxious."
It's not that he was cheating, it's because he didn't have the confidence to cook this dish well.
Fortunately, the boss asked a lot just now, otherwise, he would definitely lose face!
Looking at Zhang Chenyang, who was concentrating on throwing spoons at the kitchen counter not far away, He Yuzhou secretly breathed a sigh of relief.
Able people should do more work!
Since Zhang Chenyang's cooking skills are better than his own, let him take this dish.
The restaurant where Zhang Chenyang worked before was an old restaurant specializing in local specialties.
Having worked for many years, he is good at stir-frying, frying, and stewing, and his cooking skills are relatively comprehensive.
The boss just handed over an order list. Several dishes are the signatures of the shop. They are usually cooked frequently, so there is no difficulty.
He was delayed by a table just now, and now when he took over, He Yuzhou had torn half of the order list first.
In a small restaurant like theirs, chefs are paid on a basic salary, and there is no table commission.
At most, the boss is in a good mood and can send an extra red envelope during the holidays.
But relatively, the passenger flow of small restaurants is not so large, and the usual work is not so tiring.
Zhang Chenyang is quite satisfied with his current job, except that He Yuzhou, who works with him in the back kitchen, is somewhat slippery and has too many thoughts.
When the boss came over just now, he was busy shaking the spoon, and said a few words casually about the difficulty of cooking scallion fried lamb. As a result, He Yuzhou left this dish for him.
Scallion fried lamb is indeed a bit difficult in terms of cooking operations, but it is not impossible to do.
After all, mutton itself is very fresh and tender, even if it can't taste authentic and authentic, can't it be delicious?
Stir-fried mutton and some green onions, the ingredients in this way can be very fragrant when stir-fried casually!
Zhang Chenyang glanced at He Yuzhou, who was concentrating on cooking, and felt a little uncomfortable, feeling that this person was not real.
But after thinking about it, I can't blame the other party for this matter. In the final analysis, I was still careless and talking too fast.
Now my identity is different from before.
When I was the head chef, the entire back kitchen staff listened to my own arrangements, so naturally I put myself first in everything.
Now that I have become a master chef, I will naturally no longer have the same treatment as before.
This sense of gap is bound to be a little bit, but it's not a big deal when you think about it and get used to it.
Zhang Chenyang has never cooked scallion-stir-fried mutton before, but he has made many similar dishes, and the recipe for twice-cooked pork is actually quite similar.
And the mutton with green onion, as long as it is stir-fried on high heat and the seasoning is well controlled, this dish will not be unpalatable.
Zhang Chenyang selected the mutton leg, and according to his own cooking habits, first soak the mutton in clean water.
This can force the blood out of it.
Because it was the boss's relatives who came to the restaurant for dinner, Zhang Chenyang deliberately soaked an extra piece of mutton, thinking that it would be more affordable for his own people to eat.
Taking advantage of the time of soaking the mutton, Zhang Chenyang cooked two more stir-fries.
After soaking the mutton, he cleaned the mutton, drained the water and cut the mutton into slices.
Since it is going to be stir-fried, the mutton slices cannot be cut too thin.
But just one point, this mutton is fresh mutton, it has not been refrigerated, and it is a bit slippery to cut.
He can only try to cut the mutton slices as thick as possible, and then marinate them.
The method of marinating meat is basically the same. The combination of several commonly used seasonings is both delicious and fresh.
In order to make the mutton more smooth and tender, Zhang Chenyang deliberately added a spoonful of starch after the mutton slices were marinated, and mixed them evenly again.
At this time, it can be stir-fried.
Add sliced ginger and dried red pepper and sauté until fragrant, then add marinated mutton slices, stir-fry over medium heat until the color changes.
Finally, add some dark soy sauce and stir well. After coloring, put the pre-cut scallions into the pot, mix and stir-fry evenly, and stir-fry the onion fragrance.
In fact, Zhang Chenyang has not had the habit of trying dishes for a long time. He has been in charge of cooking for so many years, and he is completely familiar with the cooking methods of his specialty dishes.
How many ingredients to put, how much seasoning to add, and how long to cook, is particularly skillful.
When a dish is served on a plate, he can accurately estimate the saltiness and texture of the taste.
However, today he left two slices of mutton and scallions to taste for himself.
The mutton is very tender and smooth, the scallions are very tasty, just leaving a thin layer of soup base, and the soup tastes just right. This dish is invincible for eating.
Zhang Chenyang is quite satisfied with the fried mutton with green onions that he cooked. It is rich and delicious, full of taste, and mellow in taste.
"Chef Zhang, what do you cook is fried mutton with green onions?" He Yuzhou has been paying attention to Zhang Chenyang's movements.
Seeing Zhang Chenyang's dishes coming out of the pot, He Yuzhou hurried over.
"It looks pretty good!" He Yuzhou took a closer look and praised it sincerely.
This plate of scallion-stir-fried mutton, among other things, is really large and affordable.
A full plate of mutton, dotted with scallions, white and green are pretty nice.
Although Zhang Chenyang was somewhat dissatisfied with He Yuzhou's actions in his heart, based on his experience, he had already developed an attitude of dealing with things without showing emotions.
Hearing what He Yuzhou said, Zhang Chenyang smiled and said, "This is also the first time I've made this dish, and I'm actually a bit unsure about the taste. Chef He, if you're not busy, you can help me try the dish."
He Yuzhou heard it, and hurriedly said: "Okay, this dish looks appetizing, I will try it."
He Yuzhou first took a piece of mutton and chewed it carefully before swallowing it.
Um!
The mutton tastes very tender and smooth. Although it has been cooked, it can still taste the umami of the mutton itself.
It's just that the fascia of this lamb should not be removed. The first two bites were soft and tender, but the third bite felt a little hard.
I think so, the leg of lamb itself has a lot of fascia, the purpose of choosing this position for cooking should be to improve the chewiness of the lamb, and this is what you eat.
He Yuzhou evaluated silently in his heart, and picked up another piece of green onion.
Zhang Chenyang should have left a section of green onion specially for the purpose of arranging the plate, which looks very crisp and tender.
However, although this scallion is very tasty, there is only a little bit, and there will be a hint of bitterness in the end.
Obviously it looks like it has been fried, it must be overcooked, but how can it be a bit bitter to eat?
He Yuzhou has never eaten this dish before, and he has never seen anyone else cook it. This is the first time he has tasted it.
In good conscience, this dish is already very good.
The ingredients are really good, and the cooking is delicious.
As for the mutton, there are some places with fascia, which is a bit hard to chew, and the scallions are a bit bitter, but overall the effect is not big, anyway, he really thinks it is very fragrant and goes well with rice.
Especially the layer of soup under the plate, just by looking at it, you can tell that it must be very rich and delicious.
If you put a spoonful of this and mix it with rice, it will be delicious!
Zhang Chenyang asked: "How is it?"
He Yuzhou nodded and praised: "It's delicious!"
Zhang Chenyang has just tried the taste himself, and knows that this plate of scallion-stir-fried mutton is not bad.
However, being able to get He Yuzhou's approval at this time gave him a little more confidence.
Zhang Chenyang smiled: "It's good as long as it's delicious."
He took the plate and passed it to the delivery window, and asked the waiter to bring it to the table.
Before this dish was served, two dishes and one soup had already been served.
Fu Yu tasted it one by one. The pot-packed meat is very authentic. The meat slices are golden in color, crispy on the outside and tender on the inside.
Xiao Hechou knew that Fu Yu was working as a chef in a big restaurant in Bei'an, so when serving food, he would always specifically ask a question, and wanted to hear Fu Yu's evaluation.
Fu Yu tasted a piece of pot-packed meat first, and nodded: "This dish is very good, the chef is very good at controlling the heat! And the thickening and seasoning are also perfect, Uncle Xiao, the chef in your restaurant is really good at cooking. good."
Fu Yu's words are not polite. After all, in the local area, the standard of a restaurant is often judged by whether his pot-packed meat is delicious. This dish has become the facade of every restaurant.
Xiao Hechou's restaurant, relying on this dish as a signboard, will definitely have good business.
What's more, the chef is high-level, and there are many specialty dishes. If the customers eat well, and there are more repeat customers, the business will naturally become more and more prosperous.
The chef of his own restaurant was recognized, which made Xiao Hechou very happy.
He said with a smile: "As soon as you taste this dish, you can tell that Xiao He made it. His pot-packed meat is very authentic, while Chef Zhang's is a bit sweet. In fact, the taste of our local people is generally sweeter. Big restaurants are used to it, so in terms of the taste of the dishes, it will be more or less in line with the preferences of the local people.”
Fu Yu nodded, indeed.
In fact, there are quite a few dishes in Maxima, and the taste will be adjusted appropriately when cooking. After all, only if customers like it, the business of the restaurant will be prosperous.
Xiao Hechou pushed another dish in front of Fu Yu: "Come on, Fu Yu, how about this spicy cod fish? Very popular with customers.”
The dish of spicy cod is also available in Maxima. It is very popular among customers because of its sweet and sour taste, charred outside and tender inside. It tastes very delicious.
Especially the cod itself has only three rows of spines, and the fish meat is in the shape of garlic cloves. After cooking, the soup is very tasty and the taste is very delicate.
Fu Yu tasted a piece of spicy cod and nodded approvingly.
It is indeed the chef's signature dish, and it is really well done.
Fu Yu tasted it carefully, and soon had a judgment in his heart.
When this fish is cooking, there should be no water in the process of dipping the starch. It is to directly control the water on the fish and then dip the starch.
Moreover, the black film of the fish belly is cleaned very cleanly, and it tastes without any fishy smell.
What Fu Yu admired the most was that the cod tasted charred on the outside and tender on the inside, and the fish meat did not soften.
It shows that when the chef is cooking, he should turn off the fish immediately after the juice is bubbling.
In terms of cooking time and fire control, Chef Zhang has a very high level.
This is a chef who is indeed very skilled in cooking. It is no wonder that he was able to work as a chef in a big restaurant before. He is really very good.
After tasting the two dishes, Fu Yu couldn't help but look more and more at Xiao Hechou with admiration.
Being able to hire such a chef with a very good culinary skill level shows that Xiao Hechou has a good eye.
With the skills of these two chefs, it will be difficult for this restaurant not to make money in the future.
As long as it is managed well, it may become a very distinctive restaurant in the local area.
Fu Yu thought about it, and said the truth.
He himself didn't realize that the set of gorgeous compliments made Xiao Hechou feel elated.
Xiao Hechou smiled wryly, thinking in his heart, this kid Fu Yu has worked in a big city after all, but it's different.
Look at how well this speaks!
(end of this chapter)
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