Chapter 188： It's up to you

Chapter 188

The Maxima store has been open for a long time, and there are some repeat customers who often visit.

The number of times I come here is more, and the service staff in the store can recognize it when they see it.

"Uncle Liu, here we come!" Gao Wenjing was talking to the welcome guests at the door, when she looked up and saw Uncle Liu, she hurried forward to help her.

Uncle Liu is already seventy this year, and his body looks pretty tough, but his legs and feet are obviously getting worse every year.

Now when I walk, I can see the staggering posture, and it is obvious that the condition of the left leg is serious again, and some dare not touch the ground.

Uncle Liu said with a smile: "Isn't this the end of the day, come over here to check in."

The waiter next to him greeted him warmly, ready to introduce the old man.

Gao Wenjing waved her hand: "No, just remember a Fugui Jinxiu Seafood Cup."

After finishing speaking, he asked, "Uncle Liu, do you want some seafood noodles?"

Uncle Liu nodded: "Yes, how can I not eat noodles for my birthday!"

At this time, it was the busy time of dinner, Gao Wenjing couldn't get away, so she specially called the waiter to come over, and helped Uncle Liu to room 401.

When the waiter heard that the old man was going to 401, he was immediately in awe.

In the back kitchen, Fu Yu had just finished setting the dishes and was about to go to Zhao Mengna to take over two dishes, when the orderer brought over the order.

Fu Yu stretched out his hand to take it and took a look, he was stunned.

"Why did you only order one dish?"

The orderer said: "This customer belongs to 401!"

Before Fu Yu could speak, Sun Qingning next to him asked curiously, "Hey, what a big shot? Did you see anyone?"

The waiter nodded: "I see, it is an old man. He looks quite old, but he is dressed quite ordinary."

Fu Yu took the list and went to ask Zhao Meng: "Chef Zhao, here is a customer from 401, so he ordered a Fugui Jinxiu Seafood Cup."

Zhao Mengteng didn't move his hand, and while he was busy, he replied: "Is Uncle Liu here? Is everything over with you?"

Fu Yu responded, "It's over."

Zhao Meng said: "Then you can make this dish. Try to make the celery as tender as possible. The old man is getting old and his teeth are not very good."

Fu Yu agreed and ordered Sun Qingning to prepare the materials.

Sun Qingning picked fresh squid and prawns back, and asked Fu Yu while handling them: "Isn't this Fugui Jinxiu seafood bowl a banquet dish? Why did you just order one?"

Fu Yu just took a stack of noodle molds from Bai An's side, and said after hearing the words: "I also ordered a seafood noodle, and Bai An's side is making it."

Sun Qingning let out an "oh" and went to work.

Fu Yu placed boat-shaped dough molds in the form of flowers on a disc, forming a circle, and placed a lace bowl-shaped dough mold in the middle.

After placing the noodles, the cooking starts.

Clean the squid and remove the hair.

Cut the squid head into small pieces of about 1.5cm, and make it with cooking wine and fine salt slurry.

Put the belly of the squid down, place it flat on the chopping board, and use a knife at an angle of 35 degrees to make cross-shaped cuts in latitude and longitude.

When Fu Yu was cutting the flowers, he specially asked Sun Qingning to come over and watch.

He slowed down and instructed Sun Qingning to pay attention to the angle and the strength of the knife when cutting flowers.

Sun Qingning listened very carefully.

"Cut the squid into chunks or wide strips according to the required size, and make it with cooking wine and fine salt slurry for a while. Pay attention to the ratio here."

Fu Yu let Sun Qingning see how much cooking wine he poured and how much fine salt he put.

He taught carefully, and Sun Qingning found it easy to learn.

The cleaned prawns are cut into small cubes, and the anchovies are reserved, and they are also prepared with cooking wine and fine salt slurry.

After washing the celery, remove the old stems of the celery with your hands.

Cut the celery into 1.5cm oblique knife pieces, the size of the celery should be uniform.

Wash the peppercorns and cut into elephant eye pieces about 1.5CM in size.

Broccoli Select individuals of similar size and shape, and divide them into two halves with a knife.

Put the processed ingredients on the side dish.

Put the shrimp heads and shells in onion, **** and salt, and cook the soup.

Fu Yu told Sun Qingning his experience: "Actually, the freshest part of this shrimp is the shrimp head! The soup made from the shrimp head is very delicious."

Sun Qingning nodded receptively.

Put water and an appropriate amount of fine salt into the pot, and bring to a boil over high heat.

Put the broccoli and celery in succession, and blanch until broken.

Following Zhao Meng's instructions, Fu Yu fished out the broccoli and blanched the celery for a while.

Blanch the red pepper until it is broken, and put the hot ingredients into cold water in time to cool.

Boil the diced squid and diced shrimp until half-ripe.

Pour oil into the pan, add scallion and **** and stir until fragrant.

Add the ingredients and stir-fry for a while, then add the shrimp shell soup, appropriate amount of fine salt and pepper and stir-fry.

Add appropriate amount of water and bring to a boil over high heat, add white sugar and monosodium glutamate to taste.

Thicken with water starch.

After that, it’s time to arrange the plate.

Diced squid and diced shrimp are at the bottom, garnished with celery and red pepper.

In the noodle bowl in the middle, the part with the shrimp tail is spread out in a flower shape, and the top is finally covered with cut squid.

Broccoli is evenly placed at the junction of each boat-shaped dough.

Celery and broccoli are green and green, and pepper and anchovy are festive in color. An elegant and delicious Fugui Jinxiu Seafood Cup is complete.

Fu Yu was about to hand over the food to the food passer, Zhao Meng turned around and saw it, and hurriedly stopped him: "Fu Yu, go and deliver the food to Uncle Liu, I really can't do anything here."

Fu Yu was a little surprised: "Why do we have to send it over?"

Zhao Meng explained: "Uncle Liu used to be a regular customer of the store. When his wife was still there, he would come to the store to book a table for his birthday every year. After the old lady left, Uncle Liu came here alone. They all order this dish and a bowl of seafood noodles. Today is his wife’s birthday.”

In the words of an insider, "The old man is a long-term lover!"

It was also for this reason that Yao Shi deliberately discussed with the boss to ask Uncle Liu to come over in the future, as long as Box 401 is empty, he will be allowed to use it.

Dong Juntian was also very moved after hearing this, so he agreed.

So since ten years ago, Uncle Liu will come to the store every year today to order a Fugui Jinxiu Seafood Cup and a bowl of seafood noodles. Every time he sits in the 401 box.

As for Zhao Meng, as long as he received an order from Uncle Liu, he would personally go over and serve the dishes on the table every time to show respect.

He really couldn't get away now, so he sent Fu Yu over.

When Fu Yu went to Room 401 with the food, Gao Wenjing happened to be there too.

Every time Uncle Liu came over, Gao Wenjing took care of him.

Uncle Liu looked at Gao Wenjing and said with a smile: "Xiao Gao, my wife always said you are blessed before. Look, your life is getting better and better now, right? She is sure!"

Uncle Liu's wife is a talkative and laughing character. When he came here before, he would often pull Gao Wenjing to talk.

At that time, Gao Wenjing hadn't become a foreman yet, but it happened that the box he was serving was the one where Uncle Liu and his wife often sat.