Chapter 208： Learn now and sell now

Chapter 208 Learn Now and Sell Now

Fu Yu casually pasted the order list on the wall, then turned to ask Zhao Meng: "Chef Zhao! This."

As soon as he started talking, a small worker hurried over and reported to Zhao Meng: "Chef Zhao! It's not good, the jar for pickling lemon chicken feet is cracked!"

When Zhao Meng heard this, he immediately became anxious: "How did you do it!"

As he said that, the man had already hurried to the storage room.

"Hey"

Fu Yu subconsciously shouted, the back kitchen was noisy, and Zhao Meng walked away in a hurry, so he didn't pay attention at all.

At the side Zhang Jinyu asked concerned: "What happened to Fu Fu?"

Fu Yu glanced at Zhao Meng who was running away, and shook his head: "Oh, it's okay."

Fu Yu really doesn't know how to cook these three meals.

However, Fu Yu was not in a hurry as he had a special family banquet recipe in hand.

Sent Zhang Jinyu to wash the pot, Fu Yu took the opportunity to quickly look through the special family banquet recipes.

Search 【Three-course meal】.

Immediately below, three pages of choices popped up.

It is also a three-course meal, but because of the emphasis on seasonality and not eating out of date, there will be deviations in the selection of dishes.

Fu Yu looked around one by one, and finally selected a set of three-course meals, mainly because the ingredients that can be used in this set of noodles are currently available in the kitchen.

Carefully recorded the ingredients needed, and Fu Yu sent this long record to Zhang Jinyu, asking him to prepare the dishes accordingly.

Zhang Jinyu took a look and was dumbfounded: "How many people are here? So many dishes ordered for one table?"

Fu Yu was also quite helpless, the three-course meal was quite elaborate.

First, there are 7 cold dishes: cold bean curd sticks, mustard vermicelli, and pork face.

Another opening soup.

Then stewed elbow, sweet and sour rice, meatball soup, and finally a sweet and sour soup.

Count carefully, okay?

Including staple food, dishes, and soup, a total of 24 dishes!

This meal has a sense of ritual.

With so many dishes, it is more than enough to divide into two large tables.

Zhang Jinyu was busy preparing ingredients, and there was no outsider around Fu Yu.

Although there are vegetables stewed in the pot, the pot is not sticky, and the fire control skill is also at full level.

He put the lid on the pot, no matter how well the dish was stewed, he concentrated on the specific cooking methods of the three meals.

The pursuit of the three-course meal is the perfection of the color, aroma, taste, shape, and utensils of the entire banquet.

Noodle dishes are harmonious in color and colorful, and mostly use ingredients such as mountain delicacies, seafood, game, and seasonal fresh ingredients.

A variety of knife methods are used, such as diced, shredded, strips, blocks, antlers, granules, pills, and whole tails.

Use various cooking methods such as frying, simmering, roasting, stewing, and braising to cook various flavors.

Use plump and beautiful containers to make the whole dish an organic whole.

The opening paragraph of this special family banquet recipe, if it was a month ago, Fu Yu would be a little bit scared after seeing it.

But now, I have a lot of personal skills and painstaking training in practical teaching classrooms.

For the first time, Fu Yu felt that he could be more or less stunned!

The three-course meal is served first with seven cold dishes.

Bean curd sticks are soaked, just cold and mixed.

The seasoning ratio Fu Yu completely followed the ratio in the special family banquet recipe, and mixed it.

Mustard vermicelli, sweet and sour peanuts, these two dishes are quite fresh.

Maxima does not have these two cool fights.

Fu Yu learns from others, and operates very quickly.

Here quickly took away three cold dishes.

The ham slices used by Qianlima have always been Jinhua ham, cut into thin slices and placed on the plate, the color is bright red like fire, and the aroma is strong.

However, there are not many customers who order this dish, so the ham in the store is freshly cut and stored properly.

This ham is extremely hard and difficult to cut with a knife, and the shop usually uses a saw.

Fu Yu ordered Zhang Jinyu to bring the undivided ham and put it on the kitchen table.

Fu Yu picked up the kitchen knife, ready to start cutting.

When the tip of the knife touched the hard ham meat, as Fu Yu exerted force, the ham suddenly turned into soft tofu, and a piece was easily cut off, with just the right thickness, and the incision was smooth and smooth.

Zhang Jinyu watched this scene dumbfounded.

Is this still the Jinhua ham in his memory?

The said good texture is hard, it is difficult to cut it with ordinary knives

When cutting, put the ham on the bench first, press the ham with one hand, and use a small hacksaw to saw Jinhua ham into appropriate-sized sections with the other hand, and then cut it into small pieces or slices according to your needs.

Zhang Jinyu deeply suspected that what he had cut before was not the piece of ham in front of him!

Fu Yu cut a plate of ham slices, asked Zhang Jinyu to organize and seal the remaining ham meat, and started to steam it himself.

Put the trimmed and cleaned ham slices on a plate and steam them over water.

Taking advantage of this time, Fu Yu started to make duck webs.

There are six duck webs in the special family banquet menu, so Fu Yu only made six.

Duck webs are boiled in boiling water after boiling blood.

Put a little oil in the pan, add duck webs and oyster sauce, and stir fry the chili.

Then add a little water and start to simmer.

Both stoves were occupied, Fu Yu ordered Zhang Jinyu to prepare the small fish, and he started to make pig face.

Zhao Meng came back at this time.

The glass jar where the lemon chicken feet were placed suddenly cracked, and the marinade inside flowed all over the floor.

This batch of side dishes were all marinated last night. Take out the chicken feet inside and change the container, but they can still be used.

Zhao Meng came back after finishing the matter, and just found that Sun Qingning had put too many ingredients, so he reprimanded him at the top of his throat.

Sun Qingning rushed to remedy the situation in a hurry.

Fu Yu wanted to talk to Zhao Meng about the three-course meal, but he couldn't.

After cutting and putting the seasoning on this side, the version of the duck webs on the other side can also be out of the pan.

Shape according to the plate arrangement in the special family banquet recipe, and put it on the dish passing table.

Bring out the steamed ham.

Finally, after mixing the pork face, make fried fish.

It took Fu Yu only half an hour for the seven cold dishes to be served one by one.

Followed by a feast of soup.

This is really the first time Fu Yu has heard of this soup.

It looks like a lot of materials are used, but it is actually very simple to make.

Cut tomatoes into cubes, mince ginger, chop green onion, crush garlic and mince.

Pork puree, add half a teaspoon of salt, and pour in an appropriate amount of cooking wine.

Add a spoonful of cornstarch, pour in a small amount of water, add chopped green onion and minced ginger, and stir well.

A bowl of hot water, take a little meat stuffing, squeeze it with your hands, squeeze it into a ball with a diameter of about two centimeters from the tiger's mouth, and put it in the water.

Put oil in the pot, add minced garlic and stir until fragrant, then pour the tomatoes into the pot and stir fry for a while, then pour the meatballs into the pot together with hot water.

After the meatballs are cooked and surfaced, pour in an appropriate amount of tomato sauce, add a spoonful and a half of salt, sprinkle with pepper to taste, and mix well.

Zhang Jinyu couldn't help but took a deep breath: "What kind of soup is this? It doesn't look like there is anything in it. Why does it smell so fresh?"

Fu Yu smiled: "This is called banquet soup. When this bowl of soup is served on the table, we have to start cooking hot dishes."

Thanks: Stoney Nicholas rewarded 100 starting coins! Thank you!