Chapter 277： Expensive is expensive

Chapter 277 Expensive is expensive

Zhang Jinyu was obviously not aware of his shortcomings.

He happily followed Fu Yu to fight.

"Fu Chu, can this Pleurotus eryngii mushroom be eaten like abalone?"

Fu Yu cut the washed and dried Pleurotus eryngii crosswise into thick slices, and then cut each slice with a cross knife on both sides.

While changing the flowers, he said casually: "This dish is not difficult to make. If you want to eat it, I will make another one when I have nothing to do in the afternoon. Anyway, I don't know what to eat for lunch."

Today it's their turn to arrange lunch.

Although there are many kinds of dishes in the store, the ingredients that can be used are limited, and the patterns that can be cooked are naturally limited.

Whether they can eat hard dishes depends on whether the customers return the dishes halfway through the day.

As for ordinary home cooking, there is nothing to look forward to eating every day.

Zhang Jinyu laughed: "Great! Fu Chu, then you do more, I will find time to prepare the king oyster mushrooms in a while."

Fu Yu didn't know whether to laugh or cry, and nodded: "OK!"

He proceeds to cook three cups of king oyster mushrooms.

Cut the garlic into small pieces, slice the ginger, cut the chili into sections, and cut the shallot into sections for later use.

Add an appropriate amount of sesame oil to the pot, add sliced ​​ginger and stir-fry until fragrant, then add the chopped Pleurotus eryngii, and stir-fry evenly.

Add garlic, sugar, and sesame oil to the pot, and continue to stir-fry.

Zhang Jinyu stretched out his head to look at it seriously, and couldn't help asking: "Fu Chu, how did you mix these three cups of juice? It's so delicious!"

Fu Yu shook the spoon and said, "Actually, the three cups of juice are blended with rice wine, sesame oil and soy sauce."

Stir-fry is almost done.

Add appropriate amount of soy sauce, sake and appropriate amount of water to the pot, and simmer for a while.

Simmering in this way can cook the gelatin.

The bubbling is getting bigger and bigger, which means that the gelatin is cooking out.

When the water in the wok is about to dry up, add an appropriate amount of black sesame oil and basil leaves and stir-fry evenly.

To dry the ingredients in the wok as much as possible,

Then more water will be precipitated later to affect the taste.

Put the black sesame oil into the casserole, and then continue to add the scallions, peppers, and basil leaves, and stir-fry until the aroma is released.

Pour the Pleurotus eryngii mushrooms from the frying pan into the casserole, sprinkle with basil leaves, cover the pot and drizzle with 1 spoon of sake and simmer.

Fu Yu turned his head and saw Zhang Jinyu's curious expression, and said with a smile: "Drinking sake can increase the aroma, but you must pay attention to the amount, 1 spoon is enough."

Zhang Jinyu nodded receptively.

The electronic reminder rang again:

【Please proceed to the next cooking item: Xiangnan "eel shreds"】

Fu Yu took the soaked dried shiitake mushrooms, cut them into thick shreds with scissors, and pickled them with refined salt.

Chop green onions, ginger, and garlic into mince and set aside.

Zhang Jinyu looked at it and said in surprise: "Fu Chu, why is this another eel dish? This dish is too heavy!"

Fu Yu smiled: "Don't worry, it won't be too serious."

Zhang Jinyu watched Fu Yu cooking in surprise, feeling puzzled.

The Xiangnan "eel silk" and Liangxi "crispy eel", except one is sweet and sour, and the other is spicy, not to mention the appearance, even the presentation in their store is almost the same.

What tricks can you do with this eel silk?

Fu Yu has already started to make fruit, vegetable and seafood noodle soup.

Wash and peel carrots, cucumbers, zucchini, and white radishes, and cut them into strips for later use.

Miso paste, pumpkin powder and sea mushrooms, boil water to make juice.

Put the sauce on the plate.

Fu Yu taught Zhang Jinyu: "Remember, you must use hot water to make the soup, so as to achieve the smooth effect of the final hot soup and cold noodles."

Zhang Jinyu nodded quickly: "Well, I remember."

"Yo! What's the smell? It smells so good!"

A small worker came to deliver the prepared dishes, and smelling it, he couldn't help but take a closer look.

Zhang Jinyu took a step forward, blocked Xiaogong's way, and said seriously: "Don't steal from the teacher! Fu Che's cooking is an exclusive secret dish, and it should not be spread!"

Xiaogong heard this, frowned and gave Zhang Jinyu a look, and complained in a low voice: "You are sick! Who stole the teacher!"

After finishing speaking, he turned his head and left.

Zhang Jinyu didn't care at all, and continued to wait beside Fu Yu, looking like he was on guard.

Fu Yu saw this scene.

My impression of Zhang Jinyu was reversed.

Although this person is a bit too straightforward, as long as you tell him the things, basically you don't have to worry much.

Furthermore, Fu Yu could also see that Zhang Jinyu defended herself very much.

After thinking for a while, Fu Yu said: "It's a hot day, although this noodle is in hot soup, it's also very refreshing. Why don't you make another serving of fruit, vegetable and seafood noodle soup at noon?"

Zhang Jinyu grinned and said, "Okay!"

Fruit, vegetable and seafood noodle soup was sent to room 207.

Ma Huachao stretched his head to take a look, but he didn't see any seafood in the noodles.

But after he picked up a chopstick and ate the noodles into his mouth, and then took a sip of the hot soup, the rich aroma of seafood immediately overflowed his mouth.

The moment I put it in my mouth, I felt more like eating a bowl of seafood cold noodles. Compared with ordinary cold salad, this hot seafood-flavored soup is wrapped with refreshing fruits and vegetables, and I just eat it like this Going on, it seems that the mouth and stomach are more accepting of this combination.

Seeing that the waiter quickly brought up a plate of fragrant "eel silk".

Ma Huachao was stunned for a moment, and asked in surprise, "This, is this also eel silk?"

It was also the first time for the waiter to see Xiangnan "eel silk" in this shape.

In a square plate, there are fan-shaped shredded eels, decorated with pink decorations that look like plum blossoms.

At first glance, it is clearly an unfolded plum blossom fan, which is very creative and beautiful.

"Hey, I don't even know how to use chopsticks for this dish."

Ma Huachao sighed deeply, held the chopsticks, hesitated for a while, and then pulled out two shredded eels from the side, with pink petal-like decorations on them. After tasting it, he realized that it was strawberry jam.

I don’t know how this shredded eel is made. It tastes crispy and delicious, mixed with the strong strawberry sweetness, but it has a special flavor.

Ma Huachao ate one by one, feeling deeply moved.

No wonder the price of Maxima’s dishes is so expensive, there is a reason why it is expensive!

Then in the back kitchen, Fu Yu waited for the aroma from the steamer to overflow before uncovering the lid and mixing the ingredients in the pot evenly.

The three cups of Pleurotus eryngii mushrooms were served in delicate small earthen jars. Besides the contents in the earthen jars, Fu Yu also set aside a small bowl separately.

Prepare to try it yourself. This is described by the classic old taste recipe as three cups of Pleurotus eryngii that tastes like abalone. Is it really so delicious?

It is said that the first taster of a dish is often the chef.

These words are actually true.

After all, chefs need to taste.

Chefs like Zhao Meng and Yao Shi don't need to taste the dishes for a long time, they are very confident in the accuracy of their techniques.

So when Fu Yu presented a treasure again, holding a small bowl for Zhao Meng to taste, Zhao Meng suddenly looked helpless.