Chapter 481： Liu Jiacai
Chapter 481 Liu Jiacai
"Xiao Fu, follow me." Liu Yunong took two steps forward, suddenly remembered Fu Yu, and turned around to give instructions.
Turning around, she realized that Fu Yu was already following her.
Liu Yunong raised his eyebrows slightly, and gave Fu Yu a satisfied look.
The back kitchen of Shangshi private restaurant is very spacious and bright, but there are only two chefs in charge.
One surnamed Wang, Wang Yulong.
One surnamed Liu, Liu Zhangpeng
Wang Chu looks about forty-five or sixteen years old, and he is serious. When he looks at people, he narrows his eyes slightly and looks very serious.
Chef Liu is in his early thirties, with a naturally smiling face, and looks very amiable.
There are four small workers in total, two help cooks, and two do odd jobs.
Of the three kitchen counters, two are occupied, and both Chef Wang and Chef Liu are busy shaking their spoons.
The young man Fu Yu met before was the only passer in the store.
Customers in front of the revolving bar can take food directly, while customers near the window need to be served by a food passer.
Going from the front hall to the back kitchen is equivalent to visiting the entire restaurant.
Liu Yunong introduced Fu Yu and the two chefs.
Both Wang Yulong and Liu Zhangpeng were brought over by Liu Yunong from the head office.
Exquisite cooking skills, especially good at cooking Liu family dishes.
Wang Yulong learned the essence of Liu’s family cuisine from Liu Yunong’s grandfather.
Liu Zhangpeng is Wang Yulong's young apprentice. This time he came to Bei'an with his master, which also meant to train him.
After all, Shangshi private kitchen restaurants are currently in good shape, and branches will be opened one after another across the country.
In terms of manpower, it is necessary to send people who know the basics, who are both trustworthy and reliable.
Hearing that Fu Yu was Liu Yunong's new apprentice, Wang Yulong and Liu Zhangpeng couldn't help looking at each other in amazement.
This apprentice looks handsome!
The plate is beautiful and the lines are smooth.
No wonder my boss suddenly thought of accepting apprentices.
Is this a handsome man?
Maybe it’s because of some talent.
Just looking at this face, it is estimated that there will not be many considerations about the basics of cooking.
For a while, the master and the apprentice thought a lot in a rare tacit understanding
After a brief introduction, Liu Yunong led Fu Yu directly to his kitchen counter without saying a word.
Xiao Gong got the order and quickly prepared the ingredients.
Liu Yunong pointed to the freshly fished fish fillets and explained: "Drunk fish and celery and bacon are two of the most private dishes in Liu's family cuisine. From the selection of ingredients to the production process, they are all recipes passed down from our ancestors."
"I don't know if you've heard of it, but the music world never learns from Tan—Tan Xinpei, and the food world never praises Liu—Liu's family cuisine."
Fu Yu was stunned.
Forgive my ignorance.
I have never heard of it.
It's terrible to be uneducated.
Liu Yunong probably didn't expect that there would be people in the circle who didn't know such a famous sentence, so he continued: "In my grandfather's generation, the Liu family's cuisine was already very famous. Many prominent people can taste the Liu family's food. I am proud of the food that my family cooks with my own hands."
"At the beginning, there was only one head office of Liu's Cuisine, but later it came into my hands. Starting from the city where the head office is located, we gradually opened branches in other cities. The menu has also added its own 'upgrade', after all, modern people eat Private cooking is not only eating status, but also eating culture.”
"If Liu's cuisine wants to be managed properly, it must incorporate the culture and art that modern people like. The dishes of the Qing Dynasty produced in this way are undoubtedly the biggest selling point, so drunk fish and celery and cured meat are sold every day in all Shangshi private restaurants. There is only one day a month, and the specific day depends entirely on the luck of the diners.”
“Although aristocracy is not a characteristic of private cooking, sometimes ancestral inheritance is one of its characteristics.”
"So the marketing plan that rare things are more expensive is especially applicable."
Fu Yu nodded, and had an initial understanding of the mysterious Liu Jiacai.
Liu Yunong checked the dishes prepared by Xiaogong, and suddenly said to Fu Yu: "Xiao Fu, you know how to cook drunk fish, right? Try this dish!"
Drunken fish is a specialty of Chollima. It is very popular because of its good taste.
However, the pickling of drunken fish has always been handled by Yao Shi himself. When Fu Yu and others cook, they are directly steamed in the pot.
The drunken fish cooked by Maxima uses Shaoxing wine, while Liu’s dishes are refined from Shaoxing wine and spices extracted from the secret recipe of pure traditional Chinese medicine.
Fu Yu put on the temporary chef uniform, hat and mask, and the unique aroma of drunken fish was brought to the highest point immediately.
It is fragrant and tangy. Even if he didn't taste it, Fu Yu knew that the drunken fish was marinated just right, and the ratio of the marinade was perfect.
The drunken fish that Liu Yunong handed over to Fu Yu was also marinated. He said it was for him to cook, but it was nothing more than steaming directly.
Although his steaming skills are only low-level, but with absolute touch and advanced fire control skills, coupled with a mask with a sensitive sense of smell, steaming fish is completely easy for Fu Yu.
Basically, he can accurately grasp how long the fish is steamed and how high the quality of the meat can be.
At this moment, Fu Yu stood in front of the kitchen counter and quickly familiarized himself with the specific placement of all kitchen utensils and seasonings.
Then began to pour water into the pot skillfully, ready to steam.
And Liu Yunong stood quietly by the side and watched Fu Yu operate, observing very carefully.
Steaming fish seems to be a very simple thing, but whether it can be steamed well and how to do it well is a big question.
Especially in the process of steaming dishes, the raw materials of the dishes are in the sealed steam, and the heat of the steam is high, so the heating time is short and the water will not be evaporated in large quantities.
This can not only ensure the original taste of the finished product, but also ensure that the taste is either tender or soft.
However, it is not easy to achieve the required quality of raw materials and taste of dishes.
During the steaming process, the control of the heat, the use of steam heat, the grasp of the processing time of raw materials, etc.
It has a direct impact on the color, aroma, taste, shape and taste of dishes.
If you want to achieve the most perfect steaming effect, you need a lot of practical experience and careful observation to figure out before you can master it slowly.
Fu Yu knew that Liu Yunong wanted to test his cooking skills, so when cooking, he made all the operations as perfect as possible.
Water level adjustment.
100 points.
Arrange the fish.
100 points.
Fire control.
100 points.
After putting the lid on the pot, within a few minutes, a very special aroma of drunken fish came over my face.
In addition to the unique spicy and mellow taste of Shaoxing wine, there is also a faint taste of traditional Chinese medicine.
The fish meat had already been steamed on the stove, and Fu Yu was about to turn around to ask Liu Yunong's opinion, when he suddenly froze for a moment!
This taste is a bit special!
(end of this chapter)
"Xiao Fu, follow me." Liu Yunong took two steps forward, suddenly remembered Fu Yu, and turned around to give instructions.
Turning around, she realized that Fu Yu was already following her.
Liu Yunong raised his eyebrows slightly, and gave Fu Yu a satisfied look.
The back kitchen of Shangshi private restaurant is very spacious and bright, but there are only two chefs in charge.
One surnamed Wang, Wang Yulong.
One surnamed Liu, Liu Zhangpeng
Wang Chu looks about forty-five or sixteen years old, and he is serious. When he looks at people, he narrows his eyes slightly and looks very serious.
Chef Liu is in his early thirties, with a naturally smiling face, and looks very amiable.
There are four small workers in total, two help cooks, and two do odd jobs.
Of the three kitchen counters, two are occupied, and both Chef Wang and Chef Liu are busy shaking their spoons.
The young man Fu Yu met before was the only passer in the store.
Customers in front of the revolving bar can take food directly, while customers near the window need to be served by a food passer.
Going from the front hall to the back kitchen is equivalent to visiting the entire restaurant.
Liu Yunong introduced Fu Yu and the two chefs.
Both Wang Yulong and Liu Zhangpeng were brought over by Liu Yunong from the head office.
Exquisite cooking skills, especially good at cooking Liu family dishes.
Wang Yulong learned the essence of Liu’s family cuisine from Liu Yunong’s grandfather.
Liu Zhangpeng is Wang Yulong's young apprentice. This time he came to Bei'an with his master, which also meant to train him.
After all, Shangshi private kitchen restaurants are currently in good shape, and branches will be opened one after another across the country.
In terms of manpower, it is necessary to send people who know the basics, who are both trustworthy and reliable.
Hearing that Fu Yu was Liu Yunong's new apprentice, Wang Yulong and Liu Zhangpeng couldn't help looking at each other in amazement.
This apprentice looks handsome!
The plate is beautiful and the lines are smooth.
No wonder my boss suddenly thought of accepting apprentices.
Is this a handsome man?
Maybe it’s because of some talent.
Just looking at this face, it is estimated that there will not be many considerations about the basics of cooking.
For a while, the master and the apprentice thought a lot in a rare tacit understanding
After a brief introduction, Liu Yunong led Fu Yu directly to his kitchen counter without saying a word.
Xiao Gong got the order and quickly prepared the ingredients.
Liu Yunong pointed to the freshly fished fish fillets and explained: "Drunk fish and celery and bacon are two of the most private dishes in Liu's family cuisine. From the selection of ingredients to the production process, they are all recipes passed down from our ancestors."
"I don't know if you've heard of it, but the music world never learns from Tan—Tan Xinpei, and the food world never praises Liu—Liu's family cuisine."
Fu Yu was stunned.
Forgive my ignorance.
I have never heard of it.
It's terrible to be uneducated.
Liu Yunong probably didn't expect that there would be people in the circle who didn't know such a famous sentence, so he continued: "In my grandfather's generation, the Liu family's cuisine was already very famous. Many prominent people can taste the Liu family's food. I am proud of the food that my family cooks with my own hands."
"At the beginning, there was only one head office of Liu's Cuisine, but later it came into my hands. Starting from the city where the head office is located, we gradually opened branches in other cities. The menu has also added its own 'upgrade', after all, modern people eat Private cooking is not only eating status, but also eating culture.”
"If Liu's cuisine wants to be managed properly, it must incorporate the culture and art that modern people like. The dishes of the Qing Dynasty produced in this way are undoubtedly the biggest selling point, so drunk fish and celery and cured meat are sold every day in all Shangshi private restaurants. There is only one day a month, and the specific day depends entirely on the luck of the diners.”
“Although aristocracy is not a characteristic of private cooking, sometimes ancestral inheritance is one of its characteristics.”
"So the marketing plan that rare things are more expensive is especially applicable."
Fu Yu nodded, and had an initial understanding of the mysterious Liu Jiacai.
Liu Yunong checked the dishes prepared by Xiaogong, and suddenly said to Fu Yu: "Xiao Fu, you know how to cook drunk fish, right? Try this dish!"
Drunken fish is a specialty of Chollima. It is very popular because of its good taste.
However, the pickling of drunken fish has always been handled by Yao Shi himself. When Fu Yu and others cook, they are directly steamed in the pot.
The drunken fish cooked by Maxima uses Shaoxing wine, while Liu’s dishes are refined from Shaoxing wine and spices extracted from the secret recipe of pure traditional Chinese medicine.
Fu Yu put on the temporary chef uniform, hat and mask, and the unique aroma of drunken fish was brought to the highest point immediately.
It is fragrant and tangy. Even if he didn't taste it, Fu Yu knew that the drunken fish was marinated just right, and the ratio of the marinade was perfect.
The drunken fish that Liu Yunong handed over to Fu Yu was also marinated. He said it was for him to cook, but it was nothing more than steaming directly.
Although his steaming skills are only low-level, but with absolute touch and advanced fire control skills, coupled with a mask with a sensitive sense of smell, steaming fish is completely easy for Fu Yu.
Basically, he can accurately grasp how long the fish is steamed and how high the quality of the meat can be.
At this moment, Fu Yu stood in front of the kitchen counter and quickly familiarized himself with the specific placement of all kitchen utensils and seasonings.
Then began to pour water into the pot skillfully, ready to steam.
And Liu Yunong stood quietly by the side and watched Fu Yu operate, observing very carefully.
Steaming fish seems to be a very simple thing, but whether it can be steamed well and how to do it well is a big question.
Especially in the process of steaming dishes, the raw materials of the dishes are in the sealed steam, and the heat of the steam is high, so the heating time is short and the water will not be evaporated in large quantities.
This can not only ensure the original taste of the finished product, but also ensure that the taste is either tender or soft.
However, it is not easy to achieve the required quality of raw materials and taste of dishes.
During the steaming process, the control of the heat, the use of steam heat, the grasp of the processing time of raw materials, etc.
It has a direct impact on the color, aroma, taste, shape and taste of dishes.
If you want to achieve the most perfect steaming effect, you need a lot of practical experience and careful observation to figure out before you can master it slowly.
Fu Yu knew that Liu Yunong wanted to test his cooking skills, so when cooking, he made all the operations as perfect as possible.
Water level adjustment.
100 points.
Arrange the fish.
100 points.
Fire control.
100 points.
After putting the lid on the pot, within a few minutes, a very special aroma of drunken fish came over my face.
In addition to the unique spicy and mellow taste of Shaoxing wine, there is also a faint taste of traditional Chinese medicine.
The fish meat had already been steamed on the stove, and Fu Yu was about to turn around to ask Liu Yunong's opinion, when he suddenly froze for a moment!
This taste is a bit special!
(end of this chapter)
RECENTLY UPDATES
Supernatural
Action
Action
Fantasy
Contemporary Romance
Fantasy
Mystery
Action