Chapter 544： Expensive is expensive
Chapter 544 Expensive is expensive
Raw chicken splitting, with the experience of repeated practice in the teaching practice classroom, Fu Yu is very skillful in doing it.
But this whole chicken was baked and then split up to reach the perfect level, Fu Yu was still somewhat uncertain.
He is not sure what the effect of his split will be.
I have done it before.
When I was in the music restaurant, I followed Yao Shi to practice the splitting of stewed chicken, and I felt that I did a good job at that time.
But at that time, his cooking skills were mediocre, and the so-called good ones were all based on his own feelings.
In the end, there is still a lack of practical experience.
But there are tasks to follow right now, so I can only bite the bullet and try to operate.
Fu Yu put on gloves and put the whole chicken on the tray.
Splitting the whole chicken is usually done directly by hand and scissors.
Because shredded by hand is better than chopped chicken.
Using scissors, you can easily cut short the brittle bones connected between the skeletons for easy splitting.
However, Fu Yu picked up the kitchen knife casually.
In his opinion, kitchen knives are much easier to use than other props such as scissors and boning knives.
Not to mention cutting iron like mud, and it is very flexible to use.
The main thing is that since he acquired the skill of knives, he has been used to using kitchen knives in the past six months.
It has been accumulated over time, but it is easy to use.
This is not the first time Wang Yulong has seen Fu Yu use a kitchen knife to split.
So I only glanced at it, then retracted my gaze, put on my gloves, and said: "The technique of splitting a cooked chicken is different from that of a raw chicken. I will do it first, and you can start after you see it. It’s okay if it’s broken." , It was originally torn apart for the convenience of customers to eat."
Fu Yu nodded, and was warmed by Wang Yulong's casual admonition.
Actually, Wang Yulong is quite good to himself.
Whether it's for Liu Yunong's face or not, he takes good care of him.
Liu Zhangpeng on the side accidentally saw this scene, and suddenly realized it!
Respond with hindsight!
I am so stupid!
Or say that **** is still old and spicy!
When I first started, I was deliberately close to Fu Yu.
After all, Fu Yu is Liu Yunong's apprentice, and now he is taking cooking lessons with him personally.
Fu Yu will be the successor of Liu Jiacai in the future.
Because after getting along during this period of time, I found that Fu Yu is humble and has a very good personality, so I unconsciously felt neglected.
Now because the master obviously takes care of Fu Yu, he feels uncomfortable and wants to fight against him.
Isn't this self-inflicted?
Even his own master is deliberately paying attention to Fu Yu, so it can be seen that Liu Yunong must focus on training Fu Yu.
To put it bluntly, Fu Yu is the official successor of Liu's family cuisine.
I have doubts about Fu Yu, so what is the difference between questioning the boss Liu Yunong?
After all, the two of them are serious mentors and apprentices.
After thinking clearly, Liu Zhangpeng had an instant epiphany.
I should behave more calmly and generously, acting like a reliable friend, colleague, or even partner.
Wang Yulong put the whole chicken on the chopping board, and instructed: "Be sure to pay attention that the chicken breast is facing upwards. This is the easiest way to see every part of the chicken, and it is easier to cut into pieces."
As he said, Wang Yulong grabbed the chicken leg on the left and pulled it away with a little force: "This way you can clearly see the joint between the chicken leg and the bone of the chicken body."
Wang Yulong's method of dismantling chickens is very fast and very regular.
When splitting cooked chicken and raw chicken, the effect pursued is different.
When splitting raw chickens, it is mainly in order.
When the cooked chicken is split, it is mainly based on the disconnection of all joints.
First remove the chicken legs, then the chicken wings, segment the chicken neck, remove the big and small breasts, and neatly disassemble the skeletons on both sides into five pieces each.
The chicken bone is connected to the chicken, and the chicken is wrapped in the chicken skin to ensure that each piece of chicken is just the right size for easy eating.
It may sound difficult at first, but once you get the hang of it, it's like a master.
Fu Yu followed Wang Yulong's instructions while following the instructions.
The Sea Coarse Salt Steamed Chicken in Shangshi Private Kitchen, in addition to its excellent taste, also has a major selling point to attract customers.
It is the cooked chicken that has been disassembled, and finally it can be put back into its original shape and served on the table in its entirety.
So the tableware used to set the plate is neither a plate nor a big bowl, but a special square wooden box.
The whole chicken is placed face up in the wooden box, and the exposed parts can neither see the skin damage nor the traces of disassembly.
This requires the chef to accurately refold each piece of split chicken pieces when arranging the plate, so as to ensure that they will not slip and deform.
When he first saw the cooking operation of this dish, Fu Yu secretly guessed that, when arranging the dish, he probably secretly used toothpicks or the like to fix the chicken nuggets.
So when I saw Wang Yulong arranging the plate, he just used the bones between the chicken pieces to fix it, and I was very amazed.
Ever since he saw Liu Yunong's personal attributes, he knew that Liu Yunong had reached an advanced level in splitting skills.
Whether it is splitting techniques or operating skills, they are far beyond ordinary people.
But I didn't expect that she could use this skill flexibly to this extent.
Even in arranging the plate, he cleverly used his understanding of the distribution of chicken bones to precisely design a set of special splicing skills.
Create a highlight of an already distinctive private dish.
Fu Yu always felt that the prices of the dishes in Shangshi private kitchen restaurants were a bit too expensive.
But now that I have been working for a long time, I have learned a lot about the cooking methods of Liu's cuisine, and my previous mentality has changed a lot.
It is expensive to sell, but it can still be welcomed by customers, which shows that there is a reason for expensive.
Fu Yu cooks this sea coarse salt steamed chicken, which is basically completed under Wang Yulong's hands-on guidance, so the effect of the finished product is very good.
Because it is the first time to splice a whole chicken, the speed is a little slower, but both the taste and the effect of the plate are perfect.
After the inspection, Wang Yulong praised sincerely: "Xiao Fu, you are indeed very talented in cooking, and this sea salt steamed chicken is very good."
Wang Yulong has never been stingy with praise, but it is not easy to get him to boast.
So everyone in the kitchen who had looked at Fu Yu with admiration at first, now their impression of Fu Yu has changed a lot.
Although it was delayed for a while, at least the five servings of sea coarse salt steamer chicken ordered by the customer were cooked.
Seeing the packaged dishes being taken away by the waiter, everyone in the back kitchen heaved a sigh of relief.
It's getting late, the boss is not here, and Wang Yulong is in charge of the back kitchen.
He gave an order, and everyone hurriedly packed up their things, changed their clothes and went home.
It was already late at night when Fu Yu took a taxi back to Maxima.
After a simple wash, he still insisted on flipping through the classic old-flavored recipes for a while, and then went to bed peacefully.
If it is said that before, he wanted to learn how to cook and improve his skills, just because he wanted to make money.
So now, it has become a heartfelt preference.
It is said that it takes 21 days to form a habit. Fu Yu feels that his tireless learning attitude towards cooking skills is because he has unconsciously formed a habit.
(end of this chapter)
Raw chicken splitting, with the experience of repeated practice in the teaching practice classroom, Fu Yu is very skillful in doing it.
But this whole chicken was baked and then split up to reach the perfect level, Fu Yu was still somewhat uncertain.
He is not sure what the effect of his split will be.
I have done it before.
When I was in the music restaurant, I followed Yao Shi to practice the splitting of stewed chicken, and I felt that I did a good job at that time.
But at that time, his cooking skills were mediocre, and the so-called good ones were all based on his own feelings.
In the end, there is still a lack of practical experience.
But there are tasks to follow right now, so I can only bite the bullet and try to operate.
Fu Yu put on gloves and put the whole chicken on the tray.
Splitting the whole chicken is usually done directly by hand and scissors.
Because shredded by hand is better than chopped chicken.
Using scissors, you can easily cut short the brittle bones connected between the skeletons for easy splitting.
However, Fu Yu picked up the kitchen knife casually.
In his opinion, kitchen knives are much easier to use than other props such as scissors and boning knives.
Not to mention cutting iron like mud, and it is very flexible to use.
The main thing is that since he acquired the skill of knives, he has been used to using kitchen knives in the past six months.
It has been accumulated over time, but it is easy to use.
This is not the first time Wang Yulong has seen Fu Yu use a kitchen knife to split.
So I only glanced at it, then retracted my gaze, put on my gloves, and said: "The technique of splitting a cooked chicken is different from that of a raw chicken. I will do it first, and you can start after you see it. It’s okay if it’s broken." , It was originally torn apart for the convenience of customers to eat."
Fu Yu nodded, and was warmed by Wang Yulong's casual admonition.
Actually, Wang Yulong is quite good to himself.
Whether it's for Liu Yunong's face or not, he takes good care of him.
Liu Zhangpeng on the side accidentally saw this scene, and suddenly realized it!
Respond with hindsight!
I am so stupid!
Or say that **** is still old and spicy!
When I first started, I was deliberately close to Fu Yu.
After all, Fu Yu is Liu Yunong's apprentice, and now he is taking cooking lessons with him personally.
Fu Yu will be the successor of Liu Jiacai in the future.
Because after getting along during this period of time, I found that Fu Yu is humble and has a very good personality, so I unconsciously felt neglected.
Now because the master obviously takes care of Fu Yu, he feels uncomfortable and wants to fight against him.
Isn't this self-inflicted?
Even his own master is deliberately paying attention to Fu Yu, so it can be seen that Liu Yunong must focus on training Fu Yu.
To put it bluntly, Fu Yu is the official successor of Liu's family cuisine.
I have doubts about Fu Yu, so what is the difference between questioning the boss Liu Yunong?
After all, the two of them are serious mentors and apprentices.
After thinking clearly, Liu Zhangpeng had an instant epiphany.
I should behave more calmly and generously, acting like a reliable friend, colleague, or even partner.
Wang Yulong put the whole chicken on the chopping board, and instructed: "Be sure to pay attention that the chicken breast is facing upwards. This is the easiest way to see every part of the chicken, and it is easier to cut into pieces."
As he said, Wang Yulong grabbed the chicken leg on the left and pulled it away with a little force: "This way you can clearly see the joint between the chicken leg and the bone of the chicken body."
Wang Yulong's method of dismantling chickens is very fast and very regular.
When splitting cooked chicken and raw chicken, the effect pursued is different.
When splitting raw chickens, it is mainly in order.
When the cooked chicken is split, it is mainly based on the disconnection of all joints.
First remove the chicken legs, then the chicken wings, segment the chicken neck, remove the big and small breasts, and neatly disassemble the skeletons on both sides into five pieces each.
The chicken bone is connected to the chicken, and the chicken is wrapped in the chicken skin to ensure that each piece of chicken is just the right size for easy eating.
It may sound difficult at first, but once you get the hang of it, it's like a master.
Fu Yu followed Wang Yulong's instructions while following the instructions.
The Sea Coarse Salt Steamed Chicken in Shangshi Private Kitchen, in addition to its excellent taste, also has a major selling point to attract customers.
It is the cooked chicken that has been disassembled, and finally it can be put back into its original shape and served on the table in its entirety.
So the tableware used to set the plate is neither a plate nor a big bowl, but a special square wooden box.
The whole chicken is placed face up in the wooden box, and the exposed parts can neither see the skin damage nor the traces of disassembly.
This requires the chef to accurately refold each piece of split chicken pieces when arranging the plate, so as to ensure that they will not slip and deform.
When he first saw the cooking operation of this dish, Fu Yu secretly guessed that, when arranging the dish, he probably secretly used toothpicks or the like to fix the chicken nuggets.
So when I saw Wang Yulong arranging the plate, he just used the bones between the chicken pieces to fix it, and I was very amazed.
Ever since he saw Liu Yunong's personal attributes, he knew that Liu Yunong had reached an advanced level in splitting skills.
Whether it is splitting techniques or operating skills, they are far beyond ordinary people.
But I didn't expect that she could use this skill flexibly to this extent.
Even in arranging the plate, he cleverly used his understanding of the distribution of chicken bones to precisely design a set of special splicing skills.
Create a highlight of an already distinctive private dish.
Fu Yu always felt that the prices of the dishes in Shangshi private kitchen restaurants were a bit too expensive.
But now that I have been working for a long time, I have learned a lot about the cooking methods of Liu's cuisine, and my previous mentality has changed a lot.
It is expensive to sell, but it can still be welcomed by customers, which shows that there is a reason for expensive.
Fu Yu cooks this sea coarse salt steamed chicken, which is basically completed under Wang Yulong's hands-on guidance, so the effect of the finished product is very good.
Because it is the first time to splice a whole chicken, the speed is a little slower, but both the taste and the effect of the plate are perfect.
After the inspection, Wang Yulong praised sincerely: "Xiao Fu, you are indeed very talented in cooking, and this sea salt steamed chicken is very good."
Wang Yulong has never been stingy with praise, but it is not easy to get him to boast.
So everyone in the kitchen who had looked at Fu Yu with admiration at first, now their impression of Fu Yu has changed a lot.
Although it was delayed for a while, at least the five servings of sea coarse salt steamer chicken ordered by the customer were cooked.
Seeing the packaged dishes being taken away by the waiter, everyone in the back kitchen heaved a sigh of relief.
It's getting late, the boss is not here, and Wang Yulong is in charge of the back kitchen.
He gave an order, and everyone hurriedly packed up their things, changed their clothes and went home.
It was already late at night when Fu Yu took a taxi back to Maxima.
After a simple wash, he still insisted on flipping through the classic old-flavored recipes for a while, and then went to bed peacefully.
If it is said that before, he wanted to learn how to cook and improve his skills, just because he wanted to make money.
So now, it has become a heartfelt preference.
It is said that it takes 21 days to form a habit. Fu Yu feels that his tireless learning attitude towards cooking skills is because he has unconsciously formed a habit.
(end of this chapter)
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