Chapter 655： Talk about beautiful or not

  Chapter 655 Talking about what is beautiful or not

Liu Yunong checked all the ingredients and seasonings prepared by the worker, and signaled Fu Yu to stand by his kitchen counter.

"At 6:30, the top leaders will come into the restaurant for dinner. So now, I will make a Dongpo meat for the state banquet first. You can watch from the side and ask if you don't understand anything. When the dishes are on the table, you will be in charge. "

The leader above suddenly called to order food, which was somewhat beyond Liu Yunong's expectations.

It is mainly the customers who come to eat in the store, and they usually come to eat private dishes, and most of them are dinners with friends.

When eating, I occasionally show my identity.

But it is very rare to order food directly under the above name like this.

Fu Yu nodded: "Okay, master."

Liu Yunong usually teaches Fu Yu, always holding hands.

Two people go to the stove at the same time, one does and the other learns.

Now it is like this, Liu Yunong is doing it, and Fu Yu is watching beside him, which unintentionally fits Fu Yu's usual learning mode in the teaching practice class.

The master and apprentice set up a posture, ready to teach.

Wang Yulong stretched out his head for a glance, then turned to look at his apprentice.

Liu Zhangpeng was still there heartlessly following the two workers, chatting while working.

Wang Yulong wanted to sigh.

This apprentice usually looks very smart, but when it comes to critical moments, he will lose the chain.

What a great opportunity to steal a teacher right now!

Hurry up and watch.

Apprentice, why are you so stupid! ?

I'm obviously pretty smart, huh?

The idiotic apprentice probably followed his family, alas, what a worry!

In fact, Liu Zhangpeng is really not to blame for this matter.

The main thing is who would have thought that Liu Yunong's so-called teaching Fu Yu to cook Dongpo pork for the state banquet really planned to teach him all the secret recipes!

You know, this state banquet Dongpo pork is a secret dish made by the old man of the Liu family when he served the leaders.

From the ratio of seasonings to the skills of cooking operations, they are all masters at home.

Usually in the store, the people in the back kitchen who can cook a full set of dishes can be counted on one hand, and they are all old people in the store.

At least thirty years of service.

It is no different from half a family.

Liu Zhangpeng also learned how to cook this dish.

But when it comes to seasoning, the key is that it is a prepared seasoning packet. Who knows what is in it, and when you sprinkle it in the pot, the taste will come up.

Other operating methods are worth learning, but he has learned them all before.

So when I heard that Liu Yunong was going to teach Fu Yu how to cook today, I didn't take it seriously.

After all, if there is something hidden, my master will definitely let me know.

On Wang Yulong's side, he sighed secretly for a while, then continued to work dully.

For this kind of thing, unless the boss speaks in person, otherwise, it is impossible for him to pass the message to the apprentice in private.

It involves the secret dishes in the store, which are family traditions.

If the boss doesn't nod, who dares to steal the teacher openly.

If such a rare opportunity is missed, it can only show that there is no such luck.

Thinking of this, Wang Yulong couldn't help but look at the master and apprentice who were busy teaching.

Look at that fate!

Really, God rewards the meal!

Fu Yu, who was holding a golden rice bowl, was watching Liu Yunong cook seriously.

"This Dongpo Pork is a dish that my great-grandfather cooked for the leader back then. After the leader ate it, he praised it again and again, so this dish was renamed as Dongpo Pork for the State Banquet."

"Because of this, it gradually became a secret dish in our family."

"This dish may sound mysterious, but it's actually very simple once you master the cooking method."

Liu Yunong put the pork on the chopping board, with an indescribable pride in his tone: "After all, our ancestors spent nearly 40 years cooking this dish."

Without a long-standing family tradition to follow, who can devote so many years to researching a dish?

"The characteristic of this dish is that we neither fry sugar nor add spices."

"In order to let you deepen your understanding and prove that this dish is indeed a secret dish in our family."

Liu Yunong thought of something, wiped his hands with a tissue, took out the list he prepared in advance, and handed it to Fu Yu.

"Look, I brought you all the recipe notes handed down from our ancestors."

"Let's do it in the most authentic way today."

This state banquet Dongpo meat has actually been improved a lot.

After all, it needs to be adapted to local conditions. In terms of cooking methods, it needs to cater to the taste needs of local customers.

But today, what Liu Yunong taught Fu Yu was the most authentic method of cooking Dongpo pork for a state banquet.

"The key to making this dish is to choose meat."

Liu Yunong picked up a large piece of pork and asked Fu Yu to watch it.

"You only know that this meat is good, but you don't know the tricks of this picky meat."

"This pork belly, look, the skin is thin and the meat is thick, so choose this kind of meat."

Liu Yunong and Fu Yu explained clearly the texture, thickness, and meat quality of pork.

She spoke carefully, and Fu Yu listened carefully.

Speaking, Liu Yunong took a small-caliber blowtorch in his hand, put the pork skin up on the chopping board, and began to do the final cleaning work.

"See, this pig skin, no matter how detailed it is, you have to use a blowtorch. Especially this kind of domestic pig, the stubble is hard."

Liu Yunong grilled very meticulously, and while operating, he muttered: "This impurity must be removed."

"Speaking of this dish, I still think of one thing. When my grandfather was in the 1980s, he also participated in the first domestic chef competition."

"He made this Dongpo pork dish, and he won a gold medal at that time. The medal is still placed in the cabinet in the main hall of my ancestral home."

"Today's dish is the most authentic old-fashioned Dongpo pork. Look at the recipe recorded here. Let's follow it."

Liu Yunong is very skilled in using the blowtorch. While operating, she pointed out: "Like the back kitchen, the hair on the pigskin is usually treated by setting it on fire. But in fact, I still use this kind of blowtorch, and the treatment is clean. .It can remove all the hair roots in the deepest part of the pigskin.”

The whole piece of pigskin was burnt clean, Liu Yunong put down the blowtorch, and said casually: "Give me the knife!"

Fu Yu hurried over: "I'll do it!"

Liu Yunong was not polite to him either. When Xiao Gong handed over the knife, Fu Yu reached out to take it, and began to carefully scrape the burnt places on the pigskin.

Liu Yunong said casually: "The darker it is, the cleaner it is. But in ordinary restaurants, no one will be so careful, it is mainly a waste of time."

The kitchen has limited time to prepare dishes, and no one would handle a piece of pork so carefully.

After all, it takes too long to burn and delays things too much.

Especially after repeated cleaning, the more burnt it is, the more difficult it is to clean.

With the time wasted on this, I can complete the preparation of other ingredients.

Liu Yunong handed the roasted pork to the worker next to him.

The pig skin is burnt and needs to be cleaned with water.

Speaking of this, Liu Yunong couldn't help but sigh with emotion: "Actually, those who really know how to do it understand that the darker the pigskin is burnt, the cleaner and easier it is to shave."

Fu Yu understood too well. He had done it countless times in the teaching practice class before.

The seemingly simple operation actually has great knowledge.

Fu Yu scraped off the pig skin, cleaned it carefully, and put the pork on the chopping board.

Liu Yuqing took a kitchen knife and scraped the pigskin little by little.

Fu Yu couldn't help raising his eyebrows. He had never done this step.

It is mainly burned and then scraped, and it is already very clean.

He couldn't help asking: "Master, why are you scratching again?"

Liu Yuqing said while operating, "This is meticulous work!"

She stood up the pork: "I have to scrape the sides too."

"After I finish shaving, there will be no black next to it."

"If this dish can be rated as a state banquet dish, it must be eaten with Kung Fu."

Liu Yuqing shaved the pork and ordered: "Boil the pot of water."

This is about to burn the meat.

Fu Yu hurriedly picked out a pot, added water, and turned on the fire.

Liu Yunong cooked this time, except for Fu Yu, no one approached.

I don't know if it was intentional, but Liu Yunong's voice is not loud when he speaks, and some detailed operations are all said in a voice that can only be heard between the two of them.

Fu Yu didn't notice it at first, but after one or two times, he also quickly reacted, cooperating with the movement of blocking the front of the kitchen counter with his body, and lowered his voice when speaking.

Liu Yunong said that he wanted to teach Fu Yu how to cook this dish, so he didn't intend to fool anyone.

She even dug out the recipe notes handed down by her family, which shows her sincerity.

The water boiled, and Liu Yunong put the pork into the boiling water.

This is mainly to tighten the pork, cut it raw, and boil the blood out of it.

This operation must be done after the water is boiled.

If it's cold water, it doesn't need to be shaped.

But to make Dongpo pork, the skin needs to be shaped quickly.

Pork is blanched, mainly to remove blood.

When Liu Yunong fished out the pork, Fu Yu didn't intervene. The main reason was that Liu Yunong used a colander. If he used a tong, Fu Yu would rush to help.

Liu Yunong rinsed the pork carefully under cold water to wash off all the foam.

The hot pork was placed on the chopping board, Liu Yunong reached out and patted the pig skin, his tone was a designer’s exclamation for his favorite work: "Look, how beautiful this pork is!"

An ordinary person would be somewhat speechless after hearing this.

Isn’t it just a piece of pork?

Talk about what is beautiful or not.

But Fu Yu can understand Liu Yunong's mood.

Because he also thinks this piece of pork is really beautiful. The pig breeder in this family is very good, and the pigs they raise are really good.

It's no wonder that Liu Yunong is willing to sign a long-term contract with their family, he is really discerning!

Liu Yunong praised, turned the pork over with the meat side facing up, then took a kitchen knife and cut it flat while explaining: "Cut it flat first."

Fu Yu was a little surprised. When he was cooking at the music restaurant, he didn't have this step.

are all directly into the pot.

Liu Yunong explained: "This dish in our family is very particular about cooking. It must be square and square. The thickness of the meat noodles must be consistent."

After cutting the meat noodles, Liu Yunong started to make the knife.

"According to our family's standard, this piece of meat must be 4 cm square. If you can't grasp the size at the beginning, you can measure it first and then cut it carefully."

Liu Yunong took the knife directly. The reason why she dared to do this is because she has a certain amount of confidence.

Back then, just to practice this dish, their whole family ate Dongpo pork for a month.

If I can’t eat it myself, I send it to the store to make extra meals for the employees.

Nothing can be accomplished overnight. No matter how talented you are, you need to practice repeatedly to succeed.

Liu Yunong's achievements today are inseparable from her early hard work and hard work.

Of course, her culinary skills may be due to genetic factors, and she is indeed innate and very talented.

Liu Yunong cut pork pieces of the same thickness and size, and then put the remaining meat heads on the side plate.

This state banquet Dongpo pork, let alone the customers, even the employees in the store like it very much.

As soon as today's recipes are released, the store is already full of orders. We have prepared 40 dishes, and it is estimated that they can barely sell.

These meat heads can be used by Fu Yu to practice in just a while.

When it is ready, it will be used as a staff meal at night.

There are too many meat heads left, and you can make two other dishes, such as sauerkraut white meat and twice-cooked pork, both of which are good.

Watching Liu Yunong chopping vegetables, Fu Yu suddenly thought of something, and couldn't help but asked curiously: "Master, you said that Dongpo meat will be eaten at this state banquet. Is that a piece for each person?"

Liu Yunong was taken aback, thought for a while, and nodded: "That must be true, but sometimes when customers order food, they don't like eating one piece, so they want to order another plate. But our restaurant has always served one table for one." There is no way to order two."

"So many people, after eating, began to look forward to coming again next time."

This can be regarded as keeping customers in disguise.

Fu Yu laughed and said, "The main reason is that this dish is delicious!"

Liu Yunong smiled: "It will be ready in a while, and I will save a piece for you to try."

Fu Yule: "Okay! This is your cooking skill, master. Most people can't eat it if they want to."

One word, coaxed Liu Yunong to be elated.

On a plate, put nine pieces of pork.

Liu Yunong put it on and said casually: "Actually, if you make it yourself at home, you can go here or not. But when we cook it in the store, we must pay attention to the beauty of the plate. When cutting pieces, the skill of the chef is especially tested. How to cut flat, how to cut neatly, that's all kung fu."

"Go, bring the pressure cooker here."

Fu Yu obeyed orders.

Liu Yunong took the washed shallots, spread them on the bottom of the pot, and said, "To make this dish, you have to use a pressure cooker. Ordinary pots can't steam the soft and delicious taste."

The bottom of the pressure cooker is first covered with a layer of bamboo curtain with eyes, and then the shallots are spread in a thick layer.

"This green onion, put it at the bottom, it is easy to produce fragrance."

Fu Yu stretched out his head to take a look, and said, "Master, are you using shallots? I usually use green onions when I cook."

Liu Yunong explained: "The smell of the chives and green onions is actually different. Really, if you have a chance later, you can try it again and taste it carefully. The difference is still very big."

(end of this chapter)