Chapter 666： Light but not dull

  Kang Guijie sincerely praised: "Xiaofu is a good kid, he has been trained well, and he will definitely not make mistakes in the future."

Liu Yunong suddenly felt honored.

My apprentice is valued by others, and my face as a master also feels radiant.

After chatting with him for a few more words, Kang Guijie suddenly asked: "Since you have already accepted your apprentice, why didn't you bring it with you?"

Apprentice cooks are not like others. Apprentices always follow the master and practice as they learn.

But Fu Yu is working at Maxima now.

In this way, the so-called master-student relationship between Liu Yunong and him is probably not just a name?

Liu Yunong explained with a smile: "Oh, he was originally the chef of Maxima, and later he worshiped me as a teacher. He would come here every day after get off work and learn how to cook with me."

Kang Guijie was a little surprised when he heard it: "Come here after work every day?"

Liu Yunong nodded: "He is very capable and able to endure hardships. When he comes here every day, he will be shut down, and then he will go off work with everyone."

But any veteran chef, what he likes most about the people under his hands is hard work and hard work, especially for apprentices.

Kang Guijie had a good impression of Fu Yu at first, but now that he heard it, he felt that the young man was very good.

The inside and outside of the words, can't help but praise again.

They were talking here, and in the back kitchen, the orderer had already delivered the order.

The orderer handed the list to Wang Yulong, and specially sent a message: "Chef Wang, the boss said that Kang Guijie wants to eat this table, so let the chef be careful."

Wang Yulong nodded. Originally, he wanted to take the spoon by himself, but now he has just taken orders from two regular customers, so he really can't get away.

After thinking about it, today's dishes are not difficult, they are all customary in the back kitchen, so I decided to hand over this order to Liu Zhangpeng.

He has brought Liu Zhangpeng for nearly twenty years.

In fact, Liu Zhangpeng's culinary skills are already very good, and he has learned a lot of his skills, such as knife skills and mastery of seasoning ratios. Sometimes, he is better than blue.

At this time, Liu Zhangpeng had just finished ordering the food in his hand, and he was in a complicated mood when he heard what the chef said.

Excited and a little nervous.

After all, this table should be prepared for Kang Guijie.

Kang Guijie is one of the best figures in the province. If he can get his praise, it will be a great boost to his future.

But the same thing, if you screw up, you can't afford the face.

Liu Zhangpeng felt as if he was facing a formidable enemy, so he followed the order list and prepared the dishes himself without the need for small workers.

Liu Yunong talked with Kang Guijie for a while, the business in the store was too busy, and Kang Guijie brought two other old friends with him on this trip.

Knowing that the three of them only had time to get together today, Liu Yunong found an excuse to leave with a wink, and let the three old friends get together and chat.

Out of the box, Liu Yunong was going to go to the back kitchen to take a look at the preparation of the dishes.

Kang Guijie couldn't neglect anything at this table.

After a while, I will pick up two bottles of good wine and send them over.

If outsiders come here, they must follow the order list, and serve whatever dishes they have.

But here with Kang Guijie, as long as the store has enough ingredients, Liu Yunong is still willing to open a back door for him and cook two secret dishes that he can't easily eat in the store.

She carefully selected three dishes and one soup from today's order list, and handed them over to the back kitchen by the messenger.

For three people to eat, order six dishes and one soup, which is enough.

Turn back and make another very famous staple food in Liu's cuisine, steamed meat cake.

The whole table has a combination of meat and vegetables, hard dishes, appetizers, and desserts. The dishes are arranged perfectly, and there is no fault.

Liu Yunong had just stepped into the back kitchen when he received a call from Fu Yu.

"Master, there is a traffic jam on my side of the road, and it will take more than 20 minutes to reach the store."

Liu Yunong agreed, and originally wanted to hang up the phone directly, but after a second thought, she decided to tell Fu Yu about Kang Guijie's arrival at the store.

After all, listening to what Kang Guijie meant, he admired Fu Yu very much. When Fu Yu came, he could bring Fu Yu to meet Kang Guijie again.

Kang Guijie is usually so busy that it is not easy for him to even meet him.

Now this opportunity is a once-in-a-lifetime opportunity, just to help Fu Yu build a bridge.

It is said that the master leads the door, and the practice is up to the individual.

However, "teaching" is not only the inheritance of culinary skills, but also the way of continuation of contacts.

Since Liu Yunong has recognized Fu Yu as his apprentice, and intends to let him cooperate with him in the future to promote the Liu family cuisine, naturally he will not be stingy in promoting and supporting him in this regard.

Fu Yu was sitting in a taxi, anxiously stuck in traffic, and was not too surprised to hear Liu Yunong's words.

When dining in Maxima, Kang Guijie said that when he came to Bei'an this time, he would visit Liu Yunong's newly opened branch.

Thinking that it has only been two days, and I went there.

Fu Yu hurriedly reported: "Master, Chef Kang went to Maxima for dinner two days ago, and I made the table noodles he ordered."

When Liu Yunong heard this, he thought: Just right!

"Really? Then what did he order at that time? I can just cook according to his preferences."

Fu Yu thought for a while, and reported the name of the dish seriously: "At that time, the table noodles he ordered were all old-fashioned dishes in the store, which had been removed from the menu a few years ago. It was also a coincidence that there was an old-fashioned dish in the store. When the customer orders, he looks good, so he cooks the recipe as it is.”

"Specific Dietary Interests"

"At that time, Chef Yao gave him two bottles of good wine, and I drank them all. The brand is."

"Also, he shouldn't eat green onions, coriander, meat, Xisu, especially white jade mushrooms. In the dish that was served at that time, I found that he picked and ate all the white jade mushrooms."

When Liu Yunong heard this, he immediately became interested.

"You observed all this?" Liu Yunong asked.

Fu Yu said truthfully: "Well, I wanted to see how Chef Kang thought of this table dish, so I took a look at his dining situation. However, I really didn't see the specific taste preferences, mainly because The dishes I ordered at that time were relatively mild in taste.”

Liu Yunong is slightly curious, and it is not difficult to judge the customer's dining preferences by asking.

But it is much more difficult to accurately know the customer's food preferences based on the customer's dining situation.

Liu Yunong suddenly had some judgment on the preparation of the dishes, and at the same time, he was a little surprised by Fu Yu's carefulness and safety in this regard.

After all, Fu Yu's real exposure to cooking in the back kitchen was not long.

In order to cook dishes that satisfy customers, in addition to superb cooking skills, it is also crucial to understand customers' preferences and needs.

If you want to know the preferences of customers, sometimes you can communicate directly, but sometimes it is not convenient.

At this time, the chef's own reaction and coping ability are very much tested.

Like this kind of operation, you can accurately understand the needs of customers just by observing the customer's dining situation, which can be regarded as a relatively high-level operation.

Fu Yu even mastered this?

This made Liu Yunong really look forward to and curious about his ability to deal with Yu.

No wonder, Kang Guijie's preferences are so obvious?

Thinking of this, Liu Yunong said: "Okay, I understand. Since there is a traffic jam on your side, don't worry. It's okay to be late."

then hung up the phone.

At this time, Liu Yunong happened to see Wang Yulong and Liu Zhangpeng were both busy, so he raised his voice and asked, "Who will take over the table at Chef Kang?"

Liu Zhangpeng said: "Boss, I will take over."

Liu Yunong looked at Liu Zhangpeng and said, "Chef Kang, please pay attention when cooking. He should not eat green onions, coriander, or meat. He likes vegetables."

Liu Zhangpeng nodded: "Well, I see."

After explaining, Liu Yunong turned around and walked to Wang Yulong's side. She was thinking about another thing.

"Chef Wang, if you can accurately judge a customer's dietary preferences by just observing the customer's dining situation without asking and communicating, is there anyone in the back kitchen who can do it?"

As soon as this question came up, Wang Yulong's movement of shaking the spoon froze for a moment, and he looked at Liu Yunong with some surprise.

What's the meaning?

Why did the boss suddenly raise this question?

When customers enter the store to eat, don't they always order according to their preferences?

Even if there are any taboos, they will be directly explained to the orderer when ordering, right?

It doesn’t seem easy to judge a person’s dietary preferences based on the meal situation without asking and communicating, right?

Wang Yulong has worked in the main store for decades, and has a deep relationship with Liu Yunong. When talking, he usually talks about what is on his mind.

Hearing the words, he directly said what he thought in his heart.

Liu Yunong nodded, she also felt that this matter is actually quite difficult.

However, this is also a consideration of the chef's ability.

Thinking of this, Liu Yunong suddenly thought of one thing. She decided that after the cooking was over, she would find an opportunity to tell the people in the back kitchen how to judge the customer's food preferences according to the customer's dining situation!

Cooking is a complex and regular process of transforming ingredients into food.

The purpose is to make food more delicious, better-looking, and smell better, so as to better meet people's dietary needs.

How to make customers more satisfied is the lifelong pursuit of all chefs.

Culinary skills rely on superb operating techniques.

But it must also be understood that the most fundamental factor to prove the quality of cooking is whether it can be loved and praised by customers.

There is nothing easier to improve your cooking skills than to understand the actual needs of customers.

Liu Yunong quickly finalized the table noodle dishes customized for Kang Guijie.

In addition to the original dishes in today’s recipe, there are also two secret dishes in the store.

Originally, it was planned to make Dongpo meat for the state banquet, and it happened that there were ingredients in the store.

However, after a little consideration, Liu Yunong decided to follow Fu Yu's suggestion and replaced the state banquet Dongpo pork with another secret dish, oil-consuming white jade mushroom.

White jade mushroom itself is crystal clear, whether it is cooked alone or with other dishes, it is very beautiful and eye-catching, and the method is also simple.

It can be fried, fried, stewed, braised.

And there is a cooking method in Liu's family cuisine, which is a secret method handed down from her great-grandfather.

Once it was released that year, it won the love of diners, and has since become a classic dish in the menu that will never go out of style.

Ordinary ingredients, make a classic taste.

has always been the most respected cooking method of Liujia cuisine.

It's just that, in order to cater to the times and be closer to customers' dining preferences, some new seasonings are added to the classic dishes, and the ratio and cooking method are changed.

When Liu Yunong was cooking, he didn't make an improved version. After all, Fu Yu had already said that Kang Guijie likes vegetarian dishes and doesn't like meat.

Anyone who is a vegetarian, is more pursuing, simple ingredients, simple seasoning, special requirements to highlight the nutritional combination of ingredients and the expression of the original taste.

As the saying goes, light but not dull, simple but not simple.

White jade mushrooms have always been known as "superior mountain treasures".

Kang Guijie is really good at eating.

Liu Yunong ordered the little worker to hurry up and prepare the dishes.

I started to check the seasoning and kitchen utensils by myself.

After all the ingredients were ready, Liu Yunong started cooking oily white jade mushroom for his first dish.

This dish feels very smooth when you pick it up, and it tastes light and delicious. It is most suitable as an appetizer while waiting for a meal.

Liu Yunong cut off a little old root of the white jade mushroom, rinsed it with clean water, and drained the water.

Then peel the garlic and cut it into slices, wash the white of the scallion and cut into sections, wash the green and red peppers, remove the stalks, remove the seeds, and cut into small sections.

Liu Yunong's knife work has her own unique knife handling habits. She is used to turning knives for this kind of cutting work.

The cut sections are of one size, but the incisions have a uniform inclination angle, which is very characteristic.

Pour a little water into the pot, bring to a boil over high heat, put in white jade mushrooms and blanch for 10 seconds, remove and drain the water.

Because the white jade mushroom has a grassy smell, blanching can remove this smell and taste better.

Clean up the water in the pot, add a little cooking oil, and when it is 50% hot, add garlic, scallion white, and green and red pepper segments, and sauté until fragrant.

Then add white jade mushrooms and stir fry quickly, then add light soy sauce, oyster sauce, dark soy sauce and salt in turn, and stir fry evenly.

Finally, add water starch to thicken the sauce, collect the juice on high heat, and sprinkle a little sugar to enhance the freshness.

The key to this dish is the ratio of seasonings and the control of the heat.

White jade mushrooms are easy to cook, so the frying time should not be too long, otherwise the taste will not be crisp.

The white jade mushroom is cooked just right, the taste is crisp, tender and smooth, sweet and delicious.

As for the final addition of sugar to enhance freshness, this ratio was finally determined after countless attempts.

It can be said that every step of this dish is not superfluous, and it is a fusion of the cooking experience and operating skills of generations of ancestors.

Liu Yunong prepared a plate here, and called the waiter to take it away.

I turned around and cooked carrot stewed mutton and steamed sea bass.

These two dishes are secret dishes in their store, which are very popular with customers.

Especially the mutton is made of big-tailed sheep brought back by air from other places. The meat is fresh and tender, and the taste is very authentic.

When Liu Yunong's father was alive, he often cooked this dish to entertain relatives and friends.

Even Kang Guijie Xisu, this dish must bring back some memories of the past.

It will be easier and smoother when I take Fu Yu over to say hello later.

It's not that Liu Yunong is deep-minded and cunning, but that the ready-made performance opportunity is right in front of him, and if he can't grasp it, isn't that short-sighted?