Chapter 667： Universal formula

  For a table, Liu Yunong is in charge of three newly added dishes, and the others are handed over to Liu Zhangpeng.

Just as Wang Yulong trusts Liu Zhangpeng's cooking skills, Liu Yunong is also very optimistic about it.

After all, Liu Zhangpeng is a very experienced chef in charge, and he performed very well when he was in the main store.

Liu Yunong intends to use Kang Guijie's ordering incident as a special case to give a teaching lesson to the kitchen staff.

It is not very common for the kitchen staff in the store to understand the customer's dietary preferences by observing the customer's meal situation.

Most of the customers enter the store, they choose their favorite dishes to order according to the menu in the store, and they will also take the initiative to explain their dietary preferences.

So, Liu Yunong didn't intend to force everyone to master this operation, but just hoped that through this matter, they could beat everyone in the back kitchen in disguise.

Let them be more active in their work and pay more attention to customers' dietary preferences.

Treat it as an oral training.

Wang Yulong led Xiaogong Zhangluo to take orders from customers in the cooking shop. He took all the orders during this period alone, and the pressure of Xiaogong was doubled.

While Liu Zhangpeng was busy with the three dishes and one soup at hand.

Liu Zhangpeng is a little nervous!

After all, he used to cook for ordinary customers who came into the store. Customers have limited ability to taste, and the dishes in their store are also very delicious. He always knows how to cook each dish.

In other words, this dish has been cooked so much that it can be cooked with eyes closed.

But this time, it was made for the big players in the circle to taste.

Whoever changes, everyone has to panic.

What's more, what's more, the secret dishes in the store are made, which is tantamount to offering one's own cooking skills!

Thinking of this, Liu Zhangpeng couldn't help but take a deep breath.

But don’t lose the chain

This is in my own store, with a master and a small worker who gets along day and night. The most important thing is that the boss is still watching here.

In case it is a tragedy.

Shaking his head, Liu Zhangpeng began to cook carefully.

It has to be said that Liu Zhangpeng is an old chef with more than 20 years of rich cooking experience. He is very skilled in cooking the private dishes in the store. He quickly completed the cooking of three dishes and one soup. The waiters sent them to the front hall boxes one by one.

Although I have completed my own work.

but!

Liu Zhangpeng's hanging heart not only did not fall to the ground, but became even more disturbed.

Because this is cooking for Kang Guijie to taste!

It is basically the same as participating in a chef competition and serving dishes for the judges to taste.

Liu Zhangpeng was a little flustered, thinking carefully about the flipping operation just now, whether there was any mistake.

Ingredients, dosage, seasoning ratio, fire control, and presentation.

When he is usually busy, he will sometimes be a little fooled.

But the so-called fooling, in the eyes of outsiders, is also very good, at least not noticeable in the taste.

Today's cooking, he has a heart, and he is very careful step by step.

Even the melon slices in the shape of the plate, I can't wait to put a carving knife on it and grind it slowly.

Regarding Liu Yunong's special instructions, he also kept Kang Guijie's dietary preferences in mind, and accurately eliminated all taboos.

Should win Kang Guijie's approval, right?

Thinking of this, Liu Zhangpeng's eyes lit up. After all, the opportunity to serve the big shots in the circle has always been rare.

In case Kang Guijie has a smooth meal, he wants to meet the chef who is in charge

Liu Zhangpeng couldn't help being a little fanciful.

This also made him a little absent-minded, always thinking about what kind of evaluation the dishes sent to the front hall would get, and what kind of reaction Kang Guijie would have after tasting them.

He was thinking wildly, and couldn't help looking at Liu Yunong.

Liu Yunong has finished cooking the three dishes he took over, and now he is busy cooking the main dish, steamed meat loaf.

A very solid delicacy, simple meat with simple eggs, very delicious!

This dish is a serious palace dish.

Dishes cooked by Mrs. Liu herself.

The cooking method of this staple food is recorded in the ancient book at home, and the paper is yellow and brittle.

When I usually look through it, I use the imitation copies that have been copied. The real ancient books are kept in the ancestral hall for offerings.

Yes, that's right!

The Liu family is a true family source.

have their own ancestral hall.

There is also a family tree that is properly kept and passed down from generation to generation.

Liu Yunong has always been proud to be the heir of the Liu family.

So whenever there is a need to entertain distinguished guests, they often show off their ancestral secret dishes.

On the one hand, it appears that he values ​​each other and is considerate in hospitality.

On the other hand, it also has the meaning of propaganda.

After all, no matter how delicious and exquisite the cooking techniques are, someone must know about their ancestral cooking.

Word of mouth can expand the publicity.

Liu Yunong has always been very good at this aspect of management.

She took an egg and knocked it into a basin to break it up.

Add minced meat, salt, sugar, wine, minced ginger, and wet starch, beat vigorously, pour into a square box and smooth.

Put it in a cage and steam over high heat.

The most difficult part of cooking this staple dish is the preparation of the meat filling.

The Liu family's secret recipe for making minced meat is a universal formula. As long as you follow the operation, you can be sure that the minced meat you make will be delicious, delicious, and neither fishy nor sticky.

Three points fat and seven points thin.

Prepared according to this ratio, the meat filling has the best taste.

A little more fat will make it oily, and a little less fat will make it dry.

The minced meat can be chopped or ground.

If you want the taste to be springy, the meat filling must be fine, and the filling must be chopped for a long time.

In fact, in the ancient recipe handed down from the ancestors, very few seasonings are used.

If you really follow that recipe, the minced meat will not meet the dietary requirements of modern people.

So the later successors began to improve a little bit.

Weigh the pros and cons and choose the best.

Cooking recipes that have been passed down from generation to generation can be loved and praised by the world.

There is also a universal recipe for making minced meat.

"Thin meat filling, seasoning first, then pouring water, and then mixing oil", to ensure that the entrance is fresh, tender and oily, full and juicy.

Put 1 star anise, appropriate amount of pepper, and shredded **** in a bowl, and soak in boiling water for 20 minutes.

When the time is up, remove the residue.

The key step after seasoning is to fetch water. Only when the meat is full of water can it be plump, tender and juicy.

What kind of water to drink is very important, clean water is not enough, you need to drink "onion and **** water" or "pepper water".

Scallions, ginger, and peppercorns can remove the fishy smell and increase the aroma, and boiling water with them has the same effect.

Considering that Kang Guijie doesn't like green onions, Liu Yunong chose pepper water.

Put 100 grams of prickly ash water into 500 grams of minced meat, beat it in at times, and stir vigorously in one direction.

The amount used when fetching water must be strictly in accordance with the proportion.

This is the best ratio handed down after countless attempts.

After all, too much water is not good for packing.

There is no need to put cooking wine, **** water has a better deodorizing effect than cooking wine.

Put half a teaspoon of salt, a little oyster sauce, light soy sauce, and white pepper powder, and knead in one direction evenly.

If the dumpling stuffing wants to be delicious, it needs to be oily to be delicious, so it needs to be mixed with some oil.

Oil can increase the flavor and lock the moisture in the meat.

But what oil?

Many people add cooking oil directly, which is wrong.

Raw oil has a raw smell, and the fragrance is not strong, only a greasy feeling.

The correct way is to add cooked oil fried with spices.

Cooked oil removes the smell of raw oil and absorbs the aroma of spices. It tastes very fragrant and is most suitable for mixing stuffing. It is also not so greasy and oily.

Pour cold oil into the pan, add pepper, star anise, green onion and **** slices, deep-fry over low heat until the color is golden, then remove.

Pour the oil into the minced meat after cooling down, and stir until it is completely absorbed.

The meat stuffing is ready.

The meat filling used by Liu Yunong to make steamed meat cakes is carefully prepared.

Wait until the steaming of the minced meat in the pot is complete.

She took another 2 eggs, took the yolk and beat it, spread it evenly on the surface of the meatloaf, steamed it in the cage for another 5 minutes, and took it out.

Slice the meat loaf, put it in a bowl, put it in a cage and steam for another 5 minutes, take it out and put it on a plate.

Planning is also particular about how to place, what angle, and what color plate to match.

In the whole store, only when cooking this dish, will it be served with a real JDZ porcelain plate.

It is not an imitation version, but a real plate shipped from JDZ.

Private kitchens focus on one feature, in addition to the fresh taste of the dishes, it is the unique and beautiful shape.

This steamed meat loaf, not to mention served on the dining table for customers to taste, is an imperial dish made by the imperial dining room in ancient times, so that's it.

The back kitchen served dishes one after another, and feedback from the front hall soon came back.

Kang Guijie is very satisfied with the dishes on the table.

Liu Yunong made another special trip.

The dishes on the table were basically passive.

Especially the oil-consuming white jade mushroom, which was served first, was eaten clean, not a single one was left.

Liu Yunong felt relieved, and the smile on his face became brighter.

Sure enough, Kang Guijie was very satisfied with the dinner arranged today, and happily praised Liu Yunong.

"Yunong, the dishes in your store are really good. The braised lamb with carrots is made of big-tailed lamb, right? You can eat it, the meat is so fresh and the taste is so authentic! And this sea bass, the heat is very well controlled , Did you cook these two dishes yourself? Look at this knife, you can recognize it at a glance, it's so unique!"

Liu Yunong's face was full of light, and he said humbly: "It is indeed me who is in charge, and I just want you to **** craftsmanship."

Kang Guijie was very helpful, and said with a smile: "Hey, you girl, you are really capable! This dish is very good! Especially this steamed meat cake, the meat filling is very well prepared! There is also oily white jade mushroom , this dish suits my taste very well.”

As he spoke, he casually pointed to the empty plate in front of him: "Look, I ate almost all of this plate! It's my trip that made you tired."

Liu Yunong hurriedly said: "This is not troublesome, I wish you would come here every day! And I cook for you, that is to honor you!"

The old friend sitting next to him interrupted with a smile: "Yunong really has a heart! I ate these few dishes, and there was neither green onion nor coriander. This must be for your pickiness."

Another old friend heard the words and said happily: "I really like eating green onions, but he got involved!"

Kang Guijie actually ate it too. These dishes don’t even have chopped green onion, and there’s not even a hint of green onion in taste.

But these dishes, under normal circumstances, definitely need chopped green onion when cooking.

It can only be that Liu Yunong knows his taste and didn't release it on purpose.

Kang Guijie's heart warmed. This kind of treatment was only available when Liu Yunong's father was alive, and his family used to be guests. Liu Yunong's father would pay special attention to this matter when he was in charge of cooking.

They have been friends for many years, and they know each other's eating habits very well.

Unexpectedly, Liu Yunong had such intentions.

Kang Guijie thought about it, and felt more and more moved, and he pulled Liu Yunong to chat enthusiastically again.

Liu Yunong saw that the three of them hadn't finished their meal and had just drunk half of their wine, so after chatting with them very winkingly, he excused the kitchen to be too busy and retired.

They have all walked out of the box door, and they can still hear the faint praise for her coming from behind: "Yunong really has a heart!"

"This dish is really good!"

"Alas, the waves behind the Yangtze River drive the waves ahead"

When Liu Yunong left, his steps were brisk, and he also secretly praised Fu Yu in his heart.

This kid is really capable. He actually observed Kang Guijie's eating preferences, and he was very accurate!

Liu Yunong went back to the back kitchen full of emotion.

Before Wang Yulong could speak, Liu Zhangpeng rushed to ask: "Boss, how is Kitchen Kang? Are you satisfied with today's dinner?"

Liu Yunong nodded, and said truthfully: "Chef Kang is very satisfied! I praise the chef in our shop for his skill and authentic cooking, and he has a very accurate grasp of his taste preferences."

Thinking of something, Liu Yunong couldn't help laughing and said: "Besides, the oil-consuming white jade mushroom was completely eaten. Let me go over and have a look, okay, there isn't even a single one left."

When she said this, several people in the back kitchen couldn't help laughing.

Liu Zhangpeng's heart that had been hanging high finally fell to the ground, his mood relaxed, and he spoke more casually.

"The main reason is that you, the boss, are amazing! If you didn't know Kang's food preferences, you wouldn't be able to order the noodles so well."

Speaking of this matter, Liu Yunong hurriedly said: "This matter is really not my fault, I also heard it from others."

"Originally, I also wanted to find an opportunity to chat with you!"

"In the past, we only focused on researching dishes, grasping the quality of ingredients, and controlling service attitudes. In fact, we neglected a very crucial point, and forgot to observe and understand customers' preferences."

"Like today's incident, it was just to say hello when eating in Kangchu. How can people accurately judge Kangchu's eating preferences by observing Kangchu's dining situation?"

"And what about you? Can you accurately judge a customer's dietary preferences only through the customer's dining situation under the communication and inquiries of different customers?"

After Liu Yunong finished speaking, everyone present fell silent.

After being silent, they couldn't help becoming curious again.

You can judge the customer's dietary preferences just by the dining situation, so you must be with you to observe it.

Just saying hello will do the trick.

Which awesome person is it?