Chapter 702： Eccentric
Chapter 702 Eccentric eyes
I have to say that these students are really good at eating, and the dishes they order are all the characteristics of the restaurant.
Especially the newly added dishes, they are worth a try among high-end dishes.
Taking advantage of Xiaogong’s preparation time, Fu Yu quickly flipped through the classic old-style recipes while adjusting the heat of the stew in the pot.
He once watched Zhao Meng cook these dishes, and he still has some impression of the specific operation process, but he can't remember the details of the operation.
He needs to study the specific cooking operation method carefully.
Among several dishes, the most expensive one is Fugui Sea Sausage Bun.
Sea sausage has a characteristic, that is, it is local. If it is shipped to other regions for sale, it can only live for one day.
That is to say, it is best to sell all the goods on the same day when they arrive on the same day, so it is a headache to introduce this kind of source.
The owner of the seafood shop has a channel to purchase, but because of timeliness, he always orders in advance and supplies in limited quantities, so the price is relatively expensive.
When Fu Yu flipped through the classic old-flavored recipes, he looked very carefully, for fear that any step would be wrong and the ingredients would be wasted.
The main reason is that the main ingredients of this dish are too precious to be wasted.
Now that Fu Yu is looking at the recipes, he already has a set of learning skills that he has summed up.
And can find out the matters that need attention from the seemingly ordinary operation steps.
After going through the cooking aspects of several dishes, Fu Yu has already mastered the specific cooking methods.
Waiting for the small workers to prepare the dishes, Fu Yu began to rearrange the uncooked dishes.
Cooking three dishes in a row, ensuring that all the dishes on the order list at hand have been served on the table, so as not to affect the customers' meals, Fu Yu started to cook the newly added dishes in Room 208.
The sea sausages of Maxima are fresh and need to be cleaned by themselves.
Fu Yu used to do this job quite easily when he was a small worker, but now he handles it very quickly.
Before cleaning the sea intestines, use scissors to cut off the thorny parts at both ends of the sea intestines, then pinch one end tightly with your nails, squeeze out the viscera and body fluids inside, and rinse them clean.
Cut off the sea sausages with their internal organs removed one by one, pour in an appropriate amount of vinegar, and sprinkle with fine salt.
Start scrubbing and stirring vigorously with your hands, the purpose is to wash off the impurities and mucus of the sea intestine.
This step is very troublesome, because it is said to be hard, but in fact, it has to be controlled to some extent.
Furthermore, the frequent scrubbing action can easily make the wrist feel numb.
Zhao Meng would never do this job himself. He has tenosynovitis himself, and he is worried about causing old diseases.
However, he has relatively high requirements for the cleaning of ingredients, so when Fu Yu was cleaning the sea sausage, Zhao Meng would come over from time to time to watch him work.
A little slack, it is impossible to be lazy for a while.
It is said that it only takes seven days to form a habit.
Fu Yu has been with Zhao Meng for more than seven months. During this time, he has developed a lot of good habits.
For example, the strict selection of ingredients, the pickiness when cleaning and handling ingredients, and the care about details when cooking.
While controlling his strength, Fu Yu quickly scrubbed the sea intestines, and at the same time couldn't help but raise the corners of his mouth slightly.
He is very grateful that when he first entered the workplace, the first master he met was Zhao Meng.
Treat all the sea sausages once, rinse them with water while processing them, and wash them several times with clean water after processing.
There will be a lot of mucus and blood foam in the water for washing the sea intestines, until the sea intestines feel and look clean, and the water after washing the sea intestines is transparent, the above means that the sea intestines are cleaned for the time being up.
After careful inspection, Fu Yu stopped in satisfaction.
Cleaned sea sausages should be blanched in boiling water immediately, otherwise new mucus will be produced soon. The blanched sea sausages can be used for cooking after draining the water.
This dish of Maxima is a bit expensive, but it is expensive for a reason.
The ingredients are really fresh, and the back kitchen is really responsible and hardworking.
Fu Yu spread the shredded onion on the bottom of the plate, and then put the lettuce slices on it.
Cut the sea sausage into sections about 3 cm long.
Blanch choy sum, corn kernels, green beans, and red pepper dices, scoop them up and set aside.
Put salad oil in the pot, add cabbage, corn, green beans, red pepper, cook in cooking wine, stir fry for a few times, then season with salt, seasoning powder, chicken powder and stir well.
Then pour in the gorgon powder, pour in the sesame oil and stir-fry evenly, then pour in the sea sausage section and stir-fry well, then take out of the pan, divide it into lettuce slices and serve.
This dish is very creative in its presentation.
It is said that Dong Juntian accidentally discovered the shape of the plate when he was dining out of town. At that time, he thought it was very delicate and unique, so he took a photo and passed it to Yao Shi.
After repeated scrutiny and practice, the shape of the dish was finally determined.
Slender, concave white porcelain plate, piled with bunches of shredded onions placed side by side at the bottom, and a lotus leaf-shaped decoration made of leftover leaves on the top, stir-fried choy sum, corn kernels, and green beans , The red peppercorns are colorfully placed on the tender lettuce leaves, and the sliced sea sausage is placed on the top.
Porcelain dish holds imitation plant for decoration on one side.
A whole dish is as exquisite as a painting.
"Hey! This dish is well done!"
Business in the store is good, and everyone in the back kitchen is busy.
Zhao Meng shifted his body and saw the dishes placed on the dish delivery table.
Fu Yu smiled and asked, "How is it? Have you grasped the essence of this dish?"
Zhao Meng didn't taste it, but just looking at the presentation, he felt that the dish was very authentic.
"Yes, Not Bad!"
Having received Zhao Meng's approval, Fu Yu was very happy in his heart, and his movements when working with his hands became more and more swift and nimble.
Braised Flower Crab with Mashed Potatoes in White Sauce is a dessert dish with moderate price and special taste, which is quite popular among customers.
Wash and peel the potatoes, cut them into slices, steam them until cooked, take them out and put them in a blender, add 50 grams each of milk and light cream, mash them, pour them out and set aside.
Steam yam grains and green beans.
Slaughter the crabs, wash and chop each crab into 6 pieces.
Fu Yu started to boil white sauce.
Zhao Meng was dual-purpose, and while he was busy shaking the spoon, he told Fu Yu: "You should use butter for the white sauce! Other oils won't work, and the taste won't blend in. By the way, use the hardcover one for the flour, which is more delicate. Also, The second soup should use the old brand, the new one is almost tasteless."
Fu Yu agreed and started cooking.
Heat the butter and melt it, then serve it up.
Flour is sautéed over low heat, then pour butter and mix it into noodles.
Saute the bacon pieces with a small amount of olive oil until fragrant, then drain the oil.
Boil the second soup, add chopped onion and carrot slices, simmer for an hour on low heat, and separate the residue.
Return the soup to the pot, add 150 grams of milk, 100 grams of light cream and bacon pieces and cook on low heat for 10 minutes. During the period, adjust the taste with salt and black pepper, then add noodles and cook well.
Looking at the perfect white sauce in the pot, Fu Yu sighed deeply.
It is said that cooking operation is a one-size-fits-all matter.
In fact, the same is true in cooking.
It is like the cooking process of this white sauce, the steps guided by Zhao Meng are almost the same as those recorded in the classic old taste recipe.
It can be seen that the current cooking techniques are similar to the old-fashioned methods in the past.
Fu Yu poured an appropriate amount of olive oil into the pan, put in the crab pieces, fried until fragrant, poured in the white sauce and boiled for a while.
Then add mashed potatoes, yam grains, and green beans, cook well, add salt and black pepper as appropriate, adjust the mouthful, and then serve on a plate.
"smell good!"
Zhang Jinyu sniffed, with a salivating expression on his face.
It was also the first time for Fu Yu to make this dish. When Zhao Meng made it, he was ordered around. After a dish was cooked, he was relieved. He really didn't pay much attention to it.
Now that we are closer and smell it, the taste of this dish is indeed very strong, the aroma of butter mixed with the unique umami taste of crab, even Fu Yu is hooked and a little hungry.
Turning his head to look at the wall watch on the wall, it was past twelve o'clock, so he might as well finish his work in a while, do something casually, and fill his stomach first.
Once the thoughts come together, I can't suppress them no matter what.
So, while cooking the large abalone crossing the bridge in fin soup, Fu Yu purposely filled two extra bowls of fin soup when preparing the ingredients.
The wing soup is an old soup in the store, and the fire is always on. When you use it, you can just scoop it out.
And this old soup is also made with good ingredients.
Fan bones, old chicken, chicken feet, and shark bones are all splashed in water and washed.
Fried pork belly with skin until fragrant.
Pierce several pieces of bamboo spacers with bamboo sticks and put them in the bottom of the vat.
Pour in clean water, boil until half boiled, then add fan bone, old chicken, shark bone, pork belly, and chicken feet in layers to cook.
The old soup used in the store is the remaining 60 catties of wing soup after separating the dregs.
This soup is kept on fire and can be stored for more than a month without corruption.
Fu Yu ordered Zhang Jinyu to clean up the abalones, while he took advantage of the time between cooking other dishes to pour the wing soup into the pot, mixed it with water, filled some flour, stirred it into a paste, poured it on the fence, and the batter immediately dripped fell into the soup pot along the hole.
Boil the soup, boil it for a while, sprinkle chopped green onion, coriander, salt and monosodium glutamate, and a pot of hot and fragrant fresh soup sticks is ready.
Fu Yu took a few small bowls, filled them one by one and let them cool.
I started cooking abalone with wing soup.
Clean up the abalone, wipe the edges of the abalone with a scouring pad, and slice into thin slices.
This is a technical job.
Anyone can make abalone slices, but if you want the slices to be thin and neat, it will be a test of knife skills.
Fu Yu is doing cutting now, which is completely at his fingertips.
The sharp kitchen knife cuts across the abalone meat, and the soft abalone meat is sliced off neatly.
Abalone slices of uniform thickness are placed on the plate.
Blanch the abalone shells, wash them, and reserve them for arranging.
Wash the tomatoes, open eight of them, and serve them on another plate.
After the cooked wing soup is seasoned with salt and chicken powder, it is placed in a tall container and served with abalone slices.
After serving this dish, the waiter needs to serve the customers from the side.
It is necessary to divide the abalone slices and tomatoes into bowls in front of the guests, boil the wing soup again, pour it into the bowl, and sprinkle with a little green onion.
Otherwise, the abalone and tomato will be too hot, and the taste will be affected.
The newly added dishes were finally cooked, and Fu Yu took advantage of the gap between cooking the rest of the dishes to distribute the dried fresh soup strips to Zhao Meng and the others.
Everyone has been busy at noon, and they all feel hungry. It is a blissful enjoyment to be able to eat a bowl of fresh soup sticks at this moment.
Don't try to eat full, but if you can pad your stomach, you will feel very comfortable.
When Zhan Xin came over to serve the dishes, he was lucky and also mixed a bowl with him.
This fresh soup stick is obviously a very common noodle dish, but it tastes very delicious right now.
The sliver is strong, with a rich soup, one mouthful, leaving a fragrance on the lips and teeth.
The bowl is not big, and there are not many slivers. Even if you eat it with a core, you can finish it in three or four bites.
After eating a small bowl of fresh soup sticks, Zhan Xin felt unsatisfied. It is obviously a very common thing, but eating it is so special!
It's really delicious!
Endless aftertaste.
She walked out with the tray, couldn't help but smacked her lips twice, this soup is really fresh!
Before taking two steps, Zhanxin heard Sun Qingning's loud voice behind him: "Xiaoqing! You're here! Come on, Fu Chu has left a separate copy for you!"
Zhan Xin couldn't help but pause, and when he looked back, he saw Fu Yu sneaking in and handing a bowl of fresh soup to Liu Yuqing himself.
The bowl is a small bowl of blue and white porcelain, which is also not big, but the slivers inside are piled high!
Liu Yuqing stretched out her head to take a look, and asked casually, "Is this a note?"
"Well, the old soup is used." Fu Yu said with a smile: "It's already dried, try it!"
In the store, no one knows that Fu Yu's cooking is delicious. There are also differences in talent in this cooking. For the same food, everyone thinks that Fu Yu's cooking tastes better.
So, every time Fu Yu finds time to cook something to eat, it will always be well received.
Fu Yu doesn't search for it, but if he cooks something to eat, he will give everyone a point and try it.
Of course, everyone can see that Fu Yu definitely cooks with a purely selfish heart.
Liu Yuqing likes to eat amber walnuts. It's so troublesome to make. They can eat it three or four times a week. Fu Yu makes it by himself every time. The walnuts are crispy, crispy and fragrant. , Put it on for a long time, and it will not return to moisture.
Liu Yuqing doesn't like to eat fish fillets and meat, but even if there are plenty of ingredients in the back kitchen, it is impossible to make some seafood such as prawns and crabs every day, let alone cook soup, fried chicken and grilled scallops.
These are all things in the store. Occasionally, some leftover scraps are processed, and everyone in the back kitchen eats them up. It's nothing.
But that has to be driven by luck, there are customers ordering.
So, like yesterday afternoon, everyone got together to eat the ingredients left over from the morning cooking, and when cooking home-cooked dishes, Fu Yu took advantage of the convenience of being in charge of the spoon, and brought Liu Yuqing a large bowl alone, which made people want to whet their appetite. Seafood Noodles.
Sun Qingning and Zhang Jinyu stretched their heads to look at Liu Yuqing's bowl, and looked at the white crab meat and large pieces of scallops. Although they were leftovers, they looked very attractive.
The two of them shouted at Fu Yu together: "Partial eye!"
Fu Yu replied with a smile: "Didn't Xiaoqing invite us to drink milk tea? It's normal for me to make her something special!"
As evidence, Fu Yu pointed to Zhao Meng who was also holding a noodle bowl next to him: "Look, I also made a bowl for Zhao Chef. There are not many ingredients, and there are no more. He is our leader, so he must do something special! "
(end of this chapter)
I have to say that these students are really good at eating, and the dishes they order are all the characteristics of the restaurant.
Especially the newly added dishes, they are worth a try among high-end dishes.
Taking advantage of Xiaogong’s preparation time, Fu Yu quickly flipped through the classic old-style recipes while adjusting the heat of the stew in the pot.
He once watched Zhao Meng cook these dishes, and he still has some impression of the specific operation process, but he can't remember the details of the operation.
He needs to study the specific cooking operation method carefully.
Among several dishes, the most expensive one is Fugui Sea Sausage Bun.
Sea sausage has a characteristic, that is, it is local. If it is shipped to other regions for sale, it can only live for one day.
That is to say, it is best to sell all the goods on the same day when they arrive on the same day, so it is a headache to introduce this kind of source.
The owner of the seafood shop has a channel to purchase, but because of timeliness, he always orders in advance and supplies in limited quantities, so the price is relatively expensive.
When Fu Yu flipped through the classic old-flavored recipes, he looked very carefully, for fear that any step would be wrong and the ingredients would be wasted.
The main reason is that the main ingredients of this dish are too precious to be wasted.
Now that Fu Yu is looking at the recipes, he already has a set of learning skills that he has summed up.
And can find out the matters that need attention from the seemingly ordinary operation steps.
After going through the cooking aspects of several dishes, Fu Yu has already mastered the specific cooking methods.
Waiting for the small workers to prepare the dishes, Fu Yu began to rearrange the uncooked dishes.
Cooking three dishes in a row, ensuring that all the dishes on the order list at hand have been served on the table, so as not to affect the customers' meals, Fu Yu started to cook the newly added dishes in Room 208.
The sea sausages of Maxima are fresh and need to be cleaned by themselves.
Fu Yu used to do this job quite easily when he was a small worker, but now he handles it very quickly.
Before cleaning the sea intestines, use scissors to cut off the thorny parts at both ends of the sea intestines, then pinch one end tightly with your nails, squeeze out the viscera and body fluids inside, and rinse them clean.
Cut off the sea sausages with their internal organs removed one by one, pour in an appropriate amount of vinegar, and sprinkle with fine salt.
Start scrubbing and stirring vigorously with your hands, the purpose is to wash off the impurities and mucus of the sea intestine.
This step is very troublesome, because it is said to be hard, but in fact, it has to be controlled to some extent.
Furthermore, the frequent scrubbing action can easily make the wrist feel numb.
Zhao Meng would never do this job himself. He has tenosynovitis himself, and he is worried about causing old diseases.
However, he has relatively high requirements for the cleaning of ingredients, so when Fu Yu was cleaning the sea sausage, Zhao Meng would come over from time to time to watch him work.
A little slack, it is impossible to be lazy for a while.
It is said that it only takes seven days to form a habit.
Fu Yu has been with Zhao Meng for more than seven months. During this time, he has developed a lot of good habits.
For example, the strict selection of ingredients, the pickiness when cleaning and handling ingredients, and the care about details when cooking.
While controlling his strength, Fu Yu quickly scrubbed the sea intestines, and at the same time couldn't help but raise the corners of his mouth slightly.
He is very grateful that when he first entered the workplace, the first master he met was Zhao Meng.
Treat all the sea sausages once, rinse them with water while processing them, and wash them several times with clean water after processing.
There will be a lot of mucus and blood foam in the water for washing the sea intestines, until the sea intestines feel and look clean, and the water after washing the sea intestines is transparent, the above means that the sea intestines are cleaned for the time being up.
After careful inspection, Fu Yu stopped in satisfaction.
Cleaned sea sausages should be blanched in boiling water immediately, otherwise new mucus will be produced soon. The blanched sea sausages can be used for cooking after draining the water.
This dish of Maxima is a bit expensive, but it is expensive for a reason.
The ingredients are really fresh, and the back kitchen is really responsible and hardworking.
Fu Yu spread the shredded onion on the bottom of the plate, and then put the lettuce slices on it.
Cut the sea sausage into sections about 3 cm long.
Blanch choy sum, corn kernels, green beans, and red pepper dices, scoop them up and set aside.
Put salad oil in the pot, add cabbage, corn, green beans, red pepper, cook in cooking wine, stir fry for a few times, then season with salt, seasoning powder, chicken powder and stir well.
Then pour in the gorgon powder, pour in the sesame oil and stir-fry evenly, then pour in the sea sausage section and stir-fry well, then take out of the pan, divide it into lettuce slices and serve.
This dish is very creative in its presentation.
It is said that Dong Juntian accidentally discovered the shape of the plate when he was dining out of town. At that time, he thought it was very delicate and unique, so he took a photo and passed it to Yao Shi.
After repeated scrutiny and practice, the shape of the dish was finally determined.
Slender, concave white porcelain plate, piled with bunches of shredded onions placed side by side at the bottom, and a lotus leaf-shaped decoration made of leftover leaves on the top, stir-fried choy sum, corn kernels, and green beans , The red peppercorns are colorfully placed on the tender lettuce leaves, and the sliced sea sausage is placed on the top.
Porcelain dish holds imitation plant for decoration on one side.
A whole dish is as exquisite as a painting.
"Hey! This dish is well done!"
Business in the store is good, and everyone in the back kitchen is busy.
Zhao Meng shifted his body and saw the dishes placed on the dish delivery table.
Fu Yu smiled and asked, "How is it? Have you grasped the essence of this dish?"
Zhao Meng didn't taste it, but just looking at the presentation, he felt that the dish was very authentic.
"Yes, Not Bad!"
Having received Zhao Meng's approval, Fu Yu was very happy in his heart, and his movements when working with his hands became more and more swift and nimble.
Braised Flower Crab with Mashed Potatoes in White Sauce is a dessert dish with moderate price and special taste, which is quite popular among customers.
Wash and peel the potatoes, cut them into slices, steam them until cooked, take them out and put them in a blender, add 50 grams each of milk and light cream, mash them, pour them out and set aside.
Steam yam grains and green beans.
Slaughter the crabs, wash and chop each crab into 6 pieces.
Fu Yu started to boil white sauce.
Zhao Meng was dual-purpose, and while he was busy shaking the spoon, he told Fu Yu: "You should use butter for the white sauce! Other oils won't work, and the taste won't blend in. By the way, use the hardcover one for the flour, which is more delicate. Also, The second soup should use the old brand, the new one is almost tasteless."
Fu Yu agreed and started cooking.
Heat the butter and melt it, then serve it up.
Flour is sautéed over low heat, then pour butter and mix it into noodles.
Saute the bacon pieces with a small amount of olive oil until fragrant, then drain the oil.
Boil the second soup, add chopped onion and carrot slices, simmer for an hour on low heat, and separate the residue.
Return the soup to the pot, add 150 grams of milk, 100 grams of light cream and bacon pieces and cook on low heat for 10 minutes. During the period, adjust the taste with salt and black pepper, then add noodles and cook well.
Looking at the perfect white sauce in the pot, Fu Yu sighed deeply.
It is said that cooking operation is a one-size-fits-all matter.
In fact, the same is true in cooking.
It is like the cooking process of this white sauce, the steps guided by Zhao Meng are almost the same as those recorded in the classic old taste recipe.
It can be seen that the current cooking techniques are similar to the old-fashioned methods in the past.
Fu Yu poured an appropriate amount of olive oil into the pan, put in the crab pieces, fried until fragrant, poured in the white sauce and boiled for a while.
Then add mashed potatoes, yam grains, and green beans, cook well, add salt and black pepper as appropriate, adjust the mouthful, and then serve on a plate.
"smell good!"
Zhang Jinyu sniffed, with a salivating expression on his face.
It was also the first time for Fu Yu to make this dish. When Zhao Meng made it, he was ordered around. After a dish was cooked, he was relieved. He really didn't pay much attention to it.
Now that we are closer and smell it, the taste of this dish is indeed very strong, the aroma of butter mixed with the unique umami taste of crab, even Fu Yu is hooked and a little hungry.
Turning his head to look at the wall watch on the wall, it was past twelve o'clock, so he might as well finish his work in a while, do something casually, and fill his stomach first.
Once the thoughts come together, I can't suppress them no matter what.
So, while cooking the large abalone crossing the bridge in fin soup, Fu Yu purposely filled two extra bowls of fin soup when preparing the ingredients.
The wing soup is an old soup in the store, and the fire is always on. When you use it, you can just scoop it out.
And this old soup is also made with good ingredients.
Fan bones, old chicken, chicken feet, and shark bones are all splashed in water and washed.
Fried pork belly with skin until fragrant.
Pierce several pieces of bamboo spacers with bamboo sticks and put them in the bottom of the vat.
Pour in clean water, boil until half boiled, then add fan bone, old chicken, shark bone, pork belly, and chicken feet in layers to cook.
The old soup used in the store is the remaining 60 catties of wing soup after separating the dregs.
This soup is kept on fire and can be stored for more than a month without corruption.
Fu Yu ordered Zhang Jinyu to clean up the abalones, while he took advantage of the time between cooking other dishes to pour the wing soup into the pot, mixed it with water, filled some flour, stirred it into a paste, poured it on the fence, and the batter immediately dripped fell into the soup pot along the hole.
Boil the soup, boil it for a while, sprinkle chopped green onion, coriander, salt and monosodium glutamate, and a pot of hot and fragrant fresh soup sticks is ready.
Fu Yu took a few small bowls, filled them one by one and let them cool.
I started cooking abalone with wing soup.
Clean up the abalone, wipe the edges of the abalone with a scouring pad, and slice into thin slices.
This is a technical job.
Anyone can make abalone slices, but if you want the slices to be thin and neat, it will be a test of knife skills.
Fu Yu is doing cutting now, which is completely at his fingertips.
The sharp kitchen knife cuts across the abalone meat, and the soft abalone meat is sliced off neatly.
Abalone slices of uniform thickness are placed on the plate.
Blanch the abalone shells, wash them, and reserve them for arranging.
Wash the tomatoes, open eight of them, and serve them on another plate.
After the cooked wing soup is seasoned with salt and chicken powder, it is placed in a tall container and served with abalone slices.
After serving this dish, the waiter needs to serve the customers from the side.
It is necessary to divide the abalone slices and tomatoes into bowls in front of the guests, boil the wing soup again, pour it into the bowl, and sprinkle with a little green onion.
Otherwise, the abalone and tomato will be too hot, and the taste will be affected.
The newly added dishes were finally cooked, and Fu Yu took advantage of the gap between cooking the rest of the dishes to distribute the dried fresh soup strips to Zhao Meng and the others.
Everyone has been busy at noon, and they all feel hungry. It is a blissful enjoyment to be able to eat a bowl of fresh soup sticks at this moment.
Don't try to eat full, but if you can pad your stomach, you will feel very comfortable.
When Zhan Xin came over to serve the dishes, he was lucky and also mixed a bowl with him.
This fresh soup stick is obviously a very common noodle dish, but it tastes very delicious right now.
The sliver is strong, with a rich soup, one mouthful, leaving a fragrance on the lips and teeth.
The bowl is not big, and there are not many slivers. Even if you eat it with a core, you can finish it in three or four bites.
After eating a small bowl of fresh soup sticks, Zhan Xin felt unsatisfied. It is obviously a very common thing, but eating it is so special!
It's really delicious!
Endless aftertaste.
She walked out with the tray, couldn't help but smacked her lips twice, this soup is really fresh!
Before taking two steps, Zhanxin heard Sun Qingning's loud voice behind him: "Xiaoqing! You're here! Come on, Fu Chu has left a separate copy for you!"
Zhan Xin couldn't help but pause, and when he looked back, he saw Fu Yu sneaking in and handing a bowl of fresh soup to Liu Yuqing himself.
The bowl is a small bowl of blue and white porcelain, which is also not big, but the slivers inside are piled high!
Liu Yuqing stretched out her head to take a look, and asked casually, "Is this a note?"
"Well, the old soup is used." Fu Yu said with a smile: "It's already dried, try it!"
In the store, no one knows that Fu Yu's cooking is delicious. There are also differences in talent in this cooking. For the same food, everyone thinks that Fu Yu's cooking tastes better.
So, every time Fu Yu finds time to cook something to eat, it will always be well received.
Fu Yu doesn't search for it, but if he cooks something to eat, he will give everyone a point and try it.
Of course, everyone can see that Fu Yu definitely cooks with a purely selfish heart.
Liu Yuqing likes to eat amber walnuts. It's so troublesome to make. They can eat it three or four times a week. Fu Yu makes it by himself every time. The walnuts are crispy, crispy and fragrant. , Put it on for a long time, and it will not return to moisture.
Liu Yuqing doesn't like to eat fish fillets and meat, but even if there are plenty of ingredients in the back kitchen, it is impossible to make some seafood such as prawns and crabs every day, let alone cook soup, fried chicken and grilled scallops.
These are all things in the store. Occasionally, some leftover scraps are processed, and everyone in the back kitchen eats them up. It's nothing.
But that has to be driven by luck, there are customers ordering.
So, like yesterday afternoon, everyone got together to eat the ingredients left over from the morning cooking, and when cooking home-cooked dishes, Fu Yu took advantage of the convenience of being in charge of the spoon, and brought Liu Yuqing a large bowl alone, which made people want to whet their appetite. Seafood Noodles.
Sun Qingning and Zhang Jinyu stretched their heads to look at Liu Yuqing's bowl, and looked at the white crab meat and large pieces of scallops. Although they were leftovers, they looked very attractive.
The two of them shouted at Fu Yu together: "Partial eye!"
Fu Yu replied with a smile: "Didn't Xiaoqing invite us to drink milk tea? It's normal for me to make her something special!"
As evidence, Fu Yu pointed to Zhao Meng who was also holding a noodle bowl next to him: "Look, I also made a bowl for Zhao Chef. There are not many ingredients, and there are no more. He is our leader, so he must do something special! "
(end of this chapter)
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