Food Circle Plug-in Emperor

Fu Yu ignored the looks of others and focused on the cooking at hand.

Based on the food preparation situation, quickly start to draw up the cooking order of the dishes on several orders.

If there is already a dish on the table, you can wait a few minutes. If a dish is not ready yet, you need to hurry up.

Here he made a second pass of oiling, and set up another pot to blanch vegetables.

The worker hurriedly came back with the processed sea anemone.

April is the season for eating sea anemones. You can eat them only this month throughout the year. If you want to eat them at other times, you won’t be able to eat them.

Many customers who want to try something new will go to the store to order food.

There are many ways to cook sea anemones, and Chollima’s most distinctive cooking method is to stir-fry sea anemones with hot peppers.

Fu Yu took the ingredients and checked the quality first as a habit.

When I saw it, I immediately frowned. The sea anemone was not handled carefully enough!

Normally when handling, you should first clean the anemone root, clean up all the residue, and then cut it into four petals.

But because the sea anemone itself is very slippery, and there are so many people ordering food at this time, the workers need to handle a large number of sea anemones every day.

If you are not careful, you will encounter an anemone that you forgot to cut.

Fu Yu has very strict requirements in this regard. After all, if the ingredients are not handled cleanly, no matter how good the cooking skills are and how authentic the taste is, it will also affect the customer's dining experience.

After the worker brought the ingredients, he quickly stood aside and stretched his head to observe the changes on the kitchen table during his absence, so that he could respond in time.

On the other hand, Sun Weixing turned on the four stoves on Zhao Meng's side at the same time, added a pot and boiled water. When he came back to report, he saw Fu Yu's expression and hurriedly stepped forward to ask: "Fu Chef, is this sea anemone not cleaned properly?" ah?"

Fu Yu looked back at Sun Weixing and nodded: "There are some that are not cut."

When Sun Weixing heard this, he immediately said: "Fu Chu, let me check. The stove over at Chef Zhao has already boiled water and can be steamed at any time."

Fu Yu responded and handed the sea anemone to Sun Weixing for inspection, while he quickly cooked the stew, which was the most time-consuming and time-consuming operation.

About half an hour later, Fu Yu put pots on all four stoves on his side, and even three stoves on Zhao Meng's side were occupied by him at the same time.

Stir-fried and fried dishes come out of the pan quickly, and can be brought directly to the table after being plated.

After a break of nearly ten minutes, Fu Yu finally cooked one dish for each of the three dishes he took over, and the waiters took them away. At the same time, he opened the dishes that had been served but had not yet been cooked on the stove. Carry out spooning at the same time.

It is no exaggeration to say that it can shoot from left to right.

The stove on the left is stewing fresh meat, and the stove on the right starts to heat oil for stir-frying.

The food in the back kitchen is served very quickly, and the waiter does not have to rush to order. When he came to wait for the food to be served, he couldn't help but praise: "Fu Chef! You really saved us, as Manager Gao said just now , with so many tables coming at once, the kitchen must be delayed in serving food, but in the end, nothing was delayed on your side, it’s really a great benefit!”

Just as the waiter finished speaking, Liu Junrong came over with the ingredients prepared by the waiter. When he heard this, he stopped suddenly and turned to look at Fu Yu.

real or fake?

Just now, four orders came in at the same time, and the business at noon was obviously very good. Even Sun Qingning helped with the cooking, and there was a backlog of several dishes that had not had time to be cooked.

Fu Yu took care of all the seats by himself?

Is this okay?

Thinking of this, Liu Junrong couldn't help but look suspiciously at Fu Yu, who was chatting with the waiter.

Even Sun Weixing looked amazed and couldn't help but ask: "Fu Chu, how do you remember the heat and time of cooking these dishes?"

At this time, the temporary kitchen worker also listened curiously.

Fu Yu said calmly: "There are time standards and heat requirements for cooking ingredients. I see that you guys don't pay attention to this."

“There are so many stir-frying techniques, and it’s good to remember them all. There are raw stir-fry and cooked stir-fry, and smooth stir-fry and clear stir-fry should be remembered. Stir-fried, water-stirred and stir-fried, dry stir-frying is rarely used. The most difficult method is soft stir-frying. The palace stir-fry method includes stir-frying. The stir-fry technique is used more often, and the dish tastes good in one pot!

When you cook in the future, you must memorize the 14 cooking tips before cooking! "

When Sun Weixing heard this, he immediately slapped his forehead in excitement!

"Yes, why did I forget this formula! The technique of stir-frying is widely used. The raw ingredients need to be sizing. Warm oil should be used to soften the raw materials. Return to the pot to thicken and stir-fry quickly. Stir fry slowly and quickly. Good quality, fresh, smooth and soft taste. "Light"

This formula is included in the textbook for the first year of chef school, and everyone needs to memorize it by heart.

As soon as these words came out, Zhang Jinyu and the seconded worker's eyes suddenly lit up, there is this formula!

After all, it was learned through formal methods, but it’s just different!

While they were chatting, Liu Junrong passed by with a menu. He couldn't help but interrupt and asked: "Fu Chef, now that you have this cooking technique, are there any tricks to improve your hand speed? I usually pay special attention to this aspect of practice. , but the effect is not ideal, especially when turning the spoon, I can't always stir the food back and forth with enough force."

If you want to cook a dish quickly, in addition to paying more attention to the control of heat and time, the cooking technique is also very important.

However, this skill of cooking is the basic skill of cooking. It usually depends on doing it more and practicing more. Are there any tips to improve it?

This is just free time to join in the fun!

After hearing this, Fu Yu said casually: "Do you have mild tenosynovitis? When holding a spoon, you feel uncomfortable when you raise your wrist, so you tend to raise it first?"

As soon as these words came out, Liu Junrong was dumbfounded!

Because he carefully recalled his usual cooking habits,

"Fu Chu, you are too powerful, aren't you? How did you know?"

Xiaogong and Zhang Jinyu who were watching had surprised expressions on their faces. They turned to look at Liu Junrong. Didn't they notice it normally?

Tenosynovitis is not like other diseases. It makes you unable to lift heavy objects at all.

Liu Junrong looked even more suspicious: "Fu Chu, the operating posture you mentioned is indeed correct, but as for tenosynovitis, I don't have this disease, right?"

Fu Yu said firmly: "You just didn't have a formal examination. If the judgment is correct, you should have stenosing tenosynovitis of the radial styloid process."

Zhang Jinyu was dumbfounded and said in surprise: "Fu Chu, do you still know medicine?"

Fu Yu shook his head: "I don't know much about other diseases, but for tenosynovitis, I searched for some relevant information before."

Liu Junrong suddenly became curious.

Others were also waiting for Fu Yu's explanation.

They suddenly discovered that by learning cooking from Fu Yu, they could learn a lot about medicine!

Fu Yu said: "I can't tell you the specifics, but I have seen you frying before. You may not have noticed it yourself. When draining the oil, you would often pinch it habitually while shaking the colander. Outside of wrist joint.

The symptom of tenosynovitis is pain on the outside of the wrist joint, that is, pain on the radial side.

You are probably only experiencing an early stage of the disease now, not serious, so you didn’t pay attention to it yourself.

Of course, this is just speculation. You have to go to a regular hospital for diagnosis and treatment to determine whether you have this disease.

In fact, the disease of tenosynovitis is too common for our industry. Everyone will have some symptoms of this disease to some extent, but the symptoms are not obvious. "

Fu Yu's words suddenly made everyone realize.

"So that's it!"

"Fu Chu, you are really thoughtful!"

Fu Yu has always had a good relationship with Zhao Meng. Zhao Meng suffered from tenosynovitis before, and Fu Yu was very caring and helped take orders.

I guess it was at that time that I deliberately learned about this aspect.

In addition, Fu Yu is good at medicinal cooking, and everyone in the kitchen knows this.

Sun Weixing and Liu Junrong had a good relationship in private. He smiled and joked: "Junrong, go check it out later. If this is really the problem, you have to treat the chef to a meal!"

Liu Junrong smiled and said: "That's necessary!"

Everyone laughed and chatted for a few words, and then got back to the busy cooking work.

By the time lunch was over, it was already two o'clock in the afternoon.

At this moment, the chef really stopped.

Sun Weixing couldn't help but stretch his arms. He was so tired!

He did more work at noon today than usual!

too tired!

However, when he accidentally saw Fu Yu, an expression of admiration suddenly appeared on his face unconsciously.

Fu Yu is really awesome!

He has rich cooking experience and skillful operating skills. Didn't he just memorize all the textbooks when he was studying?

Every step of cooking details can be grasped very accurately.

This is simply a master chef figure.

Throughout noon, I took orders and cooked almost non-stop, and I was busy until the afternoon.

It seems that being a chef is really not easy.

Being able to work as a cook beside Fu Yu is really a great benefit.

When Sun Weixing worked as a handyman under Sun Qingning, he had no chance to learn this cooking knowledge.

After all, Sun Qingning himself is still in a state of half-knowledge, how can he be guided by this level!

Although Fu Yu is not much different from them in age, he is very good at cooking, especially the difficult details of operation, such as how to control the heat and the time ratio. He can give very detailed guidance.

At noon today, Sun Weixing felt that he had gained more than he had gained during the half-year internship at Chollima!

It’s really a great experience!

Just when everyone had finished eating and was about to find a place to rest for a while, someone suddenly came over from the kitchen.

It's Su Hong, the cashier of the finance office.

There are two people in the Qianlima Finance Office. The accountant Xin Li is an old person in the store. She has been working for nearly twenty years since she was young. She is a veteran in the same group as Zhao Meng and others.

Su Hong came to work in the store later, so she didn't have many opportunities to interact with the chef.

She suddenly came to the kitchen and looked around. She didn't see Zhao Meng or Gu Yunwu. Instead, she saw Fu Yu standing in front of the kitchen counter, so she hurriedly greeted: "Fu Chef! You are here!"

Fu Yu nodded and looked at Su Hong with some surprise: "Sister Su, why are you here?"

Su Hong was familiar with Fu Yu, so she hurriedly came over and said, "Isn't Chef Zhao not here today?"

Fu Yu explained: "He took a temporary leave. There is something going on at home. What's the matter? Do you have anything to do with him?"

Su Hong explained: "I have some distant relatives from out of town who came to the restaurant for dinner today. I wanted to prepare a table of special dishes, preferably ones that are not too expensive but look high-end. "

After saying that, he emphasized: "Actually, we are not very close, but we are visiting relatives after all, and we have to entertain those who should be entertained."

Fu Yu understood it as soon as he heard it.

I want to buy a table of local dishes. It looks very high-end and has rows of noodles, but it's actually not that expensive.

Fu Yu smiled: "Okay, do you have any dishes you want to order? If not, I will arrange them for you directly?"

Su Hong thought for a while and said: "Don't we have a seafood dish in our store? It looks very high-end. Let's have this as the main course. The ingredients inside need to be replaced a little. The price shouldn't be too expensive."

Fu Yu nodded and asked directly: "How many of your relatives are dining together? How many dishes are you going to order?"

Su Hong said: "There are four people in total, and the eight dishes should be enough. Let's have the seafood porridge, the staple food. Bai An will order the mackerel dumplings, and then there will be the seafood soup.

It is best not to cost more than 500 yuan for a table. "

Having said this, Su Hong looked around and saw that there was no one else around, so she really had nothing to be embarrassed about.

After all, do you still want to save money?

Moreover, the few people who came here usually don't move around at all. This time something happened, so there was nothing wrong with their dignity.

Fu Yu helped make the menu: "If you're a seafood expert, I don't want lobsters. The normal number of crabs is four, so let's use two. The crabs in this season are actually not very tasty, neither fat nor delicious. But clams. , shrimps and tigers are just when they are fat and tender, so you can eat more.”

Crabs don’t look like much, but a cooked one costs at least 40 yuan. Save two crabs, and seafood like clams and shrimps and tigers can be sold by the pound!

The main thing about seafood masters is beautiful presentation. Fu Yu thought about it for a moment and had an idea in his mind.

“In addition to seafood, dishes such as Guobao Pork are definitely indispensable. After all, it is a local specialty in Bei’an. Qianlima’s cooking is very authentic, but the pork slices can be replaced with fish fillets. The price does not change. The presentation There are so many styles you can do!"

Su Hong nodded and said, "Yes, this dish is fine!"

After receiving approval, Fu Yu quickly listed a few dishes that looked very luxurious but used cheap and simple ingredients, and discussed them carefully with Su Hong.

In the end, the entire table is estimated to cost less than 400 yuan after discounting the employee's internal price, but the effect should be quite impressive. Not counting the price of the dishes, just looking at the overall effect of the table, it doesn't cost more than 1,000 yuan. People will doubt.

Su Hong listened carefully and felt completely relieved.

The people she wanted to entertain could only come over in the evening, and she made a meal order. After Su Hong thanked her, she walked back to the front hall with ease. (End of chapter)