Food Circle Plug-in Emperor - Chapter 821

Dong Juntian and Yao Shi have one heart hanging together, always paying attention to the movements of Fu Yu and Liu Yongping, and are ready to persuade them to fight at any time.

Zhu Wan, who was sitting in the corner, is really convinced by Fu Yu now.

He can see that this guy is really upright, even if he didn’t pat the table and point his nose to argue with Liu Yongping, but in words, he broke down the points put forward by Liu Chef one by one. Obviously half a word does not mean to directly correct the other party’s wrong views, but it sounds clearly saying, you are not good here, you are not right there, you have to change, what you said is a shabby joke!

At the beginning, Liu Yongping was full of confidence, and argued with Fu Yu with certainty, but later, seeing that his confidence was getting weaker and weaker, he couldn’t say a word that Fu Yu said in a few words.

The momentum was gone, and the smile on his face also disappeared. When he spoke, he no longer tried to refute, but was obviously a little angry, and began to argue unreasonably.

After the discussion, Liu Yongping lost his composure and his face was livid. Seeing that the cooking experience he had accumulated for many years was full of loopholes that were about to be picked and picked by Fu Yu, he couldn’t hold back his face and couldn’t laugh anymore.

While Fu Yu didn’t show it on the surface, he was very shocked in his heart. He almost thought that his system was serving two masters!

Because Liu Yongping really has a lot of research on cooking, especially in the Jiangyu banquet, he is very proficient in all the cooking methods of frying, frying, stewing, and frying, and he is really very researched.

If it weren’t for the operation skills honed in the teaching practice classroom, as well as several advanced cooking skills obtained from Liu Yunong and Yao Shi.

As far as today’s discussion is concerned, Fu Yu felt that Liu Yongping would push him on the floor and rub him!

This means that I have the experience and skills I have learned from Liu Yunong and Yao Shi, as well as the plug-ins opened by the system, so that I can really discuss and learn from Liu Yongping on cooking operations.

They can really discuss the real fire!

It is precisely to appreciate and marvel at each other’s accomplishments in cooking methods, so the topic of discussion is very wide.

And people often have very different perspectives and understandings on issues, which is why two people appreciate each other very much, but when discussing, they often can’t control their emotions and seem tense.

Seeing that the communication became more and more intense, Gao Wenjing suddenly came in and said, “Chef Yao, a customer has placed an order, and the back kitchen has delivered a few orders one after another. How soon can we cook?”

Yao Shi heard this, and hurriedly said: “Now! Lao Zhao, Lao Gu, everyone go to take the order first, and get together when you are free.”

Fu Yu hurriedly greeted Liu Yongping: “Chef Liu, I have to go to work.”

Liu Yongping hurriedly stood up and stopped him: “Wait! Xiaofu, I was planning to go to the back kitchen to take a look at it. You probably don’t have a good grasp of some details of the cooking operation. I’ll see later. You come to cook. If there is If something is not in place, we can communicate directly!”

After the discussion just now, they all know that there is no result in the discussion. If they want to prove their words, the only solution is to really take charge of the cooking and cook on the spot!

Liu Yongping wants to go to the back kitchen to take a look, Dong Juntian must be eager to, and maybe he can learn from it by then.

If there are any deficiencies in the back kitchen, I just follow the instructions and make improvements.

So, before Fu Yu could answer, Dong Juntian had already responded first: “That’s great, Uncle Liu, just in time to invite you to take a look at the newly added baking area in our store, and the overall decoration pattern of the back kitchen has also been completely changed.” gone.”

The boss nodded in agreement, and Fu Yu naturally had no objection.

So when Liu Yongping got out of the box, Fu Yu was arranged by his side by default.

While walking, the two of them talked in low voices, breaking away from the atmosphere of the original intense discussion, they seemed incomparably harmonious.

Although the debate just now was more or less tit-for-tat, no matter what they exchanged or argued against, they were just discussing cooking operations, not people.

Fu Yu and Liu Yongping are very clear.

Behind Zhao Meng and Gu Yunwu looked at each other and hurried forward.

At this moment, even if Zhao Meng respects Liu Yongping, he knows that Fu Yu is his own. If there is a fight, he must protect Fu Yu!

Well, that’s right!

But this kind of thinking can only be suppressed quietly, so that other people cannot notice it.

Gu Yunwu quietly caught up with Liu Yongping and Fu Yu, and followed closely behind them.

He knew that when he arrived in the back kitchen, it would be a contest between the two of them.

But when the thought came together, he himself reacted belatedly.

Why did he compare Fu Yu and Liu Yongping?

When exactly, in his heart, Fu Yu’s cooking skills are already so good!

In the back kitchen, Yao Shi introduced to everyone: “This is the number one person in Fu Chenghou, Liu Yongping, Liu Che! It’s a great honor to invite Liu Che to come and guide us today.”

Hearing that Liu Yongping came to the back kitchen, everyone’s eyes lit up, and everyone was very excited!

Liu Yongping is a famous chef in the province, but anyone who learns to cook knows it!

Unexpectedly, Liu Yongping really came, and everyone couldn’t care less about work for a while.

Those who are closer, look up at the real person with admiration.

Those who are far away, try to step on their feet and stretch their necks, wanting to see the real face.

Yao Shiduo is a shrewd person. He heard that Liu Yongping intended to discuss with Fu Yu on the stove, so he hurried over, combined the order lists received by Zhao Meng and Fu Yu, read them one by one, and finally selected A portion of the river fish feast was handed over to Fu Yu.

“Xiaofu, you can take this order!”

Zhao Meng nodded acquiescingly, Fu Yu followed orders, nodded, and took the order.

Now is the time for Kaijiang, and there are many customers who order Kaijiang fish dishes.

There are those who know how to eat, and they often order the special river fish dishes in a table according to their preferences.

Maxima does not set a set meal for Kaijiang fish, so each dish is ordered by the customer’s mood.

The table I caught up with today happened to be six dishes and one soup, with a small table of noodles.

The dishes are also the more distinctive river fish cooking in the store.

At this moment, even Zhang Jiaxin, who originally admired Liu Yongping and regarded him as an idol, quietly turned against him.

He suddenly hoped from the bottom of his heart that Fu Yu would win this cooking exchange.

Even Zhu Wan, who has always had no affection for Fu Yu, silently cheers Fu Yu up in her heart!

Zhu Wan himself didn’t know why there was such a sudden change.

Probably because Fu Yu is his colleague after all, no matter how bad it is, you can criticize and dislike the other party as much as you close the door, but once you open the door, once you meet outsiders, the place that should be maintained must be maintained after all.

Although Liu Yongping came to the back kitchen, he didn’t intend to take charge of the cooking himself.

After all, even if it is the same dish, it is often a cooking method and a dish taste of each family.

When customers come to the store, they are rushing to the taste of the dishes cooked by the chef of Maxima. No matter how good his craftsmanship is, it is difficult to make the taste that customers want to eat if he cooks rashly.

Fu Yu glanced at the order list, and after knowing it in his mind, he turned around and ordered Zhang Jinyu to start preparing the dishes.

He himself went to the baking area, moved the video recorder, and then took the radio microphone that Liu Yuqing gave him.

It is rare to have a famous chef like Liu Yongping watching and giving advice. Fu Yu wanted to record the cooking communication process between the two of them completely.

In this way, when I have time in the future, I can still conduct a review, and there may be some new inspirations.

Zhang Jinyu is usually used to Zhang Luo’s job of preparing dishes, Fu Yu gave orders here, and he quickly urged the small workers to prepare the urgently needed ingredients.

Fu Yu checked and made sure that the preparation was correct, and then started cooking.

Coincidentally, what the customer ordered happened to be the very authentic old-fashioned Kaijiang fish dishes in the store.

Braised three flowers in soy sauce is to use bream, Aohua and Jihua to cook together.

Aohua meat is tender, delicious and less thorny.

Bream flower, the meat is fat and tender, and the fat content is extremely rich.

The crucian carp is even more tender and smooth, with an excellent taste.

This dish is also available in Fucheng Hou, and it is listed as a hard dish for Jiangyu Banquet.

These three types of fish are tender and delicious when cooked, fat but not greasy, especially braised in brown sauce, which has a strong taste.

Eat it in one bite, the aftertaste is really lingering, and it is worthy of three days.

There is also fried and stewed yarrow, which is only one or two doubles. It is an honor to be mixed with Sanhua, Zheluo, Farrow, Tongluo, and Huluo, and it is indeed a treasure in the river.

Fu Yu is very good at cooking this dish. After all, he has practiced the cooking skills of whole fish feast in the teaching practice class.

Pour the oil into the pan and heat it up, add the fish, and fry until both sides are slightly yellow.

Put in shallots, ginger, star anise, etc. and fry until fragrant.

Cook vinegar, add water and simmer until cooked to make it tasty.

Pour in the gravy to collect the juice, add coriander, the meat is tender and delicious, and the aftertaste is endless.

The cooking of these river fish should be Liu Yongping’s best field.

When Fu Yu was cooking, his expression was very focused and he kept silent. This time is not suitable for discussion. He just needs to carefully grasp every detail of the operation.

With Liu Yongping’s level, he can naturally see the tricks inside.

And Liu Yongping kept silent throughout the whole process. He stood in front of the kitchen counter and watched Fu Yu cooking seriously.

Keep a few questions in mind, and when the cooking is over, you can have a good discussion with Fu Yu!

Because he watched carefully, when Fu Yu was cooking oxtail fish soup with golden rice, Liu Yongping couldn’t help but show surprise: “Wow! This guy, Old Dong, even listed the dishes he learned from me as the signature of his restaurant.” It’s ready!”

This golden rice soup oxtail fish uses one of the eighteen seeds of oxtail, wash it and control the moisture, heat the oil in a pan, diced green onion in a pan, put the oxtail fish in cold water, and add organic millet at the same time, After the fire is boiled, the fire is cooked slowly, and the deliciousness of the fish is in a bowl of soup.

A set of cooking methods can be called originality, which not only preserves the deliciousness of the fish, but also incorporates the unique aroma of millet.

A mouthful of rice porridge mixed with thick and fresh fish broth, the taste is simply amazing!

The innovator of this dish is Liu Yongping.

The predecessor of oxtail fish in golden rice soup is a very authentic home-cooked river fish dish that is well-known in Bei’an, stewed fish in rice soup.

Back then, Liu Yongping and Mr. Dong met when they were setting up a stall by the river.

This stewed fish in rice soup is on the recipes of both stalls.

In terms of cooking techniques, Mr. Dong’s cooking is obviously better.

Although Liu Yongping’s culinary skills were slightly inferior when he was young, he was smart and talented in business.

Seeing that they are also setting up stalls with similar dishes, but Mr. Dong’s seafood cooking skills are very strong in attracting customers.

Liu Yongping can’t earn money, and he’s not in a hurry. Instead, he concentrates on researching how to make a breakthrough in cooking.

At this time, Mr. Dong’s kindness to help him became an opportunity for Liu Yongping to move from simply setting up a stall to eat and drink, to start a business.

Recalling what happened back then, Liu Yongping’s eyes and brows became more relaxed, and he couldn’t help but said: “Actually, this dish was improved on the basis of stewed fish in rice soup. At that time, the method was more authentic. The rice soup used was The freshly caught millet soup is served with eggplant and sweet potato vermicelli, which is rich and delicious, with endless aftertaste, especially with rice. After eating, you will find that stewed fish and eggplant are the perfect match!”

“And when cooking, the millet that has been filtered out of the rice soup is directly steamed in the pot, that is, rice. If a dish is sold together with the staple food, the price will be higher, and the profit will naturally be higher.”

“However, although the taste of this method is good, but because silver carp is used, it can’t be sold at all. I was thinking at the time, how can I increase the price of this dish, after all, it takes a lot of time to cook. , and it took too long to fire, and I used too much gas, and I really cared about the money. At that time, I was still practicing stalls by the river, and it was not easy to earn a penny.”

“Later, I thought of using oxtail fish. This thing is good, the meat is fresh and tender, and it tastes good when stewed. Moreover, the price itself is relatively expensive, so it is naturally better to ask for a higher price after cooking.”

Speaking of the events of that year, Liu Yongping’s tone was full of nostalgia.

“When cooking stewed fish in rice soup, Old Dong taught me a lot of cooking experience and methods. I reciprocated and told him about the newly created oxtail fish in rice soup.”

“Now I still have this dish in my shop. It’s still called oxtail fish in rice soup. It’s old Dong’s ingenious idea. He changed two words casually, and the grade of this dish has been raised a bit.”

Even Dong Juntian didn’t know about this matter. Hearing Liu Yongping mention it suddenly, he felt embarrassed.

After all, dishes are the signature of a store, and every special dish is a treasure in the store.

Chefs have always cherished their own innovative dishes and will not pass them on easily.

The signature river fish dish in the store was actually learned by Mr. Dong from others, and he put it in the store for sale without saying hello to them.

This matter is indeed not straightforward enough!

Dong Juntian was a little unsure of Liu Yongping’s real intention in bringing up this matter at this time. Was he casually expressing emotion, or did he have other deep meanings?

The atmosphere was a little awkward for a while.