Food circle plug-in emperor

Chapter 12 Working hard for a confident invoicing

Fu Yu followed Yao Shi into the locker room.

Yao Shi pointed to an empty cabinet and said, "You can use this cabinet from now on."

Fu Yu's heart skipped a beat.

In other words, he still has the opportunity to come here to help the cook in the future?

At this time, there was a knock on the door outside.

Yao Shi responded, and the other party opened the door and came in.

It turned out to be the beautiful waiter named Xiao Qu just now.

"Fu Chu, your work clothes have been brought back. If they don't fit, you can change them again."

Fu Yu hurriedly reached out to take it, and said politely, "Xiao Qu, I'm sorry to trouble you."

Xiao Qu smiled slightly, and looked at Fu Yu with rolling eyes: "Chu Fu seems to be in his early twenties, so you should call me Sister Qu."

Fu Yu:.
Xiao Qu introduced herself: "My name is Qu Jing, and I am 35 this year."

Fu Yu: "Ah, this, the young lady looks too young, no one can tell that she is less than twenty years old."

Qu Jing laughed so hard that her branches trembled, and she said softly, "Chu Fu is really good at coaxing people."

Fu Yu:.
Her attitude towards me is not right!

Is this for me?

Although it is said that the female junior holds gold bricks, but there are too many gold bricks, isn't it quite stressful?
But of course, when it comes to beauty, age doesn't matter at all.

Glancing at the 【! 】

Fu Yu chose to view it.

[The front desk clerk who has worked for five years.Status: Like a wolf like a tiger, an intermediate gold digger.Favorability: 2]

Fu Yu:.
This is a bit embarrassing.

Only 2 points of favorability?
It turned out that I was being self-indulgent.

But her eyes, and her expression, aren't she really seducing me?
Uh.
He saw the keys of the Land Rover that Yao Shi casually put beside him.

Fu Yu woke up instantly.

Every time you see a beggar shaking a bowl, you feel that he is showing off his wealth, and you are worthy of dreaming about spring?

Gotta!

She is an intermediate gold digger, can she fall in love with you?

Stop dreaming!
After changing clothes, Fu Yu followed Yao Shi to the back kitchen.

After a brief introduction to the kitchen staff, Yao Shi handed an order to Fu Yu.

Fu Yu took it over and took a closer look.

The order for the wedding banquet is now the most popular 16 dishes, 8 cold and 8 hot, representing Fa Fa Fa.

The price of the table is mid-to-high-end: 4988/table.

Splendid festive beer duck, Hong Kong-style roasted mei platter, Hongtu crab king's wings in golden soup, Portuguese-style baked lobster with butter;
Charcoal-grilled Australian beef ribs, large meat crabs across the sea, green cashew nut seafood king, fresh scallion oil bamboo shoot shell fish;
Oyster green Bailing mushrooms, ham in soup and seasonal vegetables, first-class rich and beautiful fried rice, Chinese and Western dishes show double brilliance;

Ancient method abalone ginseng wing belly soup, ancient method roasted duck hanging in the oven, Hainan clams stewed in coconut milk, happy marriage fruit plate;
Among the 16 dishes, three dishes were circled separately.

Butter baked lobster, big meat crab, ancient method abalone wing tripe soup.

It seems that what Yao Shi wants to do is these three seafood dishes.

All preparations have been taken care of.

A small kitchen worker came over with a large bowl of lobster and crab.

The lobsters are all Australian lobsters, which are big and beautiful.

The crabs are all fat and yellow. It looks like there are a lot of crabs. In fact, steaming in the drawer is quite easy to operate.

The most troublesome thing is this ancient recipe of abalone, ginseng and belly soup.

Not only does the chicken soup need to be boiled in advance, but the gold dollar abalone must also be properly handled.

Yao Shi checked the ingredients carefully and asked, "Is the fish maw ready?"

Xiaogong hurriedly explained: "Mr. Yao, we have used up all the fish maws in our warehouse. I made a purchase order before and said that there is no stock. The chef just ordered some shredded fish skin to be temporarily soaked in the morning."

Yao Shi frowned, obviously dissatisfied, but didn't say anything more.

Fu Yu understood it as soon as he heard it.

This fish maw is different from other things, because the rise is more complicated and cumbersome, so the general seafood restaurant directly uses shredded fish skin instead.

Even Maxima's own kitchen now uses shredded fish skin when making this dish.

Anyway, the effect is also very good, and it is indeed much more convenient.

In particular, this shredded fish skin is not an ordinary cheap product.

They are all dried products made from the shredded skin of small sharks. They are also good products, and they are not deceiving customers.

After Xiaogong left, Yao Shi greeted Fu Yu: "Have you ever cooked lobster?"

Fu Yu hurriedly approached and replied: "No, but I saw Chef Zhao do it."

Yao Shi nodded, and picked up a cleaned lobster from the basin.

He deliberately turned his body sideways to guide while handling the lobster.

"You see, when handling lobsters, you need to use a small sharp knife to cut a circle from the neck along the inner wall of the shell to take out the body of the lobster."

Yao Shi put the lobster on the chopping board, and skillfully took out the whole body of the lobster.

"You must pay attention when dragging, especially at the end, you must master the strength."

Then cut off the tail of the shrimp with a knife and steam the head of the shrimp.

While steaming the lobster, Yao Shi started to process the crab.

The drawers under the kitchen equipment are all bamboo drawers that can be served directly on the table.

There is just one crab placed in a cage.

Yao Shi picked up a crab, spread the crab backside down on a plate, and sprinkled salt, monosodium glutamate, and minced ginger evenly on the crab.

"Today, there are 46 tables in total. You can see how I do it now, and ask if you don't understand. After a while, you feel that it is almost the same, and you can try it. I will take the time to guide you."

After finishing speaking, boil the water, turn around and ask: "Zhang Zhen! Is the chicken soup ready?"

Zhang Zhen, the head chef of the music restaurant, is a middle-aged man in his early forties, with a thick appearance.

Hearing this, he replied in a loud voice: "It's ready, Xiao Zheng, go and fill it up and bring it over."

The little kitchen worker hurriedly agreed and went over to fill the chicken soup.

Zhang Zhen took a break from his busy schedule, glanced at Fu Yu who was following Yao Shi's side, and asked, "Mr. Yao, are you starting to take on apprentices again?"

Yao Shi opened the steamed canned Jinyuan abalone with a canning knife, and said with a smile: "Where is it, I am helping someone else to teach apprentices."

After finishing speaking, Yao Shi turned his head to look at Fu Yu: "Chef Zhang is the head chef hired by our restaurant with a high salary, and his cooking skills are very good."

Zhang Zhen chuckled: "I can't do it. I just got the advanced certificate two years ago, but I dare not boast about my culinary skills in front of you. Doesn't that mean playing a big knife in front of Guan Gong?"

Two senior technicians who hold the National Vocational Qualification Level [-] Certificate introverted each other.

Fu Yu felt a little ashamed when he heard it.

The foundation determines the destiny, and the culture determines the connotation.

Only when the basics are solid, will you have the confidence to win others in the future.

Fu Yu was gearing up, followed Yao Shi closely, observed his specific operations, and when he encountered something he didn't understand, he should hurry to ask for advice and study.

After Yao Shi cooked the three dishes in turn, he pointed to the crabs and said, "Steam two drawers of crabs first, and be careful not to hurt the legs of the crabs when placing them."

Fu Yu agreed, and reached out to get the crab from the basin.

The moment the crab reached out, he was surprised to find that the dialog box that appeared in front of him had changed.

(End of this chapter)