Food Circle Plug-in Emperor

Fu Yu was very satisfied with Sun Qingning's records.

Sun Qingning was also quite happy.

Fu Yu is willing to order him to do things, which is a good thing.

It shows that Fu Yu feels that he has this ability and is willing to trust him.

As a subordinate, if he can get the approval of the leader, he will definitely be more comfortable in carrying out his work in the future.

In the afternoon, Yao Shi had something to do and left temporarily.

Fu Yu and Sun Qingning took the order independently.

There happened to be a kitchen table vacant, so Fu Yu simply gave up the place to Sun Qingning this time.

The two are in charge of the spoon respectively, and they cooperate tacitly.

The orderer came to deliver the order, Fu Yu took it and took a look.

It is a small table with six dishes.

The other dishes were mediocre, except for a fried conch with crispy melon, which was torn off by Fu Yu and left for Sun Qingning.

There is no difficulty in cooking this dish, the key lies in the final presentation.

Playing lotus has always been Sun Qingning's weakness, and Fu Yu has been focusing on training him these days.

The customer chose only very fat conch.

Holding the conch, Sun Qingning listened to Fu Yu's guidance on the cooking process and followed the steps step by step.

"Pick out the snail meat, wash it, cut off the tail, and slice the snail head."

"The small cucumbers are washed and sliced, and marinated with salt."

Sun Qingning did it very quickly.

Fu Yu sneaked a glance at it, and nodded with satisfaction: "Just in time, you can make this fresh abalone, liao ginseng rice bowl."

There is nothing difficult about this rice bowl. The rice in the store is all good long-grain rice.

Sun Qingning had done it once before, and this time he was obviously much more proficient in the operation.

Dig out the meat of the abalone, remove the internal organs, scrub the sides of the abalone with a scouring pad, and cut into small pieces.

Liao ginseng cut into small pieces.

Xiaotangcai is changed to a knife, only the gallbladder part is needed.

Beat the eggs.

These few steps were what Xiao Gong used to do on weekdays. Seeing that Sun Qingning's movements were quick and skillful, Fu Yu felt relieved to do his own thing.

When Fu Yu's side finished one dish, Sun Qingning's fresh abalone, liao ginseng rice bowl was also ready.

Fu Yu glanced at the plate, nodded and praised: "Not bad!"

Sun Qingning immediately beamed with joy.

He is facing Fu Yu now, just like he was facing his teacher when he was in school. To get a word of teacher's approval, he is almost happy!

The small cucumbers are almost pickled.

Fu Yu ordered: "Use a pressing stone to press the water out of the cucumber."

Sun Qingning hurriedly operated.

"Put oil in the pot. Pour some more. It's 40% hot, yes, it's now, let's put the conch pieces."

Sun Qingning really convinced Fu Yu.

He can't understand how this kind of oil is 40% hot, how is this 40% defined so accurately!

But since I can't grasp it, I simply listen to Fu Yu's words obediently, and come as he says!

Fu Yu was also very satisfied with Sun Qingning's cooperative attitude of following through on his words.

After getting along these few days, Fu Yu also gradually discovered many advantages of Sun Qingning.

Quick work, fast response, everything can be done at once.

And learn things very fast!

In just a few days, I can already cook some simple oiled and steamed dishes on the stove.

If there is time, Fu Yu will guide by the side, and he can even cook two stir-fried dishes independently.

This surprised Fu Yu.

Especially when Fu Yu was arranging the dishes during this time, he would ask Sun Qingning to watch from the side.

Under his deliberate guidance, Sun Qingning has made rapid progress, and can already help with some plate-setting work, and there is no need to rework.

This made Fu Yu's work easier.

In fact, Sun Qingning's culinary foundation is very solid.

This is a characteristic that people like them who graduate from culinary school and go directly to the back kitchen as part-time workers almost have in common.

Both Fu Yu and Sun Qingning applied for jobs in the back kitchen after graduating from chef school.

They are different from Yao Yihang.

The kind of people who have directly worked in the back kitchen of small restaurants have started to take charge of the stove very early.

After coming to work in a big restaurant, the chef is relatively at ease when doing some basic cooking and steaming.

And they have only been trained in school, and they have no practical experience at all. After they come, they start directly from the most basic cutting pier and lotus.

All the tiring and errand work in the back kitchen, anyway, as long as it is unskilled work, it will basically be shared on their heads.

So after doing a lot, these people actually have higher basic cooking skills than Yao Yihang and the others.

In particular, they have formally studied and know more about theoretical knowledge.

After the actual operation, the theory is combined with the practice. As long as you work hard, the progress will often be faster and more obvious.

For example, steaming with oil, Sun Qingning did it better and more meticulously than Yao Yihang.

After Fu Yu finished arranging the dishes, he asked the waiter to take them away, then turned his head to look at the freshly cooked steamed fish on Sun Qingning's side.

The heat is okay.

After Sun Qingning arranged the plate carefully, he specially let Fu Yu take a look at the effect.

Fu Yu took a look, nodded in satisfaction and said, "Very good, let's serve."

With Fu Yu's approval, Sun Qingning felt as if he had been beaten to death.

He learned all his culinary skills from Fu Yu, and in his heart, Fu Yu is now his master!

Sun Qingning handed the steamed fish to the waiter, and after returning, he discussed with Fu Yu: "Chef Fu, I saw that there was an auspicious meatball just now? Let me try it?"

After finishing speaking, he was afraid that Fu Yu would disagree, so he hurriedly recommended himself: "It's too troublesome to make these meatballs with minced meat and oily dough. When I learn it, I will make this dish from now on! While doing this, Fu Chu, with your superb technique, wouldn't it be easy to finish two dishes?"

"Now that Chef Zhao is down, you are the main force of our team! How can we waste precious time on this, right?"

Fu Yu is immune to Sun Qingning's talk

But this is not without reason.

Now that I have a helper, it is natural for the two to work together.

Handing over such unskilled and time-consuming work to Sun Qingning can indeed save time.

And Sun Qingning can also use this to practice the seasoning ratio.

Fu Yu is naturally happy to see a good thing that is mutually beneficial.

Fu Yu smiled, passed the list pasted on the kitchen wall to Sun Qingning, and pointed out Sun Qingning's skills in making minced meat, as well as the seasoning ratio when marinating.

Sun Qingning learned quickly and understood Fu Yu's words very thoroughly.

The two have been working together from morning to night recently, and their tacit understanding and daily relationship have become more and more harmonious.

They are busy here.

Gu Yunwu was not idle either.

Anyway, he is also a senior chef who has worked in Maxima for many years, and he has a lot of contacts and resources.

After sending a bunch of old customers to Zhao Meng last time, Gu Yunwu learned from the pain and began to work hard to win over his own customer resources.

In the past few days, I have contacted several waves of customers who came to join us.

Many of them are local diners in Bei'an City.

I live close to my family, and I heard that there is an event in the store, so I decided to come here for a meal.

Or it just happened to be a table, and it happened to be booked in advance through the event.

In fact, Gu Yunwu is also very good at attracting customers and has a lot of resources, but Gu Yunwu is somewhat picky about customers.

How picky?

Those mobile customers, as well as the so-called online celebrities and tourists who come to the store to check in, are definitely not willing to win over.

Or those with picky tastes and a lot of requirements are not willing to contact frequently.

Now that the customers on hand have just been pushed away, and they happened to catch up with the Mid-Autumn Festival, he is not so picky.

No matter what happens, call people to the store to place orders first, and then Zhao Meng can't let Zhao Meng compare.

Shame aside, if he does this twice, will he still be able to stand in the back kitchen?

A lot of customers came one after another, and there were more orders from exclusive old customers.

But all kinds of problems came one after another.

Now he has to take orders from regular customers and pick up round orders, so he must be too busy.

Yao Yihang usually helped out, but there was nothing wrong with it.

But now that I'm really busy, the speed of serving food is quite fast, but in terms of details, it's somewhat unsatisfactory.

Gu Yunwu never thought of being picked on by customers about the presentation of the plate!

After thinking about it, Gu Yunwu wondered if he could ask the master carver to help him think of an idea, and get some innovative fruit and vegetable carvings for decoration, which can also cover up the lack of details in the arrangement of the plate.

Li Shuli basically doesn't take birthday meals these days.

After all, the matter of the children's meal that day really gave him a headache.

It happened that Fu Yu came to save the scene, otherwise the customers would really make a fuss, how would it end in the end?

So in the past few days, as long as there is a birthday, they will directly ask Bai An to make a bowl of seafood longevity noodles, and he will at most cooperate with some carved fruit plates.

Anyway, as long as the customer does not make additional requirements, he is definitely not easy to make mistakes, how come.

In fact, the level of master Baian here at Maxima is very good!

Especially Wang Chengfeng, who is a chef who has won a national award, compared to some well-known master chefs.

When he came to Maxima back then, it was Mr. Dong who entrusted his relationship and invited someone to help manage the Bai case.

After so many years, it can be said to be a veteran.

But no matter how powerful it is, there is a specialization in this art.

After all, Wang Chengfeng is old and doesn't accept new things to a high degree.

Moreover, Maxima is not like a music restaurant that takes the route of booking seats.

So like innovative children's meals, not to mention that Li Shuli is not good at it, Wang Chengfeng is not good at it either.

At this time, Gu Yunwu wanted Bai An to help with the creative arrangement of a few dishes.

Neither Li Shuli nor Wang Chengfeng accepted the job.

It's not that he didn't give Gu Yunwu face, but that he didn't have the diamond, so he didn't dare to do porcelain work casually.

Gu Yunwu didn't have any good ways to remedy Yao Yihang's disadvantages in details.

I had to worry a lot, and stare at Yao Yihang's plate from time to time.

And at this time, he just got the latest news from his boss. The time for the provincial TV station to come down for an interview has been set, and it will be next week.

Gu Yunwu was busy going around here, and he didn't forget to tell Yao Yihang to contact those reliable old customers as soon as possible, and he must invite them over when the time comes, so as to show his appearance.