Food Circle Plug-in Emperor

Maxima has been open for a long time, and there are some repeat customers who often visit.

The number of times I have come has increased, and the service staff in the store can recognize it when they see it.

"Uncle Liu, here we come!" Gao Wenjing was talking to the welcome guests at the door, when she looked up and saw Uncle Liu, she hurried forward to help her.

Uncle Liu is already seventy this year, and his body looks quite strong, but his legs and feet are obviously getting worse every year.

Now when walking, you can see the staggering posture, and it is obvious that the condition of the left leg has become serious again, and some dare not touch the ground.

Uncle Liu said with a smile: "Isn't it the end of the day? Come over here to check in."

The waiter next to him greeted him warmly, ready to introduce the old man.

Gao Wenjing waved her hand: "No need, just remember a Fugui Jinxiu Seafood Cup."

After finishing speaking, he asked, "Uncle Liu, do you want some seafood noodles?"

Uncle Liu nodded: "Yes, how can I not eat noodles for my birthday!"

At this time, it was the busy time of dinner, Gao Wenjing couldn't get away, so she specially called the waiter to come over, and helped Uncle Liu to room 401.

When the waiter heard that this old man was going to 401, he was immediately in awe.

In the back kitchen, Fu Yu had just finished setting the dishes and was about to go to Zhao Mengna to take over two dishes, when the orderer brought over the order.

Fu Yu stretched out his hand to take a look, and was stunned.

"Why did you just order one dish?"

The orderer said: "This customer belongs to 401!"

Before Fu Yu could speak, Sun Qingning next to him asked curiously, "Hey, what big shot? Did you see anyone?"

The orderer nodded: "I see, it's an old man. He looks quite old, but he's dressed quite ordinary."

Fu Yu went over to ask Zhao Meng with the list: "Chef Zhao, there is a customer from 401 here, so he ordered a Fugui Jinxiu Seafood Cup."

Zhao Mengteng didn't move his hands, and while he was busy, he replied: "Is Uncle Liu here? Is everything over with you?"

Fu Yu responded, "It's over."

Zhao Meng said: "Then you cook this dish, try to make the celery as tender as possible, the old man is getting old and his teeth are not very good."

Fu Yu agreed and ordered Sun Qingning to prepare the materials.

Sun Qingning picked the fresh squid and prawns back, and asked Fu Yu while handling them: "Isn't this Fugui Jinxiu seafood bowl a banquet dish? Why did you just order one?"

Fu Yu just took a stack of noodle molds from Bai An's side, and said after hearing the words: "I also ordered a seafood noodle, and Bai An's side is making it."

Sun Qingning let out an "oh" and continued to work.

Fu Yu placed boat-shaped dough molds in the form of flowers on a disc, forming a circle, and placed a lace bowl-shaped dough mold in the middle.

After laying out the noodles, the cooking started.

Clean the squid and remove the hairs.

Cut the squid head into small pieces of about 1.5 cm, and make it with cooking wine and fine salt slurry.

Put the belly of the squid down, lay it flat on the chopping board, and use a knife to make a cross of latitude and longitude at an angle of 35 degrees.

When Fu Yu was cutting the flowers, he specially asked Sun Qingning to come over and watch.

He slowed down and instructed Sun Qingning to pay attention to the angle when cutting flowers and to control the strength of the knife.

Sun Qingning listened very carefully.

"Cut the squid into chunks or strips according to the required size, and make it with cooking wine and fine salt slurry for a while. Pay attention to the ratio here."

Fu Yu asked Sun Qingning to see clearly how much cooking wine he had poured and how much fine salt he had put.

He taught carefully, and Sun Qingning found it easier to learn.

The cleaned prawns are cut into small cubes, and the anchovies are reserved, and they are also made with cooking wine and fine salt slurry.

After washing the celery, remove the old stalks of the celery with your hands.

Cut the celery into oblique knife pieces about 1.5CM, the size of the celery should be uniform.

Wash the peppercorns and cut them into elephant eye pieces about 1.5cm in length.

Broccoli Select individuals that are similar in size and shape and divide them in half with a knife.

Stack the processed ingredients on the side dish.

Put the shrimp head and shell into the onion, ginger and salt, and cook the soup.

Fu Yu told Sun Qingning his experience: "Actually, the freshest part of this shrimp is the shrimp head! The soup made from the shrimp head is very delicious."

Sun Qingning nodded receptively.

Add clear water and an appropriate amount of fine salt to the pot, and bring to a boil over high heat.

Add broccoli and celery one after another, and blanch until raw.

Fu Yu followed Zhao Meng's instructions, first fished out the broccoli, and blanched the celery for a while.

The red pepper is scalded until it is broken, and the scalded ingredients are promptly put into cold water to cool.

Blanch the diced squid and diced shrimp until half-baked.

Drizzle oil in the pan, add scallion and ginger and stir until fragrant.

Add the ingredients and stir-fry for a while, then add the shrimp shell soup, appropriate amount of fine salt and pepper and stir-fry.

Add appropriate amount of water and boil over high heat, add white sugar and monosodium glutamate to taste.

Thicken with water starch.

After that, it can be set up.

Diced squid and shrimp are on the bottom, garnished with celery and red pepper.

In the noodle bowl in the middle, the end with the shrimp tail is spread out in a flower shape, and the top is finally covered with cut-flower squid.

Broccoli is evenly placed at the junction of each boat-shaped dough.

Celery and broccoli are green and green, and pepper and anchovies are festive in color. An elegant and delicious Fugui Jinxiu Seafood Cup is complete.

Fu Yu was about to hand over the food to the waiter, when Zhao Meng turned around and saw it, and hurriedly stopped him: "Fu Yu, go and deliver the food to Uncle Liu, I really can't do anything here."

Fu Yu was a little surprised: "Why do we have to send it there?"

Zhao Meng explained: "Uncle Liu used to be a regular customer of the store. When his wife was still there, he would come to the store every year to book a table for his birthday. After the old lady left, Uncle Liu came here alone. They all order this dish and a bowl of seafood noodles. Today is his wife’s birthday.”

In the words of an insider, "The old man is a long-term lover!"

It was also for this reason that Yao Shi deliberately discussed with the boss to ask Uncle Liu to come over in the future, and let him use Box 401 as long as it is empty.

Dong Juntian was also very moved after hearing this, so he agreed.

So starting ten years ago, Uncle Liu would come to the store every year today to order a Fugui Jinxiu Seafood Cup and a bowl of Seafood Noodles, and he sat in Box 401 every time.

On Zhao Meng's side, as long as he received an order from Uncle Liu, he would personally go over and bring the dishes to the table every time to show respect.

He really couldn't get away now, so he sent Fu Yu over.

When Fu Yu went to Box 401 with the food, Gao Wenjing happened to be there too.

Every time Uncle Liu came over, Gao Wenjing was by his side to take care of him.

Uncle Liu looked at Gao Wenjing and said with a smile: "Xiao Gao, my wife always said that you are blessed. You see, your life is getting better and better now, right? She is sure!"

Uncle Liu's wife is a talkative and laughing character. When he came here before, he would often pull Gao Wenjing to talk.

At that time, Gao Wenjing hadn't been the foreman yet, but it happened that the box he was serving was the one where Uncle Liu and his wife often sat.