Food Circle Plug-in Emperor

Kang Guijie praised from the bottom of his heart: "Xiao Fu is a good kid, he has been trained well, and he will definitely not make mistakes in the future."

Liu Yunong suddenly felt proud.

His apprentice is valued by others, and his face as a master also feels radiant.

After chatting with him for a few more words, Kang Guijie suddenly asked: "Since you have already accepted your apprentice, why didn't you bring it with you?"

Apprentice chefs are not like others. Apprentices always follow the master and practice as they learn.

But Fu Yu is now working at Maxima.

In this way, the so-called master-student relationship between Liu Yunong and him is probably not just a name?

Liu Yunong explained with a smile: "Oh, he was originally the chef of Maxima, and later he worshiped me as his teacher. He would come here every day after get off work and learn how to cook with me."

When Kang Guijie heard this, he was a little surprised: "Come here after work every day?"

Liu Yunong nodded: "He is very capable and able to endure hardships. When he comes here every day, he will be closed until he is closed, and then he will go off work with everyone."

However, what an experienced chef likes most about the people under his command is hard work and willingness to work, especially when recruiting apprentices.

Kang Guijie had a good impression of Fu Yu at first, but now that he heard it, he felt that the young man was very good.

Inside and outside the words, I couldn't help but praise again.

They were talking here, and in the back kitchen, the orderer had already delivered the order.

The orderer handed the order to Wang Yulong, and specially sent a message: "Chef Wang, the boss said that Kang Guijie wants to eat this table, so let the chef be more careful."

Wang Yulong nodded. Originally, he wanted to take the spoon by himself, but now he has just taken orders from two regular customers, and he really can't get away.

After thinking about it, today's dishes are not difficult, they are all customary in the back kitchen, so I decided to hand over this order to Liu Zhangpeng.

He took Liu Zhangpeng for nearly twenty years.

In fact, Liu Zhangpeng's culinary skills are already very good, and he has learned a lot of his skills, such as knife skills and mastery of seasoning ratios. Sometimes, he is better than blue.

At this time, Liu Zhangpeng had just completed the order list in his hand, and it can be said that he was in a complicated mood when he heard what the master said.

Excited and a little nervous.

After all, this table should be prepared for Kang Guijie.

Kang Guijie is one of the best figures in the whole province. If he can get his praise, it will be a great boost to his future future.

But at the same time, if it is messed up, this face is basically unacceptable.

Liu Zhangpeng felt as if he was facing a formidable enemy, so he followed the order list and prepared the dishes himself without the need for small workers.

Liu Yunong talked with Kang Guijie for a while, the business in the store was too busy, and Kang Guijie brought two other old friends with him on this trip.

Knowing that the three of them only had time to get together today, Liu Yunong found an excuse to leave with a wink, and let the three old friends get together and chat.

After leaving the box, Liu Yunong was about to go to the back kitchen to take a look at the preparation of the dishes.

Kang Guijie couldn't neglect anything at the table.

I'll pick two more bottles of good wine and send them over later.

If outsiders come here, they must follow the order list and serve whatever dishes they have.

But here in Kang Guijie, as long as there are enough ingredients in the store, Liu Yunong is still willing to open a back door for him to cook two secret dishes that are not easily available in the store.

She just carefully selected three dishes and one soup from today's order list, and handed them over to the back kitchen by the messenger.

For three people to eat, order six dishes and one soup, which is enough.

Looking back, I will make another very famous staple food in Liu's cuisine, steamed meat cake.

The whole table has a combination of meat and vegetables, hard dishes, appetizers, and desserts. The dishes are arranged perfectly, and there is no fault.

Liu Yunong had just stepped into the back kitchen when he received a call from Fu Yu.

"Master, there is a traffic jam on my side of the road, and it will take more than 20 minutes to reach the store."

Liu Yunong agreed, and originally wanted to hang up the phone directly, but after a second thought, she decided to tell Fu Yu about Kang Guijie's arrival at the store.

After all, after hearing what Kang Guijie meant, Fu Yu still admired him very much. When Fu Yu came, he could bring Fu Yu to meet Kang Guijie again.

Kang Guijie is usually so busy that it is not easy for him to even meet him.

Now this opportunity is a once-in-a-lifetime opportunity, just to help Fu Yu build a bridge.

It is said that the master leads the door, and the practice is up to the individual.

But "teacher's way" is not only the inheritance of culinary skills, but also the way of continuation of contacts.

Since Liu Yunong has recognized Fu Yu as his apprentice, and intends to let him cooperate with him in the future to promote the Liu family cuisine, naturally he will not be stingy in promoting and supporting him in this regard.

Fu Yu was sitting in the taxi, worried about the traffic jam, and was not too surprised to hear Liu Yunong's words.

When dining in Maxima, Kang Guijie said that when he came to Bei’an this time, he would visit Liu Yunong’s newly opened branch.

It occurred to me that it had only been two days, and I went there.

Fu Yu hurriedly reported: "Master, Chef Kang went to Maxima for dinner two days ago, and the table noodles he ordered were made by me."

When Liu Yunong heard this, he thought: Just right!

"Really? Then what did he order at that time? I can just cook according to his preferences."

Fu Yu thought for a while, and reported the name of the dish seriously: "At that time, the table noodles he ordered were all old-fashioned dishes in the store, which had been removed from the menu a few years ago. It was also a coincidence that there was an old-fashioned dish in the store. When the customer orders, he looks good, so he cooks the recipe as it is.”

"Specific Dietary Interests"

"At that time, Chef Yao gave him two bottles of good wine, and I drank them all. The brand is."

"Also, he should not eat onions, coriander, and meat. He likes vegetables, especially white jade mushrooms. In the dish that was served at that time, I found that he picked and ate all the white jade mushrooms."

When Liu Yunong heard this, he immediately became interested.

"You observed all this?" Liu Yunong asked.

Fu Yu said truthfully: "Well, I wanted to see how Chef Kang thought of this table dish, so I took a look at his dining situation. However, I really didn't see the specific taste preferences, mainly because The dishes I ordered at that time were relatively mild in taste.”

Liu Yunong is slightly curious, and it is not difficult to judge customers' dining preferences through inquiries.

However, it is much more difficult to accurately know the customer's food preferences based on the customer's dining situation.

Liu Yunong suddenly had some judgment on the preparation of the dishes, and at the same time, he was a little surprised by Fu Yu's carefulness and safety in this regard.

After all, Fu Yu hadn't been in touch with cooking for a long time.

In order to cook dishes that satisfy customers, in addition to superb cooking skills, it is also crucial to understand customers' preferences and needs.

If you want to know the preferences of customers, sometimes you can communicate directly, but sometimes it is not convenient.

At this time, it is a test of the chef's own reaction and coping ability.

For example, just by observing the customer's dining situation, you can accurately understand the customer's needs, which can be regarded as a relatively high-level operation.

Fu Yu even mastered this?

This made Liu Yunong really look forward to and curious about his ability to deal with Yu.

No wonder, Kang Guijie's preferences are so obvious?

Thinking of this, Liu Yunong said: "Okay, I understand, since there is a traffic jam on your side, don't worry, it's okay to be late."

Then hung up the phone.

At this time, Liu Yunong happened to see Wang Yulong and Liu Zhangpeng were both busy, so he raised his voice and asked, "Who will take over the table in Kitchen Kang?"

Liu Zhangpeng said, "Boss, I'm taking over."

Liu Yunong looked at Liu Zhangpeng and said, "Chef Kang, please pay attention when cooking. He should not eat green onions, coriander, or meat. He likes vegetables."

Liu Zhangpeng nodded: "Yes, I see."

After explaining, Liu Yunong turned around and walked to Wang Yulong's side. She was thinking about another thing.

"Chef Wang, if you can accurately judge a customer's dietary preferences by observing the customer's dining situation without asking and communicating, is there anyone in the back kitchen who can do it?"

As soon as this question came up, Wang Yulong's movement of shaking the spoon suddenly froze, and he looked at Liu Yunong with some surprise.

What's the meaning?

Why did the boss suddenly raise this question?

Don't customers always order food according to their preferences when they enter the restaurant?

Even if there are any taboos, they will be directly explained to the orderer when ordering, right?

It seems that it is not easy to judge a person's dietary preferences based on the meal situation without asking and communicating, right?

Wang Yulong has worked in the main store for decades, and has a deep relationship with Liu Yunong. When talking, he usually talks about what is on his mind.

Hearing the words, he directly said what he thought in his heart.

Liu Yunong nodded, she also felt that this matter was actually quite difficult.

However, this is also a consideration of the chef's ability.

Thinking of this, Liu Yunong suddenly thought of one thing. She decided that after the cooking was over, she would find an opportunity to tell the people in the back kitchen how to judge the customer's food preferences according to the customer's dining situation!

Cooking is a complex and regular process of transforming ingredients into food.

The purpose is to make food more delicious, better-looking, and smell better, so as to better meet people's dietary needs.

And how to make customers more satisfied is the lifelong pursuit of all chefs.

Cooking skills rely on superb operating techniques.

But it must also be understood that the most fundamental factor that proves the quality of cooking skills is whether it can be loved and praised by customers.

There is nothing easier to improve your cooking skills than to understand the real needs of customers.

Liu Yunong quickly finalized the table noodle dishes customized for Kang Guijie.

In addition to the original dishes in today's recipe, there are also two secret dishes in the store.

Originally, it was planned to make Dongpo meat for the state banquet, but it happened that there were ingredients in the store.

However, after a little deliberation, Liu Yunong decided to follow Fu Yu's suggestion and replaced the state banquet Dongpo pork with another secret dish, oil-consuming white jade mushroom.

The white jade mushroom itself is crystal clear, whether it is cooked alone or with other dishes, it is very beautiful and eye-catching, and the method is also simple.

It can be fried, deep-fried, stewed, braised.

And there is a cooking method in Liu's family cuisine, which is a secret method handed down from her great-grandfather.

As soon as it was released that year, it won the love of diners, and has since become a classic dish that will never go out of style.

Ordinary ingredients, to make a classic taste.

It has always been the most respected cooking method of Liujia cuisine.

It's just that, in order to cater to the times and be closer to customers' dining preferences, some new seasonings are added to the classic dishes, and the ratios and cooking methods are changed.

When Liu Yunong was cooking, he didn't make an improved version. After all, Fu Yu had already said that Kang Guijie liked vegetarian dishes and didn't like meat.

Anyone who is a vegetarian is more in pursuit of simple ingredients and simple seasoning, especially demanding to highlight the nutritional combination of ingredients and the expression of the original taste.

As the saying goes, light is not dull, simple but not simple.

And white jade mushroom has always been known as "superior mountain delicacy".

Kang Guijie is indeed very good at eating.

Liu Yunong ordered the little worker to hurry up and prepare the dishes.

I started to check the seasoning and kitchen utensils myself.

After all the ingredients were ready, Liu Yunong started to cook oil-consuming white jade mushroom for his first dish.

This dish feels smooth when you pick it up, and it tastes light and delicious. It is most suitable as an appetizer while waiting for a meal.

Liu Yunong cut off a little old root of the white jade mushroom, rinsed it with clean water, and drained the water.

Then peel the garlic and cut into slices, wash the white of the scallion and cut into sections, wash and remove the stalks of the green and red peppers, remove the seeds, and cut into small sections.

Liu Yunong's knife work has her own unique knife handling habits. She is used to turning knives for this kind of cutting work.

The cut sections are of one size, but the incisions are uniform inclination angles, which are very characteristic.

Pour a little water into the pot, bring to a boil over high heat, put in the white jade mushroom and blanch for 10 seconds, then remove and drain the water.

White jade mushroom has a grassy smell, so blanching can remove this smell and taste better.

Clean up the water in the pot, add a little cooking oil, and when it is 50% hot, add garlic, scallions, and green and red peppers, and sauté until fragrant.

Then add white jade mushrooms and stir fry quickly, then add light soy sauce, oyster sauce, dark soy sauce and salt in turn, and stir fry evenly.

Finally, add water starch to thicken the sauce, collect the juice on high heat, and sprinkle a little sugar to enhance the freshness.

The key to this dish lies in the ratio of seasonings and the control of the heat.

White jade mushrooms are easy to cook, so the frying time should not be too long, otherwise the taste will not be crisp.

The white jade mushroom is cooked just right, the taste is crisp, tender and smooth, sweet and delicious.

As for the final addition of sugar to enhance freshness, this ratio was finally determined after countless attempts.

It can be said that every step of the operation of this dish is not superfluous, and it integrates the cooking experience and operation skills inherited from generations of ancestors.

Liu Yunong prepared a plate here, and called the waiter to take it away.

I turned around and cooked carrot stewed mutton and steamed sea bass separately.

These two dishes are secret dishes in their store and are very popular with customers.

In particular, the mutton is made of big-tailed sheep brought back by air from other places. The meat is fresh and tender, and the taste is particularly authentic.

When Liu Yunong's father was alive, he often cooked this dish to entertain relatives and friends.

Even if Kang Guijie Xisu, this dish must bring back some memories of those years.

It will be easier and smoother when I take Fu Yu over to say hello later.

It's not that Liu Yunong is deep-minded and cunning, but that there is a ready-made performance opportunity in front of him, and if he can't grasp it, isn't that short-sighted?