Food Circle Plug-in Emperor

Yao Shi reached out and patted the steel basin containing the pheasant: "The pheasants I buy here are all woodland chickens that are at least one and a half years old, not the kind that are sold just after the four-month cycle."

Yao Shi asked Fu Yu to look at the meat quality of the chicken: "See? This kind of chicken is the firmest, and the taste is both chewy and gamey."

Fu Yu was a little curious: "Chef Yao, how much is this pheasant?"

Yao Shi said: "Normally, a pheasant in the market is about 100, but the pheasant I bought is more expensive. After all, it is old and it is a woodland chicken. The current purchase price is 18."

Fu Yu was taken aback: "One hundred and eight?"

Yao Shi smiled: "It's also because I'm a regular customer, I've been cooperating with you for a long time, and I use a lot. Outsiders used to buy one for more than two hundred."

Fu Yu was dumbfounded.

The purchase price of this pheasant is more than 200, so how much will it cost after cooking?

No wonder the Maxima restaurant didn't include this dish.

Those who are knowledgeable know that this pheasant is a good thing.

I don't know, I spend hundreds of dollars just to eat a chicken, and I have to feel that I am being taken advantage of!

Seeing Fu Yu's stunned expression, Yao Shi said with a smile, "You should know that this pheasant is generally raised in captivity and free-range in the forest, so there is a big difference in taste and texture. If you want to eat ordinary pheasant , then it’s better to buy chickens raised directly. Customers spend money, just want to taste this game.”

Fu Yu clicked his tongue secretly, this rich man really enjoys it!

Yao Shi smiled: "You are like my set meal 1888. If you don't have two hard dishes, the price will not be able to stand. Customers feel that it is worth the money after eating, and they will buy it when they need it next time. I want to come back immediately.”

Fu Yu nodded, thinking it made sense.

Yao Shi reached out and picked up a piece of chicken breast, and said with a smile: "I'm telling you this because I want to tell you that the profession of chef is actually a lucrative job if you do it well. If you learn the skill well, how capable are you? How much money can you make?"

"It's the same cooking. If you cook a dish in a small restaurant, you can sell it for tens of dollars, but in a big restaurant, if you improve the technology, put it on a plate and pack it, you can sell it for hundreds of dollars."

"What do we work hard all day for? Isn't it just to make money?"

"As long as you practice your cooking skills well, you won't be afraid of running out of money in the future."

Fu Yu was deeply convinced of this.

"Come on, let me tell you about this dish."

Yao Shi put the washed chicken breast on the cutting board.

"This magnolia pheasant slice is a famous dish of the Han nationality, belonging to the Hunan cuisine."

Fu Yu listened very seriously.

Yao Shi held the knife and began to process the chicken.

"See? Remove the fascia first, and then cut into thin slices. This slice, it can't be too thin or too thick. If it's too thin, it won't be chewy, if it's too thick, the meat should be burned. "

Fu Yu nodded and watched Yao Shi slash the knife intently.

After cutting the pheasant slices, Yao Shi began to adjust the sauce with cooking wine and water.

The pheasant slices are soaked in juice to remove the fishy smell.

The magnolia flower had been washed, Yao Shi held it in his hand, and asked Fu Yu to watch the operation.

"Remove two ends from each petal, cut off two ends from the top petal, and cut four pieces from the top."

Fu Yu firmly remembered.

"The shiitake mushrooms should be cut into small pieces with a knife."

Yao Shi's knife skills are very exquisite. Watching him cut vegetables is like watching an art performance. Whether it is the hand speed or the shiitake mushrooms cut by the knife, they are particularly beautiful.

Cut the shiitake mushrooms well, and then squeeze out the soaked pheasant slices.

Add refined salt, egg white, and starch according to the ratio, and then mix thoroughly to make a paste.

Yao Shi's method of hanging paste is very special.

He put the pheasant slices into the paste, soaked them thoroughly, then picked them up and shook them gently five times before putting the pheasant slices on the material preparation plate.

"If the paste is too thick, the fried pheasant slices can be eaten while it's still hot, but once it cools down, the fishy smell should come out."

After Yao Shi finished handling a plate of pheasant slices, he turned around and gave Yu some instructions.

This order is a big order. After all the dishes for the 120 tables are cooked and delivered to the guests table by table, all the dishes are basically cold.

There is no way to control the time and temperature, so we can only find ways to make up for it during the cooking process.

The ingredients are ready.

Yao Shi cleaned the frying pan and poured in cooked peanut oil.

When it is heated to 140°C, add sliced ​​pheasant and shiitake mushrooms, and fry until it is half mature.

Then put in the magnolia slices and slide slightly, then pour into a colander to filter the oil.

After the colander was used up, Yao Shi habitually stretched out his hand to the side.

Fu Yu took it with a wink, and put it in the washing basin specially for storing kitchen utensils to be washed.

Fu Yu moved quickly, and Yao Shi was focused on cooking again, so he didn't notice that the colander that was originally full of oil, the moment Fu Yu reached out to pick it up, all the oil stains automatically slipped off and dripped into the cleaning basin.

When it was put into the cleaning basin, the colander had become clean without any oil stain attached.

Cook in the original wok with cooking wine.

Add clear soup, refined salt, and monosodium glutamate, and thicken with wet starch.

Finally, pour in the pheasant slices, shiitake mushrooms, and magnolia slices, and quickly stir fry a few times.

Take all the ingredients out to the plate.

"The characteristic of this dish is its white color, freshness and tenderness, so when arranging the dish, we must emphasize this point."

The tableware used by Yao Shi is a rectangular white porcelain plate.

He took a cucumber, peeled it, and cut it into thin filaments. The filaments were long and unbroken, and they were densely spread on the bottom of the porcelain plate.

Then add sliced ​​pheasant and magnolia.

A slice of pheasant is stacked with a slice of magnolia.

The bottom of the plate is lush and lush, and the pheasant slices are more and more white.

The taste of magnolia slices is elegant, which can be just combined with the fragrant and strong game taste of pheasant slices.

The chicken breast of a pheasant can make two sets of dishes.

Fu Yu watched Yao Shi skillfully stack the pheasant slices and magnolia slices.

Can't help but think in my heart.

This one hundred and eighty pheasant can actually serve two dishes.

The cost is ninety yuan.

Counting other ingredients and labor costs, the cost of a dish is one hundred and twenty-three.

A table of 1888, this dish is considered a hard dish, even if it is converted into two hundred, it can still make a net profit of seventy or eighty.

How much is an order for 120 tables?

Fu Yu's breathing was already rapid.

He knows that catering is a profitable business.

A plate of food costs only a few dozen yuan in a small restaurant, hundreds in a large restaurant, and sometimes tens of thousands in some luxury dining clubs.

That's the difference!

Fu Yu was still there, calculating the profit of this order for Yao Shi.

Yao Shi has finished arranging the Yulan pheasant slices.

Yao Shi asked: "How do you feel? Can you get started?"

Fu Yu nodded: "I'll give it a try."

Yao Shi warned: "This dish is mainly for slicing and slicing. You must pay attention to the knife technique and control the strength when slicing. As for slicing, it will be no problem if you master the heat well."

Fu Yu is still very confident in his knife skills and fire control.

Especially since he got a new kitchen knife that cuts iron like mud, and he hasn't had a chance to practice it yet.