Food Circle Plug-in Emperor

Fu Yuzheng was a little complacent, and an electronic notification sound suddenly sounded in his ear:

【Ding! Chef Rising Star title reward: Congratulations for obtaining the personal skill of NPC Chef Zhang Zhen: Cooking (Intermediate)]

Fu Yu turned to look at Zhang Zhen in surprise.

Zhang Zhenzheng looked forward to watching him make Ama Zun meat.

The two looked at each other.

Fu Yu's eyes were piercing.

His previous personal skill cooking was at the elementary level, but now he has been directly promoted to the intermediate level with Zhang Zhen's help.

Happy!

Zhang Zhen was puzzled.

You boy, why are you staring at me like this? !

How do you cook like this, and you suddenly become happy?

What is beautiful?

Fu Yule beat the scum in the pot vigorously.

Switch to low heat and simmer.

The same is boiled meat.

At this time, Fu Yu clearly felt the gap between elementary and intermediate.

He used to cook too, but when judging the degree of doneness of food, he relied on color and taste.

But it's different now.

As long as he stretched out his chopsticks and fiddled with the pot twice casually, and just looked at it twice, he could immediately judge the degree of doneness of the food in his heart.

Is it a little hard and needs to be cooked for a while?

It is still ripe and rotten, and you can turn off the heat immediately.

It's amazing!

Fu Yu himself thought it was quite rare.

Taking advantage of the cooking time of the meat, Fu Yu first mixed the pig's trotters.

The spice bag in the music restaurant smelled pretty good before, but Fu Yu compared it to the recipe in the special family banquet recipe.

I think the cold braised pork trotters in it are more suitable.

After all, it was an engagement banquet, and by the time the host's family could actually serve dinner, the table of good dishes would have been completely cold.

Since it is cold, there is no need to marinate the pig's trotters specially, and the back kitchen will have it ready-made.

Zhang Zhen fished pig’s trotters out of the pressure cooker, and said with emotion: “Fu Chu, you’re out of luck! Our back kitchen rarely cooks braised pig’s trotters, and usually makes cold dishes of pig’s ears. If it wasn’t for yesterday’s Customers make reservations in advance, and I won’t marinate the pig’s trotters the night before.”

This pig's trotter is made with a secret marinade, and the taste is delicious just by smelling it!

Because it has been soaked in the stewed soup, it is still a little hot.

Fu Yu simply left it to dry first, and then turned to show Luo Nian pig stew.

The focus of this year's pig stew is on pork and cabbage vermicelli.

Fortunately, music restaurants have always paid attention to the quality of ingredients.

The pork used is domestic pigs harvested in the countryside, and the bean dregs left over from grinding tofu are fed, which is the stupid pork in the countryside.

Maxima's back kitchen uses pork bought from the market, and the quality of the meat is good, but when compared with the stupid pork in the music restaurant, the difference is obvious.

This stupid pork is really good.

Lean meat is bright red, and fat meat is as white as snow.

Under the light, the surface layer has a bright oily color.

With this meat quality, even if it is dry-fried, it will be delicious.

Fu Yu thought about it, and when he came home during the Chinese New Year, he would see if he could discuss with Chef Yao and buy some pork from him to take home.

His father especially likes to eat pork dishes.

However, the two shops selling pork in their small county town are of average quality.

Now that I have become a full-time employee, not only can I earn a salary, but I can also work part-time at the music restaurant, plus earn extra money by doing tasks.

The pockets became looser, and Fu Yu began to think about how to improve the living conditions at home.

I dare not have big ideas for the time being.

But he is quite willing to spend money like this kind of honoring his parents by buying some food and drink.

Fu Yu was making up his mind, and he didn't stop doing his hands.

Wash the cabbage and cut into sections, and cut the pork into thin slices.

Chopped onion and ginger.

Put the oil in the pot and heat it up, add the meat slices and stir-fry until the color changes and the oil comes out.

Add scallions, ginger, peppercorns and star anise and stir-fry until fragrant.

Pour down the soybean paste and stir fry twice quickly.

Add cabbage and stir fry evenly.

Pour in soy sauce and stir fry.

Add water and dig a hole in the middle of the cabbage, put the rinsed vermicelli in, and add some dried chilies.

Cover the pot and bring to a boil then reduce heat to a simmer.

While the pot was simmering, Fu Yu freed up his hands to make cold braised pig's trotters.

In fact, there are only a few main courses in the authentic eight dishes and eight bowls. Other side dishes are often adjusted occasionally according to the local seasonal changes.

There must be braised pig's trotters, but how to make it depends on the chef's own arrangement.

No matter how delicious this braised pork is, the taste will definitely be different when eaten cold or hot.

Fu Yu thought about how good this cold salad was.

No matter how long it is left on the shelf, the original taste can be guaranteed when you eat it.

The cooled braised pig's trotters are disassembled and set aside.

Looking at Fu Yu's way of dismantling the pig's trotters, Zhang Zhen was secretly startled.

This kid's splitting work has been practiced seriously.

As for the muscle separation and bone-breaking sharpness, it is estimated that I have not done dozens of them, at least I have to do hundreds of them.

He was watching Fu Yu's splitting up, watching with great enthusiasm, and he didn't want to meet Fu Yu's eyes again.

Zhang Zhen scratched his head: Why are you looking at me again, kid?

Fu Yu spoke this time, and asked with a smile: "Chef Zhang, I have to taste the cold salad first, otherwise I don't know how salty it is, so I can't prepare it."

Zhang Zhen was speechless.

Subconsciously turned his head to look at Yao Shi, only to realize that his boss had left at some point.

So he looked at Fu Yu, nodded and said, "Try it, this big pot!"

This cook does not steal, and does not reap grain.

Although the words are not pleasant, they can be regarded as a true portrayal of the back kitchen.

Chefs must taste the dishes in advance.

It is common practice to fry a dish and taste two bites.

It's just that chefs like Zhao Meng and Zhang Zhen have already developed their hand feeling.

Usually, when frying a dish, you don't need to taste it at all, just grab it and know how much ingredients to sprinkle.

If it was in the back kitchen of Maxima, Fu Yu would have done it right away.

But this is a music restaurant after all.

It's really rude to eat other people's food in front of other people's chefs without saying hello.

Fu Yu smiled and got approval, so he put on disposable gloves, picked a pleasing pig's trotter and took it to the side to "taste".

I drank some wine last night, and I didn't have any appetite when I woke up in the morning.

He was still thinking about the music restaurant, so he drank half a bowl of rice soup for breakfast.

Now that the matter is finalized, and after working for a while, I am really hungry.

Taking advantage of the opportunity to try the dish, Fu Yu simply ate half of it generously.

This pork trotter is really fragrant!

The oily brown-red color is appetizing just looking at it.

Take a bite, the cortex is fat and tender, fragrant but not greasy, and the taste is soft and smooth, fragrant and attractive.

Fu Yu was satisfied with this mouthful of collagen.

He took off his gloves and continued to work.

The garlic is patted once and chopped into minced garlic, and the minced garlic is patted again to give out more garlic flavor.

Sliced ​​shallots or scallions.

Add minced garlic and a little mature vinegar on the pig's feet, then pour in the original soup of the braised pig's feet, then add a little pepper oil, pour in red chili oil, and finally sprinkle with chopped green onion.

Then add an appropriate amount of monosodium glutamate and sugar, mix well, then put it on a plate, and pour the remaining juice on it.

A delicious cold pork knuckle is out!

grateful:

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