Food circle plug-in emperor

Chapter 277 The truth is precious
Zhang Jinyu obviously didn't realize his shortcomings.

He happily followed Fu Yu's side.

"Fu Chu, can this Pleurotus eryngii mushroom taste like abalone?"

Fu Yu cut the cleaned and dried Pleurotus eryngii crosswise into thick slices, and then cut each slice with a cross knife on both sides.

While changing the flowers, he said casually: "This dish is not difficult to make. If you want to eat it, I will make another one when I have nothing to do in the afternoon. Anyway, I don't know what to eat for lunch."

Today it's their turn to arrange lunch.

Although there are many kinds of dishes in the store, the ingredients that can be used are limited, and the patterns that can be cooked are naturally limited.

Whether they can eat hard dishes depends on whether customers return the dishes halfway through the day.

As for ordinary home cooking, there is nothing to look forward to eating every day.

Zhang Jinyu laughed: "Great! Fu Chu, then you do more, I will find time to prepare the king oyster mushrooms in a while."

Fu Yu didn't know whether to laugh or cry, and nodded: "Okay!"

He proceeded to cook three cups of Pleurotus eryngii.

Cut the garlic into small pieces, slice the ginger, cut the chili into sections, and cut the shallot into sections for later use.

Add an appropriate amount of sesame oil to the pot, add sliced ​​ginger and stir-fry until fragrant, then add the chopped Pleurotus eryngii, and stir-fry evenly.

Add garlic, sugar, and sesame oil to the pot and continue to stir-fry.

Zhang Jinyu stretched out her head to look at it seriously, and couldn't help but ask: "Fu Chu, how did you mix these three cups of juice? It's so delicious!"

While shaking the spoon, Fu Yu said, "Actually, the three cups of juice are blended with rice wine, sesame oil and soy sauce."

Stir-fry is almost done.

Add an appropriate amount of soy sauce, sake, and an appropriate amount of water to the pot, and simmer for a while.

Simmering like this can cook out the gelatin.

Increasing bubbling indicates that the gelatin is cooking out.

When the water in the wok is about to dry up, add an appropriate amount of black sesame oil and basil leaves and stir-fry evenly.

To dry the ingredients in the frying pan as much as possible,
Then more water will be precipitated later to affect the taste.

Put the black sesame oil into the casserole, and then continue to add the scallions, peppers, and basil leaves, and stir-fry until the aroma is released.

Pour the Pleurotus eryngii mushrooms from the frying pan into the casserole, sprinkle with basil leaves, cover the pot and drizzle with 1 spoon of sake and simmer.

Fu Yu turned his head and saw Zhang Jinyu's curious expression, and said with a smile: "Drinking sake can increase the aroma, but you must pay attention to the amount, 1 spoon is enough."

Zhang Jinyu nodded receptively.

The electronic reminder rang again:

[Please proceed to the next cooking item: Xiangnan "eel shreds"]

Fu Yu took the soaked dried shiitake mushrooms, cut them into thick shreds with scissors, and pickled them with refined salt.

Onions, ginger, and garlic are chopped into pieces and set aside.

Zhang Jinyu looked at it and said in surprise: "Fu Chu, why is this another shredded eel? This dish is too heavy!"

But Fu Yu smiled: "Don't worry, it won't be too serious."

Zhang Jinyu watched Fu Yu cooking in surprise, feeling puzzled.

The Xiangnan "eel silk" and Liangxi "crispy eel", except one is sweet and sour, and the other is spicy, not to mention the appearance, even the presentation in their shop is almost the same.

What tricks can you do with just this eel silk?

But Fu Yu had already turned around and made fruit, vegetable and seafood noodle soup.

Carrots, cucumbers, zucchini, and white radishes are washed and peeled, and cut into strips for later use.

Miso paste, pumpkin powder and sea mushrooms, boiled water to make a juice.

Serve with sauce.

Fu Yu taught Zhang Jinyu: "Remember, you must use hot water to make the soup, so as to achieve the smooth effect of the final hot soup and cold noodles."

Zhang Jinyu nodded quickly: "Well, I remember."

"Yo! What's the smell? It smells so good!"

A small worker came to deliver the prepared dishes. He smelled it and couldn't help but take a closer look.

Zhang Jinyu took a step forward, blocked Xiaogong's path, and said seriously: "You are not allowed to steal from the teacher! Fu Fu's cooking is an exclusive and secret recipe, so it must not be spread!"

When Xiaogong heard this, he frowned and glared at Zhang Jinyu, and complained in a low voice: "You are sick! Who stole the teacher!"

After speaking, he turned his head and left.

Zhang Jinyu didn't care at all, and continued to wait beside Fu Yu, looking like he was on guard.

Fu Yu saw this scene.

The impression of Zhang Jinyu in my heart has reversed a bit.

Although this person is a bit too straightforward, as long as you tell him the things, basically you don't have to worry much.

And Fu Yu could also see that Zhang Jinyu defended himself very much.

After thinking for a while, Fu Yu said: "It's a hot day, although this noodle is served in hot soup, it's also very refreshing. Why don't you make another serving of fruit, vegetable and seafood noodle soup at noon?"

Zhang Jinyu grinned and said, "Okay!"

Fruit and vegetable seafood noodle soup was sent to room 207.

Ma Huachao stretched out his head to take a look, but he didn't see any seafood in it.

But when he picked up a chopstick of noodles and ate them into his mouth, and then took a sip of hot soup, the rich aroma of seafood immediately filled his mouth.

The moment I put it in my mouth, I felt more like eating a bowl of seafood cold noodles. Compared with ordinary cold salad, this hot seafood-flavored soup is wrapped with refreshing fruits and vegetables, and I just eat it like this Going on, it seems that the mouth and stomach are more accepting of this combination.

Seeing that the waiter quickly brought up a plate of Xiangnan "Eel Shredded".

Ma Huachao was stunned for a moment, and asked in surprise, "This, is this also eel silk?"

It was also the first time for the waiter to see Xiangnan "eel silk" in this shape.

On the square plate, there are fan-shaped shredded eels, which are decorated with pink decorations that look like plum blossoms.

At first glance, it is clearly an unfolded plum blossom fan, which is very creative and beautiful.

"Hey, I don't even know how to use chopsticks for this dish."

Ma Huachao sighed deeply, held the chopsticks, hesitated for a while, and then pulled out two shredded eels from the side, which were still decorated with pink and tender petals. After tasting it, he realized that it was strawberry jam.

I don't know how to make this shredded eel. It is crispy and delicious, mixed with the rich strawberry sweetness, but it has a special flavor.

Ma Huachao ate them one by one, with emotion in his heart.

No wonder the price of Chollima's dishes is so expensive, there is a reason why it is expensive!

In the back kitchen, Fu Yu waited for the aroma from the steamer to overflow before uncovering the lid and mixing the ingredients in the pot evenly.

The three cups of Pleurotus eryngii were served in delicate small earthen jars. Besides the contents in the earthen jar, Fu Yu also set aside a small bowl separately.

Prepare to try it yourself. This is described by the classic old taste recipe as three cups of Pleurotus eryngii that tastes like abalone. Is it really so delicious?

It is said that the first taster of a dish is often the chef.

This is actually true.

After all, chefs need to taste.

Chefs like Zhao Meng and Yao Shi don't need to taste the dishes for a long time, they are very confident in the accuracy of their techniques.

So when Fu Yu presented a treasure again, holding a small bowl for Zhao Meng to taste, Zhao Meng suddenly had a helpless expression on his face.

(End of this chapter)