Food customizer.

After Lu Yongliang processed a fish, he placed mushrooms, cooked ham, and winter bamboo shoots on the fish, poured Shaoxing wine and shredded onion and ginger, and put it directly into the steamer.

Wang Laoer, who was originally frightened, suddenly relaxed his guard.

I thought to myself that this steamed sea bass is the restaurant's signature dish, and I have seen it hundreds of times if not thousands of times.

If you follow the old man's method, there really isn't much to say about this fish, it's just an ordinary steamed fish.

And in order to ensure that the taste of each fish is consistent, the restaurant's back kitchen has long used a temperature-controllable steamer. As for the temperature and how to change it in the middle, these are the secrets of the own chefs.

If the old man does this, he will probably lose to his own chef.

'One thousand yuan isn't much, but it's very satisfying if you fail in the gymnastics competition! '

Wang Laoer thought silently, and plated the walnuts in his hand again, and the worry on his face just now eased a little.

At this moment, after Lu Yongliang put the lid on the pot, he quickly ran to the fish tank and fished out a fish.

Wang Laoer suddenly stopped smiling, "Didn't you say you only cook one fish? There are not enough fish in my restaurant to sell every day. What do you mean?"

Lu Yongliang came back with the fish and grinned, "This is how you have to cook delicious fish. Ten times the price of one fish is one thousand, and ten times the price of two fish is two thousand. If I lose, you have to pay me according to the price."

These words left Wang Laoer speechless.

Lao Lu quickly performed the fish killing performance again, and then brought a knife.

I thought to myself, the first time I saw Su Chen cooking fish, he steamed two fish at once.

The soup from one of the fish is used to stir-fry the sauce, while the other fish is thrown into the air on the plate.

Later, after tasting it, Shang Mingke also said that although the taste and texture of the two preparation methods are quite different, the fish cooked by Boss Su tastes more indescribable. It is this feeling that is hard to describe. , putting Lu Yongliang’s steamed fish at a disadvantage.

Lu Yongliang was almost certain that the source of that flavor was the reason why Su Chen steamed two fishes.

So, taking advantage of the opportunity today, Lao Lu simply followed Su Chen's example and gave it a try. Anyway, it would not be worse than what he had directly steamed!

The first fish is served directly on the steamer with good condiments.

For this second fish, Lu Yongliang began to change his knife.

It is still his best method of opening the fish knife. He cuts the fish piece by piece, leaving a little joint between each slice until the belly of the fish, and then connects the head and tail, and the whole fish spreads out like a peacock spreading its tail. Come.

In the past, this fish would lie on the plate with its tail open like this.

But not today.

Lu Yongliang used two toothpicks to string up the fish head and tail and connected them to each other. He immediately put the whole fish straight up and stood it up!

This fish is like an open arch, which is very beautiful just by looking at it.

Wang Laoer's brows became more and more compact.

He didn't understand. It was just a fish. Is it useful to make it so fancy? Does it mean that fish standing up tastes better than fish lying down?

Don't say Wang Laoer doesn't know.

Lu Yongliang didn't know in his heart, he just knew that this was what Boss Su did when he first met Boss Su a few months ago!

Since Xiao Su did this, it means there must be a reason. Lu Yongliang is going to give it a try today!

According to his personal habit, he puts ham slices, mushrooms, and winter bamboo shoots in the middle of the open fish fillets.

Onion and ginger shreds were sprinkled scatteredly on the fish, a high-covered pot lid was taken, and a pot stove was borrowed, and the standing "open-tailed fish" went into the steamer.

Lao Lu clapped his hands. This dish is not finished yet.

Steaming fish is a test of the heat. Su Chen has reached the point where he can feel the size of the steam in the pot through the steamer. Lu Yongliang thinks that he is not capable of this. He stares at the steamer carefully for a while, until the heat stabilizes. Get a wok.

Digging some white lard into the pot, it was not time to turn on the fire yet. Lu Yongliang stretched and turned to look at Wang Laoer.

"Boss, this fish will be ready soon, shall we discuss the terms now?"

Laughed.

Wang Laoer really smiled, "You want to negotiate terms with me?"

Lu Yongliang nodded, "I have already made clear the conditions for my loss, then if I win."

Wang Laoer held the walnuts and waved his hand, "Pull him down, you can't win."

Lu Yongliang said with a smile, "I still say what I said, if I win, you give the three of us a job. My salary requirements are not high, a daily salary of 3,000, and they both have the same."

Wang Laoer:? ? ?

He couldn't believe what he just heard. He tilted his head and looked at his lobby manager, "Did I hear you correctly? What he said was daily salary? Three thousand? Not monthly salary?"

The lobby manager was also confused.

If it was enough to confuse her to find trouble, then this salary of 3,000 per day was going to stop her!

What is the concept of a daily salary of three thousand?

Monthly salary of 90,000.

After the manager was confused for a long time, he suddenly laughed and said, "Boss, you heard that right. This master is talking about a daily salary of 3,000, and it's the three of them. All of them are this salary."

After saying that, the manager looked at Lu Yongliang with a smile, "Old sir, there is no such salary standard in Qinzhou. Unless you are a state banquet chef, it is absolutely impossible for us to offer this salary."

Oh, that's how it is.

Lu Yongliang nodded. This was all what he expected. After all, a monthly salary of 90,000 yuan was really outrageous, but the three of them only worked for three days, which meant they earned 30,000 yuan.

But Lu Yongliang didn't intend to earn these 30,000 yuan in vain. He planned to leave some skills to this restaurant.

The kind of technology that is enough to change a hotel's turnover is not something that can be obtained with 350,000 yuan.

"Don't refuse in a hurry. Isn't the fish not ready yet?"

Lu Yongliang looked at the clock hanging on the wall, and after waiting for another minute, he quickly took out the first fish that had been steamed into the pot.

Wang Laoer stood on his toes and pulled his neck, sniffing hard, but he didn't find anything unique about the taste of this dish.

It’s not even an exaggeration to say that the food is not as good as this chef’s!

Just watch Lu Yongliang put the steamed fish aside, and put the other pot on the stove directly. The lard in the pot began to melt at a very fast speed. When the oil temperature was 50% hot, he put the fish on the plate. Pour all the fish soup steamed into the pork!

Turn on the fire and the soup in the pot will start to boil in an instant.

Lu Yongliang's movements were clean and neat. He poured a spoonful of chicken fat into the soup and sprinkled some MSG and a small amount of pepper.

The pot was boiling like this and I ignored it. I walked to the steamer of the second open fish and opened the lid!

The meat pieces of the standing open-tailed fish are obviously mature. The meat pieces that were originally a little soft are now in an unusually plump state because no condiments have been added, just some shredded green onions and ginger are sprinkled on top. The color of the meat slices looks like white jade, and it feels unusually tender just by looking at it.