The afternoon work continues to be assisting Zhao ng.
The three head chefs in the restaurant each have their own specialties.
Except for regular custors specifying a particular head chef, most of the ti, the head chefs pick the dishes they are good at to take on from the order slips in the front hall.
Zhao ng made a plate of spicy marinated conch slices and instructed, "Bring a round plate with a high rim."
Fu Yu brought it over and, seeing Zhao ng about to plate the dish himself, quickly asked, "Chef Zhao, aren’t you letting do the plating? Are you going to arrange the conch slices in a ring? I can do this!"
That’s right, Fu Yu had already made up his mind to seize the ti and put in the effort.
This opportunity to be officially promoted, he must grab it!
Zhao ng glanced at him and said coolly, "How are you planning to arrange them? Stack them piece by piece?"
Fu Yu was surprised, then what?
Then he watched Zhao ng directly use the spatula to fold the conch at into an elliptical ring in three scoops.
It was garnished with a few petals and mint leaves.
The whole plating process took just a few seconds.
Watching Zhao ng’s graceful finishing move, Fu Yu sighed.
Oh!
This is too intense!
"Chef Zhao, does getting burnt out count as a work injury?"
Zhao ng glared, "Only getting kicked to death counts! Move aside, once we finish these two dishes, you co with to Chef Yao’s place."
Fu Yu was surprised and asked, "What are we going there for?"
Zhao ng handed the spicy marinated conch slices to the waiter and said, "Just took an order for a table of guests, you’ll go over and help."
Fu Yu suddenly felt energized again!
He said excitedly, "I get to assist Chef Yao?"
Zhao ng kicked him, "Even I’m just going over as a helper, are you dreaming?"
Fu Yu grinned awkwardly and stepped forward to help with the prep, "I knew it, I haven’t even learned a tenth of what you know, how dare I show off in front of Chef Yao."
This afternoon’s table was booked by a few old artists, who ca specifically for the restaurant’s most famous dishes.
Yao Shi couldn’t handle it all himself and specifically called Zhao ng over to help in the kitchen.
Zhao ng wasn’t just there as an assistant as he claid, but to help with the cooking, both of them working together to ensure the dishes are served quickly for the table.
When Zhao ng first ca to Qianlima, he was Yao Shi’s assistant chef. They worked together for more than a year until Zhao ng was promoted to head chef and began taking on his own team.
Because of this, their relationship is closer than with others, and when Yao Shi has more work than he can handle, he often invites Zhao ng to help.
The main reason is that they have worked together for years and have a good rapport.
Today’s banquet is the sa, Zhao ng brought Fu Yu over, and Yao Shi assigned them to prepare Buddha Jumps Over the Wall.
Buddha Jumps Over the Wall is one of Qianlima’s signature dishes.
Because of its reputation and long history, the dish feels luxurious, expensive, and rich in ingredients.
Buddha Jumps Over the Wall doesn’t just have luxurious ingredients; it also tests the chef’s cooking skills.
For example, preparing the ingredients, because they are expensive, special attention must be paid to the handling thods.
Then there’s the Shaoxing wine used in the broth, which needs to be simred over a low fla for more than ten hours, ensuring the broth absorbs the nutrients of the ingredients.
A serving of Buddha Jumps Over the Wall is sold for 1,888 at the restaurant, considering the high cost of ingredients and the labor-intensive work required by the chef.
After all, the kitchen has to start buying and preparing the ingredients the day before.
Yao Shi was busy stewing fish, assigned Zhao ng’s work, and then focused on his tasks.
Fu Yu didn’t need instructions; he clearly understood his role.
Washing vegetables, preparing ingredients, cleaning pots and dishes.
A glance from the head chef, and he imdiately knows whether to pass salt or sugar.
Not distracting the chef, helping relieve the chef’s worries.
In the midst of busyness, he also inserts a few flattering words appropriately to please the head chef.
As the saying goes, being pretentious when necessary and humble when needed, seamlessly transitioning between the two.
Thinking this way,
a kitchen assistant can be quite impressive.
Buddha Jumps Over the Wall is packed with high-quality seafood and rare ingredients, making it expensive, and not many guests co specifically for it.
Fu Yu hadn’t had much exposure to it, so he could only silently assist next to Zhao ng while he cooked.
Because of his honorary title as the kitchen’s rising star, he could only occasionally gain advanced skills from those around him when independently cooking.
This completely blocked his chance to gain Zhao ng’s personal skills.
Opportunities to observe and learn are not easy to co by.
His skill plugin wasn’t reliable.
Fu Yu could only rely entirely on his eyes to watch and his mind to rember, so he was more focused and serious than usual.
Zhao ng cleaned his hands.
First, he desalinated the soaked shark fin on a bamboo tray.
Then put it into a pot of boiling water, adding scallion segnts, ginger slices, and Shaoxing wine to boil away the fishiness.
Fu Yu focused on the pot.
Zhao ng began handling the fish lips.
He cut them into pieces 2 cm wide and 4.5 cm long, putting them into boiling water with scallion segnts, Shaoxing wine, and ginger slices to boil away the fishiness.
Fu Yu kept an eye on both pots simultaneously.
Zhao ng took an abalone coin and tested Fu Yu, "After desalinating the shark fin, what should you do next?"
Fu Yu saw the ti was up, quickly turned off the pot, fished out the scallion and ginger, and placed the tray into a bowl, answering, "Steam with pork fat."
Zhao ng nodded approvingly, placing the abalone coin in a stear to cook over high heat.
Fu Yu watched the abalone coin in the stear.
Zhao ng went to handle the shark fin.
He placed pork fat on the shark fin, added Shaoxing wine, and stead it over high heat.
The shark fin went back on the stove.
Zhao ng instructed, "The fish lips are ready."
Fu Yu quickly turned off the pot, took out the fish lips, and removed the scallion and ginger.
Zhao ng brought over a bowl of prepared chicken, duck, pig’s trotters, and lamb shank.
He turned and instructed, "Boil the pigeon eggs."
Fu Yu followed the orders, cleaned the pigeon eggs thoroughly, and set them to boil in the pot.
Zhao ng called out, "Co over here, I’ll teach you how to select the ingredients."
Fu Yu quickly approached.
Zhao ng said, "See? The chicken and duck have already had their heads, necks, and feet chopped off. The pig’s trotters have had the shell removed and the hair plucked out, then cleaned. The lamb shank here must be scraped and washed clean. Now, we’re going to cut each of these four ingredients into 12 pieces."
Zhao ng’s knife skills were swift and adept.
Fu Yu was dazzled by the sight.
Zhao ng: "Prepare the duck gizzards!"
Fu Yu handed them over.
"Pig stomach!"
Fu Yu quickly brought it over.
Zhao ng glanced at the abalones.
Fu Yu understood and quickly stopped the cooking, taking the abalones out to cool.
"Chef Zhao, the pigeon eggs are cooked."
Fu Yu stopped the pot and reported back.
Zhao ng took out the chicken, duck, lamb shank, duck gizzards, and pig stomach from the pot.
He then said, "Peel the eggshells off the pigeon eggs, be careful not to damage the egg white."
"Don’t worry, Chef Zhao, this is the divine right hand! Trained for years, whether it’s strength or precision, it’s guaranteed to be perfect, making the pigeon eggs feel heavenly!"
Zhao ng’s eyes widened: "What, two eggs aren’t enough for you to play with, and now you want to ss with my pigeon eggs too?!"
Fu Yu chuckled, "If you’re afraid I’ll ruin the pigeon eggs, why not introduce to a girlfriend?"
Zhao ng kicked him: "I’m still single myself, damn it!"
While joking around, Fu Yu finished peeling the pigeon eggs.
Zhao ng called him over for a demonstration.
"Watch closely, after washing and soaking the sea cucumbers, each should be cut into two slices. The soaked pig’s tendons should be cut into pieces two inches long, this length must be precise."
Fu Yu nodded, "I got it."
Zhao ng continued: "The ham hock should be stead with clear water in a stear over high heat, low heat won’t do, it’s too weak."
Fu Yu kept his eyes on the pot.
Zhao ng took the bamboo shoots and blanched them in boiling water.
Fu Yu, quick on his feet, handed over a non-stick slotted spoon just in ti.
After the bamboo shoots were cooked, Zhao ng took them out and cut each into four pieces, flattening them with force.
Heated lard was brought to seventy percent hot, then the pigeon eggs and bamboo shoots were fried for about two minutes and taken out.
Then, the fish maw was put into the pot, fried until it could be broken by hand.
Fu Yu handed over another non-stick slotted spoon.
Zhao ng took it, poured all the ingredients from the oil pot into the slotted spoon to drain the oil.
Then he soaked them in clear water and took them out, cutting them into pieces four and a half centiters long and two and a half centiters wide.
The duo had already developed a great rapport with each other.
The next steps were carried out swiftly and smoothly.
When the ingredients were simring slowly in a jar of Shaoxing wine, the Buddha Jumps Over the Wall was basically finished.
Zhao ng pointed at the jar and said, "Now we just have to watch the ti. In two hours, we’ll add the sea cucumber, tendons, fish lips, and fish maw into the jar, seal the opening imdiately, and then simr for another hour before serving."
Fu Yu nodded earnestly, "Chef Zhao, you’re aweso!"
Zhao ng was flattered but still gave Fu Yu a humble glare: "Next ti, you’ll be in charge! If there’s anything you don’t understand, ask quickly, because once this opportunity is gone, it’s gone for good!"
Fu Yu hastily replied, "Two boxes of Zhonghua!!"
Zhao ng: "Okay, even if there’s no opportunity, there’s still ho."
Yao Shi happened to co over to check: "..."
...
The Buddha Jumps Over the Wall was done.
Zhao ng assisted Yao Shi in preparing an old-fashioned glazed sweet potato and a ticulously stewed pot of at.
Both dishes required the use of a slotted spoon, and since Zhao ng was working two stoves at once, Fu Yu had to quickly clean all the utensils so they could be supplied at a mont’s notice.
With Yao Shi nearby.
Zhao ng signaled with his eyes: Speed up later.
Fu Yu raised an eyebrow: Just watch, sir! I’ll show you what the divine right hand can do!!
Fu Yu prepared three slotted spoons and began performing a seamless routine, pretending to clean and handing over the utensils.
Skipping the step of cleaning the slotted spoon allowed Fu Yu to save enough ti not only to help Zhao ng serve dishes, bring bowls, and grab seasonings but also to make so idle chat.
Just as Zhao ng threw down a greasy slotted spoon, Fu Yu handed him a clean new one.
After a few rounds.
Zhao ng couldn’t help but glance sideways at Fu Yu: Nice, your hand speed is quite fast, and your attentiveness is good too.
Fu Yu was smug with pride.
Just as he was about to boast a bit, he looked up to see Yao Shi watching with an inquisitive look, and he quickly straightened his face and resud his support role faithfully.
Having quickly finished the two dishes, their teamwork beca increasingly seamless.
When the whole al was prepared, Zhao ng greeted Yao Shi and was about to head back with Fu Yu.
Yao Shi looked at Fu Yu and asked, "Xiaofu, I see your fundantals are solid, but you haven’t had much chance to practice, have you?"
Without waiting for Fu Yu to answer, Yao Shi turned to ask Zhao ng, "No big orders at your place, right? How about lending Xiaofu to for a day tomorrow?"
Zhao ng: "?"
Fu Yu watched with wide eyes as a "?" appeared above Yao Shi’s head and was instantly overjoyed.
Select to view.
[Chef Yao Shi encountered a bit of difficulty and needs soone else’s help. Communicating earnestly might trigger a side quest]
Whoa!
I actually hooked up with the head chef!
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