Yao Shi read through the custor's order, mimicked the note with a smile, and asked, "What does 'serve in the old way, all classic flavors!' an?"
Zhao ng recognized which group of custors this was, explaining, "It's Elder Hu and his friends! It's been quite a while since they last ca. I guess they heard about the event we're having in the restaurant, so they made a special trip this ti."
"These old gentlen have very picky tastes. They only like classic original dishes. They've tried our improved recipes but didn't like them. They always order the sa dishes whenever they co, as they're used to them."
Yao Shi chuckled, acknowledging that such nostalgic custors do exist.
And indeed, so of the restaurant's classic dishes have retained great flavors.
Zhao ng reminded, "They want the original flavor, so we need to pay attention to the cooking..."
Zhao ng explained everything in detail.
Yao Shi listened carefully and said, "Got it. When Fu Yu starts cooking, I'll keep an eye on him."
Raising his volu instantly, Zhao ng protested, "Chef Yao... you're planning to let Fu Yu handle this table? Isn't that a bit risky?"
Zhao ng was well aware of Fu Yu's capabilities.
But these custors are very picky, and as people age, they tend to scrutinize more. If things don't go perfectly, there could be problems.
Yao Shi reassured him, "Don't worry, I'll be watching. It'll be fine!"
Zhao ng, thinking it over, felt relieved but still a bit uneasy, "Chef Yao, Fu Yu is more than capable of handling orders on his own now, but this group of custors is special. Please pay extra attention! Especially since I'm on break and haven't communicated with the outside; if sothing goes wrong, it'll be hard to explain!"
anwhile, they were discussing this over the phone.
On his side, Fu Yu carefully checked the preparations to ensure nothing was overlooked, then turned to Sun Qingning, "You can stop what you're doing for now and help compile all the dishes ordered today later."
Sun Qingning asked in surprise, "Compile what?"
Fu Yu whispered, "Write down all the dishes on the order tickets. When you have ti, tally up how many tis each dish was ordered, so I can get a sense of which dishes are popular."
Sun Qingning looked at Fu Yu in disbelief.
Our Chef Fu... is really sothing!
He's even starting to conduct surveys?
This is Fu Yu's latest attempt!
After all, he is starting to officially handle orders and gets to experience all the dishes the restaurant offers.
By doing this, he can figure out which dishes are more popular during different seasons.
If he wants to innovate and improve dishes, he can start with the popular ones.
He's also realized that to gain others' recognition, excelling in personal skills is crucial in addition to hard work.
In the kitchen, achieving results doesn't depend on the speed of the wok toss or flashy cooking techniques, but on the courage to innovate!
The few innovative dishes he previously tried had received rave reviews.
The positive feedback has shown him well that innovation is appreciated.
With all the ingredients prepared, Fu Yu quickly began cooking.
While handling the sea cucumber, he swiftly glanced through the specialty ho feast recipe book.
This recipe encyclopedia is truly exceptional!
There isn't a dish you can't think of that it doesn't have!
Fu Yu deeply believes that this book includes every cooking thod and banquet pairing style worldwide.
The order for this table was specifically marked to serve in the old way, with all classic flavors.
Since they made such notes, they surely have specific requirents.
Before cooking, Fu Yu took a mont to check if there was anything special to note about these dishes during preparation.
After looking at it, he realized, oh dear!
Even a simple dish like sauced sea cucumber has nurous details to consider.
Though it seems simple, if not done according to thod, the taste will definitely differ.
Fu Yu reviewed the thod carefully and only then started cooking.
He blanched the soaked and cleaned sea cucumber in hot water briefly, took it out, and cut it into small pieces.
The green onions were cut and set aside for later use.
He poured oil into the pan, fried the green onion sections until aromatic.
Then he took out the onion oil to set aside for later use.
With today's cooking thod, the sea cucumber is thickened by directly mixing ingredients in a bowl.
But according to the traditional cooking thod from the specialty ho feast recipe, the sea cucumber is thickened in the pan.
Since the custors requested classic flavors, sticking to the traditional thod is more prudent.
Fu Yu is always decisive about such things.
When Yao Shi returned from his call, he saw Fu Yu adding the thickening sauce into the pan.
Oyster sauce, soy sauce, sugar, cooking wine, pepper, and a secret chicken essence.
Finally, he added an appropriate amount of water and mixed it evenly.
Yao Shi was slightly surprised, watching Fu Yu's smooth actions, "Isn't the sauce usually made directly in a bowl? Why do it in the pan?"
Fu Yu made up an explanation, "The custor requested classic flavors, and I rember Chef Zhao ntioned once that at the start, sauce-based sea cucumber was thickened directly in the pan. But because it requires strict heat control, it slowly changed to making the sauce in a bowl, then thickening afterward."
Yao Shi nodded in admiration, thinking: quite knowledgeable!
Earlier, Zhao ng had been very emphatic, worried that Fu Yu wouldn't do it right.
He should let him see how capable his apprentice is now.
Fu Yu had clearly rembered Zhao ng's casual teaching monts, reflecting his seriousness and attention to detail.
Nowadays, sauce-based sea cucumber is often served poured over, but in the past, chefs would thicken in the pan.
This requires precise control of the heat.
Yao Shi focused intently on Fu Yu's technique.
When making the sauce for sauce-based sea cucumber, it must be shiny, which requires the right temperature in the pan.
Ultimately, the distance between the pan and the fla directly affects the pan's temperature.
At dium heat, the temperature generated at a half-distance from the fla is best for thickening.
At the sa ti, the pan needs to be constantly turned, while the wet starch is gradually poured in.
Before finishing, onion oil is added to the sea cucumber to impart an onion flavor.
Fu Yu executed these points excellently.
The dish was plated, with bright green broccoli encircling the rim of a white, flat round plate, and the shiny sauce-covered sea cucumber in the center.
In terms of cooking thod and final presentation, it was impeccable, almost perfect.
Yao Shi looked on with a nod of approval.
With one dish completed, Fu Yu quickly began preparing the next.
Stead abalone.
Earlier, while blanching the broccoli, Fu Yu had thoroughly reviewed the specialty ho feast recipe.
For stead abalone, the key point is to keep the water temperature at a maximum of 80 degrees!
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