"Shitou, why are you back again?" While washing the pots, my uncle Li Yulin said hello to Zhou Yan, "Has your father-in-law's problem been solved?"
"Not yet," Zhou Yan waved his hand helplessly, "That customer is just looking for trouble and only picks out those unusual dishes, but Lao Qin wants to save face and suffer the consequences, so he accepts the ordering service!"
"That's not the case," the uncle smiled, "Regardless of the old society, Ruiyang could also choose restaurants under four guises, so naturally it has to provide ordering service."
"That was the old society..."
In the old society, the number of guise in front of the hotel was very particular.
The one with one guise has the lowest "level", and customers can only eat whatever is in the store, similar to a fast food restaurant; the one with two guises, as long as the store has ingredients, the chef can cook it for you; the one with three guises
Yes, the level is relatively high. As long as there is something in the recipe, it will be made for you on the spot!
As for the restaurants under the four guise, they are the highest level. Whatever you want to eat, the restaurant will make it for you...
Comrade Lao Qin, the cheap father-in-law, seemed to be stimulated by eating at Zhouji Restaurant, and he came up with such a policy that can only be found in restaurants under the guise of four.
Originally, in a remote seaside town like Dongyang, there were not many foodies who had seen big events, and the chefs at Ruiyang Restaurant were relatively good, so they rarely encountered "hard problems".
However, competition among peers is inevitable, and there are several five-star hotels in Dongyang that also operate catering...
"Hey, Shitou, what did the guy who made the trouble order?"
"Boiling water for cabbage," Zhou Yan smiled helplessly, "Old Yang tried to save trouble and simmered it in a pressure cooker, but he was caught."
Li Yulin put the washed pot back on the stove: "Where is the other one?"
“Peony fillet!”
Zhou Yan glanced at the large and small grass carps kept in the pond and smiled mysteriously: "Uncle, do you want to know how to make these peony fish fillets?"
Li Yulin turned around and glanced at Zhou Yan: "I heard it just now, Xiao Qin is here..."
"That……"
Li Yulin changed the subject: "To be honest, I'm also curious about what the peony fish fillets are like!"
"What are you waiting for?!"
Zhou Yan excitedly rolled up his sleeves, put on an apron, took out the fattest grass carp in the tank, and broke its spine with the back of a knife.
Scrape the phosphorus, cut the belly, slice it into thin slices, marinate it with onion, ginger and cooking wine, wrap it in cornstarch, and pound it into thinner slices with a rolling pin.
"Heat the pan and heat the oil!"
After the fish fillets are fried to golden brown, take them out to control the oil, arrange them on a plate, and then pour the cooked sauce on them. The peony fillets are completed.
Li Yulin, who was watching the whole process, felt a little incredible when he saw the plates of peony fish fillets coming out of the oven: "It's that simple?"
"You know it once you see it, but you lose it once you do it!" Zhou Yan chuckled, picked up the best-looking plate, and walked out of the kitchen.
"Here, beauty, the peony fish fillet you ordered!"
The golden fish fillet, paired with the sweet and sour tomato sauce, is naturally very tempting...
only……
Qin Ruoshu raised his head and glanced at the little girl who was busy, and shook her head awkwardly: "Isn't this not good?"
"That's easy to say!"
Zhou Yan turned around and went into the kitchen again, brought out a second plate of fish fillets, and brought it to Xiao Jinzi: "Xiao Jinzi, this is a newly developed dish in our store, Peony Fish Fillets, you can try it..."
Before Xiao Jinzi had time to taste it, the customers who smelled the aroma became anxious: "Madam boss, please add another one of this..."
“We want to try one too!”
"Me too!"
"Me too!"
"..."
Less than a minute passed before Zhou Yan had to go back to the kitchen and slaughter the second grass carp.
By the time Zhou Yan finished his work, almost everyone in the store had a piece of peony fish fillet.
"Lao Zhou, I feel like this peony fish fillet isn't that complicated?!"
"Of course," Zhou Yan curled his lips, "The materials in the store are not complete, so I can only make a simplified version. If Lao Yang uses this to deal with those who are looking for trouble, it will probably make people hate him..."
The next day, Zhou Yan skipped work again. After helping his uncle sell breakfast, he ran to Ruiyang.
This time, Zhou Yan finally met Qin Fangyuan, who was extremely dissatisfied with him. It is understandable that anyone who has been wearing a small cotton-padded jacket for twenty years and is almost robbed will not look good on the person who robbed the cotton-padded jacket.
However, understanding is understanding, and Zhou Yan, who deserves to be criticized, still has to do so to prevent his father-in-law from getting crazy.
"Uncle Qin, your Ruiyang sign is really bright. It's only been just over a year, and there have already been two waves of people smashing it!"
Qin Fangyuan could naturally hear the dissatisfaction hidden in Zhou Yan's strange tone, but in front of many chefs, he didn't want to look down on "Meteor", so he just smiled perfunctorily: "I didn't expect this either.
A colleague can be so wicked..."
"Lao Yang, have you prepared all the ingredients?"
The king looked around and spoke to him.
The head chef, Lao Yang, winked at the assistant chef beside him, then took out a fat duck from the refrigerator and put it on the chopping board in front of Zhou Yan.
Whether it is Babao braised duck, traditional three sets of duck, or Babao gourd duck from Jiangsu and Zhejiang areas, the chef's knife skills are all considered.
However, there are very few people who eat duck north of the Huaihe River, so there are not many chefs in Dongyang who can prepare ducks whole and debone whole chickens.
Zhou Yan picked up the duck, weighed it, picked up the menu on the chopping board, made a slit at the root of the duck's neck, cut off the duck's neck section by section along the cervical vertebrae, and took it out...
While Zhou Yan was busy, a group of chefs around him were all watching attentively.
After the duck neck, there are the internal organs, then the clavicle, wing bones, then the ribs, spine, and pelvis. The last step is to cut off the tendons of the leg bones and pull them out.
The rest of the workflow is relatively simple. Fill the duck's belly with glutinous rice, lotus seeds and other "eight treasures", fry it and set it...
"Old Xing..." Qin Fangyuan, who was watching the excitement, gently pushed his chef with the best knife skills and nuzzled at him, "Can you debone a whole duck?"
"That's disgusting!" Lao Xing shook his head, "If you want to remove bones, you must at least understand the skeleton of a duck. It takes ten years and eight years to practice it, but you can't do it at all?"
"Ten years or eight years?" Qin Fangyuan was furious, "It's a full plan. How many years has this kid only learned to be a chef?"
"Mr. Qin, can people be the same as others? He is a born chef..." Lao Xing sighed slightly, "Fortunately, Li Yulin is not ambitious, otherwise we would be in trouble. Such an all-around player can go anywhere.
We will soon be able to build a team of chefs..."
Qin Fangyuan didn't know whether he should be happy or depressed: This little bastard might become my son-in-law in the future. Logically speaking, I should be happy, but why can't I be happy?
After putting the duck in the casserole and turning it on, Zhou Yan pulled out a herring from the fish tank on the side and made peony fillets.
The ingredients at Ruiyang Restaurant are more complete than those in my uncle's shop. When making it, Zhou Yan went through all the steps: removing fishy smell, breading in flour, frying, and other steps, without skipping a step.
When the dish is finished, cucumber slices are used as leaves, peony filaments are used as stamens, and the crystal clear red ginger juice is poured on them, which is enough to match the national beauty and heavenly fragrance.
Qin Fangyuan, the cheap father-in-law, is naturally not interested in Zhou Yan's works: "Old Xu, can you make this dish?"
