Fu Yu followed Yao Shi into the locker room.

Yao Shi pointed to an empty cabinet and said, "You can use this cabinet from now on."

Fu Yu's heart skipped a beat.

In other words, will he still have the opportunity to come here and help cook?

At this time, there was a knock on the door outside.

Yao Shi responded and the other party opened the door and came in.

It turned out to be the beautiful waiter named Xiaoqu just now.

"Chief Fu, you have received your work clothes. If they don't fit, you can change them again."

Fu Yu hurriedly reached out to take it and said politely: "Xiaoqu, I'm sorry to trouble you."

Xiao Qu smiled slightly and looked at Fu Yu with dazzling eyes: "Chef Fu looks like he's only in his early twenties, so you might as well call me Sister Qu."

Fu Yu:......

Xiaoqu introduced herself: "My name is Qu Jing, I am thirty-five this year."

Fu Yu: "Ah, this, the young lady looks too young. To everyone, she is only twenty years old."

Qu Jing laughed so hard that her branches trembled, and she said sweetly: "Chef Fu is really good at coaxing people."

Fu Yu:......

Her attitude towards me is not quite right!

Are you attracted to me?

Although it is said that female juniors hold gold bricks, but there are too many gold bricks. Isn’t it quite overwhelming?

But of course, age is not a problem at all when it comes to beauty.

Glancing at the [!] above Qu Jing’s head.

Fu Yu chose to view.

[Front desk clerk with five years of service. Status: Like a wolf and a tiger, an intermediate gold digger. Favorability: 2]

Fu Yu:......

This is a bit embarrassing.

Only 2 points of favorability?

It turned out that I was just being sentimental.

But her eyes and expression, aren't they really seducing me?

Well......

I saw Yao Shi casually placing the keys to the Land Rover next to him.

Fu Yu suddenly woke up.

You, a poor person who thinks he is showing off his wealth every time you see a beggar shaking his bowl, do you deserve to have sweet dreams about spring?

Come on!

She is a middle-level money-worshiping girl, can she like you?

Stop dreaming!

...

After changing clothes, Fu Yu followed Yao Shi to the kitchen.

After briefly introducing the kitchen staff, Yao Shi handed an order to Fu Yu.

Fu Yu took it and looked at it carefully.

The wedding banquet order is the most popular 16 dishes now, 8 cold and 8 hot, which means fat, fat, fat.

The price range for the seats is mid-to-high-end: 4988/table.

Splendid Festive Beer Duck, Hong Kong Style Barbecue Platter, Golden Soup Hongtu Crab Wings, Portuguese Butter Baked Lobster;

Charcoal-grilled Australian beef ribs, crab from all over the world, seafood king with green cashew nuts, and fresh fish with scallion oil and bamboo shoot shell;

Royal oysters, green and white mushrooms, ham soaked in soup with seasonal vegetables, a rich and delicious fried rice, a combination of Chinese and Western dishes;

Traditional method of abalone, ginseng, wing and belly soup, traditional method of hanging roasted duck in open oven, Hainan coconut milk stewed snow clam, Happy Marriage fruit plate;

Among the 16 dishes, three dishes were individually circled.

Butter-baked lobster, large meat crab, traditional method of abalone, ginseng, wings and tripe soup.

It seems that what Yao Shi wants to do is these three seafood dishes.

All preparations have been taken care of.

The kitchen worker came over carrying a large basin of lobsters and crabs.

The lobsters are all Australian lobsters, which are large in size and beautiful in appearance.

The crabs are all plump and yellow, and there are a lot of them, but it is actually quite easy to cook them in the drawer.

The most troublesome thing is this ancient recipe of Abalone, Ginseng, Wings and Belly Soup.

Not only does the chicken soup need to be cooked in advance, but the golden abalone must also be properly handled.

Yao Shi checked the prepared ingredients carefully and asked: "Is the fish belly thickened yet?"

The worker hurriedly explained: "Mr. Yao, we have used up all the fish maw in our warehouse. We placed an order for the purchase before and said it was out of stock. The chef just ordered us to soak some shredded fish skin temporarily this morning."

Yao Shi frowned, obviously not satisfied, but didn't say anything more.

Fu Yu understood it as soon as he heard it.

This fish maw is different from other things because it is more complicated and cumbersome to cook, so most seafood restaurants directly use fish skin shreds instead.

Even Chollima's own chef now uses shredded fish skin when making this dish.

Anyway, the effect is also very good, and it is indeed much more convenient.

Especially this fish skin silk is not an ordinary cheap product.

They are all dried products made from the skin of small sharks cut into shreds. They are also good products and are not meant to deceive customers.

After the worker left, Yao Shi called to Fu Yu: "Have you ever cooked lobster?"

Fu Yu quickly came closer and answered: "No, but I saw Chef Zhao do it."

Yao Shi nodded and picked up a cleaned lobster from the basin.

He deliberately turned sideways and gave instructions while handling the lobster.

"You see, when handling lobster, you need to use a small sharp knife to cut a circle from the neck along the inner wall of the shell to remove the shrimp body."

Yao Shi placed the lobster on the chopping board and took out the whole body of the shrimp skillfully.

"You must pay attention when dragging, especially at the tail end, and you must control the strength."

Then chop off the tail of the shrimp with a knife and steam the head.

While steaming the lobsters, Yao Shi began to process the crabs.

The drawers in the kitchen are all bamboo drawers that can be served directly.

There is exactly one crab placed in a cage.

Yao Shi picked up a crab, laid the crab back down on the plate, and sprinkled salt, MSG, and minced ginger evenly on the crab.

"Today there are a total of forty-six tables. You can see how I do it now. If you don't understand, just ask. After a while, if you think it's almost done, just give it a try. I will take the time to guide you."

After saying that, he boiled the water and turned around to ask: "Zhang Zhen! Is the chicken soup ready?"

The chef of the music restaurant, Zhang Zhen, is a middle-aged man in his early forties, with a tall and thick appearance.

Hearing this, he replied with a loud voice: "It's done, Xiao Zheng, you go and serve it and bring it over."

The kitchen worker hurriedly agreed and went over to serve the chicken soup.

Zhang Zhen took a moment to look at Fu Yu, who was following Yao Shi, and asked, "Mr. Yao, are you taking care of your apprentices again?"

Yao Shi opened the steamed canned Jinyuan Abalone with a can knife and said with a smile: "No way, I am helping others to train their apprentices."

After saying that, Yao Shi turned to look at Fu Yu: "Chef Zhang is the chef hired by our store with a high salary, and his cooking skills are very good."

Zhang Zhen chuckled: "I'm not good at it. I only got the advanced certificate two years ago. I don't dare to brag about my cooking skills in front of you. Doesn't that mean I'm showing off in front of Guan Gong?"

Two senior technicians who hold the first-level national professional qualification certificate are involved in each other.

Fu Yu felt a little ashamed after hearing this.

The foundation determines destiny, and culture determines connotation.

Only if you have a solid foundation in learning, will you have the confidence to trick others in the future.

Fu Yu geared up and followed Yao Shi closely to observe his specific operations. When he encountered something he didn't understand, he hurriedly asked for advice and learned.

After Yao Shi cooked the three dishes in turn, he pointed at the crabs and said, "You should steam two drawers of crabs first. Be careful not to hurt the crab legs when placing them."

Fu Yu agreed and reached into the basin to get the crab.
Chapter completed!