Fu Yu casually posted the order form on the kitchen wall out of habit, and then fell silent.

In Zhang Jinyu's eyes, Fu Yu looked miserable and worried.

He also heard what the order clerk said when he came to deliver the order just now.

The customer who ordered this meal is a problem!

When you enter a restaurant, you can order whatever you want to eat. How simple!

I have to make a lot of requests!

Four dishes, one soup and one staple food are to be prepared for pregnant women. They must be all seafood, and they must be made into authentic specialties from fishermen’s homes!

Damn it!

This is the north!

Not a coastal city!

Where can I get you some authentic fishermen’s home-cooked food?

Zhang Jinyu cursed angrily in his heart and quickly tidied up the kitchen table.

Fu Yu was brought up by Zhao Meng, so many of his habits were taught by words and deeds, and he was imitated.

Zhao Meng loves cleanliness and has high requirements for the tidiness of the kitchen table.

Although Fu Yu is not as picky as Zhao Meng, he still doesn't like the kitchen table to be messy.

Sun Qingning worked with Fu Yu as a cook before, and he did a good job at this.

Now it's Zhang Jinyu's turn, who is also very careful.

While Zhang Jinyu was working, he was worrying about Fu Yu.

How should the banquet be organized?

Fu Yu, who looked frowning in Zhang Jinyu's eyes, was actually looking through the classic old recipes carefully.

Authentic home-cooked dishes from fishermen’s homes!

No chili peppers, fresh food, crabs and snails are allowed.

There are indeed classic old flavor recipes, and they are spread over dozens of pages.

It includes almost all the dishes cooked daily by fishermen’s families.

There is nothing that is not in the recipe unless it is unexpected.

Fu Yu roughly browsed through two pages, choosing a few dishes that were simple in cooking method, plentiful in ingredients in the store, and the presentation looked more distinctive, and decisively and quickly assembled four dishes, one soup, and one staple food.

If it weren't for the lack of time, Fu Yu would actually like to look through it carefully to see if there are any other more exquisite and distinctive dishes.

Fu Yu quickly drew up the specific preparation of four dishes and one soup, handed the list to Zhang Jinyu, and asked him to prepare it.

Zhang Jinyu took the list and looked at the contents on it.

Dry-roasted prawns, fish in fresh soup, three-shredded fish, braised in water, fish ball soup, fish cakes.

Good guy!

Not a single dish is on the menu in the store!

Zhang Jinyu asked curiously: "Fu Chu, how did you come up with these dishes?"

Just by hearing the name of the dish, I feel like it’s pretty good.

Zhao Meng was busy going to the steamer to check the dishes just now and didn't know about the customer's order.

Now that I'm back, I heard Zhang Jinyu talking and asked casually: "What kind of food is it?"

Zhang Jinyu has always been careless. When Zhao Meng asked, he hurriedly recounted what happened.

Fu Yu couldn't stop him even if he wanted to, so he had to rack his brains to think of how to solve this matter.

As a result, I heard Zhao Meng say: "Oh, I taught him, okay, you guys hurry up, the order list will be too much now."

Fu Yu: "!"

Gu Qiang

But then he realized it. Zhao Meng probably thought that he learned these dishes at the music restaurant, and he was telling his lie.

Fu Yu felt warm and took advantage of the situation to send Zhang Jinyu away, asking him to hurry up and prepare the dishes.

When Zhang Jinyu came back after preparing the ingredients, Fu Yu started cooking.

In fact, if you follow Chollima's recipe, you'll have to boil the prawns.

Usually, you put peppercorns, ginger slices and a little salt in the water.

When the water boils, add the prawns and cook before serving, or simply add some leeks and stir-fry.

There is nothing wrong with eating this way, but the water in which the prawns are boiled becomes the freshest thing, and the freshness of the prawns itself is reduced.

So when he saw the very simple and convenient cooking method of standing shrimp in the classic old-flavor recipe, Fu Yucai suddenly realized that dry cooking is the most authentic method.

In a clean wok, without adding water or oil, directly sprinkle the ginger slices and peppercorns, put the prawns directly in, cover the lid, and cook dry.

Generally, cover the lid and let it dry over medium heat for a minute or two. Then open the lid and take a look. There is already water under the prawns.

At this time, you can open the lid and let the water collect for a while. When the shrimps are cooked, you can serve them on a plate.

By doing this, the freshness of the prawns is not lost at all, and there is no soup. The whole dish is very smooth.

In order to make the presentation more beautiful, Fu Yu took advantage of Zhang Jinyu to get the side dishes and quickly looked through the special family banquet recipes.

Because the packed lunch boxes in the store are in the shape of round bowls, Fu Yu specially selected a final plating method similar to the cooking method.

The dry-roasted prawns are arranged in the shape of a flaming mountain, with some crispy fried red pepper shreds dipped in salt and pepper on top.

In order to fix it, tin foil was specially rolled into a tube shape to encircle the remaining space in the packaging box to ensure that when moving, the shrimps placed inside would not collapse due to shaking and damage the exquisite presentation.

When it's time to eat, you only need to take out the tin foil roll and you can appreciate the presentation of the entire dish intact.

Zhang Jinyu was amazed by this packaging idea!

He was always outspoken and said whatever he had to say, so while cooking fish in fresh soup, Fu Yu kept listening to his heartfelt rainbow farts and felt particularly comfortable.

The preparation of fish in fresh soup is also very simple, probably because fishermen usually work on boats, and cooking is more simple and convenient.

Put a little oil in the pot, sauté the onion, ginger and garlic.

Add a little sugar and stir-fry, add cold water and a little soy sauce.

Put the fresh fish directly into the cold water pot.

Once the fish is put in, it cannot be touched again.

The fire does not need to be too high. After the soup slowly boils, use a spoon to ladle the soup onto the parts of the fish that are not immersed in the soup. Let the juice reduce slightly and add a little vinegar on the side of the pot.

When Fu Yu put the fish on the plate, he was very careful, for fear of breaking the fish skin.

Mainly because of this fish, the skin looks intact, and you can actually feel it when you move it. The fish meat is so tender that it may be difficult to pick it up with chopsticks.

After the fish was packaged, Fu Yu scraped some of the remaining soup and tasted it.

The soup is fresh and sweet and tastes very good.

Because it is a packaged dish, there is no need to serve it one by one. After Fu Yu finished one dish, Zhang Jinyu carefully placed the packaged box on the serving table.

After a while, when everything is done, just bag it up and ask the ordering clerk to take it to the front hall and hand it over to the customer.

Zhang Jinyu stretched out her head to watch Fu Yu doing three-wire fish tapping.

The fish was alive, so Zhang Jinyu didn't want to let other workers handle it, so he cleaned it up himself.

The common methods in the store are steamed, grilled, grilled fish, soy sauce, and steamed rice with dried fish.

Several methods are the special dishes of the store and are very popular.

But Zhang Jinyu has never seen the three-wire fish knocking that Fu Yu is going to do.

He took the initiative to help move all the prepared dishes to Fu Yu's hands, and then couldn't help but ask: "Fu Chu, how do you make these three-threaded fish?"

Fu Yu turned around, smiled, and asked, "Want to learn?"
Chapter completed!