Fu Yu is good at cooking braised vegetables. The problem of ingredients that he was worried about before has been solved. Fu Yu is in a good mood and his posture when handling the spoon has become obviously more comfortable.

In the cooked fish head soup pot, add cabbage sum and MSG and bring to a boil.

Cover with water starch, pour in white vinegar, and stir-fry cooked lard evenly.

Remove from the pan and serve on a plate, sprinkle with pepper and place ham slices on top.

In the whole dish, the fish head is smashed and deboned without losing its shape. The fish skin is glutinous and smooth, the fish meat is fat and tender, the soup is thick and delicious.

What was served to the table through the waiter was a bowl of milky white fish head stew.

In the private room, the three old men stretched their heads to look at the braised silver carp head on the dining table.

Not to mention anything else, it was just the presentation, which made the three of them secretly applaud.

The whole dish is served on a large plate, with the shape of the fish head intact. It is placed on the plate, half submerged in the fragrant and mellow soup, and is surrounded by green cauliflower. If you look closely, you can see that there are some winter squash and bamboo shoots placed on the fish head.

Slices of ham, they look very festive and attractive.

Tang Luzhang showed a proud smile on his rich and kind face: "How is it? This dish looks good, doesn't it?"

This dish looks quite high-end just from the presentation, but I don’t know how it tastes.

The three of them tasted it quickly.

When I picked it up, I was surprised to find that it was said to be braised fish head, but it was boneless and tasted delicious.

Tang Luzhang was very satisfied with his meal. He turned around and asked his old friend: "How was it? As I said, this stewed silver carp head is the specialty of their store. Did I lie to you?"

This dish is indeed delicious. The fish meat is tender and delicious, the fish skin is sticky and smooth, and the soup is thick and mellow, which is very distinctive.

In particular, although the gelatin of the silver carp head is beautiful, there are many fish bones, which makes diners want to eat as much as they want.

In the dish of braised silver carp head, all the bone spurs on the fish head are removed. When eating, you can eat it with the soup and meat in it, without any scruples, and you can enjoy it to your heart's content.

After the other two people tasted it, they also thought it was good. The food was delicious and they didn't hesitate to praise it.

The three old men could gather together for a meal, and their relationship was already very close.

They say that when children, old and young, get into trouble, they can make up as soon as they turn around.

The dining atmosphere in the private room is harmonious.

In the back kitchen, Fu Yu started cooking the last dish, fried osmanthus skin.

The pork skin has been soaked and turned white and very fluffy.

Fu Yu ordered Sun Qingning to take out the pig skin and control the moisture.

Zhao Meng always eats quickly. A large bowl of rice can be eaten in about ten minutes. This is because Fu Yu gave him a few pieces of bone and it took a little time to chew it.

Hearing Fu Yu say that the pig skin was soaked, Zhao Meng put down the bowl and came over to take a closer look.

Because hair growth is a labor-intensive and troublesome task, most people don't do it well.

The skin is oily after being dried in the sun, making it difficult to spread and spread evenly.

And if it is not cooked properly, it will also affect the taste of the dishes during cooking.

Zhao Meng deliberately picked up a piece of meat skin and rubbed it.

When Fu Yu soaked the meat in warm water, he added a little bit of alkali to thoroughly wash away the fat in the meat skin.

This trick was taught by Liu Yunong.

Zhao Meng didn't understand the trick, but he could tell that the pig skin was soaked well.

The difficulty in cooking this dish lies in the word "soaking".

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[Food circle cheat emperor]                                                                                        

Now that the pork rinds are well soaked, Fu Yu is obviously much more relaxed when cooking.

After Zhao Meng finished rubbing the pig skin, he turned to look at the broth prepared by Fu Yu and asked, "Did you use old hen soup?"

Fu Yu nodded: "Yes."

Regarding this step in the classic old-taste recipe, it is emphasized that good soup must be used during the cooking process.

As the saying goes, the opera's gun is the chef's soup.

Fu Yu kept this in mind and specially chose the old hen soup cooked by Qianlima's chef.

Soak the pig skin in old hen soup until soft, cut into thin strips and put it into the pot. Add the remaining ingredients and stir-fry over high heat. Break the eggs and pour them on top. Sprinkle on the minced ham and put it in the pot.

The dishes are served on a flower-shaped plate. You don’t need to arrange the dishes specially, but the shape is already very exquisite.

Sun Qingning looked at it and couldn't help but asked curiously: "This dish is obviously fried pork skin, and it has nothing to do with osmanthus?"

From the ingredients to the shape, there is nothing related to Osmanthus. How did this dish get its name?

Fu Yu carefully wiped off the oily soup on the edge of the plate and explained casually: "The so-called 'osmanthus' refers to the scrambled eggs in the dish, which are as golden as osmanthus. Just like there are scrambled eggs in sweet-scented osmanthus meat, but with osmanthus.

Its scientific name is ‘Mibiscus osmanthus’.”

Sun Qingning: "..."

Okay, so knowledgeable!

And it makes sense.

But that's not exactly the case.

There are many dishes with similar names in appearance or taste. In fact, the original ingredients have nothing to do with the name of the dish.

Sun Qingning was full of admiration, Fu Chu knew so much!

Zhao Meng also looked at Fu Yu.

Fu Yu dropped out of high school and has a low level of education. Now he speaks professional lingo and has a very wide range of knowledge.

Most likely, he stayed with Liu Yunong for a long time and was influenced by him.

Fu Yu now has a real famous chef. No matter what amazing things he does, outsiders who don't know the basics won't think much about it.

Those who are familiar with it all attribute it to the teachings of famous teachers.

After going back and forth, Fu Yu got a lot less trouble.

The kitchen finally finished taking orders. Fu Yu washed his hands and sat down with Zhao Meng to chat.

Zhao Meng's life is going smoothly now.

Dai Li is a sweet person who knows both coldness and hotness. Although the two of them have not yet received their licenses and have not had any drinks, they live together and have already begun to live a happy life together.

Zhao Meng was living a comfortable life, so he began to think about Fu Yu's love life.

The young man looks energetic, needs to be tall, has a house, does a good job, and earns a lot of money.

With Fu Yu's conditions, it is not difficult to find a girlfriend.

But there was still no movement.

Zhao Meng asked with concern: "Fu Yu, I see that there seems to be something going on between you and Liu Yuqing?"

Fu Yu is a kind person, gets along well with the male and female colleagues in the store, and is very popular with others.

However, this kid has been a little unusual recently. He often makes small stoves, waiting for Liu Yuqing to come to the kitchen, and then hurriedly brings out the treasures.

Young and admiring.

At Fu Yu's age, it is a good thing to have a girl he likes.

Although Zhao Meng had never bumped into him twice, he could vaguely guess what Fu Yu wanted to do after racking his brains and taking steps step by step.

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[Food circle cheat emperor]                                                                                        

But Fu Yu didn't say anything, and didn't have any expression in this regard.

Fu Yu didn't say anything, so Zhao Meng couldn't help but ask.

When Fu Yu heard this, he smiled and nodded in acquiescence: "There is just a small stroke in the horoscope. I thought I would talk to you about it after the strokes are smooth."

Zhao Meng was happy when he heard this and patted his thigh: "What a boy! He's very efficient!"

Fu Yu looked around and asked him: "...how do you like the Honggu Niang drink I brought you? Are you used to it?"

Zhao Meng: "I can't get used to the taste anyway, but Bao'er likes it very much. I heard from your acting sister that a bottle of this stuff is quite expensive. You have money and nowhere to spend it? Buy that stuff!"

Fu Yu explained: "My master gave it to me. I drink it well, so I gave it to you specially."

Zhao Meng felt warm in his heart and was moved that Fu Yu thought of him in everything. So he saw that Fu Yu didn't want to talk about emotional matters, so he followed his wishes and talked about other things.

Fu Yu originally didn't plan to go to Shangshi Private Kitchen Restaurant today.

After all, tomorrow is the Chinese New Year, and the store has received a lot of table reservations in advance, so the kitchen has to make all the preparations in advance in the evening.

As a result, when Zhao Meng heard this, he immediately stared: "You can go when you should. I have already arranged all the work in the kitchen in advance."

Fu Yu hesitated: "Tomorrow is Xiaonian, so I won't go over there today."
To be continued...