Yao Shi reached out and patted the steel basin containing pheasant meat: "The pheasants I enter here are all woodland chickens for at least one and a half years, not the kind that they sell at the four-month cycle."

Yao Shi asked Fu Yu to see the meat of the chicken: "See? This kind of chicken is the tightest, and the taste is chewy and the game is strong."

Fu Yu was a little curious: "Cheer Yao, how much does this pheasant cost?"

Yao Shi said: "Only one is about 100 on the market, but the pheasant I buy is more expensive. After all, it is a long-term and is a woodland chicken. The current purchase price is 18."

Fu Yu was stunned: "One hundred and eight?"

Yao Shi smiled: "This is because I am an old customer, I have been working for a long time and the dosage is still large. It costs more than 200 for outsiders to buy one in the past."

Fu Yu was stunned.

The purchase price of this pheasant is more than 200 yuan alone, so how much does it cost to cook it?

No wonder Qianlima Restaurant didn't have this dish.

Those who know how to do know that this pheasant is a good thing.

I don’t know, in order to eat hundreds of chickens, I can’t think I’m a sucker!

Yao Shi saw Fu Yu's face was stunned and said with a smile: "You must know that the taste and taste of these pheasants are different from ordinary pheasants and those placed in the woodland. If you want to eat ordinary pheasants, it is better to buy chickens raised by the customer directly. The customer spent money to try this bite of wild game."

Fu Yu secretly smacked his tongue. This rich man really enjoys it!

Yao Shi smiled: "You are like my set meal 1888. If you don't have two hard dishes, the price will not be maintained. Customers will feel that it is worth the money. Next time they need it, they will want to come back."

Fu Yu nodded, thinking it made sense.

Yao Shi reached out and picked up a piece of chicken breast, and said with a smile: "I told you all this, just to tell you that the chef's profession is actually a huge profitable profession. If you learn your skills well, you can earn as much as you can."

"It's the same cooking. If you cook a dish in a small restaurant, you can sell it for dozens of yuan, but when you go to a big restaurant, you can improve the technology and put on the plate and package it, and you can sell it for hundreds of yuan."

"What are we working hard for a day to work? Isn't it just to make money?"

"As long as you practice your cooking skills well, you will not be afraid of losing money to make money in the future."

Fu Yu deeply agrees with this.

"Come on, I'll tell you about this dish."

Yao Shi put the washed chicken breast on the cutting board.

"This magnolia pheasant slice is a famous dish of the Han people and belongs to the Hunan cuisine."

Fu Yu listened very seriously.

Yao Shi held a knife and began to process the chicken.

"Did you see it? Remove the fascia first and then cut it into thin slices. This piece cannot be too thin or too thick. If it is too thin, it is not chewy. If it is too thick, the meat should be burned."

Fu Yu nodded and watched Yao Shi take a stern look.

After cutting the pheasant slices, Yao Shi began to mix the juice with cooking wine and water.

Soak the pheasant slices in juice to remove the fishy smell.

The magnolias had been washed, and Yao Shi was in his hand and asked Fu Yu to see the operation.

"Two ends of each petal, two ends of the top petal are cut off, and all four pieces of the top petal are added."

Fu Yu remembers it firmly.

"The mushrooms need to be cut into small pieces by changing their knife."

Yao Shi's knife skills are very exquisite. When he cut vegetables, he feels like watching artistic performances. Whether it is hand speed or the mushroom pieces cut by the knife, they are particularly beautiful.

Cut the mushrooms and squeeze the soaked pheasant slices dry out of the water.

Add fine salt, egg white, and starch according to the ratio, and then mix well and hang the paste.

Yao Shi’s technique when hanging the paste is very special.

He put the pheasant slices into the paste and soaked them thoroughly, then clamped them up and shook them gently for five times before putting the pheasant slices on the preparation plate.

"If this paste is thick, it's okay to eat the fried pheasant slices while it's hot. Once it gets cold, the fishy smell will come out."

Yao Shi processed all the plates of pheasant slices, and then turned to deal with Yu and gave him some advice.

This one takes a big order. When all the dishes on these 120 tables are made and then delivered to the guests at the table, all the dishes will basically be cold.

There is no way to control the time and temperature, so I can only find a way to find a way to make up during the cooking process.

The ingredients are ready.

Yao Shi roasted the wok and poured in cooked peanut oil.

When roasted to 140℃, add pheasant slices and mushrooms and fry until 80% mature.

Then put in the magnolia slices and slide them slightly, pour in a colander filter oil.

After using up the colander, Yao Shi habitually reached out and handed it to the side.

Fu Yu took it with a wink and put it in a cleaning basin that specially stores the kitchen utensils to be washed.

Fu Yu's movements were very fast, and Yao Shi focused on cooking, so he didn't notice that the colander that was originally covered in oil, the moment Fu Yu reached out to take it, all the oil stains automatically fell and dripped into the cleaning basin.

When it was put into the cleaning basin, the colander had become clean without any oil stains attached.

Cook the cooking wine in the original wok.

Add clear soup, refined salt, MSG, and thicken with wet starch.

Finally, pour in the pheasant slices, mushrooms, and magnolia slices, and stir-fry them quickly for a few times.

Put all the ingredients on a plate.

"The characteristic of this dish is that it is white in color, fresh, fragrant and tender, so when placing the dish, you should focus on this."

The tableware used by Yao Shi is a rectangular white porcelain plate.

He took a cucumber, peeled it, cut it into thin filaments, the silk was long and constantly, and spread it finely on the bottom of the porcelain plate.

Then add pheasant slices and magnolia slices.

A piece of pheasant slices stacks a piece of magnolia slices.

The bottom of the plate is lush, and the pheasant slices that set off are becoming more and more white.

The taste of magnolia slices is elegant and can just blend the aroma of pheasant slices and strong game texture.

A pheasant's chicken breast can be arranged in two sets.

Fu Yu looked at Yao Shi skillfully stacking pheasant slices and magnolia slices.

I can't help but think in my heart.

This pheasant can actually produce two dishes.

The cost is only ninety yuan.

Including other ingredients and labor costs, the cost of a dish is enough to last a hundred, two or three.

The table of tables has 1888 dollars. This dish is considered a hard dish. Even if it is equivalent to 200, it can still make a net profit of 70 or 80.

How much does it cost for an order of 120 tables?

Fu Yu's breathing has become rapid.

He knew that catering was a profitable business.

You only need to eat a dish in a small restaurant for a few dozen yuan, but you can eat hundreds of yuan in a big restaurant. If you go to some restaurant clubs that are famous for their luxury, sometimes it can reach thousands or tens of thousands.

This is the gap!

Fu Yu was still there rushingly calculating the profits of this order for Yao Shi.

Yao Shi has completed the arrangement of magnolia pheasant slices.

Yao Shi asked: "How do you feel? Can you get started?"

Fu Yu nodded: "I'll try it."

Yao Shi reminded: "This dish is mainly about sliced ​​and slitting. You must pay attention to the knife method. When cutting, control the strength. As for slitting, you will have no problem mastering the heat."

Fu Yu is still very confident in his knife skills and control of the temperature.

Especially since he has a new kitchen knife that cuts iron like mud, he has not had the chance to practice and try it.
Chapter completed!