That action was really neat, as if Fu Yonghan was just throwing a handful of garlic or a bunch of chopped green onions, and he didn't have the care he should have when facing precious ingredients.

This is the atmosphere and demeanor of a true chef.

Hong Gong saw that she looked at ease, and he didn't want to say anything about the persuasion of the stitches, so he sighed silently and went to do his own thing.

Fu Yonghan picked out Jinhua ham, winter bamboo shoots and mushrooms again.

Jinhua ham is the kind that Hong Gong personally cooked and invited Fu Yonghan to eat before, and the quality is naturally not to be said, and the amount is quite large today, and Fu Yonghan can use it casually.

Fu Yonghan, who hadn't seen good ingredients for too long, almost couldn't help but cut a piece of ham directly into his mouth.

Fortunately, she still remembered her identity as the former head of the imperial dining room, and she didn't really do such a bad thing.

Fu Yonghan directly cut the fat and thin ham into thin slices and put it aside, then took the winter bamboo shoots made into dried bamboo shoots and cut them into six or seven centimeters, the roots are all the same length, and there is no difference at all.

The reason why she chose dried bamboo shoots instead of fresh winter bamboo shoots in the dish of Buddha jumping over the wall is mainly because one of the characteristics of dried bamboo shoots is to absorb oil and taste, and it is obviously more appropriate to choose dried bamboo shoots than fresh bamboo shoots when stewing soup.

As for the mushrooms, it's even simpler, just cut them in half.

After these ingredients were processed, Fu Yonghan put the pot on the stove and turned on a low fire.

There is no need to wait for the pot to be heated, she did not pour oil into the pot, but put the ham directly into the cold pot, stir-fried the ham into a translucent yellowish color over low heat, put the dried bamboo shoots, stir-fried a few times, and then poured a part of the clear soup that had been prepared in the big pot for a long time, and then put the soup with ham and dried bamboo shoots into a small pot, and then slowly stewed the small pot on the stove, and poured all the cut mushrooms into it.

The consommé is also stewed early in the morning and can be taken out and used at any time.

Zhang Hai silently wrote down every step on the side, and he didn't miss even the time difference between each ingredient and the pot. But even so, Fu Yonghan's movements are too fast, and the way of handling ingredients is often different from others, which makes Zhang Hai inevitably have some difficulty remembering.

Fu Yonghan had long known that Zhang Hai was secretly learning from the side, but she didn't care.

One of the most important reasons why chefs who are willing to do small jobs is that they can learn something that others can't learn in the process of getting started.

Although Fu Yonghan officially accepted not many apprentices in his last life, almost all of them in the entire imperial dining room had been instructed by Fu Yonghan. If anything, she's taught countless people.

Zhang Hai's ability to steal learning is really not taken seriously by Fu Yonghan.

Besides, if it is so easy to learn the real skills, no one will work so hard to worship a good master!

Seeing that the abalone was almost stewed, Fu Yonghan threw the cleaned sea cucumber and shark fin into it again, and continued to cover the pot and cook.

She took the fish lip on the side, pulled out the bone in the fish lip, and stacked it on the plate softly and neatly, looking very cute.

"Zhang Hai." Fu Yonghan called Zhang Hai, who had turned on the enhanced memory mode, and pointed to the pot of chicken soup that had stewed a lot of things, and said, "I'll hand over this pot of soup to you first." After two hours, it's time to put the lip inside. Then add the bamboo sunflower, simmer over medium heat for fifteen minutes, then change to low heat, and simmer until half past eleven, then turn off the heat and call me. Remember, in addition to adding vegetables, don't open the pot halfway, understand? ”

Zhang Hai suddenly felt a lot of pressure.

This is the famous Buddha jumping over the wall!

It was so "casually" handed over to yourself?

If something goes wrong along the way, ten of him won't be enough to pay!

I'm afraid that I won't even be able to keep my job when the time comes!

But Fu Yonghan explained the task, Zhang Hai could not refuse.

Zhang Hai gritted his teeth, nodded vigorously, and firmly agreed.

Fu Yonghan smiled in her heart.

In her opinion, most of the preparation of the soup had already been done, and all that remained was the matter of igniting the fire, and it would not be a problem to leave it to anyone in the kitchen. Besides, even if something really goes wrong, she's still in the kitchen, so she can't really just watch it like this, and she can be corrected at any time.

But Zhang Hai agreed so solemnly, and he was stunned to turn a small thing into a big thing.

Of course, this seems to be a trivial matter in Fu Yonghan's eyes, but in Zhang Hai's eyes, it is really a big thing!

In fact, except for Fu Yonghan himself, no one in the entire kitchen would think that it would be a trivial matter to stew a cup of qualified Buddha jumping over the wall.

After handing over the follow-up work of Buddha jumping over the wall to Zhang Hai, Fu Yonghan began to prepare another dish of his own.

In fact, it can also be said to be a staple food.

Longevity noodles.

The preparation of longevity noodles is actually not difficult, the most important thing is not only the noodles themselves, but also the soup in which the noodles are cooked.

According to Fu Yonghan, the best soup for cooking this longevity noodle is to prepare it a day in advance. And the requirements of this soup are very high, at the beginning of the natural old hen soup, and after the soup is boiled, you have to take out the old hen, and then knead the most tender little rooster chicken into it.

It's such a simple process, and it's not something that just anyone can master, and it consumes a lot of materials.

When he was in the imperial dining room, Fu Yonghan taught his apprentices many times, but few people could really master the heat inside.

In addition to the soup in which the noodles are cooked, this longevity noodle often has to be added as a soup base for the old soup.

Old soup is more rare than chicken soup for boiling noodles, and it is often only available in some famous old restaurants that are famous for their food, and ordinary shops don't even know what old soup is.

But it doesn't matter if you don't have old soup, you can still make delicious longevity noodles.

Although the old hen soup was stewed by Zhang Hai early this morning, Fu Yonghan had already checked it, and the heat was good, which was completely sufficient.

She was now handling the fresh rooster, and was going to tear the meat off the rooster into strips and throw it into the chicken broth from which the old hen had been fished out and stew slowly.

Zhang Hai wanted to continue watching Fu Yonghan cook, and on the other hand, he was worried about the situation on the side of the Buddha jumping over the wall, he was simply anxious and entangled.

Although the current Buddha jumping over the wall just needs to look at the heat and time, it sounds very simple, but Zhang Hai took over such an important matter for the first time, where did he dare to be careless, his eyes were almost staring at the casserole stewed with abalone and other things, and he didn't even dare to blink. (To be continued.) )