There were no more idle people in the kitchen, Fu Yonghan asked people to go out to inform the guests that they could cook, and then began to report the names of the dishes one by one, and asked Yu Kangning to move these raw materials out of the warehouse. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

Taking advantage of this, Fu Yonghan walked to a corner of the kitchen door and quietly looked at the situation in the dining room outside.

There is a special glass in this corner, and the people in the kitchen can see the dining room through here, but the people in the restaurant can't see the kitchen from here, which is convenient for Fu Yonghan at this time.

Speaking of which, this glass was still suggested by Ji Xiulang to be installed by her.

Fu Yonghan gave Ji Xiulang a small credit in his heart.

Through the hidden glass window, Fu Yonghan could clearly see that at the round table in the center of the restaurant, a middle-aged man who looked to be in his thirties was sitting, talking to Jiao Chong, who also had an extraordinary bearing, which was very conspicuous. The man was dressed very exquisitely, and at first glance he was a person who was used to living a pampered life, not a random person who appeared in a corner of the middle.

Especially this person is obviously looking for trouble, but looking at the way he and Jiao Chong are talking and laughing, it is clearly a typical gentleman's style, and he doesn't look like a person who can do something embarrassing.

Fu Yonghan's eyes were a little more cautious.

Such people are actually more difficult to deal with than those who are blatantly looking for trouble.

Anyway, it seems that if she doesn't show some skills today, it's really a little difficult to send the other party away.

Yu Kangning was able to call her over in time, which was really good.

"Master, everything is ready." Yu Kangning came over to remind him.

Fu Yonghan nodded and walked to his own exclusive stove.

Zhang Hai also came in, and the two brothers stood aside a little nervous and a little excited, waiting for Fu Yonghan's orders, and at the same time preparing to learn new dishes.

Every time I follow Fu Yonghan to cook a new dish, it is the time when they dare not be careless.

There was only one person coming, although there were some embarrassments at Yongji Restaurant, but it was not too much, and a total of three dishes were ordered.

Boiled fish, mapo tofu, and a dish of peppered sesame beef.

These three dishes are all well-known signature dishes in Sichuan cuisine, and they are too famous to be famous.

In fact, there are some other dishes in Sichuan cuisine that are also famous, and some dishes are very similar in taste. And the three dishes ordered by the guests this time have their own characteristics, which can be regarded as testing all the places that should be tested.

Many restaurants and restaurants also sell these three dishes, but most of the finished products are different and not exactly the same. Moreover, the taste of Ganzhou people is not spicy, so many locals can't tell which restaurant has more authentic Sichuan cuisine.

The first dish Fu Yonghan prepared was boiled fish.

Because this dish takes the longest to prepare.

Boiled fish is extremely particular about ingredients and processing, and it is difficult for anyone to grasp the essence of it. If there is no master to lead, some people will not even be able to make real and authentic boiled fish in their lifetime.

Don't look at so many restaurants in Ganzhou City, large and small, all of which are selling boiled fish, but the finished products they make, whether it is in terms of color, flavor, or taste, are actually far worse than authentic dishes.

Such a dish may be able to fool some ordinary guests, but there is no way to escape the eyes of professional diners.

Therefore, although the signature dishes of these restaurants are different, none of them really have a boiled fish sign.

It was a lot of effort for someone to order such a dish.

The difficulty of the dish of boiled fish, in addition to the comparison of various ingredients, is mainly in the oil.

In fact, most Sichuan cuisine has extremely high requirements for oil.

Whether the oil is good or not can even determine the success or failure of a dish.

These dishes don't require ordinary oil, but carefully blended oil.

Fu Yonghan asked Zhang Hai to pick out all the spices that would be used in boiling fish, and put them in a bowl one by one, and the amount was also fixed. She asked Yu Kangning to prepare some vegetables-based scraps, and then put them aside.

As for herself, she was concentrating on blending oil.

Not only can the oil be used in boiled fish, but it can also be used in two other dishes, and it will bring out the unique flavor of these dishes, which is guaranteed to be memorable and impossible to learn.

The preparation of oils, mainly soybean oil and rapeseed oil.

Fu Yonghan carried a bucket of soybean oil and rapeseed oil in each hand, opened the lid, lifted it with both hands without looking, and poured oil into the pot together!

A barrel of oil is not light, and pouring oil with both hands at the same time requires not only great strength, but also extremely high eyesight and extraordinary concentration!

Fu Yonghan almost poured half of each of the two oils into the pot with the most accurate scale, and there would never be a drop of difference in the amount of oil on both sides.

Since the oil was poured, Fu Yonghan started the fire to refine the oil.

The oil in the pot was slowly heating up, and Fu Yonghan took the white cardamom, lemongrass, cinnamon and other spices prepared by Zhang Hai and poured them into the oil pot in turn.

The temperature of the oil slowly rose, and the oil in the pan gradually began to boil. And while the oil is tumbling, the spices in the pot are also rising and falling. The aroma of spices was gradually stimulated, permeating the entire kitchen, so that the other busy chefs couldn't help but glance this way.

Most chefs are used to Fu Yonghan's amazing moves, but they don't pay much attention to it. However, the newcomer Sun Shi couldn't help but keep drifting his eyes here.

While he was shocked by Fu Yonghan's cooking skills, he actually envied Zhang Hai and Yu Kangning even more.

These two boys are so lucky, they can worship Fu Yonghan as a teacher!

If only he had such a master.

With such a good master, it is impossible for these two people to come out in the future!

Fu Yonghan smelled the aroma of the oil mixed with the spices in the pot, and saw that the spices had been boiled almost to the end, so he replaced the fire at the bottom of the pot with a low heat and continued to boil.

After a while, the two oils in the pot gradually mixed together, and the spices slowly evaporated. The whole pot of oil presents a translucent yellow color, which makes people feel relaxed just by looking at and smelling it.

Fu Yonghan poured the leftovers he had prepared again, and then added spices again, still boiling slowly over low heat, and from time to time he would take a big spoon and stir it in it.

The oil still needs to boil for a while, Fu Yonghan asked Yu Kangning to guard the oil pot, and he prepared another dish.

Mapo tofu.

The main ingredients of mapo tofu are tofu and meat. The meat can be selected as pork or beef, depending on the personal taste. Because of the fact that there is also a dish of pepper beef, Fu Yonghan chose pork this time.

Chopped the pork quickly, Zhang Hai didn't even feel that his eyes had reacted, Fu Yonghan had already put the minced meat in a bowl for later use. (To be continued.) )