The back kitchen of Laifushun is divided into large stoves and small stoves, and the dishes of the large stove are shared by several cooking masters in the store.

Most of the dishes in the restaurant are made from here, and the frying and stewing are also made on the big stove.

The small stove in the store is divided into East Small Stove and West Small Stove, East Small Stove is the territory of the fat master, and the long fish noodles in the store are the fat master's specialty, and ordinary people are not allowed to enter the East Small Stove.

And the West Small Stove is a place used in the store to train apprentices.

Tao Shan is the apprentice in the store, but unfortunately the fat master does not teach, he can only help the fat master with chores, while taking the time to follow a few masters in the big stove to learn some hand work.

Now, the shopkeeper Li asked people to try the dishes in Xixiaozao, and if this long fish dish is really made in the future, most of this craft will be taught to Taoshan.

How can this make Tao Shan unhappy, even if this long fish dish may not be successful, it is much better than not seeing hope.

Because of this hope, Tao Shan had no deserve from Qiu's request.

Qiu Shi came this time, and only prepared to cook four dishes: boiled tiger tail, fried butterfly slices, casserole long fish tube, and stir-fried long shredded fish.

The first two are about knife skills and plating, while the last two are about taste and ingredients.

Qiu's first made a long fish tube pot, that is, stewed long fish with pork belly. Wait for the pork belly and fried long fish segments to be put into the prepared casserole, and the small tandoor found by Taoshan on the side is burning.

Then, Qiu Shi made a tiger tail first.

The tiger tail is made of a section of clean meat on the back of a long fish tail, which is first slightly soaked with boiling water, and then mixed with a mixed thick sauce. The long scalded fish is removed to control the moisture, placed on a plate and poured into the sauce, which is named because it resembles a tiger's tail.

It is not difficult to make the tiger tail, but the difficult thing is how to make the long fish meat not crack, and how much rice vinegar to add to make the long fish flesh firm and shiny and get rid of the fishy smell of the long fish itself.

In addition, when taking the meat of the long fishtail back, if it is a single back, then when it is cut, each knife must be drawn to the end when it reaches the backbone. However, when the double back is drawn, it is not a knife to the end, and a knife is made to the end, so that the flesh on both sides of the back is connected into strips to be considered successful.

When the tail of the tiger came out of the pot, Qiu quickly killed the long fish alive and removed the intestines, bones, and skin...... After washing, the top is formed into a butterfly-shaped large piece.

The third course stir-fried butterfly slices will soon come out of the pot.

The key to stir-frying butterfly slices is that after deboning, the meat must be boneless, and the thickness should be uniform when the butterfly-shaped slices are sliced.

Fortunately, Qiu was originally a clever man, and after practicing at home for three days, the butterfly pieces were stacked on the plate, and each piece looked the same.

Waiting until the fourth dish of stir-fried shredded fish came out of the pot, Qiu beckoned Tao Shan to come over.

Looking at the four plates of long fish dishes placed in front of him, Tao Shan took a deep breath and spoke for a long time: "Auntie, I just don't eat this dish, and it makes people feel good when they look at it!" ”

Qiu Shi was full of joy when he heard this: "If you feel good, go back to your aunt's house, and your aunt will make it for you." ”

"Hey, then thank you aunt first."

Tao Shan didn't dare to talk to Qiu Shi more, so he picked up the tray and sent it to the store first.

The fat master can stand in the east stove room opposite and look at it fiercely, if he says a few more words, it is estimated that his life in the back kitchen will not be too good in the future.

"Little Four, do you think it's okay?"

As soon as Tao Shan left, Qiu began to sit still, she kept rubbing her hands, and held the apron in front of her tightly in her hands.

"Mother, don't worry, it will definitely work."

"But what if, if Shopkeeper Li is not satisfied?"

"If you are not satisfied, you can change it, and if Jiangjiaba is not good, you can go to Nanyang County, or you can go to Dongyang County. There are so many restaurants, as long as there is craftsmanship, what are you afraid of? ”

Lu Yangge raised his hand and carefully pulled out Qiu's apron and straightened it out, "Besides, if these restaurants don't approve of it, we can do it ourselves." It's not impossible to rent a small shop and open a tavern. ”

It's not that Lu Yangge hasn't thought about opening a tavern, Qiu and Lu Xiaoqing's cooking skills are good, and Lu Xiaoli and Lu Xiaoyu are both ages that can help.

But she knew that Qiu and Lu Quan would not agree.

They are used to being cautious in their lives and do not dare to take this risk. The most important thing is that there is no money left in hand, even if there is, for Qiu and Lu Quan, it is more stable to buy land and build a house.

"What a tavern."

Hearing this, Qiu's immediately objected, "How can our family have the capital." ”

"Okay."

Lu Yangge didn't refute it, let alone use the two hundred taels of silver that Qiu had saved for her.

As the two of them spoke, the worries in their hearts seemed to be much lighter.

Over there, Tao Shan entered the store with a tray: "Shopkeeper, the long fish dish is ready." ”

Without waiting for Tao Shan's tray to be put down, the guest who was ordering long fish noodles on the side suddenly turned his head and walked back: "What does it smell so good?" ”

When he took a look, he couldn't help but sigh in his mouth: "Shopkeeper, when did you have a new dish in your house, this dish looks good." ”

Not only did it look good, Shopkeeper Li stood close, and he already had a little intention when he smelled the smell.

Without waiting for the guests to speak, Shopkeeper Li first took the tray in Tao Shan's hand and instructed Tao Shan: "You go and get a few pickle plates, give this new dish to the guests in the store, let everyone taste it, and try how it tastes in our store." ”

When I heard that I could try it, several customers in the store were very happy.

This early in the morning, the people who can eat breakfast in Laifushun are people who have a few spare money in their hands.

Five customers, four of them ordered the store's signature long fish noodles, and one customer had already finished eating noodles and was about to leave.

Four dishes of long fish dishes, Tao Shan took the pickle dishes in the store and divided some of each.

Because the plate was small, he couldn't divide everything, so he simply divided one dish into one dish.

The rest was divided by Shopkeeper Li, and Tao Shan was instructed to send it to the backyard for a few chefs to taste.

The new dishes in the store are not just his shopkeepers.

The guest is satisfied, and the chef is satisfied, so that he can find the owner to get an idea.

It's just a matter of buying a few recipes, which is easy to say, but the Lu family's requirements are much more difficult than buying a few recipes.

The dish is indeed well done, which is unexpectedly good for Shopkeeper Li.

Whether it is the dishes or the style, or the knife skills and ingredients, not to mention the taste, it is simply full of praise for the customers in the store.

A few chefs in the back kitchen tasted the dishes, except for the fat chefs who couldn't pull the bottom, they all wanted to learn this long fish dish.

Everyone wants to be a master, but not everyone can be a master.

On the way back, Qiu Shi carried the dim sum sent by Shopkeeper Li, with a sad face.

I also ate the dishes of the shopkeeper Li, and tasted the taste, neither saying that it was good nor bad, but only saying that he wanted to send a letter to the owner and let the owner have an idea.