It has to be said, these students really know how to eat; every dish they ordered is a specialty of the restaurant.
Especially these newly added dishes, they are well worth trying among high-end dishes.
While the kitchen assistants were preparing the ingredients, Fu Yu adjusted the heat of the stew in the pot, and quickly flipped through the classic old flavor recipe.
He had once watched Zhao Meng cook these dishes, and he still had some impressions of the specific operating procedures, but couldn’t quite recall some of the details.
He needed to study the specific cooking methods more carefully.
Among these dishes, the most expensive is the Luxurious Sea Cucumber Wrap.
Sea cucumbers have a specific characteristic: they are regional, and if transported to other areas for sale, they can only live for a day.
This means that it’s best to sell them all on the same day they’re delivered, making sourcing them a bit of a headache.
The seafood store owner has a channel to get stock, but due to the time sensitivity, they always pre-order and supply a limited quantity, making the price relatively high.
Fu Yu was very careful while reading the classic old flavor recipe, afraid of making any procedural mistakes that would waste ingredients.
Especially because the main ingredient for this dish is so precious, not a bit can be wasted.
Fu Yu now, when looking at recipes, has developed his own set of learning techniques.
He can also figure out points to pay attention to from seemingly ordinary operating procedures.
After going through the cooking techniques for several dishes, Fu Yu has mastered the specific cooking methods.
Once the kitchen assistant had finished preparing the ingredients, Fu Yu started to reorder the dishes that were yet to be cooked.
He cooked three dishes in a row, ensuring that every dish on the order slip was served so that it wouldn’t affect the guests’ dining experience, and then started cooking the new dishes for private room 208.
The sea cucumbers at Qianlima are all fresh, and need to be cleaned by oneself.
Fu Yu had been quite adept at this task when he was a kitchen hand, and he still handled it very skillfully now.
Before washing the sea cucumbers, you first need to cut off the spiked ends with scissors, then pinch one end with your fingernails to pull out the innards and bodily fluids, and rinse them clean.
Once the innards are removed, cut each sea cucumber open, and add an appropriate amount of edible vinegar, sprinkle with fine salt.
Begin vigorously kneading and mixing with your hands to wash away the impurities and mucus of the sea cucumbers.
This step is quite troublesome because, although you say with force, you have to control the force somewhat.
Moreover, the frequent kneading actions can easily cause your wrists to feel sore and numb.
Zhao Meng never does this part himself; he has tendonitis and is worried about an old ailment flaring up.
However, he has high standards for ingredient cleaning, so when Fu Yu was cleaning the sea cucumbers, Zhao Meng would occasionally come by to supervise.
A bit of laxity and wanting to slack off for a bit was impossible.
They say it takes only seven days to develop a habit.
Fu Yu worked as an assistant by Zhao Meng’s side for more than seven months, during which he developed many good habits.
Such as being rigorous in selecting ingredients, being meticulous when cleaning and processing ingredients, and paying attention to details when cooking.
While controlling his strength, Fu Yu quickly kneaded and washed the sea cucumbers, and couldn’t help but let the corner of his mouth lift slightly.
He was very grateful that the first mentor he encountered when entering the workforce was Zhao Meng.
He processed every single sea cucumber, rinsing while processing, and, when done, rinsed a few more times with clean water.
The water for washing the sea cucumbers will have a lot of mucus and blood foam floating on it until the touch and look of the sea cucumbers are clean, and the water used for rinsing the sea cucumbers is clear, that’s when the sea cucumbers are considered clean for the time being.
After carefully inspecting, Fu Yu only then satisfactorily stopped.
The cleaned sea cucumbers should be blanched in boiling water immediately, or else new mucus will quickly form; after blanching, drain the sea cucumbers for cooking.
This dish at Qianlima is a bit pricey, but there’s a reason for the price.
The ingredients are really fresh, and the back kitchen is indeed very careful and meticulous.
Fu Yu laid onion strips on the plate as a base, then placed lettuce slices on top.
He cut the sea cucumbers into segments about 3 cm long.
Blanch the choy sum tips, corn kernels, green peas, and red pepper pieces, and scoop them out for later use.
Add salad oil to the pot, put in choy sum tips, corn kernels, green peas, and red pepper pieces, then sauté briefly with cooking wine, and season with salt, seasoning powder, and chicken powder to taste.
Then pour in the starch slurry, drizzle with sesame oil, stir well, then add in the sea cucumber segments and stir well before dishing it out, and serve it in lettuce slices.
This dish is very creative in its plating.
It’s said that Dong Jun Tian discovered this plating style by chance while dining elsewhere, finding it exquisite and unique at the time, so he took a photo and sent it to Yao Shi.
After repeated deliberations and practice, the plating style for this dish was finalized.
The elongated concave white porcelain plate, with a stack of onion strips arranged in parallel at the bottom, topped with decorations resembling lotus leaves made from vegetable scraps, and the vibrant sautéed choy sum tips, corn kernels, green peas, and red pepper pieces served on the fresh lettuce leaves, with the neatly arranged sea cucumber segments placed at the very top.
One side of the porcelain plate secures decorative imitation plants.
The entire plate of dishes is exquisitely beautiful as if it could be part of a painting.
"Oh! This dish is well done!"
The restaurant was bustling, with everyone in the back kitchen busy with their tasks.
Zhao Meng, in passing, saw the dishes placed on the serving counter.
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