Dare to cook

Chapter 11 Braised Abalone and Eight Treasure Duck
After the crab roe and crab sauce are ready, it's time for the restaurant to open again.

Everyone started to prepare dishes.

Soon, as the guests arrived one after another, the back kitchen was fully fired and the dishes were served quickly.

"At table number seven, one serving of tofu with crab powder, one serving of diced chicken with cashew nuts, and one serving of braised pomfret."

"Table [-] wants a tomato beef brisket, a lard ginkgo trifle, a crystal shrimp, and a sweet sauce broccoli."

"Table No. 11 wants tomato beef brisket, cashew chicken..."

"Master Yao, the guests in box three ordered set meal A, but they requested that the tomato beef brisket be replaced with potato stewed beef brisket."

Set A is a set meal prepared by Yao Yu in addition to the a la carte dishes.

This set meal includes one dessert, one fruit plate, two cold dishes, one vegetarian, three meat dishes, four hot dishes, one soup dish and main course.

With so many servings, it is very suitable for ordering meals for parties of six to eight people.

Moreover, the set meal is more cost-effective than a la carte, but it can indirectly increase the turnover of the restaurant.

When Yao Yu heard this, he asked Xiao Liu, who was in charge of cutting and matching: "Are there any more potatoes? Big ones!"

"Master Yao, there are big potatoes!"

Upon hearing this, Xiao Liu immediately ran to the food storage cabinet to search, and found a bag of large potatoes.

"Hurry up and peel and cut into pieces!" Yao Yu shouted.

While speaking, he quickly turned the pot and cooked a piece of broccoli with sweet sauce.

Today is Saturday, and the evening business is busier than usual.

As orders kept flying into the kitchen, Yao Yu also regained his familiar cooking feel while cooking.

Flowing clouds and flowing water with ease, this is Yao Yu's current state.

After working like this for more than an hour, the chef began to receive more than a dozen orders for Babao duck.

In addition, the sister paper of the food delivery staff also told Yao Yu that many customers wanted to order three delicacies and braised abalone.

Craving three delicacies and braised abalone?

Yao Yu immediately understood.

He knew that the group of idiots who posted on the Wanghailou forum yesterday that they wanted to come for dinner had arrived.

Of course, it doesn't have to be the people who posted it.

But at least Yao Yu can be sure that those who ordered Babao Duck and also wanted to order three delicacies and braised abalone all wanted to check his current cooking skills.

Because everyone in the culinary arts circle in Shencheng knows that three delicacies, braised abalone, and eight-treasure duck are Yao Yu's specialty dishes.

Looking at the whole city, there are very few people who can beat Yao Yu in all three dishes.

Moreover, on the menu of the restaurant today, there are no buckle three delicacies and braised abalone.

If ordinary diners came to eat, why would they not order the dishes on the menu instead of asking the waiter if they could order these two dishes?
"Brother Yu, someone has come to spy on the military situation." Yang Rui said meaningfully.

Yao Yu's eyes were clear:

"Since I have taken charge of the spoon again, those who should come will appear sooner or later."

Saying that, Yao Yu said to the messenger girl again:
"Tell those customers that you can't cook three delicacies because you haven't prepared the ingredients. Braised abalone can be made. Eight-treasure duck is prepared, but the steaming time is relatively long, so you have to wait!"

"Okay, I'll go right away!" The waiter girl responded and left.

When Yao Yu handed over the new menu to Tang Ying yesterday, he suggested buying a batch of high-end ingredients.

Among those ingredients, there is Jipin abalone.

Jipin abalone is the largest and the best quality among several common abalones.

Yao Yu had already guessed that someone would definitely order this dish tonight, so in the afternoon, he asked the back chef to prepare some fresh abalone.

The practice of braised abalone is not complicated.

The key lies in the ratio of the sauce and the control of the heat.

The taste of the soup will vary greatly if it is salty or light.

Two seconds more and two seconds less, the taste will be very different.

In the eyes of a skilled chef, the simpler the dish is, the harder it is to bring out the ultimate peak level.

But with the help of the system, Yao Yu would not encounter this kind of problem.

With the skill buffs of [Knowing Every Thing] and [Penetrating as a Candlelight], every change in the ingredients cannot escape his eyes.

Therefore, for Yao Yu now, the fewer cooking steps, the more he can stably display the most extreme level.

The True Story of Salt Turtle.

Return to the cooking method of braised abalone.

First of all, put a flower knife on the processed abalone for better taste.

Put the abalone into the pot under cold water, add a tablespoon of cooking wine, bring to a boil over low heat, and cook for another 3 minutes.

Well, if a normal chef were making this dish, it would definitely cook for the full 3 minutes.

But Yao Yu is different.

After many experiments, he knew that the best cooking time was about two and a half minutes.

After that, the meat quality of abalone will be old.

Remove the cooked abalone.

Put oil in a frying pan, add ginger and garlic to sauté until fragrant, then add soy sauce, dark soy sauce, a little brown sugar, an appropriate amount of water, and bring to a boil.

After boiling, pour in the abalone and stir-fry, then add water starch, a small amount of sake, and continue to stir-fry to collect the juice.

After the soup is basically absorbed by the abalone, you can turn off the heat and leave the pot.

"The braised abalone is ready! Let's go!"

Yao Yu put some coriander leaves and chopped tomatoes on the cooked abalone for decoration, and said to the passer-by.

Two waiters hurried over to serve the dishes.

Yao Yu made more than a dozen braised abalone dishes in a row, and then waited for the time, waiting for the eight-treasure duck to come out of the oven.

Eight-treasure duck is a big dish in the local cuisine.

Unlike braised abalone, this dish is complex and time-consuming.

First, wash the duck and empty out all the internal organs of the duck.

Then, soak the whole duck with cooking wine and lemon slices to give the duck a "bath and massage".

This is done to better remove the fishy smell while retaining the firm taste of duck meat.

Then, smear the duck meat with salt and dark soy sauce, and marinate for one hour.

In the process of marinating duck meat, mushrooms, lotus seeds and peanuts should also be soaked.And dice chestnuts, sausages, carrots, and candied dates.

Soaked shiitake mushrooms should also be diced.

Then you have to soak the glutinous rice.

After controlling the moisture from the glutinous rice, pour all the cut dices, lotus seeds, peanuts, etc. into the glutinous rice and mix.

Then add the appropriate dark soy sauce and salt.

After these trivial preparations, the duck is almost ready to marinate.

Next, you have to stuff the adjusted stuffing into the belly of the duck, and then sew the duck with thread.

note.

When stuffing, don't stuff the duck belly too full.

Otherwise, the glutinous rice will continue to expand during the steaming process, which may burst the duck belly.

After the duck is stuffed, heat the oil in a pan.

Add grass fruit, cinnamon, star anise, artichoke and other spices to saute, then put the duck into the pan and fry it for a while.

After the duck is fried in oil, it needs to be steamed in a steamer for one hour, and finally stewed for another 15 minutes before it can be taken out of the pan and served on a plate.

From preparing ingredients to steaming, it takes at least three and a half hours to make a set of duck.

therefore.

This dish cannot be made to order.

Yao Yu can only do the preparations such as marinating, chopping, stuffing and so on in advance.

When it is almost business hours, fry the ducks in a pan, and then put them in a steamer for steaming.

Ordinary restaurants do not prepare too many eight-treasure ducks.

Because the method is too complicated and time-consuming, the cost is also high, and the price is also high.

Today is the first day for Yao Yu to take over the kitchen of Renhe Restaurant.

He didn't know how well the Babao Duck would sell well, so he only prepared 25 sets of ducks in total.

Of these 25 sets of Babao ducks, Yao Yu only sold eight sets at noon, but he sold [-] sets at once when he ordered.

Well, it doesn't matter if the remaining two sets can't be sold.

It just so happens that he hasn't eaten the duck he cooked for a long time, so if he has more, he can save it for extra meals.

Just as Yao Yu was thinking about it, the waitress came in and said:

"Master Yao, another customer ordered two sets of braised abalone and two sets of eight-treasure duck..."

what? !
Yao Yu felt a little sad.

Alas, just as I was about to say eat a duck, the duck flew away...

(End of this chapter)