Dare to cook

Chapter 9
When preparing dishes in the morning, Yao Yu asked people to peel all the shrimps, refrigerate them, and marinate them.

Chen Li also let Chen Li cook the broth needed for stir-frying the shrimps in advance.

So when making crystal shrimps now, Yao Yu only needs to deep-fry the shrimps in a wok, and then use the high broth to mix with thick soup and stir-fry.

The back kitchen with a clear division of labor is actually very fast.

The chef in charge of the spoon does not need to do other preparations, just stir fry and season.

However, the shrimp must be freshly fried and cooked to be delicious.

If the pre-fried shrimp is left to cool and then stir-fried, the taste will be much worse.

As a chef who is responsible for the dishes, Yao Yu will also strictly control the quality while diverting the work of side dishes as much as possible.

Let alone opportunistic and lazy behavior in the kitchen.

Things like frying several large pots of pork ribs, shrimp balls, and chicken nuggets at once in a big canteen, and then setting them up to attract flies, would never appear in Yao Yu's kitchen.

All dishes must be cooked to order.

Stir-fry quickly over high heat, poured with rice vinegar and sesame oil.

After Yao Yu made five servings of crystal shrimp in one go, another food passer came in and said:

"A new customer came outside. I want three servings of Hujiang pork ribs, three servings of salty roasted white meat, two servings of grape fish, one serving of eight-treasure duck, two servings of bamboo fungus and winter melon soup, and one serving of seafood and mushroom soup."

"Hujiang pork ribs, salty and white, Yang Rui, your job is here."

Yao Yu shouted to Yang Rui, and then to Chen Lida:
"You are responsible for the bamboo fungus soup and mushroom soup, no problem."

Chen Li smiled and said:

"Leave it to me. But I won't make the bamboo fungus soup that your fans ordered."

"That's right, I don't make the Hujiang pork ribs that your fans ordered." Yang Rui also echoed.

"Do you dare not mention this?" Yao Yu's face darkened again just after he recovered.

While talking, Yao Yu asked the food passer to take out the five servings of shrimps he had prepared, and then quickly washed the pot and heated up the oil, and made a serving of braised spring bamboo shoots and grape fish.

When the grape fish is ready, Yang Rui will also finish three sets of Hujiang pork ribs.

Although this kid said he would not be the part of female fans for Yao Yu, he still fried the part that Yao Yu was going to make when frying the pork ribs.

Yao Yu took Yang Rui's fried ribs, chose a clean pot, put the ribs, sugar, salt, rice wine, dried chili, garlic, and minced dried chili into the frying pan.

Finally, sprinkle a handful of chopped green onions and a little sesame when the pot is ready to serve.

"The ribs are ready, let's go!"

Yao Yu put the ribs on the plate and shouted to the waiter.

With the arrival of the dining peak, orders continue to fly into the back kitchen like snowflakes.

"Table number six, one serving of grape fish, one serving of salty roasted white, and one serving of seafood and mushroom soup."

"Table NO.13 wants two cold dishes, one piece of lard ginkgo muffin, one piece of ribs, and one piece of bamboo shoot and winter melon soup."

"Master Yao, you have another big order. I want four servings of crystal shrimp, a set of eight-treasure duck, one serving of braised pomfret, one serving of pork ribs and salty roast, and one serving of seafood soup."

"Uh, the other party said that you have to cook these dishes..."

What?
Why do you want me to do it again!
Yao Yu took a piece of eight-treasure duck that had just come out of the steamer, and immediately said after hearing this:

"Inform the front office staff and ask them to inform the guests that Chef Yang is in charge of the salty roasted white and pork ribs, and Chef Chen is in charge of the soup. Chef Xu is in charge of dessert pasta such as lard ginkgo sponge cake."

"I don't have enough skills to cook all the dishes. Please forgive me."

"Okay, I'll go right away." The waitress sister Zhi replied crisply.

Restaurant orders are increasing, and all the staff in the back kitchen are busy quickly.

Yao Yu has to be in charge of six dishes at the same time, and he is extremely busy.

Even, when the speed of cooking could not keep up, Yao Yu used three stoves at the same time, one for braised spring bamboo shoots, one for braised pomfret, and one for frying crystal shrimp.

This three-in-one, seamlessly connected, showy operation without any delay left a bunch of cooks dumbfounded.

Chen Li and Yang Rui were no strangers to this.

Yang Rui said to the helpers calmly:

"Basic, don't be six."

"Hurry up, there's not enough onion and ginger, cut it into ten more pounds! Then, who is it, Ma Liu'er is bringing a bucket of olive oil over here!"

I don't know if it's because Yao Yu joined the Renhe Pavilion.

The business of the restaurant today is more than twice as good as yesterday, and almost all the tables are full.

The entire back kitchen worked efficiently for more than two hours before clearing all the orders.

High-intensity work is exhausting.

So, if you want to be a cook, you don't have a good physique.

"Emma, ​​I'm exhausted." Yang Rui shook his arm.

By this noon, he had cooked seventy or eighty servings of Hujiang pork ribs and salty roasted pork belly.

"Brother Yu, let me cook the staff meal." Chen Li said to Yao Yu after cooking the last seafood soup.

Yao Yu nodded, but did not speak.

In these two hours, he cooked the most dishes.

A total of 56 portions of crystal shrimps, 19 portions of grape fish, 8 sets of eight-treasure duck, 23 portions of braised pomfret and 27 portions of braised spring bamboo shoots were cooked.In addition, we also made one portion of Hujiang pork ribs and seafood soup.

Without a system, Yao Yu would never be able to remember how many dishes he cooked.

Fortunately, the system's [pre-match warm-up] task only requires me to cook 200 dishes a day instead of 200 dishes.

Otherwise, I will die from exhaustion.

Yao Yu thought to himself, silently accepting the cooking experience gained at noon in his mind.

A total of 135 dishes, a total of 423.46 points of culinary skills brought by Yao Yu.

Yao Yu clicked on his personal panel to view it.

It was found that his culinary level has been raised from lv7 (32399) to lv7 (32879) at the beginning.

It should be noted here that 200 dishes does not mean 200 dishes.

Because the wok in the back kitchen is very large, and the portions of the dishes in the restaurant are relatively small.

Some of the same dishes, such as Crystal Shrimp and Hujiang Pork Ribs, can be made in four or five, five or six servings together.

Simple dishes such as Yangzhou fried rice and stir-fried seasonal vegetables can be cooked together in eight or nine servings.

In this way, the chef can save a lot of time and energy.

Therefore, although Yao Yu was also very tired, the number of times he flipped the pot and fried vegetables was still far less than 100 times.

The staff meals in the back kitchen of the restaurant are usually prepared by the sous chef and the assistant chef with good performance.

One reason is that they need the opportunity to practice on the stove.

The second reason is that the chefs are basically tired after busy work, and they can rest for a while, and they don't bother to move.

Chen Li is only in charge of soup dishes at noon, which saves worry and effort, and is not tiring.

Both he and Yang Rui came to work in Renhe Hall for the first time.

As a new chef, Chen Li took the initiative to prepare staff meals, which also meant he wanted to show off his skills.

There are currently 16 people in the back kitchen of Renhe Pavilion, including small workers and cooks.

If you count food delivery staff, front desk cashiers, waiters, cleaning, etc., then this staff meal must be prepared for at least 50 people.

With so many staff meals, Chen Li alone would definitely not be able to keep up.

Yang Rui also went to help after a short rest.

One of the two made taro pork ribs soup and stir-fried broccoli, and the other made fried chicken with cashew nuts and pepper tofu.

Two meat and two vegetables, plus Yao Yu's itchy hands for a while, made a large appetizing and attractive apple salad with apples, tomatoes, and cheese.

Today’s staff meal was of such high quality that everyone was very surprised.

"Wow, this salad looks delicious!"

"It's such a blessing to be able to eat the dishes cooked by Master Yao!"

"This chicken with cashew nuts is so delicious! Master Yao is handsome and cooks delicious food. It's over, it's over, I want to chase him, what should I do?"

When the restaurant staff was eating, several waitress sisters were chatting and discussing while eating.

On the side, Chen Li's mouth twitched slightly and he said in his heart:
"Sister, you have to teach the Basic Law even if you are embarrassed. I fried the cashew nut chicken..."

Yang Rui, who also heard these words, let out a long sigh and lamented: "All the handsome dogs in this world should be sent to the stake!"

(End of this chapter)