Chapter 1164
"Of course I'm interested. Why don't Mr. Chu follow me to the kitchen now?" Upon hearing that there were new dishes, the shopkeeper's eyes lit up, and he hurriedly said.
"Sister, are you waiting for me here, or go out for a stroll first and come back to me later?" An Nuannuan nodded at the shopkeeper, then turned to ask Chu Xueying's plan.
"We don't have enough clothes. I want to go to the Colorful Embroidery Workshop to buy some cloth and cotton." After finally coming to the city, Chu Xueying also had some things to buy.
"Then I'll arrange for a waiter to go with the girl. Firstly, this waiter is familiar with all the places in the city, and secondly, he can also help the girl carry things." After listening to Chu Xueying's words, the shopkeeper enthusiastically offered advice.
"Okay, then thank you, Uncle Shopkeeper." Chu Xueying did not refuse the shopkeeper's kindness.
Then the three of them came downstairs together, and the shopkeeper summoned a clever waiter to accompany Chu Xueying out shopping, and then took An Nuannuan to the back kitchen.
It's not lunch time yet, the kitchen is not too busy, the apprentices are making preparations, and the chefs are relatively free.
"Chef Hao, Chef Ding, and Chef Wei, this is Mr. Chu. The sweet and sour fish is created by Mr. Chu." After coming to the kitchen, the shopkeeper enthusiastically introduced An Nuannuan to the three chefs.
When the three chefs saw the creator of sweet and sour fish, their eyes immediately became admirable, and they greeted An Nuannuan one after another.
An Nuannuan also responded one by one, and then said to the shopkeeper: "Uncle shopkeeper, the two new dishes I want to make today require the use of fish. One is called guppy fish, one is called squirrel fish, and the other is noodles. Order it, it’s called Thousand Layer Cake.”
Since no one in this world knows how to cook fish, An Nuannuan decided to teach them a few more fish dishes, so that these fish dishes can become special dishes in Four Seasons Restaurant.
Then An Nuannuan personally went to the pool and picked out two fish, and handed them to the kitchen apprentices to clean them up.
Then she went back to the kitchen and asked an apprentice to prepare the onion puree, while she kneaded the dough herself. After the dough was kneaded, it was the folding method of the puff pastry.
Mille-feuille cake is actually not difficult. An Nuannuan made it once, and the three chefs made it once, and it will be done. Then there are pancakes. Anyone who knows how to cook can do this.
The mille-feuille cake I made this time, An Nuannuan put it on the cake, and removed the white sesame to add flavor. After the cake was ready, everyone tried it, and all praised the mille-feuille cake for its deliciousness.
The puff pastry is ready, and then we start to make squirrel fish and guppy fish. The former needs to be deep-fried and then poured with a special sauce. The latter is a steamed dish. The method is different and the taste has its own characteristics.
In fact, guppy is Wuchang fish, which is a local specialty. Because it is a different world after all, An Nuannuan had to remove the word Wuchang from the name of the dish.
Guppy fish is named after its shape like a peacock spreading its tail. Put the marinated fish in the shape of a peacock spreading its tail, put the prepared sauce on it, put the fish in a steamer, and steam for 15 minutes on high heat.
Using these 15 minutes, An Nuannuan will change the knife early and spread the marinated fish on the dry starch. After every place is covered with dry starch, shake off the excess dry starch, and wait for the oil temperature to rise. , Take a spoon to scoop up the oil, first fry the fish once, wait for the fish skin to shrink and shape, and then put it in the oil pan for frying.
Fry until the fish turns white and swells. Remove the fish, wait for the surface to cool down, and put it in the oil pan again for a second frying. This time, the oil temperature needs to be 40% hot. After the fish is put in the oil pan for [-] seconds, change to the minimum fire.
(End of this chapter)
"Of course I'm interested. Why don't Mr. Chu follow me to the kitchen now?" Upon hearing that there were new dishes, the shopkeeper's eyes lit up, and he hurriedly said.
"Sister, are you waiting for me here, or go out for a stroll first and come back to me later?" An Nuannuan nodded at the shopkeeper, then turned to ask Chu Xueying's plan.
"We don't have enough clothes. I want to go to the Colorful Embroidery Workshop to buy some cloth and cotton." After finally coming to the city, Chu Xueying also had some things to buy.
"Then I'll arrange for a waiter to go with the girl. Firstly, this waiter is familiar with all the places in the city, and secondly, he can also help the girl carry things." After listening to Chu Xueying's words, the shopkeeper enthusiastically offered advice.
"Okay, then thank you, Uncle Shopkeeper." Chu Xueying did not refuse the shopkeeper's kindness.
Then the three of them came downstairs together, and the shopkeeper summoned a clever waiter to accompany Chu Xueying out shopping, and then took An Nuannuan to the back kitchen.
It's not lunch time yet, the kitchen is not too busy, the apprentices are making preparations, and the chefs are relatively free.
"Chef Hao, Chef Ding, and Chef Wei, this is Mr. Chu. The sweet and sour fish is created by Mr. Chu." After coming to the kitchen, the shopkeeper enthusiastically introduced An Nuannuan to the three chefs.
When the three chefs saw the creator of sweet and sour fish, their eyes immediately became admirable, and they greeted An Nuannuan one after another.
An Nuannuan also responded one by one, and then said to the shopkeeper: "Uncle shopkeeper, the two new dishes I want to make today require the use of fish. One is called guppy fish, one is called squirrel fish, and the other is noodles. Order it, it’s called Thousand Layer Cake.”
Since no one in this world knows how to cook fish, An Nuannuan decided to teach them a few more fish dishes, so that these fish dishes can become special dishes in Four Seasons Restaurant.
Then An Nuannuan personally went to the pool and picked out two fish, and handed them to the kitchen apprentices to clean them up.
Then she went back to the kitchen and asked an apprentice to prepare the onion puree, while she kneaded the dough herself. After the dough was kneaded, it was the folding method of the puff pastry.
Mille-feuille cake is actually not difficult. An Nuannuan made it once, and the three chefs made it once, and it will be done. Then there are pancakes. Anyone who knows how to cook can do this.
The mille-feuille cake I made this time, An Nuannuan put it on the cake, and removed the white sesame to add flavor. After the cake was ready, everyone tried it, and all praised the mille-feuille cake for its deliciousness.
The puff pastry is ready, and then we start to make squirrel fish and guppy fish. The former needs to be deep-fried and then poured with a special sauce. The latter is a steamed dish. The method is different and the taste has its own characteristics.
In fact, guppy is Wuchang fish, which is a local specialty. Because it is a different world after all, An Nuannuan had to remove the word Wuchang from the name of the dish.
Guppy fish is named after its shape like a peacock spreading its tail. Put the marinated fish in the shape of a peacock spreading its tail, put the prepared sauce on it, put the fish in a steamer, and steam for 15 minutes on high heat.
Using these 15 minutes, An Nuannuan will change the knife early and spread the marinated fish on the dry starch. After every place is covered with dry starch, shake off the excess dry starch, and wait for the oil temperature to rise. , Take a spoon to scoop up the oil, first fry the fish once, wait for the fish skin to shrink and shape, and then put it in the oil pan for frying.
Fry until the fish turns white and swells. Remove the fish, wait for the surface to cool down, and put it in the oil pan again for a second frying. This time, the oil temperature needs to be 40% hot. After the fish is put in the oil pan for [-] seconds, change to the minimum fire.
(End of this chapter)
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