Food: Eat my duck neck in the middle of the night?Fu Xiaotuan cried

The transportation and installation guys from the iron yard and the on-site construction and decoration workers also left one after another after finishing all the arrangements.

Su Yu and Li Xiangdong sat on the stools in the store, panting tiredly.

To be honest, since Li Xiangdong became a five-star chef, he has never done these things himself.The preparation of the ingredients and the preparation of the kitchen will be fully prepared by the corresponding staff in the restaurant. In the end, he only needs to complete the preparation of the dishes.

The feeling of being self-reliant for everything like this brought him back to his youth as an apprentice for a moment.

"Uncle Li, how long will it take for the chefs you found for me to arrive?" Su Yu asked.

Li Xiangdong looked at his phone, "They sent me a message saying that the plane from Kyoto to Huaqing missed the flight, and they probably won't arrive until after eight or nine in the evening."

Eight or nine o'clock?

Su Yu felt a little bit pained.

Although the method of making barbecue is very simple, but after all, it will open tomorrow, and the chefs have not yet started training.And the dishes have not been washed and skewered, which takes a lot of time to prepare.

"How about this? I'll call Xiaotuan here. Let's settle today's dinner first, and then prepare some ingredients in advance. After all the chefs arrive, we can teach them on the spot immediately." Su Yu thought for a while Speaking of.

After all, many people are powerful.

If the two of them prepare and clean the ingredients by themselves, who knows how long it will take to get them all dressed up, they may not be able to finish them all by staying up all night.

Therefore, after the star chefs have learned how to make barbecue, they also have to join the army of preparing dishes.

At this moment, this group of cheerful seven chefs who were about to fly to Huaqing City didn't know that besides serving as barbecue chefs, there would be countless chores waiting for them!

After calling Fu Xiaotuan, Su Yu and Li Xiangdong got busy again.

Li Xiangdong suddenly wanted to laugh. He is the head of the Kyoto City Kitchen Association. At this moment, he is busy for a restaurant that is not even a star restaurant...  …

If this news spreads back to the city of Kyoto, the proud and lofty fellows of the Kitchen Association will all stare out their eyes.

"Come on, Uncle Li. What do you want to eat tonight, we can start preparing it by ourselves right now." Su Yu started to take out ingredients from the freezer while talking.

Garlic mushrooms, leeks, garlic pickled peppers and eggplants, and iron plate tofu are all vegetarian dishes that Su Yu likes to eat very much.

Li Xiangdong chose some meat, beef, oysters, butter...

"By the way, there are a few dishes that are indispensable for eating barbecue!" Su Yu slapped his head and almost forgot.

Toasted, honey spicy crispy pork belly.

Orleans Spicy Grilled Chicken Center Wings.

And cumin spicy lamb skewers!

These few dishes have an unshakable status as a master in the barbecue industry. No matter who eats barbecue, they will choose to serve these dishes first.

The task of slicing and skewering the vegetarian dishes was done by Li Xiangdong.

Su Yu is in charge of marinating all kinds of meat.

Choosing a piece of pork belly with even fat and thinness, Su Yu washed it and put it on the chopping board.Because the pork belly should be made into small skewers, so he said that he first cut the pork belly into large slices half a finger thick, and then continued to change the knife.

Each large piece of pork belly needs to be cut into four 4.0 small pieces.

The purpose of this is not only to taste faster, but also to speed up the roasting of pork belly.

Now eat by yourself, take your time, it doesn't matter if you don't rush, but once the barbecue stall is officially opened, the speed of grilling dishes will become a very critical and important part.

Serving food is too slow, and people don't have the patience to wait.

Small pieces of pork belly only need to be shaken lightly on the iron rack, and the rich fat will start to burn quickly, and the roasting speed will be greatly improved after being heated.

After cutting out a whole piece of pork belly, Su Yu began to smear the pork belly with a honey marinade.

Honey spicy crispy pork belly, the taste is not single sweet or single spicy, but a perfect combination of the two!

[ps] Ask for full order, ask for custom! .

Chapter 155 Is this original cooking method really delicious? 【Full order】（1 / 1）

Su Yu sprinkled chili powder, pepper powder, and refined salt on the white meat slices, grasped them evenly, and then added a large amount of white sugar.

This is the key to the secret roasted pork belly!

After adding these condiments, some water needs to be sprinkled to fully integrate the seasoning wrapped on the meat slices.After the pork belly absorbs the water, pour a little cooking oil to lock in the taste.

Only after several hours of marinating and putting it on the grill can it guarantee its full flavor.

The pork belly is cut, and then there are lamb skewers.

The meat Su Yu who makes the mutton kebabs chooses fresh mutton that is slaughtered every day.Although there are not many people who eat mutton in summer, as a barbecue, kebabs are indeed indispensable.

The smell of mutton is stronger than that of ordinary meat, and it is difficult to swallow if it is not handled properly.

So Su Yu's method is to increase the flavor of marinating!

Use a lot of chili powder and pepper to cover up the smell of mutton.

Su Yu cut the snowflake mutton from the fat and lean part in the middle, and cut the fat meat and lean meat into two parts.

Because the mutton kebabs are somewhat different from the crispy pork belly, the crispy pork belly is particular about the oily and crispy meat, the more you chew, the more delicious it is.But the mutton skewers are different. The mutton skewers must allow diners to enjoy the pleasure of eating meat and drinking 29 gulps, so the way the meat is cut is completely different from that of pork belly.

The fat meat is cut separately, and the clean lean meat is cut horizontally, and each piece of mutton is cut into square pieces the size of a thumb. Similarly, the snow-white and pure mutton oil is also cut into the same size as the mutton pieces.

The spices added to the marinated lamb are somewhat different from the pork belly, white wine, salt, pepper powder, a lot of pepper powder, and a mixture of green onion and ginger slices.

For five catties of mutton Su Yu chose four catties of pure lean meat and one catty of mutton mixed.

The red mutton mixed with the snow-white fat in the big iron basin looks full of expectations.

Lamb kebabs are different from pork belly when skewered. In order to maximize the rich taste of mutton, when wearing mutton skewers, generally speaking, two pieces of pure lean meat must be mixed with a piece of mutton fat.

Because the mutton that Su Yu chose was young lamb, pure and lean mutton tastes more delicate, but meat must be fat and lean to taste the most delicious.

When the snow-white suet is interspersed between the lamb and roasted over charcoal fire, it can make the lean meat look greasy without brushing with oil.

Two thin and one fat, to ensure that you can eat lean meat and fat meat with every bite.

The mutton is processed, and the next step is Orleans' abnormally spicy chicken wings.

Chicken wings are actually very common, but the Orleans flavor is the same as barbecue, which appeared in this world for the first time.

Su Yu opened the illustration book for making Orleans sauce in his mind.

Before that, he had already made a lot of sauces, such as Tom Yum Kung Sauce, Tomato Sauce, and Sweet Bean Sauce.And the method of making the Orleans sauce to be made this time is actually simpler than all the previous sauces.

Because there are not many cooking methods for Orleans sauce, the main reason is that the selection of ingredients is quite unique!

According to the production method in the system, Su Yu bought sweet peppers, onions, and garlic.

These three are the main ingredients of Orleans sauce, in addition, there are many condiments.He still has leftover five-spice powder, white sugar, light soy sauce, and chicken essence.

The most critical material in Orleans is sweet pepper!

This sweet pepper is irreplaceable by any other pepper.

Even if you use non-spicy chili and add white sugar, you can't make such a taste.

After washing the sweet peppers, Su Yu cut them into small pieces with a knife, followed by onions and garlic.These two things are equally irreplaceable.

Cut the onion into rings, peel the garlic and put them in the blender at the same time.

Press the switch, and the three ingredients will be smashed by the mixer in an instant, exuding a mixed and peculiar fragrance.

After stirring for 2 to [-] minutes, all the main ingredients in the machine are smashed into a thick paste. At this time, add five-spice powder, sugar, refined salt, chicken essence, light soy sauce and a little white pepper.

Continue to stir for 2 minutes, until the stirring machine continues to heat up, Su Yu then shuts down the machine.

In this way, the freshly made Orleans sauce is done.

Unlike other sauces, Orleans sauce is made on-site with fresh ingredients, so the storage time will be much shorter than that of ordinary sauces.

The prepared Orleans sauce can be stored in the refrigerator for about two or three days. Once this time is exceeded, it will ferment and change its taste.

Because Orleans sauce is not a fermented sauce product, relatively speaking, it is more troublesome to store.

The chicken wings were changed into two slanted flower knives, and a dozen or so chicken wings were thrown into the Orleans sauce to marinate. Su Yu finally stopped what he was doing.

Looking behind him, Su Yu saw the world's top star chef cooking for the first time!

Although, he is not cooking, but is responsible for arranging the ingredients, but it has to be said that Li Xiangdong has crushed many star chefs in terms of knife skills.

A sharp kitchen knife fluttered like a butterfly under his hand, and with just one breath, Li Xiangdong sliced ​​all the potatoes in front of him into thin slices!

Ten seconds, thirty dollars!

A whole potato is all cut into even thin slices.

Su Yu secretly admired in his heart, his father-in-law is worthy of being a five-star top chef, and his knife skills alone are enough to make people amazed.

Sliced ​​potatoes, sliced ​​lotus root, and various other ingredients were all skewered by Su Yu with bamboo sticks.But in a short time, two 520 people did not make an iron tray full of dishes.

Putting down the kitchen knife, Li Xiangdong smiled slightly.

Although he hasn't moved his body for a long time, his knife skills still haven't regressed in the slightest.

This made him very satisfied with his current state.

It would be great if this state can last until the end of the Global Chef Festival.

"Okay Uncle, these skewers should be enough for us to have a good meal tonight, you can rest." Su Yu said while bringing all the dishes to the door.

The crispy pork belly and mutton skewers have been marinated for so long, and they are already quite tasty at this time.

All is ready except for the opportunity!

After washing his hands, Li Xiangdong followed Su Yu out curiously.

In fact, when he saw these barbecue grills customized by Su Yu this afternoon, he vaguely guessed something.

The ingredients are grilled directly with charcoal.

The most original cooking method!

Is the food made in this way called barbecue?

At first he thought it would be such a strange way, but he didn't expect it to be so simple.Li Xiangdong was a little puzzled. According to his experience as a chef for so many years, is the food baked in this way really delicious?

[ps] Ask for full order, ask for custom!

It's over, it's over, I failed the Chinese test, woo woo woo. .

Chapter 156 This Is Too Smell【Seeking Full Order】[Picture] (1 / 1)

Su Yu's actions here quickly attracted the attention of people around him.

After all, the barbecue grill is equivalent to the stove in the kitchen. They have never seen the stove moved to the door for cooking, and they have never heard of such a cooking method.

In fact, fruit wood charcoal is the most suitable for barbecue, because the finished product baked with this kind of fruit wood charcoal will have a subtle fragrance of fruit wood.

However, compared with ordinary machine-made charcoal, fruit wood charcoal also has a small disadvantage, that is, fruit wood charcoal burns very fast, and it is easy to generate a large amount of open flame when it encounters oil.

Therefore, novice barbecue masters often cannot grasp the heat when using fruit wood charcoal, resulting in uneven quality of barbecue.

For this purpose, Su Yu specially prepared two kinds of charcoal, fruit wood charcoal and machine-made charcoal.

In order to ensure the efficiency of charcoal fire during the novice period, he will still teach the barbecue masters to use machine-made charcoal first, and then switch to fruit wood charcoal after all the masters are proficient in the fire.

As for Su Yu himself today, he is not in a hurry anyway.In order to pursue a better taste, he uses fruit wood charcoal.Heat the black fruit wood charcoal with a torch, and soon the charcoal will start to burn brightly.

A grill is not the same as a wok.

The iron pot in the restaurant needs to be boiled when it is used for the first time, but the grill saves this step, and it can be used directly after scrubbing the dust off the surface.

Su Yu deftly stuffed the burning fruit wood charcoal into the iron furnace under the grill. The grill that the owner of the iron tool shop made according to his design drawings is very convenient to use.

Just put the charcoal in, you can freely adjust the size of the air inlet, so as to adjust the intensity of the charcoal fire.There is also no need to frequently move the position of the charcoal fire to ensure that the temperature of each place is appropriate.

Many passers-by also stopped and looked at Su Yu curiously.

Let's not talk about the taste of this barbecue stand, but this novel production method seems to have its own characteristics.

To make barbecue, you generally start with meat skewers and meat dishes, because meat dishes generally contain a lot of fat, first use high heat to secrete the fat, and then you don’t need to brush extra oil when grilling vegetarian dishes.

And the ones secreted from animal fats are more delicious than vegetable oils such as rapeseed oil and peanut oil.

Su Yu skillfully put a handful of honey-spicy pork belly marinated in advance on the barbecue grill, and the moment the white pork belly touched the iron frame, there was a light crackling sound.

A puff of blue smoke erupted from the place where the two touched, and the white fat part quickly deformed.

The snow-white grease began to shrink instantly, and in less than half a minute, it changed from white at the beginning to a slightly burnt yellow.