The Pentium Era - South to North

When Liu Ligan heard that Fatty Fu had arrived, he also went to the private room of Tuxiangyuan Hotel for dinner with Zhang Chen.

The last time Liu Ligan saw Fatty Fu was when a large group of them went to Sanya to celebrate the New Year. In the end, Old Liu Yi made trouble, and Liu Ligan was forced to return to Hangzhou early with his parents.

After not seeing Liu Ligan for so many years, Fatty Fu was very happy to see him today. He must get up and cook a dish for Liu Ligan and Zhang Chen and the others.

He knew that both Liu Ligan and Zhang Chen liked spicy food, so he wanted to give them a spicy stir-fried lobster. Zhang Chen and Liu Ligan were very curious about it. They had eaten lobster sashimi, steamed lobster with garlic paste, and salt and pepper lobster. I have eaten baked lobster with cheese and lobster in porridge, but neither of them has tried this spicy stir-fry. It sounds very enjoyable.

Several people stood up and left the box. Huijuan asked the waiter to tell the chef that the food for this table would be served later.

Otherwise, the food on this table will definitely be served very quickly, and it will be all served in a short time. With Zhang Chen and Huijuan here, especially Fatty Fu, the chefs are also eager to try the dishes they have cooked. Go to Fatty Fu and let him taste it. If you want him to appreciate it, Fatty Fu will also tell the waiter his comments, and the waiter will tell the chef.

As he gets older, Fatty Fu's temperament has also changed a lot. He usually won't say directly in front of the chef that this dish is not good here or that is not good there. Even when he is a judge in the National Chef Master Competition, he will just say , if this dish can be done in this way, it will be perfect. The people listening will naturally understand and know where they are lacking, and they will not feel embarrassed in public.

But in his hotel, when the chef is not in front of him, Fatty Fu will not ask who made the dish. He will directly tell the waiter about the problem with the dish. The waiter will naturally know who made the dish and will go there immediately. Tell me, in this way, the chef who cooked this dish still did not lose face, but he learned a lesson.

The group arrived at the seafood pool. Fatty Fu chose a Nanhai Qinglong weighing about two kilograms. Huijuan took it to the pier. Someone immediately gave up her seat. Fatty Fu picked up the knife on the chopping board and talked with the chef. explain:

"Can I lend you the knife and use it?"

The man quickly said: "Master, you can use it."

Although he is not Fatty Fu's apprentice, the only real apprentices are Huijuan and Xiaoli, but the entire chef here calls him "Master" instead of "Master".

Huijuan was worried that the lobster would pinch Fatty Fu's hand, so she said, "Master, I'll do it."

Fatty Fu shook his head. He reached out and grabbed the back of the lobster, lifted it up, took a chopstick in his right hand, inserted it through the urine outlet at the tail of the lobster, and stopped when a quarter of the chopstick was left. After pausing for five or six seconds, he took out his chopsticks and lobster urine spurted out from the outlet.

I don’t know if he was shocked, or if the pee just now was so satisfying. The lobster, which had been dancing wildly in the air just now, suddenly became stiff. Fatty Fu pressed the lobster on the chopping board, and the tip of the knife came from The joint between the lobster's head and body was inserted into it, and with a horizontal stroke, the lobster was immediately unable to move.

The tip of the knife was cut along the back of the lobster to the tail. This knife not only cut through the hard shell on the back of the lobster, but also cut through the thin layer of shrimp meat on the back. Press the back of the lobster with your fingers and pull it apart to expose the I picked up the black shrimp line on the back with the tip of the knife and took out the entire shrimp line.

Then the tip of the knife was pressed against the shell on both sides, and with a few strokes on the left and right, a whole piece of white lobster meat was taken out. Fatty Fu stuffed the lobster meat into a bucket of ice cubes that Huijuan brought over.

The chefs who were watching all exclaimed. A layman was watching the excitement, while an expert was watching the door. At this moment, everyone saw Fatty Fu’s skill. When handling lobsters, ordinary chefs need chopsticks, catheterization of the lobsters, and then scissors to cut them. To connect the head and body, you still need to use scissors to cut the back of the lobster and take out the shrimp thread with your hands.

Next, you need to use a small knife to carefully remove the shrimp meat from the shrimp shell. This whole process takes four or five minutes. Fatty Fu uses a large kitchen knife and takes a few dozen seconds to remove the shrimp meat. He finished processing a lobster in one go. The kitchen knife in his hand could be transformed into scissors or a knife.

Fatty Fu and Huijuan once said a famous saying. He said that tools are extensions of human hands. This is absolutely true. A horse spoon is one of our hands. We can use it to cook, ladle water and oil, and use it as chopsticks. To push the ingredients aside and use it to turn on and off the faucet, the knife is our other hand, which can be stretched or bent, big or small.

Huijuan had seen Fatty Fu carving radish flowers and peacocks with a kitchen knife, which were lifelike. Huijuan rarely saw Fatty Fu using other tools besides the kitchen knife. Whether it was a knife, carving knife or scissors, he could use a kitchen knife instead. .

Cao Minfang and Huijuan had said that if the fat man was an embroiderer, he could embroider flowers with the same knitting needle as a sweater. Huijuan thought this was very vivid.

The shrimp meat was chilled in the ice bucket. Fatty Fu handed the shrimp heads, tails, shells and claws to others to chop into pieces for making porridge. He started cutting the ingredients, using colored peppers and deviled peppers, cutting onions into sections, and mincing garlic. Puree the ginger into diamond-shaped slices.

In just a minute or two, the shrimp meat was chilled. He took it out into slices and put it into a stainless steel bowl. He walked over to the stainless steel loading table to load the shrimp, then pushed the stainless steel bowl and slid it to the opposite side.

After walking around the lotus table and walking to the wok, the cook who was standing on the wok quickly gave up his seat.

Heat the oil pan, add the shrimp meat to the pan and grease it for three seconds. Pour a colander to filter the oil. Heat the oil in another pan. Add the onion, ginger and garlic, then add the colored pepper and devil's chili pepper. Stir-fry for five seconds until the aroma and aroma are released. Spicy, add the shrimp meat, and then Ma Shao goes out and cruises the row of seasoning jars for a week. When he comes back, Ma Shao has everything in it, including light soy sauce, cooking wine, sugar, salt and chicken essence.

The strange thing is that there are other seasonings in the horse spoon, but when I go to get a new one, not a drop of the seasoning in the horse spoon leaks out. This is the feel and speed.

Add a horse spoon of seasoning, stir the pot eight times, take it out of the pot and put it on a plate, pour water into the pot, swing it twice to clean the pot, pour the water, bang the horse spoon on the pot twice, put down the pot and horse spoon .

Fatty Fu shook his chin at the two senior technicians working on the first and second woks at the station, gesturing for them to try it. The two stretched out their hands, each pinched a piece of lobster meat, tasted it, and quickly raised their thumbs.

"No, no, I want to try it too, to see if they are trying to flatter you, fat man."

Liu Ligan shouted, he picked up a pair of chopsticks on the lotus table, picked up a piece of shrimp meat, put it into his mouth, and shouted:

"It's delicious, it's delicious, fat man, I'm going to flatter you now!"

The onlookers burst into laughter. Liu Ligan handed the chopsticks to Zhang Chen and said to him, "You should try it too."

Zhang Chen shook his head and said, "I'll eat it later."

Xiao Li took the plate of spicy fried lobster and went out. Zhang Chen invited Fatty Fu to go to the box as well. When they walked out, there was another round of applause behind them.

After returning to the private room and sitting down, Zhang Chen couldn't wait to pick up his chopsticks, put a piece of spicy fried lobster into his mouth, and shouted, "It's delicious." Liu Ligan stared at the plate of shrimp and said:

"It's a pity that there is so little. I can eat a plate by myself."

Fatty Fu chuckled.

Other dishes came one after another. Huijuan held her breath and stared at Fatty Fu. Fatty Fu tasted every dish, nodded and said:

"Fortunately, there is no regression."

Huijuan let out a long breath.

Fatty Fu looked at her and said pleasantly:

"When opening a restaurant, it's not enough without regressing. You have to make progress every day. Customers are becoming more and more naughty as they eat. Why do we often introduce new dishes? It's to satisfy their crooked mouths. Otherwise, people will get tired of eating them and won't be able to eat them next time. Won’t come again.”

Huijuan nodded quickly and said, "Master, you are right."

Everyone was drinking and eating, and soon the topic of "eating, drinking, and drinking" came to the conversation. Fatty Fu and Zhang Chen said, your idea is quite novel, and once it is done, it will be a way forward. I think it can even be used for haircuts, manicures, and massages. I was thinking about whether our chef could come to the door, but I couldn't think of a way. Hey, when these two sisters talked about it, I thought it was pretty good.

Zhang Chen quickly said: "Thank you, Master Fu. I didn't expect that Master Fu is very avant-garde and even understands the Internet economy."

Xiaoli said: "Boss, Master has agreed that our 'Food and Drinking Men and Women' brand will be displayed under his banner."

"Really? That's great!" Zhang Chen shouted.

"It's awesome! 'Fu Yaozong leads the chef team', this slogan is very lethal." Liu Ligan also said from the side.

"I can't use my name in vain. When you start training here, I will come over and give them lectures." Fatty Fu said.

"There are still exams." Xiaoli said.

"It's just at our place, and our chefs here also have to participate. I haven't listened to Master's lectures for a long time," Huijuan said.

"Check, do it, do it now, the more you do, the happier you will be."

Liu Ligan shouted. Everyone was stunned for a moment. They didn't know what he was talking about. After a while, they understood that he was learning Changsha dialect. It's just that no one in Changsha could understand his Changsha dialect. Fatty Fu didn't know what he was talking about.

Everyone laughed.

Huijuan looked at Zhang Chen and smiled. Zhang Chen asked, "Why are you laughing?"

"Master has taken great pains for you." Huijuan said with a smile.

Zhang Chen suddenly remembered what Xiao Li said earlier about Fatty Fu having a plan to offer, and quickly said to Fatty Fu:

"Master Fu, I am a layman when it comes to catering. This 'catering man and woman' is a new thing. There is no place to learn. We have to learn the ropes on our own. Master Fu, you have to help me."

"If I don't help Master, I won't come." Xiaoli said.

Zhang Chen quickly raised his hands towards Fatty Fu and said:

"I really don't understand. The other day Huijuan told me that the stove fire in other people's homes was not as strong as in the hotel, and I was stumped."

Fatty Fu smiled and said: "The heat is controlled by people, and the Manchu-Han banquet was also made on a firewood stove. There was no blower at that time."

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