The afternoon work continues to be assisting Zhao Meng.
The three head chefs in the restaurant each have their own specialties.
Except for regular customers specifying a particular head chef, most of the time, the head chefs pick the dishes they are good at to take on from the order slips in the front hall.
Zhao Meng made a plate of spicy marinated conch slices and instructed, "Bring a round plate with a high rim."
Fu Yu brought it over and, seeing Zhao Meng about to plate the dish himself, quickly asked, "Chef Zhao, aren't you letting me do the plating? Are you going to arrange the conch slices in a ring? I can do this!"
That's right, Fu Yu had already made up his mind to seize the time and put in the effort.
This opportunity to be officially promoted, he must grab it!
Zhao Meng glanced at him and said coolly, "How are you planning to arrange them? Stack them piece by piece?"
Fu Yu was surprised, then what?
Then he watched Zhao Meng directly use the spatula to fold the conch meat into an elliptical ring in three scoops.
It was garnished with a few petals and mint leaves.
The whole plating process took just a few seconds.
Watching Zhao Meng's graceful finishing move, Fu Yu sighed.
Oh!
This is too intense!
"Chef Zhao, does getting burnt out count as a work injury?"
Zhao Meng glared, "Only getting kicked to death counts! Move aside, once we finish these two dishes, you come with me to Chef Yao's place."
Fu Yu was surprised and asked, "What are we going there for?"
Zhao Meng handed the spicy marinated conch slices to the waiter and said, "Just took an order for a table of guests, you'll go over and help."
Fu Yu suddenly felt energized again!
He said excitedly, "I get to assist Chef Yao?"
Zhao Meng kicked him, "Even I'm just going over as a helper, are you dreaming?"
Fu Yu grinned awkwardly and stepped forward to help with the prep, "I knew it, I haven't even learned a tenth of what you know, how dare I show off in front of Chef Yao."
This afternoon's table was booked by a few old artists, who came specifically for the restaurant's most famous dishes.
Yao Shi couldn't handle it all himself and specifically called Zhao Meng over to help in the kitchen.
Zhao Meng wasn't just there as an assistant as he claimed, but to help with the cooking, both of them working together to ensure the dishes are served quickly for the table.
When Zhao Meng first came to Qianlima, he was Yao Shi's assistant chef. They worked together for more than a year until Zhao Meng was promoted to head chef and began taking on his own team.
Because of this, their relationship is closer than with others, and when Yao Shi has more work than he can handle, he often invites Zhao Meng to help.
The main reason is that they have worked together for years and have a good rapport.
Today's banquet is the same, Zhao Meng brought Fu Yu over, and Yao Shi assigned them to prepare Buddha Jumps Over the Wall.
Buddha Jumps Over the Wall is one of Qianlima's signature dishes.
Because of its reputation and long history, the dish feels luxurious, expensive, and rich in ingredients.
Buddha Jumps Over the Wall doesn't just have luxurious ingredients; it also tests the chef's cooking skills.
For example, preparing the ingredients, because they are expensive, special attention must be paid to the handling methods.
Then there's the Shaoxing wine used in the broth, which needs to be simmered over a low flame for more than ten hours, ensuring the broth absorbs the nutrients of the ingredients.
A serving of Buddha Jumps Over the Wall is sold for 1,888 at the restaurant, considering the high cost of ingredients and the labor-intensive work required by the chef.
After all, the kitchen has to start buying and preparing the ingredients the day before.
Yao Shi was busy stewing fish, assigned Zhao Meng's work, and then focused on his tasks.
Fu Yu didn't need instructions; he clearly understood his role.
Washing vegetables, preparing ingredients, cleaning pots and dishes.
A glance from the head chef, and he immediately knows whether to pass salt or sugar.
Not distracting the chef, helping relieve the chef's worries.
In the midst of busyness, he also inserts a few flattering words appropriately to please the head chef.
As the saying goes, being pretentious when necessary and humble when needed, seamlessly transitioning between the two.
Thinking this way,
a kitchen assistant can be quite impressive.
Buddha Jumps Over the Wall is packed with high-quality seafood and rare ingredients, making it expensive, and not many guests come specifically for it.
Fu Yu hadn't had much exposure to it, so he could only silently assist next to Zhao Meng while he cooked.
Because of his honorary title as the kitchen's rising star, he could only occasionally gain advanced skills from those around him when independently cooking.
This completely blocked his chance to gain Zhao Meng's personal skills.
Opportunities to observe and learn are not easy to come by.
His skill plugin wasn't reliable.
Fu Yu could only rely entirely on his eyes to watch and his mind to remember, so he was more focused and serious than usual.
Zhao Meng cleaned his hands.
First, he desalinated the soaked shark fin on a bamboo tray.
Then put it into a pot of boiling water, adding scallion segments, ginger slices, and Shaoxing wine to boil away the fishiness.
Fu Yu focused on the pot.
Zhao Meng began handling the fish lips.
He cut them into pieces 2 cm wide and 4.5 cm long, putting them into boiling water with scallion segments, Shaoxing wine, and ginger slices to boil away the fishiness.
Fu Yu kept an eye on both pots simultaneously.
Zhao Meng took an abalone coin and tested Fu Yu, "After desalinating the shark fin, what should you do next?"
Fu Yu saw the time was up, quickly turned off the pot, fished out the scallion and ginger, and placed the tray into a bowl, answering, "Steam with pork fat."
Zhao Meng nodded approvingly, placing the abalone coin in a steamer to cook over high heat.
Fu Yu watched the abalone coin in the steamer.
Zhao Meng went to handle the shark fin.
He placed pork fat on the shark fin, added Shaoxing wine, and steamed it over high heat.
The shark fin went back on the stove.
Zhao Meng instructed, "The fish lips are ready."
Fu Yu quickly turned off the pot, took out the fish lips, and removed the scallion and ginger.
Zhao Meng brought over a bowl of prepared chicken, duck, pig's trotters, and lamb shank.
He turned and instructed, "Boil the pigeon eggs."
Fu Yu followed the orders, cleaned the pigeon eggs thoroughly, and set them to boil in the pot.
Zhao Meng called out, "Come over here, I'll teach you how to select the ingredients."
Fu Yu quickly approached.
Zhao Meng said, "See? The chicken and duck have already had their heads, necks, and feet chopped off. The pig's trotters have had the shell removed and the hair plucked out, then cleaned. The lamb shank here must be scraped and washed clean. Now, we're going to cut each of these four ingredients into 12 pieces."
Zhao Meng's knife skills were swift and adept.
Fu Yu was dazzled by the sight.
Zhao Meng: "Prepare the duck gizzards!"
Fu Yu handed them over.
"Pig stomach!"
Fu Yu quickly brought it over.
Zhao Meng glanced at the abalones.
Fu Yu understood and quickly stopped the cooking, taking the abalones out to cool.
"Chef Zhao, the pigeon eggs are cooked."
Fu Yu stopped the pot and reported back.
Zhao Meng took out the chicken, duck, lamb shank, duck gizzards, and pig stomach from the pot.
He then said, "Peel the eggshells off the pigeon eggs, be careful not to damage the egg white."
"Don't worry, Chef Zhao, this is the divine right hand! Trained for years, whether it's strength or precision, it's guaranteed to be perfect, making the pigeon eggs feel heavenly!"
Zhao Meng's eyes widened: "What, two eggs aren't enough for you to play with, and now you want to mess with my pigeon eggs too?!"
Fu Yu chuckled, "If you're afraid I'll ruin the pigeon eggs, why not introduce me to a girlfriend?"
Zhao Meng kicked him: "I'm still single myself, damn it!"
While joking around, Fu Yu finished peeling the pigeon eggs.
Zhao Meng called him over for a demonstration.
"Watch closely, after washing and soaking the sea cucumbers, each should be cut into two slices. The soaked pig's tendons should be cut into pieces two inches long, this length must be precise."
Fu Yu nodded, "I got it."
Zhao Meng continued: "The ham hock should be steamed with clear water in a steamer over high heat, low heat won't do, it's too weak."
Fu Yu kept his eyes on the pot.
Zhao Meng took the bamboo shoots and blanched them in boiling water.
Fu Yu, quick on his feet, handed over a non-stick slotted spoon just in time.
After the bamboo shoots were cooked, Zhao Meng took them out and cut each into four pieces, flattening them with force.
Heated lard was brought to seventy percent hot, then the pigeon eggs and bamboo shoots were fried for about two minutes and taken out.
Then, the fish maw was put into the pot, fried until it could be broken by hand.
Fu Yu handed over another non-stick slotted spoon.
Zhao Meng took it, poured all the ingredients from the oil pot into the slotted spoon to drain the oil.
Then he soaked them in clear water and took them out, cutting them into pieces four and a half centimeters long and two and a half centimeters wide.
The duo had already developed a great rapport with each other.
The next steps were carried out swiftly and smoothly.
When the ingredients were simmering slowly in a jar of Shaoxing wine, the Buddha Jumps Over the Wall was basically finished.
Zhao Meng pointed at the jar and said, "Now we just have to watch the time. In two hours, we'll add the sea cucumber, tendons, fish lips, and fish maw into the jar, seal the opening immediately, and then simmer for another hour before serving."
Fu Yu nodded earnestly, "Chef Zhao, you're awesome!"
Zhao Meng was flattered but still gave Fu Yu a humble glare: "Next time, you'll be in charge! If there's anything you don't understand, ask quickly, because once this opportunity is gone, it's gone for good!"
Fu Yu hastily replied, "Two boxes of Zhonghua!!"
Zhao Meng: "Okay, even if there's no opportunity, there's still home."
Yao Shi happened to come over to check: "..."
...
The Buddha Jumps Over the Wall was done.
Zhao Meng assisted Yao Shi in preparing an old-fashioned glazed sweet potato and a meticulously stewed pot of meat.
Both dishes required the use of a slotted spoon, and since Zhao Meng was working two stoves at once, Fu Yu had to quickly clean all the utensils so they could be supplied at a moment's notice.
With Yao Shi nearby.
Zhao Meng signaled with his eyes: Speed up later.
Fu Yu raised an eyebrow: Just watch, sir! I'll show you what the divine right hand can do!!
Fu Yu prepared three slotted spoons and began performing a seamless routine, pretending to clean and handing over the utensils.
Skipping the step of cleaning the slotted spoon allowed Fu Yu to save enough time not only to help Zhao Meng serve dishes, bring bowls, and grab seasonings but also to make some idle chat.
Just as Zhao Meng threw down a greasy slotted spoon, Fu Yu handed him a clean new one.
After a few rounds.
Zhao Meng couldn't help but glance sideways at Fu Yu: Nice, your hand speed is quite fast, and your attentiveness is good too.
Fu Yu was smug with pride.
Just as he was about to boast a bit, he looked up to see Yao Shi watching with an inquisitive look, and he quickly straightened his face and resumed his support role faithfully.
Having quickly finished the two dishes, their teamwork became increasingly seamless.
When the whole meal was prepared, Zhao Meng greeted Yao Shi and was about to head back with Fu Yu.
Yao Shi looked at Fu Yu and asked, "Xiaofu, I see your fundamentals are solid, but you haven't had much chance to practice, have you?"
Without waiting for Fu Yu to answer, Yao Shi turned to ask Zhao Meng, "No big orders at your place, right? How about lending Xiaofu to me for a day tomorrow?"
Zhao Meng: "?"
Fu Yu watched with wide eyes as a "?" appeared above Yao Shi's head and was instantly overjoyed.
Select to view.
[Chef Yao Shi encountered a bit of difficulty and needs someone else's help. Communicating earnestly might trigger a side quest]
Whoa!
I actually hooked up with the head chef!