Delicious food: Dress up as a woman and be a little busy

Chapter 383
After preparing ten urns of snake soup, Luo Yutong began to prepare another soup. The name of the soup was also simple and easy to understand, called frog soup.Bullfrog is the main ingredient, but this time it is not just boiled. Bullfrog soup is more flavorful than snake soup, so it is first cooked with a little seasoning, and then put into a crock pot and boiled over low heat.

Urns are different sizes from crocks.A urn of snake soup can be divided into five pots and served on the table, while a crock pot of soup can only be served in one pot.So ten urns of snake soup is almost enough for a noon, but bullfrog soup needs to be boiled from time to time.Of course, bullfrog soup is probably more popular than snake soup. After all, many people have a sense of fear of snakes and may not dare to drink this snake soup.

While Luo Yutong was preparing the soup, the menus ordered in the lobby or private room were slowly brought over.There are those who like Western style, and most of them choose Western style dishes, so Chef Mawson naturally does it. However, because it is a Chinese restaurant, more customers still choose Chinese dishes.

Although Chef Mei Ying is only one person, it is not a problem to have a few menus in his hands.Chef Meiying's knife was flying, followed by cooking in full swing. After ten minutes, the order that was delivered earlier was completed.

Luo Yutong stood aside, tidying up the side dishes and carvings needed for arranging the dishes, while observing Chef Meiying's movements.Chef Mei Ying's knife is fast and steady, and she must have practiced hard on the knife.It's just that Chef Mei Ying's knife skills are more majestic, so the carving skills are a bit rough.

Noticing that Chef Meiying added seasonings quickly and accurately, Luo Yutong couldn't help but sigh in her heart, as expected, she still needs to accumulate experience!Although Luo Yutong's addition of seasonings is just right, but compared to Chef Mei Ying, the speed is still much slower.If you cook at your own home, this is of course not a problem, but if you work in a hotel restaurant, this will greatly affect Luo Yutong's efficiency.

Luo Yutong was very happy to discover her shortcomings on the first day when she came here.After all, only in this way can we make faster progress. Sure enough, we still need more exchanges and discussions to make more effective progress. It is not advisable to work behind closed doors.

While secretly admonishing herself to discover more of her shortcomings from Chef Mei Ying, Luo Yutong kept busy with her hands, and soon carved out a pot full of carrots and peonies.Put the big steamer on the stove, and put in your own carvings one by one. After setting the time, Luo Yutong continued to carve flowers and leaves with white radish.

While Luo Yutong was secretly watching Chef Meiying, Chef Meiying was of course also watching Luo Yutong.After all, the brief communication before did not tell how strong Luo Yutong was.Even if Mr. Dobson provided a guarantee, Chef Meiying didn't want Luo Yutong to join in rashly and ruin his reputation.

However, through observation, Chef Mei Ying found that Luo Yutong's knife skills were very neat, and even when he was observing himself, there was no stagnation or error in the movements of his hands.No wonder there are so many recipes, even if not all of them are from Luo Yutong's hands, but based on this knife skill alone, it can be seen that Luo Yutong's basic skills are very solid.

Thinking of this, Chef Mei Ying made up her mind.After the dishes in hand were finished, Chef Meiying turned off the fire and walked to Luo Yutong's side.At this time, Luo Yutong has already processed the flowers and leaves, and the peony flowers have been steamed out of the pot, and is about to find some other jobs.Seeing Chef Meiying approaching, Luo Yutong stopped and waited for Chef Meiying's order.

"Yutong, here are two orders, you can do your work. I am getting old, and I really can't accept my old age." Chef Mei Ying handed over the two orders from the guests to Luo Yutong. , said with a look of emotion.Most of the items on these two lists are about the worm feast. Chef Meiying also knows that Luo Yutong was the one who proposed the worm feast in the first place, so it is definitely not wrong to give this list to Luo Yutong. There will be any mistakes, and he can also take the opportunity to observe Luo Yutong's ability.

"Okay, then Chef Mei has a rest first." Luo Yutong knew that Chef Mei Ying was testing her own strength, so she didn't make any excuses, took the order and nodded, and walked to the cooking counter.

Most of the dishes on the two menus use grasshoppers, bamboo rats, bee pupae and bamboo worms as the main ingredients.Luo Yutong took a closer look, and then decided to make the stir-fried bamboo rat first.After all, it takes too long to thaw bamboo rats, which will also cause changes in the meat quality, and the bamboo rats that have been thawed out early in the morning are now the best time to use them for cooking.

Take a bamboo rat weighing about four or five catties and divide it into two halves, and each half is the weight of a dish.The bamboo rats carefully raised by the Mo family weigh about four to six catties. After removing the unnecessary bones, the portion of each plate is not small, and it is enough for three or five people.What's more, there is not only this dish on the table, so Luo Yutong will not foolishly make a bamboo rat into a dish and serve it on the table.

The price of the rare and exotic menu is high. After all, these ingredients are not available to others, not to mention the careful breeding and air delivery. These costs must always be earned back.For example, this stir-fried bamboo rat is priced at one hundred dollars, which is at least forty dollars more than a steak, but the portion is still a bit more than the steak, so Luo Yutong is not worried that the customers will not be able to accept it.

In China, the price of this stir-fried bamboo rat is 180. Compared with the price in the United States, it can be said to be much cheaper. Who made Luo Yutong a patriotic Chinese?In addition, the prices of dishes mainly including bee pupae and bamboo worms are around 150 US dollars, and the most expensive dish is probably the medicinal soup, which is between 210 US dollars and [-] US dollars.

After preparing the stir-fried bamboo rats, Luo Yutong then prepared to make 'Mobile Locust Tengda'.Migratory locusts refer to grasshoppers and locusts. This dish comes from the locust feast, and it is also the first delicacy in the locust feast.

First, use carrots to carve a phoenix about to fly, shred green onions, and assemble the chassis.Then cut out butterfly-shaped carrot slices, green and red pepper slices for later use.Then wash the locusts with warm salt water, pick them up and drain the water, put them in a bowl with sliced ​​ginger, salt and cooking wine and soak for 10-20 minutes.

Then deep-fry the shredded fish until golden brown, form a round shape, and put it on a platter.Then deep-fry the marinated locusts thoroughly in warm oil, pick them up, and then fry them in boiling oil for the second time until they are reddish-purple and crispy.Finally, put the fried locusts on a plate, slice the butterfly-shaped carrots, green and red peppers, and garnish with sesame seeds.

After doing this, a crispy, delicious and colorful migratory locust Tengda is ready.Of course, Migratory Locust Tengda has other more convenient production methods, but it is similar to the production method of salt and pepper bee pupae. From the perspective of aesthetics and characteristics, the first production method is more attractive. No wonder the price of the system is not high. Fei.

　Well, in fact, simple deep-frying, combined with Nande seasoning, tastes good.Nande seasoning is a common condiment when I cook, and it is best to put it in cold dishes
　　
　
(End of this chapter)