Chapter 219: Chapter 218: That Makes So Much Sense

For a whole hour, Fu Yu didn’t receive any notification of task completion.

After half-past ten, customers began to arrive one after another.

The plan to learn the improved method for salt and pepper shrimp had to be postponed till the next day.

Disappointed, Fu Yu had no choice but to wait patiently.

The learning continued the next day.

Fu Yu demonstrated it once, and after Gu Yunwu and Yao Yihang observed, they went back to practice on their own.

During their chat, Fu Yu learned that yesterday Gu Yunwu didn’t practice this dish at all. He had just started to heat the pot when he remembered he forgot to remind the purchaser about the ingredients for the order from the day before.

So he made a phone call to resolve the issue, and coincidentally today’s side dishes were also their responsibility, so he hurriedly went to check the arrangements.

By the time everything was handled, the order tickets started coming in steadily.

Hearing Gu Yunwu’s explanation, Fu Yu was finally at ease.

He knew it; given Gu Yunwu’s skills, at worst, he shouldn’t be any less capable than Sun Qingning.

Noontime meal service was another round of busyness.

As the order tickets started to decrease, Sun Qingning was free to prepare lunch for the kitchen staff.

Ever since he took the initiative to use cooking opportunities to practice his kitchen skills, whenever it was Zhao Meng’s turn to cook, Sun Qingning would be responsible for the preparation.

In the morning, when Sun Wei went to procure supplies, the fish vendor gave him a few silver carp.

Sun Wei received the fish and gave two to the kitchen staff.

Being in procurement often comes with perks, and maintaining a good relationship with the kitchen staff means sometimes sharing whatever good stuff they get.

Sun Qingning held the cleaned silver carp and complained to Fu Yu: “See this? How stingy Sun Wei is! This morning during inventory count, I saw him put two big fat carps in the back of the car, yet he only gave us these measly silver carp!”

This type of silver carp isn’t usually ordered by Qianlima, mainly because it has too many bones, making it troublesome to eat, and the meat is coarse, not that great in taste.

However, the few fish Sun Wei brought were quite large.

Fu Yu laughed and said, “Not bad, it’s free, what more do you want?”

Knowing Fu Yu didn’t like talking behind others’ backs, Sun Qingning dropped the subject after a bit of whining.

But how should this silver carp be cooked since it doesn’t taste good on its own?

Sun Qingning asked Fu Yu.

Feigning deep thought, Fu Yu quickly flipped through the specialty family banquet cookbook.

The silver carp can be cooked in a variety of ways, with plenty of dishes to choose from.

But since this particular cookbook focuses on banquet dishes, it’s concerned with the presentation.

For their own meal, there was no need to focus on that.

So, Fu Yu decided to look at the newly acquired classic old flavors cookbook.

Upon browsing, he discovered something like a newfound land.

The book begins with a phrase:

“Classic flavors are rendered through traditional cooking techniques, with ingredients and skills being key.”

How profound!

As a non-studious person, Fu Yu could only appreciate it this way.

Within this classic cookbook, Fu Yu found a method for cooking silver carp, which looked appetizing in the pictures and seemed easy to make.

He still had two dishes left to finish, so he instructed Sun Qingning verbally.

“Let’s make clay pot silver carp for lunch.”

“What?” Sun Qingning was taken aback: “Clay pot silver carp?”

Their diner did serve clay pot fish, but they used tender fish like grass carp and snakehead.

There was also clay pot fish head.

Given that silver carp is bony and coarse, how would it turn out if cooked in a clay pot?

Sun Qingning inwardly doubted this cooking method might not work.

But he decided to follow Fu Yu’s suggestion anyway.

This decision was based partly on his trust in Fu Yu’s judgment, although he suspected the silver carp would dissolve into a pot of bony soup if stewed too long. But how would he know if it works without trying?

On the other hand, Sun Qingning realized he had a fortuitous opportunity, with Fu Yu genuinely eager to teach him and Zhao Meng clearly interested in nurturing him.

Of course, this might just be temporary, who knows what might happen in the future?

After weighing his options, Sun Qingning figured it’s better to stick with Fu Yu than try to appease the daunting Zhao Meng.

If he followed Fu Yu’s lead closely and kept honing his skills diligently, he expected he would secure his permanent position in no time.

Sun Qingning, being pragmatic, made up his mind to be completely loyal to Fu Yu.

He didn’t hesitate in following Fu Yu’s every word!

Fu Yu, having confidence in the classic old flavors cookbook at hand, stated:

“Yes, let’s make it for lunch.”

Sun Qingning responded, listening to Fu Yu’s instructions, and began marinating the fish.

“Cut off the silver carp’s head and tail, and split the middle section into two.”

“Then cut the fish meat into small pieces; add smashed ginger and scallions, along with cooking wine, salt, and pepper. Stir with chopsticks until well-mixed, and marinate for ten minutes.”

Sun Qingning followed the instructions faithfully.

While he was busy, Fu Yu wasn’t idle — he had two more dishes to complete before he could rest.

When the fish was almost marinated, Fu Yu verbally guided Sun Qingning in cooking it while he himself was busy stir-frying with a wok.

“Prepare some black fungus and king oyster mushrooms, slice the mushrooms and place them with dried beancurd sticks.”

Sun Qingning went to prepare the ingredients.

“Once the fish is marinated, remove the scallions and ginger, crack in a duck egg, and stir to coat each fish piece in egg. Add two spoons of starch and mix well.”

Sun Qingning wondered why they used a duck egg instead of a chicken egg, but seeing Fu Yu busy plating, he swallowed the question.

He guessed it was because duck eggs might taste better?

He mentally wondered and answered himself, moving past the topic.

“Pour oil into the pot, and when it reaches about 50% heat, add the fish pieces.”

Uhh…

This 50% heat?

It should be fine now…

As Sun Qingning added the fish pieces, seeing Fu Yu didn’t stop him, he secretly let out a sigh of relief.

“Once the fish is set, gently move it with a spatula, and sear until golden brown over medium heat. Use a slotted spoon to scoop them out.”

“Pour oil into the clay pot, add some scallions, ginger, and garlic, and sauté until fragrant.”

“Add the king oyster mushrooms, season with a pinch of salt and sugar, add soy sauce and light soy sauce, bring it to a boil, then add the beancurd sticks and black fungus together.”

“Place the fried fish pieces on top, bring it to a boil, then let it braise over medium-low heat for ten minutes.”

Before long, a rich and fragrant aroma began wafting through the air.

Sun Qingning praised inwardly; indeed, Fu Yu had such an ingenious idea!

He, for one, could not have thought of cooking silver carp this way.

When the ingredients in the pot were almost done, Fu Yu instructed: “Add a handful of scallion segments, cover it with a lid, and let it braise for thirty seconds, then sprinkle a bit of cilantro on top, and it’s ready.”

Sun Qingning followed Fu Yu’s instructions step by step; when the time was up, he sprinkled the prepared cilantro, quickly removed the clay pot.

Source: Webnovel.com, updated by NovelKeep