Chapter 65: Chapter 64: Noodle Balloon Plating

The soy sauce poached shrimp at the Music Restaurant is actually the same as the soy sauce shrimp at Qianlima Restaurant.

It’s just that with a name change, it instantly elevates the dish to a higher class.

It’s said that all the dishes here were finalized by Yao Shi, which shows just how sharp his business acumen is.

Fu Yu walked up to the stove.

Yao Shi advised, “Remember, when cooking the shrimp, keep a close eye on the timing.”

Fu Yu nodded, “Okay, Chef Yao.”

Yao Shi said, “Keep it up, I’m waiting to see the final product.”

[Ding! NPC Chef Yao Shi’s Task: Complete a dish of soy sauce poached shrimp and create an innovative plating design that is stunningly impressive. Task completion reward: Stir-frying technique improvement]

He has to create an innovative plating and it has to be stunningly impressive?

Fu Yu clicked his tongue in secret.

Is this to directly make Yao Shi astounded?

There were people watching nearby, so he didn’t have much time to overthink.

Fu Yu first took the washed fresh shrimp, drained the water, then marinated it with salt, MSG, egg whites, cornstarch, and cooking oil.

He performed this series of actions very smoothly.

Moreover, blessed with a feel for it, his control over the proportions of the seasonings was exceptionally precise.

Yao Shi watched from the side and couldn’t help but nod approvingly.

Then, a flash of inspiration hit Fu Yu, and he remembered the [Special Family Banquet Recipe] he’d obtained earlier.

The recipe contained the specific cooking methods and corresponding plating techniques for all the dishes.

Fu Yu chose to search for soy sauce poached shrimp.

Unexpectedly, a list of selectable results appeared:

Soy sauce poached shrimp, soy sauce shrimp, soy sauce pan-fried shrimp, soy sauce baked shrimp…

All the dishes related to soy sauce and shrimp were listed.

What kind of [Special Family Banquet Recipe] is this!

It’s clearly an [Encyclopedia of Culinary Cooking]!!!

But what surprised Fu Yu the most was when he looked at the specific cooking methods of soy sauce poached shrimp, he found that there were dozens of alternative contents following this entry.

Because the [Special Family Banquet Recipe] contains recipes for a full 100 different group dining celebration events, each with nearly a hundred ways to pair dishes.

So just for this dish of soy sauce poached shrimp, differing occasions and side dishes would bring corresponding changes in plating to achieve the best effect.

This means that he now has dozens of plating schemes for soy sauce poached shrimp at hand.

Fu Yu immediately felt energized again.

He quickly reviewed all the plating schemes for soy sauce poached shrimp and was finally drawn to one particular scheme.

Dough balloon plating!

A balloon made from dough is baked and then processed on the bottom to become a spherical cover, placed over the plate of soy sauce poached shrimp.

When served, the whole dish is presented to the customer in the form of a golden-yellow sphere.

During dining, customers need to break the dough balloon with the back of a spoon to see the dish inside.

Very creative!

And it definitely arouses the curiosity of the guests, leaving them with a very deep impression.

The most important point is that next to the method for making the dough balloon, there was a system remark: [Simple and Easy to Learn].

If it’s easy to learn, that’s great!

Fu Yu was quite confident in his intermediate dough manipulation skills.

Fu Yu concentrated on learning the cooking method for the dough balloon.

In Yao Shi and others’ eyes, it seemed he was daydreaming.

They figured he was probably thinking about how to innovate the plating of the soy sauce poached shrimp.

Soon.

The shrimp was marinated.

After blanching it in boiling water, he scooped it out.

Yao Shi instinctively glanced at the time: exactly four and a half minutes.

The timing was spot on.

Yao Shi nodded.

Fu Yu placed the shrimp in a clean large bowl.

Then he poured a layer of shrimp soy sauce on the serving plate, followed by sesame oil.

He plated the shrimp and arranged it nicely.

Finally, he garnished it with selected coriander leaves.

The plating of the soy sauce poached shrimp was almost a perfect replica of the one Yao Shi had just made.

Whether it was the angle of the shrimp or the number of coriander leaves sprinkled as garnish, it was perfect!

Everyone was stunned!

The plating was impeccable.

Very beautiful!

But, Yao Shi had clearly asked him to be creative with the plating.

Did he have no ideas, so he copied it exactly?

Zhang Zhen, however, was staring at the plated soy sauce poached shrimp with an approving look in his eyes.

Zhang Zhen is the head chef, managing anywhere from hundreds to thousands of tables of large and small banquets, and has in-depth knowledge of dish plating.

So he immediately saw that Fu Yu’s plating technique was very experienced.

From the moment he scooped the shrimp to the final decorative plating, Fu Yu never once turned to look at the plate Yao Shi just made.

He replicated the entire plating purely from memory.

The key was that the replication was particularly precise.

When Zhang Zhen leaned in for a closer look, he was even more astonished to find that, in finer details, Fu Yu’s plating was actually more beautiful than Yao Shi’s!

At that moment, Zhang Zhen wholeheartedly acknowledged Fu Yu.

This young man truly has a solid foundation in culinary arts.

And just as everyone was waiting for Yao Shi to appraise Fu Yu’s plating, Fu Yu turned around and began searching for something on the kitchen counter.

When he found what he was looking for, everyone was stunned.

Flour?

What’s he using flour for?

Fu Yu found the flour and continued with the next step of his work.

He mixed the flour with sugar, salt, and water, stirred it until well combined, and started letting it rest.

This made everyone dumbfounded.

What is this?

Using it to decorate the plate?

Using dough to decorate?

If you used flowers or vegetables, that would be understandable.

But you kneaded dough and let it rise.

Are you planning to mold something with it like clay?

A simple version of a fondant cake, a fondant bun?

For a moment, everyone frowned, and some even began to whisper to each other.

Ren Mingqing is the dough master at the Music Restaurant.

The order slip previously given to him in the kitchen highlighted that they needed a steamed dough Longevity Peach.

Since the boss was around, he thought to ask what filling would be good for this Longevity Peach.

After all, he heard the birthday person is a 60-year-old lady, and he wanted to make sure there weren’t any dietary restrictions.

Ren Mingqing came over from the pastry section and, upon entering, saw Yao Shi, Zhang Zhen, and several apprentice chefs all gathered around, watching someone cook.

What’s there to see in cooking?

Coming closer, Ren Mingqing discovered the one standing at the cooking station was the young assistant Fu Yu from Qianlima who had come to help before.

Curious, Ren Mingqing moved in for a closer look and saw Fu Yu with his hands covered in flour, while the nearby basin was covered with a lid.

Hearing the sound, Fu Yu turned his head and saw it was Ren Mingqing, hastily greeting him, “Chef Ren.”

Ren Mingqing asked, “What are you doing?”

Fu Yu replied, “Letting the dough rest.”

Ren Mingqing was a bit surprised, “Is this for some kind of pastry?”

Fu Yu smiled, “Oh, no, it’s for the plating of the soy sauce poached shrimp.”

Ren Mingqing: “Huh?”

Yao Shi: “!”

Zhang Zhen: “?”

The others: “…”

Source: Webnovel.com, updated by NovelKeep