Hello! Hello everyone, I am a small editor gao brother, today's weather is very sunny, sunny! I hope you all have a good mood too. Today, too, let's talk about the dishes related to the grilling table in our shop!
The grilling table is also very important! When you are busy, you need a few people to come and help! Take our shop, 9.30 in the morning to punch the clock, change the overalls, tie the apron, change the work shoes, wear a mask, first rinse the rice with water twice, gently rub, the third time soaked in water for 15 minutes, the ratio of rice to water is 1;1.2, usually I will prepare 4 pots of rice, the amount of four kilograms is 12 kilograms of rice, spare. First steam 3 pots of rice out. Because there are set menus, the staple food is mostly rice and noodles. Sometimes the rice was not prepared, so the set menu could not be sold, and I had to go out to buy rice at other houses. Came back to the meeting to criticize, fortunately there is no fine! Thankfully, it's also a warning! Our kitchen has a rule that any dish related to the dish that causes the guest to withdraw the dish will be paid by a chef according to the menu. At the same time, the head chef and the team leader must also assume corresponding responsibilities. Dishes that are quite important! Next, prepare the ingredients for the set menu and check that the ingredients are in place in the refrigerator. Busy at noon, off at 2 o'clock, rest from 2 o'clock to 4 o'clock, 5 o'clock to 10 o'clock in the evening, the working time is still quite long! A fixed time of rest for one day a week! At noon and in the evening, the gears should be in place, and the clean-up and hygiene will be checked every night! Clean up once a week! So chefs are service industries! Guest reviews are all that matter! Let's get started!
1. Grill the salmon belly
Salmon divided line and frozen two, fresh for raw fish sushi, the back kitchen is generally used is frozen, a salmon processed clean, divided into salmon head, salmon meat, salmon belly is the fish belly that piece, salmon bone, fish tail, etc., grilling table with fish head, fish belly, fish meat, etc., generally a portion of 125 grams, two pieces. Store in the freezer with plastic wrap. When guests order, they will take it out and defrost it in the microwave for 1 minute, open the oven on medium and high heat, and sprinkle salt on both sides to bake golden brown. The plates are fragrant, palm leaves, and lemons.
2. Toast large scallops in butter
Scallops are divided into many specifications, which is the largest kind. When they arrive, they are frozen. Dissolve, clean, treat the scallop columns, skirts, wrap them one by one with plastic wrap, and freeze them. When a guest orders this dish, dissolve or rinse with cool water, first roast the scallops over medium heat for a while, add wakame when both sides are almost cooked, roast scallop juice and butter, bake the degree of bubbling, and you can do it! The plate head is palm leaves, and the salt is salt with egg whites that plays a fixed role! When I take it, I will clip the edges with scissors and put it on the plate, it is very hot! Be careful. The plates are made of palm leaves, fragrant incense, and egg white salt.
3. Hokkaido family style chicken wings
The name is a little long, the chicken wings here are double-sectioned wings, chicken wings are cleaned, no sweat, the middle of the chicken wings is scratched with a knife, the control dry water is fried in the oil pan, fried until both sides are golden, fished out the control oil into the chicken wing juice, the juice should be marinated through the chicken wings, marinated for 30 minutes, fished out with plastic wrap 3 a piece. Freeze up and set aside. The preparation method is to take out a thaw for one minute, put it in the frying pan and fry it, put it in the chicken wings for 3 minutes, fish it out over low heat and roast it, spray red wine We use the Great Wall, and sprinkle paprika on both sides when it is almost good. The head of the plate is fragrant, lemon, palm leaves. There is a very strong red wine flavor, slightly spicy!
4. Grilled king crab legs
When the goods come, it is frozen into 300 grams and frozen. First use the boiling water of the boiling table to cook for 3 minutes, generally five knots, 300 grams with scissors or knives to cut the skin, convenient for guests to eat, the oven opens on medium and high heat to bake, the color becomes golden on it! The plate head is lemon, fragrant, palm leaves, radish puree, and the shape can be formed into a crossed shape. This has a three-dimensional feeling.
5. Cheese baked oysters
This dish is quite crowded and complicated. Oysters, hot pot shrimp, enoki mushrooms, shiitake mushroom slices, corn kernels, oysters washed clean, directly with the shell in the fire, baked well added to the hot pot shrimp, enoki mushrooms, shiitake mushroom slices, corn kernels, in the roast for a while. Add oyster sauce, sprinkle breadcrumbs on it, and bake it to brown. The top of the plate is fragrant, palm leaves, egg white salt. Oyster sauce consists of 1/2 onion, cupy salad dressing, cheese, cheese slices. An egg white can be the amount of salt on a bag.
Cowboy bone juice: thick mouth 5, sake 1.5, flavor drizzle 3.5, ginger 45 grams, sugar 300 grams, onion 520 grams, sautéed sesame seeds 60 grams, 300cc spoon two ratios can be. Marinate for 30 minutes! It won't be salty for long.
Well, this issue is introduced to this, I hope you like it, like comments and favorites! Thank you guys!