Food Circle Plug-in Emperor

When Fu Yu saw Eric suddenly coming to look for him, he naturally thought that he had encountered something and needed his help.

In the end, he just said hello, but before asking, Eric suddenly said: "Fu Chu, do you dislike me for being a foreigner?"

Fu Yu was stunned when asked: "What? No!"

He was telling the truth. Fu Yu had a very good impression of Eric, otherwise he would not have specially invited Eric to attend the meeting.

After getting along with each other several times, Fu Yu and Eric's chat was quite speculative. They exchanged many concepts and ideas on cooking exchanges, which can be regarded as complementing each other.

Seeing that Fu Yu refused to admit it, Eric felt even more uncomfortable. At this time, He Jie saw Eric coming and hurriedly walked closer.

Just as He Jie was about to say hello, he suddenly noticed that Eric had a strange look on his face. The man kept staring at Fu Yu, with an obvious accusation in his eyes, as if he had been wronged in some way.

He Jie couldn't help but be stunned for a moment, and asked in surprise: "Chef Eric, have you encountered any difficulties?"

Eric ignored He Jie and continued to ask Fu Yu: "Then why have you never mentioned this good way to save cooking time to me?"

Fu Yu was stunned and asked blankly: "No, Chef Eric, what are you talking about? When did I come up with a good way to save cooking time?"

Eric hurriedly told what he had heard from Wang Zhonghua and Fu Yu when they talked about innovative dishes at the exchange meeting.

After hearing this, Fu Yu couldn't help but smile: "Oh, this is a brand new cooking concept that I just came up with recently. After repeated attempts, I found that this idea is feasible. I just happened to be participating in the innovation event at that time. I just mentioned it at the dish exchange meeting on an impromptu basis and haven’t officially shared it with you yet.”

"Today, I will mainly demonstrate the operation, but I will briefly mention some cooking techniques regarding heat and ingredient doneness, which actually play a vital role in the changes in heat concentration."

When Eric heard this, he breathed a sigh of relief.

But immediately, he was attracted by the two contents proposed by Fu Yu.

Because whether it is the relationship between the heat and the doneness of the ingredients, or the change in the concentration of the heat, it is a difficult problem.

When cooking dishes, whether a dish can achieve both color and flavor are always the most critical issues.

Could it be that Fu Yu has a new understanding of this aspect?

After the last chef finished his cooking demonstration, it was Fu Yu's turn.

While the staff was organizing the kitchen utensils, Fu Yu introduced the cooking dishes as usual.

During this period, Fu Yu spoke in detail and seriously. He not only introduced the cooking methods of the dishes, as well as the specific tastes and plating designs, but also deliberately listed some of the most important aspects of cooking the dishes. Detailed processing, especially the effect of fire on changes in hot gas concentration, was shared.

After going through so much, Fu Yu now fully understands that it is impossible for one person to change the development of the domestic food circle, and it requires the joint efforts of a group of people.

Because this time it was mainly a cooking demonstration. Although Fu Yu wanted to talk more, time did not allow it.

So I can only lay the groundwork for the big frame, and the rest will have to be explained in detail tomorrow.

The more Fu Yu seemed to have reservations, the more people in the conference room who were watching on the big screen felt that today was just a warm-up, and tomorrow seemed to be the time for the main event to take place.

In particular, some people who were fortunate enough to participate in the innovative dish exchange meeting firmly believe that the ideas Fu Yu put forward at the event may have actually been practiced and summarized in specific operations.

This is a brand new field of cooking, and in this field, Fu Yu is already ahead of everyone.

It seems that Fu Yu clearly intends to share these contents without reservation.

Everyone present looked at the young juniors chatting on the screen and fell silent.

What kind of trust is this?

What kind of mind is it?

Without any expectation, Fu Yu unknowingly gave everyone in the conference room a rich bait, directing everyone's attention to tomorrow's special session.

After introducing the dishes to be cooked, Fu Yu quickly began to prepare the cooking.

For today's cooking show, Fu Yu thought carefully and decided on Fuchengchun's signature dish, Baihuajiang Tuan.

This dish is very unique. It was originally invented by Liu Yongping based on Sichuan cuisine. It uses the famous "Three Flowers and One Island" crucian carp flower, bream flower, Aohua flower and Daozi among Kaijiang fish. cooking.

If you cook it normally, you need to clean the fresh fish carefully and cook it by steaming.

Because one dish uses four different types of river fish at the same time, when steaming, the four types of fish cannot be put into the pot at the same time. The fish with thick flesh and hard bones must be cooked first, and then the fish should be cooked according to the heat and time. Determine when the other three types of fish enter the pot.

In this way, the difficulty of cooking will undoubtedly increase a lot.

For the cooking demonstration of such a dish, it is difficult to choose traditional cooking methods, not to mention that Fu Yu is going to use a brand-new operation to judge the doneness of the ingredients through the concentration of heat.

Clean four pieces of river fish. In addition to controlling the firepower when cooking, you also need to wrap them in pork net oil to better retain the texture of the fish and add fat.

It is paired with flower dishes made of exquisite fish grits, and finally added with "maojiang vinegar" for a refreshing meal.

The entire cooking operation involves three important operations:

First: After the anchovies are cleaned, they need to be coated with a layer of lard. In this step, Fu Yu will apply it directly with his hands. He has an absolute feel and can perfectly control the amount of lard used.

Second: When steaming, it is necessary to ensure that the four kinds of river fish can reach the best cooking state. In this step, it must be judged by the concentration of heat. Opening the lid of the pot and adding fresh fish will reduce the pot gas. It must be pressed to the lowest level.

Third: The fish grits are made into the shape of flowers, and the presentation should be very delicate.

This is Fu Yu's idea of ​​​​cooking operations. Fresh fish does not just need to be cooked and delicious, but it must find ways to maximize the texture and taste of the ingredients.

But in this way, cooking itself is a problem. Originally, the four fish should be steamed in four pots, but now they are placed on one plate. It seems to save the cooking steps, but in fact it makes it more difficult.

Lu Zhanlong stood beside him as a cook. He watched Fu Yu handle the fresh fish and felt a little nervous. Of course, he was more expectant.

He is very much looking forward to the actual implementation of this cooking concept, because once this innovative operation method is spread, he is convinced that it will definitely bring changes to the industry.

Perhaps it will save a lot of time and effort when cooking many dishes, and the efficiency of taking orders will be greatly improved from now on!

After the cooking operation started to be broadcast live on the big screen in the conference room, everyone in the room immediately started talking.

"Baihuajiang dumplings! I have eaten this dish before, but the authentic way is to use dumplings. Fuchengchun has improved this dish and chose a four-fish recipe."

"This dish is definitely not easy to steam. These four kinds of fish are very different in terms of size and thickness. They are the Everest of steaming fresh fish in terms of heat and time. Now I just want to take a look. Let’s see how the chef cooks it!”

Many chefs at the venue were very interested in this dish.

Those who have tasted it are full of praise.

At the same time, many people in the online live broadcast room also started discussing.

"Does Fucheng Chun have this dish? I've never had it here at the main store!"

"Yes, but because of the name of the dish, I mistakenly thought it was dessert when I saw it, so I didn't order it. It's a pity."

"This dish is still very delicious. The fish head is very fresh. My favorite is the ginger vinegar. It is very refreshing and not greasy at all."

The comments below also started to get heated.

At this time, in a Sichuan restaurant in Chengdu, the chef was leaning on the kitchen counter and scrolling through his cell phone, and he happened to be watching the live broadcast.

The assistant chef on the side came over and said: "Baihuajiang Tuan Cooking, Chef Wang, what's so good about this?"

Chef Wang smiled: "This is different from what we cook. It is an improved and innovative cooking operation. The main ingredient is four kinds of fish steamed together. It is quite interesting, and the comments are also very funny. I found that following There are so many talents in the food industry! ”

When the cook next to him heard this, he immediately looked at the screen curiously.

After introducing the cooking content of the dishes, the picture was shown to the display area, and the chef Fu Yu then talked about some thoughts and experiences about the cooking methods.

"This man is really young. He must have a good background to participate in such an event. The Fuchengchun Hotel is so famous. To be able to send him to the stage, it seems that their store is indeed very capable!"

"Well, since Fuchengchun was successfully applied for World Heritage, it has indeed been developing better and better."

Fu Yu spoke briefly to the camera, and finally added specifically: "Due to limited time, I will focus on the cooking process and will not give any additional explanations about the following cooking operation."

"If you find any problems while observing the cooking, you are welcome to participate in the exchange event tomorrow morning. I will give a very detailed explanation and analysis of today's cooking operation. Thank you everyone!"

After saying that, Fu Yu arrived at the kitchen counter and was ready to start cooking!

A row of the words "666" suddenly appeared on the barrage.

"Yes, he is handsome and so confident!"

"Although the Baihuajiang Tuan dish may be a little difficult to operate after the improvement, their store specializes in making river fish, so there should be no problem."

"What's the difficulty? A foodie who knows nothing about cooking passes by. Is this dish difficult to make?"

"Is there any knowledgeable person who can give me some advice?"

There are still many ordinary people watching the live broadcast, and not many people know the improved cooking of local dishes like Baihuajiang Tuan.

Many people who are very passionate about gourmet cooking, as well as working chefs, have launched barrages asking for help.

"I am the chef of Chongqing Yizhi. If you have any specific questions, you can send them. After reading them, I will answer them one by one."

Chef Wang, the back chef of a time-honored Sichuan restaurant in Chengdu, who was watching the live broadcast, also started to have an idea: "I am from Chengdu, so I can also help answer the question!"

"I am from Songjiang Hotel. Friends who have questions will post their questions on the public screen. Please watch the cooking in a civilized manner and do not post war-like comments."

“The food industry is a family, and everyone helps each other!”

After the cooking started, the barrage gradually began to subside, and everyone began to observe the operation seriously.

But!

As soon as the cooking started, everyone was stunned.

"Is it true that the size and size of the fresh fish used here vary so much?"

"This is the very famous 'Three Flowers and One Island' among river fish. Each type of river fish has fresh and tender meat and a very unique taste. If you cook any one of them on its own, it will be a masterpiece!"

"So that's it, I've gained more knowledge!"

This form of live broadcast is still very useful. If someone asks a question, someone will answer it soon. This is also a very friendly communication platform.

On the screen, cooking continues.

But in the following time, the barrage became lively again, and more and more questions were posted on the public screen!

"Hey! What is the chef doing? Why did he only put the largest fish into the steamer? Why aren't the other three fish cooked? Do you have to start a new one?"

"I don't know! I don't know what he is going to do?"

There were obviously more questions posted on the public screen, but the few people who had been active in answering questions all fell silent.

Chef Wang, who had been answering questions enthusiastically, watched the operations on the screen attentively. He was sensitively aware that the chef in charge obviously planned to steam all four fishes in one pot.

But the fish can be big or small, so steaming time is a problem.

How to ensure that each type of fish can be steamed in the best condition?

How is he going to do it?

"Did I read that correctly? These fish have all been put into the pot, and the other three have just been left alone? What should we do now?"

"The lid of the pot is closed, and now we are just starting to marinate the second fish. What are we doing?"

Soon there were more and more questions on the public screen!

Everyone suddenly realized that they could not understand what the chef was trying to do!

Not only them, but also the professional chefs who had been answering questions just now fell silent.

Because these questions are not explained at all.

They didn't know what Fu Yu was going to do.

"Boss, please come out and explain. Why can't I understand? I'm just steaming one fish. You don't have to start a new stove. Just prepare to steam four fish in one pot?"

"Actually, I can't understand it either!" The chef from Chongqing Yizhi said helplessly.

Everyone was silent.

soon!

The entire public screen no longer has questions, but has turned into "[?]"

This symbol almost takes over the comments section.

Even the big guys who were responsible for answering the questions just now started to follow suit: [? 】(End of this chapter)