Food Circle Plug-in Emperor

Gao Ming stood nearby and watched Fu Yu skewering garlic cloves, and couldn't help but said: "Fu Chef, my hands are too clumsy. I can't always do such delicate work."

Hearing this, Fu Yu glanced at Gao Ming's hands, then at the small garlic cloves, and said understandingly: "There is nothing we can do about this. Fortunately, there are usually workers who help with the ingredients when cooking. Dian Shao is busy enough, but if he takes on all the work, he will really be too busy. "

With the polite words on his lips, Fu Yu actually could have thought of how to solve the matter.

Not to mention, just this string of garlic cloves, clumsiness will indeed affect the effect of stringing, but it is not completely unable to solve this problem.

Fu Yu was holding garlic cloves to make skewers. After turning around and chatting with Gao Ming, he casually placed the garlic cloves on the cutting board without using his left hand to hold them down. He just held the bamboo skewer with his right hand. Plunge through.

Unlike other ingredients, garlic cloves have a very good self-fixing effect. As long as your hands are steady and the piercing is faster, it is not a problem to stabilize the angle of the garlic cloves.

Fu Yu went through two in a row, quickly summed up the methods and tips, and turned around to teach Gao Ming.

Then he ordered: "Come on, try again!"

Gao Ming was inexplicably nervous after being pointed out by Fu Yu. He held a thin bamboo stick and looked carefully at the garlic cloves placed on the cutting board.

Fu Yu suddenly said at this time: "Take a look at the garlic cloves that have been strung on the bamboo skewers. Are they leaning to the left? The garlic cloves on the cutting board should be smaller. When piercing them, they should be pointed directly to the right. The angle does not matter, as long as they are on one side. Just be big and small on one side.”

After saying this, Gao Ming suddenly felt a lot more at ease. What's the problem if it doesn't get stuck in the middle?

When Fu Yu was talking, he had already naturally conceived in his mind the detailed composition of how to position the next garlic cloves that had already been strung together.

Gao Ming made up his mind, spotted the location, and directly planted the bamboo stick.

It is true that his finger joints are thick and a bit clumsy, but as a chef, he has always had good eyesight and steady techniques. He places the garlic cloves well and aims at the right position.

Gao Ming pricked two of them in a row and figured out some tricks. Then he quickly completed the skewering of the garlic cloves without Fu Yu's guidance.

Gao Ming looked at the symmetrical and even garlic cloves skewered on bamboo sticks, and sincerely praised: "Team leader, you have a flexible mind. If I encounter this kind of situation in the future, my clumsy hands can do a good job."

Fu Yu nodded. In fact, this method of operation can be applied to the skewering of many ingredients.

However, as he said before, for a chef with superb cooking skills like Gao Ming, when cooking now, if he still needs to handle the ingredients himself, the laborer is usually fully responsible.

So, little tips like this are just for fun.

He intended to quickly get closer to Gao Ming, so he specially pointed out a little trick.

The main purpose today is to learn how to cook this new dish with Gao Ming.

With Fu Yu's previous guidance, Gao Ming was more careful when cooking sturgeon bones.

The characteristics of this dish are crispy fish bones, tender fish meat, thick soup and fresh taste.

When it comes to getting to this level, cooking details are very important.

Gao Ming "boiled" the fish bones in clear soup, fished them out and controlled the water.

Fu Yu glanced at Gao Ming: "Well, this step is to remove the fishy smell. The fish bones themselves do have a strong fishy smell, but the clear soup used here is quite special!"

Gao Ming explained: "This clear soup is not ordinary. Team leader, you can have a taste. I started cooking it last night. All the essence is used in it!"

When Fu Yu heard this, he immediately became interested.

Ordinary clear soup is made with old hens and lean pork.

Gao Ming's pot is made of refined clear soup.

Fu Yu filled a bowl and tasted it carefully. The color was no different from ordinary clear soup, but as soon as he took a bite, Fu Yu's eyes suddenly lit up!

This clear soup is very delicious!

Gao Ming asked: "Team leader, how is it? Does this clear soup taste good?"

Fu Yu nodded in approval: "It's so fresh! How do you cook it?"

Gao Ming introduced with a smile: "This is the way we do it back home. First boil the ordinary clear soup, and then filter it with gauze after it's ready."

"Chop the chicken breast into minced meat, soak it in green onion, ginger wine and water. Then put the minced chicken into the clear soup, heat and stir over high heat. When the soup boils, turn to low heat and do not let the soup boil. The turbid suspended matter in the soup will be removed. After the chicken mince is absorbed, take out all the chicken mince.”

After hearing this, Fu Yu couldn't help but clapped his hands and praised: "This operation is wonderful!"

The method of making refined clear soup mentioned by Gao Ming is actually also called hanging soup.

However, his soup needs to be refined twice in total, which is considered a double soup.

After completing this step, Gao Ming quickly clamped the fish bone into the sturgeon's knife edge.

Originally, he was used to stuffing it with his hands, so he didn't have any requirements for this step of operation. He just stuffed it in. After all, he had to fry it in the end, so no details or flaws could be seen.

However, now that Fu Yu was by his side, Gao Ming hurriedly took the opportunity to ask for advice: "Team leader, when I was making the fish bones, I had to work hard every time. The fish bones were too slippery and the gaps between the fish flesh couldn't be too wide. , will always come out. Can you help me? Do you have any tips?"

Fu Yu reached out and touched the sturgeon's knife edge. The depth was good. The fish itself was smooth and tender, and the fish bones were also slippery when wet. If they were stuffed into the knife edge, they would fall off if the fish moved too hard.

If you want to fix it, you have to deepen the knife edge of the fish.

But in this way, the taste will definitely be affected when deep-fried.

Then the shape of the blade is changed. After the fish bone is inserted, a small part of the fish skin can hold the fish bone to prevent it from slipping out.

But how should the shape of this blade be designed?

This method is really good and worth thinking about.

At this time, Fu Yu suddenly heard an electronic prompt:

[Task prompt: Successfully accept orders for 50 tables of river fish dishes, assist in cooking 50 special river fish dishes, and learn more than 50 methods of cooking river fish. The task has been completed and the reward is: a certificate of job transfer for river fish cooking]

Fu Yu's eyes lit up. It seems that his analysis of the cooking details of this new dish is correct.

Moreover, Gao Ming did not hide anything. He just simply cooked and explained the most critical steps of the whole dish.

Otherwise, this task would not be allowed to be completed now, let alone get the reward.

The job transfer certificate needs to be activated. After Fu Yu chose it, he heard a prompt sound in his ear:

[Ding! Successfully changed jobs: Jiangyu cooking master]

As the prompt sounded, a planning map appeared directly on the virtual screen in front of Fu Yu.

There are many blank spaces on the map, marked with [Level 1 cooking operation] [Level 2 cooking operation].

What surprised Fu Yu the most was that behind the cooking operation boxes above Level 4, there were various special reward logos.

However, this is the first time that the difficulty of cooking operations has been directly divided into levels.

And depending on the situation, you have to reach Level 4 or above to be eligible for rewards.

However, what is the difficulty level above Level 4?

Fu Yu breathed quickly and directly chose to view cooking operations above Level 4.

As a result, a line of red prompt text popped up directly:

[Difficult cooking: Special difficult cooking! You can learn it when you are above Level 40]

Fu Yu was dumbfounded before he could even laugh twice!

He is only Level 31 now, so he has something to look forward to.

Tsk!

I should have known better than to watch it!

But now there is a new dish that needs to be learned, so you can directly choose the cooking operation level to learn.

Fu Yu decisively chose the second-level skill [River Fish Bone Processing Technique] between [First-level Cooking Operation] and [Second-level Cooking Operation].

And just after he made the choice, the interface in front of him changed rapidly.

[Please select the exchange level: Primary, Intermediate, Advanced, Perfect]

Fu Yu was really happy this time!

He could actually get the perfect-level skill in one step.

The system is becoming more and more user-friendly now.

For some skills that are not used very often, more options are added.

It turns out that the higher the level, the better the treatment.

At this time, Gao Ming was looking at Fu Yu with expectation, waiting for him to leak a little more cooking skills from his fingers, so that he could benefit a lot and learn more.

As a result, Fu Yu was staring at the sturgeon in a trance, and suddenly the corner of his mouth raised, and his handsome face showed an indescribable strange smile!

He was stunned for a moment and couldn't help asking: "Team leader, is there any way to improve this step?"

Fu Yu suddenly came back to his senses, coughed lightly, and quickly put away his smile, saying to Gao Ming: "You continue cooking first, I'll think about it carefully."

After explaining, Fu Yu stepped back and chose to exchange while Gao Ming was concentrating on stuffing the fish bones.

For this operation that is not often used, Fu Yu decided to only change to the advanced level.

With 3 skill points, he directly learned this advanced skill.

Fu Yu now has a total of 128 skill points. Now he only spends 3 skill points, and he doesn't feel distressed like before.

In fact, the insertion of fish bones is not very troublesome. The most difficult part is how to prevent the fish bones from falling off during the cooking operation after being inserted.

Fu Yu's previous idea was actually quite good. Changing the shape of the fish meat knife edge, inserting the fish bones, and retaining a part of the fish skin can effectively prevent the fish bones from falling off.

As for the processing of fish bones, Fu Yu used to be best at deboning, but now he has to stuff the fish bones in, which are two completely opposite cooking processing operations.

Before, he had been thinking about how to improve the knife edge. Now that his skills have improved, he has more ideas, but what he lacks is practical attempts.

Fu Yu quickly sorted out his thoughts and hurried forward to check Gao Ming's operation progress.

Gao Ming is still clumsy. If someone else were to do the fish bone stuffing, he could have processed two sturgeons in this time.

Seeing this, Fu Yu called out, "Chef Gao, let me try."

Gao Ming stopped and made room when he heard it.

Fu Yu stepped forward and pulled out the stuffed fish bones again. He first measured the depth of the knife edge with his fingers, then estimated the thickness of the fish bones, and tried to change the knife at the original position of the knife edge with the knife.

He now has advanced skills, but what he lacks is practical operation.

The stuffing of fish bones can actually also use the operation skills of brewing. Fu Yu was a little unfamiliar at the beginning, but by the third cut, he had already begun to be more regular.

It didn't take Fu Yu too much time to cook the whole fish, about five minutes.

Fu Yu called Gao Ming to continue cooking, and the fish bones were all stuffed.

At this time, Gao Ming looked at the processed fish bones and was suddenly stunned.

How come the fish bone is so much less exposed after being stuffed into the cut of the fish meat?

Compared to what he stuffed before, it is almost half less.

When he looked closer, he found that Fu Yu had improved the original cut, leaving a part of the fish skin and directly wrapping one end of the fish bone, just avoiding the trouble of the fish bone falling off during cooking.

How did he do this? It was so shocking.

Fu Yu smiled and asked: "Chef Gao, how about this improved operation method?"

Gao Ming was amazed: "It's amazing! In this way, no matter how you carry it, you don't have to worry about the fish bone falling off."

Fu Yu nodded: "Now that the sturgeon is ready, you can continue cooking."

Fu Yu actually already knows almost all the cooking methods of this dish, otherwise the system would not be so straightforward to issue rewards directly.

He now wants to summarize the method of judging the doneness of ingredients by heat concentration through the cooking of this dish.

Through the communication with Gao Ming just now, Fu Yu felt that this dish was very well chosen and worth studying.

Gao Ming is now more convinced of Fu Yu. This guy is really amazing. He can come up with an improved operation method immediately after just one look.

In addition to being excited, Gao Ming is more careful and careful when cooking, fearing that his carelessness in handling the details of any step will affect Fu Yu's ideas about guidance.

Gao Ming puts the wok on high heat, adds peanut oil, and when it is 60% hot, puts in the garlic cloves and fries until golden.

When it is 70% hot, puts in the fish pieces that have been caught evenly, fries until golden, and drains the oil.

Gao Ming does a good job in this step of cooking. Fu Yu watches from the side and does not disturb him.

After the fish pieces are fried, Gao Ming puts another casserole on the fire, adds white oil, heats it, puts onions and ginger, and fries them.

At this time, add sweet noodle sauce and boil it, then add soy sauce and clear soup.

After the sauce is cooked, pour it directly into a bowl from the heat, put the garlic cloves on the fish, and add salt water.

Put the bowl in the steamer and steam it.

While steaming, Gao Ming practiced judging the doneness of ingredients by the concentration of heat, and asked Fu Yu for advice from time to time.

During the discussion, steaming was completed. Gao Ming put the steaming bowl on the soup plate, took out the garlic string and poured the soup into the casserole.

Put the casserole on the fire, add cooking wine, mushrooms, bamboo shoots, drizzle with pepper oil, and pour into the soup plate.

The sturgeon on the plate was very intact, because the heat was accurate, so just by looking at the dish, you can tell that this dish was cooked very successfully. (End of this chapter)