Food Circle Plug-in Emperor

A few of them talked, and they didn't deliberately guard against other people in the back kitchen.

Hearing that the boss was going to develop new dishes, everyone looked over curiously, but most of their eyes fell on Fu Yu.

This kid is really good, and he can get the chance to take the lead when he develops new dishes.

To know this kind of thing, the boss has always done the cooking in person, no matter how bad it is, it has to be the master chef in the store.

Although everyone still recognizes Fu Yu's cooking skills, they can follow along to develop new dishes.

Is Fu Yu really that powerful?

Others are dubious, even Zhao Meng is not sure.

Taking advantage of the preparation of the dishes, he said in a voice that could only be heard between the two of them: "Just do your best, and it's okay if you can't. Your master has never cooked this dish successfully before."

Zhao Meng was worried that Fu Yu was under pressure, and wanted to relieve him in advance.

Fu Yu hurriedly said, "I'm sure I can do it!"

Zhao Meng glanced at Fu Yu, said nothing more, and reached out to pat Fu Yu's shoulder.

In Zhao Meng's opinion, there is no one more confident than Fu Yu.

Born with a good personality and a stable mind.

No matter what happened, I never saw him flustered.

Sometimes when you encounter special circumstances, you can't help him in a hurry, but instead he looks like an old god, as if he is very confident.

Zhao Meng already knew Fu Yu's state very well.

So he casually said a word of concern, and didn't say anything more, just waited for a while to see Fu Yu in charge, and if something went wrong, he could help make things right.

Yao Shi handed the finished cooking recipe to Fu Yu: "Xiao Fu, take a look at the recipe of this dish first, and I'll tell you about it too."

"I have never cooked this dish before, but looking at the recipe, the key step is to set the shape. Hand speed is one aspect, and some details must be paid attention to. I am not very clear about the specific situation. You will Be careful when cooking!"

Fu Yu nodded and read the recipe carefully first.

After looking at it, he immediately found the problem.

I don't know if the chef who provided this recipe had selfish intentions, or blindly trusted the person who asked for the recipe.

Anyway, this recipe is not exhaustive in terms of cooking operations.

The steps are complete and there is no problem with the order.

But only one point, not a single word was mentioned in the detailed operation.

For example, there is no specific thickness requirement for sliced ​​fish fillets. It is only said that the sliced ​​fish fillets are extremely thin.

As for the cut fish fillets that need to be smashed into fan shapes, and how to press them into petal shapes with chopsticks when frying, there is no hint at these key points.

If you simply follow the steps above the recipe, it will be a miracle that this dish can be completed!

Fu Yu is very fortunate at this time, he has an all-purpose classic old-fashioned cookbook.

Although Liu Yunong failed in cooking before, he has experience in operation at least.

He specially called Fu Yu to come over, and the two talked for a long time, and then analyzed the situation with Fu Yu carefully based on what they knew.

Fu Yu originally had the cooking operations of the classic old-style recipes in his hands, and now he knows it well after Liu Yunong's communication.

Xiaogong has already prepared all the ingredients.

Grass carp is used for cooking peony fillets.

The grass carp has been cleaned properly, and Fu Yu took a clean paper towel to wipe off the water on the surface of the fish.

Then use a kitchen knife to chop off the head and tail of the fish.

In the process of removing the head and tail, Fu Yu took shape completely with his hands up and down.

As a chef, the right hand is generally very strong, after all, daily turning the spoon is physical work.

The meat of the fish tail itself is thin, and it can be cut off with a single knife, which can be easily done by anyone.

But when it comes to the head of the fish, it is usually chopped twice before it can be completely cut off.

However, Fu Yu finished it with one blow.

When everyone saw Fu Yu cutting the fish head, they were slightly taken aback.

It was cut off with a single knife?

That's right! Fu Yu directly cut off the fish head with a single knife. After cutting it, he quickly put the neatly divided fish head on the tray next to it.

This knife is both sharp and decisive.

The fracture of the fish head is very clean without any adhesion.

If you take a closer look, you will find that the broken position is just at the joint of the fish bone, and there is not even a trace of broken bone.

While everyone was shocked, they also breathed a sigh of relief.

Sometimes, the broken bones remaining on the fish head are not visible at all, but when cooking, it is necessary to further remove a layer of fish meat, which is very troublesome and somewhat wasteful of ingredients.

Fu Yu's knife technique is very crisp and neat, which directly saves the cutting operation of this step of cleaning.

Liu Yunong personally helped Fu Yu, while Yao Shi and Zhao Meng stood by to watch.

Seeing this scene, the three of them looked at each other at the same time and nodded at each other. They still recognized Fu Yu's strength very much.

Remove the fish tail, and then remove the fish bones.

Fu Yu was still holding the kitchen knife, and sliced ​​the fish along one side of the fish bone.

Then put the fish belly on the bone slices.

Then start the knife from the tail of the fish and slice the fish fillets.

Spread the sliced ​​fish evenly on the chopping board with a kitchen knife.

Use a knife to change the fish fillets into thin slices as thick as a one-yuan coin, soak the fish fillets in clean water to remove the fishy smell, and squeeze out the water.

Fu Yu's fish manipulation has basically reached a superb level now.

When the knife was raised and fell, the pieces of fish were separated. The speed of the hand was so fast that outsiders could only feel the back of Fu Yu's hand trembling slightly.

Especially when he made two cuts, he had to dip the kitchen knife in water. He obviously moved a lot, but he looked as if he was standing still.

This speed, this technique, even if I have seen it before, it still makes people amazed every time I see it!

Two large pieces of fish were cut up almost in the blink of an eye.

As for Fu Yu's knife skills, everyone present had already witnessed it with their own eyes. Although they still felt a little sighed at this time, the degree of surprise was not as exaggerated as before.

After handling the grass carp, Fu Yu started cooking side dishes.

Cut scallions and ginger into shredded scallions, shredded ginger, minced wild pepper, and lemon slices, add them to the fish fillets, and add appropriate amount of salt to marinate.

While the fish fillets were marinating, Fu Yu began to make a base for placing the fish fillets.

After the yam is steamed, add milk, salt and pepper, mash it and sieve it into a grain-free yam puree.

Put the yam paste into balls and put them on the plate, and prepare for a place to place the peony flower shape later.

Grass carp is very fat. According to the tutorial on the classic old taste recipe, three grass carp can be placed on a plate.

Because of the pattern, Fu Yu saw that the effect was very beautiful and delicate, so he planned to follow this arrangement.

After processing the yam paste, Fu Yu sprinkled an even layer of dry starch on the chopping board, and then dipped both sides of the marinated fish fillets with starch.

Then, he took another rolling pin and started beating the fish slices one by one.

With this operation, Fu Yu understood the troublesome part of cooking this dish.

Because the fish fillets are originally cut very thin, when beating, the strength needs to be precisely controlled. If it is too heavy, it will easily damage the fish fillets, and if it is too light, it will not achieve the expected effect.

Fu Yu operated carefully, because he had never done it before, so his movements were a little rusty.

And Liu Yunong, who was watching by the side, was obviously brightened when he saw Fu Yu's move.

"This knocking operation is wonderful!"

That's right!

When she was cooking this dish before, she only carefully tried to shape the fish with chopsticks while frying it, and tried to arrange it into the shape of flower petals.

Even though I thought it was a simple operation, when I actually got started, I realized that it was actually very difficult!

When the fish meat is shaped with chopsticks, because of the thickness, the shaping effect is very poor. When it is finally placed on the plate, the peony flower looks very bulky and the taste is not particularly good.

But if it is smashed in advance like Fu Yu, then when it is oiled, it will be much easier to reposition, and the taste of the thinned fish will be more crispy.

Realizing this, Liu Yunong took another step forward unconsciously, staring at Fu Yu's operation carefully, for fear that he might miss any key action.

Although Zhao Meng and Yao Shi have never cooked this dish, they have read the recipe carefully, and there is no reminder of the detailed operation of this step.

It seems that Fu Yu came up with the operation of beating fish fillets on the spur of the moment. This kid has a brain!

I didn't stick to the recipe tutorial, but took the initiative to think and improve the details.

Amazing!

Experienced chefs can know this step by seeing that the fish after beating must be the key to the final shape.

It is no wonder that Liu Yunong failed repeatedly when he was cooking.

If you miss a move, you will lose the whole game!

This is why when cooking, the chef is often required to use his brain and think hard

Seeing the key, the onlookers took a closer look.

Surrounded by Liu Yunong and Yao Shi, they watched Fu Yu's operation, feeling happy and pleasantly surprised.

Zhao Meng looked at Fu Yu nervously, for fear that something might go wrong with Fu Yu's operation.

When Fu Yu pounded the fish fillets, he followed the tips on the classic old taste recipe exactly.

During the knocking process, be sure to tap lightly with a rolling pin and knock out evenly along the fish skin, which is the key to the final shape of the fish fillets.

On the classic old-flavored recipe, there is another rigid requirement for this step, which is to knock seven or eight fifty-six times on each fish fillet.

This is a bit of a test of the endurance of the chef's arm.

You must know that this grass carp has hundreds of pieces of fish meat.

No wonder the recipe says that this step will take three to four hours.

However, when the rolling pin was struck down, Fu Yu discovered a problem, the force with which the fish was struck was very critical!

Once it is not well mastered, the effect will not meet the requirements of the recipe when it is fried.

In this way, the difficulty will be much greater.

And just when he realized this problem, the green line and dialog box came again as expected.

[The standard knocking force is 60, and the current operating knocking force is 52. The strength is not up to standard, please pay attention! 】

Fu Yu was taken aback for a moment, and couldn't help but feel secretly happy!

It's not that he has shallow eyelids, he gets excited when he encounters a hint, and he doesn't have any city.

It's the prompt in this dialog box, which came too timely!

Simply a great help!

It is no different from cooking directly with the plug-in.

With the prompt in the dialog box, when making fish fillets, there is no difficulty at all except a little bit of wrist.

In terms of physical strength, Fu Yu has also experienced the improvement of the system love, isn't it just knocking fish fillets, it is simply a piece of cake.

After confirming that the next operation is okay, Fu Yu completely calmed down. When operating, his technique became more and more stable and his speed became faster and faster.

He cooks well here.

The three onlookers were all stunned.

Liu Yunong had cooked this dish before, so he had some experience. Watching Fu Yu knock the fish slices, he couldn't help frowning and said: "When knocking the fish slices, you must not only control the strength, but also carefully knock the fish slices into pieces. Fan-shaped, this is really troublesome."

"Xiaofu, there are so many fish slices, how about I help you get some?"

Fu Yu shook his head directly, and began to beat the fish slices one by one without stopping.

The expression on the face, not only did not have the slightest worry and worry, but was full of confidence, it looked very calm, and the technique was very steady!

Liu Yunong only remembered to check the time when Fu Yu started to make the third fish fillet.

Because she found that when Fu Yu started to pound the second piece of fish, his technique and speed had improved significantly.

And this obvious improvement effect is still clearly visible when knocking the third fish fillet.

This made Liu Yunong secretly amazed.

She didn't think much about it, she was just curious, if Fu Yu's technique and speed were used, how long would it take to complete so many fish fillets.

At the same time, she imitated Fu Yu's knocking technique in her heart, secretly estimating, if it was her, whether the speed of knocking out a piece of fish meat could catch up with Fu Yu's.

This idea was gradually dispelled as Fu Yu's hammering speed became faster and faster.

Liu Yunong watched in astonishment as Fu Yu swung the rolling pin out of the phantom.

As for the fish fillets on the chopping board, looking at the uncooked pile, there are fewer and fewer visible to the naked eye.

After Fu Yu knocked out all the fish slices by himself, Liu Yunong subconsciously glanced at the time, and his eyes shrank!

Good guy!

It only took half an hour!

It would be impossible for her to do it herself!

Leaving aside the speed, just the number of knocks. If she operated it, her right hand would basically be useless now.

But looking at Fu Yu, he was still steady.

Moreover, Fu Yu replaced the rolling pin with scissors, and began to trim and shape the fish slices one by one.

All the fish fillets are pan-fried to the most perfect fan shape.

Yao Shi couldn't help but said: "This operation is really wonderful!"

Liu Yunong also nodded again and again: "Well, this way the fish is shaped in advance, and when it is fried, it will save a lot of effort to put it in the shape of petals. It is not in vain, this step is very important."

When the fish fillets are deep-fried, you can use chopsticks to shape them while the fish is still soft, but the effect of shaping often depends on the thickness of the fish and the speed of your hands.

At this time, the fish fillets are shaped in advance, and when it is actually fried, it can save a lot of trouble.

If you want to fry fish fillets into petal shapes, the difficulty factor has been reduced by too many times.