Food Circle Plug-in Emperor

When Fu Yu first saw this pineapple shrimp ball in a recipe that anorexic customers liked, he thought that when the boy came over again, he could choose to cook this dish.

I didn't expect the opportunity to come now.

Moreover, this dish is not only suitable for teenagers, but also very creative in its cooking method, which is just right to show off in front of several big bosses.

Fu Yu started cooking with confidence.

The recipe of this dish is somewhat similar to Maxima's own dish of sweet and sour pork with pineapple, so when Fu Yu cooked it, he didn't attract too much attention from others.

Fu Yu cut the pineapple in half vertically, and cut the pulp into small pieces.

Hollow out the other half of the pineapple and save it for a serving container.

Cut the crispy red and green bell peppers into small pieces, boil them in water and then submerge them in cold water for later use.

Peel the fresh shrimp and remove the shrimp thread. After marinating with appropriate amount of salt, cooking wine and white pepper, add appropriate amount of cornstarch.

Heat the oil in the pan, wait until the oil temperature is about 150 degrees, put in the shrimp, and remove it after it turns red and curly.

If cooking normally, this is the time to make the sauce, add the bell pepper and pineapple and stir fry the toppings.

But Fu Yu didn't do that at all.

He chops the oiled shrimp into shrimp paste, then mixes white vinegar, sugar, salt, and tomato paste into a sauce, and pours it into a hot pan with oil.

Add bell pepper and pineapple and stir fry.

After the fire ceased, all the ingredients were taken out, and the pineapple and bell pepper were chopped into vegetable puree.

When Fu Yu Ding Ling began to chop shrimp paste, Liu Yongping and others' attention had already been attracted.

Although this pineapple shrimp ball is not a home-cooked dish, there are similar dishes in general seafood restaurants. The cooking method may be different, but the common cooking method is to use shrimp or stir-fry, or stew, or Stew pineapple.

But right now, Fu Yu chopped the shrimp meat into puree.

What is this for?

Liu Yongping subconsciously looked at Wang Liduo who was standing beside him.

It happened that Wang Liduo was also looking over. They looked at each other, raised their eyebrows slightly in a tacit understanding, and nodded slightly!

Liu Yongping signaled Wang Liduo to pay attention to Fu Yu's sword skills.

Wang Liduo reminded Liu Yongping to pay attention to Fu Yu's knife speed.

The two have been friends for many years, and with just one look, they can understand each other's meaning.

Liu Yongping glanced at Wang Liduo, his eyes full of embarrassment, look at the way the knife is cut, it seems to be a simple chop, but in fact it all depends on the rotation of the wrist, directly cutting the shrimp 180 degrees without dead ends Chopped.

Experts see the doorway, Fu Yu's position of the knife every time, as well as the degree of chopping, are controlled just right. Just by the sound of the blade hitting the chopping board, one can know how precise the force is.

It saves effort, and it can cut and chop the shrimp meat, so no effort is wasted.

After seeing this technique, even Liu Yongping couldn't help saying hello in his heart!

What Wang Liduo paid attention to was Fu Yu's knife speed, which seemed to be an ordinary chopping operation, but the speed of the knife was too fast!

When he realized this, Wang Liduo tried to calculate the speed of Fu Yu's saber attack, but when he focused on this aspect, he was shocked to find that Fu Yu's saber speed was so fast that it was impossible to measure it specifically.

At least, Wang Liduo can be sure that Fu Yu's sword speed is much faster than his own, even faster than Xing Zhaokang, who has always been proud of his sword speed among them!

This is no longer an ordinary chopping operation. It needs years of hard work, and in addition to practice, it also needs to be supported by talent, so that it can reach the current level in terms of speed and technique at the same time.

"Look at this angle!"

"Look at the speed!"

"The degree of cutness of bell peppers and pineapples."

Fu Yu worked hard according to his usual habits, with tight and orderly operation steps, coherent and rapid cooking, and the time control of each step was very precise, and half a second would not be wasted.

His control of the cooking time and the details of the cooking operation made the onlookers full of praise!

Also just a chef in charge, Dai Zijing couldn't help sighing in despair, sometimes, it's hard to admit it, the gap is really too obvious.

Look at this method of others!

Even polygons like sweet peppers can be cut into a mold to create the effect of engraving.

The pineapple has cut flowers, which are obviously small pieces, but it can be seen at a glance that they are all cut according to the shape and size of sweet peppers

Wang Ruozhen learned cooking from her father since she was a child, and she seems to have been trained as a rookie in the catering industry with superb cooking skills.

Regarding the management of his own catering company, Wang Ruozhen has always been vigorous and resolute. Because of his superb cooking skills, he has arranged all the affairs of the back kitchen in an orderly manner, and he is personally responsible for the recruitment and management of relevant personnel.

It is precisely because of this that when he inspects the culinary skills of the kitchen staff, he usually focuses on the basics and supplements the skills.

After all, no matter how good the culinary skills are, they are honed on a solid foundation.

Therefore, even though he has inherited the family business for many years, he has never slackened his culinary skills.

At this moment, Wang Liduo glanced at Wang Ruozhen.

Wang Ruozhen nodded in admiration. He admired and recognized Fu Yu's culinary skills very much.

A chef, no matter how low-key his cooking skills are, as long as his basic skills are well practiced, his cooking skills will definitely not be low.

Even if he knew it before, it would definitely not be easy for Fu Yu to invite Liu Yongping to invite them here in a serious manner.

However, to be honest, when I saw Fu Yu himself, I was still more surprised than appreciative.

But now, just seeing Fu Yu revealing his superb and solid culinary skills, Wang Ruozhen's eyes when he looked at Fu Yu again showed more approval.

People who are willing to spend their time on basic skills are worthy of praise!

Fu Yu didn't care about the various reactions of other people. From the beginning of cooking, his attention was all on the ingredients in his hands.

When being observed at such a close distance, few people can truly feel calm and calm.

After Fu Yu experienced the long seemingly endless honing of cooking skills in the teaching practice class, as long as he started cooking, he would find it easy to concentrate.

For him, the nervousness of waiting for the system to score after a dish is finished cooking makes him more concerned.

As for being surrounded by other people, it seems a bit insignificant.

Fu Yu skillfully filled a piece of shrimp paste with a spoon and put it in his right hand, then he shook his hands into a fist, squeezed a small ball of shrimp paste from the tiger's mouth, scraped it out with his fingers, and quickly kneaded it into a Balls, placed in a tray.

A spoonful of shrimp paste can squeeze out more than a dozen shrimp meatballs.

At first glance, the shrimp meatballs are exquisite and compact!

Fu Yu glanced at the shrimp meatballs he had made, and smiled slightly. The next step is the most critical operation of this dish.

It is necessary to wrap the sweet pepper puree and pineapple puree on the outside of the shrimp meatballs respectively. The final size of the completed shrimp meatballs should not exceed the fingernail of the little finger.

And sweet pepper puree and pineapple puree cannot be mixed together, but a layer of pineapple puree, a layer of sweet pepper puree, covered in layers.

When Fu Yu first saw the dish of pineapple shrimp balls, the cooked prawns were shrimp meatballs filled with sweet peppers on the outer layer, because the sweet peppers are mainly red and blue, and it looks through the shrimp shells. It's like real shrimp meat after being cooked.

Very realistic!

At least from the picture, it looks like real boiled prawns.

The pineapple puree is very sticky. It is not difficult to wrap the shrimp meatballs. What is difficult is the amount of pineapple puree and how to evenly coat the shrimp meatballs with a thin layer.

This tests the dexterity of the chef's fingers.

Fu Yu picked up a shrimp meatball, pinched a little pineapple puree, and gently pushed the pineapple puree to cover the surface of the shrimp meatball with the belly of his fingers, making sure that every angle was covered with pineapple puree, and trying to keep the thickness of the pulp as consistent as possible.

At the beginning, Fu Yu deliberately slowed down his movements, but as he became proficient in the operation, the speed became faster and faster.

There are a total of more than a dozen shrimp meatballs in two prawns, so a row of particularly delicate pineapple mud shrimp meatballs is completed soon.

Fu Yu kept moving, and began to wrap the sweet pepper puree in the same way.

The small and slippery shrimp meatballs seem to have great friction in Fu Yu's hands, and they can be firmly attached to his fingertips, and can be pinched and flattened however you want.

His skillful movements and flexible operation make the whole cooking process extremely exciting.

Similarly, after all the shrimp meatballs were finished, he showed his skill of peeling the shrimp shells again.

Under normal circumstances, the technique of peeling shrimp is to wash the raw shrimp, remove the shrimp thread, shrimp gun, and shrimp whiskers, and then put the processed shrimp in the freezer of the refrigerator to freeze.

After the shrimp is frozen, take the shrimp out, remove the head, and peel off the top two shells of the shrimp body.

Then pinch the tail of the shrimp with one hand and the top of the shrimp meat with the other hand, and pull gently, and the whole shell of the shrimp will fall off.

When Fu Yu was working as a small worker, he was very skilled in peeling shrimp. After these few steps, it takes about 3 seconds to peel off a complete shrimp without any effort!

However, the previous operation was to take out fresh shrimps, but now it is to take complete shrimp shells.

The little worker obeyed the order and just cleaned the raw shrimp.

Fu Yu deliberately kept the shrimp gun and shrimp whiskers, and directly turned the shrimp belly up, and used scissors to cut from the tail of the shrimp to the bottom of the shrimp head.

After the fresh shrimp is cooked, carefully peel off the first section of the cooked shrimp shell.

This step is very critical. Be careful not to damage the shrimp shell, and ensure that the shrimp shell is peeled off to the extent that the shrimp meat inside can be taken out.

Although Fu Yu's dissection skills are only elementary, but fortunately he still has the blessing of finger flexibility.

Moreover, peeling the shrimp shells does not require a high degree of completion, so Fu Yu does not have to work too hard.

However, this is just Fu Yu's own idea.

In the eyes of Liu Yongping and others, his operation of peeling shrimp shells has become a show of finger dexterity.

Section 1 Shrimp shells are peeled off at a subtle angle, and the shrimp meat is removed!

Section 2 Shrimp shells are peeled off and the shrimp meat is removed!

Every step of peeling the shell of the shrimp is just right.

The removal of every shrimp meat is very clever.

Peel off the shrimp shell, remove the shrimp meat, and stuff the shrimp meatballs!

In his hands, the whole operation process is as simple as picking something out of a bag.

If the previous culinary basic demonstration was just an appetizer, then the current unique skill is the main course.

The perfect and skillful cooking operation is like a gorgeous cooking display, which makes the onlookers unconsciously intoxicated.

What is a master?

What is a big cow!

that's!

See the real chapter for details!

Dai Zijing and Wang Ruozhen were very excited and their hearts were surging. When will they be able to show their superb skills so freely?

Can make the difficult cooking operation feel like slamming Fang Qiu!

Witnessing this scene with their own eyes, how could the two of them not feel envious?

Everyone quietly watched Fu Yu make the shrimp stuffing, squeeze the juice, arrange the prawns, and carve coral and seaweed with pineapples and bell peppers.

When the dishes were cooked, several people were dumbfounded.

It turns out that a dish can also be made like this!

Look at this method of others!

Check out this idea!

How does this look like a dish!

It is simply a microcosmic simplified version of the underwater world.

Liu Yongping looked up at Fu Yu, and couldn't help but said, "Xiao Fu, you are really amazing."

"This is the most creative dish I've ever seen!"

Wang Liduo also sighed sincerely: "This dish is absolutely perfect!"

The two of them looked at Fu Yu with no hint of jealousy or envy, but rather a sympathetic admiration.

Neither of them are willing to stay behind. Naturally, they are extremely proud in their bones.

And it can convince them, which shows how strong Fu Yu's cooking skills are.

At least from their point of view, Fu Yu's culinary skills made them deeply moved and convinced!

At this time, an electronic prompt sounded suddenly in Fu Yu's ear:

【Ding! Trigger the long-term serial mission of NPC godfather Zhao Meng: complete all the set goals, surpass Che Yuhang, break all his achievements one by one, and do what he says. The established task (6) has been approved by more than three famous chefs, the task has been completed, and the reward is: Che Yuhang's personal skill: Dissection skill (intermediate level)]

Fu Yu was taken aback for a moment!

Didn't even wait to pick up the task, and it was successfully completed?

He looked at the task reward in front of him in disbelief.

I am very excited!

Because he was in a happy mood, Fu Yu became more and more comfortable with the next cooking.

Sweet and sour lotus root slices are a common practice, but Fu Yu cut the lotus root slices as thin as paper. In one dish, only two slices of lotus root slices are usually used for cooking, but he cleverly placed a white peacock modeling.

This idea, this method, is simply wonderful!

Tomato and egg multi-bacteria soup is a standard practice. The only thing that has been improved and creative is the green wine cup. Such a small cup does not seem to have the slightest pressure to eat, and it can be easily drunk in one cup.

It is simply a soup tailor-made for anorexic patients.

As for the mango pudding, it is made into a small pattern of stars and moons. You can also eat one in one bite, but there are only four in a plate. It is crystal clear and exudes the unique fragrance of mango. It smells very appetizing .

After several dishes were cooked, even before they were served, Liu Yongping and the others were convinced that the customers would definitely accept this table.