Food Circle Plug-in Emperor

However, although the pork loin at the music restaurant is very fresh, when it is processed, it is only soaked in the most common onion and ginger juice to remove the fishy smell.

Although the effect is good, it needs to soak for a long time.

Fu Yu happened to be using the tricks he had just learned from classic old-flavored recipes.

He ordered the chef to bring a bottle of white wine that is used in cooking.

Taking advantage of the time to help the cook get the wine, Fu Yu put the washed Eucommia into the pot, added water and boiled the thick juice.

The smell glands on the pork loin have been removed, which saves a lot of trouble.

He directly soaked the half-cut pork loin in an appropriate amount of white wine, then squeezed it carefully with his hands, and then rinsed it in clean water to remove the fishy smell and impurities.

Next, is the most critical part of cooking this dish, cutting the kidneys.

The origin of anchovies and kidney flowers actually refers to the knife technique used in cooking this dish.

It needs to be cut horizontally at 45 degrees, and then changed to vertical cutting. The first two strokes are continuous, and the third cut is cut. The shape of the cut is like the tail of a phoenix, lifelike, and the exquisiteness of the knife is fully reflected.

There is a shop that sells dog meat just across the street from the music restaurant, and the buyer quickly bought the needed ingredients and sent them to the back kitchen.

When Zhang Zhen went to look for Fu Yu with the dog meat, he saw him cutting kidneys.

Worried that he would disturb the other party, Zhang Zhen came close and did not make a sound, but stood beside him and waited silently.

As a result, after waiting, he discovered one thing.

Fu Yu is indeed cutting waist flowers, but the cutting method is different from the usual operation.

Both the angle of the knife and the method of cutting are very special.

The texture of the waist cut is very fine, and the shape can be seen to be very delicate when shaking.

It's no wonder that Zhang Zhen doesn't know how to cut phoenix-tailed kidneys. It's mainly from Bei'an. The common home-cooked dishes are nothing more than sliced ​​and fried kidneys.

Regardless of whether it is a loin slice or a kidney flower, in terms of cutting, it is just a knife that cuts it whole. The waist flower can be bent out of the arc when it is oiled. There is no additional requirement for the fineness of the cut, and the chef often wants to save trouble. It is also simple to slide two knives, the main purpose is to taste, and the second is to be beautiful.

The side dishes made by the music restaurant are cut into cubes directly, and there is no chance of cutting kidneys.

Looking at the novelty, Zhang Zhen couldn't help but take another half step closer, wanting to take a closer look.

He finally took a step, and Fu Yu's side had already finished cutting.

It's not to blame Zhang Zhen's slow reaction, but Fu Yu's cutting speed is too fast.

After the last cut, Fu Yu heaved a sigh of relief looking at the formed waist piece.

To make the pork loin delicious, the most important thing is to remove the smell, and the secret of removing the smell from the classic old taste recipe is that the time is short and the technique is fast. Done fast.

At the same time, the food passer is also required to serve the dishes as quickly as possible.

Customers can only get the best taste if they taste it while it is hot.

The cooking method of Eucommia ulmoides kidney flower is not difficult, and the only improved cutting operation has been completed, and the next step is to cook step by step.

Not too difficult!

Fu Yu placed the cut kidneys in a good place, cut the green pepper into small pieces, and cut the green onion and ginger into slices.

All the preparation work is completed, and then the chopped kidneys are stirred with starch.

When the kidney is oiled, the taste is easy to become stale, and it is coated with a layer of starch, which can keep the kidney fresh and delicious.

When seasoning, Fu Yu didn't care about the bland taste on purpose. He only added the seasonings in a regular manner according to the label on the classic old taste recipe, not too much, not too little, and restored the recipe as much as possible. Classic old taste.

After the seasoning is mixed well, put the kidney flower into the oil pan to pass the oil.

Originally, Fu Yu planned to use a colander, but now Zhang Zhen was standing next to him, who was staring at his cooking operation without blinking.

Fu Yu had no choice but to retract his outstretched hand, and instead used the chopsticks to do the oily operation.

In fact, chopsticks are not much different to him.

After all, the effect of the universal chopsticks is still amazing. No matter how you clamp them, the ingredients will not break and deform, and they will not slip off. As long as he moves faster and his fingers are more flexible, it is actually as convenient to operate.

However, it was the first time for Zhang Zhen to see his smooth operation.

The main reason is that Fu Yu came to the music restaurant a limited number of times in the next few years. Every time when cooking medicinal meals, the back kitchen was also in a hurry to serve the dishes, the busiest time.

Even if Zhang Zhen wanted to observe Fu Yu's cooking operations, he never had the chance.

So now I suddenly watched Fu Yu manipulate a pair of chopsticks into a phantom, and the waist flowers cut into fine grains, seeing being randomly picked up, trembled and trembled out of thin air, but when they were placed on the plate, they were neither broken nor broken. No cracks, no change in shape.

Zhang Zhen was very shocked.

Although Fu Yu seemed to be doing it casually, Zhang Zhen knew very well how easy it is to break the waist flower after it is cut.

Therefore, Zhang Zhen observed the whole process very minutely, for fear of missing some very important details.

Fu Yu's hand speed is very fast, but at the same time it is dazzling, but at the same time, he can clearly feel that all operations are busy and orderly.

Looking at Fu Yu's actions, Zhang Zhen couldn't help but sigh with emotion. I have to say that talent is really a big difference!

It's only been a long time, and Fu Yu has obviously made new progress in cooking.

After the kidneys are oiled, Fu Yu uses the oil at the bottom of the pan to saute the shallots and ginger directly, and then add green pepper slices and stir-fry.

When the heat is almost ready, pour the oiled kidneys into the pot, and add appropriate amount of salt, soy sauce, monosodium glutamate and five-spice powder.

In addition to these regular seasonings, Fu Yu also added a little sugar.

The sugar in this dish is not to make the dish sweet, but because white sugar is a universal buffer.

The chemical reaction between sugar and ingredients can increase the taste of dishes. Sugar can alleviate excessive sour, spicy and bitter taste, and can also enhance freshness.

Pork loin itself has a fishy smell, adding sugar can well ease the taste of the dish.

Of course, this is also Fu Yu's operation in accordance with the labels on the classic old-flavored recipes.

Fu Yu added some sugar according to the prompts in the dialog box, and when the amount was small, he added it twice again, trying to meet the prompt standard as much as possible.

He has done this kind of thing more times, and when adding seasonings back and forth, he unconsciously developed the habit of putting less time and more time.

And now, as the feel becomes more and more precise, when adding seasonings according to the prompts in the dialog box, his technique is becoming more stable and faster.

If it wasn't for the scattering effect of the sugar when it was sprinkled, Zhang Zhen was so close that he would hardly have noticed that Fu Yu had actually adjusted the amount of sugar twice while shaking his wrist.

Realizing this, Zhang Zhen couldn't help but widen his eyes. He really wanted to see what other cooking details Fu Yu had to learn and observe.

Zhou Yesong couldn't help but be moved when he saw his chef's face of learning with humility.

Fu Yu is now a big celebrity in the music restaurant, and everyone in the back kitchen knows that this young chef is not simple, not only the cooking skills of the red case, but also the cooking level of medicinal food is also very high.

It is also because of this that every week when Fu Yu comes to the back kitchen to make medicinal meals, the small workers suddenly want to sharpen their heads and want to rush over to become assistant cooks.

Zhou Yesong is also very active in this matter, and his master is Liu Chu, who has a good head and is used to being a man. Because of this matter, he once discussed with Lin Chu, and finally decided to let Zhou Yesong and Tian Lei Take turns helping Fu Yu as a cook.

On the one hand, the two of them are now basically able to handle the cooking independently, and by following Fu Yu's side, they can not only start well, but also take the opportunity to learn some cooking techniques.

As for other small workers, the current level is too low, and the chef in his own shop occasionally gives pointers, which is enough.

And privately, the two chefs naturally hope that their apprentices can excel, so naturally they will not let go of such a good opportunity.

Liu Chu and Lin Chu made an agreement, and the matter was finalized like this.

This week it happened to be Zhou Yesong's turn to be the assistant cook, so he was particularly conscientious.

Now I see that the chefs of my own family are all humbly taught, and I am very moved. I really live and learn.

Compared with the chef, I am so inferior, but even the chef can learn new knowledge from Fu Yu's cooking observation, and I can't miss such a rare opportunity.

Thinking of this, Zhou Yesong hastened to observe and study more seriously.

This look, let alone, really taught Zhou Yesong a lot!

The kidney flower needs to be stir-fried evenly with the seasoning, because the cut lines are very fine, so the strength must be grasped when turning the spoon. If the hand strength is slightly strong, the waist flower is easy to break, and the heat is uneven, and the angle of tilting is not good enough. Effect.

Fu Yu seems to operate at a very casual speed, but in fact he is very precise in every movement, and he is very careful in controlling the heat and frying time.

After the kidneys are fried, put a few spoonfuls of starch at the end and pour them evenly along the edge of the pot. After thickening, stir-fry for a while and then put it on the pot.

And at this time, Fu Yu showed Zhang Zhen and Zhou Yesong a special skill of kitchen knives in arranging the dishes.

Taking advantage of the thickening time, Fu Yu ordered Zhou Yesong to blanch the kale.

When Zhou Yesong took out the blanched kale, Fu Yu just finished frying the kidneys.

The fire in the pot was stopped, but Fu Yu was not in a hurry to take out the kidney flowers. Instead, he cut the blanched Chinese kale into flower branches and arranged them along the disk in the shape of phoenix tail wings.

The prepared tomatoes and apples are quickly carved into the shape of a phoenix, and then the fried kidneys are stacked along the kale.

Fu Yu's vegetable and fruit carving skills are actually very average. He has never studied professionally, and he has very little experience in operation. Now he dares to do it directly, relying on his intermediate surface carving skills and advanced painting skills to try his best. Draw a scoop according to the gourd, to imitate the shape of the plate on the classic old taste recipe.

It is precisely because he is not good at it that he has done it carefully and carefully.

As for crafts such as vegetable and fruit carving, it is completely for laymen to watch the excitement, and for experts to watch the way.

As long as the final plate layout is similar in shape, there are slight differences in details, and they will be ignored directly.

After all, when a dish is served on the table, customers can only appreciate it at most, and focus mainly on tasting it.

At least Fu Yu's vegetable and fruit carvings, in the eyes of Zhang Zhen and Zhou Yesong, are simply astonishing!

And after Fu Yu stacked the fried kidney flower along the kale shape, the shape effect of this dish was immediately presented!

It is obviously a very common home-cooked dish, but after such an improvement, it immediately changed from tens of dollars a plate to a valuable high-end medicinal meal.

With the last piece of kidney flower being coded, the whole dish is finished!

Fu Yu felt that the improvement of the dishes this time was a little better than before, and he seemed to have found some ideas to improve the appreciation and value of the dishes.

He has an idea that only when he has enough knowledge of the taste of the ingredients and a clearer understanding of its culinary taste is the time to innovate the overall shape of a dish and improve its value.

The cooking of this dish is not difficult, but Fu Yu has gained a lot!

On the other hand, Zhang Zhen frowned, not knowing what he was thinking.

The eucommia kidney flower was taken away by the food passer, and the buyer in the store also delivered the fresh dog meat in time.

Among the herbal meals that Fu Yu customized for Mr. Xu, there is a dog meat pot.

Dog meat pot is a famous traditional dish in Bei'an, and it is cooked and sold in special restaurants.

As for the medicinal diet, the effect of the dog meat pot is also very significant, winter health conditioning, kidney conditioning, kidney conditioning, Yang conditioning, blood conditioning.

It just happened to be the case of Mr. Xu.

It is the first time for the chef at the music restaurant to cook dog meat. They are more particular about making large banquets. It is said that pregnant women and newlyweds are not easy to eat such ingredients as dog meat.

Although these are all unsubstantiated rumors and old stories, they have been said for many years, but they have unknowingly gained credibility.

The dog meat bought by the buyer has already been processed, and after being carefully cleaned by the back kitchen, it can be directly cooked with a knife.

It is also the first time for Fu Yu to cook dog meat. Their family lives in a small county town and they also have the habit of eating dog meat.

However, the price of dog meat is relatively high, and there are not many stewed food at home. They always go to restaurants, eat a bowl of dog meat soup and hot noodles, and have a plate of spicy and delicious dog meat sauce to go with it.

Even if you order a stew pot, you can order an authentic dog meat tofu soup pot, and drink two bowls of thick soup warmly.

But since it is a medicinal meal, Fu Yu intends to make it more authentic.

Because the dog meat pot itself is a medicinal diet, in terms of ingredients, you only need to follow the records on the classic old taste recipe.

Mr. Xu was already old, his stomach was weak, and he couldn't digest well, so Fu Yu only asked Xiaogong to prepare three or two slices of dried red chili for a taste.

However, in terms of seasoning, it is completely in accordance with the standards above the classic old taste recipes, how delicious, authentic, and how to do it.

Try to make sure that Mr. Xu's food suits your taste. After all, no matter how effective the medicinal food is, the customer must be willing to eat it.