Food Circle Plug-in Emperor

Not only was Coning amazed by the presentation of the squirrel mandarin fish, but even Zhang Jinyu was dumbfounded!

He couldn't help asking his own question: "Chu Fu, how do you control the angle of the fish when frying it?"

Obviously, during normal frying, the fish will harden as soon as it encounters high-temperature hot oil. As for the orientation and angle, it depends entirely on the cutting method and the degree of expansion of the fish when it is put into the pan.

But what is certain is that because of the shape of the fish itself, it will become scattered like a flower after frying.

As for the squirrel mandarin fish made by Fu Yu, the whole piece of fish meat is aligned with the tail of the fish!

how did you do that?

Fu Yu was stewing copper croaker in sour soup. Hearing this, he said casually: "The main reason is that when the starch is starched, you should pay attention to filling the gaps between the fish meat, and put the fish meat in when the heat is moderate, and then use a spatula to fill it up." Press and shape."

What Fu Yu said was simple and easy, but Zhang Jinyu listened in a daze!

The fish meat is coated with starch so that it can be crispy on the outside and tender on the inside when fried, because the starch will harden and form immediately when it meets oil.

The starch slurry is fluid, even if it fills the gaps between the fish and puts it in the oil pan, the starch will definitely flow out with the movement of picking it up.

Furthermore, if the so-called fish is added when the heat is moderate, it must wait until the oil is heated.

But when the oil is hot, the fish will harden and shape immediately when it is put into the pan. The two complement each other. How to use a spatula to suppress it?

This is not a matter of hand speed!

Fu Yu is actually a little guilty. If he is usually a cooking instructor, he will definitely explain it in detail, at least let Zhang Jinyu understand the specific operation method. Even if he can't do it now, he can find opportunities to practice in his future work .

But this time, Fu Yu spoke very vaguely.

It's not that he is perfunctory, but that this step of operation cannot be explained in great detail.

In fact, he was able to fry the fish into the shape of the fish tail, mainly due to the universal spatula. During the cooking operation, he actually pressed the spatula directly on the fish while putting the fish in the pot.

At the moment when the hot oil comes into contact with the fish, use your super hand speed to quickly suppress the fish so that all the fish parts are facing the fish tail.

With the universal spatula, he doesn't have to worry about damaging the shape of the fish, and he doesn't have to worry about the starch slurry getting on the spatula and destroying the overall appearance of the fish.

However, he will not explain this matter to Zhang Jinyu.

The previous order list that Fu Yu took over hadn't been completed yet, so he quickly finished cooking the copper croaker in sour soup, and then picked up the silver carp that he had prepared earlier.

On the order list of Gao Wenjing's friend, there is still a cherry fish ball left.

The main ingredient used in this dish is fish balls made from silver carp.

In fact, the fish balls made in the back kitchen are not all handmade like before.

Instead, use a wall breaker directly. The power of the wall breaker is high, and the speed is high, which can completely break the ingredients.

Especially for making fish balls, there are two major difficulties in hand-made, chopping and conditioning, which are not a problem for the wall breaking machine. It can be done at one time, the effect is great, and the method is very simple.

However, this time, Fu Yu thought that it was Gao Wenjing's friends who came to the restaurant for dinner, and he called specifically to explain, hoping that they could help them choose the recipes for cooking.

At that time, maybe Gao Wenjing will also be seated for dinner.

Normally speaking, only the people in the back kitchen should have the opportunity and good taste to taste the special dishes in the store.

But in fact, the waiters in the front hall sometimes have more dishes than the back kitchen.

For example, when a customer orders a dish but hardly moves their chopsticks, the waiter in the front hall will often taste it quietly while the customer is leaving.

Anyway, it would be a waste to throw it away, and the working hours in the front hall are the same as those in the back kitchen. It's so busy that I don't have time to eat at all.

Sometimes when you are hungry or greedy, the waiter can't help stealing the customer's leftovers.

Although there are clear regulations in the store that the waiters are not allowed to behave like this, in fact, everyone has acquiesced, and even the management staff turn a blind eye and close their eyes, pretending not to know.

Fu Yu thought, since he agreed to help with the cooking, he should try his best to do his best.

Therefore, when making fish balls, he did not use a wall breaking machine, but chose the traditional manual method.

Only by doing this kind of operation can the fish balls be made the closest to the original taste and delicious.

Qianlima uses silver carp to make fish balls. The meat of this fish is tender and white, which is whiter than that of many other fish.

What the fish balls are after is white again, and it happens to be white together.

Besides, the silver carp has its skin removed, and the pure meat tastes not only not fishy, ​​but also sweet, which is the taste of top-quality fish.

The ingredients are good, and the cooking operation will be relatively less difficult.

Fu Yu had repeatedly cooked and made fish balls in the teaching practice class of Quanyu Banquet before, and he is very skilled in the method of making this ingredient.

The silver carp prepared by Xiaogong simply removed the scales and internal organs, and did not rinse because of Fu Yu's special request.

This is because rinsing fish meat can remove blood stains, impurities in fish meat and hemoglobin in muscles.

However, the time for rinsing the fish meat should not be too long. If it is too long, the fish meat will harden, which will make it difficult to velvet and reduce the coagulation degree of the fish meat.

So Fu Yu picked up the silver carp and did a special rinse before cooking.

He removes the skin and bone spurs of the silver carp, removes the red fish meat, rinses it in clean water, and then beats it on the cutting board with the back of a knife.

The operation of this step is very critical. In the teaching practice classroom, Fu Yu had repeatedly failed due to improper operation techniques.

He has accumulated a lot of cooking experience through continuous failures.

At this time, because of the perfunctory teaching just now, he felt guilty, so when Fu Yu was operating, he specially called Zhang Jinyu to come over to observe, and then gave detailed guidance.

While operating, Fu Yu said: "Look, in fact, the method of pounding the raw materials has a great impact on the color of the fish balls."

"Generally, when operating, it should be noted that the fish should be pounded lightly and then heavily. Don't be too eager for success at the beginning and use too much force. As a result, it will not only be difficult for the fish particles to form a compatible minced meat, but also Take away impurities such as sawdust on the chopping board. This method is also applicable to making hand-made beef balls.”

Zhang Jinyu suddenly looked stunned.

oh!

It turned out to be like this, no wonder he used to make hand-made beef balls, the minced meat did not work well.

I think the methods of beef and fish are similar, and it seems that the method of operation should be the same.

Hand-beaten beef balls are a specialty of Maxima, because the main focus is the old-fashioned and authentic cooking techniques, so in the production of beef balls, all meatballs are made of real hand-made beef.

When Zhang Jinyu was working as a small worker before, it was often his turn to do the hammering work, but although he worked very hard to do it, the results were always somewhat unsatisfactory.

Fortunately, as long as the beef is pounded, the kneaded meatballs can basically meet the cooking requirements.

So every time Zhang Jinyu handed in work, Zhao Meng never reworked.

But occasionally, two times, when Zhao Meng was free, he would specifically ask him to practice rehearsal and hammering, and his skills were somewhat lacking.

At that time, Zhang Jinyu still couldn't figure out what was wrong with him. Now, after hearing what Fu Yu said, he was enlightened, and instantly understood where his mistakes in operation were!

Although Fu Yu seems to have a gentle personality, he is actually very rigorous and serious in cooking operations.

Now that I have decided to teach Zhang Jinyu the key points of cooking, I will guide it very responsibly and in detail.

Fu Yu continued: "Another thing to pay attention to is that you must not start directly when you are flipping in the middle of the pounding. At the same time, you must grasp the rhythm and shorten the time for the pounding, which is conducive to the color and texture of the minced fish."

Zhang Jinyu nodded again and again, and carefully wrote down what Fu Yu said.

While operating, Fu Yu signaled Zhang Jinyu to come closer and observe.

"Look, it's like this... After the fish is loose, use a knife blade to cut it into a paste, then add cold fresh soup and green onion and ginger juice in several times, and stir it into a thin slurry with your hands in one direction. Add refined salt, and continue to beat until it becomes a very sticky mud."

Looking at Fu Yu's demonstration, Zhang Jinyu couldn't help but said, "Fu Chu, can I have a try?"

Fu Yu felt relieved, and took the initiative to give up his seat, and handed over the whipping work to Zhang Jinyu, just freeing up his hands to cook other dishes.

Although Zhang Jinyu's culinary talent is not high, he wins by being down-to-earth and diligent. He will always complete the tasks that Fu Yu has given him very seriously.

And the degree of completion is very high, which makes Fu Yu very satisfied.

After Zhang Jinyu finished whipping, Fu Yu took over, and then added the beaten egg whites, fat and starch in batches.

This time, he made a quick whipping by himself, and whipped it into a milky and bright, delicate, glutinous and loose fish grits in one breath.

Zhang Jinyu looked at the range of Fu Yu's wrist rotation and the speed at which the fish meat swirled in a swirling shape when whipping, secretly clicking his tongue, while subconsciously moving his wrist.

It can be so fast!

How can it be so fast? !

For him as a man, feeling fast for the first time is also an enviable thing. ． ． ． ． ．

And just as he sighed silently, Fu Yu had already started making fish meatballs.

He squeezed the fish grits into lychee-sized balls, put them in a pot of cold water and heated them until small bubbles started to appear on the side of the pot but did not boil, and kept it for a certain period of time until the balls were completely cooked, then took them out and put them in cold water.

This step was completed by Zhang Jinyu on his own initiative.

After following Fu Yu as a cook for such a long time, Zhang Jinyu has already figured out Fu Yu's cooking habits.

No matter what kind of dishes are being cooked, what Fu Yu is most impatient to do is scooping and oiling.

Even a person like Zhang Jinyu who is not particularly eye-catching and who reacts very quickly can tell that every time he can rush to do the work that has been scooped up, Fu Yu will show a very obvious look of satisfaction .

Doing the simplest operation, but being able to please Fu Yu, this kind of thing is simply a good thing for Zhang Jinyu.

So every time he encountered such an operation, he never had to ask Fu Yu, and he always took the initiative to take the job.

After coming and going, some tacit understanding has been cultivated. As long as Fu Yu looks over, he will know what to do.

Fu Yu is also very happy to see the success of this. With a tacitly coordinated helper by his side, he can save a lot of energy and speed up the cooking.

But even though his hands were idle, Fu Yu didn't stop talking, and continued to guide seriously: "When making fish balls, you have to remember that the influence of auxiliary materials on fish balls is very important. , two salts, three eggs, four oils, and five starches', it can be seen that the addition of auxiliary materials for making grits is particular.”

Zhang Jinyu was taken aback when he heard that. ． ． ． ． ． Is there such a saying?

Fu Yu picked up the fish ball and motioned Zhang Jinyu to take a closer look.

"Really good fish balls should be white in color. This is because of the addition of oil, and the amount of oil must be mastered slowly by yourself through repeated trials. There is no shortcut to this point, and it is all based on your own experience to judge."

"And the egg whites..."

． ． ． ． ． ．

"We want to make good fish balls, we must make the fish paste six not hurt, six not lack (water, salt, oil, egg, powder, taste), the whipped fish grits are white, moist, tender, smooth, without Impurities, if you master the heat when cooking, you will be able to make high-quality fish balls."

Zhang Jinyu's eyes were burning, and he listened with gusto.

He has long discovered that Fu Yu is actually very knowledgeable in cooking. No matter what kind of dishes are cooked, Fu Yu can always tell some amazing knowledge.

Obviously, Fu Yu said before that he only had a high school degree, but now with this set of rhetoric and the explanation of cooking operations, he is simply a very knowledgeable cooking lecturer.

The fish meatballs are ready, and the next cooking becomes very simple.

Fu Yu skillfully finished cooking and arranging the cherry fish balls quickly, and handed it to Zhang Jinyu to place on the serving table, waiting for the passer to come and serve the dishes.

After Zhang Jinyu served the dishes, he hurriedly followed Fu Yu, ready to help the cook at any time.

He understood that although Fu Yu kindly guided him in some cooking operations, he himself had to correct his attitude at all times and make clear his position.

He can use his working time to learn cooking skills, and he also has to take on the job of layman to ensure that Fu Yu can save worry and effort when cooking.

Compared with other small workers, his task is more important!

Because what he does is to cooperate with all of Fu Yu's cooking needs and complete all of Fu Yu's instructions, from preparing dishes to serving dishes, everything is in every detail!

If Fu Yu is the general who fights on the battlefield, then he is the deputy general guard in the barracks, responsible for following orders and guarding the rear camp.

With the completion of the last dish, Fu Yu also breathed a sigh of relief.

He really cooked this table with all his heart. I hope Gao Wenjing's friend will like it.