Food Circle Plug-in Emperor Chapter 1209

 Donglaishun prepares dishes very quickly.

With everything ready, Lu Zhanlong and Zhang Caiyun confirmed the specific meal time, then called the waiter to come and take them to the VIP private room in the front hall.

 Donglaishun has a private room specially used to receive special guests. You can enter and exit directly through the staff passage on the side street, so you don't need to meet the customers dining in the front hall.

 After Zhang Caiyun and the others were arranged, Lu Zhanlong returned to the cooking room.

He has also prepared dishes in the back kitchen. This cooking room is reserved for Fu Yu, and he has also sent a helper to help him.

 Everything is arranged very well.

 The three dishes Fu Yu wants to make are all stewed, which is quite time-consuming.

 He estimated that the time was almost up, so he was ready to start cooking.

 In fact, when he recommended the special dishes in the store just now, Fu Yu decided to show off his unique skills and shock several people on the Capital TV Station.

 He wants to make people feel that although the price he charges is high, it is worth the money.

 It is not enough for a dish to be delicious alone. It must be able to allow customers to taste the delicious food and also tell at a glance that the dish is not simple to make and that it is not something that just anyone can cook and master. This is called skill.

However, when choosing dishes, we must also consider that they must be dishes that Fuchengchun Restaurant already has, so Fu Yu put a lot of effort into it.

 The first thing he set up was to dismantle the fish soup, so he learned it now and applied it now.

 With the experience of cooking last time, coupled with the rewards you received, you are guaranteed to conquer everyone at the dinner table with one dish.

 For another dish, he specially ordered peacock fish with chopped pepper.

 Actually, if it weren't for the fact that this dish was not on Fuchengchun's menu, Fu Yu would have wanted to make a fish dish alive.

pity!

However, when cooking this Peacock Chopped Pepper Fish, it is also very difficult and very demanding.

When Fu Yu watched Li Dongxu cook, he once joked that this dish was the most difficult one on the menu.

It is surprising that there are not many ingredients. Because Fucheng Chun has always cooked mainly river fish, the fish chosen is bream flower. This fish looks a bit like Wuchang fish, but it is not the same.

The biggest feature of this kind of fish is that the meat is very delicious. When it is cooked, it will be delicious on one's tongue.

 Compared with cooking river fish, stewing sheep scorpions is more time-consuming. After Fu Yu quickly arranged the cooking order of the three dishes, he processed the sheep scorpions first.

 The sheep and scorpions in Donglaishun are all shipped directly from Inner Mongolia. They are different from the ones purchased from the market at Fucheng Chun Stall. This can be seen from the meat quality.

Fu Yu skillfully chopped the scorpions into pieces and soaked them in cold water to remove the blood.

His eyesight is now so good that he can see the joint surface of the bone seams and the specific direction of the flesh without using the green line.

 The flatness of the lamb scorpion when chopped into pieces is a very important thing for the final presentation of the dish.

Next, Fu Yu used a kitchen knife to cut the cross-section of the sheep and scorpion as regularly as possible, keeping the texture in the most complete state, and cut through all the bone seams of the sheep and scorpion.

At this time, the chef who was sent to help stood aside and observed for a while, and also discovered Fu Yu's brilliance in cooking!

 When his hands were cutting the sheep and scorpions, it was as if they were holding a ruler!

 The cross-sections of all sheep and scorpions are neat!

 The cut is very clean!

And the force when cutting the knife seems to be particularly even!

Obviously, it is not an easy task to cut the sheep and scorpions, because there are fascia connecting the bone seams, so you need to use force to chop.

But Fu Yu was holding a kitchen knife to cut it, and it looked neater and more convenient than cutting tofu. This shows that Fu Yu already knows how to handle sheep and scorpions.

 The mutton purchased from Donglaishun is already divided into various parts, so there are many fewer steps when cooking.

  Sheep and scorpions only need to be treated simply.

The cook stood nearby, waiting to help at any time, but Fu Yu often needed his help when cooking, so he spent most of his time watching Fu Yu cook.

 But just watching Fu Yu handle the sheep and scorpions, the cook couldn't help but marvel in his heart.

No wonder Chef Lu said that Fu Yu's lamb and scorpion pot is more authentic than what he makes. Now it seems that it is indeed the case!

 Next, Fu Yu began to blanch the sheep and scorpions, and added **** slices, scallions, and a little pepper to the pot.

 If you take care of this step, the subsequent cooking will be much simpler.

The red soup sheep and scorpions also need to be cooked in sheep soup.

 Making mutton soup actually involves a lot of technology.

Fu Yu sighed in his heart while staring at the fire. No wonder Dong Laishun has been able to operate steadily in the capital for hundreds of years with its unique skill of mutton cooking.

Their store is very particular about the selection of ingredients. If it weren't for the prompt in the dialog box, no one would have guessed that all the mutton used in the kitchen comes from sheep over 1 year old and under 2 years old.

If the sheep is too young, the cooked soup will not have enough flavor, but if the sheep is too old, the cooked mutton will be too old.

For being able to guarantee this for a hundred years, their family deserves to remain standing for a hundred years.

What Fu Yu has to do is to watch the heat. If the stewing time and heat of the blanched sheep and scorpions are not controlled well, the final meat quality will be affected.

This time it is only a short period of boiling, the sheep and scorpions are put into the pot and simmered over high heat.

 It doesn't look difficult, but you would be wrong if you think it's easy.

Why Lu Zhanlong specially invited Fu Yu to come over to take charge of the cooking? He just explained it to Zhang Caiyun very clearly.

 Because they are also cooking lamb and scorpion pot, what Fu Yu makes is delicious and the mutton meat is particularly tender. This is something that no other mutton restaurant in the capital can do.

This is why even Lu Zhanlong raised his hands in approval without saying a word when he heard that Fu Yu was going to be invited.

 Cook slowly!

 Finally, we've reached the most critical step: frying the oil!

 This is also the dish that Lu Zhanlong is most interested in and wants to learn the most.

At this time, the assistant chef stretched out his head to look more carefully. He glanced at Fu Yu and asked curiously: "Fu Yu, do you use a secret recipe for the frying oil?"

The most important seasoning for red soup lamb and scorpion lies in the preparation of the frying oil.

 Fu Yu nodded: "Yes, I will start the ingredients now."

 One sentence almost startled the cook.

Shouldn't this secret recipe have to be prepared in private? Why did you start the on-site operation in front of him?

“Is it freshly prepared? But the most critical step in stewing the lamb and scorpion pot is this step. Is it freshly prepared every time?”

Fu Yu smiled: "Yes, because the sizes of sheep and scorpions are different, and the amount of meat on the bones is also different. Moreover, look here, some sheep and scorpions have more bone marrow, and some have less. They are actually making fried oil. These all need to be taken into consideration when blending fragrance.”

The cook was stunned for a while after hearing this: "But, how heavy the bones are can be measured with a scale, but how much meat is there? How do you estimate it? Isn't it particularly difficult?"

Fu Yu smiled mysteriously: "For me, practice makes perfect, so it's not that difficult!"

Yes, the seasoning ratio is indeed very difficult for others, because it needs to be adjusted at any time according to the amount of ingredients, which relies on many years of cooking experience and feel.

For Fu Yu, these are completely within his grasp. With advanced skills in preparing secret sauces, coupled with super-sensitive hands, he can easily judge the amount of ingredients used, and then judge the corresponding amount. The seasoning mix ratio.

 In addition, there is another point, which is also due to the plug-in enabled by the system.

 He has advanced fire control skills and mutton stew skills.

These skills can be used to a certain extent when he is a senior chef recognized by the system. Now that he has been successfully upgraded to a chef technician, his mastery and use of these skills have obviously improved.

However, Fu Yu could not explain these things clearly and could not explain them clearly to outsiders.

 During the conversation, the pot was heated up and Fu Yu poured in an appropriate amount of oil.

 The amount of oil used is directly related to the concentration of the stir-fried ingredients. This step is very important, but in Fu Yu's hands, it seems particularly simple.

 Cooking is in progress.

Fu Yu accurately measured the temperature of the oil in the pot, accurately added **** slices, green onions, and garlic cloves, stir-fried the red bean paste, and stirred out the red oil. With the help of precise eye drops, Fu Yu diligently observed the red oil stir-fry. state.

 Wash the dry ingredients and put them into a pot and stir-fry until fragrant. Add sugar and dark soy sauce and stir-fry until browned. Pour in the sheep scorpions and stir-fry. Add cooking wine and light soy sauce and continue stir-frying over medium heat.

 Sheep and scorpion have sharp edges and corners, so if you want to get the color evenly, you need to turn the spoon repeatedly.

Fu Yu tried his best to ensure that every crevice was fried with red oil and infused with flavor. Whether it was between the bone crevices or the raised bone marrow cavity, everything was carefully dipped in hot oil and stir-fried.

The chef kept looking sideways at Fu Yu's cooking operations. His cooking skills were not good and he didn't pay attention to many details. In his opinion, Fu Yu was indeed stir-frying and adding various seasonings to the pot.

 But his hand speed was so fast that he could hardly see what was added, let alone the amount of each spice.

After observing for a while, his attention was entirely focused on Fu Yu's fancy spoon-bumping.

Such a neat gesture, the ingredients in the pot are turned flat, this scene is really shocking and aesthetically pleasing.

The cook was so engrossed that he didn't bother to look at the specific cooking steps.

only

 Originally, he went to observe the cooking operation with an appreciative attitude, but what happened next made him a little stunned!

 Because he discovered that Fu Yu's spoon-bending operation could only be described in four words: It's terrifying if you look closely!

 That's right, under the original situation, because he was too focused on the gestures of cooking operations and the flying of ingredients, he would not notice Fu Yu's awesomeness.

 However, when he looked more and more carefully and began to feel familiar with this operation, Fu Yu's true skills were revealed.

The moment the ingredients were thrown into the air, the overall flipping speed was not exactly the same. It was obviously thrown upward as a whole, but after the rotation, all the ingredients were neatly turned over, whether they were turned up or down. After flipping, fall again.

 The throwing arc of every piece of sheep scorpion and every drop of red oil is as precise as a computer.

 The cooks were dumbfounded!

 He is full of envy! Stunning!

 Such a steady technique and such a powerful spoon-bumping technique. How did you develop it like this?

 At the same time, Lu Zhanlong mixed the mutton that needed to be marinated and hurried over.

 He originally wanted to see if Fu Yu's cooking was going well and if there was anything he needed to add.

At the end of the day, I couldn't move my feet.

Lamb scorpion in red soup Because when frying in red oil, the rich and fragrant oil is used to scald the scorpion into the flavor, so controlling the heat and time of stir-frying is very important.

Moreover, the cookedness of the lamb scorpions is just enough for customers to feel soft and easy to chew, while also satisfying the feeling of tearing the lamb off the bones. In this way, the soaking in the meat can be increased. The taste of red soup.

 Lu Zhanlong would feel a sudden realization every time he watched Fu Yu cook.

  Just like this time, he was filled with wonder!

Lu Zhanlong didn't dare to disturb Fu Yu. He stood not far away and watched quietly.

Fu Yu, on the other hand, was also concentrating on the cooked and delicious state of the sheep and scorpion when frying red oil in the pot.

 Under the influence of "vision precision", the lamb and scorpions were stir-fried and served evenly.

At this time, Fu Yu began to add water to the pot. At the same time, he skillfully poured in rice wine, sprinkled a handful of chili peppers, brought to a boil, and simmered over low heat.

After the heat was adjusted, Fu Yu looked at the time and smiled: "It's just right, you can cook the next dish."

At this time, Lu Zhanlong took a closer look at the pot, couldn't help but take a deep breath, and shook his head.

This is still simmering in the soup, but judging from the color of the soup and the heat, the taste is definitely the same.

 Lu Zhanlong feels that this is the ultimate perfect operation for making red soup lamb and scorpion pot.

 Subsequently, Fu Yu started cooking two other dishes.

The back kitchen is busy, and a waiter from the front hall has come to report that all the guests in the VIP box have arrived, and the dishes can be served.

As he spoke, the waiter had an excited expression on his face, but because of the store's rules, he restrained himself from revealing the reason for his excitement.

 As a well-known time-honored hotel in the capital, Donglaishun has hosted many celebrities. Because they meet many celebrities, the psychological quality of the service staff in the store is generally relatively high.

 Hearing that the dishes were ready to be served, Lu Zhanlong hurried back and continued to serve.

Fu Yu also cooked in a busy and orderly manner according to the agreed order of serving dishes.

 After the other two fish dishes were cooked, Fu Yu carefully arranged the final dishes, and then asked the chef to carry them to the table.

 Finished the three dishes that I was responsible for.

Fu Yu went to the kitchen to find Lu Zhanlong and said, "I have already served all the dishes here. It will probably take a while for them to eat. Chef Lu, if anything happens later, please help me deal with it. I have to rush." Go back to the stall."

Fu Yu only took a temporary leave to do door-to-door service, and did not leave work directly.

But even so, he still feels that he is too free and loose now.

From Fu Yu's own point of view, being able to independently control one's own working time for further study is a bit too rare. (End of chapter)

Chapter end