Food Circle Plug-in Emperor Chapter 845

  Chapter 845 Deliberately showing off skills

  Since joining the company, except for the first few days at work, Zhang Jiaxin hasn't felt so at a loss as he is now for a long time.

  He really wanted to show off, especially in front of the chefs and chefs of other restaurants, to show himself.

  However, when he saw Fu Yu cooking skillfully and freely, he found that he had no way to intervene.

   Said to be a cooking assistant, but whether it was preparing dishes or serving as a helper, he had no chance to step forward at all.

  When he was attracted by Fu Yu's proficient cooking skills, he unconsciously focused on observing and studying!

  Fu Yu suddenly ordered: "Jiaxin, pass me the frying pan!"

  Zhang Jiaxin was in a trance before, and suddenly got an order, and he obviously didn't react for a while.

  It was Sun Qingning who was next to him and quickly brought the frying pan over.

  Fu Yu took the frying pan, and said to the nervous Zhang Jiaxin: "Bring it here, Daozi!"

   This time, Zhang Jiaxin was very fast, and took the tray containing the Daozi fish and put it where Fu Yu could easily take it.

  The Daozi fish purchased by Maxima are fresh small fish directly pulled back from fishing boats along the river.

  Packed in buckets, the small fish are alive and kicking, and they are always cooked and processed on the spot. Such fresh small river fish taste delicious when eaten.

   The islands in the tray are freshly cleaned by Xiaogong, and the meat is very tender.

  Fu Yu holds a knife and cuts the thicker part of the back of the cleaned island fish on both sides every 3 cm, which is easier to taste, but don't cut too deep, it is easy to break when frying.

  Put all the seasonings, together with onion, **** and garlic, into the fish dish. Dip the seasoning evenly on both sides of the fish and start to marinate.

  Fu Yu casually handed over the tray of marinated Daozi fish to Sun Qingning.

  Sun Qingning quickly placed it aside.

   It can be seen that there is a very tacit understanding between the two. Often, with Fu Yu's eyes and movements, Sun Qingning can immediately understand his intentions.

   And this is something that Zhang Jiaxin wants to learn in a short time, but he can't learn it.

However, Zhang Jiaxin didn't dare to have any thoughts at this time, Fu Yu had just marinated the island fish, and said to Zhang Jiaxin: "Jiaxin, take a look at the heat of the oxtail fish in golden rice soup, the rice soup should be more cooked, and the fish meat should not be too rotten. "

   It seemed a contradictory sentence, but Zhang Jiaxin immediately understood Fu Yu's meaning this time.

  When the rice soup is cooked, it tastes sticky and sweet, but if the fish meat is too rotten, it will become minced meat, and the bone spurs will be separated, and the unique taste of tasting fish will be missing.

  Fu Yu glanced at Zhang Jiaxin: "Put the bamboo shovel under the fish, and move gently!"

  Zhang Jiaxin nodded quickly, and Fu Yu became his backbone at this time.

He moved quickly and smoothly in his hands. He placed the bamboo shovel under the fish body smoothly, so that half of the fish meat could be removed from the bottom of the pot. After half of the soup was received, he turned it over again, just to avoid prolonged cooking. The fish is completely smashed.

  While Zhang Jiaxin was busy doing this, Fu Yu began to instruct Sun Qingning to drain the marinated fish sauce and prepare to make pan-fried islands.

  The skin of Daozi fish is tender and thin. Although it is good for frying, it is somewhat troublesome to operate.

  After marinating, you can't fry it directly in the pan. You must first coat both sides of the fish with a thin layer of dry flour, so that it is not easy to stick to the pan, and the fish skin will be complete and beautiful.

  And when frying fish, you must first heat the pan until it smokes slightly, and then drain the oil, so that the oil in the hot pan will not stick to the pan easily.

  Cooking delicious food often has unique skills.

  When Fu Yu was frying, he had a unique skill, and he unconsciously showed his proficient and superb skills in his actions.

  After the two chefs brought by Ji Honghe watched, they couldn't help showing their admiration.

  It's not difficult to make pan-fried islands. You only need to heat a pan with cold oil. When the oil is 7 minutes hot, put some salt in the pan, dry the marinated fish water and put it in the pan, frying on one side.

  However, although the cooking method is simple, the requirements for operational details are relatively high.

  For example, the control of the oil temperature, how high the temperature can be for frying the fish, how thick a layer of dry powder is coated on the fish body, and to what extent the fried fish skin looks the most appetizing.

  Because the skin of Daozi fish is very thin, when frying, the most taboo thing is to turn it over in a hurry. Generally, it is better to shake the pot so that the fish can shake freely.

  How often to shake and how to shake to make the fish evenly heated, all these require the chef to judge the operation through his own cooking experience.

  When Fu Yu was doing this operation, his hands moved very quickly and smoothly.

  Fried Daozi fish wants to achieve the effect of crispy on the outside and tender on the inside, and it needs to be dry fried for the second time.

  In order to prevent the fish skin from being damaged, Fu Yu simply took the chopsticks to turn the fish body over.

  He did this to be on the safe side. The chopsticks in his hand all possessed the special skill of picking up any ingredients without causing loss.

  So using chopsticks is more reliable than using a shovel.

  But in the eyes of others, it became a deliberate show off!

  When frying this island fish, even a master chef with superb cooking skills must handle it carefully.

  There is no other, it is really that the fish skin of Daozi is too thin, like paper, especially when frying, it is easy to break the fish skin.

   Once the fried fish is disfigured when it is placed on the plate, the overall look and feel will definitely be affected.

  But Fu Yu not only didn't operate carefully, but directly picked up the fish with chopsticks to turn over!

  Although Ji Wei Zhai is a restaurant in western Hunan, it has long been doing as the Romans do. Many of the special dishes in the store are blended with local seasonal ingredients.

  When the Daozi fish is pan-fried, it is very difficult not to break the skin. Ji Hong and the two chefs who were watching are very familiar with it.

   Ask yourself, even in their day-to-day operations, they have to be careful.

   But watching Fu Yu pick up the Daozi fish with chopsticks at will, and flip it easily, but the skin of the fish is intact, and there is not even a pinch mark!

   How steady this hand is!

  How precise is the grasp of strength!

  The more people present observed, the more they secretly marveled.

  Who would have thought that such a young chef in front of him would have such skilled and seasoned cooking skills!

   It is not easy to fry the fish too old for the first time. It is better to use a non-stick skin, and take it out after it is slightly yellow.

  The oil in the second frying pan is not easy to be too much, and the thin oil will be fried if it is not dry.

  Fu Yu stood in front of the frying pan, holding the chopsticks in an even and stable manner, and from turning it over to pinching it out, he really made a plate of pan-fried Daozi fish with golden skin and flesh.

  Ji Hong and the others are all cooking veterans. When observing, they always focus on the details, and the research and discussion are all cooking techniques.

  Fu Yu's operation of pan-fried and sandwiched fish was an eye-opener for several people.

   This is the same as practicing martial arts and practicing internal strength.

   They also walk down-to-earth. People with low martial arts, at most, walk with a slightly lighter footstep than ordinary people, while people with high martial arts often fly on grass.

  Ji Hong thinks that when frying fish, at most he uses a spatula to turn it over. Kitchen utensils such as chopsticks that can easily damage the ingredients if he can't control the force, are absolutely afraid to use it when cooking pan-fried Daozi fish.

  Comparing the two, I can't help but feel more and more against Yu Gao.

  Arranging the shape of the plate is a piece of cake for Fu Yu.

  He quickly arranged the plate and handed it over to Sun Qingning to put it on the serving table.

   Ever since Fu Yu revealed the unique skill of flipping fried fish with chopsticks in one hand, Zhang Jiaxin was dumbfounded.

  Not to mention flipping the fish with chopsticks during cooking, even for daily meals, when he uses chopsticks himself, he often cannot control the force and often breaks the ingredients.

  Seeing that Fu Yu picked up an island fish, but the skin of the fish was not broken at all, Zhang Jiaxin opened his mouth in surprise, unable to close it for a long time.

   He doesn't know what other people think of this kind of showmanship, anyway, he won't be envious at all.

  This technique does not have a hard-working process, it is impossible to practice it!

  Seeing Fu Yu's nimble operation, Zhang Jiaxin suddenly remembered an anecdote he had heard before.

   At the back kitchen, almost everyone knew that Chef Zhao Meng was particularly partial to Fu Yu. At the beginning, everyone guessed whether there was any relationship between the two.

It was only later that news gradually came out that it was Zhao Meng who said it himself. The reason why he valued Fu Yu so much was not because Fu Yu had any close relationship with him, nor was it because Fu Yu often came to things and flattered him. Own.

   Instead, he once discovered by accident that Fu Yu would practice cutting dun'er silently and hone various cooking skills by himself when other people were lazing and resting.

   It is precisely because he admires Fu Yu's diligence that Zhao Meng treats Fu Yu differently. Later, he found that Fu Yu is really smart and talented in cooking, so he pays more and more attention to Fu Yu.

  Everything has a cause and an effect, and there has never been a pie in vain.

   Fu Yu's culinary skills today must be due to his usual hard work and hard work.

  Zhang Jiaxin was attracted by Fu Yu's amazing skill, so he missed Fu Yu's instruction again.

  By the time he realized it, Sun Qingning had already placed the pan-fried island dishes on the dish transfer table.

  Several dishes are served on the table, stewed and stewed.

   Taking advantage of his free time, Fu Yu hurriedly made a killing fish.

  The ingredients have been prepared. When Fu Yu picked up the kitchen knife, before the others could react, Sun Qingning had already handed over the clean tray tacitly.

  Zhang Jiaxin really put all his attention on Fu Yu's orders this time.

  But Fu Yu didn't explain anything, and he didn't take a special knife for picking fish, he just picked up a kitchen knife.

  How could he predict that Fu Yu actually wanted to make sashimi!

  Not to mention Zhang Jiaxin, none of the people present thought that Fu Yu actually used a kitchen knife to cut sashimi.

  However, this seemingly bulky kitchen knife became extremely nimble and light in Fu Yu's hands.

  Fu Yu's speed of slashing the knife was extremely fast, so when he was watching, even with the eyesight of Ji Hong and others, he could only feel the phantom flickering in front of him.

  A plate of sashimi as thin as a cicada's wings is laid flat on the tray, and then picked up one by one for arranging.

  The whole set of actions takes a very short time, as if what you are doing is not killing raw fish to test knife skills, but a very ordinary dish preparation operation.

  The two chefs who followed Ji Hong looked at each other subconsciously, swallowed their saliva, and rolled their eyes quickly.

   Really learned a lot!

  The knife skill can reach this level, this young man is really amazing!

   Killing raw fish is not like other dishes. Without considerable knife skills, I really can't chop this goose.

  The whole dish focuses on the cutting method, and the deboned meat is all technical work.

  The cutting action was too fast, and nothing could be seen at the time. When the fish fillet is ready, and then look at the texture and thickness, you can see at a glance how exquisite the knife is.

  The perfect combination of the texture of the fish and the angle of the knife is fully reflected.

  Ji Hong couldn't help but leaned closer to observe the fish fillets carefully. After taking a closer look, he couldn't help swallowing.

   "Xiao Fu, have you been practicing sword skills for a long time?"

   Fu Yu responded half-truthfully, "Well, I've practiced for a long time."

  Although in real life, he didn't have many opportunities to practice sliced ​​fish, but in the teaching practice class, he practiced seriously for quite a long time.

  The sashimi was on the table, and the big fish stewed in rice soup also took away most of the soup.

   After Fu Yu inspected it, he put in crushed garlic cloves and monosodium glutamate.

   After stewing for a while, it can be served in a pot.

   One after another, Fu Yu stood in front of the kitchen counter, showing a calm and sophisticated performance from the beginning to the end.

  The back kitchen was cooking in an orderly manner. At this moment, Yao Shi's cell phone rang suddenly, and it was Dong Juntian calling.

  Yao Shi glanced at the caller ID, and quickly connected the call: "Hello, boss."

   Almost as soon as he finished speaking, Dong Juntian's voice sounded: "Old Yao, how is it? Has everyone arrived? Have you started cooking yet?"

  A series of questions, Yao Shi didn't know how to answer, because the back kitchen was almost finished cooking.

Yao Shi glanced at the oxtail fish soup with golden rice left on the kitchen table, and said in a low voice: "Boss, the team members of Jiweizhai have already started to observe and study in the back kitchen. A small noodle order menu with one dish and one soup."

   "The slaughtered fish, pan-fried islands, and big fish stewed in rice soup have been served one after another just now. Right now, the oxtail in golden rice soup is being stewed."

  As soon as Dong Juntian said this, before Dong Juntian could react, Wang Jingrui, who was driving next to him, widened his eyes and his expression changed.

   It's no wonder he was surprised, the main reason is that Ke Duolai is far from the Maxima Hotel. If you drive, it only takes half an hour at most.

   After the two of them answered the phone, they drove back in a hurry.

   Right now, I am about to arrive at the place, but the back kitchen is almost done.

   What kind of cooking speed is this?

Yao Shi saw that Dong Juntian hadn't spoken for a long time, so he could only say: "Boss, if you can't make it, don't worry, after a while, Xiao Fu's side will finish cooking, and we will entertain Ji Chu and the others to eat in the shop. "

  Dong Juntian replied: "Okay, I must treat you well, I have already arrived at the parking lot, and I will go there immediately."

  After hanging up the phone, Wang Jingrui asked with interest: "Old Dong, Chef Fu cooks very fast! It's only been a while, and there's already a table full of noodles."

Dong Juntian heard the words, and said in a calm tone: "Although it is a small table of noodles with four dishes and one soup, they are basically stewed dishes, which are really fast. I have always been very strict with the speed of serving dishes in the back kitchen. They're pretty well trained."

  Wang Jingrui choked, why did this sound so "owed"!

  (end of this chapter)

Chapter end