Fu Yu's cutting speed is very fast, but the movement of the knife is very stable.
However, the current way of changing the knife does not mean that it is the perfect choice.
Sometimes, the selected knife modification must also have a fault tolerance rate, which is the best choice for cooking!
It's not that Fu Yu's choice of flower knife cutting method is not good, it can only be said that it is the only choice when there is no other available method of changing the knife.
At this time, you can see the importance of the length of working time and experience.
You must know that unlike other industries, chefs must have a certain amount of time to settle and accumulate. Only in this way can they master more cooking skills and make the most accurate judgments when encountering any random problems.
Unfortunately, there was no condiment of the usual local brand in Bei'an for Fu Yu to use!
This is a great test of a chef's adaptability!
Other chefs taste first before cooking.
After all, the brands are different, and there will be some slight differences in the ratio and taste of the seasoning.
Fu Yu did not hesitate, and directly seasoned.
However, in terms of movement, it has obviously slowed down a lot. Whether it is spreading or pouring, there is obviously a weighing action.
Two judges from the Gastronomy Association, one of them focused on the flower knife cut on the fresh fish in the close-up of the camera.
The other person looked at the corner of the camera, Fu Yu was operating the operation, and frowned slightly. What is Fu Yu doing?
Is it possible that you are really weighing the amount of seasoning by the feel?
In the previous video cooking competition, Fu Yu's entry video has been circulated in their association for a long time.
On the one hand, Fu Yu is really energetic, and the effect of video shooting and editing is also good. Watching it is like enjoying a cooking show video.
On the other hand, Fu Yu's cooking operations are really good, and many details are worth learning and referring to.
He had also carefully watched Fu Yu's cooking operations at that time, and because he watched carefully, he noticed that Fu Yu did indeed have the habit of weighing seasonings by hand.
The movements in the video were so fast, almost flashing, that he once thought he had misread it.
After all, the seasoning is very light, and it is usually judged by the amount. Is it possible to weigh it by hand?
But in the shot in front of him, Fu Yu's movements slowed down significantly, and he could clearly see the movements of weighing with his hands.
This must be estimating the amount of seasoning!
The judges who discovered this couldn't help but ponder. Could it be possible to accurately judge the amount of seasoning through the feel of the hand?
If it is just for showing off skills, such an operation is not a bonus item.
Because chefs require precision in handling ingredients and seasoning ratios when cooking, Fu Yu's method has not reached this point.
The taste of the steamed fish is very delicious, and the whole dish highlights the taste of the fish.
So when steaming, there are also many detailed operations that are very important.
Fu Yu stuffed various side dishes into the opening of the fish body to fill up the belly of the fish.
After the water boils, put the fish into the steamer.
When placing it, Fu Yu first held the fish by its head and tail and bent it up, and placed a piece of **** on the curved part of the fish body. This ensures that the fish will be in a vivid state of bowed waist after steaming, adding points to its "shape".
Fu Yu estimated that the time was almost up, so he took it out directly, poured out the fish soup in the plate, and then put it in the steamer to continue steaming.
After these two steps were done one after another, the judge who had been paying attention to him couldn't help but heaved a sigh of relief and nodded in relief.
He is very professional!
These two seemingly useless steps determine the shape of the whole dish, and the final cooked fish is not fishy. In fact, it is a very critical two-step operation.
After the fresh fish was put into the pot, Fu Yu actually had nothing to do.
But just standing there in front of the kitchen counter like this is too silly.
Fu Yu had nothing to do, so he went to the ingredients section to fetch some radishes and came back.
Vegetable carving is not difficult for him.
At this time, I just showed my unique skills, which can not only decorate the board, but also pass the time.
There are not so many spare kitchen utensils for the competition, so Fu Yu simply used the kitchen knife to draw a little bit with the tip of the knife.
No matter how sharp the kitchen knife is, it is still somewhat awkward to make.
However, Fu Yu tried his best to make his movements look natural and smooth without raising his head. He also knew that the camera was shooting at the kitchen counter. The taste of the dishes cooked was very important, but the whole process of the operation would also affect the judges' perception of him. impression.
While carving flowers, Fu Yu teased in his heart that he is now the actor Fu!
Fu Yu carved four lotus flowers of different sizes out of radishes, and placed them on the prepared fish plate.
As soon as he placed the flowers, he turned around and turned off the pot directly.
When cooking steamed fish, the heat is the key, and steaming is especially important!
Although virtual steaming is the basic guarantee for the "freshness" of steamed fish, it also has a troublesome disadvantage!
That is, the specific time cannot be accurately controlled.
What does that mean?
When steaming fish, don't open the lid of the pot after turning off the heat, use the remaining temperature in the pot to continue to simmer for a certain period of time, and finally open the lid to serve the steamed fish, so as to ensure the freshness of the fish.
At the same time, if the time to open the lid is short, the effect will not be achieved, and if it is long, the fish will affect the taste instead.
Fu Yu's previous operation was very precise, just like a standard cooking instruction video.
However, the judge from the Provincial Gastronomy Association in the jury seat looked at Fu Yu with great interest, because what awaits Fu Yu next is not just a judgment on the idle time!
Just now, Fu Yu casually revealed his unique skill of carving flowers, which has already attracted the attention of many people.
In the end, he placed the lotus carved from the radish on the fish plate as if casually.
This step is prone to problems. After all, the size of fresh fish after steaming is different from that before it is served in the pot. If you only rely on the previous prediction, accidents are prone to occur.
Sure enough!
Just when Fu Yu lifted the lid of the pot and was about to arrange the dishes, he immediately encountered a problem.
The lotus flowers placed at the beginning were placed at a slant, leaving a limited space, and the steamed fish has already been finalized. In fact, under normal circumstances, the fish plate will not be replaced at will.
It is easy to move like this. On the one hand, it is easy to cause the fish to be broken. On the other hand, because the shape and size of the fish will change after steaming, it is very unwise to reserve a place.
At the judges' table, not only the previous leader of the Provincial Gastronomy Association discovered this problem, but someone else also noticed it. At this time, they were looking at the camera with great interest, wanting to see how Fu Yu would deal with it.
But
Unmoved, Fu Yu gently picked up the steaming plate, tilted the plate to adjust an angle, and directly put the steamed fish on the fish plate with the spatula!
The carvings that seemed to be in the way are actually attached to the gills of the fish perfectly, becoming an excellent decoration!
All of a sudden, the judges were dumbfounded!
When did this kid reserve a gap in the distribution of lotus petals!
Could it be that he had predicted it in advance?
Those who can serve as the judges of this provincial competition are naturally very proficient in cooking.
Someone keenly realized that Fu Yu must have anticipated it a long time ago, and avoided all the details in advance based on the situation of the steamed fish.
This is the solid foundation and deep cooking experience that a great chef should have.
This is a high level of grasp and control over cooking!
In any case, you must be aware of it.
However, at this moment, Fu Yu was not in a hurry to serve the food, but turned around and went to the ingredients area, and soon brought a handful of spicy millet over.
The judges couldn't help but look at each other, what are you doing with spicy millet?
actually!
Fu Yu's finished steamed fish dish is perfect!
Whether it is the control of the fire or the timing, even the creativity of the plate arrangement and the precise control of the basic skills of playing the lotus are excellent.
As long as there is no problem with the taste, all the important test points have been achieved full marks.
The next step is to do normal oil pouring. As long as Fu Yu doesn't make any obvious mistakes, Fu Yu will get a very good score in this cooking.
but
At this moment, Fu Yu came over with a handful of spicy millet. What is he going to do?
Steamed fish is not like other ingredients, what you eat is the original flavor.
If heavy seasoning is used, it will affect the original delicious taste of the fish.
At this time, Fu Yu took a clean porcelain bowl, put white sugar in the bowl first, poured balsamic vinegar and soy sauce, and stirred the sugar to melt.
Add minced garlic, sesame oil, chicken essence and salt, then add chopped millet pepper.
Then pour the adjusted sauce directly on the lotus for decoration.
A small bowl of juice, just finished pouring four lotus flowers.
This is not important, the most important thing is that after the juice dripped into the lotus, it didn't overflow at all!
Several judges suddenly widened their eyes!
The judge from the Provincial Gastronomy Association couldn't help reaching out and tugging his companion because he was too surprised.
When the other party turned around, he couldn't hide his surprise and said: "Did you see that? The petals of the carved radish are connected together, and they didn't spill a drop of juice?!"
Fuck
This is four vegetable bowls?
This is simply a genius idea and creativity, how did it happen?
No!
How did you come up with this?
Steamed fish is indeed delicious, but if you eat too much, you will inevitably feel dull.
When ordering food at a restaurant, it is often served with other dishes, and the store will also include some special secret side dishes.
But right now it is the scene of a cooking competition, and the rule is to make a steamed dish.
Can't make additional side dishes, so I used my brains on the plate arrangement?
Pickling the radish directly will affect the color and shape, and it is easy to get on the fish when it is placed on the plate. The most important point is that it takes a certain amount of time to pickle, and it is too late to prepare dishes and shape.
But directly carve the radish into a bowl and pour the juice into it.
From the plate to the table, the customer tastes it.
Wait until a fish is finished, and taste the radish flower out of curiosity. At this time, the taste has been marinated into the ingredients.
Tasting, it must be both hot and sour, refreshing, appetizing and greasy.
Whether it is from the shape of the plate or the effect of eating, this idea is perfect!
The judges were a little excited, the joy on their faces was uncontrollable, the excitement was almost beyond words!
What a joy!
I didn't expect to see such cooking operations in the provincial competition.
Thinking of this, everyone here is a little excited.
Especially the two judges of the Food Association. As the leaders of the association, they have seen a lot of talents.
It is precisely because of this that they were invited to serve as judges, because whether it is in the eyes of outsiders or in their own hearts, they feel that no matter what kind of genius they really meet, they can judge very calmly!
But, this time!
Fu Yu once again broke the two people's understanding of genius.
Carving is an essential operational skill for Hongan cooking.
However, due to the problem of serving time, ordinary restaurants often hire professional carvers to be responsible for arranging and matching dishes.
The chef of the red case may do some simple carvings, but the ones are too complicated, basically there is no time to study and study.
After all, the cooking operation itself is very extensive and profound, and it is not easy to learn it well and cook it well.
Right now, Fu Yu is making the carvings lifelike, and the most important point is that it is as thin as a cicada's wing, and it holds the sauce without leaking!
If this is not innovation, what is it?
Thinking of this, the judges are really happy!
However, the next scene told all the people who were so impressed that they were too happy.
When the fish plate is picked up, the juice in the lotus will also shake.
When serving dishes like this, you must pay special attention. Once the soup overflows, it will affect the umami taste of the fish.
At this time, Fu Yu casually picked up a very thin slice of radish from the side, and then covered it on the lotus.
Suddenly, the whole radish and lotus flower turned into a lotus cup with a lid, and it turned into a container like this.
This is too ingenious.
Regardless of how the other judges are feeling at this time, the two judges from the Food Association couldn't help applauding.
At first, they thought that the radish and lotus flower was just a simple container of sauce, but now they realized that there was a lid.
The most important thing is that the lid fits perfectly, which can prevent the juice from flowing out!
genius!
Cliff is genius!
At this time, the steamed fish had already been brought to the judges' table by the staff.
Looking closer, everyone's attention fell on the lotus cup instead.
The radish is cut too thin, even faintly transparent, and you can see the sauce inside.
Steamed fish, let the judges appreciate the shape of the plate first, and then taste them one by one.
The shape of the steamed fish is very complete. When you taste it, the fish meat is soft and tender, the flavor is delicious, and the soup is clear and mellow.
Both the steaming time and the fire are very precise.
The taste is very good, highlighting the original taste of the fish itself.
Regardless of the whole process of the plate layout and cooking operation, the score will definitely not be low in terms of taste alone.
After tasting the fish, the judges almost couldn't wait to look at the four radish and lotus cups.
Carefully lifted the lid, only to find that there is not much juice inside, only a shallow layer.
When it was picked up, the sauce leaked out directly from the bottom of the cup.
Except for the juice attached to the radish flower itself, all the excess flows out. (end of this chapter)
Chapter end
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