Food Circle Plug-in Emperor Chapter 981

  Fu Yu's operations were so crisp and neat that even Wang Jialiang, who was at the side, felt that he couldn't get in the way!

  After sugaring the roast duck, Fu Yu hung the duck up to dry the skin.

   After processing, Fu Yu took the tissue, wiped his hands, and said to several people:

   "Cook the pork belly in a pot with clear water, and put the pork skin up!"

   "Blanch the fat intestines, take them out and let them dry!"

   "Cut off the lotus root and save the end of the lotus root, crush it with rock sugar. Wash the glutinous rice and dry it!"

   "Chef Wang, get ready to cook!"

  Fu Yu spoke out his orders one by one, crisply, and clearly explained the division of labor, making people subconsciously follow the instructions.

  The game time is limited, Fu Yu dare not delay at all.

   While everyone else was busy, I started to process fresh louvers.

  The venetian leaves were cleaned, and Fu Yu checked them to make sure that all the residual fat on the belly surface had been torn off before cutting them directly.

   While cutting the knife, he silently flipped through the classic old taste recipes.

   It's the first time he cooks the dish of bursting belly, and it's not popular in Bei'an.

  He roughly stroked it before, and he had an impression to some extent. He rolled up the blinds and cut them into even thin strips according to the operation in memory.

  After the venetian leaves were cut, Fu Yu was not in a hurry to cook, but turned around and took the fresh lotus root from He Lanqing's hand.

He set up a small pot for glutinous rice, poured glutinous rice into it from the cut part of the lotus root, plugged the end tightly with bamboo chopsticks, then closed the cut part of the lotus root at the cut part, and tied it tightly with a small bamboo skewer. In case of leaking rice.

  Put the casserole on the stove, first put the lotus root filled with rice, then put in clean water, as long as the water covers the lotus root, bring to a boil on high heat and then turn to low heat to cook.

  After the glutinous rice and lotus roots were put into the pot, Fu Yu naturally told He Lanqing: "You keep an eye on the pot, don't move the heat, and call me when it's ripe!"

   Helan was stunned when he heard this!

  When is five mature?

  He works in Ruihetai's back kitchen, and the chef always gives orders to simmer for a few minutes, and he only needs to time it.

  This five-mature, how to judge accurately?

  If he was in the back kitchen of his own shop at this time, he must have asked aloud.

   But now it's the game scene, and there are cameras watching!

  He Lanqing had no choice but to bite the bullet and nodded, thinking in his heart, he would find an opportunity to ask Wang Jialiang for help later, to see how long it would take to cook this five-five-year-old.

  Wang Jialiang is busy cooking meat.

  When making casserole white meat, the heat of cooking the meat is very important. It is important to cook the meat until it is 90% rotten, not completely stewed, and then remove it and let it cool before cutting into large pieces.

  The purpose of doing this is that the meat is not easy to scatter when slicing, so as to avoid the separation of skin and meat.

  Secondly, when 90% of the meat is rotten, the fat part of the white meat has not completely melted, and it can still maintain the appearance of fat and thin in a piece of meat, and the mouth can also maintain an oily and fragrant taste.

  While cooking the meat, Wang Jialiang sighed in his heart, this chef Fu is quite capable, at least for this casserole of white meat, assigning him the job of cooking the meat is the most correct move.

   To make this dish delicious, the most important thing is to boil the meat in clear water.

  Wang Jialiang usually cooks this dish in the restaurant, and it can be said that practice makes perfect. He cooks the meat, paying attention to Fu Yu's operations.

   Looking at it this way, it really looks a bit tricky.

  Because time is tight, several dishes are cooked at the same time.

  Now almost every dish has started to be served. Although it is a division of labor and cooperation, we can also see the primary and secondary arrangements.

  Fu Yu connected the cooking operations of each dish very precisely.

   Almost as soon as a dish is cut, it can be directly connected to the pot for the next dish when you turn your head.

  Every minute and every second is being used just right.

Wang Jialiang was paying attention to Fu Yu's cooking operations. He Lanqing came over and asked in a low voice: "Chef Wang, just now, Chef Fu told me to watch the heat and remind him when the lotus root is cooked to half ripe. What is the five ripeness?" How long did you cook it on low heat?"

  Wang Jialiang was taken aback, first glanced at the boiled meat in the pot, and then went to look at the pot of boiled lotus root.

  The pot is steaming, and the ingredients inside can't be seen.

  He thought for a while and said: "The lotus root slices are easy to cook, the key is the glutinous rice. How long has it been in the pot?"

  Wang Jialiang hurriedly said: "Turn the fire from high to low, and cook for about eight minutes."

  Wang Jialiang nodded: "Pinch it for another three minutes, then go over and ask Fu Fu to come and have a look."

  It's okay if it's not steamed until the heat is high. Since Fu Yu can casually order that he only needs to cook it until it's half-baked, it shows that he knows it well.

  He Lanqing hurriedly replied: "Okay, then I'll take some time."

  Fu Yu freed his hand and went to cut the sausage.

  Food sausage is a local specialty dish in Bei'an. Fu Yu didn't have many opportunities to cook in Qianlima, but when he was studying, he followed the teacher from theory to practice and cooked steadily for more than a week.

  From selecting ingredients to cleaning and cutting, he is very experienced.

  But what I'm going to do today is the fried liver from the capital. Although there are fatty intestines, the main ingredient is pork liver.

  So the method of cooking is quite different from that of fat sausage.

  Fu Yu followed the cooking method instructed by Wang Jialiang, but in order to be perfect, he also deliberately referred to some cooking tips on the classic old recipes, as well as the points that need attention in the details.

  Strive to handle all the details in place without changing the cooking method and taste of the ingredients, so as to improve the taste and quality of the dishes as much as possible.

  He put the cut fat sausage into the pot, added water, cooking wine, pepper, aniseed, and other seasonings to cook.

   When he turned around and wanted to check the situation of other stoves, Fu Yu found that Gu Deqi had been standing by himself since he finished preparing the dishes, wanting to reach out to help, but he didn't know what he could do for a while.

   Fu Yu took a look at Gu Deqi, and ordered: "Xiaogu, come and help me look at the pot, filter all the seasonings in 40 minutes, and then call me!"

  When Gu Deqi heard this, he was immediately relieved.

   Great, finally something to do!

   His ten minutes passed like a year!

  According to chef Wang Jialiang's expected arrangement, there were originally three of them, and he was going to be in charge of preparing the dishes, and he would follow He Lanqing to help Wang Jialiang.

  If there is a need for Fu Yu, He Lanqing will go over and be a helper.

   It turned out that Wang Jialiang never had the chance to cook.

   Even Wang Jialiang, who took the lead, became a helper cook, so He Lanqing and Gu Deqi had to find ways to find work by themselves.

  He Lanqing's culinary skills were higher than his, and he was assigned to watch the fire.

  Others are busy, only he is free.

   If it was normal, this must be an unbelievable rest time, but now I am at the scene of the competition, and there are cameras following me!

  He simply didn't dare to think about what he could do by throwing a pestle to the side like a log.

  The main reason is that you can't get in anywhere.

   Now that he was finally assigned to work, Gu Deqi hurriedly happily followed Fu Yu's instructions and went to stare at the pot.

  Fu Yu was about to take a look at the cooking of glutinous rice and lotus root, when he heard He Lanqing shout: "Fu Chu, the lotus root is almost ready!"

  Fu Yu walked over, and without even lifting the lid of the pot to take a look, he said, "It's almost meaningless, just wait a little longer."

  He Lanqing looked at Fu Yu in surprise!

  Almost mean?

  Did you figure it out without even looking at it?

  Fu Yu did not stop in front of the stove, turned around to look at Wang Jialiang, and said:

   "I'll turn off the stove first, Chef Wang, I'll add salt later!" Fu Yuduo emphasized.

  Wang Jialiang nodded, he felt he understood what Fu Yu meant.

  Traditional boiled pork does not add spices during the cooking process, directly put the washed pork belly skin up into the pot, boil over high heat, cover and simmer over low heat, and add salt to taste halfway.

   This is the most authentic way.

   How much salt to put and when to put it all depends on the personal habits of the chef.

  Wang Jialiang felt that Fu Yu wanted to be in charge of the entire table, so he asked him to help cook the meat, but he still planned to do it himself in terms of seasoning and some details.

   After all, it is usually in the back kitchen, and the chef in charge is nothing more than the same.

  Wang Jialiang sincerely hoped that Fu Yu would achieve good grades, and he was naturally willing to cooperate with his request.

  However, apart from this point, Wang Jialiang now suddenly has a very strong curiosity about Fu Yu.

  Because he found himself inexplicably feeling an indescribable sense of crisis in Fu Yu?

  However, at this moment, the most important thing is nothing else, but take the time to complete the cooking of the order.

  Fu Yu went to the stewing oven area. After such a long time of roasting, the temperature in the oven has reached the heat required for stewing roast duck.

  Fu Yu extinguished the fire directly, and then put the cooled duck blanks on the iron cover in the furnace, and roasted them all by the charcoal fire in the furnace and the hot furnace wall.

   In the middle of stewing, neither open the oven door nor move the duck, put it in once and take it out once.

  In this way, during the roasting process, the temperature in the oven first rises and then falls, and the temperature naturally drops. The firepower is warm but not strong, and the air humidity is high, so the duck is heated evenly, the fat and water are consumed less, and the skin and meat do not separate.

  The roasted duck is maroon in color, and there are no impurities on the surface of the roasted duck.

   The outer skin is oily and crispy, the meat is white, tender and delicious.

  In the classic old taste, there is a reference standard for judging the success of the stew, which is the requirement that "the duck breast is as steamed as a freshly steamed steamed bun".

   Fu Yu carefully closed the furnace door, thinking in his heart, at least at this moment, he can free up a period of time without being distracted from thinking about this side.

  Through the thought, he suddenly realized with hindsight that in the current situation, braised oven roast duck is more suitable than hanging oven roast duck.

If it is a hanging oven roast duck, he needs to stay here to check and turn it over at any time. After the duck is put into the oven, he needs to use a pick to change the position of the duck regularly. For example, there is also a technical operation of "lifting the crotch" to heat the duck uniform.

  Because of the strong firepower of the hanging oven roasting method, the subcutaneous fat of the duck is melted away, and the roasted duck skin is crispy and tender.

  But the braised oven roast duck has no such concerns at all.

  Thinking about it now, the system is really paving the way for itself wholeheartedly.

  Since owning the system, it is true that as long as he continues all tasks, he will be able to complete them successfully and get rewards.

  After returning from the stewing area, Fu Yu went directly to check the glutinous rice lotus root.

  The time was just right, he filled the appropriate amount of alkali, lifted the lid of the pot, and added it directly.

   "Continue to cook until the lotus root turns red, then you can take it out and let it cool." Fu Yu explained, then turned his head and left.

  Looking at Fu Yu's background, He Lanqing suddenly realized that it didn't seem to matter much whether he was here staring at the pot or not.

   After all, Fu Yu can handle everything by himself.

  From beginning to end, he didn't seem to play any role.

   Realizing this, He Lanqing was a little dazed!

  Fu Yu checked the cooking of the pork, then turned around and asked, "Chef Wang, Ruihetai cooks white meat in a casserole. Is there a standard for shredded sauerkraut?"

  Wang Jialiang hurriedly said: "Just cut the sauerkraut into standard shreds."

   Fu Yu nodded, took out the sauerkraut from the soaking basin, grabbed the water, spread it out flat, and began to shred it.

  Wang Jialiang couldn't help stretching his head to look at it carefully. After seeing it, he nodded approvingly.

   It can be seen that Fu Yu handles the ingredients very carefully in cooking.

  In fact, like they usually do in the store, when shredded, they are often squeezed with water and cut directly by hand.

  But Fu Yu deliberately spread the sauerkraut flat, so that when shredding it, it can effectively reduce the breakage.

In fact, this step is not mandatory. After all, shredded sauerkraut is used as a base, and vermicelli and sliced ​​meat will be added on top. When the judges actually taste it, they often pick it up directly with chopsticks. The vermicelli and sauerkraut are mixed together. Will not pay attention to the state of sauerkraut.

   Maybe Fu Yu won't get a chance to get extra points for this step.

  But Wang Jialiang saw it, but he admired Fu Yu more and more.

   Those who may be chefs pay special attention to details.

   This is a very easy behavior to gain the favor of peers.

  Wang Jialiang watched Fu Yu cut sauerkraut, and at first he still held the idea of ​​being ready to correct mistakes at any time.

  But looking at it, the meaning changed unconsciously.

  He accidentally discovered that Fu Yu's technique when cutting sauerkraut is very unique, the arc of the wrist shaking is very small, and the blade falls very fast.

   During the action, if you don't observe it closely, it is even difficult to see the details of his cutting.

   I have to say that the saying that experts look at the doorway is very pertinent.

   When Fu Yu was cutting, he really meant to show off his skills on purpose.

  When communicating with Liu Yunong and others yesterday, Du Yingchun mentioned that because of Fu Yu's outstanding performance in the competition, there are many images of his cooking shown on the big screen, and some details of the operation will be zoomed in and displayed by the close-up lens.

  Fu Yu squinted his eyes. His hand speed could actually be faster, but no matter how fast he was, he was afraid that others would not be able to see the details of his cutting step.

  Fu Yu's calculation is very clear. In today's final, he must seize all scoring opportunities.

   Having passed so many games, I have to pass this last hurdle no matter what!

  Thinking to himself, Fu Yu straightened his back even more. He knew that his image was very good, so he couldn't waste this advantage!

   After all, a very entertaining cooking demonstration is very easy to impress others! (end of this chapter)

Chapter end