Food Circle Plug-in Emperor Chapter 999

   Fu Yu is very satisfied with the support of the system!

But!

  He didn't expect that the system could do better!

   During the process of kneading the lotus dough, Fu Yu discovered a very interesting thing.

  He encountered a cooking operation reminder similar to the green line prompt box.

  He was surprised to find that during the kneading process, whether it was bending up the thin dough sheet or when kneading thin, he could actually feel a slight resistance.

  Fu Yu after starting to use advanced skills in drawing techniques.

   Constantly adjust the kneading of lotus dough, from shape to size, from angle to overall shape

   Fu Yu controlled the whole operation perfectly, and the finished shape of the lotus flower was also very precise.

  This also means that after the final steaming is completed, it will be very successful!

After the noodles were put on the steamer, Fu Yu didn't instruct Tian Lei again, and cut the slaughtered silver carp into two pieces from the tail along the spine, removed the fish head, chopped off the spine and crotch, and washed the fish meat .

  The Maxima Restaurant itself specializes in seafood. Fu Yu has been handling fresh fish for nearly a year since he entered the restaurant, and he is very professional in both techniques and techniques.

  He skillfully fixed the fish on the chopping board with chopsticks at the tail of the fish, and scraped the fish paste with a knife.

   The operation of scraping the fish mud in this step is a common method used by the kitchen of Maxima. Originally, the fish tail was firmly fixed with nails.

  But ever since Fu Yu got the universal chopsticks, he always used chopsticks to fix fish tails.

  He has the blessing of the system himself, his hand strength is far superior to that of ordinary people, and he has the special skill blessing of universal chopsticks, which can be used to fix the fish tail stably without damaging the fish too much.

  Scraping fish slime is also a technical task. From what angle to start it can be scraped quickly and well, which is full of knowledge.

  Fu Yu's experience of cooking fresh fish was accumulated in the teaching practice class when he was learning whole fish feast. For him, scraping fish mud with a knife is not a difficult task.

  Scrape the fish paste quickly, place it on the fresh meat skin, and chop the fish paste until it becomes sticky.

  It was a very simple one-step operation, but Li He was dumbfounded.

  He clearly watched that when Fu Yu was chopping fish paste with a kitchen knife, the surface of the knife was not stained with fish scraps at all.

  This. How is this possible!

  But when he wanted to take a closer look, Fu Yu had already finished chopping quickly, and even rinsed the kitchen knife casually.

  Maybe it's my eyesight?

   Or Fu Yu has some tricks, such as smearing something on the kitchen knife in advance to prevent sticking.

   Just when Li He was secretly guessing, Fu Yu put the fish paste into the bowl, added water to loosen it, added refined salt, and handed it over to Tian Lei.

  Fu Yu warned: "Stir clockwise, if it becomes sticky, tell me to add water!"

  Tian Lei hurriedly responded, and worked silently.

  Fu Yu started to cook three non-stick.

   Speaking of this dish, Fu Yu actually studied it in chef school.

  Not studying under the guidance of the teacher, but a classmate from Anyang in their class who wanted to do three non-sticks on a temporary basis.

  Because they usually have a good relationship, Fu Yu also got a share. Sanbuzhang is a snack made of eggs and starch. It tastes very strong, oily but not greasy, and slightly sweet.

  Girls prefer to eat.

  Fu Yu deliberately selected this staple food as a medicinal dish. On the one hand, he considered that it is really unique and tastes good. On the other hand, eggs are very effective in regulating endocrine disorders, and this cooking method is easier to absorb.

  After the cooking is finished, you only need to change the shape of the plate a little, and it looks like a very exquisite medicinal meal.

   Fu Yu added sugar and mung bean juice to the egg yolk and started stirring.

   Taking advantage of this time, he looked through the special family dinner recipes again.

   There are many types of dishes in the special family banquet recipes, and the presentation is very particular.

  The same staple food is mainly based on cooking techniques in classic old-style recipes, while in special family banquet recipes, it also takes into account the aesthetics of the presentation.

   Fu Yu had already chosen the shape of the plate before, but considering the design of the lotus blood duck, he finally changed his mind temporarily.

When the egg yolk is well stirred, Fu Yu puts the lard into the wok and heats it to 40% hot, then pours the egg yolk starch slurry, stirs it with a hand spoon while frying, and pours the lard into the wok continuously .

   This step may seem simple, but it actually requires very high heat control. If you are not careful, the color of the egg liquid will become darker, and the golden yellow and bright effect will not be achieved when the dish is finally cooked.

   Fu Yu was very careful when cooking.

  The characteristics of the finished dishes of the three non-stick dishes are the "four nos" and "three checks", which pay attention to smoothness and tenderness.

  Cooked three kinds of non-stick, not tight, not sticky, not oily, not watery, golden and bright in color, even in fire color, not raw or sticky, full and tense in shape, no lumps, no lumps.

   Scoop it with a spoon, it will not flow or scatter, the taste is strong and sweet, oily but not greasy, the taste is smooth and tender, with a slight bite. After eating, there is only an empty plate and a mouth full of sweetness, which is a good craft.

  To meet these requirements at the same time, when cooking, all the details must be handled well.

   Fu Yu continued to stir-fry until the egg yolk starch slurry changed from thin to thick, and when the lard and egg yolk were integrated, drizzled with sesame oil.

  He was very attentive when cooking, and all his attention was on the heat of the ingredients in the pot.

   Didn't notice the eyes of Li He and Yao Shi looking over at this moment.

  Not only them, even Tian Lei, who was helping the cook at the side, had a dumbfounded expression on his face.

  Stir frying is the most common action, and it is also an operational skill that will be used at any time in the back kitchen.

  However, like Fu Yu, it is really impossible for ordinary people to maintain the same posture, the same speed, and the same technique for more than ten minutes in a row.

   Not to mention the weight bearing on the wrist, the control alone is already amazing.

   Without waiting for everyone present to finish expressing their emotions, Fu Yu directly took the chopsticks and began to press and move the shape on the boiling hot snacks that were gradually forming.

  Authentic Sanbuzhang is made into a round cake, which will be decorated with hawthorn diced, raisins, jujube and other ingredients.

  But Fu Yu is obviously planning to knead Sanbuzhan directly into other shapes.

The dim sum in the pot is very hot and cannot be touched directly, so Fu Yu cleverly used the universal chopsticks to poke a little bit, and with the help of his advanced painting skills and improved art aesthetics, he made a piece of ordinary three non-stick, It is directly made into a very delicate bunny-shaped pastry.

   Li He stood in front of the kitchen counter, dumbfounded.    He watched helplessly as Fu Yu didn't directly start the whole process, just poked with chopsticks like this, and the cute and delicate rabbit was ready!

  What is this called?

  In Li He's opinion, this is simply the most advanced pastry art!

   If it is said that seeing Fu Yu cook three non-stick dishes, he was amazed again and again, then after everyone present saw Fu Yu finish drawing roses with their own eyes, they would have no words to describe their inner feelings at this time.

   Shredded dishes are a very common cooking method. Sugar is boiled into a sugar liquid that can be pulled out and wrapped on fried food.

  The key to cooking is to boil the syrup. The best operation is to pull out the fine sugar strands when picking the food, which looks shiny.

  Wire drawing is a technical task. Without many years of cooking experience, it is difficult to make the brilliant effect of gold wire winding.

  Under normal circumstances, it is already very difficult to cook even with the most common ingredients such as apples, sweet potatoes, yams, and golden dates that can be oiled.

  But Fu Yu is now planning to use fresh roses to make silk, which makes people unable to figure out how to cook them.

  The rose petals are so delicate that it is impossible to over-oil them.

  Especially when making shredded food, such water-rich ingredients often need to be coated with a layer of flour and then a layer of egg white before frying, otherwise the water will easily stick.

  But the rose petals are layered, how to hang this paste?

  If the whole rose is dipped in paste, and the petals stick together to form a tuo, what beauty is there?

   And definitely can't fry the taste that is crispy on the outside and tender on the inside.

   It is precisely because it is impossible to imagine the cooking method of this medicinal meal, so when other people observe it, they can't help but look forward to it.

   And Fu Yu did not disappoint them.

  He took all the roses, removed the stamens and calyxes, and then began to prepare the syrup.

  The most common method of wire-drawing syrup is water-fried sugar and oil-fried sugar.

  Because the fresh flowers are being cooked and have a light taste, Fu Yu specially chooses water-fried sugar to make the shreds of this herbal diet.

  However, before making the syrup, Fu Yu deliberately melted a few pieces of rock sugar.

  After the syrup is melted, use a toothpick to stick it to the calyx, and stick all the petals together to fix it.

  The syrup made of rock sugar is crystal clear, wrapped under the roses, as long as the angle is placed well, it is not easy to detect.

  Fu Yu only applied a thin layer of syrup lightly, which is beautiful and will not affect the taste experience after cooking.

   This step can only be considered ingenious, not creative, nor difficult.

  Fu Yu carefully placed all the fixed roses on the tray, and then began to boil the syrup.

  Heat the dry pot directly and add sugar. Fu Yu chooses soft white sugar with the best effect. When frying, he precisely controls the temperature of the pot. If it is too hot, it will fail.

  Add a little water when the sugar is almost red, and Fu Yu firmly controls the temperature of the fire to prevent the temperature from being too high, and then starts to continue frying.

In the process of frying, Fu Yu quickly added a little white vinegar into the pot, because the speed of his hands was too fast, in the eyes of others, he only saw that his movements suddenly widened, as if he had made an addition to the pot. The movement of the thing seems to be just a random adjustment of the arc of the arm.

  Because it was not a critical operation, it did not attract the attention of others at all.

  The operation of adding white vinegar in this step is actually a cooking trick that Fu Yu saw in the classic old flavor recipes before.

   When frying sugar, add a little white vinegar to the pot, the syrup will not change color and blacken easily, and it can also make the wire drawing faster, even in the state of rapid fire, the sugar will not be mushy.

   Stir until the sugar and water dissolve and become viscous before turning off the heat.

  The sugar solution like this has changed from light yellow to the point of vesicles, even if it has reached the standard of silk production.

   While Fu Yu was frying the candy, the few people watching beside him didn't make a sound, but just watched him operate silently.

  It is necessary to master the heat when frying sugar. If the fire is too high, the color will change quickly and the frying will not be good.

   And Fu Yu did a particularly good job in this aspect, accurately grasping all the details that are prone to problems.

  In fact, compared to water-fried sugar, oil-fried sugar is more stable during cooking. When the color is achieved, it will not turn sand.

  Furthermore, frying sugar with oil is faster, and the color is easier to control.

  Fu Yu's strength lies in the fact that he used fried sugar in water, but the color that came out was the same beautiful apricot yellow as fried sugar in oil.

   After frying the syrup, Fu Yu took out some syrup and put it in the basin.

   It's ready, and I'm not in a hurry to use it, but wait for the syrup to cool down naturally.

   Taking advantage of this time, Fu Yu put all the roses on the base of the syrup calyx glued before, and stood up one by one very steadily.

Until this time, the few people around were surprised to find that when Fu Yu applied the syrup before, he did not apply it randomly, but calculated the angle accurately to ensure that the syrup could be firmly supported after it cooled and hardened. The whole rose stood up.

  This is really ingenious!

   And pretty incredible!

  How did Fu Yu do it?

  How to accurately judge the angle of the syrup, and how to ensure that each flower can stand perfectly?

The idea just came up, and before everyone could think about it, he saw Fu Yu standing all the roses on the white shallow disc that he had chosen in advance, and then dipped his chopsticks in the cooler syrup basin, Make sure you can pull out the filament, then lift the pot up.

  He aimed at the roses on the plate, turned the syrup basin upside down, raised his arms high, and then began to shake the silk evenly with both hands.

  The sugar shreds that were thrown off glistened under the light, like golden beads wrapped in silk, falling down layer by layer, wrapping around the roses.

   Fu Yu's throwing method is also very particular. He first circles around each rose with a thin layer of sugar shreds, and then shakes it horizontally without turning in circles.

  Finally, fold the sugar shreds, and if you look carefully, you will find that the sugar shreds wrap each rose petal precisely, and all the corners are covered.

   Layer after layer, the whole rose is completely wrapped in the fine sugar silk.

  The details are amazing!

  The whole plate of roses is blooming, and the whole plate is shining!

   This medicated meal is really beautiful!

  It is both beautiful and appetizing, even if you don't taste it yourself, just look at the shape of the whole plate, you can still imagine the sweet taste of the crisp and sweet taste with a strong rose fragrance.

  It is sweet but not greasy, delicious, and besides being delicious, it also makes this herbal diet more interesting. (end of this chapter)

Chapter end