Food Circle Plug-in Emperor

The female anchor commented while eating, taking chopsticks of fish into her mouth one after another. As they chatted, she forgot to pay attention to the situation next to her and happily introduced the delicious dishes in front of her fans on the Internet.

She talked a lot and ate a lot, and before she knew it, most of the fish on the plate went into her stomach.

The man next to him who was responsible for editing the manuscript and controlling the rhythm of the live broadcast saw that the female anchor was getting high, and he anxiously gestured to the side: Stop eating! Take it easy, there are still a lot of dishes yet to be served!

There were many customers nearby who were paying attention to what was going on here. The man was very anxious, but he didn't dare to move too much for fear of attracting attention. His face turned red in anxiety.

Fortunately, the female anchor ate most of the steamed white fish and became thirsty, so she turned around and picked up the newly received advertising drink.

She subconsciously glanced at the man and saw that he was desperately gesturing to her, so she was stunned for a moment, and then realized later that she had almost finished the entire plate of dishes in one go.

The female anchor was secretly shocked, and looked back calmly, indicating that she understood.

She felt a little unsure now. If the sizes of Fuchengchun's dishes were all this big, she might not be able to finish all 20 dishes.

However, although in the past, the main dishes were mainly CDs, this time, we will try and review them one by one. After trying them all, if they can still be eaten, we will CD a few dishes as appropriate.

The effect of the live broadcast can actually be dealt with. After all, there are only a few fans who can bear to watch it from beginning to end. Even if they find out, she will probably praise Fu Chengchun a few words in the end and tell the truth about the reason why she couldn't finish the meal. Having said that, you can still earn some sincerity points.

She had already thought about it before, and tasted the next dishes briefly, and finally left room to choose the dishes appropriately. However, she didn't expect that Fuchengchun's dishes were so delicious, and she couldn't hold back her mouth after tasting them.

The female anchor raised the corners of her mouth, and a trace of helplessness flashed in her eyes.

She should have done some research in advance. She has just started in this industry and has not traveled many places. She has been doing mukbang in her hometown. Unexpectedly, the first time she came to the capital, she encountered an astonishingly large amount of food. of hotels.

She had heard before that Fuchengchun Restaurant is a specialty restaurant specializing in fish dishes, and it is a delicacy specially approved by the country.

Who would have thought that when selling dishes in such a well-known large hotel, they would not follow the exquisite, delicious and expensive route, but use a marketing model of large plates and bowls that are friendly to the people and are exquisite and affordable.

No wonder the business of this restaurant is so good and its reputation is very good. They really have the capital and they really do it right.

In fact, it is not that easy to be in the mukbang industry. You have to check in everywhere, encounter real food, and follow the trend.

But since you have spent money to taste it, you must make a review.

However, she is a food broadcaster, not a pitfall reminder, and it is not easy to be in the catering industry.

And people have different tastes. Maybe a dish that she finds unpalatable or unappetizing may be delicious or unique to others.

Therefore, when making comments, I always adhere to the principle of leaving a small margin in life so that we can meet each other easily in the future.

If you really think the food is delicious, you will praise it more. If you don't like the food, you will eat more and comment less.

It is actually relatively rare to encounter very delicious dishes like today.

The female anchor really thinks it's delicious. The food made by this restaurant, whether it's the cooking taste of the dishes or the presentation of the dishes, is all handled very well, and there's no fault in the details.

And the food is served pretty quickly.

She turned her head and looked at the tables of diners around her. The plates in front of these people were all special tableware brought by Fu Chengchun from his own restaurant. They must have come here to taste them.

But now every table has dishes delivered from time to time, and no customer rushes for food. Everything is in order, and the waiters behave even more busy and not chaotic.

Especially at their table, the attitude of the waiters is really good and they are very attentive. If there is any situation, they will come over immediately and wait for instructions.

It makes people feel at home and the experience is particularly good.

This point really impressed the female anchor.

At this time, in the back kitchen, Fu Yu specially put all the steamed dishes on the pot, and the four stoves were cooking at the same time. He also called Yang Zhichao to watch the heat, and he hurried over to help Li Dongxu, watching and learning how the other party made steamed rice. Fish sausage dish.

Fu Yu suddenly saw two large pieces of river fish meat on the kitchen table and was shocked!

Just to make a plate of sausages, do you need to use a whole river fish that weighs 3 pounds?

Li Dongxu skillfully cut off the fish skin, turned around and saw Fu Yu's surprised expression, and asked casually: "What's wrong? This expression!"

Fu Yu asked: "Chef Li, can all these prepared ingredients be used in a while?"

With so much fish, how many sausages should be made?

Li Dongxu quickly peeled off half of the fish skin and nodded: "Yes, it's all ready for use."

Fu Yu watched his movements and thought to himself that the methods of making sausages are probably similar. First, the fresh meat is stuffed, then mixed with ingredients, and finally enema and steamed.

Both are fresh meat, how big a difference can there be between pork and fish?

These two large pieces of fish can fill about six to seven sausages the size of an adult's palm.

And there should be side dishes and starch added to it, and these things will still occupy a certain proportion.

After Li Dongxu finished his answer, he suddenly remembered something and turned around and asked, "Have you done enema before?"

Fu Yu said truthfully: "No, but my family occasionally goes to the vegetable market to stuff pork sausages, and I followed them."

So that's it.

Li Dongxu quickly peeled off the skin of the two large pieces of fish, cleaned them, and cut them into large pieces.

"This fish meat is different from pork. After mincing the stuffing, you can make the meat firmer by mastering the techniques when filling it. This will not only taste better, but also the steamed sausage will be more beautiful on the plate."

When Fu Yu heard this, he immediately became energetic!

Very good!

He knew that since Li Dongxu could make this fresh steamed fish sausage, he must be very proficient in the filling operation.

Now after listening to these words, I observe more carefully.

After all, he has only acquired the skills of brewing, but has no chance to practice them.

It's like having a mental technique but not practicing the moves.

When Li Dongxu operated for a while, he watched from the sidelines. Even if he couldn't get started, his understanding of some detailed operations would definitely help him completely master this skill.

Thinking of this, Fu Yu couldn't help but feel more and more excited.

They say words are like people, but so is cooking.

Although Li Dongxu has a straightforward temperament, he also has a rough mind. When he cooks, he always behaves in a rough and yet delicate manner.

It seems that the cutting and dicing movements are wide open and closed, but in fact, when cutting the knife, both the angle and the force are controlled just right.

And he is always in a particularly happy mood when cooking, which makes people feel that even at work, he is in a state of great enjoyment.

Cooking is sometimes similar to playing music. Like music, dishes can reflect a person's mood and mental state.

And this kind of mood often affects the people around you.

Fu Yu always feels particularly relaxed when watching Li Dongxu's cooking.

This state allows him to better observe and learn, and even accurately discover the difficulties in operating some cooking details, and ask questions and understand them in a timely manner.

The fish meat cut into large pieces was marinated with lemon slices. During this time, Li Dongxu quickly cut some carrots into dices.

The shapes he cut are very special. If you look closely, you will find that they are all very regular square shapes.

Fu Yu discovered the trick almost at a glance.

Because many dishes here at Fucheng Chun use diced carrots, so when preparing dishes every day, the workers will cut some in advance and save them for later use.

But when Li Dongxu ordered the food to be prepared, what the kitchen assistant brought over was a whole carrot that had been washed and peeled.

Fu Yu paid attention to it at the time. Now that he looked carefully, he immediately discovered this very special operation.

However, Li Dongxu did not specifically give instructions on this step.

Maybe because I'm so used to it, I didn't realize that the details of this step are worthy of separate guidance, or maybe I deliberately left it to myself.

After all, cooking is not like other skills. Few people can truly teach everything they have to others. No matter how selfless and generous a person is, when teaching others their special skills, they will more or less leave two tricks behind.

Otherwise, there wouldn’t be so many people practicing as masters, and their craftsmanship would never be able to keep up with the masters.

After all, there has always been an old saying in the industry, teach the apprentice and starve the master.

Fu Yu didn't deliberately speculate on Li Dongxu's behavior. He just silently remembered this step and continued to observe and analyze it.

After the diced carrots are added to the meat filling, they will become soft when steamed. If they are cut into rectangular shapes, wide or narrow, the taste and presentation effect will be different when you slice them and taste them.

The square type is different. No matter how it is cut, the proportions are certain, and the effect can be better.

Looking at it this way, this step of detail design is still very clever.

After cutting the carrots, Li Dongxu carefully separated the egg yolk and egg white.

His technique is particularly skillful. He cracks the egg open and pours the two eggshells overlapping each other, quickly filtering out the yolk completely and cleanly.

Stirring the fish paste is a crucial step in cooking this dish.

Blend the marinated fish, dried shrimps, and carrots into fish paste with a blender, then add starch, a small amount of salt and egg white and stir evenly again.

Li Dongxu moved very quickly. Fu Yu didn't pay attention at first. When he stepped forward to help pass the lid of the blender, he discovered that the top layer of shrimp skin was carefully removed and the shrimp heads were carefully removed. Every piece of shrimp meat is crystal white, and the stirred shrimp paste is orange and white, with no other colors at all.

Fu Yu secretly sighed, the details were handled so well!

When it came time to make the stuffing, Li Dongxu deliberately showed off his skills. When pouring fish paste into the casings, he deliberately slowed down his movements so that Fu Yu could clearly see every step of his operation.

This also made it easy for Fu Yu to quickly discover a little trick that Li Dongxu had during the filling operation. After all the fish paste was squeezed into the casings with the filling machine, Li Dongxu did not immediately seal the casings, but pressed it skillfully to seal the inside of the casings. All the air was squeezed out.

The casing that originally seemed to be very full soon became vacant, and Li Dongxu filled it with fish paste again.

In this operation, Li Dongxu squeezed each fish intestine three times, and each time he could refill it with some fish paste.

After everything is finished, all the fish paste that was mixed before is just enough to make 6 fish intestines.

And Li Dongxu's technique in tying knots also made Fu Yu's eyes shine.

Instead of wrapping and knotting it directly, he directly sealed both sides of the casing with a sealer. This way, each piece of steamed fish intestines can be plated after being cut, without wasting the corners.

In this step, all the ingredients are used.

Fu Yu watched Li Dongxu operate, his hands unconsciously imitating the movements out of thin air. Because the amplitude was not large, no one noticed.

He silently memorized all the details of the operation, thinking that when he had the opportunity, he could try to practice it.

After filling the fish intestines, it’s time to steam them.

At this time, Li Dongxu specifically gave Fu Yu a pointer: "When steaming, you must pay attention to the amount of water in the pot. It cannot exceed the steamer holding the fish intestines."

Fu Yu took the opportunity to step forward and look at the water level.

In his opinion, there was actually a bit too much water in the pot, but it had little effect on the overall effect, so he just pretended not to notice it.

In this kind of steaming operation, once the water is soaked in the fish intestines, the degree of steaming of the casings will not reach the expected effect, and the taste of the fish will also be affected.

Li Dongxu actually performed this operation very correctly, but it was not easy to control the amount of water added as accurately as he did.

After all, except for him who can use the system's green line prompts for precise control, others in this world can only estimate the operation based on their cooking experience.

Thinking of this, Fu Yu was inevitably a little complacent. He didn't know how he got the favor of the system in the first place. Could it be that God saw that he was talented and took the initiative to reward him?

Fu Yu watched Li Dongxu put the fish sausages on the steamer, then went back to his kitchen counter to continue cooking.

He was busy for a while and accidentally looked up and saw Li Dongxu frying fish, and on the chopping board were sliced ​​fish sausages.

Fu Yu made a move and couldn't help but asked: "Chef Li, after steaming the fish sausage, it turns out that it still needs to be fried?"

Li Dongxu heard this and waved: "Come here!"

When Fu Yu heard this, he quickly stopped what he was doing and trotted over.

Li Dongxu put fish sausage into the pot and said, "Did you see it?"

Fu Yu took a quick look, what did he see?

The pot was not filled with fish sausage slices at once, but only three slices were placed in total, and Li Dongxu's movements were very quick and consistent.

While lowering one piece, raise your hand to flip the first piece of fish sausage into the pan, then add another piece and flip the second piece of fish sausage (end of this chapter)