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To make fresh abalone taste tender, the most common method is steaming, but steaming is easy to get old.

In fact, the best temperature for cooking abalone is 80 degrees.

You can cook abalone in 80-degree water.

The abalone cooked in this way has the most tender taste.

Above this temperature, the texture will become old.

Fu Yu has always known about this.

However, the so-called 80 degrees can often only rely on one's own feelings to pinch the time.

But now there is no need to worry.

With the ability to control the temperature of the fire, the water temperature can be as high as you want.

Yao Shi didn't take a second look at the cooked fresh abalone.

From Fu Yu's operation just now, he can already estimate that the water temperature should be controlled at about 80 degrees.

This is common sense, but in real operation, it is still somewhat difficult.

It is undeniable that Fu Yu has done a good job.

The original Jiaodong seafood is a mish-mash dish, which is characterized by its clear, fresh, crisp and refreshing taste.

It is not the first time for Fu Yu to make this dish, but it is the first time to seriously pay attention to the precautions when cooking.

When cooking Jiaodong seafood, avoid using sour and spicy ingredients to cover up the umami taste of the seafood itself.

The taste is subject to the original flavor that can highlight the seafood.

A little sour, a little sweet, a little spicy, combined with a salty and fresh taste, is the best seasoning method for cooking small seafood.

These three auxiliary taste types can play a role in highlighting the umami taste.

Jiaodong seafood should also highlight the crispness of raw materials.

This has requirements on the duration of the initial processing of raw materials.

It is necessary to use a high fire for blanching, and the time should be short. After removing it, put it in ice water to cool it quickly. The small seafood made in this way not only has a strong umami taste, but also has a refreshing crispness.

Another dish, Jiaodong Braised Fish, is inseparable from vinegar and noodle sauce.

Jiaodong stewed fish must use authentic noodle sauce, which can subtly remove the fishy smell from the raw materials while imparting the flavor of the sauce to the fish.

The old-fashioned classic method, when cooking fish, I prefer to put some rice vinegar.

But the amount should not be large, it can soften the fishbone, neutralize various smells, and remove the fishy smell.

When braising fish, the firepower should be low, so that the fish will slowly taste.

Otherwise, the fire will destroy the shape of the fish, this is the slow fire to produce tender fish.

Several dishes were cooked smoothly one after another.

Yao Shi's complexion completely calmed down.

Watching Fu Yu cook is a kind of enjoyment.

The cooking method in my mind is shown by others with the most standard operation.

The feeling of moving with the heart is like drinking a cup of refreshing herbal tea under the scorching sun. The hearty feeling can instantly soothe the body and mind.

It has been a long time since Yao Shi calmed down and watched others cook.

This long-lost feeling made him unknowingly watch Fu Yu cook for more than half an hour.

Fu Yu didn't care about it.

While flipping through the special family banquet recipes, he cooked according to the above operation method, and the few dishes were cooked with ease.

This is the mullet egg soup.

Fu Yu deliberately read the method one more time.

Mainly this soup, which he had never made before.

There were too few customers to order, and when Zhao Meng made it, he didn't catch up once.

But even though he hadn't done it, Fu Yu usually heard Zhao Meng say a few words.

I know that this mullet egg is quite troublesome to make.

The key point is, before use, be careful not to flush.

Otherwise, although the salty and astringent taste can be removed, the taste will become hard and the color will change.

However, if it is directly used for cooking, the fishy smell is difficult to remove.

When Zhao Meng was talking about it, Fu Yu sounded interesting and asked more questions.

Zhao Mengxu babbled a lot. He had just finished cutting the pier and was tired and hot, so he didn't listen carefully.

Now look through the special family banquet recipes, and then I know how to make mullet egg soup to taste.

Put cold water in the pot and add the mullet eggs.

Get on the fire and heat it up slowly. After the water boils, remove the mullet eggs.

Put it in cold water, boil it, and remove it.

Repeat this three times.

The mullet eggs cooked in this way are very soft, tender and smooth, and the color is beautiful. It is most suitable for making mullet egg soup.

After the clear soup in the saucepan is boiled, skim off the foam on the top of the soup.

Put mullet egg slices in clear soup.

Add soy sauce, rice wine, ginger juice, salt, pepper, etc., and make it into a golden color and a salty and delicious taste.

Adjust the color and taste of the clear soup, and pour in the diluted water starch.

Stir evenly to thicken the viscosity of the soup, so that the soup can form the thickness of rice soup, and stew it into shape.

The container used by Maxima to hold mullet egg soup is a light teapot-colored round soup bowl.

Gently pour the stewed mullet egg soup into a soup bowl, pour in an appropriate amount of sesame oil and vinegar.

Finally, add a few slices of parsley for garnish.

The color of the soup is golden, and the taste is salty, fresh and fragrant.

The mullet egg slices are white and smooth, and the soup is moderately thick, blending with the mullet egg slices, and it looks warm and delicious.

There is one last dish of sweet and sour fish on a stick.

The method of stick fish is different, but there is only one thing, the method of changing the knife is uniform.

When the cob fish is changing the knife, if the depth of each knife is the same, the bottom of the corn kernels can be seen at a glance, and the shape is ugly.

The middle part of the fish body is thicker, and the knife can be deeper when the knife is cut, and the knife on both sides is shallower, so that the degree of shrinkage after heating is different, and the three-dimensional shape of the corn kernels will be stronger.

When it comes to using knives, Fu Yu is now very experienced.

He picked up the kitchen knife and started to modify the big yellow croaker neatly.

Slice the flesh from both sides of the fish completely.

Put an oblique cross-shaped knife on the inside of the fish, the depth is two-thirds of the fish, and marinate with refined salt.

Wielding a kitchen knife, he performed a series of operations as fierce as a tiger.

Yao Shi was stunned watching from the side!

This knife does not need a flower knife, but a kitchen knife directly?

Zhao Meng couldn't even do such a rough and heroic operation, right?

However, the fish meat that comes out of the vegetable blade, no matter the depth when changing the knife, or the speed of cutting the knife, people can't fault it.

Especially when Fu Yu puts two pieces of fish into the oil pan and fry them to float up, which looks like two corns and is golden yellow.

All Yao Shi's doubts and concerns disappeared immediately.

This fish is so beautifully done!

The three-dimensional shape of the corn kernels is really strong enough!

Anyway, Yao Shi is very satisfied with this.

As long as the dishes are cooked well, it doesn't matter whether a kitchen knife or a boning knife is used in the process.

Fu Yu easily dealt with the entire table by himself.

And Yao Shi watched Fu Yu cook for nearly forty minutes, full of approval.

Just at this time, another round slip was handed over.

Yao Shi thought that Fu Yu had just finished a table and it was hard work, so he intended to take on two extra dishes by himself.

In the end, before he could speak, Fu Yu quickly picked up more than half of the list and tore it down, and only gave Yao Shi three simple and easy-to-cook dishes.

Yao Shi took the list and silently pasted it on the kitchen wall, feeling sincerely in his heart: This kid is really benevolent!

After it is put on the shelves, we will try our best to ensure three changes every day!

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I am very moved and very happy. It turns out that so many friends have been writing books with me!

Comparing hands with hearts! Thanks! !