Food Circle Plug-in Emperor

At ten fifteen, Fu Yu followed Yao Shi to the music restaurant.

The customer arrived at 11:30 and ordered a small table of noodles. In addition to the roast duck, he also ordered four other special dishes in the store.

Seeing that Fu Yu followed, Zhang Zhen and the others didn't take it seriously, they only thought that he came to work part-time again.

When they heard that Fu Yu would replace Yao Shi to perform live performances for the customers at the table at noon, the jaws of all the people in the back kitchen dropped.

What are you kidding?

Live performances represent the face of the music restaurant!

It not only tests the chef's own culinary skills, but also includes the on-the-spot response, and even has a strong psychological quality.

If this is messed up, it will lose the face of the entire restaurant!

But this is the decision made by the boss, no matter how much other people feel that something is wrong in their hearts, they can only swallow the words that come to their mouths.

Fu Yu changed into his clothes and followed Yao Shi to the baking area.

The music restaurant serves reserved seats, and the roast duck is a special dish, so the daily demand is huge.

The store has always baked and processed by itself, so we specially decorated such a baking room.

The six roast duck ovens inside are working at the same time.

Bursts of strong fragrance came to the nostrils, and Fu Yu couldn't help swallowing.

This taste is really delicious!

The roast duck in the music restaurant adopts the hanging oven roasting method.

The duck is not opened, but a small hole is opened in the duck, and the internal organs are taken out, and then boiled water is poured into the duck's stomach, and the small hole is tied up and hung on the fire to roast.

This method not only prevents the duck from dehydration due to roasting, but also prevents the skin from being roasted soft.

The roasted duck skin is very thin and crispy, making it the most delicious part of the roast duck.

The hanging furnace has a furnace hole but no furnace door. It uses pear wood as fuel and bakes it with an open fire.

When the fruit wood is fired, there is no smoke, the bottom fire is strong, and the burning time is long.

After the duck is put into the oven, the position of the duck should be changed regularly with a pick rod, so that the duck can be heated evenly and the whole body can be roasted.

The roasted duck is plump in appearance, maroon in color, crispy in skin, charred on the outside and tender in the inside, with a fragrance of fruit wood.

Taste it carefully, the taste is even more wonderful.

Maxima also has roast ducks, but they buy them from deli outside, and reserve five ducks every day. Because it is not a special dish, not many customers order it.

It was the first time for Fu Yu to visit the roasting area, and he was very impressed.

Chef Yao is really rich, even the baking area is so decent!

Seeing the boss coming, the chef in charge of the baking area hurried forward to say hello.

Yao Shi walked around the oven twice, selected a roast duck, and ordered someone to send it to the back kitchen.

The roast duck is placed on the cutting board, and it smells of fruity wood, which makes people salivate.

Yao Shi took the special meat knife and handed it to Fu Yu: "There is still time, you practice one first."

Fu Yu took the knife and looked at the red-colored, tender roast duck in front of him.

This freshly roasted duck is different. Compared with the roast duck sold by Qianlima, it simply cannot be served on the table.

Yao Shi instructed: "When holding the fork knife, pay attention to your hand. This small knife is very sharp. You can try the feel first."

Fu Yu adjusted the position of the roast duck so that it lay firmly on the flat chopping board.

Yao Shi said: "Cut off the duck's head first, the knife must be vertical and the action must be quick."

As he said that, he made a gesture on the duck's neck with his hand: "It's best to cut the knife from here. The length reserved is the best, and it won't hurt the duck's head."

Fu Yu followed his advice.

With the blessing of advanced knife skills and perfect knife skills, Fu Yu is very familiar with the operation this time.

Yao Shi stepped forward to check the fracture of the duck's head.

Looking at the neat cut, his eyes widened in surprise.

The position of the knife fell on the joint of the duck's neck evenly, and the fracture was so smooth that no bone fragments could be seen.

This, how is this possible!

Yao Shi subconsciously moved closer to take a closer look.

There are indeed no broken bones.

Yao Shi frowned slightly, with doubts in his eyes.

This must be such a fast hand speed and accurate strength to achieve the effect!

How confident Fu Yu was when he cut the knife before, now he feels guilty when he sees Yao Shi's uncharacteristically serious expression.

well enough?

Is it wrong?

He did it according to the method taught by Yao Shi.

This roast duck has also been operated in the teaching practice class before.

Although the position of the knife is lower than that required in the classroom, it doesn't mean that it will be out of order, right?

Fu Yu asked anxiously: "Chef Yao, did you cut it badly?"

After all, when he practiced slicing roast duck in the teaching practice class, when he cut the duck's head, the position was indeed different from the place where he pinched it right now.

But this is the position Yao Shi designated at that time, he just came here according to the order, no matter how wrong he is, he can't go wrong, right?

Yao Shi regained his senses and shook his head: "Oh, no, you did a good job."

Fu Yu breathed a sigh of relief, as long as there is no problem.

Yao Shi continued to instruct: "Hold the bent part of the duck's neck lightly with your left hand, first slice off the skin of the front breast with a knife, the cutting process should be slow, follow the chest cavity, and cut gently in the middle position, at this time the roast duck is already Separate and cut into thin slices later."

This time Fu Yu did it more smoothly.

Because the method of operation is the same as what he learned in the teaching practice classroom.

After dozens of times of repeated practice, it is a piece of cake for him to do the same operation now.

Yao Shi, on the other hand, showed a satisfied look after seeing Fu Yu's knife.

Yes, the angle of the knife is perfect, the hand speed is also fast, the skin and flesh of the forechest are even in size, and the thickness is just right.

Yao Shi was excited, and unconsciously raised his tone when he spoke: "Now, let's slice the upper right breast and the upper left breast meat, and each slice will cost four or five knives."

But Fu Yu knew that the four or five knives meant that he needed to accurately assess the location of the knives based on the size and fatness of the duck.

In the end, Fu Yu successfully cut five knives.

Yao Shi's eyes lit up.

He said: "Open the three-pronged duck bone, and use the tip of the knife to pick a knife along the middle line of the breast bone to the right to separate the bone and meat. Then you can go down the slice in the order of leaning the upper half of the breast to the right, passing through the legs, and pick the legs. up to the tail, and then do the same with the left half of the piece."

Fu Yu skilfully removed the duck meat completely.

Yao Shi nodded in satisfaction, and said: "When slicing duck, the meat should not be too thick. Generally, 90 slices are the standard for a duck. The size of the meat should be uniform, thin and not broken. Pay special attention to the thickness of each piece of meat. They must be skinned to ensure a crisp and tender feeling when eating."

Speaking of this, Yao Shi couldn't help but say a few more words: "Slicing roast duck is a handicraft. As the old saying goes, roast duck is divided into seven parts, and three parts in slices. The length of time actually has requirements.”

When Fu Yu heard that Yao Shi was going to teach by example, he immediately cheered up and listened carefully.