Food Circle Plug-in Emperor

Among the river fish, the most plump is the bream flower.

Although it looks exactly like Wuchang fish, it is not too big.

Now that the month of Kaijiang has passed, the bream flowers bought in the store are only five or six taels in size, but fortunately, cooking and seasoning can be used to make up for the lack of quality of fresh fish.

Scrape the scales of the bream, remove the gills, wash and control the water, and draw a flower knife on the body.

Fu Yu held the kitchen knife and quickly operated it on the fish.

A strong fishy smell hits the face.

As soon as he smelled it, a thought immediately popped into Fu Yu's mind: this bream flower was cleaned 15 minutes ago, and the fish meat was still firm.

As the blade penetrated into the fish, the fishy smell became stronger. Fu Yu loosened his wrist and lifted the kitchen knife.

A further downward stroke will cut through the thin layer of fish meat attached to the surface of the fish bone.

It's just right to close the knife at this time.

Pat the fish on both sides and fry in oil.

During the movement, Fu Yu inexplicably remembered what Yao Shi said when he was dominated by the system and taught him some tricks.

"Patting noodles is to prevent sticking to the pan. This method is definitely better than other methods to prevent fish skin from sticking to the pan."

It works really well.

Saute scallions, garlic slices, ginger slices, and add appropriate amount of water.

Put bean paste, cooking wine.

According to the classic old taste recipe, Fu Yu also specially put tomatoes, so that there is no need to add sugar and vinegar.

Put the bream flowers in and start to stew.

Fu Yu changed hands to cook braised squid flowers again.

Wash and dry the fish.

Fry in oil until golden on both sides.

The squid skin is thin and tender. When Fu Yu fried it, he turned it over carefully, because the fish skin is too thin.

It's okay to say that the skin of the fish is thin, but the fish meat needs to be handled very lightly.

Therefore, when the scallops are usually braised in brown sauce, they are specially coated with batter and fried before being fired.

This can prevent the fish skin from being damaged and affect the effect of the plate.

Generally speaking, when Fu Yu is frying fish, he will turn it over at the right time based on his feeling.

This feeling is very complicated. The frying pan does not have the special effect of not sticking to the frying pan. You can only rely on the absolute feel, but if you don’t touch the ingredients with your hands, the effect will often be greatly reduced.

At this time, vision and smell are very important.

Fu Yu held the wooden shovel in his hand, and the feeling that was different from before came back to his mind again.

This feeling is very subtle.

He feels that the recognition of fish taste has improved a lot!

How is this going?

Fu Yu had actually discovered this problem before, but he always attributed it to his improved sense of smell.

However, this feeling became more and more obvious when frying fish today.

Could it be.

The bonus effect brought by the mask with sensitive sense of smell?

Thinking of this, Fu Yu suddenly realized.

The original mask with a sensitive sense of smell has improved his sense of smell.

Now after the training in the teaching practice classroom, his sense of smell itself is already very sensitive.

With the help of masks, advanced olfactory skills become more and more acute.

This time, Fu Yu couldn't help but get excited!

This skill may not be very useful for other professions.

But for the chef, it is simply a magic skill!

There are many very refined operations in the cooking of ingredients. The more advanced the ingredients, the higher the degree of refinement.

When cooking fresh fish, you need to pay attention to the heat of seasoning and the skills in operation techniques!

At this moment, Fu Yu felt that the originally laborious frying operation was not so difficult!

Moreover, Fu Yu's cooking skills are more detailed and more refined.

This made Zhang Zhen and the two chefs, who were standing by the side watching and studying, feel a chill down their spines for no reason.

Because Fu Yu's entire cooking operation process is so familiar, it's so easy to lift!

When the squid flower is turned over, the skin of the whole fish body is intact, showing a beautiful and perfect uniform burnt yellow color.

This is kind of awesome.

Mix the minced meat with oyster sauce.

Put oil in the frying pan, add minced meat and stir-fry until it turns white.

Reduce the juice over high heat, add the chicken essence and sprinkle with chopped green onion and place on a plate.

The smooth and flowing cooking techniques made the onlookers a little dumbfounded.

It's hardly like cooking in the back kitchen.

Soon, the braised bream flowers were put out of the pot and served on the plate, and the fragrant stewed bream flowers were also stewed.

Zhang Zhen handed over the marinated gong fish, and then took over the fragrant stewed bream flowers that could be served at any time.

The two plates of anchovies were perfectly cooked!

Fu Yu started to cook the smoked gong fish.

The most difficult operation of aromatherapy is frying.

However, for Fu Yu, who has full fire control skills, the difficulty of cooking this dish is halved.

The aroma smoked gong fish is characterized by a sweet and rich taste.

That's why Zhang Zhen deliberately extended the time when he was marinating.

And because the meat of the gong fish is in the shape of garlic cloves, he didn't even hand it over to Xiao Gong when cleaning it up, but let Tian Lei take full responsibility.

I am afraid that the skin of the diced fish will be damaged and the effect will be affected during cooking.

Generally speaking, when making fragrant smoked gong fish, you only need to put peanut oil in a high-fire beacon pot until it boils, put the fish in the pot and fry it until it is cooked, and take the pot away from the fire to cool down.

Bring the oil to a boil again, fry the fish in the wok for the second time until it is reddish red, take it out, put it in a Shaoxing wine basin and pick it up for a while, and it's done.

However, when Fu Yu prepared the Shaoxing wine pot, he changed the ratio of wine to sugar.

Aroma-smoked gong fish is a very common dish, and it will be served in general banquets.

Because the fragrant smoked gong fish will not affect the taste after it is cold, it is very suitable for banquets.

So this dish, Zhang Zhen and others can also cook.

The ratio of Shaoxing wine pots is fixed, how much wine and how much sugar is mixed, the taste is just right.

This kind of formula uploaded from an unknown generation is like a formula in a book. You don’t need to know where the formula comes from. You just need to know and apply the data directly to get the taste you want. .

However, when cooking Tonggong fish, Fu Yu suddenly and temporarily changed the method of making the Shaoxing wine pot.

Zhang Zhen was the first to discover the difference in the ratio, and couldn't help but ask: "Fu Chu, the wine is running low, do you want to add a little more?"

Fu Yu shook his head: "No, the amount of alcohol is okay now, I'll try adding some sugar. Maybe it can neutralize it."

Chef Liu looked at Fu Yu's preparation, and was a little worried: "Isn't the original ratio pretty good?"

The original Shaoxing wine basin preparation method is a universal dipping sauce. As long as the proportion is followed, any dipping method will taste very good.

But now Fu Yu wants to change the allocation ratio, what is he trying to do?

Could it be better than the ancient prescriptions handed down?

Fu Yu began to carefully adjust the ratio of wine and sugar.

Add sugar to the dipping sauce a little bit, stir, and judge the proportion by taste.

Fu Yu added sugar.

The three of Zhang Zhen frowned slightly, and thought to themselves: Is there too much wine?

Fu Yu added wine.

The three of Zhang Zhen shook their heads: Is there too much sugar?

In fact, there is really no need!