Food Circle Plug-in Emperor

Although the herring used by Maxima is artificially farmed, it can ensure that the live fish is killed on the spot, and the freshness of the herring meat can be preserved to the maximum extent.

After cleaning the fish scales and removing the internal organs, Fu Yu removed the fish bones with a knife.

First cut off the head of the fish, then move the knife inward against the spine, with the belly of the fish facing outwards and the back facing inwards, grab the upper half of the fish belly with your left hand, turn the fish over, and use the same method to remove the other half of the fish.

When it reaches the fish tail, it needs to be cut off piece by piece.

After handling the herring, knock the eggs into a bowl and break them up fully.

Remove the outer crust of the bread, flour it, and knead it into crumbs.

Put the fish skin side down on the chopping board, cut the meat surface with a slope knife every 2.5 cm, and then cut a straight knife at an interval of 1.5 cm, the knife edge is as deep as the fish skin.

Remove the fish bones and replace the fish meat with blades.

The whole operation was done smoothly and smoothly by Fu Yu.

The technique of advanced splitting skills allows him to easily remove every tiny fishbone without hurting any excess fish meat.

Fu Yu put the cut fish into a bowl, added onion, ginger, salt, soy sauce, and marinated.

After processing the fish, continue cooking the peppery fish cubes.

Put the marinated fish pieces directly into the pan and fry until golden on both sides.

The fish is mixed with diced prickly ash and peppercorns, the mouth is full of numbness, tender and delicious.

After the fish pieces were fried, Fu Yu quickly cut some carrot shreds to ensure that the roots were distinct and as thin as hair.

The shredded carrots are directly put into the pot and fried without oil, so that the fried carrots are crispy.

The fried shredded carrots are sweeter in taste, moderately soft and hard in taste, and more crisp and tender.

The scallions used to place the shape on the plate are taken from the green tender leaves and cut into thin strips.

The trapezoidal white porcelain plate is surrounded by a light colored glaze pattern, and the fish pieces are staggered. The fried shredded carrots are gently kneaded into balls and placed on the fish steaks.

Arrange shredded green onion on one side for garnish.

The whole dish is impeccable from the presentation to the taste, it is perfect.

The pepper-flavored fish nuggets were taken away by the waiter.

Fu Yu picked up the marinated fish and started cooking the grape fish.

Pick up the onion and ginger from the basin, dip the fish in the egg mixture, and then evenly sprinkle a layer of bread flour to make it stick to the fish and the slits of the knife.

Put the pot on a high fire, add oil and cook until it is five mature, then add the fish.

Fry for about 3 minutes, the skin of the fish shrinks and turns light yellow, and the flesh of the fish opens into grapes, then take it out and put it on a plate.

Under normal circumstances, tender grape leaves are used as decoration materials when arranging the plate.

But this season, not to mention grape leaves, the tender green leaves are hard to find.

Fu Yu scalded the prepared green vegetable leaves with boiling water, cut them into the shape of grape leaves and stalks, and put them next to the fish, making them look like sticks and stalks.

Put another pot on high heat, add grape juice, sugar, vinegar, soy sauce, and salt, boil it, thicken it with starch water, pour in sesame oil, and pour it on the fish in the dish.

The whole plate of fish is shaped in the shape of a whole bunch of grapes.

The plate setting knife is exquisite, the frying is exquisite, and the lines are crisp.

The taste is full of rich sweet and sour grape fruit aroma, crisp on the outside and tender on the inside, with a sweet and sour taste.

The grape fish completes the final presentation.

Even Zhao Meng raised his head to take a look, and praised sincerely: "Not bad, this grape fish is very authentic, you boy, your knife skills have improved again!"

Fu Yu smiled and put the plate on the serving table.

This dish is really unpopular, the chef hasn't made it for a long time, and after hearing Zhao Meng's praise, other people came over to find out.

Looking at the unique plate of grape fish, Liu Junrong gave Sun Weixing a wink: Awesome!

Sun Weixing nodded, and looked at Fu Yu enviously.

It would be great if I could reach Fu Yu's level sometime.

No wonder he was able to become a regular within less than a year of internship, and he was treated differently by Zhao Meng.

If you want to gain a firm foothold in the back kitchen, the only way to improve your cooking skills is to work hard, and everything else is nonsense.

When the waiter came over, Fu Yu hurriedly greeted Zhao Meng, and followed them to the front hall.

In the box.

The girl's eyes lit up when she saw the dishes in front of her.

If Fu Yu was here at this time, he would find that in the video that reflected the image in the girl's mind, the blurry dishes on the dining table instantly became clear.

The dish that has not yet been shared is this peppery fish nugget.

Heard this recipe is right.

The girl's parents were ecstatic.

As long as one dish is ordered correctly, there is no need to worry about whether the other dish can be found.

And when Fu Yu followed the waiter and delivered the grape fish to the table, the girl immediately clapped her hands happily: "This is the dish! That's right!"

After confirming two dishes, the girl's parents hurriedly ordered them on the spot.

After the matter in the front hall was settled, Fu Yu turned around and went back to the back kitchen.

After get off work in the evening, Fu Yu punched his card, changed his clothes, took a taxi and rushed to Shangshi private restaurant.

Starting today, he will learn how to make gourd chicken with Liu Zhangpeng.

Although Liu Yunong didn't specify the time to go to and from get off work, Fu Yu always went to the back kitchen before six o'clock.

This is the busiest time in the kitchen.

Fu Yu changed into his clothes and took the initiative to help Liu Yunong.

After a few days of cooperation, the two have cultivated a tacit understanding.

In many cases, before Liu Yunong could give an order, Fu Yu had already prepared everything that needed to be done in advance.

This made Liu Yunong feel more and more that Fu Yu was in the right mood.

After 8:30 in the evening, except for the dishes that are served after the customer orders, all other dishes are ready and can be fired at any time.

At this time, Liu Yunong said to Fu Yu: "Xiao Fu, I'm not busy now, you and Chef Liu are practicing calabash knives together, and it happens to be available tomorrow.

Fu Yu agreed, went to the warehouse, and picked out two clean tender hens.

Liu Zhangpeng hurried forward to pick it up, and said with a smile: "Chu Fu, the two hens you picked are really fat, why don't you just pick the bigger one?"

Fu Yu smiled: "The task given by Chef Liu, naturally has to be done well, chicken fat is good for practicing deboning!"

Liu Zhangpeng smiled, took a hen, and followed Fu Yu back to the kitchen counter.

Fu Yu cherishes this opportunity to learn cooking skills without spending money.

You know, when he was studying, the cost of teaching to the school for a year was not low.

Hearing that they were going to practice making gourd chicken, Wang Yulong and a few small workers also came over.

Gourd chicken is a special dish in the store. It is not difficult to cook, but the difficulty lies in removing the bones quickly and completely.

Whether the bones are clean and whether the chicken can be kept intact are very important for the taste and presentation of the dishes.

Liu Yunong wanted to teach Fu Yu, so he first explained the specific steps and precautions for splitting chicken bones.

She spoke in detail, and Fu Yu listened carefully.

In fact, it is best to do demonstrations like this kind of bone-breaking work, so that the teaching effect will be more significant.

However, Liu Yunong intends to take Fu Yu's exams, so he only speaks but does not do anything. It all depends on Fu Yu's own experience and comprehension.

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