Food Circle Plug-in Emperor

And Fu Yu was already very skilled in both time control and fire control.

When the fried beef comes out of the pan, sprinkle with cumin and sesame seeds.

The dish is done.

When arranging the plates, Shangshi private kitchen restaurant here adopts the method of stacking and stitching according to the trend.

After a plate of tender fried beef is placed, it is stacked high into a hill, which looks very spectacular, and it avoids the fried beef sticking to each other, which will affect the crispy texture of the skin.

This plate of tender fried beef was for Fu Yu to try. After it was done, several people in the back kitchen shared it on the spot.

Soft and smooth taste, tender and fragrant, chewy.

In the mouth, you can taste the unique aroma of cumin and sesame, which complements the soft and tender taste of beef.

Liu Yunong nodded in satisfaction after tasting the soft fried beef cooked by Fu Yu.

She turned her head to look at Wang Yulong, and the two exchanged a look.

Wang Yulong also expressed appreciation.

For his boss's vision, he is quite convinced, and even somewhat envious in his heart.

Look at the luck of the boss, if he doesn't accept an apprentice, he will be a genius.

After finishing the soft fried beef here, Fu Yu hurried back to fried pork belly.

He put a little oil in the pan, and when the oil was 50% hot, he put the pork skin down into the pan for frying.

Because a lot of oil will splash out when frying, you need to cover it quickly to avoid being scalded.

This is what Liu Yunong has repeatedly emphasized.

Fu Yu cherished his life, and remembered very firmly, and accurately put the lid on the pot in time when the pig skin was close to the hot oil.

After frying for one minute, you can see that many red bubbles have emerged from the pork skin.

At this time, remove the pork and soak it in cold water.

Soaking in cold water can make the taste of pork more refreshing.

When the pork is completely cool, put it in the refrigerator for two hours.

This allows for a better cut of the meat and it is also easier to shape.

During the freezing time, Fu Yu followed Liu Yunong's instructions and started to cycle through the cooking operations he had done before.

He made the pork belly one by one, the movements became more and more skillful and the speed became faster and faster.

When Liu Zhangpeng prepared the sauce and sent it to the refrigerator, he happened to meet Fu Yu coming over with the cooled pork belly, so he approached enthusiastically: "Xiao Fu, didn't you say that you have never made this pagoda meat? I can see how skillful you are!"

Although the back kitchen had an air conditioner, Fu Yu was still sweating because he stayed in front of the fire all the time.

He was somewhat irritable, and he didn't like to talk very much at this time, but politely said a few words to Liu Zhangpeng, and then hurried back to continue working.

I have to say that Shangshi private kitchen restaurant is good in everything, except that the quality and cooking skills of Xiaogong are worse than that of Maxima.

Fu Yu is very serious when cooking, so when he was in Maxima, whether it was Sun Qingning or Zhang Jinyu, when helping him, they were always obedient and sensible, and they were very discerning, knowing when Fu Yu needed what Things are always delivered to him in a very timely manner.

But at Shangshi's private restaurant, Xiaogong always gives orders and moves, and Liu Yunong always stands by to guide him, so Fu Yu can only do everything by himself.

But once you get used to it, you get used to it, and there are many more opportunities for hands-on operation.

Dried plums were boiled in the original soup in the iron pot, and Fu Yu quickly fished out the cinnamon star anise.

Everyone was working, and no one noticed that when he raised his hand, whenever the colander was lifted from the soup pot, the thick soup attached to it would quickly slide off the colander just like Moses divided the sea.

After the fire was boiled, Fu Yu transferred the dried plums to the casserole and continued cooking with the gas on the kitchen table while the fire was turned to low.

The big iron pot continues to be used for blanching pork belly.

The characteristic of pagoda meat lies in the skillful cutting.

The pork belly needs to be cut into thin slices, long and continuous, and can be piled up at will into a beautiful pagoda shape.

Fu Yu took out the frozen meat, put it on the chopping board, and cut it along the edge.

Be careful not to cut off near the end, or the piece of pork will go to waste.

After cutting, the circle around it is restored to the original shape of the meat, put into a mold, and then pressed into the shape of a pagoda.

Pierce the end of the meat with a toothpick to secure it.

The process of this operation is relatively meticulous. After this step, the pagoda meat is officially formed!

Fu Yu did it very smoothly, with exquisite techniques and skillful movements, and his whole person exuded an unspeakable confidence.

He looked very experienced, it didn't look like he was cooking this dish for the first time at all.

Instead, like a master chef, he has done it dozens of times, or even hundreds of times!

Liu Zhangpeng took a break from his busy schedule and couldn't help coming over to watch Fu Yu cook.

Seeing the pig's five flowers being sliced ​​into a moderate thickness, delicately and perfectly folded into a pagoda shape, the more I look at it, the more I am shocked and convinced!

There was even an inexplicable feeling that Fu Yu had previously said that he was making this dish for the first time, just to show other people's faces after cooking.

Liu Zhangpeng, who was really shocked, felt a little surprised at first, but then felt a little wronged.

Being human, why is there such a big gap!

Some people are born to be envied and envied by others!

And some people, like myself, can only make progress a little bit by working hard.

Not only Liu Zhangpeng, but Liu Yunong beside him was also stunned by Fu Yu's exquisite knife skills.

Fu Yu said that he had never cooked this dish before, and Liu Yunong was already ready to prepare more dishes.

She set it up to give Fu Yu an hour to practice knife skills, so just now at the kitchen counter, she has been busy making the preparatory work of tender fried beef, just to save time and let Fu Yu waste it.

But Fu Yu's performance at this time is like a top chef with a lot of experience.

Does this still need to give him time to practice?

It's almost the same as going directly to the stove and cooking together!

Wang Yulong was annoyed and wanted to reach out and slap his forehead!

I'm really envious!

Such a good seedling, why can't I meet him!

what a shame.

Such an apprentice is rare in decades!

If he could take in such an apprentice, he would be able to pass on his mantle.

That must be cultivated as a successor.

Liu Yunong is really lucky!

This luck was doomed from birth, and no one else would envy her.

And Fu Yu quickly handled the pork, turned around and walked over to the kitchen counter.

The prunes in the casserole are already cooked.

According to the cooking method of Shangshi Private Kitchen, some brown sugar needs to be added.

And the ratio is one tablespoon more than the classic old taste recipe.

This taste will be sweeter and more in line with the taste preferences of the local people.

Dried plums should be boiled until there is only a shallow layer of soup left, and it cannot be boiled dry. The soup will be reserved for thickening later.