Food Circle Plug-in Emperor

The two chatted on their lips, and the work in hand was not delayed at all.

After Fu Yu finished frying the salted fish, he started cooking fish ball soup again.

The fish ball soup currently sold in the store is an improved Spanish mackerel ball soup.

Vinegar and pepper are added to the soup, which is hot and sour, refreshing and delicious. One bowl is sweating, and after drinking one bowl, I want to have another bowl.

But Zhao Meng said that the fish ball soup sold in the store at the beginning was made of river eel, with fish floss and pea sprouts added.

It is very troublesome to make, but both the taste and the freshness of the fish balls are much better than Spanish mackerel.

The difficulty of this dish lies in the whipping of fish balls and the ratio of seasonings.

Zhao Meng explained the ratio of the seasoning carefully, and then briefly talked about the whipping technique, and then handed over the soup to Fu Yu to cook.

Cooking soup and cooking dishes was not originally his strong point.

On the contrary, Fu Yu's skills in heat control and seasoning ratio are better.

Zhao Meng didn't say anything, but his heart was like a mirror.

Physical labor is Fu Yu's strong point. Since he has the physical strength given by the system, and the hand speed and knife speed of the sky, Fu Yu has never worried about playing lottery.

He picked out the fine bone spurs from the fish, smashed them with the back of a knife, and then chopped them into minced fish with a knife and put them in the container.

But in the process of smashing and slashing like this, people who are far away can't see any tricks.

But standing beside Fu Yu, Zhang Jinyu, who was ready to help the cook at any time, instantly widened his eyes.

What did I just see?

As a master craftsman, the work of smashing minced meat is so dry on weekdays.

Even if the fish is indeed more delicate than pork, it needs to be smashed several times with the back of a knife, and chopping fish into minced fish with a knife is a time-consuming and labor-intensive task.

But under Zhao Meng's hands, the fish meat was like a bad piece of wood, and when it was slapped with the back of a knife, it instantly rotted into mud.

When chopping the minced fish with a knife, I knew it was because of preconceived notions. Anyway, Fish Ball Tang felt that Zhao Meng was just being cautious and doing it for the insiders to see.

The flesh of this fish has been smashed into mud, and there is a fundamental difference between chopping and chopping.

After thinking about it, the fish ball soup felt that 40% of it was missing.

Is there no need for Zhao Meng to do that?

It is estimated that Wu Sheng's hand speed was too slow at that time, and he was confused for a while.

Well, it must be like that.

That's right, the back of the knife can turn the fish meat into fish paste, who would believe it?

Is there any magic in juggling?

Completely knowing that his cutting iron was like a mud kitchen knife, which inadvertently stunned his big partner.

Zhao Meng was busy cooking quickly.

Chopped fish paste, add fine salt, rice wine, monosodium glutamate and mix well.

Pour in the clear water quickly, while pouring the water, use chopsticks to beat vigorously in one direction, pick out a large piece of fish paste and put it into the hot water. When it floats, add starch to reconcile.

That operation may seem complicated, but in fact, it is relatively easy to do.

On the one hand, it is a test of the cooker's hand speed. On the other hand, the ratio of water, fish paste and starch is very good.

The taste of the fish balls made will be smooth and smooth, all because of that crucial step.

Add fine salt, rice wine, monosodium glutamate, soy sauce, minced green onion and ginger to minced meat and mix to make stuffing.

Put a half pot of clear water under high heat.

Zhao Meng grabbed a handful of fish paste with his right hand and put the filling in his left hand, then pinched his right hand together, squeezed out a fish ball with no filling in the middle from his little finger and index finger, and served it with a spoon. Live, and then pour into the water pot.

At this time, if the water in the pot has boiled, add some hot water to make it roll, wait for the fish balls to float to the surface of the water, and then remove them all.

Put fresh soup and salt in the pot, put fish balls and rice wine before boiling, then skim off the foam, add a few bean sprouts, monosodium glutamate, soup, and put it outside the bowl before boiling.

The advantage of Zhang Jinyu is that he is afraid that the taste will change after a long time.

Before Zhao Meng is cooked, put it directly in the steamer to keep warm.

As long as the customer arrives, the food passer can come over and take it to the table.

After all, Zhang Jinyu's cooking is not troublesome, but Zhao Meng's hand speed is very slow, and it took half an hour to finish cooking.

After that time, Fu Yu had quickly finished two classic dishes, Spicy Big Lobster and Spicy Stir-Fried Daren Fresh.

"Chef Zhao, what's the spelling of the Butterfly Shrimp and Sea Cucumber?"

Wu Sheng looked at the order list posted under the kitchen wall, and asked with interest.

Fu Yu said casually: "It's a butterfly shape made of raw prawns, with sea cucumbers cooked with scallions. It has some characteristics, but the presentation is very beautiful. In the future, that dish will be regarded as the finale of Xiaoxi's noodles. How did it become popular?"

Shrimp are made in the shape of a butterfly, and the requirements for detailed operations are relatively low.

Without the time to make these shaped shrimps, I can cook two more sea cucumbers with scallions.

And at that time, it looked like a foreign style on the plate, but now it is more or less overwhelming.

All kinds of unique plate shapes emerge one after another, and the plate that can be used as the finale is becoming more and more special and unique.

Seeing that Wu Sheng was interested, Fu Yu put on the conch slices as a starter, cooked ten small shrimps in raw sauce, and then taught Zhao Meng how to turn the shrimps into vivid butterflies.

The flower work is mainly fixed by toothpicks.

Remove the heads, shells and threads of the shrimp, and leave the shrimp meat and tails alone.

Remove the upper and lower sides of the shrimp, leaving a thin layer of moderately thick shrimp in the middle.

The prawn meat is bent, and the bright red prawn tail is facing down, and then it is matched with a butterfly body carved with cucumber, and white sesame seeds fixed with syrup as butterfly eyes.

After all, it was a teenager who did it. Fu Yu's operation is obviously not proficient, but the effect of the first forming is still wrong.

"Well, that's it."

Fu Yu showed the finished shrimp to Zhao Meng.

Zhao Meng felt that his eyes could see, but as for his subordinates to operate.

"Do you understand? All right, let him bring the leftover shrimp!"

Fu Yu felt uncomfortable throwing the pot away.

I hate that kind of work the most, without that effort, I can fry two more dishes.

Zhao Meng, who totally felt that he was being ordered, took over the job of carving shrimp.

When I made the first butterfly shrimp, I was still a little proficient in my technique, but when it came to the first few, I made it slower and better.

Seeing the first butterfly shrimp placed on the plate, the shape and appearance are really lifelike.

Zhao Meng had just finished making butterfly prawns, and the waiter came to report that the customers in Room 104 had arrived.

The front chef immediately put the cooked dishes under the dish transfer table one by one.

Zhao Meng also directly made sea cucumbers with green onions.

After cooking sea cucumbers with scallions, put the sea cucumbers neatly in the middle of a white round porcelain plate, place a circle of butterfly shrimp on the bottom of the sea cucumbers, and place eight red cherries according to Fu Yu's request.

Afterwards, I still felt that looking at the overall shape of the plate now, there is indeed no kind of country style that will be popular more than ten years later.

At this time, it is really a fascinating aesthetic!