Food Circle Plug-in Emperor

Fu Yu has a very good advantage.

It is to concentrate on doing things.

No matter what, as long as he wants to do it, he will do it with his heart.

So during the cooking process, because he wanted to complete the task and cook the hibiscus meat perfectly, Fu Yu just focused on the cooking work at hand from the beginning to the end.

What is in my mind is the cooking method of this dish in the classic old taste recipe.

And in the process of each step of operation, refer to the cooking recipe given by Liu Yunong for details.

The comparison between the two gave Fu Yu a deeper understanding and understanding of this dish.

After cutting the pork suet, Fu Yu spread the tenderloin slices on the cutting board and sprinkled them with dry starch.

Put 1 grain of pork suet on the curved side of the tenderloin.

Close to the pointed side, put 1 shrimp.

Then gently pat left and right with the knife to make the suet and shrimp stick to the meat slices.

This operation is a test of the chef's control over power.

Excessive force will squeeze and deform the meat slices.

If the force is too small, the suet and shrimp will not be able to adhere to the meat perfectly.

When Fu Yu was cooking, relying on the blessing of absolute touch, he perfectly controlled the strength of the knife in the first operation.

Liu Yunong, who was on the sidelines, silently swallowed the words that came to his mouth.

She originally planned to mention Fu Yu a few words about the details of this operation.

As a result, Fu Yu raised his knife and dropped it, and didn't give her a chance to speak at all.

Subconsciously bit her lip, Liu Yunong fell silent.

What kind of genius is this?

Liu Yunong has already made up his mind to train Fu Yu to be the successor of Liu's family cuisine.

Their old Liu family is short of such a talent!

Thinking of this, Liu Yunong became more and more careful when watching Fu Yu's cooking.

Fu Yu processed all the meat slices, and then spread the beaten egg white on the shrimp and pork suet.

Divide ham mince into 25 portions and place on top of each shrimp.

Fu Yu's operation shocked the three onlookers once again.

Liu Zhangpeng almost flew out the ingredients in the pot directly.

The minced ham is very finely chopped, so it feels more sticky to the touch.

When Fu Yu distributed the minced ham, he directly pinched it with his hands and placed it on top of the shrimp.

He pinched it repeatedly 25 times in total, and the ham in the plate was completely used, without any crumbs.

Fu Yu did not readjust and distribute the minced ham on the shrimp after the operation.

It shows that he is very satisfied with the number of distributions he has made.

Because there is equal amount of minced ham on top of all the shrimp.

At least that's how it looks visually.

That's amazing!

When I was learning to cook this dish, because of my personality, Liu Yunong always used measuring scales at the beginning, and after weighing a little bit, he distributed the minced ham.

She has made this dish hundreds of times, if not thousands of times.

Practice makes perfect, and now it is only possible to distribute it based on the feel of the hand.

But it was Fu Yu's first experience with this dish, and he was able to distribute it accurately.

Explain what?

It shows that Fu Yu is born with an absolute sense of touch.

And this talent is simply a perfect external weapon for chefs.

The control of the touch can be applied to the use of ingredients and seasonings.

Many veteran chefs will develop a very precise hand feeling after accumulating cooking experience for a long time.

A dish that is often cooked, you can get just the right amount of ingredients with just a quick grab.

When using seasoning, it is all based on feeling, and every time it can be put just right according to the experience of hand feeling.

This is also a skill.

A skill that is slowly honed by repeated cooking operations day after day.

At this time, Fu Yu took a handful of washed coriander, picked the coriander leaves, picked them one by one, and put them on the suet respectively.

It was just a simple operation, but Wang Yulong showed admiration on his face.

Fu Yu is a very careful cook.

It seems to be an ordinary manual operation, but it is done like an assembly line set by a machine.

The placement of each piece of coriander is almost exactly the same, even the direction is the same.

This arrangement is simply the gospel of obsessive-compulsive disorder.

It looks very tidy and makes people feel very comfortable.

And Fu Yuxin covered all the suet with coriander leaves like a flower in his hand.

Then spread the tenderloin slices on the colander, put them in boiling water for a while, and then drain the water.

This operation left the three of them dumbfounded.

We all know that Fu Yu's hands are fast.

But I never expected it to be so fast.

I don't know what happened to the others, but Liu Yunong, who was the closest, found that he didn't see Fu Yu's last operation clearly at all.

All I saw was that Fu Yu spread the tenderloin slices on the colander and put them in boiling water to scald them.

But in the next scene, she only felt a blur before her eyes, and the meat slices had been drained and put on the plate.

Liu Yunong blinked, a strange feeling flashed in his heart, but he was quickly attracted by Fu Yu's next actions, and quickly threw this episode to the back of his mind.

After the meat slices are blanched, Fu Yu heats up the frying pan, first add sesame oil, heat it to 70% heat, put in the peppercorns and fry for about 5 seconds, and remove them when the peppercorns turn black.

Add cooked lard, and when the oil temperature rises to 60% hot, pour the oil on the tenderloin slices.

According to the operation in the recipe, Fu Yu poured it three times in a row, and the shrimp and meat slices had all turned jade white.

The cooking work is all completed, and the next step is the most critical presentation of this dish.

Fu Yu arranged the selected white round porcelain plates.

Stack the meat slices on the plate, put 10 slices in the bottom layer and the second layer, 7 slices in the third layer, and 5 slices in the fourth layer. Use shredded ginger as the flower core.

Put ham flowers around. Pour out the hot oil in the pan and place it on medium heat.

Add glutinous rice wine, refined salt, monosodium glutamate, and rice wine, and when the juice is thick and viscous, pour it on the hibiscus meat.

Fu Yu's movements when arranging the plates were smooth and coherent.

It is obviously just a simple piece of meat, but after he arranges the plate, it is like a meat hibiscus slowly forming and blooming on the plate.

The visual effect is very shocking!

Liu Yunong watched Fu Yu arranging the plates, and the scene in front of him suddenly became blurred for a moment.

It seems to coincide with a certain scene in memory.

The same tall and slender figure, wearing the same style of chef uniform, stood in the back kitchen, patiently and meticulously arranging the hibiscus meat.

This scene shocked Liu Yunong a bit.

Not only Fu Yu's coherence and smoothness of the entire cooking process amazed her.

But she actually saw the figure of her father through Fu Yu.

What a similar technique, almost the same cooking operation, to make her feel this way!

Thinking of this, Liu Yunong felt a little short of breath, and there was an unspeakable excitement in his heart!