Food Circle Plug-in Emperor

Xiao Wang is always satisfied with his food, and he goes back again and again.

In the rush of Xiaonian, I entertained my family and specially came to Shangshi private restaurant for a good reunion.

Since it is a family reunion, it must be well organized.

Yesterday's dish of live carp was an eye-opener for him, and today he intends to let his family members take a look at it.

Liu Yunong personally went to the front hall to entertain, seeing that Wang Ju came in person, he hurriedly extended a warm welcome.

Deliver food, deliver wine, send special personnel to serve, a series of good words are poured out as if they don't want money.

Liu Yunong is a person with long sleeves and good at dancing. If she wants to please someone, no one can stand it easily.

Being able to speak well is one thing. The most important thing is that she looks beautiful and has a very good figure. Even if she is wearing a chef's uniform, her temperament and appearance also reveal a different kind of beauty.

A few words and a few words coaxed the Wang family to smile, and Liu Yunong retired, and went back to the kitchen to make noodles.

Compared with other people in the back kitchen, I feel a little worried.

Standing in front of the kitchen counter, Liu Yunong couldn't help but smile when he saw the worried expressions of the people around him.

Today is the time to open your eyes!

Last night, Liu Yunong stayed up almost half the night.

Along the way, Fu Yu gave her suggestions, as well as some cooking experiences, and she neatly entered them into the computer file.

Even lying in bed at night, I am constantly pondering and reflecting.

Invisibly, I have some different understanding and perception of this dish.

When I arrived at the store today, other people were busy preparing dishes, and she took the initiative to take over the work of killing and cleaning all the live fish.

From morning to afternoon, more than 20 live fish were handled.

With Liu Yunong's current cooking skills and techniques, with a little practice and understanding, he is already very proficient and precise in grasping the position of the diaphragm in the heart cavity of live fish.

Originally, there was nothing too complicated about this step of operation, and what was important was nothing more than practice makes perfect.

Liu Yunong was originally very good at splitting, and has quite a lot of experience in this area. Now he is concentrating on studying. Although the time is short, his level has improved significantly.

And after successfully wrapping the diaphragms of two live fishes, Liu Yunong just let go of his tension.

I originally thought that I would find an opportunity to cook this dish again in two days, and try my hand at it.

Unexpectedly, the opportunity is here now.

Wang Yulong asked worriedly, "Boss, what should I do with this dish?"

If you want him to say, he should call Fu Yu over and help him cook again.

After all, Liu Yunong's previous operations had failed.

President Xiao Wang came here by himself yesterday, but today even Bureau Wang came together.

Liu Yunong smiled slightly: "What to do, what to do, I will be in charge of cooking this dish, and you guys come, prepare the dishes first, I will handle the live fish myself."

After getting the order, Xiao Gong hurriedly went to Zhang Luo separately.

Speaking of which, Mr. Wang is really interesting.

When I came here yesterday, I brought my own ingredients, and today it is again, and it is still the same two live carp, I don't know where I got them.

Liu Yunong fished out a live fish and put it in the pool. First, he estimated the weight of the carp. Then, while the worker was preparing the ingredients, he studied how to operate it and how to avoid all possible problems in cooking.

Although Liu Yunong is young, he is already a very experienced chef.

Because of her rich experience, Fu Yu's casual advice can make her draw inferences.

During the whole day's fish cutting practice, she also thought of a lot through repeated operations.

at the same time.

In the box.

Xiao Wang was always smiling and bragging to his family how exquisite and rare the live cooked carp he ate yesterday was.

Afterwards, he did not forget to slap his father's horse hard.

Wang Ju coaxed the old wrinkle out of his face with a smile.

"If it wasn't for the VIP ticket my dad gave me, how could Boss Liu cook the food himself!"

President Xiao Wang bragged to his mother and grandma: "As soon as I walked in yesterday and took out the VIP ticket my father gave me, Boss Liu came out to receive me directly."

Wang Ju only has such a precious son, if he doesn't live up to expectations, he is also an only child, and the elders in the family dote on him.

Seeing Mr. Wang showing off happily, Mrs. Wang's wife and old mother were also smiling.

On New Year's Eve, even Wang Ju didn't want to bring up those embarrassing things about his son, he just wanted to have a nice and warm reunion dinner.

So for a while, the atmosphere at the table was very harmonious.

In addition, President Xiao Wang is really eloquent, and he described this live cooked carp so vividly that it aroused the curiosity of the whole family.

The old lady was dubious when she heard this: "This fish is cooked, can it still move? Is it true?"

President Xiao Wang hurriedly said: "Really, I heard it from others before, but I didn't expect it to be really made here."

President Xiao Wang sighed a bit: "I heard that Boss Liu was originally a famous chef! Isn't that right, Dad?"

Wang Ju was pouring tea for his old mother, and nodded when he heard the words: "Well, it is said that their family's ancestors were imperial cooks, and they served the nobles in the palace."

The old lady sighed after hearing this: "Really? That's no wonder, I have to try this rare dish in a while."

The Wang family looked forward to the dishes with great anticipation.

Liu Yunong is busy cooking in the back kitchen.

Xiaogong quickly prepared all the dishes, and Liu Yunong started cooking skillfully.

After all the prepared vegetables are fried, thicken the sauce and put it out of the pan for later use.

This time, Liu Yunong learned from experience and followed Fu Yu's cooking method, and casually placed the cutting board closer to the wok.

And change yesterday's cooking steps, first burn the oil, and then cut the fish.

In the midst of his busy schedule, Wang Yulong did not forget to tell him: "Boss, this fish can't open its chest cavity. I can't really see where the heart is. When wrapping it, you can't stretch the lower abdomen more. At least the vision can be better."

It's just that it's not strong enough, after all, the chest cavity is enlarged, and now it's convenient to wrap around the diaphragm of the heart chamber, but when it gets oily later, it's easy to hurt the heart.

Wang Yulong was really worried.

When Liu Yunong heard the words, he smiled slightly!

Regarding the issue of the heart chamber diaphragm, she had a detailed discussion with Fu Yu just yesterday.

Fu Yu carefully taught her how to probe for the diaphragm of the heart cavity accurately and how to wrap it with cotton wool.

She studied very seriously at that time, and practiced very carefully today.

I just didn't expect to use it so soon!

Thinking of this, Liu Yunong picked up the knife and began to cut the fish.

Remove the scales, cut open the lower abdomen, take out the viscera, and rinse them clean.

Put the carp on the cutting board, cut the corrugated flower knife on both sides, and cut the tail into an "X" shaped flower knife.

Then, holding the cotton wool, he probed into the belly of the fish, preparing to wrap the carp's heart chamber diaphragm with the cotton wool.

And this probe made Wang Yulong and Liu Zhangpeng, who were paying attention to the movement here, frown slightly at the same time.

Do you need to find out the position of the cardiac septum first, and just apply cotton wool?

Is it a little too reckless?

Seeing Liu Yunong's nimble movement into the belly of the fish, Liu Zhangpeng got closer, and stretched his head to watch the movement here.

But Wang Yulong couldn't stay still any longer, he hurriedly put down the work in his hands, and took a closer look.

Through the belly of the fish, you can only see the arc of the fish when Liu Yunong held up his hand, but you can't see what's going on inside.

The expression on Liu Yunong's face was very calm, not at all like yesterday's panic and nervousness.

Wang Yulong frowned, watching Liu Yunong operate.

Seeing Liu Yunong put his hand into the belly of the fish, he withdrew his hand without seeing what to do.

The speed is very fast, at least much faster than yesterday. It seems that I didn't fumble much, so I started to operate it directly.

But Liu Yunong's expression after pulling his hand was relaxed.

After carefully observing Liu Yunong's reaction, Wang Yulong was dumbfounded!

this is

Really done?

After all, Liu Yunong has quickly started wrapping the fish head with white gauze, ready to spread salt and fine starch for frying.

However, Wang Yulong did not ask any questions.

Instead, he focused on the details of Liu Yunong's operation.

Because Wang Yulong was surprised to find that Liu Yunong put the cutting board next to the frying pan, and the way he wrapped the fish head was obviously different from yesterday.

Generally speaking, when wrapping the fish head with gauze like this, you only need to use the ring wrapping method. First, put the gauze obliquely on the fish head, press it with your hands, and wrap the gauze around the fish head for a circle.

Then fold the gauze head obliquely out of the first circle and press it in the ring circle, and then continue to wrap it in circles.

But at this time, Wang Yulong was surprised to find that Liu Yunong had changed to another way of packing.

Liu Yunong obviously first wrapped gauze around the center of the fish head to fix it, then wrapped it down once, and then wrapped it up again, repeating three times.

And in order to facilitate the fixation after wrapping, repeat the winding circle above the radian of the fish head.

This method.

Just as he was pondering Liu Yunong's hand wrapping technique, he was suddenly surprised to find that the knot tied above the fish's head could just hang on his fingers.

In this way, when it is actually fried, you only need to hang the knot with your fingers to pull the fish head up, avoiding the danger of hot oil burning your hands.

This is not the most critical point.

The most important thing is!

This wrapping method is obviously much more subtle than the previous ring-shaped wrapping method. Not only is it stronger, it is not easy to fall off, and you can also twist the fish head to adjust the angle at any time according to the degree of frying.

That's great!

The more Wang Yulong thought about it, the more he felt that this method of wrapping was really wonderful!

However, this method of wrapping may seem simple, but in fact, it does not seem to be very common in daily cooking operations.

At least, after thinking about it carefully, he couldn't figure out where he had seen such an operation before.

In terms of cooking skills, Wang Yulong has always said what he thinks of.

Therefore, Wang Yulong couldn't help asking: "Boss, what is your method of packing?"

Liu Yunong held the white gauze knot that wrapped the fish head with one hand, pinched the fish tail with the other hand, and dipped the carp in hot oil for frying.

While paying attention to frying the fish body first, then the fish tail, she replied casually: "Oh, it's a new and improved one."

In a word, Wang Yulong was dumbfounded.

Even Liu Zhangpeng, who had been paying attention to the movement here, was taken aback.

The boss actually directly improved the method of wrapping the ingredients, and this method seems to be really subtle.

Wang Yulong couldn't help but his heart was surging, and even Liu Zhangpeng beside him couldn't help being amazed.

As expected of his own boss, he is really amazing!

You must know that the method of wrapping, in fact, changes back and forth, and there are only a few.

The main purpose is either for decoration or for fixing.

As long as the ultimate goal can be achieved, no matter what method is used in the end.

But Liu Yunong's seemingly simple improvement can be applied to other fried ingredients in the future.

It is said that chefs are not afraid of being scalded. When using oil, hot oil often splashes, and brown spots on hands and faces are common.

Is the chef really not afraid of heat?

They are all human, they are all flesh and blood.

At most, I just got used to it, got used to it, and was stronger than ordinary people in enduring pain.

If it can be avoided, who really wants to get hurt.

At this time, everyone in the kitchen of Maxima was extremely busy.

Fu Yu completed the orders from several regular customers in the roasting area, and then Sun Qingning came over, and he went back to the red case area to take charge of the cooking.

Since moving into the new roasting area, Fu Yu has become the person in charge of the roasting area.

All the big and small matters are assigned by him directly in charge.

In addition to regular customers taking orders, other orders will be divided between Sun Qingning and Yao Yihang according to the actual situation.

Grilling, like any other cooking, is a technical activity that makes perfect.

Fu Yu was too tired to do it by himself, so he simply gave Sun Qingning and Yao Yihang a chance to bake, and the three of them shared the order.

After all, he is an old partner who has worked with him for a long time. With Fu Yu by his side to help take orders, Zhao Meng suddenly felt a lot more relaxed.

The two cooperated tacitly, and the other party could immediately understand many things with just one look and one movement.

Fu Yu's four casserole pots were on the stove at the same time, cooking seafood porridge.

Zhao Meng is cooking stewed dishes in two pots, one pot is baking lobsters, and in the frying pot at hand, the spicy and spicy crayfish are poured directly into a large wide-mouthed disc, and the waiter takes it away. .

I've been busy for a long time, and I finally have some free time.

While the oil was hot, Zhao Meng remembered one thing, turned his head and said to Fu Yu: "Just because of what you said in the morning, I searched the Internet for a long time in the afternoon, let alone, this dish is really delicious. Wonderful!"

Fu Yu just finished cooking live carp yesterday, feeling that this dish is very interesting, so he casually mentioned it to Zhao Meng.

Unexpectedly, Zhao Meng was very interested in this dish, and after talking about it in detail, he even searched for relevant information on the Internet.

Speaking of this matter, Zhao Meng couldn't help sighing: "I've heard of this dish before, but no one here has ever made it, so after hearing about it, I didn't take it seriously."

"As a result, look at it, damn it! This dish is really awesome! Who invented it, it's so creative! This cooking method is amazing. Although it is not very practical, after all, the taste must not be very good , but if it’s only fresh for a while, it’s really a rare dish!”