Food Circle Plug-in Emperor

If there is any cooking method that is invincible, as long as you show it, you can basically win the praise of customers, only the classic old taste.

Because it is precious and loved, it can be called a classic!

And the classic old taste, just by the word "old", already makes people feel cordial and moved.

In fact, there are many old-fashioned dishes, compared with the rich and varied and improved dishes, both in terms of characteristics and tastes, they seem a bit thin.

But when the times have changed and people have changed, you will find that all the dishes have the most long aftertaste, and the most classic old taste is the one you linger on.

It stands there quietly, waiting for your aftertaste, and slowly releases its thickness for you to taste.

This customer's order list is still very powerful!

Several dishes are all the characteristics of the store.

And there are certain requirements for chefs on cooking level.

For example, the processing method of braised abalone and the control of the heat during cooking require the chef's precise grasp.

In the selection of ingredients, the size and freshness of the abalone must meet the requirements.

You must use low heat when cooking, otherwise the taste of abalone will be greatly reduced.

Another example is seafood chowder dry pot, you need to master the cooking time of each type of seafood, and you need to know the degree of cooking of all seafood.

In terms of taste, it is even more important to pay attention not to let the taste of the seasoning completely cover up the original taste of the seafood.

So a seemingly simple dish actually tests the chef's cooking experience.

This is really a difficult table cooking!

As for the two dishes that Zhao Meng gave him, the squirrel mandarin fish and the swimming crab fried with scallions, the cooking methods are actually not difficult, as long as they are skillful, the serving speed is not slow.

However, as Zhao Meng explained, it is necessary to pay special attention to details when cooking.

Because if you are not careful, it will affect the taste and presentation of the dishes.

And for these two dishes, the most troublesome thing is these!

There are also squirrel mandarin fish, which also have high requirements for knife skills when changing knives, otherwise they will not be able to put on the most perfect shape when they are oiled.

Zhao Meng has always been impatient to cook such dishes, and now that Fu Yu is here, he feels relieved to let go.

Fu Yu naturally knew Zhao Meng, since he took over, he must finish the cooking well.

It just so happened that it was time to steam the sea bass, Fu Yu ordered Zhang Jinyu to go and prepare the dishes while arranging the dishes.

Zhang Jinyu also heard the conversation between Zhao Meng and Fu Yu just now. Hearing that the customer who ordered the food was a glutton, it was especially difficult to answer correctly, and he was a little worried for a while.

But now seeing Fu Yu's indifferent look, he suddenly felt relieved and felt a lot more at ease.

Zhang Jinyu nodded: "Okay, Fu Chu!"

I don't know when it started, but Zhang Jinyu unconsciously regarded Fu Yu as his backbone.

When working, as long as Fu Yu is around, he feels very at ease.

Fu Yu arranged the steamed sea bass on a plate and put it on the dish delivery table, and Zhang Jinyu also brought over the processed fresh swimming crabs.

In fact, swimming crabs are still in August when they have the most meat and fat, and are the most suitable for eating.

In this season, you can only do some frying cooking, and steaming is definitely not enough.

The chopped onion, ginger and garlic are ready.

Fu Yu started to make the sauce.

Put oyster sauce, sugar, salt, cooking wine, mature vinegar and water into the bowl, and then add starch to make the exclusive sauce.

The swimming crab has been cleaned, the crab shell is opened, and the tail and gills are removed.

After Fu Yu acquired advanced cleaning skills, he picked up the crab and saw that it was cleaned very cleanly in the dialog box.

I have to say that this skill is quite easy to use, at least it saves him the time of checking every time.

Fu Yu cut open the middle of the crab belly with a knife, then cut it into four pieces, and slightly smashed the crab claws with the back of the knife.

Take an appropriate amount of starch and put it on a plate, and evenly coat both sides of the diced crab with cornstarch, which can make the crab meat tender and lock the crab meat, and the tongs and shell do not need to be coated with flour.

This step is where the details need to be paid attention to.

If the positions of the tongs and the shell are stained with powder, the shape of the dish will be affected after frying.

Put an appropriate amount of oil in the pot, heat it to 70% heat, put in the swimming crab and start frying.

Fry the crab shell first, then fry the crab meat.

Deep-fry until the crab shell changes color, take it out, and then add the crab legs and crab claws, and fry until the color changes and fry thoroughly before taking it out.

The next step is to fry the crab body. Put it directly into the pot and fry it. After the color changes and the incision is solidified, you can turn off the fire. Then use the remaining temperature of the oil to let the crab meat inside slowly become cooked, so as to preserve the tender taste of the crab meat to the greatest extent, and remove it when it is almost done.

Fried crab is also a technical activity.

It is necessary to ensure that the crab shells are fried at just the right time, the color is bright red, and the crab meat is not too old, otherwise the taste of the crab meat will be damaged after frying.

Fortunately, controlling the heat has always been Fu Yu's best personal skill, and frying crabs is not difficult for him at all.

And after such a long time of helping the cook, Zhang Jinyu has already established a tacit understanding with him.

Without waiting for Fu Yu's orders, Zhang Jinyu took the initiative to step forward, waiting for Fu Yu's eyes to come over, and immediately fished out the fried crabs for later use.

Fu Yu set up another oil pan, this time only put a small amount of oil, then put in the onion pieces and stir-fried for a while, then put in the onion pieces and stir-fried together.

When the surface of the onion is burnt, put in the shallots, and then add the green and red pepper pieces after the aroma is released, stir fry a few times quickly, and then add the crabs.

After the crabs are put into the pot, pour some cooking wine to remove the fishy smell and add aroma.

This step is also a cooking experience. If the cooking wine is served late, the aroma will be insufficient, and the effect of removing fishy smell will be greatly reduced.

After mixing well, add a little oyster sauce, salt and clean water, mix well again, pour a little water starch to make a thin layer, and finally pour a little oil before taking out of the pan, and then you can put it on the plate.

The swimming crab fried with scallions was taken away, and Fu Yu immediately continued cooking squirrel mandarin fish.

He has cooked this dish many times, and now it can be regarded as practice makes perfect, and he can give Zhang Jinyu a few pointers during the cooking process.

Fu Yu pressed the fish body with a rag, held the knife in one hand, and glanced at Zhang Jinyu: "Look closer, I'm going to start changing the knife."

At this time, seeing this, Sun Mingze hurriedly put down the work in his hands, and took the opportunity to get closer. This kind of good opportunity was missed, and it might not be when the next time will come.

"Fu Chu, I want to learn too!" Sun Mingze applied in a low voice.

Fu Yu glanced at him, as if he saw himself who tried every means to learn cooking from Zhao Meng, so he smiled and nodded, acquiescing to his request to learn cooking.

Holding the knife, Fu Yu cut off the head of the fish, held the body of the fish with one hand, and sliced ​​the flesh of the fish against the bone with a sharp knife.

He never forgot to tell: "Be careful not to break the tail here, turn over and slice another piece of fish, and then slice off the spines of the fish's belly."

At this time, Zhang Jinyu naturally put the tray of fish next to Fu Yu's hand.

Every step of Fu Yu's operation basically didn't need to be said, and Zhang Jinyu could cooperate with each other to bring out the best in each other.

The two of them operated one by one, and the other did it. They communicated with each other through their eyes.

Every move is the result of long-term cooperation!

Every cooperation is an appropriate tacit understanding.

Gradually, Zhang Jinyu became more and more focused on watching and studying more and more attentively.

Fu Yu is quite skillful and perfect in changing the knife, and the direction of each knife has its own unique meaning.

Zhang Jinyu followed to fight, in fact, the whole process of cooperation is also a process of learning!

Fu Yu quickly completed the modification of the knife, and the next step was to fry and shape it.

Mix well with cooking wine and refined salt, and spread them on the fish head and meat respectively.

Then roll on the dry starch, and shake off the remaining powder by holding the fish tail with your hands.

Heat the oil in the frying pan over high heat. When it is 80% hot, first hold the fish with your hands, and pour the hot oil in the pot from top to bottom on the fish.

In this way, the fish that has been cut with a flower knife can be shaped first.

The operation of this step is the most delicate part of the whole dish. The final shape of the whole fish lies in the control of the heat and time during frying.

Fortunately, Fu Yu has already practiced the frying operation very well, and the cooking has been going smoothly.

Because the cooking steps are completely familiar, Fu Yu can take the time to point out the points that need to be paid attention to during the above two sentences, as well as some ideas and operational skills in detail processing.

Zhang Jinyu and Sun Mingze listened very carefully, for fear of missing a key point.

After pouring and scalding, Fu Yu took two pieces of fish fins and fish tails, and put them in a frying pan for a while to make them shape.

The cooking of the dish, by this point, is mostly done.

After the shape is set, put all the fish into the oil pan and deep-fry until golden brown.

It was Zhang Jinyu who helped in picking up oil control.

Looking at the beautiful mandarin fish, Zhang Jinyu's eyes were filled with excitement!

Recently, he often has this feeling.

Hearty cooking operations will always make people improve themselves unconsciously.

And Zhang Jinyu felt this way.

He looked up at Fu Yu, feeling very grateful.

This is Fu Yu, but if it is another person, it is impossible to provide him with the opportunity to learn how to cook so easily, let alone teach him personally.

Sun Mingze also had the same idea. They had already heard about what the back kitchen was like when they were in school.

Fu Yu's attitude towards people is really very kind, and he is also really nice.

Although the two entered the back kitchen at different times, they came up with the same idea in a very tacit understanding. In the future, they must resolutely hug Fu Chu's thigh, follow Fu Fu's footsteps, and learn how to cook!

Fu Yu had no idea that the admiration of the two kitchen assistants towards him was already endless like a torrent of water.

He was steady and orderly, continuing to cook without panic.

After the fish body is fried, the fish head is fried.

When frying in the wok, you need to press the fish head with chopsticks to let its jaw unfold and shape.

After Fu Yu pointed out a few words, Zhang Jinyu and Sun Mingze hurriedly moved closer to observe.

This dish is a popular special dish in the store, but because the recipe is complicated and requires a high cooking level of the chef, the chef in charge of the spoon never cooks with his hands.

They all know that learning opportunities at this time are not easy to come by.

So the attitude is more correct and positive than usual.

After Fu Yu's demonstration, when the fish head was deep-fried until golden brown, he ordered Zhang Jinyu to fish the fish head, and he put the fish head and flesh back together into the shape of a whole fish.

In this step, it is necessary to ensure that the head and tail of the fish are raised.

If it was in the past, when Fu Yu was making fried fish shapes, he would simply rely on the feel and visual angle to arrange them.

But now, since the skill of playing lotus has been upgraded to an advanced level, Fu Yu will feel very handy when he makes the shape of the plate. He only needs to look at the position of the head and tail of the fish. Know exactly where it should be placed, and it's not bad at all.

Seeing that the dish is complete by making another sauce.

Both Zhang Jinyu and Sun Mingze breathed a sigh of relief.

Even though he was just standing by and observing, he felt as if he was in charge of the cooking himself.

Because he was in a relaxed mood, an idea suddenly popped into Sun Mingze's mind, and he said it directly: "Chu Fu, the recipe of this squirrel mandarin fish dish in our restaurant is different from what I used to eat when I was a child."

Fu Yu was taken aback, then turned around and asked, "Why is it different?"

Sun Mingze said: "I remember when I was a child, I served this dish with a lot of pine nuts sprinkled in it. When I ate it, I thought it was very delicious!"

Fu Yu was a little surprised: "Really?"

He really didn't know about it.

When Maxima cooks this dish, tomato sauce is used for the sauce.

Put tomato paste in a bowl, add fresh soup, sugar, balsamic vinegar, wine, soy sauce, and wet starch to make a sauce.

Leave a little oil in the pot, put the scallions and stir until fragrant, remove and add minced garlic cloves, diced bamboo shoots, diced mushrooms, peas, and shrimps and fry until cooked. Add the seasoning sauce and thicken it over high heat, then drizzle with sesame oil.

Take the pot and pour it on the fish, and the dish is considered complete.

Pine nuts are not used in the ingredients.

Sun Mingze nodded, and said casually: "Yes, why not call it squirrel mandarin fish, because there are pine nuts!"

Fu Yu looked at Sun Mingze in surprise.

When he first learned how to cook this dish, Zhao Meng once said that the name of this dish is because the shape of this dish is very similar to that of a squirrel, and when cooking, he will try his best to make the effect of the plate more realistic .

According to Sun Mingze's explanation, it was named because it contains pine nuts.

If it wasn't for Sun Mingze's words, Fu Yu wouldn't even think about it, and wanted to read the classic old-flavored recipes, which recorded the cooking method of this dish.

At this time, he was suddenly curious, wondering if there would be any difference in the cooking method on the recipe.

Taking advantage of the opportunity of arranging the dishes, Fu Yu quickly glanced at the classic old-style recipes.

As a result, seeing this, Fu Yu's face suddenly changed. Not to mention, it is really like what Sun Mingze said, when cooking this dish, the most authentic side dish should be the way of adding pine nuts.

However, although he saw the recipe, Fu Yu did not intend to change the cooking method.

After all, the customer who ordered food is a regular customer in the store, and he was served by Zhao Meng and Gu Yungu cooking in the past. Since he didn't pick out any faults before, it should be no problem to cook according to the method taught by Zhao Meng.