Food circle plug-in emperor

The chef's soup, the singer's accent.

Making soup is a great test of a chef's skills.

When Fu Yu followed Liu Yunong to learn how to cook Liu's dishes, he had heard her say that in ancient times, when chefs were employed in the palace, when trying out the chef's skills, he would first be asked to simmer chicken soup to make it hot. If it is too big, the soup will be turbid, plump and not refreshing, which indicates that the cook is not good at simmering the food.

Fu Yu has certain skills in fire control, but he feels that compared to Chef Gu's in-depth experience, the heat is really far behind.

Seeing the Marseille seafood soup gradually being completed, Fu Yu found that although he failed to use Gu Yunwu's personal cooking skills, he still learned a lot.

As soon as this idea came to mind, Fu Yu himself realized that he had unknowingly changed from passive learning, where he was encouraged to learn by being pushed and induced by various rewards in the system, to now becoming more active. .

Without the need for the system to issue task guidance, he began to focus on and cherish every learning opportunity. Even when there was no chance, he had to create opportunities for himself.

Fu Yu knew very well that given his current situation, the most urgent thing at the moment was to establish a unique kitchen team system.

Before completing this matter, he still needs to understand all the work processes, types of cuisines and specific cooking methods in the kitchen, and then make a summary after he is thoroughly proficient.

Gu Yunwu has developed a habit of summoning his subordinates.

Having someone like Fu Yu who is quick-thinking, quick-witted, and quick to react makes Gu Yunwu very satisfied with his use. At the same time, he is also very satisfied with Yu.

The soup is almost done and needs to be filtered out.

Gu Yunwu took a step back out of habit, waiting for Fu Yu to step forward to do the fishing.

As a result, he stood still and did not see Fu Yu make any move.

Gu Yunwu turned around in surprise, only to find that Fu Yu was looking through his phone. There should be messages that needed replying.

No wonder.

Gu Yunwu didn't think much, stood back at the kitchen table, and made the fish himself.

Fu Yu pretended to press the keyboard on his phone a few times, glancing at Gu Yunwu from the corner of his eye. After he finished fishing, he put down his phone and continued to observe.

It's not that he doesn't want to be lazy, it's just that he's so talented that he can't help it.

Gu Yunwu cut the fish into pieces and sprinkled them with salt. He removed the shells from the middle of the shrimps, removed the intestines, and sprinkled them with salt.

Wash the sand white and soak it in water and finally spit out the sand.

Peel the tomatoes and cut into small pieces, and chop the onions.

In a thick deep pot, heat the salad oil, first fry the chopped onions, add the tomatoes and fry again, then add the chopped garlic and bay leaves and stir-fry, take out the bay leaves.

Spread the fried vegetables on the bottom of the pot, add fish pieces, shrimps, and shrimps in sequence, pour in a glass of white wine, add filtered fish soup, and cook over high heat.

Now that this soup is done, it basically has to be boiled for a while before being finished.

Fu Yu was about to step forward to help with some simple dish preparations, when suddenly there was an exclamation from Sun Qingning: "Ouch! Damn it! It's fried!"

Gu Yunwu was simmering soup in the pot, and he didn't need anyone to watch him for a moment. Hearing the sound, he quickly turned around to see the excitement.

When Fu Yu heard Sun Qingning's exclamation, he ran over directly.

Sun Qingning was in charge of organizing today's staff meal. It happened that the buyer Sun Wei left a fresh big carp for the kitchen in the morning. Sun Qingning thought of taking the opportunity to practice his cooking skills, and Le Dianding prepared to make a sweet and sour dish. fish.

As a result, when frying the fish, I didn't control the dryness and humidity of the fish. I just dipped it in hot oil and fried it directly.

Fortunately, he reacted quickly and quickly threw the fish into the pond next to him. He also ran far away to avoid the hot pot of crackling oil.

Even so, Sun Qingning was also splashed with hot oil on his hand.

Not caring about the fish or the oil pan, Sun Qingning quickly put his hand in the cold pool to flush the water.

There was a worker nearby holding the pot lid to block the stove fire, and then covering the pot lid to prevent the hot oil from splashing out.

The hot oil burn was quite painful, so Sun Qingning breathed in hissingly while flushing the water.

"This unlucky guy burned me to death!"

Fu Yu ran over and took a closer look. Sun Qingning's right hand was obviously hot and red, and he was probably going to get blisters.

I looked at the fish in the pond again, and I saw that the fish was too wet, and the dryness and humidity of the fish had not been controlled well.

How could a fish of this caliber not fry in a hot oil pan?

"There is burn ointment in the cabinet. Chef Zhao bought it last time. You can rinse it with water and apply some on it yourself."

Sun Qingning nodded, a little annoyed and a little unwilling: "The fish has been processed. I can touch it. Why did it explode when it was put in the pot?"

He really didn't understand.

Chollima's kitchen is like a grueling job, and it has always been handled by small workers. Sun Qingning also practiced this skill before he took charge of the cooking independently.

As a result, even a whole fish cannot be fried well now.

He concluded that he still lacked training!
After all, I used to do a lot of oily work as a small job, frying meat slices and various seasonal vegetables.

This kind of whole fish has always been fried by the chef himself. On the one hand, he is concerned about the waste of ingredients, and on the other hand, he is not confident about leaving this crucial operation to the workers.

Fu Yu stretched out his hand to pick up the fish and pointed out: "This fish is too wet and has not been handled properly."

The carp given by Sun Wei is indeed very fat and tender, and is not small in size. When frying the whole fish, you need to put the marinated fish on a plate with flour gravy and turn it over on both sides to make the fish fully sticky. Apply a thin layer of fish flour gravy so that it will not fall down when you lift it.

This is a common sense operation. When the chef is cooking, he will not specifically give instructions to the apprentices around him.

It's not that I hide it deliberately, and I feel from the bottom of my heart that there is no need to mention such a routine operation.

In fact, this step is very critical.

If the flour doesn't stick evenly, it will easily splash when making fried fish.

There was a problem when Sun Qingning was operating. Fu Yu knew without asking. He must have accidentally poured hot oil on the fish head when pouring oil. The hot oil exploded directly next to his hand. At such a close distance, You will definitely get burned.

Fu Yu carried the fish and re-wrapped it in the flour paste. He was very careful when doing it. The flour paste was wrapped in a thin layer and the whole fish was covered with it very evenly.

The stove was turned on again, and the oil in the pot, which was already hot, soon became scalding hot again.

Seeing that Fu Yu was about to take over the cooking of the sweet and sour fish, Zhang Jinyu hurriedly came over and stood by as usual, ready to strike.

Sun Qingning asked Fu Yu for advice while taking a shower of cold water: "Fu Chu, I was also doing the oil pouring operation at the time, but the hot oil exploded all of a sudden."

Fu Yu held the fish tail with his hand and aimed it at the center of the pot, preventing the fish head from touching the oil. He used a cooking spoon to pour the hot oil downward from the fish tail.

"You see clearly, when pouring oil, be sure to avoid the hot oil touching the fish head, otherwise it will definitely cause frying."

When Sun Qingning heard this, he suddenly understood!No wonder, when he was pouring oil the first time, it was fine, but the second time it suddenly exploded. It turned out that the problem was here!

After being poured with hot oil two or three times, all the fillets cut out of the fish suddenly appeared open-mouthed, and the fish body turned light yellow.

In Fu Yu's cooking operations, he always has a cool and neat attitude that doesn't care about the lives of others.

After watching it, Sun Qingning felt like his whole body had suddenly settled down.

Where did he get the courage to try cooking sweet and sour fish!

You must know that sweet and sour fish is famous in the industry as the dish that most tests the chef's cooking skills.

He has been following Zhao Meng doing the cooking work these days, and he keeps telling himself to be humble and not to be proud.

As a result, I became a little drifting again without realizing it.

Thinking of this, Sun Qingning watched Fu Yu's cooking more seriously, even ignoring the stinging pain from the burn on the back of his hand.

Fu Yu took the fish tail and put the fish head into the oil and fried it twice until golden brown. Then he turned on a low heat and put the whole fish into the pot for frying.

Once fried on one side, turn over and continue until the fish body and head are golden brown.

While the fish was being fried over low heat, Fu Yu also set up a small pot on the stove next to him and started making soup.

In addition to Sun Qingning and Zhang Jinyu, the workers who had some free time also gathered around with great interest to watch Fu Yu cook.

This kind of opportunity is really rare. Usually everyone is busy working, and even if they are interested in learning, they don’t have the opportunity or energy to observe it up close.

Fu Yu glanced at the people around him and saw how hungry they were for knowledge. He inexplicably remembered the time when he had just followed Zhao Meng and helped cook. He was the same way, eager to seize every opportunity to learn cooking skills and operate.

Therefore, he can especially understand the mood of Zhang Jinyu and others.

Fu Yu's hands kept moving, and he gave instructions from time to time: "To make this sweet and sour fish, the most critical operation is to fry the fish. When making sweet and sour fish, do not put the fish directly into the pot to fry, the fish is not fried. , poured out with oil.”

As he spoke, he scooped up hot oil and poured it on the fish tail. He waited until the color and shape changed before stopping.

"The curvature of the fish tail is also particular. There are certain standards for both the angle and the degree of tilting."

Fu Yu spoke very carefully, and everyone else looked excited as if they had "learned."

"To make this dish, you have to fry the fish and make soup at the same time, otherwise the result will not be the same."

Fu Yu poured oil into a small pot, heated it over high heat, turned to low heat, and put a few spoonfuls of sugar into the oil.

He worked with his hands and said: "You can add more sugar at this time. The fish is big, so the taste must be stronger, otherwise the taste will be affected when customers taste it."

In fact, no matter how clear the operation of this step is, it’s useless. If you don’t try it yourself, you won’t be able to grasp the essence of it.

However, for Sun Qingning and others who have never cooked this dish independently, his guidance is still very necessary.

Otherwise, it's up to them to figure out how long it will take to realize this.

Several people nodded in unison, memorizing Fu Yu's instructions. At the same time, they glanced at Zhang Jinyu in unison.

This kid is so lucky to be able to help with the cooking by Fu Yu's side.

It would be great if I could also have the opportunity to become Fu Yu's subordinate.

Fu Yu kept stirring until the sugar became gelatinous in the oil, then turned on the heat.

Wait until the sugar forms white foam in the oil, then pour in the soy sauce and stir.

Fu Yu pointed at Bai Fo and said, "Did you see it? It must reach this level. If it is more, the heat will be greater. If it is less, the taste will be insufficient!"

Stir well and pour in the water.

Fu Yu reminded: "At this time, you need to start thickening the sugar in a small amount. Stir while thickening. Be sure to thicken it bit by bit until the whole soup becomes thicker. Stop thickening and add onions and ginger. , garlic, MSG.”

Fu Yu operated one step and guided another, and the spectators nodded while listening.

The details were explained so carefully that I immediately felt like I had mastered the cooking techniques of the entire dish.

When Fu Yu was instructing, he would always call Zhang Jinyu and ask: "Do you know why the sweet and sour fish must be placed upright when it is placed on the plate?"

Zhang Jinyu was stunned.

why?
After being asked this way, he belatedly remembered that when this dish was placed on the plate, it was really placed vertically.

But why exactly?

He really couldn't figure it out for a while.

Zhang Jinyu has never been a quick-witted person. He racked his brains to think of the reason, but he couldn't figure it out.

Instead, it was Sun Qingning who reacted first and said eagerly: "What you eat with sweet and sour fish is the crispiness of the fish skin. Only when it is placed vertically, the position where the fish body touches the bottom of the plate will be smaller."

Fu Yu nodded: "Put it upright, so that the fish fillets on both sides can be opened to support the fish from falling over. It is very beautiful, like a living thing. Moreover, the area exposed to the air is large, the fish skin is really crispy, and the fish meat is tender. .”

Cooking sweet and sour fish does not actually take long as long as you are skilled in cooking techniques.

As a dish came out of the pot and was put on the plate, everyone in the kitchen started to have lunch.

Except for this newly cooked fish, the other dishes are all leftovers from the morning cooking. They are either stir-fried or simply cooked, and then everyone takes a bite.

However, despite this, everyone gathered together four or five dishes, and the portions were quite large.

They were just sitting around eating when Gu Yunwu's seafood soup was also taken away.

After just a few minutes of delay, by the time Fu Yu followed Gu Yunwu to the dining area, the others had almost finished eating.

Especially the sweet and sour fish. Except for a piece of fish tail specially left for them, the rest of the fish meat had been divided up completely.

The work of the kitchen is actually very heavy. In addition to being required to stand all the time, they are also busy preparing dishes. From the time when customers come to the door to the afternoon break, there is no leisure at all.

Wanting to eat at the right time is simply a luxury for a chef.

Therefore, many chefs often develop some professional problems around the age of 40.

After Fu Yu finally had new learning goals, his time every day was very tight.

In addition to taking orders and cooking in the kitchen every day, whenever I have free time, I will look through the classic recipes to find information about the combination of fillings and crusts, as well as the types of dishes for love meals.

Through this mission, Fu Yu realized that he could not just focus on red case cooking, but needed to learn all aspects of cooking related content.

Although it is unclear when the third ring mission will be released, for Fu Yu, everything he does now is considered to be prepared. (End of chapter)