Food circle plug-in emperor

Chapter 114 The King's Crown

Fu Yu has discovered more than once that since he acquired the skill of selecting ingredients, all secret recipes have lost their mystery in front of him.

These secret seasonings and marinade recipes are all made after the chef or the chef painstakingly tried and studied, and even passed down through generations.

Generally only the boss and his cronies can know the specific ingredients.

Outsiders only smell its fragrance and taste its taste, but they don't know what seasoning is used to make it.

But now, these secret recipes, which were hidden for fear of being known by outsiders, have all become clear at a glance in Fu Yu's hands.

For Fu Yu, this matter is undoubtedly a great thing.

The reason why the secret formula is so precious is because it is hard to find on the one hand, and on the other hand, it is because it can indeed make food more delicious.

And Fu Yu could actually see the ratio of these secret recipes directly.

This is like practicing martial arts, you can spy on all the secrets of martial arts in the world.

In addition to getting twice the result with half the effort, there is only success.

After getting excited, Fu Yu mixed the bowl of juice and seasonings for later use, and at the same time told Sun Qingning: "Drain the shrimp."

Sun Qingning quickly used kitchen paper towels to absorb excess water to avoid splashing oil during frying.

"Blanch four asparagus, two long and two short."

After Fu Yu warned, Sun Qingning turned to pick asparagus.

Heat oil in a pan.

Add sea prawns when the oil is 8% hot.

When frying shrimp, the oil temperature must be high and the speed must be fast to achieve the effect of charred outside and tender inside.

If the oil temperature is not enough, the shrimp meat will be dry and hard.

Fry until set and remove.

After the oil temperature rises again, deep-fry until the skin becomes crispy, remove and set aside.

Leave the bottom oil in the pot, and put it into a bowl of juice.

The salty osmanthus from Daoxiang Village is used in the bowl of juice, because the fragrance of the flower is more intense.

Stir continuously over high heat until the soup thickens.

Add the fried prawns and shredded green onion and ginger, stir fry quickly and coat well.

Fu Yu deliberately speeded up his hands, so as to avoid the long-time frying that would cause the skin of the shrimp to become soft.

When the frying is done, put it in the pot and put it on a plate.

At this time, Sun Qingning finally breathed a sigh of relief.

A dish of crispy shrimp with sweet-scented osmanthus sauce takes 1 minutes.

high speed!

keep it up
Next comes the final finishing touches.

The hot asparagus, in pairs, long and short, folded in half and placed on a rectangular flat-bottomed white porcelain plate.

Three sea prawns are placed cross-stacked on top of the asparagus, and six prawns are placed in two groups.

Finally, put three shredded shallots and two slices of pickled peppers on top.

The whole cooking process was very smooth, and Sun Qingning stood by and watched, only feeling pleasing to the eye.

Seeing the dishes being taken away by the passer-by, I remembered to ask, "Chef Fu, is there anything I should pay attention to when making this dish?"

Fu Yu replied casually: "The main thing is to pay attention to knife work, marinating, sizing, battering, powdering, lubricating oil, steaming, boiling water, pouring or adding raw materials to wrap the soup, and seasoning. The second is to practice the lotus, and the technique is proficient. That's it, it's fine."

Sun Qingning: "."

Isn't this just repeating the copying process in the textbook?

Although he really can't remember clearly.

The thought flashed, and Sun Qingning belatedly realized that Fu Yu was able to memorize the theoretical knowledge of cooking so firmly.

This person is not only good at cooking, but also has an amazing memory!
Sun Qingning's already big eyes became bigger again.

Fu Yu is so good?

At first I thought he was a bronze, but I didn't expect to find out that he was a king at all.

As a result, this idea has not yet been finalized, and then I discovered that in fact, they have already been crowned kings!

Sun Qingning looked at Fu Yu with envy and admiration, and felt sincerely in his heart: Cook Fu is amazing!
The two dishes are finished, and there is still one salt and pepper shrimp goby.

It is said that "in season, don't eat from time to time".

It’s only mid-August now, but the best gobies will take half a month at night before the meat will contain more water.

So now when customers come to order food, if they want to eat tiger shrimp, they will choose fried shrimp if they know how to do it.

After all, the most delicious part of goby is that the meat is sweet and tender, with a special and attractive umami taste.

Deep-frying can stimulate the freshness and tenderness of goby shrimp, and the strong taste of salt and pepper just makes up for the lack of meat quality of goby shrimp in this season.

A plate of salt and pepper shrimp goby, with twelve ingredients.

After spitting out the sand, wash the gobies and drain the water fully, add lemon slices, and let it stand for later use.

Taking advantage of this time, Fu Yu casually scalded a few broccoli flowers.

Sun Qingning stretched out his head to look at the goby, and found that the shell was quite big.

"What's so good about this goby? If it were me, I'd rather spend money to order a plate of salt and pepper prawns. Anyway, the shell is thin and the meat is thick and delicious."

Fu Yu smiled, and while pouring oil into the pot, he said: "You don't understand this, do you? Don't look at this goby's shell is thick, and there are no tricks in cooking, but cooking with salt and pepper is a 'finger sucking' in the mouth of diners. The first umami', prawns can't taste such a unique umami taste."

Sun Qingning was a little unconvinced: "Not to mention the goby meat, the shell is still hard to peel. Anyway, if I have the opportunity to order food, I will definitely not eat this."

When the oil in the pan is hot, stir fry the prawns that have been resting in the pan.

Looking at the gobies that were starting to turn pink little by little, Fu Yu suddenly thought of a question.

Can the customer's satisfaction with the dishes be changed through the arrangement of the dishes?
The main advantage of seafood is that the meat is fresh and delicious. If you order it carefully and make it more convenient to eat, will it be more popular?

Thinking of this, Fu Yu calmed down and observed carefully while frying the tiger prawns in the pot.

In fact, many people just think that this dish tastes good, but they don't know how to eat it.

To eat gobies, you must first learn to distinguish between "male and female".

Look at the body of the shrimp, the one with 6 legs is the female shrimp, and there is a "king" on the neck, and the one with 2 more legs is the male shrimp.

The male shrimp is more meaty, and the female shrimp is more seedy.

Distinguishing between male and female can determine how hard to peel goby skin.

Among the diners, apart from a few connoisseurs who know how to eat, other people actually don't understand these things.

The shell of goby is hard and thick, and it is impossible to peel it without skill.

Fu Yu fished out the pink goby from the pot.

Turn on the high heat, wait until the oil temperature continues to rise, then pour the goby shrimp into the oil pan and fry repeatedly.

Until the shell becomes brittle and makes a "click" sound, take it out immediately, otherwise the shrimp meat will be fried.

The fried gobies are belly up, exposing the "zippers" on both sides.

Fu Yu suddenly thought, in fact, after the salt and pepper shrimp goby is served on the table, customers often peel the shells by themselves, and then taste them slowly.

In the process, often because they don't know the skills, they just gnaw their teeth directly.

This will not only affect the mood of dining, but also impair the taste of tasting.

If it can be directly in the process of arranging the plate, the problem of hard peeling can be solved.

Then customers will be much more convenient when eating.

Thinking of this, Fu Yu began to ponder.

How can it not affect the aesthetics of the plate, but also make it easy for customers to peel off the shell?

(End of this chapter)