Food circle plug-in emperor

The food preparation here at Donglaishun is very fast.

After they were all ready, Lu Zhanlong and Zhang Caiyun confirmed the specific meal time, then called the waiter to come and take them to the VIP private room in the front hall.

Donglaishun has a private room specially used to receive special guests. You can enter and exit directly through the staff passage on the side street, so you don't need to meet the customers dining in the front hall.

After Zhang Caiyun and the others were arranged, Lu Zhanlong returned to the cooking room.

The dishes were also prepared in his back kitchen. The cooking room was reserved for Fu Yu, and he also sent a helper to help.

Everything was arranged very well.

The three dishes Fu Yu wants to make are all stews, which are relatively time-consuming.

He estimated that the time was almost up, so he was ready to start cooking.

In fact, as early as when he recommended the special dishes in the store, Fu Yu decided to show off his unique skills and shock several people at Capital TV Station.

He wants to make people feel that although the price he charges is high, it is worth it.

It’s not enough for a dish to be delicious alone. It’s only when customers can taste the delicious food and can tell at a glance that the dish is not simple to make and that not just anyone can cook and master it. This is called skill.

However, when choosing dishes, we must also consider that they must be dishes that Fuchengchun Restaurant already has, so Fu Yu put a lot of effort into it.

The first thing he set up was to dismantle the fish soup, which he learned and put into practice now.

With the experience of cooking last time, coupled with the rewards he received, he is sure to conquer everyone at the dinner table with one dish.

For another dish, he specifically ordered peacock fish with chopped peppers.

In fact, if it weren't for the fact that this dish was not on Fuchengchun's menu, Fu Yu would have wanted to cook a fish alive.

pity!

However, this Peacock Chopped Pepper Fish is also difficult to operate and very demanding.

When Fu Yu watched Li Dongxu cook, he once joked that this dish was the most difficult one on the menu.

There are not many ingredients, which is surprising. Because Fucheng Chun has always cooked mainly river fish, the fish chosen is bream flower. This fish looks a bit like Wuchang fish, but it is not the same.

The biggest feature of this kind of fish is that the meat is very delicious. When it is cooked, it will be delicious on the tongue.

Compared with cooking river fish, stewing sheep scorpions is more time-consuming. After Fu Yu quickly arranged the cooking order of the three dishes, he processed the sheep scorpions first.

Dong Laishun's sheep and scorpions are all shipped directly from Inner Mongolia. They are different from the ones purchased from the market by Fucheng Chun stall, which can be seen from the meat quality.

Fu Yu skillfully chopped the scorpions into pieces and soaked them in cold water to remove the blood.

His eyesight is now so good that he can see the joint surface of bone seams and the specific direction of flesh without using the green line's clues.

The flatness of the lamb scorpion when chopped into pieces is a very important thing for the final presentation of the dish.

Next, Fu Yu used a kitchen knife to cut the cross-section of the sheep and scorpion as regularly as possible, keeping the texture in the most complete state, and cut through all the bone seams of the sheep and scorpion.

At this time, the chef who was sent to help stood aside and observed for a while, and also discovered Fu Yu's brilliance in cooking!

When his hands were cutting the sheep and scorpions, it was as if they were holding a ruler!

The cross-sections of all sheep and scorpions are neatly arranged!

The cut is very clean!

And the force of the knife looks particularly even when cutting!

Obviously, it is not an easy task to cut the sheep and scorpions, because there are fascia connecting the bone seams, so you need to use force to chop.

But Fu Yu used the kitchen knife to cut it, which looked neater and more convenient than cutting tofu. This shows that Fu Yu already knows how to handle sheep and scorpions.

The mutton purchased by Donglaishun is already divided into various parts, so there are many fewer steps when cooking.

The sheep and scorpions only need to be treated simply.

The cook stood nearby, waiting to help at any time, but Fu Yu often needed his help when cooking, so he spent most of his time watching Fu Yu cook.

But just watching Fu Yu handle the sheep and scorpions, the cook couldn't help but marvel in his heart.

No wonder Chef Lu said that Fu Yu’s lamb and scorpion pot is more authentic than what he makes. Now it seems that it is indeed the case!

Next, Fu Yu began to blanch the sheep and scorpions, and added ginger slices, green onions, and a little pepper to the pot.

If you take care of this step, the subsequent cooking will be much simpler.

Red soup sheep and scorpion also need to make sheep soup.

Making mutton soup actually involves a lot of technical content.

Fu Yu sighed in his heart while staring at the fire. No wonder Dong Laishun has been operating steadily in the capital for hundreds of years with its unique skill of mutton cooking.

Their store is very particular about the selection of ingredients. If it weren't for the prompt in the dialog box, no one would have guessed that all the mutton used in the kitchen comes from sheep over 1 year old and under 2 years old.

If the sheep is too young, the cooked soup will not have enough flavor, but if the sheep is too old, the cooked mutton will be too old.

Being able to guarantee this for a hundred years, their family deserves to remain standing for a hundred years.

What Fu Yu has to do is to watch the heat. If the stewing time and heat of the blanched sheep and scorpions are not controlled well, the final meat quality will be affected.

This time it is only a short period of boiling, the sheep and scorpions are put into the pot, and they are simmered over high heat.

It doesn't look difficult, but you would be wrong if you thought it was easy.

Why Lu Zhanlong specifically invited Fu Yu to come over to take charge of the cooking? He just explained to Zhang Caiyun very clearly.

Because they are also cooking lamb and scorpion pot, what Fu Yu makes is delicious and the mutton meat is particularly tender. This is something that no other mutton restaurant in the capital can do.

This is also the reason why even when Lu Zhanlong heard that Fu Yu was going to be invited over, he agreed without hesitation.

Cook slowly!

Finally, it’s time to get to the most critical step: frying the oil!

This is also the dish that Lu Zhanlong is most interested in and wants to learn the most about Duoyu's cooking.

At this time, the assistant chef stretched out his head to look more carefully. He glanced at Fu Yu and asked curiously: "Fu Yu, do you use a secret recipe for the frying oil?"

The most important seasoning for red soup lamb and scorpion lies in the preparation of the frying oil.

Fu Yu nodded: "Yes, I will start the ingredients now."

In one sentence, the assistant chef was almost startled.

Doesn’t this secret recipe have to be prepared in private? Why did you start the on-site operation in front of him?

"Is it freshly prepared? But the most critical step in stewing the lamb and scorpion pot is this step. Is it freshly prepared every time?"

Fu Yu smiled: "Yes, because the sizes of sheep and scorpions are different, and the amount of meat on the bones is also different. Moreover, look here, some sheep and scorpions have more bone marrow, and some have less. They are actually making fried oil. You need to take everything into consideration when you’re mixing fragrance.”

The cook was stunned for a moment when he heard this: "But you can use a scale to measure how heavy the bones are, but how do you estimate how much meat there is? Isn't it particularly difficult?"

Fu Yu smiled mysteriously: "For me, practice makes perfect, it's not that difficult!"

Yes, the seasoning ratio is indeed very difficult for others, because it needs to be adjusted at any time according to the amount of ingredients, relying on years of cooking experience and feel.

For Fu Yu, these are things that come easily to him. With advanced skills in preparing secret sauces and super-sensitive hands, he can easily judge the amount of ingredients used, and then judge the corresponding amount. The proportion of seasonings added.

In addition, there is another point, which is also due to the plug-in enabled by the system.

He has advanced fire control skills and mutton stew skills.

These skills can be used to a certain extent when he is a senior chef recognized by the system. Now that he has been successfully upgraded to a chef technician, his mastery and use of these skills have obviously taken a step further.

However, Fu Yu could not explain these things clearly and could not tell outsiders clearly.

During the conversation, the pot was heated up and Fu Yu poured in an appropriate amount of oil.

The amount of oil used is directly related to the concentration of the stir-fried ingredients. This step is very important, but in Fu Yu's hands, it seems particularly simple.

Cooking in progress.

Fu Yu accurately measured the temperature of the oil in the pot, accurately added ginger slices, green onions, and garlic cloves, stir-fried the red bean paste, and stirred out the red oil. With the help of precise eye drops, Fu Yu diligently observed the red oil stir-fry. state.

Wash the dry ingredients and put them into a pot and stir-fry until fragrant. Add sugar and dark soy sauce and stir-fry until browned. Pour in the sheep and scorpions and stir-fry. Add cooking wine and light soy sauce and continue stir-frying over medium heat.

Sheep and scorpion have sharp edges and corners, so if you want to get the color evenly, you need to turn the spoon repeatedly.

Fu Yu tried his best to ensure that every crevice was stir-fried with red oil. Whether it was between the bone crevices or the raised medullary cavities, everything was carefully dipped in hot oil and stir-fried.

The cook kept looking sideways at Fu Yu's cooking operations. He was not good at cooking and had not noticed many details. In his opinion, Fu Yu was indeed stir-frying and adding various seasonings to the pot.

But his hand speed was so fast that he could hardly see what was added, let alone the amount of each seasoning.

After watching for a while, his attention was entirely focused on Fu Yu's fancy spooning.

Such a neat gesture, the ingredients in the pot being turned flat, this scene is so shocking and beautiful.

The kitchen assistant was so engrossed that he didn't bother to look at the specific cooking steps.

just

He originally went to observe the cooking operation with an appreciative attitude, but what happened next made him a little stunned!

Because he discovered that Fu Yu's spoon-turning operation could only be described in four words: extremely scary if you look closely!

That's right, under the original situation, because he was too focused on the gestures of cooking operations and the flying of ingredients, he would not be aware of Fu Yu's awesomeness.

However, when he looked more and more carefully and began to feel familiar with this operation, Fu Yu's true skills were revealed.

The moment the ingredients were thrown into the air, the overall flipping speed was not exactly the same. It was obviously thrown upward as a whole, but after the rotation, all the ingredients were neatly turned over, whether they were turned up or down. After flipping, fall again.

Every piece of sheep and scorpion, every drop of red oil is thrown in an arc as precise as a computer.

The chef was dumbfounded!

He was filled with envy! Stunning!

What a steady technique, what a powerful spoon-bumping technique. How did you develop it like this?

At the same time, Lu Zhanlong mixed the mutton that needed to be marinated and hurried over.

He originally wanted to see if Fu Yu's cooking was going well and if there was anything he needed to add.

As a result, after looking at it, I couldn't move.

Lamb and Scorpion in Red Soup Because when frying in red oil, the rich and fragrant oil is used to scald the lamb and scorpion into the flavor, so it is very important to control the heat and time of stir-frying.

Moreover, the cookedness of the lamb scorpions is just enough for customers to feel soft and easy to chew, while also satisfying the feeling of tearing the lamb off the bones. In this way, it can virtually increase the soaking in the meat. The taste of red soup.

Every time Lu Zhanlong watched Fu Yu cook, he would feel a sudden realization.

Just like this time, he was filled with wonder!

Lu Zhanlong didn't dare to disturb Fu Yu. He stood not far away and watched quietly.

Fu Yu, on the other hand, was also concentrating on the cooked and delicious state of the sheep and scorpion while frying the red oil in the pot.

Under the influence of "vision precision", the lamb and scorpions were stir-fried and served evenly.

At this time, Fu Yu began to add water to the pot, and at the same time skillfully poured in rice wine, sprinkled a handful of chili peppers, brought to a boil, and simmered over low heat.

After the heat was adjusted, Fu Yu looked at the time and smiled immediately: "It's just right, you can cook the next dish."

Lu Zhanlong took a closer look at the pot at this time, couldn't help but take a deep breath and shook his head.

This is still simmering in the soup, but judging from the color of the soup and the heat, the taste is definitely the same.

Lu Zhanlong felt that this was the ultimate perfect operation for making red soup lamb and scorpion pot.

Afterwards, Fu Yu started cooking two other dishes one after another.

The back kitchen is busy, and a waiter from the front hall has come to report that all the guests in the VIP box are here, and the dishes are ready to be served.

As he spoke, the waiter had an excited expression on his face, but because of the store's rules, he restrained himself from revealing the reason for his excitement.

As a well-known time-honored hotel in the capital, Donglaishun has hosted many celebrities. Because they meet many celebrities, the psychological quality of the service staff in the store is generally relatively high.

When he heard that the food was ready to be served, Lu Zhanlong hurried back to continue cooking.

Fu Yu also cooked in a busy and orderly manner according to the agreed order of serving dishes.

After the other two fish dishes were cooked, Fu Yu carefully arranged the final dishes before asking the chef to carry them to the serving table.

I finished the three dishes I was responsible for.

Fu Yu went to the kitchen to find Lu Zhanlong and said, "I have already served all the dishes here. It will probably take a while for them to eat. Chef Lu, if anything happens later, please help me deal with it. I have to rush." Go back to the stall."

Fu Yu only took a temporary leave to do door-to-door service, and did not leave work directly.

But even so, he still felt that he was too free and loose now.

In Fu Yu's own opinion, it is a bit too rare to be able to independently control one's own working time like this. (End of chapter)