Food circle plug-in emperor

Gao Ming stood nearby and watched Fu Yu skewering garlic cloves, and couldn't help but said: "Fu Chef, my hands are too clumsy. I can't always do such delicate work."

Hearing this, Fu Yu glanced at Gao Ming's hands, then at the small garlic cloves, and said understandingly: "There is nothing we can do about this. Fortunately, there are usually workers who help with the ingredients when cooking. Dian Shao is busy enough, but if he takes on all the work, he will really be too busy. "

With the polite words on his lips, Fu Yu actually could have thought of how to solve the matter.

Not to mention, just this string of garlic cloves, clumsy hands will indeed affect the effect of stringing, but it is not completely unable to solve this problem.

Fu Yu was holding garlic cloves to make skewers. After turning around and chatting with Gao Ming, he casually placed the garlic cloves on the cutting board without using his left hand to hold them down. He just held the bamboo skewer with his right hand. Plunge through.

Unlike other ingredients, garlic cloves have a very good self-fixing effect. As long as your hands are steady and you pierce them quickly, it is not a problem to stabilize the angle of the garlic cloves.

Fu Yu went through two in a row, quickly summed up the methods and tips, and turned around to teach Gao Ming.

Then he ordered: "Come on, try again!"

Gao Ming felt inexplicably nervous after being instructed by Fu Yu. He held the thin bamboo stick and looked carefully at the garlic cloves on the chopping board.

Fu Yu suddenly said at this time: "Take a look at the garlic cloves that have been strung on the bamboo skewers. Are they leaning to the left? The garlic cloves on the cutting board should be smaller. When piercing them, they should be pointed to the right. The angle does not matter, as long as they are on one side. Just be big and small on one side.”

After saying this, Gao Ming suddenly felt a lot more at ease. What's the problem if it doesn't get stuck in the middle?

When Fu Yu was talking, he had already naturally conceived in his mind the detailed composition of how to position the next garlic cloves that had already been strung together.

Gao Ming made up his mind, spotted the location, and directly planted the bamboo stick.

It is true that his finger joints are thick and a little clumsy, but as a chef, he has always had good eyesight and steady techniques. He places the garlic cloves well and aims at the right position.

Gao Ming pricked two of them in a row, but he also figured out some tricks. Then he quickly completed the skewering of garlic cloves without Fu Yu's guidance.

Gao Ming looked at the symmetrical and even garlic cloves skewered on bamboo sticks, and sincerely praised: "Team leader, you have a flexible mind. If I encounter this kind of situation in the future, my clumsy hands can do a good job."

Fu Yu nodded. In fact, this method of operation can be applied to the skewering of many ingredients.

However, as he said before, for a chef with superb cooking skills like Gao Ming, when cooking now, if he still needs to handle the ingredients himself, the laborer is usually fully responsible.

So, little tips like this are just for fun.

He intended to quickly get closer to Gao Ming, so he gave him some tips.

The main purpose today is to learn how to cook this new dish with Gao Ming.

With Fu Yu's previous guidance, Gao Ming was more careful when cooking sturgeon bones.

The characteristics of this dish are crispy fish bones, tender fish meat, thick soup and fresh taste.

When it comes to getting to this level, cooking details are very important.

Gao Ming boiled the fish bones in clear soup and removed the water.

Fu Yu glanced at Gao Ming: "Well, this step is to remove the fishy smell. The fish bones themselves do have a strong fishy smell, but the use of clear soup is quite special!"

Gao Ming explained: "This clear soup is not ordinary. Team leader, you can have a taste. I started cooking it last night. All the essence is used in it!"

When Fu Yu heard this, he immediately became interested.

Ordinary clear soup is made with old hens and lean pork.

Gao Ming's pot is made of refined clear soup.

Fu Yu filled a bowl and tasted it carefully. The color was no different from ordinary clear soup, but as soon as he took a bite, Fu Yu's eyes suddenly lit up!

This clear soup is very delicious!

Gao Ming asked: "Team leader, how is it? Does this clear soup taste good?"

Fu Yu nodded in approval: "It's so fresh! How do you cook it?"

Gao Ming introduced with a smile: "This is the way we do it back home. First boil the ordinary clear soup, and then filter it with gauze after it's ready."

"Chop the chicken breast into minced meat, soak it in green onion, ginger wine and water. Then put the minced chicken into the clear soup, heat and stir over high heat. When the soup boils, turn to low heat and do not let the soup boil. The turbid suspended matter in the soup will be After the chicken mince is absorbed, take out all the chicken mince.”

After hearing this, Fu Yu couldn't help but clapped his hands and praised: "This operation is wonderful!"

The method of making refined clear soup mentioned by Gao Ming is actually also called hanging soup.

However, his soup needs to be refined twice in total, which is considered a double soup.

After completing this step, Gao Ming quickly clamped the fish bone into the sturgeon's knife edge.

Originally, he was used to stuffing it with his hands, so he didn't have any requirements for this step of operation. He just stuffed it in. After all, he had to fry it in the end, so no details or flaws could be seen.

However, now that Fu Yu was by his side, Gao Ming hurriedly took the opportunity to ask for advice: "Team leader, when I was making the fish bones, I had to work hard every time. The fish bones were too slippery and the gaps between the fish flesh couldn't be too wide. , will always run out. Can you help me? Do you have any tips?"

Fu Yu reached out and touched the sturgeon's knife edge. The depth was okay. The fish itself was smooth and tender, and the fish bones were also slippery when wet. If they were stuffed into the knife edge, they would fall off if the fish moved too hard.

If you want to fix it, you have to deepen the knife edge of the fish.

But in this way, the taste will definitely be affected when it is over-fried.

Then the shape of the knife edge was changed. After the fish bones were inserted, a small part of the fish skin could still hold the fish bones to prevent them from slipping out.

But how should the shape of this knife edge be better designed?

This method is really good and worth thinking about.

At this moment, a burst of electronic prompts suddenly sounded in Fu Yu's ears:

[Task Tips: Successfully received orders for 50 tables of river fish dishes, assisted in the cooking of 50 special river fish dishes, and learned more than 50 methods of cooking river fish. The task has been completed and you will receive a reward: a certificate of job transfer for river fish cooking. 】

Fu Yu's eyes lit up. It seemed that his analysis of the cooking details of this new dish was on the right track.

Moreover, Gao Ming did not hide any secrets. He only explained the most critical steps in cooking the entire dish through simple cooking.

Otherwise, this task would not be allowed to be completed now, let alone get the reward.

The job transfer certificate needs to be activated. After Fu Yu selected it, he heard a prompt sound in his ear:

【Ding! Successful job change: Jiangyu Cooking Master]

As the prompt sounded, a plan appeared directly on the virtual screen in front of Fu Yu.

There are a lot of blank spaces on the map, and the labels correspond to [First-level cooking operations] and [Second-level cooking operations].

What surprised Fu Yu the most was that behind the cooking operation boxes of level 4 and above, there were signs of various special rewards.

However, this is the first time the difficulty of cooking operations has been directly graded.

And depending on the situation, you have to reach level four or above to be eligible for rewards.

However, what exactly is this level of difficulty above level 4?

Fu Yu breathed quickly and directly chose to view cooking operations above level four. As a result, a line of red prompt text pops up directly:

【Trouble Cooking: Special Trouble Cooking! You can learn if your level is over 40]

Fu Yu didn't even have time to laugh out loud, he was immediately dumbfounded!

He is currently at level 31, so he has a lot to look forward to.

spit!

I should have known better than to watch it!

But now there happens to be a new dish that needs to be learned to cook, so you can directly choose the cooking operation level to learn.

Fu Yu decisively chose the second-level skill [Animal Fish Bone Processing Technique] among [Level 1 Cooking Operation] and [Level 2 Cooking Operation].

And just after he made his choice, the interface in front of him quickly changed.

[Please select the redemption level: beginner, intermediate, advanced, perfect level]

Fu Yu is really happy this time!

You can actually get perfect skills in one step.

The system is now becoming more and more user-friendly.

For some skills that are not highly used, selectivity has been added.

Sure enough, the higher the level, the better the treatment.

At this time, Gao Ming was looking at Fu Yu expectantly, waiting for him to reveal some cooking skills from his fingers, so that he could benefit a lot and learn more.

As a result, Fu Yu was originally staring at the sturgeon, and suddenly he raised the corner of his mouth, and his handsome face revealed an indescribable weird smile!

He was stunned for a moment and couldn't help but ask: "Team leader, is there any way to improve this step of operation?"

Fu Yu suddenly came back to his senses, coughed slightly, quickly put away his smile, and said to Gao Ming: "You continue cooking first, and I will think about it carefully."

After explaining, Fu Yu took a step back and directly chose to exchange while Gao Ming was concentrating on stuffing the fish bones.

For this uncommon operation, Fu Yu decided to only switch to the advanced level.

With 3 skill points, you can directly learn this advanced skill.

Fu Yu now has a total of 128 skill points, and now he has only spent 3 skill points. He no longer feels as distressed as before.

In fact, it is not very troublesome to insert the fish bones. The most difficult part is how to prevent the fish bones from falling off during the cooking operation after being inserted.

Fu Yu's previous idea was actually quite good. Changing the shape of the fish knife edge, inserting the fish bones, and retaining a portion of the fish skin could effectively prevent the fish bones from falling off.

As for the processing of fish bones, Fu Yu's best operation before was deboning, but now he has to stuff the fish bones. These are two completely opposite cooking operations.

He had been thinking about how to improve the blade before. Now that his skills have improved, he has more ideas. What he lacks is practical experimentation.

Fu Yu quickly organized his thoughts and hurriedly stepped forward to check the progress of Gao Ming's operation.

After all, Gao Ming was still clumsy. If someone else had done the fish bone stuffing, he would have been able to handle two sturgeons now.

Seeing this, Fu Yu called out: "Chef Gao, let me try it instead."

When Gao Ming heard this, he quickly stopped and gave up his position.

Fu Yu stepped forward and pulled out the stuffed fish bone. He first measured the depth of the knife edge with his finger, and then estimated the thickness of the fish bone. He held the knife and tried to change the position of the original knife edge.

He now has advanced skills, but what he lacks is practical operation.

In fact, making fish bone stuffing can also use brewing operation skills. Fu Yu was still a little unfamiliar at the beginning, but by the time of the third knife edge processing, he had begun to become more regular.

Fu Yu didn't spend much time making the whole fish, only about five minutes.

Fu Yu called Gao Ming over to continue cooking. The fish bones had all been stuffed.

At this time, Gao Ming looked at the processed fish bones and was suddenly stunned.

The fish bones were stuffed into the knife edge of the fish meat, so why were so few of them exposed?

Compared with what he stuffed before, it was nearly half less.

When he got closer and took a closer look, he discovered that Fu Yu had actually improved the original knife edge, leaving a portion of the fish skin aside to directly wrap one end of the fish bones, which just in time avoided the trouble of the fish bones falling off during the cooking process.

How did this happen? It’s so shocking

Fu Yu smiled and asked, "Chef Gao, what do you think of this improved method of operation?"

Gao Ming exclaimed: "That's amazing! In this way, you don't have to worry about the fish bones falling off no matter how you carry it."

Fu Yu nodded: "Now that the sturgeon is processed, you can continue cooking."

Fu Yu actually already knew the cooking method of this dish, otherwise the system would not have given out the reward so simply.

What he now wants to do more is to summarize the method of using heat concentration to determine the doneness of ingredients through the cooking of this dish.

Through the communication with Gao Ming just now, Fu Yu felt that this dish was chosen very well and is worth studying.

Gao Ming is really more and more convinced of Yu Yu now. This person is really amazing. Just by looking at him like this, he can immediately think of improved methods of operation.

While feeling excited, Gao Ming became more and more careful while cooking, fearing that if he did not handle the details carefully, it would affect Fu Yu's ideas about guidance.

Gao Ming put the wok on high heat, added peanut oil, and when it was 60% hot, put in skewers of garlic cloves and fried them until brown, then fished them out.

When it is 70% hot, add the evenly divided fish segments, fry until golden brown, remove and control the oil.

Gao Ming did a good job in this step of firing. Fu Yu watched from the side without disturbing him.

After the fish pieces are fried, Gao Ming puts another casserole on the fire, adds white oil, heats it up, adds onions and ginger, deep-fries and takes them out.

At this time, add sweet noodle sauce and boil, add soy sauce and clear soup and cook.

After the sauce is cooked, remove from the heat and put it into a bowl. Place the garlic cloves on the fish and add salt water.

Place the bowl in a basket and steam.

While steaming, Gao Ming practiced judging the doneness of ingredients through the concentration of heat, while asking Fu Yu for advice from time to time.

During the discussion, steaming was completed. Gao Ming placed the steaming bowl in the soup plate, took out the garlic skewers and decanted the soup into the casserole.

Put the casserole on the fire, bring to a boil, add cooking wine, mushrooms, bamboo shoot slices, drizzle with pepper oil, and pour into the soup plate.

The integrity of the sturgeon placed on the plate is particularly good. Because the heat is precise, you can tell that this dish is very successful just by looking at the color of the dish. (End of chapter)