Food circle plug-in emperor

Chapter 405 Improved classic sauce (two in one chapter)

Yao Shi has eaten many kinds of grilled fish.

Palm-sized live or dried fish are put directly on the charcoal fire, brushed with a layer of sauce, grilled and eaten while hot.

The fish skin is firm and chewy, and the fish meat is tender and smooth. The original umami taste is complemented by the rich aroma of the sauce, making the taste more intense.

The saury grilled by Fu Yu has a fresh, tender and spicy taste, and the skin is crispy. Especially after adding rich sauce, the spicy and salty taste is relatively strong.

After Yao Shi tasted it carefully, he praised sincerely: "This sauce tastes good!"

He really thinks that the sauce is very well prepared, and the grilled saury is also very delicious.

Fu Yu frowned and asked, "Chef Yao, do you think this grilled fish tastes amazing?"

Yao Shi was taken aback.

In all honesty, the grilled saury was really delicious, but in terms of stunning, it wasn't that interesting.

Fu Yu looked at Yao Shi's reaction and knew that he thought the same as himself.

This sauce is indeed very fragrant, but the taste is far from being amazing and impressive.

Fu Yu was a little disappointed, and couldn't help asking Yao Shi for advice: "Chef Yao, what's wrong with this sauce? It's obviously very fragrant, but I always feel that something is a little bit worse."

Yao Shi looked at the bewildered Fu Yu, and inexplicably thought of himself when he was young.

At that time, I was eager for success and tried to create a more unique and exquisite marinade formula. I tossed and tossed for two months, but I still couldn't get the point.

His master watched with cold eyes and let him gossip, until he tried all the matching methods he could think of and ended in failure, his master said a few words to him.

After he heard it at the time, he only felt that it made sense, but he couldn't figure out the real direction of the reason, and he couldn't understand it.

It wasn't until more than ten years later, when he had mastered superb cooking skills and had rich experience in cooking, that he accidentally remembered this incident.

At this time, after carefully savoring these words, I finally had some insight.

In the end, it was through this insight that he and Zhao Meng jointly created the improved secret recipe of Qianlima's spicy fried crayfish.

"I really don't have much experience in barbecue, but I once drank a crucian carp soup and found it amazing."

Upon hearing this, Fu Yu asked curiously, "Oh? What kind of crucian carp soup?"

Chollima also has crucian carp soup. The soup is boiled into milky white, and the fishbone is soft, melting in the fresh and sweet fish meat, and it melts in the mouth.

It tastes delicious.

Can it be more amazing than the crucian carp soup in the store?

What's that like?

Yao Shi said with a smile: "Ordinary crucian carp soup is made with clear water. I once drank a crucian carp soup that was boiled with tea soup."

"Tea soup?"

Fu Yu became interested: "Won't the tea taste astringent after being boiled for a long time?"

Yao Shi shook his head: "Good tea leaves become more fragrant the more they are cooked."

"The fish soup I drank that year was made from ancient trees produced in Lincang and sun-dried red."

"Pesticides and fertilizers are never used on such ancient trees, and the tea soup brewed is not as 'strong' and 'hot' as Dianhong Gongfu, but has a soft and sweet fruity aroma, similar to the smell of lychee mixed with passion fruit. "

"When the fish soup is boiled, it is not bitter. The tea soup has the same floral and fruity aroma as dry tea, with a touch of sweetness, without any irritation, and is very mild."

"It will not overwhelm the freshness and sweetness of crucian carp, but it can also keep the freshness for a long time, and the taste is stable. Take a sip, and the fish soup has a unique aroma of tea leaves in the freshness of the fish soup.

"What's particularly amazing is that after eating all the fish, the soup has been completely cooled by the time it reaches the bottom of the soup, but the aroma has not diminished, but it is more fragrant like Shengpu."

Fu Yu exclaimed: "I never thought that tea soup can be used to cook fish."

Yao Shi smiled: "I didn't expect that the light and rich taste can make people feel so amazing."

"In fact, the amazing taste contains the double meaning of both form and spirit. The dishes are unique and the concept is unique."

"Think about it, isn't that the case?"

Fu Yu was silent. He savored these words carefully, and his mood, which had been a little erratic, suddenly settled down.

The idea that was always close to being grasped suddenly magnified infinitely before his eyes and became clearer and clearer.

Unique dishes?
Just like the famous skills of famous chefs who have been passed down for generations, they have experienced research, gathering, inheritance and tasting by diners from the north and the south.The unique secret recipe has been followed for a hundred years, with authentic taste and originality.

Ideas live alone?
Infuse the fashion soul into the food, and build the comfort and authentic taste that the food can bring to the diners.

Unique dishes and unique concepts complement each other.

Fu Yu looked at Yao Shi, and said while thinking: "A stunning taste does not necessarily have to be too salty, too spicy, or too fresh. Let people taste it in one bite, and leave a deep impression after the taste buds are shocked. Sometimes, it can also be a kind of gentle gentleness, which makes people feel deeply remembered when they recall it.”

After Fu Yu finished speaking, he felt his eyes light up. The layers of fog in front of him suddenly broke away, and the thought that he couldn't touch until now was finally firmly grasped.

Yao Shi looked at Fu Yu with an enlightened look, and he couldn't hide his surprise on his face.

Fu Yu was able to comprehend the true meaning of the things that he couldn't understand back then in such a short period of time?
What is this called?
talent!

It is said that he is a rare genius among chefs.

It is obvious that Fu Yu is a rare genius who is truly gifted.

Yao Shixin sighed secretly, and said in his mouth: "Let's put aside the matter of improving the sauce first. The grilled fish is good. The takeaways from several other stores have already been delivered. You should also hurry up."

Fu Yu nodded: "Okay, Chef Yao."

Yao Shi left after speaking.

Fu Yu watched Yao Shi leave the baking area, turned to Zhang Jinyu and said, "Go, prepare a new batch of the ingredients you just used."

Zhang Jinyu did as he said, and walked out of the door. Thinking something was wrong, she couldn't help turning back, and tentatively asked, "Fu Chu, can we formally bake this time?"

Fu Yu reached out and took a clean empty bowl: "Well, I will try to succeed this time."

Zhang Jinyu: "."

Do you still have to try?
He wanted to persuade him, but Fu Yu seemed to be quite easy to talk to, but after getting along for a long time, he would slowly discover that Fu Yu was actually very stubborn in his bones.

If this person has made up his mind and wants to do something, he will never give up until he achieves his goal.

Especially the kind of energy to study.

But right now time is really too late.

What if this re-baking fails and ends up screwing up the order
Ugh!
Zhang Jinyu went to prepare the dishes with a sad face.

The best taste of food is its original taste.

Highlight the original taste of food.

Seasoning is just an aid.

Fu Yu carefully searched in his mind for all the sauce recipes in his memory.

Before, he focused on the sauces with unique flavors, but this time, he focused on the classic sauces.

Classic sauces are often the most commonly used, the tastiest, and the classic recipes that pay the most attention to the taste of ingredients.

Fu Yu sifted and selected, and finally selected one of the dozen sauces.

The improvement of sauce does not necessarily have to completely change the taste, but to achieve a balance between taste and dosage through addition and subtraction.

What Fu Yu thinks of is to find out the places in the classic sauce preparation method that some customers may not like, and use small cooking techniques to add and subtract.

There are a lot of cumin and sesame seeds in the classic sauce. The amount in the traditional recipe is acceptable for ordinary diners. A little gritty.

And here is where improvements can be made.

The finer adjustments are made during the roasting process, and outsiders will not be able to see them without explaining them specifically.

Pixian Douban must be chopped finely, the finer the better.

When making garlic water, it must be filtered until there is no garlic residue.

Cumin and sesame must be washed clean.

When frying cumin and sesame, you must use a small fire, preferably a slow fire.

Lemongrass soaking temperature should be controlled at 80°C ± 5°C, and the time should not be too short.

The chopped cooked peanuts can be deep-fried in blended oil in advance, and must be stirred constantly when frying the barbecue sauce.

This treatment can not only make the taste of the sauce more delicate, but also reduce the inconvenience of spreading the sauce during the grilling process.

The ingredients are covered with the aroma of the rich sauce and baked, and the taste will be better.

Think clearly about the specific improvement operation of the sauce.

Fu Yu started to prepare.

The baking area is not complete with kitchen utensils, so Fu Yu went directly to the red case area.

One of Zhao Meng and Sun Qingning was in front of the kitchen counter, while the other was busy arranging the dishes.

Seeing Fu Yu coming over, Zhao Meng was quite surprised.

"Is the order complete?"

Fu Yu leaned over: "No, I need to use the pot."

Zhao Meng knew that the order that Fu Yu had accepted was very important, so without further ado, he gave up his kitchen counter: "Just use this."

Fu Yu was not polite either.

Turning around, he asked the little worker to help prepare the ingredients, while he started to process the cumin and sesame seeds.

Wash the top-quality peeled cumin and sesame seeds, and drain the water for later use.

Put the clean pot on the fire, heat the cumin and white sesame and stir-fry over low heat until the fragrance is full, rub the cumin and sesame with your hands until they are broken.

Heat up another pot, add blended oil, immediately add chili powder, cooked butter, and chicken oil, and simmer until the oil is slightly open and bubbling.

Add red bean curd soup, chili sauce, rock sugar, and Pixian red oil bean paste and heat over low heat until slightly boiled.

Add cloves, cinnamon, pepper, star anise, kangaroo, and lemongrass to the water and bring to a boil.

Add soybean paste, mature vinegar, soy sauce, sesame paste, garlic water, ginger juice, crushed peanuts and bring to a boil over medium heat.

Add fried cumin and sesame seeds, bring to a boil over medium heat, and simmer over low heat.

Lastly add the sesame oil and bring to a boil over medium heat.

Several stoves in the back kitchen are fired at the same time, frying and frying, and all kinds of aromas are permeating.

But amidst this rich aroma of vegetables, a very unique aroma stands out.

It's not very strong, but it has the ability to overwhelm other fragrances, making it unique and hard to ignore.

Zhao Meng leaned closer and took a sniff.

"What kind of sauce are you making? It smells delicious!"

Fu Yu turned off the fire and poured the sauce into a bowl: "This is an improved classic sauce I made. I'll bake it later and let you taste it."

Zhao Meng was taken aback.

A twist on a classic sauce?
this kid!
When did you study the improvement of the sauce again?

But it smells really good!
The previous seafood was used up to a large extent, and Zhang Jinyu went to prepare the ingredients and has not come back yet.

Fu Yu simply picked up the remaining squid and grilled it.

The squid has been pre-marinated and placed in the refrigerator to marinate overnight.

Cut the marinated squid into unfolded shapes and thread them with baking skewers.

Pay attention to the balance of the center of gravity, so that it is easy to roll when baking.

Beautiful appearance, stimulate appetite.

Place the dressed squid on the grill to grill.

When it is almost ripe, cut several knives along the two sides.

When Fu Yu started to spread the sauce, Zhang Jinyu came back with the prepared ingredients.

"Hey! What kind of smell is this! It smells so good!"

It's not the kind of strong salty aroma, it smells very light, with the unique fresh aroma of grilled squid, which is very pleasant.

Fu Yu had just finished brushing the sauce, and said with a smile, "Is it delicious? My new sauce will be baked in a while to help you taste it."

If it was just now, Zhang Jinyu must be happily waiting to taste it.

But now
Zhang Jinyu couldn't help persuading: "Chef Fu, don't try it, Chef Yao just urged us to bake it for takeaway!"

Fu Yu waved his hand: "Don't worry, squid roasts quickly."

But no matter how fast it is, won't it waste time?
Zhang Jinyu struggled in every possible way, but when Fu Yu cut off the grilled squid and handed it over, he opened his mouth cooperatively.

While despising his own disappointment in his heart, he chewed the squid happily.

The sauce is rich, salty and sweet.

The squid meat is tender and delicious.

The aroma of the sauce contains the unique freshness of the squid. The taste is very special. It is not like the grilled squid that I have eaten before.

A bunch of squid entered the belly, I only felt very fragrant, but I couldn't tell what kind of fragrance it was.

But the grilled squid I ate right now, I smacked my mouth and felt that the squid is very delicious, mixed with sauce and grilled, it has a special flavor.

Delicious, the squid is delicious, it is the best wild squid, not the farmed one, the taste is better.

This time without waiting for Fu Yu to ask, Zhang Jinyu took the initiative to say: "Chu Fu, this grilled squid is so delicious, it tastes amazing. The sauce is also very rich, but you can still taste the taste of the squid itself."

Fu Yu himself cut a piece and tasted it.

It's the taste!

I always felt that something was missing before, but now it is finally in line with my heart.

Fu Yu cut up the remaining squid and sent it directly to the red case for Zhao Meng and Sun Qingning to taste it.

The response has been very good.

Fu Yu was completely at ease.

"It's not good! Fu Chu, the evaluation has already started in the live broadcast room, and we haven't baked it yet, what should we do?"

Zhang Jinyu stared at the phone and asked anxiously.

Fu Yu didn't speak, and silently chose to return to the starting point.

In the next second, the scene in front of him did not change, but Zhang Jinyu, who was standing in front of him with an anxious expression on his face, disappeared.

In front of him was a newly replaced oven.

Back in time, everything starts from scratch.

(End of this chapter)