Food circle plug-in emperor

Chapter 530 Comparison Between Ancient and Modern
When Fu Yu was handling the turtledove meat, Yao Shi had been paying attention to the posture of his knife and the movement of the blade.

In Yao Shi's eyes, there was a trace of complex meaning in surprise.

There is a jargon called "Three points of spoon work, seven points of knife work".

Needless to say, good knife work is an essential skill that a good chef must have.

Depending on the cooking method of the ingredients, there will be different cutting methods.

However, it is generally required to save raw materials and keep the size consistent.

It's just that although the reason is simple, if you want to do this, it is difficult to meet the standard without several years of craftsmanship.

When cutting turtledove meat, you need to cut it with a push knife first.

This knife method is suitable for relatively soft raw materials. Press the raw material with the left hand. The knife and the raw material should be vertical. After the knife cuts into the raw material, push it forward immediately to cut the raw material.

Fu Yu's technique of pushing the knife and cutting is already very skilled.

The speed is fast, the movement is standard, and the cut turtledove meat is as if measured with a ruler, and the size visible to the naked eye is the same.

As for the Ji Hua Knife, it directly mixed the oblique knife method and the straight knife method to cut out the standard wheat ear flower knife, and at the end, mixed the oblique knife method and the oblique knife method to make the pinecone flower knife the finishing effect.

Yao Shi could clearly see Fu Yu's talent in cooking, but he didn't expect that Fu Yu would improve so quickly.

If it continues like this, it probably won't take a few years before it will catch up with itself.

Yao Shi felt emotional, and said uncontrollably: "The fish refers to the dried fish that is cut open and dried, and the eggplant is cooked with sliced ​​dried eggplants pickled in vinegar as the main ingredient."

"So the difficulty of this dish lies in the knife skills, followed by the combination of various auxiliary ingredients and the ratio of seasonings."

While wielding the flower knife, Fu Yu listened carefully to what Yao Shi said.

Speaking of it, he was ashamed, but when he first found out that there was this dish in the store, he was stunned for a long time and couldn't pronounce the name of the dish correctly.

The main reason is that this character is not commonly used on weekdays, and his education level is limited, so he has never heard of it or seen it.

Now after listening to Yao Shi's explanation, I realized that it was referring to dried fish.

After Fu Yu finished handling the turtledove meat, Yao Shi ordered again: "Peel all kinds of dried fruits and deep-fry until crispy."

Sun Qingning took the initiative to step forward to help Fu Yu.

The two cooperated very well.

Yao Shi looked at the well-fried dried fruits and nodded.

Continued: "Cut water-fat shiitake mushrooms, fresh mushrooms, dried tofu, and red and green green peppers into small dice for later use. When cutting, pay attention that the size of dried tofu must be the same as that of red, green, and green peppers. After cooking in this way, place them on a plate effect will be better.”

Fu Yu nodded and did as he was told.

At this time, Zhang Jinyu hurried in and saw a circle of people learning how to cook in front of Yao Shi's kitchen counter, and rushed forward.

Seeing Liu Yuqing standing beside her, she was watching Fu Yu chopping vegetables in amazement.

"Why is Fu Chu in charge of the spoon?" Zhang Jinyu asked in a voice that could only be heard between the two of them.

Liu Yuqing also said in a low voice: "Chef Yao let it go, and Chef Fu was in charge, and Chef Yao was beside me giving instructions. Why did you come here?"

Zhang Jinyu pretended to sigh: "I am now Fu Chu's little follower. Fu Fu just finished eating, and I went to pick up the bowls. I have to serve Fu Fu well, and then steal from him!"

When Liu Yuqing heard this, she giggled.

Zhang Jinyu also laughed twice, thought of something, and said in a low voice: "I heard that you will be the orderer in charge of takeaway in the future? Wouldn't you also become Fu Chu's attendant?"

Liu Yuqing rolled her eyes: "What is Fuchu's follower! Even if it is a follower, I must be Sister Jiang's follower."

Zhang Jinyu came late, looked at it for a while, but didn't understand what kind of dish it was.

Can't help but ask: "What kind of food does Chef Fu cook? I came late, so I didn't listen."

Liu Yuqing said, "Eggplant."

Zhang Jinyu was taken aback when he heard that, "I'm so good! It's eggplant, how can Fu Fu cook this dish?"

Liu Yuqing shook her head: "Chu Fu said, he doesn't know how to cook, it was Chef Yao who asked him to take charge of the cooking, and he gave instructions from the side."

When Zhang Jinyu heard it, his eyes widened: "You mean that Fu Fu was able to cook this dish just by listening to Yao Chef's casual instructions? Yao Chef didn't reach out for the whole process?"

Liu Yuqing also realized it all at once, and couldn't help but widen her eyes: "Fu Chu is so awesome?"

All of a sudden, the two of them concentrated more and more, staring at Fu Yu firmly, for fear of missing even the slightest bit of the cooking process.

When Yao Shi taught cooking methods, he always proceeded step by step and described the details of the operation very carefully.

"Get the wok to high heat, add chicken oil, deep-fry the diced eggplant until golden brown and remove the oil."

"The chicken oil is added because the unique aroma of the chicken oil can better integrate the taste and taste of the turtledove."

"In fact, when cooking the old-fashioned eggplant, the turtledove can be marinated in advance, and it will have another taste after cooking."

Fu Yu followed his advice and started frying diced eggplant.

After the operation was completed, Yao Shi continued: "Leave a little base oil in the pot, add shallots and ginger slices and stir-fry until fragrant."

"Add diced eggplant, distilled spirits, soy sauce, salt, sugar, vinegar, and broth to simmer the diced eggplant to absorb the flavor."

"Pay attention to the ratio, especially the ratio of soy sauce to sweet and sour. If there is a slight difference, the taste of the whole dish will be affected."

Fu Yu nodded, fully displaying the effect of absolute touch.

Yao Shi couldn't help showing a satisfied smile.

"Hook in a little gorgon powder, spoon it into a basin."

"In another pot, put in peanut oil and cook until it's half-ripe, then add the turtledoves and disperse them. Then add fresh mushrooms, shiitake mushrooms, dried tofu, red and green peppers and various dried nuts."

"At this time, pay attention to the heat. The dried fruit has already been fried. When cooking, put it in the pot last, otherwise the color will be affected."

Fu Yu is still very good at frying, the color of this pot of ingredients is bright, and he listened to Yao Shi's instructions:

"Leave a little base oil in the pot, stir-fry the onion and ginger slices to release the aroma, and then pour in the separated main ingredients and ingredients."

"Quickly cook a bowl of juice mixed with salt, distilled spirits, sugar, chicken essence, clear soup, and water starch, turn it upside down a few times, and take out a spoon to cover the diced eggplant."

The last two steps focus on the speed of the hand, the speed must be fast, and the movement should be steady, and the final pouring of juice should try to cover all the diced eggplants as much as possible.

Fu Yu did it perfectly.

Yao Shi nodded, and couldn't help saying a few more words: "Actually, the cooking of this dish has been improved several times in the later stage. If it is really according to the records in ancient books, it is actually far simpler than this cooking method."

"The book says that to make this dish, you only need to remove the skin of the eggplant, clean the meat, cut it into small nails, fry it in chicken oil, and then use chicken breast meat and fragrant mushrooms, new bamboo shoots, mushrooms, spiced spices, etc. Dried dried fruits of various colors, cut into nails, simmered in chicken broth to dry, collected sesame oil, mixed with bad oil, put them in a porcelain jar and sealed tightly, took them out when ready to eat, mixed with fried chicken and melon It's time to serve."

(End of this chapter)