Food circle plug-in emperor

Chapter 541 Stage Tasks
【Ding! NPC chef Wang Yulong's stage task, the first stage, marinate the whole chicken.Task Completion Reward: Random]

As the system prompt sounded, Fu Yu chose to accept the task calmly.

In fact, my heart has already blossomed with joy.

I didn't expect that it was just a sea coarse salt steamer chicken, but I could receive the stage task.

"can!"

Fu Yu hurriedly nodded and walked to Wang Yulong's side.

Wang Yulong stepped aside, and the two stood side by side in front of the kitchen counter.

"Xiaofu, come on, watch me marinate and follow along. In fact, the cooking methods of sea coarse salt steamer chicken and salt-baked chicken are very similar. The difference is nothing more than the ratio of seasonings and some details."

Fu Yu's heart skipped a beat, thinking that this was the skill that would trigger the title of chef craftsman again, so he started the teaching mode.

As a result, there was no prompt sound for a long time.

It was just that Wang Yulong had to lead him by the hand to complete the cooking in order to hurry up.

There are exactly three bare chickens, and one person operates one at the same time, saving some time as much as possible.

Liu Zhangpeng was followed by a small worker, and Wang Yulong and Fu Yu shared the same kitchen table, so the small worker who was idle followed them and watched them operate.

In the classic old taste recipe, the stove used is a casserole, which can be directly placed on the fire for dry cooking.

However, Liu Yunong's store has been improved and turned into a cast iron pot.

A clean chicken has its head, tail and claws removed.

While operating with his own hands, Wang Yulong gave instructions: "Tie the onion into a knot and coat it with ginger powder, fine sea salt, and pepper. In fact, if time permits, coarse sea salt is used, although the taste is not much different. But the taste is more delicate when marinated with coarse sea salt.”

Fu Yu nodded, and followed the pickling step by step with his hands.

Knot the shallots and stuff them into the chicken belly.

Fu Yu used the flat knot method taught by Liu Yunong.

He found this knotting method to be very versatile, fast to tie and very strong.

Coat the whole chicken with ginger powder, pepper powder and fine sea salt respectively.

Although the sea salt used by Wang Yulong is small in size, it is also selected unsynthesized raw ecological coarse-grained sea salt.

And before applying, the sea salt needs to be fried.

Stir fry the coarse sea salt until the water dries up, until the salt turns yellow and makes a beeping sound, and the salt color turns yellow.

Only then can the operation be performed.

Fu Yu's hands are very fast. He is also marinating. He has already processed the whole chicken, waiting for it to taste.

Wang Yulong and Liu Zhangpeng are still sinking their heads in rubbing salt.

After Fu Yu finished his work, he stopped to rest.

After some manipulations, the young workers who were watching by the side were stunned!
This hand speed!
It's too fast!
The same operation, exactly the same steps, is even faster than Chef Wang's!
And the most important thing is that although the cooking skills of the few small workers watching from the side are not very superb, they have been in the back kitchen for a long time, and they still have some experience in cooking techniques.

Fu Yu's operation, even they saw it, were amazed.

It's so perfect, whether it's knotting or wiping, it looks like it's just smearing quickly, but if you taste it carefully, you will find that Fu Yu's method of marinating is very regular.

From the large surface to the details, even the movement when turning the chicken body, people can inexplicably see an unspeakable sense of rhythm.

It makes people think that making pickles is a very simple job, as long as you have a good hand, you can do it, and you can do it well.

But Wang Yulong and Liu Zhangpeng next to them were still buried in rubbing salt.

Comparing the two in this way can make people realize that Fu Yu's technique is really superb.

It's so arrogant!

This is the legendary talent!
No wonder the boss made an exception and accepted him as an apprentice!
A few small workers watched by the side, their hearts were surging and their blood was boiling.

This is really awesome!

Three times, five times and two times, the marinating of the whole chicken is completed.

Next to Wang Yulong and Liu Zhangpeng are actually doing very well.

Both the technique and the speed are amazing.

But Fu Yu is obviously stronger than them, which is very surprising.

Originally, Liu Zhangpeng was concentrating on the work at hand, but the soft voice of the worker beside him caught his attention.

Subconsciously looking up at his master, he saw Wang Yulong was immersed in making pickles.

It's just that Fu Yu, who was standing next to him, had already stopped, and the bare chicken on the kitchen counter had obviously finished marinating.

This, so fast!
After Liu Zhangpeng was slightly surprised, he quickly calmed down again.

He felt that Fu Yu could do it so quickly because he practiced a lot of splitting and bundling techniques when he was learning how to make gourd chicken with Liu Yunong.

Fu Yu is young, has a good brain and nimble fingers, so he must be faster in speed.

But in cooking, speed is useless, and details are also very important.

It's like marinating a whole chicken. Fu Yu's speed is indeed very fast, but the seasoning he spreads is not as even as his own.

At this time, Wang Yulong also finished wiping. When he looked up, he saw that Fu Yu had also finished, so he nodded in satisfaction.

At this speed, he should be able to finish cooking these three dishes within the time he expected.

However, in order to be sure, Wang Yulong deliberately checked Fu Yu's marinade carefully.

Not bad.

The seasoning is applied very evenly, and the details are also noticed, without missing a single one!
The whole chicken is already marinated, now it's just a matter of waiting.

Taking advantage of this opportunity, Wang Yulong gave Fu Yu a few more pointers: "Sea salt can be used repeatedly, so when frying, the heat should not be too high."

"And when marinating, don't be too nervous. If the chicken is not salty enough, you can also bring your own dipping materials, such as chopped green onion, minced ginger, minced garlic, light soy sauce, poured with boiling oil and mixed well. These are all adaptable, Make your own judgment based on the actual situation.”

Fu Yu nodded, carefully remembering these operations firmly.

At this time, Liu Zhangpeng also finished marinating.

He leaned over curiously, and took a look at Fu Yu's whole chicken.

Seeing this, I was immediately shocked.

Wang Yulong just concentrated on the operation of applying salt, so he didn't pay attention.

But he saw with his own eyes how fast Fu Yu did it.

In his heart, if Fu Yu did it so fast, the quality must not be very good.

After all, sea salt is not like others. If you want to spread it evenly, you have to apply it repeatedly to ensure that all details can be covered by sea salt.

Neither too thick nor too thin.

This has certain requirements on the operation method and details.

Therefore, when he saw Fu Yu's marinated whole chicken, not only the whole chicken body was properly coated with a layer of seasoning, but also the inner side of the chicken wings, the abdominal cavity, and all other details were handled perfectly, Liu Zhangpeng couldn't help but show his face The color of surprise.

This is so well done!
It was unexpected.

The key is that the speed is still so fast.

Faster than yourself, forget it.

Even faster than Wang Yulong!
It's incredible!

(End of this chapter)