Food circle plug-in emperor

Chapter 589 It's Like the Truth
When Fu Yu heard this, he hurriedly said: "Chef Zhao, let me try it. When I was learning cooking from Chef Liu, I made this dish before. The cooking method is a bit close to what the customer said."

Zhao Meng was taken aback: "Shangshi's private restaurant also has this dish?"

Fu Yu said nonsense: "Yes, it's still a signature dish, but the recipe is indeed different from ours."

After finishing speaking, I was afraid that Zhao Meng would not believe it, and added on purpose: "I also think that this customer probably didn't eat at our restaurant before, and I remembered the wrong place. Sai crab is not a rare dish, and every family cooks it one way. , since we can’t do it here, why not try the cooking method at Shangshi’s private restaurant, what if it happens to be the kind that the customer wants to eat?”

Zhao Meng didn't think about it, Shangshi's private restaurant also has this dish.

So he asked carefully: "How do they cook?"

Fu Yu said truthfully: "The method is similar, but the ingredients are different. We use fresh shrimp here, and small yellow croaker there. I thought it was very strange at the time, so I learned it very carefully."

"In terms of taste, I also tasted it at the time. It is indeed very similar to crab meat, and it is very fresh. It is different from what the customer said on the plate, but it can be stuffed according to what he said."

When Zhao Meng heard that it was the signature dish of Shangshi private restaurant, he felt relieved.

If it is really an authentic time-honored brand, let alone Maxima, who in the whole country can compare with Liu's cuisine?

That is the cooking method passed down from generation to generation by Miss Liu's descendants.

If this is not authentic enough, and cannot be called a classic old taste, then there is no real time-honored brand.

Zhao Meng immediately made a decision: "Okay, then follow Shangshi's private restaurant's method, and you will be responsible for this dish."

After finishing speaking, he warned again: "Since it was taught by Chef Liu, when cooking later, you will be in charge of the cooking, so don't let others follow you."

Everyone in the circle knows that Shangshi private restaurant is different from ordinary restaurants outside.

The chefs in the back kitchen are all inherited internally, and the cooking skills have always been passed on from inside to outside.

How about calling it a private kitchen?

Since there is this rule, it cannot be easily broken.

Liu Yunong is willing to teach Fu Yu cooking, that is Fu Yu's chance.

Once you have mastered it, you can use it as you like in the future.

As for other people, don't read what you shouldn't read, and don't know what you shouldn't learn.

So while Fu Yu was cooking, Zhao Meng directly sent Zhang Jinyu to the baking area to help Sun Qingning, and then took over the barbecue takeaway orders here.

Fu Yu, from catching fish to preparing vegetables, did everything by himself, without pretending to be the hands of others.

Now is the busiest time in the back kitchen. Everyone is busy working and can't take care of themselves. No one pays attention to what Fu Yu is doing.

Handling fresh fish was a job that Fu Yu used to do when he was a small laborer. Now that he has returned to his old job, he is still very proficient in doing it.

The ingredients used in the classic old taste recipe are small yellow croaker, fresh and tender fish, paired with eggs and salted egg yolks, you can cook dishes that taste similar to crabs.

The small yellow croaker is closer to crab meat in terms of taste and meat quality.

With a little cooking, it is not difficult to make dishes that resemble crab meat.

Before cooking, Fu Yu first brought out the classic old-flavored recipes, and studied them carefully, and then started cooking after all the cooking steps were memorized in his heart.

The small yellow croakers from Chollima are all brought in fresh, and the meat is tender and plump.

Fu Yu cleaned the small yellow croaker, dried it with kitchen paper, and peeled off the skin.

Remove the fish meat and cut into pellets with a knife.

In order to make the color look good, remove the colored part close to the fish skin, and only take the middle part of the fish.

After the fish meat is taken out, the fishbone should be carefully removed.

Yellow croaker is one of the fish with fewer spines, but it is not without.

If it is not cleaned up, customers can easily be stabbed when eating.

Sharpening a knife is not a mistake in chopping firewood. Fu Yu was very careful when picking pricks.

Pick out the fine thorns, and cut the fish meat into granules with a knife. Do not chop it very finely. The meat quality of yellow croaker is close to that of crabs, and it is more realistic to keep the granules.

This point is a special note in the classic old taste recipe.

Fu Yu was deeply convinced of this.

If there is no hint, when he cooks for the first time, he should only chop the yellow croaker meat into fish paste, and he will not take this into consideration.

When this dish is cooked, it is clearly marked in the classic old taste recipe.

The so-called, do three steps, you will succeed!
The first step: imitation crab meat: egg white and yellow croaker.

The second step: imitation crab roe: egg yolk and salted egg yolk.

The third step: imitation taste bowl juice deployment.

As long as you follow these three steps, this dish can be no different from real crab meat in terms of taste and texture.

On the contrary, it is similar to Maxima's cooking technique.

The only difference is that the ingredients used are shrimp and yellow croaker.

Fu Yu followed the instructions on the recipe and began to prepare a bowl of juice.

Cooking wine, white vinegar, white sugar, ginger, salt, in terms of proportion, Fu Yu has always been very precise.

Stir all seasoning ingredients well and set aside.

Crush the salted egg yolk with a spoon.

The salted egg yolk should be crushed thoroughly so that it can be better blended with the egg yolk.

Fu Yu has always paid great attention to such details.

For fresh eggs, separate the egg whites and knock the egg yolks directly into the bowl containing the salted egg yolks.

Put the yellow croaker meat into the egg white and beat evenly for later use.

Egg yolk and salted egg yolk are also whipped evenly for later use.

Heat the pan with oil.

For normal cooking, be sure to use a non-stick pan.

The iron pan that fried fish and stir-fried dishes love to stick to, can't cook this dish, it will stick to the bottom.

But for Fu Yu, there is no such concern.

He still uses the black-handled iron pot that he often uses in his daily life.

Fu Yu poured the egg white liquid into the pot, set it on a medium-low heat, and kept stirring it in circles with chopsticks.

Pay attention when frying egg whites and egg yolks, stir them in circles with chopsticks until they are formed, and the shapes are flocculent.

At this time, you must not use a shovel. The shovel operation is blocky.

This is also a little trick.

Until the egg white liquid is slightly coagulated, pour the juice into the bowl and continue to stir in circles.

The time to add the bowl of juice is when the egg white and egg yolk are slightly coagulated. After adding, continue to stir in circles until the water dries up. The finished dish is characterized by dryness and no water. Water coming out of the bottom of the plate will fail, which will affect the taste.

Wait for the egg whites to solidify and spread out on the bottom of the pan.

As for the plate, Fu Yu deliberately selected a large white round porcelain plate with a scallop-like concave-convex pattern on the bottom, referring to the appearance in the customer's memory.

At this time, the delicious smell has begun to waft out.

Not to mention, it does smell a bit like crabmeat.

Fu Yu cleaned the frying pan, poured the oil into the same hot pan, poured the egg yolk liquid, set it on a medium-low heat, and stirred it in circles with chopsticks.

Add the bowl of juice and stir evenly out of the pan, and put it on top of the egg white.

(End of this chapter)