Food circle plug-in emperor

Chapter 679 It's Over, It's Failed

The dish of cooking carp alive is really not available in ordinary restaurants.

Not to mention Shangshi's private restaurant, there is not even a restaurant specializing in seafood like Maxima.

Wang Yulong had only heard about such a method of cooking carp.

It is said that after the fish dishes are served, the fish mouth is still opening and closing, and the fish tail is still shaking slightly, which is amazing.

However, no matter how rare this dish is, the problem is that someone in the back kitchen must be able to cook it!

Liu Yunong sneered: "It's okay, anyway, he said it himself, let the back chef watch the cooking, what can be done, what is it."

Wang Yulong nodded and said nothing more.

Seeing this, Liu Zhangpeng quietly moved to Wang Yulong's side, and while no one was paying attention, asked in a low voice, "Master, can this be done?"

Wang Yulong glanced at Liu Yunong, also lowered his voice, and asked instead: "Do you think you are smart, or the boss is smart?"

"That must be the boss!"

Liu Zhangpeng was telling the truth, if he was smarter than Liu Yunong, why would he just sit in the back kitchen and work hard.

Wang Yulong smiled: "So the boss said there is no problem, what are you still worried about?"

Liu Zhangpeng was taken aback, yes, he has a few catties and a few taels, and the boss is here. If there is any problem, the boss will take care of it.

If you are not sure about cooking this dish, the boss will definitely not take the order.

Liu Zhangpeng had a deep understanding of Liu Yunong's methods.

A pretty young girl, but she managed to run the main store in a prosperous way, and even opened several branch stores in succession. She is far better than the deceased elders in terms of ability and ability.

Liu Zhangpeng suddenly felt relieved.

Compared with the boss, he doesn't have much profound wisdom, and his cooking skills can only be said to be relatively good, but in a back kitchen full of talents, he is not considered top-notch.

Now that the boss is in charge, why worry?

That being the case, worrying was really unnecessary, Liu Zhangpeng was relieved, so An Ran took the order to cook, but he was more or less double-minded.

He was also very curious about how this cooking carp was cooked.

Liu Yunong has to be said to be an experienced chef.

He has rich experience in cooking, and his familiarity with various dishes is even more amazing.

After encountering this situation, he acted decisively to avoid unpleasant communication with President Xiao Wang.

Liu Yunong took the order calmly, while the others in the back kitchen were uncertain.

I have been working in the back kitchen for a while, so I still know more about the specific dishes of Liu's cuisine.

Even if there is a slight incomprehension, it is basically heard a little.

Now Wang Yulong has personally said that no one can cook carp alive.

What should I do?

So, the little worker asked directly: "Boss, what preparations do we need?"

As soon as Fu Yu was reminded by Xiao Gong, he instantly understood what Liu Yunong was thinking.

It's very simple, since the other party has brought all the ingredients, there is only one request, and the back chef will help cook the dishes and serve them on the table.

As for the fish in the pot, whether it can be alive or not is actually indifferent.

After all, when customers come into the store, they just want to eat. As long as there is food on the table at the end and they can have a delicious meal, the matter will be resolved.

As for the success or failure of this live cooked carp, what really matters is the attitude of the shop.

After all, according to what Liu Yunong said, this Xiao Wang came here to pretend to be aggressive. As long as he cooperates well, he will feel superior and coaxed by everyone in the store.

Fu Yu was thinking wildly, when he saw Liu Yunong standing still in front of the kitchen counter, he was not in a hurry to get ready, and he didn't immediately reply to Xiaogong's question.

Instead, I took out my mobile phone and started searching online for how to cook carp alive.

After checking for a while, Liu Yunong stayed on the webpage, then turned to tell the worker: "Prepare bamboo shoots, cooked ham, and shiitake mushrooms."

Xiaogong was stunned for a moment, obviously a little unbelievable!
Is this learning and selling now?
They actually prepared the ingredients exactly according to the cooking methods on the Internet.

"When the live carp is dissected and washed, only the abdomen is opened to take out the internal organs, and the chest cavity of the fish is not opened. The fish heart is not damaged, and the brain is still functioning and in an active state, and the mouth, gills, and gill cover of the fish can be moved through the nerves. .”

Indeed, only the diaphragm of the heart cavity was opened in this carp, so the heart of the carp was not damaged.

When cooking in this way, if you use clever tricks, you can naturally show the shocking effect that after the fish dish is served, the fish mouth is still opening and closing, and the fish tail is still trembling slightly.

but!

After listening to Liu Yunong's cooking introduction, several people in the back kitchen changed their expressions even more.

After all, the fish has to be cooked in a wok. The oiling is not another operation. If it is not enough, the fish will be cooked through. How can dead meat show its fresh side?
Moreover, there is another layer of concern.

If the time is shortened, the fish will not be eaten if it is not cooked, and it will be useless no matter how fresh it is!
Even, when cooking this live fish, it has to be seasoned and shaped!

This is all a problem.

What Fu Yu can think of, Liu Yunong can naturally do too.

After carefully watching the cooking method of cooking carp alive, she frowned slightly, then turned around and handed the phone to Fu Yu: "Look, the cooking method of this dish is not simple! It needs to be deep-fried, and the brain and heart must be guaranteed Cannot be seriously damaged, you know what that means?"

Liu Yunong looked solemn, and said seriously: "This means that the timing of oiling must be very precise, and it won't work if it's too long or too short!"

"And I have never cooked this dish before, and I am not familiar with the cooking method. However, when cooking this dish, it is really necessary to feed the carp with clean water for a period of time in advance to let it spit out the dirt."

"There are only two carp now, even if it is practice, there is only one chance."

In other words, if it fails once, there is only one last fish left to try cooking.

"How to ensure that the heart and fish brain are not dead?" Fu Yu really couldn't think of a good way for a while.

After all, the fish was cut open, and once the hot oil entered the abdominal cavity, wouldn't the heart be cooked every minute?
The cooking operations on the Internet can be summed up in a few simple sentences.

Because of the method of this dish, it will make it difficult for the fragrance to penetrate into the fish, the fish protein is difficult to decompose, and some parasites may not be killed. Considering the deliciousness, health and nutrition, it has gradually faded out of people's vision.

And the customers who wanted to try it at the beginning were nothing more than curiosity and a new taste.

Liu Yunong is quite confident: "I have heard people talk about this dish before, and because I thought it was fresh, I inquired a few more words. When cooking, the fish heart needs to wrap the diaphragm of the heart chamber with cotton wool, while the fish head is wrapped with cotton wool. Wrap up the white gauze."

"When cooking in this way, it can guarantee that the brain and heart of the fish will not be hurt."

Liu Yunong spoke in detail and in a calm tone, which eased the mood of the listeners.

Now that Liu Yunong had the bottom line in his heart, Fu Yu also relaxed his mind.

He took the initiative to step forward to help Liu Yunong, but he didn't rush to catch fish.

The cooking method of this dish is complicated, and Liu Yunong must prepare it by himself.

Taking advantage of Liu Yunong's time of scratching his scales and opening his chest, Fu Yu looked through the classic old-flavored recipes full of curiosity.

Not to mention, there really is this dish.

Compared with the overly general cooking methods on the Internet, the operation details on the recipes are much more comprehensive.

Every step is documented in great detail.

Fu Yu flipped through it quickly, and he had a rough idea in his mind.

Liu Yunong said that he was determined and seemed to be full of confidence, but in fact his heart was somewhat beating.

The little worker hurriedly prepared the dishes.

When Xiaogong is ready, Liu Yunong will cook the side dishes first.

Bamboo shoots, shiitake mushrooms, ham, onion stalks, and de-seeded red peppers, all ingredients are cut into pieces.

Peel the ginger and cut it into pieces.

This is the operation process on the online cooking recipes.

Liu Yunong continued to operate, while cooking, while thinking about the operation method on the recipe, how to do it better to achieve the most perfect effect.

At her level, in the process of learning cooking operations, she always draws inferences from one instance, not blindly burying her head in cooking, but thinking about each step of the operation, what kind of effect it can play, and what kind of effect will be achieved in the end.

Heat the casserole on high heat, add base oil, add minced ginger and fry until fragrant, then add bamboo shoots, shiitake mushrooms, red pepper, ham, and green beans and fry for a while.

It's almost done, add bone broth, refined salt, cooking wine, soy sauce, and monosodium glutamate to a boil, then pour water and starch to thicken it.

Add sesame oil, and set aside.

After all the ingredients were prepared, Liu Yunong cleaned up the live fish himself.

The most difficult part of cooking this dish, apart from the oily operation, is the dissection and washing.

What is required is to only open the belly of the fish to take out the viscera, not to open the thorax of the fish, but only to open the diaphragm of the heart cavity.

It looks very simple, but it is difficult to actually operate it.

If you don't open your chest, you can only reach out and feel for it.

If it's about taking apart a whole chicken, she's familiar with the texture of the bones at the corners.

But the visceral structure of this fish, who would study this?
After all, fish viscera are not even considered leftovers, and are thrown away as kitchen waste.

As a matter of fact, the most familiar ones are fish gallbladder and fishing line.

To tell the truth, Liu Yunong has no idea. After all, as a chef, she is not a god. No matter how good her cooking skills are, she doesn't have clairvoyance!
After removing the scales and cutting open the lower abdomen of the fish, Liu Yunong groped to take out the internal organs, and determined the location of the heart with great fear.

This step requires fast hand speed.

The cooking operation on the Internet requires that after the internal organs are taken out, the knife should be started.

But Liu Yunong didn't do it right away, but carefully stretched out his hand to check the condition of Yuxin.

When the fingertips touched a film-like texture, I immediately felt the beating of the fish's heart.

Liu Yunong secretly heaved a sigh of relief. Fortunately, it was successful and did not hurt his heart.

Rinse the fish and transfer to a cutting board.

While cutting corrugated flower knives on both sides of the fish body, Liu Yunong instructed Fu Yu, "Heat the oil in the frying pan for frying fish."

Since it is to fry fish, the amount of oil must be sufficient.

Fu Yu reckoned to pour the oil, and he didn't forget to ask: "Master, is this oil okay?"

Liu Yunong turned to take a look, nodded: "Okay."

Fu Yu poured oil here, and continued to watch Liu Yunong cook.

After Liu Yunong finished cutting the flower knife, he tried to wrap the carp's heart chamber diaphragm with cotton wool.

The cotton wool was bought from a pharmacy across the street by a small worker. They were sterilized before use for fear that it would not be clean enough.

Wrapping the heart diaphragm of the fish with cotton wool can properly reduce the damage of the hot oil to the heart of the fish.

To be honest, she was very nervous, and she hadn't felt this way for a long time after cooking for so many years.

Carefully insert the cotton wool into the carp's chest cavity, and then use the feeling to wrap the entire diaphragm of the heart chamber little by little.

During the operation, she could even clearly feel the carp's heart beating slowly.

However, everything is not easy to succeed.

Liu Yunong completed the wrapping of the diaphragm of the heart cavity by groping, because it was separated by a layer of cotton wool, so she couldn't feel whether the heart was still beating.

Anyway, this step is done.

So she quickly wrapped the fish head with white gauze.

Sprinkle refined salt and fine starch on the fish.

Then grab the fish head with one hand and pinch the tail with the other, dip it in hot oil and fry it.

During the frying process, the fish body is fried first, and the fish tail is fried second.

This step of operation made Liu Yunong's heart hang uncontrollably.

How to manage this time?

How long is it?
All kinds of thoughts made Liu Yunong rush, and even forgot to put an "X" shaped flower knife on the fish tail.

So when the carp was put into the pot, Liu Yunong looked at the oil splashes, and his face suddenly changed, it was over, the oil was overcooked.

At the next moment, the fish tail in her hand suddenly flicked, and Liu Yunong's heart skipped a beat. She realized that she had been careless. At the same time as the thought flashed across her mind, she quickly moved her fingers forward and pinched the fish with her nails. In the tender meat of the tail.

Then put the carp on the cutting board.

She first took a look at the broken fish body, because she usually cooks, so the nails are not long, just now in a hurry, she used too much force, and actually cut out a few meat holes in the tail of the fish.

If this is the case, it's okay to cover it with side dishes when it's time to arrange the plate.

However, when Liu Yunong remembered to check whether the carp's mouth was open and closed, and whether the tail was still shaking slightly, she was dumbfounded.

"It's over! Failed."

In a word, Wang Yulong, who was paying attention to the movement here, quickly surrounded him.

"What's wrong? What failed?"

Wang Yulong stretched out his head to take a look, and saw that the carp was only fried on one side, and the time was obviously too short.

Liu Yunong looked at the dead fish on the cutting board with a dignified expression, and even said seriously: "When I was cooking just now, the tail of the fish was swinging too hard, and I almost missed it, but when I picked it up, I realized that the cooking failed. Not moving at all, scalded to death by hot oil!"

This carp is indeed dead!

It was so deadly, but it was just a trip to the oil pan, and it didn't even have time to turn it over.

"No, I have to see what the problem is!"

Anyway, it failed, and this carp was useless.

Liu Yunong cut open the cavity of the fish and carefully peeled off the cotton wool for inspection.

After slowly opening it bit by bit, Liu Yunong was dumbfounded.

The situation is worse than I thought!
The diaphragm of the heart was damaged, sticking sticky to the fish's heart.

No wonder it failed.

(End of this chapter)