Food circle plug-in emperor

Chapter 692 National Chef Competition
Not only Yao Shi, Liu Yunong and Zhao Meng were also stunned by the scene where Fu Yu controlled the frying of the fish slices to a minimum.

No minute or second was wasted, and all operations during frying were controlled precisely and planned.

This step is really powerful!

Even if the heart is surging and full of emotion.

However, no one dared to disturb.

No one dares to disturb such a precise and meticulous operation.

Even Liu Yunong quickly raised his hand to cover his mouth.

She really has a stomach full of admiration and praise to express.

This is the last pot of fish fillets.

Once the frying is successfully completed, this step, which should have been the most time-consuming and difficult to operate, has succeeded.

At this moment, no one doubted Fu Yu.

Today, he doesn't use fancy culinary manipulations.

All are the most basic cooking operations used.

From knife work to basic shaping to frying, they are all common operations in daily cooking.

But it is precisely because he uses basic operations that he can see his solid and superb basic skills.

Often, the more traditional something is made, the more powerful it feels.

After the fish fillets were fried, Fu Yu began to make a plate.

This step is also the key. As the saying goes, the most important thing in weaving baskets and weaving is to close the mouth.

The reason why this peony fish fillet is famous, on the one hand, is that the taste is really good, on the other hand, it is because of the exquisite presentation of this dish.

Fu Yu is the shape of the plate on the classic old-fashioned recipe that was photographed throughout the process.

Three peonies of different sizes are placed in turn on a large white disc with a shallow bottom.

After everything is ready, start flower arrangement.

Insert the small pieces inside first.

The yam mud is very soft, it doesn't take much effort to insert it, and it is very fixed.

From the moment Fu Yu inserted the first piece of fish, he suddenly realized that he had a very rigorous and skilled behavioral awareness for flower arrangement.

Obviously, it was his first time to arrange this dish, but when he reached for the fried fish slices, he could clearly know which slice he should take, and where he should place it when he inserted it. position.

When he was looking at the classic old-flavored recipes, he just wanted to arrange the dishes according to the shape on the picture.

But when I really got started, I realized that I already had a whole set of settings for the size and specific position of peony fish fillets when arranging them on the plate.

This setting is an indescribable touch, as well as the ability to distinguish artistic graphics and colors.

Seeing the peony flower of the fish fillets getting bigger and bigger in his hands, Fu Yu belatedly realized that when he was beating and modifying the fish fillets just now, he had already unconsciously placed all the fish fillets in their positions. settings.

For example, the piece of fish in his hand, because of its large size and perfect shape, was used as a large petal on the penultimate layer for decoration.

Another example is the seemingly similar small pieces of fish in the tray, but he has actually divided them into three piles, which are the three layers of petals surrounding the outside of the flower center used for flower arrangement.

When he realized that he had such an accomplishment in arranging dishes, Fu Yu was secretly delighted.

He has always known that he has advanced skills in painting techniques, as well as advanced skills in color discrimination.

But I never realized how helpful these two skills would be in my daily work.

Now he has a deep understanding and feels the power of these two skills.

The three peony flowers were quickly finished.

Carved carrot sticks are used for stamens.

In order to make the color look good, Fu Yu used three carrots together, and took out the inner core and the flesh respectively, and the colors gradually layered to match the layering of the stamens.

In the original classic old taste recipe, coriander leaves were used as green leaves, but Fu Yu just saw basil leaves in the preparation of tonight's dishes.

Compared with the overly common coriander leaves, basil leaves must be more in line with the effect of peony flowers and leaves, and they look more upscale.

Fu Yu is also very thoughtful about the arrangement of the leaves. Whether it is the angle of arrangement or the choice of basil leaves, he has his own judgment.

After posing, Fu Yu started to make the sauce.

This time, instead of following the classic recipe, he followed the recipe given by Liu Yunong.

In the process of shaping and frying fish fillets, Fu Yu almost all referred to the operation of the classic old-style recipes.

Because those are improvements in basic cooking operations, they will not arouse suspicion from others.

But if the sauce was changed directly, it would be impossible to explain it for a while.

Moreover, Fu Yu had carefully read the recipe provided by Liu Yunong, and the sauce preparation method on it was quite good, at least in terms of taste, it should match well with fried fish.

Fu Yu started another pot, fried tomato sauce, put some water, sugar, vinegar, water starch, and made a sauce.

Slowly pour the sauce over the fish fillets.

This step is not introduced too much in the recipe provided by Liu Yunong. Instead, there is a note on the classic old-flavored recipe.

When pouring the sauce, be careful and slow.

If the pouring is too fast, the position of the fish fillets will be moved and the overall shape will be affected.

After pouring the sauce, this peony fish fillet is cooked!
This dish is not only crispy on the outside and tender on the inside, sour, fragrant and crispy, but also has a lifelike presentation, which is like a painting!
After tossing and tossing for a long time, Fu Yu finally finished the cooking, and he was very happy in his heart, but apart from being relaxed, he didn't look like he was overjoyed.

Everyone looked at Fu Yu and felt that he was calm and calm.

Looking at the perfect dishes on the plate, and the eyes of everyone looking at Fu Yu again, it was obvious that too many changes had taken place before they knew it.

In fact, they had quite recognized Fu Yu's strength in their hearts, otherwise they wouldn't let Fu Yu take charge of this dish.

But knowing it is one thing, seeing it with your own eyes is another.

At this moment, the few onlookers were full of admiration and emotion and wanted to express it, but for a while, they didn't have the appropriate words to express their feelings.

In the end, all the emotions merged into a burst of warm applause.

Liu Yunong took the lead in applauding, and Yao Shi and Zhao Meng also cooperated.

This cooking operation inspired them a lot.

Sometimes, some improved operations in cooking really catch everyone's eyes and surprise them.

However, most of the time, Fu Yu's traditional cooking operations and methods allow everyone to learn a lot and get a lot of inspiration.

In the end, when Fu Yu was arranging the plate, he cleverly used the size of the fish slices to arrange the peony flowers reasonably and appropriately, which is a very good idea and operation.

He didn't simply arrange the positions according to the size, but when he first sliced, he had already outlined in his mind how to distribute all the fish and carried out the final arrangement.

When you usually cook, you probably don't think of such details at all.

It may be thought of, but it may not necessarily be put into action.

But Fu Yu's operation at this time opened a window for everyone.

A bright, refreshing window!

Moreover, not only that, every step of Fu Yu's operation and handling made everyone's eyes shine.

Including how to better ensure that the shape of petals can be made when frying, and for beating fish fillets, these basic operations are very important for the later shape of the plate!
Liu Yunong applauded because Fu Yu's cooking was indeed wonderful, which not only exceeded her expectations, but also made her feel quite hearty.

There is a sequence of hearing the truth, and there is a specialization in the surgery industry.

Fu Yu's cooking foundation is very solid, as long as he can do anything to the extreme, he has reached the level of specialization.

Seeing that Fu Yushun had finished cooking the peony fish fillet in a smooth manner, he was standing in front of the kitchen counter, neither arrogant nor impetuous, and behaved generously.

Zhao Meng and Yao Shi also liked it more and more.

Ugh.
What a seedling.

It's a pity that I followed Liu Yunong.

Yao Shi suddenly sighed softly: "It's a pity that my girl is only in the first year of junior high school."

Zhao Meng was speechless, he was too lazy to answer this question.

He didn't think this idea was too whimsical, after all, if his family's Bao'er was not only four years old, he would have this idea even if he didn't keep it together.

It's just that it's okay to think about it in private, but Yao Shi actually said it as a joke.

Really don't treat yourself as an outsider.

Zhao Meng was a little dumbfounded.

He couldn't help looking at Yao Shi.

Looking at this person a while ago, he looked preoccupied, but now he looked rather radiant.

Zhao Meng wanted to ask, and before he could open his mouth, he heard Yao Shi whisper, "Old Zhao, I have something to tell you!"

Zhao Meng was taken aback: "What's the matter?"

Yao Shi glanced at Liu Yunong, who was smiling and discussing seriously with Fu Yu, and said in a low voice, "The National Chef Cooking Competition is about to be held!"

As soon as these words came out, Zhao Meng was stunned.

"You mean?" Zhao Meng obviously didn't react, paused, and then said: "Yes! This is a good thing! You say my brain! I have been talking about it for a whole year, but I forgot it behind my head at a critical moment went!"

Yao Shi laughed and said, "I actually didn't think about it at first, but now."

Zhao Meng subconsciously glanced at Fu Yu, couldn't help but shook his head, and said solemnly: "Indeed, Fu Yu's cooking skills should be fine, but we are not qualified enough in terms of the competition standards for this competition?"

Although this national cooking competition is held every year, not everyone is eligible to participate.

In addition to being a member of the relevant association, the registration requirement also needs to be recommended by a specific work unit.

And this work unit must meet the specifications and standards that can participate in the competition.

But at the moment, the Maxima Hotel is definitely not up to the competition standards, and the music restaurant, Yao Shi is only a franchised branch, and the main restaurant must have its own people sent to participate in the competition, and there is no chance to get a place by just taking advantage of it.

Hearing this, Yao Shi smiled slightly, looking somewhat treacherous for no reason, he did not answer, but gave Liu Yunong a wink.

Zhao Meng followed the trend and suddenly realized.

Isn't it!

There is Liu Yunong here.

Isn't it just a qualification for the competition!
This is basically settled.

The peony fish fillet has been cooked, so Yao Shi and Zhao Meng naturally won't stay longer.

After all, this place is also the back kitchen of Shangshi private restaurant.

It's not very good for the two chefs of Maxima to stay here.

The two proposed to leave, and Liu Yunong hurriedly saw them off in person.

After leaving the restaurant, Yao Shi did not leave in a hurry, but mentioned the National Chef Competition to Liu Yunong.

Yao Shi said seriously: "In fact, I was a little hesitant at first, but after seeing Fu Yu's performance today, I think his level is not bad, and his cooking skills are also very good. The only shortcoming is that he is somewhat older. Limited. He has little experience and is not rich enough in experience. In fact, if he can improve his horizons, it will definitely help him in his future culinary attainments."

What he said was very pertinent and very reasonable.

In the cooking industry, the focus is on the basics, and secondly, the vision and knowledge are also crucial.

Only by seeing a lot and understanding thoroughly can we have a deeper thinking and understanding of cooking.

And only with a solid grasp of cooking can it be possible to innovate and improve and improve the level of cooking skills.

The two complement each other and are indispensable.

Liu Yunong nodded in agreement while listening to Yao Shi's words.

Yao Shi suddenly changed his voice: "I'm thinking that after the New Year, it's time for the annual National Chef Competition. Fu Yu should have no problems with cooking. This competition is a very good opportunity, but it can let him Go and have a try."

When Liu Yunong heard this, he nodded: "Chu Yao, you are thoughtful. If you don't mention this, I really didn't think about it for a while."

Although Liu Yunong has always been known as a famous chef, but this is only a small celebrity in the circle.

I usually participate in various culinary competitions held in some provinces and cities, and I can also be invited to be a guest and a mentor for the judges.

She is not qualified to be a judge for a nationwide competition like this, and as for going to observe it, she never takes the initiative to come in person.

On the one hand, she was sitting in the auditorium to watch a chef competition. For her, it would be better to watch related videos on the Internet after the competition, which would be clearer and clearer.

On the other hand, she was too busy, and the time of the National Chef Competition happened to be the peak season after the year.

Generally, after the new year, the catering industry such as restaurants will enter a period of low business season.

And when spring comes, business will slowly recover.

Usually, the company is too busy with the big and small matters, not to mention the few branches under his hands.

This period of time after the new year is often the time when the turnover of employees in the store is the greatest, and it is also the time when the people under him are prone to slack.

Liu Yunong usually starts to patrol the store during this time.

Check the management and operation of several branches, hold a meeting for the employees, improve morale, and communicate with the supervisors to discuss various deficiencies in the operation.

All sorts of things are really inseparable.

Because I never participated in the event in person, I really didn't pay much attention to this event.

(End of this chapter)