Food circle plug-in emperor

Fu Yu is very satisfied with the system’s support!
but!

He didn't expect that the system could do better!
In the process of kneading lotus dough, Fu Yu discovered something very interesting.

He encountered a cooking operation reminder similar to a green line prompt box.

He was surprised to find that during the kneading process, whether it was bending the thin dough sheet or pinching it thin, he could actually feel slight resistance.

After Fu Yu started using advanced skills in painting techniques.

Constantly adjust the kneading of lotus dough, from shape to size, from angle to overall shape
Fu Yu controlled the entire operation perfectly, and the finished lotus shape was also particularly precise.

This also means that once the final steaming is done, it will be a hit!
The noodles were placed in the steamer, and Fu Yu did not give any further instructions to Tian Lei. He cut the slaughtered silver carp into two pieces from the tail along the backbone, removed the fish head, chopped off the spine and crotch, and washed the fish meat. .

The Maxima Restaurant itself specializes in seafood. When it comes to handling fresh fish, Fu Yu has been doing it for nearly a year since he entered the restaurant. He is very professional in both techniques and skills.

He skillfully fixed the fish on the chopping board with chopsticks at the tail and scraped out the fish paste with a knife.

This step of scraping the fish paste is a common technique used by Chollima's chef. Originally, the fish tail was directly fixed firmly with nails.

But since Fu Yu got the universal chopsticks, he always used them to fix the fish tails.

He has the blessing of the system, his hand strength is far beyond ordinary people, and he has the special skill of universal chopsticks, which can be used to fix the fish tail stably without damaging the fish meat too much.

And scraping fish paste is also a technical job. From which angle to start scraping it quickly and well, this is all knowledge.

Fu Yu's experience in cooking fresh fish was accumulated in the teaching practice class when he was learning the whole fish feast. For him, scraping the fish paste with a knife is not a difficult task.

Quickly scrape the fish paste, place it on the fresh meat skin, and then chop the fish paste until it becomes sticky.

It was a very simple one-step operation, but Li He was stunned.

He clearly watched Fu Yu chop the fish meat with a kitchen knife, but there was no fish crumbs on the knife surface.

This...how is this possible!
But when he wanted to take a closer look, Fu Yu had already finished chopping quickly, and even rinsed the kitchen knife casually.

Maybe it's because of dazzling eyesight?
Or maybe Fu Yu has some tricks, such as smearing something on the kitchen knife in advance to prevent sticking.

Just as Li He was secretly guessing, Fu Yu put the fish paste into the bowl, added water, added salt, and handed it over to Tian Lei.

Fu Yu warned: "Stir clockwise. If it becomes sticky, tell me to add water!"

Tian Lei hurriedly responded and worked hard.

Fu Yu then started cooking San Bu Tian.

Speaking of this dish, Fu Yu actually studied it when he was in chef school.

Instead of studying under the guidance of a teacher, there was a classmate from Anyang in their class who suddenly decided to abstain from touching the three things.

Because they usually have a good relationship, Fu Yu also got a piece of it. Sanbuzhi is a snack made with eggs and starch. It has a rich flavor, is oily but not greasy, and is slightly sweet.

Girls like to eat more.

Fu Yu specially selected this staple food as a medicinal dish. On the one hand, he considered that it was very unique and tasted good. On the other hand, eggs were very effective in regulating endocrine disorders, and this cooking method was easier to absorb.

After the cooking is completed, you only need to make slight changes to the presentation, and it will look like a very exquisite medicinal meal.

Fu Yu added sugar and mung bean juice to the egg yolks and started stirring.

Taking advantage of this time, he looked through the special family banquet recipes again.

There are many types of dishes in the special family banquet menu, and the presentation is very particular.

For the same staple food, cooking techniques are the main focus in classic old-flavor recipes, while in special family banquet recipes, the aesthetics of the presentation are also taken into consideration.

Fu Yu had actually chosen the shape of the plate before, but considering the design of the lotus blood duck, he finally changed his mind temporarily.

After the egg yolks are mixed well, Fu Yu puts the lard in the wok and heats it until it is [-]% hot, pours the egg yolk starch slurry, stirs it with a spoon while frying, and pours the lard into the pan. .

This step seems to be simple, but in fact, the requirements for controlling the heat are very high. If you are not careful, the color of the egg liquid will become darker, and the golden yellow and bright effect will not be achieved when the dish is finally cooked.

Fu Yu is very careful when cooking.

The characteristics of the three-no-stick dish are "four no-sticks" and "three looks", which emphasize smoothness and tenderness.

The three non-stick characteristics of cooked food include not being tight, not sticky, not oily, not watery, golden and bright in color, uniform in fire, neither raw nor mushy, plump and tense in appearance, without lumps or lumps.

Scoop it up with a spoon. It doesn't flow, spread or stick. It has a strong, fragrant and sweet taste, is oily but not greasy, and has a smooth, tender texture with a slight bite.After eating, leaving only an empty plate and a mouth full of sweetness is a sign of good craftsmanship.

To meet these requirements at the same time, all details must be taken care of when cooking.

Fu Yu continued to stir-fry until the egg yolk starch slurry changed from thin to thick, and when the lard and egg yolk merged, pour in sesame oil.

He was very attentive when cooking, focusing on the heat of the ingredients in the pot.

He didn't notice the looks Li He and Yao Shi looked at at this time.

Not only them, but also Tian Lei, who was helping with the cooking, had a dumbfounded expression on his face.

Stir-frying is the most common action, and it is also an operational skill that will be used at any time in the back kitchen.

However, it is really impossible for ordinary people to operate like Fu Yu, who perfectly maintained the same posture, the same speed, and the same technique for more than ten minutes.

Not to mention the weight-bearing force on the wrist, the control alone is already amazing.

Without waiting for everyone present to finish sighing, they watched as Fu Yu took the chopsticks and began to shape the hot snacks by pressing and moving them.

Authentic San Bu Zhi is made into a round cake, which is decorated with ingredients such as hawthorn dices, raisins, and jujubes.

But Fu Yu is obviously going to knead Sanbuzhan into other shapes right now.

The dim sum was very hot in the pot and could not be touched directly, so Fu Yu skillfully used the all-purpose chopsticks to poke and poke at the dots, and with the help of his advanced painting skills and the thus improved art aesthetic, he made a plain piece of non-stick, It was directly made into a very delicate rabbit-shaped pastry.

Li He stood in front of the kitchen counter, dumbfounded.He watched helplessly as Fu Yu didn't do anything directly during the whole process. He just poked it with chopsticks, and the cute and delicate rabbit was ready!
What is this called?
In Li Hyuk's opinion, this is simply the most advanced pastry art!
If you were amazed when you saw Fu Yu cooking without touching anything, then when everyone present saw Fu Yu finish making the roses with their own eyes, they could no longer find words to describe their inner feelings at this time.

Shredded dishes are a very common cooking method. Sugar is boiled into a sugar liquid that can be pulled out, and then wrapped around the fried food.

The key to cooking is to boil the syrup. The best operation is that after it is done, when you pick up the food, you can pull out the fine sugar strands and look shiny.

Wire drawing is a technical task, without many years of cooking experience, it is difficult to make the brilliant effect of gold wire winding.

Under normal circumstances, it is already very difficult to cook even with the most common ingredients such as apples, sweet potatoes, yams, and golden dates that can be oiled.

But now Fu Yu plans to use fresh roses for drawing. It is simply impossible to figure out how to cook them.

Rose petals are too delicate to be oiled.

Especially when making wire drawings, ingredients that are rich in water often need to be coated with a layer of flour and then a layer of egg white batter before frying, otherwise the water will easily stick to them.

But rose petals have distinct layers, so how can they be hung like this?
If the whole rose is dipped in paste and the petals are stuck together to form a knot, then what sense of beauty is there?

And it definitely won’t be able to achieve that crispy outside and tender inside texture.

Precisely because they couldn't imagine the cooking method of this medicinal dish, others couldn't help but become more and more excited when watching it.

And Fu Yu did not disappoint them.

He removed all the stamens and calyxes from the roses, and then began to prepare the syrup.

The most common methods of making sugar syrup are water-fried sugar and oil-fried sugar.

Because flowers are used for cooking and have a light taste, Fu Yu specially chose water-fried sugar to make this medicinal dish.

However, before making the syrup, Fu Yu deliberately melted a few pieces of rock sugar.

After the syrup has melted, use a toothpick to stick it to the calyx, and stick all the petals together to fix it.

The syrup made from rock sugar is crystal clear and wrapped underneath the roses. As long as the angle is right, it is not easy to detect at all.

Fu Yu only lightly applied a thin layer of syrup, which is beautiful and will not affect the taste experience of the finished dish.

This step of operation can only be regarded as relatively ingenious, not creative, and not difficult.

Fu Yu carefully placed all the fixed roses on the tray, and then started to boil the syrup.

Heat the dry pot directly and add sugar. Fu Yu chose the best soft white sugar. When frying, he controlled the temperature of the pot very accurately. If it was too hot, it would fail.

When the sugar is almost red, add a little water. Fu Yu firmly controls the temperature of the fire so that the temperature is not too high, and then starts to continue frying.

In the process of frying, Fu Yu quickly added a little white vinegar into the pot, because the speed of his hands was too fast, in the eyes of others, he only saw that his movements suddenly widened, as if he had made an addition to the pot. The movement of the thing seemed to be just a random adjustment of the arc of the arm.

Because it was not a critical operation, it did not attract the attention of others at all.

The addition of white vinegar in this step is actually a cooking trick that Fu Yu saw in classic old-flavor recipes.

When frying sugar, add a little white vinegar to the pot. The syrup will not change color and turn black easily, and it can also make the wire drawing faster. Even in the state of rapid fire, the sugar will not burn.

Stir-fry until the sugar and water dissolve and become thick, then turn off the heat.

When the sugar solution turns from light yellow to the point of vesicles like this, it is considered to have reached the standard of silk production.

When Fu Yu was frying sugar, the few people watching didn't make a sound and just watched him operate silently.

When frying sugar, you must control the heat. If the heat is too high, the sugar will change color quickly and cannot be fried well. If the fire is too low and the sugar will be stir-fried for a long time, the sand will not come out. When frying sugar, you must also prevent the edges of the pot from being burnt.

Fu Yu did an especially good job in this regard, and he accurately grasped all the details that could easily go wrong.

In fact, compared to water-fried sugar, oil-fried sugar is more stable during cooking, and will not turn into sand when the color is reached.

In addition, the oil-fried sugar can be produced faster and the color is easier to control.

The great thing about Fu Yu is that he uses water-fried sugar, but the color it comes out is the same beautiful apricot color as oil-fried sugar.

After frying the syrup, Fu Yu poured out some syrup and put it in a basin.

After serving, I am not in a hurry to use it, but wait for the syrup to cool down naturally.

Taking advantage of this time, Fu Yu stood up all the roses one by one very smoothly, using the syrup calyx that had been glued before as the base.

Until this time, the few people around were surprised to find that when Fu Yu applied the syrup before, he did not apply it randomly, but calculated the angle accurately to ensure that the syrup could be firmly supported after it cooled and hardened. The whole rose stood up.

This is so clever!

And it’s incredible!

How did Fu Yu do it?
How to accurately judge the setting angle of the syrup, and how to ensure that each flower can stand perfectly?

The idea just came up, and before everyone could think about it, they saw Fu Yu standing all the roses on the white shallow-bottomed disc that he had chosen beforehand, and then using chopsticks to dip them into the cooler syrup basin. After making sure that the filament could be pulled out, he lifted the basin.

He aimed at the roses on the plate, turned the syrup basin upside down, raised his arms high, and then began to twist the silk evenly with both hands.

The dropped sugar threads sparkled under the light, like golden beads wrapped around silk threads, falling down layer by layer and wrapping around the roses.

Fu Yu's throwing method is also very particular. He first turns in a circle and wraps a thin layer of sugar silk around each rose, and then throws it sideways without turning in circles.

Finally, fold the sugar silk. If you look carefully, you will find that the sugar silk wraps every rose petal accurately, and all the corners are covered.

Layer after layer, the entire rose is completely wrapped in the dense sugar strands.

The detail work is simply amazing!
The whole plate of roses is blooming with silk, and the whole plate is full of brilliance!
This herbal meal is so beautifully made!
It's both exquisite and beautiful, and it's also tempting to the appetite. Even if you don't taste it yourself, just looking at the whole plate, you can still imagine the sweet taste with the rich fragrance of roses mixed with the crispy sweetness in the mouth.

It is sweet but not greasy, delicious, and besides being delicious, it also makes this herbal diet more interesting. (End of chapter)