Food Circle Plug-in Emperor

Fu Yu cut off the tail of the fish, and then chopped off the head.

Anchovy looks strange, especially the snout. If you cut it carefully, it can be eaten as a dish.

Fu Yu opened the huge gills and cut accurately along the back of the fish's head, that is, the neck.

Remove the head and carefully remove the fish meat.

It is true that Fu Yu has never dissected catfish before, but with experience in grass carp and black fish, his movements when handling the fish were only a little jerky at the beginning, and later became faster and smoother.

He removed all the fresh meat from the neck of the fish, and then weighed it with his hands without leaving any trace while handling it.

Not to mention, after this part is cut, there will be about two to three taels of fish neck meat.

Fu Yu held the cut fish in his hand and showed it to the customer: "This part of the meat is the most delicious part of the whole fish. It is also the most expensive part when sold alone, because this part of the meat is rich in oil." , and the snowflake texture is very beautiful, so it will be used to make fish."

Several customers present nodded, focusing on the complete fish in Fu Yu's hand.

They are laymen, so they can't find the key points when observing.

Li Dongxu was different. He looked in shock at the fish head that Yang Zhichao picked up and put on the tray aside. The neck of the fish was cleanly split, and even the finely chopped fish meat was picked out at all angles. Cut it off.

But for such a complicated part, Fu Yu cut the fish into one whole piece without any short pieces in the middle.

This is amazing!

Not only the level of knife skills, but also his understanding of the overall structure of the catfish. Without splitting it dozens or hundreds of times, it would be impossible to develop such a skillful and precise splitting technique.

Li Dongxu felt that Fu Yu's previous polite words might have been just casual polite words.

After Fu Yu finished displaying the fish neck meat, he continued to cut it apart.

At this time, Mrs. Jin suddenly whispered: "This chef is very professional! When I watched the disintegration show in Japan, the Japanese chef also said the same thing. Fish neck meat is the most expensive. Later, when it was auctioned, we I didn’t even try to grab it, it was taken by someone else.”

After hearing what she said, others here thought that Fu Yu's operation of splitting the fish head and tail just now looked quite beautiful, and now they even think that this young chef is really good.

With this first impression, when I watched him again, I felt that every move he made was very high-level and extraordinary.

After Fu Yu introduced the fish neck meat, he pointed to the fish head next to him: "We grill the fish head directly."

Anchovy heads have almost no meat, are large in size, and have thick bones. It is difficult to taste when poured into sauce or braised, and even worse when cooked in soup. Although this fish itself has a light fishy smell, when it is cooked in soup, the taste is far less delicious than other fish.

If you eat it grilled, use a rich barbecue marinade to enhance the freshness, and add the unique charred aroma of grilling to make it taste unique.

Next is to open the back and then cut it.

The fish roe and marinated fish are all saved in the preliminary processing. These are ingredients used for cooking.

One catfish can make a whole table of dishes, and all parts cannot be wasted.

When splitting fish normally, you are very particular about using a knife, because the position of the fish meat in the slices is different, and the method of cutting is also different.

Straight cutting method, thin cutting method, flat cutting method, one-piece cutting method, chipping method, thin strip cutting method, flower knife cutting method, etc.

The knife skills are different, and the knives used are also different.

Fu Yu originally wanted to chop the fish into fine pieces, so he switched to a knife. He found that the catfish was big, the flesh was thick, and the bones were sharp and angular. As long as you mastered the angle with a kitchen knife, it would not delay the splitting.

In this way, he used it smoothly and did not change to other knives for the time being.

The customer was ignorant and could not see the problem. He looked at Fu Yu holding the vegetable blade and fish meat and did not feel anything was wrong.

Li Dongxu was dumbfounded. He watched Fu Yu cut the fish smoothly with a kitchen knife, and for a moment he didn't know what to say.

Fuchengchun often encounters orders for catfish banquets, and Li Dongxu has also divided countless catfish dishes.

But when it comes to large pieces of fish, you should actually use a sharp blade.

The blade is a relatively short and thick knife, like a machete, but lighter than a machete. It is very strong and durable and can cut through hard fish bones and cut through thick fish meat.

The position of Fu Yu's current slice of fish is particularly convenient for using the blade.

But Fu Yu was holding a kitchen knife and had no intention of changing it.

If this is a personal habit, Li Dongxu actually doesn't agree with it.

After all, different knives have different uses, and Fu Yu's approach, in his opinion, may be a bit of a show off.

However, this idea was abandoned unknowingly after Fu Yu successfully decomposed the oversized fish belly meat.

Because Fu Yu split it so beautifully, the fish belly meat was particularly regular.

After the fish belly is cut off, it needs to be further separated. Different cooking operations will be performed at different locations to make different delicious dishes.

Fu Yu casually picked up a piece of fish belly meat and introduced: "This piece is called Xuehe. It is darker in color. It is fish meat with blood. When cooking, it will be braised with sauce."

I say this to customers, but it’s actually because the fish in this area is fishy. If you don’t do this, you won’t be able to suppress the taste at all. It must be cooked before eating.

When Chollima purchases fish, it usually mainly buys fish, because more people order this dish, and large sales can ensure fast supply and fresh quality of ingredients.

As for the other parts of the catfish and the specific cooking methods, Fu Yu honestly doesn't know much about how to cook them in the form of catfish feasts in Fuchengchun.

But he can make a whole fish feast, and he has a rough idea of ​​what kind of dishes the anchovy can be made into, so when cutting it, he deliberately cuts it into different parts according to the green lines and the prompts in the dialog box.

As for whether the actual cooking will be any different from Fucheng Chun’s special dishes, we’ll just have to figure it out later.

Anyway, the fish needs to be modified when cooking. As long as it is not put into the pot in one piece, it doesn't matter if there are some flaws. After cooking, you can put it on the plate and nothing will be visible.

Fu Yu said before that he would give commentary when splitting the fish, but in fact he only said a few words at the beginning.

Next, his hand speed became faster and faster, and several customers present saw him quickly remove the fish belly meat on both sides and cut it.

Afterwards, Fu Yu finally put down the kitchen knife he had been using until now and replaced it with an iron spoon to scrape out the flesh.

I really don’t want to waste any of such a big fish.

Remove the fish bones in the middle, and the whole fish is considered to be disassembled.

However, Fu Yu also deliberately performed the bone removal operation according to Li Dongxu's previous instructions.

Cut the thickest and longest fish bones piece by piece, and use a spoon to scoop out the oil inside the fish bones.

It was really the first time for Fu Yu to operate it. Looking at the pieces of jelly-like oil, he felt somewhat emotional. Fu Chengchun had really made the most of the fish.

Wherever you can eat and cook, nothing is wasted.

Soon, all the fish bones were processed, and the catfish disintegration show was completed.

The split fish can be sent to the kitchen for careful cooking.

Yang Zhichao waved at the stall, and someone from the kitchen quickly came over to help take the cart away.

Fu Yu politely introduced the specific dishes of the catfish feast to several customers, and then went back to the kitchen to continue working.

After everyone had turned around, Guo Shuyue and the others reacted and hurriedly clapped to express their gratitude.

Hearing the applause, Fu Yu quickly turned around and saw several customers present looking at him with surprised faces and applauding enthusiastically.

In addition to them, the customers at the two tables next to them also applauded together.

After Fu Yu was surprised, he smiled gratefully and left.

Looking at his back, Mrs. Jin couldn't help but sigh: "I didn't expect that the domestic fresh fish disintegration show was so good! When I was in Japan before, the chef doing the demonstration also decomposed the fish body while explaining it. At that time, I heard It’s very interesting.”

Mrs. Jin thought the fresh fish disintegration show just now was very exciting. Guo Shuyue, who was observing it for the first time, and two other friends who were traveling with her were even more impressed.

Who would have thought that ordinary fish killing could turn into such a wonderful performance.

Not only because the chef on display looks good and pleasing to the eye, but also because the chef's knife skills are indeed very good, which makes people appreciate it from the beginning to the end, and it is very enjoyable to watch!

Guo Shuyue turned around and glanced at Mrs. Jin, who had an excited expression on her face, and her heart dropped completely.

No matter how well the catfish feast is done later and whether it suits Mrs. Jin's taste, this banquet will definitely make her feel at home.

She chatted with Mrs. Jin very cooperatively, watching the other party commenting satisfactorily on the disintegration show just now. She thought to herself that if she had another chance next time, she could arrange for other foreign guests to enjoy it.

Fu Yu headed back to the kitchen, and Li Dongxu followed behind.

Yang Zhichao took the workers to place the decomposed catfish on the kitchen table, and arranged for someone to deliver the white steel table and cart.

Fu Yu saw that his arrangements were in order, so he turned around to get the order.

When cooking a fish feast, the chef always arranges the distribution of dishes.

After all, a table of twenty dishes cannot be served by just one person.

After wasting so much time, I had to place several orders.

"Xiao Fu, I found that you are very good at splitting!"

Fu Yu looked up and realized that Li Dongxu had come in from outside the door.

Li Dongxu saw the surprised expression on his face and said with a smile, "I went to the dining area just now."

The place where he stood was relatively far away, and Fu Yu didn't pay attention.

Hearing Li Dongxu's praise, Fu Yu smiled slightly: "When I was in Qianlima, I worked in vegetable preparation for a period of time."

Fucheng Chun's dish preparation basically involves handling live fish and various side dishes.

No wonder Fu Yu is so skillful in splitting.

However, although the structures of the fish are similar, there are probably not many opportunities for large fish like catfish to be separated.

After all, most river fish weighing more than 30 kilograms are expensive, and the laborers only do the job of disemboweling and removing the scales, while the actual separation has to be done by the chef.

Looking at it this way, Fu Yu is still talented, good at drawing inferences from one instance, and he is also very good at knife skills.

After Li Dongxu left for a while, the kitchen immediately placed several orders.

Yang Ming and Wang Haiwei were busy on their own. There were several ordering orders clearly posted on the wall in front of them. They were too busy to come over to take the orders.

Li Dongxu looked through the backlog of ordering orders, picked them out, and directly gave orders to Yang Ming and Wang Haiwei. Then he reserved two tables for himself, and assigned an order to Fu Yu.

Fu Yu was stunned and said quickly: "Chef Li, it's okay if I take over two more tables."

Li Dongxu shook his head: "No, you and I will cook this fish feast together."

Fu Yu said nothing and followed Li Dongxu to the kitchen counter.

Li Dongxu handed Fu Yu the order form for the catfish feast that the order clerk had filled in. There were a total of twenty dishes on it. Just by looking at the names of the dishes, you could basically tell the cooking method of the dishes.

Fu Yu looked around carefully and found that only four of the dishes were similar to the recipes at Qianlima's, and he had never heard of the others.

Li Dongxu casually posted the newly received order form on the kitchen wall, turned to ask Fu Yu, "Which of these dishes do you think is the easiest to get started with?"

Fu Yu said the four dishes truthfully: "Just looking at the name of the dish, it is very similar to what I have cooked before, but the specific cooking method and taste, I am not sure whether it is exactly the same."

Li Dongxu nodded: "The fish banquet is the signature meal of the store. Although the cooking method is as authentic as possible in my hometown, the taste of the flagship store has been appropriately adjusted according to the dining preferences of the locals."

"However, only the two stir-fried dishes have been changed. The fish and stew dishes are still the same old classics and have not changed at all."

"For these two orders, let the waiter prepare the dishes first. During this time, I will take care of the dishes first, and you can help me on the side."

This was to let him observe and learn. Fu Yu quickly agreed. He sorted out the order form and asked Yang Zhichao to prepare the dishes. Then he came to Li Dongxu's kitchen to watch him cooking.

Li Dongxu had cooked the twenty dishes for the catfish feast many times and had already gained experience.

Which dish to cook first would save the most time, what order of serving would best take into consideration the cooking of other menu items, he almost knew it in his mind as soon as he stopped in front of the kitchen counter.

It is said that the most delicious food from the ground is bamboo shoots, and the most delicious food from rivers is catfish.

One of the most delicious ways to prepare anchovy is to make soup.

The thick soup of anchovy tendons is a very unique soup for the anchovy feast.

The hot stew pot is stewed with fish tendons cut into large pieces. When tasting the noodles, take a sip of the soup first. At this time, there is no unpleasant taste in your mouth. When you take one mouthful, you will only feel the refreshing taste. The broth is fresh, delicate and elegant. The soft and crispy texture of the sturgeon tendons complements the crispness of the bamboo fungus. The whole body of the sturgeon tendons is white and translucent, reflecting the deliciousness of the clear soup.

Such a delicious opening is worthy of the expensive price of the fish feast.

Because the first dish requires soup, when the soup was simmering, Li Dongxu instructed Fu Yu on the specific steps while cooking. (End of chapter)