Food Circle Plug-in Emperor

When Li Dongxu made thick soup of fish tendons, he taught him very carefully.

When the soup started to stew, Li Dongxu suddenly asked: "How is it? What do you think of the cooking method of this soup?"

Fu Yu immediately said: "The soup is made well, and the details of the operation are also handled very well, but there is only one problem. Since the ribs are added when stewing the fish tendons, a more authentic way is to cut the fish tendons. , should stay a little longer.”

Li Dongxu actually asked casually. After all, this soup is a specialty of the fish feast. After so many years since this dish was introduced in the store, the cooking method is very authentic.

He just wanted to share with Fu Yu his skills in controlling the heat during stewing operations. When he was adjusting the heat just now, he deliberately changed the method of heat control that he was used to and improved his skills according to Fu Yu's previous guide.

As a result, Fu Yu's focus was not on this at all.

Li Dongxu couldn't help but ask: "Do you really think the fish tendons need to be longer?"

Fu Yu nodded naturally: "Yes, that would be better."

"How's that?"

Fu Yu said: "The fish tendons will definitely turn into a transparent shape after being stewed. For a big fish like this, if the fish tendons are well stewed, it is best to provide customers with a gap to bite and chew when tasting."

After explaining, Fu Yu began to explain his reasons.

"As long as the heat is well controlled, the cooked fish tendons will still be double-layered when you bite them open. They are originally white and translucent, crystal clear. I think that when customers taste the thick soup, they will bite into them again. When you open the fish tendon and see the inner layer, it can better enhance the experience, both in terms of taste and visual sense."

"The fish tendon soup should be very light, and with the tender and crispy tendons, it will taste particularly good!"

"Based on the order in which you asked the waiter to prepare the dishes, I feel that the second dish you arranged to serve should be raw and blanched catfish fillets."

“After all, it’s hard to eat fish with this kind of texture. The sauce that goes with the blanched catfish fillets, according to Fucheng Chun’s taste, should be ginger-vinegar sauce. It melts in your mouth when you eat it. The fillets are delicate, delicious and flavourful. thick."

"Because the taste experience of the second dish is too strong, and then when you go back to drink the soup, there will be too obvious a sense of gap!"

“By following the cutting method I mentioned, customers can effectively improve their first impression!”

After explaining, Li Dongxu frowned slightly and couldn't help but said: "No, you kid has never made fish tendons before, are you talking serious nonsense now?"

Fu Yu retorted without thinking: "I'm talking about suggestions!"

Li Dongxu couldn't help but shook his head: "The fish tendon cooking in the store has been done this way since this dish was created."

He said this, but in fact, there was clearly some emotion in his eyes when he looked at Fu Yu. He felt that what Fu Yu said was not entirely unreasonable: "Prepare to make raw hotpot fillets!"

To put it bluntly, the fish tendons have already been cooked. No matter how many ideas you have, you can still study them later.

But the hot-scalded anchovy fillet that I'm going to make now is, as Fu Yu said, a very delicious and unforgettable classic dish.

After the waiter brought all the prepared dishes over.

Li Dongxu glanced at Fu Yu: "You come and I come?"

Fu Yu smiled awkwardly: "You do it."

When Li Dongxu heard this, he raised his eyebrows slightly: "Didn't you just say that you are right? What, you can't do it?"

Fu Yu blushed: "The way I know how to make it may be different from what Fuchengchun does here. Chef Li, it's better for you to do it. I'll help you by watching and learning."

Li Dongxu: "."

You can't even fit a piggy bank.

However, Li Dongxu secretly said something in his heart, but his mood suddenly improved, and he was a little excited for no reason.

Finally, I came across Fu Yu’s cooking skills.

Li Dongxu was born with a cold face and didn't like to smile. When he was particularly happy, he would raise the corners of his mouth.

At this time, Li Dongxu raised the corner of his mouth, looked at Fu Yu and said: "After all that, I thought you could really make this dish. Okay, if you can't, then you can't. Come here, just watch and see if I can How to do it!"

Fu Yu was criticized, but didn't care. He came here to study. Isn't it normal that he can't cook?

After all, if it were a plenary session, why would he be here?

Li Dongxu was in a good mood: "To make this scalded anchovy fillet, you need to use a specific faucet hot pot. Take a look and see what's inside?"

Fu Yu stretched out his head and took a look, and suddenly realized that it was made of volcanic stone.

Li Dongxu said again: "Do you know the optimal temperature for this volcanic stone?"

After saying that, without waiting for Fu Yu's answer, he continued to explain: "It needs to reach 700 degrees. When the water boils, put the cut fish fillets in and scald them directly to eat."

Fu Yu nodded humbly. He knew basically nothing about cooking fish banquets except for a few dishes that Qianlima had made.

Li Dongxu was in charge, and Fu Yu was helping.

"Put the fish over here!"

“The sliced ​​fish goes directly from the tray to the plate!”

"The carved side dishes are arranged!"

"Ginger vinegar sauce on the plate!"

Fu Yu was being summoned around, and it felt like Li Dongxu was in a very excited state at this time.

Because he had clearly arranged the dishes and prepared the carved side dishes in advance, but Li Dongxu watched him doing it, but he still wanted to give orders.

What is this for?

Could it be that Li Dongxu thought that he would be able to understand the specific operations if he just gave an order?

Even the roundworms in the stomach can't do it, right?

There was no other way, so Fu Yu could only ask about each operation in detail.

How to arrange the fish on the plate?

Where exactly are the carved side dishes placed?

What is the ratio of ginger vinegar dipping sauce?

Li Dongxu was happy to give Fu Yu some pointers.

As the two of them continued to exchange issues related to cooking operations, Li Dongxu told Fu Yu all his experience in handling the details of this dish without reservation.

Fu Yu listened very carefully.

It has to be said that Li Dongxu is indeed very skilled in the operation of this dish. Not only did he complete all the operations very well, but he also cut the anchovy fillets very accurately.

After finishing the blanched catfish fillet, Li Dongxu made another fish dish.

At this time, the thick soup of anchovy tendons is also cooked.

When pouring the hot soup from the pot into the stew pot for serving, Li Dongxu suddenly remembered what Fu Yu said before.

He took out a piece of fish tendon from the pot and used chopsticks to break off one of the pieces. It was indeed sandwiched inside, and it looked crystal clear and very elastic.

But with such a size, customers can basically eat one piece in one bite without having to bite it off, and naturally they cannot see the special structure inside the fish tendons.

Li Dongxu looked at the fish tendons in the spoon and fell silent.

Because this is exactly the same as what Fu Yu just said.

Anchovy tendons are also called dragon tendons, which are considered to be the best-tasting, most expensive, and most delicious part of the whole fish.

And if you cook like before, it's actually no problem.

The only difference with Fu Yu's suggestion is whether the customer needs to bite it off and eat it.

Although it is only a small change in one step, if you think about it carefully, it will indeed have an impact on the customer's dining experience.

Thinking of this, Li Dongxu couldn't help turning his head to look at Fu Yu: "Have you really never made this soup before?"

Fu Yu shook his head: "I haven't done it."

Li Dongxu didn't say anything at that time, but he thought in his heart that he would mention this matter to his boss when he had the opportunity.

Good improvements will also be a big help to increase the sales of dishes.

Having made up his mind, Li Dongxu continued cooking.

The next dish is not easy to cook at all.

Because even the bones of the anchovy itself can be cooked, basically all parts have specific cooking methods.

In addition to fish tendons, the anchovy feast also has a very precious dish, which is braised anchovy shark's fin.

This dish is different from the traditional soaked shark fin. It uses fresh shark fin, which has a strong and delicious taste.

Fucheng Chun's shark fins are cooked in large pieces. When eating, customers must wear gloves to taste them. It is impossible to pick them up with chopsticks alone.

For large pieces of ingredients like this, if you want to fully integrate the flavor into them, the cooking requirements will be relatively high.

If you want to make it delicious, the ratio of seasonings is one thing, and the heat and cooking time are also very particular.

There are large pieces of shark fin. There is a layer of fat-like meat in the fin. The wing tendons are arranged in layers inside the meat. It is rich in colloid. Before cooking, it must be blanched to remove the smell of blood.

This process is very delicate.

Li Dongxu, who seems to be a rough and arrogant man, is actually rough but also delicate. When cooking, he has a very good grasp of details.

The fins of anchovy are particularly thick, so the meat is rich, making it difficult to stew the flavor during cooking!

Therefore, during the subsequent stewing process, adjust the heat to blend the soup into the meat of the shark fin. This process can easily destroy the gelatinous texture on the shark fin!

Therefore, before this, it must be cooked over high heat, then simmered over low heat, and finally the thick juice of the shark fin must be simmered.

At this time, Li Dongxu looked at Fu Yu: "The purpose of simmering over low heat is to enhance the flavor, and on the other hand, to make the shark fin soft and not fall apart. This time is all determined by my own cooking experience."

"If you don't master it well at the beginning, the time for large fires can be shortened. Small fires are less likely to make mistakes, and it doesn't matter if it takes longer."

Li Dongxu was very attentive to Fu Yu's guidance and would tell Fu Yu every detail without reservation.

What he said was based on experience and practical information, not the superficial things that usually fool people.

Although Fu Yu's outstanding performance made Li Dongxu feel helpless as he was being beaten crazily by Hou Lang.

But this also made him appreciate and love Duo Yu very much, and he was even more dedicated when giving guidance.

"When simmering, heat the pot first, then put the shark fins in and cook. Otherwise, the steam from the pot will be directly trapped in the shark fins."

"Be sure to add clear soup and a little scallop soup."

Cooking is done step by step.

Although the operation of stewing shark's fin is simple to say, it is nothing more than stewing to cook the shark's fin, and then incorporate the flavor into it, ensuring that when it is served, the shark's fin is cooked and tasty, but does not deform at all.

But there are actually many cooking details that need to be paid attention to.

At this time, Li Dongxu said: "Pass the chicken fat to me, the one with the small bowl."

Fu Yu nodded, handed over the chicken fat, and watched Li Dongxu use a small round spoon to scoop out a level spoonful of chicken fat. Instead of pouring it directly into the soup, he used a brush to spread the chicken fat from the spoon to the shark fin, and then Spread thinly.

During the whole process, Li Dongxu's hands were very steady, because in this step, when applying chicken fat, you must be careful not to get the soup!

The chicken fat was originally solidified, but when exposed to the heat, it quickly melted and adhered to the shark fin until it finally melted into the thick soup.

When Li Dongxu was applying chicken fat, he only picked out the shark fins that were sticking out of the soup.

Fu Yu watched Li Dongxu's operation. Chollima's fish stew, some dishes would also be specially put with chicken oil to enhance the freshness, and the cooked taste was very special.

But is it necessary to apply chicken oil on the shark's fin and then stew it?

After all, unlike other chicken fats, it melts when exposed to heat and won't stick to shark fins for more than a few seconds. What miraculous effect can such a small amount of time have on it?

Fu Yu was a little clueless for a while.

Li Dongxu smeared every piece of shark fin exposed in the soup with chicken fat.

Fu Yu took a look and saw that when Li Dongxu put the shark's fin in the pot, he did move it. At that time, he thought it was because he was afraid that it would not get the soup. But now it seems that it is just the opposite.

Li Dongxu glanced at Fu Yu: "Be careful when applying, and tilt the brush slightly!"

Fu Yu's mind was spinning. Hearing this, he blurted out and asked, "Why?"

Li Dongxu did not answer, but said with a smile: "This is my special skill. If you want to learn it, treat me to a supper tonight and I will tell you."

Fu Yu was stunned, not expecting that Li Dongxu suddenly wanted to have a dinner date.

He remembered that when he first got closer to Zhao Meng, it was because of a late-night snack, and he suddenly felt that the indescribable feeling of closeness with Li Dongxu had deepened.

Fu Yu said cheerfully: "Okay, no problem. Chef Li, just order whatever you want to eat!"

Li Dongxu smiled and said, "Did you see? The layer of meat between the bones of the shark's fin is a little white in color? Apply the chicken fat on it, and when it melts, it will blend with this layer of fat-like fish meat, and then After cooking, the shark fin will turn apricot yellow and translucent.”

As soon as these words came out, Fu Yu suddenly realized.

So that’s it!

In the past, he only thought that the function of chicken fat was to enhance the freshness, but he did not expect that it could also add color.

This is a cooking tip.

Before this, he would never have imagined it.

Next, use the same operation to complete the other half of the shark fin.

Thanks to the limited quantity of shark fins, this seems to be a simple operation, but because it has to cover all the bone seams, it is quite troublesome to apply it one by one without missing anything, and it needs to be completed in one pot.

"The chicken fat will melt when exposed to heat, so sink in more of the shark fin!"

Li Dongxu looked at Fu Yu while holding the bowl: "Have you learned it?"

Fu Yu nodded: "Yes, I learned it."

Li Dongxu said: "I am anxious to serve this pot today. When I have another chance next time, I will let you try it."

Fu Yu nodded: "Yeah." (End of chapter)