Food Circle Plug-in Emperor

Fu Cheng Chun's catfish feast includes a king fish soup.

This dish is also available in Qianlima, but the ingredient is not anchovy, but mandarin fish. The fish meat is deboned and shredded and cooked. The resulting dish is oily in color, tender and smooth, and tastes a bit like crab meat.

However, Fucheng Chun uses shredded catfish instead of traditional shredded mandarin fish.

Li Dongxu held the knife and cut into shreds. When he thought of something, he turned to Fu Yu and asked, "Have you made this dish before?"

Fu Yu said truthfully: "The store where I worked before had this dish, but it used mandarin fish, so the cooking method may be different."

Li Dongxu nodded: "Actually, this fish king fish soup was modified by the boss based on the traditional famous dish Song Sao's fish soup. Although anchovy is used, the cooked fish soup still tastes delicious and sour, and the anchovy is The texture of the meat itself is very special. This dish is similar to Mrs. Song’s fish soup, but it tastes completely different, so the name of the dish was changed directly.”

So that's it.

The dish at Qianlima's is called Mrs. Song's fish soup. He used to wonder if it was the same as the one at Fuchengchun, but now it seems that it is actually an improvement on the dish.

Liu Yongping deserves to be the representative of Jiangyu Banquet, and he is indeed very good at cooking Jiangyu.

When Li Dongxu cut the shredded fish, he cut the knife at an angle.

While he was cutting, he told Fu Yu: "Be careful when cutting and tilt it slightly!"

Fu Yu was stunned: "Why?"

Li Dongxu saw that he didn't even look at the famous hall, and couldn't help but shake his head: "Did you see? When you cut it diagonally, the cross-section of the shredded meat will be larger, and when it is cooked later, it will be more delicious, and the texture in this direction will taste better. Soft and tender!”

Only then did Fu Yu suddenly realize.

Li Dongxu quickly cut some fish shreds, then stopped cutting and turned to look at Fu Yu: "Do you understand?"

Fu Yu nodded: "Well, almost."

Li Dongxu was relieved: "Come on, try it, I will give you some guidance."

Fu Yu didn't refuse. His knife skills were very good. Although not perfect, he was still very good at it.

Li Dongxu pointed out: "Look carefully at the length and width of my cut, and then pay attention to the angle of the knife. Don't worry!"

Fu Yu nodded: "Yes."

Li Dongxu was quite reassured by Fu Yu's knife skills, but unlike other fish shreds, this stuff was soft and slippery, and there were certain requirements when cutting it.

There are actually many things to pay attention to in the whole process, which is quite difficult.

The fish is cut into shreds and then steamed before cooking.

The method of Chollima is to separate the fish meat and fish bones, cut the fish meat into large pieces with a diagonal knife, add the ingredients and start steaming.

But now it is steamed shredded fish, which requires very high control of heat and time.

Over time, the fish will become old.

The time is short and the desired steaming effect cannot be achieved.

The entire cooking process is very difficult at every step, and because it is relatively cumbersome, the step-by-step operation will test the chef's basic skills in ingredients and cooking skills.

Li Dongxu asked Fu Yu to take over midway, which was both a matter of consideration and a degree of training.

Fu Yu took a deep breath. This was his first time making steamed shredded fish. When placing it on the plate, he spread it as flat as possible to increase the heating area. Because the surface layer and the shredded fish piled in the middle are heated to different degrees, the taste of the steamed fish is also different. There will be slight differences.

In this way, the difficulty level will inevitably be much higher.

But when Fu Yu spread the fish shreds flat, he was suddenly stunned!

Because he discovered that as long as the diameter of this cross-section is in the same direction as other fish filaments, they can fit together exactly no matter how they are stacked.

Suddenly, Fu Yu suddenly realized!

No wonder it needs to be cut diagonally.

Li Dongxu took a look and smiled: "Do you understand this time?"

Fu Yu nodded!

“The larger the angle of the cross section, the easier it is to control the heat and time during steaming!”

Li Dongxu couldn't help but smile and said: "That's right! I was trying to make this set of cutting methods. The exclusive secrets have always been passed down within the store but not outside."

“Although there are many restaurants in my hometown that serve anchovy dishes, as long as they serve this king fish soup, none of them can compare to our restaurant!”

After Li Dongxu finished bragging, he couldn't help but say: "Let me tell you, I have been working in the store for so many years, and I still have a lot of unique skills! If you hadn't already become a disciple, I would have accepted you as my apprentice!"

Fu Yu smiled and felt that Li Dongxu was actually quite interesting after getting along with him for a long time.

He continued what he was doing and quickly spread out all the fish shreds with his chopsticks.

After Fu Yu made such an action, Li Dongxu was still talking at first, but when he saw his operation clearly, he was stunned!

Is there something wrong with this kid?

Could it be that I am being modest here?

Fu Yu held a pair of chopsticks and didn't see how it was done. The fish shreds in the steaming plate were tightly packed together, looking very neat and organized.

Li Dongxu found that a pair of ordinary chopsticks seemed to have souls in Fu Yu's hands, and after putting them on the plate, he found that the length and width of all the fish shreds were almost exactly the same.

Fu Yu's knife skills and attention to detail are both very good, and his operations are particularly accurate.

Such a technique does not look like someone cooking this dish for the first time.

Li Dongxu didn't mention this at all when steaming, but Fu Yu himself had already realized it.

During the cooking operation, Fu Yu looked at the shredded catfish in the steamer. He felt that this method of processing shredded fish could actually be applied to other dishes. After all, one method works for all!

Watching Fu Yu steam the shredded catfish easily, the most critical operation in cooking the whole dish became very simple and easy under Fu Yu's hands!

The control of heat and time during steaming is simply superbly accurate.

At this moment, Li Dongxu felt an indescribable surge of emotion in his heart.

He has long recognized Fu Yu's cooking skills, but every time he sees the other party operating, he has to say with emotion, this guy is so good and fast!

At this moment, the backlog of ordering orders in Yang Ming's hand was finally cleared. While the waiters were preparing dishes and the dishes were stewed on the stove, he came over to take a look at Li Dongxu.

"Cook Li, you've already shown off your skills and you didn't even call me?"

Yang Ming complained jokingly and began to observe.

The person in charge now is Fu Yu, and Yang Ming is also very excited to watch.

In fact, in his opinion, Fu Yu's cooking was much more interesting than Li Dongxu's demonstration.

The same cooking operation, Fu Yu makes it look better!

After Fu Yu steamed the shredded anchovy, he moved away from the kitchen counter. Li Dongxu stepped forward, removed all the shredded green onion and ginger on top of the shredded fish, and then decanted the marinade.

Then he ordered Fu Yu to shred the mushrooms and beat the yolks from the eggs.

He himself put shredded bamboo shoots into a pot of boiling water and blanched them for a while before taking them out.

The two of them had an indescribable tacit understanding when it came to cooking together. They avoided each other's position in every move, so as not to interfere with each other and speed up the cooking.

In the final step of cooking the soup, Li Dongxu adjusted the soup. He directed the rest and handed it over directly to Fu Yu.

Pour shredded anchovy into the pot, season and thicken with water starch. Finally, pour the egg yolk liquid into the pot and stir well. When the soup boils again, add balsamic vinegar and drizzle in sesame oil.

The entire dish is considered finished cooking at this time.

Although it was Fu Yu's first time cooking this dish, under Li Dongxu's guidance, he completed the second half of the steps well.

He himself was very satisfied and became more and more attentive when doing the final decoration.

When the entire dish was completely finished, an electronic alert suddenly sounded in Fu Yu's ears!

The sound was so sudden that the smile that had just appeared on Fu Yu's face instantly bloomed!

The first thought that flashed through his mind was that he had probably obtained Li Dongxu's personal skills!

Thinking of this, Fu Yu suddenly became excited.

It has been so long since he came to Fuchengchun, and this is the first time he has directly used skills. Is this the time when he will finally start to improve by leaps and bounds again?

Fu Yu listened to the system prompts calmly.

【Ding! Assist NPC chef Li Dongxu to complete the cooking of a special dish. Congratulations on triggering a special system task. 】

[Task Tips: Successfully take orders for 50 tables of river fish dishes, assist in cooking 50 special river fish dishes, and learn more than 50 methods of cooking river fish, and you will get the job transfer task of river fish cooking! 】

After Fu Yu heard this, he was stunned for a moment.

Jiangyu cooking job transfer mission?

When did cooking fish become a separate job transfer item?

However, if I think about it again, the arrangement of the system is actually quite reasonable. Obtaining the job transfer task of Jiangyu Cooking at this time will give me the opportunity to complete the system task.

Earlier, even if he received the mission, he would not have had the chance to take charge.

But now it's different. He can take orders independently, and he has the convenience of following Li Dongxu to observe and practice.

In particular, the cooking of river fish dishes actually covers a wide range. There were many dishes that were not included in the whole fish banquet he learned in the teaching practice class.

Thinking about it this way, if he can get the job transfer task of Jiangyu cooking and successfully get the certificate after completing it, then cooking Jiangyu dishes will become a matter of convenience for him in the future.

Thinking of this, Fu Yu directly chose to accept the task.

Taking orders for 50 tables!

Assist in cooking 50 special dishes!

Learn 50 cooking methods!

Fu Yu looked at the progress bar on the taskbar and pondered silently.

This difficulty shouldn't be particularly difficult, right?

By the time.

If I can complete the task ahead of schedule during my further training, then the rest of my time in Fuchengchun will be like nothing.

Thinking of this, Fu Yu was simply overjoyed!

From the kitchen, cooked dishes are constantly being delivered to the dining area.

Guo Shuyue and the others were still immersed in the excitement of watching the catfish disintegration show, and all they talked about were what happened when they watched the handsome young chef dismantle the catfish.

The atmosphere between the two of them was obviously much more harmonious. Mrs. Jin was obviously a little put on airs before, but now she unknowingly let it go.

Guo Shuyue deliberately supported each other during the conversation, and with the help of her two friends, the relationship between her and Mrs. Jin quickly became closer.

There was no talk about the bag at all during the whole process. The show of catfish disintegration became the topic that most attracted their enthusiasm.

They were chatting happily when the waiter came over to deliver the food.

Maybe they were chatting too enthusiastically, but when they saw the pot of soup on the table, several people realized that their mouths were a little dry. Drinking a bowl of hot soup at this time was simply the best thing.

When this bowl of thick soup with fish tendons entered my mouth, I suddenly felt the taste was refreshing. The soup was fresh, delicate and elegant, and the soft and crisp texture of the fish tendons complemented the crispness of the bamboo fungus. The dragon tendons of the sturgeon were all white. Translucent, crystal clear, reflecting the deliciousness of the clear soup.

Guo Shuyue's husband is from the Ministry of Culture. She usually attends social events with her and is quite good at eating and drinking.

After she drank the soup and tasted the fish tendons, she immediately praised: "This soup tastes quite light, especially the fish tendons, which I didn't expect to be so soft and crisp."

Others nodded in agreement.

In fact, this soup is called thick soup, but it tastes particularly refreshing.

Usually when eating banquet noodles, the first thing to be served is usually cold or cold dishes, or stir-fried dishes, and the soups are the last to be served.

But here at Fucheng Chun, soup is served as the first dish.

When they first saw it, several people present were a little surprised, thinking that the order of serving dishes was a bit special.

But when I drank a bowl of hot soup, which was both appetizing and fragrant, I realized that this pot of soup really had to be served first in order to taste this delicious taste.

Otherwise, after trying other dishes, the taste in your mouth will be mixed, and the fresh taste will seem too bland.

The blanched sturgeon fillet that came next was even more amazingly delicious.

Several of the people here are from well-off families and have tasted a lot of various delicacies from the mountains and seas, but the first fish fillet they took into their mouths still made their eyes light up!

After all, it is difficult to eat fish with such a taste.

In the special faucet hot pot, use 700-degree volcanic stone to boil the water, then put in the sliced ​​anchovy fillets, boil them slightly, take them out, and eat them with ginger and vinegar sauce. The moment you enter the mouth, the fish fillets have a delicate and delicate taste. It's springy, delicious and thick, very different from the soft fish fillets you usually eat.

This bite of fish fillet went into the stomach, so there was no need to be polite to each other. Several people unanimously stretched out their chopsticks to pick up the meat again.

The anchovy fillets are as tender and crystal-clear as fine snow, which makes people's hearts tremble. As gentle and elegant as a noble lady, the sturgeon carries a unique taste that dances on the tip of the tongue and is full of excitement.

This kind of melt-in-the-mouth texture is like the tenderness of a sweetheart, gently brushed by delicate hands, which makes people fascinated.

Guo Shuyue was filled with emotion after eating.

It has to be said that if Mrs. Jin hadn't mentioned the fish disintegration show today, she would have only planned to order a banquet of river fish.

I really didn’t expect the fish feast to be so delicious and unique.

Next, a series of dishes such as Braised Anchovy Shark's Fin, Soy Sauce Pepper Anchovy Belly, and Anchovy Fish Soup were served one after another, which made the whole table completely silent.

Really delicious dishes are like this, which can make people eat without saying a word.

After the meal, Mrs. Jin, Guo Shuyue and others have become complete friends.

When they parted, Mrs. Jin offered to treat her guests and get together with several good friends next time.

Guo Shuyue smiled and agreed, thinking that this time the task was completed very smoothly, and all the credit goes to Fu Chengchun.

She couldn't wait to go back and chat with her husband about how delicious today's catfish banquet was. If there were any banquets in the future, she could definitely come over and make reservations. (End of chapter)