Food Circle Plug-in Emperor

When Fu Yu saw this dish, his eyes suddenly lit up.

Fragrant steamed fish sausage is a special dish of Fucheng Chun. The fish meat is minced into puree, poured into the casing, and steamed into a dish.

This dish itself is about the special cooking texture of fish sausage and the secret taste of the meat filling.

What Fu Yu is interested in is the filling operation of fish sausage. He has just acquired this skill and now he has the opportunity to practice it.

It's just that for this dish, he neither understood the cooking steps nor the secret recipe for the filling. Even if he wanted to cook it, he couldn't take the order.

However, although I couldn't make it myself, I had the opportunity to watch Li Dongxu cook.

Fu Yu chose a few dishes that he knew how to cook, tore off half of the order form, turned to Li Dongxu and said, "Cook Li, when you make this steamed fish sausage later, can I help you?"

Li Dongxu laughed as soon as he heard this, and he responded readily: "Okay, I'll call you in advance when we cook later!"

After saying that, he couldn't help but look at Fu Yu again.

This guy is quite discerning!

This fragrant steamed fish sausage was originally brought to Fucheng Chun by Li Dongxu, and it is regarded as his original dish.

The fish sausage uses a kind of river fish from my hometown. The fish meat is tender and has few spines. After making it into a puree, add carrots and simple seasonings, mix it well, and the steamed taste will be very delicious.

After being made into sausage, the texture still has a very unique chewy texture, which makes it taste more distinctive.

This dish is Fucheng Chun's signature dish, but because it looks like there are only a few fish sausages on the plate, it actually contains a lot of ingredients, so when customers occasionally order it, it is served as a hard dish.

Under normal circumstances, there are not many customers who order this dish, because it is also a hard dish, such as braised fish, stewed fish, steamed fish, etc., which look more upscale.

Unless you have eaten it and find it delicious, or if your family doesn’t have to entertain guests and can order whatever they want, they will specially order a fresh steamed fish sausage to try it out.

Li Dongxu is still very proud of the dish he created. Since Fu Yu wants to learn it, he should show him his skills.

Li Dongxu has his own special skills in cooking this dish. Although the cooking operations are the same and the seasoning ratio is almost the same, no one in the entire Fuchengchun kitchen can make the fish sausage he made. smell.

Anyone who has tasted it will definitely remember it unforgettable.

Seeing that Li Dongxu agreed, Fu Yu went back to his kitchen table and started cooking.

Although the quantity of these new dishes taken over is not large, they are all hard dishes, and each one is very time-consuming to cook.

Fu Yu went through the uncooked dishes again, quickly determined the order of cooking in his mind, and began to order Yang Zhichao to arrange the side dishes.

The back kitchen is busy cooking, and in the front hall, in the dining area directly opposite the Fucheng Chun stall, almost all the nearby customers are paying attention to the table of customers sitting near the aisle.

There were three people in the group, two men and one woman.

One of the men was busy setting up the filming equipment, while the other man was communicating with the young woman about the arrangements for the live broadcast.

After the camera was set up, the young woman pointed at the camera and started live broadcasting.

Their table was decorated with lights and equipment. It was so large that it quickly attracted the attention of other diners.

Some people even recognized the female anchor and boldly stepped forward to ask for a photo and leave a message.

Satisfying the fans' request, the female anchor smiled at the camera and said the opening words: "Hi, everyone, I am a butterfly who loves to eat. Today we came to the food area of ​​the International Science and Technology Expo Center. The first stop was Fucheng. Excellent stall!"

"Originally, I wanted to go directly to Fuchengchun Restaurant, but I heard that the stall here has launched a new lamb and scorpion hot pot, which is very popular. I came here specially to try it for you."

"Unfortunately, this dish of theirs was sold in limited quantities. We arrived too late and didn't catch up today."

"But, it doesn't matter. Since we're all here, let's try their special dishes first!"

"The old rule is, we still start with 20 dishes. Wait for the dishes you ordered to arrive later. If they taste really good, we can add more dishes as appropriate! The specific number of dishes we can add depends on the skill of their chef!"

As a restaurant with special delicacies applied for World Heritage status, various internet celebrities often visit the restaurant to check in.

But generally people who come here are more willing to listen to the advice. After all, there are some differences between the north and the south. Fuchengchun is an authentic Northeastern restaurant. The dishes are generally large in size and the portions are very generous.

When encountering a big eater who eats and broadcasts like this, the waiter will give a special reminder.

But the person who came today looked nonchalant after hearing the persuasion.

Sun Lihua stood nearby, watching the customers in charge of the dining tables while paying attention to the movements of the female anchor.

Sun Lihua's expression changed when he heard that the female anchor said that after finishing 20 dishes, he would add more dishes as appropriate.

If he could really finish a large table of food, wouldn't he be sent directly to the hospital? !

Especially this female anchor, who is not tall, skinny and petite, and does not look like she is particularly edible.

Just as the waiter in charge of the female anchor's table passed by, Sun Lihua hurriedly stopped him and whispered: "When the food is served later, keep an eye on it. If something is wrong, come and tell me."

The waiter nodded.

Something happened at the stall at noon, but we must not let things happen again now.

But the female anchor was very confident in herself, and took advantage of the time before the food was served to brag to her fans about her recent appetite.

Sun Lihua's temples jumped as he listened to these words.

She subconsciously turned her head and looked in the direction of the stall. Through the glass window, she could vaguely see the busy figures in the kitchen.

Fu Yu is carefully cooking the steamed white fish dish.

Among all the river fish, white fish is considered to have tender meat, and is said to be comparable to anchovies from the Yangtze River.

This fish couldn't be more delicious when steamed.

Fuchengchun's method of making this dish is the most authentic cooking method from his hometown. He slaughters and marinates the meat first, then steams it with seasoning.

Fu Yu had also made this steamed fish dish before when he was in Chollima, but the local way of eating it in Bei'an was slightly different from that of Fucheng Chun. Since he only pursued freshness, he deliberately did not marinate it when making steamed white fish. .

The locals have adapted to it after eating it for a long time, and no one thinks there is anything wrong.

However, some gourmets, after tasting it, often comment privately that it has been a long time since they could eat serious steamed white fish.

When Fu Yu first arrived at Fuchengchun, he was actually quite surprised after following Yang Ming to observe a white fish steaming operation.

He had heard Zhao Meng mention before that when Chollima first made this dish, he would also marinate it, but later he gradually changed the cooking method to suit the tastes of the locals.

Unexpectedly, Fuchengchun still insists on retaining the most original method, which is very rare.

Fu Yu was very careful when cooking this dish, because if the white fish is to be cooked authentically and taste delicious, the details of marinating are very important.

After slaughtering, smear the inside and outside of the fresh fish with salt, put it into a container, put it in a mesh bag with pebbles, and pressurize the fish body for a short period of time.

When Yang Ming was cooking at that time, he often complained about this dish. When he was learning how much salt to use and how to spread the fish evenly, he practiced it for more than a month. Later, he was watched by Li Dongxu and kept improving. The marinating time is even more stringent.

Fu Yu was very happy to hear this and felt that Li Dongxu was really good to Yang Ming, quite similar to the attitude that Zhao Meng taught him.

However, for Yang Ming, it is very easy to master a very difficult operation accurately, but for Yu.

He took advantage of the time he was marinating the white fish to finish the two dishes he had ordered before, and made another Demoly fish stew on the order he had just taken over.

After the large plate of fish stew came out of the pot, Fu Yu looked at the side dishes and the nearly three kilogram large carp. He really felt that this dish would be enough for him to eat.

The dishes that will be cooked next are basically such large and generous hard dishes. If he can eat 20 dishes, this person will probably have to have a full stomach.

The dishes in the kitchen began to be served one after another.

Fu Yu's braised gayazi with soy sauce and Li Dongxu's squirrel mandarin fish were served on the table one after the other.

The female anchor is from the south, so she was quite surprised when she saw these two dishes!

The dish of braised gayazi in soy sauce contains a large and fat live fish. After cooking, it is served on the table. Although it is a full plate, there are no other side dishes, so it does not appear to be a large amount of food. amazing.

The squirrel mandarin fish has a very exquisite and unique shape. The female anchor's eyes lit up at first glance.

She praised and tasted the squirrel mandarin fish. She ate half of the fish in one go, and then she was willing to stop and taste another dish.

Braised gayazi with soy sauce is a famous dish in Fu Yu's hometown. It tastes salty and fragrant. It uses local home-brewed soybean sauce and cannot be eaten elsewhere.

The female anchor took two bites and felt that the taste was mellow and very special.

However, this dish is a bit salty and not suitable for eating on an empty stomach.

So she raised her head and said to the camera: "This dish is also delicious, but such fragrant fish is best suited for bibimbap. Let's order another Fucheng Chun special soy sauce fried rice? I have seen fans before Recommended, this fried rice is also very delicious!”

The female anchor has only been in this industry for a short time, but because she looks pretty, eats well, and is really good at eating, she only uploaded more than 20 eating and broadcasting videos and she has more than 700,000 fans.

The platform must have given traffic recently, and her fans have increased very quickly.

So in order to catch this wave of traffic, they specially planned to come to the capital to do a series of gourmet food broadcasts.

I came to the International Science and Technology Expo because of Fucheng Chun Yang Scorpion Pot, which was very popular on the Internet.

No other big anchor has come to check out such delicacies.

If they can seize the opportunity, they will definitely gain a huge number of fans.

Unexpectedly, it was sold in limited quantities here, and they had already promoted today's mukbang content in the last live broadcast. The location could not be changed, but because the sheep and scorpion pot was missing as a gimmick, they could only use Fook Cheng Chun’s special dishes are sampled to attract fans.

However, there was really no highlight in this kind of tasting, so he resorted to his special skill, the Big Eater's mukbang.

The female anchor is not born fat and is not tall, but she has really been able to eat since she was a child.

And since I started doing this business consciously, I have also deliberately exercised my appetite.

She could eat a table of normal dishes by herself. Although she was very full, she could still eat them all.

A live eating video like this cannot be faked even if you want to.

20 dishes is the amount she has always maintained before, because restaurants generally pay attention to the presentation effect when cooking, and the quantity of dishes is mainly small but refined, with the purpose of selling more and making more money.

Every time she makes a mukbang, she will ask for the staple food. When it is time to eat, she only needs to finish all the dishes on the plate. The main food is served in a small bowl, half a bowl at a time, and the rice is empty. It is actually enough to eat two small bowls. It's only enough for a flat bowl.

Not only can fans think that she is very good at eating, but no one will notice if she doesn't eat the remaining staple food.

Her calculation was very good. As a result, when the third and fourth dishes were served, the female anchor's face changed slightly even when she was facing the camera.

this.

Damn, no one has ever told her that Fuchengchun always serves food on a large plate half a meter wide!

Even if it’s a draw!

This big piece of whole fish is placed in the middle, with large pieces of tofu as side dishes, and piles of vermicelli!

One dish can match the quantity of two hard dishes in other restaurants!

And this was just the beginning. When other dishes were served one after another, the female anchor felt a little dizzy even with such a big appetite.

Fortunately, she still remembered that it was a live broadcast, so after being surprised, she smiled and joked to the camera: "So Fucheng Chun's dish is so big? Come on, everyone, take a look at this fish, it must be at least three kilograms, right?" ? And with these side dishes, theirs is really economical!”

And after tasting several dishes in turn, the female anchor didn't even realize that she really enjoyed eating, and her eyes lit up.

Especially when she tasted the steamed white fish dish, it was really to her liking.

As she ate, she couldn't help but praise: "I have always thought that steamed fish and sea bass are the most delicious, but I didn't expect white fish to be so delicious!"

The female anchor still has a certain degree of culture. When tasting, she introduced the style and taste of the dishes in a clear and logical manner.

"They say freshness is not among the five flavors, but it goes beyond sourness, bitterness, sweetness, pungency and saltiness. It is a more mysterious feeling besides taste. Now I can really understand it. After steaming this white fish, the fish tastes particularly tender, and It’s salty, fresh and delicious. Unlike ordinary steamed fish, which generally tastes bland in order to maintain its original taste, this dish doesn’t, it has a rich flavor!”

As she spoke, she picked up a piece of fish and came closer to the camera: "Look, this fish is white after steaming. The fish is like garlic cloves. If you taste it carefully, it is slightly salty and sweet. It is really delicious and worth a try!" (End of Chapter)