Food Circle Plug-in Emperor

More than half a year has passed since I learned how to cook the whole fish feast.

Fu Yu's horizontal knife cuts from the tail of the fish close to the backbone to the head to the gills, making a long cut.

Just this one step of operation awakened all the cooking memories he had repeated in the teaching practice class.

He almost didn't think about it, relying entirely on his body movement memory to quickly turn the fish over and slice off another piece of fish meat using the same method.

The training in the teaching practice classroom can be called a devilish learning mode. Every step of the cooking operation is repeated countless times, and the experience is slowly summed up, the tips are mastered, and then gradually evolved into one's own operating skills.

Fu Yu had always felt that learning in the classroom was painful, but now he has a deeper and deeper understanding of what it means to endure hardships in order to become a master!

Just like now, even though he has not cooked this soup for more than half a year, he can quickly and skillfully start cooking as long as he uses the knife.

He removed the guts from two pieces of fish and rinsed them.

Turn the fish skin inward, fold the fish in half, tear off the skin from the middle, and chop the fish into minced meat.

After chopping the fish, Fu Yu chopped some pork stuffing. Fucheng Chun mainly cooks river fish. Fish cooking emphasizes eating and killing immediately, while pork is rarely used.

There is no prepared meat filling for both types of meat, so if you want to use it, you have to chop it yourself.

When Fu Yu was chopping the stuffing, he used his usual straight knife, moving the knife up and down. It was obviously a very ordinary knife operation, but when Fu Yu was doing it, it made people feel dazzled.

The speed is too fast, and the kitchen knife is extremely sharp. Chopping the stuffing is a very laborious task, but Fu Yu does it easily and comfortably.

At Fuchengchun, just like Chollima Houchu, all the fillings for the meatballs are chopped manually.

Although this is time-consuming and laborious, the meat minced with a machine will definitely not taste as good as minced with a knife.

There are actually many ways to chop meat. The most formal method of cutting meat in the kitchen is to use a kitchen knife to cut the meat into slices at an angle of 45 degrees. The meat cannot be cut off, that is, the meat cannot be cut through. .

Then turn the whole piece of meat over and use the same method to cut the meat into slices at a 45-degree angle. You can't cut the meat in the same way. After cutting it, it will look like this, and then use a knife to cut it again. You can't completely cut off the meat.

When you finally cut the meat, turn it over. At this time, you can cut it vertically. You will find that the meat cut like this is very shredded and is basically close to the meat filling.

Fu Yu is used to cutting meat vertically. From the beginning of the knife to the last step of chopping the meat, the knife is always straight.

After cutting it, he would also use a knife to scrape the meat.

And during the chopping process, he would also use his hands to scoop out a little water and sprinkle it on top of the meat filling to start chopping the meat.

At this time, when you chop the meat again, you will obviously feel that the resistance of the meat filling is not that big, and the chopped meat filling will be very delicate.

While Fu Yu was cooking, Yang Zhichao was always beside him, ready to help at any time.

He was close enough to carefully observe all the details of Fu Yu's cooking operations.

But it was precisely because of this that Yang Zhichao was always in a state of high mental tension when he saw Fu Yu making chops.

It's not because of nervousness, but because the operation in front of me is so perfect.

Do you really want him to tell you exactly what is perfect?

Yang Zhichao really couldn't sum it up, but he just felt that it was all about chopping stuffing, and what Fu Yu did was faster, better, and more agile than others.

Fu Yu quickly chopped the pork and fish fillings.

The fish meat is white and the pork meat is bright red. After mincing, the colors are even more contrasting.

Fu Yu did not immediately continue the next cooking operation.

Seeing him stop, Yang Zhichao asked curiously: "Fu Chu, what's wrong?"

Fu Yu said casually: "The meatballs in this hot and sour soup should be pure white, but they are mixed with pork. I am wondering how to mix and chop the two fillings together while distinguishing the colors. .”

Yang Zhichao said without thinking: "That's definitely impossible!"

If the pork and fish are chopped together, if they are mixed together, there is no guarantee of color distinction!

Fu Yu was also thinking about this matter, but what he was thinking about was whether to improve his filling mixing skills.

His current skill level is advanced.

In the previous teaching practice class, when the fish balls were chopped, the two fillings were mixed and chopped together.

There is definitely no problem with the fineness, but only with the color.

Although pork accounts for a small proportion and is mainly fish, the meatballs are also mixed with a little red, and the chopped green onions added at the end are all mixed with a little green.

But just now he saw the hot and sour soup that the customer remembered. The meatballs floating in it were indeed pure white.

When making this soup, adding an appropriate amount of pork stuffing can make it the icing on the cake and make it taste more mellow.

Customers want authentic hot and sour soup with rich meatballs.

And this approach is the most authentic.

Fu Yu has always been very serious about cooking. Since he is doing it, he must do his best.

In fact, you can make fish meatballs without adding pork, but the traditional method requires pork so that they are elastic enough and have a strong umami flavor.

Yang Zhichao felt that the only way to completely separate the fish filling and pork filling was to chop them separately and press them together directly at the end without mixing them.

But Fu Yu obviously didn't want to do this.

This time is when the kitchen starts to get busy.

Yang Ming took the order, ordered the workers to prepare the dishes, and quickly prepared the steamed and stewed dishes before putting them on the stove.

The assistant cook was responsible for keeping an eye on the fire, and he took the opportunity to rush over to take a look at Fu Yu's cooking situation.

Yang Ming was really curious about how Fu Yu planned to make this hot and sour soup.

The bowl of soup he made before was really attentive.

Not to mention the taste, even in the selection of side dishes, there is no cutting corners at all.

How willing was he to accept that the soup he cooked was rejected by a customer with just one sentence?

As a result, he walked over to Fu Yu's kitchen counter. When he looked up, he saw that the minced meat on the cutting board had been chopped. Fu Yu did not continue the operation, but was fascinated by the two piles of minced meat.

Yang Ming asked: "What's wrong? What are you thinking about?"

Fu Yu explained: "I want to chop these two fillings together, but it's best to distinguish the colors."

When Yang Ming heard this, he immediately said: "It's impossible to chop them together. If you chop them separately and put them back together when you make the balls, it's almost the same."

"I understand what you mean. You want to mix the pork and fish and chop them together to make the meat filling more delicate. But when they are put together, they become pureed. How can you separate the colors?"

"The only way is to chop them separately. Pork is tough and needs to be chopped a little longer. Fish should be chopped a little less. When stirring, do it separately. Finally, mix it together and shape it into balls. You can control the color however you want."

“It can also be made into stuffed ones, which is quite unique.”

As the chef in charge, Yang Ming knows a lot about this.

"The textures of pork and fish are also different. If you want to chop them without blending them together, it is actually difficult to grasp the fineness of the meat."

"I look at the amount of meat filling. The proportion of pork is so small. Even if it is mixed together, it will not have much impact on the color of the final product."

After Yang Ming said it himself, he felt that it was too difficult to separate the colors of the two meat fillings.

If you guarantee the color of the meatballs, you cannot guarantee the perfect taste.

Moreover, Yang Ming didn't quite understand why Fu Yu insisted on color-separating fish and pork.

Half red, half white, doesn’t it look particularly nice?

Thinking of this, Yang Ming's focus unknowingly changed from how to handle the meat fillings to the mixing degree of the two kinds of meat fillings.

Yang Zhichao stood nearby and watched, unable to say anything about this matter.

After listening to what Yang Ming said, he felt that it made sense.

I also started to think about it, what should I do about this matter?

The stuffed meatballs are actually pretty good and very innovative to eat.

Yang Ming pondered to himself, but the more he thought about it, the more difficult it became. He couldn't come up with a clear idea for a long time.

At this time, Fu Yu suddenly said: "Chef Yang, I think what you said makes sense. In fact, the purpose of mixing the two kinds of meat fillings is to improve the taste."

Fu Yu's words broke the silence of this moment!

Yang Ming and Yang Zhichao both turned to look at Fu Yu.

Fu Yu said: "The textures of pork and fish are different, and their toughness is also different. As long as the time and intensity of chopping can be controlled well, the texture can actually be mixed together."

Yang Zhichao looked confused. He knew every word in these words, but when they were put together, they were a bit incomprehensible.

What does it mean to chop fish and pork separately, but mix the texture of the meat together?

Stirring together and separating, can that be the same thing?

Yang Ming looked at Fu Yu, full of doubts.

Isn’t this a bit too much to say?

Not to mention the meat filling, but the texture of the ingredients when they are mixed together is definitely different from the texture when they are separated.

He also knew that if he wanted to control the color of the meatballs, he could only chop them separately and then knead them together, so that he could control the color distribution of the meatballs as he pleased.

But the question is, how to chop this meat?

If the two kinds of meat are separated, it will definitely not be as simple as mixing and mincing it.

How shredded the pork filling needs to be?

What is the corresponding proportion of fish filling?

When Yang Ming said it just now, he felt that his own idea was the only solution.

Now that I think about it carefully, I realize that even if I think clearly, it is actually very difficult to put it into practice.

"I should probably give it a try!"

Fu Yu has always been decisive. The moment he makes up his mind, he immediately starts implementing it.

Yang Ming watched as Fu Yu first pressed the two kinds of meat fillings directly onto the knife surface, observed the chopping state, and then quickly started to chop the pork filling, and chopped it in one circle, then checked again, and repeated it many times.

If it were anyone else, Yang Ming would definitely block the persuasion with a questioning attitude.

But now that Fu Yu was in charge, Yang Ming immediately felt a little more stable.

After all, Fu Yu has experienced a lot of things since he came here for further study. Basically, as long as he says he can do it and knows how to do it, then he can definitely handle it perfectly.

For a moment, Yang Ming stared intently at Fu Yu chopping stuffing, with a little more attention in his eyes.

People are like this, and they speak lightly. If you have achieved something, others will naturally look at you with admiration!

"Fu Chu, do you really think you can chop the two fillings separately?" Yang Ming couldn't help but ask.

Since Fu Yu said he could give it a try, it shouldn't be an unintended goal.

Fu Yu rechecked the mincing of the pork filling and said, "I think this method is very feasible to enhance the texture of the meat filling through its fineness. If you mix the two kinds of meat fillings, the ultimate goal is to reconcile the two kinds of meat fillings." The texture of minced meat.”

Yang Ming's suggestion was very constructive. After listening to it, Fu Yu made a decision after thinking about it.

Yang Ming was somewhat familiar with Fu Yu's cooking skills, but at this moment, he suddenly realized that he didn't seem to know Fu Yu as well as he thought.

He subconsciously glanced at Yang Zhichao, who was standing next to him and helped Fu Yu cook every day. Amidst the sound of chopping stuffing, he leaned closer and asked, "Isn't Chef Fu's knife skills very good?"

Yang Zhichao nodded decisively: "Yeah, super awesome!"

The most important thing when chopping stuffing is definitely knife skills.

Yang Ming watched Fu Yu chop the minced meat quickly, and had an inexplicable feeling that he was about to be shown off again!

After Fu Yu repeatedly chopped, the prompts in the dialog box always failed to accurately meet the standards he wanted.

He was about to stop chopping and check the degree of meat filling again.

Yang Ming suddenly praised: "Fu Chu, I found that your way of chopping stuffing is very special! This will save more effort, right?"

When Fu Yu heard the compliment, he didn't feel embarrassed this time. He focused on the stuffing technique mentioned by Yang Ming.

This made him suddenly remember something.

Although his stuffing chopping skills are mediocre, he has advanced stuffing mixing skills!

Fu Yu felt happy and decisively redeemed the skill improvement reward.

Directly improve the advanced stuffing mixing skills to the perfect level!

At first, Fu Yu thought that if he didn't particularly need this skill improvement reward, he shouldn't redeem it. But now it seems that it's quite good to redeem it.

Anyway, he is confident that he will improve all his cooking skills to perfection sooner or later!

Fu Yu glanced at the shining [Stuffing Mixing Skill (Perfect Level)] on his personal attribute bar.

My confidence immediately increased.

Although the degree of mincing the stuffing did not meet the precise standards in the dialog box, as long as it is mixed well, it can still make up for the disadvantage in taste.

Fu Yu was in a good mood and smiled at Yang Ming: "Yes, this method of chopping stuffing will save more effort and increase the speed a lot."

Yang Ming nodded immediately. He had discovered when he was observing just now that the angle of Fu Yu's knife when chopping stuffing was very strange. It must have some special meaning.

Now after listening to Fu Yu's words, he immediately became enlightened.

It turns out that this kind of operation of chopping stuffing with a straight knife has such a function. I can try it out if I have a chance in the future! (End of chapter)