Food Circle Plug-in Emperor

Lu Zhanlong was about to introduce Fu Yu when he turned around and saw his appearance. He immediately smiled and comforted him in a voice that could only be heard between the two of them: "Don't panic, just treat them as ordinary people. Came here for a cooking exchange."

Fu Yu nodded: "Yes."

In fact, he didn't feel nervous, just a little surprised and more excited.

Donglaishun is a restaurant that specializes in mutton. In addition to its four series of mutton dishes including shabu-shabu, stir-fry, deep-fried and grilled, and multiple varieties of mutton dishes, Donglaishun is also famous for its mutton and scorpion pot.

Different from the lamb and scorpion pot in other mutton restaurants, which is made with red soup, Donglaishun's lamb and scorpion pot is made of stewed lamb scorpion, lamb leg meat, green radish, etc. The meat is white and tender, and the soup is clear, retaining the maximum amount of meat. The unique flavor of mutton.

Mutton is not easy to be overcooked. In order to save trouble, most restaurants will use a pressure cooker to press it before cooking.

Dong Laishun is stewed with fresh water every day and cooked over low heat until the mutton is deboned and tender. When eating, you can clearly taste the tenderness and freshness of the mutton.

Generally, when cooking in the back kitchen, the chef in charge will be accompanied by a helper cook. The people chosen are those who work with him on weekdays, so there is a tacit understanding between the two parties.

And for cooking exchange activities like this as a demonstration, you directly bring your usual assistant cooks, or even your own apprentices.

On the one hand, there is a tacit understanding between the two parties, which saves more worry and effort when cooking. On the other hand, those who can participate in exchange activities are more famous figures in the circle. Being able to show off in front of these people can be regarded as showing one's face and leaving a lasting impression. Make a good impression.

Lu Zhanlong arranged for four chefs from their own stores to participate in exchange activities today.

Two chefs and one assistant cook.

The assistant cook is a newly promoted man named Fu Zhuo, who is distantly related to Lu Zhanlong.

I had been working as a cook for Lu Zhanlong before, and he was a very discerning person.

Fu Zhuo glanced at Fu Yu, and out of good intentions, took the initiative and said, "Fu Chef, should I take the lead?"

Fu Yu said with a smile: "No, I was a professional chef before, and the chefs I worked with all praised me. However, this is really my first time to come into contact with the cooking here. If something is not done well in a while, I may not be able to do it right." I really need you to come to the rescue."

Lu Zhanlong couldn't help but said: "That's great. I'll have to get a feel for Fu Chu's skill as a cook later."

Everyone laughed.

The atmosphere that was originally a little awkward because Fu Yu had just arrived suddenly relaxed.

Everyone present was surprised when they first heard that Lu Zhanlong had invited a young man in his early twenties to participate in this event.

When it became clear that Fu Yu was the chef behind the hotly discussed sheep and scorpion pot at Fucheng Chun stall, we also heard that this person had won this year's national chef competition.

Suddenly everyone changed their original curious attitude and became a little excited and excited.

The few people sitting here are all big names in the food industry, and most of them have an appreciative attitude toward getting to know outstanding young people.

Now that we have the opportunity to get to know this young junior and exchange cooking experiences with each other, everyone is looking forward to it.

At their current status, they no longer care about the gap in status.

Because I have seen a lot, I know very well what it means that there are people outside the world, and there is a sky outside the world.

He will not look down on Fu Yu just because he is young.

Under the introduction of Lu Zhanlong, everyone got to know each other.

Afterwards, Lu Zhanlong no longer wasted time and began to formally prepare for cooking.

When Donglaishun makes lamb and scorpion pot, the most important thing is to select materials. After all, if you want to stew delicious lamb and scorpion pot, choosing materials is the first step. In this store, we choose fresh, tender lamb scorpion and lamb leg meat.

When cooking, in addition to careful handling, removing the odor and improving freshness is also the key.

There is a trick when splitting sheep and scorpions. The scorpion is actually the sheep spine, which is the neck part.

This part of the sheep has the best nutrition and the most delicious taste. It contains both the tenderloin and the spinal cord. It is one of the finest sheep.

However, the bones of this thing are very hard and difficult to cut.

Lu Zhanlong glanced at Fu Yu and said, "How about splitting the front and back into sections?"

Fu Yu nodded!

When splitting sheep and scorpions, the knife is usually cut through the gaps in the bones and chopped into small pieces according to the joints.

Don't split the scorpion in the middle, but divide it into two halves from the front and back, and then break it into smaller pieces. This ensures the integrity of the marrow and leaves no bone residue.

Lu Zhanlong took the sheep and scorpions and started to cut them apart. Fu Yu stood beside him and put the divided sheep and scorpions into the tray in time.

Originally it was just a handing operation, but after Fu Yu took over, his eyes lit up.

This was the first time that he took over the ingredients handled by others. The green color in front of him did not appear chaotic, and the prompt information in the dialog box also approached the standard value.

Lu Zhanlong split half of the sheep and scorpion by himself, suddenly stopped and turned to look at Fu Yu: "Fu Chu, do you want to try?"

Fu Yu was not polite either.

After all, the real work in the kitchen, such as splitting and processing of ingredients, is done by the kitchen assistant.

What Lu Zhanlong just did was to give him a taste. After all, everyone has different cooking habits. If we don't communicate in advance, the final processing effect will not meet expectations, which will affect the cooking operation.

Fu Yu nodded and took a step forward, but did not take the boning knife. Instead, he grabbed the kitchen knife next to him out of habit.

For him, the boning knife is far less sharp than the kitchen knife awarded by the system, and it is easy to use.

Fu Yu quickly completed the separation of the remaining sheep and scorpions.

This step is actually not difficult for professional chefs.

But the same is true for dissection, the preservation of bones and flesh of sheep and scorpions, the position of decomposition, size and shape, all of these, in fact, in the eyes of real professionals, the difference is very big.

Others couldn't see the trick, but Lu Zhanlong looked at it, his eyes lit up.

He couldn't help but praise: "Fu Chu, your split is very professional, isn't it?"

Fu Yu nodded: "Well, during this period, I have to do it almost a dozen times a day at the stall, and I have slowly developed a set of operating skills."

As he spoke, Fu Yu suddenly turned the blade and saw that the sheep and scorpion had been cut off along the bone seam, and the remaining meat on both sides of the split was almost equal.

Lu Zhanlong glanced at Fu Yu curiously: "Why did you turn the knife just now?"

Fu Yu smiled: "I am cutting the fresh meat between two pieces of sheep and scorpions. I turned the knife just now to adjust the quantity. This method of cutting can be corrected according to the sliding range of the meat."

Lu Zhanlong understood it as soon as he heard it. Unexpectedly, Fu Yu had rich experience in splitting.

After listening to Fu Yu's words, he immediately praised: "Yes, you have mastered this cooking skill very solidly!"

Fu Yu smiled and put the split sheep and scorpions on the tray.

And his seemingly random movements surprised Lu Zhanlong.

When stewing sheep and scorpions, you don't just put them into the pot randomly.

At least in Donglaishun, the kitchen always arranges the sheep and scorpions according to the position of the joints when cooking.

This way it looks neat, and secondly, the soup soaks evenly, making it easy to control the amount of water.

Secondly, when filling the lamb leg meat, it can effectively play a supporting role, making the amount of ingredients appear more abundant, and visually giving a feeling of accumulation.

Lu Zhanlong discovered the magic at just one glance.

Fu Yu's placement seems random, but in fact, from the perspective of holding a spoon, as long as you take it from left to right, it can be placed perfectly.

"This saves trouble and time!" Lu Zhanlong really appreciates Du Yuzhi now.

Being able to cook a dish to this level shows how diligent Fu Yu is in mastering cooking skills.

This is not a cooking experience that can be summed up in a short period of time.

Every step of Lu Zhanlong's cooking of lamb and scorpion pot is based on decades of experience in cooking. Especially when stewing, the control of both heat and time is perfect.

He put the processed mutton into the pot, added enough cold water, boiled it over high heat and skimmed off the foam.

This is to further remove the mutton smell and impurities.

As a chef, Lu Zhanlong would always be accompanied by a helper when he was cooking. He was also used to reaching out directly when he needed any kitchen utensils. With a look or an order, the request could be completed immediately.

He carefully arranged the lamb scorpion and lamb leg meat, and as soon as he stretched out his hand, a pot filled with water was handed over to him.

Add enough water to the pot and bring it to a boil. A colander will be at hand immediately.

A spoonful of foam came out, and a basin filled with clean water was placed next to the pot at some point. Rinse the colander and you can continue to skim off the foam immediately.

At the beginning, Lu Zhanlong focused on cooking. During the process, he would also talk to several people watching next to him from time to time.

He has been cooking mutton for decades, and he knows how to cook this ingredient very well.

Since it is an exchange, it is natural to mention some useful information.

You can hide the secret recipe of your own store, but you can bring up your understanding and experience of some operations so that everyone can share and communicate with each other.

Several big names in the food circle talked about cooking operations.

In fact, if you want mutton to be stewed deliciously, softly, and without any smell, you only need to master four techniques.

Soak it in cold water and put it in the pot, and the stewed mutton will become very soft.

Adding radish when stewing mutton will not only make the stewed mutton more nutritious, but also make the soup taste more delicious. Because white radish has an anti-greasy effect, it can absorb the mutton smell.

Only ginger and angelica are used as seasonings. When stewing soup in restaurants, in order to remove the mutton smell, a lot of seasonings will be put in. It is thought that the more seasonings such as star anise and bay leaves, the better. In fact, this is counterproductive and the result is soup. Not only will the taste not be fresh, but it will become worse, and the color of the soup will not look good.

In fact, you only need to add two spices, ginger and angelica, to the mutton soup, which can not only remove the smell but also add flavor.

The most critical point is to add salt at the end of the stew.

When stewing mutton, don't add salt too early. If you add salt too early, the mutton will become tight and the mutton will not be as soft and delicious after stewing. The mutton soup will also have an unpleasant smell.

Therefore, when stewing mutton, you should add salt after the mutton is cooked, so that the mutton soup will be delicious.

The others were chatting and communicating enthusiastically, and Fu Yu was paying attention to Lu Zhanlong's instructions while silently writing down the key cooking techniques.

Obviously, when everyone present was communicating, there were many discussion topics on cooking details and cooking techniques.

But Fu Yu can quickly summarize the most critical steps of cooking operations from a large amount of information and conduct a streamlined summary and analysis.

He himself didn't realize that this rapidly improving analytical ability was actually honed little by little during this period of time when he accompanied Liu Yuqing to analyze major cooking topics every night.

Fu Yu multitasked and memorized all the cooking knowledge points.

Lu Zhanlong here felt that today's cooking operation was very smooth!

The person standing next to him seemed to be the usual cook. He didn't even need to give orders. He could just hand it over with a look or a movement and get what he wanted immediately and complete the operation he expected.

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This sense of tacit understanding is even better than that of his previous assistant chef!

Indeed, Fu Yu actually didn't expect that he could cooperate so well as a cook.

The lamb and scorpion pot he cooks has a red soup, while Dong Laishun's has a clear soup.

Although they both use sheep and scorpion as the main ingredient, the cooking methods are completely different.

However, although I have never done it before, there are actually a few things to pay attention to when cooking mutton.

The key is to remove the fishy smell, then stew and adjust the soup.

Fu Yu didn't know the specific ingredients of the clear soup lamb scorpion, but he knew how to stew the lamb scorpion, when to do which step, when, what kind of operation can not affect the cooking of the chef.

Soon, it was time to simmer.

At this time, the heat has an adjustment process from high to low. The medium heat should not be too long or too short. This degree must be grasped well, otherwise it will affect the stew effect and the taste of the sheep and scorpion!

But

Lu Zhanlong was surprised to find that Fu Yu suddenly took a step back when the heat was just right and could be adjusted.

With just this movement, he gave up his position in front of the stove.

At this time, Lu Zhanlong was exchanging cooking skills with others. Because he was thinking about adjusting the heat, he kept paying attention to the stew in the pot.

Fu Yu moved like this just when he was about to come over to adjust the heat.

Lu Zhanlong quickly changed the medium fire to a small fire, and then turned to look at Fu Yu.

Fu Yu's movements cleverly avoided the position of the stove that was blocking it.

He was obviously aware that the heat needed to be adjusted, and he had even predicted it before.

After all, Lu Zhanlong knew clearly that Fu Yu's movements were one step faster than him.

This is really amazing!

When it came time to make the final condiments, he didn't need to say a word. What he wanted to do and what he needed to get, Fu Yu could always deliver it to him quickly and in advance, completing all the assistance he needed.

During this cooking operation, Lu Zhanlong had an inexplicable feeling, as if he was being carried away by assistants. (End of Chapter)