Food Circle Plug-in Emperor

Here, Fu Yu delivered the ingredients prepared by the worker. After Li Dongxu checked them, he looked at the time.

It was already 11 o'clock in the morning, and the deputy director Guan had made an appointment to come over for dinner at 12 o'clock.

Li Dongxu called Fu Yu over: "Let them prepare the other ingredients first, and start cooking now!"

When making banquet dishes, Li Dongxu is accustomed to making cold dishes first.

After mixing, leave it aside for a while and serve it just when the ingredients are marinated. Customers will taste the best taste.

The first ingredient Fu Yu prepared was fish skin mixed with red oil.

This dish is the restaurant's signature cold dish. Because it is refreshing and appetizing, it is also particularly good at relieving tiredness. It is a dish that almost every table of customers must choose when ordering.

Li Dongxu makes this dish with ease.

Cut off the skin of fresh fish, put it into boiling water, add seasoning and blanch it slightly.

This step is key.

The purpose of blanching is to remove the fishy smell. The fish skin is already cooked and will melt away if cooked for too long.

Fu Yu looked relaxed as he watched Li Dongxu accurately control the time to fish out the fish skin.

It is really a pleasure to watch the chef cook his special dishes. Not only can you learn precious cooking skills, but you can also avoid looking at the messy green lines and various prompt dialog boxes.

This made Fu Yu feel that his vision became clearer.

The blanched fish skin needs to be soaked in ice water and then drained.

Li Dongxu picked up the fish skin, and before he could move his hands, Fu Yu had already pushed the basin filled with ice water toward the pot.

This location is convenient for Li Dongxu to filter water.

Chilled fish skin is cut into small pieces, mixed with secret sauce, stirred, and then the final plating is done. It can be served directly after the customers arrive.

After making three cold platters in a row, Li Dongxu looked at the time and saw that it was already 11:30.

At this time, you can officially cook hot dishes.

Li Dongxu was not in a hurry to cook this time, but took Fu Yu to look through the prepared ingredients first, then turned to look at Fu Yu and said: "The first dish of this table is called fish paste soup, which is very unique. A dish.”

Fu Yu had never seen this dish before, so he watched Li Dongxu very carefully while he was cooking it.

After watching Li Dongxu finish placing the dishes, Fu Yu felt very emotional.

It turns out that this dish is made with fish paste scraped from the spine of fathead fish as the main ingredient and shredded matsutake mushrooms as ingredients.

Fish paste is actually made from fish meat into fish paste. However, the taste of the scraped fish paste is very different from that made by machine, so Fucheng Chun has always scraped it by hand.

Li Dongxu used to use a special knife when scraping fish paste.

His operating techniques are very skillful.

Lay the prepared fish fillets flat on a cutting board, with the skin side down and the flesh side up.

Place a towel directly on the cutting board to prevent the fillets from sliding around.

Then proceed directly to scraping.

Fu Yu had done this before at Chollima. He used a kitchen knife at that time. After learning from Zhao Meng, he developed the habit of holding the knife with one hand.

However, now that I see Li Dongxu directly nailing the tail of the fish fillet to the chopping board with a knife and scraping it with the knife in both hands, my eyes can't help but shine!

It's not difficult to scrape fish meat with one hand. The main thing you need to practice is the speed, the force of the blade to fit the fish meat, and the angle of the knife.

When holding a knife with both hands, you have to control the operations of both hands at the same time. It is not an easy task to scrape the fish paste to the same level of fineness when you can draw the bow left and right.

Fu Yu watched Li Dongxu scrape the fish paste quickly with both hands, trying to observe and learn the essentials of each operation through details.

He looked carefully, so he quickly discovered that when Li Dongxu was making fish paste, he did not stick to the fish bones, but deliberately left a thin layer of fish meat.

Every time you move the knife, you can see the white fish bones faintly showing under the reserved fish meat.

Fu Yu looked at Xihan and couldn't help but ask: "Cook Li, how do you scrape the fish paste?"

His original intention was to ask Li Dongxu why he deliberately set aside such a layer of fish meat. Normally, he would scrape the fish into puree. In order to save money, he would always scrape it until the fish bones were exposed.

However, Li Dongxu didn't wait to finish the question and said directly: "Oh, I have been practicing for many years. I can scrape quickly with two knives. The most troublesome part of this dish is scraping the fish paste. If I have to do it with one hand, The operation, although the scraping is meticulous, takes too much effort. I am impatient, and I had a pretty good foundation in knife skills before, so I followed the master to practice this unique skill."

When Fu Yu heard this, he smiled and said hurriedly: "Let me tell you, you are very skilled in operating these two swords. It is definitely not a skill that can be developed in a short period of time."

After saying that, he continued to ask: "Chef Li, when I watched you make the scraped fish paste, you deliberately left a layer of fish meat. What is this for?"

If someone else had done this, Fu Yu might not have asked more.

But the person cooking right now is Li Dongxu.

Li Dongxu has always been strict with himself, and wasteful situations like this are resolutely put an end to!

Moreover, the fish meat left is evenly thin and thick, which seems to be intentional at first glance.

Li Dongxu moved his hands, obviously not expecting Fu Yu to ask such a question.

He turned to look at Fu Yu in surprise, then smiled and said, "You have such good eyesight!"

Li Dongxu motioned Fu Yu to step forward with his eyes, and asked in a low voice: "How do you know that this layer of fish meat was specially set aside by me?"

Fu Yu was stunned. It was so obvious. He could tell it at a glance?

Li Dongxu casually picked up a piece of fish bone, turned to the waiter who had just come to deliver the food, and asked: "Hey, take a look, how are these fish bones shaved?"

The worker was stunned for a moment, then hurriedly came forward to take a look, and then replied: "It's quite clean!"

Li Dongxu laughed, sent the person away, and then said to Du Yu: "What a sharp eyesight you have!"

Fu Yu hadn't noticed it before, but now that the worker said this, he got closer and took a closer look.

As he got closer, he realized that the extremely thin layer of fish meat attached to the fish bones was indeed not obvious.

But when he watched Li Dongxu operate it just now, he could tell at a glance that the fish meat was carefully preserved.

The even layer of fish meat is definitely not leftover from scraping. It looks like it was reserved for something else.

Fu Yu didn't notice it before, but now he realized that it must be that his observation ability has become stronger after his eyesight has improved.

I had just been focusing on Li Dongxu's cooking, so I immediately discovered the problem with the fish bones.

If it were any other person, they might not notice it. Even if there is some fish meat left, they would just think it is hard to scrape because it is close to the bone, so they give up.

But in Fu Yu's eyes, the fish meat was evenly thin and thick, which showed that a lot of effort had been put into it.

Li Dongxu admired Yu more and more in his heart, and explained with a smile: "I keep these fish bones, but they are useful. Do you know where the old soup used in the kitchen comes from? It is fish bone soup made with these fish bones. "

Only then did Fu Yu realize that Fucheng Chun's chef did have the habit of making old soup. Li Dongxu was usually responsible for this task. When he was in the store, several chefs took turns cooking.

The cooked fish soup is put in a stuffy jar. When you need to add soup for cooking, you can use it directly from the jar.

Looking at it this way, Fuchengchun has fully demonstrated the core characteristics of Jiangyu Banquet.

After all, one of the hallmarks of a fish feast is that all the ingredients come into play.

Just like eating more than one fish in my hometown, no ingredients will be wasted.

After scraping the fish paste for this dish, the subsequent cooking is not difficult.

As soon as Li Dongxu finished setting the dishes, a waiter came over from the front hall to inform the customers who had reserved seats that they had arrived.

So the kitchen quickly brought the dishes to the table.

Several cold dishes were brought away with the hot fish paste soup, and Li Dongxu made the next dish directly into the fish sticks.

This dish can only be tasted in the most authentic and authentic way at Fucheng Chun.

Because it is a hot-selling dish, the kitchen always reserves ingredients in advance.

When Fu Yu first met, he was quite emotional. After all, Fu Chengchun was really different.

If this dish is according to Liu Yunong's statement, it can basically meet the standards of palace cuisine.

It had to be prepared long in advance, including air-drying and honey-pickling. The process was very complicated and took ten and a half days to complete.

Fucheng Chun has ingredients prepared in advance, which makes cooking much easier.

Li Dongxu is an expert in making this dish, and he guides Fu Yu while cooking.

Fu Yu had made this dish before, but after detailed discussions with Li Dongxu, he gained a new perspective.

Fu Chengchun's way of making this dish is somewhat similar to what Fu Yu made before.

They all need to be fried first, taken out and wiped off the floating oil on top, cooled, put in the pot and fried again, wiped with oil again, cooled, and fried again. Repeat this for more than ten times, and it will be as fluffy as fish belly and no longer have the original appearance of fleshy skin.

Although the ingredients for this dish are cheap, the workmanship is very complicated, so the price is not cheap. Even at this table, it is a high-priced hard dish.

Li Dongxu deliberately guided Fu Yu and explained the details of the operation while cooking.

After a dish was cooked, Fu Yu benefited a lot.

Li Dongxu asked Fu Yu to come over and observe, and he had no intention of hiding it. Except for the recipes of some secret sauces in the store, he always answered all questions about other cooking techniques.

He deliberately cooked a few distinctive dishes in front of him just to have a good conversation with Fu Yu.

Although these dishes are Fucheng Chun's signature dishes, there are usually many customers ordering in the kitchen.

However, there are several dishes that, except for the old customers in the store, the probability of new customers ordering is not high. The cooking operation process in the store is too troublesome and the requirements for the chef’s cooking level are too high, so they are not specially included. Featured on the dish display page.

Only occasionally when a customer who knows how to eat orders a meal, the kitchen will take the order and cook it.

On this table today, there is a dish that was included in the UNESCO World Heritage List by owner Liu Yongping back then, stewed river carp in a "two-person" iron pot.

If you want to talk about the most classic fish dishes, Liu Yongping, the representative inheritor of the intangible cultural heritage project "Fucheng Chun", is the first to recommend.

At that time, he brought the special dishes of his hometown out of the province, and step by step, he is now known throughout the country, relying on his unique skill of cooking river fish dishes.

And this "two-person lift" iron pot stewed carp is a typical dish he is best at.

While checking the preparation of the dishes, Li Dongxu explained to Fu Yu: "For this dish, our store only uses river carps of more than ten kilograms."

Liu Yongping has always been very picky about raw materials, and he has his own particularity about what kind of fish he uses.

He himself was strict, and the people under him followed suit, and the rules gradually became established.

Speaking of the cooking method of this dish, Li Dongxu couldn't help but remember that when he was learning cooking from Liu Yongping, he was frightened by the operation process of this dish. He followed Liu Yongping wholeheartedly, all the way from his hometown to the capital, until he achieved today's development .

Thinking about it this way, looking at Fu Yu's focused look at this time, it seems that he saw himself at the beginning, still young and motivated.

While his mind was ups and downs, he didn't know why, but suddenly he wanted to tell Fu Yu the specific cooking method of this dish and his experience gained from cooking it for many years.

When the idea first arose, he was still a little wary, not knowing what was causing his sudden desire to talk. But before he could think about it carefully, he suddenly felt that something was playing in his mind, and then he couldn't control his mouth and began to dictate carefully. The cooking operation process and details of the entire dish are explained in detail, and even the cooking tips are explained in detail.

At this time, an electronic prompt suddenly sounded in Fu Yu's ears:

【Ding! NPC chef Li Dongxu’s attentive guidance has been successfully completed, and he has received a reward: a key to open a temporary small cooking class of “‘Two-person lift’ iron pot to stew river carp”]

Temporary small classroom?

Fu Yu blinked.

Can I enter the teaching practice class again?

But in the past, I was given the classroom key directly, but I didn’t know what this temporary small classroom meant.

Fu Yu thinks it should be because the classroom cooking learning time is relatively short.

After all, in the past, what I went to class to learn was a certain cooking skill, but what I got today was learning how to cook a dish.

Li Dongxu was still telling Fu Yu seriously about his experience in cooking, when suddenly his cell phone rang.

Almost as soon as the ringtone rang, Li Dongxu's body trembled suddenly, and then he blinked and realized that it was him who called.

While he was holding his cell phone, he was secretly wondering why he suddenly felt like his mind was empty just now.

However, in front of the kitchen table, there were still the prepared dishes delivered by the waiters, and Fu Yu was also following him, as if he was ready to observe at any time.

So what was the strange feeling you had just now?

Without time to think about it, Li Dongxu glanced at the caller ID and quickly answered the call.

"Hey, Xiaodong."

Wang Xiaodong said with a trembling voice: "Chef Li, save, save me."

Li Dongxu was startled and asked quickly: "What's wrong with you? Xiaodong!"

As a result, there was no sound from the other side.

Li Dongxu subconsciously glanced at the kitchen and saw that the boy who had sent Wang Xiaodong to the lounge had returned long ago and was immersed in work.

There was something wrong with Wang Xiaodong's voice just now. There was probably something wrong!

Li Dongxu was holding his cell phone, not caring about cooking at this time. He pointed at the fresh fish that he had just started making, and told Du Yu: "Something may have happened to Wang Xiaodong. I have to go over and take a look. Xiaofu, this is the way to go." You cook the food, if you can do it, if not, just wait for me to come back!"

After saying that, Li Dongxu left in a hurry. (End of chapter)