Food Circle Plug-in Emperor

Li Dongxu left in a hurry. Before leaving, he only said in a hurry that something happened to Wang Xiaodong, and handed the remaining dishes on the table to Fu Yu to take the order.

Everyone in the kitchen began to speculate that Wang Xiaodong might not be suffering from something serious, right?

The situation just now didn't look good.

Everyone else is gossiping in secret.

Only Yang Zhichao was called over by Fu Yu to take action. Looking at the big fish on the chopping board, he felt panicked.

This 'two-person lift' iron pot stewed carp is considered Fucheng Chun's top signature dish!

Only the chef can take orders in the store, and even Yang Ming can't cook this dish independently.

After all, more than ten kilograms of river carp are used to make this dish!

There is no way this small pot can fit on the stove, and the whole fish needs to be cut off.

It is already very difficult to cook a whole big fish, but when Fuchengchun makes this dish, the fresh fish needs to be divided into sections and cooked on the stove at the same time.

Three iron pots are turned on at the same time and the fish is stewed at the same time. It is not only necessary to ensure the taste of the three pieces of large fish during cooking, but also to accurately control the cooking time, so that after the cooking is completed, when the three pieces of fish are put together and served, Customers taste the same.

This is a great test of the chef’s cooking skills.

Yang Zhichao followed Fu Yu with his heart in his heart and looked at the big carp on the kitchen table with worry.

But Fu Yu was secretly grateful.

Thanks to Li Dongxu's loving guidance just now, otherwise I could only wait for Li Dongxu to come back and start cooking again.

With Li Dongxu's guidance, Fu Yu cooked in a completely step-by-step manner.

Under normal circumstances, when cooking river carp, you clean it directly and then change the knife for later use. This is the operating method of ordinary chefs.

Fucheng Chun has his own way of cooking fish.

Following Li Dongxu's instructions, Fu Yu cut the fish into a knife and then poured boiling water over the fish skin. The fish skin immediately showed a unique pattern.

While packing up the fish, use firewood to heat a large iron pot, pour a base oil mixed with vegetable oil and animal oil into it. When the oil boils, add the boiled and peeled eggs and cut tofu, potatoes, carrots and other accessories. Fry it in the pan, take it out and set aside.

Although he had Li Dongxu's personal guidance, he had never cooked this dish before. Fu Yu didn't hesitate for a while and decided to cook it according to the method Li Dongxu told him.

To be on the safe side, when Fu Yu was doing the next operation, even though he felt that this step of cooking was somewhat different, he decided not to make any changes.

After he scoops out the excess oil, he adds onion, ginger, garlic and other auxiliary ingredients to the pot to add soup and make the sauce. These things may seem ordinary, but the operation is not.

Take adding soy sauce as an example. Most people pour soy sauce directly into the soup. Li Dongxu told Fu Yu to pour the soy sauce on the edge of the hot pot. The aroma released at that moment cannot be poured into the soup at all. Made it through.

This method was very novel and Fu Yu had never heard of it before, so he was very careful when operating it.

Regarding the amount of soy sauce, according to Li Dongxu, it is a discretionary judgment based on the actual size of the fresh fish.

Fortunately, Fu Yu has a precise feel and dialog box prompts, so it is not difficult to add some soy sauce.

However, the bottle of this soy sauce is different from the ones sold on the market. It is stored in a glass jar and has no packaging or trademark.

And after pouring it against the edge of the pot, the aroma is also very distinctive.

Fu Yu smelled it, and it was completely different from ordinary soy sauce.

He was curious, so he deliberately got a few drops on the mouth of the bottle while handling it, and when he was wiping it with a tissue, he applied it directly on his fingertips.

The next second, I was stunned by the data that appeared in front of me!

This soy sauce is just called this, but it is actually a kind of sauce that Fucheng Chun brews himself, using a very special seasoning.

The dialog box clearly shows that this sauce uses walnut paste processed from wild pecans.

Sauteing the pecans and then seasoning them is a great addition to the kitchen.

But not many people know.

Fucheng Chun here processes it directly into pecan paste, which not only tastes better, but also is very delicate when cooked and easy to absorb.

Fu Yu took a paper towel and wiped the sauce off his hands.

After briefly reviewing the cooking process of the entire dish, I immediately understood that this pecan sauce should have replaced the fragrant leaves in the fish stew sauce, and using it to cook fish has a special aroma.

Fu Yu had just poured soy sauce on his side. Yang Ming put the ingredients into the pot and came over immediately with his hands free.

"How about it? Can you make this dish?"

Yang Ming had watched Li Dongxu cook this dish before. It was very difficult. Not to mention how complicated the cooking process was. He only had to use three stoves at the same time to stew the fish head, body and tail. He also had to control the three stoves. It is difficult to meet the requirements if the heat of the pot and the amount of seasonings are used to ensure that the taste and meat quality of the three sections of fish stewed are exactly the same.

Anyway, Yang Ming thought he couldn't do it.

Fu Yu set up two more pots and repeated the operations he had just done. He said casually: "It can be done. Chef Li has taught me the specific cooking methods."

He said it confidently and calmly.

Yang Ming thought he had learned it step by step, so he felt relieved.

Although it is very difficult to cook the dishes, if it is Fu Yu, there should be no problem.

After getting along for such a long time, Yang Ming has now reached a level of almost blind trust in Yu.

Yang Zhichao, who was standing nearby, couldn't help but twitching when he heard this.

Just reciting the cooking method once, does it count as being taught in detail?

Yang Ming was not in a hurry to go back, so he stood in front of the kitchen counter and watched Fu Yu cook.

The sauce was cooked in three pots at the same time, and Fu Yu only started to chop the fish at this time.

If you want to divide the whole fish into three parts and cook them at the same time, you must control the amount of fish when cutting.

How much fish meat is left in the fish head, how much fish meat is left in the middle, and how much fish tail is left in advance are all important.

At the same time, when cooking, you must also pay attention to heat control and time control.

In this case, you need to judge based on the meat quality and thickness of the fish.

Suddenly, Fu Yu thought of what Li Dongxu said just now, and immediately realized

The meat of river carp is thick and plump, so you have to rely on your own feel when cutting it.

And Li Dongxu specifically said that if he thought it was good, he would cook this dish.

If it doesn't work, just let it go and wait for Li Dongxu to come back.

Fu Yu had previously thought that Li Dongxu was worried that something might go wrong during the cooking because he had never actually cooked this dish.

Now it seems that it is Li Dongxu who is worried that he cannot use three stoves for cooking at the same time.

With the absolute help of his hand, Fu Yu could easily determine the splitting position of the river carp and split it neatly with a kitchen knife.

After cutting a section of fish, Fu Yu began to add the prepared chicken and pork bone soup to the cooked sauce. After boiling, he put the processed fish into the pot and simmered it over low heat.

After adjusting the heat on all three stoves, Fu Yu breathed a sigh of relief.

Now you only need to add various processed auxiliary ingredients one after another during the stew.

The Fucheng Chun stall is the same as the store, with one kitchen counter and four stoves.

Fu Yu saw that there was still an empty seat, just in time to cook another dish.

With the stewing speed of this dish, two deep-fried and stir-fried dishes can be cooked at this time, which will not delay the serving and save cooking time.

The oil pan on Fu Yu's side was just getting hot when Li Dongxu hurried back.

When he saw the pots on the stove, his expression suddenly changed!

"Already stewed?"

Fu Yu nodded: "I'm going to take advantage of the time of stewing the fish to make braised horseradish fish fillets. This dish cooks quickly and can be served in ten minutes at most. Just after it is out of the pot, the fish in my pot should be Added ingredients."

No matter what, the time for serving food in the kitchen cannot be delayed.

Li Dongxu knew very well about the dishes on this table and knew that these two sentences were more than just words!

You can accurately select the Braised Horseradish Fish Fillet from a list of recipes, make an accurate judgment, and ensure that it will be served within ten minutes.

It shows Fu Yu’s level!

"Hurry up, the oil is hot, hurry up and put the pot on, don't worry about anything else. Finish cooking these two dishes first!"

Li Dongxu didn't need to look at the order form and directly ordered the waiters to continue preparing the dishes. With his supervision, various ingredients were soon delivered one after another.

“Don’t mix up the order of adding the auxiliary ingredients, and make sure you time it right!”

Fu Yu nodded!

The aroma of fish mixed with the aroma of various raw materials spreads out from the gaps in the big iron pot. The alluring aroma is so delicious.

The fish is stewed without opening the lid in order to trap the heat.

When the carp was almost stewed and the final seasoning could be done, Fu Yu opened the lids of the three pots on the stove one by one.

Li Dongxu was originally concerned about the stew in the pot, but when he saw Fu Yu finally lift the lid, he hurriedly stepped forward to take a closer look.

When I saw it, I was stunned!

You must know that when cooking this dish, whether it is cutting the whole large carp into three parts or dividing it into three pots and stewing it at the same time, it is a difficult problem!

Because the fish is too big, it is difficult to cook it, and it has three different positions. It is very difficult to control the cooking time to ensure that it comes out of the pot at the same time and has a similar degree of flavor. So far, I have been able to meet these two requirements. Still one of the toughest issues when it comes to training with Fucheng Chun.

Fu Yu checked the stewing conditions in the pot one by one and said directly: "Don't worry, it will be ready soon!"

Li Dongxu listened to Fu Yu's words, but did not respond immediately.

He stared at the fresh fish in the pot. With so many years of experience in cooking, he could tell almost at a glance that the fish was stewed very well and the proportion of the soup was well controlled.

Judging from his habit, the size of the three-pot fish meat is cut very accurately. The fish meat connected to the fish head is wide and appropriate, the thickness of the fish meat left at the tail is just right, and the middle section of the fish is cut neatly.

You can tell at a glance that this knife skill is quite impressive!

Seeing that the carp was being stewed without any problem, Li Dongxu's heart dropped a little.

But he didn't leave, just stood in front of the kitchen counter and watched Fu Yu cook.

This fish stew also has a very crucial operation. After the fish is stewed, taking it out of the pot is the big problem.

After all, ordinary tools cannot completely scoop out a large carp weighing more than ten kilograms, which requires the division of labor and cooperation of several people.

Liu Yongping’s original idea was to have two people separate the angles of the fish’s head and tail, and each person would hold a basin to lift the fish out. Later, the dish became famous and he simply changed the name of the dish to “Two-person Lift”, a stew in an iron pot. carp.

Of course, all the ingredients in the big iron pot, such as tofu, potatoes, etc., must be scooped out first and put on the bottom of the plate.

Finally, pour the remaining juice from the bottom of the pot over the fish, and then all the processes are completed.

Li Dongxu had told Fu Yu about the method of arranging the dishes before. While waiting for the operation, he would keep an eye on it. If there was any problem, he could immediately help to remedy it.

At the same time, the dining area.

Deputy Director Guan was warmly entertaining the person in charge of the technology company. It was the first time for both parties to meet, and they were a little nervous at first.

But when the dishes were served, and the middleman Lao Luo helped adjust the atmosphere, the two parties quickly became closer, and their attitude when talking was obviously much more casual.

Lao Luo smiled and said to the person in charge: "In order to entertain you today, the activity center is really sincere. Not only did they specially set the table at Fuchengchun, but the dishes they ordered were all the specialties of the restaurant. It is said that They are all used to entertain the leaders above, and you don’t even see them on the menu.”

When the person in charge heard this, he immediately became interested: "Really? Then I'll have a good taste later."

Their company is in the south and they rarely come here.

I have heard that northern dishes are characterized by large sizes, large portions, affordable prices, and very good taste.

I have never tasted authentic northern food.

Now after hearing what Lao Luo said, several guests present suddenly became interested.

When the two cold dishes were first served on the table, looking at the full plate of dishes, the person in charge couldn't help but smile and sigh: "This dish is really not small!"

Upon hearing this, Deputy Director Guan immediately laughed and said: "What does this mean? There will be a hard dish waiting for you later. When it is served, I am sure it will surprise you!"

The person in charge laughed: "Really? I'll have to broaden my horizons later!"

In the kitchen, Fu Yu saw that the stewed fish in the pot was almost ready, so he quickly turned off the heat and used the heat from the bottom of the pot to stew the fish for a final time.

Yang Zhichao had already laid out a large tray of fish in advance as instructed.

Fu Yu quickly took out all the side dishes and placed them at the bottom in categories.

There are many kinds of side dishes, and because of the long simmering time, many ingredients become very soft.

Fu Yu was very careful when serving it. It looked like a large spoonful was randomly placed on the tray, but when he finished serving it, all the side dishes were accurately arranged according to different types of ingredients and were not mixed together. , sticky into a ball.

Not to mention how well the fish was stewed, Li Dongxu's eyes lit up just because of his superb plating skills.

During the cooking instruction just now, he just casually mentioned that when doing the final plate arrangement, the ingredients should be placed as cleanly and regularly as possible without being cluttered. I didn't expect Fu Yu to complete it so well. (End of chapter)