Fu Yu has discovered more than once that since he acquired the skill of selecting ingredients, all secret recipes have lost their mystery in front of him.
These secret seasonings and marinade recipes were created after painstaking efforts by chefs or chefs, and were even passed down from generation to generation.
Generally, only the boss and his close associates can know the specific ingredients.
Outsiders only smell its fragrance and taste it, but they don’t know what specific seasonings were used to make it.
But now, these secret recipes, which had been hidden away for fear of being known to outsiders, were now in Fu Yu's hands, and all of them became clear.
This matter is undoubtedly a great thing for Fu Yu.
The secret recipe is so precious, on the one hand, because it is hard to find, and on the other hand, because it can indeed make the food more delicious.
And Fu Yu could actually directly see the configuration ratio of these secret recipes.
This is just like practicing martial arts and being able to spy on all the secrets of martial arts in the world.
In addition to getting twice the result with half the effort, all that is left is a matter of course.
After getting excited, Fu Yu mixed the seasonings in the bowl and set them aside. At the same time, he told Sun Qingning: "Drain the shrimps."
Sun Qingning quickly used kitchen towels to absorb excess water to avoid oil splashing during frying.
"Blank four asparagus stalks, two long and two short."
Fu Yu warned, and Sun Qingning turned to pick asparagus.
Heat oil in the pot.
When the oil temperature reaches 80% hot, add the shrimp.
When frying shrimp, the oil temperature must be high and the speed must be fast to achieve the effect of being charred on the outside and tender on the inside.
If the oil is not hot enough, the shrimp meat will be fried dry and hard.
Fry until set and take out.
After the oil temperature rises again, fry again until the skin becomes crispy, remove and set aside.
Leave some oil in the pot and add a bowl of juice.
The salted osmanthus from Daoxiang Village is used in the bowl of juice because the floral aroma is more intense.
Cook over high heat, stirring constantly until the soup thickens.
Add the fried shrimps and shredded onions and ginger and quickly stir-fry to coat evenly.
Fu Yu deliberately speeded up his hand speed to avoid the skin of the shrimp from becoming soft due to long-term frying.
After frying, put the pot on the plate.
At this time, Sun Qingning finally breathed a sigh of relief.
A dish of crispy shrimps in sweet-scented osmanthus sauce takes eleven minutes to make.
high speed!
Please keep it up...
Next is the final presentation.
Blanched asparagus, paired in pairs, long and short, folded in half and placed on a rectangular flat-bottomed white porcelain plate.
Three sea shrimps are stacked cross-stacked on top of the asparagus, and six shrimps are placed in two groups.
Finally, place three shredded chives and two pickled bell pepper slices on top.
The whole cooking process was very smooth. Sun Qingning stood aside and watched, only finding it pleasing to the eye.
Seeing the plate being taken away by the waiter, he remembered and asked, "Chef Fu, is there anything I need to pay attention to when making this dish?"
Fu Yu replied casually: "The main thing is to pay attention to knife skills, pickling, sizing, batter, flour, lubricating oil, steaming, boiling water, pouring or adding raw materials to wrap the soup, and seasoning. The second thing is to practice making loads and be proficient in techniques. , then there’s no problem.”
Sun Qingning: "..."
Isn't this just a retelling of the production process in the textbook?
Although he really couldn't remember it clearly.
Thoughts flashed across his mind, and Sun Qingning realized belatedly that Fu Yu could memorize the theoretical knowledge of cooking so well.
Not only does this man have great cooking skills, he also has an amazing memory!
Sun Qingning's already big eyes grew bigger again.
Fu Yu is so powerful?
I originally thought he was a bronze, but later I found out that he was actually a king.
As a result, this idea has not yet been finalized, and then I discovered that he had already been crowned the king!
Sun Qingning looked at Fu Yu with envy and admiration, and sighed in his heart: Chef Fu is awesome!
Two dishes are completed, and there is still one dish left to go, salt and pepper shrimps.
They say “eat what’s in season, what’s in season”.
It's only mid-August now, and actually the best gobies will have to wait half a month for the meat to contain more moisture.
So now when customers come to order food, if they want to eat shrimps and tigers, they will choose fried food.
After all, the most delicious thing about shrimp and tiger is that the meat is sweet, smooth and tender, with a special and attractive umami taste.
Deep-frying can bring out the freshness and tenderness of shrimps and tigers, and the rich flavor of salt and pepper just makes up for the lack of fatness in the meat of shrimps and tigers during this season.
A plate of salt and pepper shrimps and tigers requires twelve ingredients.
After spitting out the sand, wash the shrimps and tigers and drain them thoroughly. Add lemon slices and let them stand for later use.
Taking advantage of this time, Fu Yu casually blanched some broccoli.
Sun Qingning stretched his head and looked at the shrimp and tiger. The shell was quite big.
"What's the point of eating this shrimp? If it were me, I would rather spend money on a plate of salt and pepper prawns. At least they have thin shells, thick meat, and plenty of flavor."
Fu Yu smiled, poured oil into the pot, and said, "Don't you understand this? Even though the shells of these shrimps and tigers are thick, there are no tricks in cooking, but when they are cooked with salt and pepper, they are said to be 'finger-sucking' in the mouths of diners." The most delicious thing is that prawns have such a unique umami taste."
Sun Qingning was a little unconvinced: "Not to mention the shrimp and tiger meat, the shell is also difficult to peel off. Anyway, if I have the chance to order, I will definitely not eat this."
When the oil in the pan is hot, add the rested shrimps and tigers to the pan and stir-fry.
Looking at the shrimps and tigers that were starting to turn pink, Fu Yu suddenly thought of a question.
Is it possible to change customer satisfaction with dishes through plating?
The main advantage of seafood is that the meat is fresh and delicious. If you pay attention to it and make it more convenient to eat, won't it be more popular?
Thinking of this, Fu Yu calmed down and observed carefully while stirring the shrimps and tigers in the pot.
In fact, many people just think this dish tastes good, but they don't eat it.
To eat shrimps and tigers, you must first learn to distinguish between "male and female".
Take a look at the body of the shrimp. The one with 6 legs is the female shrimp and there is a "王" character on the neck. The one with 2 extra legs below is the male shrimp.
Male shrimps are more meaty, while female shrimps are more seedy.
If you know the difference between male and female, you can know how hard to peel off the skin of shrimps and tigers.
Except for a few food connoisseurs, the rest of the diners actually don’t understand this.
The shell of shrimp and tiger is hard and thick, so it is impossible to peel the shell without skills.
Fu Yu took the pink shrimp out of the pot.
Turn on high heat and wait until the oil temperature continues to rise, then pour the shrimp and tiger into the oil pan and fry repeatedly.
When you hear the shell becoming crispy and making a "clicking" sound, take it out immediately, otherwise the shrimp meat will be fried.
The fried shrimps and tigers are belly-side up, exposing the "zippers" on both sides.
Fu Yu suddenly thought that after the salt-and-pepper shrimps and tigers were served to the table, customers often peeled off the shells themselves and then tasted them slowly.
In the process, people often bite directly with their teeth because they don’t understand the technique.
This will not only affect the mood of the meal, but also damage the taste.
If it can be done directly during the plating process, the problem of laborious peeling can be solved.
Then it will be much more convenient for customers to eat.
Thinking of this, Fu Yu began to think about it.
How can we make it easy for customers to peel off the shell without affecting the aesthetics of the presentation?
