If you want fresh abalone to be tender and tender, the most common method is steaming, but steaming can easily cause it to age.
In fact, the best temperature for cooking abalone is 80 degrees.
You can use 80 degree water to boil abalone.
Abalone cooked in this way has the most tender texture.
Above this temperature, the texture will become aged.
Fu Yu has always known about this.
However, for the so-called 80 degrees, you can often only rely on your own feelings to determine the time.
But now there is no need to worry.
With the fire control skill, you can set the water temperature to whatever temperature you want.
The freshly cooked abalone was placed on a plate and taken away, but Yao Shi didn't take a second look.
From Fu Yu's operation just now, he could already estimate that the water temperature should be controlled at around 80 degrees.
This is common sense, but it is still somewhat difficult to actually operate it.
It is undeniable that Fu Yu did a great job.
The original Jiaodong seafood is a chowder dish, and its characteristic is to highlight the clear, fresh, crisp and refreshing taste.
This is not the first time Fu Yu has made this dish, but it is the first time he has paid serious attention to the precautions when cooking.
When cooking Jiaodong seafood, be careful not to use strong sourness or spicy food, which will cover up the delicious taste of the seafood itself.
The taste should be based on the original flavor of the seafood.
A little sour, a little sweet, a little spicy combined with a salty taste is the best seasoning method for cooking small seafood.
These three auxiliary flavors can play a role in highlighting the umami taste.
Jiaodong seafood also needs to highlight the crispness of the raw materials.
This has requirements for the heat during initial processing of raw materials.
Blanching must be done over high heat and the time should be short. After taking it out, it should be quickly placed in ice water to cool down. The small seafood produced in this way will not only have a strong umami flavor, but also a refreshing crispness.
Another dish, Jiaodong braised fish, is inseparable from vinegar and pasta sauce.
For Jiaodong braised fish, you must use authentic noodle sauce, which not only gives the fish a sauce flavor, but also skillfully removes the fishy smell from the raw materials.
The old-fashioned and classic method is to put some rice vinegar when cooking fish.
But don’t use too much, as it can soften the fish bones, neutralize various flavors, and remove the fishy smell.
When stewing fish, the fire should be low to allow the fish to absorb the flavor slowly.
Otherwise, the fire will destroy the shape of the fish, and this is how slow fire produces tender fish.
Several dishes were cooked smoothly one after another.
Yao Shi's expression completely relaxed.
Watching Fu Yu cook is a pleasure.
The cooking method that I thought of in my mind was displayed by others in the most standard and standardized operation.
The feeling of moving with your heart is like drinking a cup of refreshing herbal tea under the hot sun. The hearty feeling can instantly soothe the body and mind.
It has been a long time since Yao Shi calmed down and watched others cooking.
This long-lost feeling made him watch Fu Yu cooking for more than half an hour.
Fu Yu didn't care about this.
While he was looking through the special family banquet recipes, he was cooking according to the above instructions. It was extremely easy to cook several dishes.
It’s this mullet egg soup.
Fu Yu deliberately read the method one more time.
Mainly because he had never made this soup before.
There were too few customers ordering, and when Zhao Meng made it, he never caught up once.
But even though Fu Yu had never done it, he had heard Zhao Meng say a few words on a daily basis.
I know this mullet egg is quite troublesome to make.
The most important thing is to be careful not to flush it with water before use.
Otherwise, although the salty and astringent taste can be removed, the taste will become hard and the color will change.
When used directly for cooking, the fishy smell is difficult to remove.
When Zhao Meng was talking about it, Fu Yu heard it interesting and asked more questions.
Zhao Meng talked a lot. He had just finished cutting the mounds and was tired and hot, so he didn't listen carefully.
Now I look through the special family banquet recipes, and then I know how to make the mullet egg soup to make it delicious.
Put cold water into the pot and add the mullet eggs.
Heat slowly over high heat. After the water boils, take out the mullet eggs.
Boil in cold water and remove.
Repeat this three times.
The mullet eggs cooked in this way have a very soft and smooth texture and a beautiful color. They are most suitable for making mullet egg soup.
After boiling the clear soup in the pot, skim off the foam on top of the soup.
Add mullet egg slices to the clear soup.
Add soy sauce, rice wine, ginger juice, salt, pepper, etc. to create a golden color and salty flavor.
Adjust the color and taste of the clear soup, and pour in the diluted water starch.
Stir evenly to thicken the viscosity of the soup, so that the soup becomes as thick as rice soup and gravy, and simmer into shape.
The container used by Chollima to serve the mullet egg soup is a light teapot-colored round soup bowl.
Gently pour the stewed mullet egg soup into a soup bowl, and pour in an appropriate amount of sesame oil and vinegar.
Finally, add a few slices of coriander for garnish.
The soup is golden in color and tastes salty and fragrant.
The mullet egg slices are white, smooth and tender, the soup is moderately viscous and blends well with the mullet egg slices, making it look warm and delicious.
The last dish of sweet and sour stick fish is left.
There are different ways to make stick fish, but the only thing is that the method of changing the knife is unified.
When changing the knife for stick fish, if the depth of each knife is the same, the bottom of the corn kernels can be seen at a glance, and the shape is ugly.
The middle part of the fish body is thicker, so you can cut it deeper and cut it shallower on both sides. This way, the degree of shrinkage will be different after heating, and the three-dimensional shape of the corn kernels will be stronger.
When it comes to using knives, Fu Yu is now very experienced.
He picked up the kitchen knife and neatly began to cut the large yellow croaker.
Cut off the meat from both sides of the fish completely.
Cut the inside of the fish with a slanted cross knife to a depth of two-thirds of the fish, and marinate with refined salt.
He waved the kitchen knife and performed a series of operations as fierce as a tiger's.
Yao Shi was dumbfounded watching from the side!
This knife change does not require a flower knife, but a kitchen knife directly?
Zhao Meng couldn't even do such a rough and heroic operation, right?
But unfortunately, the fish meat produced with the vegetable blade, whether it is the depth when changing the knife or the speed of cutting, is hard to find fault with.
Especially when Fu Yu put two pieces of fish into the oil pan and fried them until they floated up, resembling the shape of two corns, and took them out golden brown.
All Yao Shi's doubts and concerns disappeared immediately.
This fish meat is so beautifully cooked!
The three-dimensional shape of corn kernels is really strong!
Anyway, Yao Shi is very satisfied with this.
As long as the food is cooked well, it doesn't matter whether you use a kitchen knife or a boning knife.
Fu Yu easily handled the whole table by himself.
Yao Shi watched Fu Yu cook for nearly forty minutes and was full of praise.
Just at this time, another round of orders was handed over.
Yao Shi thought that Fu Yu had just finished a table and had a hard time, so he deliberately took care of two more dishes.
As a result, before he could speak, Fu Yu quickly picked up more than half of the list, tore it off, and gave Yao Shi only three simple and easy-to-cook dishes.
Yao Shi took the list and silently posted it on the kitchen wall, feeling sincerely in his heart: This guy is so benevolent and righteous!
