The cooked dishes are placed on the empty simple dining table next to them, and they can be served directly after a while.
Fu Yu continued to handle the redwood fish.
Seafood must be eaten fresh, so it can only be cooked freshly.
Now that there are no workers or helpers around, Fu Yu can only handle the live fish by himself.
But this was something he was used to doing, so it was easy.
Redshirt fish has rich meat, tastes tender and smooth, very distinctive, and can be cooked in many ways.
Yang Zhifang's original recipe was redshirt fish with pepper and sesame seeds, but now he has changed it temporarily.
There are four pieces of this fish in total, which can be steamed, fried, stewed with tomatoes, or made into soup.
Fu Yu hesitated for a moment and finally chose to make dry frying.
It just so happened that he had just obtained the advanced "fried" personal skill last night.
He also wants to try the pan-fried redshirt fish made by his perfect "frying" skills and see how customers will evaluate it after tasting it.
Redshirt is marinated in salt and rice wine.
Taking advantage of this time, Fu Yu took the time to make abalone with fin soup and cross the bridge.
Scoop out the abalone meat and remove the internal organs.
Wipe the sides of abalone clean and cut into thin slices.
Cover a white flat-bottomed disc with flat lettuce leaves, stack the abalone slices one by one, and make two circles inside and outside the fan shape.
Blanch the abalone shells, clean them, and place them on the fan-shaped tail. On top, place shredded parsley stalks for decoration, tomatoes cut into flower shapes, tender red peppers, and two stir-fried broccoli.
Wash the tomatoes, cut them into eight pieces, and put them on another small round white porcelain plate.
The wing soup was brought from Chollima and can be used directly.
Heat the fin soup, adjust the taste with salt and chicken powder, put it in a tall container, and place it with the abalone slices.
This dish is considered complete preparation.
When the customers are served, put the abalone slices and tomato slices into bowls, boil the fin soup again, pour it in, sprinkle with a little chopped green onion, and you can enjoy it.
At this time, the red shirt fish was also marinated.
Fu Yu drained the red shirt fish.
Wipe the pan clean and pour in the oil.
Then add a small amount of sugar.
When Luo Rang saw Fu Yu adding sugar to the oil pan, he couldn't help but raise his eyebrows slightly. This young man is quite capable!
Put a little sugar in the hot oil pan. When the sugar turns slightly yellow, put the fish into the pan. It will not stick to the pan, but also looks delicious and fragrant.
Here's a little trick.
Luo Rang also learned about this method when he accidentally heard it mentioned by an old master.
In the future, when frying fish, he would sprinkle some sugar on it, but he would never mention it to outsiders.
And Fu Yu actually knows this kind of operation method. Most likely, he has either been taught by a master, or he has heard it mentioned by an old man somewhere.
Put the four red shirt fish in the oil pan one by one.
Fu Yu did not flip it immediately, but waited for the fish skin to be fried until golden brown before flipping it.
But because when dry-frying redshirt, unlike other fish, it needs to be battered.
When frying directly in the pan, if you are not careful, the fish skin will crack.
Although there is no impact on the food, the aesthetics will be greatly compromised.
The process of frying may seem simple, but it actually requires a lot of attention to detail.
Luo Rang didn't dare to disturb Fu Yu.
Because the fish has already been put out of the pot, if you lose your concentration for a moment, the entire pot of fried fish will be ruined.
This requires the chef to have absolute control over the heat.
In this dry frying, the fire is lowered, and the fish does not reach the optimal time of being crispy on the outside and tender on the inside, which affects the taste.
When the fire is too high, the fish loses its original tenderness.
Luo Rang actually wasn't very confident about frying red shirt fish.
The main reason is that this fish is different from other fish. The skin is too tender and thin, but the meat is not fried thoroughly, which will affect the taste.
So when cooking this kind of fish, he usually chooses to steam or make soup.
When steaming, there is no need to scrape the scales, steam the fish with the skin on, and then tear off the skin when it is cooked. In this way, the fish tastes authentic and the fish meat is especially sweet, tender and smooth.
If you use it to make soup, you only need to fry it until golden brown, and then add other ingredients such as tofu in the pot. In this way, the soup will be milky white and extra sweet and delicious.
Because I know a lot about redshirt fish.
So Luo Rang stood patiently and waited.
He waited for Fu Yu to fail in frying, so he stepped forward and suggested making soup instead.
But......
Fu Yu's mastery of heat is very good!
The skin of the redshirt fish in the pot slowly turns golden.
Fu Yu quickly turned the four fish over with a spatula.
During the process, the skin of the four fishes was not damaged at all.
Fu Yu has been training in the teaching practice class for so long and has learned all kinds of difficult and easy ingredients.
Now it is just a matter of frying a few redshirt fish, which has undoubtedly reduced the difficulty a lot.
But in Luo Rang's eyes, it was different!
Fu Yu's cooking movements are so skillful, and his control of details is also perfect.
Especially when time passes by.
When frying the other side, Fu Yu's operation was as before, his technique was stable and his judgment of the heat was extremely accurate.
Luo Rang was dumbfounded!
You should know that the second half of the frying is actually more difficult to control the heat than the first half.
But Fu Yu is still very calm!
The condition seemed very relaxed, and there was no worry about the fish skin being damaged at all.
Luo Rang hesitated countless times!
He really didn't know how Fu Yu had developed such control over the heat!
Finally, four red shirt fish are fried!
Luo Rang breathed a sigh of relief subconsciously.
Yang Zhifang, who followed, took one look at their expressions and felt relieved.
When the air mixed with the aroma of fried fish entered his lungs, Yang Zhifang realized belatedly that he had been holding his breath just now...
Fu Yu didn't stop moving.
He put the four redshirt fish into the prepared oval shallow plates respectively, and prepared to arrange them.
Luo Rang finally couldn't help it anymore, took a step forward and said proactively: "Fu Chef, can I do the plating?"
Fu Yu looked up at Luo Rang and was a little surprised to see him wearing a chef's uniform, but he didn't say anything and just shook his head: "No need."
After saying that, Fu Yu casually took the cucumber next to him and carved it.
He only knows some simple carving skills and is definitely not comparable to professionals like Li Shuli, but he can still handle simple plate placement.
Cut the cucumber into five consecutive slices, bend the second and fourth slices down, and separate the remaining three slices to form a delicate little flower.
Carrots are carved into four connected diamond-shaped pieces, and the middle is hollowed out to make two flowers, connected head to tail, and two small flowers.
Cucumber flowers are on top, carrot flowers are on the bottom, and two sprigs of green coriander are placed next to them, setting off four golden pan-fried redshirts. The visual impact is immediately enhanced.
This carving is actually not difficult at all.
Rojean is also slightly more proficient.
But......
Use a kitchen knife to do this!
Isn’t it a bit of a show off?
Can a kitchen knife be used like this?
Why do you look so awesome!
What is the origin of this chef?
Such accomplishments at such a young age!
At this moment, Luo Rang no longer dared to look down on Fu Yu.
