Fu Yu has never cooked Shunde Yusheng before, mainly because this dish requires very high knife skills.
The chef must be steady and skillful in order to cut fish sashimi as thin as an icicle.
Yao Shi pointed to the sea carp swimming in the basin on the ground and said, "Come here and I will teach you how to handle this fish."
Fu Yu did as he was told and walked over.
Gu Yunwu looked at Yao Shi in disbelief: "Chef Yao, are you really planning to let Xiao Fu cook this dish?"
Yao Shi said: "Fu Yu's sword skills are very good, I know this, and his hand speed is very fast and relatively stable. I think we can let him try it. Anyway, it won't take long."
Having said this, Yao Shi sighed: "Anyway... there is no other way now."
If it were in the past, Zhao Meng and Gu Yunwu might be able to give their sword skills a try.
But since I became a chef, all the chopping work has been left to the laborers.
The number of times the two men touched knives decreased significantly.
Over time, this swordsmanship has long deteriorated.
Yao Shi's words made Gu Yunwu fall into deep thought for a short time.
Yao Shi agreed: "Let him come!"
Gu Yunwu hesitated for a moment, but finally gave way.
Fu Yu walked to the water basin, lowered his head and glanced at the sea carp swimming inside, and suddenly an electronic alert sounded in his ears:
【Ding! Reward for the title of chef craftsman: Congratulations on receiving the loving guidance of NPC chef Yao Shi: personal skill "Knife Skills"]
Fu Yu: "!"
Yao Shi said: "Fu Yu, I will teach you how to make this Shunde fish slices now. Don't be nervous. In fact, this dish is not difficult, as long as you can master the angle and speed of cutting the fish slices. Cut out perfect fish sashimi. Just a little bit. Every time you cut the knife, you must grasp the force accurately. Make sure that when the fish sashimi is picked up, the two pieces of fish are connected and cannot be broken. !”
"That is, every two adjacent pieces of fish must be connected together, like butterfly wings spreading out. Once it fails, the dish... will be ruined."
After Yao Shi finished speaking, he looked at Fu Yu with complicated eyes.
He had seen Fu Yu's knife skills. Although his proficiency was obviously lacking, his hand speed and control of force were still very precise. He just didn't know how to cut fish sashimi.
Gu Yunwu was also silent. He felt that Yao Shi was simply ill and sought medical treatment.
But other than that, there really is no other good way.
Fu Yu took a deep breath!
In terms of knife skills, his level is really not high!
Although he has the blessing of a kitchen knife that can cut iron like clay, he is still quite lacking in this operating technique.
The fish needs to be sliced as thin as cicada wings, and every two pieces must be connected. This requires very high knife skills!
If Fu Yu didn't know that this dish was cooked for the customers in Private Room 401, Fu Yu might be ignorant and fearless. Yao Shi asked him to make fish sashimi, so he did it.
But now, it’s impossible not to be nervous!
Whether the fish can be filleted or not is directly related to the attitude of the 401 customer.
Moreover, he is now cooking this dish for Yao Shi. If he messes up, Yao Shi will definitely be implicated.
Thinking about it this way, the situation is very serious!
At this moment, Fu Yu suddenly remembered something.
He still has 7 skill points that he has not used.
And the sword skill is now at the elementary level.
Fu Yu did not hesitate and upgraded directly.
After spending four skill points, an electronic beep sounded in my ears:
【Ding! The personal skill Knife Skill is upgraded to the advanced level, and the reward is obtained: mission experience +666]
Hearing this reminder, Fu Yu breathed a sigh of relief.
Seeing Fu Yu staring blankly at the half-dead sea turtle in the basin, Yao Shi and Gu Yunwu sighed with rare understanding.
too difficult.
Yao Shi: Such pressure should not be left to Fu Yu.
Gu Yunwu: He can't even carry it.
No matter how talented Fu Yu is, he only has limited time to hone his cooking skills.
Yao Shi couldn't help but said: "Fu Yu, if you don't want to try, forget it, this fish..."
Fu Yu took a deep breath: "Chef Yao, I've never made this dish before...but I want to try it!"
Indeed, even if he upgrades his personal knife skill to a high level, Fu Yu has never actually operated it, so he doesn't know what kind of effect it can achieve in the end.
But again, how will you know if you don’t try!
Yao Shi looked at Fu Yu who was eager to try, as if he saw himself who was motivated and motivated back then.
Isn't it the same with him, who never arrives at a meeting and walks slowly step by step?
Anyway, things are already like this. How much worse can it get?
Yao Shi figured it out and calmed down.
"Okay, let's start dealing with the sea turtle now."
Fu Yu picked up the knife and squatted down.
Yao Shi warned: "When slaughtering, make a cut on the lower jaw and tail of the fish before putting the fish back into the water. The cut is done quickly, and the fish does not feel pain when bleeding, and always maintains strong vitality. The fish blood is drained clearly and the fish muscles are maintained. elasticity.”
The sea carp had been starved for several days. At this time, Fu Yu fished it out of the water. He just swung his tail feebly and then became slumped and motionless.
Fu Yu moved quickly to mark the corresponding position with the knife, so that Yao Shi could see clearly where to cut.
After Yao Shi nodded, he quickly made two cuts and put the sea turtle back into the water.
Yao Shi wanted to teach Fu Yu, so he said in detail: "This will make the fish drain out of blood while swimming."
Fu Yu nodded.
When the time was almost up, Yao Shi said again: "That's it. Take the fish out and hang it for 10 minutes."
Fu Yu did as he was told.
Yao Shi explained: "If the bloodletting procedure is not mastered well, the fish meat will be reddish and watery. But if it is mastered well, the fish fillets without congestion will be as white as snow and crystal clear."
Fu Yu firmly remembered the time and status of Hai Ju's bloodletting.
This is Yao Shi’s cooking experience accumulated over many years.
Money is hard to come by!
After bleeding the sea turtle, you still need to scrape the scales and remove the internal organs.
Yao Shi pointed out: "When handling fish, avoid rinsing with water and only use a clean towel to carefully wipe off dirt to avoid washing away the original flavor of the fish. This way you can keep it dry."
Fu Yu nodded and began to handle the sea turtle with both hands.
He often did this job when he was a laborer and was very skilled at it.
Yao Shi continued: "When making Shunde Yusheng, we usually choose sea carp weighing about 750 grams. If it is too big, the meat will be old and thick, and if it is too small, the meat will be light and loose."
"When slicing, every piece of fish must be ordered, killed and cut immediately. From bleeding to deboning, every step must be done carefully and quickly."
Fu Yu took care of Hai Qi.
Yao Shi gestured to him to use the mulberry knife on the chopping board: "The mulberry knife is light, thin and fast, and is most suitable for slicing."
"Pull out the meat from the back of the fish and then slice it into slices. The emphasis is on 'thin'. If the fish is thin, the bones will be hidden, and if it is thick, the bones will be visible. The optimal thickness of the fish is 0.5mm."
Fu Yu held the knife and followed Yao Shi's instructions to remove the flesh and bones of the sea carp.
"Dry the fish dry and slice off the flesh from the tail along the middle bone."
"Remove the big thorn from the belly of the fish."
"Remove the skin from the fish skin downward and separate the fish meat."
"Peel the skin of the fish, leaving the red part in the middle, and then remove the red back part of the fish."
"Be sure to remove it very cleanly, leaving only the white fish flesh."
"Cut the fish into thin slices with a slanted blade. When cutting, hold down the fish and slice from left to right."
...
