Yao Shi said while watching Fu Yu operate.
"The hand must be steady! The knife must be fast! If you want to cut a 0.5mm fish fillet, you must be able to clearly feel the tip of the knife passing through it with your fingertips. The meat must be thin but not broken. This thickness can basically be achieved."
“When cutting fish fillets, do not cut back halfway through to ensure the fish fillets are neat, smooth and beautiful.”
Fu Yu nodded: "I understand."
Lower your head and hold the mulberry knife tightly, press the fish meat with your fingertips, and slice it into slices with the knife at an angle.
At this time, Gu Yunwu had already stepped forward unknowingly, stretched out his head to watch Fu Yu execute the knife, and even held his breath without realizing it.
Fu Yu's hands became extremely flexible under the blessing of advanced knife skills. When the tip of the knife touched the fish, the most accurate and effective slicing plan for how to cut appeared in his mind.
Fu Yu didn't hesitate anymore and cut it cleanly.
The moment the tip of the knife cut through the fish flesh, Fu Yu's eyes lit up.
An indescribable feeling in his hand made him hold the mulberry knife and draw it against his fingertips without hesitation.
The feeling of the tip of the knife scraping against his skin made his whole senses infinitely amplified.
He can even clearly feel that the direction of the knife tip is the best cutting angle. If it is tilted by one point, the fish meat will be broken, and if it is tilted by a hair, the thickness of 0.5mm will not be reached.
For a moment, both Yao Shi and Gu Yunwu stared at Fu Yu closely, their hearts high, rising and falling with the movement of the sangdao in Fu Yu's hand.
If you make a mistake with this knife...all the previous efforts will be in vain.
And this dish could not be served to the table for customers to enjoy.
Fu Yu was not focused on anything else, he could only see the snow-white fish meat and the sharp and thin mulberry knife in his hand.
The tip of the knife slides to the edge of the fish, pauses at the most perfect angle, and then pulls out and turns.
Use the same knife method to quickly and neatly cut off another piece of fish.
The two pieces of fish are connected together by extremely thin joints, and the fish fillets are thin and transparent.
Looking at the fish slices being picked up, Yao Shi hurriedly said: "Hurry and put the fish slices on the plate."
Fu Yu did as he was told.
And when the fish fillet touches the plate, accurately adjust the position and angle under the guidance of the green line.
Yao Shi felt relieved and softened his tone: "The fish fillets need to be served quickly. If the fish meat is left in people's hands for a long time, the fish fillets will become 'sloppy' and have a sticky texture. This is a taboo in making fish."
Fu Yu nodded, but the movements of his hands did not stop.
He cut off the fish piece by piece and placed it on the plate.
And all the sliced fish meat is as thin as cicada wings, so crystal clear that it can be broken by a blow.
Two carefully selected pieces of fish were sliced into two plates of fish sashimi.
finally!
When the last piece of fish sashimi is placed on the plate.
Fu Yu's tense nerves relaxed and he said with relief: "The cutting is done!"
At this time, Yao Shi and Gu Yunwu's hands were shaking uncontrollably.
From the time Fu Yu started cutting the first piece of fish until the two plates of fish fillets were put on the plate, it only took a little more than two minutes.
But it was the first time that they felt that these 120 seconds were so long and yet so short.
Success!
Fu Yu actually made Shunde Yusheng.
So awesome!
Gu Yunwu hurriedly covered his mouth, fearing that his inner thoughts would be poured out.
Yao Shi finally breathed a sigh of relief and warned: "After cutting the fish fillets, put them in the refrigerator for a while so that the taste will be smooth and sweet."
Fu Yu quickly put the fish fillets into the refrigerator.
When he closed the refrigerator door, the electronic beep sounded again:
【Ding! NPC chef Yao Shi’s loving guidance has been successfully completed, and he has received a reward: a key to open the “Knife Skills” teaching practice class]
Knife skills?
Fu Yu blinked.
Can I enter the teaching practice class again?
For Yu, entering the teaching practice class to earn points is like playing a game, which is tiring, sour and satisfying.
Even though he knew that this so-called score-boosting was actually a disguised form of asking him to practice, he was still a little fascinated. What was going on?
Fu Yu even had some doubts that the system had captured his lifeline as an Internet-addicted youth and gave the cooking task the appearance of a game.
And he just did this.
It's addictive as soon as you play it.
No matter what, I got the key anyway, and I’ll have some fun first when I get back from get off work in the evening!
Among the four dishes of One Fish and Four, the most difficult one to make is the fish sashimi.
Now that the fish sashimi was finished, Yao Shi simply asked Fu Yu to cook the other three dishes.
Salt and pepper fish bones.
Fu Yu had learned from Zhao Meng before.
Cut the sternum and spine of the sea bream into small pieces.
Put it in a basin, add 1 tablespoon of salt and knead for 2 minutes.
Then put it into clean water, wash it twice and squeeze out the water.
Put the green onions, ginger slices and fish bones together, then add 1 spoon of cooking wine, 1 spoon of salt, and half a spoon of white pepper, mix well and marinate.
Taking advantage of this time, Fu Yu started making fresh fish porridge.
The white and tender fish meat left over from the fish sashimi is used.
After the rice grains were put out of the pot, Fu Yu turned to make fish skin.
Soak it in hot water for a few seconds, then cross it into a cold river to maximize the elasticity of the fish skin.
The ingredients used to mix the fish skin are the store's secret sauce.
Yao Shi took out the glass jar containing the secret sauce from the refrigerator and carefully filled out half a bowl.
In order to keep the ingredients' preparation method secret, the owner Dong Juntian always prepares the sauce himself. Others can only take it when using it and do not participate in the production process at all.
But now, so-called secret recipes like this have become useless in Fu Yu's eyes.
The presentation of the fish skin is also very particular. The blue-edged disc with a shallow bottom is set against the square fish skin cut into equal pieces, which looks exquisite and beautiful.
The dark brown sauce is served in a white porcelain bowl, which is convenient for customers to dip into after serving.
The fish bones are marinated.
Fu Yu took out the marinated fish bones and spread them on the baking sheet.
Place the baking sheet on the middle shelf of the oven and bake at 120 degrees.
The fresh fish porridge is almost cooked. Finally, add the fish meat, a small amount of salt and white pepper.
This porridge is known for its freshness, and the seasonings can be kept as simple as possible.
The seafood porridge is served in a special clay pot. The quantity is not large, just enough for a table of guests, and each person can take a few bites.
Take the fish bones out when they are roasted until the surface is slightly yellow and there is no moisture.
Pour oil into the pot and heat until 60% hot.
Place the grilled fish bones into the pot and fry over medium heat for 10 minutes, until crispy and caramelized. Take them out.
After plating, sprinkle with pepper and salt, and the dish is complete.
After the other three dishes are all ready, the ingredients for eating yusheng are put on the table one by one.
Lemongrass, shredded onions, shredded white radish, garlic slices, shredded kohlrabi, shredded carrots, shredded sour ginger, black pepper, shredded tangerine peel, shredded mustard, buckwheat, shredded ginger, sesame seeds, oil bottle and soy sauce.
Indispensable.
Finally, the refrigerated fish sashimi was brought out.
Authentic Shunde fish is served directly on the plate, unlike ordinary sashimi, which needs to be kept fresh on a plate with ice.
Watching the waiter take the fish sashimi away.
Yao Shi silently sighed in his heart: This kid is awesome!
