Next to him, Chen Xinwei couldn't help but said: "I was previously invited to participate in the [Top Chef] program as a judge. Although the contestants who came to participate at that time were all amateurs, they were also the top cooking enthusiasts selected in the country."
"In one episode, one of the links involved three sets of duck preparations, which required not to break the skin and bones. As a result, no contestant could complete the dish to the standard within the one hour limit."
As he said that, Chen Xinwei laughed at himself: "When it came to the final demonstration session, the program team wanted me to appear, but I didn't dare to go. In the end, it was the Huaiyang cuisine master they invited to complete it."
Li Zhiyuan stretched out his head and said: "With a kitchen knife, it is easy to chop bones, but it does not break the skin and remove the whole bone. Tsk tsk, that's a child's skill!"
While several people were discussing, Liu Yunong was looking at the stage intently.
The host is also introducing the upcoming cooking works of other contestants one after another.
The contestants have already started preparing dishes.
Fu Yu didn't start with the main ingredients first, but took his time preparing the auxiliary ingredients.
He moved quickly and arranged all the prepared dishes skillfully and orderly.
After the host introduced all the entries, he returned to the side of the stage, moved away from the camera, and stood aside to watch.
As a layman, he didn't know much about cooking, so like many of the audience in the audience, he just watched the fun.
But precisely because he was looking at it casually, he unknowingly focused on Fu Yu.
On the one hand, it’s because the young man is young, handsome, and eye-catching.
On the other hand, I don't know if it is related to the underlying impression. When watching Fu Yu cook, there is an indescribable sense of beauty that makes people unable to take their eyes away.
Fu Yu's finger joints are clearly defined, and whether he is holding a knife or chopping vegetables, his movements are smooth and smooth, which is particularly refreshing to appreciate.
Because of their work, photographers have the instinct to pursue beauty.
So after taking a panoramic view of the stage, and following the host's introduction, and recording close-up shots of all the contestants fairly, his camera unknowingly focused on contestant No. 2.
Fu Yu didn't know that he had once again become the protagonist on the big screen on the stage. At this time, he was concentrating on teaching the cooking methods in the classic old-flavor recipes and began to try to split the duck bones.
Use a knife to cut off the neck bone from the duck's butt.
Make a cut where the neck is connected to the wings, cut through the duck skin, and pull out the neck bones.
Use your hands to open the duck skin and cut it with a knife to separate the bones and flesh.
Cut all the way to the end of the thigh, and cut off the bone.
Then remove the leg bones, cut off the duck gizzards, and then turn the duck skin over to restore it to its original shape.
Remove the gallbladder from the liver, remove the skin and dirt from the gizzards, and wash them together with the duck.
Fu Yu completed this whole set of bone-removing operations in one go.
With his advanced splitting skills and the assistance of a kitchen knife that can cut iron like mud, Fu Yu then successfully removed the bones of wild ducks and pigeons.
While he was cleaning carefully, there was a series of inhaling sounds from the judging table.
Several judges looked at the big screen in disbelief at Fu Yu's operation.
This, how long did it take?
Chen Xinwei looked at the timer dumbfounded, it was just 35 minutes!
You must know that Master Huaiyang, who was specially invited back by the program team, took a full 53 minutes to complete this set of preparations.
The whole material is boned, and the bones must be removed individually without damaging the outer skin and flesh. You can imagine the difficulty.
Also surprised was Dai Jinghe.
He has personally tried to do this three-set duck before. As long as he does not pursue excessive speed, he can steadily complete this set of tasks very well.
But in terms of time, whether he wants to admit it or not, it is indeed not as fast as Fu Yu's split.
Moreover, he had just observed carefully that Fu Yu was very methodical when doing the splitting, and the step-by-step operations were all pre-designed processes.
A domestic duck, a wild duck, and a pigeon, when splitting, all the steps are completed exactly the same, and even the speed is almost the same.
Gu Qian
If you want to achieve such an effect, you will definitely not be able to do it without training hundreds or thousands of birds.
While everyone was watching Fu Yu cooking in amazement, Liu Yunong was also staring at the big screen with interest.
She had never heard of this dish before!
Three sets of ducks, two ducks and one pigeon are cooked together?
This dish is so interesting!
Outsiders only know that Liu Yunong is a descendant of Madam Liu, so she has learned ancestral cooking skills from her family since she was a child.
But no one knew that Liu Yunong had been obsessed with medical anatomy for a long time.
Other women's private hobbies are dressing up and going shopping.
Liu Yunong stayed at home to practice splitting skills.
For birds like these, for her, it is no exaggeration to say that if she closes her eyes, she can quickly visualize the specific distribution and distribution of all the bones and muscles in her mind.
Precisely because she was extremely good at splitting, she couldn't help but be shocked when she saw Fu Yu's splitting method.
Fu Yu's operation is so perfect and wonderful!
She even felt that Fu Yu's splitting techniques were on par with hers, and in terms of speed, he seemed to be even better than hers.
Realizing this, when Liu Yunong looked at Fu Yu, his eyes began to shine!
Successfully completed the preparation of three sets of ducks, which doubled Fu Yu's confidence.
He turned his head and glanced at the judging panel completely subconsciously.
Without the advanced splitting skills he learned from Liu Yunong, it would have been impossible to complete it so smoothly with his previous skills.
As a result, Fu Yu happened to be eye-to-eye with Liu Yunong, who was staring over.
Before Fu Yu could react, he saw Liu Yunong smiling at him.
Fu Yu: "!"
Is this...very satisfied with his operation?
Fu Yu himself was also very satisfied.
He smiled slightly at Liu Yunong and completely relaxed.
The most difficult cooking process has been done, and the rest is easy.
Insert the pigeon into the mallard's abdomen through the mallard's knife edge, and stuff 10 grams of mushrooms, 50 grams of ham slices, and 50 grams of bamboo shoots into the mallard's abdominal cavity.
Then put the wild duck into the belly of the domestic duck through the knife edge of the domestic duck, and fill the duck belly with 15 grams of mushrooms, 50 grams of ham slices, and 50 grams of bamboo shoots.
Close the duck knife to form a set of ducks, put them into a pot of boiling water and blanch them briefly.
Put the duck belly down, and put the gizzards and liver into a casserole with a bamboo mat.
Add ginger cubes, scallion knots, and Shaoxing wine, fill with water, and bring to a boil over medium heat.
Skim off the foam, cover with a disc, cover, and simmer over low heat.
Leave the fire when it dies.
Turn the duck over with the breast facing up, and remove the onion knots, ginger and bamboo pads.
Remove the gizzard liver, cut it into slices, and place it on the duck together with the remaining mushrooms, ham slices, and bamboo shoots.
Add salt and simmer over low heat for about half an hour.
The competition requires contestants to cook complex and distinctive dishes.
So Fu Yu took nearly three hours to make this dish, but he was not in a hurry.
Because there were other contestants who were slower than him, he was still cooking until the three sets of duck he had prepared were brought to the judges for tasting.
