The camera switched to Fu Yu.
Chen Xinwei, who was standing in the audience, suddenly lit up.
To be honest, among the rescuers today, he was mainly optimistic about Fu Yu.
However, after Qiu Jingxiu came to the stage, she obviously appreciated the mastery more.
Moreover, Fu Yu has been busy working in obscurity since he started cooking, which made Chen Xinwei unable to say anything.
Principal Li He also favors and appreciates Gao Chao more.
After all, he is Mr. Dai's disciple and the future chef of Defu House.
To be able to achieve such an achievement just three years after graduation shows that his superb cooking skills are very high, and he is also very talented. There is no doubt about this.
On a stage, there will definitely be a contestant who gets the most attention. Two people are cooking exactly the same dishes at the same time. The audience's attention will naturally shift to the one they are interested in watching.
From the beginning, all the audience's attention was on Qiu Jingxiu, so when she stood at the superb kitchen table and watched the cooking, what the audience appreciated was the skillful cooking techniques.
Fu Yu knew this very well and had no intention of stealing the spotlight. He just completed the work at hand seriously.
But now, Qiu Jingxiu's focus has switched to Fu Yu, and the audience has naturally shifted their attention.
Even if there is no competition at all, when two people cook on the same stage, one will definitely be more popular.
When cooking is halfway through, the one who can catch the attention of the viewer is definitely the one with more exquisite cooking skills and more eye-catching cooking methods.
Gao Miao originally thought that this person must be himself.
But now, he was busy cooking the third type of crispy pork, and what he heard in his ears were the host and Qiu Jingxiu's low sighs from time to time.
Fu Yu has already begun to finish three methods of crispy meat, and the other two have been steamed in the pot. The only thing left now is to wait for the meat to be cooked.
At this time, Fu Yu didn't pause at all and immediately started making walnut buns.
After the brown sugar is melted in heated water and filtered, add two drops of dark soy sauce, bring to lukewarm temperature, add dry yeast and mix well.
These are the original words from the cooking tutorial written in Qiu Jingxiu’s cookbook.
If it were before, Fu Yu would definitely want to scold his mother.
How warm is lukewarm?
Now he knew that it needed to be measured by hand, and he would know what felt right just by touching it.
This kind of thing depends entirely on experience to control.
It can only be understood but cannot be expressed in words.
Add flour and stir with chopsticks.
Start kneading the dough.
It is said that an expert will know if something is there as soon as he takes action.
Qiu Jingxiu was stunned as soon as Fu Yu's dough-kneading technique was revealed.
The main action of kneading dough is actually rubbing.
Rub from the inside out.
After rolling out the dough, fold it back and then roll it out again.
Repeat this rubbing and gathering action.
Fu Yu's set of procedures was very smooth.
And when he naturally took a bowl of water, wet his hands with wet hands, and patted the dough gently.
Seeing his move, Qiu Jingxiu couldn't help but asked in surprise: "Fu Yu, have you studied Bai An?"
Fu Yu kneaded the dough and said, "That's right."
Qiu Jingxiu looked at Fu Yu and said nothing, but in her heart she felt that this boy was probably being modest on purpose.
With this technique, how could he be so standard and professional without having studied Bai An specifically?
Just as she was guessing, she saw Fu Yu holding one end of the dough and throwing it out.
Okay!
How would a newcomer know how to check the extensibility of dough?
Qiu Jingxiu became more and more certain of her thoughts.
Knead the dough smooth and let it ferment.
Fu Yu was proceeding in an orderly manner.
Gao Miao was obviously starting to feel a little powerless.
He now has occupied the two pots at hand, and has finished all the preparations he can do.
If possible, he should start kneading dough to make walnut buns like Fu Yu did.
But he suddenly discovered that professional counterparts are really important.
When he was at Telford House, he could easily finish a whole table by himself, cook a very complicated dish, and at the same time, he could face the endless requests from customers without any rush.
But now, when he faced a pile of empty kitchen utensils and cooking ingredients, he suddenly realized that he was not so omnipotent, far less powerful than he thought.
Especially when he couldn't help but look back at the big screen behind him, which was playing Fu Yu's skillful mixing of noodles and stuffing, Gao Chao panicked for the first time.
At this time, hearing Fu Yu's answer, Gao Chaoming suddenly felt an indescribable hope.
Maybe Fu Yu can really make walnut buns?
At this time, nothing is more important than successfully completing the cooking show!
And for some reason, he immediately calmed down after hearing Fu Yu calmly say that he had learned Bai An before.
Qiu Jingxiu is obviously more interested in Yu.
She watched Fu Yu wake up the dough, then turned around to take the steamed meat out of the pan and continue with the final touches.
While admiring it, I couldn't help but ask: "Do you know what needs to be paid attention to when making this walnut bun?"
Fu Yu thought she was going to teach by words and deeds, so he smiled and said, "I'm not sure."
Qiu Jingxiu was not in a hurry to reveal the answer, but encouraged: "If you judge based on your past experience, what should you pay attention to?"
Fu Yu heard that Qiu Jingxiu wanted to question him, so he said: "I think the dough should be slightly softer than ordinary yeast dough. If it is soft, it will not stand upright when steamed. Use some strength when cutting the patterns. If the texture is deeper, if the texture is shallower, the texture will be blurry after proofing. The most important thing is not to over proof, so as not to affect the appearance. "
As soon as these words came out, Qiu Jingxiu's eyes lit up, and she watched Fu Yu put the cooked crispy meat on the plate.
He smiled and asked: "What about this golden crispy meat? What do you think of the taste after cooking?"
Fu Yu said: "I haven't tasted it, but after cooking, I can roughly judge the taste."
As he spoke, Fu Yu began to put five kinds of crispy meat on a special plate.
He pointed at the large crispy pork from Henan cuisine.
"A dish like this is made from a whole piece of pork belly with skin. The meat is chopped while adding egg liquid. Finally, the meat and eggs melt together, making it difficult to distinguish each other. Then it is fried and steamed to make a dish."
"The skin of the standard breast milk meat for ready-made dishes cannot be cut off. The texture should be tender, crispy and melt-in-the-mouth. The taste should be soft, fragrant but not greasy, and the color should be yellow and bright."
"This mushroom crispy pork dish uses pork neck meat instead of the traditional pork belly, which reduces the fatness and makes it more delicious."
"Adding mushrooms to the stew will enrich the taste of the dish, making it nutritious and healthy. The taste will definitely be fresh and delicious, smooth but not greasy."
...
Qiu Jingxiu was silent.
She listened to Fu Yu's comments and silently gave a thumbs up in her heart.
Fu Yu is so proficient in cooking techniques.
Only a truly experienced chef can accurately judge the optimal taste of a dish after it is cooked without tasting it.
