After Chef Lin finished speaking, everyone around him suddenly became quiet.
The two new chefs were stunned for a moment.
Even Tian Lei had a solemn look on his face and couldn't help but move closer to watch Fu Yu's operations carefully.
The more I looked at it, the more I was stunned.
Chef Lin didn't say anything, so he didn't notice it at all.
Because Fu Yu's knife speed was so fast, in the eyes of others, he just modified the fish very neatly. But no one noticed that when he modified the knife, he used the wave knife method.
Tian Lei was a little shocked when he saw it!
Every cut Fu Yu made was like this. The tip of the knife moved gently in an almost invisible arc.
This person's grasp of details and control of his sword skills have reached the level of a master.
Chef Liu and several chefs who were busy watching around him also fell silent.
Looking at Zhang Zhen, who was focused on doing his job, and his boss, who was paying close attention to Fu Yu's cooking, they couldn't help but sigh.
At this moment, everyone unconsciously restrained their original contemptuous attitude and began to watch Qi Fu Yu's cooking seriously.
Chef Lin couldn't help but wonder, who is Fu Yu?
It is said that he was the chef at Qianlima's side and learned cooking from Zhao Meng.
But how could this young, extraordinary, and master-like spoon chef be just an ordinary chef?
Zhao Meng also came to the music restaurant to help cook.
Although his cooking skills are good, it seems that Fu Yu is obviously better at the moment.
Is it possible that one is really better than the old?
Zhao Meng is indeed very discerning. Even if he accepts a disciple, he will meet such a talented wizard!
Thinking of this, Chef Lin couldn't help but glance at his apprentice.
Tian Lei was looking at Fu Yu's cooking with envy. He didn't know if Chef Lin's eyes were too focused. If there was any substance, he suddenly turned his head and looked over.
Tian Lei looked confused, Master, what are you looking at me for?
Chef Lin: Look at you! It makes me upset just looking at you! Look at me!
You are really someone else’s apprentice, no matter how you look at it, it’s great!
Tian Lei:
Fu Yu took care of the carp and started cooking the carp with garlic and white striata.
Clean the carp and cook the soup with garlic and bletilla striata.
Here the soup is simmering, and over there, Fu Yu starts to make scallops and cabbage hearts.
Remove the core from the cabbage, wash and cut it in half; place the scallops in the pot, steam them thoroughly and tear them into shreds.
Add oil to the hot pot until it is 50 or 60% hot, pour in the cabbage hearts, add 6 cups of stock, simmer over low heat until the cabbage hearts are cooked, remove and drain, and spread on a plate.
Put the scallops into the pot, add 1 cup of stock, add salt and MSG, bring to a boil, add 10 grams of cornstarch water and chicken fat, and pour the scallop juice over the cabbage hearts.
The focus of this dish is on the presentation.
Disassemble each leaf of the stewed soft cabbage heart and place it flatly on a light blue porcelain plate with a round bottom and a shallow mouth, with the bright yellow cabbage leaves facing out.
The remaining intact cabbage hearts stand upright in the middle of the plate, and eight plump and attractive scallops are placed in the center.
Fu Yu was very careful when arranging the dishes. He was afraid of damaging the outline of the tender leaves of the cabbage heart, so he spread out all the tender leaves of the cabbage as flatly as possible.
This kind of dish, which focuses on presentation and visual effects, is very difficult.
What needs to be considered is not only the taste and heat during cooking, but also how to ensure the integrity of all ingredients and the brightness of the colors.
Every step of operation must be carefully considered and implemented carefully.
The better the dish, the more careful Fu Yu is.
Having done it before and cooking live are always two different things.
Experience is valuable, but practice is also important.
Especially when it comes to actual cooking, every seemingly simple and smooth operation is actually carefully arranged.
After the scallops and cabbage hearts were cooked, Fu Yu turned to cook seaweed and coix seed porridge.
Add seaweed, kelp, and sweet almonds to an appropriate amount of water and boil.
After adjusting the heat, Fu Yu began to pack the papayas.
Vinegar ginger papaya is actually very simple to make.
Add 100 ml of mature vinegar, 60 grams of papaya and 9 grams of ginger into a casserole and cook.
Papaya is fragile after being boiled. The chef's test is his skill in serving the dish. His hands must be steady and his movements must be precise.
Since we are preparing to make a publicity record manual, written publicity is definitely indispensable.
Yao Shi glanced at the photographer who had taken the photo and was holding the camera to start recording, and suddenly asked: "Fu Yu, what are the functions of these dishes? Can you tell me specifically?'
Fu Yu kept moving his hands and replied: "The main functions of boiled carp with garlic and white striata and scallops and cabbage hearts are to detoxify and reduce swelling, stop bleeding and promote muscle growth. It is suitable for patients with acne. The seaweed and coix seed porridge promotes blood circulation and removes blood stasis. It can reduce inflammation, soften hardness, and treat moderate to severe symptoms.
"The vinegar, ginger, and papaya can regulate the spleen and stomach, relieve phlegm and warm the body. It can be taken as medicine. One dose per day, taken twice in the morning and evening. It needs to be used for 7 days. After that, I will adjust the recipe according to the customer's actual recovery."
While talking, Fu Yu started making loquat leaf paste.
The medicinal materials are fully soaked in advance.
Fu Yu explained while operating: "The medicinal materials must be soaked for 2 hours in advance, so that the active ingredients in the medicine can be easily fried."
In order to appear more competent, Fu Yu simply recited the theoretical knowledge he had learned in the teaching practice class, as if the electronic voice was chanting in his ears.
"As the saying goes, 'When you cook medicine, you must cook it thoroughly.' The so-called 'penetration' means just right."
"First bring the liquid to a boil over high heat, then decoct over low heat and keep it at a slight boil. Stir in time during decoction and remove foam floating on the surface to prevent the liquid from overflowing.
Fu Yu operated carefully, and the others watched from the sidelines without realizing it, holding their breath.
When the water boiled slightly, Fu Yu turned his back and handed over the task of decoction to Zhang Zhen.
While he was boiling the vinegar, he turned off the papaya and ginger and let them cool.
For cooking carp with garlic and bletilla striata, I adjusted the heat and then continued to cook loquat leaf paste.
Zhang Zhen always had a look, and at this time, he could see that Yao Shi intended to ask Fu Yu to introduce more about medicinal diet. So he cooperated and asked: "So loquat ointment is made from loquat leaves? I always thought it was extracted from the pulp." Fu Yu indeed explained: "Although it is generally called loquat ointment on the market, it is actually used as medicine in traditional Chinese medicine. It’s loquat leaves, which can clear lung heat, reduce stomach qi, and are also helpful for irritability and thirst.”
Zhang Zhen glanced at Yao Shi, who was obviously satisfied, and asked deliberately: "Is there anything that needs to be paid attention to when making loquat leaf paste?"
Fu Yu thought for a while and said: "One thing is very important. The old leaves used to make loquat paste are not toxic, but the new leaves and cores contain trace amounts of cyanide, which are slightly toxic and should not be eaten randomly. '
While talking, Fu Yu suddenly said to Zhang Zhen: "Chef Zhang, please keep an eye on it for me and be careful to stir frequently."
Fu Yu went over to serve vinegar, ginger, and papaya.
Zhang Zhen nodded. At this moment, everyone in the kitchen subconsciously held their breath.
