Yao Shi has eaten many kinds of grilled fish.
Put palm-sized live fish or dried fish directly on the charcoal fire, brush with a layer of sauce, grill it and eat it hot.
The fish skin is firm and chewy, the fish meat is tender and smooth, and the original umami flavor is supplemented by the rich aroma of the sauce, making the taste even richer.
Bidige
The saury grilled by Fu Yu has a fresh and spicy taste, and the fish skin is crispy. Especially after adding rich sauce, the spicy and salty taste is relatively strong. After chewing, its fragrance is long and unique, leaving a fragrant mouthfeel.
After Yao Shi tasted it carefully, he sincerely praised: "This sauce tastes good!"
He really felt that the sauce was very well prepared, and the grilled saury was also very delicious.
Fu Yu frowned and asked, "Chef Yao, do you think this grilled fish tastes amazing?"
Yao Shi was stunned.
To be honest, this grilled saury is indeed very delicious, but in terms of amazingness...it's still a little bit less interesting.
Fu Yu looked at Yao Shi's reaction and knew that he had the same idea as him.
The sauce is indeed very fragrant, but the taste is far from amazing and impressive.
Fu Yu was a little disappointed and couldn't help but ask Yao Shi for advice: "Chef Yao, what's wrong with this sauce? It's obviously very fragrant, but I just feel like there's something missing a little bit."
Yao Shi looked at the confused Fu Yu and inexplicably thought of himself when he was young.
At that time, I was eager for success and wanted to innovate a more unique and exquisite marinade recipe. I struggled for two months, but I still couldn't get it.
His master looked on coldly and allowed him to mess around. It wasn't until he tried all the combinations he could think of and finally failed that his master said something to him.
After hearing it at the time, he thought it made sense, but he couldn't figure out the real direction of the truth and couldn't understand it.
It wasn't until more than ten years later, when he had mastered superb cooking skills and gained rich experience in cooking, that he accidentally remembered this incident.
At this time, after savoring these words carefully, I finally had some insights.
In the end, it was through this insight that he and Zhao Meng jointly invented an improved secret recipe for Chollima's spicy fried crayfish.
"I really don't have much experience in barbecue, but I once had a crucian carp soup and I thought it was very amazing."
Hearing this, Fu Yu asked curiously: "Oh? What kind of crucian carp soup is it?"
Qianlima also has crucian carp soup. The soup is boiled into a milky white color, and the fish bones are soft and melt in the mouth.
It tastes very delicious.
Can it be more amazing than the crucian carp soup in the store?
What does that feel like?
Yao Shi said with a smile: "General crucian carp soup is boiled with water. I once drank a crucian carp soup that was boiled with tea soup."
"Tea soup?"
Fu Yu became interested: "If the tea is boiled for a long time, won't it taste astringent?"
Yao Shi shook his head: "Good tea leaves become more fragrant the more they are cooked."
"The fish soup I drank that year was made from ancient trees grown in Lincang and made red."
"Pesticides and fertilizers are never applied to ancient trees like that. The tea soup brewed is not as 'strong' and 'warm' as Dianhong Gongfu, but has a soft and sweet fruity aroma, similar to the aroma of lychee mixed with passion fruit. "
"When the fish soup is boiled, it is not bitter at all. The tea soup has the same floral and fruity aroma as dry tea, and is sweet without any irritation. It is particularly mild."
"It will not overpower the freshness and sweetness of the crucian carp, and it can retain the freshness for a long time, and the taste is stable. Take a sip, and the fresh fragrance of the fish soup has a hint of the unique aroma of tea, and it has a bland plum flavor similar to that of Sheng Pu."
"What's particularly amazing is that after eating all the fish, the soup has completely cooled down, but the aroma is not diminished, but becomes even more fragrant, like a soporific."
Fu Yu exclaimed: "I never thought that tea soup could be used to cook fish."
Yao Shi smiled: "I didn't expect that the clear and fragrant taste can make people feel so amazing."
"In fact, the amazing taste contains the dual meaning of both body and soul. The dishes are unique and the concept is unique."
"Think about it, is this the case?"
Fu Yu was silent. He savored these words carefully, and his mood that had been a bit erratic suddenly settled down.
The kind of thought that is always just a little bit grasped suddenly magnifies infinitely in front of your eyes and becomes clearer and clearer.
Is the dish unique?
Just like the famous skills of famous chefs that have been passed down for generations, they have been studied, gathered, passed down and tasted by diners from the north and the south. The unique secret recipe has been used for hundreds of years, with authentic taste and unique ingenuity.
The idea stands alone?
Inject a fashionable soul into the food, and create a pleasant and authentic taste that the food can bring to the diners.
Unique dishes and unique concepts complement each other.
Fu Yu looked at Yao Shi and said while thinking: "A surprising taste does not necessarily have to be too salty, too spicy, or too fresh. After one bite, the impact on the taste buds leaves a deep impression. Sometimes, it can also be a kind of indifferent gentleness, which makes people feel deeply memorable when they recall it.”
After Fu Yu finished speaking, his eyes lit up, and the layers of fog in front of him suddenly broke away, and the thoughts that had been out of reach were finally firmly grasped.
Yao Shi couldn't hide his surprise when he saw Fu Yu's expression of enlightenment and enlightenment.
How could Fu Yu understand the truth of something that he had never understood before in such a short period of time?
What is this called?
talent!
They say he is a rare talent among chefs.
It is obvious that Fu Yu is a rare genius who is truly gifted.
Yao Shi sighed secretly and warned: "Let's put aside the improvement of the sauce for now. The grilled fish is good. The takeaways from several other stores have been delivered. You should hurry up here."
Fu Yu nodded: "Okay, Chef Yao."
Yao Shi left after finishing speaking.
Fu Yu watched Yao Shi leave the baking area, turned to Zhang Jinyu and ordered: "Go and prepare a new batch of the ingredients you just used."
Zhang Jinyu did as he was told and walked out of the door. Thinking that something was wrong, he couldn't help but turn back and asked tentatively: "Fu Chu, can we officially bake this time?"
Fu Yu reached out and took out a clean empty bowl: "Well, I'll try to succeed this time."
Zhang Jinyu: "..."
Do you still want to try this?
He wanted to give him a few words of advice, but Fu Yu looked easy to talk to. But if we get along for a long time, we will gradually find that Fu Yu is actually very stubborn at heart.
If this person makes up his mind and wants to do something, he will never give up until he achieves his goal.
Especially the enthusiasm for research.
But now it's really too late.
What if the baking fails again and the order is messed up...
well!
Zhang Jinyu went to prepare vegetables with a frown on his face.
...
The best taste of food is its original taste.
Highlight the original taste of food.
The seasoning is just a supplement.
Fu Yu carefully searched all the sauce recipes in his memory.
In the past, he focused on sauces with unique flavors, but this time, he focused on classic sauces.
Classic sauces are often the most commonly used, the most delicious, and the classic recipes that pay the most attention to the taste of the ingredients.
Fu Yu sifted around and finally selected one of the dozen sauces.
The improvement of sauce does not necessarily have to completely change the taste, but to achieve a balance between taste and dosage through addition and subtraction.
What Fu Yu wants to do is to find out the aspects of the classic sauce preparation method that may be disliked by some customers, and use small cooking techniques to make additions and subtractions.
There are a lot of cumin and sesame seeds in the classic sauce. The amount in the traditional recipe is acceptable for ordinary diners, but for picky diners, the hardness of the cumin skin and the texture of the sesame seeds will make it difficult to eat. A little bit rough.
And this is where improvements can be made.
Smaller adjustments are made during the baking process. Without explanation, outsiders cannot see it at all.
Pixian Douban must be minced finely, the finer the better.
When making garlic water, it must be filtered until there is no garlic residue.
Cumin and sesame seeds must be washed thoroughly.
When frying cumin and sesame seeds, you must use low heat, preferably slow fire.
The soaking temperature of lemongrass should be controlled at 80℃±5℃, and the time should not be too short.
The cooked peanuts can be fried in a blended oil in advance and must be stirred continuously when frying the barbecue sauce.
This treatment can not only make the taste of the sauce more delicate, but also reduce the inconvenience of applying the sauce during the barbecue process.
The aroma of the ingredients wrapped in the rich sauce and roasted makes it taste even better.
I figured out how to improve the sauce.
Fu Yu began to make adjustments.
There were not enough kitchen utensils in the baking area, so Fu Yu went directly to the red gum area.
One of Zhao Meng and Sun Qingning was cooking at the kitchen counter, while the other was busy arranging the dishes.
Zhao Meng was quite surprised to see Fu Yu coming.
"Have all orders been completed?"
Fu Yu leaned over and said, "No, I need to use the pot."
Zhao Meng knew that the order Fu Yu received was very important, so without saying a word, he gave up his kitchen counter: "Just use this one."
Fu Yu was not polite either.
He turned around and asked the workers to help prepare the ingredients, while he began to process the cumin and sesame seeds.
Wash the fine peeled cumin and sesame seeds, drain them and set aside.
Put a clean pot on the heat, stir-fry the cumin and white sesame seeds over low heat until they are fragrant, rub the cumin and sesame seeds with your hands until they are broken into pieces.
Heat another pot, add blended oil, immediately add chili powder, cooked butter, and chicken fat, and cook over low heat until the oil bubbles slightly.
Add red fermented bean curd soup, chili sauce, rock sugar, Pixian red bean paste and heat over low heat until slightly boiled.
Add cloves, cinnamon, Sichuan peppercorns, star anise, kaempferol and lemongrass to water and bring to a boil.
Add soybean paste, aged vinegar, soy sauce, sesame paste, garlic water, ginger juice, and crushed peanuts and bring to a boil over medium heat.
Add the fried cumin and sesame seeds, bring to a boil over medium heat, then simmer over low heat.
Finally add sesame oil and bring to a boil over medium heat.
Several stoves in the back kitchen were turned on at the same time, frying and frying, and all kinds of aromas filled the air.
But amidst this rich aroma of vegetables, a very unique aroma stands out.
It's not very strong, but it outshines other scents, making it unique and hard to ignore.
Zhao Meng came closer and took a whiff.
"What kind of sauce are you making? It smells delicious!"
Fu Yu turned off the fire and put the sauce into a bowl: "This is an improved classic sauce I made. I will bake it later and let you taste it."
Zhao Meng was stunned.
A twist on a classic sauce?
This kid!
When did you start researching on improving sauces again?
But it smells really good!
The previous seafood had been used to a great extent, and Zhang Jinyu had gone to prepare ingredients but had not returned yet.
Fu Yu simply picked up the remaining fish and grilled it.
The squid has been marinated and marinated overnight in the refrigerator.
Cut the marinated squid into unfolded shapes and pierce it with grill skewers.
Pay attention to the balance of the center of gravity to facilitate rolling when baking.
Beautiful appearance and stimulates appetite.
Place the dressed squid on the grill and grill.
When nine is ripe, make several cuts along both sides.
When Fu Yu started to spread the sauce, Zhang Jinyu came back with the prepared ingredients.
"Hey! What does this smell like! It smells so good!"
It's not that strong salty aroma, it smells very light, with the unique aroma of grilled squid, it smells very good.
Fu Yu had just finished brushing the sauce. Hearing this, he smiled and said, "Does it smell good? I'll bake the new sauce for you to try the taste."
If it had been just now, Zhang Jinyu would have been waiting happily to taste it.
But now...
Zhang Jinyu couldn't help but persuade: "Fu Chu, it's better not to try it. Yao Chu just urged us to bake it and deliver it for takeout!"
Fu Yu waved his hand: "Don't worry, Youyu will bake quickly."
But no matter how fast we go, won’t we still lose time?
Zhang Jinyu was tangled in every possible way, but when Fu Yu cut off a piece of the grilled squid and handed it over, he still opened his mouth in cooperation.
While despising his own failure in his heart, he happily chewed the squid.
The sauce is rich in flavor, salty and sweet.
The fish meat is tender and delicious.
The aroma of the sauce carries the unique aroma of the squid, and the taste is very special. It is completely different from the grilled squid I have eaten before. It is spicy in the mouth, and the aroma of the sauce completely covers up the taste of the squid itself.
When I put a bunch of squid into my stomach, I just felt it was very fragrant, but I couldn't tell what the specific aroma was.
The grilled squid I was eating now, I smacked my lips in one bite, but I felt that the squid was very delicious, mixed with sauce and grilled, it had a unique flavor.
It's delicious. The squid is delicious. It's the best wild squid, not the farmed one. It tastes better.
This time, without waiting for Fu Yu to ask, Zhang Jinyu took the initiative and said: "Fu Chef, this grilled squid is so delicious. It tastes amazing. The sauce is obviously very rich, but you can still taste the taste of the squid itself."
Fu Yu himself cut off a piece and tasted it.
This is the taste!
I always felt that something was missing, but now it is finally what I want.
Fu Yu cut the remaining fish and sent it directly to the red gum, so that Zhao Meng and Sun Qingning could taste it.
The response has been very good.
Fu Yu was completely relieved.
"Oops! Fu Chu, the evaluation has already started in the live broadcast room, but we haven't baked it yet, what should we do?"
Zhang Jinyu stared at the phone and asked anxiously.
Fu Yu said nothing and silently chose to return to the starting point.
The next second, the scene in front of him did not change, but Zhang Jinyu, who was standing in front of him with an anxious expression on his face, disappeared.
Placed in front of him were the newly installed baking utensils.
Time goes back and everything starts from scratch.
