19 kinds of fancy fish plates were selected.
Fu Yu determined the fish plates corresponding to specific dishes one by one.
There are pictures of classic old flavor recipes for reference. Although the styles of the fish plates are not exactly the same, the combination should work well.
At this moment, Fu Yu suddenly discovered that the two sets of "encyclopedias" in his hands actually had such functions.
That is, when you need to arrange the dishes, you can completely refer to the drawings for operation and selection.
Don't underestimate this feature.
Everyone has an appreciation of beauty, but their levels vary.
With the "Encyclopedia" as a reference, Fu Yu's aesthetics was directly elevated to the most perfect state.
This is an effect that is often difficult to achieve through learning and training.
After all the arrangements were made, Fu Yu looked at Zhang Zhen: "Chef Zhang, let's start now. Let's make the cold dishes first. The ingredients are ready, and I'll do the cooking."
Zhang Zhen nodded: "Chef Liu and Chef Lin, let's go together?"
Chef Liu and Chef Lin agreed and handed over the tasks at hand.
The level of a chef's cooking skills can be seen from just a single movement when he starts cooking!
The fish plates selected by Fu Yu were neatly spread out on the shelf next to them, ready for use.
After Zhang Zhen got the recipe last night, his brain immediately started working at high speed, constantly thinking about the best cooking plan.
Regarding the situation of the Kaijiang Banquet, I quickly learned a lot about it.
For the 19 dishes, considering the taste of freshly cooked fish, we can only make cold dishes first and then hot dishes.
Zhang Zhen is quite good at handling and cooking river fish, and Chef Lin and Chef Liu are also good at it.
But......
At this time, the three of them took a step back in a tacit understanding and gave up the position of holding the spoon.
Zhang Zhen looked at Fu Yu: "Fu Chu, let's start with you!"
Fu Yu was dumbfounded and said awkwardly: "Chef Zhang, should you do the pickling? I'm not very good at it."
On the phone yesterday, Yao Shi had specifically told Fu Yu to cook the Kaijiang Banquet today.
There's no problem with cooking the spoons. I've done all the fish feasts anyway, so a small river feast is nothing.
But now Zhang Zhen and two chefs are asked to help him?
If it were a person, it would be called helping, which would make sense.
But with three people serving him alone, Fu Yu thought that he was not yet at the level of such a big name.
Zhang Zhen was stunned when he heard this, and a warm current surged through his heart.
What a nice young man.
Give yourself face like this.
However, Zhang Zhen shook his head: "Xiao Fu, now is not the time to be humble, come on!"
Fu Yu said sincerely: "Chef Zhang, I'm really not good at pickling."
At this time, even Chef Liu and Chef Lin were stunned.
There are actually cooking operations that Fu Yu is not good at?
Zhang Zhen looked at Fu Yu and saw that Fu Yu didn't seem to be being polite on purpose, so he asked again: "Really? You don't have to be like this. We said we were here to attack you, but in fact we came here to steal our skills. We are so close. See You can be more careful. Aren't you trying to save face for us? You really don't have to!"
Fu Yu hurriedly explained: "Really, Chef Zhang, I'm really bad at marinating. I can't always get the right amount of seasoning and time. You help me marinate the fish, and I'll do the cooking and plating? Let's If we have a partner, we can do it faster, okay?"
Zhang Zhen didn't know how Chef Lin and Chef Liu felt when they heard Fu Yu's words. Anyway, he suddenly felt relieved.
This is right!
Young people must look like young people!
No matter how talented you are, no matter how awesome you are, is there a limit?
How could it be possible to know everything and be great at everything?
Thinking together, Zhang Zhen couldn't help but let out a long sigh of relief in his heart.
He thought about his previous thoughts and suddenly wanted to laugh.
We are all human beings, how could there be such a big gap?
At most, it can only be said that the fields of expertise are different, and there are specialties in the art industry!
Besides, every fish must be marinated.
There is a saying in the chef industry that every fish must be marinated.
No matter what kind of fish you buy for cooking, you must cut it into pieces, add some green onion and ginger water, and marinate it with alcohol and salt for more than five minutes, so that the fishy smell of the stew will be greatly reduced.
The cooking skill of pickling may seem inconspicuous, but it is actually very important.
It takes long-term work experience and cooking accumulation to accurately grasp the length of time, the amount of ingredients used, and the degree of marinating and flavor.
Suddenly, Zhang Zhen felt much lighter inside.
"Chef Liu, Chef Lin, come on, let's make pickles."
When Fu Yu made this suggestion before, he simply felt embarrassed to let them do chores around him.
But seeing Zhang Zhen and the two chefs start to operate skillfully, Fu Yu's expression began to become focused before he knew it.
Cooking operations require continuous learning in order to make progress.
It is very undesirable to do things behind closed doors.
Even if you have done pickling in the teaching practice class, if you switch to others, you will find that there are actually many details and tips that you have not noticed and discovered before.
Fu Yu is still very good at pickling. As long as the sauce is prepared well, spread carefully and evenly during pickling, and the length of time is controlled well, the ingredients can generally be pickled perfectly.
This is an operation that will be used for almost all ingredients when learning barbecue cooking.
Now Fu Yu suddenly realized how awesome the sauce preparation method he learned in the teaching practice class was!
Because when Zhang Zhen started to make the sauce, he only saw three main seasonings, and he could basically accurately determine what kind of marinade Zhang Zhen was going to make.
However, the pickling model in the teaching practice classroom is fixed and traceable.
The two chefs Zhang Zhenhe have completely different operating techniques, each with its own merits.
Pickling ingredients is like giving them a comprehensive spa.
Everyone has different habits, so their methods are slightly different.
For example, Zhang Zhen's pickling technique involves applying the marinade, then massaging the ingredients with his fingertips, and finally patting them in an orderly manner.
Fu Yu stood very close, so he could see it very clearly!
Zhang Zhen lowered his head to do the pickling. When he accidentally looked up, he found Fu Yu standing next to him, watching his operation seriously.
It's not a look that looks at the supervisor, but one that looks like he's learning.
Zhang Zhen couldn't help but feel shocked when he noticed that Fu Yu was learning his pickling techniques, and he felt an unspeakable sense of pride.
Fu Yugang is in his early twenties, so a young man should study hard and practice hard!
After all, pickling is a skill often used in cooking.
Zhang Zhen has been practicing this pickling method for half his life, and he has rich experience and skill.
Occasionally, I can even win the admiration and envy of new employees!
