Zhang Zhen has always been quite confident in his areas of expertise.
In fact, cooking, like other talent activities, also requires state blessing.
When the chef's mental outlook improves, it will be easier for him to perform at his best when cooking.
Zhang Zhen noticed that he felt particularly happy when he found Fu Yu standing nearby and concentrating on learning pickling techniques.
When you feel better, your techniques will become more skillful.
By some strange coincidence, Zhang Zhen couldn't help but show off his skills while marinating.
He beat the fish into a very regular rhythm.
This made Chef Lin next to him twitch his eyelids. When he glanced at Zhang Zhen from the corner of his eye, he had a rather complicated emotion.
With some respect and understanding.
As expected of a boss!
Zhang Zhen is chosen as the chef by someone with a discerning eye!
sharp!
Fu Yu watched for a while and had to admit sincerely that Zhang Zhen was indeed very capable and did a really good job in pickling!
The more basic and simple the operation seems, the more effort it takes. It requires a lot of experience accumulation and repeated practice to master all the details and operate this skill well.
Fu Yu really feels that Zhang Zhen's pickling operation is very personal and the technique is very subtle.
However, there were some things he didn't understand about the operation, and he couldn't help but ask: "Chef Zhang, when you pickled the river crucian carp, it seems that it hasn't been thoroughly wiped yet, right?"
When Zhang Zhen is pickling, he uses completely different methods for different river fish.
Fu Yu observed very carefully and discovered the problem almost at a glance.
Zhang Zhen's eyes lit up when he heard this, and he said seriously: "It's true that I didn't wipe it thoroughly!"
The next second, an electronic prompt sounded in Fu Yu's ears:
【Ding! Reward for the title of chef craftsman: Congratulations on receiving the loving guidance of NPC chef Zhang Zhen: personal skill "pickling"]
Fu Yu: "!"
Good guy.
How long has it been since the title of Kitchen Craftsman was triggered?
Unexpectedly, now he suddenly got a big surprise!
Fu Yu quickly gathered his energy and seriously followed Zhang Zhen to learn the pickling skills.
Zhang Zhen said: "To sum up, there are two types of pickling, one is dry pickling and the other is wet pickling."
"When dry pickling, you need to rub the surface of the ingredients thoroughly with the sauce first, but the degree of penetration needs to be adjusted at any time according to the different ingredients. There is no trick to this. You can only slowly practice it by yourself. Explore and sum up experience.”
"However, after marinating, you still need to rely on various auxiliary operations to help the ingredients absorb the flavor evenly."
Zhang Zhen slowed down his pickling technique step by step and showed it to Fu Yu.
"Be careful when pressing with your fingertips... Like this kind of dry pickling, the easiest thing to mishandle is uneven pickling and loss of weight..."
Fu Yu firmly remembered every word Zhang Zhen said and every action he made while marinating.
This is Zhang Zhen’s pickling experience accumulated over many years!
Hard to exchange for a thousand pieces of gold!
...
【Ding! The reward for the title of Chef Craftsman has been completed, and you will receive the reward: Personal Skill Pickling (Advanced)]
Fu Yu looked happy!
Pickling personal skills are still very useful!
…
He was completely unaware of what he had just said.
After finishing the marinating work, Zhang Zhen couldn't help but breathed a sigh of relief.
Finally!
Finally showed off his skills in front of Fu Yu!
think carefully.
Ever since I got to know Fu Yu, it seemed that every time I was hit by Fu Yu's sudden showmanship, my views were refreshed over and over again.
As time goes by, I almost forget that I am also the chef of a music restaurant, a veteran chef with more than 20 years of experience!
Thinking of this, Zhang Zhen couldn't help but look at Fu Yu one more time.
Because his attention was focused on Fu Yu, he didn't notice that Chef Lin and Chef Liu looked like they had seen a ghost.
I'll be a good boy!
What was Zhang Zhen doing just now?
Teaching by words and deeds?
Teach and educate people!
Chef Lin and Chef Liu looked at each other.
Facts speak louder than words.
No wonder Zhang Zhen's attitude was so abnormal when talking about Fu Yu.
It turns out that I was thinking of cherishing talents...
Chef Lin was the first to come to his senses and flattered him naturally: "Chef Zhang's pickling operation is so superb! It feels like it's improved compared to the previous level!"
Zhang Zhen looked at Fu Yu and said seriously: "It's just that the condition is relatively good, Xiao Fu. The fish from before has been almost marinated. You can start cooking."
Fu Yu didn't push back this time. He knew that the next work was the top priority.
Marinating only takes up a little time and will not affect the cooking of the entire Kaijiang Banquet.
All the live fish needed have been processed according to Fu Yu's instructions. The four stoves on Fu Yu's kitchen table are all ready, just waiting to start cooking.
Zhang Zhen and the two chefs looked at the river fish that filled the kitchen table.
They have already read all the recipes for the Kaijiang Banquet listed by Fu Yu.
There are indeed a few dishes that look familiar, but they seem to be a little different from what I remember.
The Kaijiang Banquet is obviously a special banquet in Bei'an, but due to various reasons, it seems that there is no longer any so-called authentic or unauthentic banquet.
If you want to eat river fish, you can do it in any restaurant.
No one pays attention to the sense of ritual anymore and insists on eating a whole fish feast.
At most, you can go to a live fish restaurant and order a full fish feast, and that's about it.
Cooking 19 complete river fish dishes in a row is actually nothing to a chef who has been cooking for many years.
However, due to the large quantity, there are many details that need to be paid attention to when cooking river fish, so it is actually very troublesome to operate.
When people cook river fish here in Bei'an, they generally like to stew it.
The fish stew highlights the original flavor. The fish does not need to be boiled or oiled. It can be directly put into the soup and simmered over low heat for a long time to produce fish oil and bring out the aroma.
If the water is flying, the fish meat will lose its flavor. If it is too oily, the meat will become hard.
In addition to "stewing", common ways to cook river fish include "frying" and "smoking".
These two techniques require the chef to add sufficient seasonings to the fish in advance and fully marinate it for flavor.
But no matter which one it is, the chef is required to have a very precise grasp of the seasoning ratio and the control of the heat, so as to best bring out the tender and delicious taste of the river fish.
Before experiencing the teaching practice class, Fu Yu might not have had much confidence in the personal skills he had mastered.
But now, even the "Full Fish Feast" has been successfully passed.
Fu Yu is still very confident in cooking river fish.
Moreover, Fu Yu found that when he was cooking, his hand seemed to be more sensitive and precise about the tenderness of the fish.
Fu Yu only needs to reach out and touch a fish to know how to mix the seasonings and control the heat.
It's extremely simple to operate.
Of course, because there are so many dishes, cooking is quite laborious.
