Zhang Zhen was silent.
At this time, he knew that it would be better to dissuade him tactfully.
But Fu Yu is obviously reaching a critical moment of deployment.
It feels so bad.
I want to give advice, but I'm afraid of annoying people.
The words that come to my mouth get stuck in my throat, they won’t go up or down!
He raised his head and glanced at Fu Yu, and was surprised to find that this boy had a rather satisfied expression on his face?
Zhang Zhen couldn't help but look at the Shaoxing wine basin curiously: Has he really made an improved brewing method?
Fu Yu didn't pay attention to the people around him. All he could see was the Shaoxing wine basin being prepared.
Finally add a little sugar, pick up a spoon and stir carefully.
Round and round...
From beginning to end, there was no act of tasting.
Zhang Zhen looked at it for a while and couldn't help but said in his heart: You can see the flowers just by looking at them with your eyes!
Chef Liu and Chef Lin saw Zhang Zhen watching Fu Yu cooking intently, with appreciation and admiration written all over their faces.
The second oil frying is a test of cooking skills. You must pay attention to the degree of cookedness of the fish and the color of the fish skin after frying.
But for Fu Yu, it's no problem.
Put the fried causeway fish into the prepared Shaoxing wine basin and soak it for a while, then the causeway fish is ready to be plated.
Later, Fu Yu cooked charcoal-grilled minnows.
At this time, Zhang Zhen became energetic.
Recently, he has been very interested in Fu Yu's barbecue cooking skills, and he wants to study original grilling methods.
Seeing Fu Yu preparing to bake, Zhang Zhen took two quick steps when going to the barbecue area, stood next to Fu Yu without leaving a trace, and took the initiative to hand Fu Yu the baking sheet.
Minnows are actually white drifters that are very common in Bei'an market.
This fish is particularly beautiful, with a streamlined body, shining silver armor, and wide eyes. It is very dazzling among the "rustic" fine-scaled fish, red-eyed trout and other river fish.
Moreover, after grilling, the fish will become crispy on the outside and tender on the inside. As long as the gills are removed and the fish head is cleaned, you can eat it without taking it off. It will be crispy and very fragrant, and there is no fishy smell at all.
Bai Piao Zi is small and very easy to roast.
However, that doesn't mean it's easy to do.
Although the fish skin of Bailiazi has a certain degree of toughness, if you want to ensure that the fish bones become crispy when grilling, you must increase the temperature of the charcoal fire and add the fish to the tongs for grilling.
Therefore, it is still difficult to ensure the aesthetics and the degree of grilling of the fish!
Fu Yu is good at baking, and Zhang Zhen knows it very well.
What he was curious about was how Fu Yu planned to bake this time.
The sauce will use the existing ratio, continue to innovate, or serve it as it is.
Fu Yu took the white plums from Zhang Zhen and began to add them to the clip with skillful movements.
The tongs have been brushed with oil, and when exposed to the charcoal fire of the gas, the fish meat immediately begins to sizzle.
Fu Yu skillfully grilled the front and back sides, brushing oil while grilling.
Zhang Zhen cooperated very well and was always able to hand over the tools Fu Yu needed in time when he reached out.
Fu Yu concentrated on baking.
Zhang Zhen watched from the sidelines attentively, refusing to let go of any detail.
Fu Yu's baking method seems very ordinary, but if you look closely, you will find that his turning time is very precise.
Every time you brush the oil, you can see the grilled fish in the clip. The skin is just the right amount of brown. Except for the cuts made during marinating to enhance the flavor, there is no damage to the whole fish.
Chef Lin and Chef Liu looked at each other, each filled with curiosity.
What's the trick?
Why can't you see the pattern at all?
How was Fu Yu able to time it just right and brush oil accurately just when the fish skin was about to stick to the clip?
How did he do it?
But at this moment, Zhang Zhen suddenly shrank. He suddenly discovered that Fu Yu's oiling technique was also very special!
This time, Zhang Zhen became more energetic and looked more carefully.
Fu Yu brushed the oil too fast.
It was impossible to tell how many times he brushed and from what angle he applied the brush, but he was able to coat all the parts of the fish that would come into contact with the clip with a thin layer of oil.
Even the oil applied by brushing is just right and will not slip or drip at all.
Fortunately, Bai Piaozi needs to be roasted until the bones are crispy and the meat is tender, so Fu Yu flipped and roasted it several times.
But the more Zhang Zhen looked, the more confused he became, and the more he looked, the more dumbfounded he became.
I was just a little confused until the end!
Although I don’t know what this technique is, it’s really awesome!
And the more I watched, the more powerful it became. The more I watched, the more I felt that Fu Yu's technique was extremely exquisite.
However, there is no way to learn.
Because... He was surprised to find that this time was different from the last time Fu Yu was cooking.
Fu Yu changed again at a speed visible to the naked eye.
It became...even more powerful.
It was so powerful that even though he was so close, there was no way he could steal his lesson, and he couldn't even find an entry point on how to learn.
It's obviously just grilled fish, and it's not like he hasn't done it before.
But... he was very sure that he couldn't produce such a perfect effect as Fu Yu baked.
He simply couldn't do it.
Realizing this, Zhang Zhen couldn't help but frown and started thinking.
The last time I watched Fu Yu cook, Fu Yu gave the impression that he was doing it easily.
Whether it is ingredients or seasonings, he can use them with ease.
So this time it’s: whatever you want!
He can even adjust the ratio of dipping sauce at will in his busy schedule.
And the effect is very good!
This reminded Zhang Zhen strangely of a saying: There is a way to win without a move.
When cooking skills reach a certain level, like Fu Yu, there is no fixed cooking method at all.
It's completely adaptable, and you operate instinctively according to the maturity of the ingredients, the size of the heat, and the desired cooking effect.
Is he so awesome?
In the beginning, Fu Yu still followed the recipe word for word.
Then later on, it was just a matter of following the master's instructions and imitating them.
A while ago, Fu Yu was still trying hard to catch up with his master's cooking skills, studying hard and honing his cooking skills.
So now, Fu Yu obviously exerted too much force and directly surpassed him!
Thinking of this, Zhang Zhen couldn't help but mutter to himself: Is this a direct evolution?
This is okay too!
They say that after three days of separation, people should look at each other with admiration!
How could Fu Yu do it, let people see him once and scratch his purpose once?
As your cooking skills improve, do you have to respect the laws of nature a little bit?
Zhang Zhenzheng's thoughts were racing when he heard Chef Lin next to him ask curiously: "Chef Fu, your baking technique is very unique? Did you learn it from the master?"
Fu Yu smiled modestly: "Oh, no, I researched it myself."
Chef Lin took a deep breath: Is this so awesome?
