The idle oven was lit with charcoal, and soon a worker handed over barbecue utensils.
Sihaiyan's oven is much more upscale than Chollima's temporary equipment.
The built-in smoke exhaust system and large grilling area can cook more than a dozen skewers of sheep and scorpions at the same time.
In front of the oven!
Fu Yu put the barbecue tongs on the oven, brushed them with oil skillfully, and put the skewered fresh lamb scorpions on them.
Master Sun re-roasts a spiced lamb scorpion.
When Fu Yu started baking, Master Sun and Luo Rang almost focused their attention on him.
Under normal circumstances, grilled sheep and scorpions must be boiled and then grilled over charcoal fire.
The lamb and scorpions grilled in this way are charred, tender and have the best taste.
Because when blanching, you can add green onions and cooking wine, and add a little vinegar, which can perfectly remove the unique mutton smell.
But the middle-aged male customer's request was to have it freshly grilled.
So Fu Yu did not blanch it, but directly grilled it as it was.
Unlike lamb chops, lamb scorpion has a uniform meat texture. When grilling, the heat can be well controlled to ensure that every part of the lamb is completely covered by the charcoal fire.
When it comes to baking, Luo Rang is considered a layman. He has seen the whole process in a subtle way, but there are very few opportunities to actually get started.
Therefore, he doesn't understand the special aspects of grilling fresh meat that test your cooking skills.
Master Sun is a real expert.
He knows only too well how difficult it is to grill fresh meat.
This kind of fresh meat that is not soaked in water and is put directly on the stove cannot be roasted thoroughly without being roasted for a long time.
If the roasting time is too long, the roasted meat will be dry and hard.
Grilling fresh meat is so difficult to master, let alone sheep and scorpions, which have no rules at all in appearance.
It is even more difficult to achieve the right level of crispy on the outside and tender on the inside.
While Master Sun was busy with his work, he couldn't help but pay attention to Fu Yu's operations.
He wanted to see how Fu Yu's baking skills were, and also wanted to see what the other party's baking skills were.
Although Fu Yu is very young and doesn't look particularly powerful, he can't be judged by his appearance, not to mention the fact that he had a previous seafood barbecue takeout evaluation before his eyes.
Even though Master Sun couldn't accept it, he still didn't dare to look down on Fu Yu at all.
The sheep and scorpions used in Si Hai Yan are mostly meaty. They are first marinated and soaked to get the flavor, and then roasted in the oven over high heat to crisp up the outside.
When Fu Yu was baking, he simply omitted these steps and focused only on controlling the heat, turning the sheep and scorpions accurately, up, down, left, and right.
This is not difficult for him.
Therefore, the expression is relaxed and the movements are smooth during operation.
The waiter in charge of the kitchen next to him looked at Fu Yu with a keen eye, looking at his smooth operation with a look of astonishment on his face, his eyes full of envy and adoration!
Is this Chollima's chef?
No wonder he could grill seafood that surpassed other professional barbecue chefs. Even the workers felt that Fu Yu exuded a very strange feeling, which was completely different from the chefs he saw in the kitchen on weekdays.
Fu Yu has an indescribable momentum!
Baking is one of the messiest cooking techniques.
Smoky, tired, and busy.
The average person will be sweating profusely after staying in the baking area for a short time, and the chef's uniform will be greasy and dirty.
But look at Fu Yu.
It was clearly a messy baking area, but standing next to it was Master Sun, who was dripping with sweat, as if his whole body was about to melt.
But Fu Yu stood in front of the oven cleanly, moving quickly and baking with a relaxed expression.
This is not comprehensive!
Fu Yu was also sweating, and there was clearly a drop of sweat on his forehead and temples, but the chef's uniform he was wearing was as clean as new.
This man stood in front of the oven. It didn't look like he was working, but like he was putting on a perfect cooking show. Every move showed a kind of graceful beauty because of his skill.
Unlike the workers, Luo Rang and Master Sun focused on the operations of Fu Yu's hands.
The bone seams of sheep and scorpions are very deep, which makes it difficult to accurately control the angle when roasting.
Luo Rang noticed that Fu Yu's hands were very fast. He was constantly adjusting the angle at which the sheep and scorpion approached the oven.
This should be done to take advantage of the high temperature of the charcoal fire in the oven to dry the surface of the sheep and scorpion evenly and quickly, achieving the effect of being charred on the outside and tender on the inside.
During the roasting process, Fu Yu did not add any seasonings, because doing so would not make the lamb and scorpion delicious as a whole.
If it is just to make the outer layer of mutton more flavorful, it will affect the taste experience when the sauce is added at the end.
Master Sun found that Fu Yu was indeed very experienced in baking.
He did not burn the coals very brightly.
This point is actually very critical.
When grilling, if the charcoal fire is too strong, it will be easily burnt.
The best way to grill is to control the charcoal fire, not too strong, and to keep turning it over.
Regardless of the baking skills, Fu Yu did a perfect job in controlling the heat.
This made Master Sun couldn't help but look at him one more time.
To have such skillful skills, you must have at least a few years of baking experience.
Although I haven't asked, I estimate that Fu Yu is in his mid-twenties at most.
Then he should have started learning to cook since he was a child.
Don’t know who his master is?
Really discerning.
After all, when you were too young, you couldn't tell whether you had any talent for cooking.
As an excellent chef, in addition to having a persevering heart, you must also have a strong body.
Standing in front of the kitchen counter and cooking spoons for three or four hours every day is not something that ordinary people can endure.
At the same time, in the private room in the front hall, a middle-aged man was smiling and said to his two young companions: "As the saying goes, eating pigs is not as good as eating cows, and eating cows is not as good as eating sheep. And sheep and scorpions are also among the sheep. A classic, its meat is tender but not greasy, its bones are rich in marrow but not slippery, and its soup is fragrant but not smelly."
"For girls like you who pay attention to maintaining your figure, this is the best thing to eat. It will satisfy your cravings and hunger without making you fat. The nutrients will not increase the fat content."
The two young girls were so amused that they laughed: "Really or not, can you eat meat without gaining weight?"
The middle-aged man nodded seriously: "Of course it is true! Let me tell you, in fact, after eating this lamb scorpion, you can finally drink a bowl of pure lamb soup, that would be amazing. The original soup becomes the original food, I heard Have you passed?"
After saying that, the middle-aged man still felt a little regretful: "But forget about their mutton soup. They say it is authentic mutton and scorpion soup, but in fact it is just braised soup. It is not authentic at all!"
"I once drank authentic sheep and scorpion soup in Inner Mongolia. Alas, the soup was white, fat but not greasy, and had no smell. When cooking, put the sheep and scorpion into the big pot to make the soup, and then Put the fresh mutton cut into chunks and the cleaned haggis into the soup pot and cook...The taste is really, tsk tsk..."
－－－－－－Digression－－－－－
Thanks to: Yan Miaoer for the 100 coins! Thank you! !
