In addition to the original rich aroma of Shaoxing wine, it also has a very bland but distinct taste of Chinese medicine.
Fu Yu smelled it carefully, and with the help of the mask with a sensitive sense of smell, he quickly distinguished all the traditional Chinese medicine ingredients inside.
The first is Nao Yang Hua. Because the flower contains toxic ingredients such as cylindrical toxin and heatherin, you need to pay attention to the heat and temperature when cooking it with other Chinese medicines.
Repeated cooking will affect the efficacy and taste of the medicine.
Secondly, there is actually a mandala inside.
The main toxic components of Datura are hyoscyamine, atropine and scopolamine (Datura extract) and other alkaloids. They are all muscarinic blockers, competing for muscarinic receptors and interrupting the control of parasympathetic nerves. effect.
When steaming, you must pay special attention to the time.
Finally there is honey.
Natural honey containing active enzymes cannot be heated above 60 degrees Celsius, otherwise the active enzymes will be denatured and inactivated at high temperatures, destroying the nutrients in it. Honey tastes sweet when brewed with warm or cold water, but becomes sour when brewed at higher temperatures.
Fu Yu carefully analyzed all the ingredients of traditional Chinese medicine, and suddenly his expression changed!
If we look at the formula of this traditional Chinese medicine ingredient, then the heat he set just now is a bit too high, and the time is obviously too long.
Fu Yu originally thought that Liu Yunong was going to test his control over the heat and time during steaming, but now it seems that he was clearly preparing to test his mastery of pickling skills.
Thinking of this, Fu Yu said directly: "Teacher Liu, the heat of this drunken fish should be first low, then medium, and then low. This should be the best steaming heat control, and the time should be eleven minutes. , the fish is steamed just right!”
Fu Yu said very firmly, without any hesitation in his tone, because now is the time to show off his cooking skills to Liu Yunong, as well as the two chefs Wang Yulong and Liu Zhangpeng.
According to Liu Yunong's arrangement, whenever he has time after get off work, he will have to come here and learn how to cook.
It is very necessary to build a good impression in front of Wang Yulong and Liu Zhangpeng in advance.
And allowing Liu Yunong to see his strength is also crucial for his future academic career.
After all, teachers love outstanding and talented students.
Sure enough, after Fu Yu said these words, the three people present all had expressions of approval on their faces!
Liu Zhangpeng looked at Fu Yu and said to himself: Good guy!
This young man is really amazing!
Even when he first learned to steam drunken fish, his master Wang Yulong taught him step by step.
In terms of controlling the heat and time, it is impossible to control it so accurately without dozens or hundreds of operations.
No wonder the boss would accept him as his apprentice, this guy is really good!
After Wang Yulong heard Fu Yu's words, he paused for a moment and looked at Fu Yu with a hint of appreciation.
Because drunken fish is actually a deep-processed product of Danshui fish, made from selected high-quality fresh fish and Shaoxing alcohol.
The Liujia Cuisine's method of preparing drunken fish, which has been passed down from ancient times, has additional spices extracted from a secret recipe of pure Chinese medicine.
As for the specific Chinese medicines, outsiders except the Liu sisters don’t know the secret recipes at all.
As for the control of heat and time during steaming, they were all taught by Mr. Liu when he was learning how to cook.
Cooking techniques like this are often passed down from ancestors, and outsiders who want to learn them have no way to learn them.
Even though Wang Yulong has been studying Liu's cuisine for nearly thirty years, he can only identify two or three of the traditional Chinese medicines, but he has no clue about the dosage.
But the steaming method Fu Yu mentioned now is completely consistent with Liu's requirements for steaming dishes.
Wang Yulong looked at Fu Yu, his expression extremely complicated for a moment.
The control of the heat is completely accurate!
The timing is very accurate!
He actually mastered the method of drunken fish so perfectly.
The more Wang Yulong thought about it, the more frightened he became, and the more he looked at it, the more amazed he became.
Turning around to look at Liu Yunong, he saw her saying with admiration: "Well, yes, your judgment is very accurate. The drunken fish we make in our store are all grass carp of equal size, and all the fish segments are After weighing, the thickness is consistent and the size is the same.”
After confirming my judgment, the next step is to steam step by step.
The drunken fish has already been arranged before being served on the drawer. After steaming, the decoration is added directly and it is ready to be served.
Fu Yu once ate drunken fish.
The steamed drunken fish has firm yet creamy meat and a unique taste that is very easy to like.
The drunkard fish made by Shangshi Private Restaurant is obviously better than Chollima's marinated recipe.
Fu Yu took out the steamed drunken fish and felt that the strong aroma was really unique. Just smelling it made your mouth water.
After careful inspection, Liu Yunong was obviously very satisfied with the drunken fish made by Fu Yu.
The final plating was done by Liu Zhangpeng.
Washed celery leaves are spread out, dotted with a carrot rosette, and three onion rings from small to large are stacked in opposite corners.
A plate of six pieces of drunken fish with amber and crystal luster looks both delicate and delicious.
At the same time, the intercom in the kitchen rang: "The ordering customer on the 7th has arrived, and the food will be served in three minutes."
Liu Yunong came closer and replied: "Okay."
Then, straighten up and start cooking the celery bacon.
This time, Liu Yunong was in charge.
The celery and bacon are all cut and prepared by craftsmen.
The round pieces of celery are tender and raw, and the bacon is marinated and shipped from the main store.
The specialty bacon of Liujia Cuisine is cooked according to the secret recipe handed down from ancestors.
The smoked bacon has the same appearance on the outside and is cooked and cut into slices. It is transparent and shiny, bright in color, yellow on the inside and red on the inside, and tastes mellow.
While cooking, Liu Yunong casually taught Fu Yu: "The bacon in Liu's cuisine is all marinated by himself, which maintains the characteristics of good color, aroma, taste and shape. It is known as 'one family cooks meat with a hundred flavors'." "
Nice romance
"And when you eat it, it is fat but not greasy, and thin but not filling your teeth. It not only has a unique flavor, but also has the functions of appetizing, removing cold, and digesting."
Fu Yu understood.
In other words, unique Chinese medicine is used to prepare this bacon when curing it.
Lady Liu is not only a female cook, but also a female doctor who is quite knowledgeable in medical science.
Liu Yunong was cooking while instructing Fu Yu on the specific operations.
Next to him, Liu Zhangpeng was multitasking. He was busy working and whispering gossip to his master.
"Wow, he's so awesome." Liu Zhangpeng was very excited: "No wonder the boss took him as his apprentice, he is really very strong!"
"You know there is a sky outside the world, and there are people outside the world, right?" Wang Yulong said with a look of hatred: "If you have the leisure to talk about others, why don't you work hard and become a disciple as soon as possible!"
Liu Zhangpeng: "..."
Hard work, hard work is useless.
I have understood that one-third depends on hard work, and seven-points are destined.
