Although the herring used by Qianlima is artificially cultured, it can ensure that the live fish is killed and the freshness of the herring meat is preserved to the maximum extent.
After cleaning the fish scales and removing the internal organs, Fu Yu used a knife to remove the fish bones.
Cut off the fish head first, then push the knife inward against the spine, with the fish belly facing outward and the back facing in. Grab the upper half of the fish belly with your left hand, turn the fish over, and use the same method to remove the other half of the fish meat.
When it comes to the tail of the fish, it needs to be cut off piece by piece.
After processing the herring, crack the eggs into a bowl and beat them thoroughly.
Remove the outer crust from the bread, add flour and knead into crumbs.
Place the fish skin side down on the chopping board, use a sloped knife to cut the meat side every 2.5 cm, and then make straight cuts horizontally at 1.5 cm intervals, with the knife edge as deep as the fish skin.
Remove the fish bones and change the blade to fillet the fish.
Fu Yu did the whole operation smoothly.
The advanced splitting skills allow him to easily remove every tiny fish bone without damaging any excess fish meat.
Fu Yu put the cut fish into a bowl, added onions, ginger, salt, and soy sauce to marinate it.
After processing the fish meat, continue cooking the pepper fish pieces.
Put the marinated fish pieces directly into the pan and fry until golden brown on both sides.
The fish is mixed with diced Sichuan peppercorns and Sichuan peppercorns, making it full of numbness, tender and delicious.
After frying the fish pieces, Fu Yu quickly cut some carrot shreds to ensure that the roots were clear and as thin as hair.
Put the shredded carrots directly into the pot and fry without oil, so that the fried carrots will be crispy.
The fried shredded carrots taste sweeter, have a moderately soft and hard texture, and are more crispy and tender.
For scallions, take the young green leaves and cut them into thin strips.
The trapezoidal white porcelain plate has a light glaze pattern around the edge. The fish pieces are staggered and stacked. The fried carrot shreds are gently kneaded into balls with hands and placed on the fish fillets.
Place shredded green onions on one side for garnish.
The entire dish, from presentation to taste, was impeccable and perfect.
The fish nuggets were taken away by the waiter.
Fu Yu picked up the marinated fish and started cooking the grape fish.
Remove the onion and ginger from the basin, dip the fish into the egg mixture, and then sprinkle a layer of bread flour evenly so that it covers the fish and the seam of the knife.
Place the pot on high heat, add oil and heat until five times cooked, then add fish.
Fry for about 3 minutes. When the fish skin shrinks and turns light yellow, and the fish flesh opens up into grape grains, remove it and place it on a plate.
Under normal circumstances, the decorative material used when placing the dish is tender grape leaves.
But this season, let alone grape leaves, it’s hard to find bright green leaves.
Fu Yu blanched the prepared green cabbage leaves in boiling water, cut them into the shape of grape leaves and stems, and placed them next to the fish meat to make them look like salted rice dumplings with branches.
Set another pot over high heat, add grape juice, sugar, vinegar, soy sauce, and salt. Bring to a boil, thicken with cornstarch water, pour in sesame oil, and pour the pot over the fish in the dish.
The whole plate of fish is shaped like a whole bunch of grapes.
The presentation is exquisite, the frying is exquisite, and the lines are crisp.
The taste is rich in sweet and sour grape fruit aroma, crispy on the outside and tender on the inside, with a sweet and sour taste.
The grape fish completes the final presentation.
Even Zhao Meng raised his head to take a look and sincerely praised: "Not bad, this grape fish is cooked very authentically. Your knife skills have improved again!"
Fu Yu smiled and put the plate on the serving table.
This dish is really not popular, and the kitchen has not cooked it for a long time. After hearing Zhao Meng's praise, others also came over to check it out.
Looking at the plate of unique-looking grape fish, Liu Junrong winked at Sun Weixing: Awesome!
Sun Weixing nodded and looked at Fu Yu with envy.
It would be great if I could reach Fu Yu's level sometime.
No wonder he was able to successfully become a full-time employee after less than a year as an intern, and was treated with special attention by Zhao Meng.
If you want to gain a foothold in the kitchen, the only way to improve your cooking skills is to work hard, and everything else is useless.
When the waiter came, Fu Yu hurriedly said hello to Zhao Meng and followed him to the front hall.
In the box.
The girl's eyes suddenly lit up when she saw the dishes in front of her.
If Fu Yu had been here at this time, he would have found that in the video that reflected the image in the girl's mind, the blurry dishes on the dining table instantly became clear.
"The Point Guard Is Here"
The dish that has not yet been shared is this spicy fish fillet.
I heard this dish is spot on.
The girl's parents were overjoyed.
As long as one dish is ordered correctly, there is no need to worry about whether the other dish can be found.
When Fu Yu followed the waiter and brought the grape fish to the table, the girl immediately clapped her hands with joy: "This is the dish! That's right!"
Two dishes were determined, and the girl's parents hurriedly ordered the dishes on the spot.
After the matters in the front hall were taken care of, Fu Yu turned around and went back to the kitchen.
After getting off work in the evening, Fu Yu checked in, changed his clothes, and took a taxi to Shangshi Private Restaurant.
Starting today, he will learn to make gourd chicken with Liu Zhangpeng.
Although Liu Yunong did not specify the time for commuting to and from get off work, Fu Yu always rushed to the kitchen before six o'clock.
This is the busiest time for the kitchen.
Fu Yu changed his clothes and took the initiative to help Liu Yunong.
After working together for a few days, the two developed a somewhat tacit understanding.
Many times, before Liu Yunong could give any instructions, Fu Yu had already prepared everything that needed to be done in advance.
This made Liu Yunong feel more and more like Fu Yu.
After 8:30 in the evening, except for the dishes that are served after customers order, all other dishes are ready and ready to be fired as they are ordered.
At this time, Liu Yunong said to Fu Yu: "Xiao Fu, we are not busy now. You and Chef Liu practice gourd ** together, and you will be able to use it tomorrow.
Fu Yu agreed, went to the warehouse and picked out two clean and tender hens.
Liu Zhangpeng hurried forward to take it over and said with a smile: "Fu Chef, these two hens you picked are really fat. Did you just pick a big one?"
Fu Yu smiled: "Of course the tasks assigned by Chef Liu must be done well. The chicken fat will make it easier to practice deboning!"
Liu Zhangpeng smiled, took a hen, and followed Fu Yu back to the kitchen counter.
Fu Yu cherishes this opportunity to learn cooking skills without spending money.
You know, when he was studying, the cost of teaching to the school for a year was not low.
Hearing that they were going to practice making gourd chicken, Wang Yulong and a few other workers also came over.
Gourd chicken is a specialty of the restaurant. It is not difficult to cook, but the difficulty lies in removing the bones quickly and completely.
Whether the bones are removed cleanly and whether the chicken remains intact is very important to the taste and presentation of the dish.
Liu Yunong was determined to teach Fu Yu, so he first explained in detail the specific steps and precautions for splitting chicken bones.
She spoke in detail, and Fu Yu listened very carefully.
In fact, for work like this kind of bone removal, it is best to demonstrate it step by step, so that the teaching effect will be more significant.
However, Liu Yunong was interested in taking Fu Yu's exam, so he only talked and did not do anything, relying entirely on Fu Yu's own experience and understanding.
