Fu Yu took the hemp silk and tried to tie up the crucian carp.
According to the cooking instructions in the classic old taste recipe, bundling is a very critical step in this dish.
Because when the chicken soup boils and the heat begins to fumigate the crucian carp, the fish meat will slowly fall off due to overcooking. Therefore, when bundling, the entire fish skeleton must be fixed skillfully to ensure that when the fish meat falls off, the fish bones can be preserved intact.
However, the skin of crucian carp is very slippery, and the hemp silk cannot be wound and knotted smoothly.
Fu Yu turned around and looked at Zhou Yesong beside him: "Xiao Zhou, help me fix the crucian carp and tilt it as much as possible."
Zhou Yesong nodded quickly and began to help with the binding.
Feng Hai looked at Fu Yu tying the rope and frowned slightly: "Fu Chu, your tying method is not good. I have tried it before. With this tying method, after steaming, you will find that there is only one fish head hanging on the rope. , the whole fish body fell into the chicken soup."
Fu Yu made a move.
His method of tying rope is a step-by-step operation based on the tutorials in the classic old flavor recipes.
Logically speaking, there should be no problem.
But when he carefully inspected the tied crucian carp, he discovered that because the linen thread was relatively thin, if he wrapped it clockwise when fixing the fish head, the linen thread would become wet during steaming and would probably slip.
If the fish's gills happen to be strangled, the situation mentioned by Feng Hai is indeed likely to occur.
It seems that we need to find a way to fix the fish head and body again.
Before Fu Yu could figure out how to improve the binding method, Feng Hai added: "I also tried the cross-tying method, but after a long wait of nearly two hours, this time even the fish heads were gone. A small fish bone was left hanging on the cotton rope.”
When Feng Hai tied them up, he specially selected cotton ropes, which were strong, non-slip and easy to use.
He told his previous experience truthfully. In addition to providing it to Fu Yu as a reference, he also wanted the young man in front of him to understand that the cooking method of angel fish is not that simple and easy to operate.
The cooking method is not difficult. What is difficult is how to ensure the integrity of the fish bones after cooking.
This entire process is the key to cooking angelfish.
Inexperienced customers may not be able to taste the difference, but in front of him, a chef who specializes in Hunan cuisine, all operational details are worthy of attention and attention.
"My Iceberg Beauty Wife"
As the saying goes, laymen watch the excitement, while insiders watch the door.
When Feng Hai watched Fu Yu's cooking, he mainly looked at his skills in detailed operations. As for the final product of the dishes, as long as the skills were good, the quality of the dishes would definitely be the same.
But after listening to Feng Hai's words, Fu Yu thought of a way.
Since clockwise doesn't work, what about cross bundling? The position of the square grid is fixed under the belly of the fish, and the position of the gills can also be covered intact without worrying about falling off.
And in order to make the binding effect look better and ensure that the fish meat can fall off quickly, he can first use cotton rope to cross-bundle, and then use the flat knot method he just learned from Liu Yunong, and use hemp silk to bind again.
Fu Yu nodded to Feng Hai: "Thank you, Chef Feng, for your concern. I will pay attention."
Feng Hai was stunned and suddenly speechless.
Since when did my mother care about you?
Feng Hai shook his head: "I am reminding you that when cooking, not only the presentation of the dishes on the table must be beautiful, but also all the details must be grasped during the operation."
The implication is, don't be cunning because customers can't see the cooking process.
The specialty of the angelfish dish is that after cooking, the integrity of the entire fish bone is cleverly ensured.
Fu Yu nodded: "I know, after all, the fish bones have to be served on the plate in the end."
When making angelfish, the stand suspended above the pot together with the complete fish bones is also an important part of the presentation.
Feng Hai's expression changed, and he was uncertain: "Okay, I want to wait and see the final product."
Before Fu Yu could say anything, someone suddenly walked into the kitchen.
"Hey, you, I've been busy this morning. Thank you for your hard work!"
Zhang Zhen, who had finished his work and returned from his vacation, walked in quickly wearing a chef's uniform.
Everyone in the kitchen greeted Zhang Zhen one after another.
Zhang Zhen is away, so Chef Liu and Chef Lin will be in charge of the kitchen for the time being.
Without waiting for Zhang Zhen to ask, the two hurriedly explained the morning's events in detail, including that a customer ordered angel fish and Fu Yu was now taking over the cooking.
Hearing that Fu Yu had taken over, Zhang Zhen felt relieved: "It's settled! The reservation is for the evening. There is still time, so there is still time."
Feng Hai also came over to greet Zhang Zhen: "Chef Zhang!"
Zhang Zhen nodded, but walked directly past Feng Hai and towards Fu Yu.
"Chef Fu, are you ready to cook the angel fish now?"
Fu Yu looked up at Zhang Zhen and nodded: "Well, I've just started cooking. Chef Zhang, you came just in time. Quick, help me catch the fish."
Zhou Yesong is also very clever at work, but when Fu Yu is doing binding, he always has a bad grasp of the angle, which makes Fu Yu's slip knot unable to be inserted no matter what.
If it were someone else, Fu Yu would still be a little worried about calling it out, but he and Zhang Zhen had cooperated twice before, so they still had a tacit understanding.
Everyone in the kitchen has long been accustomed to this.
After all, it was Zhang Zhen who took the initiative to help Fu Yu before.
But when Feng Hai heard this, he felt... a little weird.
He looked at Fu Yu in disbelief. This man...had a lot of personality. He dared to order the chef? I really don’t know how high the sky is and how high it is!
However, something happened that shocked him.
Zhang Zhen nodded happily, walked forward quickly, took Zhou Yesong's place, and reached out to help pinch the crucian carp.
"Okay, Chef Fu, let's get started."
Fu Yu adjusted the angle at which Zhang Zhen held the fish: "Chef Zhang, keep this angle steady and I'll thread the thread through."
Zhang Zhen nodded, and he quickly understood what Fu Yu meant.
Fu Yu successfully tied the crucian carp with cotton thread, then picked up the twine and prepared to tie it up again.
Feng Hai couldn't help but stretched his head and looked closer.
This look really made him realize that he had some tricks up his sleeve.
Fu Yu's binding method looks a little different!
It looks like a flat knot tying method, but it has obviously been improved.
Feng Hai wanted to see clearly, so he got closer and closer...
He obviously looked at it very carefully, but Fu Yu's binding speed was too fast.
It felt like he just blinked and Fu Yu had already started to tie the knot, without even seeing clearly how the thread was tied.
The hemp thread is very thin, and when mixed with the cotton thread, the two strands melt together almost instantly.
Feng Hai was stunned, damn!
Is this hand speed real?
And just when he was sighing these two words in his heart, Fu Yu had already finished tying them up and started to continue cooking.
