When Fu Yu was processing the turtle dove meat, Yao Shi had been paying attention to his posture and the movement of the blade.
Yao Shi's eyes were filled with surprise and a hint of complexity.
There is a lingo that goes, “One-third spoon work, seven-cent knife work.”
It goes without saying that proficient knife skills are an essential skill for a good chef.
Depending on the cooking method of the ingredients, there will be different cutting methods.
However, it is generally required to save raw materials and keep the size consistent.
Although the principle is simple, if you want to do this, it will be difficult to reach the standard without several years of craftsmanship.
When cutting turtle dove meat, you need to cut it with a push knife first.
This knife method is suitable for relatively soft raw materials. Press the raw materials with your left hand. The knife and raw materials should be vertical. After the knife cuts into the raw materials, immediately push forward to cut off the raw materials.
Fu Yu's technique of pushing and cutting with a knife is already very skillful.
The speed is fast and the movements are standard. The cut turtle dove meat looks like it has been measured with a ruler, and the size visible to the naked eye is the same.
The Ji Hua Dao directly mixed the oblique knife method and the straight knife method to cut a standard wheat flower knife. At the end, it mixed the oblique knife method and the oblique knife method to make a pine cone flower knife. The finishing effect.
Yao Shi could clearly see that Fu Yu was talented in cooking, but he didn't expect that Fu Yu would improve so quickly.
If it continues like this, it will probably take less than a few years for it to catch up with itself.
Yao Shi sighed inwardly and said uncontrollably: "鲞 refers to dried fish cut open and dried, while eggplant 鲞 is made from dried eggplant cut into slices and pickled in vinegar as the main ingredient."
"So the difficulty of this dish lies in the knife skills, followed by the matching of various auxiliary ingredients and the ratio of seasonings."
Fu Yu listened carefully to what Yao Shi said while holding his flower knife.
Speaking of shame, when he first learned that this dish was available in the store, he was stunned for a long time and couldn't pronounce the name of the dish correctly.
The main reason is that the word "鲞" is not commonly used in daily life, and his level of education is limited, so he has never heard of it or seen it.
Now after listening to Yao Shi's explanation, I realized that it turned out to be dried fish.
After Fu Yu finished processing the turtle dove meat, Yao Shi ordered again: "Peel all kinds of dried fruits and fry them until crispy."
Sun Qingning took the initiative to help Fu Yu.
The two of them work together very well.
Yao Shi looked at the various dried fruits that were fried just right and nodded.
He continued: "Cut the shiitake mushrooms, fresh mushrooms, dried tofu, and red and green peppers into small dices and set aside. When cutting, be careful that the size of the dried tofu and the red and green peppers must be the same. After cooking, place them on the plate. The effect will be better.”
Fu Yu nodded and did as he was told.
At this time, Zhang Jinyu hurried in and saw a circle of people learning to cook in front of Yao Shi's kitchen counter, and hurriedly crowded forward.
He saw Liu Yuqing standing nearby, looking at Fu Yu chopping vegetables in amazement.
"Why is he the chef?" Zhang Jinyu asked in a voice that could only be heard between the two of them.
Liu Yuqing also whispered: "Chef Yao asked me to cook, and Chef Fu is in charge of the spoons. Chef Yao is standing by to give instructions. Why did you come here?"
Zhang Jinyu pretended to sigh: "I am Fu Chu's little follower now. Fu Chu just finished eating, and I went over to pick up the bowl. I have to serve Fu Chu well before I can steal from him!"
When Liu Yuqing heard this, she giggled.
Zhang Jinyu also laughed twice, thought of something, and whispered: "I heard that from now on you will be the orderer who specializes in takeout? Wouldn't that also become Chef Fu's follower?"
Liu Yuqing rolled her eyes: "What kind of servant is there to serve as a cook? Even if you are a servant, I have to be Sister Jiang's servant."
Zhang Jinyu came late, and after watching it for a while, he didn't understand what kind of food it was.
I couldn't help but ask: "What kind of food is Chef Fu cooking? I came late and didn't listen."
Liu Yuqing said: "Jie Kun."
Zhang Jinyu was startled after hearing this and said, "Dear me! It's eggplant. Can Chef Fu know how to cook this dish?"
Liu Yuqing shook her head: "Chef Fu said that he can't cook it. It was Chef Yao who asked him to take charge of the dish while he gave instructions."
Zhang Jinyu's eyes widened when he heard this: "You mean... Chef Fu was able to cook this dish just by listening to Chef Yao's casual instructions? Chef Yao didn't raise his hand the whole time?"
Liu Yuqing also reacted immediately and couldn't help but widen her eyes: "Fu Chu is so awesome?"
All of a sudden, the two of them became more and more focused, staring closely at Fu Yu, fearing that they would miss any of the cooking process.
When Yao Shi teaches cooking methods, he always proceeds step by step and describes the details of the operation very carefully.
"Bring the pot to high heat, add chicken oil, fry the diced eggplant until golden brown and remove the oil."
"Chicken fat is added because the unique aroma of chicken fat can better combine the taste and flavor of turtle dove."
"In fact, when cooking the old-flavored eggplant, the turtle dove can be braised in advance, and when cooked, it will have a different texture."
Fu Yu did as he was told and started frying diced eggplants.
After the operation was completed, Yao Shi continued: "Leave a little base oil in the pot, add onion and ginger slices and stir-fry until fragrant."
"Add the diced eggplant, fermented rice wine, soy sauce, salt, sugar, vinegar, and clear soup and simmer the diced eggplant until the flavor is absorbed."
"Pay attention to the ratio, especially the ratio of soy sauce to sweet and sour. If there is a slight difference, the taste of the entire dish will be affected."
Fu Yu nodded, giving full play to the effect of the absolute feel.
Yao Shi couldn't help but smile with satisfaction.
"Put in a little cornstarch, take out a spoon and put it into a basin."
"Put in peanut oil in another pot and heat until medium cooked, add in diced turtle doves and break them up. Then add in fresh mushrooms, shiitake mushrooms, dried tofu, red and green peppers and various dried nuts."
"At this time, you should pay attention to the heat. The dried fruits have been fried. When cooking, put them into the pot last, otherwise the color will be affected."
Fu Yu is still very good at frying. The ingredients in this pot are fried brightly, and he listened to Yao Shi's instructions:
"Leave a little base oil in the pot, stir-fry the onion and ginger slices until fragrant, then pour in the divided main ingredients and ingredients."
"Quickly cook a bowl of sauce made with salt, fermented rice wine, sugar, chicken essence, clear soup, and water starch. Stir it a few times and take out a ladle to cover the diced eggplant."
The last two steps focus on hand speed. The speed should be fast and the movements should be steady. The final pouring of juice should cover all the eggplant dices as much as possible.
Fu Yu did it perfectly.
Yao Shi nodded and couldn't help but say a few more words: "Actually, the cooking of this dish has been improved several times in the later period. If you really follow the records in ancient books, it is actually much simpler than this cooking method."
"The book says that to make this dish, you only need to remove the skin from the eggplant, clean the meat, cut it into small pieces, fry it with chicken, and then use the chicken breast meat and combine it with mushrooms, new bamboo shoots, mushrooms, and five spices Dried bean sprouts and various dried fruits are cut into nails, simmered in chicken soup, mixed with sesame oil and fermented glutinous rice. Put it in a porcelain jar and seal it tightly. When you want to eat, take it out and mix it with fried chicken and melon. It’s ready to serve.”
