Fu Yu is very skilled at splitting raw chickens, having the experience of repeated practice in teaching practice classes.
But after the whole chicken is cooked and then divided... Fu Yu is still a little unsure if he wants to reach the perfect level.
He wasn't sure how effective it would be if he separated it.
It's been done before.
When I was at the music restaurant, I practiced splitting braised chicken with Yao Shi, and I felt that I did a good job.
But at that time, his cooking skills were mediocre, and the so-called good cooking was just based on his own opinion.
After all, there is still a lack of practical experience.
But now that I have a mission to follow, I can only bite the bullet and try to operate it.
Fu Yu put on gloves and put the whole chicken on the tray.
Splitting the whole chicken is usually done directly by hand and scissors.
Because it tastes better when shredded by hand than chopped chicken.
With scissors, you can easily shorten the brittle bones connecting the skeletons for easy disassembly.
However, Fu Yu picked up the kitchen knife casually.
In his opinion, kitchen knives are much easier to use than other props such as scissors and boning knives.
It cuts iron like clay and is very flexible to use.
Mainly because he has been accustomed to using kitchen knives in the past half a year since he acquired the knife skill.
Over time, it became easier to use.
This was not the first time that Wang Yulong saw Fu Yu use a kitchen knife to do splitting.
So I only glanced at it, then looked away, and while putting on my gloves, he said: "The techniques for splitting cooked chicken and raw chicken are different. I'll do it first, and you can take a look before you start. It's okay if it's broken. , originally it was torn open to facilitate customers’ dining.”
Fu Yu nodded, feeling warmed by Wang Yulong's casual instructions.
In fact, Wang Yulong is quite good to himself.
Regardless of whether it was for Liu Yunong's sake or not, he took good care of him.
Liu Zhangpeng on the side accidentally saw this scene and suddenly realized!
React in hindsight!
I am so stupid!
Otherwise it would be said that ginger is still spicy when old!
When I first started, I responded with a deliberate approach to Yu.
After all, Fu Yu was Liu Yunong's apprentice, and now he was teaching him how to cook step by step.
In the future, Fu Yu will be Liu Jiacai's successor.
After getting along with him during this period, I found that Fu Yu was humble and had a very good personality, so I unknowingly felt a sense of neglect.
Now because the master obviously takes care of Fu Yu, he feels uncomfortable and wants to fight against him.
Isn’t this asking for trouble?
Even his master is deliberately making good friends with Fu Yu, which shows that Liu Yunong must focus on training Fu Yu.
To put it bluntly, Fu Yu is the official successor of Liu Family Cuisine.
If you have doubts about Du Yu, what is the difference between questioning your boss Liu Yunong?
After all, the two of them are serious masters and disciples.
After thinking about it clearly, Liu Zhangpeng suddenly had an epiphany.
I should be more calm and generous, and act like a reliable friend, colleague, or even partner.
Wang Yulong placed the whole chicken on the eucalyptus board and guided: "Be sure to keep the chicken breast facing up. This way it is easier to see every part of the chicken, making it easier to cut into pieces."
As he spoke, Wang Yulong grabbed the chicken leg on the left and pulled it open slightly: "This way you can clearly see the connection between the bones of the chicken leg and the body..."
Wang Yulong's technique when tearing apart the chicken was very fast and very regular.
When splitting cooked chicken and raw chicken, the effects pursued are different.
When splitting raw chickens, the main thing is to keep them neat and tidy.
When the cooked chicken is split, all the joints are mainly disconnected.
First remove the chicken legs, then the chicken wings, segment the chicken neck, remove the large and small breast meat, and neatly cut the two sides of the skeleton into five pieces.
The chicken bones are connected to the chicken, and the chicken is wrapped in chicken skin, ensuring that each piece of chicken is just the right size for easy eating.
It may seem difficult at first, but once you get the hang of it, you'll become a master at it.
Fu Yu listened to Wang Yulong's instructions and followed the instructions.
In addition to its excellent taste, Shangshi Private Kitchen's sea salted chicken has another major selling point that attracts customers.
It is a cooked chicken that has been split into pieces and can finally be put back together and served intact.
Therefore, the tableware used for setting the dishes is neither a plate nor a large bowl, but a special square wooden box.
The whole chicken is placed face up in the wooden box. In the exposed parts, there is no damage to the skin or signs of splitting.
This requires the chef to accurately stack each split chicken piece together when placing it on the plate to ensure that it will not slip and deform.
When he first saw the cooking operation of this dish, Fu Yu secretly guessed that when putting it on the plate, toothpicks and the like were secretly used to fix the chicken pieces.
So when I saw Wang Yulong setting the plate, he just used the bones between the chicken pieces to fix it, and I was very surprised.
Ever since he saw Liu Yunong's personal attributes, he knew that Liu Yunong had reached an advanced level in splitting skills.
Both the splitting techniques and operating skills are far beyond ordinary people.
But I didn't expect that she could use this skill flexibly to this extent.
Unexpectedly, in the plating, he cleverly used his understanding of the distribution of chicken bones to accurately design a set of special splicing techniques.
Take an already unique private dish and create another highlight.
Fu Yu had always felt that the prices of dishes at Shangshi Private Restaurant were a bit too expensive.
But now that I have been working for a long time and I have learned a lot about Liu’s cooking methods, my previous mentality has suddenly changed a lot.
It's expensive, but it's still popular with customers, which shows why it's expensive.
Fu Yu's cooking of sea salted chicken was basically completed under Wang Yulong's hand-by-hand guidance, so the finished product turned out to be very good.
Because it was the first time to assemble a whole chicken, the speed was a little slower, but both in terms of taste and presentation, it was perfect.
After Wang Yulong inspected it, he sincerely praised: "Xiao Fu, you are indeed very talented in cooking. This coarse salted chicken steamer is very good."
Wang Yulong has never been stingy with praise, but it is not easy to make him praise him.
Therefore, the people in the kitchen who were originally very impressed by Yu now have a much different impression of Yu.
Although it took a while, I finally finished cooking the five portions of sea salt chicken cooked by the customer.
Seeing the packaged dishes being taken away by the waiters, everyone in the kitchen breathed a sigh of relief.
It's getting late, the boss is away, and Wang Yulong is in charge of the kitchen.
He gave the order and everyone hurriedly packed up their things, changed clothes and went home.
When Fu Yu took a taxi back to Qianlima, it was already late at night.
After a brief wash, he persisted in reading the classic recipes for a while before going to sleep peacefully.
If before, he wanted to work hard to learn cooking and improve his skills, just because he wanted to make money.
Now, it has become a heartfelt preference.
It is said that it takes 21 days to form a habit. Fu Yu feels that his tireless attitude towards learning cooking skills is because he has formed a habit without knowing it.
