And Fu Yu is already very skilled in controlling both time and heat.
When the fried beef comes out of the pan, sprinkle with cumin and sesame seeds.
This dish is considered complete.
When putting the dishes on the plate, Shangshi Private Kitchen Restaurant always adopts the method of stacking the dishes.
After a plate of tender fried beef is placed, it is piled high into a hill. It looks very spectacular, and it prevents the fried beef from sticking to each other, which will affect the crispy texture of the skin.
This plate of tender fried beef was for Fu Yu to try his hand at. After it was finished, the kitchen staff shared it on the spot.
Soft and smooth texture, tender and fragrant, chewy.
The unique aroma of cumin and sesame can be tasted in the mouth, which complements the tender texture of beef.
Liu Yunong tasted the soft fried beef cooked by Fu Yu and nodded with satisfaction.
She turned to look at Wang Yulong, and the two exchanged glances.
Wang Yulong also looked appreciative.
He was quite convinced of his boss's vision, and even felt a little envious in his heart.
Look at the boss's luck. If he doesn't accept an apprentice, he will be a genius.
After finishing the soft fried beef here, Fu Yu hurried back to fry the pork belly.
He put a little oil in the pot. When the oil was 50% hot, he put the pig skin side down into the pot for frying.
Because a lot of oil will splash out when frying, you need to close the lid quickly to avoid getting burned.
This is something Liu Yunong has repeatedly emphasized.
Fu Yu cherished his life and remembered to be very firm and securely cover the pot lid in time when the pig skin was close to the hot oil.
After frying for a minute, you can see that many red bubbles have emerged from the pig skin.
At this time, take the pork out and soak it in cold water.
Soaking in cold water can make the pork taste more refreshing.
When the pork is completely cool, place it in the refrigerator for two hours.
This makes the meat cut better and is easier to shape.
During the freezing time, Fu Yu followed Liu Yunong's instructions and began to cycle through the cooking operations he had done before.
He made pork belly one piece after another, his movements became more and more skillful, and his speed became faster and faster.
When Liu Zhangpeng prepared the sauce and sent it to the cold room, he happened to meet Fu Yu coming over with cooled pork belly, so he approached him enthusiastically: "Xiao Fu, didn't you say you've never made this pagoda pork before? I see you are quite skillful in this technique!"
Although the kitchen was air-conditioned, Fu Yu still broke into a sweat after staying in front of the fire.
He was in a somewhat irritable mood and was not very talkative at this time, but he politely said a few words to Liu Zhangpeng and hurried back to continue working.
It has to be said that everything is better here at Shangshi Private Restaurant, except that the quality and cooking skills of the workers are a little worse than that at Qianlima.
Fu Yu is very serious when cooking, so when he was in Qianlima, whether it was Sun Qingning or Zhang Jinyu, they were always obedient and sensible when helping him, and they were very discerning and knew what Fu Yu needed when. Things are always delivered to him in a timely manner.
At Shangshi Private Restaurant, the workers always give orders and actions, and Liu Yunong is always standing by to guide, so Fu Yu can only do everything by himself.
"This star really wants to retire"
But once you get used to it, you'll get used to it, and you'll get a lot more hands-on opportunities.
In the iron pot, the original soup was used to cook the dried plum vegetables. Fu Yu quickly fished out the cinnamon and star anise.
Everyone was working, and no one noticed that when he raised his hand, every time the colander was lifted from the soup pot, the thick soup attached to it would quickly slide off the colander like Moses parting the sea.
After the high heat came to a boil, and when the heat was reduced to simmer, Fu Yu transferred the prunes to the casserole and continued cooking with the gas on the kitchen counter.
The large iron pot continues to be used to cook pork belly.
The specialty of pagoda meat lies in its very skillful cutting skills.
The pork belly needs to be cut into thin slices, long and continuous, and can be piled into a beautiful pagoda shape at will.
Fu Yu took out the frozen meat, placed it on the eucalyptus board, and cut it along the edge.
When you get to the end, be careful not to cut it off, otherwise the piece of pork will be wasted.
After cutting, circle it back to its original shape, place it in the mold, and then press it into the shape of a pagoda.
Pierce the end of the meat with a toothpick to stabilize it.
This operation process is quite detailed. After completing this step, the pagoda meat is officially formed!
Fu Yu did it very smoothly, with exquisite techniques and skillful movements, and his whole person exuded an indescribable confidence.
He looked very experienced and it didn't look like he was cooking this dish for the first time.
Rather, it’s like a master chef who has done it dozens, or even hundreds of times!
Liu Zhangpeng took a break from his busy schedule and couldn't help coming over to watch Fu Yu cook.
Seeing the pork belly cut into a moderately thin layer and stacked into a pagoda shape, I was more and more frightened and convinced!
There was even an inexplicable feeling that Fu Yu had previously excused himself by saying that it was his first time cooking this dish, just to show off others' faces after cooking.
Liu Zhangpeng, who was really shocked and shocked, felt a little amazed at first, but then felt a little aggrieved.
How come there is such a huge gap between human beings!
Some people are born to be envied and jealous by others!
And some people, like myself, can only make little progress through hard work.
Not only Liu Zhangpeng, but also Liu Yunong on the side was really stunned by Fu Yu's superb knife skills.
Fu Yu said before that he had never cooked this dish, and Liu Yunong was already prepared to prepare more dishes.
She had set it up to give Fu Yu an hour to practice knife skills, so she had been busy making the preliminary work of tender fried beef in front of the kitchen counter just now, just to save time for Fu Yu to waste.
But Fu Yu's performance at this time was like a well-trained top chef.
Does this still require giving him time to practice?
It’s more like just getting on the stove and cooking the spoon together!
Wang Yulong was upset and wanted to slap his forehead with his hand!
I’m so jealous!
Why can't I meet such a good seedling?
what a shame.
Such a disciple is rare to meet in decades!
If he could accept a disciple like this, he would be able to pass on his legacy.
That must be cultivated as a successor.
Liu Yunong is really lucky!
This luck was destined from the moment he was born, and no one else could envy him.
Fu Yu handled the pork neatly and turned around to the kitchen counter.
The prunes in the casserole are ready.
According to the cooking method of Shangshi Private Kitchen, some brown sugar needs to be added.
And the ratio is one tablespoon more than the classic old flavor recipe.
This taste will be sweeter and more in line with local taste preferences.
The prunes should be cooked until only a shallow layer of soup remains, and should not be boiled dry. The soup will be reserved for later use.
