The two of them chatted and chatted without any delay in the work at hand.
Fu Yu finished frying the salted fish and started cooking fish ball soup.
The fish ball soup currently sold in the store is an improved version of mackerel ball soup.
Vinegar and pepper are added to the soup, which is sour, spicy, refreshing and delicious. I sweat after drinking one bowl and want another bowl.
But Zhao Meng said that the fish ball soup sold in the store at the beginning was made from river eel, with fish floss and pea shoots added.
It's troublesome to make, but both the texture and the tenderness of the fish balls are much better than the Spanish mackerel.
The difficulty of this dish lies in the beating of the fish balls and the proportion of seasonings.
Zhao Meng carefully explained the ratio of the seasonings, briefly explained the whipping technique, and then handed the soup to Fu Yu to cook.
Cooking soups and cooking dishes was originally not his strong point.
On the contrary, Fu Yu has better skills in controlling the heat and seasoning ratio.
Zhao Meng didn't say anything, but he knew it in his heart.
Physical work is Fu Yu's strong point. Since he has the physical fitness provided by the system, as well as the incredible hand speed and knife speed, Fu Yu has never had to worry about the Dutch attack.
He removed the fine bone spurs from the fish, smashed it with the back of a knife, chopped it into minced fish and put it into a container.
And in the process of smashing and slashing like this, people who are far away can't see anything.
But Zhang Jinyu, who was standing next to Fu Yu, ready to help cook at any time, his eyes widened instantly.
What did he just see?
As a small worker, Zhang Jinyu does the job of smashing minced meat on a daily basis.
Even if the fish meat is indeed more delicate than pork, it still needs to be smashed several times when smashed with the back of a knife, and it is even more time-consuming and laborious to chop the fish into minced fish with a knife.
But when it came to Fu Yu's hands, the fish meat was like a piece of rotten wood. When he slapped it with the back of the knife, it turned into mud in an instant.
When he cut the fish into pieces with a knife, he didn't know if it was because of preconceptions. Anyway, Zhang Jinyu felt that Fu Yu was just doing it casually and showing it to outsiders.
The fish meat had been smashed into mud, and there was no difference at all between whether it was killed or not.
But as the thoughts came together, Zhang Jinyu felt that he was probably overthinking.
Is it necessary for Fu Yu to do this?
It is estimated that Fu Yu's hand speed was too fast at that time, and he did not see clearly for a while.
Well, that must be the case.
Otherwise, the back of the knife can smash the fish meat into fish paste. Who would believe it?
You're not that good at magic, are you?
Little did he know that his sharpening skills were as sharp as a kitchen knife, which inadvertently shocked his friends.
Fu Yu was busy cooking quickly.
Chop the minced fish paste, add fine salt, rice wine, and MSG and mix well.
Slowly pour in the water, and while pouring the water, use chopsticks to stir vigorously in one direction. Pick out small pieces of fish paste and put it into the cold water. When it floats, add starch to mix.
This operation seems simple, but in fact it is quite difficult to actually do it.
On the one hand, it tests the cook's hand speed; on the other hand, it has very strict requirements on the ratio of water to fish paste and starch.
Whether the fish balls will have a smooth texture all depends on this crucial step.
Add fine salt, rice wine, monosodium glutamate, soy sauce, green onion and ginger to the minced meat and mix to make the filling.
Place half a pot of water on low heat.
Fu Yu grabbed a handful of fish paste in his palm with his left hand, put the stuffing in his right hand and put it in his left palm, then pinched it together with his left hand, squeezed out a fish ball with stuffing in the middle from his thumb and index finger, and served it with a spoon Stop and pour into the pot of water.
At this time, if the water in the pot has boiled, add some cold water to prevent it from rolling. Wait until the fish balls float to the surface, then remove them all.
Put fresh soup and salt in the pot. After boiling, add fish ball balls and rice wine, then skim off the foam, add a few bean sprouts, monosodium glutamate, soup, and put it in a bowl after boiling.
The advantage of fish ball soup is that it doesn’t have to taste bad over time.
After Fu Yu is cooked, put it directly into the steamer to keep it warm.
Just wait for the customers to arrive, and then the waiter can come and bring it to the table.
Cooking the fish ball soup was a bit troublesome, but Fu Yu was very fast and it took more than half an hour to finish cooking.
During this time, Zhao Meng had quickly completed spicy crayfish and spicy fried crayfish, two classic dishes.
"Chef Zhao, how do you spell this butterfly prawn and sea cucumber dish?"
Fu Yu looked at the order form posted on the kitchen wall and asked with interest.
Zhao Meng said casually: "It's just plain shrimps in a butterfly shape, paired with roasted sea cucumbers and green onions. It doesn't taste special, but the presentation is very beautiful. In the past, this dish was considered the final dish on the banquet, but now it's not very popular. ”
The prawns are made into a butterfly shape, which requires relatively high details.
When I have time to make those few shaped shrimps, I can cook two more roasted sea cucumbers with green onion.
Moreover, the presentation looked quite fashionable at the time, but now it is somewhat overwhelming.
Various unique plate presentation shapes emerge one after another, and the presentation plate that was originally used as the final dish has become more and more ordinary and has no special features.
Zhao Meng saw that Fu Yu was interested, so he put down the fried conch slices as a starter, cooked ten prawns in original sauce, and then taught Fu Yu step by step how to turn the prawns into vivid butterflies.
This flower work mainly relies on toothpicks for fixation.
Remove the heads, shells and devein of the prawns, leaving the meat and tails alone.
Remove the upper and lower sides of the shrimp, leaving a thin layer of moderately thick shrimp meat in the middle.
Bend the shrimp meat, turn the bright red shrimp tail upward, and add a butterfly body carved from cucumber, and black sesame seeds fixed with syrup to make butterfly eyes.
After all, he hadn't done it for many years, so Zhao Meng's operation was obviously a bit rusty, but the final result was still good.
"Well, that's it."
Zhao Meng showed the prepared prawns to Fu Yu.
Fu Yu felt that he was good at seeing with his eyes, but as for the operation with his hands...
"Do you understand? Okay, you can take care of the rest of the prawns!"
Zhao Meng quickly threw the blame away.
I hate this kind of chore the most. With this time, I can cook two more dishes.
Fu Yu, who didn't feel at all that he was being manipulated, took over the job as a spy.
When he made the first butterfly shrimp, his technique was still a bit unfamiliar, but as he made the next few, he made it faster and faster, getting better and better.
As I watched the last butterfly shrimp placed on the plate, its shape and appearance were truly lifelike.
Fu Yu had just finished making butterfly shrimp, and a waiter came to report that the customers in box 104 had arrived.
The kitchen immediately places the cooked dishes on the serving table one by one.
Fu Yu also started cooking sea cucumbers roasted with green onions.
After cooking the sea cucumber with green onions, place the sea cucumber neatly in the middle of a white round porcelain plate, place a circle of butterfly shrimp around it, and put three red cherries on top of the sea cucumber according to Zhao Meng's request.
I didn't realize it before, but now when I look at the overall layout, I can see that it has a local style that was popular more than ten years ago.
At that time, I was really obsessed with aesthetics!
