When Fu Yu heard this, he hurriedly said: "Chef Zhao, let me try it. I have made this dish before when I was learning cooking from Chef Liu, and the cooking method is somewhat close to what the customer said."
Zhao Meng was stunned: "Does Shangshi Private Restaurant also have this dish?"
Fu Yuxin said nonsensically: "Yes, it's still a signature dish, but the cooking method is indeed different from what we have here."
After finishing speaking, for fear that Zhao Meng would not believe it, he added specifically: "I also think that this customer probably didn't eat in our store before, and he remembered the wrong place. Crab racing is not a rare dish, and every family has its own way of doing it. , since what we cook here doesn’t work, why not try the cooking method at Shangshi Private Restaurant, what if it happens to be what the customer wants to eat?”
Zhao Meng never thought that Shangshi Private Restaurant also had this dish.
So he asked carefully: "How do they cook there?"
Fu Yu said truthfully: "The method is almost the same, but the ingredients are different. We use fresh shrimp here and small yellow croaker there. I thought it was quite strange at the time, so I learned it very carefully."
"In terms of taste, I also tasted it at that time. It really resembles crab meat and is very fresh. The presentation on the plate is different from what the customer said, but it can be prepared as he said."
When Zhao Meng heard that it was the signature dish of Shangshi Private Restaurant, he felt relieved.
If it is truly an authentic time-honored brand, let alone Qianlima, which restaurant in the country can compare to Liu's Cuisine?
That's the cooking method passed down from generation to generation by Madam Liu's descendants.
If this is not authentic enough and cannot be called a classic old taste, then there is no real time-honored brand.
Zhao Meng immediately made the decision: "Okay, then follow the recipe at Shangshi Private Restaurant, and you will be responsible for this dish."
After finishing speaking, he warned: "Since Chef Liu taught you, when you cook later, you will be in charge of the spoon yourself, so don't let anyone else follow you."
Everyone in the circle knows that Shangshi Private Restaurant is different from ordinary restaurants outside.
The chefs in the kitchen are all inherited internally, and the cooking skills are always passed down from within to outsiders.
How else would it be called private kitchen.
Since there is this rule, it cannot be broken easily.
Liu Yunong was willing to teach Fu Yu cooking skills, which was Fu Yu's opportunity.
Once you have mastered it, you can use it however you want in the future.
As for other people, those who shouldn’t should not read it, and those who shouldn’t learn cannot.
So while Fu Yu was cooking, Zhao Meng sent Zhang Jinyu directly to the barbecue area to work as a helper for Sun Qingning, and together they took over the barbecue takeout orders.
Fu Yu, on the other hand, does everything by himself, from catching fish to preparing vegetables, without relying on the hands of others.
Now is the busiest time in the kitchen. Everyone is busy working and has no time to take care of themselves. No one pays attention to what Fu Yu is doing.
Handling fresh fish was a task that Fu Yu used to do when he was a small laborer. Now that he is back to his old job, he is still very skilled at it.
The ingredients used in the classic old-flavor recipe are small yellow croakers. The tender fish meat is paired with eggs and salted egg yolks to create a dish that tastes like crabs.
The small yellow croaker is closer to crab meat in terms of taste and meat texture.
With a little cooking, it is not difficult to make dishes that resemble crab meat.
Before cooking, Fu Yu first made up the classic old-flavor recipe and studied it carefully. Then he started cooking after all the cooking steps were memorized.
The small yellow croakers from Qianlima are all brought fresh, and the meat is tender and plump.
Fu Yu cleaned the small yellow croaker, dried it with kitchen paper, and peeled off the skin.
Remove the fish meat and cut into pieces with a knife.
In order to make the color look better, remove the colored parts near the fish skin and only take the fish meat in the middle.
After taking out the fish meat, carefully remove the fish bones.
Yellow croaker is one of the fish with relatively few spines, but it is not without them.
If it is not cleaned up, customers can easily get hurt while dining.
Sharpening the knife is as good as chopping wood. Fu Yu did it very carefully when picking the thorns.
Pick out the fine spines and cut the fish meat into granules with a knife. Do not chop it very finely. The meat texture of yellow croaker is close to that of crab, so keeping it in granular shape will make it more realistic.
This is a special note in the classic old-flavor recipe.
Fu Yu deeply agrees with this.
If there was no prompt, the first time he cooked it, he would have just chopped the yellow croaker meat into puree and would not have considered these things.
When cooking this dish, there are clear instructions in the classic old taste recipe.
As the saying goes, if you do three steps, you will succeed!
The first step: imitation crab meat: egg white and yellow croaker pellets.
Step 2: Imitation crab roe: egg yolk and salted egg yolk.
Step 3: Prepare the simulated flavor bowl juice.
As long as you follow these three steps, this dish will be the same as real crab meat in terms of taste and texture.
On the contrary, it is similar to Chollima's cooking method.
The only difference is that the ingredients used are shrimp meat and yellow croaker meat.
Fu Yu followed the instructions on the recipe and started preparing a bowl of juice.
Fu Yu has always been very precise in the proportions of cooking wine, white vinegar, white sugar, ground ginger, and salt.
Stir all the seasonings evenly and set aside.
Crush the salted egg yolk with a spoon.
Crush the salted egg yolk thoroughly so that it can blend better with the egg yolk.
Fu Yu always pays great attention to such details.
For fresh eggs, separate the egg whites and crack the egg yolks directly into the bowl of salted egg yolks.
Add the yellow croaker meat into the egg whites and beat evenly and set aside.
Beat the egg yolk and salted egg yolk evenly and set aside.
Heat oil in pan.
For normal cooking, be sure to use a non-stick pan.
The iron pan that I like to use for frying fish and stir-frying cannot be used for this dish because it will stick to the bottom.
But for Fu Yu, there is no such concern.
He still used the black-handled iron pot that he often used in daily life.
Fu Yu poured the egg white liquid into the pot, set it to medium-low heat, and stirred in circles with chopsticks.
When frying egg whites and egg yolks, be careful to stir them in circles with chopsticks until they form a flocculent shape.
Never use a shovel at this time, as the shovel will cause the shape to become lumpy.
This is also a little tip.
Until the egg white liquid solidifies slightly, pour the liquid into the bowl and continue stirring in a circular motion.
The time to add the bowl juice is when the egg white and egg yolk are slightly condensed. After adding, continue to stir in a circular motion until the water is dry. The characteristic of this dish is that it is dry and loose without water. Water will not flow out from the bottom of the dish, which will affect the taste.
When the egg whites solidify, spread them on the bottom of the pan.
For the plate, Fu Yu specifically selected a large white round porcelain plate based on the customer's memory, with a scallop shell-like concave and convex pattern on the bottom.
At this time, the delicious smell has begun to waft out.
Not to mention, it does smell a bit like crab meat.
Fu Yu cleaned the wok, poured oil into the same hot pan, poured in the egg yolk liquid, set it to medium-low heat, and stirred in circular motions with chopsticks.
Add the sauce in the bowl, stir evenly, and put it on top of the egg whites.
