Fu Yu uses boiling water to scald the pufferfish.
Then carefully scrape off the white film and clean it.
As long as you master the specific steps to handle pufferfish, the rest is a matter of careful handling by the chef.
Because the blood and internal organs of puffer fish are poisonous, they must be cleaned.
After cleaning the pufferfish, Fu Yu started cooking.
Zhang Jinyu, who had been following him as a helper, suddenly brightened up and stood in his usual position very skillfully.
Not only can you watch the cooking process and learn from it, but you can also help hand over kitchen utensils.
Liu Junrong is very clever and has a good eye when working in the kitchen. He has a good relationship with Zhang Jinyu, Sun Qingning and others.
After helping to catch fish just now, he took the initiative to take over the oiling work. The kitchen table was next to Fu Yu, and he could see Fu Yu's cooking operations when he turned his head.
In this regard, Sun Weixing, who came to the kitchen for internship at the same time, was completely unaware of it.
He just glanced at Liu Junrong with some envy.
Although there is no technical content in the first pass of oiling, it is a very good and light job compared to the endless chopping, stewing and various preparations.
The thought flashed through his mind, and Sun Weixing sighed in his heart and continued to cut the pieces silently.
There is no way, who calls me stupid and not good at dealing with people around me.
At this time, Zhang Jinyu and Liu Junrong focused on Fu Yu's cooking method.
Fu Yu cut the cod liver into 0.5cm thick slices, rinsed and set aside.
This thickness is the optimal size he found out after many repeated cooking sessions in the teaching practice class.
One more point and the taste will be too thick.
If it is less than one point, it will break easily during cooking and will not take shape.
Slice the ginger into thin slices.
This operation sounds simple, but it is very difficult to do.
Because ginger has a lot of fiber, if you don't control the degree properly, you will directly scrape off a layer of ginger paste.
Fu Yu held the kitchen knife and cut with ease.
The performance of cutting iron like mud is simply perfect in this situation.
As for this detail, whether it is Zhang Jinyu or Liu Junrong, after seeing it, the only impression I have is that Fu Yu's knife skills are amazing.
I don't see the trick here at all.
Fu Yu didn't expect this operation at all. In fact, it is very difficult for ordinary workers and it tests the knife skills.
Unknowingly, with the improvement of his cooking skills, Fu Yu had slowly distanced himself from the other chefs.
He knows that his cooking skills are very good now, but he has no clear understanding of this level.
So for him, cutting the ginger into this degree was an extremely easy task, and he never thought about needing to instruct others on how to cut and operate it.
Heat the pot, add soybean oil and heat to 120℃. Pour in the cod liver and fry over low heat until it turns slightly yellow.
During the process, Fu Yu kept turning the wok to ensure that the cod liver was heated evenly.
Pour in appropriate amounts of white wine and water.
When the pot is boiling, put the rinsed puffer fish into the pot and arrange them neatly.
Add the secret sauce, stock, green onions, ginger, garlic, and fish skin and continue cooking.
The secret sauce is the one used when making braised fish in the store.
The taste is very mellow.
After the soup has melted all the seasonings, add the bamboo shoots and continue cooking over low heat.
When the pufferfish is crispy, carefully transfer it to a plate and use fire to collect the juice.
Three pufferfish are placed side by side on a white porcelain plate with a shallow bottom and wide rim. The rich soup is poured evenly on top, blanched green vegetables are placed on both sides, and the fish tail is covered with fresh and delicious bamboo shoots.
Speaking of which, the first time Fu Yu tasted puffer fish was in the teaching practice class.
He cooked it himself and tasted it himself.
As soon as he took one bite, he immediately felt the feelings of those diners who were not afraid of death and had the courage to taste this seafood dish.
The cooked puffer fish is fresh and sweet, the meat is fat and tender, and the juice is rich and mellow.
Then add mussels, ham, crab butter, hen, and pork belly to the soup.
The umami taste can melt your tongue.
After Fu Yu finished setting the dishes, he called the waiter to take the braised puffer fish away.
Zhang Jinyu and Liu Junrong, who watched from the beginning to the end, looked like they had benefited a lot.
Although Fu Yu didn't give any specific instructions because the whole cooking process was easy, but after looking at it carefully, he could at least have a general impression of how this dish should be made.
This is already considered a very successful steal.
Fu Yu finished cooking the braised puffer fish and continued cooking other dishes.
While he was busy, a waiter came to the front hall with a message.
"Fu Chu, the customer in box 207 said he is your friend and wants to invite you over."
Fu Yu was stunned and a little surprised: "My friend?"
The waiter said: "Yes, my surname is Han."
Han?
Fu Yu quickly took a look at the friends surnamed Han he knew.
For a moment, I really didn’t think of anyone coming to the store to look for me.
Fu Yu hurriedly said, "Okay, I'll come over when I'm done with my work here."
...
Box 207.
When Fu Yu rushed over, the people inside were eating.
Two people in total.
The younger man is in his early twenties, has thick eyebrows and big eyes, and looks very heroic.
The older man, who was in his mid-thirties, looked familiar, but for a moment I couldn't remember where I had seen him before.
However, since the other party knew that he worked at Chollima and could call him by his name accurately, it was probably because he had interacted with him before, but I was just a little unimpressed.
Nice romance
Thinking of this, a warm smile suddenly appeared on Fu Yu's face.
Among the two people present, the older one saw Fu Yu coming, and immediately stood up and greeted with a smile: "Fu Chu, long time no see!"
Fu Yu racked his brains to figure out who the other party was, and said in agreement: "No, long time no see."
The other party said: "Since the last chef competition, I have always wanted to ask you to have a meal with you, but the store is too busy and I can't find the time."
Fu Yu suddenly realized that he had met him during the chef competition.
When I think about it more carefully, I have an impression.
This person seemed to be the participating chef who was standing next to him.
correct!
He is the chef of Lao Shunrong Restaurant.
what do you say that is?
What ambition?
Is there a word for east?
What's your last name?
No matter, let’s deal with it first.
Fu Yu smiled and nodded: "No, it's the peak season now, and it's the same here. I'm very busy every day."
Han Dongzhi introduced the young men around him to Fu Yu.
"This is my apprentice, He Kun. He has been very tired from working with me these days. I'm going to reward him today by bringing him here to try your special dishes."
Fu Yu and He Kun got to know each other for a while, and then said half-jokingly, half-seriously: "I haven't seen you before. I only looked at the order form. I thought he was an old customer of the store."
