Fu Yu has a very good advantage.
Just concentrate on what you do.
No matter what he wants to do, he will do it with all his heart.
So during the cooking process, because he wanted to complete the task and cook the hibiscus meat perfectly, Fu Yu only focused on the cooking work at hand from beginning to end.
What I have in mind is the cooking method of this dish from the classic old recipes.
And during each step of the operation, refer to the cooking recipe given by Liu Yunong.
The comparison between the two gave Fu Yu a deeper understanding of this dish.
After cutting the pork suet, Fu Yu spread the pork tenderloin slices flat on the cutting board and sprinkled them with dry starch.
Place 1 grain of pork suet on the curved side of the meat.
Close to the pointed side, place 1 shrimp.
Then use the knife to gently tap it to the left and right to make the suet and shrimp stick to the meat.
This operation tests the chef's control of strength.
If you use too much force, the meat will be squeezed and deformed.
If the force is too small, the suet and shrimp will not be able to adhere to the meat pieces perfectly.
When Fu Yu was cooking, relying on his absolute hand, he could perfectly control the strength of the knife in the first operation.
Liu Yunong, who was watching, silently swallowed his words.
She originally planned to give Fu Yu a few words about paying attention to the details of this operation.
As a result, Fu Yu raised his knife and didn't give her a chance to speak.
Biting his lip subconsciously, Liu Yunong fell silent.
What kind of genius is this?
Liu Yunong has made up his mind to train Fu Yu to be the heir of Liu family cuisine.
The old Liu family is in need of such a talent!
Thinking of this, Liu Yunong became more and more careful while watching Fu Yu cook.
Fu Yu processed all the meat slices, and then spread beaten egg white on the shrimp and pork suet.
Divide the minced ham into 25 portions and place them on top of each shrimp.
Fu Yu's operation once again shocked the three people watching.
Liu Zhangpeng even almost threw the ingredients out of the pot.
The ham is minced very finely, so it feels sticky to the touch.
When Fu Yu distributed the minced ham, he directly pinched it with his hands and placed it on top of the shrimp.
He pinched it 25 times in total, and the minced ham on the plate was completely used, with no residue at all.
After Fu Yu performed the operation, he did not re-adjust and distribute the minced ham on the shrimp.
It shows that he is very satisfied with the amount of his distribution.
Because there is an equal amount of minced ham on all shrimps.
At least that's what it looks like visually.
This is very amazing!
When he first learned to cook this dish, because of his personality, Liu Yunong always used a measuring scale at the beginning, weighing little by little before dividing the ham.
She has made this dish hundreds of times, if not thousands of times.
Practice makes perfect, and now you can perform distribution based solely on the feel of your hand.
But it was Fu Yu's first time encountering this dish, and he was able to portion it accurately.
What does it mean?
It shows that Fu Yu is born with an absolute feel.
And this talent is simply a perfect plug-in weapon for chefs.
Controlling the feel can be applied to the use of ingredients and seasonings.
Many veteran chefs will develop a very precise touch after accumulating cooking experience over time.
For a dish that is often cooked, you can get the right amount of ingredients at a glance.
When using seasonings, you put them in based on your feeling, and you can put them just right every time based on your experience.
This is also a skill.
A skill that is slowly honed by repeated cooking operations day after day.
At this time, Fu Yu casually took a handful of washed coriander, picked out the coriander leaves, picked them off one by one, and placed them on the suet.
It was just a simple operation, but Wang Yulong showed admiration on his face.
Fu Yu is a very careful cook.
It seems to be an ordinary casual operation, but it is like an assembly line set by a machine.
The placement of each piece of coriander is almost exactly the same, and even the direction is the same.
This way of placement is simply good news for obsessive-compulsive disorder.
It looks very neat and tidy, making people feel particularly comfortable.
And Fu Yu covered all the suet with coriander leaves as if he were holding flowers in his hands.
Then lay the tenderloin slices flat on a colander, blanch them briefly in boiling water and then drain off the water.
This operation made the three people dumbfounded.
Everyone knows that Fu Yu has very fast hands.
But I never expected it to be so fast.
I don't know about others, but Liu Yunong, who was the closest, found that he didn't see Fu Yu's last operation clearly at all.
I only saw Fu Yu spreading the pork belly slices on a colander and placing them in boiling water to scald.
But the next scene made her eyes blur. The meat slices had been drained and put on the plate.
Liu Yunong blinked, something strange flashed through his mind, but his attention was quickly attracted by Fu Yu's next action, and he quickly put this episode behind him.
After the meat slices are cooked, Fu Yu heats up the wok, first adds sesame oil, heats it until it is 70% hot, then adds Sichuan peppercorns and fry for about 5 seconds, until the Sichuan peppercorns turn black, take them out.
Add cooked lard. When the oil temperature rises to 60% hot, pour the oil over the pork fillet.
According to the instructions in the recipe, Fu Yu poured it three times in a row. The shrimps and meat slices had all turned jade white.
After all the cooking work is completed, the next step is the most critical aspect of the dish: presentation.
Fu Yu placed the selected white round porcelain plates.
Stack the meat slices on the plate, 10 slices each on the bottom and second layer, 7 slices on the third layer, and 5 slices on the fourth layer. Use shredded ginger as the flower core.
Place ham flakes around it. Pour out the hot oil from the pot and place it on medium heat.
Add rice wine, refined salt, monosodium glutamate and rice wine and cook until the juice becomes thick and sticky, then pour it on the hibiscus meat.
Fu Yu's movements when setting the dishes were smooth and coherent.
It was obviously just a simple piece of meat, but after he arranged it on the plate, it was like a meat hibiscus slowly taking shape and blooming on the plate.
The visual effects are very shocking!
Liu Yunong looked at Fu Yu's movements of setting the dishes, and the scene in front of him suddenly became like a lake for a moment.
It seems to coincide with a certain scene in my memory.
The same slender and tall figure, wearing the same chef's uniform, stood in the back kitchen, patiently and meticulously arranging the hibiscus meat.
This scene shocked Liu Yunong quite a bit.
She was amazed not only by the consistency and smoothness of Fu Yu's entire cooking process.
But she actually saw her father's figure through Fu Yu.
What a similar technique, almost the same cooking operation, to make her feel this way!
Thinking of this, Liu Yunong felt that his breathing was a little short, and there was an unspeakable excitement in his heart!
