Fu Yu was about to leave when he was stopped by Gu Yunwu.
Gu Yunwu pointed at a pile of dishes on the shelf next to him and said: "The big deep-mouthed white porcelain bowl used to stew river eel in wine is the one with a small blue fish on the edge."
"For the sake lees field fish, use a light blue threaded plate, a medium size will do."
"Fa Cai stews eel gum in a shallow casserole with an orange handle."
"For fresh solitary fish eggs, use the black hibiscus flower plate set, and the upper small tray should choose the dark brown one."
"We also use a combination plate for Xiaomi Jiang Crab and a medium round bowl on top."
"Of course, although this kind of plating design is classic, it is somewhat outdated now."
“Pay more attention to the details!”
When Fu Yu heard this, he quickly wrote it down carefully.
The taste of the dishes is very important, but the final effect of the dishes is also very critical.
For a dish to be perfect, color, flavor and flavor are indispensable.
The presentation of the dish in front of the customer sometimes directly affects the customer's visual perception of the dish, and even has a certain impact on the price of the dish.
Gu Yunwu just gave some instructions casually, but Fu Yu felt very grateful and admired him deeply.
It's just a simple instruction, but you can see Gu Yunwu's carefulness in cooking and thoughtfulness in treating others.
Even if Fu Yu has a master filter for Zhao Meng, he has to admit that Zhao Meng is indeed far behind Gu Yunwu in terms of sophistication and meticulousness.
As for myself...
Still need to improve our efforts!
However, this was not the time to express his emotions. Fu Yu needed to hurry up and cook.
With Gu Yunwu's guidance, I have to say that it was of great help to deal with Yu.
In fact, the records on the cooking methods of these dishes in the classic old-flavor recipes are different from those of Chollima.
I think so. After all, it can be called a classic old taste, which means that the ingredients and taste are all from the same origin.
Even if there is a slight difference, it is just in the details of cooking techniques and presentation.
Combining the two, Fu Yu mainly relied on the cooking methods taught by Professor Gu Yunwu, and followed the tutorials on classic old-flavor recipes for some detailed operations.
As for the plating operation, Fu Yu decided to refer to the styling of classic old-flavor recipes.
After all, the aesthetics of many years ago are completely different from what they are now. While restoring the previous look, it also incorporates some of the current popular elements.
But it’s not that simple to add some creativity.
Why does Fu Yu think Gu Yunwu is powerful?
Because of what Gu Yunwu said just now: "Pay more attention to the details!"
This sentence can be said to have profound meaning!
After tasting it carefully, Fu Yu understood what Gu Yunwu meant.
He couldn't help but be more impressed by Gu Yunwu.
Regardless of his character and scheming, just in terms of cooking methods, this is a great person!
Industry specializing in surgery.
No wonder Gu Yunwu is quite experienced in stewing!
A simple sentence directly allowed Fu Yu to find the core element of cooking this table.
If you want to cook a dish well, you must know the key points of operation!
Only by discovering and mastering this key point can we truly cook the characteristics of this dish.
This is what the master chefs in the back kitchen pass down from word to mouth: the secret of cooking!
For example, when frying, you need to understand how the heat affects the maturity of the ingredients.
For example, when stewing, you need to know how much water control affects the taste of the ingredients.
but!
Not all dishes have standard cooking keys.
This requires you to slowly explore and find it through specific operations, based on experience and observation!
Once you successfully find the key points, you can cook delicious dishes perfectly.
Fu Yu stood in front of the kitchen counter and couldn't help but take another look at Gu Yunwu.
Three people go together there must be my teacher.
If you can become a chef, no matter how sneaky and cunning you are, you must still have real abilities.
Fu Yu restrained his original rejection and gained a little respect when facing Gu Yunwu.
Don't look down on anyone, especially when you are still young.
Being too ambitious and arrogant are stumbling blocks to success.
Fu Yu secretly warned that no matter when the time comes, humility is king!
...
Gu Yunwu naturally noticed Fu Yu's gaze.
Looking back, he saw Fu Yu smiling gratefully.
Gu Yunwu nodded, turned around and continued busy with the matter at hand.
He is a great person, and that’s where his greatness lies.
Although he is lazy and greedy, the people under his command are very convinced of him and are very obedient.
He can suppress people and control them as he pleases.
This is also a skill.
However, the most powerful thing is not only here.
The most powerful thing is his smooth behavior in dealing with others.
He knew that Fu Yu would encounter difficulties when cooking, and the operation might not go smoothly or even cause problems.
But he won't say it directly.
He knew who Fu Yu was and who he would listen to.
Even if Fu Yu is the person working under him, he will not directly put forward all the points to the point, nor will he point fingers or deliberately show off during the actual cooking operation.
However, since I asked him for help, he agreed to provide guidance, so he was still willing to give a little bit of guidance on some key operations.
After all, sending Buddha to the West, a good game of chess has been played, and this last tremor is not missing.
Learning to cook requires one word of understanding.
The master leads you in. Cultivation is personal.
He said everything he needed to say, and the rest depended on Fu Yu's specific cooking operations.
After all, no matter how much you talk, it’s better to actually put it into practice.
And the reason why he repeatedly emphasized the final presentation.
This is because old-fashioned dishes like this have long since been taken off the shelves. Due to their age, they have long been different from the aesthetics of modern customers.
Don't underestimate the details of plate placement. This step seems simple.
However, if done well, it will increase the influence of a dish on customers' appetite.
This is where it’s awesome.
In addition to the final presentation, the specific ingredient preparation and cooking process are also important.
The precautions that Gu Yunwu mentioned before, such as what kind of heat to use when stewing with wine, and what to pay attention to in terms of time control, are all very important.
With these pertinent suggestions, the cooking operations Fu Yu needs to do next become simple and clear.
With detailed tutorials on classic old-flavor recipes and Gu Yunwu's careful guidance, Fu Yu now knows these old-fashioned dishes very well.
So when he ordered Zhang Jinyu to prepare the dishes, he was very crisp and clear.
The wine-braised river eel is priced at 188 per serving at Chollima.
Not cheap.
But after seeing the materials used, Fu Yu felt it was still worth it.
Ten years of flower wine, pure Jinhua ham, and fresh river eels.
The pricing is still very conscientious.
Especially because the prices a few years ago are certainly incomparable to what they are now, so for this dish, the customers actually took advantage.
Zhang Jinyu quickly prepared the ingredients.
When Fu Yu was preparing to cook, another ordering clerk came over to deliver the order.
It was still an order from a regular customer, but the dishes ordered were exactly the same as before.
Fu Yu had already received the news, so he wasn't too surprised. He took it and put it on the kitchen wall, ready to start cooking.
On the contrary, the ordering clerk couldn't help but complained in a low voice: "I said I came here because of the reputation and wanted to try the special dishes in the store, but I recommended a lot of them to him, and finally ordered a few dishes that were off the shelf. It's really unpleasant." You know what you think!"
The ordering clerk was dissatisfied because he wasted time and received fewer customers.
Fu Yu was quite happy.
Both orders are small banquet noodles with the same dishes, so you can practice cooking.
Ten years of flower withered wine, you can smell the rich aroma of the wine when you open the lid.
The ingredients used by Qianlima are genuine. This is really not a boast. After all, only good ingredients can make good dishes.
As a chef, Yao Shi has very strict requirements in this regard.
"Fu Chu, this eel stewed in wine sounds really fresh!"
Zhang Jinyu has been with Fu Yu for a long time, and their relationship has become closer.
Fu Yu is also willing to guide him. Now he is cooking new dishes, so he simply keeps him by his side, handing over some odd jobs, and giving a cooking demonstration by the way.
Fu Yu cut the cleaned river eel into a knife and said, "This dish is an old-fashioned dish in our store. It has been taken off the shelves. Today, I met an old diner and was re-ordered. Another follow-up order, I heard that other customers met the regular diners ordering food and it sounded interesting, so they followed suit and placed the order.”
Zhang Jinyu suddenly understood and nodded: "It turns out to be an old-fashioned dish. No wonder I haven't heard of it."
When Fu Yu changed his knife on the river eel, he cut it quickly and neatly. After the whole fish was processed, only a thin strip on the back of the fish was connected, which looked neat and coherent.
Exquisite sword skills are on full display.
Zhang Jinyu follows Fu Yu every day and watches him cook, but he is still often surprised by some very awesome cooking operations.
"The Romance of Fairy Wood"
He looked at the processed river eel and sighed secretly.
When will I be able to practice knife skills like this?
Fu Yu placed the pot on the stove, boiled a pot of water, and scalded the river eel.
Peel off the white film on the surface.
Cut Jinhua ham into thin slices.
This slice is as thin as a paper page in the classic old-flavor recipe, but Gu Yunwu said that the store usually cuts it slightly thin, otherwise the taste will be a bit dull, and after being stewed in wine, the aroma of the ham itself will not be tasted. .
Fu Yu hesitated for a moment and decided to follow Gu Yunwu's wishes.
It’s not that he is questioning the classic and old-style recipes, but he thinks that since customers come to the restaurant specifically for the old dishes that Chollima once made.
So what I am thinking about must be the original and authentic classic method.
All he has to do is try to restore the taste and characteristics of the dishes close to the most original.
After cutting the ham, Fu Yu took a new pot and poured in salad oil.
Add ginger slices and garlic slices and sauté until fragrant.
Add ham slices and river eels.
When Fu Yu put the eels in, he didn't pick them up. Instead, he placed the fish directly on the plate and then pushed it directly into the pot.
Pour the bone broth to cover the ingredients, bring to a boil and pour into a container.
Season with flower wine, salt, monosodium glutamate, and light soy sauce.
Then put it in the steamer to steam.
The steaming time is very critical. If the time is too long, it will be difficult to pick it up. If the time is too short, the flavor will not be enough.
It may be that this step of operation is very difficult to express in detail and accurately in words.
Therefore, the classic old-flavor recipe just states that the length of steaming time needs to be judged according to the size and fatness of the river eel.
To put it bluntly, time control needs to be based on personal experience.
Compared with the general one-sentence summary in the book, Gu Yunwu's guidance is more appropriate and easy to grasp.
Gu Yunwu gave Fu Yu a set of data ratios. According to the weight and length of the river eel, he can customize the time by referring to the ratios.
While the steaming was taking place, Fu Yu started cooking other dishes.
Although Fu Yu has never heard of this dish of Tianyu with distiller's grains, the amount of Tianyu usually used in the kitchen is quite large.
The store only sells fresh wild field fish caught by the river. When cooked, it is either steamed or pan-fried. It tastes delicious and is very popular among customers.
But I have never seen anyone make it.
Fu Yu glanced at the prepared field fish and began to cut green onions.
Chives are used to make this dish, and the length is stipulated. They must be cut into 5 cm sections so that they look good on the plate when they are cooked.
Fu Yu asked Zhang Jinyu to hand over a basin.
Pour water into the basin, add salt, and soak the field fish.
Add salt to soak the field fish in order to remove the bloody water and soak the fish first.
This operation is recorded in detail in the classic old-flavor recipes, and Gu Yunwu specifically emphasized it during his instruction.
Fu Yu remembered it very well.
Taking advantage of this period of time, Fu Yu began to cook the braised eel gum for fortune.
I'm also lucky, the store has ready-made eel glue.
Eel glue stew is a specialty dish in the store. It is not a hot seller, but customers occasionally order it.
The eel glue in the store is all made with oil, which saves Fu Yu a lot of trouble.
But even though it was made from hair, Fu Yu still carefully learned how to soak it.
The classic old-flavor recipes are written in great detail, but they are not as vivid and easy to understand as what Gu Yunwu said.
For oily eel gelatin, you need to soak the dried fish gelatin in warm oil for 12 hours and then remove it.
Pour salad oil into the pot and when it is 50% hot, add eel glue to soak.
Use tachyons to press the unswelled part of the isinglass to fully soak it in the hot oil. The unswollen part will gradually rise under the action of the hot oil, thereby destroying its internal gelatin structure.
When everything is cooked, take it out, soak it in warm water for two hours, and then wash away the oil stains.
This method of soaking hair can only be learned by the chef in the back kitchen, and the small workers cannot learn it.
For operations like these that require skill, chefs generally don't feel comfortable leaving them to workers.
Even when it comes to pickling side dishes, Fu Yu stayed with Zhao Meng for half a year before he had the opportunity to practice.
Looking back on that year, Fu Yu was filled with emotion.
He cut the oily eel paste into 4cm long sections.
Cut the pork into 3cm square pieces.
Pour water into the pot and blanch the isinglass and pork pieces separately.
Soak the Cordyceps flowers in clean water.
After finishing the initial processing, Fu Yu began to sort out the ingredients needed for the fresh solitary fish eggs.
According to the seafood boss, the fresh fish eggs used in Chollima’s kitchen come from the East China Sea.
I don’t know whether they are authentic or not, but the quality of the fish eggs is indeed good, with a soft and smooth texture and a very fresh taste.
