Chollima fish eggs are usually steamed or stewed.
Such as steamed rubber fish with fish eggs, or stewed fish with eggs.
The fresh solitary fish eggs on the order list are fried.
Fu Yu cut the fresh fish eggs into 4 cm long strips.
Bai Yugu removes his roots.
Peel the yam and cut into 6×2 cm strips.
Pour water into the pot and bring to a boil, add salt, blanch the yam strips, take them out and place on a plate.
Blanch the fish eggs and white jade eggs separately.
After the initial processing is completed, heat treatment is performed.
Pour salad oil into the pot and heat it up, add green onions and ginger slices and stir-fry until fragrant.
Add fish eggs, white jade, green, red and yellow peppercorns.
Add sugar, light soy sauce, chicken powder, salt and black pepper to taste.
Stir well and simmer over low heat.
After adjusting the fire, Fu Yu turned around to deal with Tian Yu.
Put the field fish in the plate, pour in Shaoxing rice wine and shredded ginger, put it in a steamer and steam it.
Here the field fish is put in the cage, and then the fish eggs are taken out of the pot and placed on the plate.
Place scallions on top and pour hot scallion oil on top.
After Fu Yu finished the operation, he turned to Zhang Jinyu and said, "Okay, take it away."
Zhang Jinyu hurried forward and placed the plate on the serving table.
As soon as he turned around, he saw that Fu Yu had already started cooking millet crab.
In terms of time control, Fu Yu has simply reached a level of perfection.
Others are far away and don’t feel deeply.
Zhang Jinyu follows Fu Yu every day, watching this man arrange his time tightly and reasonably when cooking, not wasting any second, and he is often amazed in his heart.
If you can rationally use time to this extent, it is basically a personal time schedule.
"Jinyu, put the river crab in the steamer and steam it for 15 minutes. Just take it out after steaming."
Fu Yu put the crab on the plate and handed it to Zhang Jinyu.
Zhang Jinyu suddenly came to his senses and quickly took it: "Okay."
Fu Yu personally took the millet, washed it, added water, and put it in the steamer.
Then tackle the garnishes.
Remove the roots of Bai Yugu, purify and cut into pieces.
Cut the kale into dices and blanch them together with the white jade.
Now that everything is done, the fish eggs are almost done.
Open the lid of the pot, drizzle the starch into the pan, and drizzle with scallion oil before serving.
"What should you pay attention to when cooking fish eggs?"
Fu Yu handed the plate to Zhang Jinyu and casually took the exam.
Zhang Jinyu was stunned and quickly answered: "Fish eggs have high collagen, so the baking time should not be too long?"
This was something Fu Yu casually gave him when he was cooking.
Zhang Jinyu now regards Fu Yu as his master, knowing that even if he reveals something casually from between his fingers, he will benefit a lot.
Therefore, Zhang Jinyu would always try to remember the operations that Fu Yu had given him. Sometimes, for fear that he would forget them later, he would take the time to remember them on his phone and flip through them when he had time.
When the two dishes were served, Fu Yu's movements did not slow down.
Instead, he kept it intact and repeated all the previous operations over and over again.
This time, after the two dishes were cooked, Fu Yucai secretly breathed a sigh of relief and took out the soaked Cordyceps flowers.
"Put out a bowl of soaked dried fish maw."
Fu Yu ordered Zhang Jinyu.
After Zhang Jinyu left, he quickly looked over the method of making oily eel glue again.
Making oily eel paste is a delicate job that tests the chef's skills. Fu Yu didn't dare to overdo it. He studied it carefully before actually getting started.
The soaked dried fish maw needs to be very careful from brewing to taking it out, and there should be no moisture at all, otherwise it will cause oil in the pot to splash.
Pour salad oil into the pot and turn to low heat.
When applying oil to eel glue, always use low to medium heat.
When it is 50% hot, add eel glue and soak it.
Use a tachymeter to press the part of the isinglass that has not grown in size to fully soak it in the hot oil.
The oily eel glue must be fully developed. The remaining eel glue will gradually rise under the action of hot oil, thus destroying its internal gelatin structure.
When everything is cooked, take it out and soak it in warm water.
Among the dishes of Fat Choi Braised Eel Glue, the most delicious and unique dish, apart from the authentic eel glue, is the Fat Choi Meatballs.
Chollima's method of making Nostoc meatballs is slightly different from the records of classic old-flavor recipes.
In addition to the ingredients, the proportions of seasonings are also different.
Fu Yu almost didn't hesitate and chose to follow Qianlima's production method.
Soaked Nostoc and drained.
Put the minced pork, minced xianggu, and minced water chestnuts together, then add chopped green onion, cornstarch, and water and stir.
Add salt and MSG to taste.
Use your hands to squeeze into small balls of even size, and evenly coat the surface with soy sauce.
The reason why the meatballs are not round is due to the unreasonable ratio of the ingredients or the unreasonable method.
When Fu Yu first came into contact with this operation, Zhao Meng once instructed him to use a small spoon to scoop out the balls in the shape of a ball.
If you are afraid of not kneading well, you can put it into dry starch, dip it in a thin layer of powder, and knead gently to adjust the shape. The shape of the balls will be fixed into a round shape.
But now, Fu Yu is making Nostoc balls according to Gu Yunwu's mixing method.
During operation, I found that the prepared Nostoc balls were not particularly sticky. After squeezing, you only need to knead them slightly with your fingertips to form a very round ball.
Fu Yu secretly sighed.
It is indeed a classic dish from the past, and the cooking techniques are indeed very precise.
Zhang Jinyu, who was standing aside and watching, stared at Fu Yu's rapidly turning fingers in stunned silence.
Because the speed was too fast, the ball that Fu Yu was turning around quickly seemed to be stationary at first glance.
I couldn't see clearly how he moved. I could only see that with a flick of his wrist, the vegetable puree in his palm was kneaded into round balls.
It was obviously a very time-consuming operation, but in Fu Yu's hands, it became a piece of cake.
Soon, a pile of neatly arranged and uniformly sized nostoc balls were spread out on the tray.
Although I don’t have obsessive-compulsive disorder, I still feel very comfortable looking at it.
Zhang Jinyu stared at Fu Yu's movements and imitated them unconsciously with his hands.
Then I was surprised to find that even if it was a non-physical operation, I still couldn't keep up with Fu Yu's speed.
Seeing that Fu Yu had finished making all the nostoc balls in a short period of time, Zhang Jinyu couldn't help but sigh.
I'm a little fanciful.
He laughed at himself and returned his attention to Fu Yu's cooking operations.
Fu Yu took a new pot, poured bone broth into the pot and brought to a boil, added eel glue and Nostoc balls, and simmered over low heat.
Season with cooking wine, salt, MSG, and garnish with coriander before serving.
The fragrance of Fa Cai Braised Eel Gum is very special. Even in the kitchen where there are so many flavors, you can immediately recognize the strong fragrance that is unique to this dish.
Zhang Jinyu stretched out his head and took a look, and saw the finished product in a casserole with an orange handle. The soup was crystal clear, and he knew it would taste very glutinous and smooth.
"Let me do it!"
Because he was fully focused, when Fu Yu finished setting the dishes, Zhang Jinyu hurriedly stepped forward and put the casserole on the serving table.
Fu Yu didn't care about this anymore, but concentrated on taking out the steamed river eel from the steamer.
The river eels are ready to be put into the steamer. When you take them out, just sprinkle them with green onions and soaked wolfberry berries for decoration.
The river eel stewed in wine was taken away by the waiter, and the millet in the steamer was not yet cooked.
Fu Yu ordered Zhang Jinyu to bring over the steamed crabs from the refrigerator.
When making millet river crab, crab meat is very important.
When removing the meat, if the crab meat is too minced, the crab meat will completely fall apart during cooking, affecting the taste.
As a chef in a seafood restaurant, I cook crabs a lot every day.
However, it is usually divided and chopped into pieces, and the work of opening the crab meat is not too much.
Fu Yu is an exception.
It’s not because of eating a lot or having experience.
On the contrary, it is precisely because I eat it infrequently that I cherish it very much, so when I split the crab meat, I was very careful, for fear of wasting any bit.
This kind of meticulousness made him more patient and experienced than others when splitting crab meat.
Put the steamed crabs into the freezer of the refrigerator and freeze them for 10 minutes. The crab meat will become firmer and easier to shell.
This trick was taught to Fu Yu by Gu Yunwu.
Not to mention that Gu Yunwu is better at stewing, but the thought he puts into cooking is unmatched by others.
Fu Yu carefully removed the crab shell, belly button, gills, etc., and broke off the crab legs.
During the breaking process, be careful to leave the joints connected to the crab shell.
The growth of the crab meat is horizontal, with each leg connected to a cavity.
Remove the meat and crab roe from the crab lid. There is a piece of white stuff inside which cannot be eaten.
Cut the crab in half from the belly to the back, and the crab meat will appear. You can cut it horizontally with scissors and pick it out with a pick knife.
If it was a daily meal, Fu Yu would follow the crowd and find a sharp knife, put the tip of the knife on the joints of the crab body and legs, rotate the tip of the knife along the joints, and cut off the soft tissue connecting the joints and the crab shell.
However, in the kitchen at this time, there were no outsiders around, so Fu Yu simply used the kitchen knife.
The kitchen knife is extremely sharp and easy to use. In fact, it requires more strength than a knife.
Fu Yu pinched the joint of the crab leg with two fingers and gently pulled it out. Almost all the meat in the crab cavity was pulled out.
After removing the meat from the crab shell, process the crab legs.
Fu Yu didn't deliberately switch to scissors, and walked around the world with a kitchen knife in hand.
Use a kitchen knife to cut off both ends of the crab legs, and then use a razor to carefully push out the crab meat.
Fu Yu consciously worked very carefully. Because he was not very skilled, his movements were a bit slow at the beginning. However, after he successfully separated a complete piece of crab meat, his movements obviously began to speed up.
He later discovered that in the process of splitting the crab meat, he actually had an indescribable feeling.
It was a whole set of split rhythms that cannot be accurately described in words.
Each finger seems to be given its own rhythm.
How to squeeze the crab shell, how to pick the crab meat, the whole set of movements is like a pianist playing a piece of music carefully.
There are no gorgeous operating skills, just simple and meticulous disassembly.
Until he split the last crab leg and put the complete crab leg meat on the plate, Fu Yu felt a strong sense of accomplishment.
Since acquiring the time management skills, he has always made perfect use of all his time when cooking and will not waste a single second easily.
But now, he suddenly had an idea and was ready to put it into action without hesitation.
Fu Yu poured thick soup into the pot, added steamed millet, white jade grains, and kale grains, and seasoned with chicken juice, chicken powder, and sugar.
Then add crab meat.
But Fu Yu completely failed to follow Gu Yunwu's instructions for what was originally a very simple one-step operation.
When adding crab meat normally, you only need to sprinkle the crab meat in randomly. Anyway, when the fire is simmered for a while, the crab meat will be stewed into pieces.
However, Fu Yu didn't do that.
He skillfully assembled the disassembled crab meat to resemble the original appearance of the crab as much as possible.
Just like the latte art he made for coffee, he also made a latte art with a crab pattern on top of the millet.
Because the crab meat is split very completely, when it is spread on the porridge surface, it feels very delicate at first glance.
Fu Yu opened the fire carefully, and he accurately controlled the heat so that the rice porridge would be boiling but not boiling.
It not only ensures that all the ingredients can be stewed thoroughly, but also ensures that the boiling water will not wash away the crab meat.
This step would be very difficult for an ordinary person to complete.
Not to mention the completeness of the crab meat splitting and the ingenuity in splicing it together.
In terms of fire control alone, it is not a skill that ordinary people can easily master.
But for Fu Yu now, it is a piece of cake.
Simmer over low heat for 2 minutes. When it's almost ready, Fu Yu pours a thin layer of wet starch over it.
Then turn off the pot.
After placing the white porcelain bowls for porridge, Fu Yu turned around and warned: "Stay away from me, don't touch me!"
Zhang Jinyu hurriedly followed the instructions, but he couldn't hide his curiosity and stretched his head to watch Fu Yu operate.
Fu Yu directly picked up the pot and poured the cooked porridge into the bowl quickly and decisively.
Obviously when he moved, he didn't see any large-scale operations.
But after all the porridge in the pot was poured into the bowl, Zhang Jinyu was surprised to find that the crab shape made with crab meat in the pot had not moved at all.
This is a bit awesome!
Anyone who has done the operation of pouring porridge from a pot knows that when the porridge in the pot is poured into a bowl, the arc of the porridge sliding is uncontrollable.
Often the last thing poured into the bowl is the thickest part at the bottom of the pot.
But Fu Yu seemed to have moved the entire food in the pot.
Zhang Jinyu was dumbfounded and amazed.
Fu Yu had no idea about this.
When he was operating just now, he had been holding his breath and concentrating, for fear that one mistake would cause the entire pot of porridge to be ruined.
Fortunately, the final result was perfect, at least he felt very satisfied.
Heaving a heartfelt sigh of relief, Fu Yu shook his hand to relieve the slight numbness caused by shaking his wrist at high speed.
Fu Yu looked at the millet and crab porridge in the white porcelain bowl and felt very accomplished.
Although it was just an insignificant innovative change, Fu Yu felt as if he had realized something.
Absolute Feel When operating, you can also control the flow speed and direction of ingredients through hand speed.
This is an indescribable fusion.
Zhang Jinyu was dumbfounded as he stared at the exquisitely arranged dishes in front of him, and couldn't help but exclaimed: "Fu Chu, you are so amazing! People would say you have a talent for cooking! I am completely convinced!"
When Fu Yu heard this, he suddenly caught the thought that flashed through his mind.
No, it's not a talent for cooking.
But the gift of innovation.
Yes, innovation is actually a talent!
