The dish of cooking carp alive is not available in most restaurants.
Not to mention Shangshi private restaurant, there is not even a restaurant like Qianlima that specializes in seafood.
Wang Yulong had only heard of such a method of cooking carp.
It is said that after the fish dishes were served, the fish's mouth was still opening and closing, and the fish tail was still trembling slightly, which was amazing.
However, no matter how rare this dish is, the problem is that someone in the kitchen needs to be able to cook it!
Liu Yunong sneered: "It's okay, anyway, he said it himself, let the chef watch the cooking, and what can be done is what it is."
Wang Yulong nodded and said nothing more.
Upon seeing this, Liu Zhangpeng quietly approached Wang Yulong and asked in a low voice when no one was paying attention: "Master, is this okay?"
Wang Yulong glanced at Liu Yunong, also lowered his voice, and asked without answering: "Do you think it is you who is smart, or the boss?"
"That must be the boss!"
Liu Zhangpeng told the truth, if he could be smarter than Liu Yunong, there would be no need for him to stay in the kitchen and work hard.
Wang Yulong smiled: "So the boss said there is no problem, what are you still worried about?"
Liu Zhangpeng was stunned. Yes, he weighed a few pounds. The boss was here. If anything happened, the boss would take care of him.
If you are not sure about cooking this dish, the boss will definitely not accept the order.
Liu Zhangpeng had long understood Liu Yunong's methods.
A beautiful girl at such a young age was able to run the main store prosperously and open several branches in a row. She was far superior to her late elders in both ability and ability.
Liu Zhangpeng suddenly felt relieved.
Compared with the boss, he does not have much profound wisdom, and his cooking skills can only be said to be relatively good, but among the talented chefs, he is not top-notch.
Now that the boss is in charge, why should we worry?
In this case, worrying was indeed unnecessary, Liu Zhangpeng felt relieved, so he accepted the order for cooking, but it was somewhat multitasking.
He was also quite curious about how to cook carp alive.
Liu Yunong has to be said to be an experienced chef.
The chef has rich experience in cooking, and his familiarity with various dishes is amazing.
After encountering this situation, he made a prompt decision to avoid unpleasant communication with Mr. Wang.
Liu Yunong was determined to take the order, but others in the kitchen were unsure.
Having worked in the kitchen for a while, I still know a little bit about the specific dishes of Liu’s cuisine.
Even if there is a slight incomplete understanding, I have basically heard about it.
Now Wang Yulong himself said that no one knows how to cook carp alive.
So what should we do?
So, the worker asked directly: "Boss, what kind of food do we need?"
Fu Yu was reminded by the worker and instantly understood what Liu Yunong was thinking.
It's very simple. Since the other party has even brought the ingredients, there is only one request. The chef will help cook the dishes and serve them on the table.
As for whether the fish in the pot is alive or not, it actually doesn't matter.
After all, customers come into the store just because they want to eat. As long as there is food on the table and they can have a delicious meal, the problem will be solved.
As for the success or failure of cooking carp alive, all that really depends on is the attitude of the store.
After all, according to Liu Yunong, this little Mr. Wang is just here to show off. As long as he cooperates well and makes him feel superior, being flattered and coaxed by everyone in the store, and giving him enough face, everything else is easy. w_/a_/p_/\_/.\_/c\_/o\_/m
Fu Yu was thinking wildly when he saw Liu Yunong standing in front of the kitchen counter. He was not in a hurry to start preparations, nor did he immediately reply to the worker's questions.
Instead, he took out his mobile phone and started searching online for ways to cook carp alive.
After checking for a while, Liu Yunong stayed on the web page and turned around to tell the worker: "Prepare bamboo shoots, cooked ham, water-coated ham..."
Xiaogong was stunned for a moment, obviously in disbelief!
Is this learning and selling now?
I actually prepared the ingredients exactly according to the cooking methods online.
“When live carp are dissected and washed, only the internal organs are taken out, and the fish’s chest is not opened. (The next page will be more exciting!)
.....The heart of the fish is not damaged, and the brain is still functioning and active, and can move the fish's mouth, gills, and gill covers through the nerves..."
Indeed, this carp only had its heart septum cut open, so the fish’s heart was not damaged.
When cooking in this way, and applying clever tricks, you can naturally show the shocking effect of the fish mouth still opening and closing, and the fish tail still trembling slightly after the fish dish is served.
But!
The faces of the people in the kitchen changed even more as they listened to Liu Yunong read out the cooking introduction.
Because after all, the fish still needs to be cooked in the pot, and oiling is not another operation. If it is just a little bit, the fish will be cooked. How can the dead meat show its fresh side?
Moreover, there is another layer of concern.
If this time is shortened, the fish will be too raw to be eaten, and it will be useless no matter how fresh it is!
Even the live fish needs to be seasoned and styled during cooking!
This is all a problem.
What Fu Yu can think of, Liu Yunong can naturally do too.
After carefully looking at the cooking method of cooking carp alive, she frowned, turned around and handed the phone to Fu Yu: "Look, the cooking method of this dish is not simple! It must be deep-fried, and the brain and heart must be protected." Can’t be seriously damaged, you know what that means?”
Liu Yunong looked solemn and said seriously: "This means that the oiling time must be grasped very accurately. It doesn't matter if it is too long or too short!"
"And I have never cooked this dish before, and I am not familiar with the cooking method. However, when cooking this dish, you really need to feed the carp in clean water for a period of time in advance to allow it to spit out the dirt."
"There are only two carps now, so even if you are practicing, you only have one chance."
In other words, if you fail once, there will be only one last fish left to try to cook.
"How to ensure that the heart and fish brain survive?" Fu Yu really didn't think of any good way for a while.
After all, this fish is open and put in the oil pan. Once the hot oil enters the abdominal cavity, won't the heart be cooked in minutes?
The cooking operations on the Internet can be summed up in just a few simple sentences.
Because the cooking method of this dish will make it difficult for the aroma to penetrate into the fish meat, the fish protein is difficult to decompose, and there may be parasites that have not been killed. Considering the deliciousness, health and nutrition, it has already gradually disappeared from people's horizons.
The customers who wanted to try it in the first place were just curious and wanted to try it out. w_/a_/p_/\_/.\_/c\_/o\_/m
Liu Yunong is quite confident: "I have heard people talk about this dish before. Because I thought it was fresh, I asked a few more questions. When cooking the fish heart, the diaphragm of the heart cavity needs to be wrapped with cotton wool, while the fish head needs to be wrapped with cotton wool. Wrap it up with white gauze."
"When cooking in this way, it can ensure that the brain and heart of the fish are not damaged."
Liu Yunong spoke in detail and in a calm tone, which relaxed the mood of the listeners.
Now that Liu Yunong was confident, Fu Yu also relaxed.
He took the initiative to help Liu Yunong, but he did not rush to catch fish.
The cooking method of this dish is complicated, and Liu Yunong must prepare it by himself.
While Liu Yunong was scraping the scales and disemboweling the meat, Fu Yu curiously looked through the classic recipes.
Don't tell me, this dish really exists.
Compared with the overly general cooking methods on the Internet, the operational details in the recipes are much more comprehensive.
Every step is documented in great detail.
Fu Yu quickly looked through it and had a rough idea.
...
Liu Yunong spoke firmly and seemed to be full of confidence, but in fact, he was a little nervous in his heart.
The workers are hurriedly preparing the dishes.
When the workers are ready, Liu Yunong will cook the side dishes first.
Bamboo shoots, xianggu, ham, green onion stems, and seeded red peppers, all cut into pieces.
Peel and mince ginger.
This is the operation process of online cooking recipes.
Liu Yunong followed the instructions, and while cooking, he was thinking about the operation method on the recipe, and how to better achieve the most perfect effect.
At her level, in the process of learning cooking operations, she always draws inferences from one example and does not blindly immerse herself in cooking. (The next page is more exciting!)
Cooking, but thinking about each step of the operation, what role it can play, and what kind of final effect it will achieve.
Heat up the casserole, add base oil, add minced ginger and fry until fragrant, then add bamboo shoots, fenugreek, red pepper, ham, and green beans and stir-fry briefly.
It's almost done, add bone broth, refined salt, cooking wine, soy sauce, MSG and bring to a boil, then pour in water and starch.
Add sesame oil and set aside.
After all the ingredients were prepared, Liu Yunong packed the live fish himself.
The most difficult part of cooking this dish, apart from the oiling operation, is the cutting and washing process.
What is required is to only open the belly of the fish and take out the internal organs, not the chest cavity of the fish, but only the heart cavity diaphragm.
It looks very simple, but it is difficult to actually operate it.
If you don't open the chest, you can only reach out and fumble to operate.
If it's a whole chicken that's being cut apart, she's very familiar with the texture of the bones in the corners.
But who would study the internal structure of this fish?
After all, fish offal is not even considered as leftovers, they are all thrown away directly as kitchen waste.
To be honest, the most familiar ones are fish bladders and fishing lines, which are accurate by touch.
To be honest, Liu Yunong was unsure. After all, as a chef, she was not a god. No matter how good her cooking skills were, she still had no clairvoyance!
After removing the scales and cutting open the lower abdomen of the fish, Liu Yunong fumbled to take out the internal organs, and then cautiously determined the position of the heart.
This step requires quick hands.
The online cooking operation requires that you start cutting the meat after removing the internal organs.
But Liu Yunong did not operate immediately, but carefully reached out to check the condition of the fish's heart.
When the fingertips touched a film-like texture, I immediately felt the beating of the fish's heart.
Liu Yunong secretly breathed a sigh of relief. Fortunately, it was successful and his heart was not hurt.
Rinse the fish and place on a cutting board.
While Liu Yunong was cutting tile-shaped flower knife on both sides of the fish body, he told Fu Yu: "Heat the oil in the wok for frying the fish."
Since you are going to fry fish, you must have enough oil.
Fu Yu poured the oil carefully and asked, "Master, is this oil okay?"
Liu Yunong turned around to take a look and nodded: "Okay."
Fu Yu poured the oil and continued to watch Liu Yunong cooking.
Liu Yunong finished cutting off the flower knife and tried to wrap the carp's cardiac diaphragm with cotton wool.
I sent a worker to buy the cotton wool from the drugstore across the street. I was worried that it would not be clean enough, so I specially disinfected it before use.
Wrapping the heart diaphragm of the fish with cotton wool can appropriately reduce the damage caused by hot oil to the fish heart.
To be honest, she was very nervous. After so many years of cooking, she had not felt this way for a long time.
Carefully insert the cotton wool into the carp's chest, and then rely on feeling to wrap the entire heart cavity septum little by little.
During the operation, she could even clearly feel the carp's heart beating slowly.
However, not everything will be successful if you are careful.
Liu Yunong completed the wrapping of the diaphragm of the heart cavity by groping. Because there was a layer of cotton wool between them, he could not feel whether the heart was still beating.
No matter what, this step of operation is completed.
So she quickly wrapped the fish head with white gauze.
Rub salt and starch on the fish.
Then grab the fish head with one hand and the tail with the other, dip it in hot oil and fry.
During the frying process, the fish body is fried first and then the tail.
This step made Liu Yunong's heart uncontrollably high.
How to control this time?
How long is appropriate?
All kinds of thoughts made Liu Yunong in such a hurry that he even forgot to put an "X" shaped flower knife on the fish tail.
So when the carp was put into the pot, Liu Yunong looked at the oil splashes, and his expression suddenly changed. It was over, the oil was overheated.
The next moment, the fish tail in her hand suddenly swung. Liu Yunong's heart skipped a beat and she realized that she had been careless. As her thoughts flashed across her mind, she relied entirely on instinct to quickly move her fingers forward and quickly pinch the fish with her nails. In the tender meat of the tail.
. (The next page is more exciting!)
Then put the carp on the cutting board.
She first took a look at the torn body of the fish. Because she usually had to cook, her nails were not long. In her desperation, she used too much force and dug out several holes in the tail of the fish.
If that's the case, it's okay to cover it with garnishes when it's time to plate it.
However, when Liu Yunong remembered to check whether the carp's mouth was opening and closing and whether its tail was still trembling slightly, he was stunned.
"It's over! Failed..."
In a word, Wang Yulong, who was paying attention to what was going on here, hurriedly gathered around. w_/a_/p_/\_/.\_/c\_/o\_/m
"What happened? What failed?"
Wang Yulong stretched his head and took a look, and saw that only one side of the carp had been fried, and the time was obviously too short.
Liu Yunong looked at the dead fish on the cutting board with a solemn expression, and even said seriously: "When I was cooking just now, the tail of the fish was swinging too hard and I almost missed it. When I picked it up, I found that the cooking failed and the fish mouth It didn’t move at all, it was burned to death by the hot oil!”
This carp is indeed dead!
It's so damn good, but I just got out of the frying pan and didn't even have time to turn it over.
"No, I have to see what the problem is!"
It failed anyway, and the carp was considered useless.
Liu Yunong simply cut open the fish cavity and carefully peeled off the cotton wool for inspection.
After slowly opening it bit by bit, Liu Yunong was stunned.
The situation is worse than I thought!
The diaphragm of the heart was actually damaged, and it stuck to the heart of the fish.
No wonder it failed. .
