Liu Yunong has always acted decisively. He decided to let Fu Yu cook and took action quickly!
So, after the workers had prepared all the ingredients, Fu Yu started cooking with Liu Yunong personally serving as the kitchen assistant.
Liu Yunong had already told Fu Yu all her experience in cooking carp alive, so when Fu Yu started to operate, she did not give any more instructions, but stood aside and observed carefully.
Even Fu Yu had to take it more seriously this time!
When cooking begins, if you handle live fish first, it will inevitably be time consuming.
The key to this dish lies in timing. How can we shorten the cooking time as much as possible and allow customers to enjoy the rare scene of eating live fish hot?
Fu Yu first adjusted and arranged all the kitchen utensils and ingredients according to his own cooking habits.
Then, his first action was to follow the steps in the classic old-flavor recipe, place the cutting board closer to the wok, and then place cotton wool and white gauze beside it.
Fu Yu's movements were very casual, just like using a shovel for cooking or a spoon for serving porridge.
but!
Liu Yunong saw the key here at a glance.
Wonderful!
It was really a momentum, and the sophistication in this technique and operation was demonstrated.
Simply placing the cutting board closer to the wok can save a lot of time.
It seems that a few seconds is insignificant, but in fact, for this dish, every second the chef speeds up the serving speed, the higher the customer's experience of the dish will be.
Liu Yunong's eyes brightened slightly and he looked more carefully.
Wang Yulong also suddenly became energetic.
Taking advantage of the rare free time when the ingredients were put into the steamer, I couldn't help but get closer to Fu Yu's kitchen counter, wanting to take a closer look at the specific cooking operations.
Placing the cutting board closer to the wok also makes it easier for the chef to operate.
But this so-called close distance is still about an arm's length away, because there must be room for kitchen utensils such as pots, pots, and spatulas.
However, although Fu Yu's adjustment of the position of the cutting board was just a casual movement, Wang Yulong's eyes lit up.
Fu Yu placed the cutting board directly next to the wok, raised his arm slightly, and the ingredients went directly into the wok.
It was just a seemingly simple action, but Fu Yu's intentions could be seen.
This person has a very good grasp of details.
Fu Yu focused on cooking and took care of all the side dishes.
Heat oil in a pan and cook the side dishes.
Replace the pot and prepare the oil for frying the fish.
There are obvious differences in the operating methods of Fu Yu and Liu Yunong.
Liu Yunong first processed the live fish halfway before starting to heat the oil.
Fu Yu, on the other hand, first heated the oil and then started to cut open the fish.
It's just a simple operation process, but it can be seen that Fu Yu has a certain sense of confidence in cooking this dish.
After all, the time for the oil to heat up is certain, and burning the oil first means that the speed of dissecting the fish must be consistent with this time.
Liu Yunong pursed his lips slightly, and his heartbeat accelerated inexplicably.
Wang Yulong was also watching with rapt attention.
I had never noticed before that Fu Yu didn't have the humble and low-key pragmatism he had as a newbie in the kitchen at the beginning. He was as sharp as an edged dagger. Just by operating with his hands, he could make people's eyes shine.
Fu Yu is very good at splitting skills.
Everyone knows this.
At this time, everyone turned their attention to Fu Yu, their eyes full of expectation.
That's what the kitchen is like.
Everyone has their own duties and their own scope of work.
For example, the chef is responsible for taking orders and taking care of the dishes.
Fu Yu rose to the challenge and was not timid. Instead, he confidently took over the order!
At this moment, the cooking really begins!
Fu Yu followed the instructions on the classic old-flavor recipe and began to cut open the fish.
Remove the scales quickly and cut open the lower abdomen, taking care not to cut open the chest.
Remove the internal organs, leaving the fish heart and gills, and rinse.
Place the carp on the cutting board, cut both sides with a tile-shaped knife, and cut the tail into an "X" shape...
Liu Yunong stood beside him, not just talking, but concentrating on Fu Yu's operation, handing all kinds of kitchen utensils needed to Fu Yu's hands at any time.
In the kitchen, there is never a strong person who works alone.
They are all a small group of people who work together and work together!
After finishing cutting the flower knife, Fu Yu picked up the sterilized cotton wool.
Seeing Fu Yu's actions, everyone couldn't help but gasp!
Here we go, the most critical operation of cooking this dish.
At this time, Fu Yu has become the focus of everyone in the kitchen!
Because only the lower abdomen of the fish was opened, the entire chest cavity was closed. Although part of the internal organs were removed, there were still adhesions in the heart that had not been processed.
Although he knew that this step would not work, when Liu Yunong failed, everyone knew it. One can imagine how much pressure Fu Yu was under!
Fu Yu...can you do it?
Liu Yunong looked at Fu Yu and couldn't help but remind him: "Your hands must be steady, your movements must be light, and your speed must be fast..."
There is another sentence, Liu Yunong was thinking in his heart, but did not ask it out.
Is it really possible?
Fu Yu naturally heard the worry in Liu Yunong's tone, so he nodded: "Okay."
Just as Fu Yu could hear Liu Yunong's unfinished words.
Liu Yunong also heard the certainty and confidence in Fu Yu's tone.
I think I can do it.
...
Fu Yu held the cotton wool and prepared to insert his hand into the fish's chest and wrap the diaphragm of the carp's heart cavity.
This step of operation is very difficult, no less than a blind man touching an elephant.
You can't see it with your eyes, so you have to touch it with your hands. You also need to carefully wrap the cotton wool around the diaphragm of the heart chamber to avoid damaging the heart.
Every move needs to be done carefully.
Even if they didn't do it themselves, they just stood on the sidelines and watched, both Liu Yunong and Wang Yulong knew how difficult this step was!
Don't say anything else.
First of all, the fish heart itself is very fragile. If something goes wrong, it will be injured and stop beating!
Secondly, the cardiac septum is just a thin inner membrane. How difficult is it to wrap it completely with cotton wool without damaging it at all?
Therefore, even Liu Yunong, who has rich experience, superb hand skills and flexible operation, was not able to succeed in one attempt.
As for the others?
Suspended again and again!
After all, in this kitchen, who's cooking skills are better than Liu Yunong's?
Even Wang Yulong may have more cooking experience than Liu Yunong.
But in terms of operating techniques, he is far inferior to Liu Yunong.
However, that refers to ordinary people.
Is Fu Yu an ordinary person?
He is a great guy with absolutely great touch!
For others, the cooking operation is a blur and relies solely on feeling and luck. For him, it is like an open-book exam.
He just touched the body of the fish, and the whole fish became a group of data patterns in his eyes.
[Carp: Pond-raised type, freshness: 30...]
[Tail fin: Damage degree: 45...]
...
Various green lines and dialog boxes changed content from time to time as his fingers moved.
Fu Yu put his hand into the belly of the fish, and under the prompts of the green color and dialog box, the internal organs were cleaned very cleanly.
The operation proceeds slowly.
Wrapping the cardiac septum with cotton wool is a very clever and demanding operation.
The heart is surrounded by diaphragms, both of which are very fragile.
Moreover, cotton wool needs to completely wrap the entire diaphragm of the heart cavity, so as to ensure that the heart will not be completely scalded by the hot oil when entering the oil pan.
Seeing this scene, Liu Yunong and Wang Yulong both held their breath and concentrated.
Fu Yu's movements became more cautious.
Inside the chest is the heart, and outside the heart is the diaphragm, which affects the whole body...
Fu Yu's hands were very steady, really steady. He carefully wrapped the cotton wool around the entire heart cavity and diaphragm little by little under the guidance of the green line dialog box.
He even held his breath because he was worried that breathing would affect the strength of his hands. He was afraid that if his hands were stronger, the cotton wool would injure the diaphragm of the heart cavity, which would cause big trouble.
Liu Yunong's heart went straight to his throat. Who would have thought that a seafood dish ordered by a customer on a whim would cause such a big trouble to everyone in the kitchen.
It’s really unimaginable!
No wonder this dish has disappeared from the market a long time ago. If it didn't disappear, the chefs would cry!
Use cotton wool to wrap the chest mucosa little by little.
Even though Liu Yunong and Wang Yulong couldn't see what was going on inside the fish's belly, they could tell just from Fu Yu's expression and movements that the operation was going very smoothly so far.
And this thought also made the two of them feel slightly relieved.
Unexpectedly, before he could take a breath, he saw Fu Yu pull his hand out of the fish's belly.
this......
It's done! ?
Without waiting to ask, Fu Yu quickly took out a tissue and wiped his hands, picked up the white gauze, and quickly wrapped the fish head.
Then rub refined salt and fine starch on the fish.
Grasp the fish head with one hand and pinch the tail with the other hand. It is obvious that it is ready to be oiled.
It seems that the operation of wrapping the heart chamber septum has really been completed.
When Liu Yunong saw Fu Yu's operation, he couldn't help but secretly marvel.
What a terrible future!
You have such a talent at such a young age!
Liu Yunong looked at Fu Yu at this time, and finally understood the mood of those who usually praised him endlessly.
This is why Fu Yu obviously gained the trust and respect of everyone in the kitchen within a short period of time as an apprentice at Shangshi Private Restaurant.
Because they all have sharp eyes!
Not everyone can control the small workers in the kitchen. When the chef in charge gives orders, the attitude is completely different from when the chef gives orders.
If you want to enjoy the treatment of being at your beck and call, you must at least be at the level of a chef!
Otherwise, it's Fu Yu.
These workers have seen a lot of interactions and collaborations between the chef and the boss and Fu Yu. Over time, they naturally and unconsciously started to treat Fu Yu in the same position as the chef and the boss.
Even though Fu Yu is still here to work in the name of an apprentice, but...isn't this issue of identity a matter of time?
The promotion system for chefs is also very strict. It doesn't mean that you can become a chef just because you have the skills of a chef.
This requires the appreciation of the chef and the approval of the boss.
However, if your ability level exceeds your identity and status, then you are truly awesome!
Therefore, Fu Yu now seems to be just a small worker working as an apprentice in the kitchen, but who would dare to look down on Fu Yu in the kitchen?
They are still waiting to ask Fu Yu for help if they encounter something that cannot be solved in the future!
...
After Fu Yu methodically processed the heart and fish head, it was time to fry them!
If we look at the two most difficult steps of cooking carp alive, one is to process the heart and fish head, and the other is to fry it.
It won't work if the heat is too high, and it won't work if it's too low.
It won’t work if it’s too long, and even less if it’s too short.
This is a difficult operation for everyone to accurately grasp the time and heat.
But, only Fu Yu!
For him, who possesses skills, this is as difficult as a certainty.
Fu Yu grabbed the fish head with one hand and the tail with the other, then dipped the carp into hot oil and deep-fried it.
His movements were calm and smooth, and he also fried the fish body first and then the tail.
In the eyes of outsiders, Fu Yu saw a pan of oil in front of him, and the carp slowly cooked and changed color in the hot oil.
In Fu Yu's eyes, the oil pan in front of him was filled with green lines and dialog boxes that changed from time to time.
As long as his fish-picking movements are slightly biased, the green line will move immediately to give him the correct instructions.
And he only needs to place the carp in the oil pan according to the position specified by the green line to ensure that the fried part of the carp is just right.
The prompts in the dialog box allowed Fu Yu to take the fried carp out of the pan and plate it accurately according to the optimal time.
As for controlling the size of the fire, this is what Fu Yu is best at.
Fry the carp until cooked, place it in the fish plate, and take out the cotton wool.
Fu Yu carefully reached into the belly of the fish again.
A set of dialog boxes appeared one after another in Fu Yu's eyes!
[Carp: Pond-raised type, freshness: 40...]
[Cardiac septum: intactness level: 30]
[Fish Heart: Freshness Level: 40]
...
The clear prompts were very eye-catching, and the combination of precise data made Fu Yu's heart suddenly fall to the ground.
Fortunately, there is no problem with the heart, and the fish's gills are also fine.
As long as these two parts are not damaged and the white gauze of the cotton wool is successfully removed, the dish is almost done.
But Fu Yu's operation this time was simply a matter of effort.
Fu Yu carefully followed the instructions on the green line and quickly removed the cotton wool.
Seeing that the integrity of the heart chamber septum was slightly reduced, my heart suddenly lifted up, but then I found that the freshness of the fish's heart had not changed, and my heart suddenly dropped to the ground.
As long as your heart is fine.
Fu Yu quickly took out the cotton wool from the belly of the fish and took off the white gauze wrapping the fish head.
Then pour the prepared sauce on the carp, sprinkle with green onions, pepper, a little sesame oil, and a few red peppers.
Fu Yu's operation was smooth and smooth.
Even the well-informed Wang Yulong couldn't help but take a breath when he saw his step-by-step operation!
It’s really awesome!
Even Liu Yunong couldn't help but praise: "This dish is very well done!"
The time is short, the completion speed is fast, and all operations are done in one step...
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