The few of them talked and didn't deliberately guard against the others in the kitchen.
Hearing that the boss was going to develop new dishes, everyone looked over with curiosity, but most of their eyes fell on Fu Yu.
This guy is really good at developing new dishes and getting the chance to cook them.
You should know that for this kind of thing, it is always the boss himself who does the cooking, or even if it is not possible, it has to be the master chef in the store.
Although everyone still recognized Fu Yu's cooking skills, they could follow him to develop new dishes.
Is Fu Yu really that powerful already?
Others were dubious, and even Zhao Meng was unsure.
While he was checking the preparation of the dishes, he said in a voice that could only be heard between the two of them: "Just try your best. It's okay if you can't make it. Your master has never succeeded in cooking this dish before."
Zhao Meng was worried that Fu Yu was under pressure and wanted to comfort him in advance.
Fu Yu hurriedly said: "I can definitely do it!"
Zhao Meng glanced at Fu Yu, said nothing more, and reached out to pat Fu Yu's shoulder.
In Zhao Meng's opinion, there is no one more confident than Fu Yu.
He is born with a good character and a stable mentality.
No matter what happened, I never saw him panicking.
Sometimes when encountering a special situation, you would be anxious for him, but he would act like an old god, and seem to be very confident.
Zhao Meng already knew Fu Yu's state very well.
So he casually expressed concern and didn't say anything more. He just waited for a while to see Fu Yu take charge, so that if something went wrong, he could help smooth things over.
Yao Shi handed the cooking recipe he had read to Fu Yu: "Xiao Fu, please take a look at how to make this dish first, and I'll tell you about it as well."
"I've never cooked this dish before, but looking at the recipe, the key step is to shape it. Hand speed is one thing, and you also have to pay attention to some detailed operations. I don't know the specific situation. I'll leave you in a moment. Please be careful when cooking!"
Fu Yu nodded and read the recipe carefully first.
At this glance, I immediately discovered the problem.
I don’t know if the chef who originally provided this recipe had selfish motives, or if he blindly trusted the person who asked for the recipe.
Anyway, this recipe is not exhaustive in terms of cooking operations.
The steps are complete and the order is correct.
But only one thing, not a word was mentioned about the detailed operation.
For example, there is no specific thickness requirement for filleted fish, it is only said to be extremely thin fillets.
As for how the cut fish fillets need to be smashed into fan shapes and how to use chopsticks to press them into petals when frying, there are no hints at all on these key points.
If you just follow the steps in the recipe, it will be a miracle that this dish can be completed!
Fu Yu was extremely lucky at this time that he had a universal old-style recipe book.
Although Liu Yunong failed in cooking before, he at least had operational experience.
He specifically called Fu Yu over, and the two communicated for a long time, and then analyzed it carefully with Fu Yu based on what they knew.
Fu Yu originally had the cooking instructions for classic old-flavor recipes, but now after Liu Yunong's communication, he knew it in his mind.
The waiter has prepared all the ingredients.
Grass carp is used to cook peony fish fillets.
The grass carp had been cleaned, and Fu Yu took a clean paper towel to wipe off the water on the surface of the fish.
Then he used a kitchen knife to chop off the fish head and tail.
In the process of removing the head and tail, Fu Yu completely took shape with his hands and dropped the knife.
Those who work as chefs usually have very strong right hands. After all, the daily work of throwing spoons is physical work.
The fish tail itself is thin and can be cut off directly with one knife, which anyone can easily do.
But when it comes to the fish head, it usually needs to be chopped into two pieces to completely cut it off.
However, Fu Yu completed it with one blow.
When everyone saw Fu Yu cutting the fish head, they were slightly startled.
It was cut off directly with a knife?
That's right! Fu Yu cut off the fish head directly with a knife. After cutting it, he quickly placed the neatly divided fish head on the tray next to him.
This knife is both sharp and decisive.
The fracture of the fish head is very clean without any adhesion.
If you look closely, you will find that the disconnection position is just at the joint of the fish bone, without even a trace of broken bone.
This shocked everyone and at the same time, they also breathed a sigh of relief.
Sometimes, the broken bones remaining at the fish head are not visible at all, but when cooking, a further layer of fish meat needs to be removed, which is very troublesome and a bit of a waste of ingredients.
Fu Yu's knife skills are very crisp and neat, which directly saves this step of cleaning and cutting.
Liu Yunong personally helped Fu Yu, while Yao Shi and Zhao Meng stood nearby to watch.
Seeing this scene, the three of them looked at each other and nodded to each other, fully recognizing Fu Yu's strength.
Remove the tail and bones of the fish.
Fu Yu still held the kitchen knife and sliced off the fish along the fish bones on one side.
Then add bone slices to the fish belly.
Then start from the tail of the fish and fillet it.
Use a kitchen knife to spread the sliced fish flat on the chopping board.
Use a knife to cut the fish fillets into thin slices as thick as a dollar coin. Soak the fish fillets in water to remove the fishy smell and squeeze out the water.
Fu Yu's operation of slicing fish has basically reached a superb level now.
As soon as he lifted the knife and dropped it, the fish meat was separated into pieces. The speed of his hand was so fast that from an outsider's perspective, he could only detect a slight tremor on the back of Fu Yu's hand.
Especially when he made two cuts, he also dipped his kitchen knife in water. He obviously moved a lot, but it seemed as if he was standing still.
Even if you have seen this speed and technique before, you will still be amazed every time you see it!
The two large pieces of fish were cut into pieces almost in the blink of an eye.
Everyone present had witnessed Fu Yu's knife skills with their own eyes. Although they were still a little surprised at this time, the level of surprise was no longer as exaggerated as before.
After handling the grass carp, Fu Yu started cooking the side dishes.
Cut the onions and ginger into shredded onions, shredded ginger, minced wild pepper and lemon slices and add them to the fish fillets, then add an appropriate amount of salt to marinate.
While the fish fillets were marinating, Fu Yu began to make a base for placing the fish fillets.
After the yam is steamed, add milk, salt and pepper, mash it and sift it into a granular yam puree.
Form the yam paste into a ball and place it on a plate. Prepare a place where the peony flower shape will be placed.
Grass carp is very fat. According to the tutorial on the classic old taste recipe, three of them can be placed on a plate.
Because of the pattern and shape, Fu Yu saw that the effect was very beautiful and delicate, so he planned to follow this arrangement.
After processing the yam puree, Fu Yu spread an even layer of dry starch on the chopping board, and then dipped both sides of the marinated fish fillets in starch.
Then, he took another rolling pin and started pounding the fish slices one by one.
With this operation, Fu Yu finally understood the troublesome aspects of cooking this dish.
Because the fish fillet is originally cut very thin, the force needs to be precisely controlled when beating. If it is too heavy, it will easily break the fish fillet, and if it is too light, the expected effect will not be achieved.
Fu Yu operated carefully. Because he had never done it before, his movements were a little unfamiliar.
When Liu Yunong, who was watching from the side, saw Fu Yu's move, his eyes clearly lit up.
"This tapping operation is so wonderful!"
That's right!
When she cooked this dish before, she only carefully used chopsticks to shape the fish into the shape of petals while frying.
You may think it's a simple operation, but when you actually get started, you'll find that it's actually very difficult!
When the fish is shaped with chopsticks, the shaping effect is very poor due to its thickness. When it is finally placed on the plate, the resulting peony flower looks very bulky, and the taste is not particularly good.
But if you pound it in advance like Fu Yu, then it will definitely be much easier to shape it after it is oiled, and the texture of the thinned fish will be even crispier.
Realizing this, Liu Yunong unconsciously took another step forward and watched Fu Yu's operations carefully, fearing that he would miss any key move.
Although Zhao Meng and Yao Shi had never cooked this dish, they had read the recipe carefully, and there was no reminder of this detailed operation at all.
It seems that the operation of pounding the fish fillets was improvised by Fu Yu himself. This kid has a very active mind!
He did not stick to the tutorials on recipes, but took the initiative to think and make improvements in details.
Amazing!
Experienced chefs will know after seeing this operation that the accuracy of the battered fish is also the key to its final shape.
No wonder Liu Yunong failed many times when cooking.
If you miss one move, you will lose the whole game!
This is why when cooking, chefs are often required to use their brains and think hard.
After looking at the key, the onlookers looked more carefully.
Liu Yunong and Yao Shi stood around, watching Fu Yu's operations, feeling happy and surprised.
Zhao Meng looked at Fu Yu nervously, fearing that something would go wrong with Fu Yu's operation.
When Fu Yu pounded the fish fillets, he followed the instructions on the classic old-flavor recipe exactly.
During the tapping process, be sure to tap lightly with a rolling pin and tap out the fish skin evenly. This is the key to the final shape of the fish fillets.
In the classic old-flavor recipe, there is a mandatory requirement for this step, which is to tap each fish fillet seven, eight, fifty-six times.
This is a bit of a test of the chef's arm endurance.
You must know that this grass carp has hundreds of pieces of fish meat.
No wonder the recipe says that this step takes three to four hours.
However, when the rolling pin was struck, Fu Yu discovered a problem. The force with which the fish meat was struck was very crucial!
Once you don't master it well, the frying effect will not meet the requirements of the recipe.
In this case, it will be much more difficult.
And just when he realized this problem, the green line and dialog box came as expected again.
[The standard knocking strength is 60, and the current operating knocking strength is 52. The intensity is not up to standard, please pay attention! 】
Fu Yu was stunned for a moment and couldn't help but feel secretly happy!
It's not that he has shallow eyelids and gets excited when he encounters some hints, but he has nothing to do with it.
It's the prompt in this dialog box that comes just in time!
It’s simply a big help!
It’s no different than turning on plug-in cooking directly.
With the prompts in the dialog box, there is no difficulty at all except for being a little fiddly when making fish fillets.
In terms of physical strength, Fu Yu has also experienced the improvement of System Love. Just cracking fish fillets is a piece of cake.
After confirming that there was no problem with the next operation, Fu Yu completely calmed down. During the operation, his technique became more and more stable and his speed became faster and faster.
He is very good at cooking here.
The three people watching were all stunned.
Liu Yunong had cooked this dish before and had some experience. Watching Fu Yu pounding the fish fillets, he couldn't help frowning and said: "When making these fish fillets, you must not only control the strength, but also carefully beat the fish fillets into small pieces." Fan shape, this is really troublesome."
"Xiao Fu, there are so many fish fillets, how about I help you chop some?"
Fu Yu shook his head directly, and without stopping, he began to beat the fish slices one by one.
The expression on his face is not only free of worry and worry, but full of confidence. He looks very calm and his technique is very stable!
Liu Yunong only remembered to check the time when Fu Yu started to make the third fish fillet.
Because she found that when Fu Yu started to make the second fish fillet, his technique and speed had improved significantly.
And this obvious improvement effect is still clearly visible when making the third fish fillet.
This made Liu Yunong secretly amazed.
She didn't think much about it, she was just curious about how long it would take to finish so many fish fillets with Fu Yu's technique and speed.
At the same time, she simulated Fu Yu's tapping techniques in her mind, and secretly estimated whether she could catch up with Fu Yu at the speed at which she finished each fish fillet.
This idea gradually disappeared as Fu Yu typed faster and faster.
Liu Yunong stared dumbfounded as Fu Yu swung the rolling pin out of the phantom.
Looking at the pile of uncut fish fillets on the chopping board, there are less and less visible to the naked eye.
After Fu Yu finished making all the fish fillets by himself, Liu Yunong subconsciously looked at the time and his eyes suddenly shrank!
Good guy!
It only took half an hour!
If it had been her, she definitely wouldn't have been able to do it!
Let’s not talk about the speed. Just the number of knocks, if she had done it, her right hand would be basically useless by now.
But looking at Fu Yu, he is still stable.
Moreover, Fu Yu replaced the rolling pin with scissors and began to trim and shape the fish fillets one by one.
Fry all the fish fillets into the perfect fan shape.
Yao Shi couldn't help but said: "This step is really wonderful!"
Liu Yunong also nodded repeatedly: "Well, by shaping the fish in advance, it saves a lot of effort when it comes to arranging the petals when frying. It's not in vain, this step is very important."
When the fish fillets are fried in the pan, you can use chopsticks to shape them while the fish is still soft, but the shaping effect often depends on the thickness of the fish and your hand speed.
At this time, you can shape the fish fillets in advance so that you can save a lot of trouble when it comes to actual frying.
If you want to make fish fillets fried into petals, the difficulty factor has been reduced by too many times.
