At this moment, everyone was staring at Fu Yu.
Zhao Meng was about to speak when he was stopped by Yao Shi's look.
He saw Fu Yu suddenly slow down the speed of his hand operations, obviously thinking!
There is no way, when encountering such a dish, not only Fu Yu, but also everyone present will ponder what all the steps of this dish mean and how to complete the cooking of this dish with excellence.
Ten seconds passed!
Fu Yu started moving again, and the speed was getting faster and faster.
But this time, instead of scissors, he used a kitchen knife.
The fish fillets are placed directly on the chopping board, and the kitchen knife is gently rotated to slice the fish fillets into fan shapes.
This step eliminates the need to pick up the fish fillet and flatten it in the palm of your hand with your fingers.
And Fu Yu is obviously better at using a kitchen knife.
Fu Yu casually took the fish fillet and spread it on the chopping board. With a slight turn, the fish fillet was immediately decorated into a perfect fan shape.
Fu Yu looked happy!
Sure enough it can!
Because the fish fillets are in different positions, the sizes are slightly different. Otherwise, it would actually be faster to stack several pieces of fish fillets together and cut them.
It takes seven or eight minutes to trim all the fish fillets into shape.
Fu Yu began to prepare for frying.
The recipe says to use hot oil for cooking.
The classic old-flavor recipe indicates that peanut oil is required.
Fu Yu chose to follow the requirements of the classic old-flavor recipe without hesitation.
He has a fairly clear understanding of the usage characteristics of various cooking oils.
For example, when generally frying food, peanut oil is the first choice.
Because the unsaturated fatty acids in peanut oil are the most stable at high temperatures compared to other edible oils, and are least likely to denature or decompose when fried, so they cannot form harmful substances. Therefore, peanut fried foods are the healthiest, and peanut oil has the unique properties of peanuts. The aroma and fried things are also very attractive.
In fact, when I was studying in school, the teacher specifically explained this, but in daily cooking operations, various cooking operations are often performed according to the chef's operating habits.
For example, in Chollima, corn oil is often used when frying.
Others did not raise any objection to Fu Yu's choice to use peanut oil.
Liu Yunong originally used corn oil because the fried ingredients have a good color, but using peanut oil has no effect and the effect is good.
This is just a matter of personal habits. It doesn’t matter what you use. As long as you choose rapeseed oil, it’s generally not much different.
Heat peanut oil in a pot until it is 70% hot, add the chopped fish fillets into it and fry.
Because the fish fillets need to be fried piece by piece, and when frying, you have to use chopsticks to shape them into the shape of petals.
This step is very troublesome and tests the chef's skills.
Because first of all, the oil temperature cannot be too high. During the frying process, the fish fillets must be fried over slow heat until the water is squeezed out, so as to ensure the crispy texture of the fish fillets.
Therefore, it takes two or three minutes to fry one piece, and it would take less than four or five hours to finish frying all the fish fillets on a plate.
Secondly, during the frying process of fish fillets, if you want to use chopsticks to shape the fish fillets, you must accurately determine the frying time of the fish fillets. You must set the shape of the petals when the fish is half-cooked. If the fish is over medium-cooked, then It's already too late to change the shape.
Moreover, the shape of the petals cannot be just made into a random arc.
Peony flowers are large and colorful, and the petals are divided into layers and sizes. Therefore, when frying, the specific petal styles are completely different from the inner petals to the outer petals.
This will test the chef's control of the oil temperature and the speed of his hands during cooking.
When Fu Yu first put a piece of fish meat into the pot to fry and shape it, his movements were very careful and not very fast, and the force of pressing out the arc was obviously a bit unfamiliar.
But when the fish fillets are fished out, everyone can see the final shape!
It's just a piece of fish, but you can faintly see the shape of the petals!
This dish is so damn difficult to cook!
After all, the thickness of fish meat is very thin. If you want to shape a piece of fish meat into petals with different arcs during frying, it is impossible to complete it accurately without absolute level and hand speed!
The fish should not be fried for too long, otherwise the color will be affected!
The time cannot be too short, otherwise the finalized state will not be maintained at all!
At this moment, the difficulty of cooking increases proportionally!
At this time, Fu Yu once again put a piece of fish into the oil pan. His movements obviously sped up, but everyone can still clearly see that when he was making shapes, he used the tip of his chopsticks to press the fish piece to bend it in an appropriate arc.
The operation looks simple, but it is actually very laborious!
And it’s troublesome!
Because fish meat varies in size, you cannot choose the same styling method.
It is necessary to temporarily adjust the arc selection of the shape according to the specific conditions of the fish.
Fu Yu tried frying a piece of fish again. After the shape was successfully completed, he used chopsticks to take out the fish piece.
Next, when he continued to put in the fish fillets, he no longer fried them individually. Instead, he continued to put in three fish fillets at a time interval of five seconds.
When the fish fillets were fried in hot oil, Fu Yu quickly shaped the three fish fillets very quickly and neatly. The chopsticks pressed out arcs on the three fish fillets. Almost one piece had just been shaped, and the chopsticks had already been quickly Pressed towards another fish fillet.
It may seem like a hectic operation, but when Fu Yu performs it, there is an orderliness in the busyness. You can clearly see the trajectory of his operation, and the time of each step is calculated just right.
When the three fish fillets are fished out separately, the shape is already completed, and a lot of time is obviously saved.
Fu Yu started to put fish slices into the oil pan again.
This time, he put in ten pieces of fish one after another.
There is still a gap of five seconds before and after.
Fu Yu stood in front of the oil pan, holding chopsticks and concentrating on making shapes.
His expression was very calm, and his movements were fast and not chaotic. It was obviously a very tedious and time-consuming cooking operation, but he performed it with a methodical and leisurely manner.
Liu Yunong stretched her head to watch Fu Yu frying fish fillets. She held her breath unconsciously and did not dare to get too close, for fear that she would disturb Fu Yu's operation.
A whole pot of fish fillets was scooped up one by one.
Zhao Meng and Yao Shi may still be a little lacking in observation. After all, they are not familiar with this dish at all, and they don't know where to focus their observations.
But Liu Yunong is different.
She had tried cooking this dish herself and studied and analyzed it carefully.
So when you look at the fish fillets fried in the same pot, after being shaped by Fu Yu, almost every piece has a different curvature.
It seems disorganized, but if you look closely, Fu Yu clearly arranges the fried fish slices into categories when he puts them on the tray.
Liu Yunong could tell almost at a glance that Fu Yu was modeling the fish fillets one by one according to the arrangement of the petals of the original peony flower.
In fact, Fu Yu had already designed the specific placement of each fish fillet and which layer of peony petals it would be shaped into.
When he realized this, Liu Yunong couldn't help but widen his eyes.
is it really like this?
Cooking step by step!
Fu Yu fried fish fillets in pot after pot.
According to the original recipe, the fish fillets needed to be fried separately, but Fu Yu fried them at the rate of one pot per ten slices.
When the frying was completed and fished out one after another, Fu Yu placed the fried fish fillets seemingly randomly, but he clearly placed the fried fish fillets in different positions on the tray according to different sizes and curvatures.
If Liu Yunong was a little unsure before, whether her guess was wrong, it was just a coincidence. Now she is completely sure.
Fu Yu indeed planned and set the placement position of each piece of fish when he first sliced the fish.
The subsequent frying and shaping are also designed. For example, the size of the fish fillets and the position of the curvature all have certain styling standards.
How much ingenious thinking is required to achieve this level!
There is also precise control over the oil temperature and the length of frying time.
In addition, there is amazing hand speed.
When Fu Yu was frying, his technique was very steady, as if the degree of frying of each piece of fish was accurately measured in his eyes.
When and where you need to use chopsticks to press the fish fillets, and how long each shape needs to be maintained before you can press another fish fillet again.
These seem to have certain measurement standards, and Fu Yu is carrying out this operation conscientiously.
Just like a cooking machine that has been precisely set, every step is perfect and amazing.
The fish is put into the pot piece by piece.
And Fu Yu also started to increase the number of fish fillets from ten to fifteen in each pot.
As they watched the fifteen pieces of fish enter the oil pan, everyone couldn't help but their faces suddenly changed when they saw this scene, and their expressions became solemn unconsciously!
Okay, the difficulty has suddenly been raised again!
There are five more pieces of fish. When frying and shaping, both time control and hand speed requirements are higher!
Liu Yunong couldn't help but said: "Well...isn't there a little too much in this fish fillet?"
Fu Yu pounded the fish fillets, all of them were plump. Fifteen pieces were put into the pot at the same time, almost covering the entire oil surface.
Zhao Meng remained silent, but his heart was also high.
He felt that Fu Yu was a little eager for success.
In fact, according to the operation just now, it is already very good. At least it seems to be very stable. There is no need to fight for these ten or eight minutes.
The frying was about to be completed, so it would be a bit reckless to challenge it at this time.
Even though he was very confident in dealing with Yu, at this time, he was not sure whether he could successfully complete the operation based on the current number of bombs.
But if it does happen, it’s definitely a good thing!
After all, frying is different from other methods. The shorter the cooking time, the better, so as to ensure the texture and taste of the ingredients.
but
It’s too difficult to fry fifteen pieces of fish at the same time!
Compared with the length of time, the shape during frying is also very important. However, if the quantity is too large, it will not be easy to operate. If the operation fails, the pot of fish fillets cannot be used. The quantity is small. When it is finally placed on the plate, It seems that the flowers are not large and plump enough, and the visual effect will be greatly reduced.
This is why Zhao Meng felt that he would rather delay the time than to ensure stability.
Everyone was a little worried, because Fu Yu's hand speed had been very fast when frying ten pieces of fish before, and it seemed that he had basically reached his limit.
At least judging from their own cooking speed, it can no longer be faster.
It is necessary to calculate the time difference accurately, shape the fish fillets separately, and control the frying time.
Especially since the number of fish fillets has been increased by five additional slices.
This is too difficult!
But now that the fish fillets have been put into the frying pan, it's too late.
Everyone couldn't help but look at Fu Yu, but there was no trace of panic or confusion on Fu Yu's face.
He stood calmly in front of the oil pan, and the movements in his hands were orderly. Although he was obviously very fast, he seemed to have an inexplicable sense of calmness and stability in everything.
In fact, the original operation of ten pieces of fish per pot is also feasible. Although there will be some delay in speed, the overall impact is not big.
However, Fu Yu has a very clear understanding of his own strength. He feels that he may be able to challenge it again. With his current hand speed and grasp of the fire control skills, he should still be able to control the addition of five pieces of fish. within the range.
So, Fu Yu made a bold attempt.
This is an attribute Fu Yu learned from Liu Yunong: self-evaluation!
This self-assessment is to have a clear understanding of your mastery of cooking skills.
In other words, we strive to improve the texture and taste of the dishes while ensuring safety.
Hearing Liu Yunong's question, Fu Yu raised the corners of his mouth slightly and replied: "Not much, just right!"
At this moment, Fu Yu was seen holding chopsticks in his hand, making arc shapes on the fish fillets quickly and deftly.
A piece of fish has just been formed, and the chopsticks quickly point to another piece of fish.
It was obvious that the fish fillets were floating and almost crowded the entire oil surface, but Fu Yu could clearly tell when each fish fillet was placed in the pan.
Because he seemed to be holding out his chopsticks casually, but every piece of fish began to change shape with the force he exerted almost as soon as he pressed it with the chopsticks.
When the chopsticks are pressed on the fish slices, there is no need to wait, because the fish slices are fried to just the right degree when Fu Yu stretches out his chopsticks.
One second more is not more, and one second less is not more.
It can be seen that Fu Yu's control of the heat and the degree of frying are very precise.
This scene made the three people watching dumbfounded.
The three of them looked at Fu Yu with wide eyes.
Can such a coordinated and precise operation be possible?
Let each piece of fish be shaped when it is fried to perfection, and control your hand speed and time to a completely precise level.
Are you really fucking kidding me?
Yao Shi has always been restrained, but at this moment, he couldn't help but sigh in a low voice: "Fuck! That's awesome!"
(End of chapter)
