Not only Yao Shi, but Liu Yunong and Zhao Meng were also stunned by Fu Yu's skill in controlling the degree of frying of the fish fillets to a minimum.
Not a minute or a second is wasted, and all operations during frying are controlled accurately and planned.
This step is really powerful!
Even if my heart is surging and I am filled with emotions.
However, no one dared to disturb him.
No one dares to disturb such precise and meticulous operations.
Even Liu Yunong quickly raised his hand to cover his mouth.
She really had a lot of exclamation and praise that she wanted to express.
This is the last pot of fish fillet.
Once the frying is successfully completed, this step, which should have been the most time-consuming and difficult to operate, has been successful.
At this moment, no one doubted Fu Yu.
Today, he's not using fancy cooking techniques.
All are based on the most basic cooking operations.
From knife skills to basic shaping to frying, they are all common operations in daily cooking.
But it is precisely because he uses basic operations that it is even more evident that he has solid and superb basic skills.
Often, the more traditional something is, the more powerful it feels when it is made.
After the fish fillets were fried, Fu Yu began to shape the dishes.
This step is also the key. As the saying goes, the key to weaving baskets and weaving beards is to close the mouth.
The reason why this peony fish fillet is famous is, on the one hand, its really good taste, and on the other hand, the exquisite presentation of this dish.
Fu Yu followed the whole process of cooking the classic old-flavor recipe and presented it on the plate.
Three peonies of different sizes are placed on a large white shallow-bottomed disk.
After everything is ready, start arranging flowers.
Insert the small piece inside first.
The yam paste is very soft, it doesn't take much effort to insert, and it has very good fixation.
When Fu Yu started arranging the first piece of fish, he suddenly realized that he had a very rigorous and skillful behavioral awareness for flower arranging.
It was obviously his first time to arrange this dish, but when he reached out to pick up the fried fish fillets, he could clearly know which piece he should pick up and where to put it when inserting it. position.
When he obviously looked at the classic old-flavor recipes, he just followed the example of a cat and wanted to arrange the dish according to the shape in the picture.
But when I actually got started, I discovered that I already had a complete set of settings for the size and specific position of the fish fillets when placing them on the plate.
This setting is an indescribable feel, as well as the ability to discern artistic graphics and colors.
Seeing the peony blossoms of fish fillets getting bigger and bigger in his hands, Fu Yu realized belatedly that when he was tapping and modifying the fish fillets just now, he had already unconsciously moved all the fish fillets into position. settings.
For example, the piece of fish meat in his hand was used as the penultimate layer of large petals for decoration because of its large size and perfect shape.
Another example is the seemingly identical small pieces of fish meat on the tray, but he has actually divided them into three piles, which are the three layers of petals surrounding the outside of the flower center used for flower arrangements.
When he realized that he was so accomplished in plate presentation, Fu Yu was secretly happy.
He has always known that he has advanced skills in painting techniques and advanced skills in color discrimination.
But I never realized how helpful these two skills would be in daily work.
Now he has a profound understanding and feels the power of these two skills.
The three peonies were quickly finished.
The stamens are made of carved carrot sticks.
In order to make the color look good, Fu Yu used a total of three carrots and took out the inner core and flesh respectively. The colors were gradually layered to match the layering of the stamens.
Originally, in the classic old-fashioned recipe, coriander leaves were used as a green leaf garnish, and Fu Yu happened to see that there were basil leaves in the ingredients for tonight's dish.
Compared with coriander leaves, which are too common, basil leaves are definitely more in line with the flower and leaf effect of peonies, and they also look more upscale.
Fu Yu is also very thoughtful about the placement of leaves. Whether it is the angle of placement or the choice of basil leaves, he has his own judgment.
After posing, Fu Yu started to make the sauce.
This time, he did not follow the classic old recipe, but followed the recipe given by Liu Yunong.
In the previous process of shaping and frying fish fillets, Fu Yu almost all referred to the operations of classic old-flavor recipes.
Because these are improvements in basic cooking operations, they will not arouse suspicion from others.
But if even the sauce is changed directly, it will be hard to explain for a while.
Moreover, Fu Yu had carefully read the recipe provided by Liu Yunong, and the sauce preparation method above was quite good. At least the taste should match well with the fried fish.
Fu Yu took another pot, stir-fried the tomato sauce, added some water, sugar, vinegar, water starch, and mixed it into a sauce.
Slowly pour the sauce over the fish fillets.
This step of operation is not introduced too much in the recipe provided by Liu Yunong. Instead, it is a classic and old-flavor recipe with a special note.
When pouring the sauce, be sure to be careful and slow.
If you pour it too fast, it will move the position of the fish fillets and affect the overall shape.
After pouring the sauce, this peony fish fillet is ready!
This dish is not only crispy on the outside, tender on the outside, sour and crispy, but also the presentation is so lifelike that it’s almost like a picture!
After fussing for a long time, Fu Yu finally finished the cooking. He felt very happy, but his expression did not look surprised or overjoyed except for being relaxed.
Everyone looked at Fu Yu and felt that he was calm and not surprised at all changes.
Looking at the perfect dishes on the plate, when everyone looked at Fu Yu again, it was obvious that too many changes had taken place without realizing it.
In fact, they originally quite recognized Fu Yu's strength, otherwise they would not have let Fu Yu cook this dish.
But knowing is one thing, seeing it is another.
At this moment, the onlookers were obviously filled with admiration and emotion that they wanted to express, but for a moment, they had no appropriate words to express their feelings.
Finally, all the feelings merged into a burst of warm applause.
Liu Yunong took the lead in applauding, and Yao Shi and Zhao Meng also cooperated.
This cooking operation inspired them a lot.
Sometimes, some improvements in cooking really make people shine and surprise them.
However, more often than not, people can learn a lot and be inspired by Fu Yu's traditional cooking operations and methods.
In the end, Fu Yu cleverly used the size of the fish slices to arrange the peonies reasonably and appropriately when arranging the dishes. This is a very good creativity and operation.
He did not simply arrange the fish by size, but when he first started slicing, he had already sketched in his mind how all the fish should be distributed and carried out the final plating operation.
When you usually cook, you may not even think of such details.
Maybe you think of it, but you may not actually put it into action.
But Fu Yu's operation at this time opened a window for everyone.
A bright and refreshing window!
And, not only that, every step of Fu Yu's operation was eye-catching for everyone.
Including how to better ensure that the petal shape can be made when frying, and how to beat the fish fillets. These basic operations play a very important role in the later plate presentation!
Liu Yunong applauded because Fu Yu's cooking was indeed wonderful. It was beyond her expectations and made her feel quite hearty.
There is a certain order of learning and there is a specialization in the art.
Fu Yu has a very solid foundation in cooking. As long as he can do anything to the extreme, he has reached the level of specialization.
Watching Fu Yushun finish cooking the peony fish fillet, he was standing in front of the kitchen counter, neither arrogant nor impetuous, and behaved openly and openly.
Zhao Meng and Yao Shi also liked it more and more.
well.
What a great seedling.
It's a pity that I followed Liu Yunong.
Yao Shi suddenly sighed: "It's a pity that my girl is only in the first year of junior high school."
Zhao Meng was speechless and simply too lazy to answer the question.
It's not that he thought this idea was too whimsical. After all, if his baby hadn't been only four years old, he would have had this idea.
However, he just thought about this in private, and Yao Shi actually said it as a joke.
I really don’t regard myself as an outsider.
Zhao Meng didn't know whether to laugh or cry.
He couldn't help but look at Yao Shi.
This man looked worried a while ago, but now he looks quite radiant.
Zhao Meng wanted to ask, but before he could speak, he heard Yao Shi whisper: "Old Zhao, let me tell you something!"
Zhao Meng was stunned: "What's going on?"
Yao Shi glanced at Liu Yunong, who was having a serious discussion with Fu Yu with a smile, and whispered: "The National Chef Cooking Competition is about to be held!"
As soon as these words came out, Zhao Meng was stunned.
"You mean?" Zhao Meng obviously didn't react. He paused and then said, "Yes! This is a good thing! What a brain! I've been thinking about it for a whole year, but I forgot about it at the critical moment. went!"
Yao Shi smiled and said: "I didn't actually think about it at first, but now."
Zhao Meng glanced at Fu Yu subconsciously, couldn't help but shook his head, and said solemnly: "Indeed, Fu Yu's cooking skills should be fine, but we are not qualified enough in terms of the competition standards for this competition?"
Although this national cooking competition is held every year, not everyone is eligible to participate.
In addition to being a member of a relevant association, the registration requirements must also be recommended by a specific work unit.
And this work unit must meet the specifications and standards to be able to participate.
But at the moment, the Maxima Hotel is definitely not up to the standard for the competition. As for the music restaurant, Yao Shi is just a branch. The main store must have its own people sent to participate in the competition. There is no chance to get a quota by borrowing money.
Hearing this, Yao Shi smiled slightly, looking a little treacherous for some reason. He did not answer, but glanced in Liu Yunong's direction.
Zhao Meng looked around, suddenly enlightened.
Isn't it?
Liu Yunong is here.
Isn’t it just a competition qualification?
This matter is basically settled.
The peony fish fillets have been cooked, so Yao Shi and Zhao Meng naturally won't stay any longer.
After all, this is also the chef of Shangshi's private restaurant.
It's not a good idea for these two great chefs from Chollima to stay here.
The two asked to leave, and Liu Yunong hurriedly saw them off in person.
After leaving the hotel, Yao Shi was not in a hurry to leave. Instead, he mentioned the national chef competition to Liu Yunong.
Yao Shi said seriously: "Actually, I was a little hesitant at first, but after seeing Fu Yu's performance today, I think his level is not bad, and his cooking skills are also very basic. The only shortcoming is that he is a bit older. Limited. He has little experience and not enough experience. In fact, if he can improve his horizons, it will definitely be helpful to his future attainments in cooking."
What he said was very pertinent and very reasonable.
In cooking, the emphasis is on the basics, and secondly, vision and knowledge are also crucial.
Only by reading more and understanding more can you have a deeper thinking and understanding of cooking.
Only by having a thorough and solid grasp of cooking can it be possible to innovate and improve and improve the level of cooking skills.
The two complement each other and are indispensable.
Liu Yunong nodded in agreement while listening to Yao Shi's words.
Yao Shi suddenly changed his voice: "I'm thinking that after the New Year, it's time for the annual national chef competition again. Fu Yu should have no problem with cooking. This competition is a very good opportunity, but he can Go and give it a try.”
Upon hearing this, Liu Yunong nodded: "You are still thoughtful, Chef Yao. If you didn't mention this, I really didn't think about it for a while."
Although Liu Yunong has always been known as a famous chef, he is only slightly famous in the circle.
I usually participate in various cooking competitions held in some provinces and cities, and I can also be invited to be a guest and serve as a judge and mentor.
In a nationwide competition like this, she is not qualified to be a judge. As for going to the venue to observe, she has never taken the initiative to come in person.
On the one hand, it was sitting in the audience to watch a chef competition. For her, it was better to watch the relevant videos online directly after the competition, so that it would be clearer and clearer.
On the other hand, she is too busy, and the national chef competition happens to be during the peak season after the new year.
Generally, after the Chinese New Year, the catering industry such as hotels will enter a period of low business season.
When spring comes, business will slowly recover.
The company is usually very busy with all the big and small matters, let alone the several branches under its control.
The period after the New Year is often the time when employee turnover in the store is greatest, and it is also when people under your command are prone to slacking off.
Liu Yunong usually starts visiting stores during this time.
Check the management and operation of several branches, hold meetings with employees to improve morale, and communicate with supervisors to discuss various operational deficiencies.
It is true that all kinds of things are inescapable.
Since I never attend the event in person, I really don’t pay much attention to this event.
(End of chapter)
