Sun Qingning was stunned.
He also graduated from a chef school, so why does Fu Yu know so much?
Fu Yu first checked the low-temperature tuna in the incubator.
Seeing this, he couldn't help but feel relaxed.
The customer was obviously very knowledgeable. The low-temperature tuna had been defrosted. Fu Yu reached out and touched it. It was about 80% thawed, with only the center part not completely defrosted.
To this extent, it can be sliced directly.
By the time the slicing is complete, the tuna will be basically defrosted.
Fu Yu didn't waste any more time and quickly rearranged the order of the remaining order sheets. After allocating the basic preparation work, he was ready to start cutting the tuna.
Sun Qingning took the opportunity to also look at the low-temperature tuna.
“So this is what low-temperature tuna looks like?”
It was hard to see through the cling film in the incubator. I reached out and pressed it, but it was already defrosted.
"Hey, you, it's all melted, won't it affect the taste?"
Fu Yu took out the low-temperature tuna and removed the plastic wrap.
This piece of fish meat is the naked part. The naked body is mostly distributed on the back of the tuna. It has the least fat, is darker in color, and the meat is firm and tastes very good.
Therefore, there are also special requirements when cutting.
Because the cutting method of tuna is actually very particular, and the texture of the fish is related to the knife skills, so the fish with superb knife skills will be more delicious.
If the cutting method is incorrect, the meat may become loose and affect the taste.
When Fu Yulin was about to cut the knife, he paused, thinking that the customer should be a man who knew how to eat, so he simply showed off his unique skills.
He directly made four cuts of tuna, so that no matter which cut of tuna the customer usually likes, they can taste it.
Sun Qingning had worked with Fu Yu as a cook, so he knew Fu Yu's cooking preferences relatively well.
When watching the fish being cut, Fu Yu was using a kitchen knife, and he had an expression of not being surprised.
He was already like this, and Zhang Jinyu, who had been following Fu Yu all the time, was even more used to it.
The two of them looked at Fu Yu's operation together. Even though they had seen it countless times, they were still amazed.
Compared with other props, kitchen knives are a bit bulky. Many flower knife operations must be completed with other knives.
Therefore, in order to adapt to the different uses of cooking operations in the kitchen, there are countless types of kitchen knives, such as flat knives, civil and military knives, machetes, and skin knives.
But when it came to Fu Yu, it became a typical Chinese kitchen knife.
In fact, there has been a saying in the past that Chinese chefs use a knife for everything they do.
However, because of this, in the impression of outsiders, exquisite knife skills have become a characteristic of Chinese chefs.
As long as the chef is good at chopping, slicing, patting, slicing, and picking, he can do it all with just one knife.
Fu Yu is like this, holding a kitchen knife to cut tuna, his movements are smooth and he cuts the knife quickly.
He placed the knife at a 90-degree angle to the fish. The knife cut straight in. After cutting the fish, he continued to make another cut.
This cutting method is called yin-cut. It looks simple, but it requires skillful use of force to keep the fish cut smooth.
After cutting a small piece of fish using the cutting method, Fu Yu switched to the flat cutting method.
The technique of flat cutting is similar to that of lead cutting. The knife is cut vertically. The difference is that the fish meat cut by flat cutting method will be placed at an angle and overlapped.
For oblique cutting, place the knife on the left side of the fish at a certain angle with the cutting board. Hold the fish with your left hand and slice the knife with your right hand. Pay attention to the even force.
Fu Yu cut the thickest section of the fish into a rectangular shape, and then lowered the knife vertically to cut the fish into squares.
The square cut method gives the tuna a very thick texture.
For a simple low-temperature tuna dish, Fu Yu demonstrated four cutting methods.
The styling of the plate presentation was also directly innovative.
A thick glazed plate with lotus leaves and a wide mouth is filled with crushed ice. Two trimmed green rice dumpling leaves are spread on the ice. The sliced fish is placed vertically on the rice dumpling leaves, and then placed diagonally. A group of flat-cut fish, and a group of diagonally-cut fish on the opposite corner.
Finally, place another medium-sized flower cup on one side of the plate. The bottom of the cup is filled with crushed ice, and a layer of rice dumpling leaves is spread on top. The square fish meat is placed in the flower cup, stacked high, and it looks very special. appetite.
As for the withered carrot flowers, green maple leaves and white radish shreds used for decoration, these are all used to enhance the look and feel. How you want to place them depends on personal preference.
Fu Yu was not sure about his own aesthetics, so he specifically referred to the tuna plating he had done in the teaching practice class.
He finished cooking the entire dish and urged the waiter to hurry up and serve it.
The tuna, which was already 80% thawed, was basically thawed after being sliced.
By the time customers eat, the fish fillets are in just the right state.
During the entire cooking process, Fu Yu was particularly careful not to let the fish come into contact with water, otherwise the fish would loosen.
It's just that the amount of fish brought by the customer was very large, so Fu Yu made three servings in total before cutting all the fish.
Sun Qingning and Zhang Jinyu were stunned as they watched.
Three large portions of fish of high quality and quantity, how enjoyable it is to eat!
Low-temperature tuna, such a way to eat it, is really arrogant!
...
At the same time, in Box 103, Xue Shu took out his own grinding board and a small piece of fresh wasabi.
"Hey, this is Wasabi, right?"
The knowledgeable person recognized it at a glance and asked with some surprise.
Xue Shu smiled and said: "Yes, they were flown here together, and the preparations are quite complete."
Someone next to me asked: "Why wasn't this sent to the kitchen together?"
Xue Shu explained: "You have to grind and eat this stuff yourself so that it tastes authentic."
The man asked again: "How to eat this thing? Is it like mustard, mixed with soy sauce and eaten for dipping?"
When it comes to eating, Xue Shu suddenly became energetic and said seriously: "If you roughly stir the fresh green wasabi puree into the soy sauce, it will definitely be a waste. When the wasabi dissolves in the soy sauce, most of the spicy flavor will be lost in the soy sauce. Methylthiopropanol is eliminated, so when eating, be sure not to let soy sauce get on wasabi.”
"Moreover, when eating tuna, you should first apply a little wasabi on the sashimi, and then dip the other side with soy sauce. This can enhance the original flavor of the sashimi and highlight the freshness of the soy sauce. Fatty tuna sashimi can be paired with more wasabi. , so as to enhance the original taste of sashimi.”
Xue Shu spoke clearly and logically, and everyone listened with great interest.
I didn’t expect that this meal would be quite particular.
However, seeing Xue Shunong's professionalism, it completely piqued the curiosity of everyone present.
Xue Shu finished grinding the wasabi here, and after a while, a waiter came in to serve the food.
"What a guy! There are so many!"
Three portions of tuna were put on the table, and they still looked amazing.
Xue Shu's eyes also lit up, and he took the lead in picking up the kuaizi, but when he caught it, he was stunned.
The presentation of this tuna is quite interesting!
It looks like a unique shape, but the shape of the fish is actually very different.
If you are an ordinary diner, you may only think that it is for the sake of beautiful presentation.
But Xue Shu could tell at a glance that there were actually four cutting methods used on this portion of tuna.
Don't tell me, the chef of this Chollima is really talented.
He placed a piece of fish close to the edge, dipped it in soy sauce and wasabi, and put it in his mouth.
The fish meat is tender and refreshing, elastic when chewed, and melts in your mouth. Coupled with the spiciness of wasabi and the rich taste of soy sauce, all the flavors explode in your mouth instantly.
】
That taste...
It’s simply unforgettable.
Xue Shu squinted his eyes, this low-temperature tuna is indeed delicious!
And the chef's defrosting time is just right.
Seeing Xue Shu move the kuaizi, the others couldn't wait to taste it.
Everyone here has a good family situation. Although they have never eaten low-temperature tuna, they have tasted ordinary frozen tuna.
After comparing the two, everyone was full of praise.
“This fish is delicious!”
"It's indeed much better than ordinary ones!"
"Hey, you! You just have a bit of ice teeth!
When Xue Shu heard this, he smiled and said: "This fish has been thawed just right. When eating, you have to taste it from the outside to the inside, so that by the end, the fish will be almost frozen."
So that’s it!
Everyone had a look of realization, and naturally praised Xue Shu again.
Chen Chen glanced at Xue Shu, who had an expression of enjoyment because of the delicious food, and curled his lips disdainfully.
what is this!
After a while, the chrysanthemum fish will be served on the table, and it will be an eye-opener!
...
In the ordering area of the front hall, Fu Yu followed Zhao Meng to select the ingredients himself.
Zhao Meng pointed to the live fish swimming in the water and whispered: "To make chrysanthemum fish sashimi, it is best to choose crucian carp. The crucian carp in our store is caught from the reservoir. It is particularly strong and the gills are very clean."
Fu Yu nodded.
While picking fish, Zhao Meng continued: "Actually, fish like croaker, crucian carp, and tilapia are all top-grade fish. Not only are they meaty, but they also taste great and sweet, and the raw fish they make has a good color. Like Carp and grass carp are only middle-grade, because the meat is thicker, the taste is sweet, and the spines are mainly large bones, so they taste better."
Fu Yu was extremely pleasantly surprised. This was a very useful experience. If he hadn't cooked a lot, he wouldn't have been able to understand all kinds of fish so clearly.
Zhao Meng is not good at making fish. He must have heard this from Yao Shi.
Fu Yu wrote it down carefully.
It is true that Zhao Meng doesn't cook fish very much due to his knife skills, but he hangs out with Yao Shi all year round.
I still know how to make these special dishes in the store.
Just because I'm not good at it, I pay special attention to it.
Just like this chrysanthemum fish dish, Zhao Meng couldn't make it by himself. When Yao Shi made it, he couldn't help but go and watch.
Yao Shi's knife skills are simply amazing.
Especially for Yusheng, the bones must be removed before slicing the meat.
When deboning the four major species of fish, no matter which species it is, in addition to the crest bone, there are more than 100 intermuscular spines.
Yao Shi was completely familiar with their location and arrangement, and he could remove the fish bones one by one with the same skill as a cook would remove a cow.
Just this unique skill, I admired Zhao Meng so much at first.
Otherwise, with Zhao Meng's character, it would be impossible for him to be so convinced of Yao Shi.
Juhua Yusheng is also a type of Shunde Yusheng. Although the cutting method is different, the preliminary processing is exactly the same.
Fu Yu had learned from Yao Shi before, and now it is relatively easy to do it.
The most important thing about Yusheng is the "quality". The fish meat must be transparent and crystal clear to be beautiful. Therefore, when making Yusheng, bloodletting is very important, which is also the most "technical content".
If the fish is not handled well, the fish will be reddish or have too much water, which will greatly affect the taste and presentation.
Generally, bloodletting is performed by cutting the lower jaw and tail of an intact live fish, and then putting the fish back into the water. When the fish bleeds out while struggling to swim, the fish meat will be obtained as white as frost without any blood congestion.
But Fu Yu, under the guidance of Yao Shi, also had a unique skill of bloodletting.
He first grabbed the fish head, and then cut the fish's tail with a knife, so that the fish could not die for a while, but it swung its tail desperately because of the pain of the wound, and the blood loss of the fish was accelerated.
Finally, the fish blood is drained cleanly, the fish meat is beautiful, and there is no fishy smell when eating raw fish.
While the live fish was being bled, Fu Yu started cooking other dishes.
He still had a few ordering orders in his hand, so he picked them up and started cooking in a hurry.
Zhao Menngle also took the opportunity to catch up on the backlog of orders in his free time.
Fu Yu was multitasking and put the cooked dishes on the steamer. Then he turned around and told Zhang Jinyu to watch the heat while he checked the bleeding status of the crucian carp several times.
When the blood was drained, the fish's gills were peeled off, its scales were scraped, and the fish body was wiped dry with a sterilized towel. According to Zhao Meng's instructions, the fish was not disemboweled.
Although Fu Yu swore that he was quite skilled at filleting fish, Zhao Meng still felt uneasy.
When Fu Yu packed up the crucian carp and prepared to slice it, Zhao Meng hurriedly came over and stood aside to watch Fu Yu's operation.
Any other person would be a little panicked if Zhao Meng stared at him like this.
Fu Yu had long been accustomed to it, and even because Zhao Meng was watching over him, he became even more energetic and wanted to show off his skills for Zhao Meng to see.
This mentality is the same as that of a child who wants to show off in front of his parents!
Fu Yu quickly washed the chopping board, wiped it dry with absorbent paper, and laid the fish flat.
Hold the knife and gently cut a slit along the back of the fish ridge to see clearly the direction of the fish bones, and then use the knife to cut along the fish bones.
Cut the fish tail and head at the junction of the fish body, slice to two-thirds of the fish breastbone, and slice off a piece of boneless fish meat. Wrap it immediately with absorbent paper, both inside and outside, to absorb the moisture in the fish meat. Moisture.
Turn the fish over and cut a strip of flesh from the other side.
Finally, cut open the front fin of the fish, insert two fingers, tear off the clean meat of the fish belly, wipe the black part inside the fish belly with paper, and wrap it with absorbent paper.
When Fu Yu was operating, Zhao Meng watched carefully. Seeing that Fu Yu was very careful not to break the fish intestines or gallbladder during the process, he couldn't help but nodded with satisfaction.
In fact, young workers have long been accustomed to doing these details, so they are not difficult.
But Fu Yu's operation speed was very fast, so Zhao Meng was inevitably a little worried.
Now seeing that Fu Yu handled it well, I couldn't help but feel relieved and watched Fu Yu's operations carefully.
Fu Yu processed the fish meat under the slices and set it aside until the water dries before processing.
