If there is any cooking method that is invincible, as long as it is shown, it will basically win the praise of customers, and the only one is the classic old taste.
Because it is precious and loved, it can be called a classic!
As for the classic old taste, just the word "old" makes people feel warm and touching.
In fact, there are many old-fashioned dishes. Compared with the rich and varied improved dishes, they all seem a bit thin in terms of characteristics and taste.
But when time passes and people change, you will find that in fact, of all the dishes, the most lingering aftertaste is still the most classic old taste.
It just stands there quietly, waiting for you to savor it, slowly releasing its richness for you to taste.
This customer’s order is still very impressive!
Each of the several dishes is the specialty of the restaurant.
And there are certain requirements for chefs in terms of cooking skills.
For example, the processing method of braised abalone and the control of heat during cooking require precise control by the chef.
When it comes to the selection of ingredients, the size and freshness of the abalone must meet the requirements.
You must use low heat when cooking, otherwise the taste of abalone will be greatly reduced.
Another example is the seafood chowder griddle. You need to master the cooking time of each seafood and have a clear understanding of the degree of cooking of all seafood.
In terms of taste, you need to be careful not to let the flavor of the seasoning completely cover up the original taste of the seafood.
So a seemingly simple dish actually tests the chef's cooking experience.
This is really a difficult table to cook!
As for the two dishes Zhao Meng handed him, squirrel mandarin fish and fried swimming crab with green onions, the cooking method is actually not difficult. As long as you are skilled in the operation, the speed of serving is not slow.
However, as Zhao Meng explained, you need to pay special attention to details when cooking.
Because if you are not careful, it will affect the taste and presentation of the dishes.
And for these two dishes, these are the most troublesome!
There are also things like squirrel mandarin fish. When modifying the knife, the requirements for knife skills are also very high, otherwise the most perfect shape will not be achieved when it is over-oiled.
Zhao Meng has always been impatient to cook such dishes, but now that Fu Yu is here, he can just let go.
Fu Yu naturally understood Zhao Meng. Since he took over, he must complete the cooking properly.
It was time to steam the seabass, and while Fu Yu was preparing the dishes, he told Zhang Jinyu to prepare the dishes.
Zhang Jinyu also heard the conversation between Zhao Meng and Fu Yu just now. He heard that the customer who ordered the food was a gourmet, and it was particularly difficult for him to answer correctly, so he was a little worried for a while.
But looking at Fu Yu's indifferent expression, I felt relieved and felt much more at ease.
Zhang Jinyu nodded: "Okay, Fu Chu!"
I don't know when it started, but Zhang Jinyu unknowingly regarded Fu Yu as his backbone.
When working, he felt particularly at ease as long as Fu Yu was around.
Fu Yu plated the steamed sea bass and put it on the serving table, while Zhang Jinyu also sent over the fresh swimming crabs.
In fact, swimming crabs still have the most meat and plumpest fat in August, making them the most suitable to eat.
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In this season, you can only do some frying, steaming is definitely not possible.
Chopped onions, ginger and garlic are ready.
Fu Yu started to make the sauce.
Add oyster sauce, sugar, salt, cooking wine, aged vinegar and water into a bowl, then add starch to make a special sauce.
The swimming crab has been cleaned, the crab shell has been opened, and the tail and gills have been removed.
After Fu Yu acquired advanced cleaning skills, he picked up the crab and saw that the dialog box showed that it was very clean.
I have to say that this skill is quite easy to use, at least it saves him time every time he checks.
Fu Yu used a knife to cut open the middle of the crab belly, then cut it into 4 pieces, and slightly smashed the crab claws with the back of the knife.
Take an appropriate amount of starch and put it into a plate, and evenly coat both sides of the cut crabs with cornstarch. This can make the crab meat tender and lock the crab meat. No need to coat the claws and shell with cornstarch.
This step is where you need to pay attention to the details.
If the position between the tongs and the shell is stained with powder, the appearance of the dish will be affected after frying.
Put an appropriate amount of oil in the pot, heat it to 70% heat, add the swimming crabs and start frying.
Fry the crab shells first, then the crab meat.
Fry until the crab shell changes color, take it out and add the crab legs and claws. Fry again until the crab shell changes color and are thoroughly fried before taking it out.
The next step is to fry the crab body. Put it directly into the pot and fry until it changes color and the incision is solidified. Then turn off the heat. Then use the residual heat of the oil to slowly cook the crab meat inside, so that the tender texture of the crab meat can be preserved to the greatest extent, and then fish it out when it is almost done.
Crab frying is also a technical job.
Make sure that the crab shells are fried for just the right time so that the color is bright red, and the crab meat cannot be too old, otherwise the taste of the crab meat will be damaged if you wait until it is fried before frying again.
Fortunately, controlling the heat has always been Fu Yu's best personal skill, and frying crabs is not difficult for him at all.
After working as a cook for such a long time, Zhang Jinyu had already developed a tacit understanding with him.
Without waiting for Fu Yu's instructions, Zhang Jinyu stepped forward. Waiting for Fu Yu's look, he immediately took out the fried crabs and set them aside.
Fu Yu took up another oil pan, and this time only put a small amount of oil in it. Then he added onion cubes and stir-fried for a while, then added green onions and stir-fried together.
When the surface of the onion appears caramel, add the shallot segments, add the green and red pepper cubes after they are fragrant, stir-fry a few times quickly, and then add the crabs.
After the crabs are put into the pot, pour some cooking wine over them to remove the fishy smell and add aroma.
This step is also based on cooking experience. If the cooking wine is added too late, the aroma will be insufficient and the effect of removing the fishy smell will be greatly reduced.
After mixing well, add a little oyster sauce, salt and water, stir well again and pour a little water starch on it to make a thin layer. Finally, pour a little oil on it before taking it out of the pot, and then you can put it on the plate.
The fried swimming crab with green onions was taken away, and Fu Yu immediately continued cooking the squirrel mandarin fish.
He has cooked this dish many times, and now practice makes perfect. During the cooking process, he can also give Zhang Jinyu a few words of advice.
Fu Yu held down the fish body with a rag, held the knife in one hand, and glanced at Zhang Jinyu: "Look closer, I'm going to start changing the knife."
At this time, when Sun Mingze saw this, he quickly put down what he was doing and took the opportunity to get closer. If this good opportunity is missed, there is no guarantee when he will meet it next time.
"Fu Chu, I want to learn it too!" Sun Mingze applied in a low voice.
Fu Yu glanced at him, as if he saw himself who had tried his best to learn cooking with Zhao Meng, so he smiled and nodded, acquiescing to his request to learn cooking.
Fu Yu held the knife, cut off the fish head, held the body of the fish with one hand, and used a sharp knife to slice the fish meat against the bones.
He never forgot to say: "Be careful not to break the tail, turn it over and slice off another piece of fish, and then slice off the thorny meat on the belly of the fish."
At this time, Zhang Jinyu naturally placed the fish tray next to Fu Yu's hand.
Every step of Fu Yu's operation, basically without opening a word, Zhang Jinyu could coordinate and complement each other.
The two of them were operating, and the other was doing the shooting, and they all communicated through their eyes.
Every move is the result of long-term cooperation!
Every cooperation is a perfect tacit understanding.
Gradually, Zhang Jinyu watched more and more intently and studied more and more attentively.
Fu Yu is very skilled and perfect in changing the knife. The direction of each knife has its own unique meaning.
Zhang Jinyu followed and helped. In fact, the whole process of cooperation was also a learning process!
Fu Yu quickly completed the modification of the knife, and the next step was to fry and shape it.
Mix cooking wine and refined salt thoroughly, and apply it on the fish head and fish meat respectively.
Then roll in dry starch, and use your hands to shake off the remaining starch from the fish tail.
Heat the oil in a wok over high heat. When it is 80% hot, hold the fish with your hands and pour the hot oil on the fish from top to bottom.
In this way, the cut fish meat can be shaped first.
The operation of this step is the most delicate part of the whole dish. The final shape of the whole fish depends on the control of the heat and time during frying.
Fortunately, Fu Yu had already mastered the frying operation, and the cooking went smoothly.
Because the cooking steps are all familiar to him, Fu Yu can take the time to point out the two points that need to be paid attention to in the process, as well as some ideas and operating techniques for handling details.
Zhang Jinyu and Sun Mingze listened very carefully, for fear of missing a key sentence.
After blanching, Fu Yu removed the tails from two pieces of fish fins and put them into a frying pan to fry them into shape.
The cooking of this dish, by this time, is mostly done.
After setting the shape, put all the fish into the oil pan and fry until golden brown.
It was Zhang Jinyu who helped with the oil control job.
Looking at the beautiful mandarin fish, Zhang Jinyu's eyes were filled with excitement!
Lately, he's been feeling this way a lot.
The hearty cooking operation will always make people improve themselves unconsciously.
This is how Zhang Jinyu feels.
He raised his head and glanced at Fu Yu, feeling extremely grateful.
This is Fu Yu. If it were another person, it would be impossible to provide him with the opportunity to learn cooking so easily, let alone give him personal instruction.
Sun Mingze also had the same idea. They had already heard about what the kitchen was like when they were in school.
Fu Yu's attitude towards others is really very kind, and he is also a really nice person.
Although the two of them entered the kitchen at different times, they had the same idea in mind. From now on, they must firmly hold Fu Chu’s lap, follow Fu Chu’s footsteps, and learn to cook well!
Fu Yu had no idea that the two chefs' admiration for him at this time was as endless as a torrential river.
He continued cooking in a steady and orderly manner.
After frying the fish body, fry the fish head.
When frying, you need to press the fish head with a tachyon to let the chin expand and shape.
Fu Yu gave some pointers, and Zhang Jinyu and Sun Mingze quickly came closer to observe.
This dish is a popular specialty in the store, but because the recipe is complicated and requires a high level of cooking skills from the chef, the chef never relies on others when cooking.
They all know that learning opportunities at this time are hard-won.
Therefore, the attitude should be more upright and positive than usual.
After Fu Yu demonstrated, when the fish head was fried into golden brown, he ordered Zhang Jinyu to fish out the fish head, while he pieced the fish head and fish meat back into the shape of the whole fish.
In this step, be sure to ensure that the head and tail of the fish are raised.
In the past, when Fu Yu was making fried fish shapes, he simply relied on the feel and visual angles to place them.
But now, since Fu Yu's lotus-making skill has been upgraded to an advanced level, Fu Yu feels very comfortable when arranging dishes. Just looking at the positions of the fish heads and tails, he can Know exactly where to put it, and not miss a beat.
Just make the sauce and the dish will be completed.
Zhang Jinyu and Sun Mingze both breathed a sigh of relief.
Even though he was just standing by and watching, it felt like he was taking charge himself.
Because he was in a relaxed mood, an idea suddenly came to Sun Mingze's mind and he said it directly: "Fu Chu, the way our restaurant prepares this squirrel mandarin fish is different from what I used to eat when I was a kid."
Fu Yu was stunned, turned around and asked, "Why is it different?"
Sun Mingze said: "I remember when I was eating at a banquet when I was a child, this dish was sprinkled with a lot of pine nuts. When I ate it, I felt it was very fragrant!"
Fu Yu was a little surprised: "Really?"
He really didn't know about this.
When Chollima cooked this dish, he used tomato sauce for the sauce.
Put the tomato sauce into a bowl, add fresh soup, sugar, balsamic vinegar, wine, soy sauce, and wet starch and mix into a sauce.
Leave a little oil in the pot, stir-fry the scallions, remove and add minced garlic cloves, diced bamboo shoots, diced incense, peas and shrimps, stir-fry until cooked, add the sauce and thicken over high heat, then pour in sesame oil.
Remove from the pot and pour it over the fish, and the dish is complete.
Pine nuts are not used in the ingredients.
Sun Mingze nodded and said casually: "Yes, why don't we call it squirrel mandarin fish, because it has pine nuts!"
Fu Yu looked at Sun Mingze in surprise.
When he first learned to cook this dish, Zhao Meng once said that the dish was named this because it resembled a squirrel in shape, and he would also try hard to make the presentation effect more realistic when cooking.
After Sun Mingze explained it this way, it was named because it contained pine nuts.
If it weren't for Sun Mingze's words, Fu Yu wouldn't have even thought about it. He wanted to read the cooking method of this dish in the classic old recipe.
At this time, he suddenly became curious, wondering if there would be any difference in the cooking methods in the recipe.
Taking advantage of the opportunity of arranging the dishes, Fu Yu quickly took a look at the classic recipes.
As a result, Fu Yu's expression suddenly changed. Not to mention, as Sun Mingze said, when cooking this dish, the most authentic side dish should be to add pine nuts.
However, despite seeing the recipe, Fu Yu had no intention of changing the cooking method.
After all, this customer who ordered food was a regular customer of the store, and was previously served by Zhao Meng and Gu Yungu Cooking. Since there were no faults before, there should be no problem if he cooks according to Zhao Meng's method now.
