When Fu Yu first saw the pineapple shrimp balls in the recipes favored by anorexic customers, he thought that he could choose to cook this dish when the boy came over again.
I didn't expect that the opportunity would come now. Moreover, this dish is not only suitable for teenagers to eat, but the cooking method is also very creative, which is perfect for showing off in front of a few elders.
Fu Yu started cooking with confidence. The preparation of this dish is somewhat similar to Chollima's own dish, pineapple and sweet and sour pork, so Fu Yu didn't attract too much attention from others when he started cooking.
Fu Yu cut the pineapple in half vertically and cut the pulp into small pieces. Hollow out the other half of the pineapple and reserve it for serving.
Cut the crispy red and green bell peppers into small pieces, blanch them in water and pour them under cold water. Set aside. Peel the shells and devein the shrimps, marinate them with an appropriate amount of salt, cooking wine, and white pepper, then add an appropriate amount of cornstarch.
Heat the pot and add oil. When the oil temperature is about 150 degrees, add the shrimps and take them out after they turn red and curled. If you are cooking under normal circumstances, you should prepare the sauce at this time, add bell pepper and pineapple and stir-fry the ingredients.
But Fu Yu didn't do this at all. He chopped the oiled shrimp into shrimp paste, then mixed white vinegar, sugar, salt, and tomato paste into a sauce, and poured it into a hot oil pan.
Add bell pepper and pineapple and stir-fry. After the fire ceases, take out all the ingredients and chop the pineapple and bell pepper into vegetable puree.
When Fu Yu and Ding Ling started chopping shrimp paste, Liu Yongping and others' attention was already attracted.
Although this pineapple shrimp ball is not a relatively homely dish, most seafood restaurants will have similar dishes. The cooking methods may be different, but the common cooking methods are to use shrimps or stir-fry, braise, or Stewed pineapple.
But Fu Yu was directly chopping the shrimp meat into puree. What is this going to do? Liu Yongping subconsciously looked at Wang Liduo who was standing next to him.
Wang Liduo happened to be looking over, and they looked at each other, raising their eyebrows slightly and nodding their heads in a very tacit understanding!
Liu Yongping signaled Wang Liduo to pay attention to Fu Yu's sword skills. Wang Liduo reminded Liu Yongping to pay attention to Fu Yu's knife speed.
The two have been friends for many years and can understand each other's meaning with just one look. Liu Yongping glanced at Wang Liduo, his eyes full of regret. Look at the technique of cutting the knife. It seems to be a simple chopping, but in fact, it relies entirely on the rotation of the wrist to cut the shrimp meat 180 degrees without any dead ends. Got the chop system.
As an expert knows, Fu Yu controls the position of the knife and the degree of chop every time. Just by the sound of the blade hitting the eucalyptus board, you can know how precise the strength is.
It saves effort and can cut and chop the shrimp meat without wasting any effort. After seeing this technique, even Liu Yongping couldn't help but shout in his heart!
What Wang Liduo paid attention to was the speed of Fu Yu's knife. It seemed like a very ordinary chopping operation, but the speed of the knife was too fast!
When he realized this, Wang Liduo also tried to calculate the speed of Fu Yu's knife. When he focused on this aspect, he was shocked to find that Fu Yu's knife speed was so fast that it was impossible to estimate it in detail.
At least, Wang Liduo could be sure that Fu Yu's knife speed was much faster than his own, even faster than Xing Zhaokang, one of them who always prided himself on his knife speed!
This is no longer an ordinary chopping operation. It requires years of hard training. In addition to practice, it also requires talent support, so that it can reach the current level in speed and technique.
"Look at this angle!"
"Look at the speed!"
"The degree of cutting of bell peppers and pineapples..."...Fu Yu worked hard according to his usual habits, with tight and orderly operating steps, and continuous and rapid cooking. Every step was done carefully. The time is controlled very precisely, not even half a second is wasted.
His control over the cooking time and the details of the cooking operation made everyone onlookers full of praise!
Dai Zijing, who was also just a chef, couldn't help but sigh dejectedly. Sometimes, he couldn't even admit it, the difference was really too obvious.
Look at this technique! Even polygons like bell peppers can be cut into a mold to produce the impression of being carved.
The flowers are even cut out of the pineapple. They are obviously small pieces, but it can be seen at a glance that they are all cut according to the shape and size of the bell pepper......Wang Ruozhen has followed the company since he was a child. He studied cooking at his father's side, and was groomed into a rising star in the catering industry with superb cooking skills.
Wang Ruozhen has always been vigorous and resolute in the management of his own catering company. Because of his superb cooking skills, he arranges all matters in the kitchen in an orderly manner. He is also personally responsible for the recruitment and management of relevant personnel.
It is precisely because of this that when he examines the cooking skills of the chefs, he usually focuses on the basics and supplements the skills.
After all, no matter how good your cooking skills are, they are all honed on a solid foundation. Therefore, even though he has inherited the family business for many years, he has never slacked off in practicing his cooking skills.
At this time, Wang Liduo glanced at Wang Ruozhen. Wang Ruozhen couldn't help but nodded with admiration. He admired and recognized Fu Yu's basic cooking skills very much.
No matter how low-key a chef's cooking skills are, as long as his basic skills are solid, his cooking skills will definitely not be low.
Even if he knew before, it would definitely not be easy for Fu Yu to get Liu Yongping to invite them here seriously.
However, to be honest, when I saw Fu Yu in person, I was more surprised than appreciative. But now, just seeing Fu Yu show off his superb and solid cooking skills, Wang Ruozhen's eyes clearly showed more recognition when he looked at Fu Yu.
People who are willing to put effort into basic skills are worthy of praise! Fu Yu didn't care about other people's reactions. From the moment he started cooking, he focused all his attention on the ingredients in his hands.
When being observed at such a close distance, few people can truly feel calm and calm. After Fu Yu experienced the seemingly endless training of cooking skills in the teaching practice class, it was easy to concentrate as soon as he started cooking.
For him, when a dish is cooked and the nervousness of waiting for the system to score it is what worries him more.
As for being watched by other people, it seems a bit insignificant. Fu Yu skillfully took a piece of shrimp paste with a spoon and put it into his right hand. Then he shook hands into a fist, squeezed out a small ball of shrimp paste from the tiger's mouth, scraped it out with his fingers, and kneaded it quickly with his fingertips. Balls, placed on the tray.
A spoonful of shrimp meat paste can make a dozen shrimp meatballs. At first glance, the shrimp and meatballs look extremely delicate and compact!
Fu Yu looked at the shrimp and meatballs he had made and smiled slightly. Next, came the most critical operation of this dish.
You need to wrap the bell pepper puree and pineapple puree around the outside of the shrimp meatballs. The final size of the entire shrimp meatballs should not exceed the nail of your little finger.
Moreover, sweet pepper puree and pineapple puree cannot be mixed together. Instead, a layer of pineapple puree and a layer of bell pepper puree are required to cover them in layers.
When Fu Yu first saw the dish of pineapple shrimp balls, the cooked prawns were shrimp meatballs filled with bell peppers in the shrimp shells. Because bell peppers are mainly red and blue, looking through the shrimp shells, It's like real shrimp meat after being cooked.
Extremely realistic! At least from the picture, it looks like real boiled prawns. The pineapple puree is very sticky, so it is not difficult to wrap the shrimp and meatballs. The difficulty lies in the amount of pineapple puree and how to evenly coat the shrimp and meatballs in a thin layer.
This tests the flexibility of the chef's fingers. Fu Yu picked up a shrimp meatball and pinched a little pineapple puree. He gently pushed the pineapple puree with his fingertips to cover the surface of the shrimp meatball, ensuring that the pineapple puree was covered at every angle and trying to maintain a consistent thickness of pulp coverage.
At the beginning, Fu Yu deliberately slowed down his movements, but as he became more proficient in the operation, the speed became obviously faster and faster.
There are only a dozen shrimp meatballs needed to make out of two large shrimps, so a row of particularly delicate shrimp meatballs with pineapple paste is completed in no time.
Fu Yu kept moving and started to wrap the sweet pepper paste in the same way. The small and slippery shrimp meatballs seemed to have great friction in Fu Yu's hands. They could be firmly attached to his fingertips and could be rounded or flattened as desired.
His skillful movements and flexible operation make the whole cooking process wonderful. Similarly, after all the shrimp meatballs were made, he showed off his skill at peeling off shrimp shells.
Under normal circumstances, the technique for peeling shrimp is to wash the raw shrimp, remove the shrimp thread, shrimp gun, and shrimp whiskers, and then put the processed shrimp into the freezer of the refrigerator to freeze.
After the shrimp is frozen, take out the shrimp, remove the head, and peel off the top two shells of the shrimp body. Then pinch the shrimp tail with one hand, pinch the top shrimp meat with the other hand, and pull it gently, and the entire shrimp shell will fall off.
When Fu Yu was working as a small-time worker, he became very skilled in peeling shrimps. After these few steps, it takes about 3 seconds to peel off complete shrimps effortlessly!
However, the previous operation was to get fresh shrimps, but now it is to get complete shrimp shells.
The worker obeyed the instructions and just cleaned the raw shrimps. Fu Yu deliberately kept the shrimp gun and shrimp whiskers, turned the shrimp belly up, and used scissors to cut from the tail to the bottom of the shrimp head.
After the fresh shrimps are cooked, carefully peel off the shells of the first section of the cooked shrimps. This step is very critical. Be careful not to damage the shrimp shells, and make sure you peel the shrimp shells just enough to take out the shrimp meat inside.
Although Fu Yu's dissection skills are only rudimentary, fortunately he also has the flexibility of his fingers. Moreover, the completion requirements for peeling shrimp shells are not very high, so it is not too difficult for Fu Yu to operate.
However, this is just Fu Yu's own idea. In the eyes of Liu Yongping and others, his operation of peeling shrimp shells became a display of finger dexterity.
Section 1: The shrimp shells are peeled off at a subtle angle and the shrimp meat is removed! Section 2 The shrimp shells are peeled off...the shrimp meat is removed!
...every step of peeling the shrimp shells is just right. Every part of the shrimp meat is removed very skillfully.
Peeling the shrimp shells, removing the shrimp meat, and stuffing the shrimp meatballs! The entire operation process is as simple as picking out objects in his hands.
If the previous demonstration of basic cooking skills was just an appetizer, then the current unique skill is the main course.
The perfect and skillful cooking operation is like a gorgeous cooking display, making the onlookers unconsciously intoxicated.
What is a master? What a great guy! that's! See the real details! Dai Zijing and Wang Ruozhen were very excited and their hearts were racing. When would they be able to display their exquisite skills so freely?
Being able to perform difficult cooking operations with such an awesome feeling! After witnessing this scene with their own eyes, how could the two of them not feel envious?
Everyone watched quietly as Fu Yu stuffed shrimps, squeezed juice, arranged prawns, and carved corals and seaweeds out of pineapples and bell peppers.
When the dishes were cooked, several people were stunned. It turns out that a dish can be made like this!
Look at this technique! Look at this creativity! This doesn't look like a dish! It is simply a microscopic and simplified version of the underwater world.
Liu Yongping raised his head and stared at Fu Yu, and couldn't help but said: "Xiao Fu, you are really powerful."
"This is the most creative dish I have ever seen!" Wang Liduo also exclaimed sincerely: "This dish is simply amazing!" When the two of them looked at Fu Yu, there was no hint of jealousy in their eyes. A bit of sympathetic appreciation.
Neither of them is willing to take second place, so naturally they are extremely arrogant at heart. And being able to convince them shows how strong Fu Yu's cooking skills are.
At least in their opinion, Fu Yu's cooking skills made them deeply impressed and convinced! At this moment, an electronic prompt suddenly sounded in Fu Yu's ears: [Ding!
Trigger the long-term serial mission of NPC godfather Zhao Meng: complete all set goals, surpass Che Yuhang, and defeat all his achievements one by one, as promised.
The set task has been heartily recognized by more than three famous chefs. The task has been completed and the reward has been obtained: Che Yuhang’s personal skill: dissecting skill] Fu Yu was stunned for a moment!
You didn't even wait to receive the mission, and it was already completed successfully? He looked at the mission reward in front of him in utter disbelief.
I am so excited inside! Because he was in a happy mood, Fu Yu became more and more comfortable in cooking.
Sweet and sour lotus root slices are a common recipe, but Fu Yu cut the lotus root slices as thin as paper. In one dish, he only used the two lotus root slices that are usually used in cooking, but he cleverly arranged a white peacock. modeling.
This thought and technique are simply wonderful! The tomato, egg, and mushroom soup is a pretty standard recipe. The only thing that has been improved and creative is the green wine cup. It is such a small cup, and it seems that there is no pressure at all to eat, and it can be easily drank in one cup.
It's a soup specially made for anorexics. As for the mango pudding, it is made into small patterns of stars and moons. You can eat one in one bite, and there are only four in a plate. It is crystal clear and exudes the unique fragrance of mango. It feels very special when you smell it. Appetizing.
After several dishes were cooked, even before they were served on the table, Liu Yongping and others were already convinced that the customers would definitely accept this table.
