Thinking of this, Fu Yu directly posted the order form for the whole fish feast on the kitchen wall, and handed the other order to Sun Qingning.
He has to cook and communicate here, so he probably won't be able to stay in the kitchen for too long today.
Then give Zhang Jinyu the list of dishes to be prepared and let him prepare it.
The dish this customer ordered is a very popular dish in Kaijianghou.
Among them is a fish and potato dish.
Anchovies have always been known as giant pandas in the water, and have been rare treasures since ancient times. It is said that in ancient times, the palace would purchase high-quality large anchovies that were caught regularly all year round, and then transport them to the palace in large carriages, where they would be carefully cooked by the royal chef and finally made into a dish. It turned into an exquisite and luxurious palace fish feast.
Liu Yunong told Fu Yu about this matter, and it was recorded in their family's ancient books.
Madam Liu is the female cook in the palace, so what she says is definitely true.
On the ordering list, in addition to stewed anchovy with potatoes, there are also local specialties of anchovies, such as big fish stewed in rice soup, slaughtered fish, pan-fried island subs, and oxtail in golden rice soup.
Fu Yu was particularly easy to use when calling Sun Qingning, and the two had already developed a tacit understanding.
Sun Qingning took the food preparation list and went to prepare it quickly, but Zhang Jiaxin was standing next to him, and he was a little at a loss for a while.
Zhang Jiaxin was a little nervous. With such a good opportunity presented to him, he must cherish it and perform actively.
However, he was slow to respond just now, and Fu Yu obviously reached out to hand it over. However, he was so panicked that he didn't even think of reaching out to take the order. He saw Fu Yu change directions midway and hand it to Sun Qingning.
This made Zhang Jiaxin both annoyed and secretly alert. He was now a helper in the kitchen, not a chef who could take charge of the dishes.
You must step out of your comfort zone and work hard to become a reliable helper.
How did Fu Yu know that the menu he had just prepared to hand to Zhang Jinyu was misunderstood by Zhang Jiaxin who was standing in front of Zhang Jinyu.
He mentally reviewed the dishes on the order list, turned around and said, "Jia Xin, go get some No. 3 sauce."
When Zhang Jiaxin heard Fu Yu's words, he immediately responded as if he had been given chicken blood, "Okay, Fu Chu!"
No. 3 sauce is a secret stewed fish sauce in the store. Although the anchovy is delicious, it has a strong fishy smell. Adding sauce can remove the fishy smell and make the fish taste better.
Sun Qingning quickly delivered the required ingredients one after another.
Fu Yu took a look and made sure it was ready to start cooking, and then started to process the fresh fish.
It is not easy to take a bite of fresh catfish in other places.
However, in Bei'an, basically every year when the river opens, it is the season for catfish to be on the market.
This dish is a very popular dish in the store, so the waiters handle it very skillfully and quickly.
Fu Yu looked at the fish body and saw that the black mucus on the fish skin had been cleaned away, and then he started cooking with satisfaction.
When cooking anchovy, the head and tail are not used, only the fleshy fish body is cut into pieces.
And because the catfish itself is very large, one fresh catfish can serve four to five dishes at the same time.
When Fu Yu chops the fish, he directly cuts the fish body into pieces. Except for the reserved piece, the rest is given to Zhang Jiaxin for preservation and storage.
Put oil in the pan, heat it to 50% heat and fry the fish pieces.
When frying the fish, Fu Yu obviously took a step back, put down the sleeves of his chef's uniform to cover the back of his hands, and replaced it with a pair of long tachyons for turning the fish.
Anchovy is particularly rich in collagen. Although the water has been dried before frying, oil will still burst during the frying process, so safety precautions must be taken.
The chef's uniform can block all oil splashes, making it safe and clean.
Fry the fish pieces until golden brown, then scoop them out and store them separately.
Fu Yu Jianyu always operates it himself, and never fakes it by other people's hands.
Sun Qingning took it for granted and stood nearby, skillfully placing all kinds of kitchen utensils next to Fu Yu's hands one by one.
The two have worked together for a long time and have a great understanding.
Often when Fu Yu handed it over with a look, Sun Qingning would immediately understand the conscious operation.
Zhang Jiaxin lacked this tacit understanding and couldn't get involved for a while, so he simply stood at the side out of the way, waiting for Fu Yu's instructions while silently observing the cooking operations.
Fu Yu heated up another pot with oil, first sauteed the chili peppers, minced green onions and ginger slices until fragrant, then added No. 3 sauce and stir-fried.
As soon as the No. 3 sauce comes out of the pot, a particularly strong aroma of the sauce wafts out.
Ji Hong smelled it carefully. The sauce had a very special flavor. He didn't know what seasonings he had put in it, but it could create such a fragrance!
Seeing that the sauce was almost stir-fried, Fu Yu added water to the pot.
While carefully looking at the water mark on the green line, he casually ordered: "Pass me the potato pieces and the fried fish pieces."
Sun Qingning casually passed the tray with potato pieces. Zhang Jiaxin reacted quickly this time and placed the plate with fish pieces within Fu Yu's reach.
Fu Yu glanced at Zhang Jiaxin: "Pass the lard to me!"
Zhang Jiaxin nodded quickly, and Fu Yu became the center of his attention at this time.
After adjusting the amount of water, Fu Yu put the potato cubes and fried fish cubes into the pot.
Put all the seasonings except minced garlic and coriander into the pot, and then add a piece of lard.
Adding lard can make the fish more delicious.
This little secret recipe is still the cooking experience that Mr. Dong learned after many years of setting up a stall.
However, there is no need to hide such a little secret recipe. After all, lard is more delicious when cooking anchovy, as many chefs who cook anchovy know.
When Mr. Dong set up his stall in the open air, he cooked in front of customers. At that time, there was no secret cooking recipe.
As long as the recipe of the sauce is not passed on to others, there is no fear of other tips being learned by outsiders.
After putting all the seasonings in, Fu Yu turned the heat to maximum, waited for the soup in the pot to boil, and then turned it to medium heat to simmer.
In terms of fire control, Fu Yu's techniques are already superb.
He adjusted the heat casually, put the dish aside, and turned to cooking rice soup to stew the big fish.
The local craftsmanship of making river fish in Bei'an was passed down from the older generation.
As the saying goes, if you have land, you won't have to worry about food. What's more, Bei'an is guarding the river, and the most abundant fish is river fish.
It's not even close now. A few decades ago, there were so many fish. It is said that there was a heavy rain one year, the river spread to the city, and the fish in the river swam to the shore.
People in the city caught a lot of big fish in their communities without going out.
Every year when the river opens, all kinds of river fish are on the market, and the price is cheaper than vegetables.
Stewed in braise, stewed with onion, garlic, perilla and mint, it is pure wild and pollution-free.
There are not so many types of river fish now, but the skill of stewing fish has been passed down from generation to generation and has a unique flavor.
The method of stewing big fish in rice soup is a solid Beian home cooking method. The flavor is characterized by the addition of perilla and mint. However, during the cooking process, the control of the heat is also very important. It depends on whether you can get the taste. Or craftsmanship.
This dish must be made with plump, tender and delicious fat-headed fish to be the most authentic.
The fathead fish is so big that it needs to be cut into three pieces when cooking.
Fu Yu heated up the pot and poured in oil. Be sure to add more oil at this time. After heating, sprinkle a layer of refined salt. This can largely prevent the fish from sticking to the pot.
Put the fish into the pot. No matter how versatile the wok is, it can only ensure that it stays on the bottom, but it cannot control the splashing of hot oil.
Fu Yu silently pulled down the sleeves of his chef's uniform again to protect the back of his hands.
Fry the fish pieces until golden brown on both sides. During the frying process, Fu Yu quietly puts the pork fat into the oil between the fish. Fry until the edges start to change color, then add green onion slices, ginger slices and star anise.
While Fu Yu was cooking, he adjusted his control over the amount of seasoning according to the green line and the prompts in the dialog box.
His hands are very fast, and in the eyes of outsiders, he is just adding seasonings and stir-frying.
But Ji Hong's eyes lit up when he saw it.
He was surprised to find that the young chef was very good at controlling seasonings.
It seems like a random addition, but in fact there is a slight adjustment in the amount between each movement. When the wrist is turned, the amount of seasoning has actually been increased or decreased appropriately.
This technique is not something that a young chef can master. At Fu Yu's age, it must be a child's skill to be able to develop such a basic cooking skill.
Ji Hong couldn't help but become more and more curious for a while, wondering which chef Fu Yu studied under.
After being observed several times, Fu Yu is now very used to and adaptable to having outsiders watch while he is cooking.
He sprinkled two spoons of sugar into the pot, poured a layer of light soy sauce, and then two spoons of dark soy sauce.
The next operation is very critical.
He casually turned the fire to maximum, and when the temperature in the pot was very high, he poured in about seven or eight yuan of white wine.
When wine is put into the pot, it will quickly catch fire. The size of the fire is entirely controlled by the chef with his experience in controlling the heat.
Facing the leaping flames, Fu Yu held the fire very calmly and poured white vinegar into the pot.
When the white vinegar is added to the pot, quickly cover the pot to extinguish the fire. At the same time, adjust the fire intensity and turn to medium heat for cooking.
Fu Yu did this whole set of movements very smoothly.
He is handsome and has a good image. His cooking postures are very standard and he looks particularly beautiful.
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Sun Qingning had been helping Fu Yu in the kitchen before, so he had long been immune to this kind of attraction.
Zhang Jiaxin, while watching, sighed in his heart. They say that appearance is the stepping stone to opportunities in life. This really makes sense!
No matter what you do, as long as you have a good image, you will look better than others when you do it, and it will be easier to win the appreciation and love of others.
It's all about cooking, but when Fu Yu cooks it, he looks very calm and elegant.
Being able to stay neat and tidy in such a smoky working environment without looking greasy can only be attributed to natural beauty.
Thinking of Zhang Jiaxin, he raised his sleeves in envy and wiped his sweaty forehead out of habit.
The two chefs who followed Ji Hong were also observing, but they all had surprised expressions on their faces.
Both of them are chefs who came from their hometown in western Hunan with the boss and his wife. They have been cooking for decades and have great experience in cooking operations.
Fu Yu's seemingly random operation just now was actually very complicated.
After the fire is turned on, when the temperature in the pot reaches the highest level and when is the most appropriate time to pour the liquor, you can only rely on your usual spooning experience.
There is also the amount of white wine that needs to be poured into the pot. If the wine is too much, the taste will be too strong, which will affect the taste of the dishes during cooking. If the wine is too little, the taste will be insufficient, and the expected freshness-enhancing effect will not be achieved.
It is also very difficult to accurately control how strong the fire will be when the wine is put into the pot and how long it will last.
It is said that the simpler the dish, the more difficult it is to make, and this is why.
It is obviously a very ordinary anchovy dish, but the details of the cooking operation can reflect the chef's own cooking skills.
No wonder Chollima Hotel would choose such a young chef to be the leader of the team. This young man is really capable and his cooking skills are not simple!
While the ingredients were cooking in the pot, Fu Yu quickly cooked his signature dish, oxtail fish in golden rice soup.
Because of its good taste and authentic preparation, this dish is a very popular soup in river fish banquets. Basically, when ordering soup at the river fish banquet, customers always order this oxtail soup with golden rice.
The oxtail roe in this month is particularly tender and delicious. Wash it and drain it. Heat the oil in a pan. Add the minced green onion to the pan. Add the oxtail roe in cold water. Add organic millet. Bring to a boil over high heat and then simmer over low heat. , the deliciousness of the fish is all in a bowl of soup.
The fish is good fish, and the soup is also good soup, but what really made the few people watching were stunned was Fu Yu's entire operation process.
From putting the oil in the pot to turning it to high heat and stewing it, Fu Yu only spent two minutes in total.
This includes sauteing chopped green onions until fragrant and adding fresh fish to adjust the water level, as well as adding millet and adjusting the heat.
It seems like a simple operation, but it actually tests the chef's precise control of the cooking time.
How to carry out all the steps that should be done at the most appropriate time at the same time, this alone shows that Fu Yu is familiar with cooking operations and has extremely rich cooking experience.
The oxtail roe was being stewed, and Fu Yu turned around again and continued cooking rice soup to stew the big fish.
The fish in the pot is almost cooked. Add the perilla and mint. If it is an ordinary fish stew, you need to add enough cold water at this time, but when stewing large fish in rice soup, you use the hot rice soup.
The rice soup is very viscous and tastes slightly sweet. When stewed with the fish, the taste is very special. It is fragrant and delicious with a hint of sweetness, which can fully show the freshness and tenderness of the fish.
After adding the rice soup, it needs to be simmered on high heat so that the fragrance of the rice soup can be better cooked into the fish.
After the rice soup is boiled, continue to simmer until the fish is cooked and the rice soup is immersed in flavor, then sprinkle in salt, turn to medium heat and continue to simmer.
In fact, this is what cooking and selling in restaurants pay attention to in terms of presentation.
Usually in the kitchen, Fu Yu would occasionally buy fresh river fish and stew them in a pot.
When it is cooked, it will be a big pot. The more varieties of river fish, the more delicious the stew will be.
Sometimes the small fish will break into pieces due to the urgency. The soup mixed with the minced fish meat is thick and rich in texture. Soak it in rice and dip it in steamed buns. It is an overwhelming rhythm of the dish.
Fu Yu learned a trick from Zhao Meng. He could also pick out the fish bone residue from the leftover fish soup and put it in the refrigerator to refrigerate. The next morning, it would be frozen fish soup. It tastes cold, smooth and tender, and is extremely delicious. The rice porridge for breakfast is also a rare delicacy.
