Since joining the company, except for the first few days of work, Zhang Jiaxin has not felt as at a loss as he does now for a long time.
He really wanted to show off, especially in front of several chefs and chefs from other restaurants.
However, when he saw Fu Yu cooking skillfully and freely, he found that he had no way to intervene.
He was said to be a helper in the kitchen, but whether it was preparing food or helping out, he had no chance to step forward.
When he was attracted by Fu Yu's skillful cooking skills, he unconsciously focused on watching and learning!
Fu Yu suddenly ordered: "Jia Xin, pass me the frying pan!"
Zhang Jiaxin was lost in thought before, but he suddenly received the order and was obviously a little unresponsive for a moment.
On the other hand, Sun Qingning next to him quickly brought the frying pan over.
Fu Yu took the frying pan and said to Zhang Jiaxin, who was a little nervous: "Bring it here, Daozi!"
This time, Zhang Jiaxin was very fast and put the tray of Daozi fish where Fu Yu could easily grab it.
The island fish purchased by Qianlima are all fresh small fish brought directly from the fishing boats on the river.
The small fish are packed in buckets, and they are always freshly cooked and processed. Such fresh small river fish taste delicious when eaten.
The islands on the tray have just been cleaned by the workers, and the meat is very tender.
Fu Yu holds a knife and cuts the thicker parts on both sides and back of the cleaned island fish every 3 centimeters. This makes it easier to absorb the flavor, but don't cut too deep, as it will break easily during frying.
Add all the seasonings to the fish plate, along with the onions, ginger and garlic. Dip the seasoning evenly on both sides of the fish and begin marinating.
Fu Yu casually handed the tray of pickled island fish to Sun Qingning.
Sun Qingning quickly placed it aside.
It can be seen that the two of them have a very tacit understanding. Sun Qingning can immediately understand Fu Yu's intentions with every look and movement he makes.
And this is something Zhang Jiaxin cannot learn even if he wants to in a short period of time.
However, Zhang Jiaxin did not dare to have any thoughts at this time. As soon as Fu Yu had marinated the Daozi fish, he said to Zhang Jiaxin: "Jiaxin, take a look at the heat of the oxtail in golden rice soup. The rice soup should be cooked a little, and the fish meat should not be too rotten. "
It seemed like a very contradictory sentence, but Zhang Jiaxin immediately understood what Fu Yu meant this time.
The rice soup will only taste thick and sweet when it is cooked well. However, if the fish is cooked too well, it will become minced meat and the bone spurs will separate, and the unique taste of fish will be missing.
Fu Yu glanced at Zhang Jiaxin: "Put the bamboo shovel under the fish body and be gentle!"
Zhang Jiaxin nodded quickly, and Fu Yu became his backbone at this time.
He moved quickly and smoothly with his hands. He smoothly placed the bamboo spatula under the fish body, so that half of the fish meat could be separated from the bottom of the pot. When the soup was half full, he turned it over, just to avoid long-term cooking. The fish meat was completely shredded.
While Zhang Jiaxin was busy doing this, Fu Yu began to order Sun Qingning to drain the marinated fish juice and began to prepare the pan-fried island.
Daozi fish has tender skin and thin skin. Although it is good for pan-frying, it is somewhat troublesome to operate.
After marinating, you cannot fry it directly in the pan. You must first dip a thin layer of dry flour on both sides of the fish body so that it will not stick to the pan and the fish skin will be complete and beautiful.
And when frying fish, you must first heat the pan until it smokes slightly, and then drain the oil, so that the oil in the hot pan will not stick to the pan easily.
There are often unique techniques for making delicious dishes.
Fu Yu had a unique skill when making fried dishes, and he unconsciously showed off his superb skills during his actions.
The two chefs brought by Ji Honghe couldn't help but show admiration after observing.
It is not difficult to make pan-fried island. You only need to heat the pan with cold oil. When the oil is 7 minutes hot, put some salt in the pan, drain the marinated fish and add it to the pan, frying side by side.
However, although the cooking method is simple, the requirements for operational details are relatively high.
For example, the control of oil temperature, how high the temperature can be for frying fish, how thick a layer of dry powder should be wrapped on the fish, and how deep the fried fish skin looks most appetizing.
And because the skin of Daozi fish is very thin, the most taboo thing when frying is to turn it over in a hurry. It is usually better to shake the pot so that the fish can shake freely.
How often to shake it and how to shake it so that the fish can be heated evenly all require the chef to judge the operation based on his or her own cooking experience.
When Fu Yu was doing this operation, his movements were very fast and smooth.
If you want to achieve the effect of frying Daozi fish so that it is crispy on the outside and tender on the inside, and the color is beautiful, you need to dry-fry it for a second time.
In order to prevent the fish skin from being damaged, Fu Yu simply took the tachyon and turned the fish over.
He did this just to be on the safe side. The tachyons that passed through his hands all had the special skill of picking up any food without causing any loss.
Therefore, using tachyon is more reliable than using a shovel.
But in the eyes of others, it became a deliberate show off!
When frying this island fish, even a master chef with superb cooking skills must handle it carefully.
Otherwise, the skin of Daozi fish is too thin, like paper, especially when fried, it is easy to break the skin.
Once the appearance of the fried fish is ruined when presented on the plate, the overall look and feel will definitely be affected.
But instead of being careful, Fu Yu just used his tachyon to catch the fish and flip it over!
Although Jiweizhai is a Xiangxi restaurant, it has long followed the local customs. Many of the special dishes in the store are integrated with local seasonal ingredients.
Ji Hong and the two chefs watching on the scene all know how difficult it is to keep the skin of Daozi fish from breaking when it is pan-fried.
They ask themselves, even in their daily operations, they have to be careful.
But watching Fu Yu casually pick up the island fish with his tachyon and easily turn it over, the skin of the fish was intact, and there was not even a pinch mark!
How steady is this hand!
How precise the grasp of strength is!
The more people present watched, the more they secretly marveled.
Who would have thought that such a young chef in front of him would have such skillful and sophisticated cooking skills!
It is not easy to overcook the fish when frying it for the first time. It is better to make the skin non-stick to the pan and take it out after it is slightly brown.
It is not easy to put too much oil in the frying pan for the second time. If the oil is a little thin, it will become fried if it is not dry.
Fu Yu stood in front of the frying pan, held it steady, and held the kuaizi. From turning it over to picking it out, he really made a plate of golden pan-fried island fish with intact skin and flesh.
Ji Hong and others are all cooking veterans. When observing, they always pay attention to details, and all they study and discuss are cooking techniques.
Fu Yu's skill of pan-fried fish was an eye-opener for several people.
This is just like practicing martial arts and cultivating internal strength.
They all also walk down-to-earth. People with low martial arts skills usually walk with slightly lighter steps than ordinary people, while people with high martial arts skills often fly on grass.
Ji Hong believes that when frying fish, he should only use a spatula to turn the fish over. Kitchen utensils like taiko that can easily damage the ingredients if he cannot control his strength at all should never be used when making pan-fried island fish.
Comparing the two, I couldn't help but look at Yu Gao more and more.
For Fu Yu, the presentation of the dishes was a piece of cake.
He arranged the dishes quickly and handed them to Sun Qingning to place on the serving table.
Ever since Fu Yu showed off his unique skill of flipping fried fish with kuaizi, Zhang Jiaxin was stunned.
Not to mention using tachyons to flip fish during cooking, but also for daily meals. When he uses tachyons himself, he often cannot control the force and often breaks the ingredients.
Seeing Fu Yu pick up an island fish, but the fish skin was not broken at all, Zhang Jiaxin opened his mouth in surprise and couldn't close it for a long time.
He didn't know how other people would see such a show off, but he wouldn't be envious at all.
This technique is impossible to practice without a thorough and refined operation process!
Seeing Fu Yu's neat operation, Zhang Jiaxin suddenly remembered an anecdote he had heard before.
Almost everyone in the kitchen knew that Chef Zhao Meng was particularly partial to Fu Yu. At first, everyone speculated whether the two were related in some way.
Later, news gradually came out, saying that it was Zhao Meng himself who said that the reason why he valued Fu Yu so much was not because Fu Yu had any close relationship with him, nor was it because Fu Yu was so good at doing things, or because he was usually so flattering. Own.
But he once accidentally discovered that Fu Yu would silently practice cutting and honing various cooking skills while others were lazy and resting.
It was precisely because he admired Fu Yu's diligence that Zhao Meng took a new look at Fu Yu. Later, he discovered that Fu Yu was really smart and talented in cooking, so he valued Fu Yu more and more.
Everything happens for a reason, and there is never a free pie.
Fu Yu's current level of cooking skills must be attributed to his usual hard work and study.
Zhang Jiaxin was attracted by Fu Yu's dazzling skill, so he missed Fu Yu's instructions again.
By the time he reacted, Sun Qingning had already placed the cooked pan-fried island on the serving table.
Several dishes are served, stewed and stewed.
Taking advantage of his free time, Fu Yu hurriedly made fish.
The ingredients were all ready. When Fu Yu picked up the kitchen knife, before anyone else could react, Sun Qingning had already handed over the clean tray in a tacit understanding.
This time Zhang Jiaxin really focused all his attention on Fu Yu's instructions.
But Fu Yu didn't explain anything, and he didn't take a special knife for carving fish. He just picked up a kitchen knife.
How could he predict that Fu Yu actually wanted to make sashimi?
Not to mention Zhang Jiaxin, no one present thought that Fu Yu actually used a kitchen knife to cut sashimi.
But this seemingly heavy kitchen knife turned out to be extremely nimble and light in Fu Yu's hands.
Fu Yu's sword was very fast, so even with the eyesight of Ji Hong and others, even with the eyesight of Ji Hong and others, they could only feel the phantom flickering in front of their eyes.
A plate of sashimi as thin as a squid is spread flat on the tray, and then picked up slice by slice for presentation.
The whole set of actions takes a very short time, as if it is not a fish killing test that tests knife skills, but an extremely ordinary dish preparation operation.
The two chefs who followed Ji Hong subconsciously looked at each other, swallowed their saliva, and turned their eyes quickly.
What a great experience!
To be able to reach this level of knife skills, this young man is really amazing!
Killing fish is not like other dishes. Without considerable knife skills, you really can't kill this goose.
The whole dish focuses on the cutting technique. Deboning and slicing the meat are all technical tasks.
The cutting action was so fast that nothing could be seen at the time. Once the fish fillets are ready, you can look at the texture and thickness and you will be able to see at a glance how exquisite the knife skills are.
The perfect combination of the texture of the fish meat and the angle of the knife are all reflected.
Ji Hong couldn't help but get closer and take a closer look at the fish fillet. After taking a closer look, he couldn't help but swallow his saliva.
"Xiao Fu, have you been practicing your knife skills for a long time?"
Fu Yu responded half-seriously: "Well, I've been practicing for a long time."
Although in real life, he didn't have many opportunities to practice filling fish, in the teaching practice class, he practiced seriously for a long time.
The sashimi was on the table, and the large fish was stewed in rice soup over a high fire, which absorbed most of the soup.
After Fu Yu checked it, he added crushed garlic cloves and MSG.
After simmering for a while, it is ready to be served.
One dish after another was put on the plate and taken away. Fu Yu stood in front of the kitchen counter, acting calm and sophisticated from beginning to end.
The kitchen was cooking in an orderly manner. At this time, Yao Shi's cell phone suddenly rang. It was Dong Juntian's call.
Yao Shi looked at the caller ID and quickly answered the call: "Hello, boss."
Almost as soon as he finished speaking, Dong Juntian's voice immediately sounded: "Old Yao, how is it? Is everyone here? Has the cooking started?"
Yao Shi didn't know how to answer the series of questions, because... the kitchen was almost done cooking.
Yao Shi glanced at the oxtail fish in golden rice soup left on the kitchen table, and said in a low voice: "Boss, the team members of Jiweizhai have begun to observe and learn in the kitchen. Xiao Fu is cooking a river fish feast. Four Order a small banquet noodle menu with a dish of soup.”
"Just now, we have already served the slaughtered fish, pan-fried island fish, and large fish stewed in rice soup. Right now, the oxtail fish in golden rice soup is being stewed."
As soon as these words came out, Dong Juntian had not yet reacted, but Wang Jingrui, who was driving next to him, opened his eyes wide and his expression changed.
It's not surprising that he was surprised. The main reason was that Keduolai was only half an hour away from the Chollima Hotel by car.
After the two of them answered the phone, they hurriedly drove back.
We were just about to get there now, but it turned out that the kitchen was almost finished.
What kind of cooking speed is this?
Yao Shi saw that Dong Juntian didn't speak for a long time, so he had to say: "Boss, if you can't make it over there, don't worry, Xiao Fu will finish cooking in a while, and he will entertain Chef Ji and the others to dine in the store. "
Dong Juntian responded: "Okay, I'll treat you well. I'm already at the parking lot. I'll be there soon."
After hanging up the phone, Wang Jingrui asked with interest: "Old Dong, Chef Fu is very fast at cooking! In just a short time, a table has been set up."
Hearing this, Dong Juntian said in a calm tone: "Although it is a small banquet with four dishes and one soup, it is basically a stew. It is indeed very fast. I have always been very strict with the speed of serving food in the kitchen. They can be considered well-trained.”
Wang Jingrui choked, why did these words sound so "owe"!
