However, although the pork loins at the Music Restaurant are very fresh, they are only treated with the most common soaked green onion and ginger juice to remove the fishy smell.
Although the effect is good, it requires a longer soaking time.
Fu Yu happened to be using the tips he had just learned from the classic old-flavor recipes.
He asked the chef to bring him a bottle of white wine, which is usually used for cooking.
While Fu Yu was helping the kitchen get some wine, he put the washed Eucommia ulmoides into the pot, added water and boiled the thick juice.
The odor glands on the pork loin have been removed, which saves a lot of trouble.
He directly soaked the half-cut pork loin in an appropriate amount of white wine, then squeezed it carefully with his hands. After squeezing it, he washed it in clean water, and the fishy smell and impurities were removed.
Next, comes the most critical part of cooking this dish, cutting the kidneys.
The origin of Phoenix Tail Kidney actually refers to the knife technique used in cooking this dish.
It needs to be cut horizontally at 45 degrees, and then cut vertically. The first two cuts are continuous, and the third cut is cut. The shape of the cut is like the tail of a phoenix, lifelike, and the exquisiteness of the knife skills is fully reflected.
There is a store specializing in selling dog meat across the street from the music restaurant. The buyer quickly purchased the required ingredients and sent them to the kitchen.
When Zhang Zhen went to find Fu Yu with the dog meat, he saw him cutting the waist.
Worried that it would disturb the other party, Zhang Zhen came closer and did not make a sound, but stood aside and waited silently.
As a result, after waiting, he discovered something.
Fu Yu was indeed cutting the waist flowers, but the cutting method was different from the usual operation.
Both the angle of the knife and the cutting method are very special.
The cut lines of the waist flower are very fine, and when shaking, you can see that the shape is very delicate.
It’s no wonder that Zhang Zhen didn’t know how to cut Phoenix tail kidneys. Mainly in Bei’an, ordinary home-cooked dishes are nothing more than sliced kidneys and stir-fried kidneys.
Whether it is kidney slices or kidney flowers, when it comes to cutting, they just cut the knife in one step. When the kidney flowers can be oiled, they can be bent into a curvature. There are no additional requirements for the fineness of the cutting, and chefs often cut them to save trouble. It is also a simple matter of sliding two knives on it. The main purpose is to taste, and the second is to look beautiful.
The side dishes made here in the music restaurant are cut into cubes directly, and there is no chance to cut the kidneys.
Zhang Zhen looked at the novelty and couldn't help but take another half step closer, wanting to take a closer look.
As a result, when he took a step forward, Fu Yu had already finished cutting.
Don't blame Zhang Zhen for his slow reaction, it was really Fu Yu's cutting speed that was too fast.
After making the last cut and looking at the formed waist piece, Fu Yu breathed a sigh of relief.
If you want to make pork loins delicious, the most important thing is to remove the odor. The secret of removing the odor as guided by the classic old-flavor recipes lies in short time and fast techniques, from cutting to pickling to the final oil removal, all in the best possible way. Finished quickly.
At the same time, waiters are also required to serve food as quickly as possible.
Customers can only enjoy the best taste if they taste it while it's hot.
The cooking method of eucommia kidney flowers is not difficult. The only improved cutting operation has been completed. The next step is to cook step by step.
It’s not difficult!
Fu Yu put the cut kidney flowers in a bowl, cut the green pepper into small pieces, and cut the green onion and ginger into slices.
After all the preparation work is completed, the cut kidneys are mixed with starch.
When the kidney flowers are too oily, the taste will easily become stale. Coating them with a layer of starch can keep the kidney flowers fresh and delicious.
When seasoning, Fu Yu did not deliberately worry about the bland taste. He only followed the instructions on the classic old-flavor recipe and added seasonings in a regular manner, not too much and not too little, trying to restore the recipe as much as possible. The classic old taste.
After the seasonings are mixed well, put the kidneys into the oil pan and let it pass through the oil.
Originally, Fu Yu planned to use a colander, but now Zhang Zhen was standing next to him, who was staring at his cooking operation without blinking.
Fu Yu had no choice but to retract his stretched out hand, and instead performed the oiling operation on Kuai Zi.
In fact, tachyons don't make much difference to him.
After all, the effect of Universal Tachyon is still amazing. No matter how he clamps it, the ingredients will not break or deform, and they will not slip. As long as he has faster hand speed and more flexible fingers, the operation is actually just as convenient.
However, this was the first time Zhang Zhen saw his smooth operations.
The main reason is that during the period after the New Year, Fu Yu's visits to the music restaurant are limited. Every time when cooking medicinal food, the kitchen is also the busiest time when it is anxious to serve food.
Even if Zhang Zhen wanted to observe Fu Yu's cooking operations, he never had the chance.
So now I suddenly saw Fu Yu using a pair of fast pieces to make a phantom, and the waist cut into fine lines was picked up at will, trembling again and again out of thin air, but when it was put on the plate, it was not broken. There are no cracks, and the shape has not changed at all.
Zhang Zhen was very shocked.
Although Fu Yu seemed to do it very casually, Zhang Zhen knew very well how easy it is to break the waist flower after cutting it.
Therefore, Zhang Zhen observed the whole process very minutely, for fear of missing any very important details.
Fu Yu's hand speed was very fast, but while it was dazzling, he could clearly feel that all the operations were busy and orderly.
Zhang Zhen looked at Fu Yu's movements and couldn't help but sigh. I have to say that talent is really different!
In just a short time, Fu Yu has obviously made new progress in cooking.
After the kidney flowers are oiled, Fu Yu uses the bottom oil of the pot to sauté the onion and ginger directly, then adds the green pepper slices and stir-fries.
When the heat is almost done, pour the oiled kidneys into the pot and add an appropriate amount of salt, soy sauce, MSG and allspice.
In addition to these regular seasonings, Fu Yu also added a little extra sugar.
The reason for adding sugar to this dish is not to make it sweet, but because sugar is a universal buffer.
The chemical reaction between sugar and ingredients can increase the taste of the dish. Sugar can relieve excessive sourness, spiciness and bitterness, and in addition can enhance the freshness.
Pork loin itself has a fishy smell, so adding sugar can soften the taste of the dish.
Of course, Fu Yu followed the instructions on the classic old-flavor recipe.
...
Fu Yu followed the prompts in the dialog box and added some sugar. The amount was too small, and he added it twice more to meet the prompts as much as possible.
He had done this kind of thing so many times that when he was adding seasonings back and forth, he had unknowingly developed the habit of doing it less often.
And now, as his hand feels more and more precise, his technique becomes more stable and faster when adding seasonings according to the prompts in the dialog box.
If it weren't for the scattering effect of the sugar when it was sprinkled, Zhang Zhen was so close that he almost didn't notice that Fu Yu had actually adjusted the amount of sugar twice with a flick of his wrist.
Realizing this, Zhang Zhen couldn't help but widen his eyes. He wanted to see if Fu Yu had any other detailed cooking operations that were worth learning and observing.
Zhou Yesong couldn't help but be moved when he saw his chef's humbly learning expression.
Fu Yu is now a famous person in the music restaurant. Everyone in the kitchen knows that this young chef is not an ordinary chef. Not only is his cooking skills excellent, but his medicinal cooking skills are also very high.
It was also because of this that every week when Fu Yu came to the back kitchen to make herbal meals, several workers immediately wanted to get their heads started and wanted to rush over to be the kitchen helpers.
Zhou Yesong is also very positive about this matter, and his master is Chef Liu, who has a good brain and is good at doing things. Because of this matter, he specially discussed this matter with Chef Lin, and finally decided to let Zhou Yesong and Tian Lei Take turns working for Fu Yu as a cook.
On the one hand, the two of them are now basically able to cook independently. By following Fu Yu, they can not only get started well, but also take the opportunity to learn some cooking techniques.
As for other small-time workers, their current level is too low, and a few occasional pointers from the chef in their own store are enough.
And secretly, the two chefs naturally hope that their apprentices can excel, so they will not let go of such a good opportunity.
Chef Liu and Chef Lin agreed, and the matter was finalized.
This week it happened to be Zhou Yesong's turn to be the cook, so he was particularly conscientious.
Now I see that my chefs are all open-minded and willing to be taught, and I feel very emotional. I really live and learn.
Compared with the chef, I couldn't even stand it. But even the chef could learn new knowledge from Fu Yu's cooking observations, so I couldn't miss such a rare opportunity.
Thinking of this, Zhou Yesong hurriedly observed and studied more seriously.
Not to mention, Zhou Yesong really learned a lot from this look!
The kidney flowers need to be stir-fried with the seasonings. Because the cutting lines are very fine, the strength when turning the spoon must be controlled. If the hand strength is slightly stronger, the kidney flowers will break easily, and the heat will be uneven, and the tilted angle will not be beautiful. Effect.
Fu Yu seems to be operating at a very casual speed, but in fact he makes every move very accurately, and he is very careful in controlling the heat and frying time.
After the kidney flowers are fried, add a few spoonfuls of starch and pour it evenly along the edge of the pot. After it is cooked, stir-fry for a while and then put it on the plate.
At this time, Fu Yu also showed Zhang Zhen and Zhou Yesong a unique skill with a kitchen knife in the presentation of the dishes.
Taking advantage of the debt, Fu Yu ordered Zhou Yesong to blanch the kale.
By the time Zhou Yesong took out the blanched kale, Fu Yu had just finished frying the kidney flowers.
The fire in the pot stopped, but Fu Yu was not in a hurry to take out the kidney flowers. Instead, he directly cut the blanched kale into the shape of flower branches and arranged them along the disk in the shape of phoenix tail wings.
The prepared tomatoes and apples are quickly withered into a phoenix shape, and then the fried kidney flowers are arranged along the kale.
Fu Yu's fruit and vegetable carving skills are actually very average. He has not studied professionally, and his experience in operation is very limited. Now that he dares to directly carve, he only relies on his intermediate carving skills and advanced painting skills. If possible, follow the gourd's pattern to imitate the presentation style of the classic old flavor recipe.
It is precisely because he is not good at it that he does it extremely carefully.
As for the craft of withering fruits and vegetables, it is completely for laymen to watch and experts to watch the door.
As long as the final presentation looks similar, any slight differences in details will be ignored.
After all, when a dish is served on the table, the most the customer can do is admire it, while the main focus is on tasting it.
At least the fruits and vegetables made by Fu Yu were simply astonishing to Zhang Zhen and Zhou Yesong!
And after Fu Yu arranged the fried kidneys along the kale shape, the shape of the dish was immediately revealed!
It is obviously a very ordinary home-cooked dish, but after such improvements, it immediately transformed from costing dozens of yuan a plate to a high-end medicinal meal worth a lot of money.
With the last piece of kidney flower being piled up, the entire dish is plated!
Fu Yu felt that the improvement of the dishes this time was a bit better than before. He seemed to have found some ideas to improve the appreciation and value of the dishes.
He has an idea that only when he has a sufficient understanding of the taste of the ingredients and has a clearer understanding of their cooking taste is the time to innovate and improve the overall shape of a dish.
This dish is not difficult to cook, but Fu Yu has gained a lot!
Zhang Zhen on the side frowned, not knowing what he was thinking.
The eucommia kidney flowers were taken away by the waiter, and the store's buyer also delivered fresh dog meat in time.
Among the medicated meals Fu Yu customized for Mr. Xu, there was a dog meat pot dish.
Dog meat pot is a traditional local dish in Bei'an, which is cooked and sold by specialized restaurants.
As for medicinal diet, the effects of dog meat pot are also very significant, including winter health care, kidney care, yang care, and blood nourishment.
It just suits Mr. Xu's situation.
This is the first time for the chef at the music restaurant to cook dog meat. It is mainly used for customizing large-scale banquets. It is said that ingredients such as dog meat are not easy for pregnant women and newlyweds to eat.
Although these are all baseless rumors and old sayings, they have become more credible over the years.
The dog meat purchased by the buyer has already been processed. After taking it to the kitchen and cleaning it carefully, it can be directly cooked with a knife.
It was also the first time for Fu Yu to make dog meat. His family lives in a small county and they usually have the habit of eating dog meat.
However, the price of dog meat is relatively high, so I don’t eat much stewed meat at home. I usually go to restaurants and eat a bowl of hot noodles with dog meat soup and a dish of spicy and delicious dog meat sauce to go with it.
Even if you order a stew pot, you will get an authentic dog meat and tofu soup pot and drink two bowls of thick soup.
But since it was a medicinal diet, Fu Yu planned to make it more authentic.
Because the dog meat pot itself is a medicinal diet, in terms of ingredients, you only need to follow the records on the classic old-flavor recipes.
Mr. Xu was already old, his stomach was fragile, and he had poor digestion, so Fu Yu only asked the worker to prepare three or two slices of red dried chili pepper for flavor.
However, in terms of seasoning, it is completely based on the standards of classic old-flavor recipes, how delicious, how authentic, and how to make it.
Mr. Xu strives to eat something that suits his taste. After all, no matter how effective the medicinal diet is, customers must be willing to eat.
