While checking the quality of the meat, Fu Yu said to Zhang Zhen: "Chef Zhang, just put the dog meat directly on the kitchen table. You are waiting here specially, won't it delay things?"
Zhang Zhen smiled calmly. If I put it directly on the kitchen counter and turned around and left, would I still be able to see what I just did?
Of course not!
I am not standing here waiting in vain, I just happened to come over to steal my lesson, no, I came here to communicate!
What's the point of delaying things if you can learn cooking skills?
This is a good thing that you can never ask for!
However, Zhang Zhen naturally couldn't say that. He glanced at the dog meat in Fu Yu's hand and said with a smile, "So dog meat can also be used as medicinal food?"
Zhang Zhen is really not very good at cooking dog meat. He works in the kitchen and usually eats three meals a day in the store. Occasionally, when he gets together with friends, he usually finds some local specialty restaurants in Bei'an.
Although dog meat is delicious, it is rarely served in big restaurants. You have to go to specialized small restaurants to taste it.
Small restaurants often have a worrying environment and are not suitable for gatherings with friends.
Fu Yu nodded: "Dog meat is a good thing. Not only is it delicious to eat, but it is also very good for the body. How about saying 'if the dog meat rolls around, the gods will not be able to stand still', this three-six-flavored meat is the supreme kidney treasure!"
Zhang Zhen was stunned when he heard this: "Fragrant meat is called dog meat. I have heard of this, but how do you talk about it?"
There is a saying that "don't eat dogs in September, it will hurt your spirit", but I really don't understand this.
In fact, Fu Yu didn't understand this at first, but the classic old-flavor recipes were recorded in great detail.
He copied the exact words and repeated: "Yes, dog meat is also called fragrant meat, but in Cantonese-speaking areas it is also called 'sanliu fragrant meat'. In some areas of China, it is also called 'fragrant meat' or 'diyang'. In short, the expression It means that dog meat is so delicious and tempting.”
Zhang Zhen was stunned for a moment, but he didn't expect Fu Yu to be quite knowledgeable.
Zhou Yesong suddenly realized that dog meat was also called this.
Zhang Zhen couldn't help but praise: "Xiao Fu, I found that you know a lot. It just so happens that I have some free time now to see how you cook dog meat pot. I don't really have the chance to cook dog meat, and I don't know how this thing should be cooked." How to deal with it."
After saying that, he found a way out for himself: "As chefs like us, we have to study more and communicate more. It is difficult to improve our cooking skills by relying on ourselves to work behind closed doors."
Zhou Yesong stood nearby, stunned, his eyes widened, his face full of disbelief!
He obviously wanted to learn from his master, yet he could say it so grandly!
As expected of a chef, look at how well he talks!
Fu Yu doesn't hide anything when cooking medicinal food. The main reason is that the kitchen is an open environment and there is no privacy at all.
Moreover, someone needs to help when holding the spoon. Naturally, there is no secret in the process of cooking medicinal food.
However, the medicated diet itself is not afraid of being observed, because the symptoms that customers want to treat are different, and the corresponding medicated diet will naturally be slightly different.
The so-called specialization in the profession is like this. When a doctor diagnoses and treats patients, he never has to deliberately avoid other people.
Fu Yu's custom-made medicinal dishes were listed as dog meat pot, but in fact he chose a classic old recipe called dog meat stew in casserole.
This type of dog meat pot has a bland taste, unlike the dog meat pot with hot sauce, which is spicy and enjoyable to eat.
However, the best thing about this braised dog meat in a casserole is that the meat is soft and tender after cooking. What you eat is the rich aroma of the dog meat itself, which is salty, fresh and tender.
Fu Yu cut the cleaned dog meat into four squares. The pieces of meat should not be too large. Stewing them for too long would delay the serving time. Similarly, the pieces of meat should not be too small, otherwise they would easily break into pieces after stewing.
There is actually a clear label on the classic old-flavor recipe, but Fu Yu only needs to follow the instructions on the green line to cut it.
The cut dog meat was rinsed twice with water. Without waiting for Fu Yu's instructions, Zhou Yesong very cleverly stepped forward to drain the water.
Fu Yu took advantage of this time to pick out the tender tips of the cleaned mint one by one for use.
After draining the water from the dog meat, Fu Yu picked a medium-sized casserole, poured it into rapeseed oil, and when it was almost cooked, added herbs, aniseed, pepper, sugar, salt, and other various seasonings. Stir-fry the dog meat together.
Fu Yu himself didn't realize that he had slowly begun to form his own unique habit in the way he used the spoon.
Whether it is gestures, the strength of turning the pot, the height of throwing ingredients, or the degree of rotation, they are becoming more and more precise and perfect.
Dog meat is not easy to be cooked. In order to have a good taste, it must be stir-fried to a certain temperature and time. Fu Yu just stood in front of the kitchen counter and spent 20 minutes from the beginning of stirring the spoon to pouring the broth.
During this period, Fu Yu's posture did not change at all, and his expression was very calm.
With his arm strength and physical strength, as well as his precise grasp of the maturity of the ingredients, Zhang Zhen couldn't help but subconsciously hold his wrist with an old disease and gently massage it twice when he saw the end.
It’s better to be young!
No matter how reluctant he was, Zhang Zhen had to admit that Fu Yu was far better than him in just this skill.
He knew clearly that the other party was better than him in some aspects, and also clearly understood that he could not catch up or surpass him in these areas. Therefore, when watching Fu Yu's cooking, Zhang Zhen not only paid attention to the detailed operations, but also It’s a bit of a pure appreciation.
Fu Yuren was very energetic, and even though he was doing a simple cooking operation, his movements seemed very smooth and beautiful.
For those who watch, it is pleasing to the eye and easy to feel good about.
Zhang Zhen has now realized that when he was watching Fu Yu cook, he unconsciously had a feeling of appreciation.
Zhou Yesong was stunned for a long time.
He is not a novice in cooking. Although he still has the reputation of being a small worker so far, in fact, he has already begun to cook independently.
So he knew very well how difficult it was to maintain a stable and steady state like this.
Not to mention how strong the gravity is on the wrist, the speed and amplitude of the repeated shaking are very difficult to control.
But when Fu Yu did it, he looked particularly relaxed and relaxed.
Recalling the time when I first entered the industry, I was shaking a pot of sand every day. The highest continuous shaking record was half an hour, and the speed and amplitude were from fast to slow, until my wrist could no longer hold on and stopped. rest.
Zhou Yesong watched Fu Yu bang his knife and spoon at a constant speed for nearly half an hour, and for the first time, he had an idea.
Among all the people he knew, Fu Yu's cooking skills reached this level, and he really wasn't jealous at all.
Because there is no opportunistic element in this, and it all relies on the skills that I have slowly honed in private.
Everyone said that Fu Yu's cooking skills were excellent and his progress was rapid, no matter how much effort he put into it in private.
Zhou Yesong judged others by himself, and deeply felt that Fu Yu must be working very hard to hone his cooking skills in private.
Seeing Fu Yu stir-fry the dog meat, pour in the broth and start to cook the soup, Zhou Yesong quietly made up his mind that he must work hard in the future. They say that the stupid bird flies first. He considers himself not the type with extraordinary talent and a photographic memory of what he learns, so If you want to improve your cooking skills, you still have to do it step by step.
After the broth in the casserole is boiling, keep the heat high, add the white wine in two batches, and then simmer over low heat.
This was a slow and delicate job. Taking advantage of this time, Fu Yu cooked sheep paste and scallion porridge and loach tofu respectively.
Sheep puree and yew porridge is actually a porridge made with sheep kidney and yew as the main ingredients.
Xiebai is a kind of medicinal material that is very similar to garlic, but it is somewhat different from garlic. For example, it cannot be completely peeled off. However, the medicinal effect is still good, and it has the effects of lowering blood lipids and anti-atherosclerosis.
The porridge made with wormwood and sheep kidney is especially suitable for the elderly with spleen and kidney deficiency, such as five labors and seven injuries.
Fu Yu chose this medicated meal based on the efficacy of the medicine, and the taste of the sheep kidney itself is very special, which can just suppress the taste of sorghum. Even Mr. Xu, if he has never cooked this porridge, would have a hard time distinguishing it. Are there any Chinese medicinal materials added to it?
The sheep kidney that Zhou Yesong brought over had already been processed. Fu Yu directly removed the inner membrane. He tore it off very carefully. This thing must be removed cleanly, otherwise it will smell fishy.
Then slice the sheep kidneys and put the stem rice in the pot. When the rice is almost cooked, add the sliced sheep kidneys and sorghum and cook slowly over low heat.
Although Zhou Yesong has not been able to help Fu Yu with the cooking a few times, he has always been smart and reacts quickly.
Without waiting for Fu Yu's instructions, he took the initiative to help watch the heat of the porridge.
Fu Yu never had to worry about this, but Zhou Yesong was willing to take the initiative to help, which saved him the trouble of explaining afterwards.
As the pot was simmering and stewing on the stove, Fu Yu turned around and started cooking mutton soup again.
Mutton can be regarded as the most highly regarded tonic food. It is warm in nature and can warm the stomach and keep out the cold. What Fu Yu values the most is that mutton can strengthen the body and is most suitable for Mr. Xu's current state.
However, although there are many ways to prepare mutton, it can not only achieve the warming effect, but also be on the table. Fu Yu thought about it and finally settled on this mutton soup.
Mr. Xu has had a bad appetite recently, and his digestion must be difficult. Although pure mutton is very tonic, it is not easy to digest. A bowl of mutton and vegetables, regardless of priority, is the most suitable.
The classic old-flavor recipes that Fu Yu referred to include a very comprehensive set of side dishes. A mutton soup has all the side dishes that should be included.
Golden needles, fungus cut into thin strips, carrots, dried tofu, and various green vegetable leaves.
Even if he didn't start cooking, Fu Yu knew how delicious this bowl of mutton soup would be just by thinking about it.
The mutton in the music restaurant is bought fresh every morning. It is all fresh. Fu Yu picked up a good position and asked Zhou Yesong to prepare it while he started cooking.
First cut the mutton into thin strips along the texture of the meat, cut off the old roots of the golden needles, rinse and break them apart, peel the carrots and grate them into shreds, wash the bean skins and green vegetables and cut them into shreds, soak the black fungus and pinch off the roots. Cut into shreds, break eggs into a bowl and set aside.
In fact, the workers had prepared these materials, but Fu Yu looked around and was not satisfied.
Although side dishes are not the main ingredients, they are very important to the effect and taste of the dish.
How thin and long the mutton shreds should be cut, how big a cluster of golden needles can be broken off, and what kind of shreds carrots and other vegetables should be cut into. These all have their say. A wider one will affect the appearance, and a narrower one will affect the taste.
While Fu Yu was preparing the dishes, Zhang Zhen stood nearby and watched carefully.
The mutton soup is quite a good dish, mainly because mutton is expensive in the market. It is a very good hard dish when it is served on the table.
Mutton is good, nutritious and nourishing. Since it is a medicinal diet, it must be good for the body.
Zhang Zhen himself prefers mutton. Seeing that Fu Yu Zhangluo's preparation was different from the mutton soup he had eaten, he couldn't help but become more interested and looked more carefully.
Fu Yu beat the eggs and added some egg liquid, soy sauce, fresh white pepper and white sugar to the shredded mutton. In addition, he also added onion crisps, starch and thirteen spices. .
So many seasonings must be carefully grasped and evenly mixed. While grasping, in order to absorb the flavor, Fu Yu also made a little trick introduced in the classic old-flavor recipes.
He grabbed the shredded meat with his hands and kept beating it until the shredded meat was starched and sticky.
Fu Yu's movements were so natural that Zhang Zhen was stunned for a moment, then realized what he was doing and couldn't help but exclaimed: Wonderful!
Beating the mutton shreds during the marinating process is obviously to quickly absorb the flavor and remove the fishy smell, and also makes the mutton taste more tender and smooth.
Why didn't he think of such a little trick?
After all, we are young people and our brains are very active!
Fu Yu poured an appropriate amount of water into the pot and brought it to a boil over high heat. Then he added the mixed shredded mutton and cooked it. After the mutton changed color, take it out and put it in a bowl for later use.
Seeing the mutton change color, Fu Yu subconsciously glanced at Zhang Zhen standing next to him.
Zhou Yesong was busy watching the heat of the porridge, and no one could help control the water for a while.
This non-greasy colander is actually very easy to use. No matter what you are fishing for, you can just move around among various ingredients and save every drop without hanging the spoon.
The only thing is that this operation is somewhat unscientific. It is fine when no one is paying attention, but it is inconvenient to operate once there are people around.
Fu Yu looked at Zhang Zhen, just to check if he was still concentrating on his cooking.
Seeing Zhang Zhenzheng staring at him, Fu Yu sighed in his heart and resignedly turned to get the kuaizi.
Since the colander is inconvenient to use, you can only use a tassel to clamp it.
Before he could make a move, Zhang Zhen suddenly stepped forward, picked up the colander, and skillfully helped drain the mutton.
Fu Yu was immediately flattered: "Thank you, Chef Zhang, I can do it myself!"
After Zhang Zhen heard Fu Yu's words, he looked at the movements of his hands again, and seemed to realize what he had just done.
He paused for a moment and then said: "...Oh, it's okay. I'm just helping you. You're busy with your business. Don't worry about it."
After Zhang Zhen finished fishing for the mutton, he couldn't help but sigh.
Could he say that it was just because of Fu Yu's sudden glance that he subconsciously stepped forward to help with the cooking?
But when did Fu Yu start to become so aura?
