He Yuzhou was dubious. He had never seen or tasted this mutton stir-fried with green onions, so he didn't know how to make it authentically.
But even though he doesn’t know the dish of mutton stir-fried with green onions, he knows about boiled cabbage!
Boiled cabbage is a state banquet-level dish, and it is quite difficult to cook.
To him, it's no different than the culinary Buddha jumping over the wall.
However, Zhang Chenyang now said that the difficulty of cooking mutton stir-fried with green onions and boiled cabbage is similar.
This really made him a little unbelievable.
After all, the mutton stir-fried with green onions that Zhang Chenyang cooked just now, as he watched, was mutton and green onions stir-fried.
To say it's delicious, it's really good, but to say it's a classic, if you taste it carefully, it seems a bit uninteresting.
Is it possible that Chef Fu really knows how to make authentic stir-fried mutton with green onions, a dish as famous as boiled cabbage?
Zhang Chenyang was quite emotional: "Just this dish of mutton fried with green onions, it is estimated that the entire county can make it, and the number of people who can cook this dish can be counted on one hand."
"I'm not exaggerating when I say this. It's easy to make fried mutton with green onion delicious, but it's really difficult to make it a classic. So... apart from what I learned from my master, I also accumulated it myself. Cooking experience!”
“In our industry, it’s a rare opportunity to watch others cook their specialty dishes. If you can get some inspiration from it, that’s a bonus!”
Zhang Chenyang finished speaking in one breath, sighed, and said slowly: "I'm going to go over there later to observe and learn."
One sentence made He Yuzhou silent.
Even Zhang Chenyang wanted to observe, and he certainly couldn't let go of such a rare opportunity.
He Yuzhou knew what he was doing and stopped talking to Zhang Chenyang. Instead, he focused on the work at hand and quickly adjusted the cooking order of the dishes, trying to free up his hands in the shortest time to observe the chef Fu's live cooking.
Xiao Hechou had made up his mind. If Fu Yu's cooking was indeed authentic and classic enough, then he would ask the two chefs in his store to find a way to learn the specific cooking methods and strive to make this dish a new dish in the store. Dishes are for sale.
Seeing Fu Yu starting to prepare ingredients, Xiao Hechou hurriedly took the opportunity to discuss with Fu Yu: "If it's convenient, I'd like Chef Zhang and Chef He to come over and watch later, okay?"
Observe?
Fu Yu nodded: "Okay!"
Ever since I joined the study exchange group, situations like this where I was in charge and watched by others happened from time to time.
Fu Yu has long been used to it.
So when the workers had prepared all the ingredients and Fu Yu started cooking, Zhang Chenyang and He Yuzhou put down their work one after another and came over to watch at close range.
Regarding this scene, Fu Yu acted very calmly.
Because of his preconceived impression, Zhang Chenyang did not despise Fu Yu because of his young age.
On the contrary, he was very curious about Fu Yu's background.
At such a young age, he can work as a chef in a century-old restaurant like Chollima, which shows that his cooking skills must be very high.
As for how to achieve such a situation, it is nothing more than a great master, talent, and the ability to endure hardship and work hard.
Apart from this, there are no other shortcuts to think of.
He Yuzhou was even more serious.
On the one hand, he was really curious about whether this young chef was as skilled in cooking as Zhang Chenyang said.
On the other hand, he wanted to see what rare cooking skills there were in this dish that was as famous as boiled cabbage.
Fu Yu didn't care what other people's thoughts were when they came to watch his cooking.
He focused all his attention on the cooking operation.
After this period of communication and study, he had already discovered something.
No matter how much you talk, it's useless. It's all false. If you want to truly convince others, the only way is to cook perfect dishes and speak with facts.
Fu Yu processed the lamb leg first. This piece of meat tastes very good, but it has a disadvantage. It has a lot of fascia. If you want to eat it tenderly, you must remove all the fascia.
Fu Yu carefully cut off all the fascia from the mutton leg meat, then cut it into thin slices of even size and marinated it directly.
When making stir-fried vegetables, the oil temperature is generally very high, and the operation time is generally very short. Some even time it in seconds, so it is crucial to change the ingredients to ensure that all mutton slices can be matured at the same time in the same heating time.
Lamb does not need to be soaked in cold water, nor does it need to be washed too much after slicing.
Because the mutton slices are originally cut very thin, if you rinse them again, the taste will be very bland.
So Fu Yu only cleaned the mutton before starting to cut it.
When marinating the mutton slices, there is no need to starch or add water, only cooking wine is enough.
If you add too much water, water will easily come out during stir-frying, which will affect the taste of the entire dish.
As for the marinating seasonings, Fu Yu completely followed the labels on the classic old-flavor recipes.
Added green onions, sesame oil, soy sauce, pepper, and cooking wine.
Although the ingredient for this dish is green onions when cooking, adding green onions during pickling can allow the flavor to penetrate into the meat in advance and enhance the taste.
It's just a very simple step.
Zhang Chenyang was stunned.
It turns out that the fascia needs to be removed from the lamb leg before slicing, and there are only a few seasonings during marinating, including green onions.
Soy sauce must play a role in improving color and freshness, so adding green onions must be to pickle it in advance and add flavor.
Wonderful!
Zhang Chenyang sighed, why didn't he think of this step at the time!
He preconceived the idea that since the mutton was stir-fried with green onions and the garnishes were green onions, there was no need to add them when marinating.
Now that I think about it, my thoughts are really too shallow.
Zhang Chenyang watched Fu Yu cooking with full approval, silently remembering all the seasonings used.
Fu Yu stopped immediately after pouring in the cooking wine.
Zhang Chenyang couldn't help but be stunned. Before he could speak, He Yuzhou suddenly asked, "Fu Chu, don't you need some starch in these mutton slices?"
Fu Yu kept stirring on his hands and replied casually out of habit: "When making this dish, the mutton does not need to be starched or dried, and in the end it does not need to be juiced. The battered mutton is easier to stir-fry at high temperatures. Adhesion can only be treated with low-temperature lubricating oil, so it cannot be called an "explosion."
"The soup of fried onions is very small, so there is no need to cook it quickly."
"Another point is that when cooking, many people like to starch the mutton before frying it, thinking that it will taste tenderer. This is actually incorrect. Although the meat after starch is smooth and tender, it is not sour. The smell is stronger because the starch seals the meat and the mutton smell cannot come out. This dish only tastes the original taste of mutton. It would be bad if it is superfluous in the preparation."
Zhang Chenyang and He Yuzhou showed expressions of realization at the same time, it turned out to be like this!
That makes sense!
No wonder the stir-fried mutton with green onions that I cooked just now tastes quite fresh, but it is still a bit lacking in flavor.
It turns out that the key point is here!
After the mutton slices were marinated, Fu Yu began to process the green onions.
He directly cut off all the green parts of the scallion, leaving only the white part of the scallion, and then cut the white part of the scallion into hob pieces with a knife.
Zhang Chenyang was stunned.
This is a very authentic method of cutting green onions into hob cubes. When fried, the hob cubes can produce a stable aroma and are not prone to softness.
But Fu Yu actually cut off all the greenery.
Are you going to use only white scallions as a side dish?
Why?
The green part is the most tender and flavorful when eaten.
As soon as the idea came to his mind, Zhang Chenyang suddenly remembered that when he tried the dish before, chewing the green onions had a faint bitter taste.
Is it possible that the green onions will become bitter after being stir-fried?
Thinking about it carefully, it seems that this is indeed the case. The green and white part tastes more fragrant.
Thinking of this, Zhang Chenyang observed more carefully.
Because he was absolutely sure that this young chef really had a problem.
And when he saw Fu Yu's next operation clearly, Zhang Chenyang couldn't help but show a surprised expression.
After Fu Yu cut the scallions into pieces with a hob, he directly peeled off each layer of scallion skin with his hands to make them into loose sheets.
yes! This allows the onions to be heated evenly and cooked quickly.
Using this method of processing green onions can make the green onions break immediately after being put into the pot and prevent them from collapsing easily.
It’s indeed a good idea!
The mutton was almost marinated, so Fu Yu set the pot and started cooking.
He deliberately waited for the pot to be hot before pouring the oil.
This step is called hot pan, cool oil and moisturize the pan.
To make this dish well, you must moisten the pan thoroughly to prevent it from sticking.
Leave the base oil to heat, and increase the heat to high.
Add the marinated mutton and quickly shake it up, tossing it evenly. When the mutton turns white and fragrant, add the remaining green onion and continue to stir-fry.
Fu Yu's operation of stir-frying skills has already become a school of its own.
He practiced the spoon-bumping movements with his teacher at school, and later at Chollima, he learned and improved by referring to Zhao Meng's operating methods.
Zhao Meng's best cooking skill is stir-frying, and he has some understanding and know-how in this operation.
And Fu Yu is now studying systematically in the teaching practice class. With the blessing of physical strength and hand speed, when he does the stir-fry, his movements are almost smooth, the postures are rigorous and the speed is very fast.
Zhang Chenyang and He Yuzhou were both stunned without knowing it.
This technique, this operation, without more than ten years of hard practice, it would be impossible to reach this level.
This time, even He Yuzhou couldn't help but straighten his attitude and observe carefully.
When the green onions are sautéed until slightly softened, add the balsamic vinegar to the side of the pot, stir well again to release the vinegar aroma, and the dish is ready to serve.
"Here, why is vinegar added here! Will it affect the taste of the mutton?"
This time Zhang Chenyang was the first to ask. He really couldn't understand Fu Yu's move.
It may be possible to add some sugar when pickling to enhance the freshness.
But why do you add vinegar before serving?
I’ve never heard of adding vinegar to cooking mutton. Wouldn’t that completely ruin the taste?
When Fu Yu heard this, he smiled slightly and explained seriously: "Cooking vinegar before taking out the pot is actually the finishing touch in the whole cooking operation. Cooking vinegar is to enhance the fragrance and relieve greasiness. It must be cooked in the pot before taking out the pot. On the wall, do not pour it into the mutton, as this will make it evaporate quickly."
"You are right. The smell of vinegar can easily affect the taste of the whole dish, so the dosage is also very important. The requirement of the finished product is that you can only smell the aroma of vinegar, but not the sour taste of vinegar."
“This is all something you can grasp with your own experience.”
Also, can this be done?
Zhang Chenyang nodded with a taught expression.
understood!
After Fu Yu finished speaking, he suddenly remembered something and gave special instructions: "By the way, when I put the onions just now, I wonder if you paid attention. When I put the onions, I actually added them in two parts. If you do it, the result will be beautiful.”
"Okay, Fu Chu, I remember it!" He Yuzhou replied subconsciously.
Although Zhang Chenyang said nothing, he nodded in agreement, indicating that he had memorized this step carefully.
Fu Yu put the fried vegetables on the plate and made a simple arrangement.
In this dish, the number of green onions and mutton are almost the same.
Compared with the plate Zhang Chenyang made before, the mutton was obviously less than half, but it still looked very appetizing, and the visual effect of the combination of green onion and mutton was also very good.
The plating made by Fu Yu is actually very innovative.
It seemed like a simple plating action just now, but in fact, he appropriately adjusted the placement of the mutton and green onion during the process of loading.
At first glance, you may think that the combination of green onion and mutton looks very beautiful, but if you look closely, you will find that the mutton covered with each layer of green onion is actually proportional.
This allows customers to quickly wrap the mutton and green onions together and taste them at the same time when picking them up casually.
Realizing this, Zhang Chenyang marveled at Fu Yu's skills in plate presentation, and his impression of Fu Yu couldn't help but be improved again.
This guy is really awesome!
It is said that the true story is in the details, and this saying could not be more appropriate than at this time.
Fu Yu finished cooking the entire dish and felt relaxed.
He glanced at Xiao Hechou, who was standing nearby with an eager look on his face, and thought about the relationship between him and Wu Bowen.
He simply gave additional instructions: "When this dish is stir-fried, the whole process is done over high heat. The oil needs to be wide and the oil temperature must be high. The ingredients must be cut in time and quickly, and the ingredients must be stirred until mature. Makes dishes crispy and tender.”
“When making fried mutton with green onions in large restaurants, they generally cook it in one pot. After the mutton is fried, green onions are added directly to stir-fry the dish. However, in small restaurants, because the order quantity is small, when cooking, Don’t use too much mutton. If there is too much mutton, the heat will easily explode unevenly during cooking, and the meat will easily become soupy.”
"Actually, as long as you master the previous operation details of this dish and control the speed of the spoon during the stir-frying process, you can easily make an authentic and classic taste."
