Not only was Ke Ning stunned by the presentation of this squirrel mandarin fish, but even Zhang Jinyu was stunned!
He couldn't help but raise his own question: "Chef Fu, how do you control the shaping angle of this fish when frying it?"
Obviously during normal frying, the fish will harden as soon as it encounters high-temperature hot oil. As for the orientation and angle, it completely depends on the cutting method and the degree of expansion of the fish when it is put into the pot.
But what is certain is that due to the shape of the fish itself, it will become like a flower and spread out after frying.
As for the squirrel mandarin fish made by Fu Yu, the entire fish meat is oriented towards the tail!
how did you do that?
Fu Yu was stewing copper fish in sour soup. When he heard this, he said casually: "The main thing is that when the starch is hanging in the paste, you must pay attention to filling the gaps in the fish, and add the fish when the heat is moderate, and then use a spatula. Press and shape.”
Fu Yu said it simply and easily, but Zhang Jinyu looked confused!
The fish meat is coated with starch in order to achieve the effect of being crispy on the outside and tender on the inside when fried, because the starch will harden and form immediately when exposed to oil.
The starch slurry is fluid. Even if the fish meat is filled and placed in the frying pan, the starch will definitely flow out as you lift it.
Furthermore, if you add fish when the so-called heat is moderate, you must wait until the oil is hot.
But when the oil is hot and the fish is put into the pot, it will immediately harden and take shape. The two complement each other. How to press it with a spatula?
This is not a matter of fast and slow hands!
Fu Yu is actually a little guilty. If he were to give cooking instructions, he would definitely give very detailed instructions. At least Zhang Jinyu could understand the specific operation methods. Even if he can't do it now, he can still find opportunities to practice in future work. .
But this time, Fu Yu was very vague.
It's not that he was perfunctory, but that he couldn't explain this step in detail.
In fact, he was able to fry the fish into a shape facing the fish tail, mainly due to the universal spatula. During the cooking operation, he actually pressed the spatula directly on the fish while putting the fish into the pot.
The moment the hot oil comes into contact with the fish, use your super hand speed to quickly suppress the fish so that all the fish segments face the tail.
With the universal spatula, he doesn't have to worry about damaging the shape of the fish, nor does he have to worry about the starch slurry getting on the spatula, ruining the overall appearance of the fish.
However, he would not explain this matter to Zhang Jinyu.
Fu Yu's previous order had not yet been completed. He quickly finished cooking the copper fish in sour soup, and then picked up the silver carp that had been prepared.
Gao Wenjing's friend still had a dish of cherry fish balls left on his order list.
The main ingredient used in this dish is fish balls made of silver carp.
In fact, the fish balls made in the kitchen nowadays are no longer all handmade like before.
Instead, use a wall breaker directly. The wall breaker has high power and high speed, and can crush the ingredients thoroughly.
Especially when making fish balls, the two major difficulties in manual production, chopping and conditioning, are not a problem for the wall-breaking machine. It can be completed at one time, the effect is great, and the method is also very simple.
However, this time, Fu Yu thought that it was Gao Wenjing's friends who were dining at the restaurant, and he called to explain, hoping that they could help select the recipes for cooking.
By then, maybe Gao Wenjing will also sit down to dine.
Normally, only those in the kitchen should have the opportunity and taste to taste the special dishes in the store.
But in fact, the waiters in the front office sometimes serve more dishes than those in the kitchen.
For example, when a customer orders a dish but barely moves his chopsticks, the waiter in the front office often tastes it secretly while the customer is leaving.
It would be a waste to throw it away anyway, and the working hours in the front office are the same as those in the kitchen. When it gets really busy, there is no time to eat.
Sometimes when you are hungry or greedy, the waiter can't help but eat the customer's leftovers.
Although there are clear regulations in the store that waiters are not allowed to behave like this, in fact everyone has already acquiesced. Even the management staff turned a blind eye and pretended not to know.
Fu Yu thought that since he agreed to help with cooking, he might as well try his best to do his best.
Therefore, when making fish balls, he did not use a wall-breaking machine, but chose the traditional manual method.
This kind of operation can make the fish balls closest to the original flavor and delicious.
Chollima uses silver carp to make fish balls. The meat of this fish is tender and white, whiter than many other fish.
What Yu Wan was after was Bai again, and Bai happened to be together.
Besides, the skin of the silver carp has been removed. The pure meat tastes not only not fishy, but also has a sweet taste, which is the taste of fine fish.
If the ingredients are good, the cooking operation will be relatively easy.
Fu Yu has repeatedly cooked and made fish balls in the whole fish feast teaching practice class before, and is very skilled in the preparation method of this kind of ingredient.
The silver carp prepared by the craftsman simply removed the fish scales and internal organs. Due to Fu Yu's special requirements, it was not rinsed.
This is because rinsing fish meat can remove blood stains, impurities in the fish meat and the heme pigment in the muscles.
However, the time for rinsing the fish meat should not be too long. If it is too long, the fish meat will become hard, making it difficult to make velvet when drained and pounded, and it will also reduce the coagulation of the fish meat.
So Fu Yu picked up the silver carp and rinsed it carefully before cooking.
He removed the skin and bone spurs from the silver carp and trimmed the red fish meat. After rinsing it in clean water, he placed it on a cutting board and pounded it with the back of a knife.
The operation of this step is very critical. In the teaching practice class, Fu Yu had repeated failures due to improper operation techniques.
Through constant failures, he slowly accumulated a lot of cooking experience.
At this time, Fu Yu felt guilty for the perfunctory teaching just now, so when Fu Yu was operating, he specifically called Zhang Jinyu to come over and observe, and then gave detailed guidance.
Fu Yu said while operating: "Look, the method of beating the raw materials has a great impact on the color of the fish balls."
"Generally, when operating, you should pay attention to the method of pounding the fish first lightly and then heavily. Don't be too eager for success at the beginning. As a result, it will not only be difficult for the fish particles to form an intimate meat paste, but also Pick up the wood chips and other impurities on the cutting board. This method is also suitable for making hand-baked beef balls."
Zhang Jinyu suddenly had a look of surprise on his face.
oh!
It turns out that's the case. No wonder when he made hand-made beef balls in the past, the result of the minced meat was not very good.
It seems that the preparation of beef and fish is similar, so it seems that the operation method should also be familiar.
Hand-beaten beef balls are a specialty of Chollima. Because the main focus is old-fashioned and authentic cooking techniques, the beef balls are all made from real artificial hand-beaten beef.
When Zhang Jinyu was working as a laborer, he would often take his turn to do the beating work. However, although he worked very hard to do it, the results were always somewhat unsatisfactory.
Fortunately, as long as the beef is pounded, the kneaded meatballs can basically meet the cooking requirements.
Therefore, every time Zhang Jinyu handed over a job, Zhao Meng never did any rework.
But occasionally, twice, when Zhao Meng had free time, he would specifically tell him to practice more drill and hammering, but his technique was somewhat lacking.
At that time, Zhang Jinyu was still a little confused as to where he had gone wrong. Now after hearing Fu Yu's words, he was enlightened and instantly understood where he had gone wrong in his operation!
Although Fu Yu seems to have a gentle personality, he is actually very rigorous and conscientious in cooking operations.
Now that I have decided to teach Zhang Jinyu the key points of cooking, I will give very responsible and detailed guidance.
Fu Yu continued: "Another thing to note is that you must not start directly when flipping during the beating. At the same time, you must grasp the rhythm and shorten the beating time, which is beneficial to the color and texture of the fish paste."
Zhang Jinyu nodded repeatedly and carefully wrote down what Fu Yu said.
While Fu Yu was operating, he motioned to Zhang Jinyu to get closer and observe.
"You see, it goes like this... After the fish meat is loose, use a knife blade to chop it into puree, then add the cold fresh soup and green onion and ginger juice in batches, stir it into a slurry in one direction with your hands, and mix Add refined salt and continue beating until it becomes a very sticky paste."
Zhang Jinyu watched Fu Yu demonstrate and couldn't help but said, "Fu Chu, can I give it a try?"
Fu Yu was so happy that he gave up his seat and handed over the whipping work to Zhang Jinyu, leaving him free to cook other dishes.
Although Zhang Jinyu is not very talented in cooking, he is more practical and diligent. He will always complete the tasks assigned by Fu Yu very seriously.
And the degree of completion is very high, which makes Fu Yu very satisfied.
After Zhang Jinyu finished beating, Fu Yu took over and then added the beaten egg white, oil and starch in batches.
This time, he whipped it quickly himself, whipping it into milky white and bright fish grits that were delicate, glutinous and fluffy in one go.
Zhang Jinyu looked at the extent of Fu Yu's wrist rotation and the speed at which the fish meat rotated in a whirlpool while whipping. He smacked his tongue secretly and moved his wrist subconsciously.
It can be so fast!
Why is it so fast? !
For him as a man, feeling fast for the first time is something to be envied. ． ． ． ． ．
While he was sighing silently, Fu Yu had already started making fish meatballs.
He squeezed the fish grits into lychee-sized balls, put them into a pot of cold water and heated them until small bubbles began to form on the edge of the pot without boiling. He kept them there for a certain period of time and waited until the meatballs were completely cooked, then took them out and put them into cold water.
This step of operation was completed by Zhang Jinyu on his own initiative.
After working with Fu Yu as a cook for such a long time, Zhang Jinyu had already figured out Fu Yu's cooking habits.
No matter what kind of dishes are being cooked, what Fu Yu is most impatient to do is scooping up and frying the oil.
Even someone like Zhang Jinyu, who is not particularly eye-catching and reacts very quickly, can see that every time he can rush to do the job of fishing out oil and water, Fu Yu will obviously show a look of satisfaction. .
Being able to please Fu Yu by doing the simplest operation was a great thing for Zhang Jinyu.
So every time he encountered such an operation, he never had to ask Fu Yu to give orders. He always took the initiative to take over the work.
After going back and forth, some tacit understanding was developed. As long as Fu Yu looked at him, he would know what to do.
Fu Yu is also very happy to see this happen. With a well-cooperated chef by his side, he can save a lot of energy and speed up cooking.
However, although his hands were free, Fu Yu did not stop talking and continued to give serious instructions: "When making fish balls, you have to remember that the influence of auxiliary materials on fish balls is very important. The ingredients for making glutinous rice balls are 'one water'." , two salts, three eggs, four oils and five starches', it can be seen that the addition of auxiliary materials for making grits is very particular."
Zhang Jinyu was stunned for a while after hearing this. ． ． ． ． ． Does this actually exist?
Fu Yu pinched the fish balls and motioned to Zhang Jinyu to take a closer look.
"Really good fish balls should be white in color. This is because of the addition of oil. The amount of oil must be mastered slowly through repeated trials. There is no shortcut in this regard. You must rely on your own experience to judge."
"And egg white..."
． ． ． ． ． ．
"To make fish balls, we must ensure that the fish paste is prepared with all six ingredients (water, salt, oil, eggs, flour, and flavor). The whipped fish paste is white, moist, tender, smooth, and flavorless. Impurities, if you control the heat when cooking, you will be able to make high-quality fish balls."
Zhang Jinyu's eyes were as bright as a torch and he listened with great interest.
He had long discovered that Fu Yu was actually very knowledgeable in cooking. No matter what kind of dishes he was cooking, Fu Yu could always tell some amazing knowledge.
Fu Yu had obviously said before that he only had a high school degree, but with his rhetoric and explanation of cooking operations, he was like a very knowledgeable cooking instructor.
The fish balls are ready, and the next cooking step becomes very simple.
Fu Yu skillfully completed the cooking and plating of the cherry fish balls quickly, and handed them to Zhang Jinyu to place on the serving table, just waiting for the waiter to come and bring the dishes.
Zhang Jinyu finished serving the dishes and hurriedly followed Fu Yu, ready to help in the kitchen at any time.
He understood that although Fu Yu was kind enough to guide him in some cooking operations, he himself had to correct his attitude at all times and clarify his position.
He can use his working time to learn cooking skills, and he also has to take on the starting job to ensure that Fu Yu can save worry and effort during cooking operations.
Compared to other workers, his task is more important!
Because his job is to cooperate with all Fu Yu's cooking needs and complete all Fu Yu's instructions, from preparing food to serving dishes, everything is down to the smallest detail!
If Fu Yu is a general on the battlefield, then he is the deputy general guard in the military camp, responsible for following orders and guarding the rear camp.
As the last dish was completed, Fu Yu also breathed a sigh of relief.
He really put a lot of effort into cooking this table. I hope Gao Wenjing’s friend will like it.
(End of chapter)
