Li Haiwei explained in detail the mistakes he made in his previous cooking.
After hearing this, Fu Yu's eyes suddenly lit up!
You can perfectly control the feel of the dough size and thickness + the precise control of steaming time and heat!
This is what I am best at!
Fu Yu checked the preparation status of the ingredients on the noodle table.
Li Haiwei hurriedly said: "The fish and meat fillings are ready-made, but the dough needs to be kneaded and rolled."
Fu Yu smiled: "It's easy if there's stuffing. I'll wash my hands first."
Li Haiwei hurriedly took Fu Yu to the sink next to him. He took the initiative to pass hand towels and helped arrange the kitchen utensils.
This kind of treatment makes other workers in the kitchen envious!
In the eyes of the workers at Bai An, the treatment they received from being surrounded by Li Haiwei was exclusive to chef Wang Chengfeng. They only had to work for one day and they would be thankful if they didn't get scolded for their mistakes.
Don't look at Li Haiwei's warm and friendly look towards Fu Yu now. Who doesn't know in the White Case area that this chef of his own has a firecracker temper, comparable to the black-faced Chef Zhao from the Red Case area? .
Fu Yu was completely unaware of this. When he came over just now, he didn't know what Li Haiwei had asked him to come over for, so he was completely unprepared for it.
Although he has an absolute handle and intermediate skills in making dough, he is not very confident in making siomai.
Authentic siomai is usually stuffed with mutton, green onions, and ginger. Fu Yu had seen the specific method of making it when looking through classic recipes.
But now that the mackerel filling was changed, for a while, he really couldn't control the thickness of the dough and the specific steaming time.
While washing his hands, Fu Yu quickly browsed through classic old recipes and special family banquet recipes.
Come on!
As he said before, this mackerel stuffed siomai is really a customer's own dish, and it is not even recorded in these two cookbooks.
You can’t cook according to the recipe, but you have to understand some of the important points to pay attention to when cooking Siomai, right?
So Fu Yu quickly looked through some of the key details in the cooking operations of mutton siomai, potato siomai, chrysanthemum siomai, straw mushroom siomai and other top-ranked siomai.
Fu Yu washed his hands under the running water and looked through it carefully.
After a while, I already had an idea in my heart.
Because siomai uses blanched noodles as the skin, when steaming, you must take into account not only the steaming time of the fillings, but also the steaming texture of the dough.
Both are indispensable.
Fish meat is very easy to cook, which means that the steaming time will be shortened a lot.
As a result, the dough can no longer be prepared according to the previous size and thickness.
Because when steaming the Spanish mackerel filling itself, an appropriate amount of oil must be added, so that the steamed meat filling can be eaten fresh and tender. If there is less oil, the meat will taste very dry.
And because of the addition of oil, the dough needs to be elastic and thick enough to ensure that the dough will not be soaked by the oil soup and leak out during steaming.
It is necessary not only to ensure that the dough reaches the best texture in a very short steaming time, but also to ensure that the filling is not exposed. This requires the cooking chef to have a sufficient understanding of the control of the dough and a sufficient understanding of the wrapping operation. control.
Thinking of this, Fu Yu already had a general idea in his mind.
He turned off the faucet and turned back to the interview desk. Li Haiwei followed closely and took the initiative to take the position of helping the cook.
"Fu Chu, first take a look at what's missing in terms of kitchen utensils and ingredients. I'll have someone prepare them right away."
Fu Yu smiled: "Okay."
He first adjusted the placement of various condiments according to his own habits, and then checked the fillings and various prepared kitchen utensils.
After making sure that everything was ready, Fu Yu smiled and said, "It's all ready, then I'll start cooking now."
Li Haiwei smiled quickly and said, "Okay, if you need anything, just give me an order at any time."
Fu Yu nodded and started kneading the dough skillfully.
Li Haiwei is just like Gu Yunwu's previous evaluation of him. He is very upright and not at all tactful in interpersonal communication.
At this time, Li Haiwei felt a little uncomfortable when he saw Fu Yu being called over to work, but he pushed aside.
He was speechless and looked at Fu Yu pouring flour on the noodle counter: "Fu Chu, have you ever learned how to operate Bai An before?"
Fu Yu smiled: "Oh, I haven't studied it systematically. I just took elective courses with the white case major when I was in school."
Li Haiwei watched Fu Yu pour the flour directly onto the noodle counter, even skipping the weighing step.
In the end, he couldn't help but said: "Fu Chu, when making this siomai, it is different from ordinary dumplings and steamed buns. There are certain standards for the elasticity and softness of the dough. I don't need to weigh it. Just knead the dough directly. I'm worried. Something will go wrong."
Fu Yu poured the boiling water into the flour, and while stirring it with chopsticks, he smiled: "Oh, I forgot just now, how about you try this first?"
After all, he has an absolute feel for it in his hands, and he also has dough-making skills at hand. It's just making dough, but Fu Yu is still very good at it.
However, when other workers at Bai An heard what Fu Yu said, they tried this first.
It suddenly became clear that Chef Fu was about to start showing off his unique skills again!
Fu Yu couldn't help but sigh while making noodles. It was a pity that Chef Wang was not there for such a good opportunity, otherwise he might be able to gain some skills in criminal cases from him.
Although the white case and the red case are completely different, if you learn more skills, you will always have more skills than you are burdened with.
And all cooking operations are actually nothing more than knowing everything, focusing on research and thinking.
Fu Yu heated the flour and mixed it with chopsticks, then added cold water and kneaded it into a smooth dough.
The dough needs to rise.
Taking advantage of this period of time, Li Haiwei quickly seized the opportunity and chatted with Fu Yu about the skills of controlling the ratio of water to flour when kneading the dough for siomai.
Some operations may seem simple, but in fact the details inside are very important.
It was obviously just dough making, but Li Haiwei benefited a lot from a simple exchange with Fu Yu.
Fu Yu shared an excellent tip about kneading flour, and Li Haiwei couldn't help but sigh: "Fu Chu, fortunately you have time today, otherwise I would be in really big trouble."
Everyone likes to hear good words. Fu Yu was about to smile and say a few words of humility. At this time, someone suddenly walked into the white case area.
Fu Yu turned around when he heard the sound and saw that it was Gu Yunwu?
Even Li Haiwei was a little surprised.
After all, there was a lot of work going on at Hong'an's side, so the two chefs rarely came over to Bai'an's side. Even if there was any temporary need, they would always send workers to run errands.
I didn't expect that Gu Yunwu would suddenly come looking for him.
Is this what happened to Hong An? Does he need help?
Thinking of this, Li Haiwei hurriedly greeted with a smile: "Chef Gu, what kind of wind is this that brings you here?"
Gu Yunwu walked closer and said with a smile: "I've run out of the noodles over there, so I thought I'd come over and get some. The amount of orders for seafood noodles has been quite large in the past two days, so you're under a lot of pressure, right?"
Gu Yunwu was eloquent and gave the impression to outsiders that he was particularly gentle and easy to get along with. Li Haiwei had a good impression of him. Hearing this, he shook his head and smiled: "The Bai case side is okay, but the main reason is that you Red Case side is very busy."
When Fu Yu saw Gu Yunwu, he quickly said hello: "Chef Gu."
Gu Yungu smiled and nodded, stretching his head to watch Fu Yu work.
The dough that had been mixed before was already ready. Fu Yu cut off a piece of dough, rolled it into long strips of even thickness with his hands, and then pinched it into dough balls of even size.
What seemed to be a very simple and ordinary operation on Bai An's part was performed by Fu Yu with a hint of deftness and skill.
Even a layman like Gu Yunwu looked at the noodles that were thrown carelessly on the noodle table. They were all the same size.
The most important thing is that Fu Yu's hand speed is very fast, just like a master Bai An who is busy and orderly.
Gu Yunwu was a little dumbfounded. Who could believe Fu Yu's method of operation without a few years of cooking experience?
A worker brought the prepared noodles over.
Gu Yunwu reached out to take it, but did not leave in a hurry. He stood there and watched Fu Yu kneading the dough: "What are you doing?"
Fu Yu kept moving his hands and replied: "Make siomai."
Gu Yunwu was obviously a little surprised. He turned to look at Li Haiwei and asked half-jokingly, half-gossip: "Cook Li, why are you still arresting people from our red crime area to make pasta?"
Li Haiwei said with a sneer: "I didn't accomplish it, so I thought I'd ask Chef Fu to help me."
When Gu Yunwu heard this, he immediately became interested: "How can Fu Yu make the pasta that you can't make?"
Li Haiwei explained: "The person who ordered is my master's old customer, and what he ordered is not the pasta provided in the store. Isn't it my master's day off today? I just tried to make it once, but it didn't work, so I thought about asking Chef Fu Come and help me."
When Gu Yunwu heard this, he couldn't help but look at Fu Yu, the expression on his face could not hide his surprise.
Li Haiwei is the chef brought up by Wang Chengfeng, and his cooking skills are very good. He will be the successor of Chef Bai An in the future.
Even he couldn't make pasta, but Fu Yu could actually make it?
This guy has something!
Thinking to himself, Gu Yunwu simply didn't leave in a hurry. He just stood by the counter and watched Fu Yu making siomai.
Fu Yu kneaded the dough, sprinkled it with flour and rolled it into a ball.
He does not rub the dosing one dot at a time, but puts three dosing balls at a time into the palm of his hand and rubs them into a round shape.
However, by doing this, the kneaded ingredients are all round and consistent.
Gu Yunwu looked very strange. He was really not very good at dialogue cases. Looking at Fu Yu's operation, I just felt that he moved very quickly and did it very deftly.
After Li Haiwei saw it, his eyes lit up!
Amazing!
You can roll three dough balls at the same time, which is a unique skill!
At least he has been doing white work for so many years, but now he can't reach this level. He has to knead the dough one by one to ensure that the shape is even and round.
Fu Yu did it very skillfully, which was all due to his intermediate skills in interviewing.
After each round, Fu Yu would flatten the dough directly with his hands.
During the movement, his left hand was not idle. He sprinkled enough flour on the pressed dough and quickly turned it over to ensure that the dough was buried in the flour.
Next is the most critical step in making the dough, rolling out the dough.
Because he had an estimate of the thickness and size of the dough, Fu Yu was very handy when rolling it out.
He put both hands on the rolling pin, one hand fixed the position, and the other hand pushed the dough upward while exerting force on the rolling pin.
In fact, if you observe carefully, you will find that when he was rolling out the first dough, he was obviously a little rusty in his movements. However, after rolling out a few more doughs, he has completely found the feel and can do it quickly and efficiently. alright.
It's just that in the eyes of outsiders, these are details that are completely imperceptible.
At least Li Haiwei didn't see it.
His attention was entirely on the dough rolled out by Fu Yu's hands. With many years of experience in dough making, he could tell at a glance that Fu Yu's dough was thinner than what he had rolled out before.
This is adjusted taking into account the fact that fish meat is easy to steam.
But the dough he made before was obviously thicker and the filling was exposed. Fu Yu has rolled the dough so thin now. Can it be done when steaming?
Fu Yu quickly rolled out the dough, and wrapping it was easy.
Place the mixed mackerel filling in the middle of the skin, then gently pinch it with the five fingers of your left hand, just pinch the neck of the siomai skin, so that the filling center is slightly exposed, and the edges of the skin are staggered and evenly folded into a lotus leaf shape. , then turn it a few times in the palm of your hand, and use your thumb and index finger to shape it again.
Fu Yu kneaded it very carefully. When kneading and closing, he controlled the strength of his palm very accurately. At this time, he not only needed to ensure that the siomai was formed, but also ensured that the meat filling was firmly wrapped in the middle of the dough, and it was full. To prevent the oil from spilling, fold the skirt of the skin and press it in sequence.
A beautiful siomai was formed, and Fu Yu casually placed it in the steamer and arranged it.
With just one glance, Li Haiwei could tell that Fu Yu's siomai was obviously smaller than the ones he had made before.
The dough is pinched just right, and the dough will not dry out after steaming, causing the pinched pleats on the top to taste harder.
If the size is small, there will be less stuffing and the dough will be relatively thin, which can effectively reduce the steaming time.
Li Haiwei secretly praised it in his heart, this was indeed a clever move.
However, there are a lot of siomai in this drawer, and they are too small. It would be okay if the customers didn't notice, but if they did, wouldn't it be cutting corners?
When Li Haiwei looked at Fu Yu again, his expression was obviously worried, just like the feeling of an incompetent student who saw the teacher giving a wrong demonstration and wanted to remind him, but didn't dare.
have no choice!
Fu Yu's first siomai bun was a matter of stability and perfection, but later on, it was a matter of stability and speed.
The evenly sized siomai are neatly placed in the steamer.
Normally, there are eight siomai in a drawer, but Fu Yu pinched nine.
Li Haiwei was the first to discover this, and he felt relieved immediately. Although he was smaller in size, he still made up for it in quantity.
Realizing this, Li Haiwei was immediately excited!
Another trick I learned secretly!
Since the dough is easily damaged, think of ways to shorten the steaming time!
These little tips are really useful!
(End of chapter)
