Fu Yu cherishes every opportunity to communicate with the study group. Looking at the scene, it seems that he is cooking and demonstrating his cooking skills, and the members of the study group who come to study watch and appreciate.
But in fact it is an opportunity for both parties to make progress together.
When Fu Yu was performing a cooking demonstration, he had some problems that he could not discover himself, which were likely to be exposed under the observation of others.
In subsequent exchanges, if someone mentions these problems and Fu Yu corrects them after listening to them, it will also be of great help to his improvement of cooking skills.
In fact, if the business at Qianlima hadn't been so prosperous, he would have to take care of ordering medicinal meals at the music restaurant and going to Shangshi private restaurant to study in the evening. Like this, he could go to the kitchens of other restaurants to observe and learn activities. He was also very special Want to participate.
However, since I can't go to other people's kitchens right now, I try my best to show off all my skills when doing cooking demonstrations.
Many times, he feels that what he is good at may be slightly lacking in the eyes of others. If he can hear some pointers about his shortcomings from others, it is also a very helpful thing for him.
For this visit, Fu Yu ordered a total of three dishes for display.
In addition to the first two dishes, there is also a seafood dandelion soup.
Dandelions are actually also called mother-in-law dandelions in Bei'an. They are dug out of the ground before they have buds. After being washed, they can be eaten directly with dipping sauce.
Although the taste is slightly bitter, it tastes very refreshing, has a refreshing aroma, and has a very unique taste.
Chollima's Po Po Ding is mainly cooked as a cold dish and as a dipping sauce.
However, whether it is cold salad or dipping sauce, the store's special secret method will be used.
Fu Yu thought about it a lot before choosing this seafood dandelion pimple soup.
In fact, the amount of ordering for this soup is not large at ordinary times. Only occasionally customers who like the unique bitter and slightly astringent taste of dandelion will order to taste it.
But when it comes to cooking, I can show off my unique skills.
Remove the roots of fresh dandelions and wash them, steam the diced scallops in a pot, then remove the shells and take out the meat.
The diced scallops are very tender, and the time required for steaming is very strict. It cannot be too long, otherwise when it is cooked for a while, the taste of the scallops will become hard and not fresh.
Taking advantage of this time, Fu Yu hurriedly started using flour and rice noodles.
Pimple soup is a very common home-cooked soup in Beian.
However, when ordinary people make it, they add water directly to the white flour to form pimples, then mix it with the soup and stir quickly to form pimples.
However, the knots made by Qianli Ma were made uniformly by Bai An, and Hong An could use them as needed.
When it comes to pasta, Bai An's side is always more professional. They will specially knead the dough into a hard dough, soak it in water, pour out water and beat it every half an hour to make the dough stronger.
Fu Yu used the dough that Zhang Jinyu specially fetched from Bai An just now.
The people in the kitchen knew at a glance that it was prepared by Bai An in advance, but Xie Jing and others were new here, and they were from small restaurants. There was no professional Bai An chef in the store, and they didn't understand this aspect.
Seeing Fu Yu take the basin directly from the hand of the cook, he just thought it was the noodles that the waiter had just made and didn't take it seriously.
However, this pimple soup is a relatively common dish. I wonder if there is any special secret method for cooking it here in Qianlima.
Being chosen as a dish for learning and exchange shows that there should be operations worth observing during the cooking process of this dish.
With the cooking demonstration of the first two dishes as a foreshadowing, Xie Jing and others did not underestimate the cooking operation of this dish just because the main ingredient was pimple soup.
Gnocchi soup seems very simple, but in fact it requires skills. The most important thing in this dish is the gnocchi. If you adjust it to a small size, it will become batter, and if you adjust it to a large amount, it will become noodle cubes.
As Fu Yu started to make the pimple soup, Zhao Meng couldn't help but look at Xie Jing, who was standing in front of the kitchen table. He saw a group of people in the study group, all of whom were staring at Fu Yu's cooking with a very serious attitude.
Zhao Meng was slightly satisfied, just waiting for Fu Yu to show off his unique skills and shock Xie Jing and others.
After all, he was shocked when he saw Fu Yu making this soup for the first time.
Fu Yu took the basin and pressed it with his hand. The dough was beaten very vigorously and felt cold in his hands.
This dough has obviously just been taken out of the water, so it doesn't need to be soaked in water anymore.
Fu Yu started whipping directly!
He held the chopsticks and stirred the dough in the basin into a whirlpool. The force was strong and fast. During this high-speed beating that was almost invisible to the naked eye, the chopsticks opened and closed countless times, stirring the dough. Divide the dough into evenly sized pieces.
Pimple soup is originally flour dipped in water, and the dough formed by whipping has always been different in size and shape.
When it was cooked and tasted, the large pieces of dough were chewy and the small pieces of dough were mixed with the soup to add more flavor, both of which were very tasty.
However, what Fu Yu did was completely different.
Because the dough was in the basin and Fu Yu moved very quickly, Xie Jing and others naturally focused their attention on his beating movements.
What I was feeling in my heart was Fu Yu's long-lasting arm strength, and he didn't pay attention to other details.
The main reason is that the gnocchi soup is too homely. Everyone present has eaten it on weekdays. They know what the gnocchi looks like, so they don't pay much attention to it.
Fu Yu mixed the dough, looked at Zhang Jinyu and said, "Ding scallops!"
Upon hearing this, Zhang Jinyu quickly turned off the heat, opened the lid of the pot, took out the entire steamer, and quickly put the steamed scallops into a tray for later use.
The two of them cooperated very well. Fu Yu only gave a brief instruction, and Zhang Jinyu could immediately understand what he meant.
Xie Jing looked at this scene and nodded.
After all, Qianlima is a century-old restaurant with a profound heritage. The chef next to Fu Yu looks like he has been following him all year round. With just one word or a look, the other party can understand what he means, which saves him a lot of words.
Xie Jing runs a small restaurant, and there are two workers in the shop, but they only do the work of chopping. When he is in charge of the spoons, he is busy shaking the spoons and passing the plates, doing everything by himself.
After so many years of business, he has long been used to it.
Now I see that when Fu Yu is in charge, there are people around him, and I feel that it is very formal. This arrangement is very good.
After all, he has a big business, and he is a chef in his shop. If someone followed him around like this, he would probably be in a hurry and think he was in the way.
Otherwise, it all depends on the grade. There is indeed a gap and difference.
Zhang Jinyu took the diced scallops, while Fu Yu took another pot and sauteed the chopped green onions until fragrant, then added water to boil and poured the diced scallops into the pot.
At this time, he picked up the basin again, put all the dough into the scallop broth and cooked it.
Fu Yu's action of putting down the dough was done in one go.
Holding the basin in one hand and the chopsticks in the other, while shaking the basin, put all the fallen dough into the pot, and then stir the broth quickly to prevent the dough from sticking.
Fu Yu was busy stirring and couldn't spare any time, so he said directly: "Change the mother-in-law Ding into a knife and put it in the pot."
The mother-in-law dices are already blanched and soaked in water. You only need to unfold the vegetable balls with a knife and cut them into four parts directly from the root.
The branches and leaves of Po Po Ding are lush, and one flower has dense leaves attached to it. They are not carefully separated into small clusters, and the taste is not soaked when making soup, and the bitter taste is too obvious when chewed.
When freshly boiled, the vegetable dumplings break apart easily and become easier to handle after they cool down.
Zhang Jinyu had done a lot of this job before, but now it's pretty easy to do it.
However, several people in the study group obviously didn't care about dividing the mother-in-law Ding.
Their attention was all focused on the dough that Fu Yu put into the pot.
They didn't pay attention when Fu Yu was stirring before, but now they saw the dough being cooked and the dough slowly emerging from the soup after the pot was put out of the pot, and they were all stunned!
This noodle dough suddenly looks round!
How?
Obviously, they all saw it before stirring just now. There was just ordinary dough in the pot, but now that it was put into the pot, it was clearly pearl balls of the same size!
This gnocchi is not like other ingredients. It relies on flour mixed with water to form a ball, and the size is naturally uncontrollable.
But the gnocchi in this pot of noodles are all round and uniform to the naked eye, and similar in size.
Xie Jing glanced at Fu Yu!
When was this step performed?
Obviously what I had been watching carefully just now was just whipping it with chopsticks!
But!
At this time, a piece of dough floating in the pot was obviously stuck together. Fu Yu picked up the chopsticks and stirred it twice in the soup pot. When he found the piece of dough, he took action directly and used the chopsticks very carefully. Easily separate the two pieces of dough!
Under the action of chopsticks, the two doughs return to two round balls of the same size!
This scene directly made Xie Jing, who was the closest and could see it most clearly, dumbfounded!
What kind of magical operation is this?
Damn it!
Isn't it too cruel?
That's right, Fu Yu took a direct look at the two adhering pieces of dough in the tumbling soup pot, and quickly separated them with chopsticks!
Anyone who has tried it knows how slippery the gnocchi in the boiling soup is. It is extremely difficult to accurately pick the gnocchi you want to handle, let alone separate them with chopsticks.
But Fu Yu just stretched out his chopsticks casually and handled it easily.
This fast, steady and accurate technique made Xie Jing, who was standing in front of the kitchen counter and watching, swallow her saliva.
Xie Jing was amazed in her heart, but she could still control her expression. Xie Mingyou, who was standing next to him, had a look of stunned expression!
He was stunned by Fu Yu's operation!
When this chef is cooking, he has a cool and neat attitude that doesn't care about the lives of others.
Don't give others any room to react.
This was the first time he saw someone using chopsticks to stir the dough soup, and he could use chopsticks to separate the slippery dough directly in the boiling soup.
This is amazing!
Even Xie Mingyou, who has rich experience in cooking spoons, was also shocked by Fu Yu's unexpected operation!
It’s not just the showy skills that highlight the profundity of your cooking skills!
The more simple cooking operations are like this, the more you can see a person's true cooking skills.
After all, using chopsticks to pick up the dough turned over in the soup pot can also accurately separate the two doughs directly. Xie Mingyou thinks he is unable to do this.
If Xie Mingyou felt that the control of the heat, the proportion of ingredients and seasonings, and the exquisite plating techniques were very powerful at the beginning, then now the chopsticks are used like magnets with their own suction, and they can pick up any ingredients at will. It frightened him!
This is too awesome!
When the soup pot is rolling, using chopsticks to instantly cut off the dough sticks stuck together is not only a test of a person's hand speed, but also a great confidence in technical operation!
Thinking of this, Xie Mingyou couldn't help but look up.
I can't hide my shock!
Fu Yu from Maxima Hotel, Fu Chef?
Why haven't I heard of such a great chef in the industry before?
The two workers who followed were a little surprised when they saw the Xie family's father and son couldn't hide their shock.
How long has it been since we saw the father and son acting so out of character?
It seems that it has been particularly stable since I joined the company!
As a well-known local restaurant chef in Bei'an, Xie Mingyou inherited his father's business. Even though his father is the owner and chef of the restaurant, no one in the whole restaurant thinks that this is unreliable, and no one thinks it is unreliable. Can gossip.
Because Xie Mingyou’s strength left everyone speechless!
But just now, the Xie family father and son looked obviously surprised.
This surprised the two workers who followed.
They stood slightly further back, but still enough to see all Fu Yu's cooking operations clearly.
It's just a simple seafood and wild vegetable pimple soup, and the recipe seems to be ordinary. I wonder where the two chefs in the house got such reactions from?
He turned around and glanced at Fu Yu. Is this the so-called expert approach?
The two of them were not good at cooking, so they couldn't see any details worthy of admiration in the cooking operation?
They actually didn't see anything particularly impressive about Fu Yu's cooking skills just now.
If I had to say it, it might be that he looks more handsome than others in a chef's uniform?
Are your movements when spooning a bit more graceful than others?
Anyway, they didn't see anything special about Fu Yu's operation.
Besides, in their hearts, their own chef is the real master!
After all, there are decades of cooking experience there, which are the level of cooking skills recognized by customers.
Fu Yu quickly stirred the noodles in the pot and checked to see if there were any sticking spots.
As he was operating here, he did not forget to urge Zhang Jinyu: "Has Grandma Ding taken care of it? It's time to get started."
Zhang Jinyu hurriedly brought over the cut mother-in-law cubes and poured them into the pot.
Fu Yu turned sideways to give up his position, inadvertently raised his head, and met Xie Mingyou's eyes, which were staring blankly at him.
Fu Yu was stared at for a moment and asked in surprise: "Mingyou, is there something wrong with my operation?"
Xie Mingyou was stunned and suddenly said in surprise: "You know me?"
Of course I don't know Fu Yu. But have you introduced yourself?
Fu Yu's memory is still very good now. Although it does not reach the level of photographic memory, he can still remember some information about the person he has just introduced.
However, this Chef Xie looks a little dull!
(End of chapter)
