Thinking in his heart, Fu Yu couldn't help but take a look at Xie Mingyou.
Xie Mingyou is not like Chef Xie. He looks rich and honest. At first glance, he doesn't seem to be the kind of person who is very scheming.
As a chef, this kind of personality is quite good, and it is easy to get along with other people.
Fu Yu's first impression of Xie Mingyou was okay, so he said politely: "Of course I know him. I heard before that the chef of Jinpeng Fish and Meat Restaurant is very good at his craftsmanship."
This is not made up. Fu Yu has heard people say this more than once. Zhao Meng has mentioned it, Yao Shi has also mentioned it, and Fu Yu finally met the real person today.
When Xie Mingyou heard this, he knew that the chef praised by others was probably his father, but he was still very happy.
After all, in recent years, he has become the number one chef in the kitchen. He handles everything personally. After all, his father is getting older and has less and less time to cook.
Although I often hear people say this on weekdays, I don't know why I feel particularly happy to be able to look up to Fu Yu for so long?
Xie Mingyou was in a happy mood until he tasted this seafood dandelion soup.
The dough is evenly sized and tastes chewy and smooth, with a very special texture.
If I hadn't watched Fu Yu make the whipping with my own eyes, I wouldn't have believed it was purely handmade. Is that what the machine does?
The umami flavor of diced scallops is blended into the gnocchi soup, and the slightly bitter taste of dandelion is perfectly blended.
I don't know if it was because he had been standing for a long time, but Xie Mingyou really felt a little hungry.
Fu Yu cooked half a pot of seafood dandelion soup, and everyone in the study group got half a bowl.
After everyone had a taste of it, they felt warm and comfortable in their stomachs.
After Fu Yu showed how to cook the dishes, as usual, he started a cooking exchange and communication with everyone in the study group.
Xie Jing was really amazed by Fu Yu's cooking skills, and she made no secret of her appreciation during the conversation.
Regarding Fu Yu's use of chopsticks, Xie Jing said sincerely: "Fu Chu, you have been practicing this unique skill for a long time, right?"
Fu Yu joked: "I was in a chef school before, and the teacher watched us cook oil for nearly half a year. Picking up ingredients not only trained our hand speed, but also cultivated our accuracy in controlling the heat."
Xie Jing nodded, saying nothing, but feeling quite emotional in her heart.
It only took half a year to reach the current level, which shows that Fu Yu is extremely talented!
Xie Jing and Fu Yu carefully communicated with each other about some of the detailed operation skills they discovered after just observing.
The two were very engaged in chatting.
Xie Mingyou stood aside and listened carefully, adding a few words from time to time, and felt that he benefited a lot.
Learning through observation and communication like this is very helpful for improving cooking skills. While watching others cook, you can find out your own shortcomings in related operations, and then learn from them to learn from each other's strengths.
And when communicating, you will often be touched by this skill because of a certain step of operation, put forward your own opinions, and then listen to the other party's thoughts and opinions.
This kind of interaction can often quickly bring the relationship between the two parties closer, creating a feeling of meeting a close friend over wine.
Xie Jing seems to be kind and kind, but in fact she is very thoughtful. She can run her own restaurant in such a prosperous way, so she is definitely not an ordinary person.
Although he was somewhat sincere when communicating with Fu Yu, during the conversation, it was inevitable that he would deliberately flatter the other person, lift the atmosphere, and inquire about some detailed operational skills.
Everyone likes to hear good things. Although Fu Yu has a quick mind and quick reactions, he still lacks some experience in dealing with people.
Being complimented by Xie Jing without leaving any trace, I was immediately elated and unknowingly talked about a lot of my own cooking experience.
In addition, Xie Jing really wanted to learn and communicate, so she would also put forward some of her own opinions appropriately. Both parties helped each other, and the conversation was particularly interesting.
The lively exchange between them immediately aroused the learning atmosphere. Xie Mingyou learned cooking from his father since he was a child. After completing his studies, he directly cooked in his own shop and usually stayed in the back kitchen. There are not many opportunities to interact with outsiders.
He is a typical person born from the heart. He looks simple and honest, but in fact he doesn't have much in his heart.
Listening to his father and Fu Yu's lively exchange of cooking experiences, the conversation became more and more lively, and he felt a little itchy in his heart.
Although Xie Mingyou never learned cooking from a serious chef, his father taught him every bit of his unique skills.
After nearly 20 years of cooking experience, he also has some cooking experience and has excellent skills in some cooking skills.
Because you are good at it, you can easily spot where others are lacking in this area.
Xie Mingyou felt very happy seeing Fu Yu treating others sincerely and not hiding anything private when communicating.
He likes people like this, and just now Fu Yu said that he had heard of his name a long time ago!
Thinking of this, Xie Mingyou felt that he should also actively participate in exchanges and interactions!
That's right!
Just show off your skills!
Fu Yu's cooking demonstration just now was indeed very exciting. The seemingly simple cooking of dishes contained a lot of basic skills, as well as the handling and practice of operational details.
One of the cooking skills that Xie Mingyou is best at is spooning, and every step of the operation is based on his experience in cooking spoons for many years.
What Fu Yu did just now is also very good, but there are still areas that need to be improved and improved in terms of details.
At least in Xie Mingyou's view, when Fu Yu was cooking the spoon just now, although his posture was very good-looking and standard, in terms of skills, such as the amplitude and direction of movement of the spoon according to the ingredients in the spoon, if it could be adjusted again , it will be more labor-saving, and the heating angle of the ingredients will be better.
Xie Mingyou thinks clearly, but if you ask him to express these words in words, he really can't explain it clearly.
Because in the process of shaking the spoon, the strength of the arm, the angle of shaking the pot and the posture, these are all things that must be truly understood through observation and practice.
It is impossible to fully grasp it by describing it in words alone.
Xie Mingyou thought in his heart and said: "Fu Chu, I have some suggestions on turning the spoon. In fact, I discovered it when you just did it. In fact, if you can improve your technique when turning the pot, Some, the effect will definitely be better!”
When Fu Yu heard this, his eyes suddenly lit up. He looked at Xie Mingyou in surprise: "Really? Mingyou, where do you think I am lacking?"
Fu Yu's attitude was very frank and he asked for advice seriously.
This was very useful to Xie Mingyou. He smiled naively and said, "I can't explain this. How about I demonstrate it."
Fu Yu naturally wanted it. Through the communication with Xie Jing just now, he could see that Xie Jing was indeed very skilled in cooking and had rich cooking experience.
Otherwise, the restaurant would not be run as freely as it pleases, yet customers would still be willing to dine in the restaurant to support it.
Xie Jing was obviously a little surprised when he heard this, but he did not stop him.
He knew his son very well. Xie Mingyou had never been a pushy person. Now that he suddenly wanted to show off his cooking skills, he really wanted to exchange cooking skills with Fu Yu and learn from each other.
Moreover, he was also a little curious about the shortcomings of Fu Yu's previous spoon-bumping operation.
When he was observing before, he watched very carefully and felt that Fu Yu was doing it very standard and skillfully. This whole set of spoon-bumping movements was very mature. It looked like he had practiced it for many years.
For a while, I didn't find anything wrong.
Now Xie Mingyou was vowing to give Fu Yu some guidance, which also made Xie Jing interested.
Of course, in addition to this, Xie Jing did intend to make Fu Yu a friend.
With his eyesight, he could tell that Fu Yu was a rare talent.
It is a very rare thing to be able to become good friends with such people and have free time to discuss and exchange experiences in cooking.
If Xie Mingyou can become friends with Fu Yu because of this exchange activity, Xie Jing will be very happy to see it happen.
Xie Mingyou has a cheerful temperament. He said he wanted to show it, so he immediately reported the name of the dish.
After all, the demonstration was in the kitchen of his colleague, so Xie Mingyou also kept some tricks.
Instead of cooking some of the popular dishes in his restaurant, he chose a stir-fried fish fillet that is now on the market and almost every major restaurant will make it.
This dish happens to be a specialty of Chollima. Especially when Kaijiang fish is on the market, this dish has become a best-seller.
The fat and tender grass carp had been prepared in the kitchen for a long time. After receiving the instructions, the waiter quickly prepared the grass carp and sent it to the kitchen counter.
It was obvious that Xie Mingyou was very good at cooking this dish. His hand gestures for taking out the fish were fast and steady, and he could cut it with ease with one hand.
When marinating, Xie Mingyou didn't hide it. He looked openly at the location of the seasonings and added them one by one.
In fact, there is really nothing to keep secret about this step. After all, this seasoning is not like other operations.
Even if you know the specific seasonings used, the actual cooking may not necessarily taste the same.
Every chef has his own characteristics in cooking, just for this reason.
Xie Mingyou marinated the fish and added an egg white.
Stir evenly and immediately heat oil in a pan.
The fish meat segments he made were squid-like. When fried, due to the effect of the flower knife, the fish meat was directly shaped, the lines were spread out, and the shape was very beautiful.
When all the fish segments are fried, drain out the fish, pour out the excess oil, and add garlic slices and chili peppers to sauté until fragrant.
Quickly turn the pot twice, pour in the light soy sauce, immediately pour in the fried fish, sprinkle with seasonings, and start tossing and spooning.
Xie Mingyou is slow-talking and not good at expressing himself, but he is very skillful in his tricks.
At the beginning of the stir-frying, because he wanted to stir-fry quickly, he stir-fried quickly. But if you look carefully, you will find that during the stir-frying process, he also performed the regular operation of a small spoon, and especially added the left and right The direction changing technique of continuous small sideways scoops.
Xie Mingyou's wrist flexibility is very high. In the seemingly simple mechanical movements, he is obviously very coordinated, and the angle is very subtle. When the small spoon turns to the left, he does it very coherently.
But anyone who knows the art knows that this step is very difficult!
However, Xie Mingyou looked calm at this time and casually made another overturned spoon.
To flip over is to flip backwards. You can directly flip the ingredients from the handle of the spoon to the front of the frying spoon. This can effectively prevent soup and hot oil from splashing on you.
Xie Mingyou did a great job in this!
He's fast and the ingredients are perfectly laid out as they rise into the air.
Fu Yu watched attentively. Because of his concentration, when he found Xie Mingyou doing a flip, he made a subtle adjustment to the details of shaking the pot.
After noticing this move, Fu Yu immediately started to observe more carefully!
This seemingly unintentional adjustment may seem to others to be just a habitual spoon-shaking movement. After each small shaking of the spoon, a step of flipping will be inserted to better heat the ingredients. This may seem random, but it is actually very simple. no the same!
While Fu Yu was observing carefully, Xie Mingyou took a break and glanced at Fu Yu from the corner of his eye, and his eyes jumped!
Did he really notice it?
It’s really extraordinary!
What an extraordinary sight!
Thinking of this, Xie Mingyou simply took the initiative to introduce: "Turn the spoon, shake the spoon, and take out the spoon. In these three steps, whether it is big or small, or front and back, although it looks like shaking the pot, the speed and angle of its operation cause the ingredients to rise. The height and speed of lifting are actually different, and you need to feel the tension carefully when shaking the spoon!"
"In this case, the effect of spooning on different ingredients is very different!"
"I don't know what you call this one-hand operation. We all call it 'Pearl Inversion Roller Curtain.' Inversion is to flip the ingredients directly from back to front. The angle of the wrist is particularly important. The position of the ingredients cannot be too high. In this way ."
Xie Mingyou didn't hide anything and directly told the secret of the operation.
In fact, he has never concealed such basic operations in their own store, but he will not take the initiative to talk about it.
But as long as someone notices the existence of this technique, he will explain it.
Not because he didn't want to say it.
It's just that the level is not at this level, so it's useless to talk about it.
Being able to see the existence of the details of this step of operation itself shows that the skill of tilting the spoon is indeed quite solid, and it is learned and applied flexibly, and there is a certain degree of self-judgment and improvement research.
The operation of turning the spoon is actually a step-by-step growth, with traces to follow, and naturally cannot be achieved overnight.
If the level is not up to the mark, even if you specifically mention some points, it will only be counterproductive and undermine your efforts!
He didn't expect that Fu Yu, at such a young age, could have such a solid foundation in basic cooking skills!
OK!
The young man has a future!
After listening to Xie Mingyou's explanation, Fu Yu smiled gratefully. The seemingly casual explanation had gained a lot for Fu Yu now!
This Xie Mingyou is indeed quite good!
After all, Xie Jing personally brought it out, so he can be regarded as inheriting his father's legacy!
(End of chapter)
