Fu Yu's cutting speed was very fast, but his knife movement was very steady.
However, the current method of changing the knife does not mean that it is the most perfect choice.
Sometimes, the knife modification you choose must also be error-tolerant. This is the best choice for cooking!
It's not that the cutting method Fu Yu chose for cutting the flower knife is not good, it can only be said that this is the only choice when there is no other available method to modify the knife.
At this time, you can see the importance of length of time in the industry and how much experience you have.
You must know that unlike other industries, chefs must have a certain amount of time to accumulate and accumulate. Only in this way can we master more cooking skills and make the most accurate judgments when encountering any random problems.
Unfortunately, there were no Bei'an local brands of seasonings available for Fu Yu to use!
This is a great test of a chef’s adaptability!
Other chefs test the taste first and then cook.
After all, different brands may have slight differences in the ratio and taste of seasonings.
Fu Yu didn't hesitate at all and started seasoning directly.
However, in terms of movement, it has obviously slowed down a lot. Whether it is spreading or pouring materials, there is obviously a weighing action.
One of the two judges from the Gourmet Association focused on the cut of the fresh fish in the close-up shot.
The other person looked at the operation in Fu Yu's hands from the corner of the camera and frowned slightly. What is Fu Yu doing?
Could it be that you are really weighing the ingredients by the feel of your hands?
In the previous video cooking competition, Fu Yu's participation video had been circulating in their association for a long time.
On the one hand, Fu Yu does look energetic, and the video shooting and editing effects are also good. Watching it feels like watching a cooking show video.
On the other hand, Fu Yu's cooking operations are indeed good, and many details are worthy of reference.
He also watched Fu Yu's cooking operations carefully at that time. Because he watched carefully, he noticed that Fu Yu did have the habit of weighing the seasonings with his hands.
The movements in the video were so fast that they almost flashed by. He once thought he had seen it wrong.
After all, seasonings are very light in weight and are usually judged by how much they weigh. Is it possible that they can be weighed and put in by hand?
But in the shot in front of him, Fu Yu's movements during operation have obviously slowed down, and he can clearly see the movements of weighing with his hands.
This must be estimating the amount of seasoning!
The judges who discovered this couldn't help but ponder, could it really be possible to accurately judge the amount of seasoning by the feel of the food?
If it's just to show off your skills, this kind of operation is not a bonus.
Because chefs have requirements for precision in handling ingredients and seasoning ratios when cooking, Fu Yu's method did not meet this requirement.
The steamed fish tastes very delicious, and the whole dish highlights the taste of the fish.
Therefore, when steaming, there are also many detailed operations that are very important.
Fu Yu stuffed various side dishes into the opening of the fish body and filled its belly.
After the water boils, place the fish in the steamer.
When placing it, Fu Yu first holds the fish, bends it head and tail, and puts a piece of ginger on the curve of the fish body. This ensures that the fish will appear in a vivid state with a bowed waist after steaming, adding extra points to the "shape".
Fu Yu estimated that the time was almost up, so he took it out directly, poured out the fish soup in the plate, and then put it in the steamer to continue steaming.
These two steps were taken one after another, and the judge who had been paying attention to him couldn't help but breathed a sigh of relief and nodded happily.
He is very professional!
These two steps may not seem to be of much use, but they determine the shape of the entire dish and ensure that the fish is not fishy after being cooked. In fact, they are very critical two-step operations.
With the fresh fish in the pot, Fu Yu actually had nothing to do.
But just looking at him dryly in front of the kitchen counter was too silly.
Fu Yu had nothing to do, so he simply went to the food area to get some radishes.
Vegetable carving is not a difficult task for him.
This is the time to show off your unique skills, which can not only decorate the plate, but also pass the time.
The spare kitchen utensils for the competition were not that complete, so Fu Yu simply held the kitchen knife and used the tip of the knife to outline little by little.
No matter how sharp the kitchen knife is, it is still somewhat awkward to do.
However, Fu Yu tried his best to make his movements look natural and smooth without raising his head. He also knew that the camera was facing the kitchen table and the taste of the dishes was very important, but the entire operation process would also affect the judges' opinion of him. impression.
While Fu Yu was carving flowers, he joked in his heart that he was now the Best Actor Fu!
Fu Yu carved four lotus flowers of different sizes out of radish and placed them on the prepared fish plate.
As soon as he arranged the flowers, he turned around and turned off the pot.
When cooking steamed fish, the heat is the key, and steaming is particularly important!
Although steaming is the basic guarantee of the "freshness" of steamed fish, it also has a more troublesome drawback!
That is the inability to accurately control the specific time.
What does that mean?
When steaming fish, don't open the lid after turning off the heat. Use the remaining heat in the pot to continue simmering for a certain period of time, and finally open the lid to take out the steamed fish. This can ensure the deliciousness of the fish.
At the same time, if the time for opening the lid is short, the effect will not be achieved, and if the time for opening the lid is too long, the taste of the fish will be affected.
Fu Yu's previous operations were very precise, just like a standard cooking instruction video.
However, the judge from the Provincial Food Association at the judges' table looked at Fu Yu with interest, because what awaited Fu Yu next was not just a judgment on steaming time!
Just now, Fu Yu casually showed off his unique carving skills, which has attracted the attention of many people.
In the end, he placed the lotus flowers carved from radish on the fish plate as if casually.
This step of operation is prone to problems. After all, the size of fresh fish after steaming is different from that before being put into the pot. If you only rely on previous predictions, accidents may easily occur.
really!
Just when Fu Yu opened the lid of the pot and prepared to put it on the plate, he immediately encountered a problem.
The lotus flowers originally placed were placed at an angle, leaving limited space, and the steamed fish had already been shaped. In fact, under normal circumstances, the fish tray would not be changed at will.
Moving it easily like this will easily cause the fish to fall apart. On the other hand, the shape and size of the fish will change after steaming, so it is very unwise to reserve a place.
At the judges' table, not only the previous leader of the Provincial Food Association had discovered this problem, but someone else had also noticed it. At this time, they were looking at the camera with interest, wanting to see how Fu Yu would deal with it.
But
Fu Yu was unmoved. He gently picked up the steaming tray, tilted the tray and adjusted it at an angle. He directly used the spatula to place the steamed fish on the fish tray!
The carvings that originally seemed to be in the way were actually perfectly attached to the fish's gills, becoming an excellent decoration!
At this time, the judges were dumbfounded!
When did this kid leave a gap in the location of the lotus petals?
Could it be that he had expected it in advance?
Those who can serve as judges for this provincial competition are naturally very proficient in cooking.
Someone was keenly aware that Fu Yu must have expected it a long time ago and avoided all the details based on the steamed fish situation in advance.
This is the solid foundation and deep cooking experience that a great chef should have.
This is a high level of grasp and control over cooking!
In any situation, you must be aware of it.
However, at this time, Fu Yu did not rush to serve the food. Instead, he turned around and went to the ingredients area, and quickly brought a handful of millet to spicy food.
The judges couldn't help but look at each other, what are you doing with millet spicy?
actually!
The entire steamed fish dish that Fu Yu has now completed is perfect!
Whether it is the control of heat, timing, or even the creativity of plating and the precise control of basic loading techniques, they are all very good.
As long as there is no problem with the taste, you have achieved full marks on all the important test points.
Next, he only needs to do the normal pouring of oil. As long as Fu Yu makes no obvious mistakes, Fu Yu will get a very good score in this cooking session.
but
At this moment, Fu Yu brought a handful of millet to spicy food. What was he going to do?
Steamed fish is not like other ingredients, you can eat it with its original taste.
If you use strong seasonings, it will affect the original delicious taste of the fish.
At this time, Fu Yu took a clean porcelain bowl, put white sugar in the bowl, poured in balsamic vinegar and soy sauce, stirred and melted the sugar.
Add minced garlic, sesame oil, chicken essence and salt, then add chopped millet.
Then pour the prepared sauce directly onto the lotus flowers for decoration.
A small bowl of sauce is enough to pour four lotus flowers.
This is not important. The most important thing is that after the juice dripped into the lotus, it did not overflow at all!
Several judges’ eyes widened immediately!
The judge from the Provincial Food Association was so surprised that he couldn't help but reach out and pull his companion.
When the other party turned around, he couldn't hide his surprise and said: "Did you see it? The petals of the radish carving are actually connected together, and the juice is filled without spilling a drop?!"
Damn it
Are you making four vegetable bowls?
This is simply a genius idea and creativity. How did you do it?
wrong!
How did you come up with this?
Steamed fish is indeed delicious, but if you eat too much, it will inevitably feel bland.
When ordering food at a restaurant, it is often served with other dishes, and the store also comes with some special secret side dishes.
But now it’s a cooking competition, and the rule is to make a steamed dish.
You can't prepare additional side dishes, so you have to use your brain on the presentation?
Pickling the radish directly will affect the color and shape, and it is also easy to stick to the fish when putting it on the plate. The most important point is that pickling takes a certain amount of time, and you have to prepare the vegetables and shape them, so there is no time at all.
But just carve the radish into a bowl and pour the juice into it.
From plating to serving to customers for tasting.
Wait until a fish is finished, then taste the radish flowers out of curiosity. By this time, the taste has been marinated in the ingredients.
Tasting it, it must be both spicy and sour, refreshing and appetizing.
Whether it’s the presentation or the edible effects, this idea is perfect!
Several people at the judges' table were a little excited, and the joy on their faces was uncontrollable. Their excitement was almost beyond words!
What a joy!
I didn’t expect to see such cooking operations at the provincial competition.
Thinking of this, everyone here was a little excited.
Especially the two judges of the Food Association. As leaders of the association, they have seen a lot of talents.
It is precisely because of this that they were invited to serve as judges, because no matter in the eyes of outsiders or in their own hearts, they feel that even if they encounter any kind of genius-level person, they can judge very calmly!
But, this time!
Fu Yu once again broke the two people's understanding of genius.
Carving is an indispensable skill in red table cooking.
However, due to the problem of serving time, ordinary restaurants often hire professional carving masters to be responsible for plate arrangement.
The chefs at Red Case may be able to make some simple carvings, but if they are too complicated, they basically have no time to study and study them.
After all, the cooking operation itself is very extensive and profound, and it is not easy to learn and do it well.
Now, Fu Yu is making the carvings very lifelike. The most important thing is that they are as thin as cicada wings and can hold the sauce without leaking!
What is this if not innovation?
Thinking of this, the judges were really happy!
However, the next scene told everyone whose eyes were brightened by this that they were happy too early.
When the fish plate is picked up, the juice in the lotus will also slosh.
When serving dishes like this, you need to pay special attention. Once the soup overflows, it will affect the freshness of the fish.
At this time, Fu Yu casually picked up a very thin slice of radish from the side and put it on top of the lotus.
Suddenly, the whole radish and lotus flower turned into a covered lotus cup, and it actually became a container.
This is too clever.
Regardless of how the other judges were feeling at this time, the two judges from the Food Association couldn't help but applaud and praise.
At first they thought that the radish lotus flower was just for holding the sauce, but now they realized that it actually had a lid.
The most important thing is that the lid fits perfectly and can prevent the juice from flowing out!
genius!
Cliffhanger is genius!
At this time, the steamed fish had been brought to the judges' table by the staff.
Looking closer, everyone's attention fell on the lotus lamp.
The radish was cut so thin that it was even slightly transparent, and you could see the juice inside.
The judges will first appreciate the presentation of the steamed fish, and then taste it one by one.
The shape of the steamed fish is very complete. When you taste it, the fish meat is soft and tender, the flavor is delicious, and the soup is clear and mellow.
Both the steaming time and the control of the heat are very precise.
The taste really highlights the original flavor of the fish itself.
Regardless of the entire process of plate presentation and cooking operations, in terms of taste alone, the score will definitely not be low.
After tasting the fish, the judges couldn't wait to cast their eyes on the four radish and lotus flowers.
Carefully picking up the lid, I discovered that there wasn't actually much sauce inside, just a shallow layer.
When it was picked up, the juice leaked out directly along the bottom of the cup.
Except for the juice attached to the radish flower itself, all the excess flowed outside. (End of chapter)
