The cooking begins!
Fu Yu looked at the ingredients in front of him and was not in a hurry to get started.
This game is considered a proposition cooking.
Fresh and plump grass carp is the main ingredient, and you can choose your own side dishes and seasonings.
Grass carp is the most common seafood ingredient in kitchen cooking. It has delicious meat, fat and tender bones and few bones. It is very suitable for making chrysanthemum fish and other shaped dishes with a flower knife.
In the kitchen, grass carp is widely used and can be used in many types of dishes.
It is not difficult to cook grass carp deliciously. What needs to be used is to choose what dishes to cook so that you can find a new way to stand out among the contestants and get the highest score in the game.
Qianlima always specializes in seafood dishes, and no less than twenty methods of cooking grass carp flashed through Fu Yu's mind.
Such as boiled fish, pickled fish, braised grass carp tail, steamed grass carp, all of them are delicious after being cooked.
But it's either too ordinary or nothing new.
Speaking of eye-catching cooking, Fu Yu almost immediately thought of Yao Shi's specialty, Yusheng.
Grass carp can be used to make fish, especially Shunde fish, and the dishes made can be used to entertain upper-level leaders at that time.
It can be seen that in the eyes of outsiders, this dish is very creative and worth trying.
The unique operation method during cooking can not only fully demonstrate his mastery of sauce preparation, but also show off his superb knife skills. In addition, the fish is delicious and it is easy to leave a deep impression on others.
Thinking about it this way, making Yusheng is a very good choice at this time.
However, Yao Shi taught him to make Shunde Yusheng.
This time is not suitable for cooking, because if you want to make good-quality fish, you have very strict requirements. For example, you need to use about 750 grams of "strong fish" as the ingredient, and then put it in mountain spring water after you buy it. Leave it for a few days to consume body fat and make the fish meat firm and sweet.
There is no such condition now.
If the fish is directly killed and bled, the taste of the fish will be affected.
When killing fish, you need to cut the fish's lower jaw and tail before putting it back into the water. When the fish swims, the blood will drain out, and the fish fillets without congestion will be as white as snow.
Yusheng pays great attention to the "quality". The fish meat must be transparent to be beautiful, and it is important to be able to make it transparent and bleed. This is where the "technical content" lies.
If you don't get it right, the fish will be reddish and have a lot of water.
And generally after the fish is sliced, it needs to be put in the refrigerator for a while to make it smooth and sweet.
In this way, it is a bit difficult to successfully complete the cooking within the time limit of 2 hours!
Thinking of the reddish color of the fish, Fu Yu suddenly remembered a dish he had seen in a classic old-flavor recipe.
It is also Yusheng, but the cooking method is completely different from Shunde Yusheng, which is called "two slices".
However, the name "two slices" is not only known by the locals, but outsiders actually call this dish Hengxian Yusheng, while in the industry it is called County Cuisine.
Fu Yu originally looked at this dish because he wanted to see what details needed to be improved when cooking Shunde Yusheng.
At that time, the recipe stated that in addition to Shunde Yusheng, "two slices" was also a very excellent cooking method for Yusheng.
What caught Fu Yu's attention was the appearance of the "two slices" after they were cooked.
It has red skin and white skin, can be blown up easily, and is as thin as cicada wings.
When Hengxian fish is cut, the fish meat remains red and looks particularly beautiful.
And the most important point is that when cooking, you can kill the live fish directly, saving you the preparation time of being trapped in water for several days.
In this way, the "two slices" cooking method is very suitable for demonstration at this time.
Fu Yu was always decisive, and after making up his mind, he started cooking immediately without any further hesitation.
Grass carp is fresh and very tender. Fu Yu is very good at preparing live fish, and he does it very neatly.
And just when he reached out to fish, the big screen just started to show the cooking scene of him and PK player Guo Rui.
Unlike Fu Yu who wasted a while thinking about cooking dishes before, Guo Rui had already finished processing the grass carp and started marinating it.
When Guo Rui processed grass carp, he split the backbone of the fish in half from the inside without breaking the skin. After laying it flat, he cut a straight line on the skin of the fish and marinated it with marinade.
When the cooking scene started to show, Guo Rui had already mixed the seasonings for the pickled fish, and was grabbing the fish with his hands and mixing the seasonings evenly.
This pickling operation would be somewhat interesting if we could see the proportioning steps of the seasonings, but at this time the camera was adjusted too late, and the highlights have long been missed, and naturally some of the enjoyment is missing.
In sharp contrast to Guo Rui's side, it was Fu Yu's operation.
The competition had obviously started for a while, but Fu Yu had just started cooking.
For a moment, everyone's attention was focused on Fu Yu's cooking operations.
As a result, this coincidental time difference allowed everyone present to see Fu Yu's knife skills again.
I saw him grabbing a live fish, knocking it unconscious, removing its gills and tail, bleeding it, purifying it, removing its bones and skin.
Use the knife to cut the fish into half the thickness of a toothpick. Cut off the second piece between the broken and unbroken pieces. Cut off the two adjacent pieces of fish and connect them into one piece. When you open it, the fish will be like a butterfly and spread out thinly. You can see the word spread its wings and want to fly.
The two pieces of fish were of even thickness, and they were cut into raw fish commonly known as "mandarin duck and butterfly slices".
The entire cooking process, from catching the fish to serving the fillets and ingredients, only takes five minutes.
Fu Yu's operation seems to be unhurried and unhurried.
But only those who have made Yusheng will know how rare and amazing such knife skills are!
From the moment Shen Jintai's eyes fell on Fu Yu's cooking operations on the screen, he couldn't move his eyes away.
The key to cutting Yusheng is to move quickly and handle it gently. After finishing, the cells of each piece of Yusheng seem to be still jumping!
The thinner the fish is cut, the better it reflects the chef's skills.
Shen Jintai looked at the thin pieces of fish head, which were only half the thickness of a toothpick, and suddenly felt a little stressed!
This feeling of being crushed even though he didn't take advantage of it was so uncomfortable that he even felt his nervous back beginning to sweat.
Aware of his own state, Shen Jintai subconsciously turned to look at the chief judge Lu Ming sitting next to him, and saw that he also had a frown on his face, as if he had the same feeling as watching the chef's cooking operation.
fantastic.
I don't know what Lu Ming was thinking. Anyway, Shen Jintai suddenly felt that he was not a judge, but an apprentice watching the master cook.
It seems to be back to the time when I was learning to cook from the master, and a group of fellow apprentices gathered around to observe the cooking operation.
At first, I just felt that this kind of thought was very inconsistent. But when I became fascinated by it, I completely forgot about everything.
When I was staring at Fu Yu cooking Yusheng, I could only see Fu Yu's every move. Every move he made seemed particularly advanced. It might just be the movements of holding a knife blade to fish, but they all felt very powerful.
Lu Ming stared at the big screen from beginning to end without turning his head.
So he didn't see Shen Jintai's slightly frightened look at this time.
And Shen Jintai himself didn't realize that he was inexplicably frightened now.
How long has it been since you had this feeling of hairs standing on end all over your body?
This is too exaggerated!
Shen Jintai was a serious apprentice since he was a child. His master accepted several apprentices and took them all over the country to hone his cooking skills and learn how to cook local specialties.
He was following the master and saw too many great chefs!
After these master chefs have been cooking for decades and have experienced countless cooking operations, most of them give people the feeling of washing away the brilliance and making the dishes simple and complex.
When they cook, they often have a casual and confident temperament, just like Fu Yu's current operation, which is smooth and flowing and looks particularly aesthetic.
But when it comes to their group, very few people can reach such a state. In order to make a living, they simply don't have that much time and energy to delve into cooking.
To put it bluntly, what should a chef do if he wants to be superb?
You must experience countless cooking operations, and you must also study extensively to expand your knowledge and understanding of various cooking skills.
Only by learning more and experiencing failures can we make progress.
But in this day and age, who dares to venture into a completely new realm of culinary skills?
Who dares to fail casually?
Later, people can overtake you anytime and anywhere and crush you!
However, he found this feeling in Fu Yu at this time!
A very scary thing!
Something is very wrong
How old is Fu Yucai?
How is it possible to have such a profound accumulation of cooking experience?
At this time, Fu Yu's cooking operations were being played on the big screen.
After all, in this game, the pair of PK players Fu Yu and Guo Rui attracted the most attention.
Lu Ming looked at Fu Yu's fish filleting operation and said, "This method of making fish doesn't look like Shunde fish!"
Du Yingchun also noticed it and immediately said: "Yes, I think it should be Hengxian Yusheng. Look at his bloodletting operation, the difference is quite big!"
The first step in making Yusheng is to bleed it.
The traditional way of making fish in Shunde is to cut off the tails of fresh fish and put them in the pool to let the blood flow out, but this method is relatively slow.
Hengxian Yusheng bloodletting is done dry-bloodletting, which does not require flushing or swimming.
Just cut off the tail of the fish, and then hang it to let the fish blood flow out from the tail, so the cut fish meat is red, not as crystal clear as Shunde Yusheng, but it is more delicious than Shunde Yusheng. .
It turns out to be Hengxian Yusheng!
Those present who had heard of it couldn’t help but nod.
That's right!
Fu Yu's operation is indeed very similar to that of Hengxian Yusheng.
After all, Shunde fish must not only wash away the blood, but also remove the red meat, while Hengxian fish does not need to be so clean, just peel the skin, remove the belly bone and cut into thin slices.
This guy really has some ideas.
Lu Ming looked at the big screen, suddenly smiled and made a joke, and said: "When I saw him holding the kitchen knife just now, I guessed that I could see Fu Yu's quick and precise knife skills again. To be honest, like This is the first time I have seen his superb knife skills, both in terms of speed and precision, in so many years, and I really enjoy watching them!"
The other judges around him nodded.
Indeed, Fu Yu's knife skills are particularly beautiful, mainly because they are so precise.
However, although everyone agreed with Lu Ming's statement, no one agreed, because just as they nodded, they saw on the big screen that after Fu Yu had finished slicing the fish, he began to plate it.
Fu Yu's unique skill is not only his knife skills, but also his creative skills in plate presentation.
This set of plate layouts comes from the patterns of classic old flavor recipes.
Different from Shunde's chrysanthemum fish sashimi platter, Fu Yu placed the sashimi slices on the plate in an orderly manner, with a unique "dragon and phoenix presenting auspiciousness" themed fancy platter, presenting delicacies and food to everyone present. It was a visual feast. On the big screen, after the camera was zoomed in, the exquisite pictures presented were astonishing. The sashimi became a beautiful work of art in his hands.
While he was arranging the dishes, Guo Rui, who was also doing a cooking demonstration on the same screen, started cutting and preparing the dishes.
The pickled peppers are cut into thin strips and then minced.
It was also about cutting, and his overly conventional knife skills were immediately overwhelmed by Fu Yu's unique skill of slicing fish.
When Fu Yu was putting the fish on the plate, he didn't directly pinch the fish fillets with his hands. He just held the chopsticks and placed the fish on the plate piece by piece. Even if it was a concave shape, he used chopsticks to press it.
From the beginning of handling live fish, to filleting fish, to plating and styling, Fu Yu's operation speed is very stable, giving people a feeling of slowness and slowness.
At this time, Shen Jintai watched Fu Yu's operations with keen interest, and he watched more and more carefully, because he found that Fu Yu had already prepared the ingredients for the raw fish in advance when he was controlling the blood of the fresh fish.
There are more than 20 ingredients including Houttuynia Cordata, perilla leaves, sour buckwheat heads, lemon, garlic, ginger, radish, coriander, etc., cut into hair-like fines and placed on a plate.
You know, the ingredients used to accompany the fish are the secret to the "deliciousness" of Hengxian fish.
If you guessed correctly, the sauce in this dish should also contain peanut oil, light soy sauce and pepper.
Fu Yu uses a truly authentic cooking method for Hengxian Yusheng!
Especially his handling of details, Shen Jintai became more and more amazed the more he looked at it!
After Fu Yu finished arranging the dishes, Shen Jintai had time to turn around and take a look at Guo Rui's cooking on the other side of the big screen.
Seeing this, there was only one thought left in his mind: Guo Rui lost this game!
Basically you don’t need to look any further.
There is more than one rank difference between the two, they are not at the same level at all.
Guo Rui was setting a pot to boil water at this time.
Look at the pickled pepper foam, onion shreds, leek segments, and the spice oil he prepared while boiling water.
Just looking at these ingredients, it is not difficult to guess that what he wants to cook is artistic conception Jianghu fish.
This dish is actually chosen very well. The artistic conception Jianghu Fish is considered a famous special dish. It is cooked in an informal way, with a large amount of chili peppers and a large ladle with Sichuan peppercorns. It is called numb, spicy, fresh and fragrant, and has Strong flavor characteristics!
And when cooking, you can show off your cooking skills very well. When the judges try the dishes, they can also leave a deep impression because the taste is very impactful.
It's a pity that Guo Rui met Fu Yu in this game, and the difference was a bit too big. (End of chapter)
