Fu Yu's operation was so crisp and neat that even Wang Jialiang on the side felt that he couldn't get involved at all!
After the roast duck was sweetened, Fu Yu hung the duck up to dry its skin.
After handling it, Fu Yu took the tissue and wiped his hands while saying to several people:
"Put the pork belly in a pot with clean water and place the skin side up!"
“Blank the fat intestines, take them out and dry them!”
"Cut off one end of the lotus root and keep the joint, smash it with rock sugar. Wash the glutinous rice and dry it!"
"Chef Wang, get ready to cook!"
Fu Yu spoke out his instructions one by one in a clear and concise manner, clearly explaining the division of labor, making people subconsciously follow his instructions.
The competition time was limited, and Fu Yu did not dare to delay at all.
While others were busy, I started to process the fresh louvers.
The louvers were cleaned. Fu Yu checked and made sure that all the remaining fat on the belly was removed before cutting it directly.
While he was cutting the knife, he silently looked through the classic recipes.
This is the first time he has made the dish of fried belly. It is not popular in Bei'an.
He roughly smoothed it out before and had an impression. Following the operation in his memory, he rolled up the blinds and cut them into even thin strips.
After cutting the louvers, Fu Yu was not in a hurry to cook, but turned around and took the fresh lotus root from He Lanqing's hand.
He set up a small basin to hold glutinous rice, poured the glutinous rice into the lotus root through the incision, plugged the end tightly with bamboo chopsticks, then closed the cut lotus root joints at the incision, and tied it tightly with a small bamboo skewer. To prevent rice leakage.
Put the casserole on the stove, first add the lotus roots filled with rice, and then add water until the lotus roots are covered with water. Bring to a boil over high heat and then simmer over low heat.
The glutinous rice and lotus roots went into the pot, and Fu Yu naturally told He Lanqing: "You keep an eye on the pot and don't touch the heat. Call me when it's done!"
He Lanqing was stunned when he heard this!
When five is mature?
He works in Rui Hetai's kitchen, and the chef always gives orders to stew for a few minutes, and he only needs to time it.
How is this five-maturity judgment accurately judged?
If he was in the back kitchen of his store at this time, he would have definitely asked out loud.
But now we are at the competition site, and there are cameras watching!
He Lanqing had no choice but to nod his head, thinking to himself that he would find an opportunity to ask Wang Jialiang for help to see how long it would take to cook this five-mature dish.
Wang Jialiang is busy cooking meat.
When making white meat casserole, the heat of cooking the meat is very important. It is important to cook the meat until it is 90% tender, rather than stewing it completely. Then take it out and let it cool before cutting it into large pieces.
The purpose of this is first to prevent the meat from falling apart when slicing, so as to avoid separation of the skin and flesh.
Secondly, when the meat is 90% rotten, the fat part of the white meat has not completely melted. It can still maintain the appearance of fat and lean meat, and the mouthfeel can also maintain an oily and fragrant taste.
While cooking the meat, Wang Jialiang sighed in his heart. The chef was quite good. At least for this white meat casserole, giving him the job of cooking the meat was the most correct move.
If you want to make this dish delicious, the most critical step is to boil the meat in water.
Wang Jialiang often cooks this dish in the store, and it can be said that practice makes perfect. He cooked the meat, multitasking, and paid attention to Fu Yu's operations.
At this glance, it really seems to be something special.
Because time was tight, several dishes were cooked at the same time.
Now almost every dish has begun to be served on the stage. Although there is a division of labor, the priority arrangement can also be seen.
Fu Yu connected the cooking operations of each dish very accurately.
Almost as soon as one dish is cut, you can turn your head and proceed directly to the next dish.
Every minute and every second is utilized to its full potential.
Wang Jialiang was paying attention to Fu Yu's cooking operations. He Lanqing came over and asked in a low voice: "Chef Wang, just now Chef Fu told me to watch the fire and remind him when the lotus roots are cooked to five ripe. What is the five ripe lotus roots?" How long should it be cooked on low heat?"
Wang Jialiang was stunned for a moment. He first looked at the cooking meat in the pot, and then he went over and took a look at the pot where the lotus roots were cooked.
The pot was steaming, and the ingredients inside couldn't be seen.
He thought for a while and said, "Lotus root slices are easy to cook, but the key is the glutinous rice. How long has it been in the pot now?"
Wang Jialiang hurriedly said: "Turn the heat from high to low and cook for about eight minutes."
Wang Jialiang nodded: "Pinch for another three minutes, then go over and ask Chef Fu to come and take a look."
It doesn't matter if it's not steamed enough. Since Fu Yu can casually order that it only needs to be cooked until half done, it shows that he knows what he is doing.
He Lanqing hurriedly responded: "Okay, then I'll take some time."
Fu Yu freed up his hands and went over to cut the sausage.
Fat sausage is a local specialty in Bei'an. Fu Yu didn't have many opportunities to cook in Qianlima, but when he was studying, he followed the teacher from theory to practice and cooked steadily for more than a week.
Very experienced from selecting ingredients to cleaning and cutting.
But what we are going to make today is the fried liver here in the capital. Although there is fat intestine, pork liver is the main ingredient.
Therefore, the cooking method is quite different from that of fat sausage.
Fu Yu followed the cooking methods instructed by Wang Jialiang, but in order to achieve the most perfection, he also specifically referred to some cooking tips from classic old-flavor recipes, as well as the details that need to be paid attention to.
Strive to handle all the details in place without changing the cooking method and taste of the ingredients, and try to improve the taste, taste and quality of the dishes.
He put the cut sausage into the pot, added water, cooking wine, pepper, aniseed, and other seasonings to cook.
When Fu Yu turned around to check the status of other stoves, he found that Gu Deqi had been standing by himself since he finished preparing the dishes, wanting to lend a hand to help, but for a while he didn't know what he could do.
Fu Yu glanced at Gu Deqi and ordered: "Xiao Gu, come and look at the pot for me, strain out all the seasonings in 40 minutes, and then call me!"
When Gu Deqi heard this, he was immediately relieved.
Great, I finally have something to do!
His last ten minutes seemed like seconds!
According to Chef Wang Jialiang's planned arrangements, the three of them were originally going to be responsible for preparing the dishes, and then they would follow He Lanqing to help Wang Jialiang.
If Fu Yu needs it, He Lanqing will go over and be the cook.
Unexpectedly, Wang Jialiang had no chance to start cooking.
Even Wang Jialiang, who took the lead, became a cook, so Helanqing and Gu Deqi had to find work by themselves.
He Lanqing was a better cook than him, so he was assigned the job of watching the fire.
Everyone else was busy, and he was the only one left free.
If it were normal times, this would definitely be a rest time that you couldn't ask for, but now you are at the competition site, and there are cameras following you!
He simply didn't dare to think about what he could do if he stuck it to the side like a piece of wood.
Mainly because I can't get involved anywhere.
Now that he was finally assigned a job, Gu Deqi happily followed Fu Yu's instructions and went over to stare at the pot.
Fu Yu was about to take a look at how the glutinous rice and lotus roots were being cooked when he heard He Lanqing shout: "Fu Chu, the lotus roots are almost ready!"
Fu Yu walked over and said without even lifting the lid of the pot to take a look, "It's almost interesting. Let's wait a little longer."
He Lanqing looked at Fu Yu in surprise!
Almost mean?
You judged it without even looking at it?
Fu Yu did not stop in front of the stove, turned around and looked at Wang Jialiang and said:
"I'm going to turn off the heat of the stew oven first, Chef Wang, and I'll add the salt later!" Fu Yuduo emphasized.
Wang Jialiang nodded, feeling that he understood what Fu Yu meant.
Traditional boiled pork does not add spices during the cooking process. Simply put the washed pork belly skin upwards into the pot, bring to a boil over high heat, then cover and simmer over low heat, adding salt to taste halfway through.
This is the most authentic approach.
How much salt to add and when to add it all depends on the chef's personal habits.
Wang Jialiang felt that Fu Yu wanted to cook the whole table independently, so he asked him to help cook the meat, but he was still prepared to do the seasoning and some details himself.
After all, usually in the back kitchen, the chef in charge does nothing more than this.
Wang Jialiang sincerely hoped that Fu Yu would achieve good results, and was naturally willing to cooperate with his request.
However, apart from this, Wang Jialiang now suddenly has a very strong curiosity about Yu.
Because he found that he inexplicably felt an indescribable sense of crisis in Fu Yu?
However, at this moment, the most important thing is to seize the time to complete the cooking of the order.
Fu Yu went to the stew oven area. After such a long time of roasting, the temperature in the oven had reached the required heat for stewing roast duck.
Fu Yu directly extinguished the fire, then placed the cooled duck billet on the iron cover in the furnace, and simmered it with the help of the charcoal fire in the furnace and the hot furnace wall.
In the middle of the stew, you can neither open the oven door nor move the duck. Put it in and take it out at the same time.
In this way, during the roasting process, the temperature in the oven is first high and then low, and the temperature naturally drops. The fire is mild but not strong, and the air humidity is high. Therefore, the duck is heated evenly, the oil and water are consumed less, and the skin and meat do not separate.
The finished roasted duck is maroon in color, and there are no impurities on the surface of the roasted duck.
The skin is bright and crispy, the meat is white and tender, and the taste is delicious.
Among the classic old tastes, there is a reference standard for identifying the success of braised food, which is that "duck breast is as juicy as freshly steamed steamed buns."
Fu Yu carefully closed the furnace door, thinking that at least this would free him up for a while without worrying about it.
As he thought, he suddenly realized that in this situation, roasting duck in a braised oven was more suitable than roasting duck in a hanging oven.
If it is a duck roasted in a hanging oven, he needs to stay here to check and turn it over at any time. After the duck is put into the oven, the position of the duck must be regularly changed using a pick pole. For example, there must be a technical operation of "lifting the crotch" to heat the duck. Evenly.
Because of the strong firepower of the hanging oven roasting, the fat under the skin of the duck melts away, resulting in a roasted duck with crispy skin and tender meat.
But braised oven roast duck has no such worries at all.
Now that I think about it, the system is really working hard to pave the way for itself.
Since having the system, it is true that as long as he follows through, he will be able to successfully complete all tasks and receive rewards.
After returning from the stew area, Fu Yu went directly to check out the glutinous rice lotus roots.
The time was just right, he filled the right amount of alkali, opened the lid of the pot, and added it directly.
"Continue to cook until the lotus roots turn red, then take them out and let them cool." Fu Yu explained, then turned around and left.
He Lanqing looked at Fu Yu's background and suddenly realized that it didn't seem to have much impact whether or not he was here staring at the pot.
After all, Fu Yu can handle it all by himself.
From beginning to end, he seemed to have no effect.
Realizing this, He Lanqing was suddenly confused!
Fu Yu checked the cooking situation of the pork, then turned around and asked: "Cook Wang, is there a standard for shredding the sauerkraut in the white meat casserole cooked by Rui Hetai?"
Wang Jialiang said quickly: "Just cut the pickled cabbage into standard shreds."
Fu Yu nodded, fished out the sauerkraut from the basin soaked in water, held it in clean water, unfolded it flatly, and began to shred it.
Wang Jialiang couldn't help but stretched his head and looked carefully. When he saw it, he nodded in approval.
It can be seen that Fu Yu handles the ingredients very carefully when it comes to cooking.
In fact, when they usually cut into shreds in the store, they often squeeze the water and then press and cut directly by hand.
But Fu Yu deliberately spread the sauerkraut flat, so that it can effectively reduce breakage when shredding.
In fact, this step is not necessary. After all, the shredded sauerkraut is used as a base, and vermicelli and meat slices are added on top. When the judges actually taste it, they often just pick it up with chopsticks, and the vermicelli and sauerkraut are mixed together. Doesn't pay attention to the state of the sauerkraut.
Perhaps Fu Yu's operation would not give him a chance to get extra points.
But Wang Jialiang saw it and admired Yu even more.
Maybe chefs pay special attention to details.
This is a very easy behavior to win the favor of your peers.
Wang Jialiang watched Fu Yu cutting sauerkraut, and at first he was still prepared to correct mistakes at any time.
But as I looked at it, the meaning changed unconsciously.
He unexpectedly discovered that Fu Yu's technique when cutting pickled cabbage was very unique. The arc of the swing of his wrist was very small, and the blade fell very fast.
During the action, it would be difficult to see clearly the details of his cutting unless you were watching closely.
I have to say that the saying that an expert knows the way is very pertinent.
Fu Yu did deliberately show off his skills when cutting.
When communicating with Liu Yunong and others yesterday, Du Yingchun once mentioned that because Fu Yu performed well in the competition, there were many scenes of his cooking on the big screen, and some detailed operations would be magnified and displayed by close-up shots.
Fu Yu squinted his eyes. His hand speed could actually be faster, but no matter how fast, others would not be able to see the details of his cutting.
Fu Yu planned very clearly that in today's final, he must seize all scoring opportunities.
I have made it through so many games, and I have to make it through this final level no matter what!
Thinking in his heart, Fu Yu straightened his back more and more. He knew that his image was very good, but he couldn't waste this advantage!
After all, a very entertaining cooking demonstration is very easy to impress others! (End of chapter)
