After trying three or four peaches and roughly grasping the sweetness and sourness and aroma characteristics of the fruit, Su Qingluan had a rough grasp of this batch of peaches, and he did not forget to explain them in his mouth.
"I will use these peaches to make a bright red sauce later, so I chose peaches with bright red flesh and a sweet and sour taste. When you make dishes, you can also choose suitable fruits according to your specific needs. Ingredients for the sauce.”
Someone asked below: "What if there is no fruit that matches the color, sweetness and sourness?"
Su Qingluan smiled and said: "Have you forgotten, little brother, that you also have seasonings like salt, sugar, honey, etc. that can be used to adjust the sweetness and sourness?"
Everyone was stunned for a moment, then burst into laughter, and then realized that they had suddenly got into the corner of a bull's nest.
Although the sauce made with peaches is very important, there is still a step that needs to be prepared in advance - green onion and ginger water.
This kind of seasoning is an essential raw material for marinating meat, so Hongfulou often prepares a lot of it in advance, and Su Qingluan can just use it directly.
So Su Qingluan carefully disemboweled the fish as he did yesterday, took out the complete internal organs, carefully checked whether the gall was broken and rinsed it, and then began to cut the fish meat.
As the saying goes, "A layman can see the excitement, an expert can see the door." For the Su family, even Yang, who works around the stove all year round, "making flower knife" is a cooking technique that has never been used before. Therefore, although she knew that her eldest daughter was an excellent cook, she did not have a very clear position on her specific level.
However, these little chefs who can come to the back kitchen of Hongfu Building have been screened at all levels, from apprentices in the tavern to assistant cooks, then to ordinary helpers in Hongfu Building, and finally allowed to work in the back kitchen. They can even withstand Xu Yuanwei's comparable skills. Due to Bada's high intensity requirements, everyone naturally has two brushes.
So when they saw it, they knew that although Su Qingluan cut off the fish meat neatly, he did not damage the fish skin at all.
What's more, you have to turn the flower knife in one direction, which can better reflect the exquisite knife skills.
The assistant chefs who had a certain understanding of Su Qingluan's cooking skills before were relatively calm, but the two or three newcomers were exaggerated. They stared at Su Qingluan with their mouths open and turned into "Abbaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaah” "Ba" the mouth opens and closes.
When the people around saw the hopeless look of these newcomers, they suddenly felt that they were so surprised that they became calmer and taller!
Not to mention these little helpers, even Xu Yuanwei just glanced at it at first, but later he was attracted and unconsciously put down his knife and came over to look at Su Qingluan's sliced fish.
After finally completing the most tedious part of the flower knife, Su Qingluan breathed a sigh of relief and carefully placed the fish meat into the large bowl of onion and ginger water next to it.
"Next we'll deal with the peach."
With that said, Su Qingluan turned around and took an ox-ear knife, and neatly picked out the core of the peaches that had just been tasted.
I saw her pinching the peach in her hand, gently cutting a circle on the bright red flesh with the knife, and then using the back of the knife to push the tender and juicy flesh into the small bowl prepared in advance, half of the peach was taken out. The pulp fell into the bowl. Su Qingluan picked the pale yellow core with his thumb and then dropped it into the palm of his other hand.
Since the core of the peach takes up a large proportion of the entire fruit pulp, two pounds of peach peeled off and the pure pulp only fills a small bowl, which is still not cooked.
If the pulp shrinks when heated, there will probably only be half a bowl left.
But after looking at the mandarin fish meat that had been soaked in onion and ginger water for a long time, Su Qingluan felt that it should be enough.
"The following is the plate decoration," Su Qingluan pointed to the large oval plate that was already prominently placed on the countertop. "Although the plate decoration cannot affect the taste of the dish itself, it can enhance the appearance of the dish. Going to the next level, especially our Hung Fook Restaurant, which is the leading restaurant here, the presentation cannot lose its momentum."
After talking about the importance of plate decoration, Su Qingluan went on to say: "Every season has different ripe fruits. As long as they are available, any ingredient can be used as a raw material for plate decoration. Let's see if you can Flexible application.”
With that said, Su Qingluan picked a courgette, also known as a cucumber, and a red radish.
"Whether it's courgettes or red radish, they are very common ingredients. Using such ingredients on the plate can ensure that the raw materials are sufficient and can be supplied smoothly no matter what season."
While talking, Su Qingluan had already drawn a narrower knife and started using it.
After all, he was not a professional carving knife, so Su Qingluan was not very used to using it. But after all, she has not forgotten the basic skills. Although the tool is not easy to use, it is not completely useless. It is just that the movement is slower and the angle needs to be adjusted more.
As time passed, the cucumber in Su Qingluan's hand became shorter and replaced by five dark-edged light green leaves of different sizes and angles.
The leaves not only have different shapes, but even the veins on them have clear textures and look lifelike.
Feeling that the number of leaves was almost there, Su Qingluan casually handed the remaining cucumber to the little chef nearby: "Here, this one can still make many leaves. If you want to learn, you can also do it while you still remember. Practice it.”
Then he turned around and cut the red radish again.
The little cook who took the cucumber and the two people next to him originally wanted to practice carving green leaves from cucumbers. Seeing that Su Qingluan started to "open up" again, they quickly grabbed the other two people from the "cucumber team" and asked them to start. Look at Su Qingluan.
But Su Qingluan didn't notice the small movements of the people below, and just concentrated on carving the radish in his hand.
At first, it was just a plain-looking piece of radish. Gradually, the radish became angular, and it turned into the shape of a flower.
Soon, as Su Qingluan's knife slipped from the radish piece, the shape of the flower became more and more obvious, and even the staggered growth relationship between the petals and the subtle jagged edges of the petals were clearly visible!
If Su Qingluan's knife skills in slicing fish meat just now impressed everyone onlookers, then this is comparable to the real food carving, which is astonishing.
At this time, some people who had listened to Su Qingluan's "simple plating" tutorial before couldn't help but sigh: "We brothers always thought that Mrs. Su's statement of 'teaching us a few simple plating techniques' was modest. After all, that kind of 'elementary' presentation is already very beautiful. Looking at it again today..."
This person didn't finish what he said, but everyone who listened to that "course", including shopkeeper Liang and Xu Yuanwei, sighed in their hearts: Compared with this time, the plate placement skills taught by Su Qingluan last time were really better. As she said, it's entry-level!
