Food Circle Plug-in Emperor

Li Dongxu glanced at Fu Yu and said casually: "Just handle it normally. The butchering will be done in the kitchen. When you go to the dining area, you will cut the whole fish directly. Then you will get a cart and put a case board on it. Xiao Yang followed and started to attack."

“Have you ever had roast duck? Usually, like dining in a private room in a big hotel, there will be a chef doing on-site filming.”

“It’s just that they eat them freshly, we split them and push them back, and wait until they are cooked before serving them.”

 There is one more sentence that Li Dongxu did not say.

The customer is a layman, so what he sees is the excitement. Fu Yu’s knife skills are fine, and he looks good. If he goes there, he at least has a good image.

By then, customers’ attention may be all on Fu Yu’s face. Who will pay attention to how to cut the fresh fish?

After listening to this, Fu Yu understood!

Chianlima has such a service, but most of them display Shunde fish raw to customers in VIP room 104 alone.

This job is usually done by a chef with good knife skills. In the past, Yao Shi was responsible for it.

 Fu Yu once did a demonstration, and the effect was pretty good at that time. Customers responded enthusiastically after seeing it.

Thinking about this, Fu Yu nodded: "Okay, Chef Li, I'll let them prepare it now!"

 There are two catfish prepared at the stall, about the same size.

Fu Yu went to take a look himself and picked out a larger one. The workers were responsible for fishing it out.

The kitchen often does this job, and the craftsmanship is very skillful.

 The fish caught was first knocked unconscious, then the internal organs were quickly removed, and the hard scales near the dorsal fin were scraped off. Then two people divided their labors and carefully scraped off all the small scales.

Fu Yu stood aside and watched the small workers handling the catfish quickly, feeling filled with emotion in his heart.

 He ​​had also cooked anchovy dishes when he was in Chollima before, but this dish in Chollima was not an order for the whole table, but two special dishes.

 The anchovy used is not whole. When purchasing, we jointly order with other restaurants and buy a piece of freshly cut fish, which the customer can order as he pleases.

 Normally, the kitchen only takes orders for this dish at noon.

Chianlima’s regular customers all know this rule. They can try something new at noon, but by evening, the fish meat is no longer fresh and tender, and none of them can eat it.

 Fu Chengchun is indeed very capable. When purchasing, they bring in whole live fish and buy two at a time.

However, the wild catfish is now out of season, and the ones supplied in the store are artificially raised in the Qingjiang River Basin and can be supplied at any time in any season.

The kitchen has been cooked well, but ordinary diners, unless they are gourmets, will not be able to tell the specific difference.

Yang Zhichao pushed a large cart over as ordered, with two large boards on top of which were put together.

 Because it was put together temporarily, it looks a bit crude.

Li Dongxu took a break from his busy schedule and came over to take a look and help him with some advice: "This won't work, it looks too unsightly! What about that? I remember there is a white steel table in the library. I took that out and see if I can put it on the pusher. In the car.”

 Speaking, he assigned two workers to move the table.

The white steel table is quite large and can fit easily on the cart.

 In this way, the split chopping board becomes a whole piece of white steel plate, which looks much neater.

Yang Zhichao carefully cleaned the white steel table and prepared the kitchen utensils Fu Yu would need to use when splitting it.

Fu Yu checked to make sure the preparations were correct, and then ordered the workers to wash the briefly processed catfish and move it to the white steel table.

Li Dongxu saw that the preparations were almost complete, so he went back to work at his kitchen counter.

Seeing that no one else was around, Yang Zhichao hurriedly approached Fu Yu and whispered: "Fu Chu, have you ever done this catfish disintegration show before?"

The disintegration of catfish was originally a craft by Fucheng Chun. Without practicing it for a while, others would not dare to start it.

Even at the flagship store, only a few chefs dare to do it.

 Other small jobs are simple processing.

This catfish is expensive, and there is a certain way to cut the fish in every dish. If the craftsmanship is not good, the fish will fall apart.

 Now I have to make a presentation in front of customers. If you haven’t practiced before, this job will not be easy!

 Fu Yu said confidently: "It's okay, I have done similar demonstrations before."

When Yang Zhichao heard this, he immediately asked curiously: "Really? Chef Fu, I heard that the Chollima Restaurant specializes in seafood dishes. Is there also a catfish banquet there?"

  After all, they are all from the same province, and the dishes are probably similar.

Fu Yu shook his head: "Oh, that's not true. I've done live slicing demonstrations of Shunde fish before."

Yang Zhichao: “.”

This doesn’t seem to be the same thing, right?

 The waiter came back from the kitchen and went over to report the situation to the customer as soon as possible.

“The chef said that we can do a catfish disintegration show.”

When Guo Shuyue heard this, he breathed a sigh of relief.

 Just do it!

 Fu Cheng Chun Restaurant specializes in making fish dishes, so it must be very good at handling fresh fish.

Mrs. Jin was a little surprised: "Really? Can there be a fresh fish dismemberment show here? Has your store had a similar service display before?"

 The waiter said truthfully: "No, this is the first time I've done it today."

Upon hearing this, Mrs. Jin had some expectations, but this time she was completely dispelled.

She couldn't help but introduce it to others: "This fresh fish dismemberment show is not just about killing and slicing fish, it has a lot of details!"

Except for Guo Shuyue, the other two people sitting here were called to accompany the guests. Today's task is to cooperate with Guo Shuyue to entertain Mrs. Jin.

Hearing this, everyone else looked very interested and listened carefully.

"When I was attending the auction, there was an introduction to the tuna dismemberment show. It was said that this unique skill is a method called muscle breaking and killing that was developed in Japan. It destroys the nerves of the fish as early as possible, delays rigor mortis, and improves the quality of the fish. .”

“It was only after I attended the auction that I learned that in the eyes of Japanese locals, the tuna dismemberment show is a very popular food show.”

"The Japanese are particularly interested in the dismantling of seafood, and they have a wide range of choices. From tuna, to anglerfish, and even live crabs, they can perform disintegration performances. Watch the complete seafood decomposed into small pieces according to parts and meat quality, and then according to the parts. It’s quite fun to auction by yourself.”

 Guo Shuyue imagined the scene described by Mrs. Jin and felt that he couldn't understand the significance of this kind of performance. What's so good about killing fish?

Fresh fish is so fishy, ​​and blood splashes everywhere when it is cut, making it dirty.

Like when they buy fish every day, when the vendors help with the slaughtering and processing, they always stay away from it, for fear of splashing on themselves.

Mrs. Jin was lucky. Listening to her story, killing fish turned out to be a very interesting activity. However, although they could not understand it, in order to consider Mrs. Jin’s mood, several people present laughed and agreed with her.

They were chatting enthusiastically, and there were several chefs at the stall working together to carry a cart out of the back kitchen.

A huge anchovy was placed on the stainless steel table. After being taken out of the kitchen, it was placed on a cart.

 The anchovy has had its internal organs and scales removed.

The battle at the Fucheng Chun stall was so big that it attracted many diners in the dining area to look sideways.

 The workers pushed the cart all the way to the table designated by the waiter, while the others turned and left.

Fu Yu took Yang Zhichao to stay and prepared to do a catfish disintegration show.

Fu Yu has experienced many occasions like this to showcase his cooking skills, and he is very calm when facing customers.

 He brought a set of knives over. Splitting the fish was not like other operations. He only used a kitchen knife, and some small places were difficult to deal with.

The set of knives Fu Yu used was given to him by Zhao Meng. It was a big brand with a scabbard made of a whole piece of antelope skin. He picked up the set of knives and hung them in a long row. They looked very professional. , with momentum.

The waiter introduced it very thoughtfully: "This is the chef at our stall, Chef Fu. Today he will show you the disintegration of the catfish."

Hearing this, the customers at the two tables nearby heard this. Although they did not stand up to watch due to their status, they all stretched their necks and paid attention to what was going on here.

You can actually let the chef from Fucheng Chun stall come to the dining area to give a cooking demonstration. What is the background of this table of customers?

At once, all the inquiring eyes were focused on it. Before the catfish disintegration show started, various speculations and gossips had spread quickly. Some people even secretly filmed the scene with their mobile phones.

Guo Shuyue was also surprised. She had eaten dishes made from catfish before, but this was the first time she saw a whole catfish.

This kind of fish looks so special. Fu Chengchun did not remove the head of the fish, so at first glance at the triangular fish head and the sharp snout, he felt that this fish must not be cheap.

But then, her attention was attracted by the young chef who was preparing to perform a fresh fish dismemberment show.

The chef is tall and handsome. He is wearing a chef's uniform. He looks like a young poplar and is very energetic!

 Guo Shuyue took a closer look at the chef's appearance. He was originally a little worried because Fuchengchun had never done a fresh fish disintegration show, but now he breathed a long sigh of relief.

The chef is so handsome, how could the fresh fish disintegration show not be exciting?

Several other companions here have almost the same idea.

Just looking at this young and handsome chef, you know what kind of wonderful performance you will enjoy in a while.

Even Mrs. Jin has an expectant expression on her face.

Japanese performing chefs are mostly short and fat, and they show off their knife skills.

Comparing the two, the one in China is better, at least it’s very eye-catching.

Originally, Mrs. Jin looked down on Fuchengchun's fish disintegration show, but now she saw a talented person in front of her, with a straight nose and long, clear joints in the hand holding the knife, so long!

This chef’s catfish disintegration show is really worth looking forward to!

 Everything was ready, and Fu Yu started to perform the catfish disintegration show.

Li Dongxu was still worried after all, so he hurriedly handed over the work at hand to Yang Ming and chased him out.

He was still wearing a chef's uniform and it was difficult to get close to him, so he deliberately stood where the waiter was waiting for guests.

This is just enough to see Fu Yu’s operations clearly without attracting attention.

 When Fu Yu does the splitting, he habitually explains it to the customers first.

This is also the way Yao Shi taught him when he was in Qianlima.

 Doing cooking demonstrations in restaurants is different from others. You must first establish communication and contact with customers.

 A simple self-introduction will not leave a deep impression on customers, so in terms of conversational skills, it is best to explain the characteristics of the dishes and ingredients.

And the so-called explanation should not be too lengthy, but should be concise and capable, in a few sentences, to carry out accurate science popularization.

This will give customers a convincing feeling that the chef is very professional, and they will be able to focus more during the subsequent viewing period.

 It is said to be a split display, but in fact it is to show off the knife skills.

How cool is it? The purpose is to dazzle customers and make them feel that splitting is a very artistic and difficult thing.

 Since Fu Yu entered the industry, the first person he met who had both business acumen and superb cooking skills was Yao Shi.

 Under the subtle influence of the other party, he was exposed to a lot of knowledge in this area and benefited a lot.

Fu Yu straightened his chest and raised his head, looked at the table of customers in front of him, smiled slightly, and introduced calmly and calmly: "Hello everyone, I am the chef responsible for the fish disintegration show today. Now, let me briefly introduce the fish later. The fish opening ceremony.”

 Hearing this, several customers present suddenly looked more attentive.

“During the disassembly show, I will introduce to you how many pieces the whole fish can be divided into, what are their names, and the specific use of each piece in cooking.”

 “Now I’m going to start the presentation.”

As Fu Yu spoke, he patted the fish with one hand and held the kitchen knife with the other.

The catfish is very big. Although Fu Yu has never dissected it before, the structure of the fish body is roughly the same, so when it is dissected, the method of disassembling other fish can be applied.

He held the knife and did not fall in a hurry, but said casually: "The catfish supplied here at the stall are completely farmed. Fully farmed means that this fish has been artificially raised three generations ago. "

“No wild fishing, no damage to the ecological environment.”

 In fact, the main reason is that fishing restrictions have been issued from time to time in Bei'an. The number of catfish has decreased significantly in recent years, so the government began to encourage artificial breeding.

 The effect is not bad and it is being promoted.

 But every year when the river opens, you can still buy real wild catfish on the market, but the price is more expensive, and those who have no connections cannot buy authentic products even if they have money.

Fu Yu wore a glove with his left hand and pressed directly on the tail of the fish. While cutting the knife, he said: "When we deal with other fish, we usually chop off the head first and then cut the blade fish, but for this kind of catfish, we cut it first." Remove the tail.”

 Fu Yu straightened up and down, holding the kitchen knife, and cut off the fish tail.

Obviously it should be a very laborious task, but he seemed to do it very easily. The kitchen knife fell against the fish tail and quickly separated the fish meat and fish bones.

At this point, if you look closely, you will find that the cross section of the incision is very smooth. This kitchen knife must be extremely sharp to achieve such an effect.

 The cut off fish tail was put aside by Fu Yu.

 “This piece is the fish tail, which will be cooked with the fish steak later.” (End of chapter)