Food Circle Plug-in Emperor

 Fu Yu cut off the tail of the fish, and then chopped off the head.

Anchovy looks strange, especially the snout. If you cut it carefully, it can be eaten as a dish.

Fu Yu opened the huge gills and cut accurately along the back of the fish's head, that is, the neck.

　　The head is removed, and then the fish meat is carefully picked out.

It is true that Fu Yu has never split a catfish before, but he has experience in grass carp and black fish. When handling the fish, his movements are only a little jerky at the beginning, but later on, he becomes faster and smoother.

He picked off all the fresh meat from the neck of the fish, and then weighed it with his hands without leaving any trace while handling it.

 Don't mention it, after this part is cut, there are about two to three taels of fish neck meat.

Fu Yu held the cut fish in his hand and showed it to the customer: "This part of the meat is the most delicious part of the whole fish. It is also the most expensive part when sold alone, because this part of the meat is rich in oil." , and the snowflake texture is very beautiful, so it will be used to make fish."

Several customers present nodded their heads, focusing on the complete piece of fish in Fu Yu's hand.

 They are laymen, so they cannot find the key points during the observation.

Li Dongxu was different. He looked in shock at the fish head that Yang Zhichao picked up and put on the tray aside. The neck of the fish was cleanly split, and even the finely chopped fish meat was picked out at all angles. Cut it off.

But for such a complicated part, Fu Yu cut the fish into one whole piece without any short pieces in the middle.

 This is so awesome!

It’s not just the level of knife skills, but also his understanding of the overall structure of the catfish. Without splitting it dozens or hundreds of times, it would be impossible to develop such a skillful and precise splitting technique.

Li Dongxu felt that Fu Yu's previous polite words might really be just casual polite words.

 Fu Yu finished displaying the fish neck meat and continued to split it.

At this time, Mrs. Jin suddenly whispered: "This chef is very professional! When I watched the disintegration show in Japan, the Japanese chef also said the same thing. Fish neck meat is the most expensive. Later, when it was auctioned, we I didn’t even try to grab it, it was taken by someone else.”

Hearing what she said, others here thought that Fu Yu's operation of separating the fish heads and tails just now looked quite beautiful, and now they even think that this young chef is really good.

With this first impression, when I watched him again, I felt that every move he made was very high-level and extraordinary.

After introducing the fish neck meat, Fu Yu pointed to the fish head next to him: "We grill the fish head directly."

The head of anchovy has almost no meat, is large in size, and has thick bones. It is difficult to taste when poured into sauce or braised, let alone soup. Although this fish itself has a light fishy smell, when it is cooked in soup, the taste is far less delicious than other fish.

If you want to eat it grilled, use a thick barbecue marinade to enhance the freshness, and then add the unique charred aroma of grilling to make it taste unique.

 The next step is to open the back and then cut it.

 The fish roe and fish pickled workers are all reserved in the preliminary processing. These are the ingredients used for cooking.

 One catfish can make a whole table, and all parts cannot be wasted.

  Normally splitting fish is very particular about the use of a knife, because the position of the fish meat in the slices is different, and the method of cutting is also different.

 Straight cutting method, thin cutting method, flat cutting method, one-piece cutting method, chipping method, thin strip cutting method, flower knife cutting method, etc.

 The knife techniques are different, and the knives used are also different.

Fu Yu originally wanted to chop the fish into fine pieces, so he switched to a knife. He found that the catfish was big, the flesh was thick, and the bones were sharp and angular. As long as the angle of the kitchen knife was mastered, it would not delay the splitting.

 In this way, he felt comfortable using it, so he did not switch to other knives for the time being.

The customer didn't know much about the business and couldn't see anything wrong. He didn't feel anything was wrong when he saw Fu Yu holding the knife and fish in his hand.

Li Dongxu, however, was dumbfounded. He watched Fu Yu cut the fish smoothly with a kitchen knife, and for a moment he didn't know what to say.

Fu Chengchun often encounters orders for anchovy banquets, and Li Dongxu has also divided countless anchovy dishes.

 But when it comes to large pieces of fish, you should actually use a sword.

 The blade is a relatively short and thick knife, like a machete, but lighter than a machete. It is very strong and durable and can cut through hard fish bones and cut through thick fish meat.

 Fu Yu’s current sliced ​​fish position is particularly convenient for using the blade.

But Fu Yu was holding a kitchen knife and had no intention of changing it.

If this is a personal habit, Li Dongxu actually doesn’t agree with it.

 After all, different knives have different uses, and Fu Yu's approach, in his opinion, may be a bit of a show off.

 However, this idea was abandoned unknowingly after Fu Yu successfully decomposed the oversized fish belly meat.

 Because Fu Yu split it so beautifully, the fish belly meat is particularly regular.

 After the fish belly is cut off, it must be further separated. Different cooking operations will be performed at different locations to make different delicious dishes.

Fu Yu picked up a piece of fish belly and introduced it: "This piece is called Xuehe. It is darker in color. It is fish meat with blood. When cooking, it will be braised with sauce."

This is said to the customers. It is actually because the fish in this area is fishy. If you don’t do this, you won’t be able to suppress the taste at all. It must be cooked before eating.

 When Chollima purchases fish, it usually uses blood as the main ingredient, because more people order this dish, and large sales can ensure fast supply and fresh quality of ingredients.

As for the other parts of the catfish and the specific cooking methods, Fu Yu honestly doesn’t know much about how to cook them in the form of catfish feasts in Fuchengchun.

 But he can cook a whole fish feast, and he has a rough idea of ​​what kind of dishes the anchovy can be made into, so when cutting it, he deliberately cuts it into different parts according to the green lines and the prompts in the dialog box.

 As for whether the actual cooking will be any different from Fucheng Chun’s special dishes, we’ll just have to figure it out later.

  In any case, the fish needs to be modified when cooking. As long as it is not put into the pot in one piece, it doesn't matter if there are some flaws. After cooking, you can put it on the plate and nothing will be visible.

 Fu Yu said before that he would provide commentary when splitting the fish, but in fact he only said a few words at the beginning.

  Next, his hand speed became faster and faster, and several customers present saw that he quickly separated the fish belly meat on both sides and cut it.

 Subsequently, Fu Yu finally put down the kitchen knife he had been using until now, and replaced it with an iron spoon to scrape out the flesh.

 Such a big fish, I really don’t want to waste any of it.

  Remove the fish bones in the middle, and the whole fish is considered to be disassembled.

However, Fu Yu also deliberately carried out the bone removal operation according to Li Dongxu's previous instructions.

 Cut all the thickest and longest fish bones piece by piece, and then use a spoon to scoop out the oil inside the fish bones.

This is really the first time Fu Yu has done this. Looking at the pieces of jelly-like oil, he feels a little emotional. Fu Chengchun has really made the most of the anchovy.     Any place where you can eat and cook really does not waste anything.

 Soon, all the fish bones were processed, and the catfish disintegration show was completed.

 The divided fish can be sent to the kitchen for careful cooking.

Yang Zhichao waved at the stall, and someone quickly came over from the kitchen to help take the cart away.

Fu Yu politely introduced the specific dishes of the catfish feast to several customers, and then went back to the kitchen and continued working.

When everyone else turned around, Guo Shuyue and the others realized what they were doing and hurriedly clapped to express their gratitude.

Hearing the applause, Fu Yu quickly turned around and saw several customers present looking at him with surprise on their faces and applauding enthusiastically.

In addition to them, the customers at the two tables next to them also applauded together.

Fu Yu was surprised, smiled gratefully, and then left.

Looking at his back, Mrs. Jin couldn't help but sigh: "I didn't expect that the domestic fresh fish disintegration show was so good! When I was in Japan before, the chef doing the demonstration also decomposed the fish body while explaining it. At that time, I heard It’s very interesting.”

Mrs. Jin thought the fresh fish disintegration show just now was very exciting. Guo Shuyue, who was watching it for the first time, and two other friends who were traveling with her were even more impressed.

Who would have thought that ordinary fish killing could be turned into such a wonderful performance.

Not only because the chef on display looks good and pleasing to the eye, but also because the chef’s knife skills are indeed very good, which makes people appreciate it from the beginning to the end, and it is very enjoyable to watch!

Guo Shuyue turned his head and glanced at Mrs. Jin, who had an excited expression on her face, and her heart dropped completely.

 No matter how well the fish feast is done later and whether it suits Mrs. Jin’s taste, this banquet will definitely be a home away from home.

She chatted with Mrs. Jin very cooperatively, watching the other party commenting satisfactorily on the disintegration show just now. She thought to herself that if she had another chance next time, she could arrange for other foreign guests to enjoy it.

Fu Yu went back to the kitchen, and Li Dongxu followed behind.

Yang Zhichao took the workers to place the decomposed catfish on the kitchen table, and arranged for people to deliver the white steel table and cart.

Fu Yu saw that his arrangements were in order, so he turned around and went to get the order.

When cooking a fish feast, the chef always arranges the distribution of dishes.

After all, there are twenty dishes on a table, and it’s impossible for just one person to serve them.

　　After being wasted for such a while, I placed several orders.

 “Xiao Fu, I found that you are very good at splitting!”

 Fu Yu looked up and realized that Li Dongxu had come in from outside the door.

Li Dongxu saw the surprised expression on his face and said with a smile: "I went to the dining area just now."

 The place where he stood was relatively remote, and Fu Yu didn't pay attention.

Hearing Li Dongxu's praise, Fu Yu smiled slightly: "When I was in Qianlima, I worked in vegetable preparation for a period of time."

 Fu Cheng Chun’s dish preparation work basically involves handling live fish and various side dishes.

 No wonder Fu Yu is so skillful in splitting.

However, although the structures of the fish are similar, there are probably not many opportunities for large fish like catfish to be separated.

  After all, most river fish weighing more than 30 kilograms are expensive, and the laborers only do the job of disemboweling and removing the scales, and the actual separation has to be done by the chef.

Looking at it this way, Fu Yu is still talented after all, good at drawing inferences from one instance, and he is also very good at knife skills.

Li Dongxu left for a while, and the kitchen immediately placed several orders.

Yang Ming and Wang Haiwei were busy on their own. There were several ordering orders clearly posted on the wall in front of them. They were too busy to come over to take the orders.

Li Dongxu looked through the backlog of several ordering orders, picked them and gave orders directly to Yang Ming and Wang Haiwei, then reserved two tables for himself, and assigned an order to Fu Yu.

Fu Yu was stunned and said quickly: "Cook Li, it's okay if I take over two more tables."

Li Dongxu shook his head: "No, you and I can make this fish feast together."

Fu Yu said no more and followed Li Dongxu to the kitchen counter.

Li Dongxu handed Fu Yu the order form for the catfish feast that the order clerk had filled in. There were a total of twenty dishes on it. Just by looking at the names of the dishes, you could basically tell the cooking method of the dishes.

Fu Yu looked around carefully and found that only four of the dishes were similar to the recipes at Qianlima, and he had never heard of the others.

 Li Dongxu casually posted the newly received order form on the kitchen wall, turned to ask Fu Yu: "Of these dishes, which one do you think is easy to get started with?"

Fu Yu told the truth about the four dishes: "Just looking at the name of the dish, it is very similar to what I have cooked before, but the specific cooking method and taste, I am not sure whether it is exactly the same."

Li Dongxu nodded: "The fish banquet is the signature meal of the store. Although the cooking method is as authentic as possible in my hometown, the taste of the flagship store has been appropriately adjusted according to the dining preferences of the locals."

“However, only the two stir-fried dishes have been changed, while the fish and stewed fish are still the same old classics and have not changed at all.”

"Let the waiter prepare the dishes for the two orders. During this time, I will take care of the spoon first, and you can help me on the side."

He was asked to observe and learn. Fu Yu quickly agreed. He sorted out the order and asked Yang Zhichao to prepare the dishes. Then he came to Li Dongxu's kitchen counter to watch him cooking.

Li Dongxu has cooked the twenty dishes for the catfish feast many times and has already gained experience.

Which dish to cook first will save the most time, and what order of serving will best take into account the cooking of other menu dishes. He almost stopped in front of the kitchen counter and already knew it in his mind.

It is said that the best food from the ground is bamboo shoots, and the best food from rivers is catfish.

One of the most delicious ways to prepare anchovy is to make soup.

Concentrated fish tendon soup is a very unique soup for the fish feast.

The hot stew pot is stewed with fish tendons cut into large pieces. When tasting the noodles, take a sip of the soup first. At this time, there is no unpleasant taste in your mouth. When you take one mouthful, you will only feel the refreshing taste. The broth is fresh, delicate and elegant. The soft and crispy texture of the sturgeon tendons complements the crispness of the bamboo fungus. The whole body of the sturgeon tendons is white and translucent, reflecting the deliciousness of the clear soup.

  Such a delicious opening is worthy of the expensive price of the fish feast.

Since the first course requires soup, Li Dongxu instructed Fu Yu on the specific steps while cooking. (End of chapter)