Food Circle Plug-in Emperor

 Li Dongxu taught him very carefully when making thick soup of fish tendons.

When the soup started to stew, Li Dongxu suddenly asked: "How is it? What do you think of the cooking method of this soup?"

Fu Yu immediately said: "The soup is made well, and the details of the operation are also handled very well, but there is only one problem. Since the ribs are added when stewing the fish tendons, a more authentic way is to cut the fish tendons. , should stay a little longer.”

Li Dongxu actually asked casually. After all, this soup is a specialty of the Anchovy Feast. After so many years since this dish was introduced in the store, the cooking method is very authentic.

He just wanted to talk to Fu Yu about the fire control skills during stew operation. When he was adjusting the heat just now, he deliberately changed the method of fire control that he was used to and improved his skills according to Fu Yu's previous guide.

 As a result, Fu Yu's focus was not on this at all.

Li Dongxu couldn't help but ask: "Do you really think the fish tendons need to be longer?"

 Fu Yu nodded matter-of-factly: "Yes, that would be better."

 “How is it good?”

Fu Yu said: "The fish tendons will definitely turn into a transparent shape after being stewed. For a big fish like this, if the fish tendons are well stewed, it is best to provide customers with a gap to bite and chew when tasting."

 After explaining something, Fu Yu began to explain the reasons.

"As long as the heat is well controlled, the cooked fish tendons will still be double-layered when you bite them open. They are originally white and translucent, crystal clear. I think that when customers taste the thick soup, they will bite into them again. When you open the fish tendon and see the inner layer, it can better enhance the experience, both in terms of taste and visual sense."

“The fish tendon soup should be very light, and with the tender and crispy tendons, it will taste particularly good!”

“Based on the order in which you asked the waiters to prepare the dishes, I feel that the second dish you arranged to serve should be raw and blanched catfish fillets.”

“After all, it’s hard to eat fish with this kind of texture. The sauce that goes with the blanched catfish fillets, according to Fucheng Chun’s taste, should be **** and vinegar sauce. It melts in your mouth when you eat it. The fillets are delicate, delicious and delicious. thick."

“Because the taste experience of the second dish is too strong, and then when you go back to drink the soup, there will be too obvious a sense of gap!”

“Following the cutting method I mentioned, customers can effectively improve their first impression!”

After explaining, Li Dongxu frowned slightly and couldn't help but said: "No, you have never made fish tendons before, are you talking serious nonsense now?"

 Fu Yu retorted without thinking: "I'm talking about suggestions!"

Li Dongxu couldn't help but shook his head: "This is how the fish tendons are cooked in the store ever since this dish was created."

 He ​​said this, but in fact, there was obviously some emotion in his eyes when he looked at Fu Yu. He felt that what Fu Yu said was not completely unreasonable: "Prepare to make raw hotpot fillets!"

 Speaking of a thousand words, the fish tendons have already been cooked. No matter how many ideas you have, you can still study them later.

But the hot-scalded anchovy fillet that I’m going to make now is, as Fu Yu said, a very delicious and unforgettable classic dish.

 After the waiter brings all the prepared dishes.

Li Dongxu glanced at Fu Yu: "You come and I come?"

Fu Yu smiled awkwardly: "Come on."

When Li Dongxu heard this, he raised his eyebrows slightly: "Didn't I just say that the boss is the Taoist? What, you can't do it?"

Fu Yu blushed: "The way I know how to make it may be different from what Fuchengchun does here. Chef Li, it's better for you to do it. I'll help you by watching and learning."

 Li Dongxu: "."

 You can’t even fit a piggy bank.

However, Li Dongxu secretly said something in his heart, but his mood suddenly improved, and he was a little excited for no reason.

 Finally I met Fu Yu who doesn’t know how to cook.

Li Dongxu was born with a cold face and did not like to smile. When he was particularly happy, he would raise the corners of his mouth.

At this time, Li Dongxu raised the corner of his mouth, looked at Fu Yu and said: "After all that, I thought you could really make this dish. Okay, if you can't, then you can't. Come here, just watch and see if I can How to do it!"

Fu Yu was scolded, but didn't care. He came here to study. Isn't it normal that he can't cook?

 After all, if it were a plenary session, why would he be messing around here?

Li Dongxu was in a good mood: "To make this hot fried anchovy fillet, you need to use a specific faucet hot pot. Take a look and see what's inside?"

Fu Yu stretched out his head and took a look, and suddenly realized that it was made of volcanic stone.

Li Dongxu added another sentence: "Do you know the optimal temperature for this volcanic stone?"

 After finishing speaking, Fu Yu continued to explain without waiting for an answer: "It needs to reach 700 degrees. When the water boils, put the cut fish fillets in and scald them directly to eat."

 Fu Yu nodded humbly. He knew basically nothing about cooking fish banquets except for a few dishes that Qianlima had made.

Li Dongxu was in charge, and Fu Yu was helping.

 “Bring over the fish and meat!”

 “The cut fish is placed directly from the tray to the plate!”

 “The carved side dishes are arranged!”

 “Ginger vinegar sauce on the plate!”

 Fu Yu was being summoned around, and it felt like Li Dongxu was in a very excited state at this time.

 Because he had clearly arranged the dishes and prepared the carved side dishes in advance, but Li Dongxu watched him doing it, but he still wanted to give orders.

 What is this for?

Does Li Dongxu think that he can understand the specific operation if he just gives an order?

Even the roundworms in the stomach can't do it, right?

 There was no other way, so Fu Yu could only ask about each operation in detail.

  How to arrange the fish on the plate?

 Where is the specific placement of the carved side dishes?

What is the ratio of ginger-vinegar dipping sauce?

Li Dongxu was very happy to give Fu Yu some pointers.

As the two of them continued to exchange issues related to cooking operations, Li Dongxu told Fu Yu all his experience in handling the details of this dish without reservation.

 Fu Yu listened very carefully.

I have to say that Li Dongxu is very skilled in the operation of this dish. Not only did he complete all the operations very well, but he also cut the anchovy fillets very accurately.

 After finishing the blanched anchovy fillet, Li Dongxu made another fish dish.

 At this time, the thickened anchovy tendons are also cooked.

 While pouring the hot soup from the pot into the stew pot for serving, Li Dongxu suddenly remembered what Fu Yu said before.

 He took out a piece of fish tendon from the pot and used chopsticks to break off one of the pieces. It was indeed filled with fillings. It looked crystal clear and very elastic.

However, with such a size, customers can basically eat one piece in one bite without having to bite it off, and naturally they cannot see the special structure inside the fish tendons.

Li Dongxu looked at the fish tendons in the spoon and fell silent.

 Because this is exactly the same as what Fu Yu just said. Anchovy tendons are also called dragon tendons. They are the best-tasting, most expensive and most delicious part of the whole fish.

 And if you cook like before, it’s actually no problem.

Same as Fu Yu’s suggestion, the only difference is whether the customer needs to bite off and eat.

Although it is only a small change in one step, if you think about it carefully, it will indeed have an impact on the customer's dining experience.

Thinking of this, Li Dongxu couldn't help turning his head to look at Fu Yu: "Have you really never made this soup before?"

 Fu Yu shook his head: "I haven't done it."

Li Dongxu didn't say anything at the time, but he thought in his heart that he would mention this matter to his boss when he had the opportunity.

 Good improvements will also be a big help to increase the sales of dishes.

Having made up his mind, Li Dongxu continued cooking.

The next dishes are not easy to cook at all.

 Because even the bones of the anchovy itself can be cooked, basically all parts have specific cooking methods.

 In addition to fish tendons, the fish feast also has a very precious dish, which is braised fish fins.

This dish is different from the traditional soaked shark fin. It uses fresh shark fin, which has a strong and delicious taste.

 Fu Cheng Chun's shark fins are cooked in large pieces. When eating, customers must wear gloves to taste them. It is impossible to pick them up with chopsticks alone.

 As for large pieces of ingredients like this, if you want to fully integrate the flavor into them during cooking, the cooking requirements will be relatively high.

If you want to make it delicious, the ratio of seasonings is one thing, and the heat and cooking time are also very particular.

  Large pieces of shark fin. There is a layer of fat-like meat in the fin. The wing tendons are arranged in layers inside the meat. It is rich in gum. Before cooking, it must be blanched to remove the smell of blood.

This process is very delicate.

Li Dongxu seems to be a rough and arrogant man, but he is actually rough and fine. When cooking, he has a very good grasp of details.

The fins of anchovy are particularly thick, so the meat is rich, making it difficult to stew the flavor during cooking!

Therefore, during the subsequent stewing process, adjust the heat to blend the soup into the meat of the shark fin. This process can easily destroy the gelatinous texture of the shark fin!

Therefore, before this, it must be cooked over high heat, then simmered over low heat, and finally the thick juice of the shark fin must be simmered.

At this time, Li Dongxu looked at Fu Yu: "The purpose of simmering on a low fire is to enhance the flavor, and on the other hand, to make the shark fin soft and not fall apart. This time is all determined by my own cooking experience."

“If you don’t master it well at the beginning, the time for a big fire can be shortened. A small fire is not easy to make mistakes, and it doesn’t matter if it takes a longer time.”

 Li Dongxu was very attentive to Fu Yu's guidance and would tell Fu Yu all the details without reservation.

 These things he said were based on experience and practical information, not the superficial things that usually fool people.

Although Fu Yu's excellent performance made Li Dongxu feel powerless as he was being beaten crazily by Hou Lang.

 But this also made him appreciate and like Duo Yu very much, and he was even more dedicated when giving guidance.

“When simmering, heat the pot first, and then put the shark fins in to cook. Otherwise, the steam from the pot will be directly trapped in the shark fins.”

“Be sure to add clear soup and a little scallop soup.”

 Cooking is done step by step.

Although the operation of stewing shark's fin is simple to say, it is nothing more than stewing to cook the shark's fin, and then incorporate the flavor into it, ensuring that when it is served, the shark's fin is cooked and tasty without deforming at all.

 But there are actually many cooking details that need to be paid attention to.

At this time, Li Dongxu said: "Pass the chicken fat to me, the one in the small bowl."

Fu Yu nodded, handed over the chicken fat, and watched Li Dongxu use a small round spoon to scoop out a level spoonful of chicken fat. Instead of pouring it directly into the soup, he used a brush to spread the chicken fat from the spoon to the shark fin, and then Spread thinly.

  Throughout the whole process, Li Dongxu’s hands were very steady, because in this step, when applying chicken fat, you must be careful not to get the soup!

The chicken fat was originally solidified, but when exposed to the heat, it quickly melted and adhered to the shark fin until it finally melted into the thick soup.

 While Li Dongxu was applying chicken fat, he only picked out the shark fins that were sticking out of the soup.

Fu Yu watched Li Dongxu's operation. Chollima's fish stew, some dishes would also be specially put with chicken oil to enhance the freshness, and the cooked taste was very special.

But is it necessary to apply chicken fat on the shark's fin and then stew it?

 After all, chicken fat is unlike other oils. It melts when exposed to heat and cannot stick to shark fins for more than a few seconds. What miraculous effect can such a small amount of time have on it?

 Fu Yu was a little confused for a while.

Li Dongxu smeared every piece of shark fin exposed in the soup with chicken fat.

Fu Yu took a look and saw that when Li Dongxu put the shark's fin in the pot, he did move it. At that time, he thought it was because he was afraid that it would not get the soup. Now it seems that it is just the opposite.

 Li Dongxu glanced at Fu Yu: "Be careful when applying, and tilt the brush slightly!"

Fu Yu's mind was spinning. Hearing this, he blurted out: "Why?"

Li Dongxu did not answer, but said with a smile: "This is my special skill. If you want to learn it, treat me to a supper tonight and I will tell you."

Fu Yu was stunned, not expecting that Li Dongxu suddenly wanted to make a dinner date.

He recalled that when he first got closer to Zhao Meng, it was because of a late-night snack, and he suddenly felt that the indescribable feeling of closeness with Li Dongxu had deepened.

Fu Yu said cheerfully: "Okay, no problem. Chef Li, just order whatever you want to eat!"

Li Dongxu smiled and said, "Did you see? The layer of meat between the bones of the shark's fin is a little white in color? Apply the chicken fat on it, and when it melts, it will blend with this layer of fat-like fish meat, and then After cooking, the shark fin will turn apricot yellow and translucent.”

As soon as these words came out, Fu Yu suddenly realized.

 That’s it!

 In the past, he only thought that the role of chicken fat was to enhance the freshness, but he did not expect that it could also supplement the color.

 This is a cooking tip.

 Before this, he would never have thought of it.

 Perform the same operation to complete the other half of the shark fin.

Thanks to the limited quantity of shark fins, this seems to be a simple operation, but because it has to cover all the bone seams, it needs to be applied one by one without missing anything, and it needs to be supplemented comprehensively. It is actually quite troublesome to do it in one pot.

“The chicken fat will melt when heated, so sink in more of the shark fin!”

Li Dongxu looked at Fu Yu while holding the bowl: "Have you learned it?"

 Fu Yu nodded: "Yes, I learned it."

Li Dongxu said: "I am anxious to serve this pot today. I will let you try it when you have another chance next time."

 Fu Yu nodded: "Yeah." (End of chapter)