Food Circle Plug-in Emperor

As soon as Fu Yu saw this dish, his eyes suddenly lit up.

 Steamed fish sausage is a special dish of Fucheng Chun. The fish meat is minced into puree, stuffed into the casings, and steamed to make a dish.

This dish itself is about the special cooking texture of fish sausages and the secret taste of the meat fillings made in childhood.

Fu Yu is interested in the filling operation of fish sausage. He has just acquired this skill and now has the opportunity to practice it.

Just for this dish, he neither understood the cooking steps nor the secret recipe for the filling. Even if he wanted to cook it, he couldn't take the order.

However, although I can’t make it myself, I still have the opportunity to watch Li Dongxu cooking.

Fu Yu chose a few dishes that he knew how to cook, tore off half of the order form, turned to Li Dongxu and said, "Cook Li, when you make this steamed fish sausage later, can I help you?"

Li Dongxu laughed as soon as he heard this, and he responded readily: "Okay, I'll call you in advance when the cooking starts later!"

 After saying that, he couldn't help but look at Fu Yu one more time.

 This guy is quite discerning!

This fragrant steamed fish sausage was originally brought to Fuchengchun by Li Dongxu, and it is regarded as his original dish.

 The fish sausage uses a kind of river fish from my hometown. The fish meat is tender and has few spines. After making it into a puree, add carrots and simple seasonings, mix well, and the steamed taste will be very delicious.

 After being made into sausage, the texture still has a very unique chewy texture, which makes it taste more distinctive.

This dish is Fucheng Chun’s signature dish, but because it looks like there are only a few fish sausages on the plate, it actually contains a lot of ingredients, so customers who occasionally order it will serve it as a hard dish.

Under normal circumstances, there are not many customers who order this dish, because it is also a hard dish, such as braised fish, stewed fish, steamed fish, etc., which look more upscale.

Unless you have eaten it and find it delicious, or if the family doesn’t have to entertain guests and can order whatever they want, they will specially order a fresh steamed fish sausage to try it out.

Li Dongxu is still very proud of the dish he created. Since Fu Yu wants to learn it, he should show him his skills.

Li Dongxu has his own special skills in cooking this dish. Although the cooking operations are the same and the seasoning ratio is almost the same, no one in the entire Fuchengchun kitchen can make the fish sausage he made. smell.

As long as you are a customer who has tried it, you will definitely remember it unforgettable.

 Seeing that Li Dongxu agreed, Fu Yu went back to his kitchen and started cooking.

 These newly acquired dishes, although they are not large in quantity, are all hard dishes, and each one is very time-consuming to cook.

Fu Yu went through the uncooked dishes again, quickly decided on the order in his mind, and began to order Yang Zhichao to arrange the side dishes.

The back kitchen is busy cooking, and in the front hall, in the dining area directly opposite the Fucheng Chun stall, almost all the nearby customers are paying attention to the table of customers sitting near the aisle.

 There are three people in the group, two men and one woman.

One of the men was busy setting up the filming equipment, while the other man was communicating with the young woman about the arrangements for the live broadcast.

 After the camera was set up, the young woman pointed at the camera and started live broadcasting.

Their table was decorated with lights and equipment. It was so large that it quickly attracted the attention of other diners.

Some people even recognized the female anchor and boldly stepped forward to ask for a photo and leave a message.

Satisfying the fans' request, the female anchor smiled at the camera and said the opening words: "Hi, everyone, I am a butterfly who loves to eat. Today we came to the food area of ​​the International Science and Technology Expo Center. The first stop was Fucheng. Excellent stall!"

“Originally, I wanted to go directly to Fuchengchun Restaurant, but I heard that the stall here has launched a new lamb and scorpion pot, which is very popular. I came here specially to try it for you.”

“Unfortunately, this dish of theirs was sold in limited quantity. We arrived too late and missed it today.”

“But it doesn’t matter, since we’re all here, let’s try their special dishes first!”

“The old rule is to start with 20 dishes. Wait for the dishes you ordered to arrive later. If they taste really good, we can add more dishes as appropriate! The specific number of dishes we can add depends on the skill of their chef!”

As a restaurant with special delicacies applied for World Heritage status, there are often various Internet celebrities who come to the restaurant to check in.

 But generally people who come here tend to listen to the advice. After all, there are some differences between the north and the south. Fuchengchun is an authentic Northeastern restaurant, and the dishes they cook are generally large in size and the portions are very generous.

When encountering a big eater who eats and broadcasts like this, the waiter will give a special reminder.

 But the person who came today looked nonchalant after hearing the persuasion.

Sun Lihua stood nearby, watching the customers in charge of the dining table while paying attention to the movements of the female anchor.

Sun Lihua's face changed when he heard the female anchor say that after finishing 20 dishes, he would add more dishes as appropriate.

If this could really finish a large table of food, wouldn’t the person be sent directly to the hospital? !

Especially this female anchor, she is not tall, skinny and small, and she does not look like she is particularly eatable.

Just as the waiter in charge of the female anchor's table passed by, Sun Lihua hurriedly stopped him and whispered: "When the food is served later, keep an eye on it. If something is wrong, come over and tell me."

 The waiter nodded.

 At noon, something happened at the stall. We must not let things happen again now.

However, the female anchor was very confident in herself. She took advantage of the time before the food was served to brag to her fans about her recent appetite.

Sun Lihua’s temples jumped as he listened to these words.

She subconsciously turned her head and looked in the direction of the stall. Through the glass window, she could vaguely see the busy figures in the kitchen.

Fu Yu is carefully cooking the steamed white fish dish.

 Among all the river fish, white fish has relatively tender meat, and is said to be comparable to anchovies from the Yangtze River.

This kind of fish is really delicious when steamed.

 Fu Chengchun’s method of making this dish is the most authentic cooking method from his hometown. He slaughters and marinates the meat first, and then steams it with seasoning.

Fu Yu had also made this steamed fish dish before when he was in Chollima, but the local way of eating it in Bei'an was slightly different from that of Fucheng Chun. Since he only pursued freshness, he deliberately did not marinate it when making steamed white fish. . The locals have adapted to it after eating it for a long time, and no one thinks there is anything wrong.

 Some gourmets, after tasting it, often comment privately that they have not been able to eat serious steamed white fish for a long time.

Fu Yu first arrived at Fuchengchun, and after following Yang Ming to observe a white fish steaming operation, he was actually quite surprised.

He had heard Zhao Meng mention before that when Chollima first made this dish, he would also marinate it, but later he gradually changed the cooking method to suit the local tastes.

I didn’t expect that Fuchengchun still insists on retaining the most original method, which is very rare.

 Fu Yu was very careful when cooking this dish, because if the white fish is to be cooked authentically and taste delicious, the details of marinating are very important.

 After slaughtering, smear the inside and outside of the fresh fish with salt, put it into a container, put it in a mesh bag with pebbles, pressurize the fish body and marinate it for a short time.

When Yang Ming was cooking at that time, he often complained about this dish. When he was learning how much salt to use and how to spread the fish evenly, he practiced it for more than a month. Later, he was watched by Li Dongxu and kept improving. The marinating time is even more stringent.

Fu Yu was very happy after hearing this, and felt that Li Dongxu was really good to Yang Ming, quite similar to the attitude that Zhao Meng taught him.

However, for Yang Ming, it is very difficult to accurately master the operation, but for Yu, it is very easy.

He took advantage of the time he was marinating the white fish to finish the two dishes he had ordered before, and made another fish stew from Demoly that was on the order he had just taken over.

After the large plate of fish stew came out of the pot, Fu Yu looked at the side dishes and the nearly three kilograms of large carp. He really felt that this dish was enough for him to eat.

 The dishes cooked next are basically such large and generous hard dishes. If he can eat 20 dishes, this person will probably have to have a full stomach.

 The dishes are being served one after another in the kitchen.

 The braised gayazi with soy sauce made by Fu Yu and the squirrel mandarin fish made by Li Dongxu were served on the table one after the other.

 The female anchor is from the south, so she was quite surprised when she saw these two dishes!

There are 6 fish in a plate of braised gayazi with soy sauce. Fuchengchun picked out all the big and fat live fish when he purchased them. After cooking, it was served on the table. Although it was a large plate full, it didn’t look like it because there were no other side dishes. It doesn’t seem like the amount of food is amazing.

The squirrel mandarin fish has a very exquisite and unique shape. The female anchor’s eyes lit up at first glance.

She praised and tasted the squirrel mandarin fish. She ate half of the fish in one go, and then she was willing to stop and taste another dish.

Stewed gayazi with soy sauce is a famous dish in Fu Yu’s hometown. It tastes salty and fragrant. It uses local home-brewed soybean paste and cannot be eaten elsewhere.

 The female anchor took two bites in a row and felt that the taste was mellow and very special.

However, this dish is a bit salty and not suitable for eating on an empty stomach.

So she raised her head and said to the camera: "This dish is also delicious, but such fragrant fish is best suited for bibimbap. Let's order another Fucheng Chun special soy sauce fried rice? I have seen fans before Recommended, this fried rice is also very delicious!”

  The female anchor has only been in this business for a short time, but because she looks pretty, looks good when eating, and is really good at eating, she has only uploaded more than 20 eating and broadcasting videos and has more than 700,000 fans.

 The platform must have given traffic recently, and her fans have increased very quickly.

So in order to catch this wave of traffic, they specially planned to come to the capital to do a series of gourmet food broadcasts.

I came to the International Science and Technology Expo because of Fucheng Chun Yang Scorpion Pot, which was very popular on the Internet.

There is no other big anchor who has come to check out such delicacies.

If they can seize the opportunity, they will definitely gain a huge number of fans.

Unexpectedly, it was sold in limited quantities here, and they had already promoted today's mukbang content in the last live broadcast. The location could not be changed, but because the sheep and scorpion pot was missing as a gimmick, they could only use Fook Cheng Chun’s special dishes are sampled to attract fans.

However, there was really no highlight in this kind of tasting, so I resorted to my own specialty, the Big Eater Mukbang.

  The female anchor is not born fat and is not tall, but she has really been able to eat since she was a child.

 And since I started doing this job consciously, I have also deliberately exercised my appetite.

 She can eat a table of normal dishes by herself. Although she is very full, she can still eat them all.

Like this kind of live eating video, you can’t even try to fake it.

  20 dishes is the amount of food she has always maintained before, because restaurants generally pay attention to the presentation effect when cooking dishes, and the quantity of dishes is also small but refined, with the purpose of selling more and making more money.

Every time she makes a mukbang, she will ask for the staple food. When it is time to eat, she only needs to finish all the dishes on the plate. The main food is served in a small bowl, half a bowl at a time, and the rice is empty. It is actually enough to eat two small bowls. Just enough for a flat bowl.

Not only can fans think that she is very good at eating, but even if she doesn’t eat the remaining staple food, no one will notice.

 Her calculation was very good. As a result, when the third and fourth dishes were served, the female anchor's face changed slightly even when she was facing the camera.

this.

This is ridiculous. No one has told her that Fu Chengchun always serves food directly on a large plate half a meter wide!

 Even if it’s a flat game!

This large whole fish is placed in the middle, with large pieces of tofu as a side dish, and piles of vermicelli!

One dish can match the quantity of two hard dishes in other restaurants!

 And this was just the beginning. When other dishes were served one after another, the female anchor felt a little dizzy even with such a big appetite.

Fortunately, she still remembered that it was a live broadcast, so after being surprised, she smiled and joked to the camera: "So Fucheng Chun's dish is so big? Come on, everyone, take a look at this fish, it must be at least three kilograms, right?" ? And with these side dishes, theirs is really economical!”

After tasting several dishes in turn, the female anchor didn't even realize that she was really enjoying the meal and her eyes were bright.

Especially when she tasted the steamed white fish dish, it was really to her liking.

While eating, she couldn't help but praise: "I have always thought that steamed fish and sea bass are the most delicious, but I didn't expect that white fish would be so delicious!"

  The female anchor still has a certain degree of culture. When tasting, she introduced the style and taste of the dishes in a clear and logical manner.

"They say freshness is not among the five flavors, but it goes beyond sourness, bitterness, sweetness, pungency and saltiness. It is a more mysterious feeling besides taste. Now I can really understand it. After steaming this white fish, the fish tastes particularly tender, and It’s salty, fresh and delicious. Unlike ordinary steamed fish, which generally tastes a little bland in order to maintain its original taste, this dish doesn’t, it’s very rich in flavor!”

As she said that, she picked up a piece of fish and looked closer to the camera: "Look, this fish is white after steaming. The fish is like garlic cloves. If you taste it carefully, it is slightly salty and sweet. It is really delicious and worth a try!" (End of Chapter)