Food Circle Plug-in Emperor

 Since Fu Yu is willing to take over this steamed fish sausage, there should be no problem.

Wang Haiwei is also very convinced of Ping Yu's cooking skills now.

However, Yang Ming's words made him feel that something was not right.

Wang Haiwei didn't know what he was thinking. He turned around and walked over to Fu Yu's kitchen counter.

 In fact, he felt that if Fu Yu could make this dish, it would be the best. After all, the leader of the inspection team of the activity center really couldn't afford to offend him.

Furthermore, if Fu Yu does it, he will definitely be much better than him and Yang Ming.

Wang Haiwei thought, this dish is pretty much done, as long as it can handle the problem.

Li Dongxu is not here, and the boss has not come over either. It would be great if the kitchen can serve food normally. There are so many extravagances!

Wang Haiwei glanced at Fu Yu who was busy cooking, and couldn't help but ask: "Fu Chu, have you cooked this dish before?"

Fu Yu shook his head: "No, but I followed Chef Li to observe when he was cooking."

Wang Haiwei smiled: "Oh, no wonder, this dish was originally developed by Chef Li. When it comes to who cooks this dish, Chef Li is definitely more powerful."

but

Wang Haiwei asked curiously: "I heard from Yang Ming that Chef Li specifically instructed you on how to cook this dish yesterday?"

Fu Yu nodded: "Yes, when he was cooking, I was watching from the side, and Chef Li gave me direct instructions."

 Wang Haiwei was immediately confused by these words.

What's the meaning?

Have you just observed it yesterday?

Have never cooked before and are you going to start cooking today?

And Yang Ming dared to agree directly!

Wang Haiwei's heart suddenly skipped a beat. He watched Fu Yu calmly start handling the fish, but he always felt that this was a bit unreliable.

Thinking of this, he couldn't help but advise: "How about waiting for the boss?"

But!

 He found that Fu Yu had neatly removed the fish skin and started to chop the stuffing.

This dish is very difficult to cook. He and Yang Ming also learned how to make this dish from Li Dongxu.

As a result, the filling operation looked simple, but it was extremely difficult to do.

Obviously they use the same technique, but the taste of the fish sausage is far less chewy and juicy than the one made by Li Dongxu.

Fu Yu has just read it again, and he hasn't even been able to do it himself. Is it possible?

Fu Yu was chopping the fish in a hurry. He was busy for a while, and when he looked up, he found that Wang Haiwei was still standing in front of the kitchen counter, as if observing his cooking.

If it were normal times, it would be okay to observe each other like this.

 But today's situation is special and the stall business is particularly booming. Wang Haiwei doesn't go about his own work and gathers around his kitchen counter. What's going on?

Thinking of this, Fu Yu glanced at Wang Haiwei: "Chef Wang, is there something wrong with what I'm doing?"

Wang Haiwei couldn't tell whether there was a problem, but this dish was not just about chopping the fillings and filling them.

After all, for such a signature dish, you think the fish is too minced and the pieces are too big. Can you do it?

Wang Haiwei hesitated for a moment, but couldn't help but said: "Fu Chu, the customer who ordered this dish is the leader of the inspection team of the activity center. How about waiting a little longer. They ordered this dish specially. They must have read it." The female anchor’s video from before came here to taste it. You see, the minced fish stuffing still needs to be stuffed. It’s quite difficult to operate. Let’s wait until the boss comes to cook it!”

Fu Yu nodded and smiled: "That's okay. It just so happens that the dishes I'm in a hurry to serve are almost ready. Let's prepare this dish in advance. If the boss arrives later, he can take over and cook it immediately, which can also save some time. . If the boss has something and I can’t make it in time, I’ll do it directly without delaying anything.”

Wang Haiwei breathed a sigh of relief when he heard this.

 Fu Yu’s words made him feel very useful!

Wang Haiwei nodded quickly: "Okay, if you need any help, just let me know."

The most difficult parts of this steamed fish sausage are the filling and the final frying. For Fu Yu, although it was his first time to get started with the details of the operation, the whole process was still very much in his mind. True.

However, Wang Haiwei’s words were also well-intentioned, and Fu Yu knew it.

After all, Li Dongxu also said yesterday that although several chefs in the restaurant can cook this dish, others are not as good as him.

Yang Ming and Wang Haiwei also learned how to cook this dish, and as a result, they still can't really cook it independently.

 You can see how difficult this dish is to cook.

The two chatted for a few words, which did not delay Fu Yu's operation at all.

The mincing of fish sausage stuffing is very important. How finely and finely it is chopped is important.

Wang Haiwei went back to his kitchen counter after chatting with Fu Yu. Now he is not worried anymore. Fu Yu is a really nice young man. He handles things very steadily and thinks carefully.

 And the most important thing is that I can listen to other people’s suggestions and communicate very well.

The fish stuffing is chopped, seasoned, and then filled.

 For filling, Fuchengchun uses sausage casings. Use a filling machine to stuff the meat filling into the casings and knead it into the thickness and length you need.

Fu Yu completely copied Li Dongxu's method, punching holes in the sausage casing, then filling the meat filling repeatedly, and pressing the meat sausage tightly.

 This step of operation took a lot of time. Fu Yu was unhurried and very serious from beginning to end. Moreover, under the prompts of the green line dialog box, his detail processing even far exceeded Li Dongxu's operation.

 After the fish sausage was filled, Yang Zhichao stood beside him. He couldn't reach out his hand to help for a while, so he turned his head and looked at the door.

 “Fu Chu, the boss hasn’t come yet?”

 Fu Yu nodded: "Yeah."

“It’s okay, I’ll keep cooking. If the boss comes, I’ll let him cook. If he doesn’t come, I’ll just cook.”

Yang Zhichao was stunned for a moment, glanced at Fu Yu, and felt that his expression was very indifferent: "Aren't you waiting for me, boss?"

Fu Yu smiled slightly: "Just wait while you cook. When the boss comes, just cook directly. We have done the preliminary preparations, so he can worry less!"

Yang Zhichao glanced at Fu Yu in confusion, swallowed his saliva and looked at Fu Yu: "Okay, Chef Fu."

However, this steamed fish sausage has been made directly, so there won’t be much work left, right?

 “Here, hand me the tray!”

Yang Zhichao hurriedly handed over the tray he had taken in advance. He usually followed Fu Yu to help with the cooking, focusing on cooking operations. When Fu Yu was cooking, he had to make advance preparations for whatever he would need. Judge and help in time.

 He is the cook, and that is what he is responsible for.

 But Yang Zhichao remembered that Li Dongxu said that the filling operation of steamed fish sausage is a test of the chef's skills. Without repeated practice, he will not be able to do this job well?

But, immediately after, he watched Fu Yu poke a hole in the filled casing, and pushed and pulled it several times with his fingers, freeing up some space in the originally full casing! Then, he added some fish stuffing into the casing and squeezed it repeatedly, while Fu Yu's extended fingers blocked the holes in the casing in time.

 Suddenly, some space was freed up as the casings slid!

At this moment, Yang Zhichao found that he was envious of Fu Yu's fingers. It turned out that long fingers also had advantages in cooking!

Fu Yu then quickly smoothed out the backlog of filled fish sausage, and then directly sealed it with a wire crimper.

 In fact, the filling operation is a very dirty job. The casings need to be soaked in water, and the meat fillings are rubbed everywhere during the filling. It is easy to stain the chef's clothes. This kind of oil stain is not easy to wash.

Especially since the fish sausage is made in a pot, the fishy smell sticks to you and won't go away for a long time.

 However, when Fu Yu is making the filling, he can completely ignore these harsh environments and focus all his attention on the flexible and free fingers, and the quickly formed fish sausage. After sealing, it is neatly placed on the tray.

 After the fish sausage is stuffed, it can be steamed.

This step of operation is not difficult for Yu at all. Whether it is the control of fire or time, they are his strengths.

While the fish sausage was on the pot, Fu Yu cooked two more dishes from the order list on hand.

 When the fish sausage was steamed and started to be cut, Fu Yu stopped just as the first knife was halfway down.

Just when the blade was about to separate the entire piece of fish sausage, Fu Yu suddenly discovered something troublesome.

No wonder cooking this dish can be defined as a task, that’s it!

 He originally thought that the difficulty in cooking the steamed fish sausage dish lay in the steaming and final frying.

 Looking at it now, it is also very difficult to cut.

 After the fish sausage is steamed, during the slicing process, the casing is completely stuck to the fish filling, but when it is cut, the casing skin is very slippery.

 It looks easy to cut the fish sausage into regular round slices straight up and down, but it is actually very difficult when cutting.

  Not only should we consider the flatness of the fish filling, but we should also consider the remaining width of the casing!

When cutting the knife, it is not enough to open and close it smoothly. If you are not careful, the fish sausage slices will be thin at the top and thick at the bottom.

And when he was cutting it just now, he found that after steaming, the fish meat became very sticky, and it would stick to the wall of the knife when cutting, affecting the position of the knife.

 Generally speaking, when cutting such sticky ingredients, it will be better if the knife is soaked in water.

 But yesterday Fu Yu carefully observed that Li Dongxu did not touch the water when cutting.

 Thinking about it carefully, maybe it’s because after the fish sausage is sliced, it needs to be dipped and fried, and the water will stick to it, which may affect the effect.

Fu Yu thought about it and decided to give up the operation of getting wet.

 After all, Li Dongxu is the inventor of this dish, and he has probably tried all kinds of methods.

 The cooking steps summarized now are the most effective, labor-saving and convenient method.

At this time, Yang Zhichao, who had been paying attention to Fu Yu's movements, was the first to discover the problem.

Although he didn’t know what went wrong, Fu Yu suddenly stopped while cutting, which was very strange in itself.

Is it possible that the cut was damaged?

Yang Zhichao suddenly felt worried when he saw Fu Yu's delay in moving the knife.

This fish sausage is very slippery, and it looks easy to cut, but when the knife is actually cut, it is easy to become slippery, right?

If it is cut crookedly, the presentation shape will be affected, and it will be difficult to deal with it!

Fu Yu was halfway through cutting the knife. After stopping, he considered the angle, put the pad of his little finger against the fish sausage noodles, and slowly cut the knife.

 Then, he carefully adjusted the angle of the blade at all times to break the fish filling, and then slowly separated the casings.

 The casings on both sides are well separated. When it reaches the bottom layer, the blade obviously slips, probably because of the angle of the knife!

 Fortunately, I didn't take any tricks before. If I cut it after it was wet with water, how slippery would the knife be?

Fu Yu took a deep breath, moved his fingertips, and pressed them tightly against the fish intestines. It was very difficult to keep the blade steady!

Fu Yu gently slid the blade, and he carefully stared at the green line and the prompts in the dialog box. At this position, Fu Yu carefully looked at the content of the prompts that were becoming more and more stable!

 Suddenly I had an idea!

 Want to try a good knife?

Thinking of this, Fu Yu felt that it was extremely feasible!

  After all, there is a small curve at this position where the fish meat and casings meet. The blade will slip when pressed down. Even if it is cut, the strength is difficult to control!

Yang Zhichao just listened to Wang Haiwei's suggestion to wait until the boss comes over, and he actually agrees with it in his heart.

However, what Fu Yu said makes sense. Prepare the dishes first, and then wait for the boss to come and take the dishes directly, without delaying anything.

But now looking at Fu Yu holding the knife, but still not cutting it, it seems that he is encountering difficulties.

Yang Zhichao has never cooked this dish, but he once watched Yang Ming cook it while he was cooking the oil.

When slicing, Yang Ming also complained that the cut fish intestine slices were of different widths due to the slippery blade. At that time, he also tried to wet the fish intestines before cutting to prevent the fish intestines from adhering. However, the fish meat did not stick, but the casings were cut. When the time comes, it will slide down directly.

After hearing this, Yang Zhichao felt that this dish was difficult to make.

Now it seems that Fu Yu was also stumped by this step of operation.

 Wait for the boss!

 It’ll be great if the boss is here!

At this time, in Yang Zhichao’s heart, only the boss Liu Yongping came to successfully complete the cooking of this dish.

 At this moment, Fu Yu had already started to strike!

I didn’t see how he moved. The stagnant blade fell quickly, and a regular piece of fish sausage was cut off.

Yang Zhichao’s eyes lit up, did he understand this through research?

But this cutting technique doesn’t seem to have any merit!

 When Fu Yu started cutting the two pieces of fish sausage, there would be a stagnant movement to explore the angle.

 When we cut to the second half, the movements are obviously getting faster and more skillful.

 After the entire fish sausage was sliced, Fu Yu finally breathed a sigh of relief and placed the cut fish sausage neatly on the tray.

Fu Yu then finished cutting the other two fish sausages. This very difficult cooking step was considered a success!

Yang Zhichao stood nearby and couldn't help but praise: "Fu Chu, your sword skills are amazing!"

Fu Yu smiled and moved his fingers. Without the increased sensitivity of these fingers, this step would be really difficult to complete.

 He flexed his fingers.

 Fortunately, it was completed successfully. (End of chapter)