Food Circle Plug-in Emperor

 More than half a year has passed since I learned how to cook the whole fish feast.

 Fu Yu's horizontal knife cuts from the tail of the fish close to the backbone to the head to the gills, making a long cut.

 Just this one step of operation awakened all the cooking memories he had repeated in the teaching practice class.

With almost no thought, he relied entirely on his body movement memory to quickly turn the fish over and slice off another piece of fish meat using the same method.

  The training in the teaching practice class can be called a devilish learning model. Each step of the cooking operation is repeated countless times, and the experience is slowly summed up, the tips are mastered, and then gradually evolved into one's own operating skills.

 Fu Yu has always felt that learning in the classroom was painful before, but now he has a deeper and deeper understanding of what it means to endure hardships in order to become a master!

Just like now, even though he has not cooked this soup for more than half a year, he can quickly and skillfully start the cooking operation as long as he uses the knife.

 He removed the fish entrails from the two pieces of fish and rinsed them clean.

 Fold the fish in half with the skin facing inward, tear off the skin from the middle, and chop the fish into minced meat.

After chopping the fish, Fu Yu chopped some pork stuffing. Fu Chengchun mainly cooks river fish. Fish cooking emphasizes eating and killing immediately, while pork is rarely used.

 There is no prepared meat filling for both types of meat. If you want to use it, you have to chop it yourself.

When Fu Yu was chopping the stuffing, he used a straight knife that he was used to, moving the knife up and down. It was obviously a very common knife operation, but when Fu Yu was doing it, it made people feel dazzled.

The speed is too fast, and the kitchen knife is extremely sharp. Chopping the stuffing is a very laborious task, but Fu Yu does it easily and comfortably.

 At Fuchengchun, just like Qianlima Houchu, all the fillings for the meatballs are chopped manually.

Although this is time-consuming and labor-intensive, the meat minced with a machine will definitely not taste as good as chopped with a knife.

There are actually many ways to chop meat. The most formal way to cut meat in the kitchen is to use a kitchen knife to cut the meat into slices at an angle of 45 degrees. Moreover, the slices of meat cannot be cut off, that is, the meat cannot be cut through. .

 Then turn the whole piece of meat over and use the same method to cut the meat into slices at a 45-degree angle. The meat cannot be cut off. After cutting, it will look like this. Then use the knife to cut the meat vertically at 90 degrees. Again, the meat cannot be completely cut off.

 Finally, turn the meat over. At this time, you can cut the meat vertically at 90 degrees with a knife. You will find that the meat cut in this way is very minced and is basically close to meat filling.

Fu Yu is used to cutting meat vertically. From the beginning of the knife to the final mincing of the meat, he always cuts straight down.

 After cutting it, he would also use a knife to scrape the meat again.

And during the chopping process, he would also use his hands to scoop out a little water and sprinkle it on top of the meat filling to start chopping the meat.

At this time, when you chop the meat again, you will obviously feel that the resistance of the meat filling is not that big, and the chopped meat filling will be very delicate.

 While Fu Yu was cooking, Yang Zhichao was always beside him, ready to help at any time.

He was close enough to carefully observe all the details of Fu Yu's cooking operations.

But it was precisely because of this that Yang Zhichao was always in a state of high mental tension when he saw Fu Yu making chops.

 It’s not because of nervousness, but because the operation in front of me is so perfect.

 How do you really want him to tell you specifically where perfection lies?

Yang Zhichao really can’t sum it up, but he just feels that it’s all about chopping stuff, and what Fu Yu does is faster, better, and more efficient than others.

 Fu Yu quickly chopped the pork and fish fillings.

 The fish meat is white and the pork meat is bright red. After mincing, the color contrast is even more vivid.

Fu Yu did not continue the next cooking operation immediately.

Seeing him stop, Yang Zhichao asked curiously: "Fu Chu, what's wrong?"

Fu Yu said casually: "The meatballs in this hot and sour soup should be pure white, but they are mixed with pork. I am wondering how to mix and chop the two fillings together while distinguishing the colors. .”

Yang Zhichao said without even thinking: "That's definitely impossible!"

Pork and fish are chopped together, and they are all mixed together. How can we guarantee the color distinction?

Fu Yu is also thinking about this matter, but what he is thinking about is whether to improve his filling mixing skills.

 His current skill level is advanced.

 In the previous teaching practice class, when the fish **** were chopped, the two fillings were mixed and chopped together.

 The fineness is definitely no problem, but the color is the only one.

 Although the proportion of pork is small and it is mainly fish, the meatballs are also mixed with a little red, and the chopped green onions are added at the end, which are all mixed with a little green.

 But just now he saw the hot and sour soup that the customer remembered. The meatballs floating in it were indeed pure white.

 When making this soup, add an appropriate amount of pork filling, which can be the icing on the cake and make the taste more mellow.

Customers want to eat authentic hot and sour soup with rich meatballs.

 This approach is the most authentic.

 Fu Yu has always been very serious about cooking. Since he does it, he must do his best.

 Actually, you can make fish meatballs without adding pork, but the traditional way of making fish meatballs is to include pork so that they are elastic enough and the umami flavor is strong enough.

Yang Zhichao thinks that the only way to completely separate the fish filling and pork filling is to chop them separately and press them together directly at the end without mixing them.

 But Fu Yu obviously didn’t want to do this.

This time is when the kitchen starts to get busy.

Yang Ming took the order and asked the workers to prepare the dishes. He quickly prepared the steamed and stewed dishes and put them on the stove directly.

The assistant cook was responsible for keeping an eye on the fire, and he took the opportunity to rush over to take a look at Fu Yu's cooking situation.

Yang Ming was really curious about how Fu Yu planned to make this hot and sour soup.

 The bowl of soup he made before was really attentive.

 Not to mention the taste, even in the selection of side dishes, there is no cutting corners.

How willing was he to accept that the soup he cooked was rejected by a customer with just one sentence?

Finally, he walked over to Fu Yu's kitchen counter and looked up. He saw that the minced meat was all chopped up on the cutting board. Fu Yu did not continue the operation, but was lost in thought over the two piles of minced meat.

Yang Ming asked: "What's wrong? What are you thinking about?"

 Fu Yu explained: “I want to chop these two fillings together, but it’s best to distinguish the colors.”

When Yang Ming heard this, he immediately said: "It's impossible to chop them together. If you chop them separately and put them back together when you make the balls, it's almost the same."

"I understand what you mean. You want to mix the pork and fish and chop them together to make the meat filling more delicate. But when they are put together, they become pureed. How can you separate the colors?"

“The only way is to chop them separately. Pork is very tough, so it needs to be chopped a little longer, and fish a little while longer. When stirring, do it separately, and finally mix it together and shape it into balls. You can control the color however you want.”

“It can also be made into stuffing, which is quite unique.” As a chef, Yang Ming knows a lot about this.

“The textures of pork and fish are also different. If you want to chop them without blending them together, it is actually difficult to grasp the fineness of the meat.”

“I look at the amount of meat filling. The proportion of pork is so small, even if it is mixed together, it will not have much impact on the color of the final product.”

Yang Ming said it himself and felt that it was too difficult to separate the colors of the two meat fillings.

 While the color of the meatballs is guaranteed, the perfect taste cannot be guaranteed.

Furthermore, Yang Ming didn't quite understand why Fu Yu insisted on color-separating fish and pork.

 Half red, half white, does it look particularly good?

Thinking of this, Yang Ming's focus unknowingly changed from how to handle the meat fillings to the mixing degree of the two kinds of meat fillings.

Yang Zhichao stood nearby and watched, unable to say anything about this matter.

 He listened to what Yang Ming said and felt it was very reasonable.

I also started to think about it, what should I do about this matter?

 It is actually quite good to make stuffed meatballs, and it is very innovative to eat.

Yang Ming was deep in thought. The more he thought about it, the more difficult it became. He couldn't come up with a clear idea for a long time.

At this time, Fu Yu suddenly said: "Chef Yang, I think what you said makes sense. In fact, the purpose of mixing the two kinds of meat fillings is to improve the taste."

 Fu Yu’s words broke the silence of this moment!

Yang Ming and Yang Zhichao both turned to look at Fu Yu.

Fu Yu said: "The textures of pork and fish are different, and their toughness is also different. As long as the time and intensity of chopping can be controlled well, the texture can actually be mixed together."

Yang Zhichao looked confused. He knew every word in these words, but when they were put together, they were a bit incomprehensible.

What does it mean to chop fish and pork separately but mix the texture of the meat together?

  Stirring together and separating, can that be the same thing?

Yang Ming looked at Fu Yu, full of doubts.

 Isn’t this a bit too much?

 Not to mention the minced meat, the texture of the ingredients when mixed together is definitely different from the texture when separated.

He also knows that if you want to control the color of the meatballs, you can only chop them separately and then knead them together. This way you can control the color distribution of the meatballs as you like.

 But the question is, how to chop this meat?

 If the two types of meat are separated, it will definitely not be as simple as mixing and mincing it.

 How minced the pork filling needs to be?

 What is the corresponding proportion of fish filling?

When Yang Ming said it just now, he felt that his own idea was the only solution.

Now that I think about it carefully, I realize that even if you think clearly, it is actually very difficult to put it into practice.

 “I should be able to give it a try!”

 Fu Yu has always been decisive. The moment he makes up his mind, he immediately starts implementing it.

Yang Ming watched as Fu Yu first put the two types of meat fillings on the knife surface and observed the chopping status. Then he quickly started to chop the pork fillings in one circle, then checked again, and repeated it many times.

If it were anyone else, Yang Ming would definitely block the persuasion with a questioning attitude.

 But now that Fu Yu was in charge, Yang Ming immediately felt a little more stable.

 After all, Fu Yu has experienced a lot of things since he came here for further study. Basically, as long as he says he can do it and knows how to do it, he can definitely handle it perfectly.

For a while, Yang Ming stared intently at Fu Yu chopping stuffing, with a little more attention in his eyes.

People are like this, people speak lightly. If you have achieved something, others will naturally look at you with admiration!

“Fu Chu, do you really think you can chop the two fillings separately?” Yang Ming couldn’t help but ask.

Since Fu Yu said he could try it, it shouldn’t be a wild shot.

Fu Yu rechecked the mincing of the pork filling and said: "I think this method is very feasible to enhance the texture of the meat filling through its fineness. If you mix the two kinds of meat fillings, the ultimate goal is to reconcile the two kinds of meat fillings." The texture of minced meat.”

Yang Ming's suggestion was very constructive. After listening to it, Fu Yu made a decision after thinking about it.

Yang Ming somewhat understood Fu Yu's cooking skills, but at this moment, he suddenly realized that he didn't seem to understand Fu Yu as well as he thought.

He subconsciously glanced at Yang Zhichao, who was standing next to him and helped Fu Yu cook every day. Amidst the sound of chopping stuffing, he leaned closer and asked, "Isn't Chef Fu's knife skills very good?"

Yang Zhichao nodded decisively: "Yeah, super awesome!"

 The most important thing when chopping stuffing is definitely knife skills.

Yang Ming watched Fu Yu chop the minced meat quickly, and had an inexplicable feeling that he was about to be shown off again!

 After Fu Yu repeatedly chopped, the prompts in the dialog box always failed to accurately reach the standard he wanted.

 He was about to stop chopping and check the degree of meat filling again.

Yang Ming suddenly praised: "Fu Chu, I found that your way of chopping stuffing is very special! This will save more effort, right?"

Fu Yu didn't feel embarrassed when he heard the compliment this time. His focus was on the chopping technique mentioned by Yang Ming.

This made him suddenly remember something.

Although his stuffing chopping skills are mediocre, he has advanced stuffing mixing skills!

 Fu Yu felt happy and decisively redeemed the skill improvement reward.

˜Directly improve the advanced stuffing mixing skills to the perfect level!

Fu Yu initially thought that he should not redeem this reward for skill improvement if he did not particularly need it. But now it seems that it is quite good to redeem it.

  Anyway, he is confident that he will improve all his cooking skills to perfection sooner or later!

Fu Yu glanced at the shining [Stuffing Mixing Skill (Perfect Level)] on his personal attribute bar.

 Suddenly my confidence increased greatly.

 Although the degree of mincing of the stuffing does not meet the precise standards in the dialog box, as long as it is mixed well, it can still make up for the disadvantage in taste.

Fu Yu was in a good mood and smiled at Yang Ming: "Yes, this method of chopping stuffing will save more effort and increase the speed a lot."

Yang Ming nodded immediately. He had discovered when he was observing just now that the angle of Fu Yu's knife when chopping stuffing was very strange. It must have some special meaning.

Now after hearing what Fu Yu said, I immediately became enlightened.

 It turns out that the operation of chopping stuffing with a straight knife has such a function. I might try it out if I have a chance in the future! (End of chapter)