Food Circle Plug-in Emperor

Li Dongxu left in a hurry. Before leaving, he only said in a hurry that something happened to Wang Xiaodong, and handed the remaining dishes from the table to Fu Yu to take the order.

Everyone in the kitchen was speculating that Wang Xiaodong might not be suffering from something serious, right?

 The situation just now didn’t look good.

 Everyone else is gossiping in secret.

Yang Zhichao was called over by Fu Yu to take action. Looking at the big fish on the chopping board, he felt panicked.

This "two-person lift" iron pot stewed carp is considered Fuchengchun's top signature dish!

 Only the chef can take orders in the store, and even Yang Ming cannot cook this dish independently.

  After all, this dish is made with more than ten kilograms of river carp!

 Such a small pot cannot fit on the stove, and the whole fish needs to be cut off.

 Originally, it is very difficult to cook a whole big fish, but when Fuchengchun makes this dish, the fresh fish needs to be divided into sections and cooked on the stove at the same time.

Three iron pots are turned on at the same time and the fish is stewed at the same time. It is not only necessary to ensure the taste of the three pieces of large fish during cooking, but also to accurately control the cooking time, so that after the cooking is completed, when the three pieces of fish are put together and served, Customers taste the same.

 This is a great test of the chef’s cooking skills.

Yang Zhichao followed Fu Yu with his heart in his heart and looked at the big carp on the kitchen table, feeling worried.

But Fu Yu was secretly grateful.

 Thanks to Li Dongxu's loving guidance that triggered him just now, otherwise I would have to wait eagerly for Li Dongxu to come back and start cooking again.

 With Li Dongxu's guidance, Fu Yu was able to cook in a completely step-by-step manner.

  Normally, when cooking river carp, you clean it directly and then change the knife for later use. This is the operating method of ordinary chefs.

 Fu Cheng Chun has his own way of cooking fish.

 Following Li Dongxu's instructions, Fu Yu cut the fish into a knife and then poured boiling water over the fish skin. The fish skin immediately showed a unique pattern.

While packing up the fish, use firewood to heat a large iron pot, pour a base oil mixed with vegetable oil and animal oil into it. When the oil boils, add the boiled and peeled eggs and cut tofu, potatoes, carrots and other accessories. Fry it in the pan, take it out and set aside.

Although he had Li Dongxu's personal guidance, he had never cooked this dish before. Fu Yu didn't hesitate for a while and decided to cook it according to Li Dongxu's instructions.

To be on the safe side, Fu Yu decided not to make any changes even though he felt that this cooking step was somewhat different when doing the next operation.

After he poured out the excess oil, he added onion, ginger, garlic and other auxiliary ingredients to the pot to add soup and make the sauce. These things seemed ordinary, but the operation was not.

Take adding soy sauce as an example. Most people pour soy sauce directly into the soup. Li Dongxu told Fu Yu to pour the soy sauce on the edge of the hot pot. The aroma released at that moment cannot be poured into the soup at all. Made it through.

 This method is very novel. Fu Yu has never heard of it before, so he must be very careful when operating it.

 About the amount of soy sauce, according to Li Dongxu, it is a discretionary judgment based on the actual size of the fresh fish.

 Fortunately, Fu Yu has a precise feel and dialog box prompts, so it is not difficult to add some soy sauce.

However, the bottle of this soy sauce is different from the ones sold on the market. It is stored in a glass jar without packaging or trademarks.

And after pouring it close to the edge of the pot, the aroma is also very distinctive.

 Fu Yu smells it completely different from ordinary soy sauce.

He was curious, so he deliberately got a few drops on the mouth of the bottle while handling it, and when he was wiping it with a tissue, he applied it directly on his fingertips.

 The next second, I was stunned by the data that appeared in front of me!

The soy sauce of Ganqing is just called this, but it is actually a kind of sauce that Fuchengchun brews himself, using a very special seasoning.

  The dialog box clearly shows that this sauce uses walnut paste processed from wild pecans.

 Frying the pecans and then seasoning them is a great way to cook.

But not many people know about it.

 Fu Cheng Chun is directly processed into pecan paste, which not only tastes better, but also is very delicate and easy to taste when cooked.

Fu Yu took a paper towel and wiped off the sauce on his hands.

 After briefly reviewing the cooking process of the entire dish, I immediately understood that this pecan sauce should have replaced the bay leaves in the fish stew sauce, and using it to cook fish has a special aroma.

Fu Yu had just poured soy sauce on his side. Yang Ming put the ingredients into the pot and came over immediately with his hands free.

 “How is it? Can you make this dish?”

Yang Ming had watched Li Dongxu cook this dish before. It was very difficult. Not to mention how complicated the cooking process was. He only had to use three stoves at the same time to stew the fish head, body and tail. He also had to control the three stoves. It is difficult to meet the requirements if the heat of the pot and the amount of seasonings are used to ensure that the taste and meat quality of the three sections of fish stewed are exactly the same.

Yang Ming thought he couldn't do it anyway.

Fu Yu set up two more pots and repeated the operations he had just done. He said casually: "It can be done. Chef Li has taught me the specific cooking methods."

 He spoke confidently and calmly.

Yang Ming thought he had learned it step by step, so he felt relieved.

Although cooking the dishes is very difficult, if it is Fu Yu, there should be no problem.

 After getting along for such a long time, Yang Ming has now reached a level of almost blind trust in Yu.

Yang Zhichao, who was standing nearby, couldn't help but twitching when he heard this.

Just reciting the cooking method once, does it count as being taught in detail?

Yang Ming was not in a hurry to go back, so he stood in front of the kitchen counter and watched Fu Yu cooking.

 The sauce was boiled in the three pots at the same time, and Fu Yu only started to chop the fish at this time.

 If you want to divide the whole fish into three parts and cook them at the same time, you must control the amount of fish when cutting.

 How much fish meat is left on the fish head, how much fish meat is left on the middle section, and how much fish tail is left in advance are all important.

At the same time, when cooking, you must also pay attention to fire control and time control.

 In this case, you need to judge based on the meat quality and thickness of the fish.

 Suddenly, Fu Yu thought of Li Dongxu’s words just now, and immediately reacted

The meat of river carp is thick and plump, so you have to rely on your own feel when cutting it.

Li Dongxu specifically said that if he thought it was good, he would cook this dish.

 If it doesn’t work, just let it go for a while and wait for Li Dongxu to come back.

Fu Yu had previously thought that Li Dongxu was worried that something might go wrong during the cooking because he had never actually cooked this dish. Now it seems that Li Dongxu is worried that he cannot use three stoves for cooking at the same time.

With the absolute touch, Fu Yu could easily determine the dividing position of the river carp and split it neatly with a kitchen knife.

 After cutting a section of fish, Fu Yu began to add the prepared chicken and pork bone mixed soup to the cooked sauce. After boiling, he put the processed fish into the pot and simmered it over low heat.

After adjusting the heat on all three stoves, Fu Yu breathed a sigh of relief.

 Now you only need to add various processed auxiliary ingredients one after another during the stew.

 The Fucheng Chun stall is the same as the store, with one kitchen table and four stoves.

Fu Yu saw that there was still an empty seat, just enough to cook another dish.

 With the stewing speed of this dish, you can cook two deep-fried and stir-fried dishes at this time, which will not delay the serving and save cooking time.

As soon as the oil pan on Fu Yu's side was hot, Li Dongxu hurried back.

 When he saw the pots on the stove, his expression suddenly changed!

 “Already stewed?”

Fu Yu nodded: "I'm going to take advantage of the time of stewing the fish to make braised horseradish fish fillets. This dish cooks quickly and can be served in ten minutes at most. Just after it is out of the pot, the fish in my pot should be Added ingredients."

 No matter what, the time for serving food in the kitchen cannot be delayed.

Li Dongxu knows very well about the cooking of the dishes on this table, and he knows that these two sentences are more than just words!

 Be able to accurately select this braised horseradish fish fillet from a list of recipes, make an accurate judgment, and ensure that it will be served within ten minutes.

 You can see Fu Yu’s level!

“Hurry, the oil is hot, hold on to the pot and don’t worry about anything else. Finish cooking these two dishes first!”

Li Dongxu didn't need to look at the order list and directly ordered the waiters to continue preparing the dishes. With his supervision, various ingredients were soon delivered one after another.

“Don’t mix up the order of adding the excipients, and make sure you grasp the time well!”

 Fu Yu nodded!

 The scent of fish is mixed with the scent of various raw materials, wafting out from the gaps in the big iron pot. The alluring scent is so delicious.

 The fish is stewed without opening the lid in order to contain the heat.

 When the carp was almost stewed and the final seasoning could be done, Fu Yu opened the lids of the three pots on the stove one by one.

Li Dongxu was originally concerned about the stew in the pot. When he saw Fu Yu finally lift the lid, he hurriedly stepped forward to take a closer look.

 When I saw this, I was immediately stunned!

You must know that when cooking this dish, whether it is to cut the whole large carp into three parts or divide it into three pots and stew it at the same time, it is a difficult problem!

Because the fish is too big, it is difficult to cook it, and it has three different positions. It is very difficult to control the cooking time to ensure that it comes out of the pot at the same time and has a similar degree of flavor. So far, I have been able to meet these two requirements. Still one of the toughest issues when it comes to training with Fucheng Chun.

Fu Yu checked the stewing conditions in the pot one by one and said directly: "Don't worry, it will be out of the pot soon!"

Li Dongxu listened to Fu Yu's words, but did not respond immediately.

He stared at the fresh fish in the pot. With so many years of experience in cooking, he could tell almost at a glance that the fish was stewed very well and the proportion of the soup was well controlled.

Based on his habit, San Guo's fish meat is cut very accurately. The fish meat connected to the fish head is wide and thick, the thickness of the fish meat left at the tail is just right, and the middle section of the fish is cut neatly.

You can tell at a glance that your knife skills are quite impressive!

Seeing that the carp was being stewed without any problem, Li Dongxu's heart dropped a little.

But he didn't leave either. He just stood in front of the kitchen counter and watched Fu Yu cooking.

This fish stew also has a very crucial operation. After the fish is stewed, taking it out of the pot is the big problem.

 After all, ordinary tools cannot completely scoop out a large carp weighing more than ten kilograms, which requires the division of labor and cooperation of several people.

Liu Yongping’s original idea was to have two people separate the angles of the fish’s head and tail, and each person would hold a basin to lift the fish out. Later, the dish became famous and he simply changed the name of the dish to “Two-person Lift”, a stew in an iron pot. carp.

Of course, all the ingredients in the big iron pot, such as tofu, potatoes, etc., must be scooped out first and put on the bottom of the plate.

 Finally, pour the remaining juice from the bottom of the pot over the fish, and then all the processes are completed.

Li Dongxu had told Fu Yu about the method of arranging the dishes before. When he was waiting for the operation, he would keep an eye on it. If there was any problem, he could immediately help to remedy it.

 At the same time, the dining area.

Deputy Director Guan is enthusiastically entertaining the head of the technology company. It is the first time for both parties to meet, and they were a little nervous at first.

However, after the dishes were served, and the middleman Lao Luo helped adjust the atmosphere, the two parties quickly became closer, and their attitude when talking became obviously much more casual.

Lao Luo smiled and said to the person in charge: "In order to entertain you today, the activity center is really sincere. Not only did they specially set the table at Fuchengchun, but the dishes they ordered were all the specialties of the restaurant. It is said that They are all used to entertain the leaders above, and you don’t even see them on the menu.”

When the person in charge heard this, he immediately became interested: "Really? Then I will have a good taste later."

 His company is in the south and he rarely comes here.

I have heard that northern dishes are characterized by large sizes, large portions, affordable prices, and very good taste.

I have never tasted authentic northern food.

Now hearing what Lao Luo said, several guests present suddenly became interested.

When the two cold dishes were first served on the table, looking at the full plate of dishes, the person in charge couldn't help but smile and sigh: "This dish is really not small!"

Hearing this, Deputy Director Guan immediately laughed and said: "What's this? There will be a hard dish later, and it will be on the table. I'm sure it will surprise you!"

The person in charge laughed: "Really? I'll have to broaden my horizons later!"

 In the back kitchen, Fu Yu saw that the stewed fish in the pot was almost done, so he quickly turned off the heat and used the heat from the bottom of the pot to simmer the fish for the final time.

Yang Zhichao had already laid out a large tray of fish in advance as instructed.

 Fu Yu quickly took out all the side dishes and placed them at the bottom in categories.

There are many kinds of side dishes. Because of the long stewing time, many ingredients become very soft.

Fu Yu was very careful when serving it. It looked like a large spoonful was randomly placed on the tray, but when he finished serving it, all the side dishes were accurately placed according to different types of ingredients and were not mixed together. , sticky into a ball.

 Let’s not talk about how the fish is stewed, but the exquisite plating skills alone made Li Dongxu’s eyes light up.

During the cooking instruction just now, he just casually mentioned that when doing the final plate arrangement, the ingredients should be placed as cleanly and regularly as possible without being cluttered. I didn't expect that Fu Yu could complete it so well. (End of chapter)