Chapter 114： crowned king

Chapter 114 Crowning the King

Fu Yu has discovered more than once that since he has the ability to select ingredients, all the secret recipes have lost their mystery in front of him.

These secret seasonings and marinade recipes are all made after the chef or the chef painstakingly tried and studied, and even passed down for generations.

Generally only the boss and his cronies can know the specific ingredients.

Outsiders only smell its fragrance and taste its taste, but they don't know what seasoning is used to make it.

Now, these secret recipes, which were kept hidden for fear of being known by outsiders, have all become clear at a glance in Fu Yu's hands.

This matter is undoubtedly a great thing for Fu Yu.

The secret formula is so precious, on the one hand, because it is hard to find, and on the other hand, it is because it can really make food more delicious.

And Fu Yu can actually directly see the configuration ratio of these secret recipes.

This is like practicing martial arts, you can spy on all the secrets of martial arts in the world.

In addition to getting twice the result with half the effort, there is nothing left but success.

After being excited, Fu Yu mixed the bowl of juice and seasonings for later use, and at the same time told Sun Qingning: "Drain the sea prawns."

Sun Qingning hurriedly used kitchen paper towels to absorb excess water to avoid splashing oil during frying.

"Blanch four asparagus, two long and two short."

After Fu Yu warned, Sun Qingning turned to pick asparagus.

Heat oil in a pan.

Put in the sea prawns when the oil is 80% hot.

When frying shrimp, the oil temperature must be high and the speed must be fast, so as to achieve the effect of charred outside and tender inside.

If the oil temperature is not enough, the shrimp meat will become dry and hard.

Fry until set and remove.

After the oil temperature rises again, deep-fry until the skin becomes crisp, remove and set aside.

Leave the base oil in the pot, and pour it into a bowl of juice.

The salty osmanthus from Daoxiang Village is used in the bowl of juice, because the fragrance of the flower is more intense.

Stir continuously over high heat until the soup thickens.

Put in the fried shrimp and shredded green onion and ginger, stir fry quickly and coat well.

Fu Yu deliberately speeded up his hands, so as to avoid the long-term frying that would cause the skin of the shrimp to become soft.

Fry well, serve in a pan.

At this time, Sun Qingning finally breathed a sigh of relief.

A dish of crispy shrimp with sweet-scented osmanthus sauce took eleven minutes.

high speed!

Do keep it up

The next step is to make the final arrangement.

Blanched asparagus, in pairs, long and short, folded in half and placed on a rectangular flat-bottomed white porcelain plate.

Three sea prawns are placed cross-stacked on top of the asparagus, and six prawns are placed in two groups.

Finally, three shredded shallots and two slices of pickled peppers are placed on top.

The entire cooking process was very smooth, and Sun Qingning stood by and watched, only feeling pleasing to the eye.

Seeing the plate being taken away by the passer-by, I remembered to ask: "Chef Fu, is there anything that needs attention when making this dish?"

Fu Yu replied casually: "The main thing is to pay attention to knife work, marinating, sizing, battering, powdering, lubricating oil, steaming, boiling water, pouring or adding raw materials to wrap the soup, and seasoning. The second is to practice the lotus, and the technique is proficient. That's it, it's fine."

Sun Qingning: "."

Isn’t this just repeating the copying process in the textbook?

Although he really doesn't remember clearly.

Thoughts flashed by, and Sun Qingning belatedly realized that Fu Yu was able to memorize the theoretical knowledge of cooking so firmly.

This person is not only good at cooking, but also has an amazing memory!

Sun Qingning's already big eyes became bigger again.

Fu Yu is so good?

At first I thought he was a bronze, but I didn't expect to find out that he was a king at all.

As a result, this idea has not yet been finalized, and then I discovered that in fact, he has already crowned the king!

Sun Qingning looked at Fu Yu with envy and admiration, and felt sincerely in his heart: Chef Fu is amazing!

Two dishes are finished, and there is still one salt and pepper shrimp goby.

They all say "in season, don't eat from time to time".

It’s only mid-August now, but the best gobies will take half a month in the evening before the meat will contain more water.

So now when customers come to order food, if they want to eat goby, those who know how to do it will choose deep-fried.

After all, the most delicious part of goby shrimp is that the meat is sweet and tender, with a special and attractive umami taste.

Deep-frying can stimulate the freshness and tenderness of goby shrimp, and the strong taste of salt and pepper just makes up for the lack of meat quality of goby shrimp in this season.

A plate of salt and pepper shrimp goby, with twelve ingredients.

After spitting sand, wash the gobies and drain the water fully, add lemon slices, and set aside.

Taking advantage of this time, Fu Yu blanched a few broccoli.

Sun Qingning stretched out his head and took a look at the goby, and found that the shell was quite big.

"What's so good about this goby, if it were me, I would rather spend money to order a plate of salt and pepper prawns, at least the shell is thin and the meat is thick and tasty."

Fu Yu smiled, and while pouring oil into the pot, he said: "You don't understand this, do you? Don't look at the thick shell of this goby, and there are no tricks in cooking, but cooking with salt and pepper is a 'finger sucking' in the mouth of diners. The first umami', prawns can't taste such a unique umami taste."

Sun Qingning was a little unconvinced: "Not to mention the goby meat, the shell is still hard to peel. Anyway, if I have the opportunity to order food, I will definitely not eat this."

The oil in the pot is heated up, put the rested shrimp goby into the pot and stir fry.

Looking at the gobies that were starting to turn pink little by little, Fu Yu suddenly thought of a question.

Is it possible to change the customer's satisfaction with the dishes by arranging the dishes?

The main advantage of seafood is that the meat is fresh and delicious. If you order it carefully and make it more convenient to eat, wouldn’t it be more popular?

Thinking of this, Fu Yu calmed down and observed carefully while frying the tiger prawns in the pot.

In fact, many people just think this dish tastes good, but they don’t know how to eat it.

To eat gobies, you must first learn to distinguish between "male and female".

Look at the body of the shrimp, the one with 6 legs is the female shrimp, and there is a "king" on the neck, and the one with 2 more calves below is the male shrimp.

The male shrimp is more meaty, and the female shrimp is more seedy.

Distinguishing between male and female can determine how hard to peel goby skin.

Except for a few connoisseurs who know how to eat, other diners actually don't understand these things.

Goby shells are hard and thick, and it is impossible to peel them without skill.

Fu Yu took the pink goby out of the pot.

Turn on the high heat, wait until the oil temperature continues to rise, then pour the goby into the oil pan and fry repeatedly.

Until the shell becomes brittle and makes a "click" sound, take it out immediately, otherwise the shrimp will be fried.

The fried gobies should be belly up, exposing the "zippers" on both sides.

Fu Yu suddenly thought that after the salt and pepper shrimp goby was served on the table, customers often peeled the shells by themselves, and then tasted them slowly.

During the process, people often gnaw their teeth directly because they don’t know the skills.

This will not only affect the mood of dining, but also damage the taste of tasting.

If it can be directly in the process of arranging the plate, the problem of hard peeling can be solved.

Then customers will be much more convenient when eating.

Thinking of this, Fu Yu began to ponder.

How can it not affect the aesthetics of the plate, but also make it easy for customers to peel off the shell?