Chapter 136： straight up with a kitchen knife

Chapter 136 Swinging a Kitchen Knife and Going Directly

To make fresh abalone taste tender, the most common method is steaming, but steaming is easy to get old.

Actually, the best temperature for cooking abalone is 80 degrees.

You can use 80-degree water to cook abalone.

The abalone cooked in this way has the most tender taste.

Exceeding this temperature, the texture will become old.

Fu Yu has always known about this.

But the so-called 80 degrees, often can only rely on their own feelings to pinch the time.

But now there is no need to worry.

With the ability to control the temperature of the fire, the water temperature can be as high as you want.

Cooked fresh abalone was served on a plate, Yao Shi didn't take a second look.

From Fu Yu's operation just now, he can already estimate that the water temperature should be controlled at about 80 degrees.

This is common sense, but it is somewhat difficult to actually operate.

It is undeniable that Fu Yu did a good job.

Original Jiaodong seafood is a mish-mash dish, which is characterized by its clear, fresh, crisp and refreshing taste.

It's not the first time Fu Yu has made this dish, but it's the first time that he pays attention to the precautions when cooking.

When cooking Jiaodong seafood, avoid using high sour and spicy ingredients to cover up the umami taste of the seafood itself.

The taste is subject to the original flavor that can highlight the seafood.

Slightly sour, slightly sweet, slightly spicy with salty and fresh taste, is the best seasoning method for cooking small seafood.

These three auxiliary flavor types can play a role in highlighting the umami taste.

Jiaodong seafood should also highlight the crispness of the raw materials.

This requires the heat during the initial processing of raw materials.

Blanching must be done with a high fire, and the time should be short. After removing it, put it in ice water to cool it down quickly. The small seafood made in this way not only has a strong umami taste, but also has a refreshing crispness.

Another dish, Jiaodong stewed fish, is inseparable from vinegar and noodle sauce.

Jiaodong stewed fish must use authentic noodle sauce, which can subtly remove the fishy smell from the raw materials while imparting the flavor of the sauce to the fish.

The old-fashioned classic method, when cooking fish, I prefer to put some rice vinegar.

But the amount should not be large, it can soften the fishbone, neutralize the smell, and remove the fishy smell.

When stewing fish, the firepower should be low, so that the fish will slowly taste.

Otherwise, the fire will destroy the shape of the fish, this is the slow fire to produce tender fish.

Several dishes were cooked smoothly one after another.

Yao Shi's complexion completely calmed down.

Watching Fu Yu cook is a kind of enjoyment.

The cooking method in my mind is shown by others with the most standard operation.

The feeling of moving with the heart is like drinking a cup of refreshing herbal tea under the scorching sun. The hearty feeling can instantly soothe the body and mind.

It has been a long time since Yao Shi calmed down and watched other people cook.

This long-lost feeling made him unknowingly watch Fu Yu cook for more than half an hour.

Fu Yu didn't care about it.

He flipped through the recipes of the special family banquet, and at the same time cooked according to the above operation method. It is not to mention how easy it is to cook a few dishes.

This is the mullet egg soup.

Fu Yu deliberately read the method again.

Mainly this soup, which he had never made before.

There were too few customers to order. When Zhao Meng made it, he didn't catch up once.

But although he has never done it, Fu Yu usually heard Zhao Meng say a few words.

I know that this mullet egg is quite troublesome to make.

The key point, before use, be careful not to flush.

Otherwise, although the salty and astringent taste can be removed, the taste will become hard and the color will change.

And it is used directly for cooking, and the fishy smell is difficult to remove.

When Zhao Meng was talking about it, Fu Yu sounded interesting, so he asked more.

Zhao Meng babbled a lot. He had just finished cutting pier and was tired and hot, so he didn't listen carefully.

Now look through the special family banquet recipes, and only then do you know how to make mullet egg soup to taste.

Put cold water in the pot and add mullet eggs.

Use the heat to heat up slowly. After the water boils, remove the mullet eggs.

Put it in cold water and boil it, then remove it.

Repeat this three times.

The mullet eggs cooked in this way are very soft, tender and smooth, and the color is beautiful. It is most suitable for making mullet egg soup.

After boiling the clear soup in the cooking pot, skim off the foam on the top of the soup.

Put mullet egg slices in clear soup.

Add soy sauce, rice wine, **** juice, salt, pepper, etc., and make it golden yellow and salty.

Prepare the color and taste of the clear soup, and pour in the diluted water starch.

Stir evenly to thicken the soup, make the soup thick like rice soup, and stew it into shape.

The container used by Maxima to hold mullet egg soup is a light teapot-colored round soup bowl.

Gently pour the stewed mullet egg soup into the soup bowl, and pour in an appropriate amount of sesame oil and balsamic vinegar.

Finally, add a few slices of coriander for decoration.

The color of the soup is golden, and the taste is salty, fresh and fragrant.

The mullet egg slices are white and smooth, and the soup is moderately thick and blends with the mullet egg slices. It looks warm and delicious.

There is one last dish of sweet and sour stick fish left.

The method of stick fish is different, but there is only one thing, the method of changing the knife is uniform.

When the stick fish is changing the knife, if the depth of each knife is the same, the bottom of the corn kernels can be seen at a glance, and the shape is ugly.

The middle part of the fish body is thicker, so it can be cut deeper when the knife is cut, and the knife on both sides is shallower, so that the degree of shrinkage after heating is different, and the three-dimensional shape of the corn kernels will be stronger.

When it comes to using knives, Fu Yu is now very experienced.

He picked up the kitchen knife and started to modify the big yellow croaker neatly.

Slice the meat on both sides of the fish completely.

Put a slanted cross knife on the inside of the fish, the depth is two-thirds of the fish, and marinate with refined salt.

He wielded a kitchen knife, and a series of operations were as fierce as a tiger.

Yao Shi was stunned watching from the side!

This knife does not need a flower knife, but a kitchen knife directly?

Such a rough and heroic operation, Zhao Meng can't even do it?

But unfortunately, the fish meat that comes out of the vegetable blade, whether it is the depth when changing the knife, or the speed of the knife, people can't fault it.

Especially when Fu Yu puts two pieces of fish meat into the frying pan, fry them and float them up, like two corns, and take them out golden yellow.

All of Yao Shi's doubts and concerns disappeared immediately.

This fish is so beautiful!

The three-dimensional shape of the corn kernels is really strong enough!

Anyway, Yao Shi is very satisfied with this.

As long as the dishes are cooked well, it doesn't matter whether a kitchen knife or a boning knife is used in the process.

Fu Yu easily dealt with the whole table.

And Yao Shi watched Fu Yu cook for nearly forty minutes, full of approval.

Just at this time, another wheel slip was handed over.

Yao Shi thought that Fu Yu had just finished a table and it was hard work, so he intended to take on two extra dishes by himself.

Before he could speak, Fu Yu quickly picked up more than half of the list and tore it down, and only gave Yao Shi three simple and easy-to-cook dishes.

Yao Shi took the list and silently pasted it on the kitchen wall, feeling sincerely in his heart: This kid is really benevolent and righteous!

After it is put on the shelves, we will try our best to ensure three changes every day!

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