Chapter 147： Experts will know if there is one as soon as they make a move

Chapter 147 An expert will know if there is one as soon as he makes a move

The finished dishes were placed on the empty simple table next to them, and they could be served directly on the table after a while.

Fu Yu continued to handle the redwood fish.

Seafood has to be eaten fresh, so it can only be cooked fresh.

Now there are no small workers and helpers around, Fu Yu can only handle live fish by himself.

But this is something he used to do, so it went smoothly.

The flesh of the red shirt fish is rich, and the meat tastes tender and smooth. It is very distinctive and there are many ways to do it.

Yang Zhifang's original recipe was peppery red shirt fish, but now he changed it temporarily.

There are four fish in total. They can be steamed, fried, stewed with tomatoes, or made into soup.

Fu Yu hesitated for a while, and finally chose to make dry fried.

It just so happened that he just got the advanced personal skill "Frying" last night.

He also wants to try the pan-fried red-shirt fish that he made with full marks for his "fried" skills. How will customers evaluate it after tasting it.

The red shirt fish is marinated with salt and rice wine.

Taking advantage of this time, Fu Yu seized the time and started making the big abalone crossing the bridge in fin soup.

Dig out the abalone meat and clean the internal organs.

Wipe the edges of the abalone clean and slice into thin slices.

Lay flat lettuce leaves on a white flat-bottomed plate, stack the abalone slices one by one, and make two circles inside and outside in a fan shape.

Blanch the abalone shell, clean it, and place it at the tail of the fan. On it, place shredded parsley stalks for decoration, tomatoes cut into flower shapes, tender red peppers, and two fried broccoli.

Wash the tomatoes, split them into eight pieces, and put them on another small round white porcelain plate.

The wing soup was brought from Maxima, so it can be used directly.

Heat the wing soup, adjust the taste with salt and chicken powder, put it in a tall container, and put it together with the abalone slices.

This dish is considered to have completed the preparation work.

When the customers are on the table, divide the abalone slices and tomato slices into bowls, boil the fin soup again and pour it in, sprinkle with a little green onion, and you can enjoy it.

At this time, the red shirt fish is also marinated.

Fu Yu drained the red shirt fish.

Wipe the pan clean and pour the oil.

Then add a small amount of sugar.

Luo Rang raised his eyebrows slightly when he saw Fu Yu adding sugar to the frying pan. This young man is a bit skilled!

Put a little white sugar in the hot oil pan. When the sugar color is slightly yellow, put the fish into the pan. Not only does it not stick to the pan, but it is also delicious in color.

This is a little coup.

Luo Rang only knew this method when he heard a master craftsman mention it by accident.

In the future, when frying fish, he will sprinkle some sugar, but he will never mention this matter to outsiders.

However, Fu Yu actually knew this method of operation, most likely either he was taught by a master, or he heard it mentioned by the old man somewhere.

Put the four red shirt fish in the oil pan one by one.

Fu Yu didn't flip it right away, but waited until the fish skin was fried until it was golden brown.

But because red shirt fish is not like other fish when it is dry fried, it needs to be battered.

When frying directly into the pan in this way, a little carelessness will cause the fish skin to break.

Although there is no effect on eating, the aesthetics will be greatly reduced.

The frying process may seem simple, but it is actually a test of detail control.

Luo Rang didn't dare to disturb Fu Yu.

Because the fish has already been put into the pot, if you lose your mind at this time, the whole pot of fried fish will be ruined.

This requires the chef to have absolute control over the heat.

This is dry frying, the fire is a little lower, and the fish has not reached the best time for crispy outside and tender inside, which will affect the taste.

When the fire is too high, the fish loses its original tenderness.

Luo Rang is actually not very sure about fried red shirt fish.

The main reason is that this fish is different from other fish. The skin of the fish is too tender and too thin, but the meat is not fried thoroughly, which will affect the taste.

So when making this kind of fish, he usually chooses to steam it or cook it in soup.

When steaming, there is no need to scrape the scales, and the skin is steamed, and the skin is torn off after cooking. In this way, the fish tastes authentic, and the fish is extraordinarily sweet and smooth.

If it is used to make soup, it only needs to be fried until golden, and then mixed with other ingredients such as tofu. In this way, the soup will be milky white and extraordinarily sweet and delicious.

Because I still know about red shirt fish.

So Luo Rang stood by and waited patiently.

He waited for Fu Yu to fail to cook, so he stepped forward and proposed to make soup instead.

But

Fu Yu's mastery of the heat is very good!

The skin of the red shirt fish in the pot gradually turns golden.

Fu Yu quickly turned the four fish over with a spatula.

During the process, the skins of the four fish were not damaged at all.

Fu Yu has been training in the teaching practice classroom for so long, and has learned all kinds of difficult and easy ingredients.

Now it’s just frying a few red shirt fish, the difficulty is undoubtedly reduced a lot.

But in Rojean's eyes, it's different!

Fu Yu's cooking movements are too skillful, and his control over the details is also perfect.

Especially when the minutes are ticking by.

When frying on the other side, Fu Yu's operation was the same as before, with a stable technique and extremely accurate judgment of the heat.

Luo Rang looked silly!

You must know that the second half of the frying is actually more difficult to control the heat than the first half.

But Fu Yu is still very calm!

The state also looks very relaxed, and there is no tension at all to worry about the damage of the fish skin.

Luo Rang hesitated to speak countless times!

He really didn't know how Fu Yu's ability to control the heat was cultivated!

Finally, four red shirt fish are fried!

Luo let out a subconscious sigh of relief.

Yang Zhifang, who followed in, glanced at the expressions of the two of them, and felt relieved.

When the air mixed with the smell of fried fish entered his lungs, Yang Zhifang realized belatedly that he had been holding his breath just now

Fu Yu didn't stop moving.

He put the four red shirt fish into the prepared oval shallow plates respectively, and prepared for the work of arranging the plates.

Luo Rang finally couldn't bear it any longer. He took a step forward and said, "Chu Fu, shall I arrange the dishes?"

Fu Yu looked up at Luo Rang, and saw that he was wearing a chef uniform. He was a little surprised, but he didn't say anything, just shook his head: "No need."

After finishing speaking, Fu Yu casually took the cucumber next to him and carved it.

He can only do some simple carvings, and he is definitely not comparable to a professional like Li Shuli, but he can still handle simple plate placement.

Cucumber is cut into five consecutive slices, and the second and fourth slices are bent down to separate the remaining three slices to form a delicate flower.

Carrots are carved into four consecutive diamond-shaped pieces, hollowed out in the middle, making two flowers in total, connected head to tail, and two small flowers.

Cucumber flowers are on the top, carrot flowers are on the bottom, and two green cilantro are placed on the side, against the backdrop of four golden pan-fried red-shirt fish, the visual impact is immediately enhanced.

This carving is actually not difficult.

Rojan is also a little more proficient.

But

This is done with a kitchen knife!

Isn’t it a bit of a show off?

Can a kitchen knife be used in the same way?

Why does it look so awesome!

What is the origin of Fuchu?

You have such attainments at a young age!

At this moment, Luo Rang no longer dared to underestimate Fu Yu.