Chapter 167： How will you know if you don't try?

Chapter 167 How will you know if you don’t try?

Fu Yu has never cooked Shunde Yusheng, mainly because this dish requires a lot of knife skills.

The chef must be steady and skillful in order to cut sashimi slices as thin as cicada's wings.

Yao Shi pointed to the sea carp swimming in the basin on the ground, and said: "Come here, I will teach you how to deal with this fish."

Fu Yu followed his advice and walked over.

Gu Yunwu looked at Yao Shi in disbelief: "Chef Yao, you really plan to let Xiao Fu cook this dish, right?"

Yao Shi said: "Fu Yu's sword skills are very good, I know this, and his hand speed is fast and relatively stable, I think I can let him try it, anyway, it won't take long."

Speaking of this, Yao Shi sighed: "Anyway, there is no other way now."

If it was before, Zhao Meng and Gu Yunwu might be able to try their knife skills.

But since he became a chef, the work of cutting and cutting has been handed over to Xiao Gong.

The number of times these two touched the knife was significantly reduced.

Over time, this knife skill has long since degraded.

Yao Shi's words made Gu Yunwu fall into a short thought.

Yao Shi made a final decision: "Let him come!"

Gu Yunwu hesitated for a moment, but finally got out of the way.

Fu Yu walked to the side of the water basin, looked down at the sea carp swimming in it, and suddenly an electronic notification sounded in his ear:

【Ding! Reward for the title of chef craftsman: Congratulations for getting the guidance of NPC Chef Yao Shi: personal skill "knife skill"]

Fu Yu: "!"

Yao Shi said: "Fu Yu, I will teach you how to make this Shunde fish sashimi right now. You don't have to be nervous. In fact, there is nothing difficult about this dish. As long as you can master the angle and speed of cutting the fish sashimi, it will be fine. Cut out perfect fish sashimi. But only one point. Every time you cut the knife, you must grasp the strength accurately. You must ensure that when the fish sashimi is clamped, the two pieces of fish are connected and cannot be broken. !"

"That is, every two adjacent pieces of fish must be connected together, shaped like butterfly wings. Once it fails, the dish will be ruined."

After Yao Shi finished speaking, he looked at Fu Yu with complicated eyes.

He has seen Fu Yu's knife skills. Although his proficiency is obviously lacking, he is still very precise in terms of hand speed and force control, but he doesn't know how to cut raw fish slices.

Gu Yunwu was also silent. He felt that Yao Shi was in a hurry to go to the doctor.

But apart from this, there is really no other good way.

Fu Yu took a deep breath!

In terms of knife skills, his level is really not high!

Although he has the blessing of a kitchen knife that cuts iron like mud, he is still quite lacking in this operation technique.

It is necessary to cut the fish into thin slices, and ensure that every two pieces are connected. This is too demanding for knife skills!

If he didn’t know that this dish was cooked for the customers in private room 401, Fu Yu might be ignorant and fearless. Yao Shi asked him to make fish sashimi, so he did it.

But right now, it's impossible not to be nervous!

Whether this fish can be sliced ​​well is directly related to the attitude of 401 customers.

Besides, he is cooking this dish for Yao Shi now, if something goes wrong, Yao Shi will definitely be implicated.

Thinking about it this way, the situation is very serious!

At this moment, Fu Yu suddenly remembered something.

He has 7 skill points left unused.

And knife skill is now elementary.

Fu Yu did not hesitate to upgrade directly.

After consuming four skill points, an electronic notification sounded in my ears:

【Ding! The personal skill knife skill is upgraded to advanced level, and the reward is: task experience +666]

Hearing this prompt, Fu Yu breathed a sigh of relief.

Seeing Fu Yu staring at the half-dead sea carp in the basin in a daze, Yao Shi and Gu Yunwu sighed in unison.

too difficult.

Yao Shi: Such pressure should not be thrown to Fu Yu.

Gu Yunwu: Even if he can't carry it.

No matter how talented Fu Yu is, after all, he has limited time to hone his cooking skills.

Yao Shi couldn't help but said: "Fu Yu, if you don't want to try it, forget it, this fish."

Fu Yu took a deep breath: "Chef Yao, I haven't made this dish before. But I want to try it!"

Indeed, Fu Yu has never actually operated it even if his personal knife skills have been raised to an advanced level, so he doesn't know what effect he can achieve in the end.

But the same, how will you know if you don’t try it!

Yao Shi looked at Fu Yu who was eager to try, as if he saw himself who was actively making progress back then.

Isn't he the same way, never going to the meeting, and walking slowly step by step?

Anyway, things are already like this, how bad can it be?

Yao Shi figured it out, but his mood calmed down.

"Okay, let's start dealing with the sea carp now."

Fu Yu picked up the knife and squatted down.

Yao Shi reminded: "When slaughtering, cut the lower jaw and the tail of the fish and put the fish back into the water. The knife is fast, and the fish does not feel pain when bleeding, and it always maintains strong vitality. The blood of the fish is drained and the muscles of the fish are kept flexibility."

The sea carp had been starved for several days. At this time, Fu Yu fished it out of the water. It just waved its tail feebly, and then slumped still.

Fu Yu moved swiftly and made gestures with the knife at the corresponding position, so that Yao Shi could clearly see where the knife was cut.

After Yao Shi nodded, he quickly made two slashes and put the sea carp back into the water.

Yao Shi intends to teach Fu Yu, so he said in detail: "This will make the fish bleed out when they swim."

Fu Yu nodded.

It was almost time, Yao Shi said again: "Okay, take out the fish and hang it for 10 minutes."

Fu Yu followed his advice.

Yao Shi explained: "If the bloodletting procedure is not well grasped, the fish will be reddish and watery. But if it is well grasped, the fish fillets without congestion will be as white as snow and crystal clear."

Fu Yu firmly remembered the time and state of the sea carp's bloodletting.

This is Yao Shi's cooking experience accumulated over the years.

Money is hard to find!

The sea carp that has been drained of blood still needs to scrape the scales to remove the internal organs.

Yao Shi pointed out: "When handling fish, avoid rinsing with water, and only use a clean towel to carefully wipe off the dirt, so as not to wash away the original smell of the fish, so as to keep it dry."

Fu Yu nodded, and began to handle the sea carp with both hands.

He often did this job when he was a small worker, and he was very skilled.

Yao Shi continued: "When making Shunde Yusheng, we generally choose sea carp weighing about 750 grams. If it is too large, the meat will be old and thick, and if it is too small, the meat will be bland and loose."

"When slicing, each piece of sashimi must be ordered, killed, and cut immediately. From bloodletting to bone removal, every step is precise and fast."

Fu Yu took care of the sea carp.

Yao Shi motioned him to use the mulberry knife on the chopping board: "The mulberry knife is light, thin and fast, and is most suitable for slicing."

"Pull out the back of the fish and slice it, emphasizing a 'thinness'. If it is thin, the bones of the fish will be hidden, and if it is thick, the bones of the fish will appear. The optimal thickness of raw fish is 0.5mm."

Fu Yu held the knife, and followed Yao Shi's instructions to devein the sea carp.

"Dry the fish and slice the fish from the tail along the middle bone."

"Remove the big thorn in the belly of the fish."

"The skin of the fish is removed from the skin and the fish is separated from the flesh."

"Skinless fish, there is still red in the middle, and then remove the red back fish."

"It must be cleaned very cleanly, leaving only the white fish."

"Slice with an oblique blade, hold down the fish when cutting, and slice from left to right."