Chapter 440： Teaching and educating people
Chapter 440 Teaching and Educating People
Zhang Zhen has always been quite confident about his field of expertise.
In fact, cooking, like other talent activities, also requires state blessing.
The chef's mental outlook is improved, and it is easier to perform at the best level when cooking.
Zhang Zhen noticed that when he found that Fu Yu was standing beside him concentrating on learning the pickling skills, he felt very happy.
When you are in a better mood, you will be more comfortable with your techniques.
By coincidence, Zhang Zhen couldn't help but show off his operation when he was pickling.
He beat the fish in a very regular rhythm.
It made the eyelids of Chef Lin next to him twitch, and when he glanced at Zhang Zhen from the corner of his eye, there was a trace of rather complicated emotions.
With a bit of respect and understanding.
As expected of the boss!
Choose Zhang Zhen as the head chef!
sharp!
Fu Yu watched for a while, and had to admit sincerely that Zhang Zhen is indeed very good, and the pickling operation is really good!
The more basic it seems, the very simple operation often takes the most effort. It requires a lot of experience accumulation and repeated practice to master all the details and operate this skill well.
Fu Yu really felt that Zhang Zhen's pickling operation was very personal and exquisite.
However, in terms of operation, he didn't understand some parts, so he couldn't help asking: "Chef Zhang, when you pickle the crucian carp, it seems that you haven't rubbed it thoroughly yet?"
When Zhang Zhen marinated, he used completely different methods for different river fish.
Fu Yu observed very carefully, and almost spotted the problem at a glance.
Zhang Zhen heard the words, his eyes lit up, and he said seriously: "It's true that I haven't wiped it thoroughly!"
The next second, an electronic notification sounded in Fu Yu's ear:
【Ding! Reward for the title of chef craftsman: Congratulations for getting the ardent guidance of npc chef Zhang Zhen: personal skill "pickled"]
Fu Yu: "!"
Good guy.
It has been a long time since the title of cook and craftsman has been triggered.
Unexpectedly, now I suddenly gave him a big surprise!
Fu Yu quickly gathered his spirits and earnestly followed Zhang Zhen to learn the skills of pickling.
Zhang Zhen said: "In fact, this pickling can be summed up. There are two types in total, one is dry pickling and the other is wet pickling."
"When dry pickling, you should first use the sauce to rub the surface of the ingredients thoroughly, but the degree of rubbing should be adjusted at any time according to the different ingredients. There is no trick at all, you can only slowly through the operation and practice. Explore and sum up experience."
"However, after marinating, you need to rely on various auxiliary operations to help the ingredients taste evenly."
Zhang Zhen slowed down his pickling technique step by step and showed it to Fu Yu.
"When pressing the finger pulp, pay attention. Like this kind of dry pickling, the easiest thing to master is that the pickling is uneven and the weight is lost"
Fu Yu firmly remembered every word Zhang Zhen said, and every action he made while marinating.
This is Zhang Zhen's pickling experience accumulated over the years!
Money is hard to change!
【Ding! The reward for the title of chef craftsman has been completed, and the reward obtained: personal skill pickling (advanced)]
Fu Yu's face was overjoyed!
Pickling personal skills is still very useful!
…
Completely unaware of what he just said.
After finishing the pickling work in hand, Zhang Zhen couldn't help but breathe a sigh of relief.
Finally!
Finally showed off his skills in front of Fu Yu!
think carefully.
Ever since I got to know Fu Yu, it seems that every time I was suddenly manipulated by Fu Yu, refreshing the three views over and over again.
It’s been a long time, and I almost forgot that I am also the head chef of a music restaurant, an old chef with more than 20 years of experience!
Thinking of this, Zhang Zhen couldn't help but take another look at Fu Yu.
Because his attention was focused on Fu Yu, he didn't notice the expressions of Lin Chu and Liu Chu.
I'll be good!
What was Zhang Zhen doing just now?
Precepts and deeds?
Teach and educate people!
Chu Lin and Chu Liu looked at each other.
Facts speak louder than words.
No wonder Zhang Zhen's attitude was so abnormal when talking about Fu Yu before.
It turned out to be a thought of cherishing talents.
Chef Lin came back to his senses first, and flattered him naturally: "Chef Zhang's marinating operation is really superb! It feels like it's improved from the previous level!"
Zhang Zhen looked at Fu Yu, and said seriously: "It's just that it's in better condition, Xiao Fu. The previous river fish has been marinated almost, you can start cooking."
Fu Yu didn't shirk this time. He knew that the next work was the top priority.
Marinating only takes a little time, and it will not affect the cooking of the whole set of Kaijiang banquet.
All the live fish needed have been processed according to Fu Yu's instructions, and the four stoves on the kitchen table used by Fu Yu are all ready, just waiting to start cooking.
Zhang Zhen and the two chefs looked at the Jiangyu that filled the kitchen counter.
They have already seen the Kaijiang banquet recipes listed by Fu Yu.
There are indeed a few dishes that look familiar, but they seem to be a little bit different from what I remember, and they don’t match the number.
The Kaijiang Banquet is obviously a special banquet in Bei'an, but due to various reasons, it has been passed down to the present, and it seems that there is no such thing as authentic or not.
If you want to eat anchovy, you can make it in any restaurant.
No one pays attention to the sense of ritual anymore, and insists on eating a whole fish feast.
At most, you can order a whole fish feast at the live fish restaurant, which is almost the same.
Complete and continuous cooking of 19 river fish dishes is nothing to a chef who has been in charge for many years.
However, due to the large quantity, there are many details that need to be paid attention to when cooking anchovies, so it is actually very troublesome to operate.
Beian makes river fish, and generally likes to stew it.
The stewed fish highlights the original taste. The fish does not need to be splashed in water or oiled. It can be directly put into the soup and simmered for a long time to produce fish oil, which stimulates the fragrance.
If it is splashed with water, the fish will lose its umami taste, and if it is over-oiled, the meat will become hard.
In addition to "stew", the common practice of anchovies is "fried" and "smoked".
These two techniques require the chef to add enough seasoning to the fish in advance to fully marinate the fish.
But no matter which one it is, it requires the chef to have a very precise grasp of the ratio of seasonings and the control of the heat, so as to best stimulate the freshness and deliciousness of the river fish.
Before experiencing the learning in the teaching practice classroom, Fu Yu may not have much confidence in the personal skills he has mastered.
But now, even the "All Fish Feast" has been successfully cleared.
Fu Yu is still very sure about cooking Jiangyu.
Furthermore, Fu Yu found that when he was cooking, his touch seemed to be more sensitive and precise to the tenderness of the fish.
For a fish, Fu Yu only needs to reach out and touch it, and Fu Yu knows how to mix the seasoning and control the heat.
It is very simple to operate.
Of course, because of the large number of dishes, it is still relatively hard to cook.
(end of this chapter)
Zhang Zhen has always been quite confident about his field of expertise.
In fact, cooking, like other talent activities, also requires state blessing.
The chef's mental outlook is improved, and it is easier to perform at the best level when cooking.
Zhang Zhen noticed that when he found that Fu Yu was standing beside him concentrating on learning the pickling skills, he felt very happy.
When you are in a better mood, you will be more comfortable with your techniques.
By coincidence, Zhang Zhen couldn't help but show off his operation when he was pickling.
He beat the fish in a very regular rhythm.
It made the eyelids of Chef Lin next to him twitch, and when he glanced at Zhang Zhen from the corner of his eye, there was a trace of rather complicated emotions.
With a bit of respect and understanding.
As expected of the boss!
Choose Zhang Zhen as the head chef!
sharp!
Fu Yu watched for a while, and had to admit sincerely that Zhang Zhen is indeed very good, and the pickling operation is really good!
The more basic it seems, the very simple operation often takes the most effort. It requires a lot of experience accumulation and repeated practice to master all the details and operate this skill well.
Fu Yu really felt that Zhang Zhen's pickling operation was very personal and exquisite.
However, in terms of operation, he didn't understand some parts, so he couldn't help asking: "Chef Zhang, when you pickle the crucian carp, it seems that you haven't rubbed it thoroughly yet?"
When Zhang Zhen marinated, he used completely different methods for different river fish.
Fu Yu observed very carefully, and almost spotted the problem at a glance.
Zhang Zhen heard the words, his eyes lit up, and he said seriously: "It's true that I haven't wiped it thoroughly!"
The next second, an electronic notification sounded in Fu Yu's ear:
【Ding! Reward for the title of chef craftsman: Congratulations for getting the ardent guidance of npc chef Zhang Zhen: personal skill "pickled"]
Fu Yu: "!"
Good guy.
It has been a long time since the title of cook and craftsman has been triggered.
Unexpectedly, now I suddenly gave him a big surprise!
Fu Yu quickly gathered his spirits and earnestly followed Zhang Zhen to learn the skills of pickling.
Zhang Zhen said: "In fact, this pickling can be summed up. There are two types in total, one is dry pickling and the other is wet pickling."
"When dry pickling, you should first use the sauce to rub the surface of the ingredients thoroughly, but the degree of rubbing should be adjusted at any time according to the different ingredients. There is no trick at all, you can only slowly through the operation and practice. Explore and sum up experience."
"However, after marinating, you need to rely on various auxiliary operations to help the ingredients taste evenly."
Zhang Zhen slowed down his pickling technique step by step and showed it to Fu Yu.
"When pressing the finger pulp, pay attention. Like this kind of dry pickling, the easiest thing to master is that the pickling is uneven and the weight is lost"
Fu Yu firmly remembered every word Zhang Zhen said, and every action he made while marinating.
This is Zhang Zhen's pickling experience accumulated over the years!
Money is hard to change!
【Ding! The reward for the title of chef craftsman has been completed, and the reward obtained: personal skill pickling (advanced)]
Fu Yu's face was overjoyed!
Pickling personal skills is still very useful!
…
Completely unaware of what he just said.
After finishing the pickling work in hand, Zhang Zhen couldn't help but breathe a sigh of relief.
Finally!
Finally showed off his skills in front of Fu Yu!
think carefully.
Ever since I got to know Fu Yu, it seems that every time I was suddenly manipulated by Fu Yu, refreshing the three views over and over again.
It’s been a long time, and I almost forgot that I am also the head chef of a music restaurant, an old chef with more than 20 years of experience!
Thinking of this, Zhang Zhen couldn't help but take another look at Fu Yu.
Because his attention was focused on Fu Yu, he didn't notice the expressions of Lin Chu and Liu Chu.
I'll be good!
What was Zhang Zhen doing just now?
Precepts and deeds?
Teach and educate people!
Chu Lin and Chu Liu looked at each other.
Facts speak louder than words.
No wonder Zhang Zhen's attitude was so abnormal when talking about Fu Yu before.
It turned out to be a thought of cherishing talents.
Chef Lin came back to his senses first, and flattered him naturally: "Chef Zhang's marinating operation is really superb! It feels like it's improved from the previous level!"
Zhang Zhen looked at Fu Yu, and said seriously: "It's just that it's in better condition, Xiao Fu. The previous river fish has been marinated almost, you can start cooking."
Fu Yu didn't shirk this time. He knew that the next work was the top priority.
Marinating only takes a little time, and it will not affect the cooking of the whole set of Kaijiang banquet.
All the live fish needed have been processed according to Fu Yu's instructions, and the four stoves on the kitchen table used by Fu Yu are all ready, just waiting to start cooking.
Zhang Zhen and the two chefs looked at the Jiangyu that filled the kitchen counter.
They have already seen the Kaijiang banquet recipes listed by Fu Yu.
There are indeed a few dishes that look familiar, but they seem to be a little bit different from what I remember, and they don’t match the number.
The Kaijiang Banquet is obviously a special banquet in Bei'an, but due to various reasons, it has been passed down to the present, and it seems that there is no such thing as authentic or not.
If you want to eat anchovy, you can make it in any restaurant.
No one pays attention to the sense of ritual anymore, and insists on eating a whole fish feast.
At most, you can order a whole fish feast at the live fish restaurant, which is almost the same.
Complete and continuous cooking of 19 river fish dishes is nothing to a chef who has been in charge for many years.
However, due to the large quantity, there are many details that need to be paid attention to when cooking anchovies, so it is actually very troublesome to operate.
Beian makes river fish, and generally likes to stew it.
The stewed fish highlights the original taste. The fish does not need to be splashed in water or oiled. It can be directly put into the soup and simmered for a long time to produce fish oil, which stimulates the fragrance.
If it is splashed with water, the fish will lose its umami taste, and if it is over-oiled, the meat will become hard.
In addition to "stew", the common practice of anchovies is "fried" and "smoked".
These two techniques require the chef to add enough seasoning to the fish in advance to fully marinate the fish.
But no matter which one it is, it requires the chef to have a very precise grasp of the ratio of seasonings and the control of the heat, so as to best stimulate the freshness and deliciousness of the river fish.
Before experiencing the learning in the teaching practice classroom, Fu Yu may not have much confidence in the personal skills he has mastered.
But now, even the "All Fish Feast" has been successfully cleared.
Fu Yu is still very sure about cooking Jiangyu.
Furthermore, Fu Yu found that when he was cooking, his touch seemed to be more sensitive and precise to the tenderness of the fish.
For a fish, Fu Yu only needs to reach out and touch it, and Fu Yu knows how to mix the seasoning and control the heat.
It is very simple to operate.
Of course, because of the large number of dishes, it is still relatively hard to cook.
(end of this chapter)
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