Chapter 442： that's okay too

  Chapter 442 This is okay

Zhang Zhen was silent.

At this time, he knew that he had better dissuade him tactfully.

But Fu Yu is clearly at the critical moment of deployment.

It feels so painful.

Want to speak out, but afraid of annoying people.

If you reach your mouth, it gets stuck in your throat, and you can't get up or down!

He looked up at Fu Yu, and was surprised to find that this kid had a rather satisfied expression on his face?

Zhang Zhen couldn't help looking at the Shaoxing wine bowl curiously: Did you really make an improved brewing method?

Fu Yu didn't pay attention to the few people around him, his eyes were only on the pot of Shaoxing wine being prepared.

Add a little sugar at the end, pick up a spoon and stir carefully.

Round and round.

From the beginning to the end, there is no act of tasting the taste.

Zhang Zhen looked at it for a while, and couldn't help saying in his heart: You can see the flowers just by looking at them with your eyes!

But Liu Chu and Lin Chu saw Zhang Zhen watching Fu Yu cooking intently, with admiration and admiration written all over his face.

The second oiling is a test of cooking skills. You should not only pay attention to the degree of ripeness of the fish, but also pay attention to the color of the fish skin after frying.

But for Fu Yu, it was no problem.

Put the deep-fried gong fish into the prepared Shaoxing wine bowl and soak for a while, then the gong fish can be placed on a plate.

After that, Fu Yu made charcoal-grilled minnows.

At this time, Zhang Zhen came to the spirit.

Recently, he is very interested in Fu Yu's barbecue cooking skills, and he wants to study the original grilling method with all his heart.

Seeing that Fu Yu was about to bake, Zhang Zhen took two quick steps when he went to the barbecue area, and stood next to Fu Yu without a trace, and offered to pass the baking tray to Fu Yu.

Minnows are actually white buffaloes that are very common in the Bei'an market.

This fish is particularly beautiful, with a streamlined body, shiny silver armor, and wide-eyed eyes. It is very dazzling among the "rustic" echinacea, red-eyed trout and other river fish.

After grilling, the fish will become crispy on the outside and tender on the inside. As long as the gills of the fish head are removed and cleaned, it can be eaten together without removing it. It is crispy, crispy and very fragrant without any fishy smell.

Bai biaozi is small in size and very easy to roast.

However, that doesn't mean it's easy to do.

Because the fish skin of bai biaozi has a certain degree of toughness, but when grilling, if you want to ensure that the fish bones become crispy, you must increase the temperature of the charcoal fire and add the fish to the tongs for grilling.

So how to ensure the aesthetics and the degree of grilling of the fish are still difficult!

Fu Yu's roasting is a forte, Zhang Zhen knows it very well.

What he was curious about was how Fu Yu planned to bake this time.

The sauce will use the existing ratio, or continue to innovate, or directly serve the original flavor.

Fu Yu took the Bai Piaozi from Zhang Zhen and began to add it to the clip skillfully.

The clips have been brushed with oil, and the fish will start to sizzle immediately when encountering the charcoal fire of gas.

Fu Yu skillfully bakes both sides, brushing with oil while baking.

Zhang Zhen cooperated very well, and when Fu Yu reached out, he could always hand over the tools he needed in time.

Fu Yu concentrated on baking.

Zhang Zhen watched from the sidelines intently, refusing to let go of any detail.

Fu Yu's baking method seems to be very ordinary, but if you observe carefully, you will find that his timing of turning over is very precise.

Every time you brush the oil, you can see the grilled fish in the clip. The skin is just browned just right. Except for the flower knife that was cut for the taste during marinating, the whole fish has no damage at all.

Chu Lin and Chu Liu looked at each other with curiosity.

What's the trick?

Why can't you see the pattern at all?

How can Fu Yu be able to pinch the timing just right, and always be able to brush the oil precisely when the fish skin is about to stick to the clip?

How did he do it?

And at this moment, Zhang Zhen's pupils shrank suddenly, and he suddenly discovered that Fu Yu's oiling technique was also very special!

This time, Zhang Zhen became more energetic and looked more carefully.

Fu Yu brushed the oil too fast.

It is impossible to tell how many times he brushed and from which angle he dropped the brush, but he was able to coat all the parts of the whole fish that would touch the clip with a thin layer of oil.

Even the oil on the brush is just right, and it won't slide and drip at all.

Fortunately, the bai biaozi needs to be roasted until the bones are crispy and the meat is rotten, so Fu Yu turned it over and over again several times.

But the more Zhang Zhen looked at it, the more confused he became, and the more he looked at it, the more dumbfounded he became.

I was a little confused until the end!

Although I don’t know what this technique is, it’s really amazing!

And the more you look at it, the more powerful it becomes. The more you look at it, the more you feel that Fu Yu's technique is extremely subtle.

However, there is no way to learn.

Because he was surprised to find that this time was different from when Fu Yu was cooking last time.

Fu Yu changed again at a speed visible to the naked eye.

became more and more powerful.

It is so powerful that even if he is so close, there is no way to steal a teacher, and he can't even find an entry point for how to learn.

It's obviously just grilled fish, and it's not like he hasn't done it before.

But he was very sure that he could not achieve such a perfect effect as Fu Yu baked.

He simply can't do it.

Realizing this, Zhang Zhen couldn't help but frowned and began to think.

If it is said that the last time I saw Fu Yu cooking, Fu Yu gave people the feeling that he was at his fingertips when operating.

Whether it is ingredients or seasonings, he can use them freely in his hands.

So this time it is: do whatever you want!

He can even adjust the ratio of dipping sauce at will during his busy schedule.

And the effect is very good!

This reminded Zhang Zhen of a strange sentence: There is a trick to win without a trick.

When cooking skills reach a certain level, like Fu Yu, there is no fixed cooking method at all.

It is completely adaptable, according to the maturity of the ingredients, the size of the heat, and the desired cooking effect, the operation is performed instinctively.

Was it so awesome?

In the beginning, Fu Yu still cooked according to the recipe word by word.

Then later, it is to follow the master's teaching and imitate everything.

A while ago, Fu Yu was still working hard to catch up with the master's cooking skills, studying hard, and honing his cooking skills assiduously.

So now, Fu Yu obviously exerted too much force and surpassed directly!

Thinking of this, Zhang Zhen couldn't help but mutter to himself: Is this a direct evolution?

This is also okay!

It is said that Shibie three days should be admired!

How can Fu Yu do it, let people see it once, and scratch the purpose once?

Is it necessary to respect the laws of nature a little bit to improve the level of cooking skills?

Zhang Zhenzheng was thinking wildly, when he heard Chef Lin beside him ask curiously: "Chu Fu, your baking technique is very unique? Did you learn it from the master?"

Fu Yu smiled modestly: "Oh, no, I researched it myself."

Chef Lin took a deep breath: This, is it so awesome?

(end of this chapter)