Chapter 490： The master led the door
Chapter 490 The master leads the door
Although the herring used by Maxima is artificially farmed, it can ensure that the live fish is killed on the spot, and the freshness of the herring meat can be preserved to the maximum extent.
Cleaned the fish scales, removed the internal organs, and Fu Yu removed the fish bones with a knife.
First cut off the head of the fish, then move the knife inward against the spine, with the belly of the fish facing outwards and the back facing inwards, grab the upper half of the fish belly with your left hand, turn the fish over, and use the same method to remove the other half of the fish.
When it reaches the tail of the fish, it needs to be cut off piece by piece.
Handle the herring well, knock the eggs into a bowl, and break them up fully.
Remove the outer crust of the bread, add flour, and knead into powder crumbs.
Put the fish skin side down on the chopping board, cut the meat surface with a **** knife every 2.5 cm, and then cut a straight knife at 1.5 cm intervals, the knife edge is as deep as the fish skin.
Remove the fish bones and replace the fish meat with blades.
Fu Yu did the whole operation smoothly.
Advanced splitting skills allow him to easily remove every tiny fishbone without hurting any excess fish meat.
Fu Yu put the cut fish into a bowl, added onion, ginger, salt, soy sauce, and marinated.
After processing the fish, continue cooking the peppery fish pieces.
Put the marinated fish pieces directly into the pan and fry until golden on both sides.
The fish meat is mixed with diced peppercorns and peppercorns. The mouthfeel is full of numbness, tender and delicious.
After the fish pieces were fried, Fu Yu quickly cut some carrot shreds to ensure that the roots were distinct and as thin as hair.
Put the shredded carrots directly into the pot and fry without oil, so that the fried carrots are crispy.
The fried shredded carrots taste sweeter, have moderate softness and hardness, and are more crispy and tender.
The scallions used to place the shape on the plate take the green tender leaves and cut them into thin shreds.
A trapezoidal white porcelain plate with a light colored glaze pattern around the edge of the plate. The fish pieces are staggered and stacked. The fried shredded carrots are gently kneaded into **** and placed on the fish steaks.
Put shredded shallots on one side for decoration.
The whole dish is impeccable from the presentation to the taste, it is perfect.
Pepper-flavored fish nuggets were taken away by the waiter.
Fu Yu picked up the marinated fish and started cooking the grape fish.
Pick the onion and **** from the pot, dip the fish in the egg mixture, and then evenly sprinkle a layer of bread flour to make it stick to the fish and the slits of the knife.
Put the pot on a high fire, add oil and cook until it is half mature, then add the fish.
Fry for about 3 minutes, the skin of the fish shrinks and turns light yellow, and the flesh of the fish opens into grape grains. Take it out and put it on a plate.
Under normal circumstances, tender grape leaves are used as decorative materials when arranging the plate.
But this season, let alone grape leaves, the tender green leaves are hard to find.
Fu Yu scalded the prepared green vegetable leaves with boiling water, cut them into the shape of grape leaves and stalks, and put them next to the fish, making them into the shape of salty vegetables with branches.
Put another pot on high heat, add grape juice, sugar, vinegar, soy sauce, salt, boil, thicken with cornstarch water, pour in sesame oil, and pour over the fish in the dish.
The whole plate of fish is shaped according to the shape of the whole bunch of grapes.
The plate setting knife is exquisite, the frying is exquisite, and the lines are crisp.
The taste is full of sweet and sour grape fruit aroma, crisp on the outside and tender on the inside, with a sweet and sour taste.
The grape fish completes the final arrangement.
Even Zhao Meng raised his head to take a look, and praised sincerely: "Not bad, this grape fish is very authentic, you boy, your knife skills have improved again!"
Fu Yu smiled and put the plate on the serving table.
This dish is really unpopular. The chef hasn't made it for a long time. Hearing Zhao Meng's praise, other people also came over to find out.
Looking at the unique plate of grape fish, Liu Junrong winked at Sun Weixing: awesome!
Sun Weixing nodded and looked at Fu Yu enviously.
It would be great if I could reach Fu Yu's level sometime.
No wonder he was able to become a regular after less than a year of internship, and he was treated differently by Zhao Meng.
If you want to gain a firm foothold in the back kitchen, the only way to improve your cooking skills is to work hard, and everything else is nonsense.
When the waiter came over, Fu Yu hurriedly greeted Zhao Meng, and followed them to the front hall.
In the box.
The girl's eyes lit up when she saw the dishes in front of her.
If Fu Yu was present at this time, he would find that in the video that reflected the image in the girl's mind, the blurry dishes on the dining table instantly became clear.
The dish that has not yet been shared is this peppery fish nugget.
I heard that this dish is right.
The girl's parents were ecstatic.
As long as one dish is ordered correctly, there is no need to worry about whether the other dish can be found.
And when Fu Yu followed the waiter and brought the grape fish to the table, the girl immediately clapped her hands happily: "This is the dish! That's right!"
After confirming two dishes, the girl's parents hurriedly ordered the dishes on the spot.
After the matter in the front hall was settled, Fu Yu turned around and went back to the back kitchen.
After get off work in the evening, Fu Yu punched his card, changed his clothes, took a taxi and rushed to Shangshi private restaurant.
Starting today, he will learn how to make gourd chicken with Liu Zhangpeng.
Although Liu Yunong didn't specify the time to go to and from get off work, Fu Yu always went to the back kitchen before six o'clock.
Now is the busiest time in the kitchen.
Fu Yu changed into his clothes and took the initiative to help Liu Yunong.
After a few days of cooperation, the two have developed a tacit understanding.
Many times, before Liu Yunong could give orders, Fu Yu had already prepared everything that needs to be done in advance.
This made Liu Yunong feel that Fu Yu was in his favor.
After 8:30 in the evening, except for the dishes that the customer ordered and served on the table, all other dishes are ready, and you can start the fire whenever you order.
At this time, Liu Yunong said to Fu Yu: "Xiao Fu, I'm not busy now, you practice calabash with Chef Liu, and it happens to be available tomorrow.
Fu Yu agreed, went to the warehouse, and picked out two cleaned tender hens.
Liu Zhangpeng hurried forward to pick it up, and said with a smile: "Fu Chu, the two hens you picked are really fat, why don't you just pick the bigger one?"
Fu Yu smiled: "The task given by Chef Liu, naturally has to be done well, chicken fat is good for bone removal!"
Liu Zhangpeng smiled, took a hen, and followed Fu Yu back to the kitchen counter.
Fu Yu cherishes this opportunity to learn cooking skills without spending money.
You know, when he was studying, the cost of teaching to the school for a year was not low.
Hearing that they were going to practice making gourd chicken, Wang Yulong and a few small workers also came over.
Gourd chicken is a special dish in the store. It is not difficult to cook, but the difficulty lies in removing the bones quickly and completely.
Whether the bones are removed cleanly and whether the chicken can be kept intact are very important for the taste and presentation of the dishes.
Liu Yunong wanted to teach Fu Yu, so he first explained the specific steps and precautions of chicken bone splitting.
She spoke in great detail, and Fu Yu listened carefully.
In fact, it is best to demonstrate hands-on tasks like this kind of bone-breaking work, so that the teaching effect will be more significant.
However, Liu Yunong intends to take Fu Yu's exam, so he only speaks but does not do anything. It all depends on Fu Yu's own experience and comprehension.
Thanks: book friend 140510152930780 for the 500 starting coins! Thank you!
300 starting coins from Lcarusfate! Thank you!
Book friend 20180916120500492 rewarded 200 starting coins! Thank you!
Xia Tian lit up the reward of 100 starting coins! Thank you!
(end of this chapter)
Although the herring used by Maxima is artificially farmed, it can ensure that the live fish is killed on the spot, and the freshness of the herring meat can be preserved to the maximum extent.
Cleaned the fish scales, removed the internal organs, and Fu Yu removed the fish bones with a knife.
First cut off the head of the fish, then move the knife inward against the spine, with the belly of the fish facing outwards and the back facing inwards, grab the upper half of the fish belly with your left hand, turn the fish over, and use the same method to remove the other half of the fish.
When it reaches the tail of the fish, it needs to be cut off piece by piece.
Handle the herring well, knock the eggs into a bowl, and break them up fully.
Remove the outer crust of the bread, add flour, and knead into powder crumbs.
Put the fish skin side down on the chopping board, cut the meat surface with a **** knife every 2.5 cm, and then cut a straight knife at 1.5 cm intervals, the knife edge is as deep as the fish skin.
Remove the fish bones and replace the fish meat with blades.
Fu Yu did the whole operation smoothly.
Advanced splitting skills allow him to easily remove every tiny fishbone without hurting any excess fish meat.
Fu Yu put the cut fish into a bowl, added onion, ginger, salt, soy sauce, and marinated.
After processing the fish, continue cooking the peppery fish pieces.
Put the marinated fish pieces directly into the pan and fry until golden on both sides.
The fish meat is mixed with diced peppercorns and peppercorns. The mouthfeel is full of numbness, tender and delicious.
After the fish pieces were fried, Fu Yu quickly cut some carrot shreds to ensure that the roots were distinct and as thin as hair.
Put the shredded carrots directly into the pot and fry without oil, so that the fried carrots are crispy.
The fried shredded carrots taste sweeter, have moderate softness and hardness, and are more crispy and tender.
The scallions used to place the shape on the plate take the green tender leaves and cut them into thin shreds.
A trapezoidal white porcelain plate with a light colored glaze pattern around the edge of the plate. The fish pieces are staggered and stacked. The fried shredded carrots are gently kneaded into **** and placed on the fish steaks.
Put shredded shallots on one side for decoration.
The whole dish is impeccable from the presentation to the taste, it is perfect.
Pepper-flavored fish nuggets were taken away by the waiter.
Fu Yu picked up the marinated fish and started cooking the grape fish.
Pick the onion and **** from the pot, dip the fish in the egg mixture, and then evenly sprinkle a layer of bread flour to make it stick to the fish and the slits of the knife.
Put the pot on a high fire, add oil and cook until it is half mature, then add the fish.
Fry for about 3 minutes, the skin of the fish shrinks and turns light yellow, and the flesh of the fish opens into grape grains. Take it out and put it on a plate.
Under normal circumstances, tender grape leaves are used as decorative materials when arranging the plate.
But this season, let alone grape leaves, the tender green leaves are hard to find.
Fu Yu scalded the prepared green vegetable leaves with boiling water, cut them into the shape of grape leaves and stalks, and put them next to the fish, making them into the shape of salty vegetables with branches.
Put another pot on high heat, add grape juice, sugar, vinegar, soy sauce, salt, boil, thicken with cornstarch water, pour in sesame oil, and pour over the fish in the dish.
The whole plate of fish is shaped according to the shape of the whole bunch of grapes.
The plate setting knife is exquisite, the frying is exquisite, and the lines are crisp.
The taste is full of sweet and sour grape fruit aroma, crisp on the outside and tender on the inside, with a sweet and sour taste.
The grape fish completes the final arrangement.
Even Zhao Meng raised his head to take a look, and praised sincerely: "Not bad, this grape fish is very authentic, you boy, your knife skills have improved again!"
Fu Yu smiled and put the plate on the serving table.
This dish is really unpopular. The chef hasn't made it for a long time. Hearing Zhao Meng's praise, other people also came over to find out.
Looking at the unique plate of grape fish, Liu Junrong winked at Sun Weixing: awesome!
Sun Weixing nodded and looked at Fu Yu enviously.
It would be great if I could reach Fu Yu's level sometime.
No wonder he was able to become a regular after less than a year of internship, and he was treated differently by Zhao Meng.
If you want to gain a firm foothold in the back kitchen, the only way to improve your cooking skills is to work hard, and everything else is nonsense.
When the waiter came over, Fu Yu hurriedly greeted Zhao Meng, and followed them to the front hall.
In the box.
The girl's eyes lit up when she saw the dishes in front of her.
If Fu Yu was present at this time, he would find that in the video that reflected the image in the girl's mind, the blurry dishes on the dining table instantly became clear.
The dish that has not yet been shared is this peppery fish nugget.
I heard that this dish is right.
The girl's parents were ecstatic.
As long as one dish is ordered correctly, there is no need to worry about whether the other dish can be found.
And when Fu Yu followed the waiter and brought the grape fish to the table, the girl immediately clapped her hands happily: "This is the dish! That's right!"
After confirming two dishes, the girl's parents hurriedly ordered the dishes on the spot.
After the matter in the front hall was settled, Fu Yu turned around and went back to the back kitchen.
After get off work in the evening, Fu Yu punched his card, changed his clothes, took a taxi and rushed to Shangshi private restaurant.
Starting today, he will learn how to make gourd chicken with Liu Zhangpeng.
Although Liu Yunong didn't specify the time to go to and from get off work, Fu Yu always went to the back kitchen before six o'clock.
Now is the busiest time in the kitchen.
Fu Yu changed into his clothes and took the initiative to help Liu Yunong.
After a few days of cooperation, the two have developed a tacit understanding.
Many times, before Liu Yunong could give orders, Fu Yu had already prepared everything that needs to be done in advance.
This made Liu Yunong feel that Fu Yu was in his favor.
After 8:30 in the evening, except for the dishes that the customer ordered and served on the table, all other dishes are ready, and you can start the fire whenever you order.
At this time, Liu Yunong said to Fu Yu: "Xiao Fu, I'm not busy now, you practice calabash with Chef Liu, and it happens to be available tomorrow.
Fu Yu agreed, went to the warehouse, and picked out two cleaned tender hens.
Liu Zhangpeng hurried forward to pick it up, and said with a smile: "Fu Chu, the two hens you picked are really fat, why don't you just pick the bigger one?"
Fu Yu smiled: "The task given by Chef Liu, naturally has to be done well, chicken fat is good for bone removal!"
Liu Zhangpeng smiled, took a hen, and followed Fu Yu back to the kitchen counter.
Fu Yu cherishes this opportunity to learn cooking skills without spending money.
You know, when he was studying, the cost of teaching to the school for a year was not low.
Hearing that they were going to practice making gourd chicken, Wang Yulong and a few small workers also came over.
Gourd chicken is a special dish in the store. It is not difficult to cook, but the difficulty lies in removing the bones quickly and completely.
Whether the bones are removed cleanly and whether the chicken can be kept intact are very important for the taste and presentation of the dishes.
Liu Yunong wanted to teach Fu Yu, so he first explained the specific steps and precautions of chicken bone splitting.
She spoke in great detail, and Fu Yu listened carefully.
In fact, it is best to demonstrate hands-on tasks like this kind of bone-breaking work, so that the teaching effect will be more significant.
However, Liu Yunong intends to take Fu Yu's exam, so he only speaks but does not do anything. It all depends on Fu Yu's own experience and comprehension.
Thanks: book friend 140510152930780 for the 500 starting coins! Thank you!
300 starting coins from Lcarusfate! Thank you!
Book friend 20180916120500492 rewarded 200 starting coins! Thank you!
Xia Tian lit up the reward of 100 starting coins! Thank you!
(end of this chapter)
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