Chapter 510： when did you care about you

  Chapter 510 When did you care about you

Fu Yu took the hemp silk and tried to tie up the crucian carp.

According to the cooking tutorial in the classic old taste recipe, bundling is a very critical step in this dish.

Because when the chicken soup boils and the heat starts to fumigate the crucian carp, the fish meat will slowly fall off due to being cooked and rotten. Therefore, when binding, the entire fish skeleton must be fixed well to ensure that the fish bones can be preserved intact when the fish meat falls off.

However, the skin of crucian carp is very slippery, and the hemp silk cannot be wound and knotted smoothly.

Fu Yu turned around and looked at Zhou Yesong who was beside him: "Xiao Zhou, help me fix the crucian carp and tilt it as much as possible."

Zhou Yesong nodded quickly and began to assist in the binding.

Feng Hai looked at Fu Yu's tying rope, and frowned slightly: "Chef Fu, your method of tying is not good. I have tried it before. With this method of tying, after steaming, you will find that there is only one fish head hanging on the rope. , the whole body of the fish fell into the chicken broth."

Fu Yu paused.

His method of tying the rope is a step-by-step operation with full reference to the tutorial in the classic old taste recipe.

It stands to reason that there should be no problem.

However, he took a closer look at the bundled crucian carp, and found that because the hemp thread is thin, if it is wound clockwise when fixing the fish head, the hemp thread will become wet during steaming, and it is likely to slip.

If the gills of the fish are just strangled, the situation Feng Hai mentioned is indeed prone to happen.

It seems that we have to find a way to fix the fish head and body again.

Before Fu Yu could figure out how to improve the binding method, Feng Hai said: "I also tried the cross-binding method, but after a long wait of nearly two hours, this time even the fish heads were gone. A small fish bone was left hanging on the cotton rope."

Feng Hai specially selected cotton rope when tying, which is strong, non-slip, and easy to use.

He told the truth about his previous experience. Apart from providing Fu Yu as a reference, he also wanted the young man in front of him to understand that the cooking method of angelfish is not so simple and easy to operate.

The cooking method is not difficult, the difficulty is how to ensure the integrity of the fish bones after cooking.

This entire process is the key to angelfish cooking.

The customer is inexperienced and may not be able to taste the difference, but in front of him, a chef who specializes in Hunan cuisine, all the details of the operation are worth noting and exquisite.

As the saying goes, laymen watch the excitement, and experts watch the way.

When Feng Hai watched Fu Yu's cooking, he mainly focused on his detailed operations. As for the final product of the dishes, as long as the methods are correct, the quality of the dishes will definitely not be bad.

After hearing what Feng Hai said, Fu Yu thought of a way.

Since clockwise does not work, what about cross-bundling? Fix the position of the square grid under the belly of the fish, and the position of the gills of the fish can also be well covered, so there is no need to worry about it falling off.

And in order to make the binding effect look better and ensure that the fish can fall off quickly, he can first use cotton rope for cross-binding, and then use the flat knot method he just learned from Liu Yunong to perform secondary binding with hemp silk.

Fu Yu nodded to Feng Hai: "Thank you, Chef Feng, for your concern, I will pay attention."

Feng Hai was taken aback for a moment, and was immediately at a loss for words.

Since when did my mother care about you?

Feng Hai shook his head: "I'm reminding you that when cooking, not only the presentation on the table must be good-looking, but also all the details must be carefully grasped during the operation."

Implicit in the words, don't cheat because customers can't see the cooking process.

The characteristic of this dish of angelfish is that after cooking, the integrity of the whole fish bone is ingeniously ensured.

Fu Yu nodded: "I know, after all, the fish bones will be served on the table in the end."

When making angelfish, the bracket hanging on the pot and the complete fish bone are also one of the dishes.

Feng Hai's expression changed, and he became uncertain: "Okay, I'm going to wait to see the final product."

Before Fu Yu could speak, someone suddenly walked into the back kitchen.

"Oh, I've been busy this morning, everyone has worked hard!"

After finishing his work, Zhang Zhen, who came back from vacation, walked in quickly wearing a chef uniform.

Everyone in the back kitchen greeted Zhang Zhen one after another.

Zhang Zhen is not here, and the back kitchen is temporarily in charge of Liu Chu and Lin Chu.

Without waiting for Zhang Zhen to ask, the two quickly explained the morning's affairs in detail, including that a customer ordered angelfish, and now Fu Yu took over the cooking.

Hearing that Fu Yu had already taken over, Zhang Zhen felt relieved: "It's fine as long as it's settled! The reservation will open at night, and there's still time, there's still time."

Feng Hai also came over to say hello to Zhang Zhen: "Chef Zhang!"

Zhang Zhen nodded, but directly walked over Feng Hai to Fu Yu.

"Fu Chu, are you ready to cook angelfish now?"

Fu Yu looked up at Zhang Zhen and nodded: "Well, I just started. Chef Zhang, you came just in time. Come on, help me get the fish."

Zhou Yesong also has a good eye at work, but when Fu Yu is doing the binding, he always has a bad grasp of the angle, so that Fu Yu's slipknot can't get through no matter what.

If it was someone else, Fu Yu would be a bit apprehensive about calling him, but he and Zhang Zhen have cooperated twice before, and they have a tacit understanding.

Everyone in the back kitchen has long been familiar with this.

After all, Zhang Zhen took the initiative to help Fu Yu before.

But when Feng Hai heard this, he felt a little weird.

He looked at Fu Yu in disbelief, this man... has a lot of personality, how dare he order the chef? I really don't know the heights of the sky and the depths of the earth!

However, something happened that surprised him.

Zhang Zhenxin nodded, walked forward quickly, took Zhou Yesong's place, and stretched out his hand to help pinch the crucian carp.

"Okay, Fu Chu, you can start."

Fu Yu adjusted the angle at which Zhang Zhen took the fish: "Chef Zhang, hold this angle, and I'll pass the thread through."

Zhang Zhen nodded, he quickly understood what Fu Yu meant.

Fu Yu successfully **** the crucian carp with cotton thread, and then picked up the twine to prepare for the second tying.

Feng Hai couldn't help stretching out his head to get a closer look.

Looking at it, it really made him see something.

Fu Yu's method of bundling looks a bit different!

It looks like a flat knot, but it has obviously been improved.

Feng Hai wanted to see clearly, so he got closer and closer.

He obviously watched very carefully, but Fu Yu's binding speed was too fast.

It felt like he just blinked his eyes, and Fu Yu had already started to tie the knot, and he didn't see clearly how the thread was tangled.

The hemp thread is very thin, mixed with the cotton thread, and the two strands melt together almost instantly.

Feng Hai was taken aback, what the hell!

Is this hand speed real?

And just when he was feeling these two sentences in his heart, Fu Yu had already finished the binding and started cooking.

(end of this chapter)