Chapter 530： Comparison between ancient and modern
Chapter 530 Comparison between ancient and modern
When Fu Yu was handling the turtledove meat, Yao Shi had been paying attention to the posture of his knife and the trend of the blade.
Yao Shi's eyes were full of surprise and complex meaning.
There is a jargon called "Three points for spoon work, seven points for knife work".
Needless to say, skilled knife work is the basic skill that a good chef must possess.
Depending on the cooking method of the ingredients, there will be different cutting methods.
However, it is generally required to save raw materials and keep the size consistent.
It’s just that although the reason is simple, if you want to do this, it is difficult to meet the standard without several years of craftsmanship.
When cutting turtledove meat, you need to cut it with a push knife first.
This knife method is suitable for relatively soft raw materials. Press the raw material with your left hand. The knife and the raw material should be vertical. After the knife cuts into the raw material, push it forward immediately to cut the raw material.
Fu Yu's technique of pushing the knife and cutting is already very skilled.
The speed is fast and the movements are standard. The cut turtledove meat seems to be measured with a ruler, and the size visible to the naked eye is the same.
As for the Ji Hua Knife, it directly mixed the oblique knife method and the straight knife method to cut out the standard wheat ear flower knife, and at the end, mixed the oblique knife method and the oblique knife method to make the pinecone flower knife the finishing effect.
Fu Yu is quite talented in cooking, Yao Shi can see it clearly, but he didn't expect that Fu Yu would improve so quickly.
If it continues like this, it may take a few years before it will catch up with itself.
Yao Shixin sighed, and said uncontrollably: "The fish refers to the dried fish that is cut open and dried, and the eggplant is sliced and pickled with vinegar as the main ingredient for cooking."
"So the difficulty of this dish lies in the knife skills, followed by the combination of various accessories and the ratio of seasonings."
Fu Yu listened carefully to what Yao Shi said while wielding a flower knife.
It’s ashamed to say that, the first time he knew this dish was in the store, he couldn’t pronounce the name of the dish correctly for a long time.
The main reason is that this character is not commonly used in daily life, and his education level is limited, so he has never heard of it or seen it.
Now after listening to Yao Shi's explanation, I realized that it was referring to dried fish.
After Fu Yu finished processing the turtledove meat, Yao Shi ordered again: "Peel all kinds of dried fruits and deep-fry until crispy."
Sun Qingning took the initiative to step forward to help Fu Yu.
The two cooperated very well.
Yao Shi nodded as he looked at the well-fried dried fruits.
Continued: "Cut water-fat shiitake mushrooms, fresh mushrooms, dried tofu, and red and green green peppers into small dice for later use. When cutting, pay attention that the size of dried tofu must be the same as that of red, green, and green peppers. After cooking in this way, place them on a plate effect will be better.”
Fu Yu nodded and followed his advice.
At this time, Zhang Jinyu hurried in and saw a circle of people learning how to cook in front of Yao Shi's kitchen counter, so he hurried forward.
Seeing Liu Yuqing standing beside her, she was watching Fu Yu chop vegetables in amazement.
"Why is Fu Chu in charge?" Zhang Jinyu asked in a voice that could only be heard between the two of them.
Liu Yuqing also said in a low voice: "Chef Yao gave in, and Chef Fu was in charge, and Chef Yao was at the side giving instructions. Why did you come here?"
Zhang Jinyu sighed pretendingly: "I am now Fu Chu's little follower. Fu Fu just finished eating, and I went to pick up the bowls. I have to serve Fu Fu well, and then steal from him!"
When Liu Yuqing heard this, she giggled.
Zhang Jinyu also laughed twice, thinking of something, said in a low voice: "I heard that you will be the orderer in charge of takeaway in the future? Isn't that also Fu Chu's attendant?"
Liu Yuqing rolled her eyes: "What's Fuchu's follower! Even if it's a follower, I have to be Sister Jiang's follower."
Zhang Jinyu came late, looked at it for a while, but didn't understand what kind of dish it was.
couldn't help but asked: "What kind of food is Fu Fu cooking? I came late, so I didn't listen."
Liu Yuqing said: "Eggplant."
Zhang Jinyu was taken aback when he heard this, "I'm so good! It's eggplant, how can Fu Fu cook this dish?"
Liu Yuqing shook her head: "Chu Fu said, he can't cook, it was Chef Yao who asked him to take charge of the cooking, and he gave instructions from the side."
When Zhang Jinyu heard it, his eyes widened: "You mean that Fu Fu was able to cook this dish just by listening to Yao Chef's casual instructions? Yao Chef didn't reach out all the way?"
Liu Yuqing also reacted immediately, and couldn't help but widen her eyes: "Fu Chu is so awesome?"
All of a sudden, the two of them became more and more concentrated, staring at Fu Yu firmly, for fear of missing the slightest bit of the cooking process.
When Yao Shi taught cooking methods, he always proceeded step by step and described the details of the operation very carefully.
"Get the wok to high heat, add chicken oil, fry the diced eggplant until golden brown and remove the oil."
"The chicken oil is added because of the unique aroma of the chicken oil, which can better integrate the taste and taste of the turtledove."
"Actually, when cooking the old eggplant, the turtledove can be marinated in advance. After cooking, it will have another taste."
Fu Yu followed his advice and started frying diced eggplant.
After the operation was completed, Yao Shi continued: "Leave a little base oil in the pot, add green onions and sliced ginger and stir-fry until fragrant."
"Add diced eggplant, distilled spirits, soy sauce, salt, sugar, vinegar, clear soup and simmer the diced eggplant to absorb the flavor."
"Pay attention to the ratio, especially the ratio of soy sauce and sweet and sour. If there is a slight difference, the taste of the whole dish will be affected."
Fu Yu nodded, fully displaying the effect of absolute touch.
Yao Shi couldn't help showing a satisfied smile.
"Hook in a little gorgon powder, take out a spoon and put it into a basin."
"In another pot, put in peanut oil and cook until it is half-ripe, then add the turtledoves and disperse them. Then add fresh mushrooms, shiitake mushrooms, dried tofu, red and green peppers and various dried nuts."
"At this time, pay attention to the heat. The dried fruit has been fried. When cooking, put it in the pot last, otherwise the color will be affected."
Fu Yu is still very good at frying, the color of this pot of ingredients is bright, and he listened to Yao Shi's instructions:
"Leave a little base oil in the pot, stir the shallots and **** slices until they are fragrant, then pour in the separated main ingredients and ingredients."
"Quickly cook a bowl of juice made of salt, distilled spirits, sugar, chicken essence, clear soup, and water starch, turn it upside down a few times, and take out a spoon to cover the diced eggplant."
The last two steps focus on the speed of the hands. The speed should be fast and the movements should be steady. In the final pouring, it is necessary to cover all the eggplants as much as possible.
Fu Yu did it perfectly.
Yao Shi nodded, and couldn't help but say a few more words: "Actually, the cooking of this dish has been improved several times in the later stage. If it is really according to the records in ancient books, it is actually far simpler than this cooking method."
"The book says that to make this dish, you only need to remove the skin of the eggplant, clean the meat, cut it into small nails, fry it in chicken oil, and then use chicken breast meat and fragrant mushrooms, new bamboo shoots, mushrooms, spiced spices, etc. Dried dried fruits of various colors, cut into nails, simmered in chicken broth to dry, collected sesame oil, mixed with bad oil, put them in a porcelain jar and sealed tightly, took them out when ready to eat, mixed with fried chicken and melon It's time to serve."
(end of this chapter)
When Fu Yu was handling the turtledove meat, Yao Shi had been paying attention to the posture of his knife and the trend of the blade.
Yao Shi's eyes were full of surprise and complex meaning.
There is a jargon called "Three points for spoon work, seven points for knife work".
Needless to say, skilled knife work is the basic skill that a good chef must possess.
Depending on the cooking method of the ingredients, there will be different cutting methods.
However, it is generally required to save raw materials and keep the size consistent.
It’s just that although the reason is simple, if you want to do this, it is difficult to meet the standard without several years of craftsmanship.
When cutting turtledove meat, you need to cut it with a push knife first.
This knife method is suitable for relatively soft raw materials. Press the raw material with your left hand. The knife and the raw material should be vertical. After the knife cuts into the raw material, push it forward immediately to cut the raw material.
Fu Yu's technique of pushing the knife and cutting is already very skilled.
The speed is fast and the movements are standard. The cut turtledove meat seems to be measured with a ruler, and the size visible to the naked eye is the same.
As for the Ji Hua Knife, it directly mixed the oblique knife method and the straight knife method to cut out the standard wheat ear flower knife, and at the end, mixed the oblique knife method and the oblique knife method to make the pinecone flower knife the finishing effect.
Fu Yu is quite talented in cooking, Yao Shi can see it clearly, but he didn't expect that Fu Yu would improve so quickly.
If it continues like this, it may take a few years before it will catch up with itself.
Yao Shixin sighed, and said uncontrollably: "The fish refers to the dried fish that is cut open and dried, and the eggplant is sliced and pickled with vinegar as the main ingredient for cooking."
"So the difficulty of this dish lies in the knife skills, followed by the combination of various accessories and the ratio of seasonings."
Fu Yu listened carefully to what Yao Shi said while wielding a flower knife.
It’s ashamed to say that, the first time he knew this dish was in the store, he couldn’t pronounce the name of the dish correctly for a long time.
The main reason is that this character is not commonly used in daily life, and his education level is limited, so he has never heard of it or seen it.
Now after listening to Yao Shi's explanation, I realized that it was referring to dried fish.
After Fu Yu finished processing the turtledove meat, Yao Shi ordered again: "Peel all kinds of dried fruits and deep-fry until crispy."
Sun Qingning took the initiative to step forward to help Fu Yu.
The two cooperated very well.
Yao Shi nodded as he looked at the well-fried dried fruits.
Continued: "Cut water-fat shiitake mushrooms, fresh mushrooms, dried tofu, and red and green green peppers into small dice for later use. When cutting, pay attention that the size of dried tofu must be the same as that of red, green, and green peppers. After cooking in this way, place them on a plate effect will be better.”
Fu Yu nodded and followed his advice.
At this time, Zhang Jinyu hurried in and saw a circle of people learning how to cook in front of Yao Shi's kitchen counter, so he hurried forward.
Seeing Liu Yuqing standing beside her, she was watching Fu Yu chop vegetables in amazement.
"Why is Fu Chu in charge?" Zhang Jinyu asked in a voice that could only be heard between the two of them.
Liu Yuqing also said in a low voice: "Chef Yao gave in, and Chef Fu was in charge, and Chef Yao was at the side giving instructions. Why did you come here?"
Zhang Jinyu sighed pretendingly: "I am now Fu Chu's little follower. Fu Fu just finished eating, and I went to pick up the bowls. I have to serve Fu Fu well, and then steal from him!"
When Liu Yuqing heard this, she giggled.
Zhang Jinyu also laughed twice, thinking of something, said in a low voice: "I heard that you will be the orderer in charge of takeaway in the future? Isn't that also Fu Chu's attendant?"
Liu Yuqing rolled her eyes: "What's Fuchu's follower! Even if it's a follower, I have to be Sister Jiang's follower."
Zhang Jinyu came late, looked at it for a while, but didn't understand what kind of dish it was.
couldn't help but asked: "What kind of food is Fu Fu cooking? I came late, so I didn't listen."
Liu Yuqing said: "Eggplant."
Zhang Jinyu was taken aback when he heard this, "I'm so good! It's eggplant, how can Fu Fu cook this dish?"
Liu Yuqing shook her head: "Chu Fu said, he can't cook, it was Chef Yao who asked him to take charge of the cooking, and he gave instructions from the side."
When Zhang Jinyu heard it, his eyes widened: "You mean that Fu Fu was able to cook this dish just by listening to Yao Chef's casual instructions? Yao Chef didn't reach out all the way?"
Liu Yuqing also reacted immediately, and couldn't help but widen her eyes: "Fu Chu is so awesome?"
All of a sudden, the two of them became more and more concentrated, staring at Fu Yu firmly, for fear of missing the slightest bit of the cooking process.
When Yao Shi taught cooking methods, he always proceeded step by step and described the details of the operation very carefully.
"Get the wok to high heat, add chicken oil, fry the diced eggplant until golden brown and remove the oil."
"The chicken oil is added because of the unique aroma of the chicken oil, which can better integrate the taste and taste of the turtledove."
"Actually, when cooking the old eggplant, the turtledove can be marinated in advance. After cooking, it will have another taste."
Fu Yu followed his advice and started frying diced eggplant.
After the operation was completed, Yao Shi continued: "Leave a little base oil in the pot, add green onions and sliced ginger and stir-fry until fragrant."
"Add diced eggplant, distilled spirits, soy sauce, salt, sugar, vinegar, clear soup and simmer the diced eggplant to absorb the flavor."
"Pay attention to the ratio, especially the ratio of soy sauce and sweet and sour. If there is a slight difference, the taste of the whole dish will be affected."
Fu Yu nodded, fully displaying the effect of absolute touch.
Yao Shi couldn't help showing a satisfied smile.
"Hook in a little gorgon powder, take out a spoon and put it into a basin."
"In another pot, put in peanut oil and cook until it is half-ripe, then add the turtledoves and disperse them. Then add fresh mushrooms, shiitake mushrooms, dried tofu, red and green peppers and various dried nuts."
"At this time, pay attention to the heat. The dried fruit has been fried. When cooking, put it in the pot last, otherwise the color will be affected."
Fu Yu is still very good at frying, the color of this pot of ingredients is bright, and he listened to Yao Shi's instructions:
"Leave a little base oil in the pot, stir the shallots and **** slices until they are fragrant, then pour in the separated main ingredients and ingredients."
"Quickly cook a bowl of juice made of salt, distilled spirits, sugar, chicken essence, clear soup, and water starch, turn it upside down a few times, and take out a spoon to cover the diced eggplant."
The last two steps focus on the speed of the hands. The speed should be fast and the movements should be steady. In the final pouring, it is necessary to cover all the eggplants as much as possible.
Fu Yu did it perfectly.
Yao Shi nodded, and couldn't help but say a few more words: "Actually, the cooking of this dish has been improved several times in the later stage. If it is really according to the records in ancient books, it is actually far simpler than this cooking method."
"The book says that to make this dish, you only need to remove the skin of the eggplant, clean the meat, cut it into small nails, fry it in chicken oil, and then use chicken breast meat and fragrant mushrooms, new bamboo shoots, mushrooms, spiced spices, etc. Dried dried fruits of various colors, cut into nails, simmered in chicken broth to dry, collected sesame oil, mixed with bad oil, put them in a porcelain jar and sealed tightly, took them out when ready to eat, mixed with fried chicken and melon It's time to serve."
(end of this chapter)
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