Chapter 548： What a blessing

  Chapter 548 is really lucky

Fu Yu is already very skilled in both time control and fire control.

When the fried beef comes out of the pan, sprinkle with cumin and sesame seeds.

This dish is considered complete.

When arranging the plates, Shangshi private kitchen restaurants all use the method of stacking and stitching.

After a plate of tender fried beef is placed, it is stacked high into a hill, which looks very spectacular, and it avoids the fried beef sticking to each other, which will affect the crispy texture of the skin.

This plate of tender fried beef was for Fu Yu to try. After it was done, several people in the back kitchen shared it on the spot.

Soft and smooth taste, tender and fragrant, chewy.

In the mouth, you can taste the unique aroma of cumin and sesame, paired with the soft and tender taste of beef, the two complement each other.

Liu Yunong nodded in satisfaction after tasting the soft fried beef cooked by Fu Yu.

She turned her head to look at Wang Yulong, and the two exchanged a look.

Wang Yulong also expressed appreciation.

He is quite convinced of his boss's vision, and even somewhat envious in his heart.

Look at the luck of the boss, if you don't accept apprentices, you'll be a genius.

After finishing the soft fried beef here, Fu Yu hurried back to fried pork belly.

He put a little oil in the pot, and when the oil was 50% hot, he put the pork skin down into the pot for frying.

Because a lot of oil will splash out during frying, it is necessary to cover the lid quickly to avoid being scalded.

This is what Liu Yunong repeatedly emphasized.

Fu Yu cherished his life, and remembered to be very firm, and accurately covered the pot in time when the pigskin was close to the hot oil.

After frying for one minute, you can see that many red bubbles have emerged from the pig skin.

At this time, take out the pork and soak it in cold water.

Soaking in cold water can make the taste of pork more refreshing.

Wait until the pork is completely cool, then put it in the refrigerator for two hours.

This will make the meat cut better and it will be easier to shape.

While freezing, Fu Yu followed Liu Yunong's instructions and started to cycle through the cooking operations he had done before.

He made the pork belly one by one, the movements became more and more skillful and the speed became faster and faster.

When Liu Zhangpeng prepared the sauce and sent it to the refrigerator, he happened to meet Fu Yu coming over with the cooled pork belly, so he approached enthusiastically: "Xiao Fu, didn't you say that you have never made this pagoda meat? I can see how skillful you are!"

Although there is an air conditioner in the back kitchen, Fu Yu was still sweating because he stayed in front of the fire all the time.

He was a little irritable, and he was not very talkative at this time, but politely said a few words to Liu Zhangpeng, and then hurried back to continue working.

I have to say that Shangshi private kitchen restaurant is good in everything, except for one thing, the quality and cooking skills of Xiaogong are worse than those in Maxima.

Fu Yu is very serious when cooking, so when he was in Maxima, whether it was Sun Qingning or Zhang Jinyu, when helping him, they were always obedient and sensible, and they were very discerning, knowing when Fu Yu needed what Things are always delivered to him in a very timely manner.

In Shangshi’s private restaurant, Xiaogong has always been one order and one action, and there is always Liu Yunong standing by to guide, Fu Yu can only do everything by himself.

But once you get used to it, you get used to it, and there are many more opportunities for hands-on operation.

In the iron pot, the original soup was used to boil dried plums, and Fu Yu quickly took out the cinnamon star anise.

Everyone was working, and no one noticed. When he raised his hand, whenever the colander was lifted from the soup pot, the thick soup attached to it would quickly slide off the colander just like Moses divided the sea.

After the high heat boiled, when the fire was turned to low and simmered, Fu Yu transferred the dried plums to the casserole and continued cooking with the gas on the kitchen counter.

The big iron pot will continue to be used for blanching pork belly.

The characteristic of pagoda meat lies in the very skillful cutting.

The pork belly needs to be cut into thin slices, which are long and continuous, and can be piled up at will into a beautiful pagoda shape.

Fu Yu took out the frozen meat, put it on the chopping board, and cut it along the edge.

When you get to the end, be careful not to cut off, otherwise this piece of pork will be wasted.

After cutting, the circle is restored to the original shape of the meat, put into the mold, and then pressed into the shape of the pagoda.

Pierce the end of the meat with a toothpick to stabilize it.

The process of this operation is more detailed. After this step, the pagoda meat is officially formed!

Fu Yu did it very smoothly, with exquisite techniques and skillful movements, and his whole person exuded an unspeakable confidence.

He looks very experienced, it doesn't look like he is cooking this dish for the first time.

But like a master chef, he has done it dozens of times, or even hundreds of times!

Liu Zhangpeng took a break from his busy schedule and couldn't help coming over to watch Fu Yu cook.

Seeing that the pork belly is sliced ​​into moderate thickness and folded exquisitely and perfectly into the shape of a pagoda, the more you look at it, the more frightened you become, and the more you look at it, the more convinced you become!

There was even an inexplicable feeling that Fu Yu shied away and said that it was the first time he made this dish, just to show other people's faces after cooking.

Indeed, he felt astonished. Liu Zhangpeng, who was deeply shocked, felt a little surprised at first, but then he felt a little wronged.

Born as a human being, why is there such a big gap!

Some people are born to be envied and envied by others!

And some people, like myself, can only make progress a little bit by working hard.

Not only Liu Zhangpeng, but also Liu Yunong beside him was really stunned by Fu Yu's superb knife skills.

Fu Yu said that he had never cooked this dish before, and Liu Yunong was already ready to prepare more dishes.

She set it up and gave Fu Yu an hour to practice knife skills, so just now at the kitchen counter, she has been busy making the preparatory work of tender fried beef, just to save time and let Fu Yu waste it.

But Fu Yu's performance at this time is like a top chef with a lot of experience.

This still needs to give him time to practice?

It’s almost the same as going directly to the stove and cooking together!

Wang Yulong was annoyed and wanted to reach out and slap his forehead!

I'm really envious!

Such a good seedling, why can't I meet him!

what a shame.

Such an apprentice is rare in decades!

If he could take in such an apprentice, he would be able to pass on his mantle.

It must be cultivated as a successor.

Liu Yunong is really lucky!

This luck was doomed from birth, and no one else would envy her.

And Fu Yu handled the pork neatly, then turned around and walked over to the kitchen counter.

The prunes in the casserole are already cooked.

According to the cooking method of Shangshi Private Kitchen, some brown sugar needs to be added.

And the ratio is one tablespoon more than the classic old taste recipe.

This kind of taste will be sweeter and more in line with the taste preferences of the local people.

Dried plums should be boiled until only a shallow layer of soup remains, and it cannot be boiled dry. The soup will be reserved for thickening later.

(end of this chapter)