Chapter 589： It's as if it's true

  Chapter 589 tells the truth

When Fu Yu heard this, he hurriedly said: "Chef Zhao, let me try it. When I was learning cooking from Chef Liu, I made this dish before. The cooking method is a bit close to what the customer said."

Zhao Meng was taken aback for a moment: "Shangshi's private restaurant also has this dish?"

Fu Yu said nonsense: "Yes, it is still a signature dish, but the method is indeed different from ours."

After finishing speaking, I was afraid that Zhao Meng would not believe it, and added on purpose: "I also think that this customer probably didn't eat at our restaurant before, and I remembered the wrong place. Sai crab is not a rare dish, and every family cooks it one way. , since we can’t do it here, why not try the cooking method at Shangshi’s private restaurant, what if it happens to be the kind that the customer wants to eat?”

Zhao Meng never thought about it, Shangshi private restaurant also has this dish.

So he asked carefully: "How do they cook?"

Fu Yu said truthfully: "The method is similar, but the ingredients are different. We use fresh shrimp here, and small yellow croaker there. I thought it was very strange at the time, so I learned it very carefully."

“In terms of taste, I also tasted it at the time, and it is indeed very similar to crab meat, and it is very fresh. It is different from what the customer said on the plate, but it can be stuffed according to what he said.”

When Zhao Meng heard that it was the signature dish of Shangshi private restaurant, he felt relieved.

If it is really an authentic time-honored brand, let alone Maxima, who in the whole country can compare with Liu's cuisine?

That is the cooking method passed down from generation to generation by the descendants of Mrs. Liu.

If this is not authentic enough and cannot be called a classic old taste, then there is no real time-honored brand.

Zhao Meng immediately made a decision: "Okay, then follow the practice of Shangshi Private Kitchen, and you will be in charge of this dish."

After finishing speaking, he warned again: "Since it was taught by Chef Liu, when cooking later, you will be in charge of the cooking, so don't let others follow you."

Everyone in the circle knows that Shangshi private restaurant is different from ordinary restaurants outside.

The chefs in the back kitchen are all inherited internally, and the cooking skills have always been passed on from inside to outside.

How about calling it a private kitchen?

Since there is this rule, it cannot be easily broken.

Liu Yunong is willing to teach Fu Yu cooking, that is Fu Yu's chance.

Once you have mastered it, you can use it as you like in the future.

As for other people, don’t read what you shouldn’t read, and don’t learn what you shouldn’t.

So when Fu Yu was cooking, Zhao Meng directly sent Zhang Jinyu to the baking area to help Sun Qingning, and then took over the barbecue takeaway order here.

Fu Yu, from catching fish to preparing vegetables, did everything by himself, not by others.

Now is the busiest time in the back kitchen. Everyone is busy working, too busy to take care of themselves, and no one pays attention to what Fu Yu is doing.

Handling fresh fish was a job that Fu Yu used to do when he was a small laborer. Now he is back to his old job, and he is still very proficient in doing it.

The ingredients used in the classic old taste recipe are small yellow croaker, fresh and tender fish, with eggs and salted egg yolks, you can cook dishes that taste similar to crabs.

The small yellow croaker is closer to crab meat in terms of taste and meat quality.

With a little cooking, it is not difficult to make dishes that resemble crab meat.

Before cooking, Fu Yu first brought out the classic and old-flavored recipes, and studied them carefully. After all the cooking steps were memorized, he started cooking.

The small yellow croakers of Maxima are all brought in fresh, and the meat is tender and plump.

Fu Yu cleaned the small yellow croaker, dried it with kitchen paper, and peeled off the skin.

Remove the fish meat and cut into granules with a knife.

In order to make the color look good, remove the colored part close to the fish skin, and only take the middle part of the fish.

After the fish meat is taken out, carefully remove the fishbone.

Yellow croaker is one of the fish with fewer spines, but it is not without.

If it is not cleaned up, customers are easily stabbed when they are eating.

Sharpening a knife is not a mistake in chopping firewood. Fu Yu was very careful when picking pricks.

Pick out the fine thorns, cut the fish meat into granules with a knife, do not chop it very finely, the meat quality of yellow croaker is close to the meat tissue of crabs, keeping the granules is more realistic.

This point is a special note in the classic old taste recipe.

Fu Yu deeply agrees with this.

If there is no prompt, when he cooks for the first time, he should only chop the yellow croaker meat into fish paste, and will not consider these.

When cooking this dish, it is clearly marked in the classic old taste recipe.

The so-called, do three steps, you will succeed!

Step 1: imitation crab meat: egg white and yellow croaker.

Step 2: Imitation crab roe: egg yolk and salted egg yolk.

Step 3: Mixing of simulated flavor bowl juice.

As long as you follow these three steps, this dish can be no different from real crab meat in terms of taste and texture.

It is similar to the cooking method of Maxima.

The only difference is that the ingredients used are shrimp and yellow croaker.

Fu Yu followed the instructions on the recipe and began to prepare a bowl of juice.

Cooking wine, white vinegar, white sugar, minced ginger, salt, in terms of proportions, Fu Yu has always been very precise.

Stir all the seasonings evenly and set aside.

Crush the salted egg yolk with a spoon.

The salted egg yolk should be ground thoroughly so that it can better blend with the egg yolk.

Fu Yu has always paid great attention to such details.

Fresh eggs, separate the egg whites, and knock the egg yolks directly into the bowl with salted egg yolks.

Put the yellow croaker meat into the egg white and beat evenly for later use.

Egg yolk and salted egg yolk are also whipped evenly and set aside.

Heat the pan with oil.

When cooking normally, you must choose a non-stick pan.

The iron pan that fried fish and stir-fried dishes like to stick to, can't cook this dish, it will stick to the bottom.

However, for Fu Yu, there is no such concern.

He still uses the iron pot with black handle that he often uses in his daily life.

Fu Yu poured the egg white liquid into the pot, set it on a medium-low heat, and stirred it in circles with chopsticks.

Pay attention when frying egg whites and egg yolks. Use chopsticks to stir in circles until they are formed, and the shape is flocculent.

At this time, you must not use a shovel. The shape of the shovel is blocky.

This is also a little trick.

Until the egg white liquid is slightly coagulated, pour the juice into the bowl and continue stirring in circles.

The time to add the bowl juice is when the egg white and egg yolk are slightly coagulated. After adding, continue to stir in circles until the water is dry. The characteristics of this dish are dry and waterless, and the water coming out of the bottom of the plate will fail, which will affect the taste.

Wait for the egg white to solidify and spread it on the bottom of the plate.

Plate, Fu Yu deliberately referred to the customer's memory, and selected a large-size white round porcelain plate with a scallop-like concave-convex pattern on the bottom of the plate.

At this time, the delicious smell has begun to waft out.

Don't say it, it does smell a bit like crab meat.

Fu Yu cleaned the frying pan, poured the oil into the same hot pan, poured the egg yolk liquid, set it on a medium-low heat, and stirred it in circles with chopsticks.

Add the bowl of juice, stir evenly out of the pan, and put it on top of the egg white.

(end of this chapter)