Chapter 628： haven't seen you for a long time

   Fu Yu scalded the puffer fish with boiling water.

After that, carefully scrape off the white film and clean it.

As long as you have mastered the specific steps in handling puffer fish, the rest is handled carefully by the chef.

Because the blood and internal organs of puffer fish are poisonous, they must be cleaned up.

After cleaning up the puffer fish, Fu Yu started cooking.

Zhang Jinyu, who had been following by the side to start a fight, suddenly lit up, and stood very skillfully at his usual position.

Not only can you watch the cooking process and learn, but it can also help you hand over kitchen utensils.

Liu Junrong has a good brain. When he is working in the back kitchen, he is very eye-catching. He has a good relationship with Zhang Jinyu, Sun Qingning and others.

After returning from helping to catch the fish just now, he took the initiative to take over the work of cooking oil. The kitchen counter is next to Fu Yu, and he can see Fu Yu's cooking operations as soon as he turns his head.

Regarding this, Sun Weixing, who came to practice in the kitchen at the same time, was completely unaware of it.

He just glanced at Liu Junrong with some envy.

Although there is no technical content in the work of cooking oil for the first time, it is a very good light work compared to the endless cutting and stewing and various preparations.

Thoughts flashed by, Sun Weixing sighed in his heart, and continued to cut things silently.

No way, who told me to be stupid and not good at dealing with people around me.

At this time, Zhang Jinyu and Liu Junrong's attention was on Fu Yu's way of cooking.

Fu Yu cut the cod liver into 0.5cm thick slices, rinsed and set aside.

This thickness is the best size he found out after repeated cooking in the teaching practice classroom.

One point more, the taste is too thick.

One point less, it is easy to crumble when cooking, and it will not form.

Ginger slices need to be cut into the thinnest degree.

This operation sounds simple, but it is very difficult to do.

Because **** has a lot of fiber, if you can't grasp the degree, you will directly scrape off a layer of **** paste.

Fu Yu held the kitchen knife and cut it with ease.

The performance of cutting iron like mud is simply not applicable in this case.

As for this detail, whether it is Zhang Jinyu or Liu Junrong, after seeing it, the only impression is that Fu Yu's knife skills are very good.

I didn't see the tricks in it at all.

Fu Yu never thought of this operation at all. In fact, it is very difficult for ordinary small workers, and it is a test of knife skills.

Unknowingly, with the improvement of cooking skills, Fu Yu has already slowly distanced himself from the kitchen staff.

He knows that he is very good at cooking now, but he doesn't have a clear understanding of this degree.

So for him, cutting **** to this extent is completely an easy task, and he never thought of needing to instruct other people on how to cut the knife and how to operate it.

Heat the pan, add soybean oil and heat to 120℃, pour in the cod liver, and fry the cod liver on low heat until it turns slightly yellow.

During the process, Fu Yu kept turning the wok to ensure that the fish liver was evenly heated.

Pour in the right amount of white wine and water.

Boil the pot, put the rinsed puffer fish into the pot and arrange them neatly.

Add secret sauce, broth, onion, ginger, garlic, fish skin and continue to cook.

The secret sauce is the one used in the store when making braised fish.

The taste is very mellow.

After the soup has melted all the seasonings, add the bamboo shoots, and continue to cook with a slow fire.

When the puffer fish is crispy and rotten, carefully put it into a plate, and use a fire to collect the juice.

Three puffer fish are placed side by side in a white porcelain plate with a shallow bottom and wide edges. The rich soup is evenly poured on the top, hot green seasonal vegetables are placed on both sides, and the tail of the fish is covered with fresh and delicious bamboo shoots.

Speaking of which, the first time Fu Yu tasted fugu was in the teaching practice class.

He cooked it by himself and tasted it himself.

As soon as he took a bite, he immediately felt the feelings of those diners who were not afraid of death and dared to taste this seafood dish.

Cooked puffer fish is fresh and sweet, the meat is fat and tender, and the juice is thick and mellow.

Pair it with a paste soup made by adding river mussels, ham, crab butter, hen, and pork belly.

The umami taste can almost melt the tongue.

After Fu Yu finished arranging the dishes, he called the waiter to take the braised puffer fish away.

Zhang Jinyu and Liu Junrong, who watched from the beginning to the end, seemed to have benefited a lot.

Although Fu Yu didn't deliberately guide anything because the whole cooking process was not difficult, but after reading it carefully, he could at least have a general impression of how this dish should be prepared.

This is already a very successful stealing.

After Fu Yu finished cooking braised puffer fish, he continued to cook other dishes.

He was busy, and a waiter in the front hall came to take a message.

"Fu Chu, the customer in room 207 said he was your friend, and I would like to invite you over."

Fu Yu was taken aback, a little surprised: "My friend?"

The waiter said: "Yes, the surname is Han."

Korea?

Fu Yu quickly checked the friends surnamed Han that he knew around him.

For a while, I really didn't think of anyone who could come to the store to find me.

Fu Yu hurriedly said: "Okay, I'll go over here when I'm done."

Box 207.

When Fu Yu rushed over, the people inside were eating.

A total of two people.

The younger one is in his early twenties, with thick eyebrows and big eyes, and looks very heroic.

The older thirty-seven or eighteen-year-old looks a little familiar, but for a while I can't remember where I saw it before.

But the other party can know that he works in Maxima, and he can accurately call him by his name. Then it is likely when he has dealt with him before, but he is not very impressed.

Thinking of this, a warm smile suddenly appeared on Fu Yu's face.

Among the two people present, the older one saw Fu Yu coming, and immediately got up and greeted with a smile: "Chu Fu, long time no see!"

Fu Yu racked his brains to figure out who the other party was, and said in agreement, "That's right, long time no see."

The other party said: "Since the last chef competition, I have been wanting to ask you to have a meal together, but the business in the store is too busy, and I can't find time."

Fu Yu suddenly realized that he had seen it during the chef competition.

Thinking about it carefully, I have a little impression.

This person seems to be the participating chef standing next to him.

correct!

is the chef of the old Shunrong restaurant.

what do you say that is?

What Chi?

There is a word for Dong, right?

What's the last name?

Don’t worry about it, let’s deal with it first.

Fu Yu nodded with a smile: "No, it's just the peak season, and so is my side. Every day is very busy."

Han Dongzhi introduced the young man around him to Fu Yu.

"This is my apprentice, He Kun. He has been working with me for a while, and he is very tired. Today, I will reward him and bring him here to taste your special dishes."

Fu Yu and He Kun got to know each other for a while, and then they said half jokingly, half seriously: "I haven't seen you before, just looking at the order list, I thought it was an old customer from the store."