Chapter 661： cooking tips

  Chapter 661 The Secret of Cooking

Fu Yu was about to leave when Gu Yunwu stopped him.

Gu Yunwu pointed to a stack of dishes on the shelf next to it, and pointed out: "The deep-mouthed white porcelain bowl for stewing river eel in wine is the one with a small blue fish on the side."

"Tai fish with distiller's lees, use a light blue threaded plate, a medium-sized one will do."

"Fat Cai Braised Eel Glue, a shallow casserole with an orange handle."

"Use the combination plate of black-grained hibiscus flowers for fresh mushroom fish eggs, and choose the dark brown one for the upper small tray."

"The millet river crab also uses a combination plate, and a medium-sized round bowl is used on top."

"Of course, although this arrangement design is classic, it is somewhat outdated now."

"Let's pay more attention to the details!"

When Fu Yu heard this, he hurriedly wrote it down carefully.

The taste of cooking is very important, but the final effect of the dish is also very important.

A dish, if you want to cook it perfectly, the color, fragrance and taste are indispensable.

The effect of the plate presentation in front of customers, sometimes, will directly affect the customer's visual perception of this dish, and even have a certain impact on the price of this dish.

Gu Yunwu just gave some casual instructions, but Fu Yu was very grateful and admired.

It's just a simple guide, but it can be seen that Gu Yunwu is careful in cooking and considerate in dealing with others.

Even if Fu Yu has a master filter for Zhao Meng, he has to admit that Zhao Meng is indeed far behind Gu Yunwu in terms of sophistication and meticulousness.

As for myself

Still need to work harder!

But at this time, it is not the time to express emotion, Fu Yu needs to hurry up and cook.

With Gu Yunwu's guidance, it has to be said that the help against Fu Yu is still very great.

In fact, in the classic old taste recipes, the records of the cooking methods of these dishes are different from those of Maxima.

I think so, after all, it can be called a classic old taste, which shows that the ingredients and taste are all in the same line.

Even if there is a slight difference, it is nothing more than the occasional difference in the details of the cooking technique and the presentation of the plate.

Combining the two, Fu Yu mainly uses Professor Gu Yunwu's cooking methods, and some details are done according to the tutorials on the classic old-flavor recipes.

In terms of plate arrangement, Fu Yu decided to refer to the shapes on the classic old-style recipes.

After all, the aesthetics of many years ago is completely different from the present. While restoring the previous shape, it also incorporates some current popular elements.

But it is not that simple to add some creativity.

Why does Fu Yu think Gu Yunwu is amazing?

Because of what Gu Yunwu said just now: "Let's pay more attention to the details!"

This sentence can be said to be meaningful!

After tasting it carefully, Fu Yu understood what Gu Yunwu meant.

Can't help but look at Gu Yunwu with admiration.

Regardless of character and scheming, just the cooking method, this is a formidable person!

Industry specializing in surgery.

No wonder Gu Yunwu has a lot of experience in stewing!

A simple sentence directly allowed Fu Yu to find the core elements of the cooking table.

If you want to cook a dish well, you must know the key points of operation!

Only by discovering and mastering this key point can the characteristics of this dish be truly cooked.

This is what the chefs in the back kitchen pass on from hand to mouth: the secret of cooking!

For example, frying, it is necessary to understand the degree of influence of the size of the fire on the maturity of the ingredients.

Such as stewing, it is necessary to know how the control of the amount of water affects the taste of the ingredients.

but!

Not all dishes have standard cooking key points.

This requires you to go through specific operations, based on experience and observation, and slowly explore and find!

Once the key points are successfully found, delicious dishes can be perfectly cooked.

Fu Yu stood in front of the kitchen counter and couldn't help but take another look at Gu Yunwu.

When three people walk together, there must be my teacher.

To become a chef, no matter how sneaky and tricky he is, he must still have real skills.

Fu Yu restrained his originally repulsive emotions, and when facing Gu Yunwu, he also added a little respect.

Don't underestimate anyone, especially when you are young.

To be ambitious and arrogant is a stumbling block on the road to success.

Fu Yu was secretly vigilant, no matter when, modesty is king!

Gu Yunwu naturally noticed Fu Yu's gaze.

Looking back, Fu Yu smiled gratefully.

Gu Yunwu nodded, turned around and continued to be busy with the matter at hand.

He is a powerful person, that's why he is so powerful.

Although he is lazy and greedy, the people under him are very convinced and obedient to him.

He can suppress people, and he can order people around as he pleases.

This is also a skill.

However, the most powerful thing is not only here.

The most powerful thing is still on the smooth behavior of dealing with people.

He knows that Fu Yu will encounter difficulties when cooking, and the operation may not be too smooth, or even problems.

But he won't say it directly.

He knows who Fu Yu belongs to and who he will listen to.

Even if Fu Yu is the person who works under him, he will not directly put forward all the points, and he will not point fingers and deliberately show off during the actual cooking operation.

However, since he was asked, he also agreed to guide, so he is still willing to give some pointers on some key operations.

After all, sending the Buddha to the west, a good game of chess is over, and this last trembling is not bad.

Learn to cook together, pay attention to a word of enlightenment.

The master leads the door, and the practice is in the individual.

He said everything he should say, and the rest depends on Fu Yu's specific operations during cooking.

After all, no matter how much talk is said, it is better to actually get started.

And the reason why he repeatedly emphasized the final shape of the plate.

It is because of the old-fashioned dishes that have been off the shelves for a long time, because of their age, they have long been different from the aesthetics of modern customers.

Don't underestimate the details of the plate arrangement, this step seems simple.

However, if the operation is good, it will increase the influence of a dish on the appetite of customers.

This is where it's great.

In addition to the final shape of the plate, the specific preparation of ingredients and cooking process are also very important.

The points that Gu Yunwu mentioned before, such as what kind of heat to use when stewing wine, and what to pay attention to in terms of time control, are all very important.

With these pertinent suggestions, the cooking operation that Fu Yu needs to do next becomes simple and clear.

With the detailed tutorials on the classic old-fashioned recipes, and with Gu Yunwu's careful guidance, Fu Yu now knows these old-fashioned dishes very well.

So when he ordered Zhang Jinyu to prepare the dishes, he was very straightforward.

Wine stewed river eel, the price of Maxima is 188 per serving.

Not cheap.

However, seeing the materials used, Fu Yu felt that it was still very worthwhile.

10-year-old Huadiao wine, pure Jinhua ham, fresh river eel.

This pricing is still very conscientious.

Especially because the price of a few years ago is definitely not comparable to now, so this dish, in calculation, is actually the customer's advantage.

Zhang Jinyu quickly prepared the ingredients.

When Fu Yu was preparing to cook, another waiter came to deliver the order.

It is still an order from a regular customer, but the dishes ordered are exactly the same as the previous order.

Fu Yu was not too surprised when he got the news earlier. He took it and pasted it on the kitchen wall, ready to start cooking.

Instead, the orderer couldn't help complaining in a low voice: "I said I came here because of the reputation, and I wanted to try the special dishes in the store, but I recommended a bunch of them to him, and finally ordered a few dishes that were off the shelf. I know what to think!"

The orderers were dissatisfied because they lost time and received fewer customers.

Fu Yu is quite cheerful.

Both orders are small table noodles, the dishes are the same, and you can practice your cooking by the way.

After ten years of Huadiao wine, you can smell the rich and mellow aroma of the wine when you open the lid.

The materials used by Maxima are genuine, and this is not a bragging point. After all, only good ingredients can make good dishes.

As the head chef, Yao Shi has very strict requirements in this regard.

"Fu Chu, this eel stewed in wine sounds really fresh!"

Zhang Jinyu has been with Fu Yu for a long time, and the relationship has become closer.

Fu Yu is also willing to guide him. Now that he is cooking new dishes, he simply keeps him by his side, handing over some odd jobs, and doing a demonstration of cooking operations by the way.

Fu Yu changed the cleaned river eel into a knife, and said: "This dish is an old-fashioned dish in our restaurant. It has been taken off the shelves. Today, it was re-ordered after meeting old diners. Another copy, I heard that other customers met regular diners to order, and it sounded interesting, so they followed suit and placed orders."

Zhang Jinyu suddenly nodded, "It turns out to be an old-fashioned dish, no wonder I haven't heard of it."

When Fu Yu changed the knife to the river eel, he cut the knife quickly and neatly. After the whole fish was processed, there was only a thin connection on the back of the fish, which looked neat and coherent.

Exquisite knife skills are fully revealed.

Zhang Jinyu follows Fu Yu every day, watching him cook, but he is often surprised by some very powerful cooking operations.

He looked at the processed river eel and sighed secretly.

Whenever, I can also practice such knife skills!

Fu Yu put the pot on the stove, boiled a pot of boiling water, and scalded the river eel.

Peel off the white film on the surface.

Slice Jinhua ham thinly.

This thin slice is as thin as a sheet of paper in the classic old taste recipe, but Gu Yunwu said that the shop usually cuts it slightly thinner, otherwise the taste will be a little bland, and after being stewed with wine, you can’t taste the aroma of the ham itself .

Fu Yu hesitated for a while, but decided to act according to Gu Yunwu's intention.

It’s not that he questioned the classic old-style recipes, but he thought that since the customers were looking for the old dishes that Maxima had cooked, he came to the restaurant to eat.

So what you miss must be the original classic method.

All he has to do is to try to restore the taste and characteristics of the most original dishes.

After cutting the ham, Fu Yu took a new pot and poured salad oil into it.

Put **** slices and garlic slices and saute until fragrant.

Add sliced ​​ham and river eel.

When Fu Yu released the river eel, he didn't pick up the fish, but arranged the fish directly on the plate, and then pushed and slid it into the pot.

Pour the bone broth over the ingredients, boil it and pour it into the container.

Season with Huadiao wine, salt, monosodium glutamate, and light soy sauce.

Then put it into the steam box to steam.

The time of steaming is very critical, if the time is too long, it is easy to not pick up, and if the time is too short, the taste is not enough.

It may be the operation of this step, which is very difficult to express in detail and accurately in words.

So in the classic old taste recipe, it is only stated that the length of steaming time needs to be judged according to the size and thickness of the river eel.

To put it bluntly, it is necessary to control time based on personal experience.

Compared to the general one-word summary in the book, Gu Yunwu's guidance is more appropriate and easy to grasp.

Gu Yunwu gave Fu Yu a set of data ratios. According to the weight and length of the river eels, he can customize the time according to the ratios.

Taking advantage of the steaming time, Fu Yu started cooking other dishes.

Tianyu with distilled grains, although Fu Yu has never heard of this dish, the chef usually uses a large amount of Tianyu.

The fresh wild field fish caught by the river is used in the store. When cooking, it is either steamed or fried. It tastes delicious and is very popular among customers.

But distiller's lees field fish has never been made before.

Fu Yu glanced at the packed field fish and began to cut the green onions.

Scallions are used to make this dish, and the length is specified. They should be cut into 5 cm sections, so that when they come out of the pan, they will look good on the plate.

Fu Yu ordered Zhang Jinyu to hand over a basin.

Pour clean water into the basin, add salt, and soak the field fish.

Add salt to soak the field fish, the purpose is to get rid of the **** water, and let the fish get into the bottom flavor first.

This operation is recorded in detail in the classic old taste recipes, and Gu Yunwu also specially emphasized it when he was instructing.

Fu Yu remembers it very well.

Taking advantage of this period of time, Fu Yu started to cook Fa Cai Braised Eel Glue again.

It is also lucky, there is eel gelatin in the store.

Eel gelatin stew is a special dish in the store. It is not a popular dish, but occasionally customers order it.

The eel gelatin in the store is all made with oil, which saves Fu Yu a lot of work.

However, even though the hair is well-made, Fu Yu still carefully studied the method of soaking hair.

The classic old taste recipes are written in great detail, but they are not as vivid and easy to understand as Gu Yunwu's.

Oil-haired eel gelatin needs to be soaked in warm oil for 12 hours before removing it.

Pour salad oil into the pot, and when it is 50% hot, add eel gum to soak.

Use chopsticks to press the unexpanded part of the isinglass to fully soak it in the hot oil, and the unexpanded part will gradually rise under the action of the hot oil, thereby destroying its internal gelatinous structure.

After all the hair is ready, take it out, then soak it in warm water for two hours, and wash off the oil stains.

This method of soaking hair can only be learned by the chef in the back kitchen, and the small workers cannot learn it.

General chefs are not at ease entrusting small workers to operate such skillful operations.

Even making pickled side dishes, Fu Yu stayed with Zhao Meng for half a year before he had the opportunity to practice.

Recalling those years, Fu Yu was deeply moved.

He cut the oil-haired eel glue into 4 cm long sections.

Cut the lean pork into 3 cm square pieces.

Pour clean water into the pot, and blanch the isinglass and pork pieces respectively.

Soak the Cordyceps flowers in clean water.

After the initial processing, Fu Yu began to sort out the ingredients needed for fresh mushroom fish eggs.

The fresh fish eggs used by the chef of Maxima come from the East China Sea according to the seafood boss.

I don’t know whether it is true or not, but the quality of fish eggs is really good, with a soft texture and a very fresh taste.

(end of this chapter)