Chapter 662： innovation is a talent

  Chapter 662 Innovation is a talent

Qianlima makes fish eggs, usually steamed or stewed.

It's like steamed rubber fish with fish eggs, or stewed eggs with fish eggs.

The fresh mushroom fish ball on the order list is fried.

Fu Yu cut the fresh fish eggs into 4 cm long strips.

Remove the root of white jade mushroom.

Peel the yam and cut into 6×2cm strips.

Pour clean water into the pot and bring to a boil, add salt, put in the yam strips and blanch them until cooked, take them out, and place on a plate.

Blanch fish **** and white jade mushrooms separately.

After initial processing, heat treatment is carried out.

Pour the salad oil into the pot and heat it up, add the scallions and **** slices and stir until fragrant.

Put in fish eggs, white jade mushrooms, green, red and yellow bell peppers.

Add sugar, light soy sauce, chicken powder, salt, black pepper to taste.

Stir fry evenly and simmer over low heat.

After adjusting the fire, Fu Yu turned around to deal with Tian Yu.

Put the field fish in the plate, pour in Shaoxing rice wine and shredded ginger, and steam in a steamer.

Here the field fish is caged, and then the fish eggs are taken out of the pan and placed on a plate.

Put scallions on the surface, and drizzle with hot scallion oil.

After Fu Yu finished the operation, he turned his head and told Zhang Jinyu: "Okay, let's take it away."

Zhang Jinyu hurried forward, took the plate and put it on the serving table.

As soon as he turned around, he saw that Fu Yu had already started cooking millet river crab.

In terms of time control, Fu Yu has almost reached the level of perfection.

Others are far away, and the feelings are not deep.

Zhang Jinyu follows Fu Yu every day. Seeing that this person arranges the time tightly and reasonably when cooking, and every second is not wasted, he is often amazed.

To rationalize the use of time to this extent, it is basically a personal time planner.

"Jinyu, put the river crab in the steamer, steam for 15 minutes, and take it out after steaming."

Fu Yu put the river crab on a plate and handed it to Zhang Jinyu.

Zhang Jinyu suddenly came back to his senses, and quickly took it over: "Okay."

Fu Yu personally took the millet, washed it, added water, and put it in the steamer.

Then on to the side dishes.

Remove the root of the white jade mushroom, clean it, and cut it into pieces.

Dice Chinese kale and blanch with white jade mushroom.

This side is well organized, and the fish eggs are almost simmered.

Open the lid of the pot, drench the starch to thicken the gravy, and pour scallion oil before serving out of the pot.

"What should be paid attention to when cooking fish eggs?"

Fu Yu handed the plate to Zhang Jinyu, and casually took the school test.

Zhang Jinyu was taken aback for a moment, and quickly replied: "The fish eggs have high collagen, so the firing time should not be too long?"

This is what Fu Yu casually pointed out when he was cooking dishes before.

Zhang Jinyu now regards Fu Yu as his master, knowing that even if the other party reveals something casually from between his fingers, it can benefit him a lot.

So Zhang Jinyu will try to remember as long as it is an operation that Fu Yu pointed out. Sometimes, for fear that he will forget it afterwards, he will take time to record it in his mobile phone, and look through it when he has time.

Two dishes were served, but Fu Yu's movements did not slow down.

Instead, it remained unchanged, following all the previous operations, and repeated it again and again.

This time, after the two dishes were cooked, Fu Yu secretly heaved a sigh of relief and took out the soaked Cordyceps flowers.

"Take out a bowl of soaked dried fish maw."

Fu Yu ordered Zhang Jinyu.

Waiting for Zhang Jinyu to leave, he hurriedly reviewed the method of oily eel glue.

Oil-fried eel glue is a delicate job, which is a test of the chef's skills. Fu Yu dare not rely on it. After careful study, he really started to operate it.

The soaked dried fish gelatin needs to be very careful from soaking to taking out, and there should be no water, otherwise it will cause the oil in the pot to splash.

Pour salad oil into the pot and turn it to low heat.

When cooking eel gelatin in oil, it is necessary to continue to use medium and small fires.

When it is 50% hot, soak it in eel gelatin.

Use chopsticks to press the part of the gelatin that has not expanded, so that it is fully immersed in the hot oil.

Oil eel gelatin must be thoroughly developed, and most of the unswelled eel gelatin will gradually rise under the action of hot oil, thereby destroying its internal gelatinous structure.

After all the hair is ready, take it out, and then soak it in warm water.

Fat Choy Braised Eel Glue This dish is the most delicious and distinctive, except for the authentic eel gel, it is Fa Cai Balls.

Maxima’s method of making fat meatballs is slightly different from the records of classic old-taste recipes.

In addition to the materials used, the ratio of seasonings is also different.

Fu Yu hardly hesitated, so he chose to follow the production method of Maxima.

Soaked lettuce, drained.

Put pork cubes, shiitake mushrooms, and water chestnuts together, then add green onion, cornstarch, and water and stir.

Add salt and monosodium glutamate to taste.

Squeeze into small **** of uniform size by hand, and stick the hair vegetables evenly on the surface.

If the **** are not round, it is caused by the unreasonable ratio of the ingredients, or the unreasonable method.

When Fu Yu first came into contact with this operation, Zhao Meng once instructed him to use a small spoon to move left and right to scoop out ball-shaped balls.

If you are afraid that the kneading will not be good, you can put it in dry starch, dip a thin layer of powder, knead lightly to adjust the shape, and the shape of the ball will be fixed into a round shape.

But right now, Fu Yu follows Gu Yunwu's preparation method to make fat vegetable balls.

When I was doing it, I found that the prepared hair vegetable **** were not particularly sticky. After squeezing, you only need to rub them with your fingertips to form a very round ball.

Fu Yu secretly admired.

It is indeed a classic dish in the past, and the cooking technique is indeed very precise.

Zhang Jinyu, who was standing on the sidelines, stared dumbfounded at Fu Yu's rapidly turning fingers.

Because the speed was too fast, the meatball in Fu Yu's hand, which turned his head rapidly, seemed to be stationary at first glance.

It is not clear how he moves, but with a slight flick of his wrist, the vegetable puree in his palm is kneaded into round balls.

Obviously a very time-consuming operation, but in Fu Yu's hands, it becomes a piece of cake.

Soon, a pile of Fa Cai **** arranged neatly and of the same size was laid out on the tray.

Although she doesn't have obsessive-compulsive disorder, she still looks very comfortable.

Zhang Jinyu's eyes were fixed on Fu Yu's movements, and his hands unconsciously imitated them out of thin air.

Then I was surprised to find that even if it was an operation without physical objects, I still couldn't keep up with Fu Yu's speed.

Seeing Fu Yu knead all the Fa Cai **** in a short time, Zhang Jinyu couldn't help sighing.

I am a little whimsical.

He laughed at himself, and refocused on Fu Yu's cooking operations.

Fu Yu took another new pot, poured bone broth into the pot and boiled it, put in eel gelatin and fat vegetable balls, and simmered slowly over low heat.

Season with cooking wine, salt, and monosodium glutamate, and garnish with coriander before serving.

Fat Cai braised eel gelatin has a very special aroma, even in the back kitchen with such a complex taste, you can immediately recognize the strong aroma that belongs to this dish.

Zhang Jinyu stretched out his head to take a look, and saw the finished product in a casserole with an orange handle. The soup was crystal clear, and he knew that the taste must be very smooth.

"Let me do it!"

Because of his full concentration, when Fu Yu finished arranging the dishes, Zhang Jinyu hurried forward and put the casserole on the serving table.

Fu Yu didn't care about this anymore, but concentrated on taking out the steamed river eel from the steamer.

The river eel is a steaming box that can be placed on a plate. When it is taken out, it can be decorated with green onions and soaked goji berries.

The river eel stewed in wine was taken away by the waiter, and the millet in the steamer was not yet cooked.

Fu Yu ordered Zhang Jinyu to bring over the steamed crabs from the refrigerator.

Crab meat is the key to making millet river crab.

When dismantling the meat, if the crab meat is too fine, the crab meat will be completely scattered during cooking, which will affect the taste.

As a chef of a seafood restaurant, I still cook a lot of crabs every day.

However, it is generally split and chopped, and the work of removing crab meat is not too much.

Fu Yu is an exception.

It's not because of eating a lot and having experience.

On the contrary, it is precisely because the frequency of eating is so small that it is very cherished, so when splitting crab meat, be very careful, for fear of wasting a little bit.

This kind of meticulousness, on the contrary, made him more patient and experienced than others when splitting crab meat.

Put the steamed crabs in the freezer of the refrigerator and freeze for 10 minutes. The crab meat is firm and it is easier to shell.

This trick was taught to Fu Yu by Gu Yunwu.

If Gu Yunwu is better at stewing, no one else can compare to the thought of cooking.

Fu Yu carefully removed the crab shell, navel and gills, etc., and broke off the crab legs.

In the process of breaking off, pay attention to leaving the joints connected to the crab shell.

The growth of crabmeat is transverse, with a cavity attached to each leg.

Pick out the meat and crab roe inside the crab cover, there is a piece of white stuff in it that cannot be eaten.

Cut the crab from the abdomen to the back, and divide it into two. The crab meat will show the meat of the crab body. You can cut it horizontally with scissors, and pick it out with a pick knife.

If it is a daily meal, Fu Yu will follow the trend, find a sharp knife, use the tip of the knife on the part of the crab body and the joint of the leg, and use the tip of the knife to rotate around the joint to cut off the soft tissue connecting the joint and the crab shell.

But at this time in the back kitchen, with no outsiders around, Fu Yu simply used the kitchen knife directly.

The kitchen knife is extremely sharp and easy to use. In fact, it can use more strength than a small knife.

Fu Yu pinched the joints of the crab legs with two fingers, and gently pulled them out, almost all the meat in the crab cavity was pulled out.

Finish the meat in the crab shell, and then process the crab legs.

Did not switch to scissors on purpose, Fu Yu walked around the world with a kitchen knife in his hand.

Use a kitchen knife directly to cut off both ends of the crab legs, and then use a razor to carefully push out the crab meat.

Fu Yu consciously did it very carefully, because he was not very skilled, so his movements were a bit slow at the beginning, but after he successfully disassembled a complete piece of crab meat, his movements obviously began to speed up.

He later realized that he had an indescribable feeling in the process of splitting the crab meat.

That is a set of split rhythms that cannot be accurately described in words.

Each finger seems to be endowed with its own rhythm.

How to pinch the crab shell, how to pick the crab meat, after a whole set of movements, it's like a pianist playing a piece of music carefully.

There are no gorgeous operation shows, but simple and meticulous splitting.

Until the last crab leg was split and the whole crab leg meat was placed on the plate, Fu Yu felt a sense of accomplishment in his heart.

Ever since he acquired the skill of time management, when cooking, he has always used all the time to make perfect use of it, and will not easily waste a minute or a second.

But now, he suddenly had an idea, and he was ready to put it into action without hesitation.

Fu Yu poured the thick soup into the pot, put in the steamed millet, white jade mushroom granules, and kale granules, and seasoned with chicken juice, chicken powder, and sugar.

Then add the crab meat.

Fu Yu did not follow Gu Yunwu's instructions for the originally very simple one-step operation.

When putting in crab meat normally, you only need to sprinkle the crab meat in at will. Anyway, when you simmer for a while, the crab meat will be stewed and smashed into pieces.

However, Fu Yu didn't do that.

He cleverly assembled the disassembled crab meat as much as possible according to the original appearance of the crab.

Just like the latte art for coffee, he also made a crab pattern latte art on top of the millet.

Because the crab meat is very complete, when it is spread on the porridge surface, it looks very delicate at first glance.

Fu Yu started the fire carefully, and he precisely controlled the heat so that the rice porridge was about to boil or not.

It not only ensures that all the ingredients can be stewed thoroughly, but also ensures that the boiling water will not disperse the crab meat.

This step is very difficult for ordinary people to complete.

Not to mention the completeness of the crab meat split, and the ingenious idea when splicing.

In terms of fire control alone, it is not a skill that ordinary people can easily master.

But for Fu Yu now, it is a piece of cake.

Simmer on low heat for 2 minutes, and it looks like it's almost done, and Fu Yu thickens with a thin layer of wet starch.

Then turn off the pot.

After placing the white porcelain bowls for porridge, Fu Yu turned his head and told him, "Stay away from me, don't touch me!"

Zhang Jinyu hurriedly followed the instructions, but couldn't hide his curiosity, and stretched out his head to watch Fu Yu operate.

Fu Yu directly picked up the pot, and poured the porridge into the bowl decisively and quickly.

Obviously when he moved, he didn't see any large-scale operations.

But after all the porridge in the pot was poured into the bowl, Zhang Jinyu was surprised to find that the crab shape made of crab meat in the pot before had not moved at all.

This is a bit awesome!

Anyone who has done the operation of serving porridge from the pot knows that when the porridge in the pot is poured into the bowl, the arc of the porridge sliding is uncontrollable.

Often the last thing poured into the bowl is the thickest part of the bottom of the pot.

But Fu Yu seemed to have moved the entire food in the pot.

Zhang Jinyu was dumbfounded and was amazed.

Fu Yu was completely unaware of this.

When he was operating just now, he held his breath and concentrated, for fear that a mistake would cause the whole pot of porridge to be destroyed.

Fortunately, the final result was perfect, at least he felt very satisfied.

Heaved a sigh of relief, Fu Yu shook his hands to relieve the slight numbness caused by the rapid shaking of his wrist.

Fu Yu looked at the millet river crab porridge in the white porcelain bowl, feeling very accomplished.

Although it was just an insignificant innovation and change, Fu Yu felt as if he had realized something again.

Absolute feel When operating, you can also control the flow speed and direction of ingredients through hand speed.

This is an unspeakable mastery.

Zhang Jinyu stared dumbfounded at the exquisite plate arrangement in front of him, and couldn't help admiring: "Fu Chu, you are really amazing! How about saying that you have a talent for cooking! I am completely convinced!"

Fu Yu heard the words, but suddenly caught the flash of thought in his mind.

No, it's not a culinary talent.

but creative talent.

Yes, innovation is actually a kind of talent!

(end of this chapter)