Chapter 681： i think i can do it

  Chapter 681 I think I can do it

Liu Yunong has always acted decisively, decided to let Fu Yu cook, and acted quickly!

So, after the little worker had prepared all the ingredients, Fu Yu started cooking under the **** of Liu Yunong himself as the chef.

Liu Yunong had already told Fu Yu all her experience of cooking carp alive, so when Fu Yu started to operate, she didn't ask for instructions, but stood by and observed carefully.

Rao is Fu Yu, and this time he has to take it more seriously!

Cooking begins, and it will inevitably take time if the live fish is handled first.

The key to this dish lies in the grasp of time, how to shorten the cooking time as much as possible, so that customers can taste the rare scene of eating live fish hot.

Fu Yu first adjusted and placed all the kitchen utensils and ingredients according to his own cooking habits.

Then, his first action was to follow the steps above in the classic old-flavored recipe, place the cutting board a little closer to the wok, and then put the cotton wool and white gauze beside it.

Fu Yu's movements are very casual, just like cooking with a shovel and serving porridge with a spoon.

but!

Liu Yunong saw the key point at a glance.

Wonderful!

It's really a trend, and the sophistication of this technique and operation is displayed.

Simply placing the cutting board closer to the wok can save a lot of time.

It seems that a few seconds are insignificant, but in fact, for this dish, every time the kitchen speeds up the serving speed by one second, the customer's experience with this dish will be higher.

Liu Yunong's eyes lighted up slightly, and he looked more carefully.

Wang Yulong also regained his spirits immediately.

Taking advantage of the ingredients being put into the steamer, and the rare free time, I couldn't help but lean over to Fu Yu's kitchen counter, wanting to have a closer look at the specific cooking operations.

Placing the cutting board closer to the wok is also for the convenience of the chef.

But this so-called close distance is still an arm’s length away, because there must be room for kitchen utensils such as bowls, pans, and shovels.

However, although Fu Yu's adjustment of the position of the cutting board was just a casual action, Wang Yulong's eyes lit up.

Fu Yu put the cutting board next to the frying pan, raised his arm slightly, and the ingredients could go directly into the wok.

It was just a seemingly simple action, but Fu Yu's intentions could be seen.

This person is too good at grasping the details.

Fu Yu focused on cooking, and took care of all the side dishes.

Heat oil in a pan and cook side dishes.

Re-change the pot and prepare the oil for frying fish.

There are obvious differences between Fu Yu and Liu Yunong's operation methods.

Liu Yunong first processed half of the live fish before starting to heat the oil.

Fu Yu first heated up the oil, and then began to cut the fish.

It's just a simple operation process, but it can be seen that Fu Yu has a sense of confidence in cooking this dish.

After all, the time for the oil to heat up is certain, and burning the oil first means that the speed of fish dissection must be consistent with this time.

Liu Yunong pursed his lips slightly, and his heart beat inexplicably accelerated.

Wang Yulong was also engrossed in watching.

I really didn’t realize before that Fu Yu didn’t have the modest and low-key pragmatism of a new cook in the beginning.

Splitting skills, Fu Yu is very good at.

Everyone knows this.

At this time, everyone turned their eyes to Fu Yu, their eyes full of expectation.

The kitchen is like this.

Everyone has their own job and has their own scope of work.

For example, the chef is responsible for taking orders and handling the dishes, and will be there first.

Fu Yu faced the difficulties, without timidity, but confidently took over the order!

At this moment, the cooking really begins!

Fu Yu followed the instructions on the classic old taste recipe and started to cut the fish.

Quickly remove the scales, open the lower abdomen, and pay attention not to open the chest cavity.

Take out the viscera, leaving the fish heart and gills, rinse well.

Put the carp on the cutting board, put a corrugated flower knife on both sides, and form an "X" shaped flower knife on the tail

Liu Yunong stood by and helped, not just talking, but concentrating on Fu Yu's operation, handing all kinds of kitchen utensils needed to Fu Yu's hands at any time.

In the back kitchen, there has never been a strong man fighting alone.

They are all small groups of united and cooperative, division of labor and cooperation!

After finishing the flower knife, Fu Yu picked up the sterilized cotton wool.

Seeing Fu Yu's actions, everyone couldn't help but gasp!

Started, the most critical operation of cooking this dish.

At this time, Fu Yu became the focus of everyone in the kitchen!

Because only the lower abdomen of the fish was opened, the entire thorax was closed. Although part of the internal organs were removed, the heart still had adhesions that had not been treated.

Although I knew that this step would not work, everyone knew it when Liu Yunong failed, so one can imagine how much pressure Fu Yu was under!

Can Fu Yu do it?

Liu Yunong looked at Fu Yu and couldn't help reminding: "Hands must be steady, movements must be light, and speed must be fast"

There is another sentence, Liu Yunong thought in his heart, but he didn't ask it out of his mouth.

Can it really work?

Fu Yu naturally heard the worry in Liu Yunong's tone, so he nodded: "Okay."

Just as Fu Yu can hear Liu Yunong's unfinished words.

Liu Yunong also heard the determination and confidence in Fu Yu's tone.

I think I can do it.

Fu Yu held the cotton wool and was about to insert his hand into the fish's chest cavity to wrap the carp's cardiac septum.

This step is very difficult, no less than a blind man touching an elephant.

You can't see it with your eyes, you have to touch it with your hands, and you need to carefully wrap the cotton wool around the septum of the heart chamber to avoid hurting the heart.

Every movement needs to be done carefully.

Even if you don’t operate it yourself, but just stand aside and watch, both Liu Yunong and Wang Yulong understand how difficult this step is!

Don't say anything else.

First of all, the fish heart itself is very fragile, if there is a slight mistake, it will be injured and stop beating!

Secondly, the septum of the heart chamber is only a thin layer of intima. How difficult it is to wrap it completely with cotton wool without damaging it at all!

Therefore, even Liu Yunong, who has rich experience, excellent self-pouring sense, and flexible operation, failed to succeed once.

As for the others?

Hanging and hanging!

After all, in this back kitchen, who can cook better than Liu Yunong?

Even Wang Yulong may have more cooking experience than Liu Yunong.

But in terms of operation techniques, it is far inferior to Liu Yunong.

However, that refers to the average person.

Is Fu Yu an ordinary person?

He is a master with absolute touch!

For others, a cooking operation that depends on feeling and luck is like an open-book exam to him.

He just touched the body of the fish, and the whole fish became a group of data patterns in his eyes.

【Carp: pond breeding type, freshness: 30】

【Tail fin: damage degree: 45】

Various green lines and dialog boxes change content from time to time as his fingers move.

Fu Yu probed into the belly of the fish, and under the prompt of the green and dialog box, the internal organs were cleaned very clean.

Operation proceeds slowly.

Wrapping the diaphragm of the heart chamber with cotton wool is a very ingenious and challenging operation.

The heart is surrounded by the septum of the chambers, both of which are very fragile.

Moreover, the cotton wool needs to completely wrap the entire heart chamber diaphragm, so as to ensure that the heart will not be completely scalded by the hot oil when it enters the oil pan.

Seeing this scene, both Liu Yunong and Wang Yulong held their breaths.

Fu Yu's movements became more and more cautious.

Inside the chest cavity is the heart, and outside the heart is the diaphragm of the heart chamber, which affects the whole body

Fu Yu's hand was very steady, really steady, and he carefully placed the cotton wool under the guidance of the dialog box with the green line, and slowly wrapped all the diaphragms in the heart chamber.

Because he was worried that his breathing would affect the strength of his hands, he even held his breath, fearing that if his hands were stronger, the cotton wool would hurt the diaphragm of his heart chamber, which would cause serious trouble.

Liu Yunong raised his heart directly to his throat. Who would have thought that a seafood dish ordered by a customer on a whim would cause such trouble to everyone in the back kitchen.

Really can't think of it!

No wonder this dish has disappeared from the market a long time ago. If it doesn’t disappear, chefs will cry!

The cotton wool wraps the chest mucosa little by little.

Even though Liu Yunong and Wang Yulong couldn't see the inside of the fish through the belly of the fish, they could tell from Fu Yu's expression and movements that the operation was going very smoothly so far.

And this thought also made the two of them slightly relieved.

Unexpectedly, before he breathed a sigh of relief, he saw Fu Yu pull his hand out of the fish's belly.

this.

It's done! ?

Before he could ask, Fu Yu quickly took out a tissue and wiped his hands, picked up the white gauze, and wrapped the fish head quickly.

Then rub refined salt and fine starch on the fish.

Grab the fish head with one hand and pinch the tail with the other hand, it is clear that it is ready to be oiled.

It seems that the operation of wrapping the septum of the heart chamber has really been completed.

Rao Liu Yunong saw Fu Yu's operation, and couldn't help but secretly marvel.

What a formidable young man!

You have such an ability at a young age!

Liu Yunong looked at Fu Yu at this time, and understood the mood of those who usually praised him endlessly.

This is also why Fu Yu Mingming won the trust and respect of everyone in the kitchen after he had not been an apprentice in Shangshi private restaurant for long.

Because they all have sharp eyes!

Not everyone in the back kitchen can command them. The attitude of the chef who is in charge of the spoon is completely different from that of the chef.

If you want to enjoy the treatment of being on call, you must be at least a chef!

Or someone like Fu Yu.

These small workers have seen a lot of communication and cooperation between the chef, the boss and Fu Yu. After a long time, they naturally treat Fu Yu in the same position as the chef and the boss.

Even though Fu Yu is still working in the name of an apprentice, the issue of his identity will not happen sooner or later?

The promotion system of the back kitchen is also very strict. It doesn’t mean that you can become a chef if you have the level of a chef.

This requires the appreciation of the chef and the approval of the boss.

However, if your ability level exceeds your status and your status, this is the real awesomeness!

So, Fu Yu seems to be just a small worker following an apprentice in the back kitchen, but anyone in the back kitchen would dare to give Fu Yu a look?

They are still waiting to ask Fu Yu for help if they encounter any unsolvable problems in the future!

After Fu Yu methodically processed the heart and fish head separately, it was time to fry them!

If we say that the most difficult two-step operation of cooking carp alive, one is to process the heart and fish head, and the other is to fry it.

It doesn’t work if the heat is too high, or too small.

It is not good if the space is too long, let alone short.

This is a difficult operation for everyone to accurately grasp the time and heat.

But, only Fu Yu!

For him with skills, the difficulty is no less than a certainty.

Fu Yu grabs the head of the fish with one hand and the tail with the other, dipping the carp into hot oil for frying.

His movements are calm and unobtrusive. He also frys the fish body first and then the tail.

In the eyes of outsiders, in front of Fu Yu is an oil pan, and the carp slowly changes color in the hot oil.

In Fu Yu's eyes, the oil pan in front of him was filled with green lines and dialogue boxes that changed from time to time.

As long as his movement of carrying the fish is slightly biased, the green line will move immediately to give him the correct instructions.

And he only needs to place the carp in the oil pan according to the position specified by the green line, to ensure that the fried part of the carp is just right.

The prompts in the dialog box allow Fu Yu to accurately take the fried carp out of the pan and put it on the plate according to the best time

As for controlling the temperature of the fire, this is what Fu Yu is best at.

Fry the carp thoroughly, put it in the fish plate, and take out the cotton wool.

Fu Yu carefully inserted his hand into the belly of the fish again.

A set of dialog boxes appeared in Fu Yu's eyes one after another!

【Carp: pond breeding type, freshness: 40】

【Diaphragm: integrity: 30】

【Fish Heart: Freshness: 40】

The clear reminder is very eye-catching, and the precise data made Fu Yu's hanging heart instantly drop to the ground.

Fortunately, there is no problem with the heart, and the gills are also safe.

As long as these two places are not damaged, and the white gauze of the cotton wool is removed smoothly, this dish is almost done.

And Fu Yu's operation this time can be called a hand-to-hand cotton drop.

Fu Yu followed the prompts of the green line carefully, and quickly removed the cotton wool.

Seeing that the integrity of the septum of the heart chamber has declined slightly, a heart was lifted up immediately, but then it was found that the freshness of the fish heart had not changed, and the heart fell to the ground again.

As long as the heart is fine.

Fu Yu quickly took out the cotton wool from the belly of the fish, and took off the white gauze covering the head of the fish.

Then pour the pre-prepared Gorgon juice on the carp, sprinkle with diced green onion, pepper, a little sesame oil, and a few red peppers.

Fu Yu's operations can be described as smooth and smooth.

Rao is the well-informed Wang Yulong, seeing his step-by-step operation, he can't help but take a deep breath!

Really awesome!

Even Liu Yunong couldn't help but praise: "This dish is so good!"

It takes a short time and completes quickly, and all operations are done in one step.

(end of this chapter)