Food Circle Plug-in Emperor

Li Dongxu glanced at Fu Yu and said casually: "Just handle it normally. The butchering will be done in the kitchen. When you go to the dining area, you will cut the whole fish directly. Then you will get a cart and put a case board on it. Xiao Yang went over and started to attack."

"Have you ever eaten roast duck? Usually, like dining in a private room in a big hotel, there will be a chef doing on-site filming."

"It's just that they eat them freshly. We split them here and push them back, and wait until they are cooked before serving them."

There was another sentence that Li Dongxu didn't say.

The customer was a layman, so what he saw was a lively scene. Fu Yu's knife skills were fine, and he looked good. If he went there, he would at least have a good image.

By then, the customers' attention may be all on Fu Yu's face. Who will pay attention to how to split the fresh fish?

After hearing this, Fu Yu understood!

Chollima has such a service, but most of them display Shunde Yusheng for customers in VIP room 104 alone.

This job usually has to be done by a chef with good knife skills. In the past, Yao Shi was responsible for it.

Fu Yu once did a demonstration, and the effect was pretty good. Customers responded enthusiastically after seeing it.

Thinking of this, Fu Yu nodded: "Okay, Chef Li, I'll let them prepare now!"

There are two catfish prepared at the stall, about the same size.

Fu Yu went to take a look in person and picked out a larger one. The workers were responsible for fishing it out.

The chef often does this job, and his craftsmanship is very skillful.

The caught catfish was first knocked unconscious, then the internal organs were quickly removed, and the hard scales near the dorsal fin were scraped off. Then two people divided their labors and carefully scraped off all the small scales.

Fu Yu stood aside and watched the workers handling the catfish swiftly, feeling filled with emotion.

He had also made catfish dishes before when he was in Chollima, but this dish in Chollima was not an order for the whole table, but two special dishes.

The catfish used is not whole. When purchasing, we jointly order with other restaurants and buy a piece of freshly cut fish, which can be cooked as the customer orders.

Under normal circumstances, the kitchen only takes orders for this dish at noon.

The old customers of Chollima all know this rule. They can try something new at noon, but by evening, the fish is no longer fresh and tender, and no one can eat it.

After all, Fucheng Chun is very capable. When purchasing, he brings in whole live fish and buys two at a time.

However, the wild catfish is now out of season. The ones supplied in the store are artificially bred from the Qingjiang River Basin and can be supplied at any time in any season.

The cooking is done in the kitchen, but ordinary diners, unless they are gourmets, will not be able to tell the difference.

Yang Zhichao followed the instructions and pushed a large cart over, with two large boards on top of which were placed.

Because it was put together temporarily, it looked somewhat crude.

Li Dongxu took a break from his busy schedule and came over to take a look and help him with some advice: "This won't work, it looks too unsightly! What about that? I remember there is a white steel table in the library. I took that out and see if I can put it on the pusher. In the car.”

With that said, two workers were assigned to move the table.

The white steel table is quite large and fits nicely on the cart.

In this way, the split chopping board becomes a whole white steel plate, which looks much neater.

Yang Zhichao carefully wiped the white steel table clean and prepared the kitchen utensils Fu Yu would need to use when splitting it.

Fu Yu checked to make sure that the preparations were correct, and then ordered the workers to wash the briefly processed catfish and move it to the white steel table.

Li Dongxu saw that the preparations were almost complete, so he went back to work at his kitchen counter.

Seeing that there were no outsiders around him, Yang Zhichao hurriedly approached Fu Yu and whispered: "Fu Chu, have you ever done this catfish disintegration show before?"

The dismantling of catfish was originally a craft by Fucheng Chun. If he didn't practice it for a while, others wouldn't dare to start it.

Even at the flagship store, only a few chefs dare to do it.

Other small jobs are simple processing.

This catfish is expensive, and for each dish, there is a certain way to cut the fish. If the craftsmanship is not good, the fish will fall apart.

Now I have to make a presentation in front of customers. If you haven’t practiced before, this job will not be easy!

Fu Yu said confidently: "It's okay, I have done similar demonstrations before."

When Yang Zhichao heard this, he immediately asked out of curiosity: "Really? Chef Fu, I heard that the Chollima Restaurant specializes in seafood dishes. Is there also a catfish banquet there?"

After all, they are all from the same province, and the dishes are probably all the same.

Fu Yu shook his head: "Oh, that's not true. I have done live slicing demonstrations of Shunde Yusheng before."

Yang Zhichao: "."

This doesn't seem to be the same thing, right?

The waiter came back from the kitchen and immediately went over to report the situation to the customer.

"The chef said they can do a fish disintegration show."

When Guo Shuyue heard this, he breathed a sigh of relief.

Just do it!

Fucheng Chun Restaurant specializes in fish dishes, so it must be very good at handling fresh fish.

Mrs. Jin was a little surprised: "Really? Can there be a fresh fish disintegration show here? Has your store had a similar service display before?"

The waiter said truthfully: "No, today is the first time."

When Mrs. Jin heard this, she was still a little hopeful, but this time she was completely dispelled.

She couldn't help but introduce it to others: "This fresh fish dismantling show is not just about killing and slicing fish, there are a lot of details!"

Among the people sitting here, except Guo Shuyue, the other two were called to accompany the guests. Today's task is to cooperate with Guo Shuyue to entertain Mrs. Jin.

After hearing this, everyone else looked very interested and listened carefully.

"When I was attending the auction, there was an introduction to the tuna dismemberment show. It was said that this unique skill is a method called muscle breaking and killing that was developed in Japan. It destroys the nerves of the fish as early as possible, delays rigor mortis, and improves the quality of the fish. .”

“It was only after I attended the auction that I learned that the tuna dismemberment show is a very popular food show in the eyes of Japanese locals.”

"The Japanese are particularly interested in the dismantling of seafood, and they have a wide range of choices. From tuna, to anglerfish, and even live crabs, they can perform disintegration performances. Watch the complete seafood decomposed into small pieces according to parts and meat quality, and then according to the parts. It’s quite fun to auction by yourself.”

Guo Shuyue imagined the scene described by Mrs. Jin and felt that he could not understand the significance of this kind of performance. What is so interesting about killing fish?

The fresh fish is so fishy, ​​and blood splashes everywhere when it is cut, making it dirty.

For example, when they buy fish every day and the vendors help with the slaughtering and processing, they always stay away from it, for fear that it will splash on them.

Mrs. Jin was lucky. Listening to her story, killing fish turned out to be a very interesting activity.

However, although they could not understand it, in order to take into account Mrs. Jin's mood, several people present laughed and agreed with her.

They were chatting enthusiastically, and there were several chefs working together to carry a cart out of the back kitchen at the stall.

A huge catfish was placed on the stainless steel table. After being taken out of the kitchen, it was placed on a cart.

The catfish has had its internal organs and scales removed.

The array at the Fucheng Chun stall was so big that many diners in the dining area looked sideways.

The workers pushed the cart all the way to the table designated by the waiter, and the others turned and left.

Fu Yu took Yang Zhichao to stay and prepared to do a catfish disintegration show.

Fu Yu has experienced many occasions like this to showcase his cooking skills, and he is very calm when facing the crowd of customers.

He brought a whole set of knives over. Splitting the fish is not like other operations. He only uses a kitchen knife, and some small places are difficult to deal with.

The set of knives Fu Yu used was given to him by Zhao Meng. It was a big brand with a scabbard made of a whole piece of antelope skin. He picked up the set of knives and hung them in a long row. They looked very professional. , with momentum.

The waiter introduced it very thoughtfully: "This is our stall's chef, Fu Chu. Today he will perform a fish disintegration show for everyone."

When the customers at the two nearby tables heard this, although they did not stand up to watch due to their status, they all stretched their necks and paid attention to what was going on here.

The chef from the Fucheng Chun stall can actually come to the dining area to give a cooking demonstration. What is the background of this table of customers?

For a time, all kinds of inquiring eyes were focused on it. Before the catfish disintegration show started, various speculations and gossips had spread quickly. Some people even secretly filmed the scene with their mobile phones.

Guo Shuyue was also surprised. She had eaten dishes made from catfish before, but this was the first time she saw a whole catfish.

This kind of fish looks so special. Fucheng Chun did not remove the head of the fish, so at first glance at the triangular head and the sharp snout, he felt that this fish must not be cheap.

But then, her attention was attracted by the young chef who was preparing to perform a fresh fish dismemberment show.

The chef is tall and handsome. He is wearing a chef's uniform. He looks like a young poplar and is very energetic!

Guo Shuyue took a closer look at the chef's appearance. He was originally a little worried because Fu Chengchun had never done a fresh fish disintegration show, but now he breathed a long sigh of relief.

With such a handsome chef, how could the fish disintegration show not be exciting?

Several other companions here had almost the same idea.

Just looking at this young and handsome chef, you know what kind of wonderful performance you will enjoy soon.

Even Mrs. Jin had an expectant expression on her face.

Most of Japan's performing chefs are short and fat, and they show off their knife skills.

Comparing the two, the domestic one is better, at least it looks very eye-catching.

At first, Mrs. Jin looked down on Fuchengchun's fish disintegration show, but now she saw a talented person in front of her, with a straight nose, and the joints of the hand holding the knife were slender and clear, so long!

The catfish disintegration show created by this chef is really worth looking forward to!

When everything was ready, Fu Yu started to perform the catfish disintegration show.

After all, Li Dongxu was still worried and hurriedly handed over the work at hand to Yang Ming while he chased him out.

He was still wearing a chef's uniform and it was difficult to get close to him, so he deliberately stood where the waiter was waiting for guests.

It's just enough to see Fu Yu's operations clearly without attracting attention.

When Fu Yu is doing the splitting, he habitually explains to the customers first.

This is also the method that Yao Shi taught him when he was in Qianlima.

Doing cooking demonstrations in restaurants is different from others. You must first establish communication and contact with customers.

A simple self-introduction will not leave a deep impression on customers, so in terms of conversational skills, it is best to explain the characteristics of the dishes and ingredients.

The so-called explanation should not be too lengthy, but should be concise and capable, in a few words, to carry out accurate science popularization.

This will give customers a convincing feeling that the chef is very professional, and they will be able to focus more during the subsequent viewing period.

It is said that it is a split display, but in fact, it is just a show of knife skills.

No matter how cool it is, the purpose is to dazzle customers and make them feel that splitting is a very artistic and difficult thing.

Since Fu Yu entered the industry, the first person he met who had both business acumen and superb cooking skills was Yao Shi.

Under the subtle influence of the other party, he was seriously exposed to a lot of knowledge in this area and benefited a lot.

Fu Yu straightened his chest and raised his head, looked at the table of customers in front of him, smiled slightly, and introduced calmly and calmly: "Hello everyone, I am the chef responsible for the fish disintegration show today. Now, let me briefly introduce the fish later. The fish opening ceremony.”

After hearing this, several customers present suddenly looked more attentive.

"During the disassembly show, I will introduce to you how many pieces the whole catfish can be divided into, what they are called, and the specific use of each piece in cooking."

"I'm going to start the presentation now."

As Fu Yu spoke, he patted the fish with one hand and held the kitchen knife with the other.

The catfish is very big. Although Fu Yu has never dissected it before, the structure of the fish body is roughly the same, so when dissecting it, he can completely apply the method of disassembling other fish.

He held the knife and did not fall in a hurry, but said casually: "The catfish supplied here at the stall are completely farmed. Fully farmed means that this fish has been artificially raised three generations ago. "

"No wild fishing, no damage to the ecological environment."

In fact, the main reason is that fishing restrictions have been issued from time to time in Bei'an. The number of catfish has decreased significantly in recent years, so the government began to encourage artificial breeding.

The effect is not bad and it is being promoted.

But every year when the river opens, you can still buy real wild catfish on the market, but the price is more expensive. Even if you have no access to it, you can't buy authentic products.

Fu Yu wore a glove with his left hand and pressed directly on the tail of the fish. While cutting the knife, he said: "When we deal with other fish, we usually chop off the head first and then cut the blade fish, but for this kind of catfish, we cut it first." Remove the tail.”

Fu Yu went straight up and down, holding the kitchen knife, and cut off the fish tail.

It should obviously be a very laborious task, but he seemed to do it very easily. The kitchen knife fell against the fish tail and quickly separated the fish meat and fish bones.

At this time, if you look closely, you will find that the cross section of the incision is very smooth. The kitchen knife must be extremely sharp to achieve such an effect.

Fu Yu casually put the cut fish tail aside.

"This piece is the fish tail, which will be cooked with the fish steak later." (End of Chapter)