Food Circle Plug-in Emperor

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

Gu Yunwu pointed to a stack of bowls and plates 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."

"Take the distiller's lees, use a light blue threaded plate, a medium-sized one will do."

"Fat Choy Braised Eel Gum, a shallow casserole with an orange handle."

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

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

"Of course, although this kind of plate design is classic, it is somewhat outdated now."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.

For a dish to be cooked perfectly, both the color and the flavor are indispensable.

The effect of the plate presentation presented in front of customers sometimes directly affects the customer's visual perception of the dish, and even has a certain impact on the price of the dish.

Gu Yunwu just gave instructions casually, 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

There is still work to be done!

But at this time, it's 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 dealing with Fu Yu was of great help.

In fact, in the classic old taste recipes, the records about the cooking methods of these dishes are not the same as those of Maxima.

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

Even if there is a slight discrepancy, 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 detailed operations follow 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-flavored recipes.

After all, the aesthetics of many years ago is completely different from what it is now. While restoring the previous style, some of the current popular elements are more or less integrated.

But wanting to add some creativity is not so simple.

Why does Fu Yu think that Gu Yunwu is powerful?

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.

He couldn't help but admire Gu Yunwu even more.

Regardless of character and scheming, just the way of cooking, 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 master chefs in the back kitchen passed on from hand to hand: the secret of cooking!

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

For example, when stewing, it is necessary to know how much the control of the amount of water affects the taste of the ingredients.

but!

Not all dishes have standard culinary key points.

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

And 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 trace of respect.

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

Being too 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 knew that when Fu Yu was cooking, he would encounter difficulties, and the operation might not be smooth, or even have problems.

But he won't say it directly.

He knew who Fu Yu belonged to and who he would listen to.

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

However, since he asked him, 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 has been played, 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 that should be said, 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 removed from 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 detailed operation of arranging the plate, 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 gets great.

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

The points that Gu Yunwu mentioned before, such as what kind of heat to use when the wine is stewed, 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 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.

Stewed river eel in wine, the price of Maxima is 188 per serving.

Not cheap.

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

Ten years of Huadiao wine, pure Jinhua ham, fresh river eel.

The 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 ones.

Fu Yu got the news a long time ago, so he wasn't too surprised. 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 was quite happy.

Both orders are small dishes, the dishes are the same, and you can practice 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 something boasted by the outside world. 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, and 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, "So it's 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 on display.

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.

When will I be able to practice such knife skills myself!

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 into thin slices.

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. 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 wishes.

It's not that he questioned the classic old-style recipes, but he thought that since the customers were rushing to 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 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.

Add sliced ​​ginger and garlic and sauté until fragrant.

Add sliced ​​ham and river eel.

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

Pour the bone broth over the ingredients, bring to a boil and pour into the container.

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

Then put it in the steamer to steam.

The steaming time 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 that the operation of this step is very difficult to express in detail and accurately in words.

Therefore, 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 with 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, and he could customize the time according to the weight and length of the river eel by referring to the ratios.

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

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

All the fish in the store are fresh wild fish caught by the river. When cooking, they are either steamed or pan-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 chop the green onions.

The chives 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 bloody water, and the fish will first enter the bottom flavor.

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

Fu Yu remembered it very well.

Taking advantage of this time, Fu Yu started to cook the rich eel gelatin again.

It is also good luck, there is good 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 was well-made, Fu Yu still carefully studied the method of soaking hair.

The classic old taste recipes are very detailed, but they are not as vivid and easy to understand as Gu Yunwu's.

For oily eel gelatin, you need to soak the dried fish gelatin in warm oil for 12 hours before removing it.

Pour salad oil into the pot, and when it is 50% hot, add eel gelatin 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 colloidal structure.

After they are all fermented, take them out, soak them 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 when making pickled side dishes, Fu Yu stayed with Zhao Meng for half a year before he had a chance to practice.

Looking back on those years, Fu Yu was filled with emotion.

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

Fine pork cut 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.

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

Whether it is true or not, I don’t know, but the quality of the fish eggs is really good, the texture is soft and smooth, and the taste is very tender.