Food circle plug-in emperor

Chapter 585 The Beauty of Mystery
The two chatted on their lips, and the work in hand was not delayed at all.

After Fu Yu finished frying the salted fish, he started cooking fish ball soup again.

The fish ball soup currently sold in the store is an improved Spanish mackerel ball soup.

Vinegar and pepper are added to the soup, which is hot and sour, refreshing and delicious. One bowl is sweating, and after drinking one bowl, I want to have another bowl.

But Zhao Meng said that the fish ball soup sold in the store at the beginning was made of river eel, with fish floss and pea sprouts added.

It is very troublesome to make, but both the taste and the freshness of the fish balls are much better than Spanish mackerel.

The difficulty of this dish lies in the whipping of fish balls and the ratio of seasonings.

Zhao Meng explained the ratio of the seasoning carefully, and then briefly talked about the whipping technique, and then handed over the soup to Fu Yu to cook.

Cooking soup and cooking dishes was not originally his strong point.

On the contrary, Fu Yu's skills in heat control and seasoning ratio are better.

Zhao Meng didn't say anything, but his heart was like a mirror.

Physical labor is Fu Yu's strong point. Since he has the physical strength given by the system, and the hand speed and knife speed of the sky, Fu Yu has never worried about playing lottery.

He picked out the fine bone spurs from the fish, smashed them with the back of a knife, and then chopped them into minced fish with a knife and put them in the container.

But in the process of smashing and slashing like this, people who are far away can't see any tricks.

But standing beside Fu Yu, Zhang Jinyu, who was ready to help the cook at any time, instantly widened his eyes.

What did he see just now?
As a small worker, Zhang Jinyu did a lot of minced meat.

Even if the fish meat is indeed more delicate than pork, it needs to be smashed several times with the back of a knife, and chopping fish into mince with a knife is even more time-consuming and labor-intensive.

But in Fu Yu's hands, the fish turned into a piece of bad wood, and when it was slapped with the back of a knife, it instantly rotted into mud.

When chopping fish mince with a knife, I don't know if it was because of preconceived notions. Anyway, Zhang Jinyu felt that Fu Yu was just doing it casually for outsiders to see.

The fish meat was smashed into mud, and it made no difference whether it was chopped or not.

But with the thought together, Zhang Jinyu felt that he probably thought too much.

Does Fu Yu have to do this?
It is estimated that Fu Yu's hand speed was too fast at that time, and he didn't see it clearly for a while.

Well, it must be so.

Otherwise, the back of the knife can turn the fish meat into fish paste, who would believe it?

Juggling is not so magical, is it?
Unaware that his cutting iron was like a kitchen knife in mud, which inadvertently stunned his little friend.

Fu Yu was busy cooking quickly.

Chopped fish paste, add fine salt, rice wine, monosodium glutamate and mix well.

Slowly pour in clean water, while pouring the water, use chopsticks to continuously beat vigorously in one direction, pick out small pieces of fish paste and put them in cold water until they float, then add starch to adjust.

This operation may seem simple, but it is actually quite difficult to actually do it.

On the one hand, it is a test of the cooker's hand speed, and on the other hand, the ratio of water, fish paste and starch is very strict.

Whether the fish balls will be smooth or not depends on this crucial step.

Add fine salt, rice wine, monosodium glutamate, soy sauce, minced green onion and ginger to minced meat and mix to make stuffing.

Put a half pot of water on a small fire.

Fu Yu grabbed a handful of fish paste with his left hand and put the stuffing in the palm of his right hand, then pinched his left hand together, squeezed out a fish ball with stuffing in the middle from his thumb and index finger, and served it with a spoon. Live, and then pour into the water pot.

At this time, if the water in the pot has boiled, add some cold water to prevent it from rolling over, wait for the fish balls to float to the surface of the water, and then remove them all.

Put fresh soup, salt in the pot, bring to a boil, put fish balls, rice wine, then skim off the foam, add a few bean sprouts, monosodium glutamate, soup, boil and serve in a bowl.

The advantage of fish ball soup is that it is not afraid of changing the taste after a long time.

After Fu Yu is cooked, put it directly into the steamer to keep warm.

As long as the customers arrive, the food passers can come and bring them to the table.

Cooking the fish ball soup was a bit troublesome, but Fu Yu's hands were very fast, and it took more than half an hour to cook it.

During this time, Zhao Meng has quickly finished two classic dishes, Spicy Crayfish and Spicy Stir-Fried Small Ren Xian.

"Chef Zhao, how do you spell this butterfly prawn and sea cucumber recipe?"

Fu Yu looked at the order list posted on the kitchen wall and asked with interest.

Zhao Meng said casually: "It's a butterfly shape made of raw shrimp, with sea cucumbers cooked with green onions. It doesn't taste special, but the presentation is very beautiful. In the past, this dish was regarded as the finale of the banquet, but it is not very popular now. gone."

The prawns are made into a butterfly shape, which requires high requirements for detailed operations.

With the time to make those few shaped shrimps, I can cook two more sea cucumbers with green onions.

And at the time, it looked like a western-style presentation, but now it's a bit overwhelming.

All kinds of unique presentation shapes emerged one after another, and the presentations that could have been used as the finale were becoming more and more ordinary, with no special features.

Zhao Meng saw that Fu Yu was interested, so he put down the first dish of conch slices, first cooked ten prawns in raw sauce, and then taught Fu Yu how to make the prawns into vivid butterflies.

This flower work is mainly fixed by toothpicks.

The prawns are headed, shelled and lined, leaving the prawn meat and tails alone.

Remove the upper and lower sides of the shrimp, leaving a thin layer of shrimp with a moderate thickness in the middle.

The shrimp meat is bent, and the bright red tail of the shrimp is facing upwards, and then it is matched with a butterfly body carved from cucumber, and black sesame seeds fixed with syrup as butterfly eyes.

After all, it has been many years since Zhao Meng's operation is obviously a little rusty, but the final shaping effect is still good.

"Well, that's it."

Zhao Meng showed the finished prawns to Fu Yu.

Fu Yu felt that his eyes could see it, but as for the operation with his hands.
"Do you understand? All right, you can bring the rest of the prawns!"

Zhao Meng quickly threw the pot away.

I am annoyed by this tricky work the most. With this skill, I can fry two more dishes.

Fu Yu, who didn't feel that he was being ordered at all, Le Diandian took over the job of carving shrimp.

When he made the first butterfly shrimp, his technique was still a little rusty, but when it came to the next few, he made it faster and better.

Seeing the last butterfly shrimp placed on the plate, the shape and appearance are really lifelike.

Fu Yu had just finished making butterfly prawns, and a waiter came to report that the customers in room 104 had arrived.

The back kitchen will immediately put the cooked dishes on the dish transfer table one by one.

Fu Yu also directly made sea cucumbers with green onions.

After cooking sea cucumbers with scallions, put the sea cucumbers neatly in the middle of a white round porcelain plate, place a circle of butterfly shrimp around them, and on top of the sea cucumbers, according to Zhao Meng's request, put three red cherries.

I didn't think it before, but now I look at the overall shape of the plate, there is indeed a kind of rustic style that was popular more than ten years ago.

At that time, it was really a fascinating aesthetic!

(End of this chapter)