Food Circle Plug-in Emperor

Fu Yu scalded the puffer fish with boiling water.

Then carefully scrape off the white film and clean it.

As long as you have mastered the specific steps in processing fugu, the rest is handled carefully by the chef.

Because the blood and internal organs of puffer fish are poisonous, they must be cleaned up.

After cleaning up the puffer fish, Fu Yu started cooking.

Zhang Jinyu, who had been fighting with him all the time, suddenly lit up, and stood in his usual position very skillfully.

Not only can you watch the cooking process and learn, but it can also help you hand over kitchen utensils.

Liu Junrong has a quick mind, and when he usually works in the back kitchen, he is very eye-catching, and has a good relationship with Zhang Jinyu, Sun Qingning and others.

After returning from helping to catch the fish just now, he took the initiative to take the initiative to do the work of cooking oil. The kitchen counter is next to Fu Yu, and he can see Fu Yu's cooking operations as soon as he turns his head.

In this regard, Sun Weixing, who came to practice in the kitchen at the same time, did not notice it at all.

He just glanced at Liu Junrong with some envy.

Although the work of oiling for the first time has no technical content, it is a very good and light work compared to the endless cutting and stewing and various preparations.

Thoughts flashed by, Sun Weixing sighed in his heart, and continued to talk silently.

No way, who told me to be stupid and not good at dealing with people around me.

At this time, both Zhang Jinyu and Liu Junrong focused on Fu Yu's way of cooking.

Fu Yu cut the cod liver into 0.5cm thick slices, rinsed and set aside.

This thickness is the best size he found out after repeated cooking in the teaching practice classroom.

A little more, the taste is too thick.

If it is less, it will be easily broken and not shaped when cooking.

Ginger slices need to be cut into the thinnest degree.

This operation sounds simple, but it is very difficult to do.

Because ginger has a lot of fiber, if you don’t grasp the degree properly, a layer of ginger paste will be scraped off directly.

Fu Yu held the kitchen knife and cut it with ease.

The performance of cutting iron like mud is simply not applicable in this case.

As for this detail, whether it is Zhang Jinyu or Liu Junrong, after seeing it, the only impression is that Fu Yu's knife skills are very good.

Didn't see the hall of fame at all.

Fu Yu didn't think of this operation at all. In fact, it is very difficult for ordinary small workers, and it is a test of knife skills.

Unknowingly, with the improvement of cooking skills, Fu Yu has already slowly distanced himself from the kitchen staff.

He knows that he is very good at cooking now, but he doesn't have a clear understanding of this speed.

Therefore, for him, cutting ginger to this extent is completely an easy task, and he never thought of needing to instruct other people on how to cut the knife and how to operate it.

Heat up the pan, add soybean oil and heat to 120°C, pour in the cod liver, and fry the cod liver on low heat until it turns slightly yellow.

During the process, Fu Yu kept turning the wok to ensure that the fish liver was evenly heated.

Pour in the right amount of white wine and water.

When the pot is boiling, put the rinsed puffer fish into the pot and arrange them neatly.

Add secret sauce, broth, green onion, ginger, garlic, fish skin and continue to cook.

The secret sauce is the one used in the store when making braised fish.

The taste is very mellow.

After the soup has melted all the seasonings, add the bamboo shoots and continue to cook with a slow fire.

When the puffer fish is crispy, carefully put it into a plate, and then use a martial fire to collect the juice.

Three puffer fish are placed side by side in a white porcelain plate with a shallow bottom and wide edges. The rich soup is evenly poured on the top, and hot green seasonal vegetables are placed on both sides. The tail of the fish is covered with fresh and delicious bamboo shoots.

Speaking of which, the first time Fu Yu tasted fugu was in the teaching practice class.

He cooks it himself and tastes it himself.

As soon as he took a bite, he immediately felt the feelings of those diners who were not afraid of death and dared to taste this seafood dish.

The cooked puffer fish is fresh and sweet, the meat is fat and tender, and the juice is thick and mellow.

It is served with a paste soup made by adding mussels, ham, crab butter, hen, and pork belly.

The umami taste almost melts the tongue.

After Fu Yu finished arranging the dishes, he called the waiter to take the braised puffer fish away.

Zhang Jinyu and Liu Junrong, who watched from the beginning to the end, seemed to have benefited a lot.

Although Fu Yu didn't deliberately guide anything because the whole cooking process was easy, but after reading it carefully, he could at least have a general impression of how this dish should be prepared.

This is already a very successful stealing teacher.

After Fu Yu finished cooking braised puffer fish, he continued to cook other dishes.

He was busy when a waiter in the front hall came to take a message.

"Fu Chu, the customer in room 207 said he was your friend, and I would like to invite you over."

Fu Yu was taken aback, a little surprised: "My friend?"

The waiter said, "Yes, the surname is Han."

Han?

Fu Yu quickly searched through the friends surnamed Han that he knew around him.

For a while, I really didn't think of anyone who could come to the store to find me.

Fu Yu hurriedly said, "Okay, I'll go over here when I'm done."

207 boxes.

When Fu Yu rushed over, the people inside were eating.

There are two people in total.

The younger one, in his early twenties, has thick eyebrows and big eyes, and looks very heroic.

The older one, who was thirty-seven or eighteen years old, looked a little familiar, but for a while, he couldn't remember where he had seen it before.

But the other party can know that he works in Maxima, and he can accurately call him by his name. Then it is likely when he has dealt with him before, but he is not very impressed.

Thinking of this, a warm smile suddenly appeared on Fu Yu's face.

Among the two present, the older one saw Fu Yu coming, and immediately stood up and greeted with a smile: "Fu Chu, long time no see!"

Fu Yu racked his brains to figure out who the other party was, and said in agreement, "That's right, long time no see."

The other party said: "Since the last chef competition, I have been wanting to ask you to have a meal together, but the business in the store is too busy, and I can't spare the time."

Fu Yu suddenly realized that he had seen it during the chef competition.

Thinking about it carefully, I have a little impression.

This person seemed to be the participating chef standing next to him.

correct!

He is the chef of the old Shunrong Restaurant.

what do you say that is?

What Chi?

There is a word for Dong, right?

What's your last name?

No matter, let's deal with it first.

Fu Yu smiled and nodded: "No, it's just the peak season, and so is my side, every day is very busy."

Han Dongzhi introduced the young man around him to Fu Yu.

"This is my apprentice, He Kun. He has been working with me for a while, and he is very tired. Today I reward him, and I specially brought him here to taste your special dishes."

Fu Yu and He Kun got acquainted with each other for a while, and then said half jokingly, half seriously: "I haven't seen you before, just looking at the order list, I thought it was an old customer from the store."