Food Circle Plug-in Emperor

  Chapter 637 is very shocking

   Fu Yu has a very good advantage.

   is to concentrate on doing things.

  No matter what, as long as he wants to do it, he will do it with his heart.

  So during the cooking process, because he wanted to complete the task and cook the hibiscus meat perfectly, Fu Yu just focused on the cooking work at hand from the beginning to the end.

   What I have in my mind is the cooking method of this dish in the classic old taste recipe.

   And during each step of the operation, refer to the cooking recipe given by Liu Yunong for details.

  Comparing the two, Fu Yu has a deeper understanding and understanding of this dish.

   After cutting the lard suet, Fu Yu spread the tenderloin slices on the cutting board and sprinkled them with dry starch.

  Put 1 piece of pork suet on the side of the tenderloin.

   Close to the pointed side, put 1 shrimp.

   Then use the knife to pat lightly on the left and right, so that the suet and shrimp are close to the meat slices.

   This operation is a test of the chef's control over power.

  Excessive force will deform the meat slices.

   If the force is too small, the suet and shrimp will not be able to cling to the meat perfectly.

   When Fu Yu was cooking, relying on the blessing of absolute touch, he perfectly controlled the strength of the knife in the first operation.

   Liu Yunong, who was on the sidelines, swallowed the words silently.

  She originally planned to remind Fu Yu a few words about the details of this operation.

   As a result, Fu Yu raised his knife and dropped it, without giving her a chance to speak.

   Subconsciously bit her lip, Liu Yunong fell silent.

   What kind of genius is this?

   Liu Yunong has made up his mind to train Fu Yu to be the successor of Liu's family cuisine.

   Their old Liu family is short of such a talent!

  Thinking of this, Liu Yunong became more and more careful when watching Fu Yu cook.

   Fu Yu processed all the meat slices, and then spread the beaten egg white on the shrimp and pork suet.

   Divide the minced ham into 25 parts and place them on top of each shrimp.

   Fu Yu's operation once again shocked the three onlookers.

  Liu Zhangpeng almost flew the ingredients in the pot directly.

  The minced ham is chopped very finely, so it feels more sticky.

   When Fu Yu was distributing the minced ham, he directly pinched it with his hands and placed it on top of the shrimp.

  He pinched it repeatedly 25 times in total, and the ham in the plate was completely used, without any crumbs.

   Fu Yu did not readjust and distribute the minced ham on the shrimp after the operation.

   Indicates that he is very satisfied with the number of distributions he has made.

  Because the minced ham on all the shrimp is equal.

  At least that's how it looks visually.

   This is pretty amazing!

  When learning to cook this dish, because of his personality, Liu Yunong used measuring scales at the beginning, and after weighing a little bit, he distributed the minced ham.

  She has made this dish hundreds of times, not a thousand times.

  Practice makes perfect, now only relying on the feel to distribute.

  But Fu Yu was exposed to this dish for the first time, but he was able to distribute it accurately.

   What does it mean?

  It shows that Fu Yu is born with absolute touch.

   And this talent is simply a perfect external weapon for chefs.

  The control of the texture can be applied to the use of ingredients and seasonings.

  Many veteran chefs will develop a very precise hand feeling after accumulating cooking experience for a long time.

  A dish that is often cooked, you can get the right amount of ingredients with just a grab.

  When using seasoning, it is all based on feeling, and every time it can be put just right according to the experience of hand feeling.

   This is also a skill.

  A skill that is slowly honed by repeated cooking operations day after day.

   At this time, Fu Yu took a handful of washed coriander, picked the coriander leaves, picked them one by one, and put them on the suet respectively.

  It was just a simple operation, but Wang Yulong showed admiration on his face.

   Fu Yu is a very careful cook.

  It seems to be an ordinary manual operation, but it is done like an assembly line set by a machine.

  The location of each piece of coriander is almost exactly the same, even the direction is the same.

   This arrangement is simply the gospel of obsessive-compulsive disorder.

   It looks very tidy and makes people feel very comfortable.

   And Fu Yuxin covered all the suet with coriander leaves like a flower in his hand.

   Then spread the tenderloin slices on the colander, put them in boiling water for a while, and then drain the water.

   This operation made the three of them dumbfounded again.

   Everyone knows that Fu Yu's hands are fast.

  But I never expected that it would be so fast.

   I don't know what happened to others, anyway, Liu Yunong, who was the closest, found that he didn't see Fu Yu's last operation clearly at all.

  I only saw Fu Yu spread the tenderloin slices on the colander and put them in boiling water to blanch.

  But in the next scene, she only felt a blur before her eyes, and the meat slices had been drained and put on the plate.

  Liu Yunong blinked, a strange feeling flashed in his heart, but he was quickly attracted by Fu Yu's next action, and quickly threw this episode to the back of his mind.

   After blanching the meat slices, Fu Yu heats up the frying pan, first add sesame oil, heat it to 70% heat, put in the peppercorns and fry for about 5 seconds, and remove them when the peppercorns are black.

  Put in the cooked lard, and when the oil temperature rises to 60% hot, pour the oil on the tenderloin slices.

  Following the instructions in the recipe, Fu Yu poured it three times in a row, and the shrimps and sliced ​​meat had all turned jade white.

  The cooking work is complete, and the next step is the most critical shape of the dish.

  Fu Yu arranged the selected white round porcelain plate.

  Put the meat slices on the plate, put 10 slices on the bottom layer and the second layer, 7 slices on the third layer, and 5 slices on the fourth layer. Use shredded **** as the flower core.

  Put ham flowers around. Pour out the hot oil in the pot and put it on medium heat.

  Add glutinous rice wine, refined salt, monosodium glutamate, and rice wine, and when the juice is thick and viscous, pour it on the hibiscus meat.

  Fu Yu's movements when arranging the plate are smooth and coherent.

  It is obviously just a simple piece of meat, but after his arrangement, it is like a meat hibiscus slowly forming and blooming on the plate.

  The visual effect is very shocking!

   Liu Yunong watched Fu Yu's plate-setting movements, and the scene in front of him suddenly became blurred for a moment.

   It seems to coincide with a certain scene in memory.

  The same tall and slender figure, wearing the same style of chef uniform, stood in the back kitchen, patiently and meticulously arranging the hibiscus meat.

   This scene shocked Liu Yunong a bit.

   Not only Fu Yu's coherence and smoothness of the entire cooking process amazed her.

   But she actually saw the figure of her father through Fu Yu.

  What a similar technique, almost the same cooking operation, to make her feel this way!

  Thinking of this, Liu Yunong felt a little short of breath, and there was an unspeakable excitement in his heart!

  (end of this chapter)