Food Circle Plug-in Emperor

Chollima fish eggs are usually steamed or stewed.

Like steamed rubber fish with fish eggs, or stewed eggs with fish eggs.

The fresh mushroom fish ball on the order list is fried.

Fu Yu cut fresh fish eggs into 4 cm long strips.

Remove the root of white jade mushroom.

Peel the yam and cut into 6 x 2 cm strips.

Pour clean water into the pot and boil, add salt, put in the yam strips and blanch them, take them out, and put them on a plate.

Blanch fish eggs and white jade mushrooms separately.

After initial processing, heat treatment is carried out.

Pour the salad oil into the pot and heat it up, add the shallots and ginger slices and stir until fragrant.

Put in fish eggs, white jade mushrooms, green, red and yellow bell peppers.

Add white sugar, light soy sauce, chicken powder, salt, black pepper to taste.

Stir fry evenly and simmer over low heat.

After adjusting the fire, Fu Yu turned around to deal with Tian Yu.

Put the field fish in the plate, pour in Shaoxing rice wine and shredded ginger, and steam in a steamer.

Here, the field fish is put into a cage, and then the fish eggs are taken out of the pan and placed on a plate.

Put scallions on the surface and pour hot scallion oil.

After Fu Yu finished the operation, he turned his head and told Zhang Jinyu: "Okay, let's take it away."

Zhang Jinyu hurried forward, took the plate and put it on the serving table.

As soon as he turned around, he saw that Fu Yu had already started cooking millet river crab.

In terms of time control, Fu Yu has almost reached the level of perfection.

Others are far away and don't feel deeply.

Zhang Jinyu follows Fu Yu every day, seeing how this man arranges his time tightly and reasonably when cooking, without wasting any second, he is always amazed.

Can rationalize the use of time to this extent, it is basically a personal time planner.

"Jinyu, put the river crab in the steamer, steam for 15 minutes, and take it out after steaming."

Fu Yu put the crab on a plate and handed it to Zhang Jinyu.

Zhang Jinyu suddenly came back to his senses, and hurriedly took it over: "Okay."

Fu Yu took the millet himself, washed it, added water, and put it in the steamer.

Then work on the side dishes.

Remove the root of the white jade mushroom and clean it, cut it into pieces.

Dice kale and blanch with white jade mushrooms.

This side is well organized, and the fish eggs are almost simmered.

Lift the lid of the pot, drench the starch to thicken the gravy, and pour shallot oil before serving out of the pot.

"What do you need to pay attention to when cooking fish eggs?"

Fu Yu handed the plate to Zhang Jinyu and casually took the school test.

Zhang Jinyu was taken aback for a moment, and quickly replied, "The fish eggs have high collagen, so the firing time should not be too long?"

This is what Fu Yu casually pointed out to him when he was cooking the dishes before.

Zhang Jinyu now regards Fu Yu as his master, knowing that even if the other party shows something casually through the cracks of his fingers, he can benefit him a lot.

Therefore, as long as it is an operation pointed out by Fu Yu, Zhang Jinyu will try his best to remember it. Sometimes, for fear that he will forget it afterwards, he will take time to record it in his mobile phone, and look through it when he has time.

After the two dishes were served, Fu Yu's movements did not slow down.

Instead, it remained unchanged, following all the previous operations, and repeated it again and again.

This time, after the two dishes were cooked, Fu Yu secretly heaved a sigh of relief and took out the soaked Cordyceps flowers.

"Take out a bowl of soaked dried fish maw."

Fu Yu ordered Zhang Jinyu.

After Zhang Jinyu left, he hurriedly re-read the method of oily eel glue.

Oil-haired eel glue is a delicate job, which is a test of the chef's skills. Fu Yu dare not rely on it. After careful study, he really started to operate.

The soaked dried fish gelatin needs to be very careful from soaking to taking out, and there should be no water, otherwise it will cause the oil in the pot to splash.

Pour the salad oil into the pot and turn it to a low heat.

When cooking eel gelatin in oil, it is necessary to continue to use medium and low heat.

When it is 50% hot, add eel gelatin to soak.

Use chopsticks to press the part where the fish gelatin has not expanded, so that it can be fully soaked in the hot oil.

Oil-haired eel gelatin must be thoroughly developed, and most of the eel gelatin that has not swelled will gradually rise under the action of hot oil, thereby destroying its internal gelatinous structure.

After all the hair is ready, remove it and soak it in warm water.

Fat Cai Braised Eel Gum is the most delicious and distinctive dish, except for the authentic eel gelatin, it is Fa Cai Balls.

Maxima's method of making Fa Cai meatballs is slightly different from the records of classic old-taste recipes.

In addition to the materials used, the ratio of seasonings is also different.

Fu Yu hardly hesitated, so he chose to follow Maxima's production method.

Soaked lettuce, drained.

Put pork cubes, shiitake mushrooms, and water chestnuts together, then add green onion, cornstarch, and water and stir.

Add salt and monosodium glutamate to taste.

Squeeze into small balls of uniform size with your hands, and stick the hair vegetables evenly on the surface.

If the meatballs are not round, it is caused by the unreasonable ratio of ingredients, or the unreasonable method.

When Fu Yu first came into contact with this operation, Zhao Meng once instructed him to use a small spoon to move left and right to scoop out balls in the form of balls.

If you are afraid that the kneading will not be good, you can put it in dry starch, dip a thin layer of powder, knead lightly to adjust the shape, and the shape of the ball will be fixed into a round shape.

But right now, Fu Yu is making fat vegetable balls according to Gu Yunwu's recipe.

When I was doing it, I found that the prepared Fa Cai balls were not particularly sticky. After squeezing, you only need to rub them with your fingertips to form a very round ball.

Fu Yu secretly sighed in admiration.

It is worthy of being a classic dish in the past, and it is indeed very precise in cooking techniques.

Zhang Jinyu, who was standing on the sidelines, stared dumbfounded at Fu Yu's rapidly turning fingers.

Because the speed was too fast, the meatball in Fu Yu's hand, which turned his head rapidly, seemed to be stationary at first glance.

I couldn't see how he moved, but with a slight flick of his wrist, the vegetable puree in his palm was rubbed into round balls.

It was obviously a very time-consuming operation, but in Fu Yu's hands, it became a piece of cake.

Soon, a pile of Fa Cai balls arranged neatly and of the same size was laid out on the tray.

Although I don't have obsessive-compulsive disorder, it still looks very comfortable.

Zhang Jinyu's eyes were fixed on Fu Yu's movements, and his hands unconsciously imitated them out of thin air.

Later, he was surprised to find that even with no physical operation, he still couldn't keep up with Fu Yu's speed.

Zhang Jinyu couldn't help but sigh when he saw Fu Yu knead all the Fa Cai balls in a short time.

I was a little whimsical.

He laughed at himself, and refocused on Fu Yu's cooking operations.

Fu Yu took another new pot, poured bone broth into the pot and brought it to a boil, then put in eel gelatin and Fa Cai balls, and simmered slowly over low heat.

Season with cooking wine, salt, and monosodium glutamate, and garnish with coriander before serving.

The aroma of Fa Cai stewed eel gelatin is very special. Even in the back kitchen with such a complicated taste, you can immediately recognize the strong aroma that belongs to this dish.

Zhang Jinyu stretched out his head to take a look, and saw the finished product in a casserole with an orange handle. The soup was crystal clear, and he knew that the taste must be very smooth.

"Let me do it!"

Because of his concentration, when Fu Yu finished arranging the dishes, Zhang Jinyu hurried forward and put the casserole on the serving table.

Fu Yu didn't care about this anymore, but concentrated on taking out the steamed river eel from the steamer.

River eel is a steaming box that can be placed on a plate. When it is taken out, it can be decorated with green onions and soaked wolfberries.

Here, the river eel stewed in wine was taken away by the waiter, and the millet in the steamer was not yet cooked.

Fu Yu ordered Zhang Jinyu to bring over the steamed crabs from the refrigerator.

When making millet river crab, crab meat is the key.

When removing the meat, if the crab meat is too finely chopped, the crab meat will be completely scattered during cooking, which will affect the taste.

As a chef of a seafood restaurant, I still cook a lot of crabs every day.

However, it is generally split and chopped, and the work of removing crab meat is not too much.

Fu Yu is an exception.

It's not because of eating a lot and having experience.

On the contrary, it is precisely because the crab meat is eaten less often and is cherished very much, so when splitting the crab meat, it is very careful, for fear of wasting a little bit.

And this kind of meticulousness, on the contrary, made him more patient than others and gained some experience when splitting crab meat.

Put the steamed crabs in the freezer of the refrigerator and freeze for 10 minutes. The crab meat is firm and easier to shell.

This trick was taught to Fu Yu by Gu Yunwu.

If it weren't for Gu Yunwu's superiority in stewing, the thoughtfulness in cooking alone would be incomparable to others.

Fu Yu carefully removed the crab shell, navel and gills, and broke off the crab legs.

In the process of breaking off, pay attention to leaving the joints connected to the crab shell.

The growth of the crabmeat is transverse, with a cavity attached to each leg.

Pick out the meat and crab roe from the crab cover, there is a piece of white stuff inside that cannot be eaten.

Cut the crab from the abdomen to the back, and divide it into two. The crab meat will show the meat of the crab body. You can cut it horizontally with scissors, and then pick it out with a pick knife.

If it is a daily meal, Fu Yu will follow the trend, find a sharp knife, use the tip of the knife on the joints of the crab body and legs, and use the tip of the knife to rotate around the joints to cut off the soft tissue connecting the joints and the crab shell.

But at this time in the back kitchen, with no outsiders around, Fu Yu simply used the kitchen knife directly.

The kitchen knife is extremely sharp and easy to use, but it can actually use more strength than a small knife.

Fu Yu pinched the joints of the crab's legs with two fingers, and gently pulled it out, almost all the meat in the crab's cavity was pulled out.

After the meat in the crab shell is finished, the crab legs are processed.

Without deliberately switching to scissors, Fu Yu walked around the world with a kitchen knife in his hand.

Cut off both ends of the crab legs directly with a kitchen knife, and then carefully push out the crab meat with a razor.

Fu Yu consciously did it very carefully, because he was not very proficient, so his movements were a little slow at the beginning, but after he successfully disassembled a complete piece of crab meat, his movements obviously began to speed up.

He later realized that in the process of splitting the crab meat, he had an indescribable feeling.

That is a set of split rhythms that cannot be accurately described in words.

Every finger seems to be endowed with its own rhythm.

How to pinch crab shells, how to pick crab meat, after a whole set of movements, it's like a pianist playing a piece of music carefully.

There are no gorgeous operation shows, but simple and meticulous splitting.

After dismantling the last crab leg and putting the whole crab leg meat on the plate, Fu Yu felt a sense of accomplishment in his heart.

Ever since he acquired the skill of time management, when cooking, he has always used all the time to make perfect use of it, and will not easily waste a minute or a second.

But now, he suddenly had an idea, and he was ready to put it into action without hesitation.

Fu Yu poured the thick soup into the pot, put in the steamed millet, diced white jade mushrooms, and kale, and seasoned with chicken juice, chicken powder, and sugar.

Then add the crabmeat.

However, Fu Yu did not follow Gu Yunwu's instructions for the originally very simple one-step operation.

When adding crab meat normally, you only need to sprinkle the crab meat in at will. Anyway, when the fire is simmered for a while, the crab meat will be stewed and smashed into pieces.

However, Fu Yu didn't do that.

He cleverly assembled the disassembled crab meat as much as possible according to the original appearance of the crab.

Just like the latte art for coffee, he also made a crab-patterned latte art on top of the millet.

Because the crab meat is very complete, when it is spread on the porridge surface, it looks very delicate at first glance.

Fu Yu started the fire carefully, and he precisely controlled the heat so that the rice porridge was about to boil or not.

It not only ensures that all the ingredients can be stewed thoroughly, but also ensures that the boiling water will not disperse the crab meat.

This step is very difficult for ordinary people to complete.

Not to mention the completeness of the crab meat splitting, and the ingenious mind when splicing.

In terms of fire control alone, it is not a skill that ordinary people can easily master.

But for Fu Yu now, it was a piece of cake.

Simmer on low heat for 2 minutes, and it looks like it is almost done, and Fu Yu drizzles a thin layer of wet starch to thicken it.

Then turn off the pot.

After placing the white porcelain bowls for porridge, Fu Yu turned his head and told him, "Stay away from me, don't touch me!"

Zhang Jinyu hurriedly followed suit, but couldn't hide his curiosity, and stretched out his head to watch Fu Yu operate.

Fu Yu directly picked up the pot, and poured the porridge into the bowl decisively and quickly.

Obviously when he moved, he didn't see any large-scale operations.

But after all the porridge in the pot was poured into the bowl, Zhang Jinyu was surprised to find that the crab shape made of crab meat in the pot before had not moved at all.

This is a bit awesome!

Anyone who has done the operation of serving porridge from the pot knows that when the porridge in the pot is poured into the bowl, the arc of the porridge sliding is uncontrollable.

It is the thickest part of the bottom of the pot that is often poured into the bowl last.

But Fu Yu seemed to have shifted the entire food in the pot.

Zhang Jinyu was dumbfounded and was amazed.

Fu Yu was completely unaware of this.

When he was operating just now, he held his breath and concentrated, for fear that a mistake would cause the entire pot of porridge to be destroyed.

Fortunately, the final result was perfect, at least he felt very satisfied.

Heaving a sigh of relief from the bottom of his heart, Fu Yu shook his hand to relieve the slight numbness caused by the rapid shaking of his wrist.

Fu Yu looked at the millet river crab porridge in the white porcelain bowl, feeling very accomplished.

Although it was just an insignificant innovation and change, Fu Yu felt as if he had realized something again.

Absolute feel When operating, you can also control the flow speed and direction of ingredients through hand speed.

It was an indescribable mastery.

Zhang Jinyu stared dumbfounded at the exquisite plate arrangement in front of him, and couldn't help admiring: "Chu Fu, you are really amazing! How about saying that you have a talent for cooking! I am completely convinced!"

Fu Yu heard the words, but suddenly caught the flash of thought in his mind.

No, it's not a talent for cooking.

It's a gift for innovation.

Yes, innovation is actually a kind of talent!