Food Circle Plug-in Emperor

  Chapter 685 is really subtle

  Xiao Wang is always satisfied with his food, and he goes back again and again.

  Running Xiaonian, entertaining the family members to come to Shangshi private restaurant for a good reunion.

  Since it is a family reunion, it must be well organized.

  The dish of cooking carp yesterday was an eye-opener for him, and today he intends to let his family members take a look at it.

  Liu Yunong went to the front hall to entertain in person. Seeing that Ju Wang came in person, he hurriedly offered a warm welcome.

   Delivering food, wine, and special service, a series of good words are poured out as if they don't want money.

  Liu Yunong is a person with long sleeves and good dancers. If she wants to please someone, no one can easily stand it.

  Being able to speak well is one thing, but the most important thing is that she looks beautiful and has a very good figure. Even if she is wearing a chef's uniform, her temperament and appearance also reveal a different kind of beauty.

   A few words and a few words coaxed the Wang family to smile, and Liu Yunong retired after finishing his work, and went back to the kitchen to make noodles.

  Compared to other people in the back kitchen, I feel a little worried.

  Liu Yunong stood in front of the kitchen counter, looking at the worried expressions of the people around him, he couldn't help but smile.

   Today is the time to open your eyes!

  Last night, Liu Yunong stayed up almost half the night.

  During the drive, Fu Yu gave her suggestions, as well as some cooking experiences, which she neatly entered into the computer file.

   Even lying in bed at night, I am constantly pondering and reflecting.

   Invisibly, I have some different understanding and perception of this dish.

  When I arrived at the store today, other people were busy preparing dishes, and she took the initiative to take over the work of killing and cleaning all the live fish.

  From morning to afternoon, more than 20 live fish were handled.

  Based on Liu Yunong's current cooking skills and techniques, with a little practice and understanding, he is already very proficient and precise in grasping the position of the septum in the heart cavity of live fish.

  Originally, there is nothing too complicated about this step of operation, what is important is nothing more than practice makes perfect.

  Liu Yunong was originally very good at splitting, and he has a lot of experience in this area. Now he is concentrating on studying. Although the time is short, his level has improved significantly.

  After successfully wrapping the diaphragms of the heart chambers of two live fish, Liu Yunong just let go of the tension he had been holding on to.

  I originally thought to find an opportunity to cook this dish again in two days, and try my hand at it.

   Unexpectedly, the opportunity is here now.

  Wang Yulong asked worriedly: "Boss, what should I do with this dish?"

   If you want him to say, he should call Fu Yu over and help him cook again.

  After all, Liu Yunong's previous operations have failed.

  Yesterday, President Xiao Wang came here by himself, but today even Bureau Wang came together.

  Liu Yunong smiled slightly: "What should I do? I will be in charge of cooking this dish. Come and prepare the dishes first. I will handle the live fish myself."

  Xiao Gong got the order, and hurriedly went to Zhang Luo.

  Speaking of which, Mr. Wang is really interesting.

  When I came here yesterday, I brought my own ingredients, and today it is the same two live carp. I don’t know where I got them.

  Liu Yunong fished out a live fish and put it in the pool. First, he estimated the weight of the carp, and then took advantage of the time the worker was preparing the ingredients to study how to operate it and how to avoid all possible problems in cooking.

  Although Liu Yunong is young, he is already a very experienced chef.

  Because of her rich experience, Fu Yu's casual advice can make her draw inferences.

  During the practice of dissecting fish throughout the day, through repeated operations, she also thought of a lot.

at the same time.

  In the box.

  Xiao Wang was always smiling and bragging to his family members how exquisite and rare the live cooked carp he ate yesterday was.

  Afterwards, he did not forget to slap his father's horse hard.

  Coaxed Wang Ju to laugh out of his old wrinkle.

   "If it wasn't for the VIP ticket my dad gave me, how could Boss Liu cook the food himself!"

  Mr. Xiao Wang bragged to his mother and grandma: "As soon as I walked in yesterday, I took out the VIP ticket my father gave me, and Boss Liu came out to receive me directly."

  Wang Ju only has such a precious son. If he doesn't live up to expectations, he is also an only child, and the elders in the family can't dote on him.

  Seeing Mr. Wang showing off with joy, Mrs. Wang's wife and old mother are also smiling.

  On New Year’s Eve, even Wang Ju didn’t want to mention those embarrassing things about his son, he just wanted to have a nice and warm reunion dinner.

   So for a while, the atmosphere at the table was very harmonious.

  In addition, Mr. Wang is really eloquent, and he described this live cooked carp so vividly that the whole family was quite curious.

  The old lady was dubious: "This fish is cooked, can it still move? Is it true?"

  President Xiao Wang hurriedly said: "Really, I heard it from others before, but I didn't expect it to be really made here."

  Mr. Wang sighed a bit: "I heard that Boss Liu was originally a famous chef! Isn't that right, Dad?"

  Wang Ju was pouring tea for his old mother, and nodded when he heard the words: "Well, it is said that their ancestors were imperial cooks, and they served nobles in the palace."

  The old lady sighed when she heard it: "Really? That's no wonder, I have to try this rare dish in a while."

  The Wang family looked forward to serving the dishes with great anticipation.

  Liu Yunong is cooking in the back kitchen.

  Xiaogong quickly prepared all the dishes, and Liu Yunong started cooking skillfully.

  After all the prepared vegetables are fried, thicken the soup and put it out of the pan for later use.

   This time, Liu Yunong learned from experience and followed Fu Yu's cooking method, and casually placed the cutting board closer to the wok.

   And change yesterday's cooking steps, first burn the oil, and then cut the fish.

  Wang Yulong, in his busy schedule, did not forget to tell him: "Boss, this fish can't open its chest cavity. It's really hard to see where the heart is. When wrapping, you can't stretch the lower abdomen more. At least the vision can be better."

  It’s just strong, but it’s not much stronger. After all, the chest cavity is enlarged. Now it’s convenient to wrap around the diaphragm of the heart chamber, but when it gets oily later, it’s easy to hurt the heart.

  Wang Yulong is really very worried.

   But Liu Yunong smiled slightly when he heard the words!

   She had a detailed discussion with Fu Yu yesterday about the issue of the heart chamber septum.

  Fu Yu carefully taught her how to probe for the diaphragm of the heart cavity accurately and how to wrap it with cotton wool.

  She studied very seriously at that time, and practiced very carefully today.

   I just didn't expect to use it so soon!

  Thinking of this, Liu Yunong picked up the knife and began to cut the fish.

  Remove the scales, cut open the lower abdomen, take out the internal organs, and rinse.

  Put the carp on the cutting board, put a corrugated flower knife on both sides, and form an "X" shaped flower knife on the tail.

   Then holding the cotton wool, he probed into the belly of the fish, preparing to wrap the carp's heart chamber diaphragm with the cotton wool.

  The probe made Wang Yulong and Liu Zhangpeng, who were watching the movement here, frown slightly at the same time.

   Don’t need to find out the position of the cardiac septum first, just apply cotton wool?

   Is it a little too reckless?

  Looking at Liu Yunong's nimble movement into the belly of the fish, Liu Zhangpeng got closer and stretched out his head to watch the movement here.

  Wang Yulong couldn't stay still any longer, he hurriedly put down the work in his hands, and took a closer look.

  Through the belly of the fish, you can only see the arc of the fish when Liu Yunong held up his hand, but you can't see what's going on inside.

  The expression on Liu Yunong's face was very calm, not at all like yesterday's panic and nervousness.

  Wang Yulong frowned, watching Liu Yunong operate.

  Watching Liu Yunong put his hand into the belly of the fish, he withdrew his hand without seeing what to do.

  The speed is very fast, at least much faster than yesterday. It seems that I didn't feel much, so I just started to operate it.

   But Liu Yunong's expression after pulling his hand was relaxed.

   After carefully observing Liu Yunong's reaction, Wang Yulong was dumbfounded!

this is

   Really done?

   After all, Liu Yunong has already started to wrap the fish head with white gauze quickly, and is about to spread salt and fine starch for frying.

  However, Wang Yulong did not ask aloud.

   Instead, he focused on the details of Liu Yunong's operation.

  Because Wang Yulong was surprised to find that Liu Yunong put the cutting board next to the frying pan, and the way he wrapped the fish head was obviously different from yesterday.

  Generally speaking, when wrapping the fish head with gauze like this, you only need to use the ring wrapping method. First, put the gauze obliquely on the fish head, press it with your hands, and wrap the gauze around the fish head for a circle.

  Fold the gauze head obliquely out of the first circle and press it in the ring circle, and then continue to wrap it in circles.

  But at this time, Wang Yulong was surprised to find that Liu Yunong had switched to another way of packing.

   Liu Yunong obviously first wrapped gauze around the center of the fish head to fix it, then wound it down once, then wound up again, and repeated three times.

  And in order to facilitate the fixation after wrapping, repeat the winding circle above the radian of the fish head.

  This method.

  While he was thinking about Liu Yunong's hand wrapping technique, he was suddenly surprised to find that the knot tied above the fish head was just enough to hang on his fingers.

  In this way, when it is really fried, you only need to hang the knot with your fingers to pull the fish head up, avoiding the danger of hot oil burning your hands.

   This is not the most critical point.

  The most important thing is!

  This wrapping method is obviously much more subtle than the previous ring wrapping method. Not only is it stronger, it is not easy to fall off, and you can also twist the fish head to adjust the angle at any time according to the degree of frying.

   This is amazing!

  The more Wang Yulong thought about it, the more he felt that this wrapping method was really wonderful!

  However, this method of wrapping may seem simple, but in fact, it does not seem to be very common in daily cooking operations.

   At least, after thinking about it carefully, he couldn't figure out where he had seen such an operation before.

   In terms of cooking operations, Wang Yulong has always said what he thinks of.

  Therefore, Wang Yulong couldn't help asking: "Boss, what is the method of your package?"

  Liu Yunong held the white gauze knot that wrapped the fish head with one hand, pinched the fish tail with the other hand, and dipped the carp in hot oil for frying.

  While paying attention to frying the fish body first, then the fish tail, she responded casually: "Oh, it's a new and improved one."

   One sentence made Wang Yulong dumbfounded.

  Even Liu Zhangpeng, who had been paying attention to the movement here, was taken aback.

  The boss actually directly improved the method of wrapping the ingredients, and this method seems to be really subtle.

  Wang Yulong couldn't help but feel a surge of emotion, and even Liu Zhangpeng beside him couldn't help being amazed.

   As expected of his own boss, he is really amazing!

   You need to know that there are only a few methods of wrapping.

  The main purpose is either for decoration or for fixing.

  As long as the ultimate goal can be achieved, no matter which method is used in the end.

  But Liu Yunong’s seemingly simple improvement can be applied to other fried ingredients in the future.

   It is said that chefs are not afraid of being scalded. When using oil, hot oil often splashes, and brown spots on hands and faces are common.

  Is the chef really not afraid of being hot?

   They are all human beings, they are all flesh and blood.

   At most, I just got used to it, got used to it, and was stronger than ordinary people in enduring pain.

  If it can be avoided, who really wants to get hurt.

   At this time, everyone in the kitchen of Maxima was extremely busy.

  Fu Yu completed several orders from regular customers in the baking area, and then Sun Qingning came over, and he went back to the red case area to take charge of the dishes.

  Since moving into the newly built roasting area, Fu Yu has become the person in charge of the roasting area.

  All matters big and small are assigned by him directly in charge.

  In addition to regular customers taking orders, other orders will be distributed to Sun Qingning and Yao Yihang according to the actual situation.

   Barbecue, like other cooking, is a skill that comes from practice.

   Fu Yu was too tired to do it by himself, so he simply gave Sun Qingning and Yao Yihang a chance to bake, and the three of them shared the order.

   After all, he is an old partner who has worked together for a long time. With Fu Yu by his side to help take orders, Zhao Meng suddenly felt a lot easier.

  The two cooperate with each other tacitly, and the other party can understand many things immediately with just one look and one movement.

   Fu Yu's four casserole pots are on the stove at the same time, cooking seafood porridge.

Zhao Meng is cooking stewed dishes in two pots, one pot is baking lobsters, and in the frying pot at hand, the spicy and spicy crayfish are poured directly into a large wide-mouthed disc, and the waiter takes it away. .

  I have been busy for most of the day, and I finally have some free time.

While the oil was hot, Zhao Meng remembered one thing, turned his head and said to Fu Yu: "Just because of what you said in the morning, I searched the Internet for a long time in the afternoon, let alone, this dish is really delicious. Wonderful!"

  Fu Yu just finished cooking live carp yesterday, feeling that this dish is very interesting, so he casually mentioned it to Zhao Meng.

   Unexpectedly, Zhao Meng was very interested in this dish. After talking about it in detail, he even searched for relevant information on the Internet.

  Speaking of this matter, Zhao Meng couldn't help sighing: "I've heard of this dish before, but no one here has ever made it, so after hearing about it, I didn't take it seriously."

"As a result, look at it, **** it! This dish is really awesome! Who invented it, it's so creative! This cooking method is amazing. Although it is not very practical, after all, the taste must not be very good , but if it’s only fresh for a while, it’s really a rare dish!”

  (end of this chapter)