Food Circle Plug-in Emperor

Li Haiwei explained in detail the mistakes he made in cooking before.

After Fu Yu finished listening, his eyes lit up!

The absolute texture that can perfectly control the size and thickness of the dough + the precise control of the steaming time and heat!

This is what I am best at!

Fu Yu checked the preparation of the ingredients on the noodle table.

Li Haiwei hurriedly said: "The fish stuffing is ready-made, but the dough needs to be rolled out again."

Fu Yu smiled: "If you have stuffing, it will save trouble, I'll go wash my hands first."

Li Haiwei hurriedly took Fu Yu to the sink next to him, and offered to help pass the paper towels, and then helped to arrange the kitchen utensils.

This kind of treatment made the other small workers in the back kitchen envious!

In the eyes of the small workers in the white case, the treatment of being surrounded by Li Haiwei is exclusive to the chef Wang Chengfeng. It is thankful that they don't get scolded for mistakes as long as they work for a day.

Don't look at Li Haiwei's warm and friendly look towards Fu Yu now, who doesn't know in the Baian area, the chef in his family has a hot temper, which is comparable to the black-faced chef Zhao in the red case .

Fu Yu didn't realize this at all. When he came here just now, he didn't know what Li Haiwei called him to come over, so he was completely unprepared for it.

Although he has an absolute touch and intermediate skills in noodle making, he is not very confident in making siu mai.

Authentic siu mai is usually stuffed with mutton, green onions and ginger. Fu Yu has seen the specific method when looking through classic old-flavored recipes.

But now that the mackerel stuffing was changed, for a while, he really couldn't grasp the thickness of the dough and the specific steaming time.

Taking advantage of washing his hands, Fu Yu quickly looked through the classic old-flavored recipes, as well as special family banquet recipes.

Come on!

As he said before, this mackerel stuffed siu mai is really a dish created by the customer, and it is not even recorded in these two cookbooks.

If you can't cook according to the recipe, you should understand some points of attention when cooking siu mai, right?

So Fu Yu quickly looked through the mutton siu mai, potato siu mai, chrysanthemum siu mai, straw mushroom siu mai, etc., which were ranked higher, and some details and key points in the cooking operation.

While washing his hands under the running water, Fu Yu looked through them carefully.

After a while, I already had an idea in my heart.

Because siu mai uses hot noodles as the skin, when steaming, it is necessary to take into account not only the steaming time of the filling, but also the steamed texture of the dough.

Both are indispensable.

The fish meat is very easy to cook, which leads to the fact that the steaming time will be shortened a lot.

In this way, the dough can no longer be prepared according to the previous size and thickness.

Because when mackerel stuffing itself is steamed, an appropriate amount of oil must be added, so that the steamed meat stuffing can be eaten fresh and tender, and the meat will become very dry when eaten with less oil.

And because of the addition of oil, the dough needs to have sufficient elasticity and thickness to ensure that the dough will not be soaked by the oil soup when steaming.

It is necessary to ensure that the dough has the best taste in a very short steaming time, and it is also necessary to ensure that the filling is not exposed. This requires the chef to have a sufficient understanding of the control of the dough and a sufficient understanding of the wrapping operation. control.

Thinking of this, Fu Yu already had a general idea in his mind.

He turned off the faucet casually, turned around and returned to the front of the interview, Li Haiwei followed suit step by step, and took the initiative to stand in the position of the helper.

"Fu Chu, first look at what is lacking in kitchen utensils and ingredients, I'll get someone to prepare it right now."

Fu Yu smiled: "Okay."

He first adjusted the placement of various seasonings according to his own habits, and then checked the fillings and various kitchen utensils prepared.

After making sure that everything is ready, Fu Yu smiled: "It's all there, then I'll start cooking now."

Li Haiwei smiled quickly: "Okay, if you need anything, just give me an order at any time."

Fu Yu nodded, and skillfully started to make face to face.

Li Haiwei is just like Gu Yunwu's evaluation of him before, he is very straightforward, and he is not tactful in interpersonal communication.

At this moment, seeing Fu Yu being called over to work while he threw himself aside, Li Haiwei was somewhat uncomfortable.

He had nothing to say, and watched Fu Yu pour flour on the noodle table: "Fu Chu, have you learned how to operate the white table before?"

Fu Yu smiled: "Oh, I didn't learn it systematically. I just took elective courses with the Baian major when I was in school."

Li Haiwei watched as Fu Yu poured the flour directly on the noodle table, saving even the step of weighing.

In the end, I couldn't help but said: "Fu Chu, when this siu mai is made, it is different from ordinary dumplings and buns. The elasticity and softness of the dough have a certain standard. Don't weigh it, just knead the dough directly. I'm worried. There will be problems."

Fu Yu poured boiling water into the flour, and while stirring with chopsticks, smiled: "Oh, I forgot just now, how about you try this first?"

After all, he has an absolute feel in his hands, and he also has noodle operation skills. It's just that Fu Yu is very good at making noodle.

But when the other workers on the Bai case heard what Fu Yu said, try this first.

Immediately understood, Fu Chu is about to show off his unique skills again!

Fu Yu couldn't help sighing while meeting the face, it's a pity that Chef Wang is not around for such a good opportunity, otherwise he might be able to obtain a certain white case operation skill from the other party.

Although the white case and the red case are completely different, if you learn more skills, you will always be more skilled than you are.

Moreover, all cooking operations are actually nothing more than one-stop learning, focusing on research and thinking.

Fu Yu heated the flour with water and stirred it with chopsticks, then added cold water, and kneaded it into a smooth dough.

The dough needs to be proofed.

Taking advantage of this time, Li Haiwei quickly seized the opportunity and chatted with Fu Yu about the skills of controlling the ratio of water and flour when kneading the dough for siu mai.

Some operations may seem simple, but in fact the details inside are very important.

It's obviously just dough and making, but after Li Haiwei and Fu Yu had a simple exchange, they benefited a lot.

Fu Yu shared an excellent tip about kneading flour, which made Li Haiwei couldn't help but sigh with emotion: "Fu Chu, fortunately you have time today, otherwise I would really be in big trouble here."

Everyone loves to hear good words, Fu Yu was just about to smile and humbly say a few words, when someone suddenly walked into the white case area.

Hearing the sound, Fu Yu turned his head to look, it was Gu Yunwu?

Even Li Haiwei was a little surprised.

After all, there are so many things going on in the red case, the two chefs rarely come to the white case, even if there is any temporary need, they will send small workers to run errands.

Unexpectedly, Gu Yunwu would find him suddenly

This is what happened to the red case, do you need his help?

Thinking of this, Li Haiwei hurriedly greeted with a smile: "Gu Chu, what kind of wind is this that brought you here?"

Gu Yunwu walked up and said with a smile, "I've run out of stretched noodles over there, so I'm thinking of coming over to get some. There's been a lot of orders for seafood noodles these two days, so you're under a lot of pressure, right?"

Gu Yunwu is eloquent and gives outsiders the impression that he is very gentle and easy to get along with. Li Haiwei has a good impression of him. Hearing this, he shook his head and smiled: "The white case is okay, the main reason is that you are very busy with the red case."

When Fu Yu saw Gu Yunwu, he hurriedly greeted him, "Chef Gu."

Gu Yungu nodded with a smile, and stretched out his head to watch Fu Yu work.

The dough that had been kneaded before was ready, so Fu Yu casually cut off a piece of dough, kneaded it into long strips of even thickness with his hands, and then pinched it into evenly sized noodles.

On Bai An's side, what seemed to be a very simple and ordinary operation, but Fu Yu did it with a touch of agility and competence.

Even a layman like Gu Yunwu looked at the noodles that were thrown on the noodle table casually, they were all the same size.

The most important thing is that Fu Yu's operation speed is very fast, and he is completely in the state of being busy and orderly like a master Bai An.

Gu Yunwu was a little stunned. With Fu Yu's operation method, he said that he didn't have a few years of experience in white case cooking operations. Who would believe it?

A small worker brought over the prepared stretched noodles.

Gu Yunwu reached out to pick it up, but he didn't leave in a hurry. He stood there and watched Fu Yu knead the dough: "What are you going to do?"

Fu Yu kept moving his hands, and replied with his mouth: "Make siu mai."

Gu Yunwu was obviously a little surprised, he turned his head to look at Li Haiwei, half joking, half gossiping and asked: "Chef Li, why are you still arresting people from our red case area to make pasta?"

Li Haiwei said with a sneer: "I didn't make it, I was thinking of asking Fu Chu to come over and help."

When Gu Yunwu heard it, he immediately became interested: "Fu Yu can cook pasta that you can't even cook?"

Li Haiwei explained: "The ones who ordered the food were my master's regular customers, not the noodles served in the store. Isn't this my master's rest today? I tried to make it just now, but it didn't work, so I thought about asking the chef to Come and do me a favor."

Hearing this, Gu Yunwu couldn't help but look at Fu Yu, with an expression of surprise on his face.

Li Haiwei is a chef brought out by Wang Chengfeng, and his noodle skills are very good. In the future, he will be the proper successor of the chef of Baian.

Fu Yu can cook pasta that even he can't make?

This kid has something!

Thinking to himself, Gu Yunwu simply didn't leave in a hurry, he just stood by the noodle table and watched Fu Yu make siu mai.

Fu Yu kneaded the jelly, sprinkled it with flour and rolled it into balls.

Instead of rubbing one dose at a time, he put three doses at the same time under the palm of his hand and rubbed them into circles.

However, under this operation, all the medicines rubbed out are perfectly round and consistent.

Gu Yunwu looked quite strange, he was really not very good at white cases, watching Fu Yu's operation, he only felt that his movements were very fast and he did it very quickly.

Li Haiwei's eyes lit up when he saw it!

Amazing!

It is a unique skill to be able to round three dough balls at the same time!

At least he has been working on the white case for so many years, and now he can't reach this level. He has to use facial cleanser one by one to ensure the shape is equal to the circle.

Fu Yu did it very skillfully, which was all due to his intermediate skill in face-to-face cases.

After each round, Fu Yu would directly flatten the noodles with the palm of his hand.

During the movement, his left hand was not idle, and he sprinkled enough flour on the pressed dough, and then quickly turned it over to ensure that the dough was buried in the flour.

The next step is the most critical step in making the dough, rolling the dough.

Because he had estimated the thickness and size of the dough in his heart, Fu Yu was very handy when rolling.

He puts both hands on the rolling pin together, one hand fixes the position, and the other hand pushes the dough up while exerting force on the rolling pin.

In fact, if you observe carefully, you will find that when he was making the first dough, his movements were obviously a little rusty, but after making a few more doughs, he has completely found the feel, and he made it quickly and quickly. alright.

It's just that in the eyes of outsiders, all these details are completely imperceptible.

At least Li Haiwei didn't see it.

His attention was all on the dough rolled out under Fu Yu's hands. With his years of working experience in noodle cases, he could tell at a glance that Fu Yu's dough was thinner than the ones he had rolled out before.

This is adjusted in consideration of the fact that fish is easy to steam.

But the dough he made before was obviously thicker and the stuffing was exposed. Now that Fu Yu has rolled out the dough so thinly, can it work when it is steamed?

Fu Yu quickly rolled out the dough, and the bun was easy.

Put the mixed mackerel stuffing in the middle of the skin, and then use the five fingers of your left hand to gently pinch the neck of the siu mai skin so that the filling is slightly exposed, and the edges of the skin are folded and pressed evenly to form a lotus leaf shape , then rotate it a few times in the palm of your hand, and pinch it with your thumb and index finger at the same time.

Fu Yu kneaded very carefully. When kneading and closing the mouth, the strength of the palm was very precise. At this time, it was necessary not only to ensure that the siu mai was formed, but also to ensure that the meat filling was firmly wrapped in the middle of the dough, full To ensure that the oil does not overflow, the skirts of the leather must be folded and pressed in order.

A beautiful siu mai took shape, and Fu Yu casually put it in the steamer and set it up.

With just one glance, Li Haiwei could tell that Fu Yu's siu mai bag was quite a bit smaller than the one he had made before.

The dough is pinched just right, and the dough will not dry out after steaming, resulting in a harder texture at the pinched folds.

Small in size, less filling stuffing and relatively thinner dough, which can effectively reduce the steaming time.

Li Haiwei secretly praised in his heart, this is also a coup.

It's just that there are quite a few siu mai in this drawer, and it's so small that it's okay if the customers don't pay attention, but if they find out, wouldn't it be a case of cutting corners?

When Li Haiwei looked at Fu Yu again, he was obviously worried, just like an incompetent student who watched the teacher make a wrong demonstration and wanted to remind him, but didn't dare.

have no choice!

Fu Yu's first siu mai bun was still seeking perfection while being steady, but after that, he became quick and steady.

Evenly sized siu mai were neatly placed in the steamer.

Normally there were eight shumai in one drawer, but Fu Yu squeezed a total of nine.

Li Haiwei was the first to discover this, and he immediately felt relieved, he was smaller in size, but it was the same if he made up for it in terms of quantity.

Realizing this, Li Haiwei was immediately excited!

Learned another trick!

Since the dough is easy to break, find a way to shorten the steaming time!

These little tricks are real dry goods!