Food Circle Plug-in Emperor

The three dishes are the special dishes of Maxima. The most important thing is that the cooking method seems complicated, but it is not difficult.

And the seasoning used is not afraid of being seen by others.

Because the method of seasoning is not something that can be learned just by observing.

Thousands of people have thousands of tastes, how much is used, what seasonings are used, and the technique of handling the spoon is a little faster, so you can't see the tricks inside.

Zhao Meng made up his mind, and specially invited the clever little worker on his side to come over and observe together.

This is a rare time for the back kitchen to be free. If there is such a good learning opportunity, he must seize it, so that the people under him can also learn something.

The location of Fu Yu's kitchen counter is very good, it is very close to the dish transfer counter, and the back kitchen has just been renovated, the area is spacious, and there are people watching closely from the front and back. As long as the position is right, it will not affect Fu Yu's cooking operations .

Zhang Jinyu stood in the position of the helper very consciously, waiting for Fu Yu's orders at any time.

While Fu Yu was chatting with the few people who came to study and communicate, Zhang Jinyu quickly looked at the members of the study group who came to the store this time.

The leader turned out to be a teacher!

He looks to be at least in his early sixties, and has a thin body, but when he moves, he is physically strong, especially his arms. It looks like it has been trained all year round, and he is very familiar with him.

The three people standing behind the old master looked to be about forty years old. Although they looked fat, they looked a bit like the old master. It could be seen that they should be father and son.

Followed by two people who are not very old, they look less than thirty, they look quite restrained, they should be chefs in charge.

Now these four people are standing in front of Fu Yu's kitchen counter, except for the head chef who is chatting enthusiastically with Fu Yu, the others are just following by, turning their heads and looking around, looking at the kitchen of Maxima with great interest. Furnished and furnished.

Fu Yu communicated with Xie Jing about the contents of the cooking dishes, then made a list of preparations, and passed them to Zhang Jinyu, asking him to prepare the dishes.

Zhang Jinyu took the list, and habitually glanced at the content first, and couldn't help being taken aback when he saw it!

The three dishes are all specialties in the store, yes!

Just a little too ordinary.

Not to mention hundreds of special dishes of Chollima, there are dozens of them.

Take any one out, it is much better than the three wild vegetables on the list as the main ingredients.

Zhang Jinyu took the list and went to Xiaogong to prepare the dishes, and couldn't help feeling a little more worried.

This dish is simple to make, and it can't show Fu Yu's superb cooking skills!

In Zhang Jinyu's view, whether it is making sashimi, braised in sauce, or deep-fried, it is a culinary skill that can demonstrate culinary skills.

Now that there is a study group coming into the store to observe, they should show their true skills and show off their strengths, so as to frighten the other party without saying anything.

After all, aren't these so-called study groups all competitors in the end?

Zhang Jinyu cursed inwardly, but the work in hand was still very neat, and soon told the little worker to prepare the urgent dishes and send them to the kitchen counter.

As a routine, Fu Yu carefully checked the preparation of the dishes, and only after confirming that they were correct, did he start cooking.

He started with a noodle dish of fried razor clams.

In fact, the most common method of noodle dishes is steaming, but it is like cold salad, soup, and the flavor is also very good.

In fact, the most popular dish of Maxima is actually steamed noodles with dry powder.

But the practice of this dish is easy to reveal the tricks of cooking when it is operated.

Noodle dishes are especially prone to sticking together when they are steamed.

Because in daily cooking, only flour is often used when steaming.

However, flour contains a lot of starch, so noodles will definitely stick together when steamed.

Therefore, when making this dish, the chef of Maxima always washes the noodles and then dries them without leaving any moisture.

Then mix well with millet flour, cornmeal and a little flour and sprinkle over the noodle dish. After the steamer is boiled, put the noodle dishes in it, and just boil it again.

It's not difficult to make, but the one-step operation of drying and steaming the noodle dishes seems simple, but Mr. Dong figured it out by himself in the past!

In other stores, you just can't get such a refreshing taste.

Although this dish has its own characteristics, it cannot be displayed in front of outsiders, especially for a master chef like Xie Jing, who will definitely see the secret recipe at a glance.

Cooking skills have always attached great importance to secret recipes, and pay attention to passing on the inside and not the outside.

So, Fu Yu thought it over and over again, and finally chose fried razor clams with noodles and vegetables.

The operation is simple, and you can show your own cooking skills to a certain extent.

As for other

Different people have different opinions, it all depends on personal understanding!

Noodle dishes are very easy to hang sand, so they need to be very careful when cleaning, and must be washed clean.

Fu Yu stretched out his hands to share the food, making sure it was clean, and then started to boil the vegetables.

After the water boils, put the noodles and blanch them in water, then take them out and let them cool, and squeeze the water a little.

The step of holding water is a test of the chef's cooking experience and techniques.

Because too much water is left, it will affect the taste of cooking, and if less water is left, it is easy to absorb too much oil during frying, and lose the original fresh and tender taste.

However, for Fu Yu, this operation is just a trivial matter.

As his culinary skills improved day by day, there were fewer and fewer green lines in front of his eyes when cooking.

Fu Yu successfully grasped the water in this step. He kept moving his hands, turned his head, fished out the cleaned razor clams, put them into a separate pot, and boiled them with water, but there was an imperceptible arc on his mouth. .

Cooking gives him a sense of accomplishment in many cases, such as this moment.

Fu Yu was in a happy mood, taking advantage of the boiling time, turned around and grabbed a handful of shredded ginger, and cut up the coriander minced meat.

In terms of knife skills, his operation is both standard and fast, and the whole movement is completed with a touch of handsomeness and looks extremely neat.

Xie Jing nodded after reading it.

He has been in charge of cooking for decades, and he has a lot of heart for cooking, and he has practiced quite solidly in basic skills.

Looking at the posture of Fu Yu's knife, he knew that the cutting skill was quite good.

This is not a skill that can be developed by talent alone, it all depends on hard work and practice the day after tomorrow.

A pay, a harvest.

These words are most appropriate when used in honing cooking skills.

Seeing that the water in the pot was almost hot, Fu Yuteng heated up the pot and sautéed shredded ginger until fragrant.

At this time, take Zhang Jinyu out of the razor clam that has controlled the water and put it into the pot for stir frying.

When Fu Yu was shaking the spoon, he deliberately showed his hand.

In fact, when he is making spoons, in order to save trouble, he just flips the spoons and then takes out the spoons. As for shaking the spoons, because he has a very precise grasp of the heat, he often ignores them directly.

But today, Fu Yu used all the tricks of flipping spoons.

From turning the spoon, to shaking the spoon, to taking out the spoon, there is no step left.

And the big and small flips when flipping the spoon are also done very well.

Whether it is the angle when sliding, or the force of pushing out and pulling back, they are all extremely precise.

The moment the ingredients in the pot are thrown along the spoon and slid back under the action of inertia, it is like a large flat net, flying high and falling steadily.

As a professional chef, when cooking dishes, he will turn the spoon. Turning the spoon can make the dishes evenly heated and make the dishes more delicious. Turning the spoon is one of the basic skills of the chef, and it is also a reflection of whether the chef is professional.

Sure enough, Xie Jing couldn't help showing a look of appreciation when he saw Fu Yu's very sophisticated operation of flipping spoons.

Xie Jing has been in charge of cooking in her own restaurant for decades. Apart from steaming, she cooks stir-frying the most.

Practice makes perfect in everything. After decades of hard work, he has not only mastered this operational skill, but also has become familiar with it.

As soon as Fu Yu's action of shaking the spoon showed his face, Xie Jing secretly praised "Yes" in his heart!

As a chef, if you want to have superb cooking skills, you must first have solid basic skills.

And flipping the spoon is a very important item in the basic skills.

Based on this alone, Xie Jing could tell that although Fu Yu was young, he should have worked very hard in cooking.

A master like him likes his diligent juniors the most.

His impression of Fu Yu couldn't help getting better, and he paid more attention when observing.

After Fu Yu shook the spoon, he added an appropriate amount of cooking wine, light soy sauce, salt and chicken essence to the pot.

Adjust the seasoning, sprinkle with coriander and stir evenly, then take out a spoon and place on a plate.

Ladle out pays attention to the dishes on the plate, requiring the plate to be neat and beautiful, and to attract the appetite.

So Fu Yu slowed down and tried his best to stack the noodles and razor clams evenly on the plate.

When the whole dish came out on the plate, it was in the shape of a pagoda, with a carved radish flower dotted on the side of the plate.

Fu Yu is very skillful in arranging the plates with his hands. Even the usual radish flowers are prepared by Xiaogong in advance. They are all-purpose decorative flowers, and they look good with any dish, and they go well with any arrangement.

"Thank you, chef, try it while it's hot and see how it tastes!"

Observing the cooking operation of a dish, the whole process is the content of learning, and tasting the taste of the dish is also very important.

Chefs tend to have higher requirements for the taste of dishes because of their occupation.

The tenderness of ingredients, the depth of flavor, and the severity of seasonings all have their own evaluation criteria.

It is said that there are thousands of tastes for thousands of people, and it is actually not easy to make everyone eat to their liking.

So when Xie Jing and the others tasted the taste, Fu Yu couldn't help being a little nervous, wondering how the other party was eating?

When choosing ingredients for noodle dishes, we choose the most tender leaves and young stems, which are very easy to taste after cooking.

The original taste of razor clams is very fresh and tender, and the combination of the two ingredients is delicious.

When Xie Jing tasted it, what he tasted was the taste of noodles and razor clams.

The noodles are fried just right, very fresh and tender, wrapped in the unique umami taste of razor clam, tasted carefully, it is even more delicious than seafood!

This requires a very precise control of the heat of the dishes in order to achieve such a just right taste!

Xie Jing tasted it twice, and couldn't help showing admiration.

No wonder Maxima can be called a century-old store. It has been in business for so long, but it has always had a steady stream of customers and business is booming.

The homemade dishes in this store are really good!

Even if it is just a simple wild vegetable cooking, it can be done so well, which shows that the hotel has really put a lot of effort into the cooking management of the back kitchen!

Xie Jing himself is the owner of the restaurant and also the chef, so he can't understand how important the innovation of dishes and the stability of taste are.

Xie Jing, who ate the first dish, appreciated it very much.

Xie Jing ate it smoothly, and praised politely: "This noodle dish with fried razor clams is well done!"

Just one sentence made Fu Yu's hanging heart drop to the ground.

Just eat what suits your taste!

In terms of cooking techniques, Fu Yu boasted that there must be nothing wrong with it, and if he has the heart, there is still something to learn and communicate in terms of details.

Fu Yu smiled at Xie Jing, cooking the next dish without stopping.

Chinese toon has always been known as a "natural tonic" in Bei'an.

Fu Yu didn't know about it before. It was only later that he made a medicinal diet and gradually came into contact with this knowledge. Then he realized that Chinese toon also has the effect of invigorating the spleen, appetizing, and beautifying the skin.

The combination of Chinese toon and yellow croaker not only improves the nutritional value, but also plays a beneficial role in the taste.

Maxima has a special side dish of Chinese toon mixed with oil, which is usually served free of charge.

Because the method is simple and the taste is good, it has become the signature side dish in this season without knowing it.

However, Fu Yu did not choose to show the mixing method of side dishes, because the reason why this oil-stirred Chinese toon has a unique taste is that it is mixed with sesame oil and fermented bean curd.

It tastes salty, fragrant and refreshing, especially with rice to relieve greasy.

The recipe of the side dishes is too simple, there is nothing to show, and it is easy for others to learn how to remove the ingredients. The gain outweighs the gain.

Fu Yu chose yellow croaker mixed with Chinese toon, which is also mixed. The recipe of this dish seems complicated, but it is actually not difficult, and there are no operational skills that are afraid of others stealing it.

The wild small yellow croaker has just been on the market, and it is cleaned. After frying, the yellow croaker meat is served with blanched Chinese toon. The taste is crisp and tender, and the fragrance can reach the throat.

The recipe of the whole dish is not complicated, but if you want to make it delicious, it will test the chef's cooking level.

Frying shows the chef's precision in controlling the heat and time.

The amount of Chinese toon is tested by the chef's experience in seasoning ratio.

A simple dish, on the contrary, can better reflect the true level of the chef in charge.

After Fu Yu finished cooking, Xie Jing and others tried it one after another.

I have to say that the yellow croaker in this season is really delicious, and cooking it with Chinese toon will enhance the delicious taste.

After Xie Jing tasted it, she only felt the fragrance on her lips and teeth.

He glanced sideways at his son who came to observe, and saw that the other party was seriously tasting the dishes.

The fried meat and bones of yellow croaker are crispy, and you don't need to spit out the bones at all.

Because his own restaurant specializes in fish, he is very good at frying fish.

It was precisely because of this that they knew that Fu Yu was really good at frying as soon as they ate it!