MTL - Food Circle Plug-in Emperor-Chapter 784 Authentic Top Grade Fish

  Chapter 784 Authentic top-grade fish

  Sun Qingning was dumbfounded.

  Obviously he also graduated from a chef school, so why does Fu Yu know so much?

  Fu Yu first checked the low-temperature tuna in the incubator.

  Seeing this, he couldn't help but relax.

  The customer is obviously very knowledgeable. The low-temperature tuna has already been thawed. Fu Yu reached out and touched it. The state is about 80% thawed, and only the center part is not completely thawed.

   To such an extent, it is completely possible to slice directly.

  After the slices are completed, the tuna will basically thaw.

  Fu Yu didn't delay any longer, and hurriedly rearranged the order of the remaining order sheets, and after allocating the basic preparation work, he was ready to start cutting the tuna.

   Sun Qingning took the opportunity to look at the low-temperature tuna.

   "So low-temperature tuna looks like this?"

  In the incubator, through the plastic wrap, I couldn't see it. I reached out and pressed it, but it was already thawed.

   "Hey, it's all melted, won't it affect the taste?"

  Fu Yu took out the low-temperature tuna and removed the plastic wrap.

  This piece of fish is naked, and most of the naked is distributed on the back of the tuna, with the least fat, darker color, firm meat, and very good taste.

  So when cutting, there are also special requirements.

  Because the cut method of tuna is actually very particular, and the taste of the fish is related to the knife, so the fish with a superb knife will be more delicious.

  If the method of cutting is wrong, it will easily lead to loose meat and affect the taste.

  When Fu Yu was about to cut the knife, he paused, thinking that the customer should be a master who knows how to eat and can eat, so he simply showed his unique skills.

  He made four kinds of cuts directly, so that no matter which cut of tuna customers usually like, they can taste it.

  Sun Qingning has helped Fu Yu in the kitchen, so he knows Fu Yu's cooking preferences quite well.

   Seeing that Fu Yu was using a kitchen knife when cutting fish, he also had a familiar expression.

  He has been like this, and Zhang Jinyu, who has been following Fu Yu's side all the time, is even more used to it.

  The two of them leaned their heads together to watch Fu Yu operate, even though they had seen it countless times, they would still be amazed.

  Compared with other props, the kitchen knife is a bit bulky, and many operations of making flower knives must be completed with other knives.

  So in order to adapt to the different uses of cooking operations in the back kitchen, there are many types of kitchen knives, such as photo knives, civil and military knives, machetes, and leather knives.

  But when it comes to Fu Yu, it has become a typical Chinese kitchen knife.

  In fact, there has always been such a saying in the past that the chef of Chinese food is a knife for everything.

  But also because of this, in the impression of outsiders, exquisite knife skills have become the characteristics of Chinese chefs.

  As long as the chef has good skills, such as chopping, cutting, patting, dissection, and picking, one person can do it all with one knife.

  Fu Yu is like this, holding a kitchen knife to cut tuna, the movement is smooth, and the knife is fast.

  He placed the knife and the fish at a 90-degree angle, and the knife cut straight in. After cutting off the fish, he continued to make another cut.

  This cutting method is called Yincut. It looks very simple, but it needs to be ingenious to keep the cut surface of the fish smooth.

   After cutting a small piece of fish with the method of cutting, Fu Yu changed to the method of flat cutting.

  The method of flat cutting is similar to that of Yin cutting, and the knife is also cut vertically. The difference is that the fish cut by the flat cutting method will be placed obliquely and overlapped.

  The oblique cut is to place the knife on the left side of the fish, at a certain angle to the cutting board, press the fish with the left hand, and slice the knife with the right hand, paying attention to the force evenly.

  The thickest part of the fish was cut into rectangles by Fu Yu, and then the knife was dropped vertically to cut the fish into squares.

  With the square cut method, the cut tuna tastes very thick.

  A simple low-temperature tuna, Fu Yu showed four cutting methods.

  The shape of the plate is also directly innovated.

A thick glazed plate with a wide mouth of lotus leaves, filled with crushed ice, and two pruned green zong leaves are spread on the ice, on which are placed vertically sliced ​​fish, and then placed on a slant. A group of flat cuts of fish, and another group of diagonal cuts of fish on the opposite corner.

Finally, put another medium-sized flower cup on one side of the plate. The bottom of the cup is filled with crushed ice, and a layer of zong leaves is spread on it. The square-cut fish meat is placed in the flower cup, stacked high, and it looks very interesting. appetite.

  As for the carved carrots, green maple leaves and shredded white radish for decoration, these are all used to increase the impression. How you want to place it depends on your personal preference.

  Fu Yu was not at ease about his own aesthetics, so he deliberately referred to the tuna arrangement he had done in the teaching practice class before.

  He finished cooking the whole dish, and urged the passer to serve it quickly.

  The tuna that had been thawed by 80% was basically thawed after being sliced.

  By the time the customer eats, the fillets are just right.

   During the whole cooking process, Fu Yu was very careful not to let the fish touch the water, otherwise the fish would loosen.

   It's just that the amount of fish brought by the customer is large, and Fu Yu made three servings in total before cutting all the fish.

  Sun Qingning and Zhang Jinyu were dumbfounded.

  Three servings of fish with high quality and quantity, how enjoyable it is to eat!

  Low-temperature tuna, this way of eating is really bold!

  At the same time, in Room 103, Xue Shu took out her own grinding board and a small piece of fresh wasabi.

   "Yo, this is wasabi, right?"

   Someone with knowledge recognized it at a glance, and asked in surprise.

  Xue Shu smiled and said: "Yes, they were transported by air together, and the preparations are quite complete."

  Someone next to him asked, "Why didn't this go to the back kitchen together?"

  Xue Shu explained: "This thing has to be ground and eaten by itself, so that the taste is authentic."

  The man asked again: "How to eat this thing? Is it like wasabi, mixed with soy sauce and eaten as a dip?"

When it came to eating, Xue Shu suddenly regained his energy, and said seriously: "If you roughly stir the fresh green wasabi puree into soy sauce, it is absolutely a waste of money. When wasabi dissolves in soy sauce, most of the spicy taste will be absorbed by the soy sauce. Methylthiopropanol is eliminated, so when eating, the wasabi must not be stained with soy sauce."

"Moreover, when eating tuna, first put a little wasabi on the sashimi, and then dip the other side in soy sauce, so as to enhance the original taste of the sashimi and highlight the umami of soy sauce. Fatty tuna sashimi can be paired with more wasabi , so as to enhance the original taste of sashimi."

  Xue Shu spoke clearly and logically, and everyone listened with gusto.

   I didn't expect this meal to be quite particular.

   But looking at Xue Shunong's professionalism, it completely hooked the curiosity of everyone present.

   Xue Shu finished grinding the wasabi here, and after a while, a waiter came in to serve the dishes.

   "Good guy! There are so many!"

   Three servings of tuna are served on the table, and it still looks amazing.

   Xue Shu's eyes lit up, and he picked up the chopsticks first, but when he picked them up, he was taken aback.

  The arrangement of this tuna is quite interesting!

   It seems to have a unique shape, but the shape of the fish is actually very different.

  If it is an ordinary diner, they may only think that it is for the presentation of the plate.

  But Xue Shu could tell at a glance that this tuna actually used four cutting methods.

  Don't say it, the chef of Maxima is really talented.

  He picked up a piece of fish next to the side, dipped it in soy sauce and wasabi, and put it in his mouth.

  The fish meat is tender and refreshing, chewing very elastic, and it melts in the mouth, coupled with the spicy wasabi and the rich taste of soy sauce, all the flavors explode in the mouth instantly.

  That taste.

   It is simply endless aftertaste.

   Xue Shu squinted his eyes, this low-temperature tuna is really delicious!

  And the chef's thawing time is just right.

  Seeing Xue Shu move his chopsticks, the others couldn't wait to start tasting.

  The conditions of everyone present here are also good. Although they have never eaten low-temperature tuna, they have tasted ordinary frozen tuna.

  Comparing the two, everyone was full of praise.

   "This fish is delicious!"

   "It is indeed much better than ordinary ones!"

   "Oops! It's just a bit of ice teeth!

  Xue Shu laughed and said, "The fish is thawed just right. When eating, you should taste it from the outside, so that at the end, the fish will be almost slow."

   So it is!

  Everyone looked suddenly enlightened, and naturally praised Xue Shu again.

  Chen Chen glanced at Xue Shu, who was enjoying the delicious food, and curled his lips in disdain.

what is this!

   After a while, when the chrysanthemum fish is on the table, it will be an eye-opener!

  In the ordering area in the front hall, Fu Yu followed Zhao Meng to select the ingredients himself.

  Zhao Meng pointed at the live fish swimming in the water, and said in a low voice, "It's best to choose crucian carp for chrysanthemum fish. The crucian carp in our shop is all caught in the reservoir. It's very vigorous, and the gills are very clean."

   Fu Yu nodded.

While picking fish, Zhao Meng continued: "Actually, fish like flower fish, crucian carp, and tilapia are top-grade fish. Not only are the meat chewy, the taste is excellent, and the taste is sweet, but the color of the raw fish is good. Like Carp and grass carp are only middle-grade, because the meat is thicker, the taste is clear and sweet, and the spines are mainly big bones, so the taste is better.”

  Fu Yu was very pleasantly surprised. This was a very useful experience. If it wasn't for the many times of cooking, it would be impossible for him to know all kinds of fish so clearly.

   Zhao Meng is not good at making fish, so he must have heard it from Yao Shi.

  Fu Yu took notes carefully.

  Because of the problem of knife skills, Zhao Meng really doesn't do Yusheng, but he hangs out with Yao Shi all the year round.

  I still know how to make special dishes in these stores.

  Because I am not good at it, I pay special attention to it.

   Just like this chrysanthemum fish dish, Zhao Meng couldn't make it by himself, and when Yao Shi made it, he couldn't help but go over and watch.

  Yao Shi's sword skills are simply perfect.

  Especially sashimi, before slicing the meat, first remove the bones.

  When deboning the four major family fish, no matter which one, in addition to the spine, there are more than 100 intermuscular spines.

  Yao Shi is fully familiar with their location and arrangement, and he removes the fishbone one by one with ease.

   As far as this unique skill is concerned, Zhao Meng was not worshipped at the beginning.

   Otherwise, with Zhao Meng's character, it is impossible to be so convinced by Yao Shi.

   Chrysanthemum Yusheng is also a kind of Shunde Yusheng. Although the slice method is different, the pre-processing is exactly the same.

  Fu Yu learned from Yao Shi before, and now it is relatively easy to do it.

  Yusheng is the most concerned about "appearance", and the fish must be transparent and crystal clear to be considered beautiful. Therefore, when making yusheng, we are very particular about bloodletting, which is also the most "technical content".

   If you don’t grasp it well, the fish will be reddish or have too much water, which will greatly affect the taste and appearance.

  General bloodletting is to cut the lower jaw and the tail of the intact live fish, and then put the fish back into the water. After the fish bleeds out during swimming and struggling, you can get white and frosty fish meat without congestion.

  Under the guidance of Yao Shi, Fu Yu has another unique skill of bloodletting.

  He first grabbed the head of the fish, and then cut the tail with a knife, so that the fish could not die for a while, but because of the pain of the wound, he wagged his tail desperately, and the blood of the fish was lost faster.

  Finally, the fish blood is drained clean, the fish meat is beautiful, and there will be no fishy smell when eating raw fish.

   While the live fish was bleeding, Fu Yu started cooking other dishes.

  He still had a few order sheets on hand, and he just picked up the ones in a hurry and cooked them first.

  Zhao Mengle's leisure time also took the opportunity to catch up the backlog of orders in his hand.

  Fu Yu focused on two things, put the cooked dishes on the steamer, then turned his head and told Zhang Jinyu to watch the fire, while he checked the bloodletting of crucian carp several times.

   Wait until the blood is drained, then peel off the fish gills, scrape off the fish scales, dry the fish body with a sterilized towel, and follow Zhao Meng's instructions, do not open the fish.

  Although Fu Yu swore that he was proficient at cooking sliced ​​fish, Zhao Meng was still not at ease.

   When Fu Yu packed up the crucian carp and was about to slice it, Zhao Meng hurriedly freed his hands and stood by to watch Fu Yu operate.

  Anyone who changes another person feels a little flustered when Zhao Meng stares at him like this.

  Fu Yu has long been used to it, and even because Zhao Meng is guarding by his side, he is more motivated, and he really wants to show his hand for Zhao Meng to see.

  This kind of mentality is the same as a child wanting to show off in front of his parents!

  Fu Yu quickly cleaned the cutting board, dried it with absorbent paper, and laid the fish flat.

  Hold the knife and lightly cut a slit along the back of the fish with a knife to see the direction of the fish bone, and then use the knife to cut along the fish bone.

Cut at the junction of fish tail and fish head and fish body, slice to two-thirds of the fish breastbone, slice off a thornless fish meat, immediately wrap it with absorbent paper, both inside and outside, to absorb the moisture in the fish meat moisture.

  Turn the fish over and cut a piece of fish on the other side.

  Finally, cut at the front fin of the fish, insert two fingers, tear off the clean meat of the fish maw, wipe the black part of the fish maw with paper, and wrap it in absorbent paper.

   When Fu Yu was operating, Zhao Meng watched very carefully. Seeing that Fu Yu was very careful not to break the fish intestines or gallbladder during the process, he couldn't help nodding in satisfaction.

   These details, in fact, the small workers have long been used to it, and there is no difficulty.

  But Fu Yu's operation speed is very fast, so Zhao Meng is inevitably a little worried.

   Now seeing that Fu Yu handled it well, he couldn't help but feel relieved and watched Fu Yu's operation seriously.

  Fu Yu processed the fish meat under the slices and put it aside first, and then processed it after the water dried up.

  (end of this chapter)