MTL - Food Circle Plug-in Emperor-Chapter 679 over failed

  Chapter 679 It's over, it's a failure

   The dish of cooking carp alive is really not available in ordinary restaurants.

  Not to mention Shangshi’s private restaurant, there is not even a restaurant specializing in seafood like Maxima.

  Wang Yulong has only heard about such a method of cooking carp.

  Say yes, after the fish dish is served, the fish mouth is still opening and closing, and the fish tail is still trembling slightly, which is amazing.

  However, no matter how rare this dish is, the problem is that someone in the back kitchen must be able to cook it!

   Liu Yunong sneered: "It's okay, anyway, he said it himself, let the back chef watch the cooking, what can be done, what is it."

  Wang Yulong nodded and said nothing more.

   Seeing this, Liu Zhangpeng quietly moved to Wang Yulong's side, taking advantage of no one's attention, asked in a low voice: "Master, can this be done?"

  Wang Yulong glanced at Liu Yunong, also lowered his voice, and asked instead: "Do you think you are smart, or the boss is smart?"

   "That must be the boss!"

  Liu Zhangpeng is telling the truth, if he is smarter than Liu Yunong, why would he just sit in the back kitchen and work hard.

  Wang Yulong smiled: "So the boss said it's okay, what are you still worried about?"

   Liu Zhangpeng was taken aback for a moment, yes, he has a few catties and a few ounces, and the boss is here. If there is any problem, the boss will take care of it.

   If you are not sure about cooking this dish, the boss will definitely not take the order.

  Liu Yunong's method, Liu Zhangpeng has a deep understanding.

  A pretty young girl, but she was able to run the main store in a prosperous manner, and even opened several branch stores in a row. No matter in skill or ability, she was far better than her deceased elders.

   Liu Zhangpeng suddenly felt relieved.

  Compared with the boss, he doesn't have too much wisdom, and his cooking skills can only be said to be relatively good, but in a back kitchen full of talents, he is not considered top-notch.

  Now there is a boss in charge, so why worry?

  Since this is the case, worrying is really superfluous. Liu Zhangpeng is relieved, so An Ran takes the order to cook, but it is somewhat dual-purpose.

  He was also very curious about how this cooking carp was cooked.

   Liu Yunong has to be said to be an experienced chef.

  He has rich experience in cooking, and his familiarity with various dishes is even more amazing.

  After encountering this situation, he acted decisively to avoid unpleasant communication with Mr. Wang.

  Liu Yunong took the order calmly, while the others in the back kitchen were uncertain.

  I have been working in the back kitchen for a while, so I still know more about the specific dishes of Liujia cuisine.

   Even if there is a slight incomprehension, it is basically a little heard.

   Now Wang Yulong himself said that no one can cook this live carp.

   So what should I do?

  So, Xiaogong asked directly: "Boss, what preparation do we need?"

  Fu Yu was reminded by Xiaogong, and instantly understood what Liu Yunong was thinking.

  It's very simple. Since the other party has even brought over the ingredients, there is only one request, and the back chef will help cook the dishes and serve them on the table.

   As for whether the fish is alive or not after being put into the pot, it doesn’t really matter.

   After all, when customers come into the store, they just want to eat. As long as there is food on the table and a delicious meal, the matter will be resolved.

   As for the success or failure of this live cooked carp, all that is needed is the attitude of the shop.

  After all, according to what Liu Yunong said, this Xiao Wang came here to pretend to be aggressive. As long as he cooperates well, he will feel superior and coaxed by everyone in the store.

  Fu Yu was thinking wildly, when he saw Liu Yunong standing still in front of the kitchen counter, he was not in a hurry to get ready, and he didn't immediately reply to Xiaogong's question.

   Instead, I took out my mobile phone and started searching online for how to cook carp alive.

   After checking for a while, Liu Yunong stayed on the webpage, then turned to tell the worker: "Prepare bamboo shoots, cooked ham, and shiitake mushrooms."

  Xiaogong was stunned for a moment, obviously a little unbelievable!

   Is this learning and selling now?

   Actually prepared the ingredients exactly according to the cooking method on the Internet.

"When the live carp is dissected and washed, only the abdomen is opened to take out the internal organs, and the chest cavity of the fish is not opened. The fish heart is not damaged, and the brain is still functioning and in an active state, and the mouth, gills, and gill cover of the fish can be moved through the nerves. .”

  Indeed, this carp only opened the diaphragm of the heart cavity, so the heart of the fish was not damaged.

  When cooking in this way, if you use a clever trick, it will naturally show the shocking effect that after the fish dish is served, the fish mouth is still opening and closing, and the fish tail is still trembling slightly.

But!

   After listening to Liu Yunong's cooking introduction, several people in the back kitchen changed their expressions even more.

  Because the fish still needs to be cooked in a wok after all, this over-oiling is not another operation. If it is not enough, the fish will be cooked through. How can dead meat show its fresh side?

   And, there is another layer of concern.

   If the time is shortened, the fish will be uncooked and it will be useless no matter how fresh it is!

   Even, when cooking this live fish, it has to be seasoned and shaped!

   This is all a problem.

  What Fu Yu can think of, Liu Yunong can naturally do too.

After carefully watching the cooking method of cooking carp alive, she frowned slightly, then turned around and handed the phone to Fu Yu: "Look, the cooking method of this dish is not simple! It needs to be deep-fried, and the brain and heart must be guaranteed Cannot be seriously damaged, you know what that means?"

   Liu Yunong looked solemn, and said seriously: "This means that the timing of oiling must be very precise, and it won't work if it's too long or too short!"

   "And I have never cooked this dish before, and I am not familiar with the cooking method. However, when cooking this dish, it is really necessary to feed the carp with clean water for a period of time in advance to let it spit out the dirty things."

   "There are only two carp now, even if it is practice, there is only one chance."

   That is to say, if it fails once, there is still the last fish left to try cooking.

   "How to ensure that the heart and fish brain are not dead?" Fu Yu really couldn't think of any good way for a while.

   After all, this fish was opened, and once the hot oil entered the abdominal cavity, wouldn't the heart be cooked every minute?

  On the other hand, cooking operations on the Internet can be summed up in a few simple sentences.

  Because of the method of this dish, it will make it difficult for the aroma to soak into the fish, the fish protein is difficult to decompose, and some parasites may not be killed. Considering the deliciousness, health and nutrition, it has gradually faded out of people's vision.

  The customers who wanted to try it at the beginning were nothing more than curiosity and a new taste.

Liu Yunong is quite confident: "I have heard people talk about this dish before, and because I thought it was fresh, I inquired a few more words. When cooking, the fish heart needs to wrap the diaphragm of the heart chamber with cotton wool, while the fish head is wrapped with cotton wool. Wrap up the white gauze."

   "When cooking in this way, it can guarantee that the brain and heart of the fish will not be hurt."

   Liu Yunong spoke in detail and in a gentle tone, which made the listeners feel relieved.

  Since Liu Yunong has the bottom line in his heart, Fu Yu also relaxes his heart.

  He took the initiative to step forward to help Liu Yunong, but he didn't rush to catch fish.

  The cooking method of this dish is complicated, and Liu Yunong must prepare it by himself.

   Taking advantage of Liu Yunong's time of scratching his scales and opening his chest, Fu Yu looked through the classic old-flavored recipes full of curiosity.

  Don't say it, there really is this dish.

  Compared to the overly general cooking methods on the Internet, the operation details on the recipes are much more comprehensive.

  Every step has a very detailed record.

   Fu Yu flipped through it quickly, and he had a rough idea in his mind.

   Liu Yunong said that he was determined and seemed to be full of confidence, but in fact his heart was somewhat beating.

  Xiao Gong hurriedly prepared dishes.

  Wait for Xiao Gong to prepare, and Liu Yunong will cook the side dishes first.

  Bamboo shoots, shiitake mushrooms, ham, onion stems, and seeded red peppers, all ingredients are cut into pieces.

  Peel the **** and cut it into pieces.

  This is the operation process on the online cooking recipes.

  Liu Yunong operated according to the operation, while cooking, while thinking about the operation method on the recipe, how to do it better to achieve the most perfect effect.

  At her level, in the process of learning cooking operations, she always draws inferences from one instance, not blindly burying her head in cooking, but thinking about each step of the operation, what kind of effect it can play, and what kind of effect will be achieved in the end.

  Heat the casserole on high heat, add base oil, add minced **** and fry until fragrant, then add bamboo shoots, shiitake mushrooms, red peppers, ham, and green beans and fry for a while.

   It’s almost done, add bone broth, refined salt, cooking wine, soy sauce, MSG and boil, then pour water starch to thicken.

  Pour in sesame oil, take out of the pan and set aside.

  After all the ingredients are prepared, Liu Yunong cleans up the live fish himself.

  The most difficult part of cooking this dish, apart from the oily operation, is the dissection and washing.

   What is required is to only open the belly of the fish to take out the viscera, not to open the thorax of the fish, but only to open the diaphragm of the heart cavity.

   It looks very simple, but it is difficult to actually operate it.

   If you don’t open your chest, you can only reach out and feel for it.

  If it’s about splitting a whole chicken, she can understand the bone texture at the corners by heart.

   But the visceral structure of this fish, who would study this if they have nothing to do?

  After all, the internal organs of fish are not even considered leftovers, they are all thrown away as kitchen waste.

  In truth, the most familiar ones are fish gallbladder and fishing line.

   To be honest, Liu Yunong has no idea. After all, as a chef, she is not a god. No matter how good her cooking skills are, she has no clairvoyance!

  Removing the scales, cutting open the lower abdomen of the fish, Liu Yunong fumbled to take out the internal organs, and then determined the location of the heart with fear.

   This step requires a fast hand speed.

  The cooking operation on the Internet requires that after the internal organs are taken out, the knife should be started.

  But Liu Yunong did not operate immediately, but carefully reached out to check the condition of Yuxin.

  When the fingertips touched a film-like texture, I immediately felt the beating of the fish's heart.

   Liu Yunong secretly breathed a sigh of relief. Fortunately, it was successful and did not hurt his heart.

   Rinse the fish and put it on the cutting board.

  Liu Yunong cut corrugated flower knives on both sides of the fish body, and at the same time ordered Fu Yu: "Heat the oil in the frying pan and fry the fish."

  Since it is to fry fish, the amount of oil must be sufficient.

   Fu Yu reckoned to pour the oil, and he didn't forget to ask: "Master, is this oil okay?"

   Liu Yunong turned his head to take a look and nodded: "OK."

  Fu Yu poured oil here, and continued to watch Liu Yunong cook.

   Liu Yunong finished cutting the flower knife and tried to wrap the carp's heart chamber diaphragm with cotton wool.

   The cotton wool was bought by a small worker from the pharmacy across the street. I was afraid that it would not be clean enough, so I sterilized it before use.

  Wrapping the heart diaphragm of the fish with cotton wool can properly reduce the damage of the hot oil to the fish heart.

   To be honest, she was very nervous. It has been a long time since she has been cooking for so many years.

   Carefully insert the cotton wool into the carp's chest cavity, and then wrap the entire heart chamber diaphragm little by little according to the feeling.

  During the operation, she could even clearly feel the carp's heart beating slowly.

  However, success is not achieved through care.

  Liu Yunong completed the wrapping of the diaphragm of the heart chamber by groping, because it was separated by a layer of cotton wool, so she couldn't feel whether the heart was still beating.

  No matter what, this step is done.

  So she quickly wrapped the fish head with white gauze.

   Coat the fish with refined salt and fine starch.

  Then grab the fish head with one hand and pinch the tail with the other, dip it in hot oil and fry it.

  During the frying process, the fish body is deliberately fried first, and then the fish tail.

   This step made Liu Yunong's heart hang uncontrollably.

  How to manage this time?

  How long is the right length?

  All kinds of thoughts made Liu Yunong rush, and even forgot to put an "X" shaped flower knife on the fish tail.

  So when the carp was put into the pot, Liu Yunong looked at the oil splashes, and his face suddenly changed, it was over, the oil was overcooked.

At the next moment, the fish tail in her hand suddenly flicked, and Liu Yunong's heart skipped a beat, realizing that she had been careless. At the same time as the thought flashed across her mind, she quickly moved her fingers forward and pinched the fish with her nails. In the tender meat of the tail.

   Then put the carp on the cutting board.

  She first took a look at the broken fish body, because she usually cooks, so the nails are not long, just now in a hurry, she used too much force, and actually cut out a few meat holes in the tail of the fish.

  If this is the case, it’s okay to cover it with side dishes when the plate is placed.

  However, when Liu Yunong remembered to check whether the carp's mouth was open and closed, and whether the tail was still shaking slightly, he was dumbfounded.

   "It's over! Failed."

   In a word, Wang Yulong, who was paying attention to the movement here, quickly surrounded him.

   "What happened? What failed?"

  Wang Yulong stretched out his head to take a look, and saw that the carp was only fried on one side, and the time was obviously too short.

Liu Yunong looked at the dead fish on the cutting board with a dignified expression, and even said seriously: "When I was cooking just now, the tail of the fish was swinging too hard, and I almost missed it, but when I picked it up, I realized that the cooking failed. Not moving at all, scalded to death by hot oil!"

   This carp is indeed dead!

  It was so deadly, but it was only in the oil pan once, and it didn't even have time to turn it over.

   "No, I have to see what the problem is!"

   It failed anyway, so this carp is useless.

   Liu Yunong cut open the cavity of the fish and carefully peeled off the cotton wool for inspection.

   After slowly opening it little by little, Liu Yunong was dumbfounded.

  The situation is worse than I thought!

  The heart diaphragm has been damaged, sticking sticky to the fish heart.

   No wonder it failed.

  (end of this chapter)