MTL - Food Circle Plug-in Emperor-Chapter 691 challenge yourself

  Chapter 691 Challenge yourself

  At this moment, everyone was staring at Fu Yu.

   Zhao Meng was about to speak, but Yao Shi stopped him with a look.

  He saw Fu Yu suddenly slow down the speed of the operation in his hands, obviously thinking!

   There is no way, when encountering such a dish, not only Fu Yu, but everyone present will ponder what all the steps of this dish mean, and how to cook this dish with excellence.

  Ten seconds passed!

   Fu Yu started to move again, and the speed was getting faster and faster.

   But this time, instead of scissors, he used a kitchen knife.

  The fish fillets are spread directly on the chopping board, and the kitchen knife is rotated gently, and the fish fillets are sliced ​​into a fan shape.

   This step saves the action of picking up the fish fillet and flattening it with your fingers.

   And Fu Yu is obviously better at using a kitchen knife.

  Fu Yu took the fish slices casually and spread them out on the chopping board, and turned them around slightly. After all this, the fish fillets were immediately modified into a perfect fan shape.

  Fu Yu's face was overjoyed!

   Sure enough!

  Because the position of the fish slices is different, the size is slightly different. Otherwise, the speed can be faster by stacking several slices of fish together.

   It took seven or eight minutes to trim all the fish fillets into shape.

   Fu Yu began to prepare for frying.

  The recipe says to use hot oil to fry.

  The classic old taste recipe is marked on it, and peanut oil is required.

  Fu Yu did not hesitate to choose to follow the requirements of the classic old taste recipe.

  He has a good understanding of the usage characteristics of various edible oils.

   For example, peanut oil is the first choice when frying food.

Because the unsaturated fatty acid of peanut oil is the most stable at high temperature compared with other edible oils, it is the least likely to be denatured or decomposed during frying, and no harmful substances can be formed, so peanut fried food is the healthiest, and peanut oil has unique characteristics of peanuts. The smell, and the fried stuff is also very attractive.

   In fact, when I was studying in school, the teacher specifically explained these things, but in daily cooking operations, various cooking operations are often performed according to the chef's operating habits.

   For example, in Maxima, corn oil is often used for frying.

   Others did not raise any objections to Fu Yu's choice to use peanut oil.

   Liu Yunong used corn oil at the beginning, because the color of the fried ingredients is good, but peanut oil has no effect, and the effect is also good.

  This is just a matter of personal habits, it doesn’t matter what you use, as long as you choose rapeseed oil, generally it will not make much difference.

  Heat the peanut oil in the pot until it is 70% hot, add the knocked fish fillets into it for frying.

  Because the fish fillets need to be fried one by one, when frying, chopsticks are also used to shape it and fry it into the shape of petals.

   This step is very troublesome, and it is a test of the chef's skills.

  Because first of all, the oil temperature should not be too high, and the fish fillets must be fried slowly during the frying process until the water is squeezed out, so as to ensure the crispy taste of the fish fillets.

  So, it takes two to three minutes to fry one piece of fish, and it takes less than four or five hours to finish frying all the fish fillets on a plate.

Secondly, during the frying process, if you want to use chopsticks to shape the fish fillets, you must pinpoint the frying time of the fish fillets. When the fish is half-cooked, you must set the shape of the petals. It's too late to change shape.

  And the shape of the petals is not just a random arc.

  Peony flowers are large and colorful, and the petals are differentiated by layer and size. Therefore, when frying, the specific petal styles are completely different from the inner petals to the outer petals.

   This is a test of the chef's control of the oil temperature and the speed of cooking.

  When Fu Yu first put a piece of fish meat into the pot to fry and shape it, his movements were very careful and not fast, and the force of pressing out the arc was obviously a little rusty.

  But when the fish fillets are fished out, everyone can see the final forming state!

  It’s just a piece of fish, but the shape of the petals can be seen faintly!

   The cooking operation of this dish is too difficult!

  After all, the thickness of the fish is very thin. If you want to shape a piece of fish into petal shapes with different arcs when frying, it is impossible to complete it accurately without absolute level and hand speed!

  The frying time of the fish should not be too long, otherwise the color will be affected!

  The time should not be too short, otherwise the fixed state cannot be maintained at all!

  At this moment, the difficulty of cooking increases proportionally!

   At this time, Fu Yu put a piece of fish into the oil pan again. His movements were obviously accelerated, but everyone can still clearly see that when he was modeling, he used the tip of his chopsticks to hold the fish piece, making it bend out in a proper arc.

   The operation looks simple, but it is actually very laborious!

   And troublesome!

  Because the fish are of different sizes, you cannot choose the same shape method.

   It is necessary to temporarily adjust the radian selection of the shape according to the specific situation of the fish.

  Fu Yu tried to fry a piece of fish again, and after the shape was successfully completed, he fished out the fish piece with chopsticks.

  Next, when he continued to put in the fish slices, he no longer fried them individually, but kept adding three fish slices one after another with a time difference of five seconds.

When the fish fillets were fried in hot oil, Fu Yu shaped the three slices of fish fillets very quickly and neatly. The chopsticks respectively pressed arcs on the three slices of fish fillets. It was almost as if one piece had just been shaped, and the chopsticks had already been quickly formed. Pressed to another piece of fish fillet.

  Obviously, the operation seemed a bit hectic, but when Fu Yu made it, there was a kind of order in the busyness, and he could clearly see the trajectory of his operation, and the time of each step was calculated just right.

  When the three fish fillets are fished out, the shape has been completed, and a lot of time is obviously saved.

   Fu Yu started to pour fish slices into the oil pan again.

   This time, he directly put in ten slices of fish.

   There is still a gap of five seconds before and after.

   Fu Yu stood in front of the frying pan, pinching his chopsticks and concentrating on styling.

  His expression is very calm, and his movements are fast and not chaotic. It is obviously a very tedious and time-consuming cooking operation, but he does it with an orderly and calm manner.

  Liu Yunong stretched out his head to watch Fu Yu fried fish fillets, unconsciously held his breath, and didn't dare to get too close, for fear of disturbing Fu Yu's operation because of himself.

   A whole pot of fish fillets was scooped up one by one.

  Zhao Meng and Yao Shi may still be a little lacking in observation, after all, they are not familiar with this dish at all, so they don't know what to focus on for a while.

  But Liu Yunong is different.

  She has personally tried to cook this dish, and carefully studied and analyzed it.

  So when I look at the fish slices fried in the same pot, after being shaped by Fu Yu, almost every slice has a different curvature.

   It seemed disorganized, but when Fu Yu put the fried fish slices on the tray, he clearly sorted them out.

  Liu Yunong could tell at a glance that Fu Yu was arranging the petals of the peony prototype, and shaping the fish slices one by one.

   Even, Fu Yu has already designed it early. The specific placement of each piece of fish meat is shaped as a layer of peony petals.

   When realizing this, Liu Yunong couldn't help but widen his eyes.

really?

   Cooking step by step!

  Fu Yu was frying fish fillets in one pot after another.

  Originally in the recipe record, the fish slices that need to be fried separately are fried by Fu Yu at the speed of every ten slices in one pot.

   When the frying was completed and fished out one after another, Fu Yu placed them seemingly randomly, but clearly placed the fried fish slices in different positions on the tray according to the size and curvature.

  If Liu Yunong was a little uncertain before, whether her guess was wrong, in fact, it was just a coincidence, and now she is completely sure.

   Fu Yu really planned and set the placement of each piece of fish when he first sliced ​​the fish.

  The subsequent frying and shape are also well designed, such as the size of the fish fillets, and the position of the arc, all have certain modeling standards.

  How much ingenuity is required to achieve this level!

   There is also the control of the oil temperature and the precise control of the length of frying time.

   In addition, there is amazing hand speed.

  When Fu Yu was frying, his technique was very steady, as if the degree of frying of each piece of fish had a precise time measurement in his eyes.

  When, where do you need to use chopsticks to press the fish fillet, and how long do you need to keep each shape before you can press another fish fillet again.

   These seem to have certain measurement standards, and Fu Yu is conscientiously carrying out this operation.

   Like a cooking machine that has been precisely set, every step is perfect and amazing.

  The fish is put into the pot one by one.

   And Fu Yu also started to increase from ten slices per pot to fifteen slices of fish.

  Seeing the fifteen pieces of fish go into the frying pan, when everyone saw this scene, they couldn't help but change their expressions, and their expressions became solemn unconsciously!

   Okay, the difficulty has suddenly increased again!

  There are five more pieces of fish. When frying and making shapes, whether it is time control or hand speed requirements, it is even higher!

  Liu Yunong couldn't help but said, "Isn't there a little too much of this fish slice?"

  Fu Yu's pounded fish fillets all looked fat. Fifteen slices were put into the pot at the same time, almost covering the entire oil surface.

  Zhao Meng remained silent, but he also held his heart high.

  He felt that Fu Yu was a little eager for success.

  In fact, according to the operation just now, it is already very good, at least it seems to be very stable, there is no need to fight for the ten or eight minutes.

   It seems that the bombing is about to be completed, and it is a bit reckless to challenge at this time.

  Even if he is very confident in dealing with Fu Yu, at this time, he is not sure whether he can successfully complete the operation according to the current number of explosions.

   But, if it does, it must be a good thing!

   After all, frying is different from other methods, so the shorter the cooking time, the better, so as to ensure the texture and taste of the ingredients.

but

   It is too difficult to fry fifteen pieces of fish at the same time!

Compared with the length of time, the shape during frying is also very important. However, if the quantity is too large, it is not easy to operate. If the operation fails, this pot of fish fillets will not be usable. If the quantity is small, when the final plate is placed, It seems that the flowers are not big and plump enough, and the visual effect will be greatly reduced.

  This is also the reason why Zhao Meng felt that he would rather delay the time and ask for stability.

  Everyone became a little worried, because Fu Yu's hand speed was already very fast when frying ten pieces of fish before, and it seemed that it basically reached its limit.

   At least according to their own cooking speed, it is impossible to go any faster.

   It is necessary to calculate the time difference, shape the fish slices separately, and control the frying time.

  Especially in the number of fish slices, five additional slices were added.

  This is too difficult!

  But now that the fish fillets have been put into the oil pan, it’s too late to say anything.

   Everyone couldn't help looking at Fu Yu, but there was no trace of panic or bewilderment on Fu Yu's face.

  He stood calmly in front of the oil pan, his movements in his hands were orderly, obviously extremely fast, but he seemed inexplicably calm and calm.

  In fact, the original operation of ten slices of fish per pot is also feasible. Although there will be some delay in speed, the overall impact is not great.

However, Fu Yu has a very clear understanding of his own strength. He feels that he may be able to challenge again. With his current hand speed and his grasp of fire control skills, adding five pieces of fish meat should still be within his grasp. within the range.

  So, Fu Yu made a bold attempt.

   This is an attribute that Fu Yu learned from Liu Yunong: self-assessment!

  This self-evaluation is to have a clear understanding of the mastery of one's cooking skills.

   That is, while ensuring safety, try to improve the texture and taste of the dishes.

  Hearing Liu Yunong's question, Fu Yu raised the corner of his mouth slightly, and replied: "Not much, just right!"

  At this moment, I saw Fu Yu holding the chopsticks in his hands, and quickly and deftly making curved shapes on the fish slices.

   One piece of fish has just formed, and the chopsticks quickly point to another piece of fish.

  Obviously the fish fillets were floating and almost filled the entire oil surface, but Fu Yu could clearly tell when each fish fillet was put into the pan.

  Because he stretched out his chopsticks seemingly casually, but every piece of fish began to change shape almost as soon as he pressed the shape with the chopsticks, with the strength he exerted.

  When the chopsticks are pressed on the fish slices, there is no need to wait, because the fish slices are fried just right when Fu Yu stretches the chopsticks.

   One second more is not much, and one second less is not much.

   It can be seen that Fu Yu's control over the temperature of the fire and the degree of frying are very precise.

   This scene stunned the three onlookers.

  The three of them stared at Fu Yu with wide eyes.

   Can there be such a coordinated and precise operation?

   Let each piece of fish be fried at the most perfect time to shape it, and control the hand speed and timing to a completely precise level.

   Are you **** kidding me?

  Yao Shi has always been restrained, but at this moment, he couldn't help but sigh with emotion in a low voice: "Fuck! Awesome!"

  (end of this chapter)