MTL - Food Circle Plug-in Emperor-Chapter 692 National Chef Competition

  Chapter 692 National Chef Competition

  Not only Yao Shi, but also Liu Yunong and Zhao Meng were stunned by the scene where Fu Yu controlled the degree of deep frying of the fish slices to a minimum.

   No minute or second was wasted, and all operations during the blasting were controlled precisely and planned.

   This step is really powerful!

   Even if my heart is surging, I am full of emotions.

  However, no one dared to disturb.

  No one dares to disturb such a precise and meticulous operation.

  Even Liu Yunong quickly raised his hand to cover his mouth.

  She really has a stomach full of admiration and praise to express.

   This is the last pot of fish fillets.

  Once the frying is successfully completed, this step should have been the most time-consuming and the most difficult step to succeed.

  At this moment, no one doubts Fu Yu.

   Today, he doesn't use fancy culinary manipulations.

  All are the most basic cooking operations used.

  From knife work to basic shaping to frying, they are all common operations in daily cooking.

  But it is precisely because he uses basic operations, so he can see his solid and exquisite basic skills.

  Often, the more traditional things are made, the more powerful they feel.

  After the fried fish fillets were finished, Fu Yu began to make the shape of the plate.

  This step is also the key. As the saying goes, the most important thing in weaving baskets and weaving is to close the mouth.

  The reason why this peony fish fillet is famous is that the taste is really good on the one hand, and on the other hand it is the exquisite presentation of this dish.

  Fu Yu is the shape of the plate on the classic old-style recipes that were photographed throughout the process.

  Three peonies of different sizes are placed in turn on a large white disc with a shallow bottom.

  Everything is ready, start flower arrangement.

   Insert the small pieces first.

  Yam mud is very soft, it doesn't take much effort to insert it, and it is very fixed.

  From the time Fu Yu started to insert the first piece of fish, he suddenly realized that he had a very rigorous and skilled behavior awareness for flower arrangement.

Obviously, it was his first time to arrange this dish, but when he reached for the fried fish slices, he could clearly know which slice he should take, and where he should place it when he inserted it. position.

  When he was referring to the classic old-flavored recipes, he just wanted to arrange the dishes according to the shape on the picture.

  But when I really got started, I realized that I already had a whole set of settings for the size and specific position of the fish fillets when arranging the peony fish fillets.

  This kind of setting is an indescribable touch, as well as the ability to distinguish artistic graphics and colors.

Seeing the peony flower of the fish fillets getting bigger and bigger in his hands, Fu Yu belatedly realized that when he was beating and modifying the fish fillets just now, he had already unconsciously placed all the fish fillets in their positions. settings.

  For example, the piece of fish in his hand, because the piece is large and perfectly shaped, is used as a large petal on the penultimate layer for decoration.

  For example, those seemingly similar small pieces of fish in the tray have actually been divided into three piles by him, which are the three layers of petals surrounding the outside of the flower center used for flower arrangement.

  When he realized that he had such an accomplishment in arranging dishes, Fu Yu was secretly delighted.

  He has always known that he has advanced skills in painting techniques, as well as advanced skills in color discrimination.

  But I never realized how helpful these two skills will be in my daily work.

  Now he has a deep understanding and feels the power of these two skills.

  The three peonies were soon finished.

  The stamens are carved carrot sticks.

  In order to make the color look good, Fu Yu used three carrots together, and took out the inner core and the flesh respectively, and the colors gradually layered, which corresponded to the layering of the stamens.

  In the classic old-fashioned recipe, coriander leaves were used as green leaves, but Fu Yu just saw basil leaves in the preparation of tonight's dishes.

  Compared to the overly common coriander leaves, basil leaves must be more in line with the peony flower effect, and it looks more upscale.

   Fu Yu is also very thoughtful about the arrangement of leaves. Whether it is the angle of arrangement or the choice of basil leaves, he has his own judgment.

  After posing the pose, Fu Yu started to make the sauce.

   This time, he did not follow the classic old recipe, but followed the recipe given by Liu Yunong.

  In the process of shaping and frying fish fillets, Fu Yu almost all referred to the operation of the classic old-style recipes.

  Because those are all improvements in basic cooking operations, they will not arouse suspicion from others.

  But if even the sauce is changed directly, I really can’t explain it for a while.

  Furthermore, Fu Yu has carefully read the recipe provided by Liu Yunong. The method of mixing the sauce on it is quite good, at least in terms of taste, it should match well with fried fish.

  Fu Yu started another pot, fried tomato sauce, put some water, sugar, vinegar, water starch, and made a sauce.

   Slowly pour the sauce over the fish fillets.

   This step is not introduced too much in the recipe provided by Liu Yunong. Instead, there is a note on the classic old-style recipe.

  When pouring the sauce, be careful and slow.

   If it is poured quickly, it will move the position of the fish fillet and affect the overall shape.

   After pouring the sauce, the peony fish fillet is cooked!

  This dish is not only crispy on the outside and tender on the inside, sour, fragrant and crispy, but also has a lifelike presentation, which can be seen in a painting!

  Fu Yu tossed and tossed for a long time, and finally finished the cooking, and he was very happy in his heart. However, apart from being relaxed, he didn't look surprised or overjoyed.

   Everyone looked at Fu Yu, and felt that he was calm and calm.

  Looking at the perfect dishes on the plate, and the eyes of everyone looking at Fu Yu again, it was obvious that too many changes had taken place before they knew it.

  Actually, they originally recognized Fu Yu's strength in their hearts, otherwise they wouldn't let Fu Yu take charge of this dish.

  However, knowing is one thing, witnessing is another.

  At this moment, the onlookers were full of admiration and emotion and wanted to express it, but for a while, they didn't have the appropriate words to express their feelings.

  Finally, all the feelings merged into a burst of warm applause.

   Liu Yunong took the lead in applauding, and Yao Shi and Zhao Meng also cooperated.

  This cooking operation inspired them a lot.

  Sometimes, some improved operations in cooking really catch everyone's eyes and surprise them.

  However, more often, Fu Yu's traditional cooking operations and methods allow everyone to learn a lot and get a lot of inspiration.

   In the end, when Fu Yu was arranging the plate, he cleverly used the size of the fish slices to arrange the peony flowers reasonably and appropriately, which is a very good idea and operation.

  He didn't simply arrange the positions by size, but when he first sliced, he had already outlined in his mind how to distribute all the fish, and performed the final arrangement.

  When you usually cook, you may not think of such details at all.

   Maybe I have thought of it, but I may not actually put it into action.

  But Fu Yu's operation at this time opened a window for everyone.

  A bright, refreshing window!

   Moreover, not only that, but every step of Fu Yu's operation and handling made everyone's eyes shine.

  Including how to better ensure that the petal shape can be made when frying, and for beating the fish fillets, these basic operations are very important for the later shape of the plate!

  Liu Yunong applauded because Fu Yu's cooking was really wonderful, which not only exceeded her expectations, but also made her feel quite hearty.

  There is a priority in hearing, and there is a specialization in art.

  Fu Yu's cooking foundation is very solid, as long as he can do anything to the extreme, he has reached the level of specialization.

  Seeing that Fu Yushun had finished cooking the peony fish fillet smoothly, he was standing in front of the kitchen counter, neither arrogant nor impetuous, and behaved generously.

   Zhao Meng and Yao Shi also liked it more and more.

Ugh.

  What a seedling.

  It's a pity that I followed Liu Yunong.

  Yao Shi suddenly sighed softly: "It's a pity that my girl is only in the first grade of junior high school."

   Zhao Meng was speechless, too lazy to answer this question.

  He doesn't think this idea is too whimsical. After all, if his family's Bao'er is not only four years old, he will have this idea if he doesn't keep it together.

   It's just that, it's okay to think about it in private, but Yao Shi actually said it as a joke.

   I really don’t treat myself as an outsider.

   Zhao Meng was a little dumbfounded.

  He couldn't help looking at Yao Shi.

   This person looked at him a while ago, and he looked preoccupied, but now he looks quite radiant.

  Zhao Meng wanted to ask, and before he could open his mouth, he heard Yao Shi whisper: "Old Zhao, I have something to tell you!"

  Zhao Meng was taken aback: "What's the matter?"

  Yao Shi glanced at Liu Yunong, who was smiling and discussing seriously with Fu Yu, and said in a low voice, "The National Chef Cooking Competition is about to be held!"

  As soon as these words came out, Zhao Meng was stunned.

"You mean?" Zhao Meng obviously didn't react, paused, and then said: "Yes! This is a good thing! You say I have a brain! I have been talking about it for a whole year, but at the critical moment, I forgot to the back of my head went!"

  Yao Shi smiled and said, "I didn't actually think about it at first, but now."

  Zhao Meng glanced at Fu Yu subconsciously, couldn't help but shook his head, and said solemnly: "Indeed, Fu Yu's cooking skills should be fine, but we are not qualified enough for the competition standards for this competition?"

   Although this national cooking competition is held every year, not everyone is eligible to participate.

  In addition to being a member of the relevant association, the registration requirement also needs to be recommended by a specific work unit.

   And this work unit must meet the specifications and standards that can participate in the competition.

   But at the moment, the Maxima Hotel is definitely not up to the competition standards, and the music restaurant, Yao Shi is only a franchised branch, and the main restaurant must have its own people sent to participate in the competition, and there is no chance to get a place.

  Yao Shi smiled slightly when he heard the words, and looked a little treacherous for no reason. He didn't answer, but gave Liu Yunong a wink.

   Zhao Meng followed the trend and suddenly realized.

   Isn’t it!

   Liu Yunong is here.

   Isn't it just a competition qualification!

   This matter is basically safe.

  The peony fish fillets have been cooked, so Yao Shi and Zhao Meng naturally won't stay longer.

   After all, this place is also the back kitchen of Shangshi private restaurant.

  The two of them, the chefs of Maxima, are staying here, and it is somewhat uncomfortable.

  The two proposed to leave, and Liu Yunong hurriedly saw them off in person.

  After leaving the restaurant, Yao Shi did not leave in a hurry, but mentioned the National Chef Competition to Liu Yunong.

Yao Shi said seriously: "In fact, I was a little hesitant at first, but seeing Fu Yu's performance today, I think his level is not bad, and his culinary skills are also very good. The only shortcoming is that he is a little bit older. Limited. He has little experience and is not rich enough in experience. In fact, if he can improve his horizons, it will definitely help him in his future culinary attainments."

   What he said was very pertinent and very reasonable.

  Culinary arts focus on the basics, and secondly, vision and knowledge are also crucial.

   Only by seeing a lot and understanding thoroughly can we have a deeper thinking and understanding of cooking.

   Only with a solid grasp of cooking can it be possible to make innovations and improve cooking skills.

  The two complement each other and are indispensable.

   Liu Yunong nodded in agreement while listening to Yao Shi's words.

Yao Shi suddenly changed his voice: "I'm thinking that after the New Year, it's time for the annual National Chef Competition. Fu Yu should have no problem with cooking. This competition is a very good opportunity, but it can let him Go and have a try."

   Liu Yunong nodded when he heard it: "It's still Yao Chu, you are thoughtful. If you don't mention this, I really didn't think about it for a while."

  Although Liu Yunong has always been known as a famous chef, he is only a little famous in the circle.

  I usually participate in various culinary competitions held in some provinces and cities, and I can also be invited to be a guest and a mentor for the judges.

   She is not qualified to be a judge for a nationwide competition like this. As for going to observe it, she never takes the initiative to come in person.

   On the one hand, she is sitting in the auditorium to watch a chef competition. For her, it is better to watch the related videos on the Internet after the competition, so that it is clearer and clearer.

   On the other hand, she is too busy. The time of the National Chef Competition just happens to be the peak season after the year.

  Generally, after the new year, the catering industry such as restaurants will enter a period of low business season.

  When spring comes, business will slowly recover.

  Usually, the company is too busy with the big and small matters, not to mention the few branches under him.

  The time after the next year is often the time when the employee turnover in the store is the greatest, and it is also the time when the people under him are prone to slack.

  Liu Yunong usually starts to patrol the store during this time.

   Check the management and operation of several branches, then hold a meeting for the employees to improve morale, and communicate with the supervisors to discuss various shortcomings in the operation.

   All kinds of zeros and zeros are really inseparable.

  Because I never participated in the event in person, I really didn't pay much attention to this event.

  (end of this chapter)