Chapter 1253 Three Flowers and One Island

When Fu Yu saw Eric suddenly coming to him, he naturally thought that he had encountered something and needed his help.

As a result, he just said hello, but before he could ask, Eric suddenly said: "Chef Fu, do you dislike me because I am a foreigner?"

Fu Yu was stunned by the question: "What? No!"

He was telling the truth. Fu Yu had a very good impression of Eric, otherwise he would not have specially invited Eric to attend the meeting.

Through these few times of getting along, Fu Yu and Eric chatted quite speculatively. They exchanged a lot of concepts and ideas in cooking exchanges, which can be regarded as complementing each other.

Eric saw that Fu Yu refused to admit it, and his heart suddenly became more and more uncomfortable. At this time, He Jie saw Eric coming and hurriedly walked over.

He Jie was about to say hello, but suddenly found that Eric's expression was a little strange. This man kept staring at Fu Yu, and the obvious accusation in his eyes seemed to have suffered some grievances.

He Jie was stunned for a moment and asked in surprise: "Chef Eric, have you encountered any difficulties?"

Eric ignored He Jie and continued to ask Fu Yu: "Why have you never mentioned this good way to save cooking time to me?"

Fu Yu was stunned and asked blankly: "No, Chef Eric, what are you talking about? When did I propose a good way to save cooking time?"

Eric hurriedly told Wang Zhonghua and Fu Yu about the new idea mentioned by Fu Yu at the innovative dish exchange meeting.

After listening, Fu Yu couldn't help but smile: "Oh, this is a new cooking concept I just came up with recently. After repeated attempts, I found that this idea is feasible. At that time, I happened to attend the innovative dish exchange meeting, so I mentioned it on the spur of the moment, and I haven't officially shared it with everyone yet."

"Today, I will mainly demonstrate the operation, but I will mention some cooking techniques about the heat and the doneness of the ingredients, which actually play a vital role in the change of heat concentration."

After hearing this, Eric breathed a sigh of relief.

But immediately, he was attracted by the two contents proposed by Fu Yu.

Because whether it is the relationship between the heat and the doneness of the ingredients, or the change in the heat concentration, it is a difficult problem.

When cooking dishes, whether a dish can achieve color, aroma and taste, these two points are always the most critical issues.

Could it be that Fu Yu has a new understanding of this aspect?

After the previous chef finished the cooking demonstration, it was Fu Yu's turn.

While the staff was tidying up the kitchen counter and kitchen utensils, Fu Yu routinely introduced the cooking dishes.

During this period, Fu Yu spoke in detail and seriously. Not only did he introduce the cooking methods of the dishes, as well as the specific taste and plating design, but he also deliberately shared some of the most important details in the cooking process of the entire dish, especially the impact of the heat on the change of heat concentration.

After so much, Fu Yu now completely understands that it is impossible to change the development of the domestic food circle by one person alone, and it requires the joint efforts of a group of people.

Because this time is mainly a cooking demonstration, although Fu Yu wants to say more, time does not allow it.

So he can only lay the general framework, and the rest will have to be explained in detail tomorrow.

The more Fu Yu seemed to be holding back, the more the people watching on the big screen in the conference room felt that today was just a warm-up, and tomorrow would be the time for the main event.

In particular, some people who had the honor of participating in the innovative dishes exchange meeting before firmly believed that the views Fu Yu put forward at the event at that time might have really completed the practice and summary of specific operations.

This is a brand-new field of cooking, and in this field, Fu Yu has walked ahead of everyone.

And it seems that Fu Yu clearly intends to share these contents without reservation.

Everyone present was silent as they watched the young juniors talking on the screen.

What kind of trust is this?

What kind of mind is this?

Without any expectation, Fu Yu had invisibly spread a rich bait to everyone in the conference room, and directly attracted everyone's attention to tomorrow's special event.

After introducing the dishes to be cooked, Fu Yu quickly began to prepare for cooking.

For today's cooking show, Fu Yu considered again and again and decided on Fuchengchun's signature dish, Baihuajiangtuan.

This dish is very unique. It was created by Liu Yongping based on the four fresh dishes of the Yangtze River in Sichuan cuisine. It uses the very famous "three flowers and one island" of crucian carp, bream, ao flower and island fish for cooking.

If you cook it normally, you need to clean the fresh fish carefully and steam it.

Because four different types of river fish are used at the same time when cooking a dish, the four fish cannot be put into the pot at the same time when steaming. The river fish with thick meat and hard bones should be cooked first, and then the time for the other three fish to enter the pot should be judged according to the heat and time.

In this way, the cooking difficulty is undoubtedly increased a lot.

For the cooking display of such a dish, it is difficult to choose traditional cooking methods, not to mention that Fu Yu is going to use a brand-new operation of judging the doneness of the ingredients by the concentration of heat.

In addition to controlling the firepower when cooking, the four river fish should be wrapped with pig net oil to better preserve the texture of the fish and add fat.

Then it is served with a flower dish made of delicate fish grits, and finally served with "hairy ginger vinegar".

The entire cooking operation involves three important operations:

First: After the river fish is cleaned, it should be coated with a layer of lard. In this step, Fu Yu will apply it directly with his hands. With his absolute touch, he can perfectly control the amount of lard used.

Second: When steaming, it is necessary to ensure that the four river fish can reach the best cooking state. In this step, it is necessary to judge by the concentration of hot air, and the operation of opening the lid to add fresh fish, which will reduce the pot gas, must be suppressed to the lowest level.

Third: The fish grits are made into the shape of flowers, and the plating should be very delicate.

This is Fu Yu's cooking operation idea. Fresh fish is not cooked and delicious, but the taste and taste of the ingredients should be maximized.

But in this way, cooking itself is a problem. The original four fish should be steamed in four pots, but now they are put in one plate. It seems to save the cooking steps, but it actually increases the difficulty.

Lu Zhanlong stood by as a kitchen helper. He was a little nervous when he saw Fu Yu handling the fresh fish, but more of it was expectation.

He was looking forward to the implementation of this cooking concept, because once this innovative operation method was spread, he was convinced that it would bring changes to the industry.

Perhaps many dishes would save a lot of time and effort when cooking, and the efficiency of taking orders would be greatly improved from then on!

After the cooking operation was broadcast live on the big screen in the conference room, everyone present immediately started to discuss.

"Baihuajiang Tuan! I've eaten this dish before, but the authentic way is actually to use Tuan fish. Fuchengchun has improved this dish and chose a dish of four fish."

"This dish must be difficult to steam. These four kinds of fish are very different in size and thickness. They are the Everest of steaming fresh fish in terms of heat and time. Now it's a good time to see how the chefs do it!"

Many chefs in the venue were very interested in this dish.

Those who have tried it were full of praise.

At the same time, many people in the live broadcast room began to discuss.

"Does Fuchengchun have this dish? I haven't eaten it at the main store!"

"Yes, but because of the name of the dish, I mistakenly thought it was a dessert when I saw it, so I didn't order it. What a pity."

"This dish is still very delicious. The fish head is very fresh. My favorite is the ginger vinegar. It is very refreshing to eat with it, not greasy at all."

The following barrage also began to discuss it.

At this time, in a Sichuan restaurant in Laojiahao, Chengdu, the chef was leaning against the kitchen counter and swiping his phone, and he happened to be watching the live broadcast.

The assistant chef next to him leaned over and said, "Baihuajiangtuan cooking, Chef Wang, what's so good about this?"

Chef Wang smiled and said, "This is different from the dishes we make. It is an improved and innovative cooking operation. The main ingredients are four kinds of fish steamed together. It is quite interesting, and the barrage is also very funny. I found that there are so many people who pay attention to the food circle!"

After hearing this, the assistant chef next to him immediately looked at the screen curiously.

After introducing the cooking content of the dishes, the screen turned to the display area, and the chef Fu Yu then talked about some ideas and experiences about the cooking methods.

"This guy is really young. He must have a good background to be able to participate in such an event. Fuchengchun Restaurant is so famous that they can send him to the stage. It seems that their restaurant is really strong!"

"Well, since Fuchengchun successfully applied for World Heritage, it has indeed developed better and better."

Fu Yu briefly talked to the camera, and finally added: "In the following cooking process, because of limited time, I will focus on cooking and no longer give additional explanations."

"If you find any problems in the process of watching cooking, then you are welcome to participate in the exchange activities tomorrow morning. I will give a very detailed explanation and analysis of today's cooking operations. Thank you!"

After that, Fu Yu went to the kitchen counter and prepared to start cooking!

A row of "666" words suddenly appeared on the barrage.

"Yes, he is handsome and confident!"

"Although the improved Baihua Jiangtuan dish may be difficult to cook, their restaurant specializes in river fish, so there should be no problem."

"Where is the difficulty? A foodie who doesn't know how to cook is passing by. Is this dish difficult to cook?"

"Is there any expert who can give me some advice?"

There are still many ordinary people watching the live broadcast, and not many people know about the improved cooking of local dishes like Baihua Jiangtuan.

Many people who are very passionate about gourmet cooking and working chefs have launched barrages to ask for help.

"I am the chef of Chongqing Yizhishi. If you have any specific questions, please send them out. I will answer them one by one after seeing them."

In the kitchen of Chengdu's time-honored Sichuan restaurant, Chef Wang, who was watching the live broadcast, also had an idea: "I am from Chengdu and I can help answer them!"

"I am from Songjiang Restaurant. Friends who have questions can type their questions on the public screen. Please watch the cooking in a civilized manner and do not post barrages to provoke conflicts."

"We are all family in the food circle, and we help each other!"

After the cooking started, the barrage gradually subsided, and everyone began to watch the operation seriously.

But!

As soon as the cooking started, everyone was stunned.

"So the size and shape of the fresh fish used here are so different?"

"This is the very famous 'Three Flowers and One Island' among river fish. Each kind of river fish has tender meat and a very unique taste. Any kind of fish cooked alone is a must!"

"So that's how it is. I've learned a lot!"

This form of live broadcast is still very useful. When someone asks a question, someone will answer it soon. This is also a very friendly communication platform.

In the picture, cooking continues.

But in the following time, the barrage became lively again, and more and more questions were posted on the public screen!

"Hey! What is the chef doing? Why only put the largest fish into the steamer? Why don't you cook the other three fish? Is he going to start a new stove?"

"I don't know! I don't know what he's going to do?"

The questions posted on the public screen obviously became more, and the few people who were very active in answering questions before were silent.

Chef Wang, who had been answering questions enthusiastically, looked at the operation on the screen attentively. He was sensitive to the fact that the chef was obviously planning to steam all four fish in one pot.

But the fish are big and small, and the steaming time is a problem.

How to ensure that each fish can be steamed in the best condition?

How should he do it?

"Am I seeing it right? This fish has been put into the pot, and the other three are just left alone? What should I do now?"

"The pot lid is already closed, and now I start to marinate the second fish, what is this for?"

Soon there were more and more questions on the public screen!

Everyone suddenly realized that they couldn't understand what the chef was going to do!

Not only them, but even the professional chefs who kept answering questions just now fell silent.

Because these questions can't be explained clearly at all.

They didn't know what Fu Yu was going to do.

"Big brother, come out and explain, why can't I understand? Just steam one fish, and don't start a new stove, just prepare one pot to steam four fish?"

"Actually. I don't understand it a little bit!" The chef from Chongqing Yizhishi just said helplessly.

Everyone was silent.

Soon!

The entire public screen was no longer filled with questions, but was filled with a uniform “【？】”

This symbol almost occupied the comment area.

Even the big guys who were responsible for answering questions just now started to post: 【？】(End of this chapter)