Chapter 439： that's right

  Chapter 439 Is that right?

19 kinds of fancy fish dishes were picked out.

Fu Yu determined the fish dishes corresponding to the specific dishes one by one.

There are pictures of classic old-style recipes for reference. Although the styles of the fish dishes are not exactly the same, the matching effect should be good.

At this moment, Fu Yu suddenly discovered that the two sets of "encyclopedias" in his hands had such functions.

It means that when you need to make a plate, you can completely refer to the picture for operation and selection.

Don't underestimate this function.

Everyone has the appreciation of beauty, but the level is different.

With the "Encyclopedia" as a reference, Fu Yu's aesthetics were directly elevated to the most perfect state.

This is an effect that is often difficult to achieve through learning and training.

After arranging all the matters, Fu Yu looked at Zhang Zhen: "Chef Zhang, let's start now. Let's make cold dishes first. The ingredients are ready, and I will cook."

Zhang Zhen nodded: "Chu Liu and Chef Lin, shall we go together?"

Liu Chu and Lin Chu agreed, and temporarily explained the work at hand.

You can see the culinary skills of a chef from the random action he makes when he starts cooking!

The fish dishes selected by Fu Yu were neatly spread out on the shelf next to them, ready to be taken whenever needed.

After Zhang Zhen got the recipe last night, his brain immediately started to run at high speed, constantly thinking about the best cooking plan.

As for the situation of the Kaijiang Banquet, I also quickly learned a lot about it.

19 dishes, because of the taste of freshly killed live fish, so we can only make cold dishes first, and then hot dishes.

Zhang Zhen is quite good at handling and cooking Jiangyu, and Lin Chu and Liu Chu are also not bad.

But

At this time, the three of them took a step back in a very tacit understanding, giving up the position of being in charge.

Zhang Zhen looked at Fu Yu: "Fu Chu, let us help you!"

Fu Yu was dumbfounded, and said awkwardly: "Chef Zhang, should you do the pickling? I'm not very good at it."

During the phone call yesterday, Yao Shi had already specifically explained that Fu Yu would be in charge of the banquet today.

It’s okay to hold the spoon, anyway, the whole fish banquet has been done, and a small Kaijiang banquet is nothing at all.

But now let Zhang Zhen and two chefs help him?

If it is a person, it is called helping, but it makes sense.

But three people serve him alone, Fu Yu thinks that he has not yet reached the level where he can be such a big name.

Zhang Zhen was taken aback when he heard the words, and a warm current surged in his heart instantly.

What a nice lad.

Give yourself face like this.

However, Zhang Zhen shook his head: "Xiao Fu, now is not the time to be humble, come on!"

Fu Yu said sincerely: "Chef Zhang, I'm really not good at marinating."

At this moment, even Liu Chu and Lin Chu were stunned.

There are cooking operations that Fu Yu is not good at?

Zhang Zhen looked at Fu Yu and saw that Fu Yu didn't seem to be being polite on purpose, so he asked again: "Really? You don't have to do this. We said we were helping you, but in fact it was a stealer who came close. Look You can also be more careful. You are not trying to save face for us on purpose, are you? Really no need!"

Fu Yu hurriedly explained: "Really, Chef Zhang, I'm really not good at marinating. I'm always uncertain about the amount of seasoning and the time. You help me marinate the fish, and I will cook and arrange it? Let's With the cooperation of partners, we can do it faster, okay?"

Zhang Zhen didn't know how Lin Chu and Liu Chu felt when they heard Fu Yu's words. Anyway, he suddenly felt relieved.

That's right!

Young people must look like young people!

No matter how good the talent is, no matter how awesome it is, there must be a limit?

How could it be possible to know everything and be amazing at everything?

Thinking together, Zhang Zhen couldn't help heaving a sigh of relief in his heart.

He thought of his previous thoughts, and suddenly wanted to laugh.

We are all human, how could there be such a big gap?

At most, it can only be said that they are good at different fields, and there is a specialization in the art industry!

Besides, every fish must be salted.

There is a saying in the chef industry that every fish must be pickled.

No matter what fish you buy for cooking, you must cut it with a flower knife, put some green onion and **** water, and marinate with alcohol and salt for more than five minutes, so that the stewed fish smell will be greatly reduced.

The cooking skill of pickling may seem inconspicuous, but it is actually very important.

It takes long-term work experience and cooking accumulation to accurately grasp the length of time, the amount of ingredients used, and the degree of marinating.

Suddenly, Zhang Zhen felt a lot lighter inside.

"Chu Liu, Chef Lin, come on, let's make pickles."

When Fu Yu made this suggestion before, he simply felt embarrassed to let them surround him to do chores.

But seeing Zhang Zhen and the two chefs start to operate skillfully, Fu Yu's expression became more focused before he knew it.

Cooking operation requires continuous learning in order to make progress.

It is very undesirable to build a car behind closed doors.

Even in the teaching practice class, I have done the pickling operation, but if I switch to others, I will find that there are actually many details and tricks that I have never noticed and discovered before.

For marinating, Fu Yu is still very good at it. As long as the sauce is prepared well, carefully spread evenly when marinating, and the length of time is mastered, the ingredients can generally be marinated perfectly.

This is the operation that almost most of the ingredients will use when learning barbecue cooking.

Now Fu Yu suddenly realized how awesome the sauce mixing method he learned from the teaching practice class at that time!

Because when Zhang Zhen started to make the sauce, he only saw the three main seasonings, and he could basically determine exactly what kind of marinade Zhang Zhen was going to make.

But the pickling mode in the teaching practice classroom is fixed and there are traces to follow.

However, Zhang Zhen and the two chefs operate in completely different ways, each with its own merits.

Marinating the ingredients is like doing a full-scale SPA for the ingredients.

Everyone has a slightly different technique because of their different habits.

It’s like Zhang Zhen’s marinating technique. After applying the marinade, he rubs and presses the ingredients with his fingertips, and finally pats them in an orderly manner.

Fu Yu stood very close, so he could see very clearly!

Zhang Zhen lowered his head to marinate, and when he accidentally looked up, he found Fu Yu standing beside him, watching him seriously.

It's not the kind of gaze that looks at the supervision, but a look of learning.

Noticing that Fu Yu was learning his own pickling techniques, Zhang Zhen couldn't help being shocked, and felt an unspeakable sense of pride spontaneously!

Fu Yugang is in his early twenties, young people should study hard and practice hard!

After all, the method of pickling is the skill that is often used in cooking.

Zhang Zhen has practiced this pickling method for half his life, with rich experience and skilled skills.

Occasionally, you can even win the admiration and envy of the new employees!

(end of this chapter)