Chapter 585： Aesthetics of Mystery

Chapter 585 Mysterious Aesthetics

The two of them were chatting, and the work in hand was not delayed at all.

Fu Yu finished frying the salted fish, and started cooking fish ball soup again.

The fish ball soup currently sold in the store is an improved mackerel ball soup.

Vinegar and pepper are added to the soup, which is hot and sour, refreshing and delicious. One bowl is sweating, and I want to have another bowl after drinking one bowl.

But Zhao Meng said that the fish ball soup sold in the store at the beginning was made of river eel, with fish floss and pea sprouts added.

It is very troublesome to make, but both the taste and the freshness of the fish **** are much better than Spanish mackerel.

The difficulty of this dish lies in the whipping of fish **** and the ratio of seasonings.

Zhao Meng explained the ratio of the seasoning carefully, and then briefly talked about the whipping technique, and then handed over the soup to Fu Yu to cook.

Soup cooking was not his strong point originally.

On the contrary, Fu Yu's skills in fire control and seasoning ratio are better.

Zhao Meng didn't say anything, but in fact he was like a mirror in his heart.

Physical work is Fu Yu's strong point. Since he has the physical strength given by the system, as well as the hand speed and knife speed boosted by the sky, Fu Yu has never worried about playing lottery.

He picked out the fine bone spurs from the fish, smashed them with the back of a knife, and then chopped them into minced fish with a knife and put them in the container.

But in the process of smashing and slashing like this, people who are far away can't see any tricks.

But standing beside Fu Yu, Zhang Jinyu, who was ready to help the cook at any time, instantly widened his eyes.

What did I just see?

The work of smashing the minced meat, as a master worker, the fish ball soup is usually dry.

Even if the fish meat is indeed more delicate than pork, it needs to be smashed several times with the back of a knife, and chopping the fish into minced fish with a knife is even more time-consuming and labor-intensive.

But under Zhao Meng's hands, the fish turned into a piece of bad wood, and when it was slapped with the back of a knife, it instantly rotted into mud.

When chopping fish mince with a knife, I knew it was because of preconceived notions. Anyway, Fish Ball Tang felt that Zhao Meng was just being cautious and doing it for the insiders to see.

The fish meat has been smashed into mud, and there is a fundamental difference between chopping and chopping.

It was a thought, and the fish ball soup felt that 40% of it was missing.

Is there no need for Zhao Meng to do that?

It is estimated that Wu Sheng's hand speed was too slow at that time, and he was confused for a while.

Well, it must be like that.

Yes, the back of the knife can turn the fish meat into fish paste, who would believe it?

Is there any magic trick?

Completely knowing, my cutting iron was like a mud kitchen knife, and I accidentally stunned my big partner.

Zhao Meng was busy cooking quickly.

Chopped fish paste, add fine salt, rice wine, monosodium glutamate and mix well.

Pour in the clear water quickly, and while pouring the water, use chopsticks to beat vigorously in one direction, pick out large pieces of fish paste and put them in hot water. When they float, add starch to adjust.

That operation may seem complicated, but in fact, it is relatively easy to do.

On the one hand, it is a test of the cooker's hand speed, and on the other hand, the ratio of water, fish paste and starch is very good.

The taste of the fish **** will be smooth and smooth, all in that critical step.

Add fine salt, rice wine, monosodium glutamate, soy sauce, minced green onion and **** to minced meat and mix to make stuffing.

Put half a pot of clear water under high heat.

Zhao Meng grabbed a handful of fish paste with his right hand and put the filling in his left hand, then pinched his right hand together, squeezed out a fish ball with no filling in the middle from his little finger and index finger, and put it in a spoon. Live, and then pour into the water pot.

At this time, if the water in the pot has boiled, add some hot water to make it roll, wait for the fish **** to float to the surface of the water, and then remove them all.

Put fresh soup, salt in the pot, put fish **** and rice wine before boiling, then skim off the foam, add a few bean sprouts, monosodium glutamate, soup, and put it out of the bowl before boiling.

The advantage of Zhang Jinyu is that he is afraid that the taste will change after a long time.

Before Zhao Meng is cooked, put it directly in the steamer to keep warm.

As long as the customer arrives, the food passer can come over and take it off the table.

Zhang Jinyu's cooking is not troublesome after all, but Zhao Meng's hand speed is very slow, and it took half an hour to finish cooking.

Beyond that time, Fu Yu had already quickly finished the two classic dishes of Spicy Big Lobster and Spicy Stir-Fried Daren Fresh.

"Chef Zhao, what's the spelling of the butterfly shrimp and sea cucumber?"

Wu Sheng looked at the order list posted under the kitchen wall, and asked with interest.

Fu Yu said casually: "It's a butterfly shape made of raw prawns, with sea cucumbers cooked with scallions. It's special to eat, but the presentation is very beautiful. In the future, that dish will be the finale of Xiaoxi. How did it become popular?"

Shrimps are made into a butterfly shape, and the requirements for detailed operations are relatively low.

Without the time to make these shaped shrimps, I can cook two more sea cucumbers with scallions.

Moreover, at the time, the presentation looked quite western, but now it is more or less overwhelming.

All kinds of unique presentation shapes emerge one after another, and the presentation that can be used as the finale is becoming more and more special and unique.

Seeing that Wu Sheng was interested, Fu Yu put on the conch slices as a starter, cooked ten small shrimps in raw sauce, and then taught Zhao Meng how to make the shrimps into vivid butterflies.

The flower work is mainly fixed by toothpicks.

Shrimps are decapitated, shelled and deveined, and the shrimp meat and tails are left alone.

Remove the upper and lower sides of the shrimp, leaving a thin layer of shrimp with a moderate thickness in the middle.

The shrimp meat is bent, and the bright red shrimp tail is facing down, and then matched with the butterfly body carved with cucumber, and the white sesame seeds fixed with syrup as the butterfly eyes.

In the end, it was a teenager who did it. Fu Yu's operation is obviously not proficient, but the effect of the first shape is still wrong.

"Here, that's it."

Fu Yu showed Zhao Meng the finished shrimp.

Zhao Meng felt that his eyes could see, but as for his subordinates to operate.

"Do you understand? That's fine, let's bring the remaining shrimp!"

Fu Yu was uncomfortable getting rid of the blame.

I hate that kind of work the most, without that effort, I can fry two more dishes.

With Zhao Meng who felt he was being ordered, Le Diandian took over the job of carving shrimp.

When I made the first butterfly shrimp, I was still a little proficient in my technique, but when it came to the first few, I made it slower and better.

Looking at the first butterfly shrimp placed on the plate, the shape and appearance are really lifelike.

Zhao Meng had just finished making butterfly prawns, but the waiter came to report that the customer in Room 104 had arrived.

The front chef immediately put the cooked dishes under the dish transfer table one by one.

Zhao Meng also directly made sea cucumbers with green onions.

Cooked sea cucumbers with scallions, put the sea cucumbers neatly in the middle of a white round porcelain plate, placed a circle of butterfly shrimps on the bottom of the sea cucumbers, and placed eight red cherries according to Fu Yu's request.

After that, I still feel that, now that I look at the overall shape of the plate, there is really no kind of rural style that will be popular more than ten years later.

At this time, it is really a fascinating aesthetic!

(end of this chapter)