Chapter 1242 It Should Be Stable

Looking at the big screen, Fu Yu skillfully began to remove the fish meat.

At this time, the people in the conference room also had obvious differences in their views on this attempt to replace ingredients.

Although some people no longer directly raised objections, they still questioned Fu Yu's approach in their hearts.

In their opinion, this should be a complex skill of controlling the temperature to handle the details of the soup.

Replace ingredients?

After all, they are young and dare to think of anything!

How can it be better to use fish heads and fish bones to replace fresh fish for soup than stewed fish meat?

After drinking the soup, do you just suck the bones?

Why don't you say that after stewing the whole fish, all the ingredients are emptied and served on the table with clear soup and water. It tastes delicious and there is no need to worry about the taste of the ingredients and side dishes!

Another part of the people thought that Fu Yu's idea was very good, and agreed with Fu Yu's operation analysis, believing that this method of replacing ingredients has a certain feasibility.

This lineup is not as simple as whether Fu Yu himself is familiar with it.

Even among the people who participated in the cooking exchange salon at the time, many expressed doubts about Fu Yu's opinions and ideas.

And cooking exchanges are like this. When encountering problems, the main consideration is the feasibility of the solution. As for who proposed the idea and how strong the person is, it is just a reference for the choice. That's all.

The situation of relying on seniority and looking up to others still exists in the food circle.

Lu Zhanlong sat in his seat, and his heart was unconsciously lifted.

Originally, he just thought that Fu Yu had some ideas about improving the cooking operation of this soup. It happened that the discussion at the exchange meeting was in a stalemate, so he could bring it up, and everyone could communicate and help come up with ideas.

Unexpectedly, everyone's opinions on this proposal were so strong, which made Lu Zhanlong feel very uneasy for a while.

He felt like he had accidentally pitted Fu Yu.

What if after cooking, it was found that this idea was not valid, wouldn't Fu Yu be very embarrassed?

And as the initiator, he was really embarrassed!

On the other hand, Fu Yu was standing in front of the kitchen counter in the display area, bowing his head and skillfully removing the fish meat, and his whole performance was very calm.

The chef who submitted the application did not hide anything when Fu Yu was cooking. He explained in detail the specific method of cooking this soup, the ingredients and the amount of seasonings.

Fu Yu found that this chef was very insightful when cooking, especially in the ratio of ingredients and seasonings.

With accurate reference, Fu Yu's cooking operation became much simpler.

After removing the head and bones of the silver carp, Fu Yu carefully removed all the fish teeth.

This is the trick of making soup that he learned from Zhao Meng when he was in Qianlima.

Fish teeth are one of the main sources of fishy smell. If they are not removed, the stewed soup will be very fishy. This step is a very critical operation.

Fu Yu handled the fish head swiftly and deliberately removed the large and hard fish fin on the fish head.

This fish fin is also very fishy, ​​and fish fins cannot be eaten, so Fu Yu is used to cutting it off when making soup.

Afterwards, Fu Yu repeatedly washed the fish head several times until the water became clear. Because the fish head is the easiest to accumulate dirty water, if it is not cleaned, the soup will be fishy.

Put the cleaned fish head aside to dry the water.

Fu Yu then added a little lard to the pot. Using lard to cook fish head soup will be particularly delicious.

After the melted lard cools to 30% hot, put the fish head in, and fry the fish head at a low oil temperature, the fish head will not stick to the pot.

Because there is no need to turn the fish head frequently when frying, Fu Yu directly turns the iron pan to heat the fish head evenly.

This step of frying the fish head is one of the key steps to make the fish head soup thick and white.

This is also the reason why Fu Yu thinks highly of the chef's cooking level.

The fact that he can think of using lard when frying the fish head shows that the chef is very experienced in making soup.

This trick, if you don't cook for a long time, even if you know this step, it is difficult to master the amount of lard used in real cooking.

But this chef did it very well.

When Fu Yu was frying, the chef stood by and watched.

He actually planned to help Fu Yu, but found that Fu Yu did a very good job from beginning to end and didn't need his help at all.

Without having to worry about helping in the kitchen, the chef calmed down and carefully watched Fu Yu's operation.

In fact, there was one thing he didn't explain, that is, he had tried to use fish heads and fish bones instead of fresh fish to make soup.

However, he used grass carp, and the taste of the fish soup was indeed improved, but the taste of the fish soup, to be honest, was a little bit worse.

It was also delicious, but the soup obviously lacked the slightly sticky taste of the whole fresh fish.

At this time, he watched Fu Yu skillfully frying the silver carp head in the pot, and his brows were furrowed!

Because he realized later that silver carp not only has a big head, but also is rich in fat and has a sufficient amount of brain. In this way, whether it is frying or making soup, it can be stewed for a longer time than ordinary fish heads.

Before, considering that grass carp has tender meat and is used frequently in cooking dishes in the back kitchen, the fish head and fish bones removed are used to make soup, which saves ingredients and is easy to control the taste.

However, now it seems that silver carp is the best choice.

Thinking of this, he observed Fu Yu's cooking operation more carefully, fearing that he would not pay attention to some key operating details due to his own problems.

Fu Yu turned the silver carp head over when the bottom was golden brown, and still fried it by turning the iron pan.

Then add an appropriate amount of boiled soy milk.

This step is a new trick he learned from the chef just now.

Because this step looked very novel, he asked one more question.

The chef was quite generous and explained it truthfully.

He said that boiling water must be used to stew fish heads, and the water must be added at one time, and no more water can be added in the middle. In this way, the stewed soup will not be fishy, ​​and the color of the soup will be very rich.

This is different from the operation of Qianlima and Fuchengchun.

When cooking fish soup in both of their restaurants, they used warm water directly.

I didn't expect that the difference in water temperature would have such a big impact on the color and taste of the fish soup.

Because boiling soy milk was added, Fu Yu directly turned up the heat when he started stewing, keeping the pot boiling.

At this time, Fu Yu began to add various mushrooms to the pot based on his cooking experience.

He didn't add all of them directly to the pot like the chef did, but added them one by one according to the ease of maturity of the mushrooms.

After a few minutes, the fish soup in the pot began to turn very white. Fu Yu judged the maturity of the ingredients and turned the heat to medium heat, so that the fish soup could be stewed thicker.

At this time, everyone in the conference room was staring at Fu Yu's cooking operation on the big screen.

The soup pot was steaming, and through the big screen, it was actually impossible to see the stewing of the ingredients inside.

However, through Fu Yu's step-by-step operation just now, everyone felt inexplicably very at ease.

This pot of fish soup, even if it does not achieve the expected effect, must be very delicious. At least in terms of controlling the heat, Fu Yu did an impeccable job.

When the mushrooms were almost cooked, Fu Yu put the cucumber slices in, added an appropriate amount of salt, and continued to stew, stewing the cucumber flavor into the soup.

Then turn the heat and stew for a few minutes, and the fish soup is ready.

When serving the fish soup, Fu Yu took the lead in serving a small bowl and handed it to the chef next to him.

Compared with everyone in the conference room, Fu Yu pays more attention to the chef's tasting experience.

After all, this soup was painstakingly developed by the chef, and he would have more to say about the taste.

The chef did not expect Fu Yu to serve the first bowl of fish soup to himself. In addition to being surprised, he had a much better impression of Fu Yu in his heart.

Although Fu Yu proposed to replace the ingredients in order to better improve the taste of the ingredients for cooking fish soup, it was ultimately a denial of the cooking method that the chef had worked hard to innovate.

Even if he thought clearly, he knew that no matter what, after the soup was improved, the honor would still belong to him, but he still felt a little uncomfortable.

The feeling of loss that his achievements were not recognized made him have a very ordinary impression of Fu Yu.

But at this time, holding the warm soup bowl, the chef felt that he felt better.

The fish soup was very thick in color. Because it was boiled with fish heads and fish bones, only some side dishes were put in the soup.

The chef took a spoon and drank a sip of the fish soup first.

The taste was almost the same as what he had boiled before, but the taste was heavier.

Then, he tasted several side dishes one by one.

The mushrooms were cooked very soft. Because they were stewed for a long time, they had been integrated with the special aroma of soy milk and fish bones. When you first tasted it, your mouth was full of rich and fresh flavor. After chewing, you can slowly taste the unique taste of mushrooms.

It was very delicious, and the original fishy smell that affected the taste was completely gone.

They were enjoying the food in the kitchen, but the people in the conference room couldn't sit still.

Everyone stared at the big screen, watching the chef enjoying the fish soup.

Because they couldn't communicate and couldn't taste the food, they could only judge the taste of the fish soup by the chef's facial expressions and movements as much as possible after the cooking method was changed.

Through the big screen, we can see that the chef finished the fish soup in the bowl, but because Fu Yu was facing the kitchen counter and the chef turned his body when talking to him, everyone could only barely see the expression of surprise on his face, and then turned his face and couldn't see the expression.

Fu Yu smiled gently all the time, and carefully served all the fish soup, and then personally carried it and left the display area with the chef.

At this time, the people in the conference room were already waiting impatiently.

Seeing the voice coming from the door of the conference room, the two closest people couldn't help but stand up and greeted him.

Fu Yu was seen holding a full casserole of fish soup, followed by the chef with a pile of bowls and chopsticks, and the staff sent by the Food Association to assist.

Lu Zhanlong and others couldn't wait to taste the fish soup, so they took the initiative to help distribute the soup bowls.

He Jie looked at the chef who was busy serving the soup and asked directly: "How does the freshly boiled fish soup taste?"

Upon hearing the inquiry, several people nearby also looked at the chef.

Lu Zhanlong, always outspoken, asked, "Has the taste improved?"

After they tasted the fish soup cooked by the chef, the chef was not present during the exchange.

However, even if he didn't hear everyone's comments on the spot and was asked a few questions at this time, the chef knew very well that there should be some problems with the taste of the fish soup he cooked.

It's just that the problem shouldn't be serious, otherwise I wouldn't have held this exchange meeting specifically to discuss specific cooking improvement methods.

The chef said honestly: "It has indeed improved. The taste of the fish soup itself has not changed, but the taste is richer, and the taste of the basic side dishes has also become very good."

After hearing these words, everyone present was stunned!

After removing the fish meat, only the fish head and fish skeleton are used to make soup. Is it really useful?

Lu Zhanlong's breathing became rapid. He reached out and took a bowl of fish soup. He was not in a hurry to taste it immediately. Instead, he carefully looked at the color of the soup, then picked up the side dishes and looked at the cooking state of the cucumber slices. .

The cucumber slices are very fresh and tender, and the stew is cooked at just the right temperature.

At this time, everyone else also received the fish soup one after another and began to taste it individually.

He Jie picked up his bowl and felt relieved just looking at the concentration of the soup.

It should be stable!

The first thing he tasted was the mushrooms in the soup, which tasted very delicious.

The mushrooms are filled with the umami flavor of the fish soup, but the taste itself is very light.

The most valuable thing is that the taste of soy milk is mixed with the fish soup and blends in with the aroma of mushrooms. The original fishy smell that always follows you can no longer be tasted at all.

Eat two pieces of mushrooms, drink two sips of fish soup, and finally taste two refreshing cucumber slices. The essence of this bowl of fish soup has been completely cooked.

After He Jie finished tasting the bowl of fish soup, his heart dropped completely.

He put down the soup bowl and said to everyone: "Everyone has tasted the fish soup just now. Let me tell you my opinion first. The fish soup cooked by Xiao Fu was made after improvements. The main ingredients are The silver carp head and fish bones were removed, but the side dishes were not changed.”

"However, just with the change of the main ingredients, the taste of this soup has been obviously improved. And I tasted it carefully just now. The mushrooms in the side dishes taste more delicious. The original fishy smell can hardly be tasted. I think This is a very good idea for improvement.”

His views were also the thoughts of everyone present after tasting the fish soup. For a while, everyone strongly agreed with this. (End of chapter)