Chapter 114 Crowning the King

Fu Yu has found greater than as soon as that since he has the flexibility to pick out components, all the key recipes have misplaced their thriller in entrance of him.

These secret seasonings and marinade recipes are all made after the chef or the chef painstakingly tried and studied, and even handed down for generations.

Typically solely the boss and his cronies can know the precise components.

Outsiders solely odor its perfume and style its style, however they do not know what seasoning is used to make it.

Now, these secret recipes, which had been saved hidden for worry of being identified by outsiders, have all grow to be clear at a look in Fu Yu’s palms.

This matter is undoubtedly an amazing factor for Fu Yu.

The key formulation is so valuable, on the one hand, as a result of it’s arduous to search out, and alternatively, it’s as a result of it may well actually make meals extra scrumptious.

And Fu Yu can really instantly see the configuration ratio of those secret recipes.

That is like working towards martial arts, you’ll be able to spy on all of the secrets and techniques of martial arts on the earth.

Along with getting twice the outcome with half the hassle, there’s nothing left however success.

After being excited, Fu Yu combined the bowl of juice and seasonings for later use, and on the identical time advised Solar Qingning: “Drain the ocean prawns.”

Solar Qingning hurriedly used kitchen paper towels to soak up extra water to keep away from splashing oil throughout frying.

“Blanch 4 asparagus, two lengthy and two quick.”

After Fu Yu warned, Solar Qingning turned to select asparagus.

Warmth oil in a pan.

Put within the sea prawns when the oil is 80% scorching.

When frying shrimp, the oil temperature should be excessive and the pace should be quick, in order to realize the impact of charred exterior and tender inside.

If the oil temperature is just not sufficient, the shrimp meat will grow to be dry and arduous.

Fry till set and take away.

After the oil temperature rises once more, deep-fry till the pores and skin turns into crisp, take away and put aside.

Go away the bottom oil within the pot, and pour it right into a bowl of juice.

The salty osmanthus from Daoxiang Village is used within the bowl of juice, as a result of the perfume of the flower is extra intense.

Stir constantly over excessive warmth till the soup thickens.

Put within the fried shrimp and shredded inexperienced onion and ginger, stir fry rapidly and coat properly.

Fu Yu intentionally accelerated his palms, in order to keep away from the long-term frying that may trigger the pores and skin of the shrimp to grow to be delicate.

Fry properly, serve in a pan.

At the moment, Solar Qingning lastly breathed a sigh of reduction.

A dish of crispy shrimp with sweet-scented osmanthus sauce took eleven minutes.

excessive pace!

Do stick with it

The following step is to make the ultimate association.

Blanched asparagus, in pairs, lengthy and quick, folded in half and positioned on an oblong flat-bottomed white porcelain plate.

Three sea prawns are positioned cross-stacked on high of the asparagus, and 6 prawns are positioned in two teams.

Lastly, three shredded shallots and two slices of pickled peppers are positioned on high.

The whole cooking course of was very clean, and Solar Qingning stood by and watched, solely feeling pleasing to the attention.

Seeing the plate being taken away by the passer-by, I remembered to ask: “Chef Fu, is there something that wants consideration when making this dish?”

Fu Yu replied casually: “The principle factor is to concentrate to knife work, marinating, sizing, battering, powdering, lubricating oil, steaming, boiling water, pouring or including uncooked supplies to wrap the soup, and seasoning. The second is to observe the lotus, and the approach is proficient. That is it, it is effective.”

Solar Qingning: “.”

Isn’t this simply repeating the copying course of within the textbook?

Though he actually would not keep in mind clearly.

Ideas flashed by, and Solar Qingning belatedly realized that Fu Yu was capable of memorize the theoretical information of cooking so firmly.

This individual is just not solely good at cooking, but in addition has an incredible reminiscence!

Solar Qingning’s already large eyes turned greater once more.

Fu Yu is so good?

At first I believed he was a bronze, however I did not anticipate finding out that he was a king in any respect.

Because of this, this concept has not but been finalized, after which I found that in actual fact, he has already topped the king!

Solar Qingning checked out Fu Yu with envy and admiration, and felt sincerely in his coronary heart: Chef Fu is wonderful!

Two dishes are completed, and there’s nonetheless one salt and pepper shrimp goby.

All of them say “in season, do not eat sometimes”.

It’s solely mid-August now, however the very best gobies will take half a month within the night earlier than the meat will comprise extra water.

So now when clients come to order meals, in the event that they need to eat goby, those that know the way to do it’ll select deep-fried.

In any case, essentially the most scrumptious a part of goby shrimp is that the meat is good and tender, with a particular and engaging umami style.

Deep-frying can stimulate the freshness and tenderness of goby shrimp, and the robust style of salt and pepper simply makes up for the dearth of meat high quality of goby shrimp on this season.

A plate of salt and pepper shrimp goby, with twelve components.

After spitting sand, wash the gobies and drain the water totally, add lemon slices, and put aside.

Making the most of this time, Fu Yu blanched just a few broccoli.

Solar Qingning stretched out his head and took a take a look at the goby, and located that the shell was fairly large.

“What’s so good about this goby, if it had been me, I might quite spend cash to order a plate of salt and pepper prawns, at the least the shell is skinny and the meat is thick and engaging.”

Fu Yu smiled, and whereas pouring oil into the pot, he mentioned: “You do not perceive this, do you? Do not take a look at the thick shell of this goby, and there aren’t any methods in cooking, however cooking with salt and pepper is a ‘finger sucking’ within the mouth of diners. The primary umami’, prawns cannot style such a singular umami style.”

Solar Qingning was slightly unconvinced: “To not point out the goby meat, the shell continues to be arduous to peel. Anyway, if I’ve the chance to order meals, I’ll undoubtedly not eat this.”

The oil within the pot is heated up, put the rested shrimp goby into the pot and stir fry.

Trying on the gobies that had been beginning to flip pink little by little, Fu Yu abruptly considered a query.

Is it potential to vary the client’s satisfaction with the dishes by arranging the dishes?

The principle benefit of seafood is that the meat is contemporary and scrumptious. Should you order it rigorously and make it extra handy to eat, wouldn’t or not it’s extra well-liked?

Considering of this, Fu Yu calmed down and noticed rigorously whereas frying the tiger prawns within the pot.

The truth is, many individuals simply assume this dish tastes good, however they don’t know the way to eat it.

To eat gobies, you could first be taught to differentiate between “female and male”.

Take a look at the physique of the shrimp, the one with 6 legs is the feminine shrimp, and there’s a “king” on the neck, and the one with 2 extra calves beneath is the male shrimp.

The male shrimp is extra meaty, and the feminine shrimp is extra seedy.

Distinguishing between female and male can decide how arduous to peel goby pores and skin.

Aside from just a few connoisseurs who know the way to eat, different diners really do not perceive these items.

Goby shells are arduous and thick, and it’s unattainable to peel them with out talent.

Fu Yu took the pink goby out of the pot.

Activate the excessive warmth, wait till the oil temperature continues to rise, then pour the goby into the oil pan and fry repeatedly.

Till the shell turns into brittle and makes a “click on” sound, take it out instantly, in any other case the shrimp will probably be fried.

The fried gobies must be stomach up, exposing the “zippers” on each side.

Fu Yu abruptly thought that after the salt and pepper shrimp goby was served on the desk, clients typically peeled the shells by themselves, after which tasted them slowly.

Throughout the course of, folks typically gnaw their tooth instantly as a result of they don’t know the abilities.

This won’t solely have an effect on the temper of eating, but in addition harm the style of tasting.

If it may be instantly within the means of arranging the plate, the issue of arduous peeling will be solved.

Then clients will probably be way more handy when consuming.

Considering of this, Fu Yu started to ponder.

How can it not have an effect on the aesthetics of the plate, but in addition make it simple for purchasers to peel off the shell?