The story of a cook

Chapter 143 Enlightenment Furong Fish Maw
Life is a practice, and you can experience all kinds of life on the way of practice.

A person's life is a process of experiencing, enlightening, and cultivating the Tao.

There are three thousand avenues, each with its own way.

There is also a way to cook.

Master and Ah Fa went to the office for a meeting, probably to study the business during the Spring Festival.

The master hadn't come back when it was time for the meal. At this time, a dish "Furong fish maw" came.

I prepared the dish for Zhang Hao. Zhang Hao looked at it and said, "I'd better wait for the master to come back to make this dish. This dish can't be done well either."

I said: "It's okay, you can do it, I'll give you the enemy observation array, and if you fail, I'll give you another copy."

Zhang Hao said with a little worry: "If you can do it, you can do it, but you can't do what Master does. Don't go up and retreat."

I said, "It should be fine. You can see how many times the master has done it. It's fine. The master may not come back when the meeting is held. When he comes back, the guests should return the food."

He still hesitated, and I was a little anxious.Said: "If you don't do it, I will do it."

He probably waited for my words, and immediately said: "Okay, Tan Zi, you do it, even if you do something wrong, the master will not scold you, if I do something wrong, the master will definitely scold me."

I said, "Put it down, I will be scolded for doing something wrong, but now that Master is not here, I can't afford to wait for food, so I have to do it."

When you come to the stove, first blanch the fish maw, pour it into a colander to control the water, then heat the oil in a pan, put the pan in, and start adding cold oil after the pan is slipped, turn on a low heat, and control the oil temperature at [-]% to [-]% In between, prepare to fry the hibiscus.

The "Furong" mentioned here is to remove the fascia and chop the chicken into minced meat. It should be chopped very finely to reach the state of "velvet". Then add the minced chicken to the egg white and add a little water starch. Carry out basic seasoning and stir into a paste. When stirring, be sure to stir in one direction, so that it can be vigorously, and the state of scattered flowers will not occur when frying minced chicken.

Master's "Furong Fish Maw" is based on the traditional "Furong" and borrowed from the Cantonese dish "Da Liang Stir-fried Fresh Milk". Fresh milk is added to the minced chicken, so that the fried Furong not only maintains the tenderness of the original minced chicken Smooth, and increased the aroma of milk, very delicious, tempting appetite.It’s just that adding fresh milk to minced chicken makes it more difficult to stir-fry hibiscus. Frying hibiscus is a very technical job. Now that fresh milk is added, ordinary people dare not stir-fry.If the heat is not well controlled, the minced chicken will be fried, forming the so-called "scattered flowers of heavenly women".I prepared the minced chicken, and I also added the fresh milk. When I stir it, I know how strong the "strength" is.I know in my heart that as long as I don't panic and control the oil temperature, "Furong" can be fried well.

When the master is frying the hibiscus, he puts in the minced chicken prepared with a horseshoe at one time. I can't do it, because I am afraid that the frying will not be good, so I put in a third first.The minced chicken slowly enters the pot like viscous milk, and slowly flows to the bottom of the pot. At this time, the minced chicken at the bottom of the pot is like a snow-colored full moon that sinks into the bottom of the water through the oil surface. ,very nice.

Hold the spatula in your hand and slowly enter the bottom of the pot, push the shovel lightly, and you will see a small piece of the snow-colored moon being shoveled off by the spatula, and the shoveled off small piece begins to be heated and slowly floats up , Like a snow-white plum blossom.The first piece of hibiscus was successful, followed by the second and third pieces—after the full moon at the bottom of the pot turned into "plum petals" and floated up, I knew that the first pot of hibiscus was a success.

Then came the second pot. In the second pot, pour the remaining two-thirds of minced chicken into it at one time, and began to shovel the plum petals one by one.At that moment, I felt as if I entered another space. I was not cooking, not making hibiscus, nor a cook, but a painter decorating a canvas, making a beautiful picture.

Suddenly, I feel that the chef is not cooking, but interpreting, interpreting his own works.The feeling at that moment was amazing, as if I had entered a realm and was enjoying the whole cooking process——that feeling was amazing, but unfortunately the time was too short, and after the production of hibiscus was completed, that feeling disappeared, and then I just saw the petals in the pot, as white as snow.

Fleur done and the rest is much simpler. "Furong Fish Maw" is a stir-fried dish. Master the heat and sauce well. When frying, the heat should not be too high, medium heat is the best, and the soup should not be too much. It should be less than one-third of the ingredients.First simmer gently, do not leave the handle of the spoon while simmering, keep an eye on the heat, shake it at any time, wait for the fish maw to taste, start to beat the water, slowly, collect the juice, sprinkle more than a dozen green Garnish with tiny star pieces cut from red peppers, drizzle with a little cooking oil and sesame oil, and serve on a plate.The finished "Furong fish maw" is as white as snow, crystal clear, soft and smooth after a bite, like soup like rot.

When I started loading the plates, I saw Master standing behind me and looking at me with a smile.

I was a little confused and forgot to plate it.

Master said: "Put it out, I'm still waiting to taste it."

I hurriedly put on a plate, dressed up and said: "Master, you didn't come back just now, I was afraid that the guests would rush the dishes, so I made it."

The master didn't say anything, took a small piece of hibiscus with chopsticks, put it in his mouth, tasted it, and then said to Zhang Hao, "serve the food quickly, it will be cold in a while."

Zhang Hao was carrying Furong fish maw to the food delivery department. I put down the spoon, cleaned up the stove, then came down to look at Master, and asked, "How is it? Master."

Master looked at me and said with a smile, "Very good, I passed the exam."

To be honest, I was a little disappointed at the time. I felt that it was too good to be true. I didn’t expect to pass, so I asked Master: "Master, what is the difference? You can give some comments."

Master said: "First, fried hibiscus is not good. It looks good, but it's hard and soft." After finishing speaking, he asked me, "Are you afraid that if you fry it once, you won't be able to do it twice?"

I said, "Yes, I'm afraid that if the speculation is not good, it will all be scrapped."

The master said: "You are safe like this, but hibiscus is a tender thing, especially this dish, the biggest feature is freshness and tenderness. If you can't taste the freshness and tenderness, this dish is a failure. You fry it twice and fry it well the first time." Put the hibiscus oil in a colander to control the oil, and when the second fried hibiscus is ready, the first fried hibiscus will start to harden."

I asked, "So soon hard?"

The master said: "You don't know the dishes you prepare yourself. What's in the minced chicken?"

I said, "There are milk and egg whites."

When I said pouring the egg white, I understood that the egg white is full of protein, which solidifies very quickly and hardens quickly.

I said, "I see, it's about the egg whites."

The master said, "By the way, it's about the egg whites. This time I understand."

I said, "Understood, what else?"

The master said: "I will come back when you are almost done, and I will watch you collect the sauce from behind you. When you collect the sauce, it is still on the same fire as when you fry it. That's not good. When you collect the juice, you need to increase the firepower. This When the starch goes down, it can quickly gelatinize when it is heated, forming a protective film on the raw materials. If you don’t increase the firepower, it looks like the juice is collected and thickened. In fact, it is a false phenomenon when it is in the pot. When it is served on the table, it will run away when it cools down."

After listening to Master, I felt that my "Furong Fish Maw" had just passed the test. Master was right.

Ask the master: "What else?"

Master said: "It's gone, the rest is to comprehend by yourself, one by one, it's useless if I tell you mine, you have to comprehend your own."

At this time Zhang Hao said: "This is called the master to lead the door, and the practice is up to the individual."

The master said to him: "There is so much nonsense every day, you are still a senior brother—"

After Master finished speaking, I began to think carefully about the whole process of making "Furong Fish Maw".

Think back to when I started making hibiscus.When making hibiscus, I entered a state. Although it was only for a moment, it gave me a different feeling.I used to think that cooking is cooking, as long as the dishes are well prepared and the guests don’t pick on the faults, but at that moment, I felt that I was not a cook, but an actor, standing on the stage and performing my own works.

Yes, at that moment, I really felt that I became an actor. The stage was the three-foot stove I was standing on, and the work was "Furong Fish Maw". I stood on my own stage and performed my own work.

A question comes to mind - what is a chef?
Is the chef just cooking?Apparently yes, chefs are for stir-frying.

Why do some chefs cook delicious food while others don't?Is it a simple relationship between intention and carelessness?

The dishes prepared by a careful cook are better than those prepared by a careless cook.

Is it enough to learn how to cook with your heart?

You also need to like and love, and you need to understand.

People can only do their job well if they fall in love with the industry they are engaged in. That is to say, only if they like the industry of chefs can they cook well. If they don’t like the industry of chefs, they will never cook well , just cooked the dish.

People love because they like it.This is true for people, and it is also true for the work you do.If you do what you love, you will achieve success, and if you do what you do not love, you will not achieve success.

The most stupid person is to spend his whole life doing things he doesn't like, and finally achieve nothing.

I like the industry of chefs, I like cooking, and I find that chefs are not cooking, but performing works on their own stage.

The three-foot stove is my stage.

What about the stage of my life?Is it also on this three-foot stove?

I seem to have grasped something, and it seems that I have grasped nothing.

But I know what to do in the future.

(End of this chapter)