Food circle plug-in emperor

Fu Yu is now very familiar with the layout of the Food Association's office building. After all, he has been here several times.

He followed Lu Zhanlong directly to the small conference room on the fourth floor.

As soon as they arrived at the door, He Jie's assistant Cheng Muyun had been waiting there for a long time.

Seeing them coming, Cheng Muyun hurriedly stepped forward to greet them and said hello with a smile: "Chef Lu, Chef Fu, how are you?"

After saying that, he specifically whispered: "Everyone else has arrived, let's go in too."

Fu Yu smiled and nodded.

Lu Zhanlong asked one more question: "How many people are here?"

Cheng Muyun whispered: "More than ten, I should know them all."

An old acquaintance!

Lu Zhanlong visibly relaxed, smiled and nodded.

Cheng Muyun turned around and led them into the conference room and walked straight to the reserved seat.

At this time, everyone who came first had already taken their seats, and those who knew each other were chatting.

Seeing Fu Yu and Lu Zhanlong coming, they all smiled and said hello.

"Hey, Lao Lu, are you here too?"

"Hello, Chef Fu, we meet again!"

"Lao Lu, why are you here with Chef Fu?"

"Fu Chu, sit here, there's a seat!"

Everyone here was not only very enthusiastic towards Lu Zhanlong, but also very polite to Yu.

This makes Fu Yu somewhat embarrassed. In fact, many of the people present today are acquaintances who have met before, the same people who participated in the cooking exchange salon last time.

After Fu Yu and Lu Zhanlong sat down, Cheng Muyun handed them the previously printed records of the relevant cooking operations of the new dishes.

"This is the basic cooking situation for new dishes," He Jie said.

Fu Yu nodded, said no more, and lowered his head to read the information carefully.

The person who submitted the application for new dish innovation is a chef from an old local restaurant in Hubei. This dish has been promoted and sold locally with very good results.

Originally, I wanted to apply for the intangible cultural heritage quota, but this year the competition was too fierce, so I took a different approach and prepared to apply for a new dish to have my innovative dish notarized and recognized.

Fu Yu read the cooking method record of this innovative dish in detail.

This should be a fresh mushroom and fish soup adapted from Hubei.

Based on the traditional mushroom and fish soup, a slight improvement is made, using soy milk instead of water to cook the soup. The resulting soy milk mushroom fish soup not only has the deliciousness of mushrooms and fish, but also has the sweetness and sweetness of soy milk.

This dish is quite creative, and the taste should be very distinctive.

This was Fu Yu's first impression of this dish after reading the entire cooking method.

Because the dishes were submitted as innovative dishes, the cooking operation methods were recorded in great detail, as well as the description of the taste of the entire dish, the customer's response after promotion, and the detailed cooking operations of the dish. The data records that have been repeatedly refined and improved are very detailed.

After the soup was improved, it tasted sweeter and richer, and customers responded well after tasting it. Both the ingredients used and the ratio of seasonings met the market's requirements for food supervision and management.

Moreover, in order to ensure the smooth approval of the declared dishes, the chef actually made an application for substitution of ingredients and tried changing the taste of soup before submitting the information.

Of course, the final result is still the best cooking method according to the data.

However, since there seems to be nothing wrong with this dish, why did He Jie specially hold this seminar?

Now, just looking at the information, we cannot really judge the quality of this dish.

In Fu Yu's view, the most important thing to appreciate the taste of a dish is to observe the cooking operation on site, and then taste the dishes and soups in person.

But before that, Fu Yu carefully looked through the food association's review records of this dish.

The overall evaluation is that the fish meat is relatively fresh and tender, the fish soup tastes sweet, and the side dishes taste average.

but

After the fish soup is simmered, only the soup tastes delicious, so the taste of the side dishes is generally the same.

In particular, the ingredients chosen for this dish are grass carp, soy milk, straw mushrooms, king oyster mushrooms, winter mushrooms and cucumbers.

Grass carp has always been known for its tender meat and delicious taste. When cooked into soup, the fish meat will be even more tender and delicious.

but

The review was that the fish was quite tender, but not tender enough.

The taste of the side dishes is average, which is even more surprising.

Generally, when making fish soup, side dishes are chosen that are more likely to blend with the taste of the fish.

Mushrooms are very suitable, especially with cucumber.

In Fu Yu's opinion, it was the finishing touch.

However, since He Jie specially invited all these well-known chefs in the circle for discussion today, it itself shows that there are some problems in the cooking operation of this dish.

Otherwise, there would be no issues that require everyone to discuss and communicate.

After everyone present had read the information, He Jie spoke up at this time: "After reading the information on cooking operations, if you have any ideas, you can express your opinions and exchange them. I have arranged for the chef to live broadcast the on-site cooking operations. We can watch the video directly. At the same time, when the dishes are cooked, they will be sent here. After tasting, we will have a formal exchange and research."

After hearing the specific arrangements, everyone began to discuss with the people next to them.

From the cooking operation of dishes to the selection of ingredients.

The discussion was very intense. It was not the first time that soy milk was used to make soup. There have been similar attempts to improve dishes before, some were successful, and some were unsuccessful.

Now that everyone is invited to taste this dish together, it means that there are certain problems in it, but it should not be serious. As long as simple improvements are made, this new dish can pass the formal review.

However, the current problem is that for this dish, there is no tasting, and there is no intuitive observation of cooking operations. It is still difficult to delve into the specific cooking details based on written records.

This is not a simple food tasting event.

Bringing everyone together should also provide an opportunity to better communicate and learn cooking operations and related experiences.

Everyone expressed their opinions, and basically started the discussion from other dishes that were cooked with soy milk, and even discussed some similar cooking methods of other dishes.

But Fu Yu repeatedly looked through the information in his hand, analyzing and thinking through the various evaluations made by customers and the Food Association after tasting the soup. Just when no one could find a clue, Cheng Muyun suddenly received a call, and then turned around to communicate with He Jie.

Afterwards, Cheng Muyun stood up to control the content on the big screen.

He Jie said to everyone present: "The demonstration area is ready, and we can now observe it live through video."

This room is a multimedia conference room, which was originally used for cooking demonstrations.

The corresponding demonstration area has very professional recording equipment for all-round shooting and recording.

They can conduct clear and detailed cooking observations, and they can also keep records of the review afterwards for viewing and research.

Cheng Muyun quickly connected to the homepage of the demonstration area, and the chef standing in front of the kitchen table, ready to start cooking, appeared on the big screen.

The applicant for this dish is a chef in his fifties. He is short and a little fat. He is wearing the chef's uniform of his own restaurant. He saw the staff's prompt and nervously made it for the camera. Introduce yourself and tell us about innovative dishes.

Then the cooking demonstration begins.

There was silence in the conference room, and everyone was staring at the big screen.

Through the discussion just now, they all have a relatively deep understanding of the cooking operation of this dish. When they observe the cooking again, the focus is on the details.

It can be seen that this chef rarely participates in similar activities. He was obviously affected by the staff and several cameras.

His movements seemed very stiff, and he also deliberately raised his head and smiled at the camera from time to time.

Regarding the chef's unfamiliar performance, everyone present did not feel disdain or contempt. On the contrary, most people showed understanding and kind smiles.

Fortunately, this person's psychological quality is quite good. Except for a small mistake due to nervousness when he started preparing the dishes, he gradually adapted to the rest of the cooking operations and became skillful and neat in his movements, without any problems.

The key to cooking this dish lies in stewing grass carp. Before boiling, it must be fried first. During the cooking process, side dishes are added one after another. This time difference is also very important.

This cooking is not only a demonstration of the entire dish, but also a very rare opportunity to show off your cooking skills.

After all, this time the cooking operation will be observed and discussed by the leaders of the Food Association and other well-known figures in the food circle who are invited to the scene.

The chef in charge took a deep breath, waited for his mind to calm down, and hurriedly began to explain his cooking philosophy and personal thoughts on the cooking details of this dish while operating.

This dish is his innovative soup, and he put a lot of effort into it.

I submitted the application this time in the hope of proving that this soup is worth promoting.

He spoke in great detail, and even while waiting for the stew to cook, he talked about some of his views on the ingredients and taste of this dish, as well as the further adjustments he made after repeated cooking studies.

Fu Yu looked at the chef on the screen who was no longer so nervous and started talking. He smiled very understandingly and listened carefully to the other party's explanation, focusing on the details of cooking.

The pieces of grass carp are no problem, the size is just right.

The frying technique and control of the oil temperature and heat are also very good.

When choosing side dishes, first put various mushroom slices, wait for a while over low heat, then add cucumber slices and wolfberry.

Fu Yu noticed that the chef even sprinkled a little pepper into the soup pot.

Even if you can't observe it on the spot, you can still see all the detailed operations clearly with the high-definition lens. Even the state of the soup pot when changing the heat is recorded very clearly.

Precisely because he could see clearly, Fu Yu could accurately judge that the heat control during stewing of this soup was very good.

This is strange!

Why the cooking operation looks very good and the chef's cooking skills are also very good.

Why is it that the Food Association’s evaluation after tasting this soup is such a contradictory judgment?

Perhaps only after tasting this soup with your own mouth can you understand the problem here.

The cooking in the demonstration area was completed quickly, and the staff brought the pot of stewed fish soup directly to the conference room.

The chef in charge also came over and enthusiastically helped to share the fish soup and serve it to everyone present.

Fu Yu also got a bowl of hot fish soup.

In order to allow everyone to make a fair evaluation, each bowl of fish soup comes with a serving of meat and ingredients, allowing for a comprehensive taste.

Fu Yu picked up the spoon and took a piece of fish to taste.

Because the heat is controlled very well, the fish tastes very fresh and tender, and paired with the special taste of soy milk, the first bite tastes good.

Afterwards, Fu Yu tasted mushrooms and cucumber slices one after another.

The first thing I ate was the straw mushroom, which was also very delicious, but at the end of chewing it, the taste had a hint of the fishy smell unique to mushrooms.

It's not unpalatable, but it's definitely not delicious either.

It may be that the stewing time is too short.

But when you look at the cooking operation, the heat is just right?

Then I tasted king oyster mushrooms and winter mushrooms respectively.

The taste of king oyster mushrooms is obviously better, while that of winter mushrooms is much worse.

I don’t know if the first thing I took was straw mushrooms, so when I tasted the rest of the fish and fresh soup, I felt that there was a trace of mushroom smell left in my mouth, which somewhat affected the dining experience.

Fu Yu chewed the food in his mouth carefully, and after swallowing, he took another sip of fish soup.

Lu Zhanlong sat next to him and tasted the fish soup as well. He couldn't help but turned around and asked, "Xiao Fu, what do you think of this soup?"

Fu Yu smacked his lips, savoring the aftertaste in his mouth, and suddenly said: "Would this fish soup be better if the whole fish was not cooked?"

As soon as these words came out, Lu Zhanlong raised his eyebrows slightly: "Xiao Fu, what do you mean?"

Fu Yu said directly: "I tasted it just now, and I think the evaluation in the information is quite fair. The fish tastes average, the fish soup is quite delicious, and the taste of the side dishes is a bit unsatisfactory."

In fact, Fu Yu not only thought this, if he hadn't just watched the entire cooking video, he would even think that the chef's level of control over the heat was very poor.

Otherwise, the ingredients are obviously very fresh and the combination is very good. How can it be stewed like this?

However, after observing, he had to start to find a new way to deal with this problem. (End of chapter)