I have a restaurant in East Sakura

What is this scenario?

The avatar has three people to cook at the same time, is it used to solve the problem of insufficient manpower?

In addition to the fire in the night, I also saw many chefs who were discussing the kitchen, and I didn't understand it.

This method is also the simplest solution they can think of. As long as the avatars can be used to cook at the same time, there will be almost no problems with manpower and cooking.

Completing a banquet cooking under the same premise is a matter of holding hands.

Impossible, this one will not use this method to break the situation.

What's more, it is difficult for the three clones to have a different priority when it comes to cooking. What he wants is completely unified and harmonious cooking.

Someone quickly refuted this point of view, and then carefully observed the situation in the picture, it seems that because of the special nature of these utensils, they can almost completely reproduce everything on the scene.

Those small differences were also discovered.

It actually finished the three ingredients at the same time at a super fast speed, but because the speed was too fast, the afterimage left in the air formed an action similar to that of a clone. In fact, those were all left after they were finished. down traces.

However, this is also good, we can use this to learn this cooking technique.

After distinguishing Zhao Fuyu's cooking methods, everyone present immediately began to focus on his cooking methods.

Since three completely different dishes are being cooked, everyone is looking for a direction that is more suitable for them, and everyone is fascinated by it soon.

Which dish to cook first and which dish to cook later, in fact, every cook has a rough plan in mind.

Especially when it comes to this kind of banquet dish.

But there are also many people who make that low-level mistake, such as putting the soup there after finishing all the steps early, and then the cold dishes are the same.

This approach is not a big problem for the general cooking logic, but in the critical occasion of banquet dishes, the details that can determine the outcome will be lost.

Because time not only affects cooking, but also stews, soups, and even cold dishes.

A whole set of banquet dishes must take into account the situation caused by all dishes under the influence of time.

Then use the optimal solution to perform sequential cooking.

It’s not that you can’t make preparations. Some things, especially things that take time, such as soup, broth, clear soup, etc., must be made in advance.

But the last step of the soup, especially if you want to add other ingredients, then it is best to calculate the time when the soup is finished when all the dishes are finished.

Only in this way can the taste of soup be perfect and fresh.

The same is true for cold dishes. Unless some cold dishes need to be stirred to taste, it is the most perfect situation when the vegetable ingredients are mixed five to ten minutes in advance, and they are tasty without water collapsing.

Of course, if the cold dish is blueberry foie gras, or some meat aspic, then don't worry about this.

Make it in advance, and then wait for it to be cut and assembled when needed.

In the process of Zhao Fuyu's cooking, he fully revealed the process of making cold dishes, soups, and hot dishes.

The soup is naturally the first thing to deal with. I didn't choose any complicated soups. I simply had a clear soup with chickpeas and a chicken soup with winter melon. Both dishes don't need too complicated seasoning and ingredients.

It seems ordinary, but actually requires a lot of pre-production.

The clear soup is very troublesome to make, and the chickpea flower also takes time, but the chicken soup with winter melon is much simpler, but there are many good chickens to choose, and there is more than one.

First use two old hens to cook a cup of pure chicken soup, then put this chicken soup into the winter melon cup and add Qingyuan chicken to stew together. It is served with a little scallops, ham, mushrooms, and white shellfish to enhance the freshness.

You don't even need to add salt, a delicious and delicious chicken soup and winter melon cup can be completed.

The key to making it is actually the timing of the Qingyuan Chicken ripening and the coordination of the wax gourd cup.

So when the old hen soup is stewed, after the whole winter melon is hollowed out, only a thick layer of melon meat is left inside, but no further cooking is done.

Because considering the time of Qingyuan chicken, after the old hen soup is made, it only needs to be boiled in the winter melon cup for half an hour, and then add Qingyuan chicken and cook for another eleven or twelve minutes.

Chicken tofu in clear soup is a little more complicated, and the key is in the production of clear soup and chickpeas.

The production of clear soup is actually a variety of bone soups. Hens, ducks, and big bones are used to make soups. Finally, the soup is cleaned to remove excess fat and impurities, so that the soup is as clear as water.

Chickpeas are a little more complicated. The selected chicken breasts are slowly pounded into minced chicken with the back of a knife. While beating, the connective tissue and fascia must be removed.

After the minced chicken is minced, it has to be chopped several times, and then the minced chicken is sifted through the smallest sieve to ensure that the minced chicken is absolutely fine.

Then add green onion, ginger, wine, salt, and water starch, and stir continuously until the minced chicken has eaten all these things, blended into one, and then process the ingredients that can make the minced chicken into a bean curd-like texture, that is, egg white!

Whisk the egg white continuously until it is in a state similar to beer foam. It is in the state of being whipped, but it is not completely whipped.

You can completely blend the egg white and minced chicken together, then cook the clear soup over low heat, and slowly use the soup that seems to be boiling but not boiling, to boil the minced chicken until it solidifies, and the chickpea curd is complete.

Similarly, this is also a half-soup and half-vegetable dish, and like the previous chicken soup and winter melon cup, it has the effect of refreshing the mind and calming the mind, which can calm people.

This is also the first thread of the cuisine that Zhao Fuyu wants to make.

But the preparation of the soup is almost done, and the cold and hot dishes have to start.

The cold dish Zhao Fuyu chooses is very simple, which is tofu mixed with preserved eggs, and a little spring onion is enough.

For banquet dishes, this kind of cold dish seems ordinary, but in fact it is both elegant and vulgar. not come out.

On the contrary, the preparation of the hot dishes seemed quite satisfactory. The elbow, a sea bass, and half of the duck seemed to have no special ingredients.

In fact, with Zhao Fuyu's level, it should be no problem to use any fantasy ingredients.

But the more he reached this level, the more he felt that cooking with ordinary ingredients might get more feedback on cooking skills.

So much so that he rarely uses fantasy ingredients now.

But in fact, his dream ingredients are all used in unremarkable places that are needed for every cooking, that is, seasoning!