After Chef Lin finished speaking, the crowd around them suddenly fell silent.
The two new chefs were even more stunned.
Even Tian Lei had a serious expression and couldn’t help but move closer to carefully observe Fu Yu’s technique.
The more he watched, the more astonished he beca.
If Chef Lin hadn’t ntioned it, he wouldn’t have noticed at all.
Because Fu Yu’s knife work was incredibly fast, in the eyes of others, he was just deftly altering the fish.
Yet, no one noticed that he was using a wave-like knife technique while doing so.
Tian Lei was utterly amazed watching!
Every cut Fu Yu made was indeed like that, with the tip of the knife moving in an almost imperceptible arc.
His attention to detail and mastery of knife skills was truly at a master’s level.
The other busy chefs, including Chef Liu, who sneaked glances from ti to ti, also fell silent.
Watching the assistant chef Zhang Zhen, and their boss attentively watching Fu Yu cook, they couldn’t help but sigh.
At this mont, everyone unconsciously put aside their initial dismissive attitude and began to seriously observe Fu Yu’s cooking.
anwhile, Chef Lin couldn’t help but wonder, what is Fu Yu’s background?
It’s said he’s a head chef from Qianlima, learning under Zhao ng.
But at such a young age, with such remarkable skills, exhibiting master-level cooking techniques with every move, how could he be just an ordinary head chef?
Zhao ng had also co to help in the music restaurant kitchen before.
While his culinary skills were good, it now seed that Fu Yu was clearly a notch above.
Could it be that the student has surpassed the teacher?
If so, Zhao ng indeed had great foresight, taking in such a talented protégé!
Thinking of this, Chef Lin couldn’t help but glance at his own apprentice.
Tian Lei was watching Fu Yu cook with an envious expression. Unaware if Chef Lin’s gaze was too intense, he suddenly turned to look over.
Tian Lei looked puzzled: Master, why are you looking at ?
Chef Lin: What’s wrong with looking at you! It’s just frustrating to see! Look at others!
Indeed, other people’s apprentices always seem so much better!
Tian Lei: "..."
After handling the carp, Fu Yu began cooking the garlic and baiji stewed carp.
The cleaned carp was cooked in a soup with garlic and baiji.
While the soup simred, Fu Yu started preparing the dried scallop and cabbage hearts.
The cabbage hearts were cleaned, halved; dried scallops were placed in the pot to steam through and then shredded.
Heat the pot with oil to five or six parts hot, add the cabbage hearts, and pour in six cups of broth, simring over low heat until the cabbage hearts are fully cooked, then drain and spread them flat on a plate.
Place the dried scallops in the pot, pour in one cup of broth, add salt and MSG, bring to a boil, then add 10 grams of cornstarch water and chicken oil, drizzling the scallop sauce over the cabbage hearts.
The key to this dish is in the presentation.
The braised soft cabbage hearts had their leaves spread out flat on a shallow circular celadon plate, with the tender yellow cabbage leaves facing outward.
The remaining whole cabbage hearts were stood upright in the center of the plate, with eight plump and tempting scallops arranged in the center.
Fu Yu carefully plated, fearing any damage to the delicate outlines of the cabbage hearts, trying his best to spread all the tender leaves flat.
This type of dish, focusing on presentation and visual effect, is very challenging.
One has to consider not only the taste and control of heat during cooking but also how to ensure the integrity of all ingredients and the brightness of colors...
Every step required careful consideration and careful implentation.
The more familiar the dish, the more ticulous Fu Yu was.
Having made it before, and cooking on-site, are always two different things.
Experience is certainly valuable, but hands-on practice is equally important.
Especially when really cooking, every seemingly simple and smooth operation is actually ticulously arranged.
After the dried scallop and cabbage hearts were completed, Fu Yu turned to cook seaweed and coix seed porridge.
The seaweed, kelp, and sweet almonds were simred with an appropriate amount of water.
After setting the right fire, Fu Yu began to prepare papaya.
The vinegar ginger papaya is actually quite simple to make.
Using 100 ml of aged vinegar, 60 grams of papaya, and 9 grams of ginger, stewed together in a clay pot.
Papaya turns fragile when cooked soft, testing the chef’s skill during plating, requiring steadiness and precision.
Preparing for promotional booklet docuntation surely requires textual promotion.
Yao Shi glanced at the photographer, who had taken photos and was now starting to film, and suddenly asked, "Fu Yu, what are the effects of these dishes? Can you elaborate?"
Fu Yu kept his hands busy, answering, "The main effects of the garlic and baiji stewed carp and dried scallop and cabbage hearts are detoxification, swelling reduction, hemostasis, and muscle regeneration, suitable for acne patients. The seaweed and coix seed porridge promotes blood circulation, reduces inflammation, and is effective for grade three interdiate treatnt."
"And the vinegar ginger papaya adjusts the spleen and stomach, warms phlegm, and can be used as dicine, consud once daily, morning and evening for seven days. I will later adjust the diet plan based on the custor’s actual recovery."
While speaking, Fu Yu began making loquat leaf paste.
The herbs had been thoroughly soaked in advance.
Fu Yu explained while working, "The herbs must be soaked for two hours beforehand, so the active ingredients in the dicine can be easily extracted."
To appear more knowledgeable, Fu Yu started reciting the theoretical knowledge like a chant he had learned during classroom practice.
"There’s a saying, ’dicine should be simred thoroughly.’ The ’thoroughly’ here ans to the appropriate extent."
"First, use high heat to bring the liquid to a boil, then simr on low heat, keeping it gently boiling. During boiling, stir in ti and remove the foam on the surface to prevent it from overflowing."
Fu Yu operated ticulously, and others watched, holding their breath.
Once the water reached a gentle boil, Fu Yu let Zhang Zhen take over the dicine simring.
He himself turned off the heat for the papaya and ginger, setting them aside to cool.
After adjusting the heat for the garlic and baiji stewed carp, he continued making the loquat leaf paste.
Zhang Zhen was observant and realized that Yao Shi wanted Fu Yu to elaborate more on dicinal cuisine.
So he cooperated by asking, "Is loquat paste really made from loquat leaves? I always thought it was extracted from the fruit flesh."
Fu Yu indeed explained, "Though commonly called loquat paste on the market, in traditional Chinese dicine, it’s the leaves that are used as dicine, which can clear lung heat, lower stomach Qi, and help with irritability and thirst."
Zhang Zhen glanced at Yao Shi who clearly showed a satisfied expression, and deliberately asked, "Is there anything important to note when making loquat leaf paste?"
Fu Yu thought for a mont and said, "There is one key point: the paste is made from old leaves, which are non-toxic; new leaves and seeds contain minute amounts of cyanide and are mildly toxic, so they shouldn’t be eaten carelessly."
While speaking, Fu Yu suddenly said to Zhang Zhen, "Chef Zhang, help keep an eye on it and stir frequently."
Fu Yu then went to plate the vinegar ginger papaya.
Zhang Zhen nodded, and at this mont, everyone in the kitchen instinctively held their breath.
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