Food Circle Plug-in Emperor

Speaking of his own thoughts, Fu Yu spoke eloquently: "I just thought, if you use natural gas for cooking, as long as you can maintain a high fire and control the high temperature for a certain period of time, coupled with the super heat conductivity of the iron pot, is it possible?" Keep the pot gas in the pot for a long time.”

Li Dongxu was stunned for a moment when he heard this very creative idea.

Anyone who is a chef knows this. The food cooked in earthen pots and earthen stoves is the most fragrant.

If you want to make a good meal, control of firepower is crucial.

One of the advantages of using an earth stove is that it has great firepower, because when you use an earth stove, you make the fire yourself, and the firepower is very sufficient. If you want the fire to be bigger, just make the fire bigger.

Unlike a gas stove, the fire can only be turned up to a certain position, so when the firewood is burning, the firepower is sufficient, and the temperature in the pot will become higher and higher, so that when cooking, the food will cook faster. , and it can also make the food full of pot gas.

However, chefs often know this conclusion and do not know much about its principles.

But Li Dongxu was different. As an experienced chef, Li Dongxu frowned and said, "But when burning firewood, the firepower can continue to increase. I know this, but gas has certain restrictions when it comes to controlling the heat. How can we control the temperature in the pot? And since we are going to stew it, how do we judge the doneness of the ingredients in the pot?”

Fu Yu heard Li Dongxu's words and explained seriously: "As for this, I just thought about it carefully. Maybe it can be adjusted by controlling the heat and time. As for the doneness of the food, it needs to be adjusted based on personal cooking experience. Make a judgment.”

"However, this will make it somewhat difficult for people with low fire control skills to operate."

"After all, with different ingredients, different cuisines, different processing methods, and even different seasons, the raw and cooked standards of food are different."

"The doneness of food can actually be defined regularly based on the types of ingredients. Of course, it is mainly explored through repeated cooking operations."

"However, as long as the heat is controlled well, like this iron pot stew, I think it may be infinitely close to cooking in an earthen pot and earthen stove."

"Of course, for the aroma of firewood, even if the heat can meet the standard, it really can't be achieved."

After all, earthen stoves usually use various types of firewood to make fires, and the wood will continue to release aroma during burning, and after the ingredients are constantly stir-fried in the iron pot, they will also absorb part of the aroma produced by the burning wood, so The dishes produced this way will also be more fragrant.

This effect cannot be achieved when cooking with natural gas used in the kitchen.

Fu Yu's words made Li Dongxu a little distracted!

In fact, when cooking, chefs rely a lot of time on their experience in cooking. It is difficult to have a prescriptive standard for the amount of ingredients and seasonings, heat and time.

And every cooking method has its own unique form of existence.

If you want to get close to a certain kind of cooking, you not only need a lot of experience in cooking, but also require excellent analysis and imagination abilities, etc.

Soon, after the two exchanged a few words quickly, Li Dongxu's eyebrows slowly relaxed. If it can be like what Fu Yu said, the final cooking taste of this dish may really be close to the authentic earthen pot. kitchen.

As a chef, Fu Yu's keen cooking judgment ability is really strong.

Li Dongxu couldn't help but said: "Okay, you can cook this dish. If you need anything, just arrange it directly."

After explaining to Li Dongxu, Fu Yu quickly made a menu and handed it to Yang Zhichao.

Although there is no earthen stove, there is an iron pot at the stall specifically for stewing fish.

Putting the iron pot on the stove, Fu Yu didn't rush to heat the oil. Instead, he took the time to ask the worker to go to the coarse grain shop in the food area and borrow a small bag of cornmeal.

The perfect complement to the staple food of iron pot stew is the large ring of cornmeal pancakes steamed on the edge of the pot. It is soft and sweet. The authentic method is to use pure cornmeal to steam the pancakes, and the improved version adds white flour, or simply uses white flour as the main ingredient. , add only a small amount of cornmeal.

Fu Yu hesitated for a moment, but decided to cook according to the classic old-flavor recipe.

What the old man wants to eat should be this authentic taste.

The worker borrowed the cornmeal and came back as instructed. He reported it to Li Dongxu before turning around and sending it to Fu Yu's kitchen counter.

Several stalls in the food area usually operate their own stalls and rarely move around.

Fuchengchun had almost no dealings with the Coarse Grain Factory, but now he suddenly asked for help. He had borrowed something and would definitely have to pay it back in the future.

Li Dongxu asked the workers to write down the brand and grams of flour, and write them down directly on the purchase list at night.

If you borrow something, you must repay it. It’s not difficult to borrow again.

When Yang Zhichao came back from preparing the dishes, he saw Fu Yu pouring cornmeal into the basin. He couldn't help but said, "Fu Chu, are you really planning to steam pancakes?"

He reached out to hold the basin, shook it, and spread the cornmeal flat. Fu Yu said: "Well, there are no conditions to create conditions. It may not be as authentic as the earthen pot and earthen stove, but it should be no problem if you can make a meal."

After hearing Fu Yu's words, Yang Zhichao was stunned.

After a while, he couldn't help but shook his head: "Fu Chu, I have discovered that as long as I am by your side, I can gain knowledge anytime and anywhere. But you can even steam cornmeal pancakes?"

How can modern people still have the habit of eating whole grains?

Soon, Fu Yu filled the boiling water, poured it into the cornmeal, and quickly stirred it into small lumps.

When the dough is warm, add an egg, add sugar and start kneading.

It's a bit sticky at first, but gradually becomes more delicate as you knead it.

Seeing that it was almost done, Fu Yu put the kneaded dough aside and started stewing the fish.

The method of stewing fish in earthen pots and earth stoves is different from that of stewing fish in iron pots at Fuchengchun Restaurant.

Although the same iron pot is used, when cooking, the bottom of the pot must be preheated before adding oil and fish. This can ensure that the fish skin is intact and avoid sticking to the pot.

During the stewing process, Fucheng Chun Restaurant will try to use medium to small fire to avoid overheating and causing the fish to scatter.

Earthen pot and earth stove cooking is just the opposite.

When cooking, the firewood is from less to more, and the fire intensity is from small to large.

Stew over a high fire to quickly remove the soup. Finally, the firewood is burned out, and the residual heat of the charcoal ash will continue to warm the bottom of the pot. The bottom of the pot is still warm until the end of the dish.

The most difficult part of cooking this dish is controlling the heat. How to control the heat at the most appropriate time is the key to cooking the entire dish.

While waiting for the iron pot to heat up, Fu Yu kept reviewing the fire control he had used when stewing fish.

When stewing fish, you need to control the heat. Generally speaking, after boiling over high heat, turn to medium-low heat and simmer slowly. This will ensure that the fish meat is fresh and tender and will not become dry due to over-stewing.

The time for stewing fish is also very important.

Under normal circumstances, the stewing time should not be too long to prevent the fish from getting old.

But now if Fu Yu wants to use natural gas to achieve the cooking temperature of an earth stove, he needs to continue stewing over high heat.

When stewing fish, try to turn the fish as little as possible during the stewing process to avoid damaging the structure of the fish.

If you need to flip, you can do it when the fish is not completely cooked, which can better maintain the integrity of the fish.

With such cooking conditions, the difficulty of operation has virtually increased.

While Fu Yu was frying the ingredients, he estimated the heat control and time settings based on the size of the river carp.

How to adjust the fire to the maximum? The fresh fish should not burn the pot, the fish should be stewed at just the right temperature, and all the side dishes should be stewed just right.

This matter was so challenging that Fu Yu didn't realize it himself. His eyes lit up while he was frying the ingredients.

That kind of moment when he was about to complete a very difficult thing and just had some ideas that could be put into action. He felt that his whole person became excited.

The method of slow stewing over firewood is actually to slowly raise the flame to a peak, then lower it a little bit.

Finally, the soup will slowly dry up with the remaining temperature.

This is different from natural gas cooking. When collecting the juice, always at the end of the stew, you can turn on high heat to collect the juice and concentrate the soup to a certain extent to make the fish more flavorful.

What Fu Yu is now thinking about is how to make the cooking fire intensity of the natural gas stove close to that of wood fire.

At this time, he was very lucky. He had the blessing of the system, and his level of fire control skills had reached perfection.

And when used together with the skill of judging the internal cooking maturity of ingredients, it can allow him to adjust the heat and time very accurately.

However, after all, this matter requires a certain amount of experience to make a judgment.

These skills are powerful, but don't rely on them too much.

Just carefully observe the doneness of each ingredient, the amount of soup in the pot, the temperature trend and time changes in the iron pot at each temperature stage, etc.

Only by rationally using the skills you have mastered and observing these details can you complete the cooking operation better.

Fu Yu now does have a certain understanding and cooking experience in controlling fire.

When cooking, you not only need to pay attention to the intensity of the fire and the length of time, but also the concentration of heat emanating from the pot, the change in the aroma of the dishes, the doneness of the ingredients in the pot, the amount of heat accumulation at the bottom of the pot, and the position where the ingredients are heated. And the most critical factor is how much soup is retained.

This is not a matter of simply turning up or down the fire.

After the stir-frying was completed, Fu Yu poured broth into the pot, then added jujube, longan, wolfberry, and ginseng. After the pot was boiled, he added the fish to stew.

After that, Fu Yu began to control the intensity of the fire according to the doneness of the ingredients, and then carefully observed the concentration of the heat emitted, learning to distinguish the changes in the aroma of the dishes, so as to judge several other important cooking factors.

Fu Yu was busy cooking, and Li Dongxu couldn't help but walked over after finishing his urgent work.

Before he could ask, Fu Yu looked up and the two met each other's eyes. Fu Yu suddenly asked: "Cook Li, you said that the choice of pot material has a great influence on the cooking temperature, right?"

Li Dongxu was stunned and immediately said: "It must have an impact. Pots made of different materials have different heating degrees and different heat conduction speeds. When cooking, there are certain requirements for which pots correspond to which dishes. , so important to the entire cooking process.”

Fu Yu nodded, and his originally confused expression suddenly became clear.

He suddenly smiled and said loudly: "Yes, the control of heat can indeed be controlled by experience, but 'opportunities are often reserved for those who are prepared' is more suitable to describe cooking. Only we ourselves can make all the preparations and plans in the early stage." Once you have done enough, the rest can be left to experience. You may accidentally cook a surprise, but if you don’t sum up experience and understand the principles during the process, you may not be able to cook such a perfect dish next time.”

Li Dongxu was stunned when he heard this. For a long time, the sentence "Opportunities are reserved for those who are prepared" was in his mind.

Fu Yu carried the big basin for kneading the noodles. The cornmeal made him knead it just right. His hands were stained with oil, so he took out a ball of dough and kneaded it a few times. However, it didn't stew like the iron pot back home. Form into a ball, then flatten and stick to the pancake.

Fu Yu kneaded the dough into a long and slender shape, and then coiled it along the edge of the pot, making it look like a long snake, coiling around in circles.

Li Dongxu looked at this scene, and the words he originally wanted to say were stuck in his throat. He stared blankly at Fu Yu putting on the strip-shaped pancake.

He was amazed in his heart!

How does this brain grow?

What an idea!

The iron pot at the stall is small in size. When the fish is stewed, the rest of the edge of the pot is too narrow to stick round pancakes. The same goes for long and thin pancakes. Moreover, when eating, the bottom of the pancake is crispier and easier to stick to. When making soup, it absorbs more juice and tastes better.

Thinking about it this way, I couldn't help but feel that Fu Yu's dish was too creative.

If they do this, their restaurant will indeed be able to take orders for authentic iron pot stew, even if there is no wood fire aroma, which is very good.

After pasting the pancakes, covering the pot, Fu Yu turned the fire to maximum.

It is said that Chinese medicine pays attention to seeing, smelling, asking, and understanding when making a diagnosis. Fu Yu now feels that cooking is the same. He stared at the heat in the gap between the pot lid, smelled the aroma, and calculated in his mind based on the state of the ingredients he saw when pasting the pancakes and the amount of soup. Stewing time.

He didn't pay close attention and didn't notice it before, but now Fu Yu has a new understanding of the taste of ingredients and the concentration of heat in the pot during the cooking process.

After the carp was stewed and the pancakes were steamed, Fu Yu turned off the heat in time. This pot of food was to be served with the iron pot on the table. Fu Yu helped Yang Zhichao and carried the iron pot to the dining area.

There were other workers in the kitchen who quickly placed a heat-insulating mat on the dining table.

This dish takes a long time to cook. The old man is not in good health. After sitting for such a long time, he is obviously a little exhausted.

Now that the dishes were finally on the table, he looked at the large iron pot placed in the middle of the dining table, and his originally gloomy eyes suddenly had a glimmer of light.

His body became seriously ill, and his sense of taste and smell also deteriorated.

I usually have too many dietary restrictions and the soup is too watery. I don’t know if it’s because of this. When the chef put the iron pot in place, before he even opened the lid, the old man smelled a strong aroma. road. (End of chapter)