Food Circle Plug-in Emperor

The idle oven was lit with charcoal, and soon a worker handed over the barbecue equipment.

The ovens of Four Seas Feast are much more upscale than the temporary equipment of Maxima.

The built-in smoke exhaust system and the large grilling position can cook more than a dozen skewers of lamb and scorpions at the same time.

Before the oven!

Fu Yu put the barbecue tongs on the oven, brushed the oil skillfully, and put the skewered fresh lamb scorpion on it.

Master Sun re-roasted a five-spice mutton scorpion.

When Fu Yu started baking, Master Sun and Luo Rang almost all focused on him.

Under normal circumstances, the grilled mutton scorpions have to be boiled and then grilled over charcoal fire.

The lamb scorpions baked in this way are burnt, fragrant and tender, with the best taste.

Because when blanching, you can add scallions and cooking wine, and add some vinegar, which can perfectly remove the unique smell of mutton.

However, the requirements of middle-aged male customers are freshly roasted.

So Fu Yu didn't blanch it, but roasted it in the original flavor.

Lamb scorpions are not like lamb chops. The meat is even in quality. When grilling, the heat can be well controlled to ensure that every part of the lamb can be completely covered by charcoal fire.

In terms of baking, Luo Rang is considered a layman, and he has seen the whole process by ear, but there are very few opportunities to actually get started.

So he didn't understand the special test of cooking skills when roasting fresh meat.

Master Sun is a real expert.

He knows how difficult it is to roast fresh meat.

Like this kind of fresh meat that does not pass water and is directly put on the stove, it cannot be roasted thoroughly without a long time of roasting.

However, if the roasting time is too long, the roasted meat will be dry and hard.

Roasting fresh meat is so difficult to master, let alone the sheep scorpion, which has no rules in appearance.

It is even more difficult to achieve the degree of crispy on the outside and tender on the inside.

While Master Sun was busy with his work, he couldn't help but pay attention to Fu Yu's operation.

He wanted to see how Fu Yu's baking skills were, and also wanted to see what knack the other party had for baking.

Although Fu Yu is very young and doesn't look particularly powerful, he should not be judged by his appearance, not to mention the fact that he had the seafood barbecue takeaway evaluation before his eyes.

Even though Master Sun was a bit unacceptable, he still didn't dare to underestimate Fu Yu.

The lamb scorpions used in the Four Seas Banquet are all meaty. They are first marinated to soak in the flavor, and then baked in the oven to crisp the outside.

When Fu Yu baked, he directly omitted these steps, and only focused on controlling the heat, and accurately turned the lamb scorpions, up and down, left and right, and kept turning them.

This is not a difficult task for him.

Therefore, when operating, the expression is relaxed and the movements are smooth.

The little worker who was in charge of helping the kitchen next to him looked at Fu Yu with a good eye, and looked at his smooth operation with astonishment, his eyes were full of envy and admiration!

Is this Chef of Maxima?

No wonder he can bake seafood that crushes other professional barbecue chefs. Even Xiao Gong feels a very strange feeling emanating from Fu Yu, which is completely different from the chefs he usually sees in the back kitchen.

Fu Yu has an indescribable aura!

Roasting is one of the messier tasks in cooking.

Smokey, tired, and busy.

Ordinary people stay in the roasting area, and it doesn't take long for them to sweat profusely, and the chef's clothes are full of greasy and dirty.

But look at Fu Yu.

It was obviously a messy baking area, and beside him stood Master Sun who was sweating profusely, as if his whole body was about to melt.

Fu Yu, however, stood in front of the oven cleanly and freshly. He moved quickly and baked with a relaxed expression.

This is not comprehensive!

Fu Yu was also sweating. There was fine sweat on his forehead and temples, but the chef's clothes on his body were as clean as new.

This person stood in front of the oven, not as if he was working, but as if he was performing a perfect culinary demonstration, and his every move revealed a sense of calm and breezy beauty because of his proficiency.

Unlike Xiao Gong, Luo Rang and Master Sun focused on the operation of Fu Yu's hands.

The bone seam of the sheep scorpion is rugged and deep, which makes it difficult to accurately control the angle when roasting.

Luo Rang noticed that Fu Yu's hands were fast, and he was constantly adjusting the angle of the sheep scorpion approaching the oven.

This should be to use the high temperature of the charcoal fire in the oven to dry the surface of the lamb scorpion evenly and quickly, so as to achieve the effect of charred outside and tender inside.

During the roasting process, Fu Yu did not sprinkle any seasonings, because doing so would not make the lamb scorpions tasty as a whole.

If it is only to make the outer layer of mutton more flavorful, it will affect the taste experience when the sauce is used at the end.

Master Sun found that Fu Yu was indeed very experienced in baking.

He didn't burn the charcoal very hot.

This is actually very important.

When grilling, if the charcoal fire is too hot, it is very easy to burn.

The best way to bake is to control the charcoal fire, not to be too hot, and to keep turning over.

Regardless of the baking skills, Fu Yu is perfect in terms of controlling the temperature of the fire.

This made Master Sun couldn't help but look at him more.

To have such skillful skills, at least a few years of baking experience is required.

Although I haven't asked, Fu Yu is estimated to be twenty-three or twenty-four at most.

Then he should have learned to cook since he was a child.

Don't know who his master is?

Really quite discerning.

After all, when I was too young, I couldn't tell if I had the talent to learn cooking.

To be an excellent chef, in addition to having a persistent heart, one must also have a strong physique.

Standing in front of the kitchen counter and shaking the spoon for three or four hours in a row every day is not something ordinary people can persist.

At the same time, in the box in the front hall, a middle-aged man was smiling and talking to his two young companions: "As the saying goes, eating pigs is not as good as eating cows, and eating cows is not as good as eating sheep. And sheep and scorpions are also the best among sheep." Classic, the meat is fresh and tender but not greasy, the bone is rich in marrow but not slippery, and the soup is mellow but not stinky."

"Like your little girl who pays attention to maintaining her figure, it is the best to eat this. It will satisfy your hunger without gaining weight, and the nutritional content will not increase the fat."

The two young girls laughed straight after being teased: "Really, can you still not gain weight by eating meat?"

The middle-aged man nodded seriously: "Of course it is true! Let me tell you, in fact, after eating this sheep scorpion, you can drink a bowl of pure mutton soup at the end, that would be amazing. The original soup turns into the original food, I heard ever?"

After finishing speaking, the middle-aged man was still a little bit regretful: "But their mutton soup is fine. It is said to be authentic mutton scorpion soup, but it is actually stewed soup, which is not authentic at all!"

"I once drank the authentic sheep and scorpion soup in Inner Mongolia. Oh, the soup was white, fat but not greasy, and had no smell. When cooking, put the sheep and scorpions into the big pot to cook the soup, and then Put the fresh mutton cut into lumps into the soup pot together with the cleaned haggis. The taste is really, tsk tsk.”

Thanks: Yan Miaoer for the 100 starting coins! Thank you! !