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 standing there waiting 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."

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 dish adapted from the local Hubei mushroom fish soup.

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 with the final cooking method in the data.

However, since there seems to be nothing wrong with this dish, why did He Jie specifically 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 will be 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 here had read the information, He Jie said aloud: "After reading the information on cooking operations, if you have any ideas, you can express your opinions and communicate. I have arranged for the chef to conduct on-site cooking operations. It’s live, we can watch it directly via video. At the same time, when the dishes are cooked, they will be delivered here. After tasting, we will conduct formal exchanges and research.”

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

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

Everyone discussed it very intensely. It is not the first time that soy milk is used to replace the soup. There have been similar attempts to improve dishes before, some of which were successful and some were unsuccessful.

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

However, the problem now is that there is no tasting for this dish, and there is no intuitive cooking operation observation. It is still difficult to deal with specific cooking details based on text records.

This is not a simple dish tasting activity.

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

Everyone expressed their opinions, basically starting from other dishes that were cooked with soy milk, and even discussing similar cooking methods of other dishes.

However, Fu Yu repeatedly flipped through the information in his hand, and analyzed and thought about the various evaluations made by customers and the Food Association after tasting the soup.

Just when everyone was still unable to find a clue, Cheng Muyun suddenly received a call, and then turned around to communicate with He Jie for a few words.

Then, Cheng Muyun stood up to adjust the content on the big screen.

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

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

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

They can have a clear and detailed cooking observation here, and they can also keep a record of the replay afterwards for viewing and research.

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

The applicant for this dish is a chef in his fifties, not tall, a little fat, wearing the chef's uniform of his own restaurant. Seeing the staff's prompts, he nervously introduced himself and the situation of the innovative dishes to the camera.

Then the cooking demonstration began.

The conference room was silent, and everyone stared at the big screen intently.

Through the discussion just now, they have a deeper understanding of the cooking operation of this dish. When watching the cooking again, the focus is on the details.

It can be seen that this chef should rarely participate in similar activities. Facing the staff and several cameras, he was obviously affected.

The movements were very stiff, and he deliberately raised his head and smiled at the camera from time to time.

For the chef's unfamiliar performance, the people present did not feel disdain or contempt. On the contrary, most people showed a kind smile of understanding.

Fortunately, this person's psychological quality is still good. Except for a small mistake due to nervousness when preparing the dishes, the rest of the cooking operations have gradually adapted, and the movements have become skillful and neat, and no problems have occurred.

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

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

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

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

This dish is a soup he innovated, and he has put a lot of effort into it.

This time, he submitted the application in the hope of proving that this soup is worth promoting.

He talked in detail, and even talked about his views on the ingredients and taste of this dish while waiting for the stew, and further adjustments made after repeated cooking research.

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

The grass carp was broken into pieces, and the size was just right.

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

For the side dishes, put in various mushroom slices first, wait for a while to simmer on low heat, then add cucumber slices and wolfberries.

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

Even if he couldn't watch it on the spot, he could still see all the details clearly under the high-definition camera, and even the state of the soup pot when changing the heat was recorded very clearly.

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

This is strange!

Why does the cooking operation look very good, and the chef's cooking level is also very good.

Why is the evaluation of the Food Association after tasting this soup 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, 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 Mushroom and Winter Mushroom 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, but if he hadn't just watched the entire cooking video, he would have even thought that the chef's skill in controlling 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 look at this problem in a different way. (End of chapter)