The Cheat Emperor of the Culinary World-Chapter 326 - 325: The Greatest Fusion Cuisine in History
Fu Yu turned off the stove.
To add a dish, you first need to decide what to make.
Cooking with fruit?
Fu Yu chose to flip through the special home banquet recipes.
There are many dishes suitable for pregnant women before delivery, but once additional criteria are added, the range of options is instantly reduced by more than half.
After much consideration, Fu Yu thought that since the customer ordering is a woman about to give birth, and she previously had severe morning sickness and difficulty eating.
In terms of cooking, special attention needs to be paid to the flavor and presentation.
The dish should look pleasing at first glance and be particularly appetizing when tasted, while also meeting the order requirements to include certain fruits.
With limited time, Fu Yu roughly chose a few snacks that he thought were okay and recorded the specific cooking methods.
Using fruit in cooking, apart from snacks and desserts, offers very few options.
And the customer also required it must be a seafood meal.
Fu Yu decided to be clever and make three fruit desserts, then pair them with seafood dishes for presentation.
Anyway, in a dish, whether the main course is delicious or the side dish is tasty, it depends on the diner’s preference.
No one can find fault with it.
Fu Yu listed the menu.
Hawthorn jelly tomato shrimp, banana pie sweet and sour fish, orange milk steamed abalone, plus a serving of seafood porridge.
An impressive list of prepared dishes.
Zhang Jinyu looked at the menu, dumbfounded.
"Chef Fu, what is this..."
Fu Yu chuckled and said, "A dish with two tastes, the first mixed cuisine in history!"
Zhang Jinyu: "..."
The tomato shrimp, sweet and sour fish, steamed abalone, and seafood porridge were handed over to Sun Qingning to cook.
After Zhang Jinyu prepared the ingredients, Fu Yu started making the hawthorn jelly.
The hawthorn was washed, split in half, with stems, seeds, and sepals removed, leaving about 600 grams.
First, cook 300 grams of hawthorn through in 350 ml of clear water, but don’t overcook it.
When changing pots, Fu Yu refused the iron pot handed over by Zhang Jinyu and switched to a clay pot.
Zhang Jinyu was puzzled: "What’s wrong with this pot?"
Fu Yu explained: "When cooking hawthorn, avoid using iron pots. You can use clay or stainless steel pots instead."
As for the reason, the special home banquet cookbook didn’t specify, and he didn’t look into it deeply.
Luckily, Zhang Jinyu never delved too deeply. Since Fu Yu said not to use it, that’s the rule; just remember this important detail.
Scoop out the hawthorn; the broth has turned red. Then add the remaining hawthorn.
Cook it again.
Fu Yu explained this time: "The reason for cooking it twice is to make the broth richer. The solid hawthorn will be sent to the dough section later; we’re only taking the broth."
Zhang Jinyu nodded, indicating he understood.
Fu Yu filtered the broth.
The agar from the dough section was already softened, just boiled down and 200 grams of sugar dissolved.
Add three tablespoons of agar liquid to the filtered hawthorn juice.
Borrowed several molds from the dough section.
Fu Yu finally chose a set of small fish and starfish molds, pouring the hawthorn juice into them.
Once cooled and set, they turn into crystal-clear hawthorn jelly.
Zhang Jinyu carefully carried the tray and moved the molds aside.
He was about to find a cover, and Zhao Meng returned after applying his medicine.
"What are you making here?"
Zhao Meng peered into the molds and asked in surprise.
Zhang Jinyu quickly explained what had happened.
Zhao Meng blinked and looked over at Fu Yu, busy cooking, thinking he must have misheard: "Hawthorn jelly? Wait...Fu Yu!"
Zhao Meng walked over and asked, "Are you planning to merge two dishes into one?"
Fu Yu smiled and said, "The customer’s requirement is for these fruits to be in the dish, so let’s add them! Anyway, in this dish, both the main and side dishes can be eaten. They can choose what they like, ensuring every dish is a seafood dish with fruit in it."
Zhao Meng inquired carefully about Fu Yu’s plating design and nodded: "Alright, let’s do it your way then."
At the same time, he mentally gave Fu Yu’s creativity a thumbs up.
He had long noticed that Fu Yu was the kind of person who made accurate judgments the more urgent the situation was.
Moreover, at critical moments, this kid has particular ideas, opinions, and never messes up.
Zhao Meng sent a message to Yao Shi, then stayed put, watching Fu Yu make the banana pie.
The puff pastry was made by the dough section and frozen in the refrigerator.
Take the puff pastry out of the fridge, leave it at room temperature for 2-3 minutes.
Once slightly softened, roll it a bit thinner and larger with a rolling pin, then refrigerate and relax for about 15 minutes.
During this time, Fu Yu started making the orange milk egg custard.
Wash the orange, cut off the top, scoop out the flesh for later use.
Crush the orange flesh with a grinding bowl, filter out 30g of orange juice.
Thoroughly mix and stir orange juice, milk, egg liquid, and sugar until smooth, sieving twice for a finer custard.
Pour it into the orange shell to steam over boiling water.
Instruct Zhang Jinyu to watch over it, while Fu Yu takes the banana, peeling and cutting it into small cubes.
Beat the egg, stirring until even.
Divide the relaxed puff pastry into two halves, cutting out two rectangles.
On the "base," brush egg wash on all four sides.
Place the banana filling in the center, surround it with pastry scraps on the egg-washed edges like "railings."
Then, brush egg wash on the "railings" as well.
The other piece of puff pastry, the "lid," is slashed in the middle.
Cover the "base" with the "lid," gently pressing the edges to seal, then cut serrated patterns with a knife.
Freeze for 15 minutes.
During this time, remove the orange milk egg custard from the steamer.
A rich sweet smell of orange mixed with milk wafts out.
It was also Fu Yu’s first time making this dessert.
Looking at the round plump orange with tender yellow egg custard, fine and smooth, he breathed a sigh of relief.
The result was excellent!
Fu Yu focused on cooking.
Zhao Meng watched from the side, clicking his tongue in wonder.
He found Fu Yu’s pastry-making skills particularly adept, with every step sharp and precise.
It didn’t look like a novice at all.
Recalling that Fu Yu mentioned he had specifically learned dessert baking for two years during culinary school to chase a girl.
At the time, it sounded amusing.
Now it unexpectedly invoked an inexplicable feeling of sadness.
Zhao Meng looked at his handsome, capable treasured apprentice.
Such a good young man, yet some girl wouldn’t date him?
How blind must she be?
Even Sun Qingning has a girlfriend and flirts with the front hall waitress, so why is someone as excellent as Fu Yu, still single?
Zhao Meng felt Fu Yu was just like himself.
Truly...
There are often good horses, but rarely a true judge!
