A gourmet master who started by visiting restaurants

Anding Building is not a teahouse with a long history.

It was built in the 90s, but was renovated in 13.

What we are making now can be considered a relatively fresh new style of dim sum.

At noon, there are a lot of people here. Vehicles come and go, and it can be said that guests are arriving like clouds.

After everyone got out of the car, Jin Zhe started the live broadcast. As a photographer, of course he had to be in charge of controlling the camera.

"Hello everyone, I'm Yu Wei. I don't have any slogans today. Today is just a company team building. Come to Anding Building for a snack. As the old saying goes, Mr. Jin pays the bill. Don't feel bad for Mr. Jin!"

"Oh yeah! Long live Mr. Jin!"

Xiaocai took the lead and rushed to the restaurant.

But in fact, they had already reserved a private room.

Yu Wei sat on a chair, watching the number of people on the live broadcast slowly increase, and greeted everyone.

[Teacher Yu starts broadcasting at noon! It's really just right. 】

[We are eating, please ask Teacher Yu to hurry up, it will be just in time to serve the meal! 】

【Qiaodou sack! Waiting for takeout! 】

"Dear netizens and viewers, please be patient. Friends are ordering now. What we eat in Andinglou is a new style of dim sum. In fact, the core of this new style of dim sum is the same, but there will be innovations and changes. Let us take a look at this today. What innovation and change look like.”

[It’s great to be Teacher Yu’s friend. I can also have Mr. Jin to treat me to dinner. 】

Jin Zhe ran over with the menu at this time: "Lao Yu, there is a bird's nest egg tart here. Do you think there is really a bird's nest in it?"

"Let's make one."

Yu Wei raised his eyebrows.

Jin Zhe put a √ mark on the bird's nest egg tart, and then continued to order, such as shrimp dumplings, dry steamed buns, and some small steamed buns.

But the highlight is some new-school dim sum.

Yu Wei looked at the names on it and was a little confused. What about Salad Skewers, Violet Coral Sea, Straw Bag Wumi Zhan.

After a while, the snacks came slowly.

This shop says it is made to order, but in fact, it is all made in the kitchen first. In fact, not many things in the morning tea snacks are made to order.

The so-called fresh cooking is more of a heating process. Of course, some things really have to be cooked first, such as deep-frying.

The first dish to be served was the traditional chicken feet and pork ribs.

The friends did not fight over it, but Xiaocai gave Yu Wei a piece of ribs and chicken feet first.

Yu Wei looked at Xiao Caijia's pork ribs and chicken feet.

The ribs are white in color, and the chicken feet, also known as chicken feet, have a bright sauce color and a strong flavor from the sauce.

Yu Wei picked up the pork ribs and chicken feet, "Let me show everyone, this is the traditional dim sum steamed pork ribs with black bean sauce and chicken feet with soy sauce."

Put the pork ribs into your mouth and chew carefully. The steamed pork ribs in black bean sauce in the tea house are very tender and smooth, with no texture of pork at all. The fiber is almost imperceptible.

Yu Wei said seriously:

“The seasoning of this pork rib is very good, it can maintain the meat flavor, and can soak in the flavor of black bean sauce and taro underneath. The most important thing is the tender and smooth texture. The entrance is tender and smooth unlike other ribs, and you can chew it. Meat juice slowly flows out.

I don’t know if you have ever eaten the pork ribs in a tea house. You will find out why the pork ribs in this tea house are so soft and tender? No matter what kind of meat tenderizer is used to marinate it at home, or what special method is used to make it, there is no way to make it as soft and tender as in the restaurant. In fact, the most important point is the washing process.

Marinate the ribs with baking soda for at least three hours to soften the fiber of the ribs. Finally, rinse with water until the water becomes clear and the blood in the bones is completely gone. Then it is considered complete.

This treatment method is quite water-consuming. Although the water will be stored and processed again, there is still loss.

Finally, it is marinated for flavor and steamed in the oven. The snow-white but rich-flavored pork ribs are completed. "

"But, this snack is not difficult to make, it just takes time. On the contrary, it is difficult to make this chicken feet delicious."

Yu Wei picked up the chicken feet and put it into his mouth. With just a slight suction, the skin of the chicken feet was sucked out, and then the finger bones were spit out one by one.

"Salty yet fresh, fresh yet a little sweet, with a hint of spiciness. The seasoning is pretty good, but there is a little too much salt and the taste is salty, which covers up the sweetness a lot."

"So do you have any skills for making chicken feet?" Jin Zhe asked.

"There aren't many skills in making chicken feet, there are just a lot of steps, but the most important thing is the sauce. The quality of the sauce has the greatest impact on the taste of the chicken feet."

"Just like the chicken feet I ate. The chef used fermented bean curd, southern milk, light soy sauce, dark soy sauce, salt, oyster sauce, white sugar, and Zhuhou sauce. These are basic sauces, but the proportion is very important. For this chicken feet The biggest problem with the claws is that there is too much oyster sauce. Although the salty taste is very strong, it masks the sweetness of the Zhu Hou sauce a lot."

When Yu Wei said this, he shook his head silently.

But he turned around and said: "Actually, these chicken feet are usually fried first, then braised and then steamed, so the taste is so clear, and there is enough flavor inside and out."

With that said, Yu Wei picked up another peanut for the chicken feet.

"This peanut looks very simple, but in fact there is a lot of knowledge inside." Yu Wei took a bite.

His brows suddenly furrowed.

【I'm coming! The king frowned! 】

【Smash the place! Ruin the place! 】

Yu Wei put down his chopsticks, looked at the barrage of boos, and shook his head silently.

"Don't always think about causing trouble. The peanuts are obviously not stewed with the chicken feet, or even steamed together. They are just steamed peanuts and chicken feet together."

At this time, an employee said: "Isn't it true? I used to eat chicken feet and didn't like peanuts."

"I don't eat them either, but my dad likes to eat these peanuts."

Yu Wei said quietly: "That's because these chicken feet were just for you to eat in the past. The remaining peanuts shouldn't be wasted. The adults can just finish them. But in a good teahouse, these peanuts and chicken feet are just for you to eat." The claws are all braised together.”

While Yu Wei was commenting, portions of snacks were quickly served.

At this time, the new style of dim sum was revealed.

“Shrimp dumplings with basil and grape sauce.”

There are four bowls on a square wooden plate. In each bowl, there is a large shrimp dumpling.

There is a pinch of black crab roe sauce on the crystal clear shrimp dumpling skin.

The body of the shrimp dumplings is soaked in a golden sauce.

This golden sauce is Portuguese sauce.

Yu Wei didn't know what grape juice was, so he sniffed it silently, and a faint smell of coconut milk and curry came from underneath.

Then he picked up a large piece of shrimp dumpling and took a bite.

The bottom of the shrimp dumplings is covered with this Portuguese juice.

One bite, it's very satisfying.