A gourmet master who started by visiting restaurants

Fish intestines and liver are both rich in oil.

The cod livers only need to be washed a little and set aside. After all, these are not puffer fish livers and are not poisonous.

The more troublesome thing is the fish intestines. After all, the fish intestines are filled with Aoli and need to be cleaned.

However, the odor of fish intestines is not that strong, and it is much easier to wash than beef intestines and pig intestines.

The washed fish intestines don't have much odor, but there is still some fishy smell.

Put the fish intestines and liver on the cutting board, Yu Wei raised the knife and cut them into small pieces.

Generally speaking, to make this fish intestine omelette, you need at least two to three pairs of fish intestines and fish livers, but Yu Wei only has one pair here, so Yu Wei chopped some fish intestines and fish livers, stirred them and fried them. time, it becomes much more even.

Strictly speaking, this method is not authentic, but if you eat it at home, it doesn’t matter if it’s not authentic.

Yu Wei didn't really chop it, just cut it into small pieces.

Take out a pan, put some oil in the pan, throw in the fish intestines and liver and fry over medium-low heat.

A fishy smell slowly wafted out.

Yu Wei immediately poured in Guangdong rice wine. The evaporation of the alcohol took away the fishy smell and solidified the aroma of the fish intestines.

Fry until the fish intestines and liver are slightly browned, then Yu Wei pours out the fish intestines and filters them.

Don’t ask for fried fish oil because it has a strong fishy smell.

To make fish intestine omelette, these fish intestines can be blanched to remove the fishy smell, or they can be fried like Yu Wei to remove the fishy smell.

Strain the oil from the fried fish intestines and set it aside for later use.

There was Cheng Wanwan's porridge and there was no need to cook, so he walked slowly to Cheng Wanwan's side.

“Salt and pepper fish bones and fish fillet porridge are quite good.”

"What? Afraid of losing?" Cheng Wanwan snorted.

"Am I afraid of losing? Are you kidding!" Yu Wei also laughed disdainfully.

"What about a bet?" Cheng Wanwan said.

Hearing this, Yu Wei was stunned, and his eyes narrowed slightly.

"What's the bet?"

"It's very simple, agree to the other party's request."

This bet can be big or small, but Yu Wei couldn't help but smile and said, "Is it okay to ask for anything?"

"Of course, apart from murder and arson, this kind of thing is not something I would like to do."

At this time, Yu Wei suddenly leaned down.

"I'm afraid that Senior Sister will covet my body."

When Cheng Wanwan heard this, her face turned red with embarrassment. She raised her hand and struck Yu Wei away with the Tathagata Palm.

Yu Wei sat down on the ground and could not recover for a long time.

"Then will you agree to this bet?!" Cheng Wanwan stamped her foot and said viciously.

"Promise, promise!" Yu Wei discovered an important point.

That's because Cheng Wanwan's force value turned out to be very high, and one move of the Tathagata Palm actually made him fall over.

So Yu Wei felt that he should be a little more timid.

Yu Wei walked over and grabbed Cheng Wanwan's hand without any explanation.

Cheng Wanwan struggled twice, then couldn't break free and stopped struggling.

Yu Wei spread out Cheng Wanwan's left hand and looked at it. In her right hand, she was holding a spoon and stirring the porridge base.

"It really is a pair of chef's hands."

Cheng Wanwan immediately pulled her hand away.

"There are a lot of calluses, it's not pretty, isn't it?" Cheng Wanwan lowered her head, and Yu Wei couldn't see Cheng Wanwan's expression clearly.

Yu Wei carefully grabbed Cheng Wanwan's hand again.

"I must have suffered a lot when practicing knife skills when I was young."

This time Cheng Wanwan didn't pull her hand back, she just hummed softly.

Cheng Wanwan's hands were not only calloused, but also had knife edges.

There is a thin layer of callus on the inside of the left thumb, and there are several thin knife marks on the first joint of the middle finger.

Even though it has healed, you can still see the knife marks if you look closely.

Any chef who learns to cook normally cannot escape the fate of cutting his fingers.

"That's what being a chef is like." Cheng Wanwan showed her indifference.

Yu Wei suddenly asked: "Then why did you learn food processing technology?"

"Then I want to be a chef, so I'll learn this. The future world is scientific. Even cooking cannot be separated from science. It's like pure natural additives and artificial additives. Which one is better? Bad, I don’t know, so I’m trying to figure it out.”

Watching Cheng Wanwan explain her thoughts, Yu Wei couldn't help but admire.

Additives are indeed a very serious scientific research, but how to use them is a matter of ethics and law.

Yu Wei sighed, "I ate a dish with chili pepper before, and I was wondering whether a certain part of the additive was necessary."

"I also watched the live broadcast that day. The appearance of many additives can only be said to be a loss of conscience. Things like mutton essence and beef essence should not exist. Although I studied processing, I have also dabbled in these. Basically, everything we eat now will have food additives, either in the ingredients or in the seasonings.”

Yu Wei's Baiwei tongue couldn't taste the additives, probably because the grade was too low.

"We can't control what others do. Just don't do it ourselves. If we encounter one, we'll make a report and punish those bad businesses to the point of bankruptcy!"

The places where additives are most prevalent are actually some small shops or street snacks.

Cheng Wanwan also hummed softly, and then asked weakly: "Then can you let go of my hand? I'm already sweating."

Yu Wei kept holding Cheng Wanwan's hand. Cheng Wanwan was also a little nervous. In a hot and stuffy place like the kitchen, it was normal for her palms to sweat.

But Yu Wei smiled and didn't let go. He just silently folded his hand on it and rubbed it gently.

Normally in this situation, Cheng Wanwan should start calling the police to arrest Yu Wei.

But she didn't.

The two of them silently felt the touch from their palms.

I don't know how long it took.

A slight cough came from behind Yu Wei.

"Cough cough~"

This frightened Cheng Wanwan to immediately break away from Yu Wei's hand, and then pushed Yu Wei.

Yu Wei was thick-skinned and turned to look at Lu Zhen with a smile.

"Fourth Master, why are you walking silently?"

"Hey, if there was sound, I wouldn't be able to see this scene." With that said, Lu Zhen pulled Yu Wei towards the living room.

"When your father and Wanwan's father said they were going to be in-laws, I didn't believe it. Now it seems that they are really going to be in-laws."

Yu Wei is not shy either.

"Actually, I've only known Wanwan for a while. I didn't know I had such a baby kiss before."

Lu Zhen said with a smile: "Kissing a baby, if you don't like each other, then kissing a baby is just a joke. If I really don't like it, your family won't force you, and her family won't force her."

This makes sense.