A gourmet master who started by visiting restaurants

A week passed.

Yu Wei's live broadcasts are becoming more and more popular. Because he dares to speak, can say it, and can do it, Yu Wei is now ranked among the top ten in outdoor live broadcasts.

Each video on Station D has more than [-] likes.

Although they are all visiting stores in Yangcheng, everyone is looking forward to Yu Wei visiting stores in other cities.

In the past week, Yu Wei's evaluation model has become very popular, and some people have even begun to imitate it.

After all, this snack evaluation is just a taste evaluation.

Professionalism is not that important. Many people who are eyeing Yu Wei naturally start to do evaluations.

Even Li Xiaoxiao is like this.

From time to time, Jin Zhe shows Yu Wei his live broadcasts and videos.

But with Yu Wei's current size, he can completely ignore Li Xiaoxiao.

It's just that Jin Zhe is still grudged and very unhappy. He changes his trumpet every day and complains in front of Li Xiaoxiao.

......

Yu Wei drove Cheng Wanwan to Zhongcun in Fanshan Mountain.

As soon as you enter the door of Lu Zhen Herbal Tea, you first pour yourself a cup of 癙秧.

Lu Zhen was watching the video on his mobile phone. While watching, he smiled and said: "Xiao Yu, your video is really good. I am also happy to watch it."

"Fourth Master, how about I take you with me to visit the store next time?" Yu Wei poured Cheng Wanwan a glass of sugar cane juice.

"Turning the store? Forget it, I'm already old. If you come here more often, I'll cook better food for you."

With that said, Lu Zhen stood up and said directly to Yu Wei: "Come on, let's go upstairs. I'll teach you how to take care of abalone and how to soak abalone first."

Yu Wei is still very curious about the production process of this abalone.

After all, the abalone made by Su Donghao before was indeed delicious, and Lu Zhen also said that the production of abalone was a documentary.

Cheng Wanwan drank sugar cane juice and followed behind.

I didn’t even use the candy in my pocket today, Yu Wei is still smart~

After going upstairs, Lu Zhen took Yu Wei to the kitchen.

"Xiao Yu, making seafood is a skill that requires a lot of patience. No matter how big or small, a pot of delicious abalone takes a long time. Fortunately, there is enough modernization now, and there are more braised abalones. storage method."

Yu Wei knew what Lu Zhen was talking about. He had eaten Su Donghao's abalone before, and the process of making abalone was very long, so he actually understood the basic steps of making abalone.

"Come on, come on, these are 20 abalones per pound. After you left, I have already brought them to soak in water,"

Yu Wei looked at the abalone that had grown to the size of the palm of his hand and was already in a state of bounce.

"Abalones of this size basically only need to be soaked for seven days, and the water needs to be changed frequently in the first three days, because the abalone is still very dirty when dried. After that, the water needs to be changed every two days for the next four days."

"Fourth Master, if it is a four-headed abalone, how should it be soaked?" Cheng Wanwan knew the basic operation of soaking abalone, but she also knew that different abalones have different soaking techniques.

Lu Zhen smiled happily and said: "Wanwan is still smart. Of course it will take a little longer for a bigger one like this, and if this dried abalone is kept for a long time, the time will continue to be extended.

It's like Xiao Yu's grandfather's can of 20-year-old abalone. You can't use the water for the first week of soaking, but you have to keep soaking it for two or two weeks, but the water for the next two weeks must be reserved for boiling. Abalone, the flavor is amazing. "

Hearing Lu Zhen's words, Cheng Wanwan couldn't help but ask, "Won't the water stink after being soaked in it for so long?"

Yu Wei couldn't help but laugh, touching Cheng Wanwan's little head and rubbing it.

"Little fool, the water will also need to be changed in the next two weeks, but it can be stored and placed in a low temperature place to reduce the growth of bacteria."

Seeing that Yu Wei also had certain opinions, Lu Zhen was quite happy and said with a laugh: "It's true. With the development of science and technology, it is much easier to do many things. In the past, all it took was the last dip of water. You can use it to cook, but it’s different now.”

"But, just soaking it in water is not enough, you also need to put it in hot water and bake it."

As he spoke, Lu Zhen took out the soaked abalone and put it into a pot filled with hot water to soak it.

"During the soaking process, you actually need to bake it with hot water for the first time, and now it's the second time. This is just to make the abalone more transparent."

While steaming abalone, Lu Zhen took out three or four kilograms of pig skin, blanched pork, fried pork spine, blanched and fried old hens, and cut them into pieces. A piece of Jinhua ham, three kilograms of scallops, and more than ten years of tangerine peel.

These are the basic ingredients for braised abalone.

Lu Zhen prepared a large pot, and Yu Wei helped put the bamboo basket on the bottom. This bamboo basket was to prevent the ingredients from sticking to the bottom during the cooking process. If it became mushy, the whole pot of abalone would be useless.

When the water is boiled, there is only half a bucket, but after adding all these ingredients, the bucket is full.

It can only be said that there is more meat than water.

Lu Zhen picked up a large spoon and stirred it vigorously a few times.

Lu Zhen waved his hand casually and said, "Let him cook it slowly and that's it."

This cooking took three hours.

Lu Zhendu slept for a while before getting up.

Because it is simmered over low heat, the meat that was originally full inside has shrunk a lot after opening the lid.

"At this time, you can add abalone and continue cooking."

After being slowly baked in the steaming cabinet, abalone will almost always be slightly white when taken out. This is the original appearance of dried abalone.

"After these abalones are soaked, we have to start removing the mouths of the abalones. When making dried abalones, we basically don't deal with these. We just maintain the integrity of the abalones. We have to do these tasks ourselves, of course. , those very small abalones don’t have to waste this effort.”

After putting the abalone in, Lu Zhen turned up the heat slightly and brought the whole pot of soup that had been simmering over low heat to a boil.

Then he took out several pieces of rock sugar and a large piece of sugar.

"When I went to Hong Kong Island in the past, the master chefs told me that the broth must be boiled when adding sugar. Otherwise, if you add sugar directly, the stewed abalone will have a sour taste."

Yu Wei and Cheng Wanwan both nodded.

"Actually, the details of how to make abalone are all written in the recipe. You should read it carefully when you go back."

Yu Wei was ashamed. In fact, he hadn't finished reading the cookbook recently. Compared with the Yu family cookbook, although Lu Zhen's recipes were not complicated, they basically had more steps. The biggest feature of that cookbook was that there were a lot of seafood. The steps for various oily and watery hair are very clear.

"I understand, Fourth Master, I will take a good look at the recipes."