A gourmet master who started by visiting restaurants

The first dish that was brought out looked very special. It was a piece of translucent jelly. From the inside of the jelly, you could see that it was wrapped in shredded chicken.

Crystal aspic, strictly speaking, is a very old practice, but it is still done in many places.

Fu Yizhi came out with a knife and cut the aspic into slices in a few strokes, and also served it with a small plate of ginger soy sauce.

Then there is a big pot of soup.

"This is pork belly and chicken fin soup, and this shark fin is artificial shark fin. We specially found a manufacturer to produce it, so you don't have to worry."

"Can shark fins be made artificially?" Qiao Wenwen asked curiously.

"Of course you can. It was available many years ago. However, those techniques are too slim, and eating too much of those shark fins is not good for your health. In recent years, the techniques of artificial shark fins have become more mature and the taste is similar, so we specially Cooperating with a manufacturer, this artificial shark fin tastes good and the price is not high.”

Yu Wei also turned to look at the camera:

"Shark fins are actually closely related to the ecological environment. Sharks are an essential organism for the biological chain, so I think everyone should protect the environment and eat less shark fins."

[Although shark fin consumption in China has dropped off a cliff, shark hunting has not decreased because other regions are increasing, with Europe and the United States consuming the most shark meat. But when it comes to sharks, China is the first to blame. 】

[Because Europe and the United States eat shark meat, and then sell the shark fins to us at a high price. 】

[Although we are the only ones who eat shark fins, the reason why sharks are destroyed so much is not because of us! 】

[No, no, actually, Wai Guoren also eats shark fins, but they don’t eat them the way we do. They think eating shark fins can fight cancer, so they eat them. 】

This generation of foodie netizens are somewhat sensible.

Although the country does not ban the consumption of shark fin, but in this general trend of the Internet, Yu Wei resolutely refuses to eat it!

Open the lid of the pot and you will find the slightly golden pork belly and chicken soup with a rich aroma.

Then Lin Xiang took out a bowl of grass, put it into the chicken soup and stirred it evenly.

"What... is this?" Jin Zhe was curious.

"Lemon shreds bring freshness, and lemon shreds can also add flavor."

Sure enough, in the next second, the chicken soup, which was originally very fragrant, had a fresh fragrance.

"The real stuff, the good stuff comes from here."

Yu Wei picked up the spoon, took a spoonful of soup and poured it back into the soup pot.

"Viewers, look at this thick soup. The soup is really thick."

It wasn't over yet. Lin Xiang took a large colander and took out the chicken and pork belly.

"Pork belly chicken can still be eaten after making soup. You must not use old hens to cook pork belly chicken. Although old hens are fragrant, the cooked pork belly chicken tastes more delicious."

In eastern Guangdong, there is a pork belly and chicken hotpot, which is basically as famous as beef hotpot in eastern Guangdong.

Those coconut chickens are just rising stars.

After fishing out the pork belly and chicken, Lin Xiang gave everyone a bowl of soup.

"Drink the soup first, drink the soup first."

Yu Wei picked up a bowl of soup and looked at the barrage in the live broadcast room, when he saw a barrage.

【Teacher Yu! Teacher Yu, are pork belly chicken and pork belly chicken wrapped the same? 】

Yu Wei took a sip of pork belly and chicken soup, and the rich soup poured into his mouth. The slightly spicy pepper played a role at this moment, giving people a stimulating feeling, but the presence of lemon leaves increased the umami flavor of the chicken a lot. Slowly After swallowing slowly, Yu Wei spoke.

"Some netizens asked, are pork belly chicken and pork belly chicken wrapped with chicken the same? I can tell you clearly that these are two different dishes. How to distinguish them is actually very simple. There are two types of pork belly and chicken. The raw materials are cut and chopped in advance, and the pork belly wrapped in chicken is to wrap the whole chicken in pork belly and cook it.

The preparation method of the former is simpler, while the latter is the main dish in Hakka cuisine, pork belly wrapped with chicken, and the presentation methods of the two are even more different. "

Yu Wei picked up the bowl of soup in his hand, "The most intuitive thing is that the soup made from pork belly chicken is usually thick soup, while the soup made from pork belly chicken is clear soup. The reason is that the pork belly chicken Pork belly is fried, so it can make a milky white soup. Add chicken in and cook it, and you can make a slightly golden soup.

Pork belly wrapped in chicken is cooked in a stew method, and after the pork belly wraps the whole chicken, the chicken is just right and tender when it is cut out of the pot. The emphasis of the two is different. "

[Hold it up, hold it back, Teacher Yu, how does this bowl of soup taste? 】

[I also want to know what’s so special about the soup made by this master. 】

Yu Wei picked up the bowl and took another sip of the soup. "Look at my lips. They are slightly sticky. This means that there is enough colloid in the soup and it is rich enough. If there is colloid, pig is added to it." The skin and chicken feet are in it, so the gelatin is quite sufficient. In addition, there are some medicinal materials in it, including Codonopsis pilosula, Polygonatum odoratum, astragalus, and red dates.

The above mentioned ingredients are visible. What you cannot see is of course the white peppercorns and the soup made from Jinhua ham to enhance the freshness. "

Lin Xiang nodded aside, "The materials are all right, very good~"

Immediately afterwards, a large iron plate was brought up.

Yang Bo looked around, then nodded politely to Jin Zhe and the others.

"This dish is very simple, lemongrass baked eel."

Pieces of sliced ​​eel were laid flat on the iron plate, making a sizzling sound.

Each piece of eel is as big as the palm of your hand.

"Please note that although this is called eel, it is white eel, not rice eel. White eel is a type of eel, also known as river eel. Its meat is relatively rich, and it is quite different from the rice eel we usually eat. But they are all called eels.”

Immediately afterwards, another plate of sweet and sour pork was served.

Seeing this sweet and sour pork, Jin Zhe and Qiao Wenwen showed different expressions, because they had made this kind of sweet and sour pork in Yu Wei's live broadcast.

Fu Yizhi took the initiative to come over and said, "I made this sweet and sour pork. I think your old-style sweet and sour pork seemed pretty good, so I'll let you try my new style of sweet and sour pork."

The new type of sweet and sour pork is actually seasoned in a different way. Yu Wei is basically sure that everyone now uses pork belly to make sweet and sour pork. As for fatty meat, or pork belly, there are relatively few.

After these dishes were served, there was also a wolfberry leaf preserved egg rolled with lean meat.

In fact, strictly speaking, this is a soup dish.

There are three types of soups made by people in eastern Guangdong, namely boiling, boiling and stewing.

The way to distinguish between the three methods is to look at the time. Rolling is basically a raw method, which can be done in ten minutes, while stewing takes two to three hours, and stewing takes even longer.

Vegetable soup and melon soup are often made by boiling method. For wolfberry leaves that cannot be cooked for a long time, boiling method is used to make the soup. The taste is also fresh and sweet.