A gourmet master who started by visiting restaurants

However, the highlight comes last.

Lu Zhen took out a big pot and placed it on the table.

A rich aroma came from the pot. This rich and compound aroma could not help but make everyone confused.

Even Yu Wei couldn't help but be addicted to this smell, it was so fragrant.

Yu Wei immediately picked up the camera and took a picture of the abalone in the pot, as well as Lu Zhen.

"Fourth Master, what kind of abalone are you preparing today?"

"Today's one is just an ordinary 20 Australian abalone. However, this abalone has been left for five years, and it has already appeared to be in a state of lethargy."

After saying that, he took out a large plate, fished out the abalone, and placed it on the plate casually.

"Today we are eating home-cooked food, so just keep it casual and don't bother with plating."

The audience in the live broadcast room who heard this seemed to have their mouths filled with lemons.

[This home-cooked dish has gone beyond the scope of home cooking! 】

【I also want to eat home-cooked food! I want home cooking! 】

【My home-cooked dish is instant noodles! Others’ home-cooked dish is abalone! 】

【How can it be repaired! Sour and sour. 】

(I won’t include the picture of abalone. I feel like I’m tired of writing about abalone, so I won’t write about it next time.)

Don’t think these twenty abalones are small, but they look quite big when they swell after absorbing water.

The pot from which the abalone was fished out was also put aside. Lu Zhen pointed to the pot of abalone juice and said: "It is a unique skill to fish rice with abalone juice. If you want it, just fill it up yourself~"

After saying that, he went into the kitchen, brought out a large plate of rice, and then poured it into the rice cooker. The rice cooker was filled to the brim.

"I usually don't use this plate to steam rice when I cook at home. Today there are many people, so I use this to steam rice."

At this time, Yu Wei also explained to the live broadcast room: "Usually when we go to smaller restaurants, we use ordinary rice cookers to cook rice, but when we go to big hotels, we use large rice cookers to cook rice. , the efficiency is very low, so steaming cabinets are often used, which allows large quantities and is fast.”

Not only that, Lu Zhen also prepared a big bowl for everyone. After filling a bowl of rice, he poured a big spoonful of abalone juice on it.

This makes people salivate.

"Come! Who wants the first bowl~"

Lu Zhen shouted loudly.

Yang Bo walked over and said, "The old man packed too little rice. I will pack it. You can keep this bowl for yourself."

In fact, it was obvious that Lu Zhen was not allowed to serve the meal, otherwise no one would dare to be the first to take the meal, so Yang Bo immediately "drove" Lu Zhen out.

Lu Zhen didn't say anything and just sat down with a smile.

After loading the rice and pouring abalone sauce on it, Lu Zhen shouted cheerfully, "It's time to eat~"

Everyone started to eat, and the one who ate the most generously was Jin Zhe. He didn't pick up any vegetables, he just held the bowl and kept pulling the rice.

"This abalone sauce is delicious. The ones I had before were not that rich." Jin Zhe said while eating.

Lu Zhen said with a smile: "Silly boy, abalone juice is the most precious soup in the kitchen. Generally speaking, if a customer orders abalone or rice with abalone sauce, the chef will scoop out about half a spoon of abalone juice, and then Add stock to dilute it, and finally thicken it slightly to increase the concentration."

Jin Zhe suddenly understood.

"No wonder I feel that today's abalone juice is so rich."

However, Lu Zhen said: "Actually, diluting the abalone juice is the correct way, because the abalone juice is too rich and easy to get boring, so my child, don't just cook the rice, eat some vegetables."

Although the abalone juice puree is rich, it is also really greasy.

Yu Wei on the other side took a piece of chicken jelly to Cheng Wanwan, then silently took a piece and tasted it.

"Hmm! This chicken jelly is very interesting. The chicken is just the right tenderness, and the skin jelly tastes very refreshing."

When Fu Yizhi heard this, he couldn't help laughing and said: "Xiaoyu still knows his stuff! Making jelly has a long history. There are many jelly dishes in various places, just like my jelly, topped with red jelly Oil sauce is Sichuan cuisine, scallion oil and sea cucumber sauce is Shandong cuisine, chopped pepper is Hunan cuisine, sour sauce is Guizhou cuisine..."

The so-called cuisine is actually something derived from local conditions.

There has never been any saying that any cuisine is more noble than another.

Just a migration of geographical changes.

Yu Wei also nodded in agreement, especially now that the barriers to geographical restrictions are getting thinner and thinner.

The fusion of food is also gradually taking shape.

Several people discussed this issue.

While discussing, Yu Wei took a bite of the baked white eel.

White eel is actually a type of eel, so the meat is very firm and elastic. This is why so many people like to eat grilled eel.

But there is one important point, that is, the fishy smell of eels is very serious. There may be less conger eels, but white eels are river eels, so the muddy smell is very strong.

Yu Wei took a bite of the eel.

The texture of the meat is indeed elastic, and it doesn't appear to be very tough.

“The white eel actually has a strong fishy smell, but Master Yang’s white eel was cleaned with vinegar after cleaning and cutting into sections. However, the vinegar should not be left in too much or for too long, because it will have some impact on the taste of the white eel. "

Yang Bo looked at Yu Wei with interest. He had only watched one or two of Yu Wei's videos and remained on the sidelines regarding Yu Wei's professionalism.

"Although it looks like baked eel, it is actually fried first and then baked. You only need to fry it until both sides are golden brown, and then transfer it to a casserole to bake. The ingredient used to combat the fishy smell is not only lemongrass, but also something else, that It’s tangerine peel, tangerine peel is the key magic weapon to ward off fishy smell, am I right, Master Yang?”

Yang Bo nodded, a trace of surprise flashed in his eyes. He picked out the dried tangerine peel when it was baked.

Yu Wei continued: "The baked eel is actually very moist, but the final teppanyaki is the essence. Put the pieces of baked eel on the iron plate, and the moisture will be completely locked in an instant. The flavor of the sauce also evaporates due to the high temperature and remains on the surface of the eel, so after one bite, the meat is firm and tastes good."

Cheng Wanwan also took a bite of the white eel, but she couldn't taste the tangerine peel. She thought the lighter smell of the white eel was due to the lemongrass.

I didn't expect that the protagonist would be Chen Pi.

Yang Bo couldn't help but nodded repeatedly, and then said: "If I remember correctly, Xiao Yu should be a judge on the Cantonese Celebrity Chef show, right?"

Hearing this, both Yu Wei and Jin Zhe were a little surprised.

"Uncle Yang, how did you know about this? Do you want to participate too?" Yu Wei was curious.

Hearing this, Fu Yizhi couldn't help laughing. "Hahahaha~ Of course not. Your uncle Yang is also a famous chef after all. That show is a platform for some talented chefs. Naturally, we will not participate. It's just that senior brother is the vice chairman of the Yangcheng Catering Development Association, so he knows this It’s just a matter.”