A gourmet master who started by visiting restaurants

After a while, 8 minutes are up.

With 3 more minutes, the final product will indeed have richer effects. For example, the leader team on the left is a golden ball.

"Is there any explanation for this?" Da Jun asked.

"Pippi Wonderful Balls, we also made a sweet and sour sauce."

Dai Le said seriously.

The Tian Fu Sheng on the other side is indeed salt and pepper shrimp, but in order to reduce the production time, the shrimp is made in sections.

The salt and pepper shrimp was cooked first, so the judges tasted the salt and pepper shrimp first.

One characteristic of salt and pepper shrimp is its rich flavor.

Looking at the portioned piece of shrimp, Yu Wei directly put on his gloves, tore open the shell, and then tore off the elastic shrimp meat inside to taste.

However, he did not comment immediately.

Cai Miaomiao next to me said excitedly: "It's delicious. The taste of this salt and pepper shrimp is very different from the salt and pepper shrimp I have eaten. I can't describe the taste. Let the master chefs tell me." "

Then Zhang Jungui immediately took over.

"Ordinary salt and pepper shrimps actually need salt and pepper and green and red peppers to enhance the flavor, but the taste should not be too strong. This will cover up the original sweetness of the shrimps, but the umami flavor of this shrimps is still there. , the salt and pepper flavor is also very good, I feel very good.”

Cui Yifan nodded and said silently: "It's delicious. The oil pan is well controlled. Even if you eat it with the shell, it's great. Let's do some popular science. The shell of Pipi shrimp has a high calcium content, and there are many nutrients that the human body has. It needs vitamins, so it’s not bad to eat the shells of Pipi shrimps occasionally.”

"Thank you." Tianfusheng's team thanked them all.

In the end, everyone's eyes were focused on Yu Wei.

Yu Wei coughed lightly.

"Originally when I saw the salt and pepper shrimp, I thought it was ordinary and disappointing, but after eating it, I still felt a surprise, just like the special taste that Ms. Cai just said.

The secret of this special taste lies in your salt and pepper. The salt and pepper of ordinary chefs is just Sichuan peppercorns and sea salt. You are different. You have put a lot of your own thoughts into this salt and pepper. It contains sand ginger powder, dried dried shrimps and ground into powder. Dried earth fish powder, squid powder from the northwest sea of ​​Guangdong, turmeric powder, five-spice powder, and finally neon seven-spice powder.

Finally, add salt and pepper, stir-fry and combine. This is your secret salt and pepper powder, right? "

Fang Yunfan had to wipe the sweat from his forehead when he heard this.

"You guessed it right. This is indeed our Tianfu Hotel's secret salt and pepper. Has this teacher been to Tianfu Hotel?"

Yu Wei shook his head and said, "No, I'm a store visiting host, so you can consider visiting the store!"

"It's really amazing. Teacher Yu is indeed a shop explorer. You can taste everything in this salt and pepper. It's really magical."

Yu Wei smiled and said: "Actually, I can still eat their salt-to-pepper ratio, but this is a secret recipe, and it won't look so good if I tell you about it."

"Okay, let's try this Pippi Wonderful Ball."

The irregular balls looked ordinary, but Yu Wei observed the crispy paste on the surface, which was very similar to the thin crispy paste he used when making sour pork.

The outer layer was a smooth layer of coating. Yu Wei dipped it in the sweet and sour sauce, took a gentle bite, then pulled it back, and it turned out to be stringy.

The rich milky aroma spreads out from the ball.

Yu Wei's eyes lit up slightly. This dish really surprised him.

The shrimp meat is tender and chewy, and has a lot of sweetness. The sweet and salty taste comes from the cheese contained in it.

Yes, cheese.

After Yu Wei finished eating the whole ball, he couldn't help but exclaimed: "It's really beyond my expectations. It's really beyond my expectations."

As a qualified host, Dajun immediately asked: "Teacher Yu, what do you mean by this?"

"Originally, when I saw the way the chefs on the team used deep-frying, I thought it was ordinary, and it was fried without the shell. This method was even more dangerous, but I didn't expect that they could control the oil temperature so well.

The outer layer of crispy pulp is well proportioned to make the surface smooth, and what's wrapped inside turns out to be not only shrimp meat, but also carrots, corn, and cheese.

Everyone must have seen what I just drew. Of course, the best cheese for drawing is Mararisu cheese, but this cheese does not have enough milk flavor, so the team leader also added another cheese, which is Gouda cheese.

After the two cheeses are combined, the milky flavor is full, and it can also well support the freshness and sweetness of the Pippi shrimp meat.

Finally, I still want to praise the team's skill in controlling the oil temperature. If the oil temperature is not controlled well and the crispy paste cannot wrap the cheese, then this wonderful ball will not be good. "

Yu Wei gave it a very high evaluation.

Others have good things to say about Wonderball.

Especially Cai Miaomiao.

"Cheese is power!"

Dajun smiled and said: "Now that the judges' table has been tasted, we can start voting."

Cai Miaomiao said with a smile: "I like cheese and fried food. Whether it's texture or taste, I like this wonderful ball. It also has the same sound as my name, so I voted for the team."

Cui Yifan said: "I also vote for Miaomiaoqiu."

However, when it was Zhang Jungui's turn, Zhang Jungui said: Although this wonderful ball is indeed good, cheese is not a traditional ingredient in Cantonese cuisine, so I vote for Tianfu Sheng.

Finally we arrived at Yuwei.

"Both teams have their own shining points. Speaking of which, we have to look at the shortcomings. If I were to eat these salt and pepper shrimps under normal circumstances, I would say it is a waste of money. Such good shrimps Why should it be cut into sections and oiled?

Especially if you only use cornstarch to seal the surface, if you adjust the batter for frying, then the umami flavor of the shrimp can be retained more.

Then there is the Miaomiao Ball. The creativity of Miaomiao Ball is excellent. It can be said that before you made it, I could not imagine such a method at all. However, the flaw of this dish is the combination of seasonings, but the flaw cannot be covered. Yu, I vote for the head team. "

As soon as Yu Wei finished speaking, Zhang Jungui snorted: "That's why the tradition of Cantonese cuisine is slowly disappearing because of these so-called innovations."

Only those sitting at the judges' table heard this.

However, Yu Wei would not be used to these people. He also sneered: "Yes, using cheese is not a tradition in Cantonese cuisine. What about the sauce? That is the black vinegar from England, and the red Zhejiang vinegar, which cannot be counted. After all, it’s not from eastern Guangdong, and the seven-flavor powder used by Tianfusheng’s team just now is a seasoning produced by Neon.”