A gourmet master who started by visiting restaurants

The reason why he said this was because Yu Wei saw the team leader cooking a sweet and sour sauce. The smell of this sauce was different from that of Miaomiaoqiu.

Yu Wei turned his gaze to the other side.

At this time, Tianfusheng on the other side was using a blender to put the blanched spinach into the juicer and quickly blend it into spinach puree.

Cai Miaomiao asked again: "Why does Tianfusheng boil the spinach in water first?"

Yu Wei explained: "Because spinach contains oxalic acid, most vegetables have a certain amount of oxalic acid. However, if these oxalic acids are eaten directly into the stomach, it can easily cause diarrhea, so it must be blanched first to remove the oxalic acid, and then If you squeeze the juice, there won’t be oxalic acid in it.”

Yu Wei pointed to a large basin of ice water next to him.

"Tianfusheng is very smart and knows that you cannot squeeze juice directly after blanching, because if the spinach is too ripe, the fiber will be hard, so even if you squeeze the juice, the texture will be much worse, so immediately put it into ice water after blanching. Cool down so the spinach stays soft.”

Mix spinach juice, water and flour together.

Tang Ji, the chef at Tianfusheng, took his chopsticks and stirred the flour while adding hot water.

The hot water is added in batches. When the flour is almost stirred, an additional handful of flour is finally added.

Cai Miaomiao asked again: "Why do you need to add another portion of flour later? Did you add too much water?"

Cui Bufan picked up quickly this time.

"Of course not. The flour at the beginning is actually Chengmian, which is a very sticky gluten-free flour. To make this Chengmian dough into a ball, you need to add a little bit of all-purpose flour so that it can form a ball."

After a while, the green dough came out. The time for the clear noodles to rise does not need to be too long, just 5 minutes. This is why Tianfusheng chose to use clear noodles to make the dough.

The other side of the team is dealing with minced meat.

Strictly speaking, spinach is not the protagonist. Obviously this is a crystal dumpling, but the filling of this dumpling is the most important thing.

Both sides actually used the safest production method.

Both sides are producing quickly, but obviously, the head team is faster.

Sure enough, just as Yu Wei had guessed, the lotus root was made into a dish in the form of sweet and sour meat.

"Ice Crystal Lotus Root Sour Meat, please have a taste." Dai Le said confidently.

The staff distributed a large plate of sweet and sour pork to the judges.

The fried balls are covered with bright red sauce, but they are still different from the wonderful balls just now.

Zhang Jungui also came back at this time, just in time to taste the sweet and sour meat.

Yu Wei frowned and finished the whole gourd meat in one bite.

Sure enough, after eating, my brows furrowed even more tightly, but they also relaxed slightly in the middle.

But overall, I still frowned.

After eating this piece of sweet and sour meat, Yu Wei remained silent, Zhang Jungui didn't say anything either, just sat silently aside, Cui Bufan didn't say anything either, only Cai Miaomiao was praising how delicious it was.

Cai Miaomiao is a fancy praise group, one person is a group.

Seeing that the other three professional judges didn't say anything, Dajun took the initiative to guide them.

"Teacher Cui, what do you think of this dish?"

"Well, it's not bad. It's completely different from the Miaomiao Balls just now. Although they are both shrimp meat, they are different. Pink lotus root is also added into it. The texture is crispy and a little soft, and soft and smooth. It’s chewy, and there’s a small piece of fatty pork in the middle at the end. The fat soaks the lotus root, bringing out a different aroma, which is really good.”

Da Jun glanced at Zhang Jungui, and then asked Yu Wei: "Then what does Teacher Yu think of this dish?"

"The situation is similar to what Teacher Cui said. The ratio of crispy paste is indeed different from the Miao Miao Ball just now, but this difference does not improve the seasoning problem, but I have a very important opinion to remind you."

Yu Wei's expression was serious.

"Your shortcoming is actually not in the dishes, but in the presentation."

Yu Wei pointed to the plate piled with ice cubes in the distance.

"Actually, the ice-cubed sweet and sour pork does seem very novel and very gimmick, but I do not recommend or recommend the presentation of it this way, because it will only make the texture and taste of the sweet and sour pork worse."

Yu Wei's expression was very serious, but Xie Canbai, the leader of the team, suddenly took a step forward.

"But...we all do it."

"Then tell me, how long has the iced sweet and sour pork been presented in this way? How long does it take for the sweet and sour pork on ice to get cold? How long does it take for the crispy skin on the ice to soften?"

Three consecutive questions.

The person was immediately confused by the question.

Yu Wei sighed, "What I actually want to express is that the presentation is important, but in fact, the presentation should match the dishes to have a better effect.

The sweet and sour pork placed on ice only takes less than 5 minutes. When you eat it, you will feel a strange greasy taste between hot and cold, especially if you add fat meat to it, and the crispy skin on the surface is even worse. It will become soft in 3 minutes, so what's the point of making crispy paste? After all, ice contains water, which will dilute the sauce and soften the crispy skin.

Of course, this is just my opinion, because we basically finished this dish directly, so none of the problems I just mentioned have arisen. This is just a reminder. "

Yu Wei sat down again, but everyone looked at him with awe in their eyes.

Daqiu: "I don't know why, but I think what he said makes sense. When he said this, I remembered that the iced sweet and sour pork I had eaten before was like this, especially if it had been stored for a long time, or it would be very greasy and taste bad. Very strange."

Kaichun: "Teacher Yu is so awesome. Such targeted comments make me realize how powerful he is."

......

Behind the camera, Chen Bai and Chen Wei stood together.

"I have to say that Yu Wei is really brave enough to speak and comment."

"Yeah, I didn't expect him to be so brave, but his operation should be a good program effect."

Chen Wei patted Chen Bai on the shoulder with appreciation.

"Fortunately, you persisted, otherwise, maybe we wouldn't have been able to find such a hot spot. Ordinary comments may not arouse the enthusiasm of the audience, but this kind of evaluation has a different performance."

When he arrived at Zhang Jungui's side, Zhang Jungui smiled calmly: "It's very good, you can keep it up!"

It just passed by calmly.

The dishes from Tianfusheng's team have just come out of the pot and are on the plate.

There are slightly crystal clear but slightly green dumplings placed in the middle of each small bowl. Each dumpling is about the size of a finger, basically one bite at a time.

Finally, pour the soup on it, which looks quite delicious.