A gourmet master who started by visiting restaurants

The golden soup and the crystal clear green dumplings look and feel quite good.

When the dumplings were delivered to him one by one, Yu Wei took a slight sniff and saw a relatively strong aroma.

This dumpling feels quite similar to shrimp dumplings, but you have to taste it to know.

When you take a bite, the dumpling skin made from the clear noodles is soft.

Because Chengmian noodles are made of gluten-free flour, they are not elastic. If all-purpose flour is not added for kneading, it would even be difficult to form a dough.

When the dumplings dipped in soup entered his mouth, Yu Wei tasted what kind of soup it was.

Then comes the rich meat filling, which tastes very good.

After tasting it, Yu Wei slowly put down his chopsticks.

Others made sounds of admiration.

The guests gave great praise to the dumplings made with spinach juice and noodles.

In just half an hour, a dumpling was ready.

Although dumplings may look very simple, making good dumplings still requires some time and preparation.

"Wow, if shrimps were added to this dumpling, it would be a shrimp dumpling, but the meat filling inside is also delicious and very tender." Cai Miaomiao said.

Cui Bufan nodded: "It's indeed good. Whether it's the shape, fragrance or taste, it has a very good display."

Zhang Jungui didn't say much, just nodded silently, "Not bad."

After that, he didn't say another word.

Probably because he didn't want to say anything more.

Finally, it was Yu Wei's turn, "It's very smart not to use pork as stuffing. In a short period of time, if pork is used as stuffing, the marinating time is not enough, so it is good to use chicken legs instead, even if it is marinated The flavor is not enough, so I use rich chicken soup to increase the flavor.

In addition, the chicken thigh meat is already tender and tender. Part of it is diced and part of it is chopped into minced meat. It makes people feel chewy and soft in texture. It has both.

From the taste point of view, this dish is obviously a bit bland, but the chicken soup is added with Jinhua ham to make it fresh and salty. It is already very good. If you give it more time, you should be able to do better. "

Yu Wei's comments are as direct and harsh as ever.

Upon seeing this, the army immediately entered the voting stage.

Sure enough, as expected, all the votes in this round went to the Tianfusheng team.

In the second round, Tianfusheng’s team won.

The first two rounds are just small tests, but the third round is the most important round, and the cooking time is extended to an hour.

As for the judges' bench, everyone has the right to vote twice. They can vote separately or give both votes to the same team.

In the end, the team with the most votes wins.

But it's the third round, and I'm afraid both teams will have to try their best.

The army came to the center of the stage again.

"What are the designated materials for today's third round! Let's wait and see!"

Next a small cart covered by a long golden scarf was pushed out.

“Let’s see what the bold ingredients will be!”

The army suddenly lifted up the golden scarf, and on the car, oysters, large and small, suddenly appeared in front of everyone.

"Wow! What a big oyster!"

"This oyster is so big, I've never seen it before!" Cai Miaomiao grabbed Yu Wei's arm and shook it.

The small oysters are about the same size as ordinary oysters, but the large oysters are as big as an adult's forearm.

Yu Wei said: "This is Taishan oyster, and it is the best kind, so it is big enough."

Cui Yifan also said: "This kind of oyster, from the shape of the oyster shell, you can roughly guess how big the oyster meat is inside."

"Hey? How do you say this?" Dajun immediately responded.

"It's about whether the body shape is fully developed and whether the shape is funnel-shaped. The more space there is, the bigger the meat will be."

At this time, Dajun took out an oyster knife, and then said to Zhang Jungui: "Teacher Zhang, please open this Taishan oyster for us."

Zhang Jungui walked over with a smile and opened the oysters with an oyster knife skillfully.

"Sometimes opening oysters is like drawing a lottery, but fortunately there is no thank you for your patronage when opening oysters." Yu Wei said, holding his chin.

Cai Miaomiao next to her couldn't help but laugh.

"Probably not. With such a big shell, there should be a big one."

The shell of the oyster has been opened. Although the shell is definitely much larger than the meat, the meat in this oyster is not small at all.

It's at least half the size of a forearm, and looks very plump.

At this time, Cai Miaomiao couldn't help but ask.

"This oyster is so big, so there must be a lot of daddy inside."

Yu Wei immediately explained: "No, oysters are different from ordinary animals. They don't have such a digestive and excretory system. They rely on their skirts to filter microorganisms for food, so if you insist on speaking, those skirts are black. It's probably just excrement, but these things are very rare and we can eat them without worrying."

After hearing Yu Wei's explanation, Cai Miaomiao also relaxed.

"There are many ways to eat oysters. I wonder what method you will use? Next! The third round of competition! Begin!" Da Jun shouted.

The game continues.

Everyone starts to move around freely.

This time, Yu Wei also walked down from the judges' table.

As he walked, he said: "I particularly hope for one thing now."

"Oh? Teacher Yu, what's going on?" Da Jun asked cooperatively.

"Then don't use the fried method anymore, or in other words, the final appearance should not be fried."

Yu Wei half-covered his eyes, looking like he couldn't accept it.

"I hope to see more diversified cooking methods. Our Cantonese cuisine is not just fried."

The members of the leading team nodded shyly. After all, they had already used the frying method twice.

If it is used a third time, the victory will only belong to Tianfusheng's team.

Yu Wei walked to Tianfusheng and asked calmly: "What kind of dishes are you planning to cook?"

"Feinu makes oysters." Tianfusheng's captain Fang Yunfan said.

Yu Wei frowned slightly.

"Fei Nu is another name for homing pigeons in ancient times, so Fei Nu stuffed oysters means squab stuffed oysters." Zhang Jungui walked over slowly.

Yu Wei took a deep breath and walked to the head team's side while maintaining a smile.

"Then what are you going to do?"

"Gee-jeong oyster chicken king."

Yu Wei nodded, and then walked silently towards the backstage staff.

Arriving next to Chen Wei, Yu Wei asked silently: "If I guessed correctly, the ingredients should be provided by the two associations, including the questions."

Chen Wei nodded silently.

"That's right, even if I don't say it, you understand that some things are just like that."

"Hmph! How shameless!"