A gourmet master who started by visiting restaurants

Shameless indeed.

Yu Wei had already guessed that Tianfusheng's team had stolen the question.

Because the third round has the largest proportion of votes, the failure in the first round is nothing. You only need to prepare the dishes for the third round.

From the moment he heard the name of Feinu Stuffed Oysters, Yu Wei felt that the people in Tianfusheng were well prepared.

Of course, Tianfusheng stole the question, but there was actually no conflict of interest for Yu Wei.

So he didn't accuse anything, he just returned to his position silently.

Others were surrounding the two kitchens and carefully watching the chefs' skills.

What attracted the most attention was the on-site bone dismantling on Tianfusheng's side.

This was also demonstrated in Yu Wei's live broadcast, but Tianfusheng only needed to remove the bones in the center of the pigeon, which was slightly less difficult.

Both of them were obviously skilled mechanics at breaking bones, and captain Fang Yunfan was cooking a stock, a stock that could simmer the pigeon.

The team leader on the other side lined up small casseroles, each casserole was red-hot, and the fresh chicken was put into the casserole, making a squeaking sound.

A rich aroma soon rose from the casserole.

At this time, Yu Wei turned his head and said to Cai Miaomiao: "Although the method of stuffing pigeons into oysters is very good, if you don't do it well, you will turn against the customers."

When Cai Miaomiao heard this, she was stunned for a moment and did not react.

"What does it mean?"

"His soup stock contains abalone juice, fish maw, Jinhua ham, and flower mushrooms. These are all ingredients that increase the umami flavor. Coupled with the taste of pigeon, it is hard to say whether this oyster can maintain its own umami flavor."

After all, this is a theme dish, and the most important thing is to highlight the oysters in the theme.

Cai Miaomiao didn't understand, but she didn't express her opinion. She just showed a vague feeling of understanding.

At this time, she suddenly asked: "Is abalone juice considered a condiment?"

Yu Wei wasn't sure either, so he didn't answer.

On the contrary, Cui Bufan said: "In our kitchen, it is indeed a condiment, just like soup stock. However, this competition does not provide stock soup, only a certain amount of abalone juice, which is considered a prescribed usage."

Yu Wei still said nothing.

He watched silently as Tianfu Sheng stuffed all the ingredients into the pigeons, then sealed them, and finally put them into the pressure cooker. He poured the cooked broth into the pressure cooker for an accelerated simmer.

This is entirely due to a matter of time. If you have enough time, you can simmer over low heat, but now you don't have enough time, so you can only use a pressure cooker.

In Yu Wei's view, the pressure cooker is not a shortcoming, but the pigeons in the pressure cooker are likely to become a shortcoming.

The aroma of the team leader on the other side was getting stronger and stronger. Yu Wei even saw Xie Canbai pick up a bottle of rice wine, pour it on these casseroles, and then light them all on fire. The whole row of casseroles were covered with flames.

The strong aroma of wine instantly invaded the entire studio.

"Wow, it smells so good. It smells so good." The guests cheered.

"Oh my god, are you going to get drunk right away?" Kai Chun also said.

Cui Yifan nodded and said: "The three-cup method, this method is very particular about the heat. Can these three young people do it?"

Indeed, the three chefs in the head team are actually very young.

Yu Wei smelled the aroma and did not make a direct conclusion, "It depends on who can maximize the flavor of the oysters."

Cui Bufan nodded seriously.

After pouring rice wine on it, it actually means that the dish is almost complete.

Sure enough, within a few minutes, Dai Le pressed the finish button.

The fresh and hot casserole was served directly to the judges' table.

When you open the casserole, a scent of sauce rushes up.

"Gee-jeong oyster chicken king!"

There were three large Taishan oysters in a casserole, as well as slightly browned chicken legs, but not blackened. The oysters on top were also soaked in the color of the sauce, and were no longer that slightly white.

Yu Wei picked up a piece of oyster, smelled it gently, and then slowly put it into his mouth.

The rich sauce on top dripped into the bowl.

One bite of oysters filled Yu Wei's mouth.

The rich sauce aroma is mixed with the fresh and sweet taste of oysters, and mixed with the aroma of chicken. I have to say that this is beyond Yu Wei's imagination.

"Sure enough, it's the three-cup chicken recipe, but I didn't expect that you could make the oysters and the three-cup chicken taste so perfectly matched. It's really amazing." Zhang Jungui immediately praised it.

He ate the chicken and said, "The chicken is very elastic and slightly burnt without being burnt. It's really great. As for the oysters, it's even better. It absorbs the flavor of the sauce and the flavor of the chicken. I really didn't expect it." of."

The key point of Jie Jie pot is a rich sauce and full caramel aroma.

This kind of burn is not a blur.

Cui Bufan looked at Li Boquan, who was in charge of the heat, with a smile and said.

"If I remember correctly, I should have tasted Li Boquan's claypot rice before. His claypot rice also has very good control over the heat. Just like your master, he has very good control over this aspect, and this dish is one of the best. So the most important thing for making it so good is the heat.”

Li Boquan took a step forward and nodded.

After Yu Wei put down his chopsticks.

“I like this dish very much. The aroma of the sauce and the chicken are integrated into the oyster meat, and the oyster meat does not lose its essential sweetness. This way of cooking is very good, and the chicken also absorbs some umami. So it also shows different flavors, and the two complement each other, which I like very much.

If I had to talk about shortcomings, then I would say that it is still a flaw in the seasoning. The sauce flavor could be stronger, but that's it. Everything else is very good. "

Not long after the review ended, the Feinu stuffed oysters from Tianfusheng finally came out.

Arrange on a plate and pour over the condensed soup.

From the outside, this soup is not a deep yellow sauce like abalone juice, but slightly white and transparent.

The main reason is that the stock is freshly cooked, so there is no time to filter it, so the color of the stock will be whiter. When abalone juice is added at the end, the color will naturally be whiter.

However, this does not affect the rich flavor of the soup.

Everyone has a pigeon, and within an hour, most of the time is wasted on dissecting the pigeon's bones.

However, the finished product is also very beautiful. Cut it with a knife and reveal the secret inside.

Yu Wei said while cutting it: "Some time ago, I made a pigeon wings with abalone sauce. The preparation method is not much different from this one, but I have more time and can stew it slowly. Although this one is short of time, it is Very complete.”

Judging from the appearance, Fei Ge’s stuffed oysters are quite complete.