A gourmet master who started by visiting restaurants

8 minutes, time is up.

The two dishes are served one after the other.

But the first one to produce was the Tianfusheng team.

"Fried Yong Tau Foo with Shrimp, please have a try." A casserole was brought up, with pieces of golden tofu stuffed with shrimp paste in the middle. It looked not much different from Hakka fried Yong Tau Foo.

The casserole also made a sizzling sound.

The oil has a strong aroma and the sauce is very thick.

There's a piece for everyone.

Yu Wei took a bite first.

After tasting it carefully, I finished the remaining half.

"Hmm~ This one is delicious. It is different from the Hakka Yong Tau Foo I have eaten. This one is so fresh, sweet and full of flavor. The tofu is slightly crispy on the outside, but smooth and tender on the inside."

Cai Miaomiao clenched her hands and said excitedly.

Cui Yifan wiped his mouth and explained.

"Because the water quality of this water ghost heavy tofu is good. All good tofu must have good water quality. After frying it, continue to soak it in water. It is more tender and smooth. Probably the only lactone tofu now, but lactone Tofu has a weak bean flavor, while this tofu flavor has a strong bean flavor.”

What came next was a dish of tofu wrapped in black sauce.

It looks a bit like stinky tofu

Next to the tofu are beef cubes also covered in black sauce.

"This dish is called Moyu Tofu." Sun Miao introduced.

Yu Wei picked up the tofu, looked at it, and then put it in his mouth. It melted without chewing much, and then tasted the beef cubes.

It's full of oily aroma after one sip.

However, Yu Wei remained silent and let everyone else finish tasting. The host glanced at Yu Wei, who had been quiet all this time, and then nodded: "Teacher Yu, please comment first."

Yu Wei suddenly took a long breath, "Hey, forget it, pretending to be cold really doesn't suit me, I can't hold it in anymore."

The people around burst out laughing.

"Teacher Yu, just do it as usual. I think Teacher Yu will look more handsome while commenting while eating." Kaichun said below.

"Okay, I'll listen to you, just as usual."

Then Yu Wei's expression turned slightly serious.

"First let me comment on the shrimp yong tau foo I just made. Even though this shrimp yong tau foo is very simple, the thought inside is too heavy. Fry the tofu in lard. After both sides are golden, use chicken oil to prepare the sauce. The aroma of the two oils is fed to the tofu, and the skin of the water ghost heavy tofu happens to be the best at absorbing the aroma of these oils.

So when you first eat it, the slightly browned texture on the outside coupled with the tender and smooth texture on the inside, and finally the rich aroma of oil, the taste of this tofu is clearly reflected.

Of course, this is not enough. Using shrimp paste as a filling is mainly to blend the umami flavor of shrimp meat with tofu. This method is simple but effective and can add some fresh and sweet taste. In fact, this method is simple but effective. It is the same as Hakka Yong Tau Foo. The meat filling is used to add a salty and fresh taste to the tofu, and the two complement each other.

Of course, there are shortcomings. The shrimp paste is inevitably overdone, but it is probably due to lack of time. If there is enough, this dish should be a little more refined. "

Then Yu Wei silently looked at the Nian Nian Youyu team.

"What do they say about this dish... The fat of snowflake beef is indeed a good choice. I don't know if you know it. The aroma of this tofu has its own flavor, and it can also be obtained from snowflake beef. But the problem lies in this Squid ink.

In addition to coloring, this squid ink also adds a fishy smell to the tofu. Originally, tofu itself also has a beany smell, so you know to use butter to cover it up, and Tianfusheng also knows to use chicken fat + lard. A combination, but you used squid ink, and you didn't handle the squid ink completely, so the fishy smell of the two overlapped and amplified. "

"Teacher Yu, we would like to explain that we add squid ink to give the tofu a seafood flavor, and squid ink has high nutritional value. Adding it to the tofu can make the tofu taste richer."

Finally, Yu Wei sighed.

"If you say that, I have to ask you. You have already cut off the skin, which has the strongest flavor in the tofu. Add in the smell of squid ink. Is it the rich flavor of tofu or the strong smell of sea? ?”

The chef at Nian Nian Youyu was livid, but he couldn't argue.

Cui Yifan also said at this time: "If your cuttlefish sauce is used in other meat dishes, it should taste good, but in this state, your goal is a piece of tofu, and the sauce and ingredients have different flavors. Conflict, the two tastes almost cover up each other, and the shortcomings are infinitely magnified.”

After commenting, Zhang Jungui could only echo what Yu Wei and Cui Yifan said, because the problem with this dish was indeed serious.

When experts compete with each other, small problems can lead to failure.

It just depends on whose problem is bigger.

So the Tianfusheng team won the first round.

Immediately afterwards came the mutual selection of materials. I don’t know if it was because of their anger, but both sides actually chose the pig for the other.

It’s just that one is pork liver and the other is pig intestines.

Strictly speaking, pork liver is more difficult, because there are several types of pig intestines to choose from, and they belong to a wide range of subjects.

What Tianfusheng got was the theme of pork liver.

Yu Wei walked over directly and asked curiously: "The upper and lower limits of pork liver are quite high, what are you going to do?"

"If it's pork liver, I'd definitely eat it." Fang Yunfan answered truthfully.

"What about the ingredients? The ingredients provided by the show may not be that good." Yu Wei reminded.

"It's true, the quality of the pork liver here is not very good, but we have called in foreign aid!"

In fact, before filming, both parties will decide on the materials for the second round, so there is time to get the materials.

Sure enough, after a while, a person ran in holding that kind of refrigerated and insulated box.

There is also the word Tianfu on the clothes. It is obvious that this is an employee of Tianfu Hotel.

Cui Yifan and others also gathered around.

As soon as the incubator was opened, a pig liver in a crisper box appeared in front of everyone.

"This...should be Huangsha Gan." Zhang Jungui asked involuntarily.

"Yes, it's yellow liver. After all, yellow liver has the best texture among pork livers."

At this time, Cai Miaomiao, who was sitting at the judges' table, also walked down.

"What is Huangsha liver? Is it pig liver from Huangsha?"

In Yangcheng, there is a place called Huangsha, so I subconsciously thought that Huangsha liver is the liver from Huangsha.

Cui Yifan explained: "Of course not, yellow sand is an adjective for color and texture."

"But I didn't see that the liver was yellow, it just looked pink."

"The yellow sand refers to the inside. You can see it after cutting it open."