A gourmet master who started by visiting restaurants

At this time, Cai Miaomiao couldn't help but ask: "Why do you seem to be very familiar with their master? Do you know their master?"

"I don't know him, but I know him... a teacher who once studied cooking with me. Since people say there is no master, it should be okay for me to use the word teacher. For example, the secret sauce just now, and The next Lu Ge should be taught by that teacher."

Yu Wei sat with his arms crossed and silently looked at Alexander who was changing the goose's knife.

Half of a Magang goose was given to Tianfusheng, and the other half was given to Niannian Youyu.

After Alexander cut off the goose wings and paws, he used dark soy sauce and soy sauce to color the skin of the goose.

Then he handed it to Sun Miao to fry the goose meat.

Heat a pan, add cold oil to the pan, and then put half of the goose into the pan and fry slowly.

In this case, it will not stick to the pan no matter how you fry it.

"Why did he fry the goose like this?"

"Because goose has a lot of subcutaneous fat, when making goose, you need to fry it to get out the excess fat. This doesn't take long, just fry the skin thoroughly."

As he said that, the goose meat over there was already fried.

Because he frowned, not only Yu Wei frowned, but even Cui Yifan frowned a little.

"Real goose usually comes whole, and the main thing is to directly fry it until golden brown during the frying process. Generally speaking, it is best to lightly smear it with light soy sauce, but he directly Using dark soy sauce to color it, I can’t understand this operation.”

After taking out the fried goose meat, change the pan again and add oil to fry the ingredients.

The other side is braised goose meat.

Daqiu and Kaichun walked over.

"Master Fang, what kind of stew is this stew of yours?"

"Actually, it's a clear stew, but it doesn't have a thick sauce and doesn't add any additional oil. This way it will taste more refreshing and it won't seal your throat."

"That's right. After all, goose skin is very greasy. If you eat more than two pieces, it will easily make you sick. But this one will make it much more refreshing."

The method of braised stew is actually very similar to that of lu goose, but lu goose is a sauce-flavored dish. It depends on whether the jury prefers a refreshing flavor or a rich flavor.

If the fish team wants to succeed every year, then this round will be won by crushing force.

Yu Wei walked to the back at this time and found Chen Wei.

"Director Chen, I want to wait until the competition is over and cook a dish, which is authentic secret-made bamboo sausage."

When Chen Wei heard this, he frowned slightly, but he thought for a moment, "Okay, no problem. I had a meeting with the station director today, and they said they hoped to insert a small link on cooking in the program. I think this Yes, originally we planned to find someone else, but since you said so, I think it might be better to let you do it."

When Yu Wei heard this, he said: "I can't do it alone. You ask the other two masters on the judges' bench to also take pictures, otherwise you will be criticized."

What Yu Wei said was correct, and Chen Wei nodded immediately.

Yu Wei called Zhou Liping.

"What's the matter? I called you at noon. It's lunch time now. I'm very busy."

"Mom! Listen to me, do you still have the secret sauce for making bamboo sausage at home?"

"Yes, what's wrong?!"

"Wait for Jin Zhe to come and get it. You can install half of it for me. I will use it for the TV show. You can give me the best ones, do you understand?!"

"Let's go on the show, okay! No problem. Do you want bamboo intestines?! Your dad prepared very fresh bamboo intestines today."

"I want it! I want it all! Jin Zhe is coming over now, help me put it on!"

The phone was hung up, and Zhou Liping immediately walked to the kitchen and shouted to Yu Wenhai: "Hurry up and take out the bamboo sausage and the sauce you bought today. Your son is going to use it on the show."

Yu Wenhai was stunned, but without saying a word, he took out the bamboo sausage and a large jar of sauce.

Zhou Liping immediately dressed up and walked outside.

At this time, the small restaurant was full of people.

"Madam boss, please order some stuffed bamboo sausage. Let me tell you, the stuffed bamboo sausage in this store is delicious. When I first discovered this treasure dish, I didn't know how happy it was!"

A teacher wearing glasses said to another teacher next to him.

But Zhou Liping said: "There is no more stuffed bamboo sausage today."

"Scared? No, isn't it just noon?"

"no way."

The teacher next to her immediately pointed to the bag of bamboo intestines in Zhou Liping's hand and said, "Madam boss, is this pig intestines?"

"Ah, that's... pink intestines, not bamboo intestines. There are many kinds of pig intestines, and this is for others."

Seeing this, the two teachers could only silently order other dishes.

After a while, Jin Zhe drove to Wenji Hotel.

"Auntie, where are the bamboo sausages and sauces that Yu Wei asked for?"

"Now, they're all here. Take him over quickly."

The teacher duo who heard this conversation looked at each other, but after making eye contact, they didn't question anything. After all, it was really for someone else, and there must be a reason.

On this side of the scene, the fragrance from both sides is getting stronger and stronger.

Because the program team gave enough time, both sides had time to braise the goose meat for a longer time.

You must know that this goose meat is quite hard, and if it is not handled well or the time is not enough, it will have an impact.

Then every year, the fish team opened the lid, hoisted half of the goose with a hook, and then burned the juice over a high fire, concentrating the soup into a rich sauce. These thick sauces were constantly poured on the goose. On the meat.

"Wow, I like the color of this sauce very much. It smells very rich." The guests also interacted with each other.

The goose that has been poured with sauce needs to be cooled slightly.

The braised goose on the other side is almost finished, but obviously Tianfusheng has a different approach.

They took the stewed goose out of the casserole, and then made the sauce again. They didn't know what they were making.

So every year, the fish team has done it first.

Half of the braised goose was cut into pieces, placed on the steamed taro paste, then topped with sauce, and served in front of the judges' table.

"This dish is called Nian Nian Youlu Goose. Please try it."

Half a braised goose is basically cut in a straight line and placed on top. Everyone gets two pieces of braised goose and a small piece of taro paste with the sauce.

Eating the goose first, Yu Wei put it in his mouth and chewed it carefully, and his brows couldn't help but wrinkle.

Then he tasted the taro paste again and put down his chopsticks.

There was also a second piece of goose meat in the bowl.

The most important thing is that not only Yu Wei is like this, but Zhang Jungui is also like this.

I just ate one piece of goose meat silently, and left the other piece of goose meat like this.