A gourmet master who started by visiting restaurants

Yu Wei explained gently, "That's because the shredded chicken in barbecue restaurants are basically salt-baked chicken and white-cut chicken. Salt-baking will make the meat firmer, and the chicken breasts will look thicker and whiter." If you cut it, you need to season it twice, but the meat will be softer, because in many cases, the white-cut chicken in barbecue restaurants cannot be sold, so it will be made into shredded chicken."

This can also be regarded as some kind of unspoken rule in the industry.

This is also what businesses do to save costs.

For example, some restaurants that make fast food + barbecued meats like to make this kind of thing the most. They can’t sell out all the white-cut chicken at noon, and then shred it into hand-shredded chicken in the afternoon, and then put it in a big box. If you order one for fast food, just pick up one. share.

Regardless of whether you make money or not, at least you won't lose money. You can also sell freshly prepared boiled chicken during the evening period.

After all, chicken is different from roasted goose and roasted duck. Roasted duck and roasted goose can be sold for a day, but the degree of change of chicken is higher. After a period of time, the meat quality changes more obviously.

Of course, this is only limited to some relatively cheap barbecue fast food restaurants.

Good restaurants usually sell out before dinner.

Jin Zhe set up a camera, and then they ate alone.

After eating, Yu Wei went to deal with it before the show started.

Although the chicken is chilled, the shrimps are fresh.

"Why do you suddenly want to make wasabi shrimp?"

"When making wasabi shrimp, it's good to watch a show while eating it. After all, you'll get hungry when you watch a food show, so you have to eat!"

With that said, Yu Wei walked to the toilet and took out a bucket of water.

"These shrimps are still alive. I bought them last night and have been raising them to provide oxygen to them."

Yu Wei bought the nine-section shrimp, because the nine-section shrimp is relatively large and tastes much better.

Pour the shrimp into the basin and wash it with water. After all, after raising it overnight, some unclean things will be discharged from these shrimps, and they need to be cleaned a little more.

While Yu Wei was washing, he was handling the shrimps with scissors.

“When making boiled shrimp, you don’t need to remove any lower threads, nor do you need to trim it, because that will lose the freshness of the shrimp meat and the meat quality will become very bad. However, the mustard shrimp I made today need to be processed in advance.

When making mustard shrimp, there is no requirement for the type of shrimp, but you need to cut off the shrimp's spines, whiskers, and legs, because this shrimp can be eaten with the shell. "

After Yu Wei cut the nine-segmented shrimps one by one, he picked up the kitchen knife and made a deep cut on the abdomen of the shrimp.

"I cut a knife on the belly of the shrimp to make it more delicious. Of course, you can also make a knife on the back of the shrimp to remove the shrimp line, because I have raised this shrimp for a day, and the shrimp excrement is basically It’s gone, so don’t worry about the shrimp thread, you really don’t need to worry too much about the shrimp thread.”

There is no shortage of shrimp thread monsters in this world, but shrimp threads are actually more insignificant than the fishy threads, because the bacteria in the shrimp threads can basically be killed by high temperatures. If they are eaten raw and pickled, they will be picked out.

After opening the knife, pick up a small bowl and start making the sauce.

"The sauce of mustard shrimp requires two processes. The first is the base sauce, a little sugar, oyster sauce, light soy sauce, and Guangdong rice wine. The first one is for seasoning, and the rice wine is for removing fishy smell and adding fragrance. Ingredients The watch will be at the back.”

After mixing the first sauce, Yu Wei took out a tube of mustard.

"For home cooking, of course we use horseradish. The mustard we usually buy is actually horseradish sauce, which has nothing to do with real mustard, but that doesn't matter. We just want the same taste and effect. ."

Yu Wei squeezed out a lump of mustard and boiled it with a little water.

"Everyone, please remember that mustard and sauce are separate. If you put mustard directly into the sauce, it will have a more or less bitter taste. When cooking, you still have to pay attention to the order of seasoning."

Yu Wei turned on the induction cooker to boil water, put ginger slices and green onion knots into the water, and let it boil slowly.

In addition, although the ice water in which the chicken legs were soaked has completely melted, the temperature is still low enough.

"Here is a little trick that you don't need to use, but for the sake of deliciousness, I recommend everyone to do it."

Yu Wei added some salt to the water, and after the water boiled, he immediately added some rice wine, and then used a large colander to put all the shrimps into the boiling water immediately.

But this time, it only took a few seconds to get into the water. When the shrimp shells turned slightly red, they were quickly fished out.

Immediately immerse in cold water.

"Although this method can be said to be cumbersome, basically the fishy smell of the shrimp will not be left much. If you are not demanding, you don't even need to blanch the water and soak it in cold water like me, because this way... it's really It’s very complicated, of course, but it’s up to people to be thrifty.”

After that, you can fish out the nine-segment shrimp with a reddish shell soaked in ice water.

Then use kitchen paper to absorb moisture from the surface.

"Everyone must be careful when making this dish at home, and I suggest that you control the moisture of the dried shrimp first, and then fry it, so that the risk factor is not so high. Friends who love to cook by themselves, it is best to It’s better to prepare kitchen paper, it works very well. At this time, I recommend xx brand kitchen paper. You can see that this water-absorbing effect is quite good, and it can also be used to absorb oil..."

Cheng Wanwan was stunned as she watched from the side. She didn't expect that Yu Wei would suddenly advertise.

"Did you take the ad?"

"If you don't accept ads, will you support me?" Yu Wei looked at Cheng Wanwan with a smile.

"Junior sister can't afford to take care of her, I can take care of her~" Jin Zhe interrupted inappropriately.

"Hmph! Who says I can't support you? I can totally wrap you up, senior sister!" Cheng Wanwan crossed her arms and was as high-spirited as a rooster about to fight.

Yu Wei pointed to the camera that was recording over there and said: "It's recorded. Keep your word. The doctor said that I have a bad stomach and I need to eat softer food. The greasy senior sister will grant my wish."

"What's so greasy? It's the invincible and lovely beauty Senior Sister of Fried Chicken. Do you understand, if you want to eat soft rice, you have to coax me~"

Cheng Wanwan changed her fighting stance again and glared at Yu Wei with her hands on her hips.

"Hey, senior sister, I don't know if you have heard of it, but there is a way of eating that is popular in the world, which is called soft rice but hard food!"

"Eat it hard? Why eat it hard? Am I afraid that you will eat it hard?" Cheng Wanwan puffed up her mouth like an angry puffer fish.

Cheng Wanwan's face is round, not the kind that is stunning at first glance, but it is endearing, and the more you look at it, the more cute you feel.

So Yu Wei washed his hands a little.

Then he wiped it clean, walked over, picked up Cheng Wanwan's round face, and kissed her slowly.

"Hey~ This one is called hard eating!"