A gourmet master who started by visiting restaurants

Hey~

The time is just right.

The moment you open the microwave, a strong aroma of brine wafts out.

Qiao Wenwen couldn't help but said: "Brother Yu, this smells so good."

"Of course that's a method I researched when I was a kid, but what I actually want to say is that hot braise will taste better. As soon as I woke up on weekends when I was a kid, I asked my mom to cut two pieces of meat from the pot and cook a bowl. Give me the noodles, add the marinade with sesame oil, and add this braised pork, it will taste amazing."

Yu Wei walked out with the plate.

"Here, braised pork platter."

"Wow~ The braised pork platter cost about 15 yuan when we cut it. Three or four people in the dormitory ate together for just a few yuan per dish. The whole meal only cost 30 to [-] yuan and didn't even cost."

Yu Wei knocked on the table and said: "This braised pork is made from the front meat. The front meat is the meat on the front leg of the pig and near the thigh. Because this meat has a high fat content, there are fat layers in the lean meat. So making braised pork is a good choice.

Look at the oily flowers floating on the marinade. The taste is extraordinary. "

At this time, Yu Wei suddenly realized that there were no bowls and chopsticks prepared.

Then he hurriedly went to get the dishes and chopsticks.

When Yu Wei sat down again, Cheng Cheng couldn't help but ask: "Teacher Yu, I remember that you seem to come from a culinary family. I watched the famous Cantonese chef last night, why... "

Yu Wei didn't feel dissatisfied with the hesitation to speak. Anyway, Peng Sheng had been arrested, and the evidence was conclusive, and he would go to court soon, so he was not afraid to speak.

"It's like this. In fact, my grandfather was a famous chef in the past. Everyone knows about these things. After all, I also filmed a lot of things in my live broadcast, such as my junior sister, the fourth master and others, and my grandfather ranks fifth. .

My grandfather passed away the year I was born. For some special reasons, my father took my mother and me here and opened such a small shop for more than 20 years.

But things like being a family of chefs are not judged by the size of the store. To be honest with you, with my father’s and my own cooking skills, if we want to open a higher-end private restaurant, there is actually no problem at all. Just the secret stuffed bamboo sausage is already a dish that many people are flocking to.

It’s just that people’s pursuits are different. "

Yu Wei picked up a piece of braised pork and put it into his mouth, chewing it carefully. The sweet aroma of oil combined with the rich marinade, and finally the chewy texture of the meat.

Still the taste in memory.

At this time, Jin Zhe also said: "Let me tell you a secret. In fact, Lao Yu's father really hopes that he can inherit this small shop, but Lao Yu has always refused because he wants to do more things, at least at this age. , I also want to explore this world again.”

Cheng Cheng and Qiao Wenwen also nodded silently after hearing this.

"Actually, I'm not a native of Yangcheng. There is an electronics factory over there. My dad keeps asking me to go home and help him manage the electronics factory, but I just don't want to go back." Cheng Cheng also took a piece of braised pork and put it in his mouth. Chew it carefully, it is also the taste in your memory.

However, Qiao Wenwen had never eaten this braised pork, so she specially chose a piece of meat that was not too fatty to eat.

After one bite, the fat meat does not taste very greasy, but has a sweet and fragrant feeling.

The spicy millet and chopped green onions on the surface give the braised pork slices a little more flavor, and the marinade doesn't have a monotonous taste.

"Hmm~ Brother Yu, this braised pork is delicious."

"Of course it tastes good. That pot of marinade has been around for more than ten years. The recipe was left by my grandfather, and the taste has never changed."

Yu Wei touched his chin, thought for a moment and said, "Today's episode won't count as a store visit, so I won't comment on whether it's good or bad. After all, it's my dad who cooks the food."

"No! Teacher Yu, I think you should evaluate it." Cheng Cheng said with a smile on his face.

"Yes, I think so too. After all, you are a fair and just Teacher Yu. Are you still afraid that your father will chase you and beat you?"

"No, I'm afraid that if I don't agree, my dad will ask me to go into the kitchen and fry a portion." Yu Wei covered his face.

Regarding this matter, he believed that Yu Wenhai could do it. If he said that he did not do well, he would definitely let him do it immediately.

That... is so unnecessary.

To put it bluntly, Yu Wei was timid. He originally wanted to comment, but then he thought about it and decided not to do it.

After a while, Zhou Liping came out with the dishes.

"Oh, Xiao Jin, you are here too."

"Yes, Auntie."

Qiao Wenwen also immediately shouted: "Hello, aunt~"

"Oh? Who is this?"

"This is my assistant, named Qiao Wenwen."

"Oh, hello, hello, brat, why don't you ask Wanwan to come?" Zhou Liping put down the braised fish in her hand, muttered something, and hurried back to the store.

Yu Wei looked at the camera helplessly: "My mother is like this. Let's try the braised fish. This is made of tilapia. It's cheap and has no thorns. Because of the strong fishy smell, my family basically It won’t be used for steaming.”

Tilapia is also called African crucian carp in eastern Guangdong, and its appearance is somewhat similar to crucian carp. After it was first introduced, everyone called it that, and later it was gradually called tilapia.

It is said to be braised, but in fact it is fried first and then roasted.

"When we were in school, we especially liked to eat the braised fish here. Basically, one person had one chopstick, and one side of the fish was gone. Then he turned it over, and one person had one chopstick, and then it was gone again. In the end, the fish tail and head were all gone. Whoever likes it can eat it.”

With that said, Cheng Cheng also pointed to the braised pork on the table.

"Just like the sauce for this braised pork dish, we will put it on the rice and pour some on it. The bibimbap is simply top-notch~"

After saying that, Cheng Cheng went to pack the food.

The rice at Yu Wei's house is steamed and then poured into a large rice pot for guests to fill it up themselves.

After all, there were only Yu Wei's parents in the store, and they didn't hire any workers.

So Yu Wei said directly: "I won't tell you the location tonight, otherwise you guys will come here in a swarm, and I'm afraid my dad will be busy to death."

Yu Wei himself went over and filled a bowl of rice.

But he was in no hurry to eat.

After the fish-flavored eggplant stew is served, I open the lid of the casserole, and the sizzling sound and tangy aroma make people want it.

If the favorite dish of Hunan cuisine is fried pork with chili pepper, then the favorite dish of Eastern Guangdong should be fish-flavored eggplant stew.

The fish-flavored eggplant stew is a combination of vegetables + meat + seafood. The only thing that can compete with it is the steamed meatloaf with salted fish, plum and vegetables.

However, strictly speaking, the technical content and cooking steps of fish-flavored eggplant stew are a little more complicated, so the top spot of rice dish can only be taken by fish-flavored eggplant stew.