A gourmet master who started by visiting restaurants

Soon, the dishes came one after another. In fact, they were basically small portions, but the presentation was relatively exquisite, which showed that the chef had put a little effort into the presentation.

Waiter Xiaobai was carrying the dishes, and Yu Wei asked directly: "Is there a tasting order?"

Xiaobai shook his head: "Because our meals are all for guests to order as they please, it is a semi-self-service mode, so there will be no distinction between appetizers and main courses."

Yu Wei nodded. He didn't need to tell you the order of serving the dishes. His task was just to test the dishes.

Yu Wei held up a small plate, and underneath was a circle of bright yellow steamed eggs, also known as egg custard.

There is a ball of lobster meat on the water egg. The white lobster meat looks delicious.

The lobster is also dotted with a few bits of caviar.

It's obvious that this is somewhat mixed with some Western-style practices.

There was only such a small plate of food, so Yu Wei directly picked up the chopsticks and scooped it all into his mouth.

Salty, sweet, fresh... fishy.

After Yu Wei thought about it carefully, he shook his head silently. He raised his hand and waved to the recorder.

The record-keeper trotted over.

"I said, just remember it, right?"

The recorder nodded.

"This caviar and lobster custard is indeed pretty good. Lobster and caviar go well together. The only thing that doesn't go well with it is the watered eggs made with chicken broth. Although the chicken broth is very rich, the whole dish actually lacks a hint of sweetness. The lobster The taste should originally be sweet, but when combined with caviar, the sweet taste will turn into salty, and with the addition of the salty eggs, the overall feeling will be monotonous."

Yu Wei paused and watched the recorder record it in a notebook using sketching techniques before continuing:

"To change this problem, it's actually very simple. Use scallop water instead of chicken soup. Chicken soup is salty and fresh, but adding scallops will give it a better fresh and sweet taste."

After the recorder recorded it, he went to report it immediately.

In fact, the food tester doesn't have to give solutions, but Yu Wei did.

It has been explained above that if there is any problem, if the food tester gives a solution, it should be solved as soon as possible. If the chefs think there is no problem, then they should do it according to the food tester's method.

Walking into the kitchen, the recorder shouted: "There is something wrong with the caviar lobster custard and it needs to be improved."

A man wearing a tall chef's hat came over. He frowned and said, "This is the simplest dish. Is there a problem?"

The recorder didn't know these chefs, so he just followed the script and repeated what Yu Wei just said.

But after saying that, Lu Guoguang's expression darkened a lot.

"Who is the food tester?" he asked.

"There are regulations from above. There is no need for the chef to ask the tester's name. If he can do it, he can do it. If he can't do it, I will communicate with the above."

Although Lu Guoguang was full of dissatisfaction, he finally compromised.

"Okay, let me see how good he is."

Lu Guoguang turned around and started cooking the dish again.

Because good steamed eggs require warm water, Lu Guoguang could only soak the scallops in warm water again.

When the recorder saw that Lu Guoguang was going to cook, he didn't say anything more and turned to leave the kitchen.

Yu Wei on the other side was busy eating.

"Hey, this crispy sausage looks like a famous Cantonese dish. The outside is as crispy as glass, but the inside tastes very soft and waxy.

But the green onion stuffed inside is really bad. It should be borrowed from Shandong cuisine to roast fat intestines with green onions, but the green onions are burnt. Although this green onion has been fried, the spicy taste is still there. , although it tasted like it neutralized the taste of the fatty intestines, in fact the onion flavor covered up the original aroma of the fatty intestines, which was a failure. "

The recorder didn't come back, and Qiao Wenwen was also recording with a voice recorder.

Basically, it's the same three parts. Jin Zhe is responsible for filming and eating, and assistant Qiao Wenwen has to add shots and help record.

Yu Wei also continued to comment.

"Next, let's try this fried fish with sauce. It's just a piece. I don't know what kind of fish it is. I'll know after tasting it."

Yu Wei picked up a piece of fish covered in sauce, and it was rich in flavor after one bite.

"Well, this is the dish I am most satisfied with so far. The Eastern Star Pancake is braised with shrimp roe and soy sauce. Because the bones are completely removed, the salty and fresh taste expresses the meat texture of the Eastern Star Pancake very well. It is firm and slightly Damn it, this dish is already very good, and the heat is well controlled, so there is no need to nitpick."

[Teacher Yu’s comments are still very pertinent. 】

[I think Teacher Yu is very strict. 】

[Did you forget upstairs that Teacher Yu said that we should use stricter standards than Tianhe Private Kitchen to judge? 】

[Can anyone tell me what shrimp roe soy sauce is? 】

[Shrimp roe soy sauce is a specialty of Suzhou. It is boiled with shrimp roe and soy sauce during the spawning season of river shrimp. It has a very rich umami flavor. 】

Yu Wei glanced at the barrage, and then said: "Shrimp roe soy sauce may not look like just shrimp roe and soy sauce, but to make good shrimp roe soy sauce, it takes a lot of effort. First, start with finger-sized river shrimps." When the shrimp roe is washed out and cooked with soy sauce, white wine, ginger, sugar, tangerine peel and other seasonings are added to remove the fishy smell.

The shrimp roe soy sauce that comes out at the end is delicious and rich, but it is not salty and fresh like ordinary soy sauce, but has another sweet taste, which is also a good choice with Dongxingban. "

The recorder also came back at this time. She saw Qiao Wenwen helping to record with a voice recorder, and thanked her gratefully.

Yu Wei tasted one dish after another, and four or five of the ten dishes actually passed the test.

After eating for so long, Yu Wei frowned.

"Why no chickens?"

Yes, Yu Wei ate more than a dozen dishes, but there was no chicken.

How would this Cantonese dish be without chicken?

Xiao Bai on the side was stunned for a moment, and then said, "Teacher Yu, please wait a moment, I will go to the kitchen now to take a look."

Yu Wei thought about it and felt strange, why is there no chicken? Chicken is the key point.

In the kitchen at this time, Lu Guoguang's watered eggs were just coming out of the oven.

He changed it once according to Yu Wei's instructions, and after bringing it out, he said to his colleagues on the side: "Here, try the caviar, lobster and water egg that was modified according to the taste tester."

Lu Guoguang didn't taste the boiled eggs directly, but put lobster meat and caviar on top before starting to eat.

It’s also a matter of one bite.

When Lu Guoguang put the whole egg custard into his mouth, the complex taste was quickly reflected.

Several other chefs also tasted it.

"Yo? This tastes really better than the one you had before."

Lu Guoguang put down his spoon and said seriously: "It's not better, it's much better."