A gourmet master who started by visiting restaurants

"This customer is really amazing. He can actually taste the soup stock I made from chicken and fish plus Jinhua ham."

Master Li said seriously.

"However, although this soup is very delicious, it is also too delicious. It is okay to serve it with lettuce, but the cooked fish balls are too delicious. Later we thought of grinding roasted high-grade tea leaves into powder, which finally covered up the taste. It removes too much umami flavor and keeps the fragrance fresh in the mouth.”

Yu Wei smiled: "Although it is a compensatory measure, it can be regarded as a mistake. I am very satisfied with this dish."

Master Li looked at Yu Wei's young and handsome face. He didn't expect that a young man could tell the essence of his appetizer, but since it was a test dish, there must be something to it.

"I wonder where this guest studied?"

"Well, I'm a disciple. My family also works in a restaurant. I've been exposed to it since I was a child."

When Master Li saw that Yu Wei didn't say anything, he couldn't continue to ask. He just felt that someone was better than someone who was good at it. After all, at Yu Wei's age, he was just a cutter.

There was nothing wrong with the previous evaluations of the two masters Lai Liao, but they did not taste what Yu Wei said, which made the two of them feel a little timid.

After the appetizers were collected, the next cart came over.

"This is the second course - plain chicken with lobster bisque."

White-cut chicken with lobster sauce, this was really the first time I heard about this. Yu Wei looked at the white-cut chicken that was served with a confused look on his face. He found that the eight plates of white-cut chicken all had four pieces of meat, one each. They are the most tender and smooth chicken legs.

Surprisingly, the chicken has been deboned.

Generally speaking, when plain-cut chicken is cut, the incision of the bones will be slightly bright red. This is the key feature of plain-cut chicken, and it is also the aspect that people often criticize.

Because the bone cuts are scarlet, people generally think that the plain-cut chicken is undercooked.

But in reality, the inside of the bone was undercooked, but the meat on the surface was just right and tender enough.

However, this plain-cut chicken has been deboned, which reduces a lot of psychological pressure.

Yu Wei showed the plain-cut chicken and the lobster gravy on the side to the audience in the live broadcast room.

There is nothing special about the plain chicken, but the highlight is the lobster bisque.

[Actually, I don’t really like plain-cut chicken. It has no taste and feels raw. They only dip it in ginger paste. Anyway, I can’t get used to it. 】

[+1, I’m not used to eating plain-cut chicken. I’d rather eat Cantonese-style roasted meat like roasted goose and roasted duck. 】

There was a lot of talk on the barrage, but Yu Wei still said: "Actually, plain-cut chicken itself is full of skills. It's not just about blanching the chicken and then cutting it directly after it's cooked. Blanch-cut chicken We attach great importance to the quality of chicken.”

As Yu Wei spoke, he picked up a piece of chicken leg meat, put it in his mouth and chewed it lightly without dipping anything.

While he was chewing, Master Lai began to speak first again.

"The most important thing about white-cut chicken is the word "soaking". Although there are standards for soaking time, it also requires experience, because the size of each chicken is different, and it may be overcooked or undercooked in the same time. , this will test the master’s skill.”

"Yes, the skin of this chicken is smooth and the meat is smooth, but there is not much fat under the skin, so this should be a chicken nugget. Paired with this lobster sauce, it is fresher and more delicious, and the fragrance of this lobster sauce is very Rich and slightly sweet, it gives the chicken a different flavor.”

Yu Wei took a bite of the chicken, chewed it a little and nodded slightly, then dipped it in the lobster sauce and put the whole piece into his mouth.

At this time, he frowned silently.

After silently finishing the piece of chicken on the chopsticks, he picked up the handkerchief next to him and wiped his mouth.

The orange-red lobster juice remained on the lips, and when wiped with a white towel, the traces were revealed.

Seeing the discussion on the barrage, Yu Wei then said: "First of all, let's talk about what chicken eggs are. The so-called chicken eggs are hens that are between 130 and 150 days old and have not laid the first clutch of eggs. The best kind is the kind that is about to lay eggs but has not yet been laid, because at that time the meat is just mature, the meat is the most delicious and nutritious, and the chicken skin is crispy and tender.

But the only drawback is the lack of fat. Although the chicken skin is smooth, it is not fragrant enough, so it is not the best choice for those who like to eat chicken skin. "

[Then I would like to ask Teacher Yu, if I want to eat that kind of fat, tender and fragrant chicken skin, which kind of chicken should I choose? 】A fan asked.

Yu Wei will naturally answer accordingly.

"In this case, you have to choose gelding chickens. This kind of chicken is actually a grown-up rooster, but it must be castrated before the rooster has grown. After the chicken testicles are removed, the rooster can continue to grow, but the meat quality They will not age and the chicken skin will continue to grow fat, which is a way of raising chickens that has been around for hundreds of years."

It has to be said that the people of the Celestial Dynasty study food deep into their bones. From ancient times to the present, everyone loves to eat that delicious food.

However, the conversation changed. Yu Wei used chopsticks to pick up some lobster juice and put it into his mouth. The fresh and sweet taste was indeed very good. However, he suddenly said: "This chicken dish, whether it is the selection and soaking of the chicken, There is no problem, the problem lies in the dipping sauce.”

The master who had been standing behind silently changed his face slightly, even a little angry, but he still mustered up the courage, walked to Yu Wei's side and asked: "What's wrong with this lobster sauce?"

"There is nothing wrong with the lobster sauce itself. You use lobster shells, prawn meat, and crab meat to make the thick sauce. It brings together the freshness and sweetness of several kinds of seafood, and finally concentrates it into juice. The taste is really delicious. It’s unique.”

"But doesn't it taste sweeter this way? It just tastes better."

"But what you absolutely shouldn't do is put it together with plain-cut chicken. Should we eat chicken? Or seafood?"

Yu Wei sighed: "Think about it, what are the normal dipping sauces for plain-cut chicken? Ginger, scallion, ginger, soy sauce, dried onions, garlic, etc., but these sauces are all to highlight the aroma of plain-cut chicken. It is said that what people in eastern Guangdong want when eating chicken is that the chicken tastes like chicken. It sounds very subjective and metaphysical, but I think you won’t understand.”

These words shocked the master so much that he didn't dare to speak.

"Didn't your chef say anything?"

Yu Wei was certain that this menu was designed by the chef, and the plain-cut chicken must have been inspected.

"Chef... He told me to change to another... dipping sauce before, but I didn't listen."

Yu Wei frowned, looked at Hao Aqiang and Li Ruikang, and couldn't help but said: "I remember correctly, the head chef or head chef should be the one who speaks in the kitchen."

"I hired Master Zhang. He is not part of the chef's team, so he is a relatively independent member." One of the partners suddenly spoke up to defend Master Zhang.

But Master Zhang didn't say anything else, he just silently took off his chef hat, threw it down, and turned around to leave.