A gourmet master who started by visiting restaurants

Yu Wei thought for a while and then said: "Actually, it's just a matter of matching. I recognize your cooking skills. Maybe you can make good dishes using traditional methods. You don't have to force innovation."

Judging from the basic Baiwei Tongue, the shortcomings of the entire dish are really just a matter of sauce matching.

So Yu Wei just looked at Hao Aqiang silently. After all, this is Hao Aqiang's property.

Hao Aqiang looked at Li Ruikang.

Li Ruikang nodded and said silently: "Actually, we have invited many famous chefs. They and the chef must need to get used to each other, so we invite you to taste it."

"Of course, if that's the case, then let's be more serious."

Hao Aqiang just looked at Yu Wei silently and patted his shoulder gently.

Yu Wei immediately felt what Hao Aqiang meant. He turned around and could see from Hao Aqiang's sincere eyes: It's up to you!

At this time, everyone in the barrage began to give Tang Tao gifts.

[Sure enough, Teacher Yu is still more powerful. The two fat chefs can only get half of the words right every time, and they are not as sharp as Teacher Yu. 】

[But I just saw that the chef was very lonely when he left. 】

[What’s the matter? The guy in foreign countries who is called the God of Hell’s Kitchen speaks much more rudely than Teacher Yu. Teacher Yu is already very considerate. 】

[Teacher Yu is here to try the dishes, so naturally he has to point out the bad points, otherwise they won’t invite him, and Teacher Yu is considered gentle. 】

The comments on the barrage were basically supportive of Yu Wei, but occasionally one or two people would question or even abuse Yu Wei.

However, Yu Wei pretended not to see it, because the next second, he was silenced by Xiao Cai, who was given management rights in the distance.

Although Xiaocai didn't come, she still had to pay attention to Yu Wei's live broadcast room at the company. After all, this was her job.

Immediately afterwards, another food truck came back.

"Come on, let me introduce to you the chef's cooking elite - Master Jiang Gao. Whether it is roasted chicken or roasted pigeon, he is the best."

Jiang Gao wore a tall chef's hat with his hair tucked into it.

He said calmly: "The next dish is glass-skinned roasted pigeon cooked by my apprentice and I."

Then the waiter brought the pigeons one by one in front of everyone.

There is a whole uncut squab on the plate. Its bright red skin and graceful body are enough to attract attention from the outside.

"Oh, it really is glass skin." Master Liao put on his gloves and gently pulled open the pigeon's legs, and the rich juice flowed out from the leg seam instantly.

This so-called glass skin is actually like the tempered film of a mobile phone. If you press it with a little force, the dove skin will crack in all directions and the juice will flow out from the inside.

"If it is braised squab, it will have a different expression."

While talking, Master Liao also took a bite of pigeon meat.

"The skin is crispy enough, and the gravy is rich enough. It is simply marinated in Cantonese-style five-spice Huai salt. The most important thing about this glass-skinned squab is the heat and experience. The marinating time is also very important."

On the other side, Yu Wei showed it to the netizens in the live broadcast room, and then he opened the pigeon's legs and took a bite.

Then he started his class: "The so-called glass-skinned pigeon is actually an upgraded version of the braised pigeon. However, this braised pigeon is not really braised. Instead, it is cooked with brine first and then cooked again. The skin is layered with water made from maltose and Zhejiang vinegar, and finally fried in an oil pan. This is the traditional braised pigeon."

"Usually, you will find this dish in ordinary Cantonese restaurants or teahouses. It is not too difficult to make, but this glass-skinned squab is an improved version. It is different from the braised squab. The glass-skinned Squab needs to be marinated raw and then fried, am I right, Master Jiang?"

Jiang Gao, who was standing behind, nodded.

"Indeed."

Yu Wei then continued: "Strictly speaking, this glass skin method is the third generation method, because its skin water step has something extra, that is protein paste, which is made of egg whites and crisp paste powder. Protein paste,”

Then Yu Wei looked at Jiang Gao again, "I wonder if this master applied protein syrup twice or three times?"

"Of course it takes three times, so that the protein paste can give the skin a glass texture!" Jiang Gao didn't mind telling these details at all, because the real secret often lies in the ratio of skin to water.

"So this two-skin pigeon should have been made by Master Jiang's apprentice."

In fact, Yu Wei was a little helpless. Judging from the color, there was really not much difference between the squabs. However, when he tore the squab open, the texture was a bit weird, but he still didn't know what was going on. , and after taking it into his mouth, Baiwei Tongue told him that the reason why it felt strange was entirely because... the process of air-drying the protein paste was missing.

Jiang Gao's eyes widened slightly when he heard this. He quickly walked to Yu Wei, looked at the squab on Yu Wei's plate, and chose to ask politely: "I don't know if I can take a look."

"Whatever." Yu Wei lifted the plate, and Jiang Gao also pulled off a piece of pigeon meat. The moment he pulled it apart, he understood.

Yu Wei looked at Hao Aqiang standing aside, "Can you give me a leg?"

Hao Aqiang easily pulled off the other pigeon leg and handed it to Yu Wei.

Yu Wei started eating again.

"That's right. The texture of the pigeon skin and the retention of gravy are different. It's just that the skin that has been coated with protein paste twice will actually appear a little harder."

Yu Wei used chopsticks to poke his original squab, and a hole opened in the pigeon skin. He also poked the torn off pigeon legs with chopsticks. The cracked lines were like cracks in the tempered film, with chain reaction.

Jiang Gao didn't even need to eat to know what was going on.

He originally thought about giving him a chance to be his apprentice, but he didn't expect that this apprentice would be missing a process in the middle.

He thought about how his apprentice had been begging for a chance to get ahead, so he gave him this chance.

Whether this is unintentional or intentional, in the eyes of such a person who knows how to eat, it is blasphemy.

However, this was not over yet. Yu Wei pinched the tips of the squab's wings, which were slightly black in places. "If your guess is correct, he should have completed this pigeon on his own. If he could do it well before, but not this time, then you should think about what kind of person the apprentice you are leading is."

Yu Wei's words were like a ray of light, directly enlightening Jiang Gao.

"No! How could this be? I treat Xiao Li as my own son."

Li Ruikang looked a little embarrassed, and then looked at Hao Aqiang.

However, Hao Aqiang looked like he was eating something, and kept saying: "Why don't you ask your apprentice to come up and see if he forgot or did it on purpose."

The development of things was somewhat beyond expectations.