A gourmet master who started by visiting restaurants

Everyone waited silently for Jiang Gao's apprentice to come over.

Jiang Gao's face was a little gloomy and he seemed emotionally unstable.

After a while, Jiang Gao's apprentice Li Wei was brought into the box.

Yu Wei set up the live broadcast room, but he didn't say anything, he just kept his attitude.

This is especially true for the audience in the live broadcast room, they just want to eat melon.

[I heard that the older generation of masters like to use one hand to teach things. Do you think this is because of the one hand? 】

[That’s because I’m afraid that if I teach my apprentices, I’ll starve the master to death. But that shouldn’t happen now. After all, the market has become bigger, so the master will think about how to pass on good things. 】

[Hey, I just love to eat melons, I just want to eat melons~]

[Eat melon +1]

As soon as Li Wei walked to the front, Jiang Gao slapped him in the face.

This crisp and loud slap startled everyone including the people in the live broadcast room.

Yu Wei didn't even have time to block the camera.

But Li Wei still stood where he was.

"Is this how you cook? Did I teach you to do this? Didn't I teach you that you must dry the protein paste three times?"

Li Wei still stood motionless, then glanced at Yu Wei and the others.

Even Hao Aqiang couldn't help but frown.

"This kid looks like a wolf and a hawk. Could he be planning to stumble his master this time?" Master Liao said in a low voice from behind.

"It's very possible. After all, there is no one in this world. A few years ago, there was a master named Lu who was kicked out of the restaurant he founded by his apprentice. Now that apprentice is prosperous, and the master I don’t know where to go.”

"Hey, there are countless such things in our circle."

These two people basically settled this matter with one sentence from you and one sentence from me.

Li Wei, who had been standing all the time, suddenly made a plop, knelt on the ground, and kept kowtowing to Jiang Gao.

"Master, I'm sorry. I was lazy because I missed one, so I had to make a temporary repair. But I only had time to apply protein paste for the second time, so I thought that no one might be able to identify it."

Hearing this, Yu Wei felt relieved for some reason.

"Fortunately, it's okay if it's not a conspiracy theory."

On the contrary, the netizens in the live broadcast room were not happy.

【That's it? 】

[I’ve already bought popcorn, and you’re showing me this? 】

On the contrary, Yu Wei said to the audience in the live broadcast room: "The quality control of a restaurant is often not limited to the chef or head chef, but everyone in the entire kitchen is responsible for it. If you are a little lazy, you may It’s just a blow to a dish.”

At this time, Hao Aqiang snorted coldly.

"You know clearly that we are here to test dishes today. Before the opening, you chefs were very busy. Now you are so free that you can make mistakes. What should you do when you are busy?"

Li Ruikang's tone was even worse, "Master Jiang Gao, I invited you here because I was interested in your skills. You said you wanted to bring the disciples with you, so we allowed it, but this is what happened? Are you going to get away with it?"

Yu Wei shook his head silently. If the apprentice did something wrong, the master must bear the responsibility.

So he didn't say anything out loud. He didn't expect that he just came to try a dish and this kind of thing.

But if other people really eat this glass-skinned squab, they really won’t be able to tell the problem.

Even the two masters Lai Liao did not have the same contempt for Yu Wei as before. After all, this world always respects the strong.

At least in terms of tasting, they couldn't compare to Yu Wei.

"Okay, without further ado, Master Jiang Gao, I will give you two options. One is to let your apprentice leave and you will reduce your salary by [-]%. The second option is to take your apprentice with you."

Li Ruikang's approach was understandable. After all, this was indeed Jiang Gao's problem. If he had checked it a few more times, this kind of thing wouldn't have happened.

Jiang Gao's expression was a little decisive, as if he had made a decision in his heart. Just when he was about to speak, Li Ruikang raised his hand and said, "Don't tell me first. Discuss it with your chef before you talk to me."

Jiang Gao's original anger was instantly shattered. It was really necessary to talk to the chef about this matter. After all, he came here with the chef.

So Jiang Gao could only take Li Wei and leave dejectedly, completely different from the heroic appearance when he first came up.

After Jiang Gao left, Yu Wei said, "Brother Li wants to give Master Jiang Gao a chance."

Li Ruikang's original serious expression also changed, "No, I just think that Master Jiang Gao's cooking skills are indeed good, there is no need to fail because of his apprentice's mistakes, and if this apprentice is sensible, he should take care of himself. leave."

"Indeed, although the master has a responsibility, as a disciple, there is still a long way to go, and young people have to endure some hardships."

Yu Wei said nothing. As a spectator, he had no right to interfere with these things.

The next dish came quickly.

“Typhoon Shelter King Crab.”

Everyone is actually three crab legs.

However, the crab legs of the king crab are large enough, indicating that the ingredients used are excellent.

This time neither Master Lai or Liao spoke first, and Yu Wei naturally only took his chopsticks after showing off.

When the crab shell is opened, the plump crab leg meat is directly exposed, with juice oozing out of it. When you take a bite, it is soft, smooth and sweet.

"First of all, this typhoon shelter is a production method. Although the crab may not be fresh after being fried, it is precisely the frying that locks the juice in it, so when you take a bite, the juice inside explodes, and the taste is delicious. It’s extremely sweet. When eating seafood, we pursue freshness and sweetness, and we used the typhoon shelter method to add a flavor.”

Yu Wei picked out some fried garlic and bread crumbs.

"Fried minced garlic and bread crumbs, added with chili peppers and black bean paste, can add a fragrance to the crab meat after frying. However, if you just want to eat fresh and sweet, steamed king crab is also delicious enough."

With that said, Yu Wei picked out the remaining two pieces of crab meat and ate them.

"I have to say that the advantage of a high-end restaurant is that the chef will directly remove the shell for you, just like the white-cut chicken just now, and also remove the bones, so that you will not see the blood-red bones."

"I have to say that the technical content of frying king crabs in typhoon shelters is not very high. The only added value is in the king crab. After all, the king crab is expensive, more than 100 pounds per pound, and it is still in the shell, so the king crab is very expensive. But it tastes really good.”

Whether it is from a typhoon shelter or steamed, as long as the king crab is fresh enough, the taste will not be bad. After all, if the level of high-end restaurants is at the standard level, then there will not be a big problem.