A gourmet master who started by visiting restaurants

Yu Wei glanced at Hao Aqiang sideways, and Hao Aqiang glanced at the live broadcast.

Okay, I’ll ask again next time.

The story was definitely not as magical as Su Donghao said. Yu Wei guessed that Hao Aqiang probably poached the person away.

Hao Aqiang asked with a smile: "So what have you prepared for us today?"

"Mr. Hao just said that he wanted to eat hard food, so naturally we will have this hard food."

As the chef, Su Donghao was obviously much more proactive and confident. He opened the meal covers one by one, revealing the dishes inside.

There was only a piece of yellow stuff on the plate and a rather large goose paw.

“This is braised goose web and fish maw made by myself. It is a more traditional Cantonese dish. It mainly braises goose web and fish maw with abalone juice. The goose web here is made from carefully selected lion head geese. Palm, so its size is large enough and it can absorb more flavor, and this fish maw is a 20-year-old Yaba male belly, and fish maw of this year is considered precious."

As he spoke, Su Donghao took out a piece of slightly golden fish maw from under the dining car.

Everyone nodded with satisfaction, especially the two masters Lai Liao. Others may not understand the gold content of this 20-year-old fish maw, but they know very well that the price of fish maw of this year is tens of thousands.

Although the materials all seem to be the same, there are many factors that determine the quality of fish maw. The first is the species of fish, the second is the size, and bigger is not always better, and the last is the age, the longer the flowers are. The glue, the better the quality.

This fish maw, like dried abalone, is one of the representatives of high-end ingredients in Cantonese cuisine.

But today we are testing dishes for the bosses, so of course we have to spend a lot of money.

Of course Yu Wei would not interrupt when Su Donghao was explaining. After all, he was a polite person, and he also patted Su Donghao.

Looking at Su Donghao talking eloquently in the live broadcast room, they all said:

[Looking forward to Teacher Yu’s tasting to see if it is as powerful as he said. 】

[I don’t think so either. After all, chefs often boast about themselves. 】

[But can someone tell me what fish maw is? We don't seem to have seen it here. 】

[I’m a mainlander upstairs. This fish maw is actually dried fish maw, but dried fish maw is different from fresh fish maw. Next, I’ll invite Teacher Yu to give a lecture! 】

Yu Wei looked at the goosefoot fish maw brought by the waiter, and then began to explain to the friends in the live broadcast room: "I won't talk about popular science first. I want to taste the taste of this dish first. The 20-year-old flower maw Glue, that’s expensive.”

Of course others don't know, but Yu Wei actually doesn't know much. Before he can understand Wang, he has to try the dishes first. Only after trying the dishes will the corresponding information and analysis appear in his mind, otherwise he won't be able to show it after tasting it. Show your knowledgeable side.

However, Yu Wei picked up the goose paws immediately.

When the goose paw is picked up, the rich sauce is dripping down. The color of this sauce is dark yellow. A knowledgeable chef will know what kind of sauce it is at a glance.

Take a bite of Yuwei. The goose webbing has low fat, but has good colloid and protein, so the taste is also very good.

"The rice should be eaten bite by bite, and the dishes should be tasted bit by bit. First of all, the goose feet have a springy texture with a slight toughness, which shows that the time is well controlled so that the sauce can be simmered in enough. Of course, this is also because the goose feet are first steamed over high heat until soft, then cooled and then deboned, and then slowly simmered over low heat before the sauce can be simmered into the goose feet. It can be said to be a very careful process. ."

Su Donghao in the back secretly affirmed that this young man must have something, at least the teacher must be very powerful. Although this goosefoot is not a big production, most restaurants do not have the deboning step, and the deboning and non-deboning production methods It's completely different.

This deepened Su Donghao's thoughts on making friends with Yu Wei.

After tasting the goosefoot, it was the fish maw’s turn.

The fish maw on this plate is actually only half the size of a palm. Generally speaking, when you go to a restaurant to eat this, the fish maw is basically as big as a goose paw, but this time the goose paw is made of lion head goose. It is one of the largest large geese in the world, so its paws are also large enough.

In comparison, the fish maw seems a bit small.

However, if you eat too much this way, you will easily fill your stomach.

Yu Wei took a bite of fish maw and chewed it carefully.

While chewing, he nodded slightly and raised his head to look at Su Donghao.

"The fish maw tastes soft and waxy, with a little elasticity. If I guess correctly, Master Su uses evaporation."

Su Donghao's eyes lit up slightly, and he looked at Yu Wei and nodded slightly, "Yes, using evaporation to deal with this kind of older fish maw is extremely effective, but it takes four days to evaporate this fish maw." Fully soaked."

Then Yu Wei looked at the live broadcast room again and began to explain: "As for dried seafood, before use, it usually needs to be soaked several days in advance. In fact, it is to transform it from a dry state into one full of moisture. As for evaporation, it does not mean that water vapor evaporates. It means first putting the fish maw in a steaming cabinet and covering it with a wet towel to steam, and then soaking it in ice water to allow external moisture to enter the fish maw."

"But we still pay more attention to this dish. After talking about the taste and production techniques, let's talk about the taste. To be honest, I am very satisfied with the taste. First of all, the goose web and fish maw have a very light taste. For food, the outside world needs to give it a richer taste, so that it has both a rich texture and a rich flavor, and the secret of all this is abalone juice!"

Yu Wei spread his hands: "Of course, the abalone juice I'm talking about is not the bottled abalone juice sold in supermarkets, but a rich sauce that actually cooked abalone. Let me tell you, the abalone juice actually contains It is a sauce made from chicken, duck, ham, pork belly, pig trotters, chicken feet, scallops, etc., and finally soaked dried abalone. This sauce can be said to be eaten with rice. "

【ah! No more! The kebab in my hand is no longer fragrant. 】

[The Shaxian noodles in my hand are no longer fragrant either. 】

[The crayfish in my mouth no longer tastes good. 】

[The daughter-in-law in my arms doesn’t want to be there either. 】

It seemed that something had gotten in, but Yu Wei didn't mind. In fact, he had already skipped a lot of talk about the craftsmanship of making abalone. I'd better save these things for the next time he eats abalone.

And now, his rating for this braised goose palm fish maw is full marks.

"Actually, I feel very satisfied today. In that case, I have a small suggestion. I wonder if you are interested?"