A gourmet master who started by visiting restaurants

After cutting the pork, Yu Wei immediately took out a can of southern milk and fermented bean curd from the condiment cabinet in the nearby cabinet.

“Because there isn’t much marinating time, I adjust the flavor a little bit.”

With that said, Yu Wei took three pieces of Nanfu and fermented bean curd each, put them into a basin, and then added a spoonful of cornstarch. Then he put on gloves and used his ruthless iron hands to grasp and mix them evenly.

The next step is to start making a crispy paste.

"Old-school sweet and sour pork is actually usually made with egg yolks and mixed evenly before adding cornstarch. However, this also requires the experience of the chef. If the flour is too thick, the meat flavor will be covered up and the flour will be too thick. If it is too thin, the meat will not be wrapped and the meat juice will be lost.”

As he spoke, Chen Mo began to beat eggs, then added glutinous rice flour, all-purpose flour, water and boiled.

After making a liquid thin slurry, Yu Wei also found a dense sieve to filter it once, making the entire thin slurry smoother. In this way, the crispy shell after frying will become thin and crispy. Taste.

Then put the marinated pork into the thin batter and start coating it.

"Those who know how to eat sweet and sour pork will immediately observe the fried batter of the sweet and sour pork. It is thin, loose, crispy and crispy. The combination of these four elements is the qualified sweet and sour pork."

Finally, Yu Wei took the pot and heated the oil. The moment he took control of the pot, his whole aura changed in Su Donghao's eyes.

Yu Wei, who was wearing a mask, looked quite calm, "To make good gourd pork, the frying process is essential. The oil temperature rises to 150-[-]% hot, which is about [-] degrees."

Yu Wei used chopsticks to put the pieces of pork neck wrapped in batter into the oil pan and slowly fried them.

"It may only take one minute or dozens of seconds to prepare a dish in the movie, but in real life, it is not that simple. The frying step alone takes seven or eight minutes."

"And when frying, the temperature cannot be lowered. It needs to be heated up slowly. If the oil temperature drops, the sour pork will absorb oil in the opposite direction, and it will have a greasy feeling after eating. .”

Yu Wei constantly stirred the oil pan to prevent the meat pieces from forming a ball in the pan.

When it was almost fried, Yu Wei immediately turned up the heat and raised the oil temperature, so that a large amount of fat remaining on the sour pork could be taken away.

Put the fried sweet and sour pork aside, re-open the pot, add a little base oil and then add the sweet and sour sauce prepared before.

Because of the addition of cherry tomatoes, which are small tomatoes, the color is reddish.

When the sauce was put into the pot and stir-fried to boil, Yu Wei grabbed a bottle of black fruit vinegar next to him and poured some black fruit vinegar into it.

Many chefs behind him were in an uproar.

"No, I remember putting white vinegar in it! What's the use of putting black fruit vinegar in it?"

"Yes, I also learned about white vinegar."

Only Su Donghao turned to look at the chefs and snorted: "Shut up, don't say anything if you don't understand."

"The thing I just added is called black fruit vinegar. It replaces the sour taste of white vinegar in the new style of glutinous rice. It doesn't have the pungent smell of white vinegar, and the sour taste will be more mellow when you eat it."

Ordinary sweet and sour pork is basically bright red in color, but the color of Yu Wei's sauce is dark red, which looks a little different, but Yu Wei still puts the fried sweet and sour pork into the pot and stir-fries together. .

After a while, all the sweet and sour pork was coated with a layer of sauce.

Yu Wei finally added a ring of sesame oil to make the color brighter and more fragrant.

Gollum~

That was the sound of swallowing saliva. Yu Wei raised his head and saw the acting photographer Jin Zhe swallowing hard.

"Don't swallow it, you can eat it later."

Yu Wei casually put the sweet and sour meat into the plate without placing it on the plate, and there was no decorative mixing plate.

"I won't do anything fancy."

At this time, Yu Wei saw the barrage passing by.

【Teacher Yu! Why not add ice! I've seen movies where adding ice cubes makes it even better. 】

When Yu Wei saw this, he couldn't help but shake his head, "Adding ice is a super wrong operation, and it is also extremely unreasonable. Of course it feels great when watching a movie, but how does it actually taste? If you put a layer under the gourd meat Ice cubes will cause the outside of the pastry shell to become soft and cold, but the inside will still be warm. After one bite, not everyone likes the feeling of ice and fire."

For some reason, Su Donghao suddenly walked into the camera. He said in agreement: "Mr. Yu is right. Many plots in the movie are created for the sake of looking good. It can be said that there are nine truths and one falsehood."

Yu Wei also nodded, and then divided half of the gourd meat out.

"Let's ask the chefs in the kitchen to try the other half, and bring the rest to Brother Qiang and the others to try."

With that said, Yu Wei handed the other half of the gourd meat to the waiter.

The remaining chefs all stared at the sweet and sour meat left here.

"Ahem, as the chef, I want to take a bite of this dish first." Su Donghao picked up a pair of chopsticks, slowly picked up a piece of Sour Pork and put it into his mouth.

When you take a bite, the crispy shell on the outside cracks slightly, and the delicate but fragrant oil of the pork neck spurts out.

You know, the pork they use is not ordinary pork, it is black pork selected from Iberia.

And the pork neck is one of the best cuts.

The sweet and fragrant oil melts in the mouth, but it is not greasy at all. The rich aroma of southern milk blends firmly with the pork.

But what made Su Donghao feel the most wonderful was the crispy shell on the outside. When you bite it slightly, it feels like it puffs up, but it doesn't have the dry feeling of eating fried flour.

Coupled with the sweet and sour sauce that makes people feel appetizing, this gourd meat tastes great.

"It's really amazing. If it wasn't done in front of me, I couldn't imagine that a young man could do it."

At this time, someone suddenly said: "Is it that powerful? I don't believe it!"

The sound was very loud.

Hearing this, Su Donghao's expression changed. He suddenly looked in the direction of the sound, and the other chefs moved away.

I saw a cook in charge of cooking saying with disdain: "I don't believe it!"

"Then give it a try!" Su Donghao raised his head slightly, as if the third chef was questioning not Yu Wei, but himself.

However, the next second, the chef climbed up to the plate with excitement on his face, took out the chopsticks he had prepared for a long time, and picked up a piece without ceremony.

After chewing it carefully, only an expression of enjoyment remained: "Oh~ it's great, this black fruit vinegar is so wonderful~"

Su Donghao's expression changed slightly. He had already guessed why this guy just said that.

The next second, someone shouted again: "I don't believe you!"

Su Donghao suddenly turned his head and looked over: "Get out!"