A gourmet master who started by visiting restaurants

With no choice, Yu Wei could only walk into the kitchen, clenching his fists.

"Smelly old man, how can you mortals guess my cooking skills? Look at me, I'll shock your jaw!"

Yu Wei raised his fist high.

Suddenly a voice came from behind.

"Are you usually such a middle-class kid?"

This frightened Yu Wei to immediately retract his fist. When he looked back, he found Cheng Wanwan standing behind him.

"Damn it, are you a ghost? You don't hear footsteps when you walk?"

"It's because your middle school soul was burning so hard that you didn't hear my footsteps." Cheng Wanwan looked at Yu Wei coldly, tilting her head slightly.

"I didn't find from your hands that you have the habit of cooking frequently, so I don't really believe that you can make the amazing dishes in the video, but... Judging from the video, your The technology is really good and I’m curious, no, I’m too curious.”

Cheng Wanwan came closer step by step, but Yu Wei didn't feel any pressure at the moment. He just stretched out his hand, pressed it directly on Cheng Wanwan's head, and then pushed back.

"Okay, then you just stand aside and watch me operate. Don't make trouble. Do you know what food is?"

Yu Wei hummed slightly arrogantly and began to prepare the materials.

Only then did he realize that the beef and rice noodles were placed in the most conspicuous place, and even the pork neck had been prepared. It was obvious that this was specially prepared for him.

Even the beef has been battered.

Very good, this Hongmen Banquet did not just happen tonight, but had been prepared for a long time.

Yu Wei sighed, picked up the kitchen knife, and began to cut the pork neck.

Cheng Wanwan, who was standing aside, frowned.

From the moment Yu Wei, who was originally loose and relaxed, picked up the kitchen knife, his whole body seemed to turn into a precise machine. Whether it was cutting or hand strength, it was just right. It was really amazing.

From cutting to marinating, the movements and techniques are basically the same as in the playback.

Cheng Wanwan stared closely at Yu Wei's every move. She knew that Yu Wei had no room for cheating, but she also wanted to see what this man could do, whether he could do it as an average person or if he could perform beyond the ordinary.

Marinate the meat, prepare the sweet and sour sauce, and then prepare the gruel.

Even black fruit vinegar is available, but it's still unopened.

"You should have bought this thing, right?" Yu Wei picked up the black fruit vinegar and looked at Cheng Wanwan.

"No, Uncle Yu bought it himself. He was very excited when he saw you could cook today."

very excited?

Yu Wei thought about it carefully. He seemed to have never seen Yu Wenhai very excited. Even when he got No. 2 in the class and went home, he just looked at his test paper and asked why his essay was deducted. One point.

excited? What it is? He has never seen it.

Cheng Wanwan noticed that Yu Wei's energy suddenly dropped, and he looked a little disappointed. As for what he was disappointed with, her intuition told him that he was disappointed with Master Yu.

After mixing the sweet and sour sauce, Yu Wei had to let the pork marinate for a while.

So he casually fired Ushikawa first.

However, he did not make dry fried beef river, his choice was wet fried beef river.

In fact, the wet stir-frying of beef noodles does not use water to stir-fry the rice noodles, but the wet stir-frying method to stir-fry the beef.

The noodles are still stir-fried, so it is said to be a derivative method.

Yu Wei searched in the kitchen and found that there were a lot of ingredients left today. He randomly grabbed a handful of kale vegetables. These kale vegetables were washed and piled up. Yu Wei took them directly and started to eat them. Cut into sections with a diagonal knife.

Then do the same with the leeks, cut them and set aside.

"I remember you don't need to use kale for dry-fried beef river."

Yu Wei put the chopped kale into a pot and blanched it to boil out the oxalic acid inside.

After taking out the blanched kale and putting it aside, he responded: "I don't want to make dry fried beef river, I want to make wet fried beef river."

Cheng Wanwan looked at Yu Wei, who exuded an aura of arrogance, and shook her head silently. It was obvious that Yu Wei had entered a strange state, commonly known as: rebellion.

Whether dry-fried beef river or wet-fried beef river, the previous operation of oiling the beef is still the same.

But when Cheng Wanwan looked at Yu Wei's skillful movements, she began to feel that this person's talent might be really great.

There are not many talented chefs in this world. How many talented chefs can compete in international competitions at a young age and even win rankings.

Cheng Wanwan watched Yu Wei's operations. If Yu Wei was really that kind of genius, he would quickly make a name for himself in the chef profession.

However, Yu Wei only had cooking in mind at this time.

The reason why he made the stir-fried beef river was because he was in the gourmet space and made the activated stir-fried beef river by the way.

With the experience of dry-fried Niuhe, the biggest difficulty in wet-fried Niuhe is to thicken the soup.

I saw Yu Wei taking up the pot to stir-fry the rice noodles. He first fried both sides of the rice noodles in the pot until fragrant, then added light and dark soy sauce and stir-fried over high heat.

After stir-frying evenly, Yu Wei did not add the oiled beef, but continued to stir-fry until it was out of the pan.

After placing the fried rice noodles on a plate, start making the wet stir-fried part.

In fact, wet-fried Niuhe is a Chaoshan recipe, and it uses a very common seasoning in Chaoshan—shacha sauce.

Wenji also has Shacha sauce, which Yu Wei bought for hot pot last year.

So when I opened the refrigerator, the jar of satay sauce was still there.

Although they are both Shacha sauce, in fact, this Shacha sauce is not authentic. However, Yuwei has no better Shacha sauce and can only use this one.

After adding the Shacha sauce, Yu Wei also added some extra oyster sauce. If it was an authentic Shacha sauce, there would be no need to add additional oyster sauce.

After Yu Wei added water to stir the sauce, he added the blanched kale.

Although the kale has been blanched, it is actually not yet fully cooked. At this time, Yu Wei adds dark soy sauce to color it, and finally adds the beef.

It wasn't over yet. Yu Wei turned down the heat, mixed some starch water and sprinkled it in the pot.

When Yu Wei was practicing wet-fried beef, his first failure was in thickening the soup.

Because the temperature is too high, the starch water will easily stick to the pot once the starch water is removed, so the temperature must be lowered before thickening.

Wait until the starch water and the soup are completely combined, and when it is time to start the pot, raise the heat again. At this time, the gravy will be just right, and then add the chopped leeks, then take it out of the pot and pour it out. On Pho.

Many wet-fried beef rivers sold at food stalls outside are often light in color. That’s because they don’t add dark soy sauce when thickening.

Moreover, the richness of the sauce is not that high. It is usually a white glass gravy, but the systematic recipe has better refined operation and has been slightly improved to achieve a complete color, flavor and flavor.