A gourmet master who started by visiting restaurants

Advanced chefs can actually guess the cooking process of some ordinary dishes by tasting them.

But as the complexity of a dish begins to rise, it becomes more and more difficult to infer how a dish is made.

Especially for some high-end dishes, there are so many complex flavors that it is impossible to taste what is in them.

As for the production method, it is even more difficult.

Su Donghao couldn't help but admire Yu Wei's move.

"If your cooking skills are not taught by Wenhai, then who can teach you such knowledge and cooking skills? I still remember your sweet and sour pork, whether it is the crispy paste or the taste of the sauce, we It took everyone in the kitchen a dozen times to recreate your new style of sweet and sour pork."

Yu Wei smiled slightly sheepishly and said, "Actually, Chef Su can ask me directly. I don't keep anything secret in this regard. After all, I don't rely on this to make a living."

"That's different. All the chefs have a sense of accomplishment after trying it out. And you don't hide your secrets, but your master might care."

Upon hearing this, Yu Wei noticed that the light in Cheng Wanwan's eyes dimmed.

So Yu Wei thought for a while and finally said: "Let me tell the truth. In fact, I am a genius. I learned these new-style sweet and sour meats directly from watching videos. As long as I see them, I can know how to make them."

Yu Wei's words were extremely lethal.

Cheng Wanwan frowned and stood up from her chair suddenly.

"How mysterious is your master that you would rather tell such a lie!"

[Trigger mission: Superman’s talent]

[Task content: You are a person without a master, but you have an invincible, eternal and infinite universe diversified food creation system, so all of this is your talent! Prove your talent! 】

[The host gets one chance to copy the recipe]

[Task reward: copy recipe x3, 600 redemption points, 500 skill book x1]

Yu Wei immediately shook his head and said: "Let's go find a chef and cook a dish from other cuisines. Then I will watch it again and I can learn it!"

Such praise made Su Donghao frown, but Hao Aqiang said enthusiastically: "Okay, let's finish eating first, and then we'll go to the kitchen to watch you cook again."

Hao Aqiang directly set the tone and the dishes continued to be served.

"Next are two cold dishes in a row - iced conch and iced oysters."

The conch that was served was not the kind that was as big as an arm, but each conch was as big as a palm.

Yu Wei picked up a conch. The conch meat had actually been picked out a long time ago and was just put inside again.

Although it was said to be chilled, when Yu Wei picked up the conch, he could smell the aroma of wine.

The aroma of this wine is more like that of cooked wine, and the meat of the conch is firm and elastic, obviously it was cooked and then chilled.

Before Yu Wei traveled through time, he knew about the section about charcoal-roasted conch on the must-eat menu. Many bloggers had demonstrated how to charcoal-roast it, but in fact, Yu Wei himself had never tasted it.

But everyone knows that conch tastes great.

So he stuffed a large piece of conch meat into his mouth.

The liver and part of the internal organs of the conch have been cleaned, so that you won't feel dizzy if you eat too much. After all, the liver of the conch may contain some toxins.

Conch feeds on seaweed, so sometimes it will eat some poisonous seaweed. Eventually, the poison will stay in the liver of the conch, so it is best to remove the liver when eating conch.

Yu Wei chewed it for a while, and was pleasantly surprised by the crisp and chewy texture. The chilled meat was extremely chewy, and the sauce hanging on top had a light mustard flavor. It wasn't overpowering, but it added a lot. Flavor.

The most important thing is that this mustard is real wasabi kind of mustard, not the kind made from ground horseradish.

Yu Wei nodded silently.

"Xiao Yu, try this oyster. It's the n0 Giraldo oyster we flew back from France. This kind of oyster is more suitable for eating raw, so please use it slowly."

Su Donghao introduced the oysters as big as a palm on the plate.

Hao Aqiang curled his lips, "What's so great about these oysters? They don't feel very big."

Yu Wei didn't know what a Girardot oyster was, so he didn't interrupt, but he calmly picked up an oyster, squeezed a little lemon juice on it, and pushed the oyster into his mouth with chopsticks.

It was not that he had never eaten raw oysters before, but this was really his first time eating this Giraldo.

When the oyster slides into the mouth, the soft and smooth texture is naturally not comparable to that of cooked oysters. When chewing, the slightly elastic texture of the oyster meat does not surprise Yu Wei. Instead, he bites open the oyster. In an instant, the oysters poured into Yu Wei's mouth with a salty smell of sea water.

That kind of feeling will make people who hate it hate it, and people who like it will like it very much. The taste is extremely polarized.

"The meat quality is really good and full of umami, but I don't think it's necessary. It's not that I'm discriminating against foreign things, but in fact many things just rely on bragging to achieve a certain value."

Yu Wei put down the oyster shell and shook his head silently.

"This kind of food that has not been cooked at all is actually a purely natural way of eating. It is equivalent to chasing a fish and eating fish fillets raw. My idea is that it is a waste of natural resources."

This is what Yu Wei really thinks.

The meat quality is indeed very good, but if this kind of oysters must be eaten raw, then Yu Wei will only think it is a fantasy.

Just like Spanish ham, it can be eaten raw, but it does not mean that it cannot be eaten cooked.

Of course, this is just a matter of concept.

Although it is said that whether French oysters can be eaten raw depends entirely on the water quality, Yu Wei still feels that cooked oysters have more different changes.

Just like the oysters at the barbecue stall, there are garlic, chili, and grilled with mustard and soy sauce.

There is no saying that eating it raw is more noble than other cooking methods.

Is stir-frying more noble than deep-frying? Or is stewing more expensive than steaming?

It's as if Yu Wei knows very well that chicken doesn't have to be cut plain, and fish doesn't have to be steamed.

"So I don't dare to prepare too much. After all, tastes vary from person to person."

Hao Aqiang finished eating the oysters in his hands and shook his head violently: "The taste of this thing is very strange. Anyway, I don't like to eat it. Don't do this next time. I can still accept sashimi, but The smell of sea water in oysters is too strong. These foreigners like the smell of sea water so much, why don’t they just go and drink the sea.”

Su Donghao didn't dare to say anything, so he could only laugh. After all, he had nothing to say about the taste issue.