A gourmet master who started by visiting restaurants

However, Yu Wei tapped his fingers lightly on the table.

"Actually, French oysters are not as good as imagined. Except for the water quality that can be eaten alive, other things are not as special as imagined. The reason why they are expensive is mainly due to production and transportation problems. It is not really true. What a transcendent quality.”

Yu Wei's words were obviously approved by Hao Aqiang.

"Yes, anywhere near the sea, there are not many oysters. Moreover, our country has a vast territory and such a long coastline, so there is no way it can be compared to foreign countries."

Yu Wei smiled and said, "Next time, I'll get some Taishan oysters. The meat is as big as a palm. I'll also make a special barbecue sauce. Isn't this as delicious as French oysters?"

"Ah, yes, yes! It's as big as a palm, at least it's fun to eat and there won't be any messy taste."

Seeing that his boss was so resistant to eating raw oysters, Su Donghao silently wrote down his boss's preferences. After all, this kind of food was very helpful to his development.

Then the hot dishes were served.

"Steamed razor clam king with gold, silver and garlic."

“Steamed geoduck clams with secret sauce.”

Razor clams are a very common seafood on the beach. They live offshore, so catching them is very easy.

When the tide is high, razor clams are in the sea, and when the tide is low, they are on the beach. Therefore, when many people go to the sea, they will bring a bag of salt and then go to catch razor clams.

But in fact, most people are not that patient. Instead, they dig directly with special tools. When they see a hole, they dig directly. Otherwise, they will not be able to dig out many razor clams even after using up a bag of salt.

However, the plate of king razor clams in front of Yu Wei looked very plump.

The prerequisite for eating razor clams is to clean them, and Yu Wei is very clear about this.

Therefore, the king razor clams here are cut in the middle, and the sediment and internal organs are cleaned directly. Yu Wei picked up a king razor clam, thought about it, and put it in Cheng Wanwan's bowl first.

When it comes to coaxing girls, you still have to take the initiative.

Hao Aqiang also immediately took a piece and gave it to A Bao.

Abao said loudly: "Thank you, Brother Qiang."

Then Yu Wei heard Cheng Wanwan's extremely subtle words.

"Thank you."

When Yu Wei heard this, he laughed, but he did not laugh out loud. He just cast a grateful look towards Hao Aqiang and A Bao.

However, under the table, Cheng Wanwan stepped on Yu Wei hard.

Fortunately, Yu Wei was wearing work shoes with very hard toe caps, so he was not afraid of being stepped on at all.

"Oh, Yu Wei, try it. These razor clams are really fat. They are fatter than the ones I ate when I traveled to Yangjiang."

If you are not fat, can you still be called the razor clam king?

Yu Wei picked up a piece of razor clam king and took a bite. The taste was much richer than the oyster just now. The addition of gold and silver garlic on the surface brought out the fresh flavor of the razor clam.

But Yu Wei only now knows what golden and silver garlic is. After tasting it, the origin of golden and silver garlic is naturally clear.

The so-called golden and silver garlic is made by first cutting the garlic into minced garlic and then rinsing it with water, because in this way, the bitter taste of the minced garlic can be reduced, and it will not be so easy to burn during frying.

Add half of the minced garlic first and fry until golden brown, then add the other half of the minced garlic, so that it will look like golden and silver garlic.

This kind of golden and silver garlic only needs to be seasoned with light soy sauce and oyster sauce. Seafood basically has its own salty and umami flavor, and the seasoning is more about bringing out the original umami flavor of the seafood.

Pour the golden and silver garlic on the cleaned razor clams and steam them.

The steamed razor clams are delicious and tender.

Then there’s the steamed geoducks with secret sauce.

It was also steamed, but when Yu Wei took it into his mouth, he found that it had an extra acetic acid taste.

“The acidity of the vinegar doesn’t mask the flavor of the geoduck, which is really interesting.”

Geoducks are called geoducks because they resemble an elephant's trunk.

Baby geoducks are actually geoducks that have not fully grown up, but the meat quality is not much different.

When Yu Wei ate it, the mussel meat in the front part was very firm, and it tasted like an enhanced version of Arctic clam.

But when you eat the meat inside the clam, it becomes much smoother and more delicious.

The most important thing is the sauce.

"The most special thing about this sauce is that it uses Thai chutney and adds some extra black vinegar to increase the thickness."

Su Donghao was not surprised at all when he heard Yu Wei tell the truth about the secret sauce.

It can be said that it is not strange anymore.

However, he still said: "We have tried this sauce many times to achieve this effect. If there is more black vinegar, the taste will be different."

Yu Wei nodded.

When it comes to cooking, most of the time it’s actually about retreating if you don’t advance.

Any cuisine is actually quietly innovating.

Immediately afterwards, there is a portion of "raw yellow croaker soup" for each person.

The stew pots were brought up one by one, and the lids were opened, revealing the true nature of the fish soup.

The surface is slightly yellow, and the texture looks like a well-cooked porridge base, dense and sticky.

Sprinkle some shredded lemon leaves and shredded ginger on top.

Before Yu Wei could speak, Cheng Wanwan spoke first: "Shunde fish soup has been passed down for hundreds of years, and there are many different methods. How did Master Su do it this time?"

Su Donghao just smiled and said: "The fried fish soup that the master passed on to me has his own innovation, and this fish soup also has my own innovation."

"The so-called raw removal naturally means removing the bones when the fish is raw. There are not many spines on the yellow croaker bones. Except for one big spine on both sides of the lower jaw, there are very few spines on the body. After removing the fish bones, I also prepared to clean them. The pig brain has a different taste, you can taste it first."

Speaking of pig brains, no one at the table showed any resistance.

Because people in eastern Guangdong often use pig brains as an ingredient, things like pig brains stewed with gastrodia elata are also very common in eastern Guangdong.

With the rise of hot pot, pig brains have also become popular.

Yu Wei scooped up a spoonful of fish soup.

Then put it into your mouth, the first feeling is delicious, and then it is smooth and tender with rich flavor.

Just the next second, Yu Wei frowned slightly.

He put down the spoon.

"Chef Su, there is a problem in this dish."

Of course Yu Wei's voice was not loud, but in Su Donghao's ears it was like thunder.

Su Donghao looked at Yu Wei suddenly, feeling a little trembling and frightened: "What's the problem..."

"The pig brains are not processed correctly. Even if you clean up all the blood, the fishy smell is still there. Although the yellow croaker is very fragrant, the fishy smell is mixed with the pig smell, and the fishy smell is fine and complex."

Yu Wei stirred it for a while, and then continued: "You gave up the ingredients such as fungus, loofah, and yuba. It feels like there is nothing special. But without these ingredients, it really can't suppress the fishy smell. My suggestion is to use it. The pig brain needs to be processed again, steaming it is not enough.”