A gourmet master who started by visiting restaurants

The abalone was served quickly.

Yu Wei looked at the abalone on the plate, and his heartbeat accelerated slightly.

He has also eaten abalone. During the Chinese New Year and festivals, his family will also make some abalone, but it is fresh abalone, not dried abalone, let alone dried abalone that has been collected for ten years. Abalone that can be stored for ten years can be It is said that there is a price but no market, and even if you go to buy it, you are letting others set the price.

The slightly brown abalone in front of you is obviously slightly larger than the abalone shown by Su Donghao just now. This is the process of the abalone automatically swelling after absorbing enough water.

Yu Wei did not cut the knife immediately, but looked at the abalone carefully, and then... secretly glanced at Cheng Wanwan next to him.

Cheng Wanwan's knowledge in this area is definitely better than Yu Wei's.

Yu Wei only knew the making process of this abalone after tasting it.

At this time, Su Donghao suddenly said: "If you want to taste Jipin abalone, I suggest you cut it along the line along the middle of the abalone first, so that you can see the entire process of liquefaction."

Speaking of Ruixin, Yu Wei couldn't help but think of a TV series in Xiangjiang called Ruixin Storm. Although Ruxin Storm 2 is very interesting, Ruixin Storm 1 really tells the story of a wealthy family.

But if you want to watch it, Yu Wei still recommends watching The Heart of the Storm 2: The House of the Full Moon, which is simply the pinnacle of the show!

Su Donghao's words were actually meant for Hao Aqiang and the others.

Because there will be a mark in the middle of this neon Jipin abalone, which is a natural mark after the dried abalone is hanged and dried.

It can be said to be the symbol of Jipin Bao.

Yu Wei cuts it along the middle line. If it is a fresh abalone, it has white abalone meat inside. Then when the dried abalone is cut, it will be translucent and dark brown with a sticky texture.

But the most important thing is that the texture of the meat is clearly visible, and the difference is not just the color.

Yu Wei cut off a thin slice and slowly put it into his mouth.

There is rich abalone juice in your mouth.

In fact, dried abalone does not have much flavor. Although it has its own seafood flavor, more flavor needs to be provided from the outside. And this abalone sauce does not refer to the sauce of abalone, but the sauce used to cook abalone.

Various ingredients such as ham, pork bones, chicken, scallops, etc. are boiled into the sauce, and then simmered into abalone. To be honest, it is delicious when used to simmer shoe soles.

But when Yu Wei started chewing the abalone, he realized that the abalone was indeed the protagonist.

In his mind, the life experience and production process of this abalone were instantly clear.

Between the teeth and the tongue, I only felt something that looked like a liquid, but not completely flowing. Then I chewed slowly, and my teeth bounced a little.

The rich sauce seals the mouth. The abalone slices, which are close to the texture of toffee, are very soft and glutinous. An obvious umami flavor spreads in the mouth.

After chewing and swallowing, there is still a very strong seafood flavor in the throat.

This is an area that MSG cannot reach.

Although MSG has the effect of increasing freshness, the umami taste is not a 1+1 algorithm. Adding too much MSG will give you a bitter taste.

But it's different to use stewing to squeeze out the flavor of meat.

Yu Wei felt an inexplicable spiritual joy at this moment. It couldn't be said to be inexplicable. It was the kind of thing that made him feel very comfortable and happy after eating delicious food. That was a signal sent by his brain.

After Yu Wei took a deep breath, he continued to cut the abalone.

Almost everyone was eating abalone in silence.

After finishing half of the meal, Hao Aqiang shouted directly: "Bring me a piece of white rice!"

After shouting, Hao Aqiang immediately said to Yu Wei: "This kind of rich sauce should be mixed with rice."

Su Donghao glanced at the side and shouted directly to the waiter, just serve rice and a bowl of abalone juice.

After all, he is the boss, and he has not opened yet. There are still a lot of things like abalone juice, but if you make this thing in one pot, you can only use one pot, and you have to make it again after use.

This is different from brine. You can add new brine to brine, but abalone juice can only be boiled pot by pot.

There must be no additions in between.

Yu Wei already knows most of the information about this neon Jipin abalone, and he can probably only start from the place where the dried abalone is soaked.

As for the drying before soaking, you can't see it clearly. You probably need to upgrade your Baiwei tongue to be able to see it.

Just as Yu Wei was savoring Ji Pin Bao,

Another iron pot was served, and the rich flavor of eggs and seafood spread out from the center of the iron pot.

This iron pan looks slightly larger than a 12-inch pizza, and inside is a golden fried egg with some seafood.

Su Donghao explained from the side.

"This is a seafood oyster bake, which contains relatively simple ingredients such as shrimp, fresh squid, oysters, and eggs."

Yu Wei glanced at this thing and then thought about it.

"You look a bit like the oyster brand from Huishi Street."

The Huishi Street that Yu Wei mentioned is actually a Cantonese restaurant that also received one Michelin star.

Before his rebirth, Yu Wei visited once, and the most memorable thing was this Oyster Brand.

It's just that the oyster braai is not cheap, one dish costs 99 yuan, but after eating that dish, you will feel that it is worth the money.

Su Donghao looked at Yu Wei with a smile, and then used a tool similar to a pizza shovel to cut the oysters open.

Then placed them in their bowls.

"Please taste."

Yu Wei still had a deep memory of the taste, so he picked up a piece of oyster pan immediately, and there was still half a piece of abalone on the plate next to him.

The edges of this oyster pan are very burnt, giving it a deep-fried feel, but there is no burnt color. It is very thin when viewed from the side, and is very firm when picked up.

When Yu Wei took a sip, the delicious taste of seafood suddenly came to him.

For a moment, Yu Wei thought of the oyster brand in Huishi Street.

The so-called oysters are relatively small oysters.

It can also be understood as the kind of small oysters that cost one dollar each on the street. They are so small.

But when Yu Wei took a bite, the oyster had no fishy smell at all, and the surrounding eggs also had a strong umami flavor.

You can clearly feel that this kind of umami flavor does come from oysters. The oysters Su Donghao chose are not the real oysters that cost one dollar a piece on the street, because the umami flavor is not of the same level at all.

"This oyster brand has a very similar feeling in terms of texture and taste."

"If my guess is correct, Hui Shijia's chef should be related to Chef Su."

"Hehe, Xiao Yu is amazing. He is the chef at Huishi Street, but he is my junior brother. Not to mention us, even Wanwan can cook this dish."