A gourmet master who started by visiting restaurants

When Cheng Wanwan was mentioned, Cheng Wanwan smiled and said, "Uncle Su, don't say that. This is a dish improved by Third Master. I'm just learning it, and I haven't mastered it yet."

"Hey, if there's anything you haven't learned, you just need to adjust the proportion and taste of this thing, then fry it in the pan and it's ready to go."

The corners of Yu Wei's lips slightly raised at this moment. The process of making this oyster roll is indeed not as complicated as imagined, especially the pot-like vessel in front of him, which is specially used for oyster rolls.

The whole pot is made of iron, just like that kind of iron plate. First, burn it red with a strong fire, add oil, then pour the prepared oyster sauce into it, then stir it with a spatula, and finally lean on the high-temperature iron pot. Sealing the whole oyster directly can also achieve a texture that is soft on top and crispy on the bottom.

Yu Wei had seen other people making oyster bake using sweet potato powder, but he didn't expect that this oyster bake actually used crispy syrup.

And this one is much thinner than ordinary oyster pans, so you don’t need to turn it over. In the end, you only need to pour beaten egg yolk on the surface to create a golden feeling on the surface.

However, it may seem simple, but actually it depends on the heat, otherwise such a thin layer of oyster roasting can easily burn if you are not careful.

Especially the edges, but the heat in front of Yu Wei's eyes was well controlled, and the edges were basically crispy but not burnt.

Whether it is shrimp or squid, the taste and texture are still there. The shrimp meat is firm, the squid is springy, and the oysters are soft, waxy and sweet.

This taste is better than what Yu Wei remembered.

Of course, it might be that the taste in his memory was blurred. After thinking about it, he included Huishi Street in his store exploration.

Hao Aqiang on the other side was eating rice with A Bao.

"As expected, rice is better. No matter what, it still has to be paired with some staple food." As he said this, he also picked up a piece of oyster pan.

"Well, this oyster roll is also delicious. It's a little richer and thinner than the seafood I had in Chaoshan."

At this time, Yu Wei glanced at Cheng Wanwan, and Cheng Wanwan also looked at Yu Wei.

After the two people's eyes collided for a moment, Cheng Wanwan's face felt flushed, and she quickly turned away without looking at Yu Wei.

By this point, everyone was actually pretty satisfied, especially Hao Aqiang and A Bao who also had abalone juice bibimbap.

Although the abalone juice is rich in taste, it is actually very greasy after eating too much.

Immediately afterwards, a dessert for each person was served.

Dessert is a Western dessert, not the Cantonese sweet water that Yu Wei had today.

A pure white disc contained a piece of something that looked like a small cake. From the outside, Yu Wei could not see anything special. The only thing that could be elaborated on was that there was a lot of yellow stuff like cream on it, and the whole thing was Desserts are mainly yellow.

Yu Wei could smell the fresh lemon fragrance with a slight sniff.

"This dish is called Lemon Style. The main body is composed of a piece of lemon wafer and lemon cake. The cake is decorated with six balls of curd made of passion fruit and lemon, and is accompanied by a fruit salsa made of spring fruits. The side is decorated with some bubbles and meringue made from lemon.

On the other side, we also used snow cream made of mango and banana, which you can dip into and eat. Finally, we also garnished it with some lemon essential oil we made to make the fragrance more prominent. "

Yu Wei observed it. The fruit salsa looked like a fruit salad, but there were some small orange-yellow transparent balls next to it. It felt like the caviar had changed color. As for the bubbles, Yu Wei thought about it for a moment. It is made with a molecular cooking machine, which can be said to be a high-tech thing.

And that snow cream is actually ice cream.

Yu Wei didn't resist Western desserts, so he picked up the cake and put it into his mouth.

As soon as I imported it, a strong lemon scent hit my brain. This scent was very fresh, like a big lemon being cut open in front of me. Unknowingly, Yu Wei felt that his mouth was secreting saliva quickly.

When you bite into it, the crispy wafer at the bottom and the soft and waxy cake on top form a sharp contrast in taste. However, after adding the sweet and sour curd, the taste of the two is buffered, and there are a few more changes in the mouth. Scores vary.

I have to say that this dessert is not very sweet, and the sourness is just right. It is not as sour as the mango from Yangzhi Manlu today that makes people shiver.

After biting into half of the cake, dip it into the mango-banana snow cream. The mango and banana flavors are very rich, but the taste is sweet. It can be said that the sourness of the curd is almost smoothed out. The change in taste is more complex, but the taste is It is more on the sweet side, completely covering up the sour taste of passion fruit.

But the scent becomes more complex.

Yu Wei didn't let go of the remaining Xueshuang and other things, and tried them one by one.

"This dessert really makes me feel relieved." Yu Wei picked up a towel and wiped his mouth.

Yes, after eating so much, eating something sweet and sour is indeed very satisfying.

Su Donghao laughed.

However, Yu Wei raised his hand and said calmly:

"However, this dessert has many shortcomings. For example, the cheese sauce between the cake and biscuits simply destroys the taste. Moreover, the taste is very abrupt, just like you are eating lemon sandwich biscuits, sour and sweet. The thing suddenly has a bit more saltiness in it, and the taste is complex and weird. If it needs to be glued, then my suggestion is to reduce the sweetness of the cake and then spread it with peanut butter."

Yu Wei's words stunned Su Donghao, who was slightly complacent. The chef who made this snack was their pastry chef.

So Su Donghao didn't know what to say for a while, because he was not responsible for this thing and knew very little about Western snacks.

At this moment, Cheng Wanwan, who was eating dessert, suddenly turned her head to look at Yu Wei, holding the remaining half of the cake in her hand and said, "Uh... this one I ate seems to be the peanut butter you mentioned. "

Yu Wei was stunned for a moment, then took the half piece of cake from Cheng Wanwan's hand and put it directly into his mouth.

"Hmm~ By the way, this tastes just right." Yu Wei closed his eyes and savored the changes in taste.

But Cheng Wanwan still maintained her previous state.

Yu Wei looked at Su Donghao: "There seems to be something wrong."

At this moment, a voice came from behind.

"There's nothing wrong. Your share was actually caused by me on purpose." A rather young-looking man came from behind.

"Well, let me introduce to you. This is the chef of our bakery - Lan Feng. He is responsible for all desserts and pastries. Last time, we were interrupted midway through the tasting, so we didn't get to try his creations. .”