A gourmet master who started by visiting restaurants

Yu Wei followed beside him, and he had an idea in his mind that he might make an ancestral dish later.

When he came to the kitchen, the chefs basically didn't do anything. After all, there were only guests at Yu Wei's table. However, as soon as Yu Wei came in, he found many people staring at him with burning eyes.

But more chefs stood up immediately, because the boss Hao Aqiang followed in.

Yu Wei just nodded and said hello.

As soon as Su Donghao entered the kitchen, his whole temperament changed a lot.

"Old Cai!"

Su Donghao shouted, and a middle-aged man with squinting eyes walked over among the group of chefs. He had a towel on his shoulders and his movements were quite casual.

"What's wrong?" Lao Cai looked calm, because he didn't cook today's dishes. He just came to work to check in.

"Mr. Yu, you should still remember."

"Remember, remember."

"We all remember that gourd meat."

Many people shouted.

Su Donghao saw that the atmosphere was almost supportive, so he smiled and said: "Actually, it's like this. Mr. Yu said that he is extremely talented. He can basically learn the dishes that he has seen the making process, and he can also understand them. I Lao Su doesn’t believe this.”

Lao Cai, who was called out, was the first to shout: "I don't believe it either. Although the Squid Pork is very good, it doesn't matter if you say you can learn it after seeing it, but if you have mastered it, that's too much!"

Yu Wei still stood there with a smile.

"That's what I said, so I invited him to the kitchen and asked him to show off his strength. After much thought, I couldn't give him a difficult problem, so Lao Cai, I'll leave it to you. Let Zilong take off his robe. alright!"

As soon as they heard Zilong take off his robe, many people around him took a breath.

Instead, Lao Cai frowned and asked, "Lao Su, is this too much?"

Before Su Donghao could respond, Yu Wei took a step forward and said, "But whatever you do, I can do it again after I see it again, even if the emperor takes off his robe."

Yu Wei's words were like a nuclear bomb exploding in the sea, causing the waves to stir up thousands of waves.

"You are such an arrogant young man. If you don't have four or five years of sword skills, you can learn it from me. How can you learn it just by looking at it? What a joke!"

To be honest, learning how to cook secretly is not prohibited in the kitchen. I won’t teach you, nor will I guard against you, but if you can learn a thing or two while cooking, that can be considered your skill.

Except for some unique secret recipes that are hidden, other cooking steps are basically not guarded.

why?

Because of proportion, seasoning, and heat control.

There is a big difference between learning these things secretly and teaching them by words and deeds. Even if you record it with a camera and then follow it, you will have to do it dozens of times before you can even understand it.

So Cai Huang was a little angry because he felt slighted. Not only that, he also felt that Hunan cuisine was looked down upon.

He knew that the other party was very good at cooking Cantonese cuisine, but Hunan cuisine also had the same technical difficulties as Hunan cuisine. Just because you can cook Cantonese cuisine well does not mean you can cook Hunan cuisine well. There is no all-rounder in this world.

However, Yu Wei's expression was still so calm. He just looked at Cai Huang confidently.

"Master Cai, don't waste time, please start."

Cai Huang snorted coldly, turned and left.

Although chopping and stir-frying are two separate tasks in a large kitchen, some dishes still require a combination of chopping and stir-frying.

For example, the following is a classic Hunan dish - Zilong takes off his robe!

Cheng Wanwan, who was standing next to Yu Wei, was a little nervous. She looked at Cai Huang, who had already gone to catch the eels, and quickly said to Yu Wei in a low voice: "You are crazy. Zilong takes off his robe and is a good kung fu expert. He will do it with the knife." From frying to frying, it’s very difficult.”

"It's okay, don't worry, I will do it." Yu Wei took advantage of the situation and touched Cheng Wanwan's little head, and then put his hand directly on Cheng Wanwan's head.

Within three seconds, Cheng Wanwan slapped Yu Wei's hand away.

The chefs around looked at the flirting two, and felt inexplicable anger in their hearts. The kitchen here is an important place, not a place for dog food!

However, Cai Huang, who came back with a bucket of eels, had a very serious expression. He no longer looked at Yu Wei and the others, but began to operate on his own.

The cutting area is specially designed for cutting vegetables, meat and seafood, and is cleaned every day.

Cai Huang arranged the knives neatly, grabbed an eel and placed it on the chopping board. The nail awl held in his left hand was suddenly inserted into the eel's head.

He directly picked up a knife and cut open the eel's abdomen to bleed the eel. All the blood flowed into the prepared bowl.

At the same time, clean away unnecessary internal organs and unclean things.

Cai Huang directly added the blood of two eels, which means that two eels were used to make the dragon's undress.

After the blood is drained, cut off the eel head and eel tail. These things will no longer be used.

After cleaning off the excess eel blood, Cai Huang showed off his true knife skills.

In fact, the Zilong undressing that Cai Huang is doing now is much more difficult than the Zilong undressing that took blood from a hundred eels.

Cut open, remove bones and skin.

All three of these require the skill of the chef. Cai Huang pulled out a whole eel bone, and then peeled the skin without damaging the meat.

The last thing is shredding.

Only precise steps can ensure the taste and beauty of this dish.

Yu Wei kept staring at Cai Huang's action of shredding the eel, silently thinking about copying! copy! copy!

But nothing happens with this copy recipe.

No, don't let me make any mistakes at this time~

Yu Wei secretly thought something was wrong.

After cutting the shredded eel, Cai Huang beat an egg, taking only the egg white without removing the yolk, then added cornstarch, and mixed the egg white with the shredded eel to make the batter.

At this time, Cai Huang started heating oil in a pot.

If knife skills are the first difficulty, then oiling is the second.

Generally speaking, when a master explains to his apprentice, he will remind his apprentice of some details, such as what oil to use, what temperature the oil should be, how long the amount of flour should be just added, and what kind of state the sizing and mixing should be.

Even when cutting, whether it should be cut horizontally or vertically, these details are very important.

But cooking this way now can't reflect the details at all, so Cai Huang and Su Donghao are sure that Yu Wei can't learn this thing at all, and even Cheng Wanwan doesn't believe it.

Add oil, heat up the pan, stir-fry, and finally take it out of the pan. It can be said to be done in one go!

Kung Fu dishes don’t show time, but they show Kung Fu.

Cai Huang placed the plate with eels in front of Yu Wei.

"Come on, Zilong takes off his robe and has a taste. Don't say I won't give you a chance. You don't have to do it as fast as me. If you are half as good as me, I will admit you are a genius."

I have to say that Cai Huang is already very generous.