A gourmet master who started by visiting restaurants

Looking at "Zilong taking off his robe" in front of him, a voice sounded in Yu Wei's mind.

"The recipe was copied successfully - Zilong took off his robe."

Hearing this, Yu Wei knew it was done, but when he opened the system interface, he found that the copied recipe did not have a one-time show-off effect. He had to go to the food space to practice it before he could use it.

It really hurts my balls~

Yu Wei sighed softly.

Most of the people around him stared at Yu Wei, watching Yu Wei sigh. Everyone felt that Yu Wei was in trouble, at least not in this dish.

Cai Huang and Su Donghao looked at each other, with a hint of pride flashing in their eyes.

You are asked to pretend to be a genius. Maybe you have some talent, but this kind of operation that you can master after just one look is not something that only a genius can do.

Su Donghao stepped forward and handed the chopsticks to Yu Wei.

"It's okay. It's really difficult for Zilong to take off his robe, but it doesn't matter. I can ask Lao Cai to make some fried pork with chili peppers. You may not think it's simple, but it's not easy to make it delicious."

Upon hearing this, Yu Wei knew that Su Donghao wanted to give him a slap in the face, hoping that he would not be so arrogant.

But he doesn't understand, young man!

How could it not be arrogant!

Yu Wei took the chopsticks, picked up a few eel shreds, put them into his mouth and chewed them carefully, silently closing his eyes while chewing.

After a minute, he opened his eyes.

There was full of confidence in his eyes.

I don’t know why, but every time I cook in the gourmet space, I don’t feel tired or bored, or even feel repetitive.

I really wish there was such a coding space~

After Yu Wei opened his eyes, he lowered his head and looked at Cheng Wanwan: "You eat first, and then you can taste what I made."

With that said, Yu Wei walked to the place where the piers were cut, put on an apron, and then grabbed the eel in the bucket.

Everyone was stunned. They originally thought that Yu Wei would give up directly, but at this moment, it seemed that he didn't give up, and even wanted to show off.

Cai Huang sneered and stood aside watching Yu Wei start processing the eels.

But as he watched, his expression changed.

Because Yu Wei's movements are so swift, they can be described as crisp and clean.

There was basically no unnecessary action, from killing the eel, disemboweling and bleeding, to removing the bones and peeling the skin, it was faster than he could do it all in one go.

It took Yu Wei basically only two-thirds of Cai Huang's time to process the two eels.

Yu Wei was already numb to the process of handling eels.

The initial processing can be said to be difficult, especially the two steps of bone removal and skinning. Yu Wei's knife skills are rudimentary and he can only practice these two steps repeatedly.

Although his knife skills have not improved much, it is just like playing guitar. He only needs to remember the fingering of a music score and he can also play a song.

Yu Wei is actually like this in the food space. If he cooks a dish alone, unless some parts of the dish are the same, in fact, Yu Wei can only master one dish.

Therefore, Yu Wei’s learning of cooking is completely different from that of a normal chef.

With the help of Gourmet Space, you can make any dish quickly.

Although Yu Wei did a good job handling the eel.

Even the shredded eel is cut vertically, because when cut this way, the shredded eel will not roll up during the frying process.

If the eel meat is cut horizontally, the shredded eel will be rolled up due to the heat during the oiling step.

So no matter what, the meat must be cut vertically.

Cai Huang didn't feel very threatened. After all, with knife skills, as long as you practice regularly, it's not a problem to handle eels.

But this oiling and frying is not that simple.

Yu Wei put all the cut eel shreds into a bowl, added salt, egg white and cornstarch into the bowl, and used the same technique to sizing the eel shreds.

Looking at Yu Wei's starching technique, Cai Huang couldn't help but squint his eyes to take a closer look, because the technique was really similar to his, but the speed was completely different.

After mixing the shredded eel, start to oil it.

In the recipes of Gourmet Space, you need to wait until the oil is [-]% hot, that is, when the chopsticks are inserted into it and it bubbles, before adding the shredded eel.

The reason why the shredded eel is sizing is to protect the moisture inside the shredded eel, and use cornstarch and egg white to form a protective shell.

Yu Wei heated up the oil in a pan, heated the oil to [-]%, inserted the chopsticks into it and started to bubble, then immediately put in the shredded eel, and then slowly pushed the shredded eel away with the chopsticks.

At this point, everyone was stunned, for no other reason than that Yu Wei used lard to heat the pot.

Lard, chicken fat, scallion oil and even butter are often used in the kitchen of large restaurants. When they saw Yu Wei scooping a large spoonful of lard directly into the pot, they were stunned and started talking. He looked at Cai Huang.

Cai Huang's fists clenched involuntarily, and the chefs present looked at each other.

The sound of sizzling sounds in the oil pan. This is the time to test the chef's control of the heat.

30 seconds, no more, no less. For a Kung Fu dish like this, there is a world of difference between the shredded eel one second and the shredded eel the next.

When 30 seconds are up, Yu Wei quickly pours the oil onto the basin and uses a fence to separate the shredded eel from the fried oil.

The first step of processing the eel is completed.

There is no need to re-add oil. There is some base oil in the pot. Directly add shredded bamboo shoots, shredded mushrooms and green and red peppers. After stir-frying until the aroma comes out, Yu Wei immediately adds shredded eel and stir-fry over high heat. Whether using the spoon-turning technique or the The posture is the same as Cai Huang just now.

Add Huadiao wine, yellow vinegar, perilla leaves, stock, and finally add a very thin glass gravy.

The stir-frying time was very short. Yu Wei looked at the snow-white shredded eel tumbling in the pot with a very calm expression, almost as steady as an old dog. After sprinkling in pepper, he also poured a circle of sesame oil in to maintain the brightness and color. Then it's ready to go.

Seeing such a group of dragons taking off their robes, Cai Huang's face turned green, and he suddenly looked at Su Donghao next to him who had an equally bad expression.

"You sold me?"

"Don't lie, I don't know either. If you don't believe me, ask Wanwan. It's the second time we met. I originally wanted to beat the younger generation, but I didn't expect that the hawk pecked his eye."

Cheng Wanwan seemed to have guessed something, so she raised her head and looked at Su Donghao.

"Uncle Su, it's lard, right?"

Su Donghao glanced at Cai Huang.

Cai Huang sighed, "It stands to reason that this kid can't have learned how to take off his robe from Zilong. How can he use lard? I don't use lard either!"

Good guy, this is what is commonly known as holding back.

It can be said that the biggest reason for the decline of culture in modern history is to hold back.

On the contrary, in modern history, it is becoming increasingly rare to hold on to one's skills. Anyone who can be an apprentice will teach, but how much you learn depends on you.

Cai Huang originally thought that it would be enough to save one hand, and it was not really about cooking, but unexpectedly, Yu Wei actually used the hand he had left to cook, so his first reaction was:

There's a mole! Stop cooking!