A gourmet master who started by visiting restaurants

Watch the live broadcast again.

【Sydney is so beautiful! 】

[Didn’t everyone realize that her boyfriend is also very handsome? He looks more handsome than Teacher Yu, but our Teacher Yu is the underdog! 】

[Xueli’s boyfriend is so cold and cold, he looks like a handsome guy with an abstinence style. 】

【ah! Why does Sydney have a boyfriend if she is so good-looking? I am against this marriage! 】

[A talented man and a beautiful woman are a perfect match. Is it your turn to oppose this monster? 】

Xue Li also said hello to the live broadcast room.

"Hello everyone, I'm Xue Li. This time I can see Teacher Yu's store visit up close. It's really great!"

Before the food was served, Yu Wei took the initiative to start the chat mode. After all, the anchor still had to promote the live broadcast effect.

"What does Xue Li do?"

"Me, I'm a fashion designer."

"Oh~ Fashion designer, no wonder the clothes you wear are so beautiful. You look like a trendy lady who is at the forefront of fashion. What about Junfeng?"

Junfeng's behavior was still quite cold, but he nodded and said, "I'm in finance."

"Finance is good, but I don't understand finance, and I don't buy stocks or funds."

Yu Wei knows very well that when leeks enter this financial market, it is too easy to be cut.

Junfeng shrugged and said, "I'm just doing a little private equity, it's nothing."

It would be nice to touch upon this topic a little bit.

They mostly talked about daily life and how they saw their live broadcast.

Yu Wei knew very well that it was not good to show fans’ personal information on camera.

After a while, the first dish came.

Accompanying the food was the manager Li from before.

A transparent glass plate was served with six pastry-like things.

"This one is abalone and chicken feet jelly."

Photographer Jin Gongzi immediately took a picture of what this abalone and chicken feet jelly looks like.

There are traces of white stuff wrapped inside the translucent jelly, including boneless chicken feet. A piece of jelly is only as long as an index finger, a small piece.

"Come, let's have a taste."

Yu Wei picked up a piece and took a bite.

Then chew it carefully.

"This dish is a cold dish. The outer layer of jelly is actually stock jelly, and the white strands inside are fresh abalone shreds."

Yu Wei held half a piece of chicken feet jelly and showed it to the audience in the live broadcast room, showing every detail of it.

"The taste of this dish is relatively light, without too many strong seasonings. It mainly relies on the flavor of the stock to express itself. However, I can only shake my head at the quality of the chicken feet in it."

Shirley, who was sitting next to her, was also eating chicken feet jelly and asked curiously: "Why?"

"Because this chicken feet is frozen, not fresh. Although the texture is still crispy, there is still a refrigerated flavor inside. Especially this light taste brings out the refrigerated flavor of the chicken feet. .”

At this time, Su Junfeng also picked up a piece and took a bite.

But he shook his head.

"How is it? Is it really like this?" Shirley looked at Su Junfeng curiously.

"I can't taste it, I don't really understand it."

Yu Wei looked at the camera and said seriously: "If the calculation is correct, this chicken feet has been refrigerated for at least half a month."

"This skin jelly is not difficult to make. If I have a chance next time, I will use fresh chicken feet to make you such an abalone and chicken feet jelly."

Hao Aqiang, who was watching the live broadcast on the other side, clenched his fist.

"Very good! That's it! Find your faults! Pick out all their faults!"

Su Donghao on the side looked at the excited Hao Aqiang and said quickly: "Mr. Hao, don't be so excited. It's just an appetizer. This thing doesn't count. Let's look down, look down."

Immediately afterwards, the next dish came, also a cold dish.

“Tide marinated platter~”

As you can tell from the name, it is a Chaoshan marinated platter, which includes goose webs, goose wings, foie gras and goose meat slices.

"As for the brine platter, the technical content is not too high. The most important thing is the brine."

Yu Wei picked up a piece of braised foie gras.

Judging from the color, the braised foie gras is much darker than the other goose meat on the platter.

Yu Wei took a bite of foie gras and nodded involuntarily.

“This foie gras is very thoroughly marinated and has enough marinade flavor. The foie gras tastes soft and glutinous, but it doesn’t look pink. It tastes really good.

The so-called foie gras actually refers to fatty liver, so eating foie gras means eating the purified fat, marinated in brine, and the aroma is rich as you can imagine.

Braised foie gras has the aroma of fat and brine, and the two complement each other. "

After Yu Wei finished eating a piece of foie gras, he took a piece of goose meat and chewed it slowly. The aroma of braised goose came from the skin, and the meat was delicate and elastic.

"To make braised goose, the quality of the goose meat is also very important, and the way to make braised goose is not to just throw the goose meat into the brine and cook it. If you cook it like this, although the braised flavor will be very strong, this goose meat will not be so Delicious.

To marinate the goose meat well, in addition to soaking it in brine, it also needs to be hung up and poured with brine. "

After eating a piece of goose meat, Yu Wei took another piece of goose wing and dipped it in the garlic sauce.

“There isn’t much meat in the goose wings, but the skin is crispy and chewy, and the aroma slowly spreads in your mouth when you chew it.

Garlic juice is mainly used to relieve greasiness, because it contains a little white vinegar, which has a salty and sour taste. It also has a unique flavor when eaten with duck feet. "

"It seems that Teacher Yu is very satisfied with this brine platter." Shirley joked.

Yu Wei nodded seriously: "As I said before, there are only two types of braised goose. One is based on the quality of the goose, and the other is based on the quality of the brine. If you want to go to Chenghai, there are braised goose shops all over the streets. Each store’s brine recipe is different, but the goose meat and techniques are basically the same.”

For this brine platter, Yu Wei can be sure that they have a good pot of brine.

Next comes the soup.

"This is a French shrimp bisque."

What made Yu Wei a little stunned was that the soup was a Western-style soup, and the soup was thick. However, this restaurant didn't say that it only made Cantonese cuisine, so Yu Wei naturally didn't care.

There is also a peeled prawn in the middle of the bright orange shrimp soup, surrounded by some white traces of cream, and finally sprinkled with a small handful of chopped basil.

From the appearance point of view, it is excellent.

Yu Wei picked up the spoon, took a spoonful of soup and put it into his mouth to taste it carefully.

The first feeling when entering the mouth is that it is thick, slightly thicker than water. Yu Wei's Baiwei tongue felt a lot of things.

At this time, Manager Li continued to serve the food.

And Yu Wei started talking about how to make this dish.