A gourmet master who started by visiting restaurants

Yu Wei and Jin Zhe went back to the company.

There are a lot of videos to be cut today, and some things can be cut and some cannot be cut. Yu Wei needs to arrange them in advance to avoid making it too complicated. Now Yu Wei's videos are becoming more and more popular.

Just when Yu Wei was directing the editing, Jin Zhe suddenly ran over.

"Lao Yu, Lao Yu, station d called me again, saying that he wants to buy our exclusive product, although now we only distribute it on station d."

Yu Wei shook his head: "You can sign for starters, but not for exclusives."

The launch will take a few months at most, which Yu Wei can accept, but if it is exclusive, the risk is still very high, and Yu Wei needs more visibility.

Of course, Jin Zhe will not make decisions without authorization. Although the video is very popular now and Station D has given it a recommendation position, the quality of their production must be high enough.

Especially now that they alone own half of the company, they still have to discuss it before making a decision.

Assistant Xiaocai is basically responsible for the next video series planned by Yu Wei. Strictly speaking, Yu Wei no longer has an assistant. If he insists on having one, it would be Jin Zhe.

After taking a break in the office at noon, Yu Wei went directly to the food space and started practicing~

......

Because he had to cook, Yu Wei, who was half a boss, decided to get off work early. After get off work, Yu Wei specifically asked Jin Zhe to take him back to get the puffer fish that was kept in a water basin.

He didn't force others to eat if they didn't know how to eat, but why couldn't he bring some of such delicious fish to Cheng Wanwan?

He not only got fish, but also soy sauce.

Then we went to Tianhe Private Kitchen without stopping.

Yu Wei had already got the entry and exit card, so there was no need for Bai Lin to pick him up. He went up directly, left Jin Zhe in the tea room, and walked towards the kitchen on his own.

Before entering the kitchen, I saw Su Donghao and a large number of chefs inside.

"Why is Chef Su here?"

"Although this place hasn't opened yet, the bosses still often invite people over to taste it, which is known as tasting the dishes."

To put it bluntly, it is to first develop contacts in the circle, and then people in the circle know about the restaurant before opening it.

The circle here is not the circle of the catering industry, but the business circle.

Nowadays, those who can afford high-end restaurants are not from the business circle.

Therefore, Yu Wei could quickly understand what Su Donghao said.

"So we have guests today?"

"No~" Su Donghao shrugged, but Mr. Hao said in the group, "Come back," and those guys came over on their own initiative.

Yu Wei couldn't help laughing.

"You... are quite positive too."

"Everyone just wants to see what you are going to cook."

"What I'm cooking today are all old-fashioned dishes, but before that, I'll deal with these first."

With that said, Yu Wei picked up the bag in his hand.

This bag also contains water.

When Yu Wei opened it and took a look, Su Donghao was shocked.

"Neon pufferfish! This thing is extremely poisonous."

Yu Wei shrugged: "Don't worry, I will take care of these things."

With that said, Yu Wei picked up the blowfish and walked aside, taking out the knife he got from Ye Weixin.

Turn on the faucet and start processing. For this reason, Yu Wei also specially put a new bag on the trash can. After all, discarded items are poisonous and need to be handled properly. Improper handling can be very troublesome.

Su Donghao and other chefs just watched Yu Wei handling the pufferfish. After cleaning the pufferfish, he cut off a piece of pufferfish meat and put it in his mouth to chew.

"This...Xiao Yu, this puffer fish...is highly poisonous, aren't you afraid?"

Yu Wei chewed the puffer fish, and no toxins were found, indicating that the problem was not serious.

"It's okay. If I'm okay after 10 minutes, then it's okay."

Yu Wei took away all the internal organs that had been cleaned out before, and cut out the fish's eyes as well.

"Can someone get me a plate of ice?"

Then the next second, Su Donghao prepared a plate of ice for Yu Wei.

Yu Wei cut the puffer fish into thin slices and placed it on a disc. Then he placed the disc on ice to keep the puffer fish stable in a cold state.

The remaining pufferfish skin, pufferfish bones, and pufferfish heads are all used to make soup.

Yu Wei found a pot of soup stock, "I can use this stock."

"No problem. In the morning, the stock is made every day. We still have a lot of ingredients here, and the seafood is also raised in tanks."

"Is there kelp here? The neon kind of kelp."

"Yes, I'll go look for it." Su Donghao took two people directly to the kitchen warehouse to look for kelp.

Kelp is excellent for making soup. It is not only the Neon people who use it to make soup. In Cantonese cuisine, some people have already absorbed this experience and applied it to Cantonese cuisine.

After a while, Kunbu brought it over.

After washing the kombu a little, Yu Wei put the kombu into the soup stock and simmered it over medium heat.

On the other side, Yu Wei also heated up the oil in a pan and fried the fish bones. There is actually a lot of fish meat hanging on this fish bone.

One of the chefs quietly leaned next to Su Donghao and asked softly: "Chef, can we still use these pots in the future?"

"You're stupid, pufferfish poison is not a scourge, it can be eliminated by high temperature. When the time comes, you can just heat the pot red."

"It makes sense!"

......

"Hello everyone! I'm your Mr. Jin! We won't visit the store today because Yu Wei borrowed a kitchen today and said he wanted to show us his skills, so let's set out now to see what invention Yu Wei is going to make!"

Jin Zhe ran into the kitchen with the camera in his hand.

As a result, he saw Yu Wei putting the fried fish bones aside, and then placing a bamboo basket on the bottom of the soup pot.

Then pour in the fried fish bones.

"Xiao Yu, why did you put the bamboo basket in?"

"Because pufferfish poison is not resistant to high temperatures, the soup stock needs to be boiled over high heat, and the fish skin and bones must be put in and boiled over high heat. This way, even if there is toxin, it will be decomposed."

Yu Wei put the soup pot on the stove and boiled it.

On the other side, the puffer fish skin is blanched and the mucus inside is completely washed out.

"Brother Yu! Master Yu! Please stop being a puffer fish! I beg you."

Yu Wei looked at Jin Zhe in surprise.

"It's not me who made the poisonous pufferfish yesterday, and it was me who drank it to stop you, so you were fine, really."

Yu Wei continued to clean the fish skin with an unhappy look on his face.

The cleaned pufferfish was also thrown into the pot to cook.

Of course, this is not the end, because Uncle Ye’s soup base recipe is more than that, there are two very important things, namely white radish and winter melon.