A gourmet master who started by visiting restaurants

After blanching the white radish cut into large pieces and the peeled and cut into large pieces of winter melon, Yu Wei put them into a stock pot and cooked them together with the pufferfish at high temperature.

This is Wilson Yip's recipe.

And that sip of soup is indeed delicious.

Yu Wei casually picked up a timer, and after setting it for 10 and 10 minutes, he said to a chef next to him: "After 10 and [-] minutes, you can directly pour it into the pressure cooker and press for [-] and [-] minutes."

In fact, serious puffer fish soup should be simmered over high heat first, and then simmered over slow heat for several hours, but obviously the time is not enough. Even if Yu Wei had already left work early, it was too late, so he had to use a pressure cooker.

After completing this step, he began to prepare the dishes he was going to make today.

At this time Jin Zhe also came closer.

"Lao Yu, what are you going to cook today?"

“There’s a lot to do, but there’s more to take care of first.”

Yu Wei raised his head and looked at Su Donghao.

"Chef Su, do you have the ribs? Give me a big piece. I plan to make a gold medal garlic ribs."

Hearing the golden garlic bone, Chef Su nodded, but he said: "Xiao Yu, why don't you write down everything you want, and I'll have someone arrange it for you. If not, I can arrange it for you right away. Prepare it for you."

Yu Wei thought about it and realized that it was right, so he took the paper and pen and wrote while talking.

"A fresh and fattened gelding chicken, fresh cuttlefish, fresh shrimp, fresh squab, ham, scallops, pig's trotters..."

Yu Wei wrote a lot of things. Looking at the things on the paper, Su Donghao didn't know what Yu Wei wanted to cook, but since it was traditional Cantonese cuisine, it must be a bit difficult.

Su Donghao handed the note to several chefs next to him.

"Get them all and get the best."

The chefs took the note and trotted to the kitchen warehouse.

After a while, several people came back carrying several large boxes.

[Come, come, Teacher Yu is finally cooking again. I have watched the replay last night. 】

[I’ve seen it too, but what exactly happened last night. 】

[I don’t know, but it’s obvious that he’s fine. 】

When Jin Zhe saw the barrage like this, he explained: "Actually, everyone who watched last night's live broadcast should know that Lao Yu tried his best to prevent us from eating that puffer fish, so in the end, only Uncle Ye was poisoned, but the one behind Uncle Ye It’s okay, so last night was just a false alarm.”

With Mr. Jin as an explanation, some people who don't know what happened last night can probably understand the situation.

But today’s live broadcast is about Yu Wei’s cooking, so naturally Yu Wei is the main focus.

Yu Wei picked up a large piece of connected ribs and walked to the cutting board next to the meat.

"Xiao Yu, let's let our professional choppers do it. This bone-cutting knife is not easy to use." Su Donghao seriously dissuaded him.

But Yu Wei didn't listen, because it was just a bone-cutting knife, and he was used to using it in the food space.

I saw him pick up a bone-cutting knife.

This bone-cutting knife has a thick blade. In terms of sharpness, it is actually not very sharp. However, what it focuses on is that with its thick characteristics, the impact of one cut can break bones and tendons.

And if you want to use this kind of knife, strength is also one of the conditions.

So you can actually see that the vendors who chop bones in the market have relatively developed arm muscles.

Yu Wei raised his knife and cut open a whole fan of pork ribs. After cutting off all the uneven bones, only long strips of ribs were left. Then he chopped these ribs into fingers. For long ribs, each piece of ribs is two fingers wide, so that it tastes better.

After Yu Wei chopped the ribs, he took out a papaya and started to make papaya juice.

At this time, Jin Zhe asked curiously: "Why do you need papaya? Aren't you going to make meat?"

"Because what I'm cooking today is old-school Cantonese cuisine, using old-school methods. Papaya juice can soften the fiber of the meat and make the meat more tender. But in fact, in modern times, we can use meat tenderizer powder and baking soda. , although the wisdom of the predecessors is very powerful, we actually have a more convenient way to deal with it. "

Since Yu Wei wants to make old-school dishes, he plans to use all old-school methods.

The squeezed papaya was poured into a basin. Yu Wei threw away all the chopped ribs, then used ruthless iron hands to grab and mix them evenly, then sealed them with plastic wrap and put them in the refrigerator to marinate. system.

This is just the first step of the first dish.

"Marining takes time, and then we start preparing the next dish."

Yu Wei took out the large cuttlefish and fresh shrimps, and then walked to the water table on the other side to prepare to handle these seafood.

The so-called water table is actually the same place as the cutting station. The difference is that the cutting station handles meat and vegetables, while the water table handles seafood. Each performs its own duties. In the large kitchen of the restaurant, the processes are subdivided. .

"The cuttlefish is also called Huazhi. The first step in handling this cuttlefish is to peel off the skin."

The cuttlefish looked almost as big as a cutting board.

Yu Wei scratched it with a knife, then pulled and pulled it easily to tear the cuttlefish's skin apart.

"Squid skin has high toughness. If you cook with the skin, don't expect to be able to bite the cuttlefish."

Yu Wei explained while peeling the skin.

This style of explanation is liked by most audiences.

Then Yu Wei cut open the cuttlefish's brain again.

"Everyone should remember that there is a big bone in the brain of cuttlefish. This bone is also unnecessary. Oh, but cuttlefish bone is also a medicinal material. It enters the kidney meridian and can be used together with some common kidney-tonifying drugs. It has the effect of nourishing the kidneys and strengthening the body, which is beneficial to strengthening the body and keeping the body full of energy."

Originally, the previous explanations were all serious, but suddenly, the barrage went crazy.

[Very good, I have learned this kind of serious popular science knowledge. I hope Teacher Yu can teach us how to use cuttlefish bones next time. 】

[Can Liuwei Dihuang Pills be paired with cuttlefish bones? 】

[I can answer the question above. Boil the two and three bowls of water into one bowl of water, and then pour it away. I guarantee that the medicine will cure your illness! 】

[You scumbags, I’ve already bought a pound of cuttlefish bones! From now on, none of you can compare to me! 】

[I have already started chewing cuttlefish bones, no one can stop me! 】

[Those who are in good health silently watch you fall into madness, but Teacher Yu, I am really curious about what this prescription is. I will send you a copy when you have time. I have no other intentions. I am just studying medicine. 】

[Then I will also get some cuttlefish bones for my boyfriend. He used to do it six times a night, but now he screams tired every time. I think he is going to die. 】

[Please contact me upstairs and I’ll treat you to spicy hotpot! 】

【roll! 】