A gourmet master who started by visiting restaurants

Seeing the people in the live broadcast room talking nonsense, Yu Wei couldn't help but laugh: "Actually, cuttlefish bones only have an effect. Don't get too obsessed with this thing."

Yu Wei threw the cuttlefish bones aside casually. The chefs next to him seemed a little impatient, as if they had some ideas about the cuttlefish bones.

At this time, Yu Wei had already taken out the ink sac of the cuttlefish.

"This thing is called an ink sac, which is a thing that holds ink. The ink inside is actually edible. It just needs to be cooked, but the color is too dark for cooking, so not many people actually use squid ink to cook dishes. .”

"The suckers on the cuttlefish's tentacles also need to be removed."

After removing the soft membrane, eyes, mouth, and internal organs of the cuttlefish, Yu Wei spread the cuttlefish on the cutting board and cut it.

First lay out half a piece of cuttlefish, then cut it into slices, then cut it into strips, and finally cut the cuttlefish into cubes.

"This cuttlefish is actually used to make cuttlefish glue, and cutting it into particles is to increase the difference in taste, because half of the cuttlefish meat is directly stirred into minced meat, and the remaining cuttlefish meat cut into particles is It was added in addition.”

Yu Wei's advanced knife skills cut the cuttlefish into very small pieces.

This made Su Donghao suddenly ask: "Why should the cuttlefish be cut into such small pieces? If so, wouldn't the taste be less obvious?"

"Because the focus of the dish I want to make is not here. The taste is too good, which will affect the original taste of my dish."

After cutting the cuttlefish into pieces, he took out several eggs, taking only the egg whites and not the yolks.

When beating eggs, use another eggshell to catch the yolk and let the egg white flow into the bowl without any eggshell fragments falling into the bowl.

This made Su Donghao nod silently, and it could be seen that Yu Wei's movements were very skillful.

Then Yu Wei took out a bag of water chestnut powder from the box next to him.

Horse's hooves are not really horseshoes. They have another name, water chestnuts. In eastern Guangdong, they are collectively called horseshoes.

Water chestnut powder is made from raw water chestnuts, which contains a lot of starch, so it can also be used as starch.

After adding water and water chestnut powder, Yu Wei set it aside for later use.

Yu Wei slightly cut the other half of the cuttlefish meat into flakes, then threw it all into the blade blender.

After adding ice cubes and a little salt, Yu Wei closed the lid and turned on the blender.

"During the stirring process, the cuttlefish meat will generate heat. Whether it is pork or beef, it will generate heat when stirred in this state, so it is best to add some ice cubes in it, because ice cubes can cool down and also provide The minced meat adds moisture.

However, if you want to make the cuttlefish meat more elastic, you can actually omit the ice cubes. But in this dish I made, the cuttlefish glue only plays a supporting role.

The function of salt is to coagulate the protein and stabilize the protein of the cuttlefish meat, so that it will still be chewy after being cooked. "

Yu Wei looked at the changes inside the blender.

When the cuttlefish meat inside is almost ready,

Yu Wei immediately stopped, opened the lid, and waved to Jin Zhe.

"Let's take a look. This snow-white meat paste is just like cuttlefish meat. Because I added ice, it looks like a liquid like mashed potatoes."

Putting on his gloves, Yu Wei grabbed a handful of minced meat.

The snow-white meat paste actually looked pretty good, but when Yu Wei picked it up and squeezed it, it felt a little weird.

After taking out the cuttlefish puree from the blender, he dropped it hard into the basin, then picked it up again and dropped it again.

"This increases the stickiness and creates a springy feeling."

Yu Wei poured the cuttlefish cubes and egg whites into the cuttlefish puree, and then stirred quickly.

After the cuttlefish pellets and egg whites were completely mixed with the cuttlefish paste, Yu Wei poured in the water chestnut powder prepared previously.

"Actually, this water chestnut powder is about the same as starch, which can increase the elasticity of cuttlefish glue. The reason why we don't use starch water directly is because compared with other starches, the taste of water chestnut powder will be more refreshing."

At this time, Yu Wei raised a finger,

"At this point, my version of cuttlefish glue is complete, but if you want to make some cuttlefish glue to eat, then I suggest you prepare some fat pork and cut it into cubes and add it to it, and then add celery cubes and Water chestnut grains can be eaten fried or boiled.

But my cuttlefish glue is just a supporting role, so I don’t need these things. Next, let me make the next supporting role-shrimp glue. "

Yu Wei turned his cooking into teaching~

I saw that Yu Wei did not deal with the fresh shrimps immediately, but cut some green onions and ginger, and then soaked them in warm water.

The preparation of shrimp paste is actually simpler. Peel the fresh shrimps, pick out the shrimp threads, and then chop the shrimp meat into puree.

Yu Wei did not chop the shrimp meat into puree.

"Actually, for ordinary shrimp paste, the shrimp will not be minced too much, but this dish I made is different. It requires very finely chopped shrimp paste."

As he spoke, Yu Wei picked up the knife, flattened the shrimp meat with the side, and then chopped it into soft paste with the back of the knife.

Yu Wei added salt, cooking wine, and white pepper to the minced shrimp meat.

Then pour in the onion and ginger water from before, add an egg white, and stir with chopsticks until strong.

This shrimp slider is basically finished.

"Usually, in this case, the shrimp sliders need to be refrigerated to stabilize their condition, but that's not the case here."

Wearing gloves, Yu Wei suddenly dug out all the shrimp slips and threw them into the cuttlefish glue.

"At this time, you need to start stirring with ruthless iron hands."

[Uh... Teacher Yu, does this count as taking off his pants and farting? 】

[I also think so, wouldn’t it be better to just stir the two things together at the beginning? 】

Junior sister: [Of course it’s not like taking off your pants and farting. The two things have different properties and need to be processed separately before they can be stirred together. Just like soup can be mixed with rice, but it is different from adding soup stock when cooking rice. 】

【Fuck! Is that the real junior sister upstairs? 】

【Caught! Junior sister secretly watched Teacher Yu’s live broadcast! 】

[What do you mean by secretiveness? They are fair and aboveboard. 】

Yu Wei raised his head and glanced at the barrage, and was stunned for a moment when he saw that everyone was talking about his junior sister.

"Little Junior Sister? Where did this Junior Sister come from? What did I miss?"

[Teacher Yu cooks well, and the little junior sister will be taken care of by us! 】

[Little junior sister belongs to us. 】

However, the real junior sister is watching the live broadcast in the dormitory with a red face.

Li Huimin in the back has already changed her clothes.

"Little witch, when are we going to leave? Don't look at it. It's better to wait and see in person."

"What? I was just watching what he was cooking."

......