A gourmet master who started by visiting restaurants

Of course, this dish is far from finished.

Yu Wei took out a piece of Jinhua ham, soaked it in water, and washed away the excess salt.

"This is Jinhua ham. If you don't wash it, the ham will be very salty. During the processing, the salt will seep out and other ingredients will become very salty. I need to remind everyone here, Jinhua ham Hams such as Yunnan ham cannot be eaten raw, and this production process is different from Spanish ham."

Then Yu Wei took out several more live crabs.

Then he showed the audience in the live broadcast room a wave of techniques for removing crab meat alive.

Seeing Yu Wei use a knife to completely dismember the crab and remove the meat, Su Donghao had to admire: "Xiao Yu, your crab dismantling technique is so good. How did you learn it?"

"You'll get it just by looking at it, Chef Su, you should know."

Yu Wei blinked towards Su Donghao, which suddenly reminded Su Donghao of the previous incident of Zilong taking off his robe.

Genius, no, monster. Only such unconventional words can describe a person's talent.

So Su Donghao said nothing more. In his eyes, it didn't matter that Yu Wei could open a live crab. He was a monster, he was just so awesome.

Yu Wei chopped the removed crab meat directly, then marinated it with white pepper and cooking wine, but this time no salt was added.

And I didn’t add the egg white this time.

Yu Wei fished out the soaked ham. The bright red color clearly indicated that this piece of ham was of high quality.

Yu Wei was not very good at judging the quality of ham, so he just silently cut some and put it in his mouth. All of a sudden, the information about this ham entered his brain.

Then Yu Wei spit out a small piece of ham in his mouth.

"This ham is very expensive, and there aren't many special-grade Jinhua hams." Yu Wei looked at Su Donghua.

Su Donghao said proudly: "Of course, the materials we use here are the best. I asked a friend to buy this special leg in Jinhua."

Yu Wei also turned to look at the camera: "Chinese hams are also divided into grades. For example, the special-grade Jinhua ham in my hand needs to go through complex inspections before it can be graded. Basically, the whole leg of a special-grade ham is a treasure, while a first-grade ham Both hams and second-grade hams will have a slight blemish.”

With that said, Yu Wei picked up the kitchen knife again, but this kitchen knife had been changed.

It is best to wash the knife that has been used to cut seafood before cutting other things, otherwise the fishy smell will contaminate other ingredients. In a large kitchen, these are basic rules.

Yu Wei cut the ham into fine pieces. There was lean meat and crystal clear fat inside. There was no rules at all. In the next second, Yu Weijia threw everything including the chopped and pickled crab meat into the cuttlefish glue.

The cuttlefish glue at this time contains shrimp paste, crab meat, and Jinhua ham.

Then Yu Wei picked up the cuttlefish glue and started beating it continuously.

Su Donghao standing aside had a serious expression. Jin Zhe couldn't understand, so he asked: "Chef Su, why is Yu Wei shaking him off like this?"

"In order to completely integrate the cuttlefish glue with the ingredients added later, you have to constantly beat and rub it. The most important thing is Xiao Yu's technique. Look, every time he picks up the cuttlefish glue, his technique is different. In the chef world, this thing is regarded as something like a martial arts secret book. It’s like if I throw this thing myself, I have to throw it dozens of times before it has any effect. These things may sound a bit confusing, but they require experience and technology.”

Jin Zhe felt half-understanding of what Su Donghao said, so he could only say silently: "So I don't understand or understand this part of it."

[Me too~ Even though I don’t understand it, I feel it’s very powerful. 】

[So why does Chef Su admire Yu Wei so much? 】

[I checked and found that Chef Su has an outstanding resume and can be said to be a master chef in Cantonese cuisine. 】

[Hey, I still look at Teacher Yu. Teacher Yu is also very good. 】

【23】

【24】

[What are you counting upstairs? 】

[He is counting the number of times Teacher Yu has thrown this cuttlefish glue. 】

Yu Wei dropped it 30 times. At this time, almost every part of the cuttlefish glue contained other materials.

"Huh~ This kind of work is really physical work~"

Yu Wei let out a long breath. It was really hard to throw this thing, and it was different from the food space. He would be exhausted.

"System, system, when will you have something to increase your physical fitness?"

system:"......"

[Okay, seeing the host’s strong request, the mall has begun to provide potions to improve physical fitness and reaction ability. Don’t be greedy, you need to take it step by step~]

If it weren't for the live broadcast, Yu Wei would have rolled his eyes. This system is really full of personality.

After putting the beaten shrimp aside, Yu Wei began to deal with the main body of the dish.

He took out a chicken and began to skin it.

Yes, that’s right, skinning a chicken.

But the skinned chicken must be intact and there must be no broken skin.

Yu Wei deliberately changed to a slender knife because it was the only way to skin the chicken.

"The next show I will perform for everyone is skinned chicken!"

When Su Donghao heard that the chicken was about to be skinned, he couldn't help but make a tsk-tsk sound.

Jin Zhe immediately asked: "Chef Su, is it difficult to peel the chicken?"

"If you cut it into pieces first and then peel it off, it would be easy. But if you want to peel off the whole chicken skin perfectly, you have to have this skill and patience!" Su Donghao gave a thumbs up.

"Then...Chef Su, can you skin the chicken?"

Hearing this, Su Donghao was happy.

"Hey, why not, my knife skills aren't bad either!"

When Yu Wei heard this, he also raised his head with interest.

"How about it? Chef Su, how about we compare the two? Anyway, this cuttlefish glue is enough for two plates, just right for a comparison."

Su Donghao didn't care and said to the chef next to him: "Xiao Chen, go get me a gelding chicken. I'll compare it with Xiao Yu and let him know which one is hotter, ginger or old!"

It can be said that Su Donghao is full of fighting spirit.

Although Yu Wei's talent is maxed out, in his understanding, knife skills are the basic skills of a chef.

Yu Wei also smiled beside him. Although his knife skills were only intermediate, with the addition of special training, his special knife skills for skinning chickens were not bad.

【Fight!Fight! 】

[Chef of a five-star hotel vs. a new Internet celebrity in Tandian]

[No more words, please take your place! 】