A gourmet master who started by visiting restaurants

They said they were in their places, but in fact Yu Wei went to the refrigerator and took out the freshly marinated ribs.

After pouring away the papaya juice, you need to wash it again.

When Jin Zhe saw it, he quickly asked: "Why do you have to pour out all the papaya juice?"

"Because papaya only makes the meat soft, not the taste of papaya." Yu Wei said while cleaning.

With that said, he turned on the faucet and started the second step of processing the garlic bones.

You can actually make garlic bones at home, but you need to prepare them well, such as soaking them in water.

Yu Wei threw the cleaned ribs into a bucket, then started to pour water to soak the ribs.

When the water was full, Yu Wei just turned down the faucet, but did not turn it off completely.

"Hey, Lao Yu, the faucet is not turned off properly."

Yu Wei shook his head and explained: "To make delicious garlic bones, the first step is to wash out the bloody smell of the ribs. If you want to do it at home, it is not difficult. You only need to soak it in water, change the water, and soak it again. , soak until the water is clear, then all the blood and water in the bones will come out, otherwise, the finished garlic bones will have a fishy smell."

Su Donghao next to him nodded: "Because garlic bones need to be fried. If not processed in this way, the fishy smell may remain. No matter how strong the garlic aroma is, it cannot be covered up."

Just after Yu Wei had soaked the ribs, Chef Chen over there also came back with a gelding chicken.

Yu Wei and Su Donghao both stood on the chopping board on one side, while Jin Zhe found a middle position where he could take pictures of the two people at the same time.

Of course, the chefs behind them all picked up their mobile phones to take pictures of Yu Wei and the others.

Both of them washed their hands, then stood up separately, with the knives they needed placed next to them.

"Okay, everyone is on your feet! Let's begin!"

At Jin Zhe's order, both men quickly picked up their knives and began to skin the chicken.

Yu Wei opened the knife directly from the middle, cut open the chicken skin on the abdomen, and then began to slowly peel the skin on both sides.

To get a perfect piece of chicken skin, it’s best to cut through the belly.

Therefore, Yu Wei and Su Donghao's actions are almost the same.

Peeling and deboning are two different techniques. Strictly speaking, the difficulty of the two is actually about the same. Each has its own difficulties, but peeling requires more care, because if you are not careful, the skin will be punctured. So this chicken skin There is no way to use it in this dish.

Yu Wei calmly cut the chicken skin.

That kind of muscle memory allows him to basically pick and scratch with his hands. The fat under the skin of the chicken facilitates the separation of the chicken. There is no need to peel the chicken wings and legs, so these two areas are cut directly and chopped with a kitchen knife. bones, and then remove the skin from the chicken.

Yu Wei's movements were fast and accurate, but although Su Donghao's movements on the opposite side were very crisp, they were still quite a bit slower than Yu Wei.

This made the audience keep reading "Teacher Yu's awesome review!" 】

In just a few minutes, Yu Wei completely cut off the chicken skin.

And he also needs to trim the chicken skin slightly. For example, the chicken legs are basically unnecessary and can be cut off directly.

Then I got a relatively complete chicken skin.

Neither Yu Wei nor Su Donghao can see each other.

After Yu Wei stopped, he walked to the side and started cleaning the chicken skin. Su Donghao, who was next to him, suddenly saw Yu Wei walking aside with the chicken skin. He couldn't help being stunned for a moment, and then turned to look at the chef watching next to him. .

"He...is the end of it?"

"Chef, he finished a minute ago."

Su Donghao looked at the two-thirds of the chicken skin in front of him in bewilderment, "I'll give you a thumbs up, are you that outrageous?"

Yu Wei, who came back from washing the chicken skin, stood silently beside him, "It's so outrageous~"

Yu Wei took a bamboo basket, spread the chicken skin on it, then took out a few bamboo sticks, passed them through the bamboo basket from the edge of the chicken skin, and then passed them through again.

"What are you doing?" Jin Zhe had given up on Su Donghao, who had failed in his challenge, and turned the camera around.

Yu Wei continued to use the bamboo stick to pierce the chicken skin.

"The reason why the chicken skin is fixed is because the chicken skin is no longer supporting it. The chicken skin will shrink when exposed to heat. After shrinking, the cuttlefish slipper cannot be bonded to the chicken skin."

After threading the chicken skin, Su Donghao on the other side also peeled off the chicken skin.

He watched Yu Wei fix the chicken skin on the bamboo basket with bamboo sticks, and also brought the bamboo sticks and bamboo basket and did the same.

Just as he was stringing two bamboo sticks together, Yu Wei came over.

"That's not the case. The surface of the chicken skin should be facing down and the fat layer should be facing up, so that the cuttlefish glue can be spread on it. When it is steamed, the aroma of the chicken skin fat will be fused with the cuttlefish glue."

Yu Wei removed the bamboo stick, then turned the chicken skin over and fixed it on the bamboo basket.

"Next, we have to lay the cuttlefish glue. In fact, the difficulty of this dish has basically been solved. Spreading the cuttlefish glue on it is no trouble at all."

As he spoke, Yu Wei smeared balls of snow-white cuttlefish glue on the chicken skin in a thick layer.

Su Donghao watched Yu Wei's movements. He didn't know what kind of dish Yu Wei was going to make at first. He didn't realize it until he started peeling the chicken skin.

This is an ancient and traditional Cantonese dish - Jiangnan Baihua Chicken.

After laying the cuttlefish glue, Yu Wei took a large plate and put the entire bamboo basket, with the cuttlefish glue on top and the chicken skin on the bottom.

However, this portion was not put into the steaming cabinet immediately. Yu Wei first spread the cuttlefish glue on Su Donghao's peeled chicken skin, and then put it on a large plate and put it into the steaming cabinet.

"These can all be prepared in advance and then put into the steamer. Basically, you can eat them in a few minutes. So I won't prepare this portion for now. I will steam it when it's almost time to eat. I will start this portion first. Let you have a taste."

Three minutes later, Yu Wei opened the steaming cabinet and took out the plate of Jiangnan Baihua Chicken.

Immediately, a chef said: "It's only been three minutes, so it's not done yet."

Yu Wei smiled and said, "Of course not."

As he said that, he turned the bamboo basket over. Originally, the cuttlefish glue was facing up and the chicken skin was facing down. Then, after flipping it over, the cuttlefish glue was facing down and the chicken skin was facing up.

Before laying it on, Yu Wei poured out some of the chicken fat + water under the plate.

“This part of the water and chicken fat will have a slightly fishy smell, so it’s best to discard it.”

The water comes from the cuttlefish glue, and the chicken fat drips from the chicken skin. The fishy smell of the former is slightly greater than that of the latter.

After putting it back in, Yu Wei looked at the camera and explained: "Turn it over like this to allow the fat under the chicken skin to penetrate downward. In fact, it means using chicken fat and chicken juice to steam the cuttlefish glue, and the juice will slowly penetrate into it." Inside the cuttlefish glue.”