A gourmet master who started by visiting restaurants

[Listening to what Teacher Yu said, I really want to eat it, but the production process is too complicated. 】

[It is indeed very complicated. I just want to ask where I can eat it. 】

[Isn’t this the host of outdoor store visit? Why did you suddenly start cooking? 】

[No way, sir, is it illegal for the anchor to cook now? 】

【Breaking the law! It actually makes me so greedy! 】

Yu Wei just glanced at the barrage and didn't continue to read. He got some corn starch water and prepared it for thickening.

Then Yu Wei took out a young pigeon. The so-called young pigeon is actually a pigeon that is 13 days old.

This kind of squab has soft bones and crispy meat. As the saying goes, it is better to eat a pound flying in the sky than half a pound walking on the ground. Since ancient times, flying birds have been better than walking birds. In the eyes of people in eastern Guangdong, this squab is much more delicious.

And there are a variety of ways to make it, no less than how to make chicken.

"Okay, now what I have to deal with is the pigeon. The pigeon in my hand weighs about eight taels, and now I have to remove all the bones of the pigeon. This is much harder than peeling the chicken skin just now. too much."

Yu Wei picked up the squab and shook it towards the camera.

【Oh My God! Squabs are so cute! It must be delicious if braised! 】

【Oh My God! Squabs are so cute! It will be delicious if baked with salt! 】

......

"Today we won't braise or bake with salt. The squab we're making today is an old Cantonese dish. Many high-end squab dishes are developed from here."

With that said, Yu Wei picked up the scissors and cut off the squab's claws.

"There are actually many ways to remove the bones of a squab, but what I am going to show you now is the simplest, crudest and most effective bone removal method."

Yu Wei was telling the truth. When he practiced this dish in the food space, it was so tragic that Yu Wei couldn't even remember how many squab bones he had destroyed. Moreover, after completing one kind, there were others. One kind, efficiency and so on, pretty much the same.

"The bone transfer method is also the simplest method for ordinary chefs, because there is basically no need to use a knife and there are no requirements for knife skills."

As he spoke, Yu Wei used scissors to cut the skin of the pigeon's neck, and then peeled off the bones of the neck with his hands.

The process is not bloody, after all the blood of the pigeons has been drained.

Make a large opening in the pigeon's neck, then slowly take out the internal organs, and use scissors to cut off the internal organs. Also use scissors to cut off some of the wing sockets.

The inner neck bones and tridental sternum must also be cut off one by one.

Yu Wei's hands are very steady, his mind is very calm, his techniques and steps are very rhythmic, he cuts and pushes at the same time in a leisurely manner.

[I have to say that Teacher Yu’s hands are so steady. I am a medical student, so I long for such hands. 】

[It is indeed very stable, and the fingers are very flexible, my little junior sister is so happy~]

[There’s something wrong with you upstairs! Junior sister is here! 】

Cheng Wanwan's face turned red while sitting in the car, but she pretended that nothing happened and looked out the window.

Li Huimin next to her would not let Cheng Wanwan go.

"Hey, shouldn't you be called Little Witch? Why did you become Junior Sister? Even your ID was changed to Junior Sister. Tsk, there's something wrong with you, classmate Wanwan."

"No... no, I've always used this ID." Cheng Wanwan's biggest skill is to refuse to admit it.

......

"Deboning pigeons is a purely technical job that relies on touch, because when deboning, you can barely see what's going on inside and can only explore with your hands."

Yu Wei pushed the sternum inside the pigeon until the bones and flesh were separated, and pushed the two pigeon legs until they were dislocated. Because the leg bones and wing bones were retained, Yu Wei actually only needed to take out the sternum. .

When Yu Wei was taking off his bones, he was thinking about how much internal power he would have if he had it. He would shatter the bones in one go and then take them out again.

Unfortunately not. Although Yu Wei is proficient, he still has to pay attention to the basic method and debone the pigeon bit by bit.

Only part of the muscle cannot be pushed, so it must be cut with scissors.

"Because pigeon meat is relatively tender, you only need to push it with your fingers. If you are deboning chicken or duck, you need to use a knife in many places."

After Yu Wei separated the bones from the pigeon, the pigeon in his hand had actually turned into a soft ball.

After shaking it a little and pulling on the bony parts of the pigeon's legs and wings, the pigeon returned to its original appearance, but it didn't look much thicker than the layer of chicken skin I had just peeled off.

But it’s not over yet. The bones of the wings and pigeon legs also need to be removed, leaving the wing tips unused.

For these, you need to use scissors to cut off the fascia one by one.

But these things can be said to be extremely simple things to Yu Wei.

"It only takes 4 minutes to remove a pigeon's bones. Xiao Yu, you are really amazing."

Su Donghao couldn't help but admire.

"Okay, now the pigeon dismantling competition begins. Please help dismantle the pigeons and see who can dismantle them quickly and well!"

With that said, Yu Wei walked towards the steaming cabinet, because the Jiangnan Baihua Chicken in the steaming cabinet was almost gone.

When I opened the steaming cabinet, the plate was filled with golden chicken juice, which was quite a lot.

Yu Wei carefully took out the plate, then took out a bowl and filled up all the chicken juice.

The taste is salty and rich, no need to add any salt at all.

"Okay, let's make one for you to try first."

Jin Zhe looked at the large piece of golden chicken skin and couldn't help but want to eat the whole piece.

"There are several versions of Jiangnan Baihua Chicken. This is my Yu family's version."

Yu Wei pulled out the bamboo skewer, and then the chicken skin was separated from the bamboo basket. The yellow chicken skin was now very elastic and tightly bonded with the cuttlefish glue.

But it wasn't over yet. Yu Wei took out a knife and cut off the corners. He cut the whole piece of chicken into a rectangular shape, and then cut it into rectangular pieces. The top was golden chicken skin, and the bottom was snow-white. Slightly reddish meat.

"Lao Yu, can this be eaten?" Jin Zhe asked impatiently.

"It's not done yet, we still need a little gravy!"

With that said, Yu Wei picked up the bowl of chicken juice and put a spoonful of broth into it.

Add the stock directly to the pot, then add some sugar and a little salt. After these seasonings melt, Yu Wei adds the sesame oil.

The function of sesame oil is to brighten and add fragrance. Finally, Yu Wei picked up the starch water that he had mixed before and poured it in while stirring.

This gravy should not be too thick or too thin, it should be just right glass gravy.

This hooked glass gravy is poured on the Jiangnan Baihua Chicken. Since it is Baihua Chicken, it must be sprinkled with some flower petals.

Yu Wei took out the washed white chrysanthemum petals and sprinkled them on the chicken skin.

"These are the petals of white chrysanthemum, which are edible."

As soon as Yu Wei finished speaking, the chefs gathered around him.