A gourmet master who started by visiting restaurants

"It's really rare. I didn't expect to see this Jiangnan Baihua Chicken. This dish is very rare now."

"Although it's called Jiangnan Baihua Chicken, it actually has nothing to do with Jiangnan, just like Yangzhou fried rice has nothing to do with Yangzhou."

Several chefs had already gathered around with chopsticks.

"Huh! What are you doing!" I heard a cold shout.

All the chefs froze for a moment, then silently stepped back. Su Donghao, holding chopsticks, pushed people away.

"What are you doing? Xiao Yu doesn't have any secrets. He can just cook what he wants. Can you help me?! Really!"

With that said, Su Donghao already stretched out his chopsticks.

"I'm different. I peeled off the chicken skin. I'll taste it first!"

Picking up a piece of Baihua chicken, you can see that the chicken skin is tightly bonded with the cuttlefish glue underneath.

There are some ruddy colors of shrimp meat between the snow-white cuttlefish glue, and there are also threads of Jinhua ham, and there are also traces of crab meat. It looks a bit strange, but it does look somewhat similar to chicken.

Su Donghao took a bite.

The first feeling is that the chicken skin on the surface is crispy, and the cuttlefish meat under the chicken skin is also chewy and has a rich umami flavor.

"This taste! It's so special! The freshness of the seafood, the rich taste of the chicken juice, and the taste of the seafood being completely soaked in oil are really wonderful~ah~"

Egg yolk pie: [I also like to eat such delicious food~Wonderful~]

Guji: [I want to eat! I really want to eat it! 】

[Forget it, don’t think about it, there aren’t many places where you can eat this dish. 】

[Forget it if you are addicted to it. I have already ordered plain-cut chicken and cuttlefish cakes. They should be eaten together. It should be the same. 】

Su Donghao bit down half of the cuttlefish meat, and there was juice and oil seeping out of the cuttlefish meat.

"The taste is rich and the taste is addictive. This Jiangnan Baihua Chicken really deserves its reputation. I have only heard of this dish but have never tasted it, but there should be many people who know it."

Of course Yu Wei knew that this Jiangnan Baihua Chicken was just an improved version of his grandfather's. The original Jiangnan Baihua Chicken was made entirely of shrimp paste, so it was of course different.

Yu Wei just said calmly: "You guys should taste this. I'll make the ones I prepared before you're ready to eat."

Jin Zhe also secretly took a piece of Baihua Chicken to eat.

"Viewers, I have tried it for you. It is really delicious. It tastes great."

[Master Jin, please leave meekly! I already know it’s delicious! No need for you to remind me again. 】

[I want to eat so much, but why is Teacher Yu missing? ! 】

At this time, Yu Wei was soaking the scallops. His next dish required scallops, ham, and shark's fin.

Jin Zhe came over and asked, "Lao Yu, what are you going to do next?"

"Make a dish called Crane and Divine Needle."

"Crane and Divine Needle?" Jin Zhe and the people in the live broadcast room couldn't help but ask questions.

"Actually, it's stuffed pigeon. It uses scallop ham and shark's fin. However, I don't use the shark's fin and just replace it with thick vermicelli. After all, I personally don't recommend eating shark's fin. Protecting the operation of the food chain is the right way."

After Yu Wei said something, he also started to soak up the fans.

At this time, Yu Wei said to the camera: "Because the cooking this time was improvised. Originally, the stuffed pigeon could be made from bird's nest or shark's fin. In the end, I chose vermicelli, but in fact the taste will not change much." .”

Yu Wei soaked a lot of materials and then continued to remove the bones.

What shocked Yu Wei was that there were at least more than 20 chefs in the entire kitchen, but only a few could debone pigeons.

As if sensing Yu Wei's doubts, Su Donghao scratched his head and walked out.

"It's normal. Many new chefs have never done the detailed work of deboning pigeons. Many of them are doing things like plate presentation, molecular cuisine, and other things for students. If you can debone chickens, you are already considered very good. , let alone dismantling pigeon bones.”

Yu Wei nodded: "It's normal. After all, it is too difficult to dismantle a pigeon. If you accidentally break the skin, the material cost is not low. If you have this time, you might as well learn other simpler things. As the saying goes Inside the door to see the door, the layman to watch the fun."

I have to say that Yu Wei’s words are really heartbreaking. That’s why many dishes are lost. The main reason is that they are too complicated. Of course, there are also reasons why the masters keep their hands on them.

“Fortunately, the younger generations are not bad either, and there are many innovative dishes to fill the gaps.”

Yu Wei just shook his head silently, because he could see the sadness in Su Donghao's eyes. Even he no longer knew how to make Baihua Chicken, nor how to make the pigeon swallowing wings. He could also imagine that this was a kind of helplessness.

So in fact, there are many chefs who have become famous and successful. In the future, they will re-study the dishes of the ancients, and the dishes they have studied will reappear in the world.

Yu Wei mixed the half-soaked vermicelli and the scallops torn into strips, and then added the shredded ham. This ham was naturally Jinhua ham.

These three things were all stuffed into the pigeon together, but after Yu Wei stuffed some things in, he stopped stuffing things inside. Jin Zhe on the side couldn't help but asked: "Just stuff that little stuff in?"

"That's enough. If you put too much in, it won't be easy to handle when stewing." Yu Wei picked up the pigeon's neck and tied a knot directly, and this knot happened to block the opening that Yu Wei had made before.

"It's amazing. You can seal it like this. I thought it needed needlework." Jin Zhe looked at Yu Wei in surprise.

Yu Wei shook his head, that was not the case, and the needle and thread seal could not be completely sealed.

Yu Wei picked up the sealed dove and came to the stove.

He started boiling water, and at the same time, Yu Wei took out an iron stick.

"After the pigeon is brewed, you need to blanch it in water to remove some of the fishy smell of the pigeon."

Throw ginger slices, scallion knots and Guangdong rice wine into the pot. After the water boils, Yu Wei turns the heat to medium to low, puts the pigeons in a large grate, and then soaks them in the water.

"Although it is said to be blanching, once the water is boiled, you cannot use too much heat to boil the water, because as soon as the pigeons are put down, they will swell!"

Sure enough, just as Yu Wei said, the whole pigeon suddenly bulged.

Yu Wei immediately took out an iron pick and pricked the pigeon's bulging belly several times.

After the puncture, the air will spurt out, but after a while, the hole that Yu Wei poked will shrink, and then the hole where the jet was blown will be closed, and Yu Wei will poke a few more.

"If you don't poke these small holes, if it rises too much, the pigeons will explode on the spot."

The pigeons that were slightly above the water were put aside to control the moisture, and Yu Wei began to handle the remaining pigeons.

When Yu Wei was doing this step, almost most of the chefs were watching Yu Wei's movements, and some even recorded them directly.

After all, they are some semi-lost dishes, and Yu Wei doesn't care.