A gourmet master who started by visiting restaurants

The next step is to repeatedly blanch and fish out.

A total of seven blanched squabs were placed neatly aside.

Yu Wei put them all into the stock pot one by one and simmered them over the lowest heat.

"Because when I just blanched the water, I poked many small holes with an iron skewer, and then these small holes will absorb the broth."

"There is a soup dish of pigeons swallowing swallows. It only stops at this step. The pigeons are soaked in stock and simmered slowly, and then served directly. Although it does not look good, the taste is not too bad."

At this moment, a voice came from afar. "What are you going to do next?"

When Yu Wei heard this voice, he immediately put down what he was holding and turned to look at the person with a smile, "You're here~"

【Fuck! Teacher Yu’s smile! It's too exaggerated. 】

[Teacher Yu, who was very serious just now, is now perverted! 】

[Blind guess at Junior Sister. 】

[Still using blind guessing? 】

Photographer Jin moves the camera quickly.

Someone in the future took a picture.

[Let me tell you, she must be Teacher Yu’s favorite little junior sister~]

When Cheng Wanwan saw Jin Zhe patting herself, she lightly tapped her feet and said, "Stop patting me! Just pat him."

"Oh~" Jin Zhe immediately moved the camera back to Yu Wei's face.

But Yu Wei had already walked over at this time.

"Did you come pretty quickly? Do you know what I'm going to make next?"

Cheng Wanwan heard Yu Wei ask this, then trotted over and came to the ingredients that Yu Wei had previously prepared.

"Are you going to make steamed Eastern Star Spots?"

"Half guessed it."

"It's the Yu family's ancient Eastern Star Spot, right? I've read your recipe, although I don't know how to make it yet."

Cheng Wanwan raised her head slightly towards Yu Wei, looking a little proud.

Yu Wei looked at the proud Cheng Wanwan and suddenly remembered that before his rebirth, he had never seen a recipe or Cheng Wanwan.

He smiled softly, realizing that he had missed so much.

So he couldn't help but walked up to Cheng Wanwan, gently touched Cheng Wanwan's hair, and then said slowly: "Want to learn? I'll teach you."

Jin Zhe and Su Donghao were standing in the back. All the chefs seemed to be in the background. The entire kitchen was so quiet.

【oh! I'm crazy. Is this really a live broadcast and not an idol drama? ! 】

[It has to be said that in this state, the junior sister can easily fall. 】

[Don’t talk about my junior sister, I can easily fall into this situation! 】

[No, I want to relive the hug scene in the store. 】

【Go together and go together~】

Cheng Wanwan herself was stunned for a while, and then when she felt something was wrong, she immediately pushed Yu Wei.

"Hmph! I don't need you to teach me!"

"Steaming fish is very fast. It's not a Kung Fu dish. I still have some dishes to make~ Do you want to eat some pufferfish first? I've eaten it before and it's fine now. You can eat it without worry."

After saying that, Yu Wei rubbed Cheng Wanwan's head again before turning and leaving, and Cheng Wanwan just let out a soft sound from her nose... hmm.

Yu Wei took out a large pork knuckle from the box.

The hair on it has basically been cleaned and does not need to be processed again by Yu Wei.

Jin Zhe walked over and said, "Are you planning to make Longjiang pork knuckle rice now~"

"Of course not, I made crispy pig's feet."

"Is it the one from Sausage Country?"

"It's different, isn't it?" Yu Wei rolled his eyes dissatisfied.

"The ones in sausage country are grilled, but ours are fried."

With that said, Yu Wei took the pork elbow and blanched it.

Pork knuckles are large and thick, so it is not easy to make crispy pork knuckles.

"This pork knuckle is made from front leg meat. The front leg meat has more lean meat and less fat. It doesn't taste so greasy after being made into crispy pork knuckles."

During the blanching process, all the blood foam and impurities floated up, and there was the same ginger and scallion cooking wine in the pot.

These things are basically a three-piece set for chefs to remove fishy smell.

The blanching time cannot be too short, because the pork knuckles are large, and if the time is too short, the impurities inside will not be brought out, so Yu Wei also took this time to check the brine in the kitchen.

A serious large kitchen has soup stock, and naturally it also has stewed soup.

Yu Wei opened the stewed soup, took a small spoonful, then poured it into the bowl and took a small sip.

"The flavor is rich and the gelatin is very heavy. There is something special about this pot of stewed soup. It must have been cooked for at least three years."

Even though Tianhe Private Kitchen hasn't opened yet, this pot of stewed soup has been around for three years. Yu Wei's tongue didn't lie to him.

"Yes, there is a pot of three-year-old stewed soup in it, so the flavor is rich enough. You can use it, just leave half of it."

Yu Wei shook his head: "No, this stew is too strong. I just need a little bit and then dilute it."

Braised soup is something that needs to be simmered for a long time, but it needs to be cooked every day, and new ingredients and new braised soup must be added every day, so that a pot of braised soup can always maintain sufficient flavor.

Yu Wei just filled a bowl of stewed soup and set it aside for later use.

Heat the oil in the pan and then add the oil after it is hot. Yu Wei puts the dried onions, ginger, garlic, and fresh sand ginger into the pan and stir-fries. After frying out all the aroma, he pours in hot water.

In addition to these, Yu Wei also added cinnamon, star anise, bay leaves, dried chili peppers, nutmeg, cloves... these commonly used spices. Although the bowl of stewed soup just now actually contains these things, the amount is limited. If it is not enough, the meaty smell will still not be completely removed.

Yu Wei added an extra handful of chives and poured Cantonese rice wine on the spoon.

At this time, Jin Zhe, who had been watching the barrage, acted as the mouthpiece for netizens and asked: "Why should we add Yuedong rice wine instead of adding some rice wine, cooking wine, or white wine?"

Yu Wei turned to look at the camera.

"Actually, these wines have different functions. Just like rice wine and cooking wine are one kind, they are all used to remove fishy smell. As for white wine, it also depends on the type of white wine. There is no need for cooking seasonings with simple high alcohol. It's like if you take a There is not much difference between a bottle of Moutai and a bottle of Erguotou for cooking.

As for why rice wine is used, this depends on chemistry. The basic principle of rice wine as a good condiment is that it can dissolve trimethylamine, aminoaldehydes and other substances in other foods. After being heated, these substances can be mixed with various substances in the wine. Volatile components escape, so it can remove fishy, ​​mutton and other odors in food. Rice wine can also react with the fat in meat to produce aromatic substances that add flavor to dishes. "

[Teacher Xiaoyu’s class has started~]

[When a child is always disobedient, it’s probably due to itchy skin. Just give him a spanking! 】

After adding the rice wine, add a lot of salt, and then add sugar to neutralize the taste.

"Don't worry about adding too much salt when adding salt. You can also make this stew at home. It can be used for braised chicken wings and braised pork."