A gourmet master who started by visiting restaurants

“Adding salt and sugar is just a simple seasoning to add a little flavor to the pork knuckle that is put in the marinade.

Then there is the light soy sauce to enhance the freshness, and the dark soy sauce to enhance the color. "

Yu Wei also joined in one by one.

Finally, put the previously blanched pork knuckle into the pot and cook over low heat.

Yu Wei looked at the time. It was already five o'clock. The dishes were almost ready. Although the only ones that were actually cooked were pufferfish and Jiangnan Baihua Chicken, the emphasis on freshness was important in preparing the dishes. This is why a large kitchen There are so many chefs in there.

This is the case in real large restaurants, where more than a dozen people prepare different dishes at the same time to reduce the gap in serving time, especially for Chinese food with complicated steps.

That's why there are positions such as cutting piers, water platforms, and loading loads.

But now Yu Wei only needs to be responsible for one table of dishes, so now... he has quite a lot of time and walks up to Cheng Wanwan holding the iced puffer fish.

"Here, try a piece. This is the puffer fish I got from Uncle Ye."

Cheng Wanwan took the chopsticks, took a piece without asking, put it in her mouth and chewed it carefully without dipping anything in it.

"It's quite sweet and the meat is tender and tender."

Seeing Cheng Wanwan put the puffer fish meat into her mouth without worrying about being poisoned, Yu Wei couldn't help laughing, and then looked back at Jin Zhe.

"You also said that my good brother won't eat the pufferfish meat that my good brother cut. You, good brother, can't do that!"

"What's wrong? I'm not afraid that your junior sister will come over and not have anything to eat."

Cheng Wanwan pretended to be deaf, then took another piece and dipped it in Uncle Ye's homemade soy sauce.

"This soy sauce tastes very good, it must be homemade."

"Well, Uncle Ye made it himself. Didn't you bring your friend over? Give it to her to try too."

"Okay, wait until I come back, and let me take care of that Eastern Star Spot."

"Okay, okay, let me see your strength." Yu Wei couldn't help laughing.

[Hey, look at my aunt’s smile, I’m determined to get this cp! 】

[No, no, no, I prefer the pair of goldfish brothers. 】

[Elder brother and junior sister are the kings! 】

[Brother, have you heard of Linghu Chong and Yue Lingshan? 】

Yu Wei just took a short rest and then continued his preparations.

I saw Yu Wei taking out a blender, pouring in a dozen garlic heads and water of the same weight, and started to stir wildly.

After stirring, the garlic juice was rich in moisture, but Yu Wei took out a sieve and placed it on the bowl. When the garlic juice was poured out, the garlic residue remained on the sieve.

"Now I am preparing the ingredients for the garlic bones. When we go to restaurants to eat the garlic bones, we usually taste them but not the shape. This is because this garlic bones do not add garlic, only garlic juice is added for marinating. .

Of course, if you just use garlic juice, the taste will be very bitter, and you have to add other things. "

Yu Wei added white sugar, southern milk and peanut butter to the garlic sauce.

"The white sugar is used to neutralize the bitterness, the southern milk is used to enhance the color and flavor, and the peanut butter is also used to enhance the flavor."

After mixing the southern milk and peanut butter evenly, Yu Wei began to sprinkle rice flour and glutinous rice flour into it.

While marinating, also coat in flour.

"Pour in salt and pepper, and finally add some chicken powder to enhance the freshness. If you ask me why I add chicken powder, it's because adding sodium glutamate appropriately is harmless and beneficial to the human body, and chicken powder can also improve the taste. Fresh, but not too much. If you add too much of this, it will taste slightly bitter."

[No, eating too much MSG will make you bald~]

[Anyway, if I eat too much MSG, my mouth will become dry. Anyway, I don’t use this stuff at home. 】

Yu Wei felt that he had to explain this thing,

“MSG is really not a scourge, and monosodium glutamate is everywhere in nature. In the past, when there was no synthetic MSG, people would use chicken soup to make soup stock to increase the flavor.

Some people also use seafood to make freshness enhancers, and for plants, mushrooms can also be used.

After sodium glutamate can be synthesized artificially, although the effect is not as good as that of natural freshness enhancers, it can still shine when placed in ordinary dishes.

For example, there are natural vitamins in nature, but synthetic vitamins also have the same effect. "

Yu Wei actually didn't expect others to know much about this. After all, this theory about the harm of MSG has been talked about for many years, and many people have come out to clarify it.

After pouring the ribs in, Yu Wei used his ruthless iron hands to mix them evenly.

"The garlic bones are not dipped in any sauce, so the marinade must be flavorful enough and have enough time to absorb the flavor."

After mixing, Yu Wei looked at the time.

"Hey, at this time, I can also take a rest and drink some tea."

Yu Wei really hadn't had a sip of tea, so he sat down.

In the kitchen, there is a tea room with a log tea table.

Water pump, teapot, tea cups, everything is available.

If the long-spout pot outside was a traditional tea set from Sichuan, then the one in front of you is a tea set from eastern Guangdong.

Small cups, small teapots.

[Niubi, there is room for such a table in the chef’s pantry. 】

Jin Zhe took the camera and took a picture of the teapot and the tea leaves behind the teapot.

"There are basically few chefs in eastern Guangdong who don't like to drink tea. If you look at the tea leaves behind these teapots, it means that every chef has his own private tea."

As soon as Yu Wei sat down, Su Donghao took out his own private tea.

"Hey, my Phoenix Dancong is a good thing, come and try it."

With that said, Su Donghao made tea.

The other chefs looked at Su Donghao's tea eagerly.

One look showed that they were very greedy for this tea.

At this time, it was Jin Zhe's turn to explain: "Ahem~ Lao Yu may be better at cooking, but when it comes to tea, I, Mr. Jin, must be better.

Let me explain to you that when we make tea in eastern Guangdong, the first brew is called tea washing, which means that the tea must be washed first to wash out all the bitterness of the first brew. "

Su Donghao was indeed washing the tea and rinsing the cup with tea. These were normal steps.

However, Jin Zhe had already smelled the strong fragrance at this time: "I seem to have drunk this tea before. It shouldn't be Song Zhong, but it is a bit familiar."

Su Donghao smiled calmly, and then made the second pot of tea.

The second pot of tea is for drinking.

"Please~"

Yu Wei picked up the tea cup and took a sip, smashing it in his mouth.

"This is good tea~"

Su Donghao asked with a smile: "Then where is the best tea?"

"Let Mr. Jin speak, otherwise he will be overwhelmed."

Jin Zhe chuckled, picked up the teacup, and took a sip.