A gourmet master who started by visiting restaurants

This mouthful made Jin Zhe stunned.

"This tea feels very peculiar. It has a floral scent, but I can't place it. It has an inexplicable spiciness. Although it's only a little bit, it's still obvious. However, the tea soup tastes moist and sweet, which is really not bad."

Jin Zhe smashed the bar and smacked his lips and said, "This taste doesn't taste like Song Zhong No. 1 either."

It was Su Donghao's turn to be surprised, "Master Jin actually has Song Zhong No. 1?"

Jin Zhe smiled proudly and said: "That's right, but I gave it to my dad. He likes to drink Song Zhong."

"Then Song Zhong No. [-] is rare, and the yield is extremely low."

This suddenly reminded Yu Wei of the news he had seen before. The No. 700 tree species in Songzhong, the [-]-year-old tea tree, would die this year.

Song Zhong No. [-] naturally became the swan song.

Just like the mother tree Dahongpao in Wuyi Mountain, the mother tree Dahongpao last picked in 2005 was collected by the National Museum of China and can no longer be found on the market.

Yu Wei took another sip of tea, and then said calmly: "There are actually many kinds of Fenghuang Dancong. For example, the one we are tasting now is called Lao Cong Jiang Mu Xiang. The tree is about 200 years old. The floral-flavored Dancong belongs to the ginger-flower type, so it has the aroma of ginger flowers and a hint of spicy ginger taste. It can be said that it is the most expensive Phoenix Dancong except Song Zhong No. [-]. .”

Su Donghao grinned and couldn't help but praise: "I have to say, Yu Wei, you are really amazing."

"Actually, I just happened to read the relevant information, and I remembered it after entering."

"Blow! Just keep blowing! You can see from the data that the tree is 200 years old." Jin Zhe said angrily.

Yu Wei said calmly: "Ahem~ Then you think it's reliable if I taste that this tree is 200 years old?"

Jin Zhe was stunned, not only Jin Zhe was stunned, but also Su Donghao.

Obviously both are unreliable, but for some reason, both Su Donghao and Jin Zhe think the latter is more reliable.

[Master Jin was speechless. 】

[I'm speechless too. How can I see the woods when I read a book? But when I tasted this, I really believed it. 】

[I don’t understand tea, but I can only say that Teacher Yu is awesome! 】

Su Donghao was the quickest to react. He exclaimed: "This Lao Cong Jiang Mu Xiang is really tea from a 200-year-old tea tree. Xiao Yu is really amazing."

"It's just luck, it's just luck."

Looking at Su Donghao's tea leaves, Yu Wei suddenly thought of something and smiled meaningfully: "I wonder if Chef Su has any other Phoenix Dancong dishes? There is a dish of shrimp fried with tea leaves, but it is delicious."

Su Donghao's first reaction was to hug his tea leaves.

"You want Shan Cong, right? I'll find it for you!"

With that said, he found a bag of tea on the shelf and threw it to Yu Wei.

"Hey! This costs 200 yuan per pound, so it's not cheap. It's great for making tea shrimp."

"Hey, thank you, Chef Su!"

With that said, Yu Wei drank all the tea on the table, turned around and left.

At this time, a chef said weakly: "Chef, that's my tea."

Su Donghao glared at him, "When the time comes, I will buy you three hundred and one kilogram. What are you afraid of? Are you going to use my tens of thousands of yuan per kilogram to cook? Are you crazy?"

The chef immediately pulled his head back.

After Yu Wei left, Jin Zhe had no choice but to immediately drink up the tea in his hand and follow him out.

With the tea leaves in hand, Yu Wei can make another dish. Of course, although a pound of tea leaves costs more than 200, Yu Wei doesn't need that many. He only needs to take out a handful and boil them in hot water.

After pouring out the first cup of tea, Yu Wei made another cup, and it was a full pot.

"Steep this tea for 3 minutes, so that the tea flavor will come out."

As Yu Wei said that, he went to the seafood tank and fished out a large basket of shrimps.

"When making tea-flavored shrimp, there are no big requirements for the shrimp, nor for tea leaves, so just make it and eat it directly. You don't need to care too much about the ingredients."

One chef said silently: "The black tiger prawns you have are more than 100 per catty, plus the tea leaves which are more than 200 per catty, the total cost is at least [-]."

Yu Wei coughed lightly: "Ahem, well, ordinary restaurants use ordinary shrimps and tea leaves, but this is made for your Mr. Hao, so of course it has to be good~"

"When you say that, it seems like you are right~" The chef never showed his face. Jin Zhe turned the camera sharply, but was avoided by the agile chef.

While the tea was still brewing, Yu Wei began to knife these live shrimps.

"To make tea-flavored shrimp, you first need to cut off the spines and heads at the front of the shrimp's head, and then squeeze out the shrimp's stomach, as well as the spikes on its tentacles and tail. After all, tea-flavored shrimps are eaten with their shells."

After cleaning these things, Yu Wei used a kitchen knife to open the back of the tiger shrimp, and then took out the shrimp lines from the back.

Halfway through, Yu Wei thought of the tea brewing next to him. After filtering out the tea leaves, Yu Wei put sliced ​​ginger and chives into the tea soup.

Then continue processing the shrimp threads.

The processed shrimps were also soaked in the tea soup. Yu Wei also used his alloy hands to squeeze out the juice from the onion and ginger so that the shrimp meat could be soaked.

After soaking the shrimp meat in the tea soup, Yu Wei began to look at the pickling of the garlic bones again.

"Hey, it would be great if there was a tool that could speed up pickling."

[Host, please calm down, there is no such prop in this world, just marinate it obediently. 】

"I just whined casually."

[I understand you, host, but I can’t do it~]

"Spicy chicken system!"

[...(Your system is unwilling to speak, and even chooses to lie down)]

Yu Wei shook the marinated garlic bones again and then put them down again. This type of dish can actually be prepared very quickly.

Yu Wei looked at the time and said, "Okay, it's almost time. Let's start cooking."

Turning around, Yu Wei opened the previously sealed pufferfish soup in the pressure cooker.

The rich fragrance overflows outwards.

Yu Wei took out a large sieve and poured the soup out of the pressure cooker.

The fish bones and other things inside have turned into slag, but the soup that comes out looks milky white and fragrant.

Yu Wei squeezed the soup residue slightly and threw it aside.

Then he poured some soup and tasted it.

The rich soup stock combined with the umami flavor of puffer fish makes it extremely delicious.

The taste is rich but refreshing, because Yu Wei added white radish and winter melon, both of which can provide a refreshing taste.

However, the flavor still needs to be adjusted a bit.