A gourmet master who started by visiting restaurants

In fact, Cheng Wanwan is a little nervous, not because she is cooking in front of everyone, but because she is cooking in a live broadcast. Now Yu Wei's live broadcast room has tens of thousands of people watching, and it is all real life. People, so she was inevitably nervous.

However, listening to Yu Wei's explanation like a trick, Cheng Wanwan's originally nervous state of mind relaxed a little for some reason, and she slowly gave up on the outside world.

He held the kitchen knife in his hand and made a knife in the air, which was considered to be a feeling of the hand, and then he slashed at the processed Dong Xingban.

The moment Cheng Wanwan lowered her sword, Yu Wei was startled.

This girl's knife skills are not outstanding. She can cut off the head of the fish with one knife and the tail with another knife. She can cut off the fish's tail with two knives. The knife is stable and powerful.

Looking at this sword skill, Yu Wei felt that it must be much more powerful than his intermediate sword skill.

A knife to the back.

"This cut shows that Junior Sister's knife skills are very powerful. The cut was almost close to the bone, and the entire fish meat was lifted out."

Yu Wei explained while watching the barrage.

At this moment, a barrage passed by.

[The Eastern Star Spot seems to be a protected fish, how can you eat the Eastern Star Spot? 】

Seeing this, Yu Wei immediately said: "Some viewers said that the Eastern Star Spot is a protected fish and is forbidden to be eaten, but that is a wild Eastern Star Spot, and ours is farmed."

With that said, Yu Wei walked over, picked up the fish meat that Cheng Wanwan had just cut, and turned it over to reveal the reddish-pink skin.

"The skin of wild Eastern Starfish is brighter in color and the meat is firmer. However, farmed Eastern Starfish is not cheap. It costs at least more than 100 pounds per pound. This is just a farmed product."

Yu Wei put the fish meat back on the chopping board and asked Cheng Wanwan to continue.

Cheng Wanwan turned the entire fish over and sliced ​​out the other half of the fish.

Finally, remove the bones from the fish belly.

"There are not many thorns in Eastern starfish. After removing the fish bones at these locations, it will be very convenient to eat."

Laying the two pieces of fish flat, Cheng Wanwan cut out the thin pieces of fish like a god.

【Are you going to eat sashimi? 】

[Watching the live broadcast without ears upstairs, it clearly says that fish is steamed using ancient methods, so it must be steamed. 】

At this time, Cheng Wanwan took away the fish heads and tails and sent them directly to the steaming cabinet for steaming.

"The fish head and tail are thicker, and the steaming time is different from the fish fillet, so it needs to be put into the steaming cabinet in advance." Cheng Wanwan is responsible for processing the fish, and the fish tail is responsible for explaining.

[It’s very good, I like the feeling of singing and harmonizing~]

[I also like it. You can also cook it with Teacher Yu, and the junior sister will explain it. 】

After putting the fish heads and fish tails into the steaming cabinet, Cheng Wanwan continued to arrange the dishes. The arrangement here was actually very simple. She spread a circle of soaked fungus and placed a layer on top of the fungus. Fillet the fish, then place mushroom slices and ham slices on top of the fish fillet, and finally place a layer of fish fillets.

Laying like a sandwich.

When these things are laid out, there is just enough time for the fish heads and tails. After taking them out, continue to place them on the fish fillet plate, with both heads and tails. Judging from the presentation, it is already perfect.

Finally, put it back into the steam cabinet to steam until cooked.

Yu Wei watched Cheng Wanwan start to cook the gravy, and he said to the camera: "Okay~ I have to start working too. After all, the steamed fish needs to be fresh."

With that said, he also ran to the side and continued to deal with his pigeons.

There is one last step in the dish of Crane and Divine Needle, which is to simmer the pigeon with abalone juice.

Yu Wei has already prepared a pot of abalone juice, which is the same four-head abalone juice that he had eaten at Tianhe Private Kitchen before.

Hao Aqiang specially asked Hao Aqiang to keep this abalone juice. If it was gone, he wouldn't make this crane needle.

This kind of stewing is not simple. Yu Wei used a hook to hang the pigeon's head, and then immersed the pigeon in the soup diluted with abalone juice.

Because Yu Wei was short of manpower, he borrowed several chefs to handle the pigeons full of broth.

The soup inside does not flow out, and the abalone juice on the outside can also be coated on it.

It’s not unreasonable why fewer and fewer people cook these dishes, because they really take too much effort.

Slowly immerse the pigeon in the abalone juice soup, then pick it up. As the abalone juice slowly condenses, the abalone juice hanging on the pigeon becomes thicker. Finally, when the abalone juice in the pot is completely concentrated, it hangs on the pigeon.

Then this dish will be ready.

After making the crane needle, Yu Wei immediately took out the marinated garlic bones, heated up the oil in a pan, and prepared to fry!

Seeing Yu Wei's busy figure, the audience in the live broadcast room sighed:

[High-end ingredients often require the most complex cooking to show their most powerful appearance. 】

[It doesn’t look like a Yazi that I can afford. 】

[I feel like Teacher Yu is very tired today. 】

When the oil temperature is rising and is [-]% to [-]% hot, put the marinated and flour-coated pork ribs into the pot.

After adding the pork ribs, Yu Wei immediately turned down the heat to a low heat. The high oil temperature was to immediately lock the outer shell, and then cook the meat inside through deep frying.

Because the ribs are thick, even though there are bones in the middle, if you fry them over medium-high heat, the outside may be burnt and the inside layer will still be raw.

The soaking and frying time cannot be too short, at least 10 minutes.

While the garlic bones were being fried, Yu Wei handed it over to another chef to watch the changes in the oil pan, while he put the Jiangnan Baihua Chicken prepared previously into the steamer and fished it out at the same time. Picked up the previously soaked tiger prawns.

His tea-flavored shrimps are also fried.

Take out the tiger prawns soaked in the tea soup, and Yu Wei immediately absorbs the excess water with kitchen paper. Because it needs to be fried, if there is too much water on the surface, it will easily fry.

Yu Wei poured out some cornstarch and lightly dipped the cut parts of the shrimp head and back into the flour.

At this time, Yu Wei also raised his head to educate the audience in the live broadcast room: "When making this tea-flavored shrimp, the shrimp needs to be oiled, but once it is oiled, the shrimp will lose a lot of protein, so in order to protect the shrimp as much as possible, We have to give him a shield."

As he spoke, Yu Wei beat the eggs, but only poured out the egg whites.

"And if there is egg white, the shrimp will not fry so easily when put in the oil pan."

After stirring evenly, Yu Wei heats up the oil in a pan on the other side. The oil should be [-]% hot.

Put the shrimp into the oil pan. Fine bubbles immediately appear in the pan, which means the water is evaporating. When the shrimp becomes slightly golden, Yu Wei immediately picks up the tiger shrimp.

But it wasn't over yet. Yu Wei turned up the heat again and raised the oil temperature.