A gourmet master who started by visiting restaurants

"Although the tiger prawns look good at this time, they are actually not enough. There is a lot of oil in them. At this time, we can increase the oil temperature and fry them again."

After the oil temperature rose, Yu Wei put the tiger prawns into the oil pan again.

This time there were not so many bubbles, but the tiger shrimp became more golden.

Jin Zhe and Cheng Wanwan were both looking at Yu Wei.

"The second frying actually forces out the oil absorbed by the tiger prawns before, so that it won't taste greasy."

Put the fried shrimp aside, Yu Wei puts a dense sieve under the oil pan, then pours out the excess oil, and re-adds some lower temperature oil, because next Yu Wei wants to use the tea leaves that have been soaked before Pour in the oil.

There is a lot of water in the tea leaves. Putting it directly into high-temperature oil will cause oil to splash everywhere, so Yu Wei changed the oil.

The temperature of the oil slowly rises, and Yu Wei puts in the tea leaves. There is a tingling sound, and the water in the tea leaves quickly evaporates.

As you stir-fry slowly, the bubbles in the pot will decrease, which means the water content will decrease rapidly.

After taking out the crispy tea leaves, Yu Wei was about to blend the tea leaves with the tiger shrimps. At this time, he turned his head and saw Cheng Wanwan who was carefully helping Yu Wei look at the oil pan over the garlic bones. .

"Be careful, it's almost time for the garlic bones."

The chef in charge of the garlic bones is also an experienced chef, but he is also a little nervous. Although there is nothing difficult about the garlic bones, and it is not lost or anything, he is still a little nervous.

Yu Wei walked that way.

"Where's your fish?"

This immediately shocked Cheng Wanwan.

"The fish...the fish has been steamed, drizzled with gravy and sent over."

Yu Wei squatted down and looked at Cheng Wanwan, "Then why don't you go there together?"

Although this was not the first time they spoke so closely, Cheng Wanwan still avoided Yu Wei's eyes.

"Hmph! I'm not staying here to supervise you! I'm your senior sister!"

"No, it's junior sister~"

"Elder Sister!"

"According to your age, you are a junior sister~"

"No! We follow the entrance time."

"Then I haven't started yet, so I like to call you little junior sister."

Yu Wei picked up the sieve and took out the garlic bones from the pot. At this time, the outer shell of the garlic bones was reddish and golden. Although the color was beautiful, it was actually only eight or nine years old.

Keep it aside for a while to control the oil, but you still need to continue to turn on the high heat to increase the oil temperature.

Just like fried tiger prawns, because the ribs are also fully fried, there is a lot of fat inside, and it needs to be re-fried to directly force out the excess fat inside.

This way the garlic bones will not taste greasy.

When the oil temperature suddenly rose to [-]% to [-]% hot, Yu Wei put the garlic bones down again and took them out immediately without using them for more than ten seconds.

The originally reddish-gold shell has turned completely golden-red, looking very attractive.

After a little drying of the oil on the surface, the garlic bones can be taken out, and even the sauce does not need to be prepared.

As for the plating, Yu Wei did not arrange the dishes here. Instead, the plating was handled by the chef in the kitchen.

After making the garlic bones, Yu Wei went to fry the tea-flavored shrimps without stopping.

In fact, it is the ultimate combination of tea and shrimp.

There is no need to add base oil, because when you pour these two freshly fried ingredients, the oil under the plate is enough to act as base oil.

Stir-fry over medium-low heat.

The reason for this step is actually just for seasoning.

Yu Wei picked up a can of salt and pepper, sprinkled a little from top to bottom, and then continued to stir-fry.

After stir-frying for a while, continue to sprinkle with pepper and salt.

Jin Zhe couldn't help but ask: "Why do you want to speculate like this?"

"Because there is no moisture in this dish, it is difficult to stir-fry the seasonings evenly when added all at once. In the end, some parts will be very salty and some will be very bland."

After adding salt and pepper three times, the tea-flavored shrimp is ready to be cooked.

Just when Jin Zhe wanted to take a bite first, Yu Wei immediately slapped his hand away.

"Let them take it out first. There will always be something for you to eat. Don't worry."

"If I had known you were so good at cooking, why would we still eat takeout before~" Jin Zhe made a tragic accusation.

"Because I was lazy and had no intention of cooking before, and I wanted to hide my talent, but I didn't expect that hiding my talent would only lead to failure. So, I stopped pretending, I showed my cards! I am a cooking genius, please call me The little master of China!”

While Yu Wei was talking, he did not stop working, because the Jiangnan Baihua Chicken was about to be released, and he had to stir-fry some more gravy.

At this point, Su Donghao was also cooking on the side.

And Yu Wei has another big dish to cook here, which is pork knuckles.

In fact, Yu Wei had taken out the pork knuckle in advance and let it cool down. The outer layer of pig skin on the pork knuckle was already a little darker in color.

Then he used a kitchen knife to make a cut in the middle of the elbow. The meat inside was quite strong at this time, but when he picked it with the knife, the elbow bone was directly pulled out.

Then mix the southern milk with water, add oyster sauce, sugar, and salt, apply it on the meat inside, take it to the air dryer to dry, and now you can take it out for the next step.

Most of the moisture is dried and the marinade is buried in the meat.

Yu Wei then took a pot and heated up the oil.

Because this time it was the turn of the big elbow to be fried.

In addition to roasting, crispy pork knuckle can also be fried.

Before frying, Yu Wei used a nail board to pat the outer skin of the pork knuckle, so that when frying, a slightly bulging crispy skin would appear, which is of great help in terms of appearance and taste.

When the oil temperature reached [-]%, Yu Wei took out a large sieve, placed the pig skin side down on the sieve, and then put it into the oil pan.

In this case, when the oil collapses, it will not collapse directly.

After all, this braised pork knuckle is rich in water. As soon as it is removed, the water evaporates quickly, and the oil pan bubbles crazily.

But Yu Wei was very steady. He grabbed the sieve with one hand and a large spoon with the other, scooped up the oil in the pot and poured it on the upward meat.

Because Yu Wei only immersed most of the skin into the oil pan, the meat on the surface was not completely immersed in the oil pan.

In this case, the meat will not become old and tough.

When the skin of the pork knuckle starts to bubble, it means that the crispy skin is forming.

Yu Wei would bring it up and observe it from time to time.

The oil temperature is the most important for controlling the pork knuckle.

When the crispy skin was completely formed, Yu Wei increased the firepower, raised the temperature of the oil, and took out the pork knuckles.

Jin Zhe asked at the right time: "Why don't we bomb again this time?"

"The crispy pork knuckle is just for crispy skin. Raising the oil temperature before taking it out of the pan has forced out the excess fat, so there is no need to re-fry it."