A gourmet master who started by visiting restaurants

Fried pork knuckle still needs to be oil controlled.

However, at this time, the meat of the pork knuckle is exuding a slightly bright red color, and the crispy skin on the surface is slightly red and shiny, which looks very good.

There are two dipping sauces for this pork knuckle, one is garlic chili sauce and the other is yellow mustard.

Garlic chili sauce mainly adds flavor, while yellow mustard has a greasy effect.

After the crispy pork knuckle cooled down a little, Yu Wei picked up the meat cutting knife and cut the crispy pork knuckle into slices crosswise.

When cutting, the clicking sound of the crispy skin being cut was so pleasant that Jin Zhe almost turned the camera up to record the sound.

"Okay, let's buy some portable radio equipment tomorrow, so we don't have to be so close next time."

Yu Wei slapped away the hand that wanted to eat the crispy skin with one hand. He had long known that Jin Zhe was approaching quietly and must have other intentions!

Yu Wei’s dishes keep coming out one after another.

At this time, Jin Zhe suddenly said: "Is there some food missing~"

"Uh, I understand, I'll fry some sweet potato leaves."

Green leafy vegetables are the stubbornness of people in eastern Guangdong.

The so-called stubbornness is more like a habit.

Yu Wei heated up a pot of water. These green leafy vegetables must be boiled first to remove the grassy smell.

Add the three seasonings of oil, salt and sugar to slightly increase the base flavor.

When the sweet potato leaves began to soften, Yu Wei took them out and set them aside. After pouring out the water in the pot, he started the pot again. Heat the pot over high heat, add clear oil, and first add a few pieces of fatty pork and bacon. .

Under the fierce fire, the aroma of fatty pork was suddenly stimulated.

Yu Wei immediately added in the previously blanched sweet potato leaves and stir-fried them over high heat, causing the water to evaporate quickly.

"If there is not enough oil for frying vegetables, the vegetables will turn yellow easily. Because vegetables are not resistant to high temperatures, they will turn yellow easily over time, so stir-frying vegetables is often very fast."

Yu Wei explained while frying sweet potato leaves.

Then he turned around and scooped out some salt and sugar to taste, and finally poured a spoonful of cooked oil before serving. "This kind of oil is commonly known as tail oil in the industry. In fact, the effect is similar to thickening. Some people will add a little cornstarch water when frying vegetables. Because vegetables have a lot of water, the pot will always be watery when fried, so the outside Most restaurants will add tail oil or cornstarch water.”

The blanched sweet potato leaves don’t need to be fried for a long time, they can be cooked in half a minute.

The fried vegetables were immediately sent out, and Chen Mo on the other side also saw Su Donghao cooking an old-school Cantonese dish - Ghost Horse Beef.

Yu Wei had only heard of this dish, and it was not on the Yu family's menu, but the reputation of Ghost Horse Beef wasn't too bad.

It has to be said that the dishes Yu Wei cooked today were all on the heavier side. The lighter dishes were Jiangnan Baihua Chicken, Garlic Sweet Potato Leaves and Fugu Soup.

But now young people basically eat heavy food.

Yu Wei cooked a lot of dishes today, from puffer fish sashimi to puffer fish soup, garlic bones, Jiangnan Baihua chicken, crane needles, tea-flavored shrimps, crispy pork knuckles, and sweet potato leaves.

Several dishes are Kung Fu dishes, which are time-consuming and labor-intensive.

Then there are Su Donghao’s Guima Beef and Cheng Wanwan’s ancient steamed Eastern Star Spots.

Even if a few people eat so much, they can’t finish it.

But it was mainly for a taste, and Yu Wei was also doing it for the live broadcast.

When Yu Wei walked to the hall carrying the sweet potato leaves, he found that no one moved their chopsticks.

"Here come the sweet potato leaves~"

"Hey, this...this dish is almost here, why don't you eat it?"

Hao Aqiang slowly stood up and filled a bowl of puffer fish soup for Yu Wei.

"Look at how hard you are working all day long. Let's have a bowl of puffer fish soup first."

"Okay, I'll drink it." After saying that, Yu Wei picked up the bowl and drank the pufferfish soup. Then his expression changed slightly, and he frowned and said, "This... is not the pufferfish soup I cooked. It tastes bad." point."

Upon hearing this, Hao Aqiang laughed and looked at A Bao and Li Huimin.

"Look! Let me tell you, this soup can't be hidden from Yu Wei. His tongue is really very clever."

Yu Wei smacked his lips: "Although this soup is rich and sweet, there are no ingredients I added, so the sweetness is lower, and the stewing time is not long enough, so the taste is lighter, but... , drinking soup is also a beautiful thing."

Jin Zhe, who was holding the camera, quickly asked: "Where's my portion of soup? I haven't even tasted that soup yet."

"Okay, your bowl is over there. It's still hot. Someone here keeps the soup warm." Hao Aqiang couldn't help but glance at Jin Zhe.

[Urgent, Mr. Jin is urgent. 】

[I dare not eat pufferfish meat, but I must drink pufferfish soup~]

Jin Zhe handed the camera to Yu Wei.

"I've given it back to you. I'm going to have some soup." After saying that, Jin Zhe picked up the bowl and filled it with soup.

Yu Wei, holding the camera, walked up to Cheng Wanwan, pulled out a chair and sat down.

Cheng Wanwan asked without any pretense: "Why do you want to sit next to me?"

"I'm afraid of strangers, so I sit next to you."

Cheng Wanwan snorted and turned her head away, but she couldn't help but curl up the corners of her mouth.

Li Huimin, who was sitting on the other side, was looking at Yu Wei carefully, and then said: "You are the little anchor who fascinated Wanwan, right~"

Yu Wei raised his eyebrows. He could tell that Li Huimin was stirring up trouble.

"Ahem, my name is Yu Wei. Didn't she tell you? Her relationship with me is not simple."

Yu Wei's expression was very serious, and he had no consciousness of being broadcast live.

But the live broadcast room was very happy.

【I'm coming! The first level to stop Teacher Yu! 】

[I knew that Teacher Yu would have to go through a disaster if he wanted to get his junior sister. 】

[I hate this woman, this kind of best friend is a creature that affects the progress and development of human love! 】

"Hey, since Wanwan came back from leave, she has changed. She watches someone's live broadcast every day, and even watches the video after watching it. She laughs strangely from time to time, and she is also special..."

Before Li Huimin could finish speaking, Cheng Wanwan immediately covered Li Huimin's mouth.

"Believe it or not, I will tear your mouth apart! I won't take you out to eat next time!"

"No, Master Wanwan, I just think you need further development!"

After hearing this, Yu Wei and the audience in the live broadcast room suddenly realized.

Oh~ It turns out to be friendly forces, so it’ll be fine.

Cheng Wanwan didn't dare to look at Yu Wei, when Su Donghao came over with the last plate of food.

"The dishes are all here, let's eat, let's eat~"

Traditional Chinese dishes were served before Qi Cai ate. At this time, Hao Aqiang said to Su Donghao: "Chef Su, it was Yu Wei who commented on your dishes before. Today, you will comment on his dishes."

"Hahaha~ Xiao Yu's cooking skills are not bad. If the master sees him as good as him, he will definitely be happy for Wanwan."