A gourmet master who started by visiting restaurants

The full score is one hundred points, so Cheng Wanwan's dish also has a score of over ninety points.

Yu Wei also had to sigh in his heart about Cheng Wanwan's cooking skills. He had really underestimated her. No wonder Cheng Wanwan was able to get her own recipes according to the original trajectory.

"For the second dish, let's try the garlic bones. Eat them while they're hot." Su Donghao pointed to the golden and red garlic bones.

Su Donghao picked up a garlic bone.

"Actually, there is a good way to test the best garlic bones." As he said that, Su Donghao pinched one of the bones, then inserted it with chopsticks, and pulled it down against the bone. The bone was pulled out all at once.

And it still has some gravy on it.

When you tap the outside lightly with chopsticks, you can feel the crispy shell of the garlic bones.

Finally, Su Donghao picked up the garlic bone and put it into his mouth. He took a bite and a faint aroma of garlic floated in his mouth, but it was not very strong and naturally did not have any spicy or bitter taste.

Bite open the crispy outer shell, and you will find rich gravy and tender meat inside.

The reason why it is tender is entirely because the fibers in the ribs have been destroyed. Even if Yu Wei fry it longer, the meat will still be tender.

But the longer it is fried, the moisture inside will also evaporate. If there is no gravy inside, points will also be deducted for this dish.

There is a thin layer of fascia wrapped around the bones at the end. After being torn open, it can give the tender meat a hint of toughness.

When chewing, you can still feel the aroma.

The main thing is that the pre-processing steps are good enough.

But Su Donghao still asked a question full of doubts: "Why? Why are your garlic bones so juicy? I have eaten garlic bones from many famous chefs, and their garlic bones are not that juicy."

Others also picked up a piece of garlic bone and tasted it.

Cheng Wanwan took a bite, and when the meat juice inside splashed in her mouth, her eyes lit up slightly, and then she looked at Yu Wei.

Most of the people here have tasted other garlic bones, because this dish is not uncommon, but this is really the first time for them to eat the juicy garlic bones like Yu Wei's.

Everyone stared at Yu Wei, as if they wanted Yu Wei to tell the truth.

"Actually, there are two very simple reasons. The first is the heat, and the second is the time. The soaking time and the adjustment of the heat can achieve the best results."

Regarding this dish that was being practiced crazily in the gourmet space, Yu Wei didn't have any trouble in his heart. What is perfection? It means that the heat and oil temperature are perfectly controlled, and that's true perfection.

Cheng Wanwan looked at Yu Wei with burning eyes: "My father can't even control the timing."

Su Donghao also smiled and shook his head: "I can't do it either. Today's young people are really amazing."

Yu Wei stretched out his hand and rubbed Cheng Wanwan's head again: "Stop pretending, let's show our cards~ I am a genius that is rare to see in a century~"

Yu Wei's expression was a little exaggerated and a little funny, but Cheng Wanwan, Su Donghao and others knew very well that Yu Wei was telling the truth.

The audience in the live broadcast room was even more happy.

"Come on, come on, keep eating, try this tea-flavored shrimp. Now it is made by some older restaurants and some food stalls." Su Donghao greeted.

At this time, Su Donghao picked up a tiger shrimp.

He smiled meaningfully: "Although the meat of tiger prawns is plump enough, the shrimp shells are also hard. Even after deep-frying, they are still a bit hard. So, Xiao Yu, you should choose normal shrimps for this dish." The food is right.”

Yu Wei smiled and said nothing, but silently raised his hand towards the others.

Hao Aqiang didn't care. He picked up a piece of tiger shrimp, which was covered with tea leaves.

Take a bite.

Crispy, as crispy as potato chips. It is obviously a very thick slice, but why is it so crispy?

Then there is the extremely elastic and plump meat of tiger prawns.

After taking this sip, it felt like some crumbs fell down. When I looked down, oh~ it turned out to be just broken tea leaves.

Su Donghao's expression changed when he took a bite. He originally thought something was wrong with Yu Wei, but he didn't expect...the taste of the shrimp was completely beyond his expectation.

"Impossible! How come the shell of this shrimp is so crispy?"

Yu Wei shrugged, "It's still time and heat. When bombing again, heat and time are more important, but when adding salt and pepper later, it's also important."

"It's worth 200 yuan a pound of tea. The shrimp meat also has a tea aroma inside. If I use tea to make boiled shrimps, will it have this effect?" Jin Zhe asked curiously from the side.

Cheng Wanwan immediately shook her head and said: "The boiling time is very short, and there is no time for the tea aroma to soak into the shrimp meat. The back of the tea-flavored shrimp is open, so the tea can soak into the shrimp meat along the open back. in."

Yu Wei actually didn't know much about this kind of theoretical knowledge, so he could only eat shrimps with a smile and demonstrate it to the audience in the live broadcast room.

"Although deep-frying can mask the freshness of seafood, in some dishes, deep-frying can also highlight the freshness of seafood."

What Yu Wei actually means is that many frozen seafood are fried to disguise their freshness.

But like tiger prawns, if they are not fresh enough, the meat will not be as chewy after frying, but this is also due to Yu Wei's cooking skills.

After hearing Jin Zhe's words, Su Donghao noticed that the focus of the tea-flavored shrimp was the aroma of tea. He picked up a piece of tea leaf and took a bite.

Oily tea leaves always have a hint of sweetness and bitterness.

But this hint of sweetness and bitterness does not affect the delicious taste of the shrimp meat, but adds a bit of fragrance.

This makes people have to give it a thumbs up.

"I won't praise it anymore, it's all praises." As he said this, Su Donghao reached out and pinched Yu Wei's crispy pork knuckles.

"The flowers on it look very even, and it still feels very good."

Su Donghao didn't use dipping sauce and ate it directly.

Every piece of meat has a crispy skin, but this crispy skin is different from the greasy feeling when grilled. It is very dry on the surface, and the meat underneath looks redder, but there is no excess oil secreted.

Even though this dish is fried, it doesn't look greasy at all.

Kacha~

Kacha~

Kacha~

The sound of the crispy skin being crushed by the collision of teeth can't help but draw people's attention to the crispy pork knuckle.

Li Huimin looked at the crispy pork knuckle and couldn't help but ask: "Why does this look so similar to the one from Sausage Country?"

Cheng Wanwan next to her explained: "It's different. Most of the roasted pork knuckles in Sausage Country are oven-baked, charcoal-grilled or wood-grilled. They are mainly marinated and then grilled raw, but Yu Wei's is braised first and then grilled." Frying, deep-frying is just to create a crispy effect, and you also need to prick the pig skin with needles. Only in this way can you get such a pattern."