A gourmet master who started by visiting restaurants

After hearing this, Li Huimin also took a piece to eat and dipped it in the yellow mustard sauce on the side.

Who doesn't like the crispy skin? Li Huimin usually doesn't like to eat pork skin when she goes out to eat, because she feels that pig skin is very greasy.

There's a crunch when you take one bite, and then there's the firm pork as a cushion.

However, after the pork skin is fried, it will actually become greasier. Fortunately, the yellow mustard sauce dilutes the slightly greasy feeling in the mouth.

This made Li Huimin couldn't help but tilt her head and said in Cheng Wanwan's ear in a voice that only two people could hear: "You have to catch this kind of man quickly. What girl can withstand such a feeding?" too delicious."

Hearing Li Huimin's words, Cheng Wanwan became much calmer, "I'm also an excellent chef, okay?"

"Then can your cooking be as delicious as his?"

Hearing these words, Cheng Wanwan couldn't help but be stunned, and her expression was a little sad.

"It can't be compared to this dish alone. I can't do it."

Then everyone tried Jiangnan Baihua Chicken and fried sweet potato leaves, all to relieve their boredom.

No matter how good the fried sweet potato leaves are, they are just fried sweet potato leaves, and they are not worthy of everyone's attention. However, after eating so many greasy things and eating some green vegetables, you will have an inexplicable feeling of relief.

"Hey! You haven't eaten my ghost horse beef yet!"

This Guima Beef is a quick dish with side dishes such as water chestnuts, celery and fried dough sticks.

Because fried dough sticks are called fried ghost in eastern Guangdong, the word "guima" is a combination of fried ghost + horse hoof.

Yu Wei didn't pick up the beef immediately, but instead picked up the horse's hooves.

"The entrance is sweet, but there is not too much water on the surface. The water content of this dish must be low, and the water chestnuts and the celery in it are quite watery, so when stir-frying, try to dry out the water as much as possible. Chef Su did a great job.”

Yu Wei tasted the sliced ​​fried dough sticks and beef respectively.

"The fried dough sticks are crispy because the cut fried dough sticks are fried again to keep them crispy. The marinating time of the beef was slightly shorter, but the quality of the beef was good, so the final product was not affected. .”

After hearing this comment, Su Donghao nodded seriously: "That's right, it was a last-minute idea after all."

At this time, Yu Wei stood up and said, "Then let's go to the last hard dish~"

He clapped his hands and a food cart rolled over.

The dining cart was filled with vessels with candles on their bases.

Three waiters placed these utensils in front of everyone.

The moment the lid was opened, it was pigeons dripping with rich abalone juice.

"My last dish of the day, Crane Divine Needle, can also be called Yujia Pigeon Swallowing Wings."

Looking at this dish, Su Donghao couldn't help but said: "I have tasted pigeon wings before, but that kind of pigeon wings is a kind of stew, and this crane needle is different~"

Cheng Wanwan also nodded: "This is indeed different. After the broth is simmered, there is a method of air-drying the skin and then simmering it with abalone juice. If you are not careful, the skin may break and the result will be ruined."

"That's why this kind of dish is easily lost. After all, the process is complicated and the possibility of failure is also high."

Su Donghao sighed. The reason why many dishes are lost is actually more because they are complicated, difficult to learn and difficult to cook.

At this time, the waiter handed over long and thin straws, which looked like heat-resistant straws used for drinking coffee.

"Come on, pick up the knife and make a cut in the middle!"

Yu Wei took the lead in picking up the table knife, made a slight cut in the pigeon's abdomen, and then put the straw in through the opened hole.

Others deal with it the same way.

"Be careful of the heat."

In fact, the temperature inside the pigeon had dropped a lot. Cheng Wanwan didn't expect to eat it in this way, so she took a sip.

The rich, salty and fresh soup flows down the straw into your mouth, and the taste is simply invincible.

She looked at Yu Wei, "I remember that there is no soup step in the recipe."

"Hey, how about it? I thought of it. I think the soup inside the pigeon is the real good thing. Of course you have to take a sip first." Yu Wei smiled and took a sip of the soup.

When he was done sucking, Yu Wei took out the knife again and cut downwards along the original incision. In fact, there is still some soup inside the pigeon that has not been sucked up by the straw. When it is cut, the soup flows down and merges with the abalone juice.

But there is a small candle under the plate to provide warmth, which allows the abalone juice to slowly merge with the flowing soup.

The cut belly of the pigeon still has a strong umami flavor, which is the taste of ham and scallops.

Others also imitated Chen Mo and cut open the belly of the pigeon. The soup flowed down, exuding a rich umami flavor.

The deboned pigeon is not very big, and after being split into two parts, the abdominal material is exposed.

Cheng Wanwan picked up one of the thick vermicelli noodles with chopsticks and put it into her mouth. The moment she entered the mouth, her head suddenly raised and she looked at Yu Wei.

Next to her, Li Huimin tore off the pigeon legs with her hands and ate them with abalone sauce.

But when she took a bite, she found that the pigeon meat was extremely delicious and tender, not bad at all. Although the texture was different from the braised squab, the taste was even more delicious.

Su Donghao laughed and said: "Excellent, wonderful!"

Hao Aqiang turned his head and looked at Su Donghao, "I don't know what to say, but the vermicelli here is much more delicious than the shark's fin."

"Originally, the taste of pigeon swallowing wings is bland and full of umami, but in fact it is eaten more as a kind of soup. The soup stock contains the umami flavor of pigeon, which mainly gives people a light way to eat it. However, This dish is a hard dish, a big dish, and it is simmered with abalone juice at the end, which gives the skin and meat a different flavor. The inside of the pigeon has a different flavor, and the outside of the pigeon has a different flavor."

After hearing Su Donghao's explanation, Hao Aqiang and the others had a corresponding understanding of these dishes.

After all, laymen only watch the excitement, and the audience in the live broadcast room also heard Su Donghao’s explanation.

"Actually, it's just an improvement. The most important thing is not to prevent the pigeon from leaking soup. Once the soup leaks, the taste will be very different."

Then it’s time to taste it yourself.

This is also the reason why Yu Wei deliberately did not prepare the staple food. The pigeons stuffed with ingredients are comparable to the staple food.

While Yu Wei was cutting, he let the audience watch.

"If you can't eat it, then I'll eat it for you, hehe~"

【snort! The roasted pigeon I had was also delicious! 】

【snort! The chicken soup instant noodles I had were also delicious! 】

【snort! The steamed buns I have are the most delicious! 】

【snort! The food in my dreams is the most delicious! 】