A gourmet master who started by visiting restaurants

Yu Wei put down his chopsticks, but Jin Zhe continued to eat.

"Although it doesn't taste good, it's your guest after all, so I still have to eat well no matter what."

Jin Zhe's sense of taste is not that sensitive. It can even be said that many ordinary people's sense of taste is not very sensitive, and they do not have a clear ability to distinguish the quality of what they eat.

Although Chen Bai felt that this oyster brand was not as delicious as before, it was not that he couldn't eat it.

So he and Jin Zhe slowly ate the oysters.

"By the way, how are you and your girlfriend doing?" Yu Wei suddenly asked.

"We broke up, not long after graduation. She had to go back to her hometown, so there was nothing I could do about it. The long-distance relationship didn't turn out well, and it was impossible for me to give up my job at the TV station, so we just got together and parted ways."

Chen Bai's expression was a little unnatural, but Jin Zhe and Yu Wei didn't ask further questions. After all, it was hard for them to ask questions unless the person involved said anything about it.

Soon the second dish came, which was marinated foie gras, a plate full of foie gras slices.

Jin Zhe ordered this on purpose. After all, the foie gras he ate last time left him with endless aftertaste, so this time he saw such a dish in Chaoshan Restaurant and ordered it to try.

After Chaoshan cuisine came out of Chaoshan, it actually has many limitations. After all, it depends on the mountains and rivers, so there are really not many dishes that can be stably output.

But, not a lot.

“This brine feels much better than Chef Su’s. The sauce is rich in flavor and the foie gras is completely marinated. The outer layer of fat begins to melt as soon as you enter the mouth. It takes [-] to [-] years for this brine to have this effect! "

Yu Wei was chewing foie gras in his mouth, but he was praising the brine. The foie gras was actually not very good, but Yu Wei tasted the highlight of the brine. It can be said that the brine is the mainstay of this restaurant.

While Yu Wei was commenting, a bald middle-aged man came over.

"The customers are very good at eating. They can even taste our brine, which is 15 years old. It's amazing."

Yu Wei raised his head and looked over, "Are you the boss or the chef?"

"Both the boss and the chef." The bald man just came back from outside and was about to listen to the guests' comments when he happened to hear Yu Wei's comment on the brine.

"Why don't you hurry up and cook for us? Also, serve another plate of the oyster bake just now. I want to eat what you cooked. The chefs you left in the kitchen today are average. After tasting this brine, I want to see it. It depends on how strong the boss is.”

Yu Wei's words were not polite at all, but they were also a sign of respect for the bald man.

When the bald man heard what Yu Wei said, his face changed slightly and his expression became much more serious. He called the manager next to him and asked some questions in a low voice. After listening, the bald man's face turned pale.

Then he turned back to look at Yu Wei and said apologetically: "I'm sorry, guest, I've been delayed by something today. I'll go in and get you another one now."

With that said, without waiting for Yu Wei to say anything, he turned and walked towards the kitchen.

After a while, shouts and curses came from the kitchen. As for what was being cursed, Yu Wei couldn't understand it at all, because the Chaoshan dialect was automatically encrypted.

But soon, the rest of the dishes came out together with the first oyster bake.

Yu Wei smelled the eggy scent of the oyster brand and knew that the oyster brand should be stable.

I picked up a piece and put it in my mouth, "This time the edges and bottom are crispy, and the amount of fish sauce is just right. The fish sauce just now was a bit too much, and because the cooking time was not enough, there was no fishy smell inside. After evaporating, it gets mixed with the fishy smell of pearl oysters.”

Chen Bai asked with confusion: "What is fish sauce?"

"A kind of soy sauce made from fish can enhance the freshness very well, but the prerequisite is that it is used properly. Many people do not use fish sauce well, and it will be full of fishy smell."

Yu Wei continued to comment: "The fishy smell is just a problem. The oyster baked sweet potato powder that I just had had too much powder and the pulp was too thick, so it was not good. This one is much better. It is obvious that the excess powder pulp was removed. Then beat the eggs again so that the crispness and texture will increase slightly."

Next came a dish of boiled squid, accompanied by three dipping dishes.

There was no live broadcast, so Yu Wei was too lazy to say anything. He directly took down his chopsticks, picked up a squid ring, and put it directly into his mouth without dipping anything.

Chew gently.

At this time, Jin Zhe suddenly pointed to the layer of skin on the squid and said, "This squid is not peeled. Didn't you peel the cuttlefish last time you cooked?"

"That's different. It doesn't matter whether the squid is peeled or not. After all, the skin of squid is thin and does not affect the texture or taste. But the skin of cuttlefish is different. It will become harder as it is cooked. Especially when I was making cuttlefish glue, I had to peel it. Ah. And these two are not the same creature."

In fact, when Yu Wei was a child, he couldn't tell the difference between cuttlefish, squid and octopus, so he always called them octopus when he saw them.

Only when I grow up do I gradually understand these things.

Chen Bai looked at Yu Wei expectantly: "How about this squid?"

Yu Wei looked at Chen Bai helplessly. "Do you think I'm broadcasting live now? Do I have to perform it for you again?"

"Hey, isn't this a live broadcast? Hurry up! This is the first time I've seen you explaining food up close. It's so exciting."

Yu Wei smiled bitterly, and then said: "Bai Zhuo has high requirements for ingredients, so this store only uses fresh squid. The timing is good. The fresh squid is boiled under the water and waits until the water boils again. After 1 minute, you have to remove it from the pot, put it in ice water and stir it, the meat will tighten instantly, and it will taste naturally refreshing and chewy."

After hearing what Yu Wei said, Chen Bai felt very greedy. He immediately picked up a piece of squid and was about to put it in his mouth, but was stopped by Yu Wei.

"Hey, hey, I need some dipping sauce."

"Which one to dip?" Chen Bai looked at Yu Wei expectantly.

Yu Wei rolled his eyes, picked up another piece and dipped it in the first sauce.

"This is ginger and scallion soy sauce, drizzled with hot oil, and the flavor of chives is brought out. It's a classic boiled partner."

I just ate the boiled meat on an empty stomach, and the taste was very light, but after chewing it for a long time, I can taste the aroma of squid.

Now it's dipped in scallion oil. Both ginger, scallion and soy sauce can highlight the umami flavor of the squid.

"The second one is fish sauce, but parsley, chili pepper segments, pepper, and sesame oil are added to it to cover up the smell of fish sauce. You can have a taste."

Yu Wei ate the third piece of squid.

Then comes the fourth piece.

"The last one is what we often eat at food stalls, wasabi and soy sauce."

If the first two are specialties, then the latter is popular. Most food stalls must have mustard and soy sauce.

But Yu Wei was still very satisfied with the fresh squid.