A gourmet master who started by visiting restaurants

After a while Jin Zhe came in.

"Hello everyone~ I am Yu Wei's good friend, Jin Zhe." Jin Zhe greeted everyone as soon as he entered the door.

Yu Wei also introduced them one by one.

I have to say that Jin Zhe's communication skills are really good, and he got along with everyone immediately, but his business talent is relatively poor.

Lu Zhen was even more amused.

The jokes that Jin Zhe used to make him laugh were all Yu Wei's past embarrassing things in school.

But they were all relatively trivial embarrassments, not serious.

Yu Wei was also happy to have Jin Zhe to adjust the atmosphere. Then he turned around and saw Cheng Wanwan laughing so hard that she couldn't stand upright.

As the butt of the joke, he could only endure it all silently.

The conversation was almost over, so naturally the food was served.

"I waited until you were almost here before letting them start cooking. This way I can let you taste how good their cooking is."

Fu Yizhi attaches great importance to Yu Wei's evaluation. As a chef, he never despises valuable evaluations.

The first cold dish was, as expected, still plain-cut chicken.

Yu Wei is used to it.

After tasting it, he nodded and said: "The chicken is good. It's chicken nuggets. The chef's experience is still a bit lacking. The soaking time is still a little longer. It should be that the chicken is slightly smaller than what he usually cooks, so It’s hard to control this time.”

Fu Yizhi nodded seriously. They usually use gelding chicken to make plain chicken because the skin of gelding chicken is plump enough and the customers like it.

Then Yu Wei pointed to the ginger and scallion sauce on the side.

"This sauce is not good either. It's not a specialty problem. It's just that the onions are not fragrant enough. My suggestion is to add a little dried onion or red onion next time so that it will be more fragrant. Moreover, the taste is too salty. It's better for the chef to keep it consistent. Set the standard."

Things like ginger and scallion sauce are actually distributed in the kitchen after they are made in one pot, so the amount of salt and the amount of salt are very important.

Next came... crispy roasted pork.

When Yu Wei picked it up, he immediately looked at its shape.

The completely square shape is actually the processing after roasting. Generally speaking, roasted pork only burns belly meat, which is the belly part.

There are layers of fat and thin alternately.

This roast pork also has three layers, but these three layers include the skin.

A layer of skin, a layer of fat, and a layer of lean meat at the bottom.

If you buy this kind of crispy roasted pork from any barbecue restaurant in Yangcheng, the cut roasted pork must be placed sideways, but this roasted pork is placed upright because the bottom layer should be uneven. The meat is cut off directly, but it looks much better this way.

But if you are at home, you will only be scolded for being wasteful.

The slightly golden and slightly reddish crispy skin is not very thick and can be called thin.

This way it won't taste too hard.

Yu Wei didn't dip it in sugar or sweet noodle sauce, so he just ate a piece.

Click ~ click ~

"The skin is thin, cooked well, and the marinade tastes good. The white meat underneath is dense and chewy, which is very good."

Fu Yizhi also breathed a sigh of relief when he heard this.

After all, this barbecue master was hired back at a high price.

At this time, Yu Wei couldn't help but ask: "Actually, I want to know, what do you use this cut meat for?"

Upon hearing this, Fu Yizhi thought for a while and said, "Some of them will be used for staff meals, and some will be used to make bacon porridge during morning tea. It is a good thing to make porridge with roasted pork bones."

There seems to be nothing wrong with it. Roast pork bone porridge is a very popular porridge in eastern Guangdong. Add some dried vegetables and it tastes amazing.

Fu Yizhi waved his hand and said, "Don't worry, it won't be wasted. It's roasted pork after all, and it can also be used as a filling for barbecued pork buns. It's just that the taste is very bad when made into barbecued pork, so we didn't make it."

At this time, Lu Zhen said: "These are all trails, bring out some real things, they are all ordinary things."

Obviously Lu Zhen didn't like such a tentative operation, and it wasn't to test anyone.

Sensing his master's dissatisfaction, Fu Yizhi immediately called the minister and asked him to bring some food quickly.

"The next one is our latest signature."

Upon hearing this, Jin Zhe said: "Is it the abalone and roast goose with the poster posted outside? That one sounds very fierce."

I saw a chef walking in pushing a cart.

There was a large plate with a lid on the dining cart, but judging from the size of the plate, it should be the abalone and roast goose that Jin Zhe mentioned.

Yu Wei didn't pay attention when he came in just now.

Sure enough, as soon as the lid was opened, a red and bright roast goose was on the plate.

There is also a cutting board next to it, and it is obvious that the food is cut on the spot for the guests to eat.

Yu Wei watched the chef's operations with interest.

I saw the chef pull out the goose tail needle. The place where the goose butt is roasted is originally open. It needs to be closed with the goose tail needle before cooking. When the goose tail needle is pulled out, the juice originally contained in the goose body will begin to open. outflow.

The chef cut open the goose tail with a knife, and the juice flowed out quickly, but the chef caught it with a bowl.

Immediately afterwards, the whole roast goose was placed on the chopping board.

Opened his stomach with a knife.

Eight abalones are in the belly of the roast goose.

At this time, Cheng Wanwan said: "I remember that the one in Guancheng was probably the first to make this abalone and roast goose."

However, Fu Yizhi smiled slightly: "That's true. Let me introduce to you. The master who cuts the roasted goose now is called A Dong. I hired him from Guancheng at a large price. At the same time, a group of us are also familiar with This abalone and roast goose has been improved.”

A Dong, who was cutting the roast goose, was wearing a mask, so he just nodded.

Jin Zhe couldn't help but ask Lu Zhen: "Old man, have you ever tasted this dish?"

However, Lu Zhen shook his head: "I haven't eaten it either, but it sounds like it's very popular. It's really good to treat guests to such a meal."

Fu Yizhi also smiled proudly at this time and said: "Master, guess how much this roast goose costs."

Lu Zhenque said: "You have to eat it before you can calculate the price."

Yu Wei is also very interested.

The sliced ​​roast goose and abalone were served together.

"You're welcome, try them all!"

Everyone was not polite. Jin Zhe looked at the roasted goose and was already crying.

On the contrary, Cheng Wanwan looked at it carefully, as if she wanted to find a thinner piece to try.

Because this roast goose, although the skin is thin, there is a lot of oil under the skin.

The next second, Yu Wei put a piece of roast goose with less fat in Cheng Wanwan's bowl.

"Eat this one, the other ointments are a bit heavy."

"Thank you~" Cheng Wanwan smiled sweetly.

Then Yu Wei took another thin piece and gave it to Lu Zhen.

"Don't eat such a fat roast goose either."

"Hey, the old man is in good health. It doesn't matter what he eats. Just ask them. My physical examination report shows that except for a little high blood pressure, everything else is fine."

"That's good, keep it up!"