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In the sea bowl, there are many ingredients floating up and down, whether it is the fish lips that are soft and smooth and delicious, or some other side dishes, because the diamond shape or other shapes become very conspicuous.
After thickening, the whole soup is slightly dark brown in color, but the texture is very transparent and sticky, and it is quite good with various ingredients.
In general, it is said that soup dishes do not need to pay attention to any shape or the like, as long as the appearance is good enough, it must be because I have not seen the soup dishes made by Yuanzhou, the knife work is impeccable, and the proportions are just right , Every ingredient seems to be floating on the soup surface in a disorderly manner. If you look closely, you will find that they are surrounded by each other, and each of them can form a pattern at will, and it looks good no matter how you look at it.
The three of them looked at each other, and some of them didn’t know what to say. What to say? I feel that no matter what I say, I can’t express the shock in my heart.
You have to say that delicate dishes have become more refined, which is indeed a very good strength, but if you want to make dishes that should be rough and look ordinary, but are ingenious everywhere, this is very Difficulty, especially they are professional chefs, but also know the difficulty.
“Do you think that if we succeed in apprenticeship, we will be able to learn 50% of Chef Yuan’s cooking skills in this lifetime?” Wu Kun asked.
A lifetime seems to be a long time, but it depends on what it is used for. If it is used to learn Yuanzhou’s peak cooking skills, it is not enough.
“You’re thinking about shit, you don’t know what level you are, and you still want to learn 50%. If you can achieve 3rd, your ancestors will burn high incense.” Xiang Yang directly exploded the foul language.
There is no way that this tone is not much better than the ant saying that it can lift an elephant. Xiangyang thinks that he is a self-aware man, and it is enough to learn the three achievements of Yuanzhou’s true strength. This is enough.
Zhan Changfa suddenly felt that his parents were really not interesting. They actually gave birth to him a dozen or twenty years earlier. If he was born a few years later, it would be based on his strength and Xiangyang and the two boys. .
Now he also has the urge to be a teacher, but in fact, various cuisines have already reached an agreement, and those who participate in the selection of Yuanzhou’s registered disciples must be under the age of 50 in order to better lead the development of each cuisine.
No matter how you don’t admit that it’s a trivial matter that you can’t keep up with your energy when you’re older, as a chef, it’s a big deal that you can’t keep up with your physical strength.
In fact, I have to talk about Li Youcai of Dian cuisine and Zhang Longquan of Cantonese cuisine. There was indeed no age limit at the beginning, and they just stepped on the line. If they were put on the line now, they would definitely not be in line with each cuisine. They also have no part in the matter of the requested named disciples.
“You’re the one who’s drifting away, okay? I’m talking about Fujian cuisine. I’m afraid you’re talking about all cuisines. You have such a big appetite, aren’t you afraid of holding on?” Wu Kun retorted.
It’s not a good thing to have a brother who understands you. Sometimes it’s not a good thing to look at Xiangyang and keep silent. He really thinks so.
“I think if we work hard in this life, 50% of Fujian cuisine should be fine. I heard that now the master’s Sichuan cuisine has 60% to 70% of the master’s skill.” Xiang Yang thought for a while.
As a direct disciple of Yuanzhou, Cheng Zhaomei is definitely a shining star. You can see his brilliance everywhere. Of course, other people will want to know more about him. Therefore, many people say that Cheng Zhaomei’s achievements in Sichuan cuisine are in addition to Yuanzhou. It was definitely number one, and the various culinary seniors were not as good, so the nickname of Sichuan Cuisine Xiao Yuanzhou spread like wildfire.
Cheng Zhaomei is still very happy about this title. I feel that I am close to the chef. Not to mention many other cuisines, but he can guarantee Sichuan cuisine. Under the strict guidance of the master, he definitely studied hard and really excelled.
Even Cao Zhishu, the other two named disciples of Sichuan cuisine, are not bad, and their talents are also very good, but they are much worse than Cheng Zhaomei.
“It should be possible to work hard, we still have hope, but the master requires the students to develop in an all-round way, and other cuisines still need to be exposed, so it needs more effort.” Wu Kun said.
Xiangyang also felt the same and nodded in agreement.
“It’s not too late for you to talk about these things after you officially apprentice. If you don’t eat vegetables, I will eat them myself.” After speaking, Zhan Changfa scooped a spoonful of soup and drank it again.
The soup, which was only a line away from the bowl, has now been reduced by almost a third. You don’t need to ask where the less went, just look at Zhan Changfa’s relish.
So without thinking about their future plans, Xiang Yang and Wu Kun quickly picked up their spoons and started working.
Wu Kun also scooped a spoonful of soup into his mouth first. The sour, sweet, mellow, and slightly sticky soup entered his mouth and immediately aroused the entire taste buds. The appetizing hot and sour taste was just right. Appetite, and then the mellow taste mixed with the deliciousness of fish lips and the freshness of shiitake mushrooms and winter bamboo shoots, as if the whole soul has been baptized.
From the outside to the inside, the layers go deep and infiltrate slowly. There is also a piece of very beautifully cut fish lips mixed in the soup. In the stomach, soothe the stomach that does not feel like he has eaten at all.
“It’s good to drink. I don’t think it’s a problem even if I have ten bowls or eight bowls of this flavor.” Wu Kun’s eyes were shining, and the sweat came out from his forehead.
Although Xiangyang didn’t open his mouth, he pointed at the head that had never been raised and knew that the taste must be quite good.
The soup is not simply delicious, but also the mellow and plump meat and rice. It combines the plumpness of the meat with the tenderness of the fish lips, and the two are suitable.
The fragrance of meat and fish lips seems to be lingering between the lips and teeth, and the golden and fragrant chicken bamboo shoots have already arrived.あヤ~7~1~7~(www).qq7(1)
Different from the low-key connotation of the meat, rice, and fish lips~IndoMTL.com~ The freshly made chicken with golden shredded bamboo shoots directly attracted everyone’s attention with its bright appearance. As Song Shenzong’s favorite dish, it was naturally has its own unique place.
How could it be said that the emperor who grew up in gold and jade could like to eat a very ordinary dish?
Life is not. There are not so many surprises. It is only a matter of course. Although it sounds simple, it is actually very complicated.
Not only the difficulty of knife work, but also the requirements of fire work will be very high. If it is more than a second, it may be pasty. If it is less than a second, it will be a little raw, and it will look fishy when eating. This is all up to the chef. mastery of power.
In addition to the shredded bamboo shoots and minced chicken that are cut as thin as hair, this is also very particular. It is not that the finer the cut, the better. Naturally, it is not necessary to be thick. As for the minced chicken, you are more particular about it. Thought you could just chop it up?
If it is crushed too thoroughly, there will be no taste. If it is not crushed enough, it will have a grainy feeling. The chef’s perception and the mastery of the knife are absolutely required.
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