Many of the celebrity chefs in Manfred’s invisible group began to respond.
[Of course, I got an invitation too, but you know, my wife and I are on our honeymoon again, so there’s nothing I can do, after all, I still need to maintain a relationship. ] Andree, a chef from France who has attended the August banquet, also used an emoji package from Huaxia flexibly when he made this statement, which was a helpless expression.
[This is as it should be. I am also the main participant in a culinary seminar. I really can’t go away. I can only say sorry to Chef Yuan. ] Said this is a Michelin star chef Ofer in the United States.
[It’s a coincidence that I also attend a culinary workshop. ]
[Oh yes, I’m attending my sister’s third wedding and can’t get away. ]
These people who replied one after another were very serious. If people who didn’t know it read it, they would really think that these people had received an invitation letter. August didn’t want to speak, and he rolled his eyes.
However, these are not important anymore, because they will soon have no time to discuss them, Yang Ma’s live broadcast has already started, or Yuan Zhou has already started cooking, and all eyes are turned away.
It’s a bit inappropriate to say that cooking is a bit inappropriate. It should be said that it’s starting to make steamed buns. That’s right, in addition to the drinks just served, the real first dish is steamed buns.
In the video, Yuan Zhou was wearing Hanfu, bowed his head slightly, and his slender hands almost appeared afterimages on the screen.
What’s clear is the white and fat buns that appear in the rows of bamboo steamers by Yuanzhou’s hand.
But Yuanzhou’s movements are not so monotonous. After about forty baskets, he will stop and move the steamer in front to the stove on the side.
The originally noisy banquet hall gradually disappeared with Yuan Zhou’s quick movements. Everyone was a little surprised to see Yuan Zhou’s movements like flowing clouds and flowing water.
Besides the old customers Jiang Changxi, Wu Hai, He Ling Hong and Magnion, these people are the first time they see Yuanzhou cooking, and they come to Huai who Yuanzhou has communicated with. It was the first time for Yang Cai master Hang Tian and Lu Cai master to see Yuan Zhou exert his full speed.
Chu Xiao and Zhou Shijie don’t count, they are busy explaining to these people.
Prove while wrapping and then steaming, about ten minutes later, the first batch of xiaolongbao will be out of the oven.
A small turquoise steamer, about the size of a home-made disc, Yuanzhou effortlessly took half a person’s height, and then quickly put the basket aside. on the tray.
Every time a cage is placed, a beautiful waiter takes it away immediately. This first cage is naturally for those dignitaries.
The prince of Thailand is very experienced. He didn’t even greet him when he came over. He just picked up the chopsticks and started eating.
This embarrassed the vice-chairman of Vietnam, who wanted to say a few words. It was the first time he came here and he didn’t know the rules. Should he just start the meal, or should he say a few words to suit the occasion.
In the end, the Chinese leader, who was the host, couldn’t stand it. He stopped his chopsticks and said slowly, “Eat it quickly. This is our country’s special bun, and it’s good for breakfast.”
As soon as the leader of Huaxia spoke, someone immediately translated to the vice-chairman of Vietnam. After listening to the translation, the vice-chairman of Vietnam picked up the chopsticks and started eating.
The leaders at home and abroad were the first to eat, and the second and third rounds were the business leaders and culinary leaders.
While serving these people’s tables, the fourth round and the second first round also started serving the tray.
It can be said that the rest of the people, except for those politicians and bigwigs, enjoyed the buns at almost the same time.
At this time, Yuan Zhou dried his hands slightly, then picked up the microphone prepared by the side and said, “This is the first dish of the spring theme, Sanchun Baozi.”
“The stuffing is mixed with sophora japonica, reed buds, spring bamboo shoots and piglet plums that were raised in autumn and killed in spring. The outer skin of the steamed buns is kneaded from freshly ground flour in the morning of spring harvest wheat.” Yuan Zhou introduced the filling and skin of Sanchun Baozi in detail.
Yin Ya translated it word by word seriously.
Here, Yuan Zhou’s words are finished, and the rest is Zhou Shijie to introduce the three spring buns.
Zhou Shijie’s introduction is much more detailed than Yuan Zhou’s, from the origin of steamed buns in Song Dynasty Gao Cheng’s “Jiyuan of Things”: “Zhuge Liang marched in the south, took faces and painted human heads to sacrifice them” to the different attitudes towards steamed buns in the north and south of modern China. The name has been said again.
It is necessary to spread a wave of Chinese culture.
Then started to say that this Sanchun steamed bun is made of the Soviet-style dim sum, that is, seasoning fresh and fragrant yeast, highlighting the main ingredients, paying attention to the original taste, setting the taste with salt, and making it with sweetness and freshness. .
Zhou Shijie’s voice is gentle and heavy in his old age, and his words are not in a hurry and will not affect everyone’s taste of Yuanzhou’s steamed buns.
So, the translators around me who basically don’t understand are carefully translating what Zhou Shijie said.
August, Manfred, and Francie were translated by Chu Xiao’s cold voice.
Francy is a political figure, he is independent and does not sit in the pile of political figures, but relies on his friend August.
Chu Xiao was reluctant to translate, but since it was Yuanzhou’s cooking, he could only serve it himself.
Manfred, who was listening while eating, waited for the heat to dissipate slightly before picking up the spoon and flipping the buns directly into the spoon.
The steamed buns in this small steamer are very small, about the size of a loquat, so if you eat Wuhai, you can swallow five of them in one bite.
So the bun can be flipped over directly on the spoon, which is how Manfred held the spoon to his mouth.
As soon as he got close to his mouth, the aroma of wheat rushed into the tip of his nose, causing Manfred to raise his eyebrows, but he didn’t speak, and then put the spoon into his mouth.
The soft dough was bitten open at once, and the filling inside was slightly hot, but an extremely delicious and mellow gravy poured into the mouth at once.
“Hey, it’s a little hot.” Manfred covered his mouth slightly, but didn’t want to spit it out.
There’s no way it’s too fragrant, so Manfred speeded up his chewing, and the stuffing soup soaked into the skin~IndoMTL.com~ The steamed buns gradually became less hot.
At this time, Manfred chewed and swallowed again. The rich oily taste of the pork mixed with the tenderness of the bamboo shoots and the crispy and sweet reed sprouts, which perfectly solved the greasy feeling of the pork. The rich gravy aroma remains.
After swallowing, there is even the fragrance of locust flower in the mouth, and the fragrance of flour is still there when you pursed your mouth slightly, which can be said to be very delicious.
“Oh, it’s like nibbling on a tender grass and eating a handful of golden wheat. It’s really fragrant.” Francie swallowed the buns in two mouthfuls, and couldn’t help saying with a satisfied face.
“…” Chu Xiao expressed that he did not want to discuss delicious adjectives with a politician.
On the other hand, August said with a smile: “Although this description is rough, it is very accurate. This dish is the taste of spring wrapped in golden wheat.”
……
Ps: Happy April Fools, my friends.
. Writing Chinese Network m.