This group of people is the chefs. In the WeChat group, in addition to the diners, there are also many chefs lurking. Like lyb, they almost do not communicate, dive, and almost drown in the water.
Of course, they will also go to the God of Cooking shop to eat, and they are also diners.
But the purpose of joining the group is to follow in the footsteps of Boss Yuan, such as Kang Hu, who won the “Most Expected Chef of Yuan Food”.
“Lu Cuisine, you have to look at Lu Cuisine and try to win this year.” Kang Hu pondered.
“To study Shandong cuisine, the Sichuan cuisine competition at the end of the year is coming soon.” A chef friend advised Kang Hu after hearing Kang Hu’s muttering.
“I really lost the watermelon to pick up sesame seeds. You said that Yuan Shi is most looking forward to the chef award, or the Sichuan cuisine chef of the year.” Kang Hu asked.
“Uh, yes.” The chef friend thought for a while and nodded, it was indeed more important to get Yuan Shi’s most anticipated chef.
Unwittingly, the two-year-old Yuan Shi Award has surpassed the selection of the Sichuan Cuisine Association in the hearts of Sichuan chefs.
In addition, Cheng Ying, the manager of Yuandiantan and Yuanping.com, has been in a lot of things recently. As Technician Cheng’s daughter, he naturally heard about the master’s acceptance of registered disciples.
Cheng Ying can foresee that once the named disciples receive it, the influence of Yuan Shi trophy will definitely exceed Sichuan Province. Cheng Ying’s goal is to make Yuan Shi trophy an award of the same scale as the Chinese Golden Chef Award.
The Chinese Golden Chef Award is awarded by the Huaxia Chef Association. It is a national award and the highest award in the Chinese chef circle.
However, the awards are mainly given to food management and organizations for breakthroughs in culinary skills, not individual chefs.
And the Yuan Shi award is to recognize individual chefs, and Cheng Ying feels that they can complement each other.
Let’s get down to business. During the discussion in the group, the food was served.
“Pulled yam, Uncle Zhou try it.” Yuan Zhou personally brought it to Zhou Shijie.
As a table-pressing dessert, yams are sweet and sticky, sweet and crunchy, soft and sweet. Of course, the speed is also a major feature.
In the Qing Dynasty, there was a bachelor from the Imperial Academy who explained the method of making yam in detail in his book “A Brief Introduction to Vegetarianism”. It is conceivable that this dish is famous.
Pulling silk is an important cooking technique of Boshan cuisine in Shandong cuisine. As the saying goes, everything can be stripped… and yam can be regarded as a representative series of Boshan cuisine.
The dishes ordered by Zhou Shijie as the master of Shandong cuisine are naturally targeted, and they also cover several cuisines of Shandong cuisine. Among them, they are the dishes that best reflect the characteristics of the cuisine. The degree of care can be seen.
The shredded yam served was placed in a large light blue plate. Sections of yam were covered with a layer of slightly yellowed syrup, which looked sweet and delicious. There was a plate and a The bowl, a white glazed porcelain bowl, contains ordinary cold boiled water. Of course, this water is definitely not ordinary water.
What is wrong with the system?
Is the fat tiger unable to hold the knife, or the system is not coquettish enough?
The silk yam is served with a bowl of water to prevent the guests from burning their mouths. When many people eat the silk yam, they will rinse it in the water first to remove the excess heat and bring the temperature to the mouth.
“his”
Zhou Shijie smiled slightly, picked up a piece of yam with chopsticks, and from the time the chopsticks picked up the yam, a silver thread appeared on the yam.
The sugar silk is bright and tough, and it continues to extend as Zhou Shijie’s chopsticks keep moving away, but there is no sign of breaking.
“Yes, the heat is quite good.” Joy appeared in Zhou Shijie’s eyes.
The chopsticks took the yam around several times, and finally the sugar was wrapped cleanly. I quickly put it in the bowl and rinsed it. I found that the water in the bowl basically did not change, and there would be no embarrassment of sugar falling into the water. It can be seen that Yuanzhou’s mastery of the heat has reached the point of perfection.
Putting it in the mouth, the first is the heat that the mouth can accept, then the feeling of sweetness, and finally the soft yam, layer by layer, the taste is distinct, it is obviously a sweet food, but when you eat it in your mouth, It turned out that it was completely different from what I imagined.
“The heat of the syrup is just right. The yam is soft and has a bitter taste, but it combines the sweetness of sugar, and it also has a hint of sweet-scented osmanthus. The bitterness of the yam, the sweetness of the sugar, and the perfect proportions are excellent.” Zhou Shijie was satisfied with what he ate.
Of course, he did not forget what he was here for. While enjoying the food, he would also express his feelings.
is indeed a dish that can reach the level of Yuanzhou’s menu. It is indeed a very high level. Zhou Shijie is very satisfied.
Next, the milk soup and poplar in Jinan cuisine, the cloth bag chicken in Confucius cuisine, and the sea cucumber with spring onion in Jiaodong cuisine all gave Zhou Shijie a great surprise. It is indeed Yuanzhou. Has been a blockbuster.
The sea cucumbers in the roasted sea cucumbers with green onions used Yuanzhou’s own soaked sea cucumbers, which were officially soaked last night. , is already different from the first one, so this dish is Zhou Shijie’s most surprising one.
The final result was that Zhou Shijie had eaten enough, and unknowingly finished it, and finally realized that he didn’t even need to wash the dishes, and he could no longer be full if he was full. It was probably the kind of state he was in after eating a buffet. As for going out with the help of the wall, because he wanted face, but he also walked slowly.
“I just feel that Xiaoyuan’s Shandong cuisine is better than Cantonese and Su cuisine, hahaha.” Zhou Shijie left without saying a word to Zhou Xi.
With the new talk, Zhou Shijie doesn’t feel bloated, and his steps are a lot lighter. The so-called old and young are probably like this.
Take Wuhai as an example, it is a large and small snack with no less than 20 dishes before wiping his mouth and leaving neatly.
It was a relief to see Su Ruoyan, the last guest, after seeing off the last customer. Today’s shop seemed extra busy.
“Boss, I’m sorry, I didn’t find any new dishes today, and I didn’t notify the guests in time~IndoMTL.com~ Su Ruoyan apologized directly to Yuanzhou.
She knows that the new store is all told by the clerk to the customer, and the boss doesn’t care about these things.
“I didn’t tell you in advance, I don’t know it’s normal.” Yuan Zhou didn’t think it was a big deal.
“I will pay attention next time.” Su Ruoyan bit her lip.
I secretly made up my mind that this kind of thing would never happen again. Since then, Su Ruoyan has a habit of flipping through the menu every day, so as not to miss Yuanzhou’s new opportunities.
“It’s alright, go back quickly, pay attention to safety on the road.” Yuan Zhou said.
“Boss, goodbye.” Su Ruoyan waved goodbye.
Yuanzhou watched her walk away from the door before going upstairs to wash up, and he had to prepare the tavern’s sobering package later.
The number of people ordering Lu cuisine is gradually increasing, which should be the spread of the diners, so Yuanzhou is not curious about this, Yuanzhou is more curious that the number of people who order Baishui has been increasing every day recently.
Although the reward of white water has been received for a long time, because the welcome package already contains water, few people order white water, and few people even notice that there is white water to order, after all, it is good to order a glass of watermelon juice at this price .
But it seems that since a week ago, the number of people ordering white water is increasing day by day.
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