In the bowl of the sea, there are many ingredients floating up and down, whether it is the soft and delicious fish lips, or some other side dishes, which are very conspicuous because of their rhombus or other shapes.
After thickening, the entire soup body has a slightly dark brown color, but the texture is very transparent and viscous, and it is quite good with various ingredients.
Generally speaking, people say that you don’t need to pay attention to the shape of soup dishes, as long as they look good enough, it must be because you have never seen Yuan Zhou’s soup dishes. The knife skills are impeccable, the proportions are just right, and everything is The ingredients seem to be floating on the soup surface in a disorderly manner. If you look carefully, you will find that they are surrounded by each other and can form a pattern randomly.
The three people looked at each other, and they didn't know what to say. What should they say? I feel that no matter what I say, I can't express the shock in my heart.
If you want to make exquisite dishes more and more exquisite, that is indeed a very good strength, but if you want to make the dishes that should be rough into dishes that look ordinary but are ingenious in every aspect, it is very difficult. Especially since they are all professional chefs, they know how difficult it is.
"Do you think that if we succeed in becoming a chef, we can learn 50% of Chef Yuan's cooking skills in this life?" 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 Yuan Zhou's peak cooking skills, it will not be enough no matter how you look at it.
"What are you thinking about? You don't know what your level is, and you still want to learn 50%. If you can achieve 30%, your ancestors will burn incense." Xiang Yang swore directly.
There is no way this tone is no better than an ant saying it can lift an elephant. Xiang Yang feels that he is self-aware. It is enough to be able to learn the three achievements of Yuan Zhou's true strength. This life is definitely enough. .
Zhan Changfa suddenly felt that his parents were really not interesting enough. They actually gave birth to him ten or twenty years earlier. If he had been born so many years later, what would happen to his strength and Xiangyang and the other two boys
Now he also has the urge to become a disciple, but in fact, various cuisines have already reached an agreement. Those who participate in the selection of Yuanzhou's registered disciples must be under the age of fifty in order to better lead the development of each cuisine.
No matter how much you deny it, it is a trivial matter that you cannot keep up with your energy as you get older. It is a big matter that you cannot keep up with your physical strength as a chef and cannot move the pot. In order not to waste the quota of Yuan Zhou's disciples that you finally got, you must limit your age.
In fact, when it comes to talking about this, I have to talk about Li Youcai and others of Yunnan cuisine and Zhang Longquan of Cantonese cuisine. There was indeed no age limit at the beginning, and they had just stepped on the line. If it were left to now, they would definitely not meet the requirements of each cuisine. , the matter of registered disciples is no longer their part.
"You're the one who's crazy, okay? I'm talking about Fujian cuisine only, but I'm afraid I mean all cuisines. You have such a big appetite, aren't you afraid of holding on to it?" Wu Kun retorted.
Sometimes it is really not a good thing to have a brother who understands you. Don't look at Xiangyang's silence, he has great ambitions, and that's what he really thinks.
"I think if we work harder in this life, 50% of Fujian cuisine should be fine. I heard that senior brother's Sichuan cuisine now has 60 to 70% of the skill of the master." Xiang Yang thought for a while.
As a direct disciple of Yuan Zhou, Cheng Zhaomei is definitely a shining star. His brilliance can be seen everywhere. Of course, others will also want to know more about him. Therefore, many people say that Cheng Zhaomei’s achievements in Sichuan cuisine are not only those of Yuan Zhou Absolutely number one, but many of his culinary predecessors were inferior, so the nickname "Sichuan Cuisine Xiao Yuanzhou" spread like wildfire.
Cheng Zhaomei was very happy with this title. She felt a lot closer to her master. Not to mention other cuisines, but Sichuan cuisine, he could guarantee that under the strict guidance of his master, he had definitely studied hard and was indeed outstanding.
Even the other two registered disciples of Sichuan Cuisine, Cao Zhishu, are not bad and have very good talents, but they are still far behind Cheng Zhaomei.
"You should be able to work hard, we still have hope, but the master requires the disciples to develop in an all-round way, and they still need to be exposed to other cuisines, so they need to work harder." Wu Kun said.
Xiang Yang felt the same and nodded in agreement.
"It's not too late for you to wait until you officially become a disciple to talk about these things. If you don't eat the vegetables, I will eat them myself." After saying this, Zhan Changfa took another spoonful of soup and drank it.
The soup that was originally just a sliver away from the edge of the bowl was now almost one-third less. No need to ask where the less had gone. Just look at the way Zhan Changfa was eating with gusto.
So no longer thinking about their future plans, Xiang Yang and Wu Kun quickly picked up the spoons and started working.
Wu Kun also scooped a spoonful of soup into his mouth first. The hot, sour, sweet, mellow, and slightly sticky soup entered his mouth and immediately aroused the whole taste buds. The appetizing hot and sour taste just right aroused people's appetite. Appetite, then the mellow taste is mixed with the deliciousness of fish lips and the freshness of mushrooms and winter bamboo shoots, as if the whole soul has been baptized.
From the outside to the inside, it goes deep layer by layer and slowly soaks in. There is also a beautifully cut fish lip mixed in the soup. It is soft and smooth. It falls apart just by the slightest contact with the teeth. It goes into the stomach along with the soup. Soothes a stomach that doesn't feel like it's eaten at all.
"It tastes good. It tastes so good that I can have another ten or eight bowls of it without any problem." Wu Kun's eyes were bright, and he drank so much that beads of sweat broke out on his forehead.
Although Xiang Yang didn't speak, he knew that the taste must be quite good even if he didn't raise his head.
The soup is not just delicious, it also has the richness and richness of the meat and rice, which perfectly combines the richness of the meat with the tenderness of the fish lips, which is a perfect match for both.
The aroma of the meat, rice and fish lips seems to linger between the lips and teeth, and the golden and fragrant chicken paste and golden bamboo shoots have already arrived.
Different from the low-key connotation of the meat, rice and fish lips, the newly served chicken and golden bamboo shoots directly attracted everyone's attention with its shiny appearance. As Ming Shenzong's favorite dish, it naturally has its own uniqueness.
How could the emperor who grew up in a noble family like to eat a very ordinary dish
Life is not a novel. There are not so many surprises, only things that should be taken for granted. Although it sounds simple, it is actually very complicated.
Not only the difficulty of knife skills, but also the requirements of fire skills will be very high. If it takes more than a second, it may be mushy, and if it takes less than a second, it may be a little raw and taste fishy. This all depends on the skill of the chef. .
In addition, the shredded bamboo shoots and minced chicken are cut as thin as hair. This is also very particular. The finer the cut, the better. Naturally, it does not have to be thick. As for the minced chicken, it is even more particular. Do you think it should be minced? Is it ok
If it is crushed too thoroughly, there will be no flavor. If it is not crushed enough, it will have a grainy texture. The chef's perception and knife skills are definitely very demanding.
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