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"But in the traditional sense, shouldn't Sri Lankan crabs be more suitable for making chili crabs?" Whether it's the memory of Opero from his grandmother or Singapore's geographical location.

"Yes, the Singapore chili crab dish is indeed the most suitable for crabs and blue crabs, especially crabs. The taste is especially good with Singapore spices. If I were in Singapore, I would be the same choice as Mr. Opelo. I The main core reason for choosing ingredients is inappropriate. "Yuanzhou Road.

"Suitable?" Opero muttered.

What seemed to come to mind, but nothing seemed to come to mind. The taste of the chili crabs made by Yuanzhou remained on the tip of his tongue. There was a layer of paper in his mind, as long as he broke it, he could see the opposite scenery.

"When I decided to make this Singaporean national dish, I made some preparations. One side raised water and soil to support the other. The same country also had different water and soil raised ingredients. The temperature on the Chinese side was lower than that on the Singapore side, plus the ocean. The influence of the sexual monsoon monsoon, combined with these factors, the meat quality of Huaxia's Sri Lankan crabs is not as tender as Singapore's, and so is the blue crab, so I chose pike crab which tastes closer to Singapore's native Sri Lankan crab. "Yuanzhou explained.

"It turned out to be this way, I said how Chef Yuan chose the shuttle crab, and thought I didn't understand Singaporean food, but I didn't expect it to be too understandable." Opero muttered to himself, realizing that the difference between the ingredients was really big .

I really do n’t say that Singapore and Huaxia are two countries. You take the peppers from the province of Sichuan to the province of Sichuan, and then the people of Sichuan will tell you that this stuff is not spicy at all. Here it is.

"I'm lucky. Barracuda crabs, especially barracuda crabs migrating in winter. In this season, the crab meat is more tender and plump than the rest of the time, so it can highlight the taste of peppers and condiments." Yuanzhou Road.

"Chef Yuan is very knowledgeable." Opelo understands this truth. Actually, it is not only he understands it. The chefs at the scene understand this truth. Different countries have different ingredients, but understanding is one thing. Thorough implementation is another.

It's like the first youth chef exchange conference before, including Coson Dashi Xiujie, most of which is to consider condiments, such as lemon, mango, etc. Even if the ingredients are provided by the jury, they have not thought about it, it is more suitable to find a local Ingredients, this is the limitation of thinking.

Since Barracuda didn't cause it, and Opelo has a sense of authentic Singaporean cuisine, what is the main reason for this feeling?

Opelo already knows the answer. Strictly speaking, this answer was also just informed by Yuan Zhou. Let ’s look at his brother Qin Chuan. I have to say that sometimes it ’s good to think less. See if he does n’t eat enough. Nothing tangled.

"Chu, you are not wrong." Opero closed his eyes and thought for a long time before he opened his eyes seriously. "Nuanya cuisine chef Yuan is much deeper than me. He is indeed the first chef in Asia. . "

One dish conquered Opelo. On the one hand, Singaporean dishes in Yuanzhou are really good. On the other hand, Opelo is really bright and clear. Good is good. I do n’t think about it. Chef Yuan is just this one. The dishes are better than me, maybe I can surpass other dishes, or beyond Nyonya cuisine, as well as new western food and so on.

From the perspective of chili crabs, Opello sees the whole. Obviously, Chef Yuan's knowledge of the horror of Singapore cuisine and his solid skills are definitely not something that can be done temporarily.

"That's right, that's right, it's really delicious. This chili crab is even more delicious than the brother's." Brother Qin Chuan, who shook his head, shook his head.

"It's really delicious." A few of Li Dehua nodded frequently, of course, they didn't delay their transportation of chopsticks.

However, Opelo looked at Qin Chuan, his eyes gradually became strange.

However, the crab meat has already been eaten at this time, but there are no side dishes. The elegant and fast movements of these chefs do not show that they are grabbing red pepper and other ingredients.

"Guru" is an onomatopoeia that swallows saliva.

"I really want to eat it." This is Mr. Cheng and the little poor Zhangle who are still far away from being imprisoned.

"This time I paid a salary, I went to the kitchen God's small store for extravagance." Zhang Le secretly determined in his heart, intending to spend more time with Chu Yan, save a little money.

Soon, there were red peppers and other side dishes on the extra-large plate prepared by Yuanzhou.

‘Operation on CD-ROMs starts from me’ The chefs practiced this policy, and the crab shells were gone on the plate.

The two guys Qin Chuan and Saranka picked up ‘Kaz, Kaz’ and chewed it in a few moments. After that, they knew that they were very satisfied with the taste!

"Oh, then come and look at my dishes again." Opelau held down his chopsticks and pushed his dish in the middle.

Yuanzhou first picked up the chopsticks and touched Opelo's crab, um ... found that the crab didn't respond, so he clamped the crab shell.

The chilli crab shell prepared by Opello is a whole, and you can see the red and white tender tender crab meat on the bottom of the plate, and there are a circle of crab legs around it, and a golden circle on the outside. Bread crumbs look like they have been specially treated.

The look looks pretty good and it smells good.

Yuanzhou first took a piece of pepper and put it in his mouth. A sweet and spicy swept the entire mouth, and he slightly carried the delicate taste of crab meat. The taste is quite good. It is a good dish, an excellent dish, usually in Can't eat outside restaurants.

According to Yu Yue ’s scoring standards, there are 0.8 yuan on a one-point scale. Opelo deserves to be a national treasure chef in Singapore and spends most of his life pondering Singaporean cuisine. His skill in Singapore cuisine is also equivalent to Zhao Mei The accomplishments of Sichuan cuisine.

Don't think that Opalo is only 0.2 points away from Yuanzhou in Singapore cuisine. It seems that the gap can be surpassed by raising a hand ... But in fact, according to Yu Yue's standards, one point is a difference. The actual In terms of comprehensive judgment, Opello is two chips worse than Yuanzhou.

Because of Yuanzhou's own efforts, and the comprehensiveness of each cuisine rewarded by the system, strictly speaking, Yuanzhou is not alone in fighting. He is a chef from ancient times to the present who is holding the battle behind him. Manpower cannot be surpassed. of.

There is a word to describe the ceiling called the ceiling, but the domestic chefs Cheng Cheng, Liu Li and others called Yuanzhou "culinary heaven" in private. There is no flower plate, because the ceiling is touchable by hard work, but Yuanzhou Their skills, they feel that hard work is also close at best.

Obviously, Yuanzhou's "culinary arts" bandit also began to spread abroad.

ps: The rookie cat wants to break out into a three more cat at the beginning of the month! Little friends do not support rookie! !!