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"It turns out that peppers can still be treated this way, it's really an ingenuity, ordinary people absolutely can't think of it." Yuanzhou said silently, and then said: "Chef Opelo, your pepper is marinated with crab meat , The first time I saw this treatment, it tasted pretty good. "

"Ha ha ha ha, Chef Yuan ate it, it was indeed my exclusive invention." Opello had a smile on his face, and he was surprised at the first bite of Yuan Zhou. It ’s too detailed. The details Many internationally-known food critics couldn't say this after eating. At most, they can only say that the pepper has been specially treated.

However, after thinking about it, it seems normal that Chef Yuan is so powerful. Otherwise, how could it be possible to take over his burden and become the first chef in Asia, Opero's look at Yuanzhou has been admired by the eyes of his predecessors. Then, cooking is so good that it deserves respect.

Although Opello is really able to lose, he can be called bright and shameless, but it is also shameless ... What is the responsibility to take over his burden? No one in Asia actually won the title of the first chef in Yuanzhou. However, to put it simply, there is a private name for Asia, but it is not recognized.

???? Yuanzhou once again stretched the chopsticks and put a chopsticks crab meat into his mouth. Other chefs are eating. Although it is a little different from Yuanzhou's chili crab, it is also a good dish as evaluated.

However, Qin Chuan, Li Dehua, Liu Yuanshan, Xia Ma, Dika and others did not agree with the evaluation, but waited for Yuanzhou to speak.

This unified action reveals two things. The first is that a dish from Yuanzhou not only conquered Opello but also other chefs present, and the second was the cooking of Opello, which is really better than Li Dehua and so on. People have to be above the line.

"The handling of crab meat for sea crabs is simple, but it is more difficult to handle them in detail. Chef Opelo handles them quite well, but as I said just now, Huaxia's Sri Lankan crabs are not the most ideal ingredients today."

"Chef Opelo, the tomato sauce you used should be made on-site. The tomato sauce is added with dried basil leaves, and the sweetness will be slightly weakened, but I think this reduction should be under your control. And here I have to praise the chef Opelo's seasoning is very powerful. "

"If I'm not mistaken, Chef Opelo's main dish of this dish is spicy and sweet. Spicy has the upper hand and faintly covers the style of crab meat. This is a very special style in Singapore. The chili crabs I made are completely different, but I suggest that I prevail. ”Yuan Zhou carefully commented on the food in front of him, and concluded with a low-key discourse, after all, he was telling the truth.

If there is a difference, I will prevail, a word of xiao (zhang).

Li Dehua, Shama, Dika, and Liu Yuanshan were a bit dumb. The four of them were Asian Four Boats. None of them learned Singaporean cuisine. Although Li Dehua was a Singaporean, he also said before that his specialty was Li Jiacai. So, look at Qin Chuan and Opello who are present at the Singapore cuisine.

First of all, Qin Chuan didn't know if he was listening to Yuanzhou's comment, and he pouted. Obviously he was still reminiscing about the food just now, and Opelo didn't refute it. I felt something in my eyes, and compared with Yuanzhou's, I formed a very clear perception in my mind, that is, the Singaporean cuisine made by Yuanzhou really seems to be the most authentic, this is the idea that comes out naturally in my brain .

"Chef Yuan is right. I want to make the Nyonya cuisine Singaporean, but it's a bit lower." Opero said.

???? Others saw that Yuanzhou and Opero had reached a miraculous consensus, and they hurriedly extended their chopsticks to continue to taste, but some did not taste "authentic" and could only taste it carefully with a wrinkled face. Realized the gap between culinary skills and Yuanzhou, after all, they could not even catch up with Opelo. ?

???? "I will cook this dish again tomorrow, and then invite Chef Yuan to taste it again." Opero seriously.

???? He suddenly had a very high enthusiasm and ideas, as if back to when he was young and just started to study cooking, he was full of energy. ?

???? "No problem, tomorrow is the next morning of the exchange." Yuan Zhou was also serious.

The Ninth People's Association and Yuan Chu Exchanges have one thing in common. They are very cooperative with Yuanzhou's business hours. They also complete the exchanges during business hours, and they are also three exchanges. However, the process is still different. The process developed by Chu Jing is that the chef ’s shop communicates each morning after breakfast and before lunch, and arranges what they communicate today in the afternoon and dinner. The time is three days.

Dharama formulated the interval from breakfast to lunch, then from lunch to dinner, and from dinner to midnight. The meal at business hours is Yuanzhou's exchange food, and the time is one day.

After seeing Duramar's plan, Chu Yi saw it through at a glance. The cameloma and other people made this kind of communication for eating, but he thought that cameloma was too naive. Do it with them at the scene. After the exchange, you can go to the kitchen God to line up for food. In this way, it is equivalent to eating four meals of Yuanzhou without supper.

What is plan pass, this is plan pass! Chu Yan's mouth showed an indifferent smile, and he didn't care much about the process of cooking masters such as Dharma, stupid earth people.

Closer to home, Opelo's chili crab is tasted, and then Chu Yu grabbed the second stick. What he made today is a dish that went to Singapore to find spices to perfect.

This introduction feels a bit fanatical. To be precise, Chu Rong is making a very common dish today: French red wine beef stew. The ingredients are particularly simple: red wine and beef.

?? Chu Chu did not do anything on the main ingredients this time, most of them are those who set up the innovation, the main thing is to spend a lot of thought on the essential beef broth here.

?? Chu Yan put his plate straight on the special round table, his eyes stayed on Yuan Zhou, the purpose was obvious, but everyone else showed a copy of this expression, because everyone knew before coming, chef Chu is He has been fighting against Chef Yuan.

On the wobble plate, Chu Min's wobble plate has always been good. The plates are particularly delicate. The two palm-sized white porcelain plates are not flat but recessed in the middle, and the shapes on both sides are raised. With some simple patterns, potatoes and carrots are processed into small flowers, placed on the periphery, and there are nine pieces of beef in the shape of a pagoda, each of which is not bad in size. it is good.

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