Gourmet Food Supplier

This group of people are chefs. In the WeChat large group, in addition to diners, there are many chef lurkers. Like lyb, they almost do not communicate, they dive, and they are almost drowned.

Of course, they also go to the kitchen God's shop to eat, and they are also diners.

But their purpose of joining groups is to follow in the footsteps of boss Yuan, such as Kang Hu, who was awarded "Yuan Shi's Most Expecting Chef".

"Lu Cai, you have to look at Lu Cai, and strive to win this year." Kang Hu pondered.

"To study Shandong cuisine, it will be the Sichuan cuisine competition at the end of the year." A chef friend heard Kang Hu's muttering and advised.

"I really lost the watermelon to pick up the sesame seeds. You said that Yuan Shi most expected the chef's award as important, or Sichuan cuisine chef of the year." Kang Hu asked.

"Uh, too." The chef friend thought about it, nodded, and getting Yuan Shi's most anticipated chef was indeed more important.

Unconsciously, the Yuan Shi Award, which was established for two years, has surpassed the selection of the Sichuan Cuisine Association by Sichuan chefs.

In addition, as the manager of Yuan Diantan and Yuan Pingwang, Cheng Ye, there have been many recent events. As the daughter of Cheng Technologist, naturally, he has also heard about the disciples who are registered by the teacher.

Cheng Ye can foresee that once the named disciples have accepted, the influence of Yuan Shi trophy will definitely exceed Sichuan Province. Cheng Ye's goal is to handle Yuan Shi trophy to the same scale award as China Golden Chef Award.

The China Golden Chef Award is awarded by the China Federation of Chefs. It is a national award and the highest award in the China Chefs Circle.

But the awards are mainly given to organizations that manage cuisine and breakthrough cooking skills. They do not recognize individual chefs.

The Yuan Shi Award recognizes individual chefs, and Cheng Yi feels that they can complement each other.

Closer to home, during the time of discussion in the group, served.

"Cooking yam, uncle Zhou tried." Yuan Zhou personally brought it to Zhou Shijie.

As a dessert on the table, the yam is sweet, sticky, crispy, soft, tender and sweet. Of course, the speed of making it is also a major feature.

A bachelor from the Hanlin Academy in the Qing Dynasty explained in detail the method of making yam in his "Vegetarian Talk". It is conceivable that this dish is famous.

Basil belongs to the important cooking method of Boshan cuisine in Shandong cuisine. It is so-called that everything can be pulled ... But the yam can be regarded as the representative series of Boshan cuisine.

The dishes ordered by Zhou Shijie as the master of Lu cuisine are naturally targeted, and they also cover several cuisines of Lu cuisine. They are the dishes that can best reflect the characteristics of the cuisine.

The shredded yam was placed in a large light blue plate, and the yam was covered with a layer of slightly yellowed syrup. It looked sweet and delicious. There was a plate and a bowl. The glazed porcelain bowl contains ordinary cool white water. Of course, this water is certainly not ordinary water.

What's wrong with the system?

Is the fat tiger unable to move the knife, or the system is not enough?

The bowl of yam is served with a bowl of water to prevent customers from scalding their mouths. When many people take the yam, they will sip it in the water to remove the excess heat, and the temperature will become the entrance temperature.

"hiss"

Zhou Shijie smiled slightly. He picked up the chopsticks and clamped a piece of yam. Starting from the chopsticks picking up the yam, a ray of silver appeared on the yam.

The sugar silk crystal is bright and tough. As Zhou Shijie's chopsticks keep away, it continues to prolong, but there is no sign of severance.

"Yes, the heat is quite good." Zhou Shijie's eyes exulted.

The chopsticks took the yam for several turns, and finally wrapped the shreds of sugar, and quickly put it in the bowl to sip it. It was found that the water in the bowl was basically unchanged, and there was no embarrassment of sugar falling into the water. The mastery of the fire has reached the point where the fire is pure.

Put it in the mouth, first it can be hot in the mouth, then the sweet sensation, and finally the soft yam. Progressive layer by layer, the texture is layered, and it is clearly a sweet, but it was found in the mouth. It's completely different from the sweets in the imagination.

"The flavor of the syrup is appropriate. The texture of the yam is soft, with a bitter taste but just the sweetness of sugar, and it also has a hint of osmanthus. This is a syrup fried with sugar osmanthus, the astringent flavor of osmanthus and yam. The bitterness, the sweetness of sugar, and the perfect combination are quite outstanding. "Zhou Shijie ate it with satisfaction.

Of course, he did not forget what he came to do, and he would also express his feelings while enjoying the food.

It is indeed a dish that can reach the menu level of Yuanzhou. It is indeed a very high level. Zhou Shijie is very satisfied.

The following Jinan dishes, Pu soup with milk soup, cloth bag chicken in Kongfu cuisine, and scallion sea cucumber in Jiaodong cuisine all gave Zhou Shijie a great surprise. It is indeed Yuanzhou, and it is simply not screaming.

The sea cucumbers that Yuanzhou used for the sea cucumbers in the onion-burned sea cucumbers were soaked. Last night, they were soaked. After careful processing by Yuanzhou, adding their own unique ideas, the onion-burned sea cucumbers have already It's different for the first time, so this dish is one of Zhou Shijie's most pleasant surprises.

The final result was that Zhou Shijie ate and ate it unknowingly, and finally realized that he did n’t even need to wash the plates, and he could n’t be full anymore. It was probably the state after eating the buffet, although he could n’t help The wall went out because he wanted a face, but he also walked slowly.

"I just feel that Xiao Yuan's Lu dishes are better than Cantonese and Soviet dishes, ha ha ha." Zhou Shijie left after eating, and didn't say anything to Zhou Xi.

With the new talks, Zhou Shijie did not feel bloated, and his steps were a lot lighter. The so-called young and old are probably like this.

Take Wuhai as an example, it was a large snack that had no less than 20 dishes before wiping its mouth cleanly and leaving.

Taking away the last guest, Su Ruoyan, was relieved. Today's shop looks extra busy.

"Boss, I'm sorry. I didn't find any new dishes today and didn't inform the guests in time." Su Ruoyan apologized directly to Yuanzhou.

She knows that when the store is opened, the clerk tells the customer, the boss doesn't care about these things.

"I didn't tell you in advance, I don't know it's normal." Yuanzhou didn't think it was a major event.

"I must pay attention next time." Su Ruoyan bit his lip and said.

My heart was secretly determined that such things would never happen again. Since then, Su Ruoyan has a habit of going through the menu every day, so as not to miss the new opportunity of Yuanzhou.

"It's okay, go back, pay attention to safety on the road." Yuanzhou said.

"Bye, goodbye." Su Ruoyan waved away.

Yuanzhou watched her go far away before going upstairs to wash, and had to prepare a hangover set for the pub in a while.

The number of people ordering Lu Cai has gradually increased, which should be spread by diners, so Yuanzhou is not curious about this. Yuanzhou is even more curious that the number of people who ordered Baishui has been increasing every day.

Although Baishui's rewards have been available for a long time, because there is already water in the welcome package, few people order white water, and even few people notice that white water can be ordered. After all, this price is good for a glass of watermelon juice.

But it seems that since a week ago, the number of people who ordered Baishui has increased day by day.

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