Gourmet Food Supplier

Here, Yuanzhou began to prepare meals, and the other side of the discussion sounded louder. .

The reporter is divided into on-site reporters and off-site reporters. The former is an invitation letter. It can enter the hall and shoot without affecting the players. There are five domestic and island countries, as well as South Korea and Thailand. Not many.

Most of them are on the sidelines, and the number of people outside the hall is even more. Almost all the domestic food magazines are coming.

As for the news of who to wait, it depends on their respective doorways.

"Old Li, I’m smiling at your mouth, is it the latest news?”

Lao Xu and Lao Li know each other and belong to different newspapers, but both newspapers are in Rongcheng. The news that they often get is overlapping. After all, the food circle is big and big, but it is small and small.

There are a lot of opportunities for the two to meet each other, plus the smell is similar, it can be regarded as a loss of friends.

When I heard Lao Xu’s words, Lao Li’s moment was a spurt, and he quickly pulled his face and his head shook like a rattle: “No news, no news, just just read a funny piece.”

Funny paragraph? This kind of words lie, the ghost does not believe.

"I said Lao Li, our relationship, eating solitary buttocks." Lao Xu touched Lao Li's shoulder and said viciously.

Just as the two were still entangled, the reporter circle spread another message, a young chef named Yuanzhou would challenge Fujiwara.

"Island people really don't want to face, but they have invited the old guy Fujiwara. He tastes buds and drills. This kind of person is slightly better than the bones in the egg." Next to the middle-aged reporter, he is more concerned about Sino-Japanese exchanges. It is the meeting of the previous two times.

"I think I should leave him alone, don't bird him."

"It’s really a newborn calf, not a tiger, but Fujiwara is a hungry tiger who eats people without bones."

"The chef who can represent the domestic exchange meeting is definitely a certain skill, and I hope that it will not be hit hard by Fujiwara."

The reporters were not good at Fujiwara's impression. Think about it too. This kind of poisonous tongue commented that there was no one in the Chinese food industry. But then again, from the mouths of these reporters, we can also understand that Fujiwara is really not easy to provoke, and it is a nightmare among the population.

“What if Yuan Yuan won?”

In the conversation of the people, suddenly inserted a dissonant word, and it was Lao Li who looked up and talked.

Lao Li is a person from Rongcheng. He has been to a Yuanzhou store for a time. He has a clear noodle soup and is very impressed. Lao Xu also answered, although he had never been there, but after three or five, he listened to the editor of his newspaper and said that the store’s things were delicious.

He answered: "I don't think you know the skill of Yuan Chef, so I said this."

Immediately, a bearded reporter answered: "I know very well that Yuanzhou chef, not before, also participated in "Master in the Folk", a folk chef. It is very famous in Rongcheng, and even in Sichuan Province, it is the number one, but I think the two must not understand the old guy in Fujiwara."

"The Fujiwara guy is a pervert!"

This time, the China-Japan exchange meeting, Chuyi was originally the core of the reporter's pursuit. After all, Chu Wei is the youngest three-star chef in history, with a topical foot.

However, because Dashi Xiujie came to Fujiwara, and Yuanzhou bar, the tip of the needle to Maimang, do not give each other.

Therefore, most of the attention of the exchange was transferred to Yuanzhou.

Whether it is a reporter or an invited guest.

If you think about it, if you let Yuanzhou know that it will definitely be said that the light of the male **** can't be hidden, but at this time, Yuanzhou is not stunned, and he has to start cooking.

When Yuanzhou cuisine, it is absolutely engrossed.

Some of the ingredients prepared for the exchange will be in the fresh cabinet under the chef's glass table, and there will be other large fresh-keeping cabinets in the middle of the circle.

This time, Yuanzhou opened the storage cabinet underneath it, and took out a small aquarium directly from the inside. The oxygen inside was still bubbling.

There are two fish with a slight silvery surface, which swims fast in the box.

"It seems that Yuan’s chef is ready to make the Yangtze River, the swordfish." Fujiwara’s tone is not scornful, but it is not very expected.

"Family, what does this mean?" Dashi Xiujie will answer the question, and this will not begin to ask.

"This swordfish is also called long jaw. There are people called knives. This fish is flat on the side and narrow like a knife. So it is called a swordfish. The meat of this fish is delicious, but it is stabbed, and almost every piece of meat has thorns. And I don't like the fish that I stabbed." Fujiwara said with a smile.

When he said that he didn't like it, he didn't hide it at all, his tone was very straightforward, and he didn't expect Yuanzhou to do it.

"This is a bad thing. This fish is not a squid. It can remove the whole piece of fish bones. It is to go to the squid thorns. It has to be practiced for more than eight years." Dashi Xiujie said loudly and unconsciously.

And Yuanzhou is directly deaf to these words, open the aquarium, pick up a small net bag, one net one, fast and profitable.

"咚咚" two sounds, Yuanzhou directly used the skill to stun two fish, and then placed on the chopping board.

"It's a small fish." Dashi Xiujie couldn't help but snorted.

"Dashi, the swordfish is generally 18 ~ 25 cm, weight 10 ~ 20 grams, these two have added up to about 350 grams, not small." This time Fujiwara corrected Dashi Xiujie's statement.

"The eyesight is good." When Yuanzhou washed his hands, he suddenly said to the Fujiwara.

"Oh, this is nature, this old man has some eyesight, I don't know how you prepared this fishbone." Was praised by a junior, Fujiwara simply smiled, and immediately asked the fish and smiled at the fish.

"When you eat, it's good." Yuanzhou's confident and affirmative voice was clearly revealed from the mask.

"Okay, then I have to look at it." Fujiwara did not believe that Yuanzhou could remove the fishbone.

And because of the characteristics of the swordfish, steaming is the best way to reflect its umami taste. Other practices always have the feeling of putting the cart before the horse.

This point, as long as the chef is a little good, it is known that Fujiwara has determined that Yuanzhou has no good way to fishbone and keep the whole fish for steaming.

After Yuanzhou washed his hands, he took out the steamer and began to prepare.

"Sure enough, it is steaming." Fujiwara looked calm.

Putting the steamer in the pot, Yuanzhou started to deal with the swordfish on the chopping board. At this time, the swordfish was almost awake.

"唰" Yuanzhou took out a sharp knife, the blade is very narrow and long and sharp, flashing cold, it looks sharp.

Yuanzhou took the knife in his right hand, and the **** in his left hand gripped the fish head, and the whole fish was erected, facing the sink.

"哧" Yuanzhou gently touched the fish belly, the fish belly of the swordfish is like a lotus flower, but at the tip of the knife is just a picking action, it washes the fish's internal organs.

"The action is fancy." Fujiwara looked at Yuanzhou's knife, not surprised.

But the next moment, he opened his eyes in surprise.

Because Yuanzhou put the tip of the knife directly into the fish, this is clearly the action that is ready to take the fish bone.

"How is this possible? This fish is nothing but three or two. The bones are soft and the fish is too thin to be successful." Fujiwara said incredibly.

It is because Fujiwara knows too much about cooking that Yuanzhou is unlikely to succeed in taking fish bones.

The fish is small.

Fish bones are soft.

More thorns.

Nothing can be successful without thinking.

......