My Little Mom is the Richest

What Mu Qiu said was right. Boiled cabbage, a Sichuan dish, looks like a very common white water dish, but in fact, this dish that can become a state banquet is not a simple thing.

The first is the ingredients. The bowl of "boiled water" includes top-quality ingredients such as ham, chicken, duck, scallops, ribs, etc., and this is just the beginning. The bowl of soup is also very demanding. After the strict ratio is configured, it will be stewed for about a day before it can have the final effect.

And the fire is also required. The soup stewed by the stove is definitely thicker than the fire of the general electric stove.

And the taste is always the key to a dish, as long as the stove fire dish can stew that kind of thick, layered taste.

And the pot that this Sichuan cuisine chef took was specially made for this dish in the Qing Dynasty, and the carbon ash underneath has already told Mu Qiu that the pot is not young.

And this is the soup base of sin. The last cabbage needs the tenderest cabbage heart, and when it stands up in the bowl, it can turn into a flower.

This is the time to test the chef's knife skills, so this dish seems simple, but in fact it is definitely not an easy thing to do.

And there seems to be something about the Japanese chefs. Although there are many top sushi chefs in Japan, there are only a few chefs who can really make people remember after eating.

And the Japanese style is generally the original taste of a food, which is the high requirement for the ingredients.

Japanese cuisine, in addition to sushi, sashimi and sake are also compulsory courses, and this Japanese chef has of course prepared these commonplace things.

"This time, it's true that the chefs on the Chinese side are slightly better. No matter how you look at it, the things from the Japanese side are really a bit stretched..."

The people on one side have already seen that the strength of the two sides really doesn't seem to be of the same order of magnitude.

The Sichuan chefs in China have already finished stewing the soup base, and the next job is to absorb the impurities in the soup, and after purification, turn the cabbage into a knife. This big dish is considered complete.

"The minced chicken is probably also used to absorb the last impurities, but the freshwater shrimp, is it also used for filtering?"

Mu Qiu definitely made this trip a worthwhile trip. He actually read many things that he didn't know much about before today.

As for the problem of the electronic furnace, as I have just said, the temperature is the flaw. If only the general method is used to absorb the last impurities, it will be difficult to succeed in all likelihood.

But at this time, the green shrimp that I don't know what it is used for is finally useful. As the green shrimp is thrown into the pot, a pot of clear soup is quickly replaced.

Then there is the modified knife by the Sichuan chef, which is completely formed.

And the barrage of the live broadcast is already overwhelming, including foreign audiences who have already seen that the recipes from the Chinese side are state banquet-level recipes. Although Japanese things are definitely not bad, they are basically It's a judgment call.

Mu Qiu has completely become the biggest guest. After the completion of the two parties' things, they were immediately placed in front of Mu Qiu. After all, everyone knew Mu Qiu's strength and background, and judging from the situation just now, Mu Qiu It is completely a standard old Tie. The demand for food has reached a near-perfect level, and the chefs are almost completely playing in the direction Mu Qiu likes. A good word from a person at the same level, it is estimated that it will be a great success.

And the dishes on both sides of this round have already been served in front of Mu Qiu, and now everyone has been silent, waiting for Mu Qiu's meaning.

"Tuna, this kind of sashimi is really interesting."

Mu Qiu slowly picked up a piece of sashimi and said.

"Yes, this is a deep-sea tuna weighing more than 200 kilograms, and it was not raised by us. It was only salvaged this morning. In order to preserve the taste of the ingredients, it was sent here immediately."

The manager on the side said quickly.

The sake has maintained a very complete Japanese style. It is completely the Japanese style sake of the izakaya. Although it is ordinary...but it does have a different taste.

Below is the sushi. After drinking the glass of sake, Mu Qiu picked up a piece of sushi,

"This is, sea urchin?"

The status of sea urchin in Japanese cuisine can be regarded as the big brother level. Japanese cuisine without sea urchin can be said to be completely soulless.

"Yes, this is the sea urchin we raised with a seawater press. The taste is definitely not inferior to the wild one. You can try it." . ,,.