Chapter 1829: I will be the judge

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So chili can be dealt with like this. What a clever idea. Ordinary people would never have thought of it. Yuan Zhou said in the heart and then said,Head chef opello, your chilies are marinated with crab meat, right? this is the first time Ive seen such a way of processing, and the taste is quite good.

Hahahaha, head chef Yuan, you can taste it now. It is indeed my exclusive invention. With a smile on his face, opello was a little surprised that Yuan Zhou could tell the difference at the first bite. The cooking method was so detailed that even many internationally well-known food critics couldnt tell him the difference. At most, they could only say that the chili had been specially processed.

However, on second thought, it seemed normal for head chef Yuan to be so amazing. Otherwise, how could he have taken over his responsibility to become the number one chef in Asia? the way opello looked at Yuan Zhou had changed from the gaze of someone of the same generation to admiration. His culinary skills were so good that he was worthy of respect.

Although opello could really afford to lose and could be said to be upright and above board, he was also really shameless What did he mean by taking over his responsibility? before Yuan Zhou, no one had really gotten the t.i.tle of the number one chef in Asia. To put it simply, there were people who called themselves the number one chef in Asia in private, but they had never been publicly acknowledged.

Yuan Zhou reached out his chopsticks again and picked up a piece of crab meat and put it into his mouth. The other chefs also ate it. Although it was still a little inferior to Yuan Zhous Chili crab, it was still a good dish, just as he had said.

However, Qin Chuan, li Dehua, Liu Yuanshan, Xia MA, Deca and the others tacitly didnt say anything. They just waited for Yuan Zhou to speak.

This unified action revealed two things. First, Yuan Zhous dish had not only conquered opello but also other chefs present. Second, opellos cooking skills were really a level higher than li Dehua and the others.

The processing of sea crab meat is very simple, but it is more difficult to process it carefully. Head chef opello handled it quite well, but as I said just now, the big crab of Sri Lanka in China is not the most ideal main ingredient now.

Head chef opello, the ketchup you used should be made on the spot, right? you added dried basil leaves in the ketchup, so the sweetness will be slightly reduced, but I think this reduction should be under your control. I have to praise head chef opellos mixing of the ingredients is already very powerful.

If Im not wrong, head chef opello, the main flavor of your dish is spicy and sweet. The spiciness has the upper hand and has faintly overshadowed the elegant style of the crab meat. This is a very special style of Singapore, completely different from the chili crab I make, but I suggest that you use me as the standard. Yuan Zhou commented on the delicacies in front of him seriously and concluded with a low-key sentence. After all, he was telling the truth.

If theres any difference, let me be the judge. What a low (Zhang) tone.

Dehua Li, Xia MA, Deca, and Liu Yuanshan were a little dazed. The four of them were on the four-boat Asian s.h.i.+p, and none of them had learned Singapore cuisine. Although Dehua li was a Singaporean, he had said before that he was good at Li family dishes, so he looked at Chuan Qin and opello from the Singaporean cuisine present.

First of all, no one knew if Qin Chuan had heard Yuan Zhous comments. He smacked his lips and was obviously still reminiscing about the delicious food just now. Opello didnt refute him. He picked up a piece of crab meat and tasted it himself. Then, he closed his eyes to feel it and compared it with Yuan Zhou s. An incomparably clear recognition was formed in his mind. The Singapore dishes cooked by Yuan Zhou seemed to be the most authentic. This was a thought that naturally emerged in his mind.

Head chef Yuan is right. I really want to make the mothers wrath cuisines have a Singapore style, but it seems to have fallen behind. Opello said.

When the others saw Yuan Zhou and opello miraculously reach a consensus, they also hurriedly reached out their chopsticks and continued to taste. However, some of them didnt taste the authentic taste. They could only taste carefully with a frown and deeply realized the gap between their culinary skills and Yuan Zhou s. After all, they couldnt even catch up with opello.

Ill make this dish again tomorrow. Ill invite head chef Yuan to try it again. Opello said seriously.

He suddenly had a very high enthusiasm and ideas, as if he had returned to the time when he had just started to study cooking in his youth, full of energy.

No problem. Tomorrow is the second day of the exchange. Yuan Zhou also appeared quite serious and earnest.

There was a common point between the meeting of nine people and Yuan Chus exchange meeting, which was that they both cooperated with Yuan Zhous business hours very well. They also completed the exchange meeting during the interval of the business hours and also exchanged three times. However, there was still a difference in the process. The process formulated by Chu Xiao was to communicate with each other after breakfast and before lunch in the master chef Restaurant every morning, and to sort out the things for todays communication during the afternoon and dinner time. The duration was three days.

The business time of toroma was the interval between breakfast and lunch, then the interval between lunch and dinner, and then the interval between dinner and midnight snack. The business time was Yuan Zhous exchange food and the duration was one day.

After Chu Xiao read tuoluomas plan, he immediately saw through it. Tuoluoma and the others had made such an exchange for the sake of eating. However, he felt that tuoluoma was too naive. The process that Chu Xiao had set now was that Yuan Zhou wanted to cook with them on the spot. After the exchange, they could still go to the master chef Restaurant to line up for food. In that case, they could eat four meals of Yuan Zhous dishes without including the supper.

This was what it meant to have a good plan! Chu Xiao revealed a cold smile from the corner of his mouth. He didnt care much about the process of tuoluoma and the other master chefs. Stupid Earthlings.

Back to the main topic, the opellos Chili crab had been tasted. Next, it was Chu Xiao who grabbed the second stick. What he made today was a dish that he wanted to perfect when he went to Singapore to look for spices.

Such an introduction felt a bit exaggerated. To be precise, what Chu Xiao cooked today was a very ordinary dish: French braised beef with red wine. The ingredients were particularly simple: red wine and beef.

This time, Chu Xiao didnt make any changes to the main ingredients. At most, he just made some innovations in the plate presentation. The most important thing was that he spent a lot of effort on the essential Beef Soup.

Chu Xiao placed his plate straight on the specially made round table and fixed his eyes on Yuan Zhou. His purpose was obvious. However, the others all revealed an expression as if it was only right, because they already knew that head chef Chu had been competing with head chef Yuan.

In terms of plate presentation, Chu Xiaos had always been good. The plates were especially exquisite. There were two palm-sized white porcelain plates that were not flat but had a depression in the middle and a curved shape on both sides. Some simple patterns were outlined around them with sauce. The potatoes and carrots were processed into the shape of small flowers and were placed on the periphery. In the middle were nine pieces of beef that were stacked into the shape of a PaG.o.da. The size of each piece was exactly the same. At first glance, one could tell that his cutting technique was excellent.