Chapter 2446: Moderate difficulty

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Although Yuan Zhou cooked very quickly, the cooking time was soon about to come to an end. After all, he had processed all kinds of seasonings and deliberately slowed down so that the chefs could see him more clearly.

Thats all for today. I hope everyone can learn something that will be useful to them. Well continue tomorrow. Yuan Zhou looked at the time and found it was time to end.

It just so happened that the tasting of the last dish had just ended, and the rhythm was just right.

When Yuan Zhou said the conclusion, the reaction of the chefs below was not to applaud and thank but to disbelief.

Its already so late? Why does it feel like weve only just started?

Its really time. For the first time, I feel that time has pa.s.sed too quickly.

I didnt expect to learn so much. Its a pity that I didnt have enough time to talk. If only I had more.

The chefs were all talking at once. They all felt that time had pa.s.sed too quickly and that they had learned a lot.

To be honest, this was the most detailed explanation a master could give to his direct disciples. It wasnt like they hadnt gone to the lectures of some famous chefs before. There were some useful things, but very few of them. No one would give lectures as casually as Yuan Zhou did. They only talked about some practical skills, which were very solid. There were many of them that they didnt understand, but it didnt prevent them from knowing the value of this knowledge.

Therefore, every chef looked at Yuan Zhou with eyes full of admiration. Nowadays, there were very few people who were so selfless.

Yuan Zhou himself didnt feel anything, but when he felt everyones eager eyes, he thought in the heart,Todays difficulty level should be suitable for everyone to understand. Then I should be able to understand the contents of tomorrows preparation. This way, the completion of the main mission should slowly change.

It could be said that it was both easy and difficult to raise the degree of admiration. The three countries could be said to have completed it without any effort. The remaining two were slightly more difficult, but Yuan Zhou didnt feel there was anything wrong with it. Only when there were difficulties would there be generous rewards.

Thank you for your lecture today, head chef Yuan. On behalf of the chefs from Singapore (Malaysia), I would like to thank you for your hard work.

When opello and Huang aishan saw the scene, they came to their senses and immediately took the lead to bow slightly to Yuan Zhou to show their grat.i.tude.

Pa pa pa pa

Only then did the 5000 people on the scene completely come back to their senses. They clapped their hands together and clapped hard. The thunderous applause resounded in the s.p.a.cious hall and didnt stop for a long time. It seemed that everyones grat.i.tude and wors.h.i.+p for Yuan Zhou had been integrated into the applause. Even though their palms were already red, it couldnt stop their enthusiasm.

The first day of the lecture went very smoothly. After it ended, Yuan Zhou was surrounded by opello as usual. This time, Huang aishan was also there.

Yuan Zhou still had a lot of questions about the authentic mother provokes vegetables, especially about the local customs. The information collected by the system was very comprehensive, but there was a difference between the cold words and the words of people. Therefore, he had long wanted to understand it from Huang aishan, as it would help his mother improve her mother provokes vegetables.

Fortunately, Yuan Zhou didnt directly say that he wanted to improve her cooking skills. Otherwise, Huang aishan would probably feel very embarra.s.sed and angry. As an authentic chef, her dishes were not as delicious as Yuan Zhou s. This already showed that there was still a lot of room for her cooking skills to improve. However, if someones cooking skills were better than hers and still made more progress, it would be unbearable.

Not knowing Yuan Zhous thoughts, they had a very pleasant chat.

The first day of the lecture ended smoothly. Naturally, the second day also went very smoothly. With the first days experience, the chefs enthusiasm was always high and they were extremely focused. They just wanted to gain more knowledge from Yuan Zhous explanation.

Of course, people with different apt.i.tudes, hands-on ability, and theoretical ability would receive different levels of new knowledge. However, regardless of whether they understood it or not, they all followed Yuan Zhous thinking very seriously, not only for the sake of being able to answer the questions when they got the opportunity to ask, but also for the sake of studying it slowly in the future.

Even if Yuan Zhou slowed down and crushed many points of knowledge, not all chefs could understand it. After all, their level was different. Of course, most of the points of knowledge that he had carefully prepared could still be understood by others. It could be seen that Yuan Zhou had been very attentive.

Time pa.s.sed like flowing water, and soon, the lecture was about to end.

Yuan Zhou used a Singapore dish, which was the combination of the culinary Culture of Malaysia China India, as the finale of the lecture.

Curry fish head is one of the local dishes in Singapore. I believe many chefs know how to make it. The dish Im going to talk about today is curry fish head. Everyone can see how I handle it. Yuan Zhou said.

As he spoke, he picked up a red snapper and began to process it. In the beginning, the red snapper Singapore was used to cook curry fish head. The fish head was big and the meat was tender. It was a precious species, so it was used by many people. Of course, in China, the head of the armadillo was the model of fish head soup. However, this dish was originally made by the Indians for the Chinese who loved to eat fish heads, so the ingredients were all local from Singapore.

Shua shua shua

Removing the fish scales and chopping the fish head, Yuan Zhou did it in an orderly manner. Each and every movement was the usual knife skills, but when he did it, there was a sense of elegance. It was as if the usual knife skills had become a powerful knife skill in Yuan Zhous hands.

In the beginning, all the chefs felt that Yuan Zhou must have used some unique knife skills. After all, it looked very wonderful and very useful. But after three days, they not only pondered in cla.s.s but also discussed in groups of three or five after cla.s.s. Naturally, they knew that what Yuan Zhou used was not a powerful one at all. It was just what everyone used normally.

Therefore, he was even more reluctant to blink. He wanted to see how he could make some of his usual actions so wonderful.

Curry fish head was actually a very simple dish. There were two more difficult parts. One was to process the fish head, and the other was to stir-fry curry. This was the most important step and the essence of the entire dish.

Having witnessed Yuan Zhous outstanding strength with their own eyes, even though he was just making an ordinary curry fish head, everyone slightly leaned forward and watched attentively, including opello and the others.

To be honest, the three of them had learned a lot in the past three days, and they had to be serious. Like the chefs, they had prepared their own pens and notebooks to record some things they wanted to record. Their att.i.tudes were very proper.

After the curry fish head was done and tasted by a few lucky students, the lecture came to a perfect end.

Im very happy to be able to come to Singapore to share some of my cooking experiences with you. The lecture ends here. Thank you, everyone. Yuan Zhou stood in front of the open kitchen, which was almost the same place where he had started the cla.s.s.

Saying the end here could also be considered as having a beginning and an end.