Chapter 2233 Lots of Talents
Provence fish soup is so common that even if Yuan Zhou has not received the French food award, he still has a certain understanding of it.
"I don't know when we will be able to get French food or Italian food. The cooking system is indeed different."
"On the road of cooking, I am still an apprentice." Yuan Zhou judged himself.
This completely ignores the fact that Yuanzhou can be called a master even in foreign cuisines by mastering Singaporean cuisine, the upcoming Spanish cuisine, and the steak encyclopedia.
You must know that even chefs who can master the cuisine of several countries are rare abroad, not to mention Yuan Zhou who is proficient in everything.
Seeing that Podlaco chose sea bass, Yuanzhou knew that he should be an innovative dish. This was not easy. After all, Podlaco was not Chu Xiao, who "doesn't innovate or die."
First, wash the fish again, drain the water, remove the head and tail, then cut open the belly of the fish and separate the fish meat from the bones.
Because the sea bass has no small spines and only has a large fish bone in the middle, it is relatively easy to remove.
When Podlaco said he was going all out, he really meant it. He didn't hesitate at all and just started doing it to the best of his ability.
Here Yuan Zhou was waiting for Podlako's fish soup, but over there it only took a few minutes for Doloma and his party to clear away the beef in the steamer.
"There is an obvious gap between the craftsmanship and Yuan, but I am worthy of being a disciple of Chef Yuan, even though the portions are the same small." August muttered to himself.
He was definitely not the only one who had this idea, the others had similar expressions.
In fact, Cheng Zhaomei was also wronged. He had already prepared a lot, but a group of people preferred the taste of this snack, which was spicy and spicy, soft and tender, and a little sandy.
"May I ask Chef Cheng, is this chef's signature dish, or is it available in China?" Juman Li planned to ask.
August and Manfred also paid attention. They were familiar with China and knew that many dishes were exclusive to the chef.
Cheng Zhaomei replied: "This dish is not uncommon, especially this series of dishes. Almost all chefs can make it, but the most authentic one is in Huaxia Sichuan Province."
Although there is a saying in China that there are three steamed vegetable towns, namely Tianmen in Hubei Province, Liuyang in Hunan Province, and Changshu in Jiangsu Province, the steamed rice technique is popular in Sichuan cuisine.
And it has been carried forward in many ways, such as steamed pork ribs, steamed pork and steamed beef made by Cheng Zhaomei.
"Sichuan Province, the system of Chinese cuisine is really big." Juman Li silently muttered these two words and planned to write them down. Yesterday, he learned that Yuanzhou cooks Cantonese cuisine.
"I think some people who like the taste of this dish will love it, but those who don't like it may not be able to accept the rustic texture. I can accept it, so I like to eat it." Lester gave a thumbs up and continued: " Although I don’t know the specific cooking temperature, from the taste of the beef, this one is a perfect score.”
Lester has an upright temperament. His likes and dislikes are all on the surface, and his evaluation is relatively objective.
Just like Gauss, he couldn't accept the taste, so he didn't move his chopsticks after the first bite.
Cheng Zhaomei was not discouraged. After all, except for his master, he had never seen anyone who could satisfy everyone's requirements for delicious food.
"There should be some room for improvement if Yuan makes this dish." Gauss said.
Lester had just gone to Italy to participate in a restaurant tasting event. He just came back yesterday. He didn't participate in the cooking competition, so he naturally didn't know Yuan Zhou's performance.
Although he couldn't imagine it, seeing how everyone admired it, Lester felt that he could look forward to it and said, "If Chef Yuan opens a restaurant, I want to go."
"In Huaxia Sichuan Province, you can follow me to see the world." Juman Li said slowly.
While everyone was chatting a few words, Podlako's fish soup over there was coming to an end, and several famous Chinese chefs following Zhou Shijie and Yuanzhou spontaneously gathered there.
The group of people just now were very low-key, and everyone was familiar with Cheng Zhaomei, the president of the Sichuan Cuisine Association and the direct disciple of Yuan Zhou, so they did not compete with those foreigners, but now that the French chefs are cooking, it is naturally the turn of the Chinese people to take over.
Although it is just a home-cooked fish soup, it is different after being carefully crafted by Podraco, the king of exquisiteness.
The fish meat is cut into small cubes, about one centimeter square. Three pieces are placed on a plate, and a spoonful of red soup is poured on it, which adds a bit of beauty to the originally white and tender fish meat.
Looking at the distinct colors and exquisite presentation, it is worthy of being a representative of French cuisine, and it has indeed produced the essence of French cuisine.
After Yuan Zhou said hello, several chefs from China began to use their spoons. Doing as the locals do, and using the other country's tableware is also a sign of respect.
Use a spoon to scoop up a piece of fish meat. The fish meat is probably red because it has been soaked in the red soup. Because the soup is made from fish bones, shrimp shells, onions, and saffron, it has a spicy taste. .
The soup is very stimulating to the tongue as soon as it enters the mouth, and then the fish meat spreads out like garlic cloves after a slight sip. The fish skin is soft and waxy, the fish meat is tender and smooth, and the taste is not bad.
"Provence fish soup is indeed well-deserved and has local characteristics. However, if you add some Provence vanilla leaves when making this soup, it will have more regional flavor, and the time can be slightly longer, and it will be more fragrant." Yuan Zhouyi Get to the point when you open your mouth.
Podlaco was listening attentively, and his eyes became brighter as he listened. It was obvious that Yuan Zhou's words inspired him.
"Thank you, Chef Yuan, I understand." Podlaco bowed to Yuan Zhou gratefully.
Yuanzhou waved his hand to show that he didn't care, and it was past. His comments were always instructive, and he had not turned over the car so far.
Led by Cheng Zhaomei and Podlaco, the exchange meeting officially kicked off. The chefs from the two countries showed off their skills, which not only allowed the famous Chinese chefs to see a lot of local French characteristics, but also made the French people Learn more about the diversity of Chinese cuisine.
Different cuisines present different tastes, spicy, sweet, sour, and all kinds of flavors. In just one day, the exchange meeting and the various dishes opened the eyes of the famous French chefs.
For example, Zhang Longquan prepared Cantonese-style shrimp dumplings. The combination of springy and tender shrimps, delicate and crisp mushrooms, and soft, glutinous and chewy skin was refreshing to everyone.
"It's probably due to the ingredients that the shrimps are not fresh enough, and the shrimps are washed and prepared. They taste a bit soft." August, who has entered formal work mode, has no mercy.
"Thank you, Mr. August, for your evaluation and guidance." Zhang Longquan said.
"It seems that the improvement of this dish has failed." Lester said.
The West Lake vinegar fish made by Luo Qing is a good experience for Gaos, who likes sourness, but it is more depressing for Adelaide, who likes sourness.
"Chinese cuisine has a bright future. The chefs who come here are all very good at cooking. The strongest one, Cheng, is even better than Julian." Manfred said.
Everyone who attended the meeting gave their best, and of course everyone also made very careful comments and suggestions. Both parties were very satisfied with this exchange meeting.
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ps: Thank you to the leader of Chiwang, you look like a foodie at first glance, hhh.