After a few minutes of discussion, Obello slowly raised his hand and pressed it down. His voice gradually became softer.
"I know you are all curious, but I won't say much. You will know when you see it for yourself." After saying that, Obello took his seat. The big screen in front of him happened to start playing the video.
Abushe put on his reading glasses subconsciously while Xia Ma loosened the button on his vest. The vest was a little too small, or he had grown fatter after customizing this suit.
Ever since the Round Table Conference, he had never had the chance to go to Chengdu and hadn't seen Yuan Zhou for a long time.
"Did you follow Head Chef Pelo to China this time?" Xia Ma asked Li Dehua who was beside him.
Li Dehua was very proud of himself when he heard that, "Not only did I go to China, but I also ate a lot of dishes cooked by Head Chef Yuan. Head Chef Yuan's cooking skills are really good. The Curry Fish Head is the best I have ever eaten."
While saying that, Li Dehua seemed to recall the fresh and delicious taste in his mouth.
This person didn't know how to chat. Xia Ma just wanted to ask and didn't need to describe it in detail.
"I will go to China soon." Xia Ma took a deep breath and turned his head away. Obviously, he didn't want to say anything more.
Before Li Dehua could say anything, the familiar figure of Yuan Zhou appeared on the big screen.
Then, the whole place fell into a dead silence. Everyone was watching Yuan Zhou in the video attentively.
When Yuan Zhou was recording a video, he usually wouldn't speak unless it was necessary. Therefore, only the person in the video came out.
The video was about Bak Gu Tea, which had been briefly introduced before.
When Yuan Zhou laid out the ingredients, everyone basically knew what he was going to cook. Even those chefs from Malaysia who came with Abushe also knew.
Strictly speaking, Bak Gu Tea was divided into two schools. One was the Cantonese school in Singapore and the other was the Min school in Malaysia. Bak Gu Tea was not only popular in Singapore, but also in Malaysia.
Regardless of which school it was, the original Bak Gu Tea was a delicious food for the poor. It was a way to obtain sufficient nutrition at the lowest price.
After seeing the materials that Yuan Zhou had laid out, many of the people present were a little disappointed. They originally wanted to see what kind of high-end operations there were, but now it was so common!
Some chefs also felt that Head Chef Yuan's simple dish was a little too easy to serve. No one doubted that Yuan Zhou's culinary skills were bad. After all, he had a 65% level of respect for Yuan Zhou. However, they still felt uncomfortable in their hearts.
In fact, it was very simple to make Bologna Tea, and it was easy to make soup with meat and bone. It only took some time. Even if Yuan Zhou made the authentic Bologna Tea to make Youtiao, it was just an additional step of frying Youtiao, which was nothing.
However, in the culinary world, the simpler the ingredients were, the more it tested the skills of the chef. This was true, because only when the ingredients were simple, could the chef know whether or not he could make the original taste of the ingredients. This was the most important thing.
This concept was also suitable for Yuan Zhou.
Everyone knew how to make the Pork Bone Tea, but every action of Yuan Zhou's made people feel it was seamless and natural. Take the Fried Garlic as an example.
The fried garlic was very simple. After the garlic was peeled off, it was deep-fried, and then boiled in boiling water to remove the oil.
It was easy to say and easy to do. All the chefs present were somewhat famous, and there was no one who couldn't do it. However, after seeing Yuan Zhou's actions, they realized that knowing how to cook and doing it well were two different things.
Judging the temperature of the oil by the degree of bubbles and smoke, while most people felt that they still had to wait, Yuan Zhou quickly poured the garlic into the oil.
"Pi Li Pa La"
The sound of the garlic coming into contact with the oil created a lot of noise in the quiet room. Then, in the blink of an eye, the garlic was scooped out. The color was plump and golden. If they hadn't seen with their own eyes how Yuan Zhou poured the white and tender garlic into the oil, they would have thought that this was the color of the garlic.
The garlic was naturally golden in color, and there was no oil left on it. It was so plump that it looked as if it had never been placed in a pot of oil. His control of the heat was so perfect that even Abshe and Pelo couldn't do it.
At this point, in addition to the growing admiration in the hearts of the chefs, they were also extremely focused. Their eyes were wide open, and even blinking was a luxury.
After the beautiful golden youtiao was fried, the sound of people swallowing their saliva rose one after another. The crispy fragrance could be felt even through the screen. In addition, the Bologna Tea was gradually in place, and the white steam was gradually emitted along with the fragrance. The people at the scene couldn't wait to rush in and have a few bites, which could be seen from this.
"It seems that you have a good appetite. Have you already eaten it? It's very good, right?" Abshe said impatiently.
He didn't really like the Cantonese Bak Gu Tea from Singapore. He felt that the Bak Gu Tea from Chaozhou was too peppery, and it didn't have the natural fragrance of the Min School in Malaysia.
But when he saw the Bak Gu Tea cooked by Yuan Zhou, he himself had subconsciously swallowed his saliva several times. He truly felt that it must be very delicious.
Hearing that, Opello became very proud, "I will eat a bowl of Bak Gu Tea every day. Today, I will eat it with the youtiao, and tomorrow, I will eat it with the Egg Fried Rice. Let me tell you, the taste of the Egg Fried Rice cooked by Head Chef Yuan is simply amazing.
"I will organize a group to go to China for an exchange program soon," Abshe said straightforwardly.
Obviously, he had already thought of this in his heart. That was why he could say it so smoothly.
"We have already established a cooperative relationship. When Head Chef Yuan is free, he will come to Singapore to give a lecture," Opello said with great pride.
Yuan Zhou had considered it before. In order to complete the mission perfectly, he had indeed agreed to Opello's request to go to Singapore to give a lecture. Therefore, Opello had just returned to Singapore yesterday and brought forward the Singapore Exchange Program that would be held in five days.
This was to select the top chefs that could listen to Yuan Zhou's lecture as soon as possible.
While Abshe and Opello were having another contest because of Yuan Zhou, the chefs who had been silent after watching the video finally woke up from their stupor. They had long forgotten about the waterproofing and the disappointment they had in their hearts.
"Gulp. It's so fragrant. This is the first time I've seen someone cook. I'm hungry," a chef said while drooling.
"My brain is telling my hands that I've learned it. The Bak Gu Tea can actually be of such a high quality. Actually, it's just a normal cooking method. Why is my dish different from Head Chef Yuan's?" a chef asked.
"It has been famous for a long time. Some chefs are so good at cooking that I can't even understand it," a chef said while his mind was filled with question marks.
Looking at the video, there was nothing flashy about it. But just a video alone was enough to arouse the appetite of 90% of the chefs present.
What kind of strength was that?
It was the strength to make people fat and gain 15 kg of meat!
"I heard that Head Chef Yuan has opened a restaurant. I happen to be free recently. I must go there and try it. This Bak Gu Tea will definitely taste great."
When they came back to their senses, they were still discussing Yuan Zhou and the Pork Bone Tea.
…
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