Cooking was different from reading a book. You could read a book hundreds of times to understand the meaning, but cooking was different. It was mainly about the ability to practice.
Therefore, Yuan Zhou's lectures were all based on the actual dishes. Only in this way could the students understand better and it would be easier for them to extract some methods that they could use.
He felt that something was not right.
Bak Kut Cha, a very common food, was chosen to warm everyone up. In fact, be it Malaysia or Singapore, they all had a special fondness for Bak Kut Cha. Bak Kut Cha was chosen because it was so common that almost everyone knew how to make it. Also, the video he showed Opello was about making Bak Kut Cha.
With a good foundation, it wouldn't be too difficult. From the experience of the Green Chef's Guild, he came to a conclusion that if he made too much progress, people wouldn't be able to understand.
This time, Yuan Zhou wanted to train more good chefs. After all, the food culture of Malaysia and Singapore was very similar to that of China. Therefore, he was very careful when making the choice.
"Today, I will make Bologna Tea first. In order to let you clearly compare the differences between the food culture of several countries, I will make three servings of Bologna Tea. One is Singaporean, one is Malaysian, and the last one is Chinese. You can see the differences."
Hearing Yuan Zhou talking about Bologna Tea at the beginning, some people were disappointed, some were looking forward to it, and some didn't know what he was thinking. It was mainly because they had watched it before. Although they didn't think they had learned it, they still wanted to see the new cooking method.
This was probably what many people thought. Many people would think that they liked the new and hated the old.
They respected Yuan Zhou very much. Although they didn't think there was anything new about Bologna Tea, they still opened their eyes wide and prepared to watch it.
They really didn't learn it when they watched the video.
Yuan Zhou didn't know that his subordinates had such complicated thoughts. Once he started cooking, he would concentrate all his efforts and had no time or chance to pay attention to other things. Naturally, he had to deal with the spare ribs first before the Meat Bone Tea.
He picked up the spare ribs and put them under the naturally flowing water to rinse them. His method was slightly different from usual. In order to let the blood of the spare ribs flow away with the water as much as possible, he paid particular attention to the angle of the spare ribs and the way he held them.
In particular, in order to prevent the ribs from getting too much of his aura, Yuan Zhou paid more attention to pinching the ribs.
As soon as an expert made his move, one would know whether he was an expert or not. There must be a reason why this saying had been passed down to this day. For example, as soon as Yuan Zhou made his move, almost all the people who had different thoughts just now had no more distracting thoughts.
This was because the video was far less shocking than watching it in person. Not only did Yuan Zhou's continuous movements seem to have been tempered a thousand times, but even the way he picked up the knife felt very meaningful. It was really a waste of time to blink.
In fact, in order to prevent the chefs from not being able to understand, Yuan Zhou made the meat and bone tea according to the method in the video. Each step was very ordinary. Whether it was the knife technique or the processing method, most of them were methods that most chefs would choose. Occasionally, there were some habitual methods mixed in. These only took up a very small part, and they were not big movements.
However, the chefs below felt that it was awesome even though they didn't understand it.
"It turns out that the order of adding the herbs is so particular. I have to write it down and continue to study it."
"Isn't it more flavorful to cut it into such a small size?"
"Why do I feel that the control of the oil temperature when frying the Youtiao seems to be so simple in Head Chef Yuan's hands?"
"It turns out that adding soup is the best at this time. What an eye-opener."
Some of the Malaysian and Singaporean chefs had watched the video, but they still noticed many small movements that they didn't notice when watching the video. Instantly, they started muttering to themselves and their hands didn't stop moving. The tip of the pen kept moving on the paper, writing ceaselessly.
It was unknown if it was specially arranged by Opello, but there were long tables in front of all the seats, similar to the lecture halls in universities. The tables in front and the chairs behind were the kind that could seat many people in a row.
Almost everyone was holding a notebook and a pen. Not to mention the chefs from Singapore and Japan, even the chefs from South Korea and Japan had pens and pens. Probably because there was no prior warning, half of the chefs from Thailand and South Korea didn't have pens and pens. They could only take out their phones, turn on the silent mode, and start typing.
The chefs from China were definitely the ones who were the most uniform. The pens and notebooks were exactly the same. Obviously, they had made sufficient preparations.
The speed of making the Bak Gu Tea was very fast. Although there were only three servings and Yuan Zhou had intentionally slowed down, it was still completed very quickly.
The taste of each dish was different, and so was the fragrance. But when placed there, they seemed to be distinct and didn't interfere with each other. Even if each dish was rich and fragrant, causing these people to drool, they still managed to restrain themselves. After all, the most important thing right now was to listen to the lecture.
Although they didn't eat it, just the fragrance alone was enough for the 5,000 people present to know that the dish must be delicious.
"The next dish I'm going to make is laksa. Both Singaporean and Malay cuisines have such dishes. Therefore, I'll make one for each country. Of course, I'll need to make a sauce first, the rempah sauce."
"This sauce is the basic sauce of Japanese dishes. It is also the sauce that many Japanese dishes need to enhance the flavor. In Singaporean and Malaysian cuisines, the proportion of Japanese dishes is very large. Therefore, the status of this sauce is naturally different from others."
As Yuan Zhou spoke, he picked up the main ingredients, including chili, garlic, red onion, and other basic ingredients. There were also some other special seasonings, such as turmeric, tamarind, and other ingredients. In fact, every family had their own seasoning recipe. It was the taste memory of the family, which was very unique.
At this moment, Yuan Zhou took out a few yellow fruits that looked like mangosteen. He gently pinched them, revealing the white and soft flesh inside. Then, he carefully took out the flesh and placed it in a bowl at the side.
Although the fruit looked like mangosteen, it wasn't small. It was almost the size of a big red apple. Therefore, although the flesh inside was still in the shape of a garlic clove, it was a very large clove.
Yuan Zhou handled the ingredients that he needed one by one. His movements were as smooth as flowing water.
However, Huang Aishan and the Thai chef were a little excited.
The yellow fruit that Yuan Zhou had just taken out was Thailand's fruit queen, Shantua 'er. Therefore, the Thai chef was very familiar with it. After all, their special snacks required unripe Shantua' er to be marinated and made into a sauce.
He didn't expect that Yuan Zhou would actually use Shantua 'er to cook. The Thai chef expressed that it was an extremely honorable thing to do.
And Huang Aishan naturally had a very good reason to be excited.
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