âBut traditionally speaking, shouldnât the big Sri Lanka crab be more suitable for chili crab?â Whether it was opelloâs memory from his grandmother or Singaporeâs geographical location.
âThatâs right. For the dish of Singaporeâs Chili crab, big crab and blue crab are indeed the most suitable, especially big crab. The taste especially complements the Singapore spices. If I were in Singapore, I would have made the same choice as Mr. Opello. The main reason why I chose the ingredients is whether they are suitable or not.â Yuan Zhou said.
âIs it suitable?â Opello mumbled.
He seemed to have thought of something in his mind, but also seemed to have thought of nothing. The taste of the chili crab cooked by Yuan Zhou was still lingering on the tip of his tongue. It was as if there was a layer of paper in his mind, and as long as he poked through it, he could see the scenery on the other side.
âWhen I decided to make this Singapore dish, I made some preparations. Each water and soil supports one person, and the same water and soil supports different ingredients. The sea surface temperature here in China is lower than that in Singapore, and with the influence of the sea and ocean monsoon season, the meat quality of the big Sri Lanka crabs in China is not as fresh and tender as that of Singapore, and the same goes for the blue crabs. So I chose the swimming crab, which tastes more similar to the big Sri Lanka crabs in Singapore.â Yuan Zhou explained.
âI see. I was wondering why head chef Yuan chose swimming crab. I thought that he didnât know anything about Singapore dishes. I didnât expect him to know it so well.â Opello muttered to himself, suddenly realizing that the difference between the ingredients was indeed huge.
Singapore and Huaxia were two different countries. If you brought chili from Jiangsu to Sichuan, then the people of Sichuan would tell you that it didnât taste spicy at all and that it wasnât suitable here.
âIâm in luck. Swimming crabs, especially swimming crabs that migrate in winter, have more tender and succulent meat in this season, which is why the taste of chili and other condiments can be more prominent.â Yuan Zhou said.
âHead chef Yuan, youâre wise.â Opello understood this principle. In fact, he was not the only one who understood this principle. All the chefs present understood this principle. Different countries had different ingredients, but understanding was one thing, and thoroughly implementing it was another.
Just like the first young chefs âExchange Conference, at most, Kosen and dashi xiujie would consider the ingredients such as lemons, mangoes, and so on. Even if the ingredients were provided by the evaluation committee, they had never thought of finding a local ingredient that was more suitable. This was also the limitation of thinking.
Since swimming crab wasnât the cause, opello had the feeling of an authentic Singapore dish, then what was the main cause of this feeling?
Opello already knew the answer. Strictly speaking, this answer was also told by Yuan Zhou just now. Then he looked at his Junior Brother Qin Chuan. He had to admit that sometimes, it was really good to think less. Looking at his manner of not having enough food, he didnât feel conflicted.
âChu, youâre not wrong.â Opello closed his eyes and thought for a long time before opening them again and said seriously,ââHead chef Yuan of the niangniao cuisines is much more knowledgeable than I am. He is indeed the number one chef in Asia.â
One dish was enough to conquer opello. On the one hand, Yuan Zhouâs Singapore dishes were indeed good. On the other hand, opello was also Frank and upright. Good was good. He wouldnât think that head chef Yuan was better than him only in this dish. Perhaps he could surpass him in other dishes, such as the motherâs wrath cuisines and the new Western dishes.
Opello was looking at the whole thing from the chili crab. He could clearly feel that head chef Yuanâs understanding of the horror of Singapore dishes and his solid foundation was definitely not something that could be achieved at the last minute.
âThatâs right, thatâs right. Itâs really delicious. This chili crab is even more delicious than senior brother âs.â The annoying Junior Brother Qin Chuan was eating while shaking his head.
âItâs indeed delicious. â Li Dehua and the others also nodded their heads as they ate. Of course, talking didnât stop them from moving the chopsticks.
Opello looked at Qin Chuan with a strange look in his eyes.
However, the crab meat had long been finished, but there were still side dishes. From the elegant and fast movements of these chefs, it was impossible to tell that they were fighting for red chili and other side dishes.
Gulp. This was the onomatopoeic word for swallowing saliva.
âI really want to eat it.â This was president Cheng and the little pitiful Zhang Le, who were far away but still couldnât stop eating.
âAfter I get my salary, Iâll go to master chef Restaurant and have a good time.â Zhang Le made up her mind in her heart. She planned to stay by Chu Xiaoâs side for a longer period of time to save some money.
Very soon, the red chili and other side dishes in the huge plate prepared by Yuan Zhou were all eaten up by the customers.
âIâll start the operation on the CDâs menuâ the chefs followed this principle, and there were no crab shells left on the plates.
Qin Chuan and salanka had picked up Kaz, Kaz, and finished it in a few bites. It was obvious that they were very satisfied with the taste.
âCough, then come and take a look at my food.â Opello put down his chopsticks reservedly and pushed his dish to the center.
Yuan Zhou first picked up the chopsticks and touched the opello crab. HmmâŠWhen he found the crab didnât have any reaction, he picked up the shell.
Opello had prepared a whole crab shell with chili. When he removed it, he saw the red, white, and tender crab meat with chili on the bottom of the plate. There was a circle of crab legs around it, and a circle of golden bread husks outside. It looked like it had been specially processed.
It looked pretty good and smelled good.
Yuan Zhou took the lead to pick up a piece of chili and put it into his mouth. A sweet and spicy taste swept through his whole mouth, along with a slight delicate taste of crab meat. The taste was quite good. It was a good dish, an extremely good dish that couldnât be eaten in restaurants outside.
According to Yu Chuâs grading standard Singapore Yuan was 0.8 Yuan. The full score was one point. Opello was indeed worthy of being called a national treasure chef in Singapore. He had spent most of his life studying Singaporean cuisine. His attainments in Singaporean cuisine were equivalent to Zhao Meiâs attainments in Sichuan cuisine.
Opelloâs difference in Singapore cuisines with Yuan Zhou was only 0.2 points. It might seem like a gap that could be easily surpassed ⊠But in fact, according to Yu Chuâs standard, 0.1 points was a difference of one level. In fact, from a comprehensive point of view, opello was still two levels lower than Yuan Zhou.
Because of Yuan Zhouâs own efforts and the comprehensive cuisines rewarded by the system, strictly speaking, Yuan Zhou wasnât fighting alone. He was a chef from the ancient times to the present who was supporting the battle from behind. It was impossible to surpass him with human strength.
There was a word that could be described as the ceiling. However, master Cheng, Liu Li and the other domestic chefs privately called Yuan Zhou the âheaven of cookingâ. There was no such thing as a ceiling, because the ceiling could only be touched by hard work. However, they felt that hard work would only bring them closer to Yuan Zhouâs skills.
Obviously, the nickname of âheaven of culinary skillsâ had also begun to spread abroad.
[Ps: a noob cat wants to explode at the beginning of the month and become a cat in the middle of the night!] My friends, do you support the noob cat?
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