Chapter 1454 Eight Immortals Cross the Sea, Each Showing His Magical Powers

? “The venue has been prepared by President Zhou, so let’s go directly.” Yuan Zhou stood up first and said.

"Okay, just listen to Chef Yuan." Qiu Ji also stood up and said, looking like he was showing off his skills.

With those who are attached to drink, the rest of the people will naturally get together.

"Tap tap tap" Yuan Zhou and Zhou Shijie walked in front, Zhong Lili followed behind, and the people behind naturally lined up in two rows and followed them upstairs.

Because there were so many people and it was on the seventh floor, everyone just took the elevator and climbed the stairs directly.

As the headquarters of the Kitchen Alliance, there are naturally many kitchens used for practice. This seventh floor is a relatively large kitchen, and it is always stocked with fresh ingredients for the chefs to use.

And because it is the headquarters, the ingredients here are usually prepared as long as they are not particularly precious.

The stoves are still facing each other, with four stoves in a row, exactly eight.

As soon as Yuan Zhou entered the door, he went directly to the food storage area to check the ingredients, and then turned back and said: "The ingredients are basically complete. You can make some dishes based on the ingredients here. Of course, it is best to make the dishes that were cooked on the day of the exchange. of."

After saying that, Yuan Zhou and Zhou Shijie sat directly at the judges' seats.

The judges' position is at the front of the big room, with Zhou Shijie and Yuan Zhou sitting on it. It looks like a classroom. This makes the long-famous chefs feel like they are back in the classroom.

"The time limit is one hour." Yuan Zhou looked up at the time and then said directly.

"No problem." Qiu Ji and Cui Hang responded in unison.

These two are indeed two culinary stars, and they have some tacit understanding. They looked at each other and agreed in unison.

The dim sum master on the side also nodded and started making noodles directly.

The Sichuan chef next to him was naturally more cooperative. Li Yu said directly: "I'll have to ask Chef Yuan to give me some advice later."

Yuan Zhou nodded, then Li Yu grinned and started to move his hands.

Because these eight chefs didn’t bring any helpers, they had to do everything by themselves.

And the time was short, only one hour. A few people gathered around the place where the ingredients were placed, quickly selected the ingredients and started working directly.

Zhou Shijie, who was in the stands, turned to look at Yuan Zhou with a smile and said, "How about it? The view here is pretty good, right?"

"Not bad." Yuan Zhou nodded.

"I said you can go to some selection activities. It feels good to sit here and watch them cook." Zhou Shijie said.

"I'm still far behind. I have to work harder." Yuan Zhou shook his head.

"You are just too tight. You are still young and have plenty of time." Zhou Shijie advised.

"No, now is a good time, so naturally you should study more." Yuan Zhou shook his head seriously.

"Anyway, don't break your body. I'm still waiting for you to take over the burden." Zhou Shijie smiled and stroked his goatee.

"I don't think I can do it. I prefer to open a store." When Yuan Zhou talked about opening a store, he thought of the diners, with a faint smile on his lips.

"It's okay. My old bones can still last for a few more years. Maybe you will change your mind in a few years." Zhou Shijie waved his hand and said nonchalantly.

This was not the first time Zhou Shijie mentioned this, so he was used to being rejected by Yuan Zhou, so he didn't say much.

"These little guys don't know that you are also good at Cantonese cuisine, and they are preparing to give you a surprise." Zhou Shijie motioned to Yuan Zhou to look at the Cantonese chefs.

"That's good." Yuan Zhou said.

"Okay, okay, but I'm still a little irritable." Zhou Shijie whispered.

This time Yuan Zhou didn't say anything, he just looked at the Cantonese chefs quietly.

Since Yuan Zhou had all the recipes for Cantonese cuisine rewarded by the system, he did not sell them immediately. Instead, as usual, he carefully understood each dish, practiced it proficiently, and also read a lot of information about Cantonese cuisine. history, just to ensure that I completely master Cantonese cuisine.

Not only that, as soon as Qiu Ji picked up the ingredients he prepared, Yuanzhou knew what he was going to cook.

The two stars of Fengcheng cooking are naturally good at Fengcheng cuisine. This Fengcheng cuisine actually belongs to Cantonese cuisine and is also an important birthplace of Cantonese cuisine.

Strictly speaking, Fengcheng cuisine is famous for its rich and diverse ingredients and its cooking skills. It is characterized by being clear, fresh, refreshing, tender and smooth. It pays attention to the original taste of the ingredients and has a relatively light taste.

This kind of taste is suitable for most people, so Fengcheng cuisine has a long history. It sprouted in the Qin and Han Dynasties, was nurtured in the Tang and Song Dynasties, took shape in the Ming Dynasty, flourished in the middle Qing Dynasty, and flourished in the early Republic of China.

What Qiuji is going to do now is one of the famous dishes, stir-fried sweet-scented osmanthus seabass. As the name suggests, this dish is very simple, just stir-fried.

But it has very high requirements on the ingredients and the chef’s knife skills.

When Yuan Zhou looked over, Qiu Ji was slaughtering seabass. Whether it was the slaughtering method or other aspects, it seemed to be very superb.

There was very little fish blood, not even contaminating the white and tender fish meat. The belly of the fish was cut open and cleaned very clean, and the scales were intact without scratching the skin.

"Shuashua" the silver knife light flashed, and the fish was pressed on the chopping board and began to slice.

After taking a general look, Yuanzhou turned his attention to Cui Hang, another culinary star. He also cooks Fengcheng's famous dishes.

It's called Qingxiang Chicken. This chicken is improved on the basis of white-cut chicken. Fengcheng's famous chefs always like to absorb new things and then integrate them for their own use.

This fragrant chicken dish was also modified because people were reluctant to eat plain-cut chicken when the weather cooled down a bit.

"The timing is just right." Yuan Zhou recalled the production time of Qingxiang Chicken, and then said softly.

Indeed, it takes just an hour to make fragrant chicken.

Then Yuan Zhou looked at the famous Sichuan chefs. They were cooking the Sichuan cuisine that Yuan Zhou was most familiar with. Among them, Wu Yue, who was from Sichuan Province but didn’t know how to eat spicy food and was good at cooking palace dishes, cooked the salty and delicious hibiscus. Chicken fillets.

There is still controversy about the identity of this dish, but recent records indicate that this dish does belong to the salty and umami type of Sichuan cuisine.

Li Yu on the other hand is just the opposite. Chili peppers were only introduced from Chile in South America in the late Ming and early Qing dynasties. Chili peppers in Sichuan Province are said to have been introduced from the Silk Road in the west, but Li Yu comes from the Yanbang cuisine. And he's also very good at cooking chili.

Isn't this a sharp contrast? Wu Yue's stove next to him is light and bland, but Li Yu's next to him is in full swing. If it weren't for the good range hood here, I'm afraid the whole room would be full of spicy smell.

After looking at the general skills of the chef, Yuanzhou looked at the pastry chef on the side. After all, desserts are also an indispensable part of the exchange meeting.

Yuan Zhou looked around so seriously. An hour passed quickly, and the eight people stopped one after another.

…

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