Chapter 1826 Why Is This Happening? !

"Indeed, there seems to be no trace of splicing at all. The technique is really clever." Xia Ma also found it incredible. He got closer and took a closer look, but there was no flaw.

"The ingenuity and skill of the chef are truly eye-opening." The dark-faced, medium-sized chef is a Vietnamese chef named Salanka.

Communication requires quality, so the chefs discussed the color and shape of Yuan Zhou's dish. Opello was not talking and was going to eat it directly. After seeing Yuan Zhou's presentation, alarm bells went off and he had to admit that it was just about the presentation. , already lost.

Although Opello was quick enough to put down his chopsticks, there was someone faster, and that was Chu Xiao.

"Ka" Chu Xiao took advantage of everyone's admiration and reached out his chopsticks to poke the crab, inexplicably feeling that there would be a surprise.

Indeed, as soon as Chu Xiao's chopsticks touched the crab, it was like touching porcelain. The whole crab began to fall apart, starting from the crab shell and breaking into four large pieces. Red chili peppers appeared on the four shells along with the oily crab meat. Inside.

The peppers were cut into diamond shapes, all the same size, and the crab meat was also cut into small pieces, about the same size as the peppers. If it weren't for the shreds of white and tender crab meat exposed between a layer of red tomato sauce, you might have thought it was... Where's the red pepper?

"The knife skills are quite good." Opelo shook his hands when he saw this. He originally thought that he had seen the ultimate in Yuan Zhou's knife skills during the previous braised noodles, but it was obvious that he underestimated the young man in front of him.

"Well, Chef Yuan has won the plaque of the King of Knives, which is recognized by all of China. In other words, Chef Yuan's knife skills are unparalleled in China." Chu Xiao said firmly.

Regarding this point, Opello and others really don't know, because Yuan Zhou has too many honors wrapped around him. First he was the number one young chef in Asia, and then he became Asia's top celebrity chef in less than a year, as well as Huaxia President of the Celebrity Chefs Federation.

In comparison, the King of Swordsman is not that eye-catching in the country, but whether it is eye-catching or not is one thing, and its gold content is another.

"I remember that a lot of Chinese cuisine pays great attention to knife skills. It can be ranked first in China. No matter what, it is no problem in Asia to be the best in knife skills." Junior Brother Qin Chuan muttered in a low voice. After seeing the plate presentation and knife skills, he felt that he Senior brother, this time is really difficult.

Before they started eating, all the chefs were shocked by Yuan Zhou.

When others were in complicated moods, Yuanzhou didn't have so much burden on his mind. He quietly waited for others to have any questions and then he would answer them, but Chu Xiao had already finished explaining them.

Opello followed Chu Xiao and rushed in front of his bad junior brother. He picked up a chopstick of crab meat and put it into his mouth.

The crab meat looks like pieces of crab meat that are very chewy, but when you put it in your mouth, it naturally melts and turns into shreds of crab meat. Only then can you feel the chewiness and sweetness of the crab meat. The spicy taste spreads in the mouth, and a hint of acid slowly shuttles through it, combining the tenderness of the crab meat, the sweetness and sourness of the tomatoes, and the spiciness of the peppers to form a unique taste.

It's not as spicy or sour as Thai flavor, but it still leaves a deep impression on your taste buds.

"It is indeed an authentic Singapore-style Nyonya dish. It is very traditional and authentic, but it is also acceptable and full of Singaporean style." Opero closed his eyes and felt it carefully, muttering a little incoherently. He really did not expect that Yuan The state's Nyonya cuisine is so accomplished.

Eat another piece. The white and tender crab meat of the swimming crab has almost no fishy smell in your mouth. It feels like eating a big mouthful of crayfish meat, but it is far more tender and smooth than the meat of crayfish. A more accurate description is the leg meat of hairy crab. It's very thin but delicious. One bite looks like many hairy crab legs put together.

The crab meat wrapped in sauce looks red and spicy, but it is actually tomato sauce, which is not spicy but also appetizing.

The appetizer is the appetizer, and the chili crab is the authentic main dish. Very few main dishes have this characteristic. Why does it have this characteristic? Opello also thought about it in his heart. It should be tomato flavor. In this dish Opello actually only felt the smell of tomatoes.

He has the most say in this dish.

Because when he first improved Nyonya cuisine, he was the first to improve this dish. In order to highlight the Singaporean style, Opello put a lot of effort into the spicy and sweet flavors of this dish, "Sweet Chili" Opelo has forcibly set a tone for Singapore.

To promote a cuisine, there must be a more literal goal.

After many years of development, Opero has gone further and further in the direction of sweet chili. Now after eating the chili crab made by Yuan Zhou, Opero feels that his direction may not be right if he keeps going. He had some new ideas for this dish, because whether it was before or after the improvement, Opello was sure that the tomatoes in the chili crab were just seasoning and could not be eaten.

"Why do I feel that Chef Yuan's chilli crab is the most authentic Singaporean dish?" Opello picked up another chopstick and put it in his mouth, completely confused as to why he felt this way.

If you feel that your chili crab is not as delicious as Yuan Zhou's, then Opello will not be so entangled. If it is not as delicious as Yuan Zhou's, then it means that your cooking skills are inferior, including knife skills, techniques, ingredients, etc., but now Opello felt that the other party was more authentic than himself, which was very unacceptable.

"Senior brother, eat slowly and leave some for me..." Qin Chuan said, eat slowly and leave some for me, but when he saw Opello's probing eyes, he choked back his words.

Not only Qin Chuan, but also Salanka, Liu Yuanshan, Li Dehua and others also slowed down their pace. They were all at their level. Naturally, they could all see that Opello must have some understanding and could not be disturbed.

"Is this scent of laksa leaves? Yes, Chef Yuan actually added laksa leaves." Opello is really amazing. Yuan Zhou only used two laksa leaves for seasoning, but he could actually taste it. come out.

"No, the feeling of authentic Singaporean cuisine to me is definitely not caused by laksa leaves. If laksa leaves are added to make it feel like Singaporean cuisine, it would be too simple." Opelo denied the new discovery in his heart, laksa Laksa leaves are indeed commonly used in Nyonya cuisine, especially spicy noodle soups where laksa leaves are a must.

"Is the most traditional Singaporean chili crab made from swimming crab?" Opello thought about the biggest difference between himself and Chef Yuan.

But no, swimming crabs are indeed abundant in the waters of the Malay Archipelago, but there is no doubt that Singaporeans do not like to eat swimming crabs. Opero is very confident about this. To put it more bluntly, Opero Growing up, when his grandmother was still alive, he had eaten this dish, but he had never eaten it made with swimming crab.

Opello didn't understand it until Yuan Zhou's plate of chili crab had reached the bottom, so he took a deep breath.

"Why did Chef Yuan choose swimming crab for this dish?" Opelos thought about it to no avail and asked directly: "Is swimming crab more suitable for this dish?"

If you don’t understand, just ask.

Ps: Originally, Caimao had finished writing this chapter a long time ago, but I was a little dissatisfied with the taste of the crab. Hehe, I ordered a spicy crab and revised it after eating it. Hahaha, although the spicy crab is different from the chili crab, I still finished the crab after eating it. Writing about the taste is like divine help!

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