Chapter 1827 I Am Willing to Call You No. 1

"But in a traditional sense, shouldn't Sri Lankan crabs be more suitable for making chilli crab?" Whether it's the memory of Opelo from his grandmother, or Singapore's geographical location.

"Yes, the dish of Singapore chilli crab is indeed the most suitable for the dish. Big crab and blue crab are the most suitable. Especially the big crab, the taste complements the Singaporean spices very well. If I were in Singapore, I would make the same choice as Mr. Opello. The most important core reason for choosing ingredients is whether they are suitable or not," Yuan Zhou said.

"Is it suitable?" Opello muttered.

He seemed to be thinking of something, but he seemed not to be thinking of anything. The taste of the chili crab that Yuan Zhou made before was still on the tip of his tongue. It was as if there was a layer of paper in his mind, and he could see the scenery on the other side as long as he pierced it.

"When I decided to make this Singaporean national dish, I made some preparations. A country's water and soil support its people, and the same country's water and soil support different ingredients. The sea temperature in China is lower than that in Singapore, plus the ocean Due to the influence of the monsoon season, combined with these factors, the meat quality of Sri Lankan crabs in China is not as fresh and tender as that of Singapore’s blue crabs, so I chose swimming crabs that taste closer to Singapore’s local Sri Lankan crabs,” Yuan Zhou explained.

"So that's it. When I asked Chef Yuan why he chose swimming crab, I thought he didn't understand Singaporean cuisine, but I didn't expect he knew it so well." Opello murmured to himself, suddenly realizing that the difference between the ingredients is indeed huge. .

Isn’t it true that Singapore and China are two different countries? If you take the chili peppers from Sichuan Province and bring them to Sichuan Province, people from Sichuan Province will tell you that this stuff has no spicy taste at all. Is it suitable to be used in China? Got here.

"I'm also lucky. In this season, the crab meat, especially the swimming crabs that migrate in winter, is more tender and plump than other times, so the taste of chili peppers and condiments can be highlighted more," Yuan Zhou said.

"Chef Yuan, thank you." Opello understands this truth. In fact, he is not the only one who understands it. All the chefs present understand this truth. The ingredients in different countries are different, but understanding it is one thing, and implementing it thoroughly is another thing.

Just like the previous Young Chefs Exchange Conference, including Hideyoshi Koson Oishi, they only considered condiments, such as lemons, mangoes, etc. Even though the ingredients were provided by the jury, they never thought that finding a local one would be more suitable. Ingredients, this is the limitation of thinking.

Since the swimming crab is not the cause, and Opello has the feel of an authentic Singaporean dish, what is the main reason for such a feeling?

Opello already knew the answer. Strictly speaking, this answer was also told by Yuan Zhou just now. Looking at his junior brother Qin Chuan, I have to say that sometimes it is really good to think less. Look at his face, he looked like he hadn't eaten enough. Nothing to worry about.

"Chu, what you said is not wrong." Opelo closed his eyes and thought for a long time before opening his eyes and said seriously: "Chef Yuan has studied Nyonya cuisine much more deeply than I have. He is indeed the number one chef in Asia. .”

One dish conquered Opelo. On the one hand, Yuanzhou's Singaporean cuisine is indeed good. On the other hand, Opero is indeed aboveboard. Good is good. I don't think about it. Chef Yuan only has this dish. The food is better than mine, maybe I can surpass other dishes, or surpass them in Nyonya cuisine, new Western food, etc.

Opello looked at the chili crab as a whole, and he could clearly feel that Chef Yuan's formidable knowledge of Singaporean cuisine and his solid foundation were definitely not something he could just improvise.

"Yes, yes, it's really delicious. This chili crab is even more delicious than senior brother's." Junior Brother Qin Chuan said, shaking his head as he ate.

"It really tastes great." Li Dehua and the others also nodded frequently while eating. Of course, talking didn't slow them down at all with their chopsticks.

But Opello looked at Qin Chuan with his eyes, and his eyes gradually became weird.

However, the crab meat had already been eaten at this time, but there were still side dishes. Judging from the elegant and fast movements of these chefs, it was not obvious that they were grabbing red pepper and other ingredients.

"Gudong" is an onomatopoeia for swallowing saliva.

"I really want to eat it." This is President Cheng and poor little Zhang Le who are still greedy even though they are far away.

"This time after I get paid, I will go to the God of Cooking shop to have some luxury." Zhang Le secretly made up his mind and planned to stay with Chu Xiao for a while to save a little money.

Soon, everyone finished eating the red pepper and other side dishes on the extra large plate prepared by Yuan Zhou.

‘Operation CD-ROM starts with me’, the chefs implemented this policy to the letter, and there were no crab shells left on the plate.

The two guys Qin Chuan and Salanka picked it up and chewed it "Kazi, Kaz" in a few seconds. You can tell that you are very satisfied with the taste!

"Ahem, let's take a look at my dish again." Opello put down his chopsticks reservedly and pushed his dish towards the middle.

Yuanzhou first picked up the chopsticks and touched Opello's crab. Well... he found that the crab didn't respond, so he picked up the crab shell.

The chilli crab prepared by Opello comes in a whole shell. When you take it away, you can see a red, white and tender piece of crab meat and chilli at the bottom of the plate, surrounded by a circle of crab legs, and a circle of golden crab legs on the outside. Bread crumbs look like they have been specially processed.

It looks pretty good and smells good.

Yuanzhou was the first to take a piece of chili pepper and put it into his mouth. A sweet and spicy taste swept through his entire mouth, with a slight taste of crab meat. The taste was quite good. It was a good dish, an excellent dish, usually in You can't eat it in restaurants outside.

According to Yu Chu's scoring standard, there are 0.8 yuan, with a perfect score of one point. Opello is worthy of being a national treasure chef in Singapore. He has been studying Singaporean cuisine for most of his life. His accomplishments in Singaporean cuisine are also equivalent to recruiting girls. The mastery of Sichuan cuisine.

Don’t think that the gap between Opelo and Yuanzhou in Singaporean cuisine is only 0.2 points. It seems that it is a gap that can be surpassed with a raise of hands... But in fact, according to Yu Chu’s standards, 0.1 points is a gap. In fact, From a comprehensive perspective, Opelo is still two steps behind Yuan Zhou.

Because of Yuan Zhou's own efforts, coupled with the comprehensiveness of each cuisine rewarded by the system, strictly speaking, Yuan Zhou is not fighting alone. He is supported by chefs from ancient times to the present. It is impossible to surpass it with manpower. of.

There is a word to describe the ceiling, but domestic chefs such as Technician Cheng and Liu Li privately call Yuanzhou the "Heaven of Cooking". There is no ceiling, because the ceiling can be touched with hard work, but Yuanzhou With their skills, they feel that hard work can only get them close at best.

It is obvious that the reputation of Yuanzhou, the "Heaven of Culinary Arts", has also begun to spread abroad.

Ps: Caimao wants to break out at the beginning of the month and become a late-night cat! Friends, do you support Caimao? !

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