Chapter 1871 The Importance of Yuan Shi Trophy

This group of people are chefs. In addition to diners, there are also many chef lurkers in the WeChat group. Just like lyb, they almost don’t communicate, just dive, and almost drown in the water.

Of course, they will also eat at Chef God's shop, and they will also be diners.

But their purpose in joining the group is to follow in the footsteps of Boss Yuan, such as Kang Hu, who won the title of "Yuan Shi's Most Expected Chef".

"Shandong cuisine, you have to take a look at Shandong cuisine and try to win an award this year." Kang Hu pondered.

"You need to study Shandong cuisine. The Sichuan cuisine competition at the end of the year is coming soon." A chef friend heard Kang Hu's muttering and advised.

"It's true that I lost the watermelon and picked up the sesame seeds. Do you think it is more important that Yuan Shi looks forward to the chef award the most, or the Sichuan Cuisine Chef of the Year award?" Kang Hu asked.

"Uh, yes." The chef friend thought for a moment and nodded. It was indeed more important to get the chef Yuan Shi expected most.

Unknowingly, the two-year-old Yuan Food Award has surpassed the Sichuan Cuisine Association’s selection in the hearts of chefs in Sichuan Province.

In addition, as the manager of Yuan Diantan and Yuan Pingwang, Cheng Ying has been busy recently. As Technician Cheng's biological daughter, she naturally heard about the master's recruitment of registered disciples.

Cheng Ying can predict that once the registered disciples collect it, the influence of the Yuan Shi Trophy will definitely exceed Sichuan Province. Cheng Ying's goal is to make the Yuan Shi Trophy an award of the same scale as the China Golden Chef Award.

The China Golden Chef Award is awarded by the Chinese Chefs Association. It is a national award and the highest award in the Chinese chef circle.

However, the award is mainly given to organizations with breakthroughs in food management and cooking skills, and does not honor individual chefs.

The Yuan Food Award is to recognize individual chefs, and Cheng Ying feels that they can complement each other.

Closer to home, while we were discussing in the group, the food was served.

"Uncle Zhou will try the pulled yam." Yuan Zhou personally brought it to Zhou Shijie.

As a table-top dessert, shredded yam has the characteristics of sweet and sticky, sweet and crispy, soft and tender, and of course it is fast to make.

In the Qing Dynasty, a bachelor of the Hanlin Academy explained in detail the method of making shredded yam in his "Vegetarian Story". You can imagine how famous this dish was.

Shredded yam is an important cooking technique for Boshan cuisine in Shandong cuisine. As the saying goes, everything can be shredded... and shredded yam can be regarded as a representative series of Boshan cuisine.

As a master of Shandong cuisine, Zhou Shijie's dishes are naturally targeted and cover several cuisines of Shandong cuisine. They are the dishes that best reflect the characteristics of the cuisines. The degree of care is evident.

The shredded yam that was served was placed on a large light blue plate. Sections of yam were covered with a layer of slightly yellowish syrup, which looked sweet and delicious. There was a plate and a bowl that were served, white. The glazed porcelain bowl contained ordinary cold boiled water. Of course, the water was definitely not ordinary water.

Is there anything wrong with what the system produces?

Is it because Fat Tiger can no longer carry the knife, or is the system not coquettish enough?

Shredded yam and a bowl of water,

In order to prevent customers from burning their mouths, many people will rinse the yam in water first to remove the excess heat and make it edible.

"hiss"

Zhou Shijie smiled slightly, picked up a piece of yam with his chopsticks, and from the moment he picked up the yam with his chopsticks, a wisp of silver appeared on the yam.

The sugar strands were shiny and tough, and continued to lengthen as Zhou Shijie's chopsticks moved further away, but showed no sign of being cut off.

"Yes, the heat is quite good." Zhou Shijie's eyes were filled with joy.

After circling the yam with the chopsticks several times, he finally wrapped the sugar thread cleanly. He quickly put it in a bowl and rinsed it. He found that the water in the bowl had basically not changed. There would be no embarrassment of the sugar falling into the water. Yuan Zhou could see that The mastery of heat has reached the point of perfection.

When you put it into your mouth, you will first feel the heat that your mouth can tolerate, then the sweetness, and finally the soft yam. Layer by layer, the texture is distinct. It is obviously a sweet, but when you eat it, you realize that... It's completely different from the sweets you imagined.

"The right heat of the syrup is beneficial. The texture of the yam is soft, with a hint of bitterness, but it just combines the sweetness of the sugar, and there is also a hint of the fragrance of the osmanthus. This is a paste fried with sugar and osmanthus. The unique astringency of the osmanthus and the yam The bitterness of the food and the sweetness of the sugar are in perfect proportion, quite outstanding." Zhou Shijie ate with great satisfaction.

Of course, he has not forgotten what he is here for. While enjoying the food, he will also express his feelings.

It is indeed a dish that can reach the level of Yuan Zhou's on the menu. It is indeed of a very high level. Zhou Shijie is very satisfied.

The following Jinan cuisine, Pucai in milk soup, Confucius cuisine with Budai chicken, and Jiaodong cuisine with roasted sea cucumbers, all gave Zhou Shijie a great surprise. As expected of Yuan Zhou, he was already a blockbuster without making a name for himself.

The sea cucumber in the sea cucumber roasted with green onions is the sea cucumber soaked by Yuan Zhou himself. It was only officially soaked last night. After Yuan Zhou carefully prepared it and added his own unique ideas, the sea cucumbers cooked with green onions have become the same as the ones made by Yuan Zhou. The first time I made it, it was different, so this dish was Zhou Shijie’s most surprising one.

The final result was that Zhou Shijie was so full that he finished the meal without realizing it. Finally, he realized that he didn’t even need to wash the dishes. He was already so full that he could no longer be full. It was probably the same state after eating at a buffet, although he didn’t even have to hold on to it. He walked away from the wall because he wanted to lose face, but he also walked slowly.

"I just feel that Xiao Yuan's Shandong cuisine is better than Cantonese and Jiangsu cuisine, hahaha." Zhou Shijie left after finishing the meal without saying a word to Zhou Xi.

With new things to talk about, Zhou Shijie didn't even feel bloated, and his steps became much brisker. The so-called old and young, this is probably what he looks like.

Taking Wuhai as an example, he ate no less than twenty dishes of various snacks before wiping his mouth and leaving neatly.

After seeing off the last customer, Su Ruoyan, she breathed a sigh of relief. The shop seemed particularly busy today.

"Boss, I'm sorry, I didn't find any new dishes today and didn't notify the guests in time." Su Ruoyan apologized directly to Yuan Zhou.

She knew that the store's new products were all told to customers by the clerk, and the boss didn't care about these things.

"I didn't tell you in advance. It's normal." Yuan Zhou didn't think this was a big deal.

"I'll definitely pay attention next time." Su Ruoyan bit her lip and said.

She secretly made up her mind that something like this would never happen again. From then on, Su Ruoyan had the habit of flipping through the menu every day in order not to miss Yuan Zhou's new opportunities.

"It's okay, go back quickly and pay attention to safety on the road." Yuan Zhou said.

"Boss, goodbye." Su Ruoyan waved goodbye.

Yuan Zhou watched her walk away from the door before going upstairs to wash up. He would also prepare a sobering meal for the tavern later.

The number of people ordering Shandong cuisine is gradually increasing. It should be spread by diners, so Yuan Zhou is not curious about this. What Yuan Zhou is more curious about is that the number of people ordering white water has been increasing every day recently.

Although the reward of white water has been obtained for a long time, because water is already included in the welcome package, few people order white water, and few people even notice that there is white water to order. After all, it is better to order a glass of watermelon juice at this price.

But it seems that since a week ago, the number of people ordering water has increased day by day.

…