Chapter 2013 Yuan Zhou Is Too Fast

No matter how many people have questions, they can't hinder the two dedicated chefs. Yuan Zhou is responsible for all the cutting, washing, carving and cooking processes on his side, while Chef Qin Hua is the one who washes the vegetables. Washing vegetables, chopping vegetables, and finally handing them over to Chef Qin Hua for cooking.

"Young people are so energetic." Qin Hua noticed that Yuan Zhou was responsible for a team of chefs and couldn't help but sigh.

But after saying that, Qin Hua also reacted. It seemed that no matter how young he was, he still wouldn't be able to dominate the overall situation by himself in this kind of competition.

"I got the silver spoon this year. It's almost impossible to win the championship." Qin Hua sighed, then lowered his head and focused on the ingredients.

Busy, Chef Qin Hua has started to prepare the oil pan, intending to heat the oil at low temperature first. Yuan Zhou's speed is not slow either. On the contrary, if you look carefully, it is even faster because his crab roe has been completely picked. Out.

Yuan Zhou's extraordinary knife skills were once again demonstrated, with just a few flashes of silver light, and then the complete crab roe was dug out. It was as complete as if it had grown on a plate, without any trace of crab meat, separated. Totally clean.

There were only two chefs at the scene. It was either Chef Qin Hua or Yuan Zhou who had to look at him. More people focused their attention on Yuan Zhou and discovered something different.

"Just staring at Chef Yuan, I feel a little dazzled. Chef Yuan is so fast..." A middle-aged chef couldn't help but rub his eyes.

One second he saw Yuan Zhou standing on the left side of the stove, washing ingredients, and the next second he saw Yuan Zhou standing on the right side of the stove, playing with the pots.

"Chef Yuan is too fast. Otherwise, why do you think Chef Yuan never helps the cook? What would the helper do with this speed?" The thin man next to him swallowed his saliva, put back the exclamation, and pretended to be serious. Calm down.

The looks from the chefs were nothing to Yuan Zhou. The look from Wu Hai when he was in the store was comparable to an X-ray. Compared with that, it was just drizzle.

When the spoon-turning phase officially entered, almost all eyes were focused on Yuan Zhou. Chef Qin Hua had not yet entered the main topic and was dealing with the crab roe.

Before turning the spoon, you need to put oil in to "refining the spoon", so the heat at this time is the key.

Put the polished pot on a high fire. When you see that the heat has reached the level you need, put in a little oil and flip it with your wrist flexibly so that it is heated evenly. When the oil has covered the entire pot, start shaking the spoon. , so that the entire pot is lubricated everywhere.

Ordinary "spoon making" and "shaking the spoon", but Yuan Zhou does it very beautifully, his wrists are flexible, the pot plays new tricks in his hands, and when combined with the roaring fire, it feels like it is on the fire. The same acrobatics.

It's not that Yuan Zhou is deliberately showing off his skills, which is not necessary, but that when his cooking skills reach his level, even ordinary movements cannot be learned by others, and he looks very advanced.

The prepared winter melon was shaped into the shape of a tree by Yuan Zhou. The thick trunk, forked branches, and jade-white color made it look like a jade-carved tree, and it was placed vividly on the plate.

The essence of this "stewing" dish is the shape it takes when placed on the plate, and it will retain its shape after being put into the pot and turned over with a spoon. In the process, the key is to coat it evenly with the gravy, and then remove it from the pot and place it on the table. It must remain in its original shape on the plate to be considered a success.

Many people don't know how to make this dish, so they usually just lay it out in a long bar shape, which is the least likely to make mistakes, but it's the same for Yuan Zhou.

He placed a tree just because the color of the five leaves resembled jade, and other things were not within his scope of consideration.

The winter melon has been cooked.

What comes next is the focus of the whole dish, the key to grilling.

Yuan Zhou was seen holding the handle of the spoon in his left hand, easily lifting his arm diagonally to the left and raising the pot above his head. When the body is at a 45-degree angle, shake your wrists to turn the dish over, gently retract your wrists to catch it, and let it fall naturally.

The purpose of closing the wrist is to prevent the dish from deforming when it falls too hard and too fast. The whole set of movements above is completed in an instant, like a fish leaping over a dragon's gate, like picking up the moon in the sky, elegant, stretched, and relaxed, just like turning over a shovel to stir-fry vegetables.

Yuan Zhou did it easily and naturally, but the judges below were not so relaxed.

"??"

He concentrated on watching Yuan Zhou's flying high and was immediately confused: "This skill must have been practiced for thirty or forty years. At Chef Yuan's age, it is too late to start practicing it from the mother's womb!"

The whole set of movements was so smooth that it looked like a painting. It was really amazing.

"He is indeed Chef Yuan. His skills are worthy of being the best in China." Bai Subo sighed.

The leading chefs represented here all suspected that they were in a dream, and they were still completely frozen in place, while the podium over there exploded.

"Isn't this... lost? How come Chef Yuan has already researched it?" Chef Wang felt that his eyes were not wide enough.

As the one with the best spoon throwing skills among the five judges, Zhou Shijie, the last silver spoon winner, was naturally the one who was the best. Looking at Yuan Zhou's movements at the moment, he felt that he really never knew where Yuan Zhou's bottom line was.

"This action is like fishing for the moon from the bottom of the sea, and it doesn't seem to be like what is recorded in ancient books, but it seems to be more practical." Zhou Shijie exclaimed, not calm at all.

"Can you do this move, Old Zhou?" Chef Yue stared at Yuan Zhou without blinking, fearing that he would miss the move.

Zhou Shijie replied: "If you are a friend, don't say such things."

"The chefs of Shandong cuisine are very lucky this time. Fortunately, I asked someone to videotape it." Chef Wang is still very responsible as the president.

"It's really awesome."

The other remaining chefs all felt that Yuan Zhou was really strong.

Yuan Zhou's wonderful spoon-turning has ended, which also indicates that the dish is ready.

"I've already done the judging." Yuan Zhou said.

Many people, including Xiao Li, came to their senses as if they had just woken up from a dream. Then Xiao Li professionally asked the waiter to come forward and serve the dishes.

This time it was not divided into small plates, but placed on a large snow-white plate.

"This is so pretty." This was the first thing the young lady thought when she saw the plate.

If it weren't for the obvious bulge, you might not be able to see anything on the snow-white plate. This shows how deep Yuan Zhou's thickening skills are.

Before the food was served, the five judges held their chopsticks in their hands, joking that this was the time to grab the food. If they were not prepared, they would definitely eat two less pieces. This could not be tolerated.

Yuan Zhou is done, and Chef Qin Hua has also entered the critical stage of turning the spoon.

Qin Hua, like Bai Subo yesterday, was both unlucky. To be honest, Qin Hua's spoon-turning technique was amazing and extremely proficient. Every movement was full of rhythm and looked very good.

But it pales in comparison to Yuan Zhou's series of pure and natural performances just now, as if he had returned to nature. .

…