Chapter 2223 The Dumbfounded Europeans

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Speaking of which, Chu Xiao is also a weirdo. If most people regard Yuan Zhou as an opponent or a reference, they will definitely despair.

For example, your friend who has been growing up since childhood was 1.1 meter tall when you were a child and he was 1.2 meters tall. However, when you were still 1.3 meters tall, your friends both grew to 1.7 meters tall.

Then if you work harder and drink milk, your friends will grow to 1.9 meters. Is it still meaningful?

Therefore, it makes sense for Wu Hai to call Chu Xiao Chu Er Duzi. Chu Xiao is different from ordinary people. The stronger Yuan Zhou is, the more motivated he is and wants to become stronger. This is probably the genius among geniuses, his strong endurance.

Zhou Shijie recalled Yuan Zhou's actions just now and found that Chu Xiao was right. He did not use the thin, long and thin knife that the cook Ding used to cut the cow. He couldn't help but take a breath of cold air.

It is really Chu Xiao who knows Yuan Zhou best.

"Xiao Yuan has made such rapid progress, it seems that he can't relax on himself." Zhou Shijie felt his scalp numb whenever he thought of Yuan Zhou's usual schedule.

As people get older, they really don’t have the energy anymore.

The commotion in the audience and on the stage did not affect the master. After giving the goose a cold water bath, Yuanzhou used a hollow flat sieve to drain the goose, intending to control the moisture.

At this time, Yuanzhou had his hands free to prepare the sauce.

"Since knife skills use the method of understanding cattle to show the connotation of culture, then the sauce should also use Chinese seasonings to reflect our own culture." Yuanzhou thought secretly.

The movement in his hand was not slow, and he directly took out some of the unique Chinese seasonings he had prepared before.

The chef brought some uncooked spices with him. The spices were allowed by the organizing committee. Not only Yuan Zhou brought them, but every chef who came to participate brought some special spices from his own country and region. These are all great ingredients. The chefs have their own trump card.

Yuan Zhou actually didn't bring much. He mainly brought it to prevent the ingredients and seasonings prepared by the organizing committee from not having a Chinese flavor and not making authentic Chinese food, so that the judges would not have a better understanding of Chinese food.

The final control of the competition is in August's hands. He naturally prepared some Chinese ingredients and spices. Not only that, other chefs also have ingredients from their hometowns, and they are all treated equally. August has always done this. very good.

There are a total of twelve condiments,

After Yuan Zhou took them out one by one, he began to select them. Soon he set his sights on a pile of golden fruits, which were olives.

Speaking of which, these golden olives were brought to him by his two registered disciples, Huang Gang and Zhang Longquan from Guangdong Province, who returned to Chengdu before he came to France.

Everyone knows that Yuan Zhou likes to collect all kinds of special and rare ingredients. Whether it is a disciple or some diners, whenever they go out and see it, they will usually bring some back to Yuan Zhou. For example, Lei Ti or Zong Mo do this.

"Three-ribbed olives are a specialty of Guangdong Province and can be used as the main ingredient. Its unique sweetness, sourness and astringency should add a lot of color to the goose meat." Yuanzhou twisted the well-preserved olives.

Although it is a little wilted, it does not hinder its use value.

Three-ribbed olives, also known as golden jade three-twisted olives, are a landmark protected product in Guangdong Province. They are very unique and the production is quite rare. Especially this time, Huang Gang and the others brought a wild olive they found when they went to the wild. The trees bear wild three-ribbed olives, which are even more precious.

Compared with the artificially cultivated three-ribbed olives, which are crispy in texture, sweet in taste, fragrant in the mouth after chewing, and have a long aftertaste, the wild ones have more wildness and the unique sour taste of wild fruits. This is the taste that Yuanzhou needs.

After selecting the main ingredients of the sauce, the ingredients were simple. Yuanzhou selected them in a few clicks and started processing them directly.

Peel the olives and mash them, add other spices, grind them into a paste in a small wooden mortar, and then prepare them.

The sauce will be prepared in a few minutes. Take the goose and slowly pour it into its body, then set it aside and continue to prepare the sauce for the outside.

After everything is done, the goose can go into the oven. The oven prepared by the organizing committee is not very big, probably the kind of oven that can roast two chickens at the same time. Of course, it is more than enough to roast one goose.

The second sauce prepared by Yuan Zhou for brushing the skin is almost translucent. Once it is brushed on, it does not seem to have any effect on the color change of the skin except for the sizzling of oil.

Unlike roasted whole beef, roasted whole goose needs to be garnished with sauce, otherwise it will not be as tender and juicy as roasted whole beef. The main difference is caused by the different tastes of beef and goose.

Everyone at the scene could see that Yuan Zhou's cooking was almost finished, and he was just waiting for the final moment when the roasted whole goose was cooked. It was only thirty minutes before the competition started, which was like a dream.

Podlaco, who won the second game, felt that five people could be faster than one person. He was now carefully carving the dark parts of the main material.

That's right, it's quite difficult to do something on the plump foie gras, to keep the foie gras in perfect shape and to decorate it. Of course, for Podlaco, who is known as the King of Exquisiteness, this is It’s a special skill.

At this moment, Podlaco was working on the foie gras with a confident expression, using a delicate and compact knife.

In fact, if you don't look at Yuan Zhou's dazzling knife skills at the beginning, Podlako's actions are very eye-catching, but it is a pity.

And Julian's moon man stunt is even more exciting. When he was just making the sauce, the spoon, pot, and sauce were connected in a line, very fast, like a silvery thread, flashing by, there was indeed a moon. color and shape.

As for Steller, he naturally used his own unique skills. He has his own unique understanding of the control of heat. Of course, the main dish has not been cooked yet and he has not had time to use it.

It's just that one of his assistants has been a little distracted since I don't know when. Fortunately, it didn't affect the things at hand, otherwise Stella would think that his temper was not good at all.

Of course Steller didn't know that, but many viewers present knew that this assistant had just been re-educated by Yuan Zhou.

"Hey"

The goose Yuan Zhou chose was plump and juicy. After being roasted in the fire, it crackled and the skin began to turn from the original white color to a brown color, which indicated that it was almost ready.

As the goose matures more and more, the aroma becomes stronger. Different from the three dishes made in the first session, even the marinated braised chicken has a long and dark fragrance. Easy to ignore.

But the roasted whole goose is different. The aroma is overbearing and strong, and it has already swept the stage before it is fully cooked.

"It smells so good, who made it?" Stella was busy with her hands and had no time to look at it, but it didn't hinder his nose work.

"He's already done it, he's going too fast." Julian happened to be cleaning the goose, and when he turned around, he realized that the source of the scent was from Yuan Zhou.

"when"

At this time, Yuan Zhou looked at the skin of the goose and felt that it was almost done. With a roll in his hand, the whole goose fell onto the specially prepared plate next to it.

"The highlight is here!" Chu Xiao murmured.

…

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