Chapter 2323 Surprises Again and Again

First there is a little sour taste, like the taste of hawthorn, and then there is sweetness. After frying, you need to sprinkle some sugar on the rice for seasoning. The sprinkling is very even, and it is not thick. You can't tell it without looking carefully.

It's different when you put it in your mouth. Mixed with the sourness of hawthorn, the sweetness bursts in your mouth. Gradually sweetness becomes the main theme. After the soft rice, there is the mellow taste of dried fruits. The 'click' bite combines with the rice. , giving people a whole new taste.

At the end of the meal, when I felt a little greasy, a sour taste swept over me again, eliminating the greasy feeling.

"Sweet but not greasy, sour but not astringent, with just the right balance between soft and hard, I am worthy of Chef Yuan." Director Wang was very satisfied with this beet dish.

Huo Ting also likes this dish very much. He thinks it is neutral, sweet and sour, and very delicious.

Although other people don't like sweets very much, they still have very high evaluations of Yuan Zhou's stir-fried eight treasures with fine sand. The craftsmanship is perfect and the taste is perfect and impeccable.

The more Director Wang ate, he also discovered a small phenomenon. At first, he thought it was an illusion, but the more he ate, the more he felt this way, that is, when he ate this dish, he liked more grape kernels and green plums, and less dates, lilies, and so on. The sourness will be a little stronger than usual, and the relative sweetness will be a little lower.

When I first took my first bite, I was conquered by the perfect taste and did not savor it carefully. But the more I ate, the more Director Wang discovered that this was his favorite sweet and sour ratio.

"It can't be a coincidence, right?" Director Wang looked at Yuan Zhou's busy figure, his heart was full of emotions, but his face was still calm.

Anyone who knows how to cook, even the more proficient the person is, will know how incredible it would be if Yuan Zhou could really grasp the taste preferences of diners without asking.

Although Director Wang thought it was nonsense, he felt that this matter was natural for Yuan Zhou. It seemed very contradictory, but it was inevitable.

There was a lot on his mind, and Director Wang's movements were not slow. Using the matching spoon, the chopsticks and the spoon were used together, opening and closing left and right, complementing each other. He scooped up a little more than half of the beet and put it into his stomach.

As expected of a man with a good brain, he also pays attention to the art of war while eating.

However, the disadvantage of eating too fast is that too many plates are piled up, which affects the performance!

Yan Xiliang noticed the situation of Mao Xiong and the others next to him despite his busy schedule.

Occasionally, I glance over and see that the two people next to me never have too many plates. I am very curious. Is it too poor for two people to eat only three or four plates?

Then it was Yan Xiliang's luck. This time he saw two people finishing the dishes. After eating, the man with the mustache easily stacked the plates together and took them to the long table over there to place them.

"It turns out that I collected the dishes myself, no wonder." Yan Xiliang learned the same thing and followed the same pattern.

Sure enough, the table was empty again and new dishes were served.

This time it’s Huoting’s warm-fried shredded kidneys. This dish is a typical example of high-end dishes made from low-grade ingredients. It is famous for its meticulous knife skills and exquisite cooking.

"It smells so good." Gan Zhong sniffed, his eyes following the movement of the dishes.

Because this dish was served with hot oil on it, it was still sizzling when it was placed on the table.

From a close distance, you can still see some oil beads rolling on the plate, which results in a very overbearing fragrance that is very attractive to the nose.

And Huo Ting had already squeezed in between Gan Zhong and Director Wang. Otherwise, although he ordered this dish, he would not be the first one to eat it.

Even though I have experienced Yuan Zhou's knife skills before, when I saw this plate of warm waist silk, I couldn't help but want to praise Yuan Zhou's knife skills again. It was really good.

Whether it is waist silk, fungus silk or lettuce silk, they are all of the same thickness. They are the same length and width as vermicelli. Moreover, the vermicelli used here is extremely thin, which is a little thicker than a pinhole. The most What's rare is that even with such a thin waist, there are no signs of breakage.

Each one is in perfect condition.

It is not that there are no chefs who can make all the filaments the same thickness and length, but the thickness of the vermicelli must be at least as thick as a large needle, otherwise it will easily cause the waistline to break.

No matter how calm Huo Tingrao's mentality was, he couldn't help but want to scold his mother when he saw this dish. It was not because Yuan Zhou was too good, but because he was not good enough. The distance was too long and he couldn't even see it, let alone chase him. Not everyone is a fool of Chu Er.

Picking one up and putting it in your mouth, the first feeling is fresh and spicy. The spiciness is not the spiciness of chili peppers, but the spiciness of minced garlic. The second feeling is that it is crispy. Whether it is shredded kidneys, shredded fungus, or shredded lettuce. It has a very crisp and tender texture, and the vermicelli is a little glutinous in itself, which is a perfect combination. It tastes crisp and refreshing, and has a lingering fragrance on the lips and teeth.

And although it is a cold dish, it is not cold, but warm. It does not feel cold or hot when you eat it. It is just right, just like this dish.

"There's no peculiar smell at all, and it's crispier. It's really delicious." Miao Zhonghua likes this dish very much.

He gets fat no matter what he eats, so he especially likes to eat offal. In his words, it definitely has less fat and he is not afraid if he eats too much!

It is well known that pork kidneys will have a peculiar smell if they are not cooked well. Even after many skilled people remove the smell, I don’t know if it is because of their psychological effects, but there is still a little smell left.

Yuan Zhou has no such concerns about this dish. There is no other word for it except that it tastes good. Even after swallowing it, what remains in your mouth is just a little numb and a little spicy, but there is no other taste.

"I think it's pretty good too." Director Wang also liked this dish very much.

Warm mixing is a unique way of mixing vegetables in Qin cuisine, and among them, warm mixing with shredded kidneys is the most common and rare. It is easy to make it, but it is very rare to do it well.

Even the oil that was poured on at the end was considered to be just right by Yuan Zhou. After the vegetables were absorbed, there would be no oil stains left on the bottom of the plate. This was achieved so far, so far, Yan Xiliang had never seen anything so perfect.

When each dish is served, everyone gathers around to eat. Although they have to comment a few words from time to time, their voices are very low and will not affect others. Although there are few people who do this, everyone has done it in the Kitchen God store. It was the first time, so the diners were not surprised.

Of course, eating becomes more delicious when you rush to eat, so a dish that is already very delicious feels even more delicious when five people eat it together. Once one dish is served, it will be sold out within a few minutes, and then the same goes for another dish. fate.

Of course, you can't compete with Wu Hai to eat the food. It's not a question of whether the food is delicious, but whether you can eat it. After all, the title of the king of small restaurants is not unearned.

It didn't take long for the dishes to be served, and almost all the dishes were left. The first dish to be served was Director Wang's, because he ordered the most and it was served the fastest. This is also His last dish.

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