Chapter 2358 The Results of Artistic Processing

Gao Hui was also very emotional. It was the first time he heard a junior sister tell the story in full. The quality was indeed high, even though the voice was small.

I originally wanted to say a few more words, but who knew that a strange smell swept across the tip of my nose, with a slightly over-the-top unique fragrance, which made people want to see what kind of dish tasted so fragrant.

Turning around, I saw a plate of snow-white flowers clustered in bloom on a black porcelain plate. The contrast between black and white made the flowers look white, and their blooming posture was very elegant and natural.

Only when I got closer did I see that the flowers that looked like white flowers from a distance were actually flowers made of fried cuttlefish flesh. If you don't look carefully, you can't tell. The color and the knife skills are all very good.

"The reputation is well-deserved." Gao Hui praised.

As a native of Haizhou, I am very familiar with this popcorn flower, but I didn’t recognize it immediately when I first smelled the fragrance. It’s not that Yuan Zhou’s cooking is unauthentic, but that this fragrance is definitely The most fragrant thing Gao Hui has smelled in so many years, he couldn't believe it was the fragrance of a simple plate of fried black flowers.

In fact, many chefs have used very scientific methods to prepare this dish today, so that the heat is just right.

This method is based on the measurement and analysis of the depth, angle, blanching time, water temperature, and water volume of the black peanut embryos, as well as the analysis of the seasoning method and cooking heat when popping the black flowers, and the analysis of the nutritional ingredients of the fried black flowers. , thus arriving at the best process plan for making popcorn flowers.

This is a very scientific method. Gao Hui has liked the dishes made using this method in the past. He thinks the dishes are moderately soft and glutinous, and just right crispy, which suits his appetite. However, Yuanzhou's plate of fried black flowers was served as soon as it was served. , even though he is a layman, he feels the difference.

I can’t tell you the specifics. You have to say that the colors are actually not much different. They are all snow-white. However, Yuan Zhou’s tip has a little light yellow color, which is more vivid like the stamens. Even the fragrance is different. I feel that what Yuan Zhou serves has a more lifelike flavor.

Gao Hui stared at Baohuahua for several times. After making sure that he could no longer see the difference, he picked up the chopsticks, picked up a crowflower and put it into his mouth.

"Kacha"

The crispy texture breaks as soon as you bite the surface. It has a slightly crispy texture, giving people a wonderful experience, but it retains a little softness on the inside. The fresh and tender taste is balanced with the crispiness on the outside. , the taste is unique and natural, with a little bit of the smell of the sea, and it is not the scientifically fried feeling that Gao Hui used to eat.

It's not just the same, but it has a taste that's unique to the person, with his favorite tenderness and moisture content, and just the right amount of white pepper as the finishing touch.

"I feel like I won't feel thirsty after eating a plate like this. It's really delicious." Gao Hui kept mouthing and hands at a very fast speed.

Even Zuo Zuo only managed to grab two. It seems that everyone has a powerful superman hidden in their hearts, and he can definitely reveal it when they need to grab food.

When Zuo Zuo was still unfinished, her order arrived. A plate of pork ribs in rich red sauce that looked very red was on the table.

The color is red, and each neat rib seems to be covered with a thick layer of clothes. There are also white sesame seeds sprinkled on the surface, like small white flowers embellished among them.

The rich bone flavor wafts out, and it feels like your mouth is watering. It's very greedy.

Zuo Zuo took a deep breath, picked up a piece of spareribs and put it into his mouth. With just one sip, the soft and rotten meat fell off the bones, completing the mission of separating the bones and flesh. The fresh and thick sauce tasted very good. It is thick and slightly sweet, making the already very tender meat even more fresh and sweet.

And it doesn't feel greasy at all, at least it's like eating tofu, one piece after another, just like eating vegetarian dishes, and there is no greasy feeling at all when eating meat dishes.

The salty and sweet taste is very appetizing and popular, Zuo Zuo especially likes it.

Unfortunately, even though she had seen her second senior brother's ability to eat, she speeded up, but she was not as fast as him. In the end, more than half of the ribs still went into his stomach.

Zuo Zuo pouted, thinking that he could eat senior brother's food later and felt a little calmer. Although we ate less, there were more varieties, so the quantity we ate naturally increased.

After the sauced pork ribs were swept away, another dish was served immediately.

This is the eight-treasure saury that Gao Hui ordered. In fact, the most important thing about this saury is to remove the bones from the whole fish. This is the most difficult thing. Many chefs make basically similar in appearance but different in spirit. If you look carefully, you will find that the entire saury is They are all a little damaged, and even if they are repaired, you can still see them if you look carefully. That is because the belly meat of saury is thin and the sternum is extremely thin, so it is difficult to take it out completely and neatly.

Of course, this is for others. For Yuan Zhou, at the Sino-Japanese exchange meeting that year, he had already wowed the audience with a dish of saury steamed rice. Now, his skills are naturally more proficient and natural.

At least when Gao Hui looked at the complete saury, except for the bright sauce and seasonings, he felt that the fish seemed to have not been processed.

Of course, this was an illusion. It wasn't until the tender, juicy, flawless fish meat entered his mouth that he suddenly realized that the fish had bones removed, but he didn't notice it.

Although Gao Hui had already eaten two dishes, he was still shocked. However, when the natural green green grass, as if it had never been cooked, was served, with the saury as a base, he did not say that it must be It's not cooked, it's such a slap in the face.

Sure enough, the fresh and natural taste, crisp, tender and refreshing taste all show the extremely high taste of this dish.

"It seems that there are too many lines that need to be changed. What I wrote before is really not even one-third of Chef Yuan's level. It's really shameful." Gao Hui felt in his heart that his ancestors always said, 'Hearing is believing. "Seeing is believing" is not nonsense.

For the sake of artistic creation, he had artistically processed Yuan Zhou's affairs. He believed that this had greatly improved Yuan Zhou's cooking skills. After all, he wrote that such a chef could not exist in the world.

However, art does need to be modified by rhetorical techniques such as exaggeration, metaphor, and analogy. Gao Hui didn't think there was anything wrong with this, but it wasn't until he ate the food cooked by Yuan Zhou that he realized that his description was artistically processed. , not as good as his real level.

Although Gao Hui was full of emotions, this did not hinder his eating speed. On the contrary, the more regret he felt in his heart, the faster he moved his hands, as if he was afraid that if he was one step slower, he would be gone.

Zuo Zuo was fully mentally prepared, but Gao Hui's fighting power was too strong to resist. Even if one dish came out after another, it seemed that they couldn't keep up with the speed at which they ate, especially since she had already exerted herself in the restaurant where she was stationed. Xu Jiu's overall strength was not as good as that of Gao Hui, who had just arrived, so he felt a little depressed.

…

Please remember the first domain name of this book: . Ghost Blowing Lamp mobile version reading website: