Chapter 2442 Shan Tuoer

Cooking is different from reading. In reading, you can read it a hundred times and the meaning will come to you. But cooking cannot, it mainly depends on hands-on ability.

Therefore, Yuan Zhou's lectures are all based on actual dishes, so that everyone can understand them more clearly and extract some methods that they can use.

I always feel like something is not quite right here.

What I chose to warm up everyone is Bak Kut Teh, a very common food. In fact, both Malaysia and Singapore have a special liking for Bak Kut Teh. This food is chosen because of its universality and almost everyone can make it. , also because the video he gave Opelo before was about making bak kut teh.

Once you have the basics, it doesn't seem to be very strenuous. From the people of the Green Kitchen Club, I came to the conclusion that if it progresses too fast all of a sudden, everyone will not be able to understand it.

Yuan Zhou came up with the idea of ​​cultivating more good chefs this time. After all, the food culture of Malaysia and Singapore is most similar to that of China, so he was very careful when choosing.

"Today I will make Bak Kut Teh first. In order to allow everyone to compare the food culture differences between several countries more clearly, I will make three servings of Bak Kut Teh, one Singaporean style, one Malaysian style, and one The portion is considered to be our Chinese style, you can see the specific differences."

When Yuan Zhou started talking about bak kut teh, some people were disappointed, some were looking forward to it, and some people couldn't see the idea. Mainly because they had seen it before, and although they felt they had not learned it, they still wanted to try new dishes. practice.

This is probably what many people think in their hearts. They like the new and dislike the old. Many people will have this idea.

Everyone respected Yuan Zhou very much. Although they felt that there was nothing new about Bak Kut Teh, they still opened their eyes wide and prepared to watch it.

They really didn't learn it when they watched the video before.

Yuan Zhou didn't know that the people below him had such complicated thoughts. As soon as he started cooking, he would concentrate and go all out. He had no time or chance to pay attention to other things. The Bak Kut Teh naturally had to deal with the ribs first.

Picking up the ribs and placing them under the natural flow of water, he rinsed them. This method was slightly different from the usual method. In order to allow as much of the blood on the ribs to flow away as much as possible, Yuan Zhou used the tilt angle of the ribs and the way he held them. Be particular about it.

In particular, Yuan Zhou paid more attention to the proper handling of the ribs in order to prevent the ribs from being contaminated by the scent of his hands.

Experts will know if something is wrong as soon as they make a move. There is definitely a reason why this saying has been passed down to this day. For example, as soon as Yuan Zhou made a move, there were people with different thoughts just now, but now there are almost no distracting thoughts.

Because the video is far less shocking than the one in person. Not only Yuan Zhou’s coherent movements look like they have been tempered for thousands of times, but also the small stance of holding the knife is very meaningful. It really feels like a waste of time even if you blink. .

In fact, Yuanzhou made Bak Kut Teh according to the method he used to shoot the video to prevent the chefs from not understanding it. The steps are very common, and both the knife skills and processing methods are mostly the methods that most chefs would use. Occasionally mixed with some habitual methods, these only account for a small part, and they are not big moves.

But the chefs below just have a sense of incomprehension.

"It turns out that the order of adding medicinal materials is very particular. I have to write it down and continue to study it."

"Does cutting it into this size make it more flavorful?"

"Why do you feel that controlling the oil temperature when frying fried dough sticks seems so simple in Chef Yuan's hands?"

"It turns out that adding soup is the best at this time. I really learned a lot."

Some of the Malaysian chefs and Singaporean chefs have watched the video, and they still found many detailed movements that they didn't notice when watching the video. They were chanting in their mouths at the same time, and kept moving their pen tips on the paper. Incessantly.

I don’t know if Opello has specially arranged it, but there are long tables in front of the seats here.

It is very similar to the lecture theaters used in universities in the past, with tables in front and chairs behind them, the kind that can accommodate many people in a row.

Almost everyone is holding a notebook and a pen in their hands. Not to mention Singapore, there are many people in Japan, South Korea and Thailand who have pens and notebooks. It is probably because they were not warned in advance, Thailand and South Korea Half of the people didn't have it, so they could only take out their mobile phones, turn off the mute, and start typing.

The most uniform ones are definitely the Chinese chefs. They have identical pens and notebooks, obviously they have been fully prepared.

The bak kut teh was served very quickly. Even though it was three portions, Yuan Zhou deliberately slowed down the process, but even so, it was finished quickly.

The tastes are different, and the aromas are naturally the same, but they seem to be distinct and do not interfere with each other. Even though each one is very fragrant and rich, it makes these people want to drool, but they still restrain themselves. After all, the most important thing now is to listen to the class. .

Although I didn't eat it, just from the smell, the five thousand people present knew that this dish must be very delicious.

"The next thing I want to make is laksa. Whether it is Singaporean or Malay cuisine, there is such a dish. Therefore, if you make one from each country, of course you need to make a sauce before making it, Rempah sauce."

“This sauce is the basic sauce of Nyonya cuisine, and it is also a sauce that needs to be placed in many Nyonya dishes to enhance the flavor. Nyonya dishes account for a large proportion in Singaporean and Malaysian cuisines, so the status of this sauce is naturally related to Different.”

Yuanzhou said as he picked up the main ingredients to be used, including chili, garlic, shallots and other main basic ingredients, as well as some other special spices, such as turmeric, tamarind and other ingredients. In fact, every family has its own The seasoning recipe is the taste memory of this family and is very unique.

At this time, Yuan Zhou took out a few yellow fruits similar to mangosteens. He squeezed them gently with his hands to reveal the white, tender and soft pulp inside. He then carefully took out the pulp and put it in a bowl aside for later use.

Although its fruit looks like mangosteen, it is not small in size, almost as big as a big red apple. Therefore, although the pulp inside is still garlic-shaped, it is a very large one.

Yuanzhou processed the required materials one by one, and his movements were as smooth as clouds and flowing water.

But Huang Aishan and the chef from Thailand below are a bit fried.

The yellow fruit that Yuan Zhou just brought out is Shantol, the Queen of Fruits in Thailand, so Thai chefs are familiar with it. After all, their specialty snack requires unripe Shantol to be pickled and garnished with sauces.

Unexpectedly, Yuanzhou actually used Shantuoer to cook dishes. The Thai chef said that this was simply an extremely honorable thing.

The reasons for Huang Aishan's explosion are naturally very sufficient.

…

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