Chapter 2443 The Power of 1 Battle
Sandal is a common fruit in Southeast Asia. It has a very high yield and is very popular among fruit farmers. It is also available in Malaysia, and not only is it available, it is also used in cooking.
As the number one person in traditional Nyonya cuisine, Huang Aishan is very familiar with Shantuoer, but this is not the reason why she is so excited.
To be honest, Rempah-chan, Huang Aishan is not very familiar with it. She has smelled it almost since she was a child, but what fascinates her the most is the smell she ate when she was very young. Unfortunately, she has never been able to recover. She wonders if she was too young to remember it wrong. , only memory errors will cause unrecoverability, but there is no such thing.
In fact, every chef, or everyone, has an unforgettable taste in their memory.
Of course, the sauce Huang Aishan makes now is also a model for others.
She always thought that adding Shantou to Rempah sauce was her own secret recipe. Although every family has its own secret recipe for the basic sauce, she is the only one who uses it in the sauce, and she still uses unripe Shantou. Tuo'er, now Yuanzhou is using the mature Shan Tuo'er.
Huang Aishan almost jumped up and told Yuan Zhou that he had used it wrong. It was not that Huang Aishan did not trust Yuan Zhou, but that the sauce was both special and ordinary. In addition, she had never tasted Yuan Zhou’s food, so she would inevitably think that Nyonya food was Said she should be able to compete.
That is to say, Opelo didn't know what Huang Aishan was thinking, otherwise he would tell her seriously. He also thought the same way before going to Yuan Zhou. Later...
There will be nothing later, nothing later.
Huang Aishan has been famous for many years, and he is still very mature in dealing with things. He did not jump out on such occasions, which was really a slap in the face. He just pursed his lips and stared at Yuan Zhou's movements without blinking.
Time passed slowly, and after the blood faded, Huang Aishan regained his senses, and slowly discovered that Yuan Zhou's movements from beginning to end were like flowing clouds and flowing water without any hesitation, which proved that he knew what he was doing, but it was her because of it. One kind of fruit is almost a mess.
In fact, it’s no wonder that Huang Aishan is so excited about the Rempah sauce that she remembers from her childhood. The main reason is that she has been researching it for many years. Although she has been researching her own unique sauce, she has not made any progress on the taste she wants.
"I wonder what the sauce made by Chef Yuan tastes like?" Huang Aishan was very curious.
The most important part of Rempah sauce, apart from the recipe, is frying. The control of the heat is very demanding. If you are not careful, the ingredients and oil will be separated and it will not be perfect as imagined, and it will not be able to improve the flavor. effect.
Stir-frying the sauce was the highlight. When she saw Yuan Zhou taking out the pot, Huang Aishan couldn't help but sit up straight. From the beginning, she had already smelled a very long and long fragrance, with a slightly familiar smell. , but not the same.
"哐"
After putting the pot on the fire and letting it smoke until it started to smoke, Yuanzhou skillfully poured the oil in. When the oil was about 10% hot, he put the ingredients that had just been mashed into sauce into the hot pot.
"Hey"
The oil collided with the ingredients and made a sound. The hot oil stimulated the fragrant smell of the ingredients. In an instant, a stronger aroma swept the entire venue, attracting the attention of the already attentive chefs and making them swallow their saliva involuntarily.
In fact, everyone doesn’t want to be so embarrassed. After all, there are so many people, and they all have to face it, so they have to pretend to be one or two. But unfortunately, the physiological reaction is not under one’s control, which is embarrassing. The only good thing is that everyone present is the same His performance, as the saying goes, 'big brother, don't talk about second brother', is just half-assed.
Fortunately, within a few moves of Yuan Zhou, the sauce had already been stir-fried without the stimulation of hot oil. Although the aroma was still long-lasting, it was not as strong as before and irritated the nose. As the distance moved away, the people behind could only They all breathed a sigh of relief when they smelled a faint fragrance, but those in front suffered because they could smell it clearly.
Many chefs touched their still bulging bellies.
I feel very hungry no matter what, my mouth and throat are frantically hinting that it's time to eat, and even my stomach, which is still full, is joining in the fun.
To listen to Yuan Zhou's lecture, the chefs attending the meeting all ate a lot in order to stay in the best mental state to listen to the lecture.
Now it seems that no matter how full you are, you will still suffer.
“Laksa is a relatively common type in Singapore and Malaysia, and there are many ways to make it. Among them, the Nyonya method is more common. What I am going to show you now is the way to make Nyonya laksa in Singapore and Malaysia. Even if they belong to the same category, there are subtle differences in different countries. You can take a look and I will select a few people to try the taste." Yuan Zhou said.
This is what he just thought of. Forget about the Bak Kut Teh before. After all, it was done in the previous video. It was just for warm-up, so there is no need for everyone to try it. However, Laksa is okay.
If the chefs below knew what Yuan Zhou was thinking, they would definitely say that they don’t dislike it at all, and they are the best at Bak Kut Teh!
At this time, as Yuan Zhou's words fell, the atmosphere below immediately became high. There was food worth eating, and such fragrant sauce was added to the food. He quickly straightened his back even more straight, thinking that Yuan Zhou would be able to call him after a while. He went up and tried.
At this time, Huang Aishan discovered that Yuanzhou's sauce had been divided into two parts in just a short period of time. Some ingredients seemed to be added to one part, and the taste became different. She was closest to the kitchen and sniffed hard, trying to tell the difference, but she couldn't smell it.
"They are all familiar spices, why can't they tell them apart?" Huang Aishan had doubts about his cooking skills for the first time.
While Huang Aishan was busy smelling the spices, Opello was also busy making preparations. In order to prevent Yuan Zhou from asking questions, he specially told someone to make a button in the kitchen so that he could patrol the venue. That kind of follow-up light, when you press start and then stop, it will shine on a person and let the person get up to answer the question. Yuanzhou doesn't need to bother to look at it at all.
What needs to be done now is to debug the equipment again before using it. Opero does not need to do this work himself, but he is worried and needs to supervise it personally.
That is to say, Opello and Huang Aishan sat at the front because of their status. It was not like a bench and a long table, but three seats were specially added to the side, yes three.
After confirming that Huang Aishan had achieved his goal and Malaysian chefs could come to attend Yuan Zhou's lectures, Abushe secretly returned to Singapore. He probably knew it well. This guy didn't show up until Yuan Zhou started giving lectures today. Opelo I was also speechless for a while.
Closer to home, because the position is quite forward, it is convenient not only for smelling, but also for doing things. Therefore, Opello was keeping a close eye on Yuan Zhou's movements while also ordering people to debug the equipment. He was very busy.
As far as Yuan Zhou's speed is concerned, it is absolutely super fast. In the time it takes to debug the equipment, two portions of laksa are ready.
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