Chapter 109 (1/2)

Chapter 109: Skills of Chef Yu

The Phoenix-Tail Prawns wasn’t originally a dish for displaying culinary skills. But in the hands of the two chefs, it nevertheless had the visual effects of the splendid performance.

Yuan Zhou meticulously brushed down each of the shrimps, placing them into a glass basin filled with clear water after cleaning.

His upright back and the flexible actions of his wrists gave an aesthetic feeling every time Yuan Zhou put the shrimps into the basin, giving the impression to all the people watching at the side the comfort the shrimps were in.

On the other hand, the audience of Meng Meng’s live broadcast increased.

[Boohoo. I wanna become a shrimp just to accept Boss Yuan’s brushing.], from Little Chivalrous Swordsman.

[I just want to eat it. I feel the shrimp will be very delicious judging by the way Boss Yuan prepares it.], from I’m A Foodie.

[That’s right. I think Chef Yu is also an excellent chef now. Of course, Boss Yuan still outclasses him a little.], from Amisa.

[Who wants to form a team again to go to Boss Yuan’s restaurant together?], from Irritable Me.

Instead of replying these messages, Meng Meng was attentively watching the two chefs respectively displaying their astounding culinary skills.

“It feels like this young man indeed has some true capabilities,” the customers on the sides whispered to each other.

“Yes, absolutely. But the dish of Phoenix-Tail Prawns cooked by Chef Yu is one of a kind. I didn’t even manage to eat such genuine prawns when I went to Jin’ling City.” of course, some of them still trusted Chef Yu more as they had already savored his dish before.

“Yet, I’m looking forward to the works from that new-comer chef. Look at the shrimps he is cooking now.” Some others became quite interested in Yuan Zhou’s skills.

The audience of the live broadcast and the audience at the side were all the same, they were just looking forward to eating. However, the latter could only go to Yuan Zhou’s restaurant to eat while the former would be able to taste it in a little while.

Chef Yu had been busy preparing other ingredients, like boiling the green peas and other vegetables. About 10 minutes later, he began to fish out the white prawns that had been throwing up silt and sand.

He took out a pair of bamboo chopsticks and stirred the water clockwise until it formed a small whirlpool. Then he changed to another pair of bamboo chopsticks to fish out the white prawns from the whirlpool. With careful actions, he managed to keep the white prawns away from the oil; therefore, the white prawns that were fished out didn’t have any bit of oil on them. After washing and cleaning them again, Chef Yu prepared to deal with the prawns.

Nevertheless, the way Chef Yu processed the prawns was totally different from that of Yuan Zhou. While pinching the tail of a prawn with one hand, he pinched a piece of shell in the middle of the tail with his thumb and forefinger of the other hand and pulled backward. An intact shrimp line was then peeled off. Subsequently, the head of the prawns was removed.

The technique was quick and sharp. All the prawns were quickly dealt with well. Only then did Chef Yu begin to show his knife skills. As the white prawns were originally not big, it was difficult to deal with them on the chopping board. Therefore, Chef Yu directly processed the prawns one by one after leaving them on his hand and using a cooking knife with a narrow back.

Basically, he could finish processing a prawn with two sharp and clean slices, one slice for dividing the tail and the other for picking out the prawn meat. Moreover, the blade was chopped vertically from the top-down, resulting in the prawn having the same thickness of both sides.

Such meticulous handling of the prawn meat and other vegetables gave him the well-deserved title of Head Chef. Now all remaining was to savor the taste of the Phoenix-Tail Prawns.

On the other hand, Yuan Zhou was the same as usual. He pressed down a shrimp with one hand and cut open the back with the knife with the other hand, not hurting the shrimp line and taking it out completely. With another slice, he opened the dorsal section. The shrimp line was very thin this time; hence he straightforwardly picked it out with the knife.