Chapter 1834 (1/2)

Yuanzhou saw that others were waiting for him to taste it first, and Yuanzhou first let chef Oberoi eat it first. Yuanzhou has always been impeccable in etiquette, and Oberoi did not refuse. He took the lead to pick up chopsticks and put a piece of beef in his mouth.

Then Yuan Zhou and other chefs began. They thought the color was red and bright. When they put it into their mouth, it was a strong smell of beef, mixed with a little milk smell.

Before stewing, it should be fried with fire, and the heat is well controlled. Bite on the meat, first of all, there is some charred skin. After biting it open, the gravy will swarm out, and the delicate meat inside also shows its true face. It is charred outside and tender inside, which is quite good.

”When you cook beef broth, you use Bala fried, and it's still sauce style. It's really innovative, but this innovation is good, which makes the beef taste richer.” Yuan Zhou instantly ate the innovation in the dish of Chu Xiao.

”Yes, I think this sauce can enhance the taste of beef and highlight the original flavor of beef.” Chu Xiao nodded modestly and took it for granted that Yuan Zhou could taste it immediately. It would be strange if he couldn't taste it.

Balajian is a kind of sauce commonly used in niangya cuisine and Malay cuisine. It can be said to be transliterated. The more accurate name is malazhan. The general method is that the small silver shrimp is wrapped in salt water, then crushed after exposure to the sun, and finally exposed to the sun for the second time. Finally, a sauce made of pepper, shrimp and peanuts is added. Many people are not used to it because it has a special taste similar to decay.

The weight of Chu owl is carefully calculated. It will not have that special taste, but it will highlight the rich level of beef.

”But you can try the brick style balajian, which is more in line with the theme of your dish. There's no problem with other dishes. It's a perfect dish.” Yuan Zhou also tasted the side dishes and continued to make comments.

”I'll try this afternoon.” Chu Xiao immediately said.

After Chu Xiao's dishes were tasted, the next step was the dishes of others. The younger martial brother of opello also made his own specialty, Singapore chicken rice, and Li Dehua also showed his housekeeping skills. Li Jiahong lantern meat, chili mango fish and Vietnamese fried rice were tasted one by one and commented on them. Yuan Zhou has always been very serious in the exchange meeting.

Li Jiahong lantern meat really surprised Yuanzhou.

Opello also seemed very serious, but he spoke a little heavier than yuan Zhou. Maybe he had a better relationship with each other.

In contrast, Chu Xiao... Seems to be rowing?!

Communication is very successful.

”When the sun shines in the sky, the flowers smile at me...” the alarm set by Yuan Zhou rings, which also indicates that the communication in the morning is coming to an end. Although all the chefs seem to have more than enough meaning, they think there is still much hope in the afternoon, tomorrow and the day after tomorrow.

Next, we all followed Yuanzhou. Why, of course, we lined up for dinner and came here to communicate. Eating the food cooked by Yuanzhou is welfare. There is no reason why we don't enjoy welfare.

So in the next two days, diners in the small shop will find that there are ten more experts led by Chu Xiao for breakfast, lunch and even dinner.

Also because of the absence of Zhendian divine beast, the diners are not strong enough. They are often robbed of the position from No. 1 to No. 10, that is, at breakfast, Wang Hong can compete with one or two. There is no way for these masters to queue up immediately after communicating with Yuanzhou. If they have a positive attitude, there will be ghosts if they can't be in the front row.

The time of the exchange meeting passed quite quickly, and soon came to the afternoon of the third day, which was the last half day of the exchange meeting.

On the first day in Yuanzhou yesterday, opero had a new idea and made a completely different taste from the Chili Crab he had made before, but it was still a little different because of the sauce. Today, he adjusted the taste again at the end. This is the most perfect proportion, but it needs the approval of Yuanzhou.