Chapter 1876 (1/2)

This group of people are chefs. In the wechat group, in addition to diners, there are many chefs lurking. Like lyb, they dive and drown underwater without communicating.

Of course, they also go to the kitchen god shop to eat. They are also diners.

But their purpose of joining the group is to follow the footsteps of boss yuan, such as Kang Hu, who won the title of ”Yuan Shi's most expected Chef”.

”Shandong cuisine, I have to see Shandong cuisine and strive to win the prize this year.” Zhuo Hu, Zhuo Kang.

”To study Shandong cuisine, it will be the Sichuan cuisine competition at the end of the year.” A chef friend heard Kang Hu's muttering and advised.

”I really lost watermelon and picked up sesame. You said that Yuan Shi most expected the chef award to be important, or the chef of the year of Sichuan cuisine.” Kang Hu questioned.

”Well, you too.” The chef friend thought about it and nodded. It is more important to get the most expectation of Yuan food.

Unconsciously, the Yuan Food award, which has been established for two years, has surpassed the selection of Sichuan Cuisine Association in the hearts of Sichuan chefs.

In addition, as the manager of yuandiantan and yuanping.com, Cheng Ying has done a lot of things recently. As the daughter of Cheng technician, she naturally heard about the fact that Shigong accepted registered disciples.

Cheng Ying can foresee that once the registered disciples accept it, the influence of Yuan Shi trophy will definitely exceed that of Sichuan Province. Cheng Ying's goal is to apply Yuan Shi trophy to an award of the same scale as the China Golden kitchen award.

The Chinese Golden kitchen award, issued by the Chinese chefs Federation, is a national award and the highest award in the Chinese chefs circle.

But the awards are mainly given to food management and organizations with breakthrough cooking skills, not individual chefs.

The Yuan Food award is to commend individual chefs. Cheng Ying feels that they can complement each other.

Let's get down to business. During the discussion in the group, the dishes are served.

”Pull silk yam, uncle Zhou, try it.” Yuan Zhou personally brought it to Zhou Shijie.

As a dessert on the table, silk yam has the characteristics of sweet, sticky, sweet, crisp, soft, tender and sweet. Of course, it is also a major feature to make it fast.

In the Qing Dynasty, a scholar from the Imperial Academy explained in detail the production method of silk pulling yam in his ”a brief introduction to vegetarianism”. One can imagine the popularity of this dish.

Silk pulling is an important cooking technique of Boshan cuisine in Shandong cuisine. As the saying goes, everything can be pulled... And silk pulling yam can be regarded as a representative series of Boshan cuisine.

As a master of Shandong cuisine, Zhou Shijie's dishes are naturally targeted and cover several cuisines of Shandong cuisine, which can best reflect the characteristics of Shandong cuisine. We can see the degree of intention.

The Dioscorea Dioscorea is put in a large light blue plate. Each section of Dioscorea is wrapped with a layer of slightly yellowing syrup, which looks sweet and delicious. There is a plate and a bowl, a white glazed porcelain bowl, which is ordinary cold and white. Of course, this water is certainly not ordinary water.

What's wrong with the system?

Is the fat tiger unable to take the knife, or is the system not coquettish enough?

A bowl of water is added to the yam to prevent guests from scalding their mouths. When many people eat yam, they will rinse it in the water first to remove the excess heat and become an entrance temperature.

”Hiss”

Zhou Shijie smiled, picked up his chopsticks and clamped a yam. From the moment he picked up the yam with chopsticks, a wisp of silver appeared on the yam.

The sugar silk is bright and tenacious. It continues to extend as Zhou Shijie's chopsticks keep away, but there is no sign of breaking.