Chapter 1919 (1/2)

”Hmm? Is three days too long?” Yuan Zhou said.

I think so. Jinhai is also a chef. There are restaurants in Guangdong Province, and we can't stay in Chengdu for a long time.

So after some consideration, Yuan Zhou said, ”that's two days.”

Originally, he planned to practice knife work in these three days, and wait until the time of the tavern to study it again. Although almost half of the techniques are vague from the picture, Yuan Zhou is very confident.

To know that the three incense and the real perfume, only a few records, he was out.

”Ah, two days? No problem, no problem, just two days.” Jinhai regained consciousness and hurried.

The reason why he wanted to speak immediately was that Jinhai saw that Yuan Zhou's lips moved and seemed to want to say something. He immediately drove away the messy ideas in his heart. He was really afraid that Yuan Zhou would say such words one day.

You know, the ancient recipe of roasted golden birds is handed down from generation to generation. It has been studied for generations. Naturally, he has studied it for less than half of his life without complete results. Then he goes to Yuanzhou to restore it.

Fortunately, there is nothing wrong with Jinhai's heart, otherwise you really have to take two extreme heart saving pills.

Of course, Jinhai didn't think about what Yuan Zhou couldn't do. What Yuan Zhou said now is a spit and a nail, and it's impossible to say it to deceive him. It's completely meaningless.

”That's settled.”

Yuan Zhou glanced at the words and vague places on the ancient scroll again, and he had some ideas in his heart.

”Please chef yuan.” Jinhaido.

Next, Jinhai took the opportunity to speak out his understanding of Roast Whole pigs, which is also the meaning of listening to Yuan Zhou's views.

In fact, in the final analysis, the history of Roast Whole pigs is also very long. In the Western Zhou Dynasty, there were records of Roast Whole pigs. At that time, it was called ”gun dolphin” and was listed as one of the ”eight treasures”, which was detailed in the book Qi Min Yao Shu.

Through the changes of times and dynasties, in the Qing Dynasty, even the main dish in the Manchu and Han banquet was made by the imperial court. Later, it slowly appeared in ordinary people's homes and became one of the representatives of Guangdong cuisine.

”I heard chef yuan's three-stage chef before. I think it's very reasonable. I know I'm in the first stage.” Jin Haidao: ”roast whole pig is my specialty. I hope to do my best to make more diners like it.”

Yuan Zhou nodded and had a clear way of cooking. It was very good.

”In fact, the most important thing to roast a whole pig is to master the heat and the seasoning. This requires both practice and innovation. It depends on the discretion. After listening to chef Jin's roast whole pig, I suggest baking the pig skin more scorched.” Yuanzhou road.

”Just pigskin?” Jinhai groped for some.

”Well, it's just pig skin.” Yuan Zhou nodded: ”I personally suggest that the pig skin can be scorched for another minute and baked over a swimming fire.”

Yuan Zhou has never been humble about teaching cooking skills, and his suggestions are full of dry goods.

”Swim fire?”

Jinhai was stunned. He didn't expect such innovation. To put it bluntly, you fire is sprayed with a fire gun. Generally speaking, it is used to remove pig hair, but it is unheard of as a step of roasting pig skin.

”Control the size of the swimming fire. Although this method is rare, it is also used by many Western chefs, such as chef komoti.” Yuan Zhou explained.

Jinhai feels that the name of komoti, a foreign chef, is a little familiar, but he is also embarrassed to ask more.

”Thank you, chef yuan. I've gained a lot today. It really delayed chef yuan's time.” Jinhai was fascinated by the sound of the bell.

This is Yuanzhou's mobile phone. It's time to prepare dinner ingredients.

”It's okay, just communicate with each other.” Yuanzhou road.