Chapter 2447 (1/2)

Cooking is different from reading. Reading can read hundreds of times, but cooking can't. It's mainly practical ability.

Therefore, Yuan Zhou's lectures are based on the actual dishes to explain, so that we can more understand and extract some methods that we can use.

I always think there's something wrong here.

Meat and bone tea, a very common food, is chosen to warm up for everyone. In fact, both Malaysia and Singapore have a special preference for meat and bone tea. This food is chosen not only because of its universality and almost everyone can make it, but also because the video he gave Oberoi before is meat and bone tea.

With the foundation, it seems that it should not be very laborious. From those people of the green kitchen Association, we draw a conclusion that if it progresses too fast at once, everyone will not understand it.

Yuan Zhou's idea is to train more good chefs. After all, the food culture of Malaysia and Singapore is the most similar to that of China. He chose it with great care.

”Today, I will make meat and bone tea first. In order to make you more clearly compare the dietary cultural gaps of several countries, I will make three meat and bone tea, one Singapore style, one Malaysian style and one Chinese style. You can see the specific differences.”

At the beginning of hearing Yuanzhou talk about meat and bone tea, some people were disappointed, some looked forward to it, and some couldn't see the idea. It was mainly because they had seen it before. Although they didn't feel they had learned it, they still wanted to see the practice of new dishes.

This is about what many people think. They like the new and hate the old. Many people will have this idea.

Everyone has great respect for Yuanzhou. Although it seems that there is nothing new about watching meat and bone tea, they still open their eyes and are ready to see it.

They really didn't learn when they watched the video before.

Yuan Zhou didn't know that the following people still had such complex thoughts. He would concentrate and go all out at the beginning of cooking. He didn't have time or opportunity to notice other things. Meat and bone tea naturally had to deal with ribs first.

Pick up the ribs and put them under the natural flow of water for washing. It is slightly different from the usual method. In order to make the blood and water of the ribs flow along the flow as much as possible, Yuan Zhou pays attention to the inclination angle of the ribs and the way of taking them.

In particular, Yuan Zhou paid more attention to the propriety of the ribs in order not to let the ribs be too contaminated with the breath of his hands.

As soon as an expert makes a move, he knows whether there is. This sentence must have its truth. For example, when Yuan Zhou started, there were some people with different thoughts, and now there are almost no distractions.

Because the video is far less shocking than the scene. It's not just Yuan Zhou's continuous action after hard training. It's a small feeling of taking a knife. It's really a waste of time in the blink of an eye.

In fact, in order to prevent the chefs from not understanding, Yuanzhou makes meat and bone tea according to the method of shooting videos before. The very common actions step by step, whether the knife method or processing method, are mostly the methods that most chefs will choose, occasionally mixed with some habitual methods, which account for only a small part and are not big actions.

But the chefs below have a feeling of ignorance.

”The original order of adding medicinal materials is still so particular. I have to write it down and continue my research.”

”Is it necessary to add more flavor to cut into such a size?”