Chapter 2450 (2/2)

I don't know Yuan Zhou's careful thinking. We are still very happy to talk.

The first day's lecture ended smoothly, and the next day's lecture was also very smooth. With the foundation of the first day, the chefs have been enthusiastic and extremely focused, just want to get more knowledge from the explanation of Yuanzhou.

Of course, people's qualifications are different, and their practical ability and theoretical ability are different, so the degree of receiving new knowledge is also different. However, whether they understand or not, they all seriously follow Yuan Zhou's thinking, not only to answer questions when they get the opportunity to ask questions, but also to study slowly in the future.

Even if Yuanzhou slows down and crushes many knowledge points, not all chefs can understand it. After all, the level is different. Of course, because it is his carefully prepared knowledge points, most of them can be understood by everyone. It can be imagined that Yuanzhou is very attentive.

Time is like running water. It passes in a blink of an eye, and soon it's the end of the lecture.

Yuan Zhou used a dish from Singapore, which gathered the food cultures of Malaysia, China and India, as the finale of the lecture.

”Curry fish head, as one of the local dishes in Singapore, I believe many chefs can do it. The dish I want to talk about today is curry fish head. You can see my treatment.” Yuanzhou road.

With that, he began to pick up a red snapper and deal with it. At the beginning, the red snapper in Singapore was used to cook the curry head. The head is large and the meat is tender. It belongs to a precious variety, so many people use it. Of course, in China, the head of bighead carp must be selected, which is the model of fish head soup, However, this dish was originally made by Indians for Chinese who love to eat fish heads, so it was made from local ingredients in Singapore.

”Shua Shua”

To remove the scales and cut off the fish head, Yuanzhou did it in an orderly way. Every move is a common Sabre technique, but it seems that the ordinary Sabre technique has become a powerful Sabre technique in Yuanzhou's hands.

At the beginning, the chefs thought that Yuanzhou must have used some original knife technique. After all, it looked very wonderful and useful. However, after three days, we not only thought about it in class, but also discussed it in groups after class. Naturally, it became clear that what Yuanzhou used was not powerful at all, but what everyone would use in ordinary times.

So I was reluctant to blink and wanted to see how to use some ordinary actions so brilliantly.

Curry fish head is actually simple and very simple, and two of them are more difficult. One is handling fish heads, the other is fried curry. This is the main step and the essence of the whole dish.

Witnessed the strength of Yuanzhou gaojue with his own eyes. Even if he made ordinary curry fish head, everyone leaned forward slightly and looked at it with great concentration. Even opero was no exception.

To tell the truth, the three of them have learned a lot in these three days. They can't help but be careless. Like the chefs below, they have prepared pens and notebooks to record some things they want to record. Their attitude is very correct.

When the curry fish head was ready and tasted by several lucky people, the lecture came to a successful end.

”I'm glad to come to Singapore this time to share some of my cooking experience with you. This is the end of the lecture. Thank you.” Yuan Zhou stood in front of the open kitchen, almost where he stood at the beginning and said the beginning of the lecture.

Here, the end can be regarded as a beginning and an end.

……