Chapter 2528 (1/2)

Yuan Zhou looks very young. It's not normal to have several disciples with his fame and strength.

But Alessandro is envious. He has lived for decades and his craft is so good that he hasn't met a talented apprentice.

For a moment, Yuan Zhou was a little frustrated. Yuan Zhou didn't know alexandro's psychology. Cheng Zhaomei thought so much about their greeting with him. He thought it might be a tense communication for a while, and thought about it and planned to explain his arrangement in detail again.

”Later, we will go to the western restaurant opposite to borrow the kitchen. We have prepared the spices and other ingredients specially requested by Mr. Alessandro. We will go and have a look now. If there is any temporary need, we can also explain in advance.” Yuanzhou road.

After alexandro nodded and agreed, he led the way, while Li Li was waiting in a suit at the door of the western restaurant. He was very excited by his expression.

There is a small stove again. Although he doesn't think there is anything worth studying about sausage, Yuanzhou's horse is naturally different.

The western restaurant is diagonally opposite to the shop, so the two sides met after a few steps. After a brief introduction, Li Li took the lead to lead the way.

As soon as he entered the very spacious and clean kitchen, Alessandro nodded with satisfaction. The environment here is really good.

”Today is mainly about communication, so we need to eat our sausages on site. There is no need to choose the kinds that need to go through these complex steps of drying and take time to breed for a long time. Just make the kinds that can be eaten now.” Yuanzhou stood in front of the stove.

Alexandro also knows that although it is communication, he also wants to distinguish between high and low. It must be impossible to spend several months to make sausages have flavor after drying. It makes no sense. It will also waste everyone's time.

After yesterday's queuing incident, Alessandro felt the same about Yuanzhou's busyness, and it was time for him to make and store sausages once a year, so he couldn't stay in China more.

He simply agreed, and then two people did it.

Alessandro came to prove that his sausage tasted better, but because he felt like bullying, he decided to go all out, but he wouldn't take the victory or defeat too seriously or sweep Yuan Zhou's face.

”Bang bang bang”

As soon as they started to do it, they began to fall into their own rhythm. They are first-class craftsmen. In addition, they had figured out what kind to do yesterday. They move very quickly and look very comfortable like clouds and flowing water.

What Alessandro is going to do today is his specialty pig's hoof inlaid meat, also known as pig's hoof sausage, so what he has to do at the beginning is to choose a good pig's hoof as the 'casing' as the carrier of broken meat.

The pig's hooves prepared here include several varieties of pigs, including mangalica pig, pig's hooves nicknamed sheep pig and some of the best parts of meat. As the most delicious pigs in the world, the number is also relatively small. The feeding process of top food materials is certainly different from that of ordinary food materials, Not a lot.

To tell the truth, Alessandro was very surprised to see this breed of pig here. After all, it was very difficult for him to get a sheep pig.

”I didn't expect the chef in this restaurant to be very good.” Alessandro sighed.

He heard from Yuan Zhou that the chef of this western restaurant was the one who prepared the ingredients. If Li Li knew his emotion, he would say that it was not his good means, but the name of Yuan Zhou was so easy to use. He just knew that he prepared the ingredients for Yuan Zhou. Those people really took out the ingredients at the bottom of the box.

Although surprised, Alessandro did not choose this sheep and pig. It was either the best or good, but the most suitable one.

In fact, salami sausage is the most well-known in Italy except for pig's hoof sausage. However, the biggest feature of salami sausage is that it does not need to be cooked after curing and air drying. This is the key, which generates a unique flavor food code.