Gourmet food starts from the green leather train chef

Chapter 208 Foie Gras Macaroni?
"The foie gras that Mr. Huai chose is really good, so you want to compare it to me for western food?"

This Huai Zongpei keeps admiring Chinese cuisine, but in the end he still wants to compete with Western food?

Zhou Zhou frowned slightly, not because he was against Western food. Although Western food was really not on the table in front of Chinese food, it was something Westerners had eaten for many years after all. The people are also the people, and we Chinese people have to respect others.

The key is that he has no recipes for western food, and he has never cooked any western food. He can only rely on the basic cooking skills of a special first-level chef. Whether a few buff boys can play a role in the face of western food is irrelevant. Easy to talk about.

Zhou Zhou himself is not afraid of losing. Failure is the mother of success. He is afraid of disappointing Mr. Zhang and the others, and losing face.

"Hehe, as far as I know, Chef Zhou, you have never cooked Western food. It would be too unfair to compare it to Western food; what's more, we are all Chinese, so how can we only stipulate Western food?

I mean, as long as you can use these foie gras in the dishes you choose, you and I can choose Chinese food or Western food, whatever you want. "

Huai Anren smiled and said: "Mr. Zhang, Mr. Wu, and the seven female chefs from Huizhou are all experts who know how to eat. I believe that no matter how we choose, they are all qualified for the job of judging. Everyone, please say yes. ?"

Interesting
Grandpa Zhang Zhouxuan and the others all nodded slightly. Sure enough, Huai Anren still has two brushes. Does this expand the content of the competition to include Chinese and Western dishes?And according to what he said, it seems that he is not planning to take such a precious Strasbourg foie gras as the main course, but just preparing to 'use it'?

Chefs should respect every ingredient, but they should not place too much emphasis on and rely on a certain ingredient; compared with those western food chefs who can't help but worship the top foie gras, Huai Anren's level is much higher.

Hearing Huai Anren's words, Zhou Zhou felt relieved, and casually pointed and said, "I'll just choose this one."

The two pieces of foie gras are both the top grade Strasbourg foie gras, even the size is almost the same. The piece Zhou Zhou chose is slightly smaller, about eight taels, and the one reserved for Huai Anren is close to nine taels. The true 'king' of foie gras.

After all, the ingredients are provided by Huai Anren, and Zhou Zhou is the chef of X164, he is the 'master', so naturally he has to be modest.

"Leave the big one to me?"

Huai Anren frowned, was he being courteous?
"Well, in this case, I will choose a pasta dish, and this piece of top foie gras will become the topping of the pasta!"

Is this person going crazy?

The people present, including Zhou Zhou, counted as one, they were all dumbfounded, this top-notch Strasbourg foie gras, do you use it as a side dish for Italian macaroni?How is this different from putting Chanel on a 50-year-old, [-]-pound bearded greasy man?
Italian macaroni sounds very interesting, but it is actually braised noodles.

In China, it is a refurbishment. There are spring vegetables, autumn cabbage, potatoes, eggplants, wild animals in the mountains, wild geese in the clouds, land cattle and sheep, and seafood from the sea. There is nothing that cannot be eaten here; Bowl of noodles, pour the brine on top, squat at the door of the house, catch someone and talk about it, this is a comfortable, happy, down-to-earth
Especially in the past two years, the master Guo in the cross talk circle has carried forward the old foods such as braised noodles and fried noodles.But these two favorite delicacies are often talked about on the show, and Master Guo, who was born as a cook, has some experience in making braised noodles, and often teaches how to do it on the show.

To put it bluntly, this macaroni was brought back to Italy by the Italian Marco Polo after eating stewed noodles in Huaxia.

Italy was poor at that time and couldn't afford the firewood for cooking noodles, so they racked their brains to create hollow noodles that were easier to cook, so pasta was also called macaroni; Improvement, it has become the signature rice of the Italians,

Parisians and Italians are both good kids and foodies who love peace and advocating art. In addition, Parisian cuisine has been taking advantage of red wine to stand out among the foodies in the world over the years, and they are becoming more and more compatible with each other. It includes dishes from various European countries, so this Italian macaroni has become one of the Parisian dishes. Not to mention, adding top-quality foie gras to it is really a bit of a statement.
The old man and the others were all very curious. This time they were able to enter the kitchen to watch the judging. A group of judges, together with Su Rou and Cao Desheng, the two big bosses "hula la" entered the kitchen and stared at the one who started cooking first. Huai Anren.

His macaroni is also made differently. Italian macaroni is born out of Huaxia braised noodles, and of course it can be freely matched like braised noodles.The sauce used can be meat, fish, and all kinds of seafood. The side dishes are even more diverse. Tomatoes and onions are a must, and you can put bean sprouts as you like.

As expected of the "Heavenly Soup" ranked [-]th in Qinxing Weapons, Huai'anren is indeed different. No one would have thought that he actually used expensive Strasbourg foie gras sauce!
This is the top-grade foie gras that is close to [-] taels, and he took it to chop the sauce without changing his face
At this moment, even the old man Zhang Zhouxuan wanted to scold his mother, aren't you ruining things?Cooking foie gras soup directly is better than this
Foie gras and black truffle are the favorites of Gallic chicken, and Huai Anren's favorite is to make the most ordinary dishes with the most expensive ingredients.

Don't think that this kind of pile of top ingredients can be enjoyed by anyone. Foie gras is a good thing, but except for a top chef like Huai Anren, who would dare to use it to chop sauce and serve macaroni?
Pile some foie gras on top of piping hot penne?No matter how you look at it, it looks like a pile of rice paddies?
The judges present are not old Russians. As long as they have vodka in hand, they can eat even garbage. They are a group of top foodies who pay attention to color, aroma and taste.If Huai Anren didn't handle it well, he would smash his own brand in public.

Seeing Huai'anren's knife skills when chopping the sauce, Zhou Zhou nodded secretly.

This Chef Huai was finally willing to take out the treasured knives in the knife box. He used a light kitchen knife with three fingers on the blade and two fingers wide on the blade. Slices''cutting''stabbing''cutting'' are superb and dazzling.Zhou Zhou didn't even need to go over to look carefully, he could tell from the sound of the knife that he handled the foie gras very skillfully, and his basic cooking skills were at least at the level of a national culinary master at his peak.

When frying the sauce with foie gras, Huai Anren used olive oil, which is notoriously tasteless when cooking. In other words, it will not affect the taste of the food. In addition, add some The black pepper and the sauce he made temporarily from the Silton Hotel, the aroma coming out of the pot is really very pure, making all the judges nod slightly. Maybe it is not a waste of money to use top-quality foie gras to make sauce?

After the sauce is prepared, it’s time to cook. Usually, the chef will start the dish when the water seems to be boiling, so that the noodles will not be too hard, and the boiling water will not make the noodle soup, which will become too sticky and difficult to eat.

However, Huai Anren waited for the water to boil completely before shaking off a ball of macaroni and throwing it into the pot like a net. Stir it up.

"Water breaking method?

This Huai Anren knows a lot. "

Zhou Zhou was slightly taken aback, seeing Huai Anren's hand holding the chopsticks up and down, his wrist trembling, no matter the strength, speed, and frequency were mastered very skillfully, so that when the chopsticks were used to break the water, the soup was still clear when the noodles were cooked. , The texture of the noodles is also the best.

Cooking noodles is not about making pimple soup, let alone scooping out noodle leaves, the more chaotic the better; once there was a glutton who knew how to eat, in order to have a bowl of early soup noodles, that is, the first bowl of noodles cooked after boiling the pot, even This is the reason why the cock crows and the rain rushes there.

Noodles are noodles, soup is soup, clear and white, this is good noodles.

Especially the pasta that emphasizes noodles but not soup must adhere to this principle. It seems that Huai Anren is indeed a master in this way. He has already mastered pasta with a high degree of proficiency, and he is a very strong opponent.

"Good noodles, must give full marks!"

The well-matched foie gras sauce is mixed with well-cooked noodles, and it really has a unique taste. The delicate and mellow taste of foie gras immediately slips into your heart as soon as you eat it. Even a picky gourmet like Wu Jiutong eats it with relish. He hesitated to give full marks.

Gu Xiangyu didn't even comment, and gave full marks on behalf of the six younger sisters; for these women who can eat, what could satisfy them more than delicious and top-notch macaroni with foie gras? ?
Su Rou and Chen Yuqi are not qualified to judge, but they also gave Huai Anren a full score in their hearts; there is no way, this delicacy is too attractive to girls.

Only Mr. Zhang frowned slightly and gave nine points and nine points.

The old man has no conscience. He has lived in the Northwest for many years. When it comes to eating noodles, he is a first-class connoisseur, and the taste is a bit heavy. In fact, he still focused more on foie gras, which seemed to be overwhelming, so he hesitated for a moment, and finally scored what he thought was a more reasonable score.

It's Zhou Zhou's turn.

Everyone's eyes instantly turned to the youngest hall-level chef in China. Everyone was worried about him. After all, foie gras is still a western-style ingredient. Although Huai Anren's use of it with pasta is a bit exaggerated, The style can still be unified, but if Zhouzhou uses a Chinese delicacy to match this top-notch Strasbourg foie gras, there are inherent shortcomings.

Moreover, the more talented a chef is, the less likely he is to avoid his opponents. Since Huai Anren made noodles, Zhou Zhou would be inferior if he chose other types of food. I will choose noodles; but Huaxia noodles pay attention to the soup first. If you have a pot of fairy soup, even the noodles will be delicious. If there is no good soup, it is useless to cook the noodles. How to break it?Do you want to use foie gras soup below?Never heard of this either.
(End of this chapter)