gourmet food

Chapter 608 The Conquered Foreign Chef
Judging from Chu Yunfeng's introduction just now, in fact, among the 45 dishes, there are not many spicy dishes, which also reassures Orlando and the two foreign chefs.

Typical dishes that look very spicy at first glance, such as white pork with garlic paste. Although this dish did not sound like there was any chili pepper when it was translated before.

But when you see it, you realize that the shiny layer of red oil on top shows that this dish is actually very spicy.

When it came time to use chopsticks, everyone didn't know how to act.

The biggest reason is that these dishes look too delicate, and some cannot bear to destroy their overall artistic appearance.

Another reason is that there are so many dishes, and I don’t know how to choose for a while.

"Let me make a suggestion. Let's taste it box by box and dish by dish. How about everyone telling us how they feel?"

Mr. Li has the most say on this matter. If he tastes it in a messy manner like usual gatherings, he will really feel a little ashamed of such exquisite dishes.

Ma Fu became the translator at the banquet table without hesitation. Mr. Li's words were recognized by everyone, and they believed that this way can truly reflect the value of this dish.

Otherwise, if you taste it casually, you will feel like a cow chewing peony, or Zhu Bajie eating ginseng fruit.

"How about we try the middle box first?"

Ma Fu immediately suggested after finishing the translation. The reason why he should choose the middle box first is because this box has more spicy dishes.

Although there is no red oil on the tangerine peel beef, dried chili peppers are added when making it, so it tastes very spicy.

Bangbang shredded chicken, diced rabbit with red oil, and white pork with garlic paste are all dishes that are added with red oil. Ma Fu has been eyeing them for a long time. He feels that the dishes in this box are just for him.

"Haha, okay, our domestic culture emphasizes the concept of Tianyuan, so let's start with this middlemost dish."

Mr. Li nodded and called on everyone to use their chopsticks quickly and taste the dish in the middle of the box first.

There are a total of 9 grids in the box, one in the middle, and 8 grids on the sides forming a circle to protect it, and the dish in the middle is considered the most important dish.

In this box, Chu Yunfeng placed the coral snow roll in the middle, making it impossible to forget its beautiful color and shape.

The snow-white outer skin and the red "coral" heart, the red and white round rolls, and the horse-ear-shaped diagonal cut shape itself reveal a hint of leisurely fun.

"This dish is one of the rare Sichuan dishes that does not contain chili."

Che Lao took a roll with chopsticks and came back. Looking at the crystal clear snow roll, he could already smell its sweet and sour fragrance.

"Crack, click."

The sound of everyone's entrance sounded, which shows that this dish tastes very crisp, with a sweet and sour taste, and a hint of crispness with the ingredients, which is very suitable for tasting in summer weather.

"Oh my God, that's incredible. How did you do that?"

Mileth Mott didn't understand what ingredients this dish was made from at first, but after taking a bite, he immediately understood it and was immediately shocked.

He could never imagine that such simple ingredients could be made into such beautiful shapes, and the taste was so rich that it immediately made his mouth water.

"It's absolutely fantastic and I think this dish should be in my restaurant and should be served as an appetizer."

Ilario was also conquered by this dish. Although he didn't quite understand the meaning of the idiom "return to nature", he knew in his heart that he couldn't make such a simple but not simple dish by himself.

Just such a dish, and it was the first dish they tasted, convinced the two foreign chefs.

"Can you tell me how this is made? I want to know right now, oh, God, I don't want to wait a second longer."

Miles Mott stood up in excitement and said something like "chirp" to Mr. Li, which made Ma Fu laugh in his heart.

When they got off the plane, these two guys didn't give me a good look. The two old-fashioned guys warned me that if the food was not delicious, they would not let me go.

But now that they had just tasted the first dish, the two of them could not restrain their admiration for Boss Chu's cooking skills and wanted to start asking for advice.

"Well, let's invite Xiao Chu over. I think each dish may require his explanation."

Mr. Li was also a little surprised by the on-the-spot reaction of these two people. They didn't look like they were looking for trouble.

Are you sure these two are foreign Michelin chefs?Why do you feel like you have never seen the world before? Why are you so excited?
Chu Yunfeng had just come downstairs when he received a call and returned to the dining table. As soon as he appeared, he was enthusiastically "surrounded" by the two foreigners.

It was only after Ma Fu translated that he understood why the two were so excited. It seemed that he had no choice but to act as a guest commentator today.

The original explanation was given to Mr. Li and Mr. Che. They were sitting at the main seats. One was a master of Sichuan cuisine and the other was a scholar of Sichuan cuisine.

The combination of these two things is perfect. I have worked hard for a long time, and I am going back to the kitchen to cook a few side dishes to celebrate with Guo Kui and Hu Yue.

Xiaoxiao and Ai Ai, who had picked up the car, were also there, just in time to discuss breeding matters. Qin Yaxuan's dish also needed to be prepared. This was good, but the chance to rest was wasted.

Give Qin Yaxuan a reassuring look and tell her that the food you ordered cannot escape.

Then he started to explain: "This dish is actually very simple to make, and the main ingredients required are white radish and carrots.

When I made it this time, I replaced the white radish with carrot, which is our local carrot.

This carrot is only red on the skin, but its inside is white. The biggest reason for choosing it is that it has less fiber than white radish, and it tastes a little more crunchy.

Cut the carrots into thin slices, which requires very particular knife skills. The thinner the better, the thinner the better when cutting the carrots into thin strips.

Then soak them separately in light salt water for 15 minutes to add flavor. Mix sugar, vinegar, sesame oil and cold water to make a sweet and sour sauce, and continue to soak them separately for a while.

Then put the shredded carrots on top of the carrot slices, wrap them up, cut them into horse-ear shapes and put them on the plate. The method is as simple as that. "

Chu Yunfeng talked about the preparation of this dish lightly, but the difficulty of it was not known to outsiders. Just cutting the radish into thin pieces was not something that ordinary people could do.

Sure enough, after the recipe was explained, the two foreign chefs immediately suggested that they want to try it immediately to see if they could achieve Chu Yunfeng's level.
(End of this chapter)