Chef Chat Group

Of course... New Oriental has actually trained a lot of intermediate and senior chefs, but most of New Oriental's graduates did not reach advanced levels when they graduated.

The number of New Oriental's graduates is far more than Yuanyue's by a hundred times, but the quality of senior chef training is far inferior to Yuanyue's, because the influence of the international food industry is still slightly inferior to Yuanyue's.

"Huh? Both of you are turning on the gas stove and boiling water?" The host couldn't help but be surprised by the close-up live broadcast, "Is this really a food halberd? Isn't it an advertising contest sponsored by an instant noodle manufacturer?"

"It's very simple..." the notary Watanabe Beibei said indifferently, "Both of the dishes can't be completed in such a short period of time.

Liu Xing's Zhusheng Noodles is a traditional Chinese noodle dish in Guangdong. It is characterized by anhydrous and alkali-free duck eggs and noodles. This kind of noodles is very labor-intensive and takes more than three hours to make noodles.

In fact, Zhusheng noodles is also a rare traditional Chinese noodle recommended by Michelin.

Authentic Zhusheng noodle restaurant, there is always a long queue, until the freshly made Zhusheng noodles are cooked, they will not close the stall first.

In the eyes of noodle-savvy foodies, Zhusheng noodles are one of the most worth eating noodles.

If you have never eaten Zhusheng noodles, for those who like to eat noodles, their foodie career is not complete. "

"So powerful?" Takagi Junko couldn't help but asked in confusion, "However, I usually like tonkotsu ramen. Japanese tonkotsu ramen is also very famous. How does it compare with Zhusheng noodles?"

"The tonkotsu ramen is very average, and I usually recommend eating more authentic udon noodles, not the cheap noodles that cost 200 yen a bowl on the roadside.

Authentic udon noodles are both noodles and non-noodles, noodles and chaos. This kind of noodles is said to have been passed down from the Tang Dynasty in China, and Master Kukai brought it to Japan. "Watanabe Beibei said, "Zhusheng noodles have similar characteristics, but the dough can be spread very thin, so you can make some wontons.

However, if you can eat authentic Zhusheng noodles, it will definitely taste better than authentic udon noodles with wontons... Because, ah, Zhusheng noodles have no alkaline taste, the noodles are thinner and more chewy, and the wonton noodles are also thicker. The wonton skin is thinner and more chewy than ordinary wonton dough, and the wonton filling will be more tender and juicy when cooked! "

"So that's it!" The new wife Ying Er's eyes lit up, she acted much more obediently before, and said, "However, the food halberd this time is really similar to Liu Sang's food halberd last time! Last time, Liu Sang did the same thing. Using bamboo to raise the surface, defeated Tiansuo.

Last time, Tiansuo also used broth, which is really interesting! "

Thinking of the Zhusheng noodles I ate in the last meal, the new wife Eiji couldn't help but salivate!

During this period of time, the base material of Liu Xing's spicy hot pot has been getting better and better, but he has never made bamboo noodles again.

This will inevitably make the new wife Eiji a little disappointed!

This time, it is inevitable that the new wife Eiji's expectations for Zhusheng noodles will be aroused!

"Huh...is Liu Sang cooking?" The new wife Eiji couldn't help but her eyes lit up. She was already mentally prepared to watch the boiled instant noodles, but she didn't have any expectations for the enjoyment of the cooking process.

In the end, Liu Xing made an unexpected move!

While boiling the water, Liu Xing was not idle, but turned on a new pot, stir-fried shallots, shredded beef shank, shredded pork, and shredded chicken until they smelled the aroma of meat, and put them on separate plates.

The noodles for instant noodles are pre-prepared, and only need to be soaked in boiling water, and then sprinkled with the soup of the spicy pot.

However, if there is only soup and noodles without side dishes, it would be a bit monotonous, so what Liu Xing prepared was shredded pork.

The aroma of meat can satisfy human's desire for meat from deep in the genes, and shredded meat can better absorb the soup and infiltrate the aroma of meat into the noodle soup.

Although this dish of fried shredded pork is Liu Xing's creation, it also has some cheats. For example, beef, pork, and chicken are cut into uniform shredded meat. This kind of knife skills is beyond Liu Xing's current ability.

If the knife is not good, the shredded meat will not be a bonus item, but a deduction item.

Therefore, these three kinds of shredded meat are sliced ​​by Tian Suohui with a slice knife an hour ago, and then shredded with a straight knife. , for Liu Xing to use when he eats the halberd.

Therefore, on the surface, he participated in the halberd eating alone, but in fact, he also borrowed the strength of Tian Suohui and others.

As for frying the vegetables until they are fragrant, it takes a lot of effort.

Liu Xing also learned a little bit from the bosses in the Chefs chat group before. For example, the bowl of fried rice made by Stephen Zhou often stir-fried some ingredients for later use. I watched the videos and recipes of the bosses a few times After the explanation, Liu Xing gradually understood some cooking tricks.

After practicing more than ten times in advance, I gradually mastered the heat of fried shredded pork.

After gaining some confidence in the fried shredded pork, Liu Xing added shredded pork as a side dish to Shiji's instant noodles.

After all, noodles with side dishes are better than nothing at all.

According to legend, very delicious Yangchun noodles can be made with only salt, lard, green onions, and no other side dishes. In fact, this is the work of top chefs.

Ordinary chefs don’t put anything in, and the vermicelli in clear soup is not delicious at all.

Chapter 71 Miss Hojo doesn't know much about instant noodles

During the interval of cooking, Liu Xing took the time to watch his opponent's progress.

On the cooking table not far away, Kitajo Miyoko didn't fry any side dishes, but just chopped some green onions and patted some garlic for later use.

Obviously, she is very confident in the secret broth.

Liu Xing took a closer look. On Miyoko Hojo's cooking table, there was an earthen pot with three Chinese characters of "Hojo Building", and the capacity was clearly written as 5 liters.

When Kitajo Miyoko was boiling water, she also turned on a gas stove to heat the pot.

It can be seen that this is her own broth.

Under normal circumstances, it is very normal for Chinese-style broth to be boiled for four to five hours.

Some more complex broths may take longer to hang.

There are even some time-honored brands in the legend, which use old broth and old stewed soup, which have been passed down for hundreds of years without turning off the fire, and constantly change the water and ingredients.

Liu Xing asked intentionally: "The Beitiao building should have old broth and stewed soup that have not been turned off for decades, right?"

"Of course, the best broth in the Hojo building has a history of 70 years, which is older than my grandfather." Miyoko Hojo said.