?? The names of chili crabs and spicy crabs are similar, but in fact the gap between the two is quite large. The former is Singapore national cuisine, the latter is Sichuan cuisine, and the flavor of the latter is far less cumbersome and appearance than the former. And cooking methods are different.

Opelo will have such a judgment because most chefs will choose Sri Lankan crabs, followed by American blue crabs. Each dish has the most suitable ingredients. There are many types of crabs, but Singaporean chili crabs are the choice. Both.

At the corner of my eyes, Yu Guang found that Yuanzhou chose the shuttle crab subconsciously and felt it was spicy crab. Earlier, I said that Opelo also has a good skill in Chinese cuisine. The best ingredient of Sichuan spicy shrimp is also shuttle crab. .

Yuanzhou has entered the "business" chef mode since the selection of ingredients. He is very focused and will not look around.

???? "Kakaka" crabs were put on the cutting board, and they just wanted to run when they were struggling. Most of them were unwilling to get out of the pot. Yuanzhou's eyes were very fast, and his right hand gently slid along its spine a few times. Crazy crabs immediately became much quieter, and gradually lay on the cutting board.

???? Yuanzhou chose barracuda crabs. This time is the time when the crab meat is the freshest and the fat is the most fat, so you need to control the fat before preparing, lightly turn the crabs one by one and take one. Bamboo chopsticks inserted it into the navel, and then prepared other materials needed for pepper crab, tomatoes, onion ginger, red pepper, and other spices.

???? Originally, ketchup was needed, but Yuanzhou smelled the ketchup that was spared on the spot. The taste was not particularly satisfactory. He took tomatoes directly and planned to make ketchup on site.

Ketchup is too common. Even homemade methods are various. Yuanzhou thought for three seconds and chose the one he thought was the most suitable. No lemon and caster sugar were used, and only a little rum and olive oil were used. , The time to add is also after using up the juicer.

The arrangement is quite perfect. The juicer oven and everything on the kitchen are perfect.

???? On the other hand, Opello did not live up to the reputation of Singapore's first chef. There is also a set of treatments for crabs that are alive and well. Although they are not as heavy as Yuanzhou, they calm the crabs three or two times. I have also begun preparing other seasonings, and I have strategically identified myself as the number one in Asia. However, I still have to work up my twelve points in cooking.

???? Not to mention Chu Yan, I don't know how long I have prepared for today's communication. Chu Yan plans to make a new dish he improved for Yuanzhou to try, knowing that the gap is still far away, but he is still young, Chu said that the stronger the enemy in his life, the more he will have the desire to chase, never Defeated!

???? The other chefs have already basically selected the materials. Invariably, everyone first chooses their best technique. The main thing is that the breakfast in Yuanzhou in the morning is too amazing. If you do n’t take it out, The unique skill of pressing the bottom of the box will definitely not be on the table. Everyone is a well-known chef. Who shouldn't lose face?

????"boom"

The stove was turned on, and the flames rose suddenly. "Zizi" This is the sound of oil being tortured in a pan. This exchange meeting was the same as the last nine people's meeting and did not help the chef. The sounds kept coming and going.

After more than forty minutes, Yuanzhou was completed. He was the fastest, and there was no way that Yuanzhou's cooking skills were always quick and accurate.

???? Holding a lid-covered plate to the conspicuous large round table, I just planned to put down the plate in my hand, and those specially carved characters were printed in the eyes [Yuan Chu Exchange Meeting]?

???? "This kind of plate needs to be customized, Chu Chu really dare to say, but in a sense is right." Yuanzhou muttered.

???? The sponsors are Yuanzhou and Chuxiong. It is not wrong to call this name. This is Yuanzhou's idea. It perfectly misses the true purpose of Chuxiong.

Not long after the completion of Yuanzhou, the other ten were almost completed.

"???" I don't know what the master is doing. It doesn't feel like spicy crabs? At least spicy crabs don't need fish sauce and tomato sauce for cooking. What is it? Is it Singapore? Dishes? "President Cheng's heart is still very rich. With a serious president's face, he is almost ready to move. As the king of Sichuan cuisine, he is naturally very familiar with Sichuan cuisine.

The chairman of this exchange meeting cannot attend.

???? "Guru, Guru"?

This is the voice of Zhang Le swallowing. Although it had been prescient to support the belly round, but the nose does not give face, a strong scent continues to challenge the limit of people's tolerance, especially Yuanzhou there.

???? "Now that everyone is done, then open and start tasting communication." Chu Yi looked around, and then said.

As the initiator of the meeting, it was announced that there was nothing wrong with the start.

???? "哐 哐 哐"

???? When the chefs heard Yuanzhou's words, they opened the lid on the plate in front of them, and then everyone held their arms.

???? In a group of exquisite and beautiful dishes, there are two sets of attractive eyes, one is in front of Yuanzhou, the other is in front of Opelo, all of which are red and red crabs. On the plate, if it is still hot in 'Ziz'.

???? "It turned out that he also made chili crabs, so it seems to be better." Opelo glanced and felt that this could be determined immediately, but he also had doubts in his mind, why was a shuttle crab?

It is not surprising that Yuanzhou did the same as himself, after all, he knew when he saw Sri Lankan crab.

???? "If this is the case, let's start with Chef Yuan." Chu Xi said, took chopsticks and walked to Yuanzhou, he couldn't wait between words.

"It should be tasted." Opero responded a second time.

???? When we approached, we discovered that in fact, the two crabs looked the same, but they were different. This was not a difference in appearance, but a difference in display.

???? After getting the next part of carving work, after a long time of practice, Yuanzhou can be said to be thousands of miles a day, a thousand has been very good, now it is natural.

As for this plate of chili crabs, Opero and Yuanzhou both chose to present them as whole crabs. The surface looks almost the same, but if you look closely, it will be much worse.

The two are presented in the form of a whole crab. Yuanzhou's crabs lie there quietly, and the legs of the crabs are quietly set against the surrounding water plants and other objects carved by cucumbers, such as cucumbers. Crab resting in water grass.

Opello's crabs are surrounded by golden brown bread crumbs to represent the beach. Crab legs are tied, as if crawling, but the posture is slightly stiff. Of course, it can't be seen without careful observation.

???? In particular, brother Qin Chuan brought Brother's crab to Yuanzhou. This contrast is obvious. Everyone is a culinary expert, and his eyesight is naturally different.

???? Opero's crab wobble plate is also highly skilled, but still can see a trace of ingenuity, and occasionally a trace of cracks can be seen from the crab. This is the trace of splicing.

???? It's not that Opelo's cooking skills are bad, on the contrary, his cooking skills are quite superb, but Yuanzhou is too good.