"It really is, it looks like there are no signs of splicing at all, and the technique is really clever." Shama also felt incredible, he looked closely, but there was no flaw.

"Ingenuity and ingenuity are really eye-opening." The black-faced middle-sized chef is a Vietnamese chef named Saranka.

Communication is necessary, so the chefs discussed the color and shape of this dish in Yuanzhou. Opero was not talking, and was ready to eat directly. After seeing Yuanzhou's plate, the alarm bell was a masterpiece, and he had to admit that there was only a single plate. , Already lost.

Although Opello has been fast enough to chopsticks, but there is faster, that is Chu Yan.

"Ka" Chu Xun, while everyone was amazed, stretched out chopsticks to poke the crab first, and somehow felt surprised.

Indeed, as soon as the chopsticks touched the crab, then the whole crab began to fall apart, just as it touched the porcelain, and it began to break into four large pieces directly from the crab shell. The red pepper appeared in the four shells along with the shiny crab meat. Inside.

The peppers are cut into rhombuses of the same size, and the crab meat is also made into small pieces, about the same size as the peppers. If it were not for the white and tender crab meat exposed in a layer of red tomato sauce, it might be thought that it would be Where's the red pepper?

"The knifeman is quite excellent." Opello shook his hand and thought that the previous face had seen the extreme of Yuanzhou knifeman, but apparently he underestimated the young man in front of him.

"Well, Chef Yuan received the plaque of King Dao, which is recognized by all Huaxia. In other words, Chef Yuan's knife is in Huaxia, and no one is better than him." Chu Yan said categorically.

Regarding this, Opero and others are really unclear, because there are too many honors wrapped in Yuan Zhou, first the first young chef in Asia, and then within a year, they have become the top chefs in Asia, and Huaxia President of the Federation of Famous Chefs.

In contrast, the sword king is not so dazzling in the country, but whether it is dazzling is one thing, and the gold content is another.

"I remember that there are a lot of Chinese cuisines that are very particular about knives, and they can be called first in China. No matter how much knives are in Asia, it is no problem." Qin Chu, a younger brother, whispered quietly, after reading the display and knives, he felt Brother is really difficult this time.

Before they started eating, all the chefs were shocked by Yuan Zhou.

When other people's moods were complicated, Yuan Zhou didn't have so much burden on his mind, waiting quietly for someone else's question, and then he came to answer, except that Chu Yu had already finished the explanation.

After Chu Luo, Opelo hurriedly chopped the crab meat into his mouth in front of his brother-in-law.

The crab meat seemed to be very chewy, but when it was put into the mouth, it naturally melted and became a shred of shredded crab meat. At this time, it felt a little chewy and sweet. The spicy flavor spreads out in the mouth, and slowly there is a trace of sourness, which combines the tenderness of crab meat, the sweetness of tomatoes, and the spicyness of peppers to form a unique flavor.

It is not as spicy and sour as the Thai flavor, but it also leaves a deep impression on the taste buds.

"It is indeed an authentic Singaporean Nyonya dish. It is very traditional and authentic, but it is acceptable and full of Singapore style." Opelo closed his eyes and felt carefully, some words muttered incoherently in his mouth. He really did not expect that Yuan The state actually has a high level of cuisine in Nyonya.

Eat another one. The white and tender crab meat of the shuttle crab has almost no fishy taste in the mouth. It feels like eating a large mouthful of crayfish meat, but it is much smoother than the meat of the crayfish. It is more accurate to describe the legs of hairy crabs. Very fine but delicious, a bite like a lot of hairy crab legs close together.

The crab meat covered with sauce looks red and spicy, but it is actually ketchup, not only spicy but also appetizing.

Appetizers are appetizers, and chili crab is an authentic main course. Few main courses have this feature. Why does this have it, Opero also thought about it. It should be tomato flavor. In this course, Opelo could only feel the smell of the tomato.

He has the most say about this dish, because when he first improved the Nyonya dish, he was the first to improve this dish. In order to highlight the style of Singapore, Opelo has both spicy and sweet dishes. A great deal of effort was put into the taste, and "Sweet Mouth Peppers" Opero strongly set a tone for Singapore.

To develop a cuisine, we must have a goal of more written words.

After many years of development, Opero has gone further and further in the direction of sweet mouth peppers. Now that he has eaten the pepper crab made by Yuanzhou, Opero feels that his direction seems to go all the way. He had some new ideas for this dish, because before and after improvement, Opelo was certain that the tomatoes in chili crabs were just seasoning and could not be eaten.

"Why, I have the feeling that Chef Yuan's Chili Crab is the most authentic Singaporean dish?" Opelo put another chopsticks in his mouth, totally unclear why he felt this way.

If you feel that your chili crab is not as delicious as Yuanzhou, then Opelo is not as tangled as it is. It is not as delicious as cooking, and there are too many aspects such as knives, skills, materials, etc. Opero felt that the other party was more authentic than himself, which was very unacceptable.

"Brother, eat slowly, give me ..." Qin Chuan said to eat slowly, and left me something, but seeing Opero's inquiring gaze, he stunned his words back.

Not only Qin Chuan, but Saranka, Liu Yuanshan, Li Dehua and others also slowed down their speed, and they have reached their realm. Naturally, it can be seen that there should be something in Opelo's mind that should not be disturbed.

"Is this fragrant laksa leaf? Yes, Chef Yuan actually added laksa leaves." Opelo is really very good. Yuanzhou only used two laksa leaves for seasoning, and they all tasted. come out.

"No, the feeling of authentic Singaporean cuisine is definitely not caused by Laksa leaves. If Laksa leaves are added, it will feel like Singapore cuisine. It is too simple." Opelo denied the new discovery in his heart, Laksa Ye is indeed a favorite in Nyonya cuisine, especially the spicy noodle soup is Bika Lasa.

"Is the most traditional Singapore chili crab made of barracuda?" Opello thought of the biggest difference between himself and Chef Yuan.

But it ’s not true. Barracuda is indeed abundant in the waters of the Malay Islands, but there is no doubt that Singapore does not have much love for barracuda. ​​Opelo is very confident about this, and more frankly, Opelo He grew up eating this dish while his grandmother was alive, but never made it with pike crabs.

Until Yuanzhou's plate of chili crabs had bottomed out, Opello didn't figure it out and took a deep breath.

"Why does Chef Yuan choose pike crab for this dish?" Operos thought about it without results, and asked directly: "Is pike crab more suitable for this dish?"

Ask if you don't understand.

ps: This chapter had already finished writing Cai Cai, but I was a bit dissatisfied with the taste of crabs. Hey, I ordered a spicy crab and finished it. Hahaha Although the spicy crab is different from the chili crab, I finished the crab Write the flavor, if there is God!