Cooking is different from reading. Reading can be self-explanatory, but cooking is not good. It is mainly about hands-on ability.

Therefore, Yuanzhou’s lectures are based on the actual dishes, so that everyone can understand more and it is easier to extract some methods that they can use.

I always feel that there is something wrong here.

Bak Kut Teh is a very common food that I choose to warm up for everyone. In fact, both Malaysia and Singapore have a special liking for Bak Kut Teh. Since this food was chosen because of its universality, almost everyone will cook it. , Also because the video he gave to Opero before was made Bak Kut Teh.

With the foundation, it seems that it shouldn't be too strenuous. A conclusion drawn from the Qingchuhui group is that if the progress is too fast, everyone will not understand it.

This time Yuan Zhou rushed to the idea of ​​cultivating more good chefs. After all, the food culture of Malaysia and Singapore is most similar to that of China, so he chose it very carefully.

"Today I will make Bak Kut Teh first. In order to allow everyone to compare the food culture gaps in several countries more clearly, I will make three Bak Kut Teh, one Singapore style, one Malaysian style, and one The copies are of our Huaxia style. You can look at the specific differences."

When I heard Yuanzhou talk about Bak Kut Teh at the beginning, some people were disappointed and some were expecting, and some people couldn’t see the idea, mainly because they had read it before. Although they didn’t think they had learned it, they still wanted to see new dishes. practice.

This is probably what many people think. They love the new and dislike the old, and many people have such ideas.

Everyone respects Yuanzhou very much. Although they think that Bak Kut Teh seems to be nothing new, they still have their eyes open to watch.

They really didn't learn it when they watched the video before.

Yuan Zhou didn't know that the people below had such complicated thoughts. When he started cooking, he would concentrate and go all out. There was no time or opportunity to notice other things. Bak Kut Teh naturally had to deal with the ribs first.

Pick up the ribs and put them under the natural flow of water to rinse. This is slightly different from the usual technique. In order to let the blood of the ribs flow as much as possible in Yuanzhou, the angle of inclination and the way of holding the ribs are all Be particular.

In particular, Yuan Zhou pays more attention to the proportions of the ribs in order to prevent the ribs from getting more breath of his hands.

Experts know if they are there. This sentence has been passed down to this day. For example, when Yuanzhou started, there were some people with different minds just now, and now there are almost no distractions.

Because the video in the video is far less shocking than the scene, not only Yuanzhou’s coherent actions after thousands of hard work, but the small start feeling with a knife is very meaningful, it is really a waste of time in the blink of an eye .

In fact, Yuanzhou made Bak Kut Teh in order to prevent chefs from failing to understand. It is done according to the previous video shooting method. It is very common step by step. Whether it is knife or processing methods, most chefs will choose the method. Occasionally, some habitual methods are mixed, these are only a small part, and they are not big moves.

But the chefs below just feel unclear.

"It turns out that the order of adding medicinal materials is so particular, I have to write it down and continue to study."

"Should it be more interesting to cut it to this size?"

"How do you feel that it is so simple to control the oil temperature when deep-fried dough sticks are in the hands of Chef Yuan?"

"It turns out that adding soup is the best at this time. It's a long experience."

Some chefs in Malaysia and Singapore have watched the video, but they still noticed a lot of detailed movements that they didn’t notice when watching the video. They babbled in their mouths, and kept their hands constantly. Constantly.

I don’t know if Opelo arranged it specially. There are long tables in front of the seats here. They are very similar to the lecture halls in the university. There are chairs behind the table in front, and a row of seats can seat many people.

Almost everyone has a notebook and a pen in hand. Not to mention the two countries in Singapore, that is, Japan, South Korea and Thailand have many pens and notebooks, probably without warning, Thailand and South Korea Half of the people didn't, so they could only take out their mobile phones, turn off the mute, and start typing.

The most uniform is definitely the chefs of China. The exact same pens and notebooks are obviously well prepared.

The speed of Bak Kut Teh is very fast. Although it is three servings, Yuanzhou also intentionally slowed it down, but even so, it was completed quickly.

The taste is different, and the scent is natural, but it seems to be clearly distinguished and does not interfere with each other. Even though each of them is very fragrant and rich, it makes these people want to drool, but they are restrained. After all, the most important thing is to attend the class. .

Although I didn't eat it, the 5,000 people present knew that the dish was delicious.

"The next thing I want to do is laksa, whether it is Singaporean or Malay cuisine, there are such dishes, so if a country makes one, of course, you need to make a sauce, Rempah sauce before making it."

"This sauce is the basic sauce of Nyonya cuisine, and it is also a sauce that needs to be placed in many Nyonya cuisines. The proportion of Nyonya cuisine in Singaporean and Malaysian cuisine is very large, so the status of this sauce is naturally related to Different."

Yuan Zhou said that he picked up the main ingredients to be used, including pepper, garlic, red onion and other basic ingredients, as well as some other special colors, such as turmeric, tamarind and other ingredients. In fact, every family has its own The seasoning formula is the taste memory of this family and it is very unique.

At this moment, Yuanzhou took out a few yellow fruits resembling mangosteens, and gently pinched them in his hand, revealing the white and tender flesh of the flesh inside. Then he carefully took out the flesh and put it in a bowl for later use.

Although its fruit resembles a mangosteen, its size is not small, almost the size of a big red apple, so although the flesh inside is still garlic clove-shaped, it is a big one.

Yuanzhou processes all the materials that need to be used one by one, and the movements are as smooth as clouds and flowing water.

But Huang Aishan and the chef from Thailand below are a bit fried.

The yellow fruit that Yuanzhou just brought out is Thailand’s fruit queen Sandor, so Thai chefs are very familiar with it. After all, their specialty snacks require immature Sandor to be marinated and decorated with sauces.

I didn't expect Yuanzhou to use Shantuoer for cooking. The Thai chef said that this is simply an extremely proud thing.

Naturally, the reason for the explosion of Huang Aishan is quite sufficient.

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