It is said that Yuanzhou’s cooking skills are good. Yang Wei must have known it, and he knew it very well, but knowing and seeing it, he personally experienced two concepts.

Especially when I saw Yuanzhou lifting heavy weights to grill bran and shiitake mushrooms, these knives were completed in the blink of an eye. Yang Wei felt that what he usually cooks was a fake dish. Otherwise, how could he be familiar with the ingredients and the process was well cooked, but Like magic, I don't know him at all.

   "It must be because I am getting older and have poor eyesight." Yang Wei restrained the urge to rub his eyes.

   After a while, the dishes I just watched came up, and my mood was a little bit complicated.

  Shanghai cuisine is known as ‘spicy peppers, all you can taste, hundreds of restaurants and thousands of dishes are located in Hangzhou, it is always suitable for heavy makeup and light makeup. The saying, especially the thick oil red sauce in the past, some dishes are now lighter, and Sixi roasted bran is one of them.

Of course, because the roasted bran eats oil, you have to say it is very light or not, but it feels refreshing when you look at it. Don't look at the Sixi roasted bran dish, whether it is gluten or fungus, the color is darker, but it is really very nice.

The grilled bran with sponge pores, the smooth fungus, the watery daylily, and the beautifully cut winter bamboo shoots smell delicious and make people want to pour all the ingredients in one bite. Just try it in your mouth.

Anyway, Yang Wei’s first feeling when he saw Sixi grilled bran was this. It’s impossible to pour it. You must taste it carefully. Put a piece of winter bamboo shoots into your mouth, and lightly bite them. The crispy winter bamboo shoots It was bitten off. The fresh and tender taste was mixed with the taste of roast bran and shiitake mushrooms, and there was plenty of juice inside, which was simply delicious.

It doesn’t have the astringency of normal winter bamboo shoots. It tastes smooth and tender. The fungus is different from the taste of winter bamboo shoots. It is more crispy and tough. Because fungus is not easy to enter the taste, it will look a little bland in general fried? But this piece The fungus eaten in his mouth completely subverted Yang Wei's cognition.

  Light and pleasant? It is not rich in color, but it is so suitable, which just highlights the taste of the mountain delicacy of fungus? It is delicious and crisp.

If winter bamboo shoots and fungus are equivalent to a light makeup beauty? Then grilled bran and shiitake mushrooms are finely crafted beauty? Take a bite, and the rich sauce rushes out? The glutinous taste? Plus the strong sauce. ? A completely different feeling from just now.

"Huh? It's delicious, whether it's light or thick, it's just right? It doesn't look abrupt or which side is weaker. It complements each other. I seem to have a lot to learn about this dish. Yeah." Yang Wei was very emotional.

I have to sigh? Know that Yuanzhou’s cooking skills are very good? Have eaten his dishes and they are also very delicious? When there is no comparison, even if he is a professional chef, in addition to analyzing the ingredients and taste, the knife skills are actually similar to ordinary diners. It’s not much difference, but once you have a clear comparison, you will know? This gap is not as big as the gap. It is too high to see yourself. Let’s find out about the Somali Trench?

   "It's really delicious. It's the best I've ever tasted. It's much more delicious than Master Yang." Gu Xun stuffed a yellow flower in his mouth, which didn't hinder his speech.

He is a straight-tempered person who is devoted to cooking, but he didn’t feel that what he said would be embarrassing. The speaker didn’t care, and the listener naturally didn’t care. It is a lucky thing to be able to compare with Yuanzhou. Yes, he is highly affirmed of his craftsmanship. For other things, what kind of bicycles do you want?

  Sixi grilled bran looked at the ingredients and filled a full plate, in fact, it is like that. You have one chopstick for two people, and one chopstick for me is gone for a while.

  Of course, Yang Wei didn't ask Gu Xun to eat it, but Gu Xun ate it spontaneously. I am so sorry to not eat such a delicious dish.

When his chrysanthemum and eggplant came up, Gu Xun also consciously placed the dishes between the two people, because there are only two people, and there is no need to sandwich the dishes between the three people, and sharing is pretty good. convenient.

   "Hey, this one is too delicate and beautiful. I believe that Chef Yuan is the best knife in the world."

   Even if Gu Xun saw Yuanzhou made it with his own eyes, he still felt a little bit in a dream when he arrived in front of him.

On the snow-white plate, there are blooming large chrysanthemums, which are like cosmos petals. The stamens in the middle are smart and matched with the vivid petals on the outside, as if the wind can smell an intoxicating chrysanthemum fragrance. same.

Not to mention Gu Xun, but Yang Wei has never seen it before. To say that this dish of chrysanthemum eggplant is actually simple, not only is it simple to prepare, but also simple in ingredients. It can be regarded as home cooking, but it is such a simple dish. Yuan Zhou let him know that home cooking is also divided into grades.

  Generally, it can be called home-cooked food. Now this plate has both shape and spirit, and beautiful and beautiful artworks that make people reluctant to eat can be called home-cooked dishes. Doesn’t the conscience hurt?

   Yang Wei, whose conscience is not painful, doesn’t know that he can’t scream like this for fear of being beaten.

The slightly transparent texture of the orange flower heart and the fried golden petals exude an attractive fried fragrance. Gu Xun picked up a chrysanthemum and put it to his mouth for the first time, and took a bite. Destroyed other places.

  Very crispy taste. The key is that the outside is crispy but the inner core is soft and tender. There is not much juice, but it can just neutralize the dryness of the outer fried coat, and it becomes very delicious.

  Eat the place where the flower heart is inside, because it is the pouring juice, it looks oily and shiny, and it tastes moisturized, as if it is really flower heart, the taste is completely different.

  In short, only one word is delicious!

  There is already a way of distributing Sixi roast bran, and chrysanthemum eggplant is naturally eaten in the same way. It's quite harmonious between you and me.

Yang Wei ordered a lot of dishes that require hard work. The Sixi roasted bran is the fastest because of the preparation of a lot in advance. Of course, Yuanzhou’s speed is naturally fast, even if it takes a long time. But in Yuanzhou's hands, it is much faster than others.

After the chrysanthemum eggplant bottomed out, the tonkatsu came up. As a representative dish of Shanghai cuisine and western food, this dish is not only found in western restaurants, but also in ordinary Shanghai restaurants as a signature dish. Said to be a very representative Shanghai dish.

Yang Wei is well-known in the Shanghai cuisine circle for his fried pork cutlet. His fried pork cutlet is golden and crispy, crispy on the outside, tender on the inside, and not greasy. He is deeply loved by people in the Shanghai stock market. Pork Chop Yang', I almost want to eat high-end and delicious tonkatsu, definitely look for Yang Wei's shop.

  Yang Wei is still very confident about tonkatsu. Even though the Sixi grilled bran just now shocked him, compared with this tonkatsu, the gap is really more obvious.

Tonkatsu is actually very simple. It sounds like marinating the pork chops first and then deep-frying them in the pot, but it is not that simple to make. Otherwise, why would it be Yang Wei's turn to sit on top of so many chefs who know how to tonkatsu? Does the transaction mean that he is older?

  ……