Chapter 2198 Mo Mingjing

"I should be still young, but I don't have enough brain power." Although his secretary Hakim is nearly forty years old, he still looks like a very elegant uncle with quite good business ability.

Now that the process plan has been changed countless times, it's no wonder that he has self-doubt and his eyes are almost cross-eyed when he stares at the screen.

The reason why this happened was not because of lack of ability, but because Hakim, as a secretary, did not fully understand the leadership's intentions. No matter how many times he changed the process, it was of no use even if the process was well written.

What is Hakeem’s leader August thinking? Ever since I saw Yuan Zhou's exquisite cooking skills at a personal cooking exhibition, I was instantly bought into it.

If Yuan Zhou hadn't been really unknown in Europe at that time, he would have been arranged to enter the Bocuse d'Or World Culinary Competition.

As Yuan Zhou conquered more and more famous European chefs, August recommended them. It was really difficult for Yuan Zhou, a daily-level chef, to compare with top celebrity chefs.

Therefore, August hoped to provide Yuanzhou with more conveniences within the scope of his ability, but not too blatantly, otherwise some people would criticize him. In order to successfully spread Yuanzhou's reputation in Europe, all aspects were considered.

For example, the biggest move is to improve the benefits of various champions this time. As for other people winning the championship?

It’s not that Auguste trusts Yuan Zhou too much, but that his cooking skills are really good. Think about it, even Chu Xiao can plunder the French cooking circle, but Chu Xiao’s cooking skills are far inferior to Yuan Zhou.

Well, Chu Xiao seemed to be offended.

What Auguste attaches most importance to is the upcoming Sino-French exchange meeting. There were many misunderstandings about Chinese food in the past, but now that Yuan Zhou has appeared, he is very interested in Chinese food.

Therefore, the first Sino-French exchange meeting was naturally the key to opening up the situation. Compared with the cooking competition, Auguste focused mainly on the exchange meeting.

August didn't tell his secretary Hakim about this, so the plan would be unsatisfactory.

After seven or eight revisions, August couldn't help but point out something. Hakim understood something and ran to revise it.

The French side is busy with the cooking competition, and Huaxia Chengcheng is as lively as ever.

There are a few white clouds floating in the blue sky. As the position of the sun continues to change, the position of the sunlight also changes.

"I was quite busy.

I wanted to seize the time and have dinner at the God of Cooking restaurant, but for some reason I felt much calmer when I came to Taoxi Road. Wu Yungui said to the assistant beside him: "Do you think it's strange?" "

The assistant could only nod beside him. He couldn't feel it, but he could see that the anxiety on his boss's face before was clearly visible, but after entering Taoxi Road, the anxious expression was much less.

"Taoxi Road is full of people and tourists, and it's not quiet at all." Wu Yungui said, before he started queuing up, he first sat for a while at the waiting noodle restaurant opposite and ordered two bowls for later use. He didn't eat the noodles. His financial strength prevented him from filling his stomach first.

"ding-ding-ding-ding-ding"

Throughout the afternoon, Yuanzhou was busy practicing Spanish cuisine in the kitchen. Many foreign cuisines are related to spices, so in the afternoon, Yuanzhou made several classic sauces to see how they were going.

For example, Lao Gan Ma's roasted red pepper nut sauce, nicknamed the Lao Gan Ma in the Spanish sauce world, and the herb green sauce that goes well with various grilled seafood, corn, and various grilled skewers are Yuan Zhou's focus this time.

"The aroma of the nuts blends perfectly with the red pepper. It should taste pretty good." Yuan Zhou smelled the roasted red pepper nut butter he had just made.

He planned to have a small outdoor barbecue with Yin Ya tonight, so he could use this sauce.

Although roasted red pepper nut sauce is now not only available in many authentic Spanish restaurants, but also becomes a must-have in some families, as one of Spain's traditional all-purpose sauces, it definitely still has its unique charm.

"The Shacha sauce borrowed from Indonesia is also a versatile sauce for grilled skewers." Yuanzhou looked at the time and thought it was still a little early, wondering if he should make some more Shacha sauce to prepare for the outdoor barbecue in the evening.

Satay sauce, also known as satay sauce, is a translation from Indonesian. In Indonesia, satay kebabs are a classic local snack.

The satay sauce originated in Chaoshan is a sauce made by removing other factors of satay meat skewers and only taking its spicy and unique taste. It is called satay sauce.

Of course, because of its wide spread, the taste of Shacha sauce is slightly different in different regions. For example, the Shacha sauce in Fuzhou is a bit spicier because of the addition of mustard and other spices. Of course, this kind of spiciness is different from traditional The taste of chili peppers is different.

It is more about the stimulation of the smell, and the sand tea sauce left in Chaoshan has a more prominent sweet and spicy taste because of the addition of lemongrass and other spices. Of course, the spicy flavor is also very strong. After all, this is the characteristic of sand tea. , it feels a little bit like ginger.

Of course, the Shacha sauce made by Yuanzhou is definitely the oldest version, so it has a more spicy taste, which is suitable for fishy dishes such as grilled seafood and kebabs.

"It just so happens that there are a lot of new seafood recently, so I can bake them with Xiaoya to try the taste." Yuanzhou made up his mind and his men moved faster.

On one side, Yuan Zhou was preparing for dinner, and on the other side, there were also people who were a little worried about dinner.

"Dang Dang Dang"

The little kitchen helper was so busy that his feet never touched the floor. There were four or five people crowded in the small kitchen, and everyone was sweating profusely. Even if they were so crowded that it was difficult to turn around, everyone didn't pay too much attention, but concentrated on it. The spirit is in its own pot.

When Xiao Ding turned around to help get something, he accidentally bumped into a pile of dishes. If a big hand hadn't been stretched out from the side, these delicate dishes might have been washed white.

He broke out in a cold sweat. After making sure that the dishes were all right, Xiao Ding looked sideways at the man who had just helped and said, "Thank you, Master Li. I didn't mean it. There will be no next time. I will definitely be careful."

Master Li first looked at the busy kitchen, and then said to Xiao Ding: "It's okay, just be careful. Whether our restaurant can survive tonight depends on this, so be smart."

Master Li is the master chef and is responsible for coordinating the overall situation. Of course, he also needs to cook important dishes. There is not enough time yet, so compared to other chefs, he is still free.

When Xiao Ding heard what Master Li said, his eyes were red, "Master Li, there is no other way. Wasn't it good before? Our restaurant has been passed down for such a long time. I grew up in the kitchen here. There is nothing wrong with it." Reluctant to part with it.”

Xiao Ding, that is, Xiao Ding, is less than twenty years old this year. He is an orphan. When he was five or six years old, he was picked up by Master Li and brought back to this restaurant. Therefore, he grew up in the back kitchen of the restaurant with Master Li. Naturally, I have a deep feeling for hotels.

"Today is your chance. As long as they are satisfied, our hotel can stay. There is still a good chance, Xiao Ding, don't worry." Master Li is already over fifty years old, but he feels that he can still stand by the stove. Ten years is no problem.

In fact, the matter this time is very simple. Longyue Hotel is a century-old hotel at the foot of Qingcheng Mountain. Its business has always been pretty good. It is not as good as the previous ones and more than adequate. Because it is not far from the scenic spot, it has always been a popular place. Like weaving.

…

ps: The spicy satay sauce mentioned earlier is actually the spiciness of ginger...Cai Mao’s description is a bit unclear, so in order to compensate for this mistake, I ordered a meat skewer tonight with satay sauce!