Chapter 2445 Moderate Difficulty

Although Yuan Zhou cooks at a fast speed, he also handles various seasonings and deliberately slows down so that the chefs can see more clearly. The dishes that can be cooked in three hours are also limited, and it will soon be over. .

"That's it for today. I hope you can learn something that you can use and continue at the same time tomorrow." Yuan Zhou looked at the time and saw that it was over.

It just so happened that the tasting of the last dish had just ended, and the pace was just right.

When Yuan Zhou said his concluding remarks, the reaction of the chef below was not applause and thanks, but disbelief.

"The time has come? Why does it feel like it just started not long ago?"

"It has really reached this point. For the first time, I feel that time has passed too fast."

"I didn't expect that I could gain so much. It's a pity that there was too little time to talk about it. It would be great if I could have more time."

The chefs all talked about how time passed too fast and they learned a lot.

To be honest, the master only taught his direct disciples in such detail. It’s not like he hasn’t listened to the lectures of some famous chefs. There is some useful information, but very little. No one can give lectures casually like Yuan Zhou. They are all practical skills and very solid. Many of them are not understood but they do not understand them, but this does not prevent them from knowing how valuable this knowledge is.

So every chef looked at Yuan Zhou with eyes full of reverence. Nowadays, there are very few people who are so selfless.

Yuan Zhou himself was indifferent, but he felt the eager gazes of everyone and thought to himself: "Today's difficulty should be suitable for everyone to understand. Then the content prepared for tomorrow should also be understandable. In this way, the completion of the main task It should change slowly.”

Improving the level of admiration is difficult to say and easy to say. The three countries can be said to have completed it effortlessly. The remaining two are a little more difficult. Yuan Zhou doesn't think there is anything wrong. Only when it is difficult will there be generous rewards.

"Thank you Chef Yuan for your lecture today. On behalf of the chefs in Singapore (Malaysia), I would like to thank Chef Yuan for his hard work."

Opelo and Huang Aishan came to their senses when they saw the scene, and immediately took the lead and bowed slightly towards Yuan Zhou to express their gratitude.

"Pah, pah, pah, pah"

The five thousand people at the scene finally came to their senses. They clapped their hands together and clapped hard. The thunderous applause echoed in the vast venue and lasted for a long time. It seemed that everyone had integrated their gratitude and worship for Yuan Zhou into the applause, even in the palm of their hands. Even though it's already red, it can't stop everyone's enthusiasm.

The first day of lectures went very smoothly. After it ended, Yuanzhou was surrounded by Opello as usual, and this time Huang Aishan was also included.

Yuanzhou still has a lot of questions about authentic Nyonya cuisine, especially some authentic customs and habits. The information collected by the system is very comprehensive, but there is a difference between cold words and people's words, so he has long thought about it. It’s time to get to know Huang Aishan, it will help him improve his Nyonya cuisine.

Fortunately, Yuan Zhou didn't directly say that he wanted to take Nyonya cuisine to a further level, otherwise Huang Aishan would probably feel very embarrassed and angry. As an authentic Nyonya, the food cooked by Yuan Zhou is not as delicious, which already shows her cooking skills. There is still a lot of room for improvement, but being better at craftsmanship and making progress than her is unbearable.

I don’t know Yuan Zhou’s little thoughts, but everyone still had a great time chatting.

The first day of lectures ended successfully, and the second day was naturally very smooth. With the foundation of the first day, the chefs were always enthusiastic and extremely focused, hoping to gain more knowledge from Yuan Zhou’s explanations. .

Of course, people have different qualifications, different practical abilities and different theoretical abilities, so the degree of receiving new knowledge is also different. However, regardless of whether they understand it or not, everyone follows Yuan Zhou's thinking very seriously, not only to be able to gain You can answer questions when you have the opportunity to ask questions, so that you can study slowly in the future.

Even if Yuan Zhou slows down and breaks down many knowledge points, not all chefs can understand it. After all, their levels are different.

Of course, because he carefully prepared the knowledge points, most of them can be understood by everyone. It can be imagined that Yuan Zhou is very attentive.

Time passed in a blink of an eye like running water, and soon the lecture was about to end.

Yuan Zhou ended the lecture with a dish from Singapore that brought together the food cultures of Malaysia, China, and India.

"Curry fish head, as one of Singapore's local dishes, I believe many chefs can make it. The dish I am going to talk about today is curry fish head. You can take a look at my cooking method." Yuan Zhou said.

As he said that, he started to pick up a red snapper and started processing it. At the beginning, the red snapper from Singapore was used to cook the curry fish head. The fish head is large and the meat is tender. It is a rare species, so people who use it Of course, in China, the fish head of bighead carp is the best choice for fish head soup. However, this dish was originally made by Indians for the Chinese people who love to eat fish heads, so the ingredients are all Local ingredients from Singapore.

"Swish, swish, swish"

Yuan Zhou was doing the fish scales and beheading in an orderly manner, and every move he made was a common sword technique, but there was a sense of elegance in the way he did it. It seemed that ordinary sword techniques became powerful in Yuan Zhou's hands. The sword skills.

At the beginning, the chefs thought that Yuan Zhou must be using some original knife technique. After all, it looked very exciting and very useful. However, after three days, everyone was not only thinking about it in class, but also forming groups after class. After discussion, it was naturally clear that what Yuan Zhou used was not something powerful at all, but something that everyone would use normally.

So I couldn't bear to blink, and wanted to see more about how ordinary actions were used so wonderfully.

Curry fish head is actually a very simple dish. The two more difficult parts are processing the fish head and frying the curry. This is the most important step and the essence of the whole dish.

Witnessing Yuanzhou Gaojue's strength with his own eyes, even if he was making ordinary curry fish head, everyone leaned forward slightly and watched with great concentration, even Opello and the others were no exception.

To be honest, the three of them have learned a lot in these three days, so they can't help but take it seriously. Like the chefs below, they also prepared their own pens and notebooks to record some things they wanted to record. Their attitudes are very correct. .

When the curry fish head was ready and tasted by a few lucky people, the lecture came to a successful end.

"I am very happy to come to Singapore this time to share with you some of my cooking experience. The lecture ends here, thank you all." Yuan Zhou stood in front of the open kitchen, almost where he stood at the beginning and said the lecture started. .

Talking about the end here can be regarded as having a beginning and an end.

…

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