Chapter 1394 Tasting

Even the low-end version of soy sauce fried rice can extend many things alone. For example, people in Nanhu like chopped peppers, but there is no chopped pepper fried rice. There are also seafood fried rice in southern Fujian, potatoes, and potato fried rice in Yunnan, Guizhou and Sichuan. Any combination of more than ten kinds of fried rice can be made.

Magwa tiles, lard bibimbap and leftover bibimbap. These are two more. The mushroom and vegetable soup rice in Haishi City, the soup rice in a certain city, etc. are two more leftover rice with soup. If you don’t want to make fried rice bibimbap and soup rice, you can also make crumbs, rice buns, or mix rice with the rice you like to make rice cakes. Furthermore, you can also make shapes and fry them as a meal like fried dough sticks.

The fried rice is also made of dried leftover rice grains and the leftover rice can be made into rice balls. If the conditions at home are good, adding various fillings is also a new delicacy. Have you eaten spring rolls? That method can also be improved to make leftover rice filling."

As for sushi and Korean bibimbap, it would be better not to mention it. It is just a derivative of local dishes that have been referenced by local dishes and is not very suitable for the materials that can be collected now, so she didn't say it.

As she said in her mouth, rubbing, pressing, pressing, pinching and other techniques on her hands were not affected. As the ingredients were clear, she completed them all by herself, and several young chefs were in her ears saying, "As long as you start cooking, Vice President Ke will be so calm no matter when. Yesterday, she was also teaching us broth while answering our questions."

Zuo Minghui's previous stubborn and stubborn mentality gradually changed.

Finally, Ke Baijia started serving dishes. Since the noodles made by Ke Baijia in Yuzhong are really unique, when steaming rice, Wan Qiaoyun came out to suggest that if you use public chopsticks and spoons for a while, you will definitely not be able to eat that much. Therefore, eating this way can separate other clean dishes for everyone, and will not cause waste.

There was no problem with Yuzhong and Zuo Minghui. The translator was also very silent today. He only nodded to her suggestion and said, "I can do it either."

The first one came up with a relatively oily dish, followed by a small rice bun with several flavors. How small is it? It is a refreshing leaf with a spoonful of rice inside.

As the soup was served, all the finished products with ten rice ingredients were tasting.

Zuo Minghui's face also changed for a while.

Finally he sighed, "Yuzhong, I was wrong."

Yuzhong widened his eyes.

"Although I still don't fully believe that she can win more than half of the auditorium chefs, I admit that she shouldn't be judged directly by her age."

Yuzhong looked at other young people, tasted with enjoyment and curiosity, and leaned over and asked a low question, responding: "Look more, maybe you will have a better evaluation of her at that time."

Zuo Minghui did not refute.

After packing up, Zuo Minghui took advantage of the time and asked Yuzhong to make another meal for Ke Baijia.

This time, the theme is, the tabletop.

"Can you say it more specifically? What does this so-called countertop mean?"

Zuo Minghui said, "Is it difficult to understand that all dishes should be served on the table, the dishes should be exquisitely arranged, and carved and other meticulous work?"

Yuzhong:...

OK, you have the highest qualifications, so what you say is.

However, isn’t this countertop mat a little more difficult for a chef from the grassroots level?

(End of this chapter)
Chapter completed!