Siheyuan: reborn He Yuzhu, married Xu Huizhen

When He Yuzhu and Liu Wenlong were about to cook, a group of people suddenly appeared at the door of the back kitchen.

Everyone turned their heads and saw Director Yang walking towards a blond foreigner.

The treasurer is at the front of them.

Looking at the doubtful eyes of everyone in the back kitchen, he explained with a smile: "This is an expert in the country of hairy bears, Frenov. "

"It is an expert who came from Maoxiong to our rolling mill for engineering exchanges."

"Director Yang specially brought him to visit our back kitchen."

Frenov on the side said to Director Yang in fluent Mao Xiong language: "Мнеоченьнравитсяедаввашейстране.Яслышал,чтовашшеф-поварЧжанЦзяньгооченьхорошоготовит.Яхотелбыэтоувидеть. "

This probably means that I like your country's food very much, and I heard that your chef Zhang Jianguo is very good at cooking, and I want to see it.

“Мойхозяинполучилтравмунесколькоднейназад,иэтонеоченьудобно.Сейчасмысостаршимбратомсоревнуемсявприготовлениипищи.Есливамэтоненравится,выможетеувидеть, какготовятповаравКоролевствеДраконов。 "

As soon as Director Yang wanted to translate to everyone, He Yuzhu talked to this foreign friend Frenov in the same fluent Maoxiong language.

He Yuzhu's words probably mean that my master was a little injured a few days ago, which is not very convenient. Now my brother and I are competing to cook. If you don't dislike it, you can see how the chefs of the Dragon Kingdom cook.

Seeing that He Yuzhu actually communicated with Frenov in Maoxiong language.

The shopkeeper and everyone in the back kitchen all had a wide mouth and a ghostly expression.

"He Yuzhu, how do you speak Maoxiong language? Still so fluent? "

Director Yang even asked He Yuzhu directly the doubts in his heart.

You know, this hairy bear talk is like a machine gun, just now he wanted to translate it for a long time.

This He Yuzhu was unexpectedly barrier-free to communicate.

What a knife pulling his ass and opening his eyes.

He Yuzhu looked at everyone's performance and knew that he had been accidentally exposed just now.

So he hurriedly explained: "When I was studying before, I liked to go skating in Shichahai. "

"I just met a friend from Mao Xiong Country there, and he taught me what he said."

After everyone listened to He Yuzhu's explanation, they had two words in their hearts.

Awesome!

The treasurer covered his mouth and snickered.

In the future, if there are still people from the Maoxiong Country who come to eat here, let He Yuzhu communicate with them directly.

Isn't that cool?

It's just that Frenov on the side looked at He Yuzhu with a questioning face.

At this time, Director Yang on the side introduced He Yuzhu's identity as the second chef to him.

He nodded and said apologetically with a broken Chinese: "Yes... Sorry. "

He Yuzhu smiled at him, and then turned his head to look at Liu Wenlong on the side.

Liu Wenlong nodded towards him and signaled that he was ready.

The cooking competition is now officially started!

He Yuzhu first used his divine sense to scan the lively tarp in front of him, and then used his mental power to accurately act on the knife in his hand!

I saw that after a burst of clouds and flowing water, this fish did not seem to have any changes.

Just when everyone was puzzled, He Yuzhu separated the fish flesh from the fish body.

Then the bone-only fish body was put into the basin of water on the side.

Everyone came over to see that the tarpon with only the skeleton began to swing its tail and swim happily in the water.

This scene suddenly made everyone present gasp for air!

The foreign friend Frenov even called out in a lame Chinese: "Cow ... Force! ~"

For them, this knife work is simply to the point of ecstasy.

Zhang Jianguo felt even more off the spectrum at this time!

He won't know this hand!

Where did He Yuzhu steal this from?!!

On the other hand, on Liu Wenlong's side, everyone's abnormal behavior and words did not affect him at all.

In his eyes, now there is only grass carp in his world.

Skillfully descaling, deboning, typing a knife, all in one go.

If it weren't for He Yuzhu's outrageous operation, his knife skill would definitely have won everyone's unanimous applause.

Then he started preparing the ingredients.

Plenty of fishy three-piece set (green onion, ginger, garlic), chili, and various spices.

Then start the hot pan, ready to start cooking.

And He Yuzhu's side also began to operate.

He first carved out the head and body of the fish with a white radish, and then laid out the plate in advance.

This hand carving surprised everyone again, but Li Jianguo's heart was even more puzzled.

He won't be able to do this carver!!

Where did this fucking He Yuzhu learn from!?

I saw that he put the fish meat into a pot of boiling water, together with the broken green onion, ginger, cooking wine and salt, and after watching the fish meat was eighth-cooked, he picked it up and put it on the fish carved by the radish.

Immediately afterwards, He Yuzhu heated the stir-fry spoon and filled it with oil, and added shredded green onion, ginger, garlic, shredded shiitake mushrooms and chili peppers.

After stir-frying, pour in the soup, add sugar, vinegar, cooking wine, soy sauce, and MSG.

And thicken with wet starch.

When the potato is frothy, add a little hot oil and stir well over the fish just now.

Finally, sprinkle with coriander to finish.

Almost at the same time, the production of five-willow fish was completed on both sides.

Liu Wenlong is a decent five-willow fish practice.

He Yuzhu's is an innovative approach.

Why is it innovative, because the authentic five-willow fish method is Liu Wenlong's method.

Fish flesh and body do not separate!

He Yuzhu's five-willow fish, the head and body of the fish are carved from white radish.

This is an improvement of later generations.

From the fifties to the twenty-first century, I don't know how many Sichuan cuisine masters have improved this five-willow fish!

The culinary competition between He Yuzhu and Liu Wenlong is not just a culinary competition between the brothers and sisters.

It is also a collision between the culinary culture of the fifties and later generations.

ps: Seeing the 1388 tips of the big guy, I quickly got up to update, woo ....

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