Food starts with noodles

Xie Hailong nodded, and went to the back kitchen to help Xu Zhuo prepare the ingredients.

"Grandpa, why do I feel that you have changed?"

The little girl was eating shrimp dumplings, and looked at the old man in surprise, a little confused.

How did the nice guy before become such a thug?

But Grandpa Xu, who had always had a lot of bad ideas, became very quiet instead.

Could this be...

Love... Bah!

The power of friendship?

Chapter 574 Did the chefs in the north work so hard?

At ten o'clock in the morning, the ceremony of washing hands in the golden basin officially began.

The ceremony is actually not complicated.

It was originally just to bring everyone together to be lively and lively.

Everyone first worshiped the God of Cooking statue together, and then a few old friends introduced the shining points of Zheng Guangyao's life.

This material is easy to find. A few years ago, when celebrities were publishing books, Zheng Guangyao also followed suit and found someone to write an autobiography for himself.

Now just extract some classic deeds directly from the above and tell everyone.

While several old men on the stage were praising Zheng Guangyao's business, the little girl was staring at the statue of God of Cooking in front of him in a daze.

"The carpenter worships Luban, the merchant worships the God of Wealth, and who is the chef worshiping?"

Xu Zhuo looked at it for a long time, but couldn't see why.

The chef has three ancestors, one is Peng Zu, one is Yi Yin, and the other is Yi Ya.

However, there is no specific discussion on who to worship.

The chefs in the past were more utilitarian, and they were more concerned about being an official, so they liked Bai Yiya.

After all, Yi Ya relied on his cooking skills to become the favorite of Duke Huan of Qi.

In order to please Duke Huan of Qi, this God of Cooking, with mixed reputation and reputation, even offered his own children as dishes, which moved Duke Huan of Qi very much.

But now, Yi Ya's cooking of his son has become a stain he can't wash off, and the chefs prefer Bai Yi Yin or Peng Zu.

Especially the southerners who like to make soup and pursue longevity, they admire Pengzu culture.

Although Yi Yin is more powerful, he also has many identities.

Not only a chef, but also a statesman, military strategist, thinker, founder of the Shang Dynasty, and one of the founders of the Taoist school in the late summer and early Shang...

Putting these titles together makes the identity of a chef look a lot bleak.

Moreover, Yi Yin's most famous saying is that governing a big country is like cooking small fish, but it's just a metaphor, and it doesn't prove that he can cook.

Therefore, among the three kitchen gods, Yi Yin's sense of existence is very low.

Paying homage to this one is the same as rubbing the heat, maybe it will arouse Yi Yin's resentment, it is better to pay homage to Peng Zu.

Although Peng Zu's story is only in the legend, but he can live more than 800 years, which shows that cooking is more healthy, which is the pursuit of chefs.

After the business exchange was over, the golden basin came out.

It is said to be a gold basin, but it is actually a yellow copper basin.

Holding the DV, the little girl asked curiously, "Has it started yet?"

Xu Zhuo shook his head: "Probably not."

How can I wash my hands so early when I haven't performed on stage yet?

Sure enough, the host said: "In order to let Zheng Laoan enjoy his old age, his second and third generation apprentices are going to perform cooking skills on stage, so that Zheng Lao can rest assured."

Gee...

Zheng Guangyao really put gold on his face.

But this is what people are after.

Just like my old man likes to pretend.

Be as satisfied as possible.

Zheng Guangyao walked to the stage step by step, and said to Xu Zhuo, "Brother Xu, isn't your grandson also here? Come on, let him come up too, and let the juniors learn from each other."

Then, he ordered the names of several old chefs.

Some brought their grandsons to see the world, and some brought their young apprentices to support Zheng Guangyao.

Anyway, today's protagonists are Zheng Guangyao and his apprentices, so the others just need to be slightly inferior to lose.

That's it for today's script.

It's a pity that Boss Xu didn't plan to follow the script.

The old man patted him on the shoulder: "Go up, don't worry about others, just do your own thing."

This side is a bit far from the front stage, the old man was afraid that Xu Zhuo would be wronged, so he pulled him back after Xu Zhuo got up: "If anyone makes sarcastic remarks or something, remember his appearance and show it to me later. See if I don't scold him!",

His voice was so loud that the people around him couldn't help but look sideways.

But when they recognized the old man, they all wisely shut their mouths.

The name of a man, the shadow of a tree.

It seems that the old man left a deep impression on these colleagues in the early years.

With the old man's words, Xu Zhuo immediately became more confident.

When he came to the stage, all the ingredients to be used had been prepared.

Zheng Guangyao walked over pretendingly, and glanced at the pork belly and chicken gizzards soaked in the water: "Oh, is this going to be fried with oil? This is the main dish of Shandong cuisine. I will try it later." taste."

This is a bit inflated.

Are you so impatient to slap the old man in the face?

Xu Zhuo didn't speak, and started to prepare.

He didn't choose to make fried fried double crispy, but ordered some beef and prepared to make stir-fried cold skin.

Yes, beef fried cold skin.

After the skill of fried cold skin is upgraded to C level, it becomes beef fried cold skin, which is very similar to dry fried beef river, but it is different.

Fried Niuhe uses rice noodles made from rice milk, which is oily and smooth.

The main ingredient of stir-fried cold skin is cold skin made from Cheng noodles, which tastes dry and chewy.

After preparing the ingredients, Xu Zhuo found that all the young Cantonese chefs around him chose dry fried beef.

Yo, is this a needle point?

That's right, so there's no need to compare.

Xu Zhuo looked around and started making.

The little girl rushed over with a DV and a tripod and started shooting.

Stir-fried Liangpi needs to be stir-fried quickly, which is the same idea as dry-fried Niuhe, but because the water content of Liangpi is less than that of rice noodles, it is necessary to pour some sauce into it when frying.

The taste of the cold skin fried in this way will be better.

When Xu Zhuo was operating, Dai Zhenting who was sitting on the side took a look and sighed slightly.

"The so-called stir-fried cold skin is imitated by the northerners comparing dry fried beef with gourd painting. No matter how good the taste is, it will not surpass dry fried beef. Therefore, there is no need to watch this competition..."

Zheng Guangyao laughed until his eyes became slits, and he was ready to ridicule the old man.

And the old man, right now, is concentrating on...

Visit station B.

He had nothing to do when he was idle, and even posted a bunch of barrage on the video of himself cooking.

Well, after eating Xu Zhuo's fried cold noodle last time, he knew that his grandson could be invincible, so there was nothing to see.

Just go straight to the face in a while.

life.

It's that boring.

Stir-fried Liangpi took about the same time as dry-fried Niuhe, so a dozen or so people prepared their respective dishes almost at the same time.

Except for the few who were deliberately entrusted, the remaining five disciples of Zheng Guangyao put their own dry fried beef on the plate, and put them in a fancy shape.

As a result, when they looked at Xu Zhuo's stir-fried cold skin with mocking eyes, they were stunned.

"Fuck, what shape is this?"

Because Xu Zhuo has the skill of arranging plates, he took a little thought when arranging them.

He rolled each cold skin into a roll, and wrapped the gluten bean sprouts and beef cubes for fried cold skin in the middle, so that they were placed in layers, and they seemed to be inexplicably wanting to be tasted.

"Stir-fried Liangpi also puts such a complicated shape, do all chefs in the north work so hard now?"

Chapter 575 Zheng Guangyao, Panic!

Zheng Guangyao walked over with three steps and three shakes.

He didn't pay attention to Xu Zhuo's operation just now because he was too busy paying attention to those disciples.

But if you don’t pay attention, don’t pay attention. You don’t need to look at it to know the result of this competition. Can the fried Liangpi compare with my fried beef in Guangdong?

Absolutely impossible.

Zheng Guangyao planned to talk about the pot gas based on the fried Liangpi and the dry fried beef made by his disciples.

This is also a point that all Cantonese chefs like to emphasize.

snort!Didn't Xu Jimin always say that Shandong cuisine is the strongest cuisine?Let him take a good look today, even his grandson doesn't know how to cook, so how can he say that Lu cuisine is the best.

Cantonese cuisine is the strongest cuisine in Chinese cuisine!

And I, Zheng Guangyao, am the most powerful chef of Cantonese cuisine.

Therefore, I am the No.1 Chinese food!

He has coveted this title for a long time, and when his career is about to end, he can finally put this title on his head aboveboard.

And through the comparison with Xu Jimin, this title can also be justified.

I had already ventilated with a few old buddies last night, and everyone will settle this matter together later, so that even if I bid farewell to the kitchen world, I can leave a legend behind.

Human life is nothing more than fame and fortune.

Money no longer appeals to him.

Only fame and honor can make oneself energetic.

Zheng Guangyao had already finished drafting when he watched a few disciples operate.

In fact, there is no need to worry too much about the draft, because over the years, I have been interviewed by various media countless times, and I have also filmed countless food documentaries.

What to say and what not to say, he knows better than anyone else.

But it was the first time he spoke in front of so many colleagues, and it was a group of people whose cooking skills were comparable to his own, he was a little excited.

Although this was the last time he stood in Zheng Yuelou, the restaurant he founded by himself.

And I don't know which nursing home I will live in in the future.

But at this moment, he didn't think so much.