Food starts with noodles

Chapter 664 American Chop Suey

"Damn! What are you thinking about, I'm just asking about green meals."

After speaking, Xu Zhuo put his bag in the small purple hall.

In order not to let everyone misunderstand, he didn't plan to go to the small green hall, but occupied the small purple hall representing the soul and spirit.

Feel the baptism of the soul brought by molecular cuisine.

After taking his place, Xu Zhuo came to the kitchen and started to cook Li Hongzhang's chicken soup.

There is a trick to stewing clear chicken soup. As long as the fire is kept on a low fire, the soup in the pot will keep boiling, and the chicken soup will be clearer.

And when it is almost cooked, put a few cabbage leaves in, which can purify the chicken soup and reduce the greasiness.

When it was almost ten o'clock, another group of people came.

These are Zhao Guangming's friends in China.

They are male and female, and they have various occupations. They are not even chefs.

After giving their respective gifts to Zhao Guangming, they kept taking pictures with their mobile phones.

Even took a group photo with the group of foreign chefs.

Very Chinese style.

Meng Liwei is pulling a foreign boy to do a live broadcast at the moment. The two of them don't speak the same language, but one is a big eater and the other is a chef, so there is a natural sense of intimacy.

The little brother also read out the English barrage one by one, which made everyone in the live broadcast room very happy.

Xu Zhuo came to the back kitchen, and the chefs in the shop were busy at the moment.

He glanced at the chicken soup that was still boiling on the stove, and felt that he would not be able to eat chowder at noon, because the chicken soup had to be boiled for at least four hours.

But this morning, chop suey can be made.

This dish only has a recipe, not a recipe.

Any side dish will do.

The main ingredient is shredded chicken or pork.

Xu Zhuo called over the idle foreign chefs outside and told them to follow suit. He also called Zhou Wen in as an interpreter.

He first found some bean sprouts, soaked them in clean water, and could use them later when cooking.

I found some celery, onion, cabbage, bamboo shoots, and other ingredients.

Anyway, there are back kitchens, so he searched for them.

After all these ingredients were shredded, Xu Zhuo took a piece of tenderloin and shredded it finely, marinated with sugar, pepper, salt, and red wine to taste.

In order to make the taste better, he also put some raw powder in it.

They all knew about cornstarch, because when cooking Zuo Zongtang's chicken last night, Zhao Guangming had already explained to them the types and usage of cornflour.

In fact, foreigners also use cornstarch for cooking, and they call cornflour cornstarch.

While marinating the meat, Xu Zhuo had already started making it.

He first boiled water in the pot, and when the water boiled, he poured some olive oil and a spoonful of salt into the pot.

Then put the chopped vegetables and bean sprouts in and blanch them.

This is a crucial step in making chop suey.

Although foreign chefs may fry it directly, Chinese chefs cook the ingredients first, so that the frying time is shorter.

It is also more convenient to do.

Moreover, Chinese restaurants in foreign countries, like domestic ones, will first process the ingredients.

When there are customers ordering, they will be fried again.

The reason chop suey can be served so quickly is that the ingredients can be prepped ahead of time.

When the vegetables in the pot were almost cooked, Xu Zhuo took out the vegetables and poured out the water.

Before frying the shredded pork, he made a sauce first.

This sauce is very interesting, one spoonful of salt, three spoonfuls of sugar, one spoonful of tomato sauce, one tablespoon of balsamic vinegar, some cornstarch and pepper, after stirring like this, the chop suey sauce is ready.

Next, Xu Zhuo used oil to grease the pan first, and then poured cooking oil into the pan. After the lamp oil was hot, poured the marinated shredded pork into it and stir-fried.

After the shredded pork changes color, add the cooked side dishes and stir-fry for 1 minute, then pour in the prepared sauce.

Continue to stir-fry until the soup in the pot becomes thick and hangs on the vegetables, then turn off the heat and take out the pot.

After Xu Zhuo put the chop suey on a plate, he washed the pot, then slid the pot again, and when the pot was hot, he added an egg.

After the egg is in the pan, it starts to shake, allowing the egg to slide in the pan.

The eggs produced in this way not only taste better, but also look beautiful.

The fried eggs of foreigners are all made in a frying pan, and I have never seen a Chinese chef use a frying pan to make fried eggs, so Xu Zhuo's trick directly made everyone dumbfounded.

I didn't expect that fried eggs can be so chic.

When the eggs were slightly solidified and the yolk was runny, Xu Zhuo poured the eggs onto the chop suey.

This is a standard American chop suey.

There are vegetables, meat and eggs, and you can add salt and pepper to it according to your own taste. This is simply the favorite of Americans.

When the eggs fell steadily on the plate, several chefs cheered.

Amazing.

Although they have studied Chinese food by themselves, they are far less chic and freehand than Xu Zhuo when they cook it.

As soon as the dish was cooked, the chefs took a few photos with their cameras, and then took turns holding the chop suey to take photos with Xu Zhuo.

"This... will it be delicious? I see that the seasoning you put in is sweet and sour, and with such a thick sauce, it feels unpalatable..."

Zhou Wen looked at the fried chop suey that several chefs regarded as treasures, and couldn't believe that this was a delicacy deep in the memory of Americans.

Is this dark food?

Chinese people who don't know how to cook will never make dishes like this.

She even felt a little sympathetic to these foreigners.

In a country where food is scarce, I can't imagine how they can enjoy food.

After taking the photos, several people happily brought them out and enjoyed themselves.

Xu Zhuo cleaned the pots and utensils, then took off his apron, and said with a smile: "I think foreigners are cute just this way. They like it, no matter how much we dislike it. Unlike us, when we like something, once If others don't like it, they are embarrassed to take it out, which is not good..."

Near noon, every small hall was full of people.

But today Meng Liwei didn't sit with Xu Zhuo and Zhou Wen, but sat with those foreign chefs, doing live broadcast while eating.

On Xu Zhuo's side, there are two more handsome foreign guys.

Seeing that Meng Liwei couldn't come over, Zhou Wen said with a smile: "Finally, I can eat enough. Meng Liwei can eat too much. It always feels like eating with him."

Xu Zhuo smiled: "It's okay, it doesn't matter if you don't have enough to eat today, after dinner later, I will also make Li Hongzhang's chowder, let you all have a taste, Chinese and Americans have a deep understanding of the same dish misunderstanding."

Zhou Wen was stunned for a moment: "This...are these two dishes?"

Xu Zhuo nodded: "That's right, there are two dishes, both of which are popular with Li Hongzhang..."

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My waist started again. I went to get an injection in the morning and took some painkillers. I wrote this in the afternoon. I won’t set a flag anymore...

Chapter 665 Molecular cuisine?

After the formal opening, the waiters came over and delivered a towel to each of them.

The towels were on a plate, neatly folded.

Xu Zhuo didn't care either. He was just about to reach out to wipe his hands with a towel, but the foreign boy next to him stopped him and kept saying No.

What do you mean?

"He said that this towel is a pre-dinner dessert...is it so tall?"

Zhou Wen dubiously took the Western-style food knife next to her, and scratched a line on the towel, and purple viscous fluid immediately flowed out of it.

From the looks of it, it should be the puree of dragon fruit.

Zhou Wen cut a piece, forked a piece and tasted it.

"How does it taste? Is it dragon fruit?"

Zhou Wen shook her head: "It's cantaloupe... now there are purple cantaloupe?"

Molecular gastronomy is all about surprise.

Making desserts into towels is already incredible.

Then the cantaloupe was made into the shape of dragon fruit puree.

Cow batch.

No wonder rich people like to eat molecular cuisine.

This kind of little surprise and reversal really makes people feel happy.

The towel dessert is not big and can be eaten in a few bites, but the joyful mood brought by this dessert can last for a long time.

After eating such delicacies, Xu Zhuo suddenly understood molecular cuisine.

The life pressure and mental pressure of modern people are very high, and they really need a meal of molecular cuisine to adjust their mood.

You can taste delicious food and relax your mind.

This is probably the essence of molecular gastronomy.

Afterwards, every dish gave Xu Zhuo a different understanding.

Compared with those in the red room, the dishes in the purple room are more artistic.

Regardless of the arrangement or the shape, they are infinitely close to art, and even some dishes are directly imitated as famous paintings.

Let a few people feel a lot of emotion while eating.

Zhou Wen even kept taking small videos and posting them in the group, seducing Yu Keke, Sun Panpan and others.

Everyone was envious to see it.

Yu Keke has already said that during the summer vacation, he and Sun Panpan must eat every color in the Rainbow Restaurant.

"Why with Sun Panpan?"

After Zhou Wen told Xu Zhuo the chat records, Xu Zhuo was speechless.

Shouldn't he bring her here by himself?

"Ke Ke said that she and Panpan are a pair of lesbians, but she never dared to tell you... Now that there is a rainbow restaurant, they, as lesbians, will definitely join in the show."

Holding the phone, Xu Zhuo just opened the group, and saw Yu Keke kissing me and Sun Panpan in the group.

"That's right, we have a showdown today. It's not easy to walk with Panpan all the way. We have to cover up every day, and we have to bear the eyes of others. Today, we finally took a brave step to show everyone Announce that we are lovers, and we will no longer hide in the future..."

Her serious words made Xu Zhuo speechless.

If you don't clean her up for a few days, you'll be bragging again.

However, her words did not cause a sensation in the group, but instead, many girls who usually dive were bubbling.

"Then it's fake that you're in love with Boss Xu?"

"Then we still have a chance?"

"Thank you for helping me and Boss Xu."

"Thank you for helping me and Boss Xu."