Food starts with noodles

When everyone first came, the water in the pot was not boiling yet, so I thought the teacher's method was good.

But now, the teacher turned the fire to the maximum, and the shrimp in the pot rolled up and down in the water.

Those who didn't know thought it was stewed pork bones.

This approach is completely different from Bai Zhuo's.

The teacher was a little unconvinced after hearing Yuan Desheng's words. Just as he was about to refute a few words, he looked up and saw Yu Peiyong and several school leaders mixed in the crowd.

Now he finally understood why such a large group of old men suddenly came to the classroom.

They should be the visiting professors invited at the meeting a few days ago, right?

Fortunately, I didn't yell out just now, otherwise the school leaders and the department leaders who followed behind might have an embarrassing face.

He wasn't afraid of offending the visiting professor. Anyway, this group of people was just trying to gain fame, and the school invited them here to add some weight to the school's profile.

Therefore, he ignored the group of old men and continued to cook the prawns in the pot over high heat, with no intention of stopping at all.

While doing it, he said: "Just boil it with high heat, and then wait for 2 minutes to fish it out. It's boiled, it's that simple..."

His behavior made Yu Peiyong feel a little uncomfortable.

At that time, Yu Peiyong ran around with several school leaders who loved food, and finally established the first culinary tourism school in the country.

At the beginning, it was Yu Peiyong's apprentices who were teaching.

But later, everyone was not used to running between the first floor and the college, and chefs from Yangzhou and even the entire Jiangsu area also wanted to come to the university to experience the joy of being a teacher.

Therefore, a group of chefs who are good at eloquence and suitable for introducing students are hired as teachers.

The teacher in front of me is like this.

It was okay at the beginning, everyone was a teacher for the first time, not only felt fresh, but also had a strong sense of responsibility, prepared various lessons every day, and discussed the content to be taught.

But after a long time, they drifted a little.

Feeling that his craft is good, not only did he look down on those apprentices of Yu Peiyong, but even Yu Peiyong was a little bit down.

What do you count as a visiting professor? I'm a senior lecturer at the academy.

Not much worse than you in terms of level.

In this teacher's opinion, as long as you don't offend the department leaders and affect your salary and income, it's fine. As for other visiting professors...

He doesn't have much say in the management of the college, so if he is offended, he will be offended.

"Mr. Zhang, that's not what Bai Zhuo Jiwei Xia did..."

Just as Yu Peiyong was about to remind him, the teacher suddenly put down the pot in his hand: "I didn't do it right? Then let's compare and let these students be the judges to see who makes the best cooking."

This word...

Kind of crazy!

The old man frowned, and was about to give him a few words when Xu Zhuo suddenly stood up.

"How can you use a sledgehammer to kill a chicken? I can just do it. There is no need for Grandpa to do it."

Chapter 712 Dip for Boiled Shrimp

Everyone's understanding of cooking is different, and it's normal to have differences.

But being defiant is a bit too much.

This college can be established, but Yu Peiyong has made great efforts in it.

He helped recruit them, gave these chefs a stable job, and turned them from cooks who dealt with cooking fumes into university teachers.

Moreover, according to their professional level, they have won certain professional titles.

For a chef, it's a bit of a step up to the sky.

When I was a chef, I was either trained by the head chef or scolded by the boss, or complained by customers, social status?Don't even think about it.

But now that he has become a university teacher, his social status will be different immediately.

Not only is she loved by the students, but she can also be a lot tougher when she goes out to do errands.

however……

Some people always habitually ignore the help of others.

Not only is there no gratitude to Peiyong as the leader, but because of Yu Peiyong's good temper, he has the illusion that "I am no different from his craftsmanship".

Today, the teacher clearly expressed this illusion.

This made Yu Peiyong feel a little unhappy.

Pick up the bowl to eat meat, put down the bowl and scold your mother, is this a human thing?

He has already made a decision in his heart, when the competition is over, no matter whether this teacher wins or loses, the School of Culinary Arts and Tourism will not want him anymore.

Yu Peiyong has a good temper, but that is in front of his own people.

This teacher is obviously not in Peiyong's own circle.

As for how to expel, this is very easy to operate.

Yu Peiyong was in charge of the state banquet kitchen in the early years, and later made the first floor stronger and bigger by himself. He has rich experience in management and operation.

For him, dismissing a few ignorant teachers is as easy as drinking cold water, and there is no need to play tricks.

Being a person is more important than cooking.

This is Yu Peiyong's consistent point of view.

Therefore, those with bad teacher morality should not stay in the campus to mislead the students and lead the students to the wrong road.

The reason why he has been promoting the appointment of visiting professors recently is because he finds that the teachers in the college are a little smug.

I don't know where the self-confidence comes from, I always feel that I am a chef.

This kind of atmosphere must be killed.

Yu Peiyong didn't want to see a group of students with high eyesight but no real skills come out of the culinary academy he built with great efforts.

It just so happened that those old guys all wanted to take a step forward in their fame.

So there is the mass production of visiting professors.

Among the visiting professors to be invited this time, Zheng Guangyao will live here permanently. He has high qualifications and high social status. After all, he is the founder of Zheng Yuelou, so he has a lot of weight on display.

Yu Peiyong planned to go back and talk to the department leaders and let Zheng Guangyao lead the faculty team.

He can manage a small restaurant to the top of Cantonese cuisine, and even has branches overseas. It is absolutely no problem to lead a group of teachers, and he can manage them submissively in minutes.

Now that Zheng Guangyao has gone through family changes, it is appropriate for him to stay with young people.

As for the others, it is enough to come over occasionally to give lectures and tell the students about their achievements.

Everyone is a leader in the industry and deserves to be remembered by students.

Moreover, their struggle process and their life experience are simply chicken soup for these inexperienced students.

It can definitely inspire the spirit of struggle in the students.

When Yu Peiyong was thinking about this matter, Xu Zhuo was already on the stove beside him, starting to choose the prawns provided by the academy.

This game is different than before.

In the past when competing with others, Xu Zhuo always had the mentality of playing games and paid attention to a sense of participation, but he didn't care much about the results.

But today, what the teacher said really made Xu Zhuo a little angry.

These teachers were not even qualified to learn from Yu Peiyong before.

Talking to him in such a tone now has an inexplicable sense of superiority.

If this kind of person doesn't give a slap in the face, maybe he will go to heaven in the future.

Aside from the marriage relationship between the Yu family and the Xu family, even if Yu Peiyong is a senior in the industry, he can't speak in that tone.

In addition, Xu Zhuo also wanted to teach this teacher a good lesson.

Let him know clearly what is called the boiled technique and what is the real boiled shrimp!

The boiled prawns need to be cooked with live prawns, the livelier the prawns, the sweeter they taste.

Therefore, Xu Zhuo picked more than 30 well-proportioned and vigorous prawns from the pool next to them.

After picking out the prawns, Xu Zhuo put another basin of clean water in the basin, put the prawns in for soaking and cleaning, and let the prawns take the opportunity to spit out the sand.

Xu Zhuo, on the other hand, took the opportunity to prepare the dipping ingredients first.

Just like the boiled chicken relies on the dipping sauce, the taste of the boiled shrimp also comes from the dipping sauce.

A good dipping sauce can elevate the texture and taste of prawns to a higher level.

Play a finishing touch.

And the bad-tasting dipping sauce will not only not add color to the shrimp meat, but will also have a counterproductive effect.

The dipping sauce for boiled jiwei shrimp is the same as the dipping sauce for boiled chicken, and you can adjust it according to your own taste.

You can add peanut oil if you like it more fragrant, you can add fish sauce or steamed fish soy sauce if you like it fresher, you can add chili rings if you like it spicy, and you can add lemon juice or diced pineapple if you like it refreshing.

According to the eating habits of Yangzhou people, Xu Zhuo decided to prepare two dipping sauces.

The first one is to heat up the peanut oil, add the minced garlic, stir-fry until fragrant, pour a small bowl of steamed fish soy sauce into the pot, turn off the heat after the high heat is boiled, and pour some balsamic vinegar into it.

This is a typical compound-flavored dipping sauce, with the aroma of peanut oil, the freshness of steamed fish soy sauce, and the sour taste of balsamic vinegar and the flavor of garlic in it, which can give people an appetizing feeling.

The second dipping sauce is more typical Cantonese style.

First put minced ginger and minced garlic in a bowl, then put a little diced pineapple, squeeze half a lemon in, and finally pour a big spoonful of fish sauce and a spoonful of sugar.

After stirring well, it is a typical Cantonese dipping sauce.

Zheng Guangyao standing next to him was all smiles.

Just now he was still worried about whether Xu Zhuo could make this dish of boiled shrimp.

Now looking at the dipping material that Xu Zhuo prepared, he felt relieved and had confidence in Xu Zhuo.

"Old Zheng, this is your Cantonese dish. How is Xiao Zhuo doing? Don't just laugh, tell me quickly."

Yuan Desheng touched Zheng Guangyao, not understanding why Zheng Guangyao was laughing.

Dai Zhenting and Yu Peiyong smiled and said nothing.

They still remembered that Xu Zhuo slapped Zheng Guangyao in the face in the Yangcheng competition years ago.

Asking Zheng Guangyao how he is doing now, isn't this letting Lao Zheng reveal his scars.

But Zheng Guangyao is also a bachelor, he said with a smile: "I don't know if Xiao Zhuo will win..."

The faces of the people around him changed.

Isn't this kid so happy to win you?

Zheng Guangyao continued: "But I know, he will never lose!"

Chapter 713 What the hell are you!

In front of the stove, Xu Zhuo filled the pot with half a pot of water, and then put in a shallot knot and a few slices of ginger.

After turning on the fire, he covered the pot and started boiling water.

Taking advantage of this time, he fished out the shrimps in the water basin and put them in the large fence to control the water.

Because the prawns have been kept in clean water, they are relatively fresh, and they don’t eat the shells when eating, so they don’t need to be cleaned, let alone deveined.

Well, this is crucial.

Some people like to remove the shrimp line when making shrimp, even to the point where they can't eat without the shrimp line.