Chef of the future

Heinz's apprentice?

How can it be!

What should Heinz's apprentice look like?

Just look at Ying Quan and Fa Hua.

Silly, stupefied, one-sided.

No matter how you are scolded, you can accept it well.

And what about Peng Yibei?

Cheerful, sunny, considerate, patient, eloquent...

No matter how you look at it, it doesn't look like an apprentice taught by Heinz.

"Actually, when Zou Mu just found out, I was also very surprised. The rumored old man has a bad temper, but in my impression, although the master is very strict, he has a good temper, and he hardly scolds. pass me."

Heinz has a good temper?

Master, your filter is too thick or did you find the wrong person?

Zou Mu took out some communication records (falsified), and everyone started to make up their minds after reading it.

It is normal for people to have two different personalities in three-dimensional and two-dimensional.

When Heinz came into contact with Peng Yibei, he was already in his later years.

When you get older and meet cute children, you will inevitably be more patient than when you were young.

Finally...

"If I take you as an apprentice, I will have a good temper."

A five-star chef who is almost self-taught, draws inferences from one instance, and creates countless new dishes as an apprentice, how cool it is to teach.

Definitely teach a dish, know one.

The kind that starts out in a month!

Whoever receives this kind of apprentice is in a bad mood.There is no place to scold if you want to scold.

All the brainstorming is done.

All found a suitable reason.

There are so many evidences in Zou Mu's hands that not many people read them carefully.

Heinz's talent is there.

Peng Yibei's talent lies there.

Anything unreasonable can be explained by talent.

Besides, why did Peng Yibei somehow recognize a master who was not his own?

That must be true!

Heinz in Man in Paradise: ?

Peng Yibei has no intention of taking over the restaurant, but he can fully vouch for the two senior brothers.

Comply with legal process.

That's how the restaurant's heritage is set.

The host family was full of joy.

Not only did they accept the three of them, but Heinz's other apprentices who had been quietly and nervously staying in the audience finally ran out to hug and cheer with the brothers.

The villain... Sorry, the villain has sadly left.

When Peng Yibei described Heinz teaching him online, the two of them turned pale and walked away.

don't run?Save to be ridiculed or scolded.

Because he couldn't hold back in the end, he jumped out under Zou Mu's trick.

Their purpose is completely exposed to the eyes of the high-level chefs.

Their strength is still intact, but their character may be questioned.

It can be regarded as bad news.

The only thing they are thankful for is that although no one in the circle knows about it.

The news that Peng Yibei is Heinz's apprentice is too big, and all the reporters on the scene will follow this report.

It is unlikely that their "little thing" will be widely advertised.

The matter at Xiaohai restaurant is settled.However, Heinz's apprentices may not be able to thank this little junior who fell from the sky immediately.

Peng Yibei was surrounded by many respected chefs.

Peng Yibei originally thought that everyone would ask a lot of questions like Miss Jin.

As a result, most of your questions were about professional issues.

An idea of ​​what a certain dish is.

How to match a certain material is better.

How to determine that a certain material is ripe and so on.

This made Peng Yibei feel a lot more relaxed, and answered very vigorously.

So the scene became.

Peng Yibei stood in the middle, surrounded by a group of culinary masters from the planet, surrounded by assistants/apprentices/juniors brought by the masters, and Zou Mu on the outside.

Yes, Zou Mu was pushed outside unknowingly.

But he has been carefully watching and listening to the middle of the dialogue.

As the communication deepened, Peng Yibei continued to answer enthusiastically, while Zou Mu's expression became more and more relaxed.

Waiting silently in the outermost circle with a smile.

One wait is two hours.

Peng Yibei in it spoke dryly, and the masters were a little bit lacking in energy.

Zou Mu nimbly squeezed to the center and sent everyone the contact information instead of Peng Yibei.

It means that today's meeting and exchange is over.

But everyone came to support his senior brother from afar.

As a young junior, Peng Yibei had to express his gratitude a little bit.

After all, it is the first official meeting...

How do chefs express their gratitude?

Make something to eat.

Although everyone is complaining about Zou Mu's words (the younger generation of God TMD).But everyone is still looking forward to tasting Peng Yibei's craftsmanship on the spot.

Everyone returned to their original seats with satisfaction.

Looking at the very center with scorching eyes, the place where the assessment used to take place now welcomes the truly radiant master.

"I thought they would ask questions similar to Jin Cancan." Peng Yibei drank water to moisten his throat while waiting for the materials to arrive.

By the way, he whispered to Zou Mu.

"They were going to say it."

Not necessarily the same content.But preaching, questioning, questioning Peng Yibei's choice, and giving certain exhortations are still unavoidable.

He talks about respecting everyone's own choice, but you can tell by looking at Jin Cancan that the so-called tradition is really a stubborn existence.

But isn't it always a habit to greet a few words first?

For the chefs, it is the easiest to exchange technical questions.

Then everyone who exchanged pleasantries was shocked to find that none of them could question Peng Yibei.

No matter which aspect of the problem, no matter what the cooking process is, no matter what faction cuisine.

He can tell the key points of production, suggestions for improvement and even new collocations.

This is equivalent to a school master, it is not uncommon to be able to solve problems.

But are you just doing the questions now?You are at the level of a question teacher!

Everyone at the scene was shocked by Peng Yibei's strength.

Even if they didn't see it with their own eyes, they all recognized that Peng Yibei was a powerful chef.

But now, some pleasantries are exchanged.None of the questions they were planning to use to warm up the field worked.

For good communication, they only asked questions, but did not answer them.

As the questions were solved one by one, the scene was like a question-and-answer meeting before the exam.

The development of things will naturally never go back to the beginning.

Do you have the nerve to point out and interfere with other people's choices and lives after others have answered your questions, answered your doubts, and given you some advice?

Especially when the other side has made their position very clear

So after asking, everyone suppressed the initial thought to the bottom of their hearts, and then sighed silently.

What else?

Follow along.

If the other party wants to mix in the entertainment industry, he can.

The other party wants to teach ordinary people to teach.

If the other party wants to innovate, just do it.

The other party wants to soak...

Everyone looked at Zou Mu who was talking softly with Peng Yibei.

Ninety-nine percent of the people frowned in unison.

This attitude is the same as how a father-in-law looks at his son-in-law and a mother-in-law looks at her daughter-in-law.

Zou Mu, this countryman's husband was picked on again in front of Peng Yibei.

They were students of Peng Yibei before, and now they are colleagues of Peng Yibei.

Anyway, in front of Peng Yibei, the God of Cooking.

All of Zou Mu's advantages seem to be minus points.

Good looking - looks restless.

President—people in the entertainment industry are used to cheating.

"Isn't he interested in little chef Peng?"

"This...you have to talk about it. Chef Peng is still young after all."

Young people, work and dreams can be pursued vigorously, and if they fall down, it is a badge of honor and the accumulation of experience.

But if the feelings are hurt, it is a lifetime of pain.

"Everything is ready? All right." Peng Yibei looked at the materials pushed to his side by the robot.

Start rolling up your sleeves and get ready to cook.

"This time I will make a soup and a dish, and I hope everyone's comments."

It is best to learn.

Peng Yibei started production with good ideas.

Soup first.

What he was going to make was Mrs. Song's Fish Soup.

Mrs. Song's fish soup is another famous dish related to the emperor. This time it is not Qianlong, but Song Gaozong Zhao Gou.

The steps to become famous are the same. After the emperor ate it, he was full of praise and became famous all over the country.

"The characteristic of this fish soup is that it is bright yellow in color, tender and smooth, and tastes like crab soup."

The deliciousness of mandarin fish is carefully seasoned, and the fish soup is made with the recipe that has been carefully studied by generations of chefs.

Can it be delicious?

The hit rate of Mrs. Song's Fish Soup is quite high in Han Qi's place.

Enthusiastic Dongpo elbow lovers also love this slightly bland dish.

In his words: such a delicious fish, no fishbone!

Peng Yibei directly prepared four big mandarin fish.

Domineering movements of beheading and deboning.

Once again, many chefs who take the delicate route feel a little hairy.

I kind of understand how Huanxing made a food material into a horror movie.

Bamboo shoots, shiitake mushrooms, ginger and scallions, all washed and shredded.

The mandarin fish meat is marinated with cooking wine and salt, and steamed on the bottom of the bowl with scallions.

After the fish is steamed, remove the skin and mash the fish into mud.

Then it's easy.

Blanch the shredded bamboo shoots and mushrooms in water for 1 minute.

The shredded ginger, shredded bamboo shoots and shredded shiitake mushrooms that have been cut before are sautéed in a pan of oil, poured into cooking wine, and seasoned with broth, salt, and chicken stock.

After seasoning the broth, add meat paste and water starch to make a thick fish soup.

Finally, add two egg yolks and mix well.

Sprinkle shredded shallots and drizzle with hot oil.

Dot with a dash of balsamic vinegar.

A bowl of fragrant Mrs. Song's Fish Soup is ready.

Looking at the fish soup served in front of them, all the chefs who were taking notes couldn't help but put down the terminals in their hands, and took a deep breath towards the fish soup.

smell good.

It looks good too.

With the mixture of egg yolk, the snow-white fish soup has a golden color floating on it. With shredded shallots and shiitake mushrooms, the color is elegant, rich and bright.

As for the taste.

of course!

The tender and smooth fish paste is paired with shredded bamboo shoots and shredded mushrooms, which are already extraordinarily delicious.

The soup base is even more seasoned with chicken broth.

Fresh is an incomparably perfect combination.

What makes it special is the little balsamic vinegar added at the end.

Like a pearl on a crown, it directly sublimates and enriches the delicious level of the whole fish soup.

Let you take the first sip of the delicious fish soup. When you savor it carefully in your mouth, the delicate fish paste will show a hint of crab meat on the embellishment of balsamic vinegar.

"It's simply a work of art."

The production of Mrs. Song's fish soup is not too amazing in terms of "skills".

It's not like Wensi Tofu with the ultimate knife skills, and it's not like the white table show like Longxu Noodles, nor is it a variety of dishes that change the taste after a few seconds.

Its most beautiful point is reflected in its taste level, which is the seasoning carefully matched by generations of chefs.

The people in the audience ate like crazy.

The people on the stage started the next dish.

One dish and one soup as agreed.

Thinking of big dishes, let's look at the situation where there are mostly elderly people on the scene.

Then the stewed pork with pickled vegetables is a good choice.

This is another dish that has a lot to do with Dongpo. It is said that when he was in Huizhou, he got hungry, so he specially sent two chefs to Hangzhou to study.After the two chefs returned from their studies.The dish was improved again, so the famous Huizhou dish appeared in the future, the pickled pork with pickled vegetables.

Put a large piece of pork belly into boiling water, cover and cook.

After it is cooked, take it out, and use a bamboo stick to poke holes in the skin of the pork.

Then spread dark soy sauce evenly on the skin.

The action of piercing the skin of the meat attracted the attention of all the chefs in the audience. The unprecedented operation made everyone take out their notebooks and terminals to start recording.

And discuss in a low voice what kind of changes this practice can bring to the meat quality.

"This is dried plum vegetables. After washing and drying fresh vegetables for five days, pile them in a ventilated and dry place for 4 to 5 days. When the leaves turn yellow and soft, cut them into shreds, put them in a basin, add salt and rub them with your hands, and wait for them to come out. When there are some vegetable juices, put them in jars, seal them, and marinate them in a cool place for half a month. After half a month, it will be like this finished product."

Golden in color, salty and sweet in taste.

Different regions, different climates, and different vegetables make completely different prunes.

"So, this is also a dish?!" The people in the audience were excited.

Peng Yibei's cooking has always been a dish within a dish.

In many cases, a side dish in his dish is considered a good side dish by itself.

"Uh." Is dried prunes a dish?This is really a good proposition. "It can only be regarded as a side dish, it seems to be eaten dry..."

"It's not okay to eat it directly, it's too salty and unhealthy. But it's like a versatile match for cooking with various dishes."

"For example, with white porridge." When people are uncomfortable and have a bad appetite, light white porridge with some dried plums is simply more delicious than any gluttonous existence.

"For example, I'm making pork with dried plums and vegetables."

After the introduction of plum dried vegetables.

Fill the hot pan with oil, [-]% of the oil temperature, put the pork belly just now into the colander and fry it until the skin of the pork turns dark red, remove it, and soak it in clean water.

Then remove the slices.

In another pot, sauté minced ginger and garlic until fragrant, add dried plums, salt, and sugar, stir fry for a while and set aside.

Restart the frying pan...

"This is the third pot!"

"No, if you count the water used to cook the pork belly before, it's the fourth pot."

"Such a complicated dish..."

"How did this kid come up with it?"

"Taught by Heinz?"

"Heinz has nothing like it."

"That's what was recorded in the ancient books. Didn't the Zou family dig up a bunch of ancient books?"

"Have you heard of it in the Chefs Association?"

"I've seen it... I can't understand it. Later, they set up a special team, and they simply didn't allow people to read it."

"By the way, does it make sense to discuss this?"

No matter how Peng Yibei did it.

Even if he is like in the novel, it is a dream given by the gods, that is what other people know.

A lot of spices are put into the brand-new oil pan, such as onion, ginger, garlic, star anise, five-spice powder, and southern fermented bean curd.Add pork belly and stir fry.

I thought it was over, but later, white sugar, monosodium glutamate and dark soy sauce were added to the complex pork belly.

Finally, add a little water and boil.

Everyone saw that Peng Yibei turned off the fire.

I thought this big dish was finally finished, but I didn't expect...

"Almost half done."

Did you hear me, that's only half of it.

This dish of pickled pork with dried plums directly refreshed everyone's new understanding of the complexity of the dish.

The pork belly is neatly placed in a small bowl, and the fried plum and dried vegetables are placed in the middle of the meat slices.Spread the rest on top of the meat slices.

Pour in remaining broth.

"It takes 1.5 to 2 hours to steam in a normal steamer. A pressure cooker can be faster."

Peng Yibei adjusted the pressure inside the pot.

After half an hour, lift the lid of the pot and take out the pork belly.

Strain out the juice first, and put the pork belly upside down on the plate.

Return the filtered soup back to the pot, add water and starch to thicken it, and finally pour it on the pork belly.

When the finished product is placed in front of everyone.

Everyone breathed a sigh of relief.

Many people looked at the long notes in their hands, and the shock and reverence in their hearts merged into one again.

Looking at the extremely delicate meat in front of me, I don't know how to use the chopsticks.

But the sultry fragrance hooked into his nose one after another.

The bright sauce red color is even more pleasing to the eye and wakes up the gluttons in your stomach.

From not daring to put down chopsticks to being unable to control myself, eating with chopsticks only took a short ten seconds.

The smooth and mellow braised meat is accompanied by the thick and delicious soup, which is put into the mouth immediately.

Before chewing, the complex and delicious sticky sauce touched by Shuai Shuai brought an irresistible praise on the tip of the tongue.

Teeth and tongue begin to move uncontrollably normally.

The fat meat melted in the mouth immediately, and the mouth was full of oil. The taste of the sauce was doubled, but it didn't feel greasy at all.

The lean meat is soft, rotten, mellow, and slippery. Against the backdrop of the thick sauce and the fragrance of preserved vegetables, it is a perfect match that can only be described with appropriate benefits.

Not to mention, with a bite of meat in your mouth, can the taste of lean meat and fat meat be separated?

Every time you chew, the meat, preserved vegetables, and sauces cooperate with each other in your mouth to stimulate your taste buds.

Not only does it bring a perfect taste experience, but the mellow, soft, fat and not greasy meat enhances the tactile beauty on the tongue.

The sweetness and refreshing taste and unique aroma of dried plum vegetables set off the colleague who braised the meat and showed himself perfectly.

Is it a bit...too low-end to describe it as full of praise.

After the two dishes were wiped clean.

Zou Mu appeared again, seeing off Peng Yibei and Xiaohai's guests in the attitude of half master.

It was up to him to speak, at least Peng Yibei had no objections at all.

In their opinion, Zou Mu has enough status, good relationship, and can talk more than them.

Then everyone discovered that Zou Mu hadn't said a few words before he was stabbed in the eye by all the chefs present.

Zou Mu:?

But everyone just stared at the knife, and didn't say anything.

The atmosphere was once so cold that Zou Mu couldn't even continue his lines.

"Chef Peng." An old man in his 60s and [-]s with gray hair but in good spirits came out.

"Mr. Pin, hello...you can just call me by my name."

"How can this be done, you have to respect the teacher."

"Ugh?"

"I want to be a teacher, do you still accept people under your sect?"