"Damn, what are you thinking, I'm just asking about the green food. ”

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

In order not to misunderstand everyone, he did not plan to go to the green hall, but occupied the purple hall that represented 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 began to cook Li Hongzhang's chowder chicken soup.

There is a trick to boiling clear chicken soup, as long as you keep the heat on low to keep the soup in the pot boiling, the chicken soup will be clearer in this way.

And when it is almost boiled, put a few cabbage leaves into it, which can play a role in purifying the chicken soup and reducing greasyness.

It was almost ten o'clock when another group of people came.

These are all Zhao Guangming's friends in China.

They are men and women, and they have a variety of professions, and they are not even chefs.

After giving their respective gifts to Zhao Guangming, they took pictures around with their mobile phones.

He even took a group photo with that group of foreign chefs.

Very Chinese style.

Meng Liwei is pulling a foreign brother to do a live broadcast at this time, and the two don't understand the language, but one is a big stomach and the other is a chef, so they naturally have a sense of closeness.

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

Xu Zhuo came to the back kitchen, and the chefs in the store were busy at this time.

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

But this morning, you can make the fried offal.

This dish has only recipes, no recipes.

Any side dish will do.

The main ingredient is shredded chicken or pork.

Xu Zhuo called the few idle foreign chefs outside and asked them to follow along, and by the way, Zhou Wen was also called in as a translator.

He first found some bean sprouts and soaked them in clean water, so that he could use them for stir-frying.

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

Anyway, he found some in the back kitchen.

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

To make it taste better, he also put some cornstarch in it.

They all know cornstarch, because when they were making Zuo Zongtang chicken last night, Zhao Guangming had already told them the types and usage of cornstarch in the original form.

In fact, foreigners also use cornstarch for cooking, and people call cornstarch too white powder.

While marinating the meat, Xu Zhuo has already started to make it.

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

Then put the cut vegetables and bean sprouts in one go and blanch them.

This is a crucial step in making fried chops.

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

It's also more convenient to do.

In addition, Chinese restaurants in foreign countries, like those in China, will first process the ingredients.

When there is a customer order, it will be fried.

The reason why fried chop can be served so quickly is that the ingredients are prepared in advance.

After the vegetables in the pot were about to be cooked, Xu Zhuo took out the vegetables and poured out the water.

Before stir-frying shredded pork, he made a sauce.

This sauce is very interesting, a spoonful of salt, three spoons of sugar, a spoonful of tomato paste, a tablespoon of balsamic vinegar, and some cornstarch and pepper.

Next, Xu Zhuo first used oil to slide the pan, then poured cooking oil into the pot, and poured the marinated shredded meat into it and stir-fried after the lamp oil was hot.

After the shredded meat has changed color, add the cooked side dishes and stir-fry over high heat for one minute, then pour in the seasoned sauce.

Continue stir-frying, and when the soup in the pot becomes sticky and all hangs on the dishes, turn off the heat and remove from the pan.

After Xu Zhuo put the scrambled crumbs on the plate, he washed the pot, then slid the pot again, and beat in an egg when the pot was hot.

Once the eggs are in the pan, they start shaking to allow the eggs to slide in the pan.

The eggs that come out of this way not only taste better, but also look beautiful.

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

I didn't expect that the omelette could be so chic.

When the eggs were fried and slightly solidified and the yolks were soft, Xu Zhuo poured the eggs into the chop vegetables.

This is the standard American fried chop.

There are vegetables, meat and eggs, and you can add salt and pepper to them according to your taste, which is simply a favorite of Americans.

As the eggs landed steadily on the plate, several cooks cheered.

It's amazing.

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

As soon as the dish was made, several chefs took their cameras and took a few photos first, and then took turns to take photos with Xu Zhuo with this fried chop.

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

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

It's dark cuisine, right?

Chinese who don't know how to cook anymore won't make dishes like this.

She even sympathized with these foreigners a little.

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

After taking the photo, several people happily brought it out and enjoyed it.

Xu Zhuo cleaned the pot, then took off the apron on his body, and said with a smile: "I think foreigners are so cute, they like it, no matter how much we dislike it, we can't put it down." Unlike us, it's not good to be embarrassed to take out what you like once others don't like it......"

Towards noon, every small hall was full.

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

Xu Zhuo's side has two more handsome foreign guys.

Zhou Wen saw that Meng Liwei couldn't come, and said with a smile: "I can finally eat enough, Meng Liwei is too good to eat, and I always feel a loss when I eat with him." ”

Xu smiled and said: "It's okay, it doesn't matter if you can't eat enough today, after eating later, I will also make Li Hongzhang's chowder, let you all taste it, how deeply Chinese and Americans have a misunderstanding of the same dish." ”

Zhou Wen was stunned for a moment: "This ...... It's a two-course meal?"

Xu Zhuo nodded: "Yes, it's two dishes, both of which are hot dishes for Li Hongzhang......"

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The waist started again, I went to get a needle in the morning, took some painkillers, and wrote these in the afternoon, and I will never set up a flag again......