Seeing that Xu Zhuo didn't speak, the chef took the initiative to provoke.

Seeing this scene, Coco wanted to laugh a little.

When she helped Xu Zhuo shoot the video, she watched it back and forth.

I'm afraid that except for Zhao Jinma, few people can surpass Xu Zhuo in fried sweet potato puree.

This chef is so provocative of Xu Zhuo.

There was a lively look.

Xu Zhuo took a sip of water, smiled and said: "I refuse because I can't ask for your head, and you can't unscrew it yourself, if you bet, change to more affordable conditions, or don't mention this stubble at all, just compete with me and say that you want to compete, there is no need to talk so much." ”

After speaking, Xu Zhuo got up, looked at Zhao Jinma and said, "Grandpa Zhao, it's really not easy to eat you once, it just so happens that this time I learned a dish in Huizhou to give you insight." ”

The new dish Xu Zhuo said was the honey-glazed red taro that he accidentally got in the kitchen last night.

This dish is not difficult to prepare, and the audience is not very large.

However, the presentation is very artistic, and it can be said that it is two extremes with fried sweet potato puree.

So Xu Zhuo planned to make it and let Zhao Ji's private kitchen take a look.

By the way, let's see if we can inspire Zhao Jinma.

If Zhao Jinma saw it, he reinterpreted this dish according to his own understanding and made a Central Plains version of honey red taro, it would be worth the trip.

He asked Yu Keke to talk to Chen Guifang here, and then walked towards the kitchen with Zhao Jinma and his apprentice.

Soon, the news that Xu Zhuo and Zhao Jinma's apprentice were going to compete spread throughout the kitchen.

Although Xu Zhuo had been to Zhao Ji's private restaurant a few times before, he was in the main store, and he had not been to this store yet, and the people in the back kitchen did not know him.

However, everyone thinks that he is so young, and in terms of fried sweet potato puree, he is definitely not as good as Zhao Jinma's apprentice.

Zhao Jinma hugged his arms without saying a word.

Obviously, he also wanted his apprentice to see for a long time.

Don't always think you're amazing.

Xu Zhuo also felt this way before, and he always felt that he was very powerful.

But these few times he went out, he saw the power of other cuisines.

I don't feel like I'm so good anymore.

On the contrary, I feel that I should go out more in the future, see different cooking methods, and really feel that there are people outside the world.

There are steamed sweet potatoes in the back kitchen, which can be fried at any time.

However, Xu Zhuo did not rush to do it, but planned to make the honey red taro first.

The dish is so simple that even people who don't have a basic cooking foundation can make it well.

Xu Zhuo felt that he could make a video to teach it when he went back, so that everyone could learn.

Will the family be unhappy to personally cook a unique dish on Chinese New Year's Eve?

It is better to use honey potatoes to make honey potatoes, and it happens that there are such sweet potatoes in the kitchen.

Xu Zhuo found several, peeled them first, then cut the sweet potatoes into long strips, and then changed them into diamond-shaped pieces.

Finally, use a kitchen knife to carefully decorate the diamond-shaped blocks, so that the dishes are more beautiful.

After these are done, Xu Zhuo brought a casserole and put a bamboo grate on the bottom of the casserole, which can effectively prevent the pot from sticking, and this layer of bamboo grate can also prevent the sweet potato from deforming or melting due to boiling water.

Then, Xu Zhuo washed the cut sweet potato pieces and put them on the bamboo grate, adding water to cover the sweet potato pieces.

Because the casserole used is relatively large and there are more sweet potatoes, Xu Zhuo put a small handful of rock sugar in the pot.

Then add another tablespoon of honey.

When everything is ready, place the casserole on the stove, bring the heat to a boil, then turn to low heat and simmer.

Although honey-glazed red taro is a dessert, the techniques used are stuffy and stewed commonly used in Hui cuisine, which makes Zhao Jinma very curious.

"Stew sweet potatoes like stew, won't the sweet potatoes melt?"

Xu Zhuo smiled: "No, the sweet potatoes will only become softer and glutinous, you can try it later, it is not much inferior to fried sweet potato puree." ”

Although Zhao Jinma had been to Huizhou in the early years, it was purely for tourism, and he was still with a group, and he came back after a hurried turn.

I haven't savored the culture at all.

Even the meals were taken by the tour guide to eat.

You can imagine the experience.

Therefore, in his cognition, Hui cuisine is an addition to the eight major cuisines, and it will not be very delicious.

Moreover, the low-key and simple style of Hui cuisine, except for the stinky mandarin fish, the presence of other dishes is very low, no wonder Zhao Jinma has this idea.

In fact, except for Huizhou people, most people have this impression of Huizhou cuisine.

After Xu Zhuo stewed the sweet potatoes, he began to make fried sweet potatoes.

Now that I have D-rank skills in hand, there is no pressure at all to make fried sweet potato puree.

And Xu Zhuo has also decided that when he prepares the plate later, he will follow the same arrangement method as in Zhao Guangming's Rainbow Restaurant in Shanghai.

He learned the dish of fried sweet potatoes from Zhao Jinma, and the task of increasing his appearance was completed in Zhao Guangming's restaurant.

So Xu Zhuo felt that it was necessary to show it to Zhao Jinma.

The reason why I made this dish today is also because of this.

When Xu Zhuo started to fry the sweet potato puree, the smiles on the faces of the chefs around him gradually disappeared.

As soon as the connoisseur makes a move, he will know if there is one.

This is also true in culinary circles.

Not to mention anything else, Xu Zhuo slid the pot three times in a row, and he knew that he was a person who was good at making fried sweet potato puree.

Many dishes have a step to slide the pot before making them.

The more you slide the pan, the less likely it is to stick to the pan.

However, for general dishes, one slippery pot is enough.

Even if it is more sticky with the meat filling and other ingredients, slide the pan twice at most.

Only very sticky ingredients such as fried sweet potato mash will slide the pot more than three times.

And the steps of frying sugar, at first glance, are also connoisseurs.

Frying sugar in oil is originally more difficult than frying sugar with water, and Xu Zhuo's technique of stir-frying sugar and the control of the heat are even higher than some of the chefs present.

That's ......

The people who were laughing at Xu Zhuo just now all turned around at this time, and they should be busy with something.

Xu Zhuo continued to stir-fry, and Zhao Jinma's apprentice was almost synchronous.

However, it is obvious that his methods are a little sluggish compared to Xu Zhuo.

And there are some flaws in the steps.

Relatively speaking, Xu Zhuo's approach is more orthodox and authentic.

Zhao Jinma looked at Xu Zhuo's cooking, and his eyes were very hot.

I did it once in front of him last time, but I didn't expect this kid to practice fried sweet potato mash to such a point.

It is not an exaggeration to call him a genius.

Thinking of this, Zhao Jinma suddenly had an idea.

Xu Zhuo, a talent mixed in the cooking circle, will really not be buried?

While Xu Zhuo was cooking, Yu Keke sneaked to the kitchen door with the bear cub in his arms, waiting to see the scene of Xu Zhuo's slapping in the face.

Looking at Xu Zhuo's busy back and skillful movements, Yu Keke's face was full of joy.

"The lion fights the rabbit, and he uses all his strength, my husband is too steady!"