"No way, it's not scientific. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 info" has been swirling in the mind of the exhibition chef.

But that's it, the speed at which Chef Zhan picks up the food has become faster without even noticing.

Piece by piece of goose meat is constantly being fed into the mouth.

"It's actually different with the different parts, the taste is also different, how to do this. "Chef Zhan is eating the least chewy breast meat right now.

Generally speaking, it looks like a piece of dead meat, and it tastes very dry when you bite into it.

Chefs who cook with breast meat need to be diced or sliced or something like that, and used it for quick stir-frying.

The roasted breast meat is generally very chai, after all, there is only a layer of skin on the breast, and there is no thick fat wrapping, so it will become chai after roasting.

In my mouth, this is not the case at all, the slightly chewy breast meat wrapped in a thin crispy crust feels like the meat has been torn apart when chewed, and the aroma is getting stronger and stronger, accompanied by the roasted blistered crust, which is really a wonderful enjoyment.

"Why is the meat of this goose's breast not old at all? Chef Zhan couldn't believe it, and ate it again.

While chanting about the impossible, the chef ate very energetically.

"By the way, I haven't dipped the sauce yet, maybe the sauce is hard to eat. Chef Zhan suddenly saw amber plum sauce on a porcelain plate in front of him.

Yuanzhou's sour plum sauce is served in a palm-sized porcelain plate.

Unlike the sour flesh that is added to the pulp, the beautiful amber pectin is filled with tiny, petal-like petals.

It looks fresh and beautiful.

"It's a petal, and the petals have a bitter taste. Chef Zhan was puzzled, but the current situation did not allow him to think too much.

After all, his taste buds were urging him to hurry up and enjoy the delicious food in front of him.

Picking up a piece of goose meat, Chef Zhan couldn't wait to dip it.

The original brown-red goose skin, dipped in amber, looks smoother and shinier, which makes people's index fingers move.

"Let's chirp" was stuffed into his mouth, but Chef Zhan couldn't help but snort.

"Hiss" is the natural reaction of the human body to be soured in the mouth.

The sour plum sauce is wrapped in the outer layer of the goose meat, and it feels extremely sour in the mouth, and a lot of saliva is stimulated at once, and I can't help but chew it.

As soon as you bite into it, under the stimulation of the sour taste, the gravy in the goose meat bursts instantly, and there is a feeling of tenderness and deliciousness, and at this time, the sour taste has passed, followed by a wave of sweet taste of the plum itself.

Because there is also a petal that is wrapped in together, after eating together, the fragrance of the petals and the slightly bitter taste make the taste of the goose meat in the mouth rich to the extreme.

Chef Zhan couldn't refuse such a delicacy, and before he knew it, he had eaten the whole goose meat and all the plum sauce.

"Have you finished eating?" Chef Zhan was a little stunned.

With a "bang", Chef Zhan propped up the table with both hands, got up suddenly, touched the chair behind him, and made a loud noise, but this action only attracted the ideas of other diners.

After all, this disturbed them to enjoy the food, and they didn't care about the show chef, as well as Yuan Zhou, who was serious about cooking.

"Wild boy, what the hell do you do, how can you get rid of the oiliness of this goose, it's simply impossible. Chef Zhan pointed at Yuan Zhou and asked unceremoniously.

"Hey, you have to have a gesture when you ask for advice, that's what I said. The diners who were waiting on the side said very dissatisfied.

"How is it possible, did you use some crooked ways, how can this greasy feeling be removed so well, even the bitterness of this petal is the best taste catalyst, how is this possible. Chef Zhan didn't pay attention to the diner's words at all, stared at Yuan Zhou and asked.

"You tell me how you get rid of the greasy. Chef Zhan moved with Yuan Zhou's pace.

"You say, how did you do it, how did you do it. Chef Zhan craned his neck and looked at Yuan Zhou.

"Egg fried rice set. Yuan Zhou first served the set meal and put it in the place.

Don't pay attention to the exhibition chef who is a little enchanted.

"Even if you start making a goose from your mother's womb, you shouldn't be able to surpass me. Chef Zhan grabbed Yuan Zhou's Hanfu sleeve.

"I'm sorry, I don't have an obligation to tell you, if you finish eating, please leave, the shop is inconvenient. Yuan Zhou stared at Chef Zhan's hand and said lightly.

Chef Zhan was stared at by Yuan Zhou and subconsciously let go of his hand, but after listening to it, he didn't mean to give up, and began to move with Yuan Zhou.

"If you don't say anything today, I won't leave, tell me quickly. Chef Zhan asked nonchalantly.

"Hey, people don't tell you, what are you doing here, what qualifications do you have to be told by others. Wuhai got up and moved out of the way, stood in front of Chef Zhan, and said lazily.

"It's not your turn to take care of Lao Tzu's affairs. Chef Zhan said politely.

"I really don't need to care, but you're in my way. Wu Hai pointed to the exhibition chef in front of him and said.

Seeing Chef Zhan's angry face, Wu Hai continued.

"Why, you can't say that you're in the way, just because you're old?" Wu Hai sneered after speaking.

"Yes, you're walking around like this, and I'm eating. The diner looked up as well.

"But no, why should you ask someone to teach you?" the diners began to echo.

"Seeing that you are also a chef, there are many chefs who want to ask our boss Yuan, so you should line up. "Diners have long been unhappy with the chef, and now it is a spontaneous maintenance of Yuanzhou.

"That's right, why should people tell you? Manman also nodded and said.

"Chef Zhan, I'm Technician Cheng. Technician Cheng also stepped forward and spoke.

"I think you have affected the business of the store, and Boss Yuan has no obligation and reason to tell you, I inform you on behalf of the Chef Association, if you mess around again, the association will respond to punishment. "Technician Cheng is still very gentle.

But let Chef Zhan go.

How arrogant Chef Zhan was when he first came in, how embarrassed he is now, attacked by the crowd of diners in the restaurant, and all the confidence that is crushed by such a perfect roast goose.

This is completely unacceptable to him.

"It's okay if you don't tell me, I'll figure it out myself, I've been a goose all my life!" said Chef Zhan very loudly.

Behind the loudness, there is panic, a kind of panic that the exhibition chef does not know.

After saying that, Chef Zhan turned around and walked out of the store.

The car didn't drive, Chef Zhan took a taxi directly to Goose Jinxuan, walked quickly through the door, and came to the back kitchen.

"I use the kitchenette, and all the geese are brought in, and you are not allowed to come in. Chef Zhan commanded like a gust of wind as soon as he entered the door.

"The geese have all been sent in, and they are all fresh and expensive over there. The cook finished it quickly and reported carefully.

"Get out. The answer was accompanied by a "bang" of the exhibition chef closing the door.

"What's going on?" said the curious head of the big kitchen.

But these show chefs are invisible.

This level is one night, and Chef Zhan's oven is not like Yuan Zhou, which can only bake one at a time, but a large oven that can bake eight at a time.

"No, no, what's going on?" Chef Zhan muttered.

It was dark outside, and there were only some grease-solidified roast geese and some steaming roast geese around Chef Zhan, and the whole kitchen was roast goose, and he sat in the middle of the roast goose.

......

ps: Please pay attention to the official account of the rookie cat~Of course, there is also a daily monthly pass~~