"You pick first?" Hong Zhenyu was humble at this time, the food he wanted was very simple, and he was not afraid that Dennis would take away all the ingredients he wanted. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

"Then you're welcome." Dennis went to the refrigerator and rummaged through it, took out some of the many meats, and then thought about it and picked out a canned corn and some vegetables.

Then when it was time for Hong Zhenyu to choose, he took a total of ten seconds to select the materials. When Dennis was picking just now, he had been watching from the sidelines to see where the ingredients he was going to choose were placed, and now he was naturally quick to choose.

"There is really a big difference between the ingredients selected by the two chefs, Chef Hong Zhenyu only took some vegetables except for a few eggs, and when he arrived at Dennis, it was a bunch of meat. Can you tell us about the dishes you cook? "In order to make the cooking part look too boring, it is natural to need a host to drive the atmosphere.

"I believe that the food I want to cook will be familiar to people all over the country, and even the dish that many foreigners know is Yangzhou fried rice. As the birthplace of Yangzhou fried rice, I believe that everyone who is now in Jiangsu will not be unfamiliar with it. ”

Yangzhou fried rice can be said to be the most famous of fried rice, and even Dennis, a foreigner, has heard of it.

"When I was abroad, I would go to Chinatown if I wanted to eat Chinese food. No matter what kind of Chinese restaurant you have, you will basically have Yangzhou fried rice. Dennis said and suddenly laughed: "We foreigners actually prefer Chinese fried rice, dumplings and dim sum to Chinese stir-fried food, the main reason is that it is too troublesome to eat with a fork, and chopsticks are not so friendly to us foreigners." ”

Compared to Asian countries, chopsticks can be used proficiently, such as the United States and European countries, which are not used to using chopsticks at all.

"And Dennis, what are you going to do?"

"The dish I'm going to make today is a salad, so stay tuned." Dennis said as he cut the meat into small pieces. Time is limited, and in order to cook the meat as soon as possible, he can only cut the meat into small pieces.

Zhu Zixuan looked at the meat piled up on the cutting board, and really didn't believe it: "Salad? A bunch of meat for salad, did I hear me wrong? ”

"yes, aren't salads all made with vegetables, we've been training for so long, and the salads we eat never have any meat in them." Zhou Xiaoxiao said that there was a sadness here.

Dennis waved his hand: "These are actually misunderstandings, in fact, salads are like Chinese cold dishes, in addition to vegetables, there are many meat products." For example, most salads are made with vegetables, but there are also salads made with meat and seafood. Some of the more representative ones are chicken avocado salad, chicken pasta salad and seafood salad. However, there are no salads made with pork and beef, and even if they do, they are mostly chicken, seafood, and some sausages. ”

Dennis poured the olive oil into the pan, and when the oil was hot, he threw the meat into the pan: "There is also steak, in fact, most foreigners also eat five ripe, and three ripe is only like this for filet mignun." Filet mignon is the tenderloin of the cow, and the meat in this place can be eaten raw, so there are three ripe steaks. ”

Speaking of this, he remembered something: "To add here, according to the Chinese language, generally a few ripe steaks are said in odd numbers, that is, one, three, five, seven, if you must six ripe, eight ripe or even fully cooked steaks, then most Western restaurants can also meet your requirements, after all, the customer is God." ”

Dennis behaved skillfully in front of the camera, on the other hand, Hong Zhenyu was much more restrained, just burying his head in cooking. Jiang Wen had no choice but to guide him.

"Mr. Hong, I see that your knife skills are very good, and you deserve to be an old chef for many years."

Hong Zhenyu smiled shyly: "After all, I have been a chef for so many years, and I still have this basic skill." And Huaiyang cuisine is the most test of knife skills in so many kinds of cuisines in the country, do our business, if the knife work can't be used, you have to be beaten to death by the teacher. ”

Hong Zhenyu was still wielding a kitchen knife while talking, no matter what the dish was under his hands, it turned into a small piece in the end.

"Now you need to fry eggs, and when frying eggs, there is a special thing called hot pan cold oil, and the eggs that come out of this way will be more tender. And the eggs don't need to be too cooked, and they can be out of the pan when they don't seem to have egg liquid. The eggs are also poured into the pan during the fried rice, so there is no need to worry about the eggs being undercooked. ”

After Hong Zhenyu took out the eggs, he threw the diced ingredients into the pot in order: "I have a professional habit of this, and I usually put the hard-cooked food in the pot first, and if the audience and friends cook at home, they don't pay so much attention to it." He adjusted the flavor of the ingredients in the pot, took a plate from the side and put it in again.

Lin Ling has cooked herself, and she has also made fried rice according to the recipe, but she has never felt that making fried rice would be so troublesome: "Then do we need to come over and over again like this when we cook?" It feels like a lot of trouble. ”

"In fact, there are many steps that can be omitted, such as the step of putting these ingredients out is not needed, and you can also directly put the cold rice in the pot and stir-fry it in this step."

After taking the rice that was put aside, Hong Zhenyu poured the rice into the pot: "Fried rice is generally used overnight, and this kind of rice tastes grainy, which is the best choice for fried rice." If you don't have an overnight meal, you can wrap the rice in plastic wrap and put it in the refrigerator for an hour. I don't have any of these here, so I can only use the leftover food from noon. ”

When the rice was almost stir-fried, Hong Zhenyu put most of the fried ingredients and eggs into the country and stir-fried them together with the fried rice.

"What are you going to do with the rest of this, is it too much hype?" Yu Qing looked at the material that was put aside, and really couldn't figure out what the purpose of this was.

"How could I have been a chef for so many years make such a mistake? These are naturally useful, and you'll know in a moment. After putting most of the fried rice in the pot on a plate, then pouring the remaining ingredients into the pot, stir-frying for a while and then putting it on the plate, Hong Zhenyu took the lead in ending his task, which took nine minutes.

"Chinese food is all about color, flavor and flavor, even a fried rice dish is not so simple. The last step is for embellishment. This will make a plate of fried rice look more palatable. Hong Zhenyu put his work on the table, and the fragrance made the six people sitting at the table swallow their saliva.

Dennis couldn't help but speed up when he saw that Hong Zhenyu had finished it, and his salad would take a while.