"The foie gras selected by Mr. Huai is indeed very good, so you want to compare it to Western food?"

This Huai Zongpei keeps admiring Chinese cuisine, but does he still have to compete in Western food?

Zhou Zhou frowned slightly, not that he was so resistant to Western food, although Western food was really not on the table in front of Chinese food, but after all, it was also something that Westerners had eaten for many years.

The key is that he doesn't have a recipe for Western food, and he has never cooked any Western food, so he can only rely on the basic cooking skills of a first-class chef to deal with it, and it's hard to say whether a few buff boys can play a role in the face of Western food.

Zhou Zhou himself is not afraid of losing, failure is the mother of success, he is afraid of disappointing Mr. Zhang, and he is afraid of losing the face of x164.

"Hehe, as far as I know, Chef Zhou, you have never cooked Western food, and it would be unfair if it was compared to Western food; What's more, we are all Chinese, so how can we only stipulate Western food?

I mean, as long as you can use these foie gras in the dishes you choose, you can choose Chinese food, you can choose Western food, it's all you want."

Huai Anren said with a smile: "The old man Zhang, Mr. Wu, and the seven female masters in Huizhou who are present are all experts who know how to eat, I believe that no matter how we choose, they can all be qualified for the position of judge, do you say?"

It's kind of interesting......

Old man Zhang Zhouxuan and the others all nodded slightly, Huai Anren really still has two brushes, this is to expand the content of the comparison to Chinese and Western dishes? And it seems that he is not going to make such a precious Strasbourg foie gras as a main course, but just to be "usable"?

Chefs should respect each ingredient, but should not attach too much importance to and rely on one ingredient; Compared with those Western chefs who can't help but worship when they see top foie gras, Huai Anren's realm is much higher.

Listening to Huai Anren's words, Zhou Zhou was also relieved, and pointed casually, "I'll choose this one."

The two pieces of foie gras are the top Strasbourg foie gras, and even the size is almost the same, the one chosen by Zhou Zhou is slightly smaller, about eight taels, and the one left for Huai Anren is close to nine taels, which is the real "king" of foie gras.

After all, the ingredients are provided by Huai Anren, and Zhou Zhou is the chef of X164, so he is the "master", so he naturally has to be humble.

"Leave the big one for me?"

Huai Anren frowned, he was actually politely conceded?

"Well, in that case, I'll choose a dish of Italian macaroni, and this top-quality foie gras will be the topping pingpings for the macaroni!"

This man is going crazy, isn't he?

The people present, including Zhou Zhou, counted one as one, all of them were stupid, this top-notch Strasbourg foie gras, you use it as a side dish for Italian pasta? What's the difference between this and putting Chanel on a greasy uncle who is fifty years old and 200 pounds full of beard?

Italian pasta sounds very emotional, but it is actually lo mein.

In China, it is a renovation of tricks, what spring vegetables, autumn potatoes, eggplants, beasts in the mountains, geese in the clouds, land cattle and sheep in the sea, there is nothing that cannot enter this side; The gentlemen of the imperial city are especially good at this, get a bowl of noodles, pour the brine up, squat at the door of the house, and grab a person to have a look, which is called a comfortable, happy, and down-to-earth person......

Especially in the past two years, the master Guo in the cross talk industry has carried forward the old foods such as lo mein and fried noodles. There are many people who talk about these two favorite delicacies on the show, and Master Guo, who was born as a chef, also has some experience in making lo mein, and often teaches how to do it on the show.

To put it bluntly, this macaroni was brought back to Italy by Italian Marco Polo after eating lo mein in China.

Italy was poor at that time, and it couldn't afford to cook noodles, so he dug out his heart to create hollow noodles that were easier to cook, so pasta is also called macaroni; I don't want to make the noodles easier to taste, and after some improvements, they have become the signature rice of the Italians.

Parisians and Italians are peace-loving and artistic

In addition, in recent years, Parisian cuisine has taken advantage of the trend of red wine to stand in the forest of foodies in the world, and it has become more and more developed and compatible with the dishes of European countries, so this Italian macaroni has become a dish in Parisian cuisine, not to mention, adding top foie gras to this is really a bit of a story......

The old man and they were all very curious, this time they were able to enter the kitchen to watch, and a group of judges together with Su Rou and Cao Desheng, the two big bosses, "Hulala" entered the kitchen, and stared at Huai Anren, who started cooking first.

His macaroni is also different, Italian macaroni was born from Chinese lo mein, and of course, it can be freely matched like lo mein. The sauces used can be meat, fish, all kinds of seafood...... The side dishes are even more diverse, tomatoes and onions are a must, and bean sprouts are up to you.

It is worthy of the "Heavenly Soup" ranked fifteenth in the diligent weapon spectrum, Huai Anren is indeed different, no one thought that he would actually use expensive Strasbourg foie gras sauce!

This is close to nine taels of top-grade foie gras, and he actually took it to chop the sauce without changing his face......

At this moment, even the old man Zhang Zhouxuan wanted to open his mouth to scold his mother, aren't you ruining things? Directly roasted foie gras soup is also better than this......

Foie gras and black truffle are Gallic chicken favorites, while the most common dishes made with the most expensive ingredients are Huai Anren's favorites.

Don't think that the accumulation of this top-notch ingredient is something anyone can play with, foie gras is a good thing, but except for a top chef like Huai Anren, who would dare to chop it with sauce and macaroni?

Pile some foie gras on top of piping hot macaroni? How do you look like a bunch of Yonedako?

The judges present are not old Russians, as long as there is vodka in hand, no matter how garbage can be eaten, it is a group of top foodies who pay attention to color, fragrance and taste. If Huai Anren doesn't handle it well, it will be smashing his own signboard in public.

Looking at Huai Anren's knife technique when chopping sauce, Zhou Zhou nodded secretly.

Chef Huai was finally willing to take out the treasured knives in the knife box, he used a lightweight kitchen knife with three fingers on the blade and two fingers wide on the knife head. Zhou Zhou didn't even need to go over to take a closer look, as soon as he heard the sound of the knife, he knew that his handling of foie gras was very skillful, and his basic cooking skills were at least the level of the national culinary masters at their peak.

When stir-frying the sauce with foie gras, Huai Anren used olive oil, which is notoriously tasteless when cooking, which in turn means that it will not affect the taste of the food, plus some black pepper from the Silton Hotel and the sauce he made temporarily, the aroma coming out of the pot was really pure, so that the judges nodded slightly... Maybe using top-quality foie gras for sauce isn't really a tyrannical thing?

Once the sauce is ready, it's time to do it, and usually the chef will do it when the water is not boiling, so that the noodles are not too hard and the soup is not washed up by the boiling water, making it too sticky to eat.

But Huai Anren waited for the water to boil completely, then shook off a ball of macaroni and threw it into the pot like a net, and before the boiling water washed up the noodle soup, he quickly picked up a pair of long chopsticks, stretched them into the pot and stirred them clockwise.

"Waterbreaker?

This Huai Anren knows a lot."

Zhou Zhou was slightly stunned, seeing Huai Anren's hand holding chopsticks rising and falling, his wrist trembling, whether it was strength, speed, and frequency, he mastered it very skillfully, so that the water was broken with chopsticks, and the soup was still clear after the noodles were cooked, and the taste of the noodles was also the best.

Cooking noodles is not a pimple soup, let alone scooping noodles and leaves, the more chaotic the better; There used to be a glutton, in order to eat a bowl of morning noodle soup, that is, the first bowl of noodles cooked after boiling, even at the expense of the rooster crow, braving the rain to rush there, this is the reason.

Noodles are noodles, soup is soup, and they are innocent, which is good noodles.

Especially the pasta with heavy noodles and not heavy soup should adhere to this principle, it seems that Huai Anren is really a master of this way, and his mastery of pasta is already perfect, and he is a very strong opponent.

"Good noodles, you must give full marks!"

Carefully matched

The foie gras sauce is mixed with the noodles with just the right heat, and sure enough, the taste is unique, and the delicate and mellow foie gras flavor immediately slides into the heart as soon as it is eaten, and even a discerning gourmand like Wu Jiuyu eats it with relish, and gives a full score without hesitation.

Gu Xiangyu didn't even comment on it, and directly gave full marks on behalf of the six younger sisters; What could be more satisfying for these women than the delicious and compelling macaroni with foie gras?

Su Rou and Chen Yuqi were not qualified to judge, but they also gave Huai Anren a full score in their hearts; No way, this delicacy is too popular with girls.

Only Old Man Zhang frowned slightly and gave nine points and nine points.

The old man has no conscience, he has lived in the northwest for many years, when it comes to eating noodles, he is a first-class expert, and the taste is slightly heavier, this foie gras macaroni is delicious, but the taste is lighter, and it is said to be a side dish, in fact, it is more focused on foie gras, there is a suspicion of dominating the crowd, so he hesitated for a moment, and finally scored what he thought was a more reasonable score.

It's Zhouzhou's turn.

Everyone's eyes instantly turned to the youngest palace-level chef in China, everyone was a little worried about him, after all, foie gras is still a Western-style ingredient, although Huai Anren used it with pasta to exaggerate, the style can still be unified, but if Zhouzhou uses a Chinese delicacy to match this top Strasbourg foie gras, it is congenitally a little insufficient.

And the more talented and learned the chef, the more he will not avoid his opponents, since Huai Anren made noodles, if Zhou Zhou chose other kinds of food, he would fall behind, even if he won in the end, it would not be perfect, so he would definitely choose to make noodles; But Huaxia's noodles pay attention to soup first, if you have a pot of fairy soup, even the lower noodles can fragrant off people's tongues, if there is no good soup, no matter how good the noodles are, how to break this? Do you want to use foie gras soup underneath? I've never heard of this before......