Chapter 578： Europe

What Mu Qiu said was correct. The Sichuan dish of boiled water cabbage looked like a very ordinary white water dish, but in fact, this dish that could become a state banquet was not a simple thing.

The first is the ingredients. The bowl of "boiled water" includes top-quality ingredients such as ham, chicken, duck, scallops, ribs, etc. This is just the beginning. The bowl of soup is also very demanding. The ingredients are used first. After the strict ratio is configured, it can be simmered for about a day before the final effect can be achieved.

The fire is also required, and the soup stewed with a stove fire is definitely thicker than the fire of a normal electric stove.

And the taste is always the key to a dish, as long as the stove fire dish can stew that kind of thick, layered flavor.

The pot that the Sichuan chef took was a pot specially made for this dish during the Qing Dynasty, and the carbon dust below has also told Mu Qiu that this pot will not be too old.

And this is the soup base of sin. The last cabbage needs the most tender heart, and when it stands in the middle of the bowl, it can turn into a flower.

This is the time to test the chef's knives skills, so this dish seems simple, but in fact it is definitely not something easy to handle.

The Neon Chef also seems to have something. , Although there are many top sushi chefs in Neon, there are only a few chefs who can really make people who can’t forget them.

And the neon style is generally the original flavor of a food, which is the high requirement for the ingredients,

Japanese cuisine, in addition to sushi, sashimi and sake are also compulsory courses, and of course this neon chef has already prepared these old-fashioned things.

"This time, it's true that the chef from Huaxia is slightly better. No matter from which point of view, the things Neon took out are really a bit stretched..."

The people on one side have already seen it, and the strength on both sides really doesn't seem to be of the same order of magnitude.

The Sichuan cuisine chef of China has finished the stewing of the soup base. The next job is to absorb the magazines in the soup, and then change the cabbage to a knife after purification. This big dish is even complete.

"Chicken paste, it is probably used to absorb the last impurities, but green shrimp, is it also used to filter?"

Mu Qiu was definitely a worthwhile trip this time. Many things that she didn't know much about before, she actually read it all over again today.

As for the problem of the electronic stove, as I have just mentioned, the temperature is a flaw. If the last impurities are absorbed by ordinary methods, it is impossible to succeed in all likelihood.

But at this time, the green prawn that I didn't know what it was used for was finally useful. As the green prawns were thrown into the pot with one beat, a pot of clear soup was quickly replaced.

Then came the Sichuan chef's modified knife, which was completely formed.

And the barrage of the live broadcast is already one-sided, and various audiences including foreigners have already seen it. China’s side has taken out a state banquet-level recipe. Although the neon stuff is definitely not bad, it is already basic. The judgement is made.

Mu Qiu has completely become the biggest guest. After completing the things on both sides, he immediately put it in front of Mu Qiu's eyes. After all, Mu Qiu's strength and background are also clear to everyone, and from the situation just now, Mu Qiu It's just a standard old foodie. The demand for food has reached the level of perfection. The chefs are almost completely playing in the direction Muqiu likes. After all, everyone knows that if you can get Muqiu's kind of A good word from a level person, it is estimated that it will be a good thing.

And the dishes on both sides of this round were already in front of Mu Qiu's eyes, and now everyone was silent, just waiting for Mu Qiu's meaning.

"Tuna? This kind of sashimi is really interesting."

Mu Qiu slowly picked up a piece of sashimi and said.

"Yes, this is a deep-sea tuna of more than two hundred catties, and it was not raised by us. It was fished this morning. In order to maintain the taste of the ingredients, it was sent here immediately."

The manager on one side said quickly.

The sake maintains a very complete Japanese style. It is exactly the Japanese-style sake of an izakaya. Although it is ordinary, it does have a different taste.

Below is the sushi. After drinking the glass of sake, Mu Qiu picked up a piece of sushi.

"This is, sea urchin?"

The status of sea urchins in neon cuisine can be regarded as a big brother. Japanese cuisine without sea urchins can be said to be completely soulless.

"Yes, this is the sea urchin we raised with a sea water press. The taste is definitely not inferior to the wild one. You can try it.",,..