"Honor, I have already prepared it!" In another twenty minutes, Kuang Chu has already announced it. What's interesting is that he also prepared a front soup, a staple food, and a side dish.

There is no choice for staple food, just the eel rice bowl, so he worked hard on the front soup and side dishes. The reason for cooking according to this configuration is to hope to defeat Wang Yong in the same situation.

"Very good, then..." Xun Fu clapped his hands, and naturally some servants brought the prepared tables and chairs over. Thanks to the clean kitchen environment, I didn't feel that it was like eating here.

"The first soup, Kuang chose eel belly, which is also called floral gum locally. The main ingredient is rock sugar Tremella, with ginger as the ingredients. This soup is sweet and delicious. Tremella eel belly is smooth and delicious, which is a rare appetizing soup. The key is Tremella and eel belly, which is also good for whitening." Kuang Chu brought the soup.

The soup is very clear, but it feels thick. The eel belly is actually a fish bladder, which is called as slender as an eel. Another name is the "Floral Gum" one of the "Eight Treasures". From the literal perspective, it can be seen that the eel belly has a very high gum.

Rock sugar, tremella, eel belly soup is nourishing and nourishing for women. Obviously, Kuang Chu also plans to please the two girls through this.

"Okay, let's start with this!" Xun Fu made the decision, and Xun Yu had no choice. The two picked up the spoon, scooped a spoon each to taste it.

The entrance is sweet with rock sugar, then it is inspired by the faint ginger smell. The aroma of the eel belly is strong, and finally the fragrance of Tremella. This is good. Tremella is an auxiliary material. If the taste of the eel belly is covered, then the eel belly becomes a supporting role.

The theme this time is river food. If river food becomes a supporting role, it is wrong.

"This kind of lightness is very good. If you don't put too much rock sugar, it will become greasy. If you don't put too much thigh, the soup will be slightly astringent; if you put too much eel belly, it will be fishy. If you put too much ginger slices, the soup will be too spicy! These situations do not appear in this bowl of soup at all, and the proportions of several ingredients are very good." Xun Fu tasted it slowly, and then commented in detail.

"Cook slowly over low heat and extract the essence. The ingredients are the best proportion. Whether it is the selection of ingredients, seasoning, or heat, it is indeed the level of a senior chef." Xun Yu must also admit that the soup tastes very comfortable.

The key is that this is the previous soup. After drinking it, the fragrance of the Tremella soup and the slight fishy smell of the eel belly have aroused appetite, making people unable to wait to eat the second dish.

Yes, Kuang Chu followed the arrangement of the banquet to cook, soup before the soup, staple food, and side dishes that ended after the meal.

"Oh, there is still one hour before supper time, and I didn't expect to be hungry!" Xun Fu touched his stomach, "Come on the staple food!"

"As for your order!" Kuang Chu nodded, then brought up two large bowls with lids.

"Young Master, the eel rice you want!" He brought the bowl to the two of them, and Kuang Chu opened the lid. As a gust of steam rose, the eel rice showed its true appearance.

It is obviously a lot of effort to grill the sauce when it comes to charcoal. In terms of visual effects, this bowl of eel rice is not inferior to the kind that Wang Yong had cooked before.

"It looks delicious. I didn't expect that the eel that no one had eaten before could make such a meal." Xun Fu couldn't help but be amazed, and also sighed that his daughter was still the same daughter, and he really knew how to eat it.

"Honey?" Xun Yu picked up the eel, took a bite, and felt the burnt fragrance, with a little sweetness. After carefully savoring it, he looked up at Kuang Chu.

"Indeed, Mr. Kuang brushed a layer of honey to not only improve the color, but also made the skin more crisp and tasty. This light sweetness can also increase the flavor of the rice bowl." Kuang Chu said proudly.

The rice is impeccable. Everyone uses the same rice, so the key is to understand the rice bowl and the cooking of eels. Since it is a banquet dish, Kuang Chu mainly cooks the eels and the strong aroma when cooking rice, so that diners can get full satisfaction.

"Just..." Xun Yu turned the rice, "The gravy was not soaked in the rice, but the surface was soaked in a layer..."

"Oh, is there any explanation for this?" Kuang Chu asked curiously.

"After all, it's a rice bowl of rice..." Xun Yu pointed to the bowl of rice, "If it's delicious, eat the eel first, what should I do if the remaining rice is left? If the gravy is soaked in one-third of the rice, even if I eat it like this, it will be delicious..."

"So that's it, this is rice drizzling... Kuang failed to fully understand this essence, I lost this staple food." Kuang Chu admitted his failure frankly, which actually gave Xun Yu a face.

If all three dishes are lost, it will not only be Wang Yong, but Xun Yu will also be embarrassed. Losing a game is not harmful! Can't he see the essence of the so-called rice-watering rice with his identity as a senior chef?

"Actually, this rice with rice is delicious, but since Yu'er said that, there is nothing he can do. Then, let's give Xun Yu a dish!" Xun Fu obviously also planned to give Xun Yu a face, just like Kuang Chu's idea. If all three dishes are lost, not only will Wang Yong lose face, but Xun Yu, who has always praised him, will be a little embarrassed.

"The third dish is cucumber and shrimp!" Kuang Chu nodded, and then brought the third dish. "Use cucumber as the ingredients, choose the shrimp thread, remove the shell and cut it open, and mix it into the flat and chopped cucumber. Use fine salt and aged vinegar as the seasoning and mix it cold!"

"It sounds very good, let's try it!" Xun Fu was a little ready to try it when he heard this, so he picked up a spoon, scooped a spoonful, put it in his mouth and tasted it.

The entrance is the coldness of the courgette, and then the warmth of the shrimp. Instantly, I just feel the ice and fire in my mouth. Before I could feel it, the sweetness of the courgette and the fresh fragrance of the shrimp. With the combination of aged vinegar, a perfect whole is formed.

"This dish is a bit light, but it ends just right. The umami flavor of the shrimp follows the umami flavor of the above two dishes. When put into your mouth, it seems like the shrimp is still alive, fresh, sweet and delicious, very rare." Xun Fu was very intoxicated by the deliciousness of the last dish. The three dishes were like a whole puzzle. As the last piece was put on, the whole picture was completely presented.

The eel belly is unknown, but the umami flavor condensed in it precipitates on the taste buds, waiting for the moment of explosion; the umami flavor of the eel belly connects the past and the next, and extracts the umami flavor of the eel belly, and finally passes through the fresh fragrance of the shrimp, so that the umami flavor forms a whole. At the same time, it arouses the body's memory of the previous soup and the staple food.

This is a perfect banquet dish. If you forget the dishes in the first place after eating it, it will be a failure. An excellent chef is said to be able to connect the memories of more than ten dishes at the same time, and a special chef can make diners forget every dish at the banquet. This is the gap in realm.
Chapter completed!