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Cooking was different from reading. Reading could be repeated a hundred times, but cooking was not. It was mainly about hands-on ability.

Therefore, Yuan Zhou's lectures were always explained according to the actual dishes, so that the students could understand more and extract some methods that could be used by themselves.

He felt that something was not right.

The dish he chose to warm up everyone was the very common dish, pork bone tea. In fact, whether it was Malaysia or Singapore, they all had a special preference for pork bone tea. He chose this dish not only because it was universal and almost everyone would make it, but also because the video he sent to opello previously was made of pork bone tea.

With the foundation, it didn't seem to be very difficult. The conclusion from the group of people from the green Chef society was that if the progress was too fast, no one would understand.

This time, Yuan Zhou had the idea of cultivating more good chefs. After all, the food Culture of Malaysia and Singapore was the closest to that of China. Therefore, he was very careful when he chose the food.

"Today, I'll make meat bone tea. In order to let everyone clearly compare the food culture gap between several countries, I'll make three portions of meat bone tea. One is in the Singapore style, one is in the Malaysia style, and one is in our Chinese style. You can see the specific differences."

When they heard Yuan Zhou talking about the meat bone tea at the very beginning, some people were disappointed, some were expectant, and some people couldn't tell what they were thinking. The main reason was that they had already seen it before. Although they felt that they hadn't learned it yet, they still wanted to see the cooking method of the new dish.

This was probably the thought in many people's hearts. They liked the new and hated the old. Many people would have such a thought.

Everyone was very respectful to Yuan Zhou. Although they didn't think there was anything new about the meat bone tea, they still opened their eyes wide and prepared to watch it.

They really didn't learn it when they watched the video.

Yuan Zhou didn't know that the people below had such complicated thoughts. He would always focus his attention and go all out when he started cooking and thus didn't have the time and opportunity to pay attention to other things. Naturally, the pork ribs were the first thing he had to deal with for the meat and bone tea.

He picked up the ribs and put them under the naturally flowing water to wash them. The method was slightly different from the usual method. In order to make the blood of the ribs flow away as much as possible with the water flow, Yuan Zhou had to pay particular attention to the angle of the ribs and the way he took them.

In particular, Yuan Zhou paid more attention to how he pinched the ribs in order not to let the rib bones get too close to his hand.

As soon as an expert made a move, one would know whether he was good or not. There must be a reason for this saying that had been passed down until now. For example, as soon as Yuan Zhou made a move, those people who had different thoughts just now almost all had no distracting thoughts.

That was because the scene in the video was far less shocking than the scene. Not only was Yuan Zhou's continuous movements as if he had been through a lot of training, but even a small movement of holding the knife felt very meaningful. It was really a waste of time even if one blinked.

Actually, in order to prevent the chefs from not being able to understand what he was doing, Yuan Zhou made the meat bone tea according to the method in the previous video. The steps were very ordinary. Whether it was the knife skills or the processing methods, they were mostly methods that most chefs would choose. Occasionally, some habitual methods were mixed in, but these only accounted for a small part and were not big movements.

However, the chefs below didn't know what was going on, but they felt that it was amazing.

"I didn't know that the order of adding medicinal herbs has such a particular order. I have to remember it and continue to study it."

"Wouldn't it be more flavorful if it's cut into such a size?"

"Why do I feel that it's so easy for head chef Yuan to control the temperature of the oil when he's frying the deep-fried dough sticks?"

"So this is the best time to add soup. I've really learned something new."

Some of the Malaysia and Singapore chefs had watched the video, but they still noticed many details that they had not noticed when they were watching the video. They instantly murmured to themselves while their hands did not stop. The tip of their pens continued to draw on the paper.

It was unknown if opello had specially arranged it, but there were long tables in front of the seats. It was very similar to the lecture halls in the University, with a row of chairs behind the tables in front and a row that could seat many people.

Almost everyone had a notebook and a pen in their hands. Not to mention Singapore and other countries, even Japan Korea, and Thailand had many with pens and notebooks. Probably because they were not warned in advance, half of the people in Thailand and South Korea did not have pens and notebooks. They could only take out their phones, turn off the silent mode, and type with a 'pa pa pa' sound.

The Chinese chefs were definitely the most uniform. They had the exact same pen and notebook, and it was obvious that they had made ample preparations.

The cooking speed of the meat bone tea was very fast. Although there were only three servings, Yuan Zhou had also intentionally slowed down his cooking speed. Even so, he still finished the dish very quickly.

Each flavor was different, and so was the fragrance. However, when they were placed there, they seemed to be very distinct and did not interfere with each other. Even if each one was very rich and mellow, making these people want to drool, they still restrained themselves. After all, the most important thing now was to listen to the class.

Although they didn't eat it, the 5000 people present knew that the dish must be delicious just from the fragrance.

"Next, I'm going to make Sasa. Whether it's a dish Singapore or Malaysia, there's such a dish, so I'll make one serving for each country. Of course, before I make it, I'll have to make a sauce first, rempaw sauce."

"This sauce is the basic sauce of 'mother's vegetables', and it is also the sauce that many 'mother's vegetables' need to add to enhance the taste. In Singapore and Malaysia cuisines,'mother's vegetables' make up a large proportion, so this sauce naturally has a different status."

While saying that, Yuan Zhou picked up the main ingredients that he was going to use, including chili, garlic, red scallion and other main ingredients. There were also some other special seasonings, such as ginger, Moonwatch and other ingredients. Actually, every family had their own seasoning formula. It was the taste memory of the family and was very unique.

Just then, Yuan Zhou took out several yellow fruits that looked like mangosteen and pinched them lightly, revealing the White, tender, and soft pulp inside. Then, he carefully took out the pulp and put it in the bowl at the side for later use.

Although its fruit was shaped like a mangosteen, it was not small. It was almost the size of a big red apple. Therefore, although the flesh inside was still in the shape of a garlic petal, it was a very large petal.

Yuan Zhou dealt with the required ingredients one by one. His movements were as smooth as floating clouds and flowing water.

However, Huang aishan and the chef from Thailand were a little shocked.

The yellow fruit that Yuan Zhou took out just now was the fruit Queen of Thailand, shantuoer. Therefore, the Thai chefs were very familiar with it. After all, their specialty snack was the sauce that was made from the unripe shantuoer.

He had never expected that Yuan Zhou would actually use the Shantuo' er to cook. The Thailand chef expressed that it was simply an extremely honorable thing.

The reason for Huang aishan's explosion was also very reasonable.

……