Food starts with Mapo Tofu

"This mapo tofu has to be eaten while it's hot, preferably hot. What you want is the kind of warmth that you can't speak after eating it!"

After speaking, he scooped up the mapo tofu with a spoon, blew it briefly, and put it in his mouth.

After a big scuffle between tofu, tongue, upper and lower lips, he swallowed the spoonful of mapo tofu with the sound of huhuhaha.

"The tofu is soft and tender, Xiao Wang, you can see that most of the mapo tofu's shape is very neat, square, basically not rotten or broken, which shows the skill of the master.

Sometimes the culinary skills we talk about are not just about the well-known fire seasoning but also the processing of the ingredients. Tofu also includes the stir-frying movements and techniques similar to making mapo tofu. If the tofu is rotten, the tofu will be incomplete when it comes out, and it will not look good when displayed, but the tofu must be evenly coated with the sauce.

Just now, as soon as the mapo tofu was in my mouth, I knew that the boss really had something on him. Although he was young, he had a mentality that was not impetuous at all, and his mapo tofu had been thickened three times. All have different effects.

And the peppercorns are also put in twice, once when cooking, and again when out of the pot, so that the sense of layering can be reflected. "

Zhou Ji explained in detail: "And this mapo tofu has meat in it, take a look." While talking, he put a small piece of beef into his mouth and chewed.

"The beef is well fried, and the fat inside has been fully fried, so it tastes very chewy, and the beef is very fresh."

After finishing speaking, the cameraman Xiao Wang asked again: "Who makes better mapo tofu with your master?"

"That's good. It seems that the boss is also a man of temperament." Zhou Ji nodded.

"Tianjin..." Zhou Ji's mind flashed the names of several old masters, but he didn't say it out, after all, the boss said it was inconvenient to say it.

"However, my nitpicking point is that the oven he uses here may be a little less interesting, so the roast duck he makes is still far behind some of the top roast ducks in the capital.

Then I took a look at the old-fashioned ingredients and the authentic BJ roast duck, and there was no big difference.

"Yes, the heat is just right, it is very crispy, and some fat will come out when chewing. Although most of the fat has been baked out, if it is too dry, it is actually a failure."

This made Zhou Ji curious.

Because he is in the circle of the capital, he basically knows all the famous roast duck chefs there, and even if he doesn't know him, he has met in person during the exchange meeting in the circle.

But his master also mainly cooks Sichuan cuisine, but they have been developing in the capital before, so their attainments in Shandong cuisine are also very high.

In the end, he can only think that everyone's taste is different, and he can comment on whether the dish is delicious, unless the taste difference is obvious, so he will not compare two very high-level dishes together.

right between them speaking.

After hearing this, Zhou Ji smiled awkwardly. This question is very difficult to answer. As far as he is concerned, the plate of mapo tofu in front of him has reached a very high standard.

Of course, if it is only for the scale of Honghong Hotel, it is quite impressive to be able to achieve this level, even better than many big hotels. "

The second dish was also served, this time it was aged.

"I'm using the hanging stove, but I learned both the stewing stove and the hanging stove when I was learning." Chen Nian said unhurriedly.

"Yo, the boss serves the dishes himself!" Zhou Ji asked with a smile.

Just when the old age began to slice ducks, Zhou Ji picked up a piece of lotus leaf cake and showed it to the camera, but basically he held the cake in the palm of his hand, and when he spread his hand again, the cake was still intact support into a sheet.

"Boss, how do you cook this roast duck?"

Zhou Ji's comments have always been more professional. Whether it's a small restaurant or a big hotel, the taste of the ingredients is one thing, and the price is another.

"Generally speaking, eating roast duck in the capital is a bit particular. The first thing to eat is the piece of duck skin on the chest. Because when making roast duck, you have to blow air into it, so the position on the chest will be in contact with the meat. A certain gap.

He talked while eating, and gave a good comment on the old roast duck.

"Boss, it's inconvenient for me to ask who is your master?"

"This may not be very convenient, but what I can tell you is that I learned it in Tianjin."

As he spoke, he dipped the duck skin in sugar and put it in his mouth.

It’s just that he has eaten mapo tofu made by his master before. To be honest, the level should be about the same. It's about the same height, on the one hand, it seems that he doesn't respect his master very much, and on the other hand, the audience may think that the Red Hotel has recharged him.

He had shown this method before when he visited restaurants in the capital to eat roast duck, but he still had to consider the mood of new audiences here.

During the roasting process, this place will always be in a full state. After roasting, this position will be hollowed out. When eating, this piece of duck skin can be eaten with sugar. On the one hand, it can synthesize the fat. Taste, on the other hand, is also a manifestation of flavor. "

Chen Nian also smiled. Although he couldn't see clearly with the mask on, he still explained: "Because there are limited staff in the store, the number of roast ducks is also limited every day. If there are many people, they will all be my apprentice." A piece of duck came out, but you guys came early today, so I came here.

Of course, if other people come early, I will also come out with a piece of duck. This is not a special treatment for you. "

But he can say this already means that he has recognized the old age: "If the owner of this shop can be given enough conditions, I believe he can also make that level of roast duck."

But when he said these words, Chen Nian was slicing ducks beside him.

"Boss, don't blame me, I just say what I have to say."

While eating the duck, Chen Nian shook his head and said with a smile, "You're complimenting me. I'm sure I don't mind, but you are indeed very professional."

As a result, at this moment, Xiao Wang, the cameraman, looked at the excitement again and asked, "Boss, I saw that Mr. Tang also came to visit your store before. Do you think Mr. Tang is the best or Mr. Zhou is the best?"