gourmet food

Chapter 451 Unauthentic

Hmm~?

Such a unique way of appearing made Chu Yunfeng very curious.

Is this to maintain the temperature of this dish, or is it a method of making this dish?

These are two issues, one is related to the quality of the dishes, and the other is related to the craftsmanship of the dishes.

What Chu Yunfeng wanted to know more was the second question.

Chu Yunfeng felt that the mapo tofu made by Wu's mother was impeccable in terms of color, aroma and taste, but even so, he was told that it was not authentic.

This is also what puzzles Chu Yunfeng.

And Wu Ma told herself that the original way of making this dish was "Huo Du" ("Huo Du" is a word, a cooking method unique to SC, similar to "burning").
Say this word du three times!
Chu Yunfeng knew this unique cooking method of SC and had deeply experienced the unique charm of this method when he was a child.

When he was in the orphanage, the "fire fish" dish that Dean Liu once made was Chu Yunfeng's favorite.

This dish gave Chu Yunfeng a taste memory, and he still remembers the taste until now.

The method of making this kind of fish is to use fat grass carp, cut it into pieces, marinate it and then fry it.

After frying both sides until golden brown, add various seasonings. The main ingredients are pickled peppers, pickled ginger, pickled cowpeas and other pickles, and then add a little water to "fire", which is the so-called roasting.

Don't add too much water, just use low heat to "fire" it slowly. Halfway through, add the soul of this dish.

That is, the must-have artifact for making fish in the SC area: Patchouli (also called fish herb, or Houttuynia cordata), which once again adds the "fishy" flavor to the soup.

The fish produced by this kind of slow-cooked "fire cook" was very delicious. Chu Yunfeng was able to eat three bowls of rice in a row.

But Chu Yunfeng always felt that the first meal was not as delicious as the second meal. When he ate the second meal, the whole fish was more delicious, and the taste of the giant clover was brought to its fullest.

Absolutely top notch food!
Especially the little fish residue and soup left after finishing the meal, used to make the noodles are definitely the most delicious noodles in the world, bar none.

Until now, Chu Yunfeng still thinks that the noodles made by this kind of "Fire Du Fish" are unparalleled, especially the taste of pickled peppers and giant clover, which is definitely a taste that you will never forget after eating it.

It is this "fire governor" technique applied to Mapo Tofu that allows this dish to show its original glory.

But it is said that this technique is close to being lost now. This does not mean that the "Fire Governor" technique has been lost. This technique is used by many people in SC, whether in families or restaurants.

But as for Mapo Tofu, it seems to have been lost, and its original charm cannot be traced back.

Or maybe there are still people who know it, but they have given up on it?

So how to trace the original recipe of this dish?

Mr. Li didn't know if he would do it, so he would ask him later, but when he thought about him asking him to come here to explore the store, he might not do it either.
"Have a taste!" After the dish was served, Chu Yunfeng began to be stunned. Mu Qing knew that he must have some important ideas, so she did not disturb him.

Instead, he sat there quietly, supporting his chin with his hands, paying attention to him silently, always looking at this focused and attentive man.

The table seemed to have become a static entity during this period, with only a flicker of flame emerging from the stove from time to time, and the "gurgling" sound coming from the casserole.

"Okay!" Mu Qing simply agreed and opened the lid of the casserole.

As soon as the lid was opened, the "gurgling" sound became more intense, and some small bubbles kept popping up inside, pushing the tofu around, which looked very picturesque.

The color is very true, but it is much purer than the colors of the other three brands, which also gives Chu Yunfeng more expectations.

But looking at the shape of tofu, Chu Yunfeng felt that it was a bit unworthy of its name.

A successful mapo tofu needs to have eight characteristics, which are also the so-called "eight-character mantra", that is, spicy, spicy, fresh, fragrant, crispy, tender, blanched, and bundled.

Without a certain level of skill, you won't be able to cook this dish well, let alone achieve the above "eight characters".

On the surface, this mapo tofu is relatively standard, but the only thing that is not perfect is the "bundle", which means that the tofu is complete and in good condition.

But the tofu in this casserole seemed a bit crumbly. Chu Yunfeng guessed that there were two reasons.

First, in the pursuit of speed during the production process, the spatula is used too hard.

Second, the texture of the tofu selected was relatively tender. Chu Yunfeng made a general observation and found that the tofu from this restaurant was much tenderer than the ones selected from the previous three restaurants.

Perhaps it was because the casserole was simmered slowly, so that people who came to dine could mix the rice well, otherwise Chu Yunfeng would not have thought of a better use for this casserole.

After eating it, Chu Yunfeng nodded. It was the spiciest among the restaurants. The beef particles were very small and the stir-fry was very crispy and fragrant. When tasted together with the tofu, the taste complemented each other perfectly.

After taking a bite, the numb feeling was revealed between the lips and teeth. It seems that the amount of pepper and the degree of numbness are also in place.

The only drawback is that although the spicy flavor is spicy, Chu Yunfeng always feels that it is not authentic because it still tastes a little sweet.

Seeing Chu Yunfeng nod and then shake his head, Mu Qing knew what was going on.

"A great man once visited Japan. At that time, Chen Jianmin went to cook for the great man. The great man didn't like Japanese food, but he was very satisfied with the Sichuan food cooked by Chen Jianmin.

Regarding this Mapo Tofu, the great man’s evaluation is:
This spiciness is from Sichuan and is close to Cantonese cuisine. "

The past story Mu Qing told was very illustrative, and it immediately fit Chu Yunfeng's thoughts.

All of this caters to local eating habits. Although the ingredients are all authentic, the new ingredients have indeed greatly improved the original taste.

The biggest reason is that RB people can't eat spicy food, and this kind of neutralized sweetness allows people to taste the spicy taste without making them feel too spicy.

That's why this dish is so popular here, even in Europe and America.

But Chu Yunfeng must restore the most authentic method and taste.

I tried four restaurants in total, and each restaurant gave Chu Yunfeng a different feeling, and he deeply felt the extraordinary and charm of this dish.

It seems that it is not an easy task to make this dish well and truly achieve its original taste.

It’s not just a matter of technique, raw materials are also a big factor.

"Have you noticed one thing that these four stores have in common?" Chu Yunfeng suddenly asked Mu Qing.

"They're all made of tofu!" Mu Qing replied with a smile, mostly jokingly, mainly because she really didn't notice anything that was the same.

“They thickened this dish!”

Chu Yunfeng gave his answer.

"Is there a problem? The purpose of making this dish is to thicken it?" Mu Qing asked a little puzzled.

"So it's not authentic, let's go!"

Chu Yunfeng shook his head and walked out of the restaurant with Mu Qing.
(End of this chapter)