gourmet food

Chapter 473 Acid discharge?

As long as the microbial flora in this ancient-style bean paste is brewed in a balanced way, it can be brewed for more than ten years without any problem.

The most important thing is that it needs to be stirred regularly with bamboo sticks, and the stirring method is also very particular.

Therefore, without any skills, it is very difficult to make such a jar of bean paste, let alone such a high vintage, it is simply rare.

Originally, Director Yao did not plan to sell Doubanjiang of this vintage, but planned to keep it for publicity or to eat it himself.

But he vaguely felt that maybe giving it to Chu Yunfeng would be the best destination for his hard work.

"Brother Yao, I don't need to say any more words of thanks. I accept this kindness. I happen to be restoring a dish, just for the next two days. I will call you then and invite you to come and taste it."

Chu Yunfeng changed his name and called Brother Yao. This was because he sensed Director Yao's feelings. It would be inappropriate to call him Director again.

"Okay, no problem! By the way, Yin Douban, do you want to come and have some?" Director Yao continued to ask.

Yin Douban?
Chu Yunfeng was even more surprised now.

Many chefs probably don’t know what Yin Douban is, and they probably don’t even know how to use it.

The use of Yin Douban is probably only known to traditional cooks in the past, but those chefs who are pursuing spicy food now have probably never even heard of it.

In fact, Yin Douban sounds a bit difficult to understand at first, but it is actually our homely Douban.

That is, Douban made at home!
This kind of watercress will be added with rapeseed oil, which will make it brighter and ruddy in color. The disadvantage is that it does not last long.

But it has the advantage of being paired with brewed bean paste to make the dishes look brighter and rosier.

Because brewed bean paste has a dark color, which is inevitable during the fermentation process, the combination of the two is a perfect partner.

But not all dishes need two kinds of watercress at the same time. It is usually needed when making watercress fish, and other dishes that require high color.

"I don't need it for now, let's get some when I come out with new dishes!"

There are no dishes that need to be used yet, so Chu Yunfeng is not in a hurry. It is better to buy them when needed.

Director Yao’s Doubanjiang has many specifications, such as 1 year, 3 years, 5 years, etc.

Among them, 1-year and 3-year-old Doubanjiang are on the market in large quantities.

Chu Yunfeng thought about it and understood that if he blindly pursued the year, the factory would have closed down long ago.
Director Yao enthusiastically sent Chu Yunfeng to the door and found a car parked at the door.

After Ma Fu sent Xiaoxiao and the others back, he came back and parked at the entrance of the factory. The guard originally wanted the car to move somewhere so that it would not block the entrance of the factory.

But as soon as I saw that it was a luxury car, I immediately gave up the idea of ​​going up and asking someone to move the car.
The doorman was dumbfounded when he saw Director Yao enthusiastically stuffing Doubanjiang into the trunk of the luxury car and personally putting Chu Yunfeng in the car.

His eyes looked forward in confusion.Trying to keep my eyesight clear, muttering: "You can't see me, you can't see me"

"Boss, that tofu soup you made is so delicious. You don't know, but if you add a little red oil to it, the taste is simply amazing."

Ma Fu couldn't wait to tell Chu Yunfeng his "discovery of the century", that's how this red oil should be eaten.

"As long as you like it!"

Chu Yunfeng was very puzzled as to why the taste of Ma Fu was stronger than that of SC people. Fortunately, he was not very interested in Sichuan peppercorns, otherwise he would have suspected that he must have been a local in his previous life.

"I heard from Xiaoxiao and the others that you are restoring Mapo Tofu? When will it be ready? This is also my favorite dish?"

How could I miss such a good thing?

Especially when I heard Xiaoxiao praising this dish as being rare in the sky and hard to find on the ground, so when I drove here, I drove very fast.
"Just these two days. By the way, I have to make a few more calls. Once the ingredients are ready, we can start cooking tomorrow."

The first ingredient that needs to be purchased is beef. There is a lot of beef on the market, but Chu Yunfeng feels that this dish is not authentic enough.

At that time, people in Chengdu did not eat buffalo, but only yellow beef, so when making this authentic Mapo Tofu, they could only choose yellow beef, and there was no second choice.

At that time, the cattle were free-range, but many cattle on the market now are raised, and the meat quality is much worse.

The breed of cattle determines the aroma and taste of the meat, so the selection is even more difficult.

In the past, all the cattle that were kept in the surrounding area were small cattle species, but now they are almost impossible to find, so "finding meat" is even more difficult.

Some people may have questions, why don’t we use wagyu beef for this good beef?

This wagyu is so famous, it must taste very good.

In fact, wagyu mainly has a lot of fat between the meat. It is delicious to make steak, but if it is used for Chinese food, it is a bit ridiculous.

The meat of this free-range calf has a natural, light milky aroma, which is a fragrance that cannot be smelled in any beef.

Mapo tofu made with such a fragrance, hehe~!
You know!
Ma Fu "stopped" and concentrated on driving, while Chu Yunfeng called Yang Ming first.

"Brother Yang, what are you doing? Are you still supervising the construction?"

Chu Yunfeng began to "joke", the construction of this villa was originally watched by the construction supervisor, Yang Mingfei was worried, and wanted to watch it himself, worrying about other people's tampering.

"That's right, brother, you're not interested. I've invested so much money without you coming over to take a look. Why do you think you're so caring?
Yang Ming's tone revealed helplessness, but his heart was full of respect for this little brother. He trusted himself so much that if he didn't take it seriously, he would have nothing to say.

"Let me talk about it when I have time. By the way, do you have any free-range cattle over there? I want to buy some meat for cooking.

Hmm~!Yes~!It’s a long-term need!
Lijiang?

How's the meat quality over there?Is it free range?
Oh~!Okay, give me the phone number and I'll contact her myself.

Okay, okay, I’ll come over and play when I have time, okay.”

Yang Ming said that there are also cattle raised locally, but they are all raised by farmers themselves. Currently, Chu Yunfeng does not use much of them, so it is not cost-effective to purchase them.

Under the Jade Dragon Snow Mountain in Lijiang, which is more than 2000 meters above sea level, there are many old breeds of young cattle.

The colorful prairie, the blue sky and white clouds within easy reach, the flowers and plants all over the mountains and the springs that turn snow into water, the little yellow cattle grow up in such a pollution-free environment.

Eat natural organic grass when you are hungry, and drink clean snow water when you are thirsty. Beef of this quality is hard to find.

Moreover, Yang Ming also told himself that the cattle here need to be kept free for four years, which is something that many farmers cannot do.

After contacting the boss, Chu Yunfeng learned more information and became more looking forward to the yellow beef.

Just because the boss said something: "Our beef has also undergone acidification treatment."

(End of this chapter)