gourmet food

Chapter 485 "Rollover" scene

"Why are you laughing? Am I right?"

Wang Dayou looked around, and he still looked down on those who laughed. He didn't even know such a simple thing, so he still laughed?
Excuse me?

"As for how to do it, I believe everyone here knows how to do it, so I'll just talk about my own way of handling it.

Make the pork or beef first with oil, sauté the bean paste until fragrant, add tofu, pepper noodles, garlic sprouts, MSG and thicken.
The general process is almost like this, but when it comes to thickening, I am not bragging about how thick the soup is. I am absolutely amazing at locking in the soup. If you don’t believe me, I will make one for you to try. "

After Wang Dayou finished speaking, he raised his head proudly. I really don’t know what to discuss about such a simple dish. Oh, no, it’s a discussion.
"Well, let me tell you, the next chef who speaks will be a little more detailed when describing it, such as which part of beef is used, which type of tofu is used, soft tofu or firm tofu.

Okay, that's it, next one. "

Mr. Li's speech once again set the tone and asked everyone to follow this pattern.

The next chef was named Xu Guoqiang. He stood up and introduced himself.

In fact, there is no need for his introduction. Those who can enter this door have some reputations in the Sichuan chef world, and everyone basically knows each other.

After Wang Dayou finished talking about the origin just now, he was the one who laughed the loudest and sneered at Wang Dayou's statement.

Mapo's face is pockmarked?

It seems to me that your face is full of pockmarks.
"I'm here to avenge Chen Mapo. Someone just said that her face was full of pockmarks. I don't agree with that.

As far as I know, this Chen Mapo only has a few black pockmarks on her face, and her surname is not Chen at all. This Chen Mapo is actually surnamed Liu. This is what my master told me. Do you think this can be wrong? "

After Xu Guoqiang finished speaking, he looked at Wang Dayou with a joking expression, seeming to feel extremely sorry for his "ignorance".

What he didn't expect was that he was treated the same as Wang Dayou, and there was a burst of laughter from all around, which made Xu Guoqiang suddenly unhappy.

"Why are you laughing? Did I say something wrong? This is what my master told me!"

The laughter around him aroused Xu Guoqiang's strong dissatisfaction. Such behavior seemed to challenge his master's authority. Could his master still make mistakes?

"As for how to make it, my master said that only beef can be used, and beef with a little fat is best. As for the oil, I choose peanut oil."

Just as he said this, there was another burst of laughter around him, but the sound was a little smaller and less intense than the last time.

Xu Guoqiang frowned and continued: "The tofu is made of firm tofu. The beef is crispy and fragrant, and the tofu is added when stir-fried."

Alright, next one.

When Xu Guoqiang was narrating, many people in the front two rows shook their heads secretly. This move inevitably made the chefs in the back row suspicious. Is there anything wrong with what he said?

When the third person narrated, everyone laughed even louder.
"This Chen Mapo actually has white pockmarks on her face. I don't know who spread the rumors, but she actually said it was black, and there weren't many pockmarks.

Also, why do you randomly change other people's last names? Others are obviously named Wang, okay? "

For the meat, I used pork, rapeseed oil, soft tofu, and fresh Sichuan peppercorns.”

Next person!
"Let me explain my point of view first. What the previous few people said are completely wrong. I have read it in a book by a gastronome. This Chen Mapo's surname is actually Zhao.
There are no pockmarks on her face at all, and she looks very beautiful.
The meat is made from beef, firm tofu, blended oil, and Sichuan pepper noodles.”

Next person.
At the beginning, everyone was laughing after hearing other people's speeches, but after several chefs expressed their opinions, all the laughter disappeared.

Instead there was a very solemn silence, stillness, and a strong sense of contemplation.

Everyone suddenly discovered that everyone's words and methods are different, and many people use ingredients and cooking methods in very different ways.

This is a big problem.
Something happened, something happened, something happened
Who would have thought that there would be such a big difference in a dish that everyone usually doesn't care about at all? This is simply unimaginable.

Even the chefs can't tell the difference, let alone the young chefs.

Is such a famous dish made according to the "patting on the head" method?
As more and more chefs "release" their own experiences, many versions have appeared, which simply refreshed the views of those present.

There are more than a dozen versions of Chen Mapo's surname alone, and there are more than [-] versions of the pockmark on her face. Some of them sound simply hilarious.

The cooking method also makes people feel helpless to complain. Some people use pork, some use beef, some use beef, and some say they use buffalo meat.
There is a clear consensus on the use of doubanjiang, that is, all chefs use doubanjiang without exception.

There are also many ways to use peppercorns, including fresh green peppers, red peppercorns, and peppercorn noodles.

The most interesting thing is the use of tofu. Both soft and hard tofu have human support, and both can express their own reasons.

As the "study" progressed, the chef behind even boasted about his knife skills on tofu, which sounded like a master of swordsmanship.

Until the last person finished speaking, there was no applause. The entire venue was so silent that you could hear a pin drop.

Needless to say, even a person who has just learned to cook will know that there is a problem after listening to the speeches of these chefs, and it is a big problem.

Not to mention the chef apprentices, ordinary people on the scene also knew that there was a big problem here.

It's simply incredible that so many chefs can have such a big deviation in their understanding of a dish.

If you switch to other dishes, such as twice-cooked pork, sweet and sour pork, etc., there will never be such a major deviation. I believe everyone's methods are almost the same.

But why is this dish happening?

It's really eye-popping.

Xue Laosan, who had been a bit "arrogant" in his speech before, now sat upright like a good baby and no longer dared to underestimate this seminar.

Discussion!This is a seminar!A real seminar!
It's definitely not a discussion. Discussion is such a low word, isn't it?

"Well~! Everyone's speeches are very constructive. I have listened carefully to everyone's opinions. I won't talk about this opinion. I believe you all have your own experience in your heart.

We are all the best among our Sichuan cuisine chefs, but for such an ordinary dish of Mapo Tofu, there is such a deviation in everyone's perception. Don't you feel a little ashamed in your hearts?
However, I don’t blame you. The development of Sichuan cuisine in recent years has been a bit eager for quick success. I believe you know the answer better than I do, so I won’t go into details here.

But the dish Mapo Tofu is now so famous overseas, and the chefs of local cuisine in the place where it originated have such a poor understanding of it. I feel ashamed for you.

And some people told me that if you want to eat authentic Mapo tofu now, you have to go to RB. Yes, go to RB. Do you think you can keep it on your face? "

Although Mr. Li's words were very plain, the faces of the chefs present felt burning and a little painful.
"Okay, now each chef goes up and makes a portion of Mapo Tofu for everyone to try and see how your skills are."

Mr. Li's words rekindled the fighting spirit of the chefs present. They must use their craftsmanship to leave everyone present speechless.
(End of this chapter)