gourmet food

Chapter 486

Just talk without practicing fake moves, this sentence is suitable to be placed anywhere.

There are so many people who have been famous for a long time, and they all have absolute confidence in their craftsmanship. If they say they are inferior to others, they will definitely not be convinced.

Just now, although everyone did not have a high degree of recognition in terms of cultural traceability and cooking methods, but if it is really put on the dishes, the difference is quite big.

Everyone will think that the mapo tofu they make has the most authentic taste, and no one can do it better than themselves.

Three additional stoves were installed in the kitchen last night, and Chu Yunfeng had prepared a large amount of ingredients in advance.

Of course, these ingredients are not synthesized, but Chu Yunfeng is a little reluctant to take out the top ingredients.

That is Doubanjiang that has been in the market for 10 years. When it was synthesized last time, the ratio reached the lowest in history, only 1:1.2, which shows how precious this Doubanjiang is.

Moreover, Director Yao didn’t have much in stock, so Chu Yunfeng had to save some.

Moreover, Chu Yunfeng also conducted an experiment and made two Mapo Tofu dishes by combining 5-year-old and 15-year-old bean paste. In the end, he concluded that the 15-year-old bean paste is much more delicious.

It can be seen that the 15-year-old bean paste contains more microorganisms and beneficial substances, so the flavor is more prominent.

The Doubanjiang used today is 5 years old, which is pretty good.

There are three types of meat, pork, yellow beef and buffalo meat. Among them, the yellow beef is the one grown under the snow-capped mountains, and the buffalo meat is also of excellent quality.

There are also two types of tofu, soft tofu and firm tofu, which is convenient for chefs to choose.

The little chefs standing outside Yipin, although they are outside, their attention and thoughts are always on the room, and the movement inside can still be vaguely heard outside.

The chefs are about to start cooking! ! !

Is this a good opportunity to observe?

There are so many great masters, who doesn’t have one or two unique skills?

How great would it be if we could go in and observe and learn?
The cooking techniques of many master chefs are worth learning from, especially the details, which are often of great help to your own cooking skills. I have never had such an opportunity before.

Just when the master chefs were about to start, Mr. Li said: "Let the chefs at the door come in and let them observe."

If others can't think of it, will Mr. Li not think of it?
There were two people outside who put their ears to the window closest to the window. They jumped up excitedly when they heard Mr. Li's words.

Seeing that Chu Yunfeng opened the door and told them that they could go in, they all rushed in one by one without the slightest hesitation.

After they entered, Chu Yunfeng realized that there was a "traffic jam" outside the door.
A large number of reporters with microphones and photographers with cameras blocked the door tightly. At the same time, many passers-by stopped to watch.

There are so many reporters here, which means something big must be happening inside, and this is also a very famous internet celebrity store.

And many people asked each other if they knew what was going on here, but no one could explain what was going on, including the reporters gathered outside.

This is simply too weird
When reporters come to interview, they don’t know what is going on inside?
Do you believe?

So more and more people are waiting here, and the curiosity in their hearts can no longer stop everyone from pursuing this answer.

"Boss Chu, we are reporters from Sichuan Daily. What are you doing in the store now?"

"Boss Chu, I'm sorry, but I can borrow it for you and let us in."

"Boss Chu, we were late because of the traffic jam. Can you let us in first?"

Many reporters who had received the news before did not know who Chu Yunfeng was, but when they were blocked outside the door and unable to enter, everyone picked up their mobile phones and started to inquire.

Only then did I learn what this store does, and that it actually has a boutique, and even the size and class of this boutique.
Everyone also found photos and videos of Chu Yunfeng, re-acquainted with this very young-looking face, and learned about his extraordinary experience
Now everyone is beginning to regret that they did not take the information they received before seriously. If only they had known that they had looked it up online at that time.

It is said that two media outlets have already entered, and one is the main station.

If you know that the main station is coming, what else do you need to check? Why don't you run faster?

There were even some major local media who were quite disdainful and dissatisfied that they actually got in on that person from the food column.
And this time everyone was deeply impressed by a name, that is "Hao Mingming"!
These three words are now completely popular in the media world, and the reason for the fire is only two words: "Black belly". Many people itch their teeth when they mention this name.

"I'm sorry, everyone, it's very crowded inside now. It's really impossible for anyone to get in."

Of course Chu Yunfeng would not say who told you not to come before, but the reason for the refusal was also true. After these little masters went in, the shop was really crowded.

After closing the door, Chu Yunfeng locked the door. When Mu Qing saw this, she smiled secretly, and then Chu Yunfeng scraped her nose.
The master chefs entered the kitchen confidently, looked at the ingredients on the kitchen counter, and nodded one after another.

You can tell at a glance that these ingredients have been carefully prepared. Whether it is the quality of the ingredients or its freshness, they are almost impeccable.

Even if you go shopping yourself, you probably won't be able to buy anything better than these. What's more considerate is that the broth has been boiled in advance, so you just need to pick it up yourself.

"Boom~!" As soon as the sound of the stove rang, the spirits of all the chefs were immediately lifted, and the chefs' instinctive reaction was stimulated.

The five Sichuan chefs began to show off their skills. In the first step, everyone did the same thing, mincing the meat and then crisping it.

But the details show a lot of differences.

Some use yellow beef, some use pork, some use rapeseed oil, and some use peanut oil.
As the master chefs continued to make it, some people added fresh Sichuan peppercorns, and others added Sichuan peppercorn noodles. Anyway, the methods were more or less different.

When two chefs started the pot, they sprinkled a handful of chopped green onions on top of the mapo tofu.
From the beginning to the completion of the production, these five masters did not take a direct look at the oil-soaked and air-smoked bamboo pot lid hanging on the wall.

But when the master chefs saw it, they became curious. How could such a "dirty" thing hang in such a clean and tasteful store? It was so unscrupulous.
"Come on, let's try it and see how it tastes?"

Mr. Li motioned for the people in the first two rows to taste the freshly made five-course Mapo Tofu to see how it tasted.

People in the first two rows were given a bowl and a disposable spoon, ready to taste the craftsmanship of the master chefs.

(End of this chapter)