gourmet food

Chapter 491 The second approach

Although Mr. Li's words were meant for Chu Yunfeng, the meaning behind them was not that simple.

Who was questioning Chu Yunfeng just now?

After the dishes are ready, these master chefs are the ones who eat the most, and they don't even let go of their own apprentices. Does this mean that Mr. Li can't stand it anymore?
The master chefs looked at each other, with helpless expressions on their faces. This Mapo Tofu was different from what they had made before and what others had tasted.

The taste is simply amazing, so delicious that I almost can’t believe this is Mapo Tofu?
and many more!

What did Mr. Li just say?
It seems to be another approach?
Is there another way to make this Mapo Tofu?
Are there two ways to make this dish?And what the little chef just made was just one of them?
Then the problem is coming!

Why hasn't everyone seen this approach just now?

And no one seems to know it yet!
Yes, it is true that no one would do this. If so, someone should have done it when they were cooking. Later, after the little chef finished cooking, he did not hear anyone shouting.

There is another very crucial point, who is this little chef?
How did he cook this dish, and the technique and ingredients were different from everyone else's?

Mr. Li called him Xiao Chu, which showed that he and Mr. Li knew each other, and now everyone vaguely felt that Mr. Li's attitude towards him seemed to be very different.

On the surface, it looks like the care of the elders for the younger ones, but who is Mr. Li?
After so many years, when had he ever been so interested in a young chef?

So, is this young man
"Whoa~!"

There was a sound of popping incense in the kitchen, and then a strong smell of bean paste wafted out.

Hmm~?

Hurry over and have a look!

All the masters couldn't sit still. The first method has given everyone a big shock. What kind of surprise can this second method bring?

And what can you see from sitting there? Only by standing close can you see Xiao Chu's operations and know how he does it.

Originally, the young chefs were more curious and had already occupied a favorable position in front of the kitchen counter. However, because they were not as senior as anyone, they were quickly squeezed out.
Chu Yunfeng had already fried the beef before, so he didn't repeat this step again.

So after the bean paste was sautéed, I put a little peppercorns in it, and then added the stock.

After waiting for the stock to boil, add the blanched tofu into it.

This step is similar to the techniques of many masters, so everyone is watching quietly, without any doubts as before.

Then Chu Yunfeng inserted the garlic sprouts.

Huh~?

"Why are garlic sprouts growing now?"

"Isn't it a little early?"

"Shouldn't the garlic sprouts be put in later?"

At this point, some masters have begun to put forward different opinions, but their tone is much softer, and there is no more contemptuous attitude before.

After cooking the tofu for a while, Chu Yunfeng added wet starch and began to thicken it.
"Nonsense, why are you thickening it at this time?"

"What are you doing? Why are you thickening it at this time?"

"Xiao Xiaochu, are you sure something is wrong? You need to thicken the gravy when you collect the sauce so early and start cooking the pot?"

The masters once again saw a method that they could not understand. In their eyes, this step was completely nonsense. How could there be such a method?
A master chef just wanted to call Chu Yunfeng Xiaozi, but before he said the word "zi", he suddenly realized that it seemed inappropriate to call him Xiaochu, so he changed his name to Xiaochu.
Chu Yunfeng ignored the "chirping" of these master chefs, then put the tempeh and salt into the spoon, smashed it with a shovel, and then added it to the pot.

"Shouldn't this black bean sauce be added when making tofu?"

"It's late, I'll teach you how to use bean paste later. It's wrong to cook soy bean paste so late."

The masters all began to shake their heads. At this moment, everyone discovered that Chu Yunfeng's second method was actually the method commonly adopted by everyone.

That is the method of using bean paste to enhance the aroma, but many of Chu Yunfeng's steps are completely different from everyone else's, which makes some masters very confused.

I really want to go up and give Chu Yunfeng some advice in person and let him know that this is incorrect.

But when I thought about it, I had also questioned it before, but what was the final result?
But don't question it, I really feel anxious in my heart, how can I let him go further and further down the wrong path?
Chu Yunfeng's next operation completely made the masters explode, and they were so angry that they were unforgivable.
Just when the tofu was about to come out of the pot, everyone thought that Chu Yunfeng was about to turn off the heat, but he got a spoonful of chili oil and poured it on directly.
"Bullshit!"

"Play the piano!"

"Simply!"

"what are you doing?"

The master chefs angrily shouted, "What the hell is this chili oil at the end?"

It seems that it has been placed in the ingredient area before, but no one has used it. However, Chu Yunfeng got a spoonful of the seasoning that no one cared about at the last moment and added it directly to the pot.

Chu Yunfeng's face was still so calm. Even though the masters wanted to snatch the spoon and shovel from his hand, Chu Yunfeng didn't even look at them and continued his operation.

Use a shovel to shovel the pot a few times to fully release the chili oil evenly in the pot, then calmly turn off the heat and start picking up the plate to serve.

"Huh~!"

"This color?"

"It seems a little more pure, doesn't it?"

"Smell this smell, it seems that this spicy smell is very appetizing!"

"It seems not simple. Is this chili oil?"

Chu Yunfeng still placed several plates on the kitchen table, and then continued to talk about where to put the pepper noodles and let everyone put them on their own.

Hmm~?

Is this over?

"Where's the green onion?"

"Aren't you going to sprinkle a handful of green onions on top?"

The masters are going crazy in their hearts, Xiao Chu's second approach is simply impossible to look at directly.

Not only the technique is different, but also many of the ingredients are different, and after it’s out of the pot, there’s not even a bit of chopped green onion sprinkled on it.

Well, although there are all kinds of differences, to be honest, the Mapo Tofu in front of you now seems to be quite extraordinary in terms of color and fragrance.

The tofu added with chili oil is obviously much more rosy in color, and after smelling the aroma of the red oil, it almost goes straight to the heart and spleen, and it will involuntarily produce a strong appetite.

And the aroma is also very unique. The fresh aroma of beef, the aroma of tempeh, and the fragrance of garlic sprouts have brought the flavor of this dish to the extreme. Smell it will make people want to eat it.

The old people in the first two rows stood up again, and after receiving the dishes, they went back to continue tasting, followed by the master chef, the junior chef, and the staff present.

"I'll go, it's so delicious?"

"It tastes a little different than before, but it's still delicious."

"I seem to like the latter one better. The taste is a little stronger, and it would be better if it is paired with rice."

"That's right, the one in the front tastes rougher, the one in the back tastes more delicate, but why do I think they all taste delicious?"

After everyone had tasted it, Mr. Li stood up, glanced at the master chefs sitting behind him and said, "Now, let's talk about your feelings about the Mapo Tofu made by these two methods."

The masters were dumbfounded. What should I say?

(End of this chapter)