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Chapter 521 The Battle of Mapo Tofu

! If Chef Liu disagrees, what can I do?" Jiu Wo Zhaoji thought about it and said.

"Use fierce competition to force the opponent to eat the halberd!" Yao Shan said with a smile. "Even if he disagrees, after a while, I will send people to spread the word everywhere, saying that he is afraid of you and dare not eat the halberd with you! In this way- , unless he can bear the reputation of such a coward, otherwise, he will definitely accept the food halberd!" i"Okay! Since you planned it, then, follow your plan!" Jiuga Zhaoji said, compared to For such a cumbersome thing as a conspiracy, he prefers to study the spicy formula and pass on the cooking techniques he thinks are correct to the members of the Chinese Cuisine Research Association who are willing to learn.

Dang. He still has reservations about the unique secret recipe he researched by himself! Every time, other members can only make extremely high-level Xiangpo tofu with the unique sauce provided by him! Ji cuts off the sauce, so - even if he trains in the most standard way, the taste of the mapo tofu he makes will decrease. Simply put, let all the bald members be able to make something close to Jiuwozhao The mystery of Ji’s novice cooking/nine-success power is that Jiugao participated in the seasoning! Good! I have already prepared several plans. Since you are willing to listen to me, then-. I will take out this Plan A first. A plan, step by step, step by step, so that he has to accept the food halberd!" Ruishan Zhijin also smiled as if the conspiracy had succeeded, "Sometimes, Chunshan, I think that if you are such a smart mind, if you spend more time on research In terms of culinary skills, cooking skills are not like they are now, they have almost stagnated!" Jiuga said, "You know a lot of things, but you always refuse to spend time to become more proficient in one!" "Everyone has his own ambition! I I want to be the father of chefs, not just a cook who studies his own craft and relies on his craft! Besides, you are actually similar to me! It’s just that the means for you to achieve your goal is to study the core seasoning by yourself Recipe! I am looking for all business opportunities that can seek benefits!" Ruishan Zhijin also pushed his glasses. If I am like you, then I am afraid that there will be fewer cooperation opportunities like today! Besides, you guys Those who have mastered technology, don’t they need me, a businessman like me who can commercialize it and help you promote it? Ordinary businessmen don’t know how to cook. Only I have a little understanding of cooking and business, so I can become a genius chef. Partners!....Early evening.

There is still heat in the air from the afternoon sun scorching the earth. In the bright lights, a large number of pedestrians after school and get off work are shuttling on the street, and the night market life of Yuanyue Food Street is gradually unfolding.

"Hey! Hey! Hey! Hey! There's a sound of shu--.

A group of bald chefs appeared in the alchemy workshop next door to Liu's Chinese Cuisine, and hung two banners directly outside the store, "Yuanyue Ten Heroes Jiuwo Zhaoji" and "Yuanyue Chinese Cuisine Research Association".

Under the banner are as many as [-] / [-] mobile booths, and each mobile booth has a complete stove.

These bald chefs from Yuanyue’s Chinese Restaurant Research Association only cook one kind of tofu in the open air! When cooking, these bald chefs, whether it’s styling or hands-on, are almost trained like an army Generally neat and tidy! "Everyone, pass by, don't miss it! The Yuanyue Chinese Cuisine Research Association under the leadership of Jiuga Zhaoji, the ten outstanding Sichuan cuisine kings of Yuanyue, is collectively dispatched to spread the reputation and reputation of our association! Launch a discounted version Langpo tofu, only 860 yen per serving!' "All the members of the Chinese Cuisine Research Association, any Xiangpo tofu is up to the level of high-end cuisine!" Come and try our Langpo tofu , more authentic than the one next door! Following the Alchemy Workshop store i], a large number of students from the Yuanyue Chinese Cuisine Research Association, after directly selling Langpo Tofu in the open air, quickly cleared Liu Xing's store, and many people queuing up, They were attracted to the open-air stalls on the side of the alchemy studio.

"Delicious! Really worthy of the top ten dishes, it is even more delicious than the 8 yuan mapo tofu I have eaten before!" It is also spicy! Yes, this is the authentic taste!" i"It's really delicious, it's too good to eat!" "Cheap! Delicious! So worth it! Can I have another order? With the opening of eight stalls, there is only one dish, Xiang Po Tofu! So , The production efficiency is also surprisingly high.

In an average of five minutes, one stall can make one pot of Xiangpo tofu, 4 servings in one pot. That is, 32 servings can be made in five minutes, E64 servings in ten minutes, and 384 servings in one hour! Because of the high efficiency, even at the entrance of Liu Xing’s shop Quite a few customers queuing up will not be firm and decide to go to Jiuga Zhaoji's open-air stall.

Liu's Chinese restaurant.

Although, the four tables were still full of guests.

However, the crowd queuing in front of the door was obviously thinner.

Because the guests who were originally brought by the Internet-famous Mapo Tofu were suddenly attracted by the similar Xiangpo Tofu on the opposite side. Therefore, the originally crowded door became empty.

"The store manager...can you bear this?" Xing Ping Chuangzhen said angrily, "This must be Chunshan's fault!" The ingredients are not enough! The other party is willing to help me satisfy more customers who like to eat Fupo tofu. I wish for it! Anyway, customers can’t eat his tofu forever. The same!" Having said that, ordinary customers will feel that they are all very delicious, and it is still difficult to distinguish which one is more delicious.

Ishida Reiko said.

"Have you eaten it?" Liu Xing asked. "Liu Sang. I have eaten it, and I bought two servings of mapo tofu from the opposite stall!" The new wife Eiji took the packaged cardboard box and said, "One for one! Two copies of mapo tofu from the enemy's undercover agent are exchanged for Liu Sang's tofu! Liu Sang owes me two copies of tofu!" Thank you, it's ok!" Liu Xing said, "What's your opinion?" Although it is slightly inferior to the Xiangpo tofu in Liu Sang's shop, it feels very authentic and authentic. I believe that even if you go to Sichuan to eat Xiangpo tofu, there must not be many who can have this level." The new wife Eiji said seriously, "Of course, It's not that it's better than Liu Sang's! In fact, it's still slightly inferior. The main difference is that the tofu is not as good as it is, and the cooking skills of the other party are also a little bit behind! However, if Liu Sang and Master Bai didn't take action, then Use ordinary tofu instead of homemade tofu in the store, so it is estimated that it will not be much better than this tofu! If you make a move, you may not be able to surpass the level of the other party! Well, I will try it all!" Liu Xing As he spoke, he opened the sample and divided it into everyone.

.... After Tian Suohui ate -0, he felt like his mouth was about to breathe fire. If it wasn't for this period of time, he often made Xiangpo tofu, and he ate a lot of 0, so he couldn't bear to drink water.

However, after the first -0, I felt the tenderness of the tofu, the freshness of the ground meat, and the hot, spicy flavor. Compared with Mapo Tofu, it looks very authentic! If I hadn’t recently learned how to make real Xiangpo Tofu, I would have been shocked!” I can say that this is an authentic Mapo Tofu !" Kitajo Miyoko also commented, "Just like in my restaurant, the taste of a senior Sichuan chef from Sichuan is almost the same! The difference is only the seasoning formula of different chefs, which is different!" Sichuan cuisine is the most important The most important thing is the seasoning!" Bai Miqiang said, "There is no standard answer for Chinese cuisine. The seasoning is only the style of Sichuan cuisine. However, all Sichuan cuisine chefs, especially those with high levels, will research their own unique secret recipes. A seasoning scheme! The recipe of this dish, I feel like the content taught by New Oriental’s senior chef training! Different places, it is Jiu I’s recipe, and the spicy recipe is different! This should be his personal unique Xiang spicy secret, this spicy secret recipe is very valuable. Although it is not as good as the base recipe of the spicy hotpot in the store, it is definitely one serving, which reaches the level of high-end condiments.

Chapter 522 The Battle of Mapo Tofu

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In essence, although Sichuan cuisine has a long history, it really started as a local cuisine and gradually became a national cuisine.

It is mainly due to the Qing Dynasty that a large number of strong Sichuan dishes were popularized.

But in fact, Sichuanese do not just like spicy food, but like to use rich condiments and combine ingredients to create various flavors.

It is difficult for chefs in other places to have a bunch of secret and homemade seasoning recipes like Sichuan chefs.

The secret recipes of each family are different, and the recipes and tastes are different. Everyone thinks that their secret recipe is very good, and they have to keep it secret. It is conceivable how obsessed Sichuan chefs are with seasoning.

Basically, as long as the secret recipe wins the guest award, the chef will regard the secret recipe of the best sauce prepared by himself as the core technology and hold it tightly in his hands.

Sichuan people like to season with Sichuan salt and peppercorns since ancient times. Before the discovery of peppers, they have purely used traditional seasonings such as onion, ginger, garlic, and peppercorns.

In a sense, other places like to use chili peppers, which is more for the use of chili peppers, while Sichuan cuisine rarely uses chili peppers alone, basically chili peppers are used together with Zanthoxylum bungeanum.

The unique spicy taste is only one of the [-] most common flavors in Sichuan cuisine. At the same time, many diners who have limited knowledge of Sichuan cuisine may think that most of Sichuan cuisine is spicy.

Because, if you want to understand Sichuan cuisine, you usually order spicy food first.

Spicy hot pot, Xiangpo tofu, etc. are the easiest types for this kind of diners to order.

Because there are so many delicious dishes like this one, Sichuan chefs will also cater to the market, and Sichuan cuisine restaurants will also recommend this kind of heavy-tasting dishes as their signatures, which further consolidates customers' stereotypes of Sichuan cuisine. impression.

After all, there are countless types of cuisines in the world. Unless the average customer is interested in the food culture of a cuisine, it is estimated that they will only order the most famous dishes of a cuisine, which means that one cuisine is enough. There is no need to know more about tens of thousands of different dishes with different flavors behind them.

Of course, eating spicy food is not only a characteristic of Sichuanese. In fact, people in Southwest China generally like spicy food, and the spicy food varies from place to place.

For example, Guizhou is characterized by dry and hot peppers. The main reason is that Guizhou has been short of salt since ancient times. It needs to buy salt from neighboring provinces such as Sichuan. After the introduction of peppers, Guizhou tried to use peppers instead of aF. , forming a dry and spicy style. Laoganma can appear in Guizhou because Guizhou people really eat spicy food better than Sichuan people.

Hunan is relatively rich in resources. Although it likes spicy food, it will not try to replace salt with chili like Guizhou.

Instead, it formed a fresh and spicy style, that is, stir-fried fresh peppers, and then cooked with other dishes, forming the style characteristics of Hunan cuisine using peppers. important place of origin.

Before the introduction of chili, pepper was widely used.

There are so many peppercorns in Sichuan that they are not considered a luxurious spice, but can be used as a drink for making tea, or even soaking feet in pepper water.

Zanthoxylum bungeanum has been a dominant delicacy in Sichuan since ancient times. Therefore, after a large number of peppers were introduced and planted, they gradually developed a wonderful flat and spicy taste together with peppers. This innovation was first innovated by Sichuan chefs. It's a very normal thing.

In essence, the main reason for the taste in Sichuan is that Sichuan has not lacked all kinds of condiments and spices since ancient times, and it is an important origin of condiments.

Therefore, a large number of Sichuan chefs, of course, combine local characteristics in cooking, and pay more attention to seasoning.

Even if the ingredients are so-so, seasoning should be used as much as possible to make a better taste. However, this does not mean that Sichuan cuisine does not pay attention to better ingredients! In ancient times, Sichuan was not as good as Changdong province, etc. Provinces near the sea, but.-In modern times, transportation is becoming more and more developed. Even ingredients can be transported by air, and any ingredient can be transported to the demand market as quickly as possible, so as to meet the market demand for foodies. .

Sichuan, where famous chefs gather, the local diners naturally have higher and higher requirements, not only the seasoning technology must be rich, but the ingredients are also getting higher and higher requirements.

P Therefore, many of them are chefs, not only know how to season with leeks, but also study ingredients, for example, what kind of dishes are more suitable for different positions of pork.

And, different breeds of pigs have any influence on the dishes. The master has passed it down. The ingredients for this dish are best produced in a certain place. These more details are actually the tricks to make the dishes better. .

Of course, ordinary chefs can hardly remember and don’t need to know so much, but for some chefs who want to achieve the ultimate i. More knowledge and more asymmetric advantages can also make cooking more important. A higher level key.

"Kuga, I haven't appeared yet, just his little brother, that's amazing!" Nikaido Jiaming said after eating the mapo tofu made by Kuwo for ten years, "If I do it myself, the taste will be unimaginable. To what extent!" If Jiu Wo Zhaoji's level is not more than 0% higher than that of Langpo Tofu, then it is almost nothing to worry about!" Liu Xing said with a smile, "This kind of cuisine, making more tofu tomorrow can break him! Think To beat Jiuwo Zhaoji's Mapo Tofu, Liu Xing feels that in terms of seasoning, Jiuwo Zhaoji's seasoning is a special sauce made for Mapo Tofu. All have specific additions.