Chef Chat Group

"It is true that there are people who are not moved by profit, but I believe that kind of people are very few.

Under normal circumstances, either the sincerity is not enough, or the benefits given are not enough! I believe that my sincerity is enough, and the minimum goal of the business map I plan in the future is not only one trillion (8 yuan)! Giving up 20% of the equity should be an astronomical amount of wealth. Even the most outstanding chef, if he opened a restaurant with one or two efforts, he would probably earn that much profit at most in his lifetime, which is the sum of his lifetime profits It’s not as easy as getting the benefits from the growth of my business empire from me!” Haruyama Ezu also pretended to be grand, “I believe that no one will offer a bigger bargaining chip than me! "Although---you are very sincere, but I refuse!" Bai Miqiang said indifferently. "Why?" Ruishan Zhijin also said in surprise. "Because--even if it is a part-time job or cooperation, I refuse to have a boss whose cooking skills are inferior to mine now, and will continue to be inferior to me in the future! "Bai Mi Congee said, "This will make my cooking heart dust! Bai Mi's weak cooking heart is not the Shura Dao cooking heart! However, it is also arrogant. To a large extent, the cooking heart needs to know the way of cooking The more sincere the heart of the original intention, the more hopeful it will inspire the heart of the chef.

And if the mind is dusty, it is no longer pure material.

For example, if you originally pursued the highest cooking skills, but in the end, you start to care about everything in the middle, and become more enthusiastic about commercial interests, fame and fortune. Then, maybe the cooking skills themselves will not regress, but the cooking spirit will quickly decline or even die.

The key for chefs in the food world to climb to the top of the world is the heart of the chef! The heart of the chef is dusty, which is equivalent to cutting off the possibility of going further and breaking through to a higher level! Chefs like Bai Miqiang will naturally not do it for mere commercial interests. Start changing your mind.

Chapter 539 What is authentic

?field.

The strong smell of soy milk continued to emanate, and many audience members who were close felt that they couldn't help swallowing saliva in their throats.

"Soymilk smell!" The fresh bean scent is so good! "At first, I thought it was just two children's nonsense, but now it seems that it is quite interesting. The certification team of Shiji also responded one after another There was a lot of discussion.

As the two people passed the cooked soy milk over Shanghai, put it into the prepared tofu mold, poured the brine that made the soy milk solidify, and while waiting for the soy milk to solidify into tofu, the two began other preparations one after another.

The production process of each school of Mapo Tofu is different, but the most basic ingredients are still the same in essence, such as ground meat, bean paste, chili powder, tofu, soy sauce, flowers... other onion ginger, garlic, tempeh, Broth or others are actually optional.

Even, simplification-some, ground meat does not necessarily need to be spicy, long-flavored, salty, and tofu is the simplest version of indeed po tofu.

A good chef, for a dish, not only needs to know how to do it, but also knows the essence of the dish.

0 After you have a thorough understanding, you will know that those dishes cannot be changed, and those are actually optional.

Just like Erpo tofu, if you remove the tofu, this Yongcai can no longer be called Erpo tofu, but Xiangpo other.

Maybe the prickly ash has been removed and there is no substitute, so it can only be spicy tofu, braised tofu, or other tofu, because it lacks the necessary numbness of mapo tofu.

The same is true for the spicy taste. If you remove the spicy taste, it will definitely violate the original intention of winning the spicy taste.

So, can the ground meat be removed? It can be regarded as Xiangpo tofu if it is removed. It is best not to remove it.

After all, the most core element of a classic dish that has been honed through hard work is not just a problem of being unauthentic after being removed.

And... unless the understanding of culinary skills allows the chef to have an alternative choice, or a better choice.

Change will bring a breakthrough in taste, otherwise, unauthorized modification will not optimize, but will deteriorate! But keep thinking, change and remain unchanged! By trying to change, we can understand why we should remain unchanged! At the same time, understanding change is also the time of change. A choice, this is really the highest state of cooking! In essence, cooking is largely a multiple-choice question, choosing ingredients and cooking methods, the choice changes.

Any subtle choice not only considers that the chef's basic cooking skills cannot be controlled, but also fully feedbacks the chef's understanding of the first dish! Some seemingly simple actions must be thoroughly understood through the brain's repeated deepening. Make a dish more delicious! If you fail to pass the basic cooking skills, you usually emphasize the basic skills! When the basic skills reach a certain level, you have to do multiple-choice questions! Constantly thinking about how to choose is the best or better, and how to choose may become worse .

Based on the premise that basic skills are almost impossible to make mistakes, what chefs need to compete is not only the understanding of cooking skills, but also luck, the quality of ingredients, and even who has a better talent and abilities! Of course, Liu The mapo tofu that Xinghejiuga understands is cooked according to the authentic Chinese Fupo tofu method.

There are a lot of sangpo tofu in Japan, but a bunch of them are not spicy or savory. They are just made with the same color as sangpo tofu, but the taste is very different.

All diners need to roll their names. If they want authentic Sichuan Xiangpo tofu and Chinese Fupo tofu, it is best to use seasonings such as bean paste, chili noodles, and peppercorns. Will fool around.

Of course -- there are still a bunch of fake mapo tofu chefs who can't make erpo tofu in Japan! It is for this reason that fundamentalist Chinese cuisine chefs, such as Kitajo Miyoko and Kuga Teruki, have seen real Chinese cuisine He is even more angry than Chinese chefs about a bunch of Chinese cuisines in Japan selling fake products that are not Chinese cuisines at all.

The most active crackdown on counterfeiting is by no means Chinese chefs.

It is some Japanese self-proclaimed descendants of authentic Chinese cuisine. The sense of superiority of these chefs actually comes from the counterfeit products in the market. While cracking down on counterfeit products, they have gained a great sense of IQ superiority, moved and satisfied. At the same time , crushing-level strength, to deal with those fake Chinese cuisines that are not popular, it is easy for the chefs who claim to be authentic Japanese Chinese cuisines to have the illusion that they are really powerful! Miyoko Hojo is better at this point, at least Hojo Lou has A large number of Chinese chefs have frequent culinary exchange activities with Chinese chefs, so they are not arrogant because they are "authentic", and even suppress other "inauthentic" aliens because of authenticity. Ji is different, it is entirely because Lao Tzu learned the most authentic Sichuan cuisine, so, the members of the Yuanyue Chinese Cuisine Research Association all learn Lao Tzu’s Sichuan cuisine! His dishes are not authentic and incorrect! Therefore, Except for the modification of the freshly made tofu, the cooking process of his Liuwei-Tixiangpo tofu has not been changed at all, and it is not bad at all from what he learned in China.

Because of obsessive-compulsive disorder, he even used him as a template to imitate the entire cooking process of the Chinese Cuisine Research Association. "What? He knows how to use broth?" Liu Xing looked at Jiuwo Zhaoji's I can't help but be surprised by the production process of mapo tofu.

Knowing how to boil broth, stir-fry the bottom material to make a bright red color, add broth to increase freshness, in fact, there are not many chefs who have this awareness. "That Liu Xing, what the hell are you doing? Grinding meat? I didn't see meat, this Is it self-indulgence?" Jiu Wo Zhaoji also quietly observed Liu Xing, before eating mapo tofu in Liu Xing's shop, there was beef as ground meat.

The frying of the ground meat is done before the bottom material and tofu, so I was surprised that I didn’t see Liu Xing preparing to grind the broth. “The broth! It’s also very particular!” Liu Xing saw Jiuwo Zhaoji cooking the fresh broth , indifferently - laughing, Jing didn't take it seriously, because one. Among the ingredients he prepared, there was a jar of old broth that was boiled and changed every day! There was almost ten months of old broth that was boiled, and its freshness and seasoning The effect is far beyond fresh broth.

Afterwards, Liu Xing poured most of the soup in the pot into an iron pot, and used the soup in the pot to boil soybeans!" What are you doing?" Jiu Wo Zhaoji was full of curiosity. For a long time, I have always felt that I am constantly re-acquainted with mapofu.

Including, the previous use of hot pot base ingredients to make Fupo tofu, Jiuwo Zhaoji can only say that it is not authentic and impure, with a little extra taste, but I can’t say that if the dish is not made by mastering the method of making fresh tofu now, Now make tofu to break through to mapo tofu with six flavors. For a long time, I have not been able to eat it. "Make ground meat!" Liu Xing said indifferently.

"Ground meat? Made with soybeans? Are you laughing at me?" Jiuga Zhaoji laughed and burst into tears, "I have never seen ground meat used as mapo tofu with vegetables!" Who stipulates that soybeans cannot be used instead of ground meat What?" Liu Xing said calmly, "Chuangpo tofu, hemp, spicy and minced meat, symbolize spicy and spicy, and tofu is a necessary basic ingredient.

It can even be said that the earliest Xiangpo tofu did not have ground meat. Later, as the business of Chen Erpo tofu prospered and diners demanded more, it was improved and ground meat was added.

Whether or not to add ground meat, or how to change the definition of ground meat, are all subject to discussion! So, don’t ask stereotypes to define Xiangpofu!”

Chapter 540 The little trick of carving insects, but also dare to make an axe

This scene couldn't help ridiculing: "It's too slow! Jiu Wo Zhaoji waved the sharp kitchen knife lightly, like a peerless master looking for it, the cold light flashed, and the speed of the knife accelerated to the level that ordinary people could hardly see clearly. The ugly speed Cut a piece of fresh beef into grain-sized grains.

Then, pour the chopped meat into the oil pan and stir-fry. There is almost no extra trace in the whole process! "It's so fragrant!" Just the smell of the meat is enough to increase the appetite. Eizan Etsu in the audience also expressed proudly: "Beef is the most suitable material for making mapo tofu ground meat, but in the past, mapo tofu generally only heavy tofu and seasoned ground meat were more casual.

Jiuwo Zhaoji is different. Tita, who has the resources of Yuanyue Shijie, has conducted detailed experiments on hundreds of cattle from different origins, as well as different parts of different beef! After that, he selected a few cattle that are most suitable for making mochi Po tofu is a beef variety that is raised and raised. The original Yi Er Po Niu beef may not be the best for making other dishes, but it is the best ground meat for cooking Er Po Tofu! "That's it! "Liu Xing couldn't help but think deeply, no wonder Jiu Wo Zhaoji has so much confidence.

Even the ground beef with mapo tofu has undergone in-depth research. Sure enough, it is not easy for every ambitious chef.

However, Xing is still not afraid of Jiu Wo Zhaoji's trick! After all, the cooking techniques, ingredients and condiments used in the magic mapo tofu are actually very unusual! Shao An's Wei Yi Xiang Po Tofu.

Shaoan not only puts effort into the tofu, but also chooses the best beef for the ground meat.

The ingredients in the world of the little head, compared with the world of food, have the advantage of crushing.

The beef that can be regarded as top-notch by the chefs in the world must be higher than the quality of the top beef in the world! However, Shaoan prepared so well, and the cooking skills he showed were even better than the ones I took for a long time. Ji is taller, but he still lost miserably! One of the reasons for Shaoan’s loss is the ground meat! It can be seen that the magic flat Po tofu uses soybeans as the ground meat, but it will not lose to the high-grade beef as the raw material. .

Jiuga Zhaoji fell into excitement, muttering to himself, "This is just the beginning! The soul of Langpo tofu is the cooking properties of the base material, and the base material of Po tofu can make the taste perfect! The meat is ready for use.

Then, add oil again, after [-]% heat, add Pixian watercress, ginger, garlic, fermented soya bean, stir-fry until fragrant, then add dried chili powder. , scoop up two spoonfuls of broth and add in the ground meat that was previously served. The boiling soup makes a strange fragrance waft in the field, which is full of spicy stimulation and full of meat flavor! Although this taste is slightly It's exciting, but it's delicious enough to make some heavy-tasting gourmets like Xiangpo tofu swallow their saliva! "Oh my god! Just this soup, it's a delicious dish!" A food reporter from the nearby NHK TV station swallowed his saliva and said, "The name of the top ten is really well-deserved!" Another reporter from the Internet media also nodded.

"It seems that Jiuwo Zhaoji must be the one who wins this food halberd." The author of a food blog couldn't help but started to open his laptop and start typing. He was going to upload the prediction directly to the Internet to earn a wave of traffic.

Rei Kawashima on the stage exaggeratedly said in an adoring tone: "Now we can see that Kuga Teruji's side is like flowing clouds and flowing water, cooking like art.