Shiji Starts from the Beginning of the Month

This oil pan is just coated with a layer of oil, not the common kind of oil that is put into the bottom of the pan.

When frying the peppercorns, don't add too much oil, otherwise the excess cooking oil will lock the peppercorns themselves, making it difficult to fry the aroma.

But you can't avoid brushing with oil. The peppercorns are in direct contact with the bottom of the pot, which will absorb the gas from the pot.

Unless it is a new and clean wok, most used woks will have the smell of previous cooking.

No matter how clean it is, the taste of those dishes will be recorded in the cracks in the iron element by the pot.

This is what is often referred to as pot gas. Sometimes, pot gas can bring a completely different taste to a dish.

But sometimes, such pot gas will destroy the flavor of some seasoning itself.

Of course, it is impossible to fry the peppercorns once and change the pot, so brushing with a thin layer of oil is also a common practice of many chefs.

"It's not bad. The action of frying the seasoning is very good. I noticed the time for each side of the pepper to be in contact with the pot. The aroma is rich and even."

Jiang Xia praised him, but Jiuga Zhaoji, who was opposite him, didn't speak.

But it can be clearly seen that the corners of his mouth are slightly grinning, Jiuga Zhaoji...he smiled!

Jiang Xia thought it was a little funny, this boy who seemed to be short-tempered and short in stature.

There is actually such an attribute that you will be very happy if you are praised by the teacher.

I didn't know for a long time that Jiang Xia's compliment was also the only compliment he heard this time!

"Why did you fry minced ginger and garlic in the pot for so long? Although the taste becomes stronger after frying for a long time, it also has a bit of bitterness!"

"It's because the taste is bitter, so you add so much pepper later to cover up the bitterness, but this way the spicy taste dominates!"

"Have you noticed the ingredients in the cooking wine? In China, chefs in some professional restaurants will make their own cooking wine according to the cooking ingredients!"

"Added too much starch, added too much! The tofu is not tender, so I thought it was not enough starch to thicken it? The real Chinese cuisine will not thicken it to this point! This is clearly overwhelming!"

While talking, Jiang Xia even wanted to snatch the spatula from Jiu Wo Zhaoji's hand and do it by himself.

What he said, in his previous life, was actually a matter of Huaxia Cuisine in Sakura Country.

In "Dugu's Gourmet", Goro went to Huaxia Restaurant twice, and the barrage was almost full of complaints at that time-this damn thickening amount!

However, this is eating a halberd, so Jiang Xia can't really grab it.

He originally thought that after all, Jiuga Teruki mainly specializes in Chinese cuisine, and his level should be pretty good!

Unexpectedly, the direction of his strategy was the same as that of Sakura Country in the previous life, completely wrong!

It can be seen that he has put a lot of effort into this dish!

It's just that if the direction is wrong, it may not be a good thing to work harder!

Originally, the purpose of his actions, in China, there is a simpler solution!

Although Jiang Xia knew that it wasn't because of Jiuga Teruji's culinary skills that there was a problem with all the records of this dish in Sakura Kingdom from the very beginning.

For example, in ancient times, the Cherry Blossom Kingdom sent eighteen groups of mages to China to learn a lot of culture and teachings.

As a result, when they ran back and spread the word, the aborigines over there were completely misled.

In terms of architecture alone, it can be seen that although the traditional buildings in the Sakura Kingdom are similar in appearance to those of a certain dynasty in China.

But those who understand a little bit of the logic of ancient Chinese architecture will find that the construction of the Sakura Kingdom is very funny.

Because when they were learning, they didn't fully understand the internal laws, they only learned a little bit.

Because the records of Mapo Tofu are too one-sided, Jiuga Teruji can only solve the problems discovered through his own research.

A person, and a chef from a country in China, naturally cannot be compared.

However, looking at the mapo tofu that Jiu Wo Zhaoji had modified in front of him, Jiang Xia couldn't help but keep silent!

"Referee, I think this person has seriously interfered with my cooking, I hope I can keep him quiet!"

Jiu Wo Zhaoji, who was cooking, listened to Jiang Xia's criticisms one after another, and said to the referee unbearably.

Jiuga Zhaoji's behavior also shows that he is not very stable in his cooking mentality. A good chef should stay calm no matter how the surrounding environment changes.

Jiang Xia secretly kept this in mind, he did so many things just to get to know Jiuga Zhaoji more fully.

In the entire animation of "Spirit of the Halberd", Kuga Teruki is the one who has the deepest affection for Chinese cuisine.

Jiang Xia, the teacher of Chinese cuisine, naturally likes students who have a foundation in Chinese cuisine.

"Teacher Jiang Xia."

The referee gave Jiang Xia some advice cautiously.

"If you want to watch it, please be careful not to speak loudly and affect the cook itself. In addition, the time is coming, please pay attention to the cooking time and prepare your own cooking within the specified time."

Jiang Xia is a teacher after all, so the referee's tone is quite polite.

However, if Jiang Xia continues to 'make trouble' here, he can only take some measures.

"Okay, okay, sorry."

Jiang Xia said sorry, and retreated to her cooking table.

After watching Kuwa Teruji's cooking, Jiang Xia probably understood the other party's level.

Well done, but not authentic.

However, this food halberd competition is not about the authenticity of the cuisine itself. Jiang Xia has to admit that Jiu Wo Zhaoji has been polished for such a long time.

This mapo tofu dish is interesting in taste!

It can even be said that among the students Jiang Xia has met so far, except for Erina, the one who has the best grasp of the taste itself!

The current Xingping Chuangzhen can't compare!

Jiuga Zhaoji's approach made Mapo Tofu abandon the original fusion and changeable taste, and brought out the spicy and spicy to the extreme, which has a stronger impact on diners!

It even makes diners' tongues paralyzed after eating, and they can't experience the taste of other foods in a short time.

As a competition, this kind of cuisine has a great advantage!

Fortunately, the tofu dish I made has a very good restraint effect on those dishes that are so strong that they can even cause tongue paralysis.

This is a local specialty tofu snack.

Sauerkraut tofu!

This memorable snack is recorded in "Three Copper Plate Tofu" written by the famous writer Ren Daxing.

Chapter 26 Can't Think of a Title

Mr. Ren Daxing described it in the article:

[Whoever has a rare guest from afar, whoever went outside the mountain to buy a small stall of tofu as a treat.

Two pieces of firm tofu and three pieces of tender tofu add a small corner, poured into Shanhai bowls, topped with pickles, and it looks like a decent bowl. 】

This dish is very simple in practice.

There is no need to go through various processes like mapo tofu.

In this dish, the treatment of tofu is just one word, steam!

But the simpler the recipe, the higher the upper limit!

And to make the ultimate taste, the chef needs to grasp the details of the whole process from the ingredients to the final dish, one by one to perfection!

Jiang Xia took out two pieces of tofu from a cage, one old and one tender.

This is Jiang Xia's own hand-made tofu. The reason why I came to the Shiji scene a step late is to prepare these two pieces of handmade tofu!

Don't underestimate the difference in the quality of tofu itself.

Why are tofu made by older tofu processors more popular?

The price of handmade tofu in various supermarkets is also more expensive than that of machine-made tofu.

On the one hand, this is because the cost of handwork is higher, and on the other hand, it is because the tofu produced by hand has a more varied taste than machine-made.

To give an example, the tofu made by the machine is like a beautiful woman who has undergone plastic surgery. At first glance, I think it is very amazing, but after looking at it for a long time, I find that the more I look at it, the more I look at it, the more I look at it, the more tasteless it becomes!

The tofu made by hand is like a country girl who grew up naturally. At first glance, it may feel a bit rustic, but the more you look at it, the more addictive it becomes. The more you look at it, the fresher it feels. , can bring a completely different experience.

Jiang Xia took out two layers of steamer, put soft tofu on the upper layer, and put firm tofu on the lower layer.

There has never been a discussion about whether the upper or lower layer of the steamer heats up faster.

Schools of various physical theories come up with materials and formulas, which are steam theory and convection theory.

Jiang Xia just wanted to express.

Why do you think so much, don't you just try it twice?

The original version of pickled vegetable tofu, the tofu itself tastes too monotonous, and it is not too brilliant in this kind of competition.

Therefore, Jiang Xia made some improvements to this snack.

That is on the step of steaming.

Jiang Xia does not use ordinary water to steam tofu, but soup.

To be exact, with vegetable broth.

Vegetables, tofu, and meat, these three can be said to be an absolute iron triangle, no matter how you match them, they will not be bad.

I believe that no matter whether you are from Northeast China or not, you must have eaten or heard of this dish.

That is stewed tofu with pork and cabbage. The weather in the Northeast is cold, and I especially like to stew food in one pot.

Among them, another reason is that the cabbage is frozen into lumps when you buy it home, and it is not easy to thaw.

Randomly divided into pieces, served with pork and tofu made locally in Northeast China, and placed in a pot the size of a washbasin.

Boil water, add various seasonings, and stew!

In a full pot, the soup was boiled, and the meat, tofu and vegetables were all cooked thoroughly.

That satisfying taste is all in the soup.

Scoop up a full bowl, and adults and children sit beside them, blowing hard, and then take a big gulp.

Between the lips and teeth are the most nostalgic memories in this winter.

What Jiang Xia uses is pork and cabbage stewed soup.