Chef Chat Group

Afterwards, Ruishan continued to create hot spots by buying news traffic, and then gained a lot of short-term news popularity at a small price. With the help of the popularity, it quickly opened a store. After that, as long as it retains customers with its ability, it will definitely be the best. Fast speed, to build a chain brand that can flourish in major cities in Japan! From the perspective of pure chef craftsmanship, only making a kind of Xiangpo tofu is only a fast food model that is convenient for training to open a chain! However, the more It is this model, but the commercial value is higher! Instead, it is a high-end catering that can satisfy diners with different tastes, and the chefs in each branch are required to have a very high level.

In this way, it is only necessary to retain the head chef of each store, and prevent the chef from opening a shop by himself after gaining a lot of reputation from customers, which requires extremely high cost and difficulty. Instead, there is only one core After highlighting the characteristics and brands of the cuisine, it is difficult to take away most of the customers and brands even if the head chef of the branch changes jobs.

This is what capital prefers, and it can make money by relying on brands and homogeneous products that can be copied.

Rather than relying on the uncontrollable chef's personal craftsmanship.

"Huh?" Jiu Wo Zhaoji took a bite, with a dignified expression, "Interesting! Jiu Wo Zhaoji naturally ate it. The tofu used in Liu Xing's Xiang Po Tofu is far more advanced than that used in ordinary Mapo Tofu. Fresh and more delicate, the taste has been improved by more than one level.

At the same time, using Liu's Spicy Hot Pot Base instead of the original Xiangpo Tofu seasoning base, the taste is much more new than ordinary Xiangpo Tofu. In addition, the cooking heat and thickening are very in place.

As a result, Jiuwo Zhaoji is proud of his spicy seasoning skills, and he can't help but feel a little admiration! I feel that Liu Xing's cooking skills are not inferior to my own! Jiuwo Zhaoji even feels that if you directly take out the current Xiangpo tofu and Its food halberd, the outcome is only [-]-[-]! "Master Jiu, there is rice! Liu's Langpo tofu is usually served with rice in his shop! The taste of rice is far beyond that of ordinary shops!" The bald chef said respectfully.

"Okay! I'll try the Migui!" Jiuga poured all the remaining tofu and soup into the rice according to Ji, and then ate it in big mouthfuls! What? It's more delicious to eat with rice ! Not only the taste of mapo tofu, but also this kind of rice, which is beyond the taste of ordinary rice plate! Combined, it makes people feel that you can eat tofu and rice without other dishes! Eat it thoroughly After eating Misaka! Teruji Hisagi had a solemn expression, thought for a while, then smiled and said: "I see! The other party actually starts with the ingredients, whether it is tofu or rice, they are all the best ingredients! In this way, the cover-up It shows the unauthentic nature of its bianpo tofu. -Using the hot pot base as the seasoning sauce for mapo tofu, he can figure it out! At the same time, such a rice plate is also a perfect match for mapo tofu! However. ..It just uses the top hot pot base as a substitute, but it is still impossible to taste better than the authentic Xiangpo tofu! He is very smart, but using the hot pot base to steal his wish made him make a big mistake! This mistake, ordinary diners will not feel incongruous, but smart gourmets will definitely know that this dish has a lot of extra flavor! The more spices, the better! "Master Jiu! You have already thought Have you found a countermeasure? "That's right!" Jiu Wo Zhaoji said confidently, "I have practiced the classic method of making Nanpo tofu tens of thousands of times, and there is no need to improve it! The seasoning of sauces has also been done hundreds of times by me. Improvement can be called dry hammering! However, I can improve tofu. I choose soybeans from the Jiangjun area, which is the most suitable for making tofu in China, and the raw materials from the hometown of tofu. After that, I personally soak the beans and boil the soy milk to make fresh tofu! This kind of Steaming fresh tofu can make the taste of mapo tofu even better, highlighting the freshness and tenderness! In addition, if the rice plate with tofu is for food, I can use expensive Jinya rice! He didn't tell his subordinates honestly...his Langpo tofu was only hot, crispy and five-flavored before! There is still a huge gap from the taste of Langpo tofu that was taught to him by the chef at the beginning! It’s not that the master keeps it first hand, but the master said at the beginning that if he wants to master the eight flavors, he can only polish it bit by bit. It may take ten years to cook tofu! Now, Jiuwo Zhaoji feels that he I’m about to master more-taste-tenderness! It’s not about cooking the ingredients, but working hard on the tofu ingredients, so that the tenderness can be truly reflected! This is also thanks to Liu Xing, who showed the tenderness! Master the taste Liuwei, Jiuga Zhaoji feels that his cuisine will surely have a qualitative breakthrough! Originally, it was 40-[-], but now it may be increased to [-]%! Jinma rice, compared to Koshihikari rice, which was cultivated in Japan in the [-]s The famous high-quality rice is a kind of newborn calf.

But although the brand of this newborn calf has not started, it is already a new favorite in the food industry.

Because, this kind of rice is better than Koshihikari rice.

Compared with Koshihikari rice, it is the concept of improved rice varieties.

Golden bud rice achieves the purpose of improving the taste through different processing techniques after maturation.

In the traditional rice processing method, when the rice husk is removed, the germ and powder layer are also peeled off, and the beneficial substances are lost.

The origin of the name of Jinya rice is that the brand owner of its rice, Fang Dongyang Rice Co., Ltd., has adopted a unique "equal pressure polished rice method" and "BG non-washed rice processing method". The special process leaves 0.0 of the sub-aleurone layer, and a part remains in the germ part.

The extremely fine processing technology and the optimized taste created by this kind of processing technology have made Jinya rice popular among gourmets since it came out.

Of course, the price of this kind of rice is also very expensive. Some consumers in China spent 499 yuan to buy 5 catties of Jinya rice.

This price is almost ten times that of Wuchang rice! As for whether the taste of Jinya rice can reach the level of Wuchang rice, it is hard to say.

However, the Wuchang rice in Liu Xingdian may be even more delicious than the rice left in the seed field specially used to cultivate Wuchang rice seeds in the core production area of ​​Wuchang County! Therefore, Jiuwo Zhaoji is not optimistic. Jinya rice can crush the rice in Liu Xing's store, I just hope that when the food halberd challenges, I don't lose the food halberd just because Misaka is a grade behind.

Similarly, for the tender taste, I have to practice the craft of freshly made tofu for a period of time.

If you don't make delicious and fresh tofu yourself, then the tender taste cannot be reflected!

Chapter 530 Big Brothers Teach Me

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Not long after he came back, Liu Xing exchanged time for the different-dimensional culinary art laboratory, and conducted some training according to the /taste--body mapo tofu recipe taught before the white rice porridge.

In exchange for 00 hours in the different-dimensional culinary art laboratory, at least a few times I have trained Cixiang Po Tofu. Although there has been a huge improvement, Liu Xing still feels that it is too far behind.

The eight flavors of numbness, spicy, hot, fragrant, crisp, tender, fresh, and lively are actually new standards gradually developed after a hundred years of development.

The earliest mapo tofu even had only three flavors, and the latter five flavors were gradually evolved with different understandings by different chefs.

The highest level of Mapo Tofu is the unity of taste, which is mainly due to the continuous exchange and integration of various Mapo Tofu, and gradually the highest standard recognized by each Mapo Tofu.

In fact, under normal circumstances, mapo tofu in the market is only made of spicy, spicy and hot.

Based on the three flavors, the four and five flavors can be called the master of Mapo tofu, and the six flavors can be changed, and it is also a famous mapo tofu.

As for Qiwei and Bawei, it is even more difficult.

Of course, the five flavors, six flavors, seven flavors, and flavors are not the highest level, but the tastes can be integrated. It can not only eat a variety of flavors, but also produce changes between different flavors.

This change is a combination of multiple flavors, not just a few flavors in theory, but an endless aftertaste, which makes people unable to eat what they used to have before, and the inheritance obtained, that is, the recipe of five flavors-body mapo tofu.

Generally speaking, it can be regarded as the orthodox mapo tofu in the period of the Republic of China, but there is still a certain gap from the current highest level of mapo tofu.

Of course, despite the recipes he learned, the highest state is the integration of five flavors.

However, he is not ignorant of the six flavors and six flavors, even papa and eight-bit body. Given enough time, one can deduce the six flavors by one's own research.

As for whether it can be deduced to the unity of eight flavors, it is not easy to say.

After all, the combination of eight flavors is still the expression of the highest state of mapo tofu. As for how to make Xiangpo tofu with one flavor, there are not many people. That is to say, most of the inheritors of Xiangpo tofu are only It is a theoretical level to recognize Weiyi Mapo Tofu, but basically, not many people have reached that level. Even the recipe of Eight Flavors and/) the taste of Weiyi Mapo Tofu, not many people have tasted it .After all, even in Chengdu's Chenxiangpo Tofu Headquarters, most chefs can't make it taste the same.

The masters who can do it are occasionally > Kailu to show the realm of mapo tofu.

But it does not mean that chefs who usually serve ordinary diners can reach this level! Luckily for Liu Xing, he has really tasted the taste of Po Tofu, although it is made of white rice porridge. Maybe the distance Chen Jiapo tofu is made by the true direct descendants, there may be a gap of -J points, but it is infinitely close to the highest state of Xiangpo tofu at present. But this is equivalent to a person who has practiced martial arts to an extremely high level Masters, try their best to practice the martial arts moves of other schools that they know.

There may be certain problems in the heart method of the school.

But the kung fu is high enough, and it is possible to practice its essence to [-]%! Under the current situation, Liu Xing can barely do it/Wei Xiang Po Tofu, but,) Wei Yi Yi is not able to do it at all! Different-dimensional chef Art laboratory, group space hall. "Emergency in Jianghu,) Weiyi Xiang Po Tofu, who can help, give advice-two!" Liu Xing Chen Ken's request.

"The Song Dynasty doesn't even have chili peppers, so farewell!" Huang Rong refused directly.

"Mengxin, I can't give you advice, please leave!" Yubi Tsuruno felt that he didn't even fry eggs very well, and it was a shame to his friends.

"And po tofu has eight flavors, and it needs eight flavors? Why don't you make it for me to eat!" Although Pecolim is good at cooking, he still belongs to the wild road and is not a master of Sichuan cuisine.

What's more, she is better at eating than cooking! "I'm not very good at Sichuan cuisine, please leave!" Stephen Zhou refused.

In essence, Stephen Chow is good at Cantonese cuisine. Although the culinary circle in Hong Kong is a combination of Chinese and Western, in fact, Cantonese cuisine is the mainstream.

After all, whether it is the source of population in Hong Kong or the style of chefs, most of them come from Guangdong.

Therefore, the street food stalls in Hong Kong are basically Cantonese cuisine. As for high-end restaurants, there are Western food, Japanese food, Indian food, and even Vietnamese and Korean restaurants.

However, the most numerous cuisines are Chinese cuisines. Among them, the mainstream of the mainstream is Cantonese cuisine. It is impossible for Steven Zhou to completely understand Sichuan cuisine, but it is still difficult to be as proficient as Cantonese cuisine of.

l "I'm not good at teaching people!" Although Yuan Zhou can make Weiyi Erpo Tofu, the techniques used are difficult for most chefs.