v2 Chapter 316： Mabo tofu
High Speed Text Start
Sync reading on your phone
"What were you doing before?" Wu Minqi tasted the Shafu Luo chicken made by Zhang Guanghang, by the way, tasted the chopsticks Jiang Feng's latest pot chicken. ┏Ⅹ④③⑨⑨┛
After taking a sip, Wu Minqi frowned. "A bit sweet."
Can't it be sweet? This dish was originally made by Cao Guixiang to coax her grandchildren. Children love sweet and sour dishes, and the sweetness must be heavy. Cao Guixiang has a high level of seasoning, so even if the chicken is made sweeter, it is not surprising that Jiang Feng does not have the high level of cooking skills of Cao Guixiang.
"Do you make a children's meal?" Wu Minqi asked, and she also tasted this dish presumably for children.
"Zhang Zhiyun told me the method of this dish. Do you still remember Zhang Zhiyun? It was the big alum who came to Peiping a few days ago." Jiang Feng threw the pot to Zhang Zhiyun.
"The one in Guangdong?" Wu Minqi had an impression of Zhang Zhiyun.
"Yes, his grandparents are from Peiping. His grandmother was a chef of Yongheju earlier. He told me a few months ago that the dish his grandma made for him when he was a kid is what I make now, called Yun Chicken. , I thought it was quite interesting, so I wanted to try it. "Jiang Feng said," Maybe I'm not good enough, it always tastes strange. "
"It's weird, but it's sour and sweet, but it doesn't taste like it's too sweet." Wu Minqi said, then went back to carving watermelon.
When Jiang Feng was about to start making his seventh chicken, Xu Cheng came with the photographer of Zhiwei Magazine.
The interview location Xu Cheng chose this time was the kitchen.
After yesterday's interview, Xu Cheng also discovered that if they were chosen in a relatively formal or Jiang Feng and Wu Minqi environment, the two of them were actually nervous, no matter how relaxed they were on the surface.
Only Zhang Guanghang, probably because of his handsome appearance and early fame, has experienced the situation of being chased by French reporters and chasing interviews as early as 10 years ago.
Xu Cheng felt that an interview in the kitchen would relax Jiang Feng and Wu Minqi, and they could just eat the dishes just out of the pot, and the photographers could also take pictures of the dishes just out of the pot.
Three things in one go.
Xu Cheng asked the three of them to make their favorite dishes, and asked some questions from time to time. It was considered that they were interviewed simultaneously.
As for Chen Xiuxiu, the manuscript she wrote yesterday was unqualified, and she is now rewriting it in the hotel.
In the past few years, Xu Cheng was often euphemised by editor Jiang for disapproving that his manuscript was bad, and now it is his turn to disapprove of others' manuscripts.
Chief Editor Jiang and Deputy Chief Editor Wang are also in the hotel. They have more things to do than Chen Xiuxiu. Not only must I finish finishing the interview recording that was not finished last night, but I'll also help Xu Chengrun to edit some of the manuscripts he wrote before, and proofread by the way.
Let the chief editor and deputy editor of the magazine proofread in person. This is the totality of Mr. Xu. Who calls him the boss?
Jiang Feng's specialty is naturally the yam, and his buff for today's yam is not useful yet.
Wu Minqi chose Mapo Tofu. As a heavy-duty Shu Di chef, her best cooking skills are usually hidden in pepper and chili.
Zhang Guanghang chose lamb stewed in red wine. He is really good at this dish, although he uses a bottle of red wine at a wholesale price of 15 yuan.
Under the blessings of the master class and seasoning, Jiang Feng felt that the wire drawing yam he made today is very easy.
He also understands why it was so easy when he just made Yunji, but he still overturned, because he did everything well today.
Regardless of whether the car is over or over, it is easy to do.
Xu Cheng was beside Wu Minqi, watching her movements of pepper powder and pepper feeling that her stomach was hurting.
"I find that you actually like heavy cooking when cooking, is it because of your personal taste?" Xu Cheng asked.
"Maybe." Wu Minqi said, "I think this dish must be reloaded to make the diners have a hearty pleasure."
"You are good at Sichuan cuisine, but actually a large part of Sichuan cuisine is not spicy. Do you feel bitter when you cook those dishes?" Xu Cheng asked.
"There will be a bit, so I am learning now." Wu Minqi said.
"Then have you ever thought about changing the current cooking mode? For example, such a heavy ingredient."
"No."
Xu Cheng walked to Jiang Feng.
Jiang Feng currently uses the oil base to deposit sugar for medicinal purposes. The yam is extracted at the most suitable temperature and temperature. The taste and texture are much better than the opportunistic method used by Jiang Huiqin.
Xu Cheng, one of the best dishes in Lu Cai, has been heard before, but has never seen it with his own eyes.
This is a skill of the Jiang family, he will not ask more.
"Taifeng's landlord should be Lu Cai, right?" Xu Cheng asked.
"Correct."
"Then why do I rarely see sea cucumber dishes on the menu? From the perspective of the operation of a high-end restaurant, shouldn't sea cucumber dishes be such high-margin dishes?"
"Because we can't do it well." Jiang Feng's answer was very honest. "My grandpa and grandpa said that the dish that is not qualified is not eligible for the recipe. As long as the dish is on the recipe, it should be responsible to the diners."
Jiang Feng, Wu Minqi, and Jiang Jiankang will not make sea cucumber dishes. Zhang Guanghang will do a little but not so well. A few stove chefs recruited from the outside can make sea cucumber dishes, but only relatively easy, so there are very few sea cucumber dishes on the menu of Taifeng House.
Xu Cheng walked to Zhang Guanghang again.
Xu Chengcheng lingered in the back kitchen in this way, and the three photographers shot people or dishes or made dishes from various strange angles in strange poses.
Wu Minqi's Mapo Tofu came out first, followed by Jiang Feng's drawing yam.
The steaming Mapo Tofu, the spicy flavor coming from the face, and the hemp flavor of peppercorn powder, even though it looked daunting, but couldn't help but want to swallow.
Jiang Feng knows too much that Mapo Tofu made by Wu Minqi in an unreserved state is seductive. The red soup and white tofu and the spicy and numb feeling that is spicy to the root of the tongue can make a person less spicy. People will never forget.
The photographer hurry up and take a close-up shot of Mapo Tofu just out of the table.
Xu Cheng scooped a spoonful of Mapo tofu, which was imported.
Over the years, he has eaten a lot of strange and weird things, both delicious and unpalatable. He has even eaten such strange foods as raw pork with mustard, but that is already a young thing.
After eating this mouthful of Mapo Tofu, Xu Cheng felt deeply that he was old and his stomach could not stand the frustration.
"Water ~ www.novelhall.com ~ Xu Cheng dare not speak, for fear that spicy oil would get into his throat.
With a glass of underwater belly, Xu Cheng felt that he had eased over.
The spicy taste was diluted by water, and the taste of hemp stayed in the mouth.
Xu Cheng thought for a while, and actually thought it was pretty good.
Although it is too spicy and too numb, with a little aftertaste, you can experience the kind of hearty pleasure that Wu Minqi said.
"Do you want to try it too?" Xu Cheng invited others.
Several photographers shook their heads like rattles, so they didn't want to die.
Xu Cheng scooped another spoonful of Mapo Tofu.
Entrance.
Ah, that's the feeling, it's spicy and numb.
"Water, water!"
Sync reading on your phone
"What were you doing before?" Wu Minqi tasted the Shafu Luo chicken made by Zhang Guanghang, by the way, tasted the chopsticks Jiang Feng's latest pot chicken. ┏Ⅹ④③⑨⑨┛
After taking a sip, Wu Minqi frowned. "A bit sweet."
Can't it be sweet? This dish was originally made by Cao Guixiang to coax her grandchildren. Children love sweet and sour dishes, and the sweetness must be heavy. Cao Guixiang has a high level of seasoning, so even if the chicken is made sweeter, it is not surprising that Jiang Feng does not have the high level of cooking skills of Cao Guixiang.
"Do you make a children's meal?" Wu Minqi asked, and she also tasted this dish presumably for children.
"Zhang Zhiyun told me the method of this dish. Do you still remember Zhang Zhiyun? It was the big alum who came to Peiping a few days ago." Jiang Feng threw the pot to Zhang Zhiyun.
"The one in Guangdong?" Wu Minqi had an impression of Zhang Zhiyun.
"Yes, his grandparents are from Peiping. His grandmother was a chef of Yongheju earlier. He told me a few months ago that the dish his grandma made for him when he was a kid is what I make now, called Yun Chicken. , I thought it was quite interesting, so I wanted to try it. "Jiang Feng said," Maybe I'm not good enough, it always tastes strange. "
"It's weird, but it's sour and sweet, but it doesn't taste like it's too sweet." Wu Minqi said, then went back to carving watermelon.
When Jiang Feng was about to start making his seventh chicken, Xu Cheng came with the photographer of Zhiwei Magazine.
The interview location Xu Cheng chose this time was the kitchen.
After yesterday's interview, Xu Cheng also discovered that if they were chosen in a relatively formal or Jiang Feng and Wu Minqi environment, the two of them were actually nervous, no matter how relaxed they were on the surface.
Only Zhang Guanghang, probably because of his handsome appearance and early fame, has experienced the situation of being chased by French reporters and chasing interviews as early as 10 years ago.
Xu Cheng felt that an interview in the kitchen would relax Jiang Feng and Wu Minqi, and they could just eat the dishes just out of the pot, and the photographers could also take pictures of the dishes just out of the pot.
Three things in one go.
Xu Cheng asked the three of them to make their favorite dishes, and asked some questions from time to time. It was considered that they were interviewed simultaneously.
As for Chen Xiuxiu, the manuscript she wrote yesterday was unqualified, and she is now rewriting it in the hotel.
In the past few years, Xu Cheng was often euphemised by editor Jiang for disapproving that his manuscript was bad, and now it is his turn to disapprove of others' manuscripts.
Chief Editor Jiang and Deputy Chief Editor Wang are also in the hotel. They have more things to do than Chen Xiuxiu. Not only must I finish finishing the interview recording that was not finished last night, but I'll also help Xu Chengrun to edit some of the manuscripts he wrote before, and proofread by the way.
Let the chief editor and deputy editor of the magazine proofread in person. This is the totality of Mr. Xu. Who calls him the boss?
Jiang Feng's specialty is naturally the yam, and his buff for today's yam is not useful yet.
Wu Minqi chose Mapo Tofu. As a heavy-duty Shu Di chef, her best cooking skills are usually hidden in pepper and chili.
Zhang Guanghang chose lamb stewed in red wine. He is really good at this dish, although he uses a bottle of red wine at a wholesale price of 15 yuan.
Under the blessings of the master class and seasoning, Jiang Feng felt that the wire drawing yam he made today is very easy.
He also understands why it was so easy when he just made Yunji, but he still overturned, because he did everything well today.
Regardless of whether the car is over or over, it is easy to do.
Xu Cheng was beside Wu Minqi, watching her movements of pepper powder and pepper feeling that her stomach was hurting.
"I find that you actually like heavy cooking when cooking, is it because of your personal taste?" Xu Cheng asked.
"Maybe." Wu Minqi said, "I think this dish must be reloaded to make the diners have a hearty pleasure."
"You are good at Sichuan cuisine, but actually a large part of Sichuan cuisine is not spicy. Do you feel bitter when you cook those dishes?" Xu Cheng asked.
"There will be a bit, so I am learning now." Wu Minqi said.
"Then have you ever thought about changing the current cooking mode? For example, such a heavy ingredient."
"No."
Xu Cheng walked to Jiang Feng.
Jiang Feng currently uses the oil base to deposit sugar for medicinal purposes. The yam is extracted at the most suitable temperature and temperature. The taste and texture are much better than the opportunistic method used by Jiang Huiqin.
Xu Cheng, one of the best dishes in Lu Cai, has been heard before, but has never seen it with his own eyes.
This is a skill of the Jiang family, he will not ask more.
"Taifeng's landlord should be Lu Cai, right?" Xu Cheng asked.
"Correct."
"Then why do I rarely see sea cucumber dishes on the menu? From the perspective of the operation of a high-end restaurant, shouldn't sea cucumber dishes be such high-margin dishes?"
"Because we can't do it well." Jiang Feng's answer was very honest. "My grandpa and grandpa said that the dish that is not qualified is not eligible for the recipe. As long as the dish is on the recipe, it should be responsible to the diners."
Jiang Feng, Wu Minqi, and Jiang Jiankang will not make sea cucumber dishes. Zhang Guanghang will do a little but not so well. A few stove chefs recruited from the outside can make sea cucumber dishes, but only relatively easy, so there are very few sea cucumber dishes on the menu of Taifeng House.
Xu Cheng walked to Zhang Guanghang again.
Xu Chengcheng lingered in the back kitchen in this way, and the three photographers shot people or dishes or made dishes from various strange angles in strange poses.
Wu Minqi's Mapo Tofu came out first, followed by Jiang Feng's drawing yam.
The steaming Mapo Tofu, the spicy flavor coming from the face, and the hemp flavor of peppercorn powder, even though it looked daunting, but couldn't help but want to swallow.
Jiang Feng knows too much that Mapo Tofu made by Wu Minqi in an unreserved state is seductive. The red soup and white tofu and the spicy and numb feeling that is spicy to the root of the tongue can make a person less spicy. People will never forget.
The photographer hurry up and take a close-up shot of Mapo Tofu just out of the table.
Xu Cheng scooped a spoonful of Mapo tofu, which was imported.
Over the years, he has eaten a lot of strange and weird things, both delicious and unpalatable. He has even eaten such strange foods as raw pork with mustard, but that is already a young thing.
After eating this mouthful of Mapo Tofu, Xu Cheng felt deeply that he was old and his stomach could not stand the frustration.
"Water ~ www.novelhall.com ~ Xu Cheng dare not speak, for fear that spicy oil would get into his throat.
With a glass of underwater belly, Xu Cheng felt that he had eased over.
The spicy taste was diluted by water, and the taste of hemp stayed in the mouth.
Xu Cheng thought for a while, and actually thought it was pretty good.
Although it is too spicy and too numb, with a little aftertaste, you can experience the kind of hearty pleasure that Wu Minqi said.
"Do you want to try it too?" Xu Cheng invited others.
Several photographers shook their heads like rattles, so they didn't want to die.
Xu Cheng scooped another spoonful of Mapo Tofu.
Entrance.
Ah, that's the feeling, it's spicy and numb.
"Water, water!"
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