Gourmet food starts from the green leather train chef

Chapter 174 There is no problem in the problem
Cheng Lin couldn't believe his ears. He had seen Zhou Zhou's cooking skills before, and he had searched Zhou Zhou's information before coming here, and learned that Zhou Zhou was a member of the senior jury for 'Three Meals a Day' It is said that even Wu Jiutong, an old poisonous snake, is willing to bow down. How can a talented chef who knows how to eat and cook be so sure of him?This really touched him.

"Hehe, Mr. Zhou, you've won the prize, I can't think of it"

Zhou Zhou glanced at him: "Master Cheng, I haven't finished my words yet"

"Oh? Then ask Master Zhou for advice.

I remember you just said that there is nothing wrong with it? "

Cheng Lin lightly cupped his fists, with a face full of humility and sincerity, he thought to himself: "I'm afraid you don't know yet, my boiled tofu dish not only absorbed the method of boiled tofu in Sichuan cuisine, but also added 30% of my cooking tofu. Years of experience, to put it bluntly, this dish can be called the treasure of the town on the tofu banquet.

If you really have insight, Lao Cheng, I will really admire you. "

Zhou Zhou said with a smile: "Since there is no problem, then find out the problem. If you find it, there is naturally something wrong with your dish."

"Find out what's wrong?"

Not only Cheng Lin was baffled, but even Mr. Zhang Zhouxuan and Wu Jiutong couldn't help laughing.Li Xueru looked at the elder sister Gu Xiangyu with some grievances, and said to herself that elder sister, you will blame others by mistake, take a look, what Zhou Zhou said is much more unreasonable than others.

"Yes, to find out what's wrong."

Zhou Zhou was a little surprised by everyone's reactions. Seriously, is it necessary to have such a strange expression?
"Theoretically, any dish is problematic, unless Master Cheng thinks that your dish has reached perfection?"

Cheng Lin was stunned: "Of course not, how many seniors in Qinxing have never said that the dishes they cook are perfect, how dare I?"

"Well, in fact, the realm of perfection may not be unattainable. As far as I know, there are other realms above perfection. Master himself has no confidence in the process, which means that my judgment is not wrong. Your boiled tofu dish , there must be a problem."

It's still the old Zhou Xing, and his words are so cloudy, he is simply the number one master of Qinxing in China.

There is a realm beyond perfection, what is that?Is it the legendary "Tibetan God Chef" who has long since retired, or the super expert in cooking that can smash the void in fantasy novels?

Cui Zhengshan sighed in his heart, compared to Zhou Zhou, he really pretended to be superficial and inferior. It seems that Zhou Zhou is really lonely.One is superficially humble, the other is to create problems if there are no problems, and create topics if there are no topics. This is the gap.
"Please Master Zhou for advice."

"If you don't dare to advise, just tell me your opinion.

Master Cheng uses the steaming method to pre-process this 'boiling water tofu', so what do you think of the difference between the steaming method and the boiling method? "

In fact, Zhouzhou has never made this boiled water tofu, but the boiled water tofu in the original world is based on the steaming method. The steaming method is the authentic one.

With Cheng Lin's cooking skills, he will naturally know how to choose.

Although Zhou Zhou has never cooked this dish, after tasting Cheng Lin’s boiled tofu after opening the "Myth on the Tip of the Tongue", I have realized something in my heart, and now I just want to hear what this chef said for confirmation What I think in my heart.

"Hehe, Master Zhou is going to test my old age.

When making this dish, if the tofu is soaked in boiling water for a short time, the speed is naturally the fastest, but there will be a disadvantage, that is, it will increase the moisture of the tofu.

Tofu is inherently watery. Tofu in boiled water is called boiled water. It is actually a watery broth, so we should try our best to avoid the water vapor in the tofu itself. Boiling water for a short time will directly magnify this problem. "

Seeing Zhou Zhou nodding, Cheng Lin smiled and said, "In addition to the moisture, boiling water for a short time can easily overcook the tofu. If the tofu is overcooked in the early stage, it will be difficult to cook the tofu in the broth. Tasty."

"That's a good point. In fact, in summary, the temperature of boiling water is too high when it enters the water, and it cools down quickly when it comes out of the water, which is easy to lock in the smell."

Zhou Zhou nodded and said: "If my understanding is correct, although boiled tofu depends on the high-grade broth, tofu is always the main ingredient. To be perfect, it is necessary to let the tofu not only have the taste of the broth, but also retain its own flavor. Taste, if boiled for a short time, if you master it well, it is no problem to keep the crispness of tofu itself, but it is difficult to meet the previous requirement.”

"Excellent, if you said you had doubts about Master Zhou before, now I am convinced by Old Cheng!"

Cheng Lin looked at Zhou Zhou in surprise, and praised: "How did Master Zhou know this?

If you hadn't cooked boiled tofu hundreds or thousands of times, it would be difficult to have such a feeling!

This is impossible!This dish is my original creation, and it is the first time it is officially released today. Why does Master Zhou seem to be familiar with this dish? This makes Lao Cheng puzzled? "

Seeing that Zhou Zhou just smiled and didn't seem to have any intention of answering him, Cheng Rin couldn't continue to ask, so he could only think that Zhou Zhou had a terrible spiritual tongue, and everything was eaten by others.

After thinking about it, I was still a little unwilling, and continued to ask: "But Master Zhou, you haven't said why my dish is not perfect yet?"

You must not understand it, let alone guess that I am cheating. Zhou Zhou blushed a little and said: "The steaming method is easier to control the degree of tofu's initial maturity, and there is a saying that the steaming temperature is urgent. In the slow steaming process It is easier to let the tofu taste better in the broth, so the steaming method must be used in this delicious boiled tofu dish by Master Cheng.

But ah. The difficulty lies in another problem, how to partially retain the tender taste of tofu during the steaming process?It is necessary to know that the taste of tofu is very destroyed during the steaming process.

Moreover, in order to achieve the "delicious and unique taste" pursued by the chefs, it is more difficult to achieve this in the steaming method than in the boiling method.

That's why it is said that if the steaming method can achieve [-] points, the steaming method may only get [-] points.If I'm not wrong, if this dish is spread, many chefs will give up the steaming method and choose to use the steaming method to process this dish.

I said that there is no problem with Master Cheng’s boiling water tofu because you didn’t make any obvious mistakes when using the steaming method. There is no problem, but it is just a dish without problems.

In fact, it seems that it is still a little bit short of the real perfect state.”

Cheng Lin was confused for a while: "Master Zhou, don't just talk, why don't you make a boiled tofu with your own hands, so that my old Cheng can also learn?"

(End of this chapter)