Shokugeki no Imitation Chef

"It tastes bad!"

"It's like chicken cake dipping vegetable soup ..."

"Indeed, this time the outer layer of" lactone tofu "is fried enough to be tough, but the inside is still very" thin ", and the Mapo sauce cannot taste. ΩΔ┡ 小』 Δ 说 』ん”

Liu Pengxing and Liu Pengyuan tasted the finished product and frowned at the same time!

This is their third attempt. The first time, the time of frying was too short, and it was frying at a low temperature. When frying with the ready-made Mapo sauce, although there was no frying under Liu Pengxing ’s strong control Rotten, but when tasted, the taste is a bit bad ...

In the second attempt, the cooking time was a little longer, and the taste was still not good after stir-frying.

In this attempt, Liu Pengxing chose high-temperature frying, so that the outer skin of the "fat tofu" quickly converged in a short time, and the inside was still immature.

However, the taste is still not very good, because the convergence of the tofu skin, although the toughness is enough, not fried, but the Mapo sauce can not penetrate into the tofu!

Although it is very tender inside, it is just like Liu Pengxing said, just like chicken cake dipping vegetable soup!

In fact, if this is not an assessment, but a competition titled "Mapo Tofu", Liu Pengxing is not unable to solve these, as long as the composition of Mapo sauce is changed ...

Whether it is changed to "Panda Mapo Tofu", a sauce that can be poured on steamed tofu, or a more simmered soup, can make up for the lack of "lactone tofu".

However, what is being considered now is not how to improve the sauce and make up for the deficiency of "lactone tofu", but to control the heat to make the deficiency of "lactone tofu" "disappear" itself!

This sauce cannot be moved ...

Liu Pengxing's pyrotechnics skills, although in the presence of "tactile", have reached the peak.

But the problem is that Liu Pengxing doesn't know by now, what kind of fire should he handle, he doesn't even have a "target", and naturally the firework is useless no matter how high it is!

"But I think the general direction should be right, but only a few points must be considered ... First, the outer skin part must be tough enough, but it cannot make the taste of the sauce unable to penetrate; then the inside of the 'lactone tofu' must be maintained The fresh taste can't be too 'thin', but it can't be the same as the 'chai' of the outer skin ... "Liu Pengyuan said aside.

Indeed, such speculation is more realistic.

After all, in the previous few experiments, in fact, optimize the "advantages" of each time, and then combine them together, it can be regarded as "barely combined"!

But Liu Pengxing still feels that, by doing so, a Mapo tofu that is "close to normal Mapo tofu" does not seem to be what he should pursue ...

"Then you try it first, I think I can think about it again." Liu Pengxing finished sitting on the high stool in front of the counter.

This is probably the "occupational disease" of far-moon students, after all, every time the assessment, always thinking of "complete with the minimum" students, stay in long-moon!

Now Liu Pengxing is thinking, how can he follow the "highest standard" of this Mapo fat tofu.

That is how to make this "mapo tofu", without changing the sauce ratio or the lactone tofu, so that the finished product will have its own deliciousness, and even more common tofu!

In the attempts of Liu Pengyuan and the Zhao family brothers again and again, time passed slowly ...

Liu Pengyuan also reminded Liu Pengxing several times in the middle, as the cook should also understand how to choose, now it is best not to delay time, start to try well, otherwise it is likely to reach eight o'clock, still can not get any decent finished products.

But Liu Pengxing's words made Liu Pengyuan never ask him again ...

"Huh? Isn't this just the" test "that Senior Lou San gave us? It's a big deal, just fail? What can I do? I didn't say anything about betting ..."

It makes sense to say that Liu Pengyuan and others are speechless about such unambitious words!

The dinner was delivered on time at six o'clock, just the simplest egg fried rice, but ... there is a super star level!

"This is ... Golden fried rice?" Liu Pengxing said brightly.

"Yes, this is also one of the two cheapest" dishes "of" Yangquan Restaurant ", and the other is" Fried Qingjiang Dishes. "Liu Pengyuan said.

"It seems that Master really wants us to dispose of these experiments ourselves."

"But since there are golden fried rice, even if there is no other food, I can eat a bucket!"

The Zhao family brothers discussed it.

With full confidence in his younger brother Zhao Liang, Zhao Ming could n’t help but say: “I think it ’s better to eat a barrel of Mapo Tofu. Do you know how many failed products we just produced?”

"..."

"bad!"

While Zhao Liang was speechless, Liu Pengyuan whispered, but then, her eyes glanced at Liu Pengxing ...

"Okay, give me the finished product that you made, and it's" eatable "... the taste is too eccentric to solve it yourself!" Liu Pengxing shrugged.

"Eh? What are you going to do? If you waste food, Master will be angry ..." Zhao Ming couldn't help asking.

Liu Pengxing smiled confidently: "Relax, I know what‘ waste ’means, and I also understand‘ food ’, but I do n’t know anymore even if they are together!”

Afterwards, Liu Pengxing used actual actions to prove what is called "a dog that can bark does not bite" (Liu Pengxing :?)!

Zhao Liang, who was "speaking loudly," looked round, but after eating two or three servings, he was already lying on the ground.

But Liu Pengxing swept away the rest, and it was estimated that there were at least a dozen servings. Just "adding rice" would add four or five servings!

"Unfortunately, it's not too delicious, it can only barely" fruit belly "!" Liu Pengxing patted the belly that didn't bulge at all.

"How do I feel that you can eat more? Is it a sequelae from the last epiphany? Now that you don't even need" that "? Liu Pengyuan also said unexpectedly.

In detail, "that what" is obviously related to the "spiritual events" encountered by the central gastronomy institution in the old school building!

And the brother of the Zhao family brothers said at this time: "Be sure to invite you to eat" delicious "food as a thank you next time!"

"It's nothing. I haven't tried anything. Now that I have tasted your experiment, it's a little more insight, which saves me the time to try and think next!" Liu Pengxing said.

"Eh? Can I just eat it? Don't take it for granted ..." Liu Pengyuan obviously didn't understand the role of "taste".

"Of course, I just thought a little bit ... Senior Lou San just said that he can't use other ingredients, spices or water, but he didn't say that I can't take the" lactone tofu "out?" Liu Pengxing said.

"Eh? What are you going to do? It's almost seven o'clock. Uncle Lou San should be coming back soon?"

"It doesn't matter, then tell him that I will be back before eight o'clock!"

Liu Pengxing said that he took a few pieces of "lactone tofu" wrapped in plastic wrap and left the kitchen ...

And Liu Pengyuan and the Zhao family brothers have already been tested at this time, and they have basically figured out some laws and started the final adjustment stage.

After tasting their "Mapo lactone tofu (semi-finished product)" in theory, Liu Pengxing has already equalized their progress, but Liu Pengxing suddenly thought of another idea, so he went to find "tools" first ...

Sure enough, Liu Lousan had already returned by ten o'clock at seven.

Although eight o'clock is the deadline, if someone completes it at this time, he can already taste it.

"Huh? What about that kid?" Liu Lousan wondered.

"Uncle, A Xing said he was going to find some tools ... He also took a few bags of lactone tofu and said he would return on time." Liu Pengyuan explained.

Liu Lousan nodded recklessly.

For more than half an hour later, Liu Pengyuan and the Zhao family brothers also made finished products one after another and presented them to Liu Lousan.

This time, Liu Pengyuan learned the lesson, and decided to drag it to the last one.

Zhao Ming was the first to submit. Ten years ago, when Zhao Ming was only eleven or twelve years old, he had an instinctive fear of flames.

Although it is said that the children of the poor family have been in the house for a long time, the two brothers grew up with their mothers and never had the memory of their father, so they would cook their own meals from an early age ... But from that time on, the brothers cooperated, and the brother was responsible for the knife Responsible for using fire.

After ten years of correction, although it will not be shown now, but a trace of fear in the heart can not be changed, so the firework is always worse than his brother ...

"Do you think the texture of this tofu really matches with the sauce? The toughness of the outer layer is still moderate, but the inside ... there is a feeling of chewing dried tofu, before using the fire for too long! You should understand me What do you want to say? If you want to begin to understand the "firework spirit", you must use your heart to feel the existence of "fire" instead of "putting" your heart far away from the fire. ! "

"Don't think that you are just a little bit apart from the open fire, you can use the oven and other heating methods to take shortcuts! The easiest way to feel the" firework spirit "is to use the open fire, although other equipment is easy to get started, but you want to master It is very difficult. It can even be said that without the basis of an open flame, it is impossible to rely solely on other equipment to master the "firework spirit" ... "Liu Lou repeatedly told.

Afterwards, Zhao Liang and Liu Pengyuan were both forced by Liu Lousan.

It can be seen that Liu Pengyuan is stronger than Zhao Liang but lower than Zhao Ming in knife skill, but the opposite in firework ...

This also made Liu Lousan secretly sigh, in fact, the talents of the Zhao family brothers are not much worse than Liu Pengyuan, only because they have their own defects, so they are not obvious.

And when it was only fifteen minutes before eight o'clock, Liu Pengxing came back with a small pot ...

"Huh? You are all done? Okay, wait a minute, I will be ready soon!" Liu Pengxing said.

I saw Liu Pengxing finished talking, and then hit the fire, then put the ready-made sauce into it, but the amount seemed a little small?

In the prepared "Mapo Sauce", there is already meat foam. All the ingredients and fats are also fried to the right in advance. When they are used, they can be reheated.

Such a simple operation, whether it is "tactile" or "smell", can make Liu Pengxing easily grasp the situation ...

Liu Pengxing skillfully used a shovel and fiddled with the pan a few times, spreading the sauce to the most suitable heated area, and a scent flew out of the pan in a moment. At this moment, Liu Pengxing closed his eyes and leaned The sense of smell grasps the timing, sprinkles the "small pot" slightly, and pours little water into it ...

and many more! There seems to be something wrong ...

water?

Liu Pengyuan and the Zhao family brothers could not help but widen their eyes, although the amount is not much, but ... this is cheating! All said that it is not allowed to add other ingredients, including "water"!

Although surprised, but out of respect, Liu Lousan and several others did not speak to remind them, but just waited aside.

After the sauce with water was reheated to the temperature full of fragrance, Liu Pengxing poured the tofu in the small pot ...

Looking at his movements quite casually, it seems that these "lactone tofu" are already very strong?

According to the experience of the Zhao family brothers and Liu Pengyuan, in order to ensure the taste, the "lactone tofu" will not be fried so "sturdy", otherwise the taste will be reduced although it is easy to break and not easy to break.

After the stir-fry, Liu Pengxing put out this "Mapo Tofu", and several others also cast their eyes on the things on the plate ...

"A Xing, wouldn't you forget that you shouldn't add water?" Liu Pengyuan could not help but whispered aside.

"No, what Senior Lou San said is not to allow" add water "..."

"Huh? How is it possible that Master didn't say anything before, and nothing was allowed to be added?" Zhao Ming wondered.

"Yes, it's not that you don't allow 'add water', but you don't allow 'add foreign ingredients or spices'!" Liu Pengxing said.

"What's the difference? Master didn't prepare water for us?" Zhao Ming was still puzzled.

But at this moment, Liu Lousan said: "No, A Xing is right, although I did not prepare water directly, but ... the water content of tofu is more than 85%, and the lactone tofu will be higher! "

The essence of tofu is equivalent to a colloidal solution formed by water and legume. Most of the water and legume have no chemical reaction, but are physically combined together in the form of colloid.

"The water content of tofu ... what? Is this the water in the tofu? Then ... how did he **** the water out?" Zhao Liang surprised.

"Don't get it yet? You take a closer look at the" Mapo Tofu "!" Liu Lousan said.

The other three concentrated on the tofu block ...

In fact, at first glance, they thought this dish of "Mapo Tofu" was a bit strange.

First of all, "Mapo Tofu" on the "color", it should be red and white, dotted with green onions, right. At most, after the tofu is heated, it shows a bright yellow o color, then it should be red, yellow and green. .

But in Liu Pengxing's "Mapo Tofu", the tofu pieces are also red!

Just now, when Liu Pengxing just poured tofu into the pot, although he didn't see too clearly, the color was definitely not so dazzling ...

The three carefully observed that it was not the tofu block that turned red, but a honeycomb-like hollow structure densely covered, and the water-filled Mapo sauce was absorbed in these hollows, so it became red. !

"Is this ... frozen tofu?" Zhao Ming understood this a little bit: "Ah! The water is the water melted from the frozen tofu!"

Frozen tofu, a kind of food derived from tofu, usually puts northern tofu in the refrigerator or the freezer ... in winter, it can also be frozen directly outside, and it will be thawed after it is completely frozen.

The water content of tofu is extremely high, and when the water is below 4 degrees, it has the characteristics of anti-expansion, that is, the lower the temperature, the lower the density, and when the water becomes ice, the density is smaller than the water!

As the temperature decreases, especially after turning into ice, the combination of water and legume will also change, and some of the water can no longer maintain the state of the colloidal solution, separating from the legume and forming individual small ice crystals. The physical state of the tofu, which is free of a large part of the water, is no longer soft and brittle, but has a certain toughness, which is biased towards the texture of dried tofu and bean skin.

And because the ice crystals "extrude" the voids, the frozen tofu has a honeycomb-like structure after thawing, which is fluffy and elastic ...

Therefore, it can absorb a large amount of soup, and it is very popular in soup or shabu hot pot!

"It turns out so! Axing, you went out before, to find equipment that can be frozen?" Liu Pengyuan realized this.

After all, there is no equipment that can freeze in an hour in this kitchen.

And the Zhao family brothers seem to want to say something, but they didn't finally speak ...

Liu Lousan saw what the two brothers thought, and then said, "No, it's not just processing 'lactone tofu' into frozen tofu. The water in that small pot should be the one that came out of these tofu Right? "

"Yes, so it can be said that all the" lactone tofu "is added to it. There is neither more nor less water, but the form of existence has changed." Liu Pengxing said.

"If this is the case, it means ..."

Liu Lousan said that it seemed to verify his conjecture, and a piece of "Mapo lactone frozen tofu" was put in his mouth.

When the tofu is pinched, it can be seen that "lactone frozen tofu" is softer than ordinary frozen tofu, and the full red mapo sauce is squeezed out under the pressure of chopsticks. The coveted feeling!

And Liu Lousan couldn't help but swell his eyes after the entrance of tofu, only to feel that in the chewing room, the full soup was splashing all over his mouth ...

Every part of the mouth is lingering under the flavor of Mapo sauce, and the most important thing is not just the taste of frozen tofu. When the outer layer of frozen tofu filled with soup is bitten, the inner and middle It has smooth, soft parts!

It is when there is no complete freezing, the frozen part is relieved by heating! It still maintains the soft and tender taste of tofu ...

Yes, these are not completely frozen tofu, Liu Lousan can see this from the amount of water!

Although the lactone frozen tofu is softer than the ordinary frozen tofu, but with the frozen tofu part outside, the tofu will not be scattered. At the same time, unlike the fried tofu, the frozen tofu with the honeycomb structure outside, not only will not be sauce The juice is blocked outside, but it will be absorbed!

The Mapo sauce that has been diluted will be surrounded by the "tofu" in the hollow of the beehive. At the entrance, it will be different from the ordinary Mapo tofu, but it is also satisfying in taste and delicious. !

"It's simply ... it can be called the" Mapo Bomb "!"

Not bad! It's an explosion!

This half-frozen tofu of Mapo Tofu brought Liu Lousan an explosive impact!

Obviously just used to "difficult" each other's assessment questions, actually brought a new gourmet experience!

"Sure enough! This is not only frozen tofu ... but also keeps the tofu fresh and tender inside, and because of the warming after low temperature, the taste becomes free of the defect of 'lactone tofu' too thin!" Liu Lousan said .

Although there is no specific value to compare this time, but from Liu Lousan's reaction, everything has been explained.

Even for the "Mapo Tofu" made by Zhao Liang and Liu Pengyuan, when Liu Lousan tasted it, Liu Lousan only commented that he was "close to" ordinary Mapo tofu, but now Liu Lousan is liking Liu Pengxing Po Tofu is frankly delicious, and ...

"A Xing, when you have time later, reorganize the recipe of the" Mapo Bomb ", how about hanging it on the menu of" Yangquan Restaurant "and" Yangquan Hotel "? One, the price of 68 in the hotel, each sales, you will be divided into 3o%. "

"What? Join the menu of" Yangquan Restaurant "? This ..." Brother Zhao family exclaimed.

For chefs of Chinese cuisine, this is almost an honor.

Although it is not a signature dish ~ www.NovelMTL.com ~ just to join the menu, but be aware that many three-star Chinese cuisine wandering chefs are proud to have their own recipes, which are attached to the menu of "Yangquan Restaurant"!

And Liu Pengxing is only 16 years old, the most important thing is ... The prototype of this dish is only from a difficult test!

"But Master ... is this a" firework "?" Zhao Liang asked, somewhat depressed.

Liu Pengxing actively replied: "Of course! The so-called firework refers not only to 'fire', but to control the temperature! Controlling the low temperature is also what the chef should master, just like cold dishes, not the best. The cooking temperature range? "

Of course, the specific "semi-frozen lactone tofu" method, if it is to be promoted, Liu Pengxing feels that it should be further improved. He used to borrow a liquid nitrogen spray bottle, and then cut the pieces of lactone tofu engine in Spray tofu with hand and even hand!

Most people do this, it is estimated that they can directly amputate ...

Liu Pengxing uses the warming of the skin to control the cooling effect of liquid nitrogen, so that it will freeze the outer layer, and the inner layer will not be frozen together ... (to be continued.)