Chapter 320 Mapo Tofu
"What were you doing before?" After Wu Minqi tasted Zhang Guanghang's saffron chicken, she stopped by and tasted the latest Yun chicken from Chopsticks Jiang Feng.
After taking a sip, Wu Minqi frowned: "It's a bit sweet."
Can it be sweet? Cao Guixiang originally made this dish to entertain her grandson. Children like sweet and sour dishes, and the sweetness must be strong. Cao Guixiang has a high level of seasoning, so even if the Yun chicken is sweet, it still tastes good. It would be a bit strange for Jiang Feng to cook it without Cao Guixiang's level of cooking skills.
"Are you making a children's meal?" Wu Minqi asked, and she could tell from the taste that this dish was probably specially made for children.
"Zhang Zhiyun told me the recipe for this dish. Do you remember Zhang Zhiyun? He's the junior from University A who came to Peking a few days ago." Jiang Feng passed the blame to Zhang Zhiyun.
"The one from Guangdong Province?" Wu Minqi had an impression of Zhang Zhiyun.
"Yes, his grandparents are from Peiping, and his grandmother was a chef in Yongheju. A few months ago, he told me about a dish that his grandmother cooked for him when he was a child, which is the dish I am making now, called Yunji. , I think it’s quite interesting and want to try it,” Jiang Feng said, “Maybe it’s because I’m not good enough, it always tastes weird.”
"It's a little strange. It's obviously a sweet and sour dish but it doesn't taste like it. It's too sweet." Wu Minqi said, then went back to carve the watermelon.
When Jiang Feng was about to make the seventh serving of Yunji, Xu Cheng came with a photographer from Zhiwei magazine.
This time Xu Cheng chose the kitchen for the interview.
After yesterday's interview, Xu Cheng also discovered that if they choose to be in a relatively formal environment or an environment that Jiang Feng and Wu Minqi are not familiar with, no matter how relaxed they pretend to be on the surface, they will actually be nervous in their hearts.
Only Zhang Guanghang, probably because he is handsome and became famous early, had experienced being chased by French reporters 10 years ago. He had seen big winds and waves, and a mere interview would not make him nervous at all.
Xu Cheng felt that interviewing in the kitchen would make Jiang Feng and Wu Minqi relax, and they would be able to eat the freshly cooked dishes, and the photographers could also take pictures of the freshly cooked dishes.
Kill three birds with one stone.
Xu Cheng asked the three of them to cook their own special dishes, and he asked some questions from time to time. It was considered that the three of them were interviewing at the same time.
As for Chen Xiuxiu, the manuscript she wrote yesterday was not up to standard, and she is now rewriting it in the hotel.
In the past few years, Xu Cheng was often tactfully criticized by Editor Jiang for his poor writing. Now it was finally his turn to criticize other people's poor writing.
Editor Jiang and Deputy Editor Wang are also in the hotel. They have much more things to do than Chen Xiuxiu. Not only do they have to sort out the unfinished interview recordings last night, but they also need to help Xu Cheng polish some of the manuscripts he has written before and proofread them by the way.
Let the editor-in-chief and deputy editor-in-chief of the magazine proofread it in person. This is Mr. Xu's arrangement. Who calls him the boss?
Jiang Feng's specialty dish is naturally the shredded yam, and he hasn't used the buff of the shredded yam today.
Wu Minqi chose Mapo Tofu. As a Shu chef with a strong taste, her best cooking skills are usually hidden in Sichuan peppercorns and chili peppers.
Zhang Guanghang chose mutton braised in red wine. He was really good at this dish, even though he used red wine with a wholesale price of 15 yuan a bottle.
With the help of master-level heat and seasoning, Jiang Feng felt that the caramelized yam he made today was extremely smooth.
He also understood why he was so good at cooking Yunji but still failed because he was so good at cooking any dish today.
Whether it turns over or not, it is smooth when doing it.
Xu Cheng was next to Wu Minqi, and felt his stomach hurt when he watched her sprinkle pepper powder and chili.
"I found that you actually like to use heavy ingredients when cooking. Is it because of your personal taste?" Xu Cheng asked.
"Maybe," Wu Minqi said, "I think this kind of dish must have heavy ingredients to give diners a hearty pleasure when eating it."
"You are good at Sichuan cuisine, but in fact a large part of Sichuan cuisine is not spicy. Do you find it difficult to cook those dishes?" Xu Cheng asked.
"It will be a little bit, so I am studying now." Wu Minqi said.
"Then have you ever thought about changing the current cooking mode? For example, you can't use such heavy ingredients."
"No."
Xu Cheng walked to Jiang Feng's side.
Jiang Feng now uses the method of sinking sugar in oil to make shredded yam, which allows the yam to be shredded at the most suitable temperature and heat. The taste and texture are much better than the opportunistic method used by Jiang Huiqin.
Xu Cheng has heard about it before, but has never seen it with his own eyes.
This is the unique skill of the Jiang family, and he won't ask any more questions.
"The owner of Taifeng Restaurant should be selling Shandong cuisine, right?" Xu Cheng asked.
"Yes."
"Then why do I rarely see sea cucumbers on the menu? From the perspective of operating a high-end restaurant, shouldn't sea cucumbers, a highly profitable dish, be the main dish?"
"Because we can't do it well." Jiang Feng's answer was very sincere, "My grandfather and my third grandfather told me that unqualified dishes are not qualified to be on the menu. As long as the food is on the menu, we should be responsible to the diners."
Jiang Feng, Wu Minqi and Jiang Jiankang don't know how to cook sea cucumber dishes. Zhang Guanghang knows a little but his cooking is not very good. Several stove cooks hired from outside can cook sea cucumber dishes, but they can only make relatively easy ones, so there are very few sea cucumber dishes on the menu of Tai Feng Restaurant.
Xu Cheng wandered next to Zhang Guanghang again.
Xu Cheng was wandering around in the kitchen like this, while three photographers took pictures of people, dishes, and people cooking from all kinds of strange angles and in all kinds of strange postures.
Wu Minqi’s mapo tofu was the first to be served, followed closely by Jiang Feng’s shredded yam.
The steaming mapo tofu, the spiciness and the numbing taste of Sichuan pepper powder, although it is daunting to look at, but you can't help but want to swallow.
Jiang Feng knew very well the Mapo Tofu that Wu Minqi made without reservation. It was tempting. The white tofu in red soup and the spicy and numbing feeling that reached the base of the tongue could make a person who is not into spicy food. People will never forget it.
The photographer wasted no time and took a close-up of the freshly cooked Mapo Tofu on the table.
Xu Cheng scooped up a spoonful of Mapo Tofu and took it into his mouth.
He has eaten a lot of strange things over the years, some delicious and some unpalatable. He has even eaten strange food like raw pork dipped in mustard, but that was already in his youth.
After eating this mouthful of Mapo Tofu, Xu Cheng deeply felt that he was getting older and his stomach could no longer withstand this kind of torment.
"Water." Xu Chengdu didn't dare to speak for fear of choking on the spicy oil.
After drinking a glass of water, Xu Cheng felt that he had recovered.
The spiciness was diluted by the water, but the numbing taste still lingered in the mouth.
Xu Cheng thought about it for a while and actually thought it was pretty good.
Although it is a bit too spicy and numbing, as long as you savor it for a moment, you can experience the hearty pleasure that Wu Minqi mentioned.
"Would you like to come and try it too?" Xu Cheng invited the others.
Several photographers shook their heads like rattles. They didn't want to die.
Xu Cheng scooped up another spoonful of Mapo Tofu.
Entrance.
Ah, this is the feeling, spicy and numb.
"Water, water!" (End of Chapter)