Chapter 174 No problem in the problem

Author: Heart of Light and Darkness

Chapter 174 No problem in the problem

Cheng Lin couldn't believe his ears. He had seen Zhouzhou's cooking skills. He had just searched for Zhouzhou's information before coming. He learned that Zhouzhou was a member of the senior jury of "Three Days" and it is said that even Wu Jiushe, the old poisonous snake, was willing to give up the disadvantage. A genius chef who can eat and cook, was so sure of him? This really touched him.

"Haha, Master Zhou, you have been awarded for the award, I never thought it would be possible."

Zhou Zhou glanced at him: "Master Cheng, I haven't finished speaking yet."

"Oh? Then please give me advice from Master Zhou.

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

Cheng Lin hugged his fists gently, with a humble and sincere face, and said to himself: "You are afraid that you don't know yet. This boiled water tofu not only absorbs the boiled water tofu method in Sichuan cuisine, but also adds my experience of cooking tofu for 30 years. To put it bluntly, this dish can be called the treasure of the tofu mat.

If you really can see something, Lao Cheng will truly convince you."

Zhou Zhou smiled and said, "Since there is nothing wrong with it, then find out the problem. Once you find it, there will naturally be a problem with this dish."

"Find out the problem?"

Not only Cheng Lin was puzzled, but even Mr. Zhang Zhouxuan, Wu Jiushu and others couldn't help laughing. Li Xueru looked at his elder sister Gu Xiangyu with some aggrievance, thinking to himself, you would blame him wrongly, look at him, what Zhouzhou said is much more unreasonable than others.

"Yes, it's just to find out the problem."

Zhouzhou was a little strange about everyone's reaction. I said it was serious. Is it necessary to have such a strange expression?

"In theory, any dish is problematic, unless Master Cheng thinks that the dish you cook has reached the perfect level?"

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

"Well, in fact, the perfect state may not be impossible to achieve. As far as I know, there are other states above perfection, and the master himself has no confidence in the process. That means my judgment is not wrong. There must be problems with your boiled water tofu."

It was still Old Zhou Xing, who said this so much that he was simply the most important traitor in China's diligent movement.

There is still a realm above perfection. What is that? Is it the legendary "Tibet God Chef" who has long been unable to retire, or is it the super master who cooks and breaks the void in fantasy novels?

Cui Zhengshan sighed in his heart that compared to Zhouzhou, he was really pretending to be superficial and miserable. It seems that Zhouzhou is really lonely. One is that he is extremely modest on the surface, and the other is that he has to create problems without problems, and he has to create topics without topics. This is the gap.

"Please give me advice from Master Zhou."

"I dare not give advice, just tell me what I think.

Master Cheng used the steaming method to process this 'boiled water tofu' in advance. So how do you view the difference between steaming method and the stamping method?"

In fact, this boiled water tofu has never been made in Zhouzhou. However, the boiled water tofu in the original world is authentic. Cheng Lin’s boiled water tofu was originally transformed from boiled water tofu, and it never leaves the essence. Naturally, the steaming method is authentic.

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

Although Zhouzhou has never made this dish, after opening the "Myth on the Tip of the Tongue" and tasted the boiled water tofu in Cheng Lin, he had already realized something. Now he just wanted to hear what this chef said in order to confirm what he was thinking in his heart.

"Haha, Master Zhou is going to take the test of my old Cheng.

When making this dish, if you put the tofu into boiling water and radiate it, the speed is naturally the fastest, but there will be a disadvantage, which is that it will aggravate the water vapor of the tofu.

Tofu is originally heavy in water. Boiled water tofu is called boiling water. In fact, it is used in water-like broth, so you should try your best to avoid the water vapor of the tofu itself. The boiling water will directly amplify this problem."

Seeing Zhou Zhou nodding, Cheng Lin smiled and said, "In addition to water vapor, boiling water can easily overcook the tofu. If the tofu is overcooked in the early stages, it will be difficult to taste in the broth."

"It's good. In fact, in summary, the temperature when boiling water is boiled into the water is too high, and it cools down quickly when it comes out of the water, and it is easy to get odor locked."

Zhou Zhou nodded and said, "If my understanding is correct, although boiled water tofu is based on special-grade fine broth, tofu is always the main focus. To achieve perfection, the tofu must be included in the taste of the broth and retain its own flavor. If boiling water is well controlled, it is no problem to retain the fresh crispness of the tofu itself, but it is difficult to meet the previous requirement."

"Awesome. If I had doubts about Master Zhou before, I am convinced now that Lao Cheng!"

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

If you hadn’t made boiled water tofu hundreds or thousands of times, it would be difficult to have such an understanding!

This is impossible! This dish is my original creation. It is the first time it is officially released today. Why does Master Zhou seem to be familiar with this? I can't figure it out?"

Seeing that Zhou Zhou was just smiling, he didn't seem to have to answer him, so Cheng Lin couldn't continue asking questions, so he could only think that Zhou Zhou had a terrible tongue, and everything was eaten by others.

After thinking about it, I was still a little unwilling to accept it and continued to ask: "But Master Zhou, have you not told me why this dish is not perfect enough?"

You must be unable to understand, and you can't guess that I'm cheating. Zhou Zhou blushed and said, "The steaming method is easier to control the initial maturity of tofu, and there is a way to steam the temperature and speed up. During the slow steaming process, it is easier to make the tofu taste in the broth. Therefore, Master Cheng's delicious boiled water tofu must be used in the steaming method.

However, the difficulty lies in another problem. How to partially retain the fresh and tender taste of the tofu during the steaming process? You need to know that the tofu is very damaged during the steaming process.

Moreover, to achieve the "both tasteful and alone" that chefs pursue, it is more difficult to do this in steaming than using the sign.

So I said that if the 100th order is achieved, the steaming method may only be 80. If I guess correctly, if this dish is spread, I am afraid that many chefs will give up the steaming method and choose to use the shaping method to deal with this dish.

I said that Master Cheng's boiled water tofu has no problem because you did not make any obvious mistakes when using the steaming method. If you insist on finding out the problem, it is that your steaming method is not perfect enough, which has led to this dish becoming a dish with no problems, but it is just a dish without problems.

In fact, it seems that it is a little bit short of the realm of perfection."

Cheng Lin was confused when he heard it: "Master Zhou, don't just say it, why don't you make a boiled tofu with your own hands so that I, Lao Cheng, can learn and learn?"
Chapter completed!