gourmet food

Chapter 474 Missing a pot lid?

Sour beef is caused by the fact that after the cow is slaughtered, the body cells lose the oxygen supply from the blood and are unable to carry out anaerobic respiration, thus producing a large amount of lactic acid.

Although lactic acid is harmless to humans, it can affect the flavor of beef.

Acid discharge requires a certain temperature, humidity and wind speed in the acid discharge chamber to decompose lactic acid into carbon dioxide, water and alcohol and then evaporate them.

At the same time, the large molecule adenosine triphosphate in the beef cells is decomposed into a fresh substance - glucoside (i.e. IMP, the main component of MSG) under the action of enzymes. The pH of the meat is changed, and the metabolic products are decomposed and excreted to the greatest extent.

Acid-extracted beef has three highs: high protein, high energy and high nutrition.

Three lows: low sugar, low cholesterol and low fat.

The fiber structure of beef has changed, making it easier to chew and digest. Moreover, the nutrients such as vitamin B12 and minerals contained in beef are more conducive to the absorption of the body and the taste is better.

After making an agreement with the boss, Chu Yunfeng immediately ordered a batch. Even if it is shipped now, it will only be received at noon tomorrow. This is still by air express.

Then the only things left to prepare are tofu, garlic sprouts, tempeh, Sichuan peppercorns and chili peppers.

Needless to say, for tofu, just ask Boss Wu, and Chu Yunfeng requested that it must be braised tofu made from local old varieties of small soybeans.

The biggest feature of brine tofu is that it absorbs the flavor quickly. This is a characteristic of tofu made with brine. Due to the bubbles, there are many gaps in the tofu, so it absorbs the flavor easily.

Silky tofu is not very tasty because its structure is too delicate, so the flavor effect is much worse.

Those new varieties of beans and genetically modified beans are not acceptable.

Although the new varieties of beans look big, the tofu produced is not as fragrant as the old varieties of small soybeans.

Needless to say, genetically modified ones are even more impossible to use.

The selection of garlic sprouts is also very particular. We use pesto garlic sprouts. The roots of pesto garlic sprouts are red and are much more fragrant than white garlic sprouts.

This is the difference between red garlic and white garlic. It is always more delicious than white garlic. When frying meat with rapeseed oil and adding a little red garlic, forget about the aroma. White garlic will not have such a strong aroma.

The choice of tempeh is also very particular. The conditions were difficult back then, so Wen Qiaoqiao and Master Xue used ordinary tempeh.

The most famous tempeh in western Sichuan is Yongchuan tempeh, which has a history of more than 300 years. Even now, many chefs use this kind of tempeh when making Sichuan cuisine.

Needless to say, the Sichuan peppercorns are available in our own store, and the peppercorns from Hanyuan must be used. There is no doubt about this.

Then Chu Yunfeng had a headache when choosing peppers. What kind of peppers did Wen Qiaoqiao and Master Xue use back then?
Since it had the reputation of "Spicy Hot Pot" at that time, the chili pepper must be very spicy, so the seven-star chili pepper should be used.

The seven-star pepper has thin skin and thick flesh, and a mellow spicy taste, which will definitely make people addicted to spicy food.

But it is said that the chili peppers were cooked in a kang, and the dried chili peppers were not directly pounded and put into the pot.

The aroma of the chili after being cooked on the kang will be more prominent and the flavor will be more unique, but making it is very troublesome and requires the use of a stove or firewood.

In the past, the kang was probably made with firewood. The chili peppers were thrown into the stove and the heat of the stove was used to knead them to create the fragrance.

Nowadays, only rural areas have the conditions to make such hot peppers. If Chu Yunfeng wants to make it by himself, he must first find a firewood stove and light some firewood.

However, Boss Wu said that there seemed to be a vegetable market in the city selling this kind of prepared pepper, so Chu Yunfeng and Ma Fu visited several vegetable markets before finding one.

However, Chu Yunfeng would not buy it directly. Instead, he asked the boss to customize it for him. According to the different degrees of pepper kang making, Chu Yunfeng chose three types: micro kang, medium kang and heavy kang.

These three different levels of chili peppers have different flavors, so you need to experiment with what kind of chili peppers were used in this dish.

"Never get tired of eating fines, and never get tired of eating fines."

I spent so much thought and searched for so many ingredients just to restore the taste of a dish back then.

Only now do I realize how difficult it is to say "authentic". Thinking about those people who still adhere to the old tradition, I deeply understand the persistence in their hearts.

It's really not easy
A hundred-year-old tofu dish requires ingredients: tofu, yellow beef, tempeh, bean paste, garlic sprouts, Sichuan peppercorns, rapeseed oil, etc.

It seems that there are not many ingredients, but in today's modern society, it is not easy to find high-quality ingredients.

If you really want to make a dish well, you must put a lot of thought into it in order to maintain the true taste of the dish.

Although the process was a bit hard, Chu Yunfeng felt very happy in his heart. This was the joy of a chef being able to make dishes that satisfied him.

Moreover, Chu Yunfeng plans to make a large-scale publicity this time, to promote the "past life and present life" of this dish, so that everyone can get to know this dish again.

Get to know this historically significant and unique dish, as well as Mapo’s unknown history and culture.

At that time, we must invite more people to come and taste it, such as Mr. Li, President Hou, President Xiong and some historical and cultural celebrities, as well as reporters.

I must make this event a sensation, and I am also planning to make a big pot of "Fire Governor" tofu on the spot, so that the audience and fans outside the scene can also taste it.

So happily decided! ! !
But Chu Yunfeng was not happy the next day.
Originally, all the ingredients were in place, and I had already arrived in the system space, ready to start my own restoration production, then wait for the system's score, and finally make corrections.

But just when he was excited and ready to start, the system suddenly said: "There are not enough props to start."

what?
Not enough props?

What does it mean?
Chu Yunfeng was stunned. He had spent a lot of effort to prepare all the ingredients for this dish, but the system actually told him that he lacked props.

etc.
props?

The system is talking about props, not ingredients!
Is there something I am missing when making this dish?

Chu Yunfeng thought about it carefully, and after thinking for a long time, he didn't realize that he lacked any props.

I continued to ask the system, but the answer I got was still that there were not enough items to start.
so cool.
At first, Chu Yunfeng was a little skeptical that the system was deliberately making things difficult, but then he thought about it, could it be that he had really forgotten something important?
Carefully recall what Mr. Che said at the time. When Master Xue "fired" the tofu, he needed to check the heat. He picked up the lid and took a look. If the heat was not enough, he continued to "fire" the tofu.
Hmm~?

cover?

Is there any mystery about this cover?
Chu Yunfeng immediately called Mr. Che to inquire about the matter, and then he realized that a prop was missing.

And this prop is the lid, commonly known as the pot lid.

But this lid is different from the pot lids we usually see, it is made of bamboo.
In a big city, where do you ask me to find a bamboo pot lid, and even buying a new one is not enough.

It has to be the kind that has been used for a long time and is soaked in oil and smoked.
(End of this chapter)