gourmet food

Chapter 488 The anger of the masters

Xiao Chu?

Who is Xiao Chu?

Mr. Li actually asked this person named Xiao Chu to come up and cook this dish?
Oh, no, it's not Xiao Chu, it should be Chu, Mr. Li's name is Xiao Chu, so he should be a middle-aged man, right?

When such an overly young face walked into the kitchen, not only all the master chefs were surprised, but also the young chefs who were watching in front of the kitchen counter.

Isn't this the tool man at the door just now?
A person in charge of signing in was named by Mr. Li. This, this, what is going on?
Is this young man called Xiao Chu by Mr. Li?
This is obviously Xiao Xiaochu, okay?
Even Xiao Xiao Chu is right?
None of this is important. The important thing is that Mr. Li said something later, "Make more to avoid not eating enough?".

The amount of information in this sentence is a bit large, the key depends on how you understand it.

Xue Laosan understood at least two meanings. The first was that Xiao Chu could be named by Mr. Li. Could it be that he could cook this dish better than everyone else?
This second meaning is based on the first meaning, which means that the mapo tofu made by Xiao Chu is so delicious that it may be robbed in a while, and if it is cooked less, it will not be enough.

how about it?
This understanding is correct, right?
Xue Laosan felt a little unconvinced. So many masters had failed, could he still be more powerful than us masters?
So Xue Laosan couldn't sit still anymore. He squeezed out a position among the young masters and stood in front of the kitchen table. He must take a good look at what kind of flowers this young man could make.

He is not the only one who has the same idea as Xue Laosan. No, at least ten masters have done the same thing as him. All the junior masters have become marginalized, and the prime positions have been occupied by them.

There are so many masters watching, and any other little master might be shaking even if he holds a spoon.

Just kidding~!These are all masters who have been famous for a long time, and they are all well-known figures regardless of their name.

But for Chu Yunfeng, he didn't feel much at all. First of all, this was his own store, and this was his home court.

Secondly, I have a deep understanding of my current cooking skills. If it comes to cooking, I will never lose to some master chefs in many details.

I saw Chu Yunfeng confidently picked up a piece of yellow beef and put it on the cutting board. Chu Yunfeng chose the loin meat.

The tenderloin is the tenderest part of beef and is usually fried. After being crisped, the tenderloin will be crispier on the outside and more tender on the inside.

Especially after simmering, its taste and aroma will be even better.

First, cut the loin meat into small pieces, and then Chu Yunfeng started to move his bow from left to right, picked up a knife in each hand and started to chop the meat filling.

Chop chop chop, chop chop chop!

The kitchen knives in both hands hit the cutting board back and forth, and the rhythm of chopping meat was very even. If anyone has a high sense of sound, they will find that the force of Chu Yunfeng's knife is almost the same every time, because it strikes The cutting board produces the same volume.

Soon, the beef was processed by Chu Yunfeng, so after adding some seasonings, Chu Yunfeng immediately added rapeseed oil.

Rapeseed oil also differs in quality and type.

There are several different oils in the kitchen, including soybean oil, peanut oil, corn oil, sunflower oil and canola oil.

There are also two types of rapeseed oil, one of which is yellow rapeseed oil.

However, Chu Yunfeng did not accurately label the two rapeseed oils. The labels on them were all rapeseed oils, and did not indicate which one was rapeseed oil.
Chu Yunfeng had carefully observed the oil selections of these masters before, and only one master chose this rapeseed oil.

It's none of his business if no one notices the good thing. After Chu Yunfeng put the rapeseed oil in the pot, he waited until the high temperature removed the raw smell from the oil, then added the minced beef. .

Wow~!

After being cooked, the yellow beef reacted violently with the rapeseed oil and released a rich aroma. Soon, the aroma began to spread.

Mmm~!

It smells so good~!

It is said that Sichuan cuisine cannot be separated from rapeseed oil, which actually makes sense.

The vegetables fried in rapeseed oil are indeed very fragrant. If you don’t believe it, ask everyone present who has not smelled this rich and mellow smell.

Rapeseed oil completely releases the aroma of yellow beef. This beef that has been raised under the snow-capped mountains for 4 years is so willful and tells you how delicious it is with its unparalleled aroma.
This aroma alarmed all the master chefs who were still sitting in their chairs. This is wrong. Why does this young man have such a strong aroma when he stir-fries beef?

Could it be that the beef we made just now was fake?
But I just saw that he was taking it out from the pile of ingredients. The pile of ingredients had always been there, no one had touched it, and he was the last one to pick it up.

All the little masters were sad, there was no place for them to stand in front of the kitchen counter, so they had to stand on their feet and wait and see behind their masters.

At this time, all the masters and masters were standing in front and could not see the scene behind them. After smelling the smell, many old people in the two rows behind them closed their eyes in unison and nodded with enjoyment.
When the beef crisps were almost ready, Chu Yunfeng added fermented soybeans, and the aroma of fermented soybeans was immediately stimulated, making the aroma of the beef even stronger.

Fragrant~!

It smells so good~!

The master chefs nodded with their hands behind their backs. It seems that this young man is still a good material. The beef is handled well, and the technique is not bad, but I don't know how to deal with it later.

The key is the processing technique at the end. No matter how well you do it at the beginning, if there are some deviations in the later steps, the dish will definitely not be cooked well.

Young people should exercise more
Hmm~!The beef is almost done. The fermented black bean sauce has been added at just the right time. Now it's time to add the bean paste.

Huh~?

Why isn’t this doubanjiang ready?
If the heat doesn't get lower, it will be over! ! !

When all the masters present thought that Chu Yunfeng was going to get into Doubanjiang, what Chu Yunfeng did next shocked everyone.

What are you doing?
Play the piano!
Simply bullshit!
Who taught this disciple? Come out and take a few steps for me immediately?
Is this a stupid chef? !

The master chefs who were watching were "shocked" by Chu Yunfeng's next operation. They were all "crispy on the outside and tender on the inside" and almost not "carbonized".
Chu Yunfeng picked up a piece of tofu and put it in the palm of his hand. He swiped the knife on it a few times and then cut the complete piece of tofu into small cubes of equal size.

Then, with a gentle shake of his little hand, the small cubes fell into the steaming pot of fried meat.

This knife is not bad~!

This speed cannot be said to be unfavorable, and this action cannot be said to be unattractive! ! !

But no one paid attention to this handsome and fast knife worker. Under normal circumstances, the customers who came to the restaurant to eat would have cheered.
The masters who were watching were cursing in their hearts, what's the use of doing these fancy moves, wrong steps, wrong steps, wrong steps! ! !
Chu Yunfeng's knife speed and hand speed were definitely very fast. He quickly cut several pieces of tofu, which I believe was enough for everyone to take a few bites.

After the tofu was put in the pot, Chu Yunfeng lightly shoveled it with a shovel a few times to mix it thoroughly, then added some garlic sprouts, and then added some stock.

Then, in the eyes of the master chefs who were gradually collapsing, a handful of chili powder was thrown in.

Yes, that's the chili noodles lying quietly in the bowl over there, and no one has touched it.
Finally, amid the uncontrollable anger of the masters, Chu Yunfeng took off the oil-soaked bamboo cover hanging on the wall and solemnly put it on
(End of this chapter)