After all, when it comes to winter melon and tofu dishes, Su Zifang's fire square tofu is not weaker than the dishes on the moonlit night of the 24th Bridge.

It's just that compared to Su Zifang, who just digs a box, Zhou Annian's approach is obviously more refined.

After the entire map of Huaxia appeared, Zhou Annian stopped his movements, put the entire map into the steamer, and turned his head to start processing the tofu on the cutting board.

Su Zifang looked at Zhou Annian's movements, was suddenly stunned for a moment, and said, "I think I know." ”

"What do you know," Ma Jiang asked, confused.

"Master Zhou's dish. ”

"He wants to make a special tofu dish from each place and put it in this container."

"One dish embodies Chinese cuisine. ”

"What"

Rao is Ma Jiang was already a technician, and he was stunned for a few seconds when he heard Su Zifang's words.

"You mean, Chef Zhou wants to make thirty-four tofu dishes?"

"Maybe, I'm just guessing that this is the case, and it depends on Master Zhou's own practice. ”

At the same time, Zhou Annian also moved.

Cut the tofu into small pieces, grasp the tofu well with cornstarch, fry it in an oil pan until golden brown, then stir-fry it with cumin powder and bell pepper, add salt and light soy sauce to taste.

Cumin tofu finished.

This is followed by bad tofu, which is made with fermented bean curd and tofu, which is particularly annoying and visually appealing.

Then there's the milk tofu.

The fermented milk is poured into the pot and boiled, and the milk becomes the shape of old tofu. Then, in the gauze, the water is squeezed to remove the water, and the mold is formed.

Although it is not a tofu product, it takes advantage of it because of the name.

Zhou Annian's movements are getting faster and faster, and there are more and more tofu dishes on the table.

Bazhen tofu, tofu box, tofu brain, crab roe tofu, mapo tofu, stuffed tofu, home-style black tofu, fragrant tofu

In two hours, Zhou Annian really prepared thirty-four tofu dishes.

The winter melon container in the steamer has long been taken out, and the steaming time is just right, and the upper part of the entire container shows a transparent color like jelly, but the bottom still retains a turquoise, which is particularly attractive from the color point of view.

Zhou Annian carefully put the finished tofu dishes on the plate, and slowly raised his hand to indicate that his dishes had been completed.

At this time, almost all the chefs turned their eyes to Zhou Annian's dishes and let out a burst of exclamations.

No one had ever made such a dish before

A dish that reflects the characteristics of Chinese cuisine, and the selection of highly inclusive tofu dishes.

Whether it is the spicy of Bashu, Hunan and Jiangxi, or the freshness of Jianghuai, or the warmth of the land of Qilu, it is vividly reflected and does not lose its original taste.

Taste and skill go hand in hand.

Due to the relationship between the dishes, it is not possible for everyone to taste them, so several performance dishes are placed on a unified stage as the object of observation and learning.

Zhou Annian finally said the name of this dish.

The world is the same.

Domineering

And rightfully so.

The dishes of several other chefs were also served one by one.

Su Zifang was far away and saw that everyone made different dishes.

Gu Pingping did not make his masterpiece Twenty-Four Bridges Bright Moon Night this time, but instead made a crab three dishes that are extremely exquisite and the chef's ability to grasp them.

The first batch of hairy crabs can be put on the market, and those who can be selected and sent here can be regarded as fat and yellow.

Half of the drunken crab and half of the steamed crab, after it is done, it is sealed in the crab bucket of the soft shell crab and fried in oil, and the mouth is sealed like a whole crab, and the remaining crab roe and crab meat are made into crab roe noodles, the soup is clear and flavorful, and the freshness and lightness of Huaiyang cuisine are reflected to the extreme.

Hong Xiangming made the Bashu version of pepper chicken, which looks like a crossover dish that combines cold pot skewers and pepper chicken itself.

The processed shredded chicken is worn on skewers and soaked in red oil, and the spicy smell can be smelled from a distance of ten meters, but it is not choking at all, but it arouses everyone's appetite and drools non-stop.

"To be able to make such a wonderful taste of street food is indeed worthy of a chef with the strength of a high-level technician. ”

Ma Jiang looked at Su Zifang with emotion, and cast his eyes on the next dish.

Jin Youcai's work is indeed a seafood feast, but the name is very similar to the name of the dish, called Haiyutu.

The treatment method is somewhat similar to Zhou Annian's, but it is a seafood platter.

Sashimi, boiled, fried in oil, stir-fried, pickled

The fish head and lobster head in the middle are placed in a fierce and glamorous manner, and the outer circle is full of all kinds of seafood meat that is white and tender, pink and golden, and the taste looks fresh and smooth, crisp and different.

Such a plate will be sold for at least 1888, Su Zifang looked at the flower dragon and stone bream in the middle of the plate and sighed.

On the side, Ma Jiang shook his head slightly.

"3888 yuan, there is no price, it is a top-level dish, and it is only equipped at high-end banquets. ”

Ma Jiang looked at Su Zifang and smiled after speaking: "Since ancient times, seafood has been a price increase artifact, think about it, dig a few chefs from Guangdong Province and come back, and it will be upgraded immediately."

Su Zifang was just tempted, and suddenly thought of the cost of seafood breeding and maintenance, and felt that it was still unreliable.

"Forget it, we'll talk about it later. ”

Ma Jiang didn't say much, and looked at the chef of Fujian cuisine.

After the introduction, I finally knew the name of the chef of Fujian cuisine, Lin Chengzhu.

Although he didn't want to be offended, Su Zifang still felt that the name was not good, and a good forest would become bamboo, which was a sign of poor people.

Fortunately, he just thought about it in his heart and didn't say it, so he didn't let Ma Jiang have other thoughts about him.

The dishes brought by Lin Chengzhu are not high-end dishes such as Buddha jumping over the wall and chicken and fish lips, but a dish of lychee meat that is more home-style.

But the finished dish shocked Su Zifang.

The dark red sauce wraps around the meat pieces, and there are uneven protrusions on the outside, and after being dotted with a serious lychee branch, it really looks like a string of lychees from a distance.

In particular, the two or three fish balls dotted in the middle are like peeled lychees, which are mouth-watering.

To be able to make such exquisite dishes, it is no wonder that he is the representative chef of Fujian cuisine.

Su Zifang sighed, looking at the lychee meat, he suddenly missed the pineapple meat, and planned to take the time to taste the two dishes at the same time.

The next one to appear is Hunan cuisine chef Yang Zhenzhen.

The dish is a hundred birds and a phoenix.

It is necessary to shape the whole chicken, and then fill the chicken belly with the shelled eggs, steam them, put them in a large bowl, and continue to simmer the cabbage sum and shiitake mushrooms with the original soup. The body of the chicken is raised, and the eggs and cabbage hearts appear around the whole chicken, which is a classic Hunan dish, and it is a dish that often appears at banquets.

Yang Zhenzhen's dish is an innovative fusion of egg rolls, meatballs, radish slices, lotus root slices and other ingredients, with more possibilities in color and taste, and the dish has received countless praises as soon as it is served.

"Don't you think this dish is a bit similar to the Fengqi Wutong in the Hanfu Restaurant?"

Su Zifang looked at Ma Jiang and asked in a low voice.

Hemp ginger:

In addition to the name with a phoenix character, the plating is stacked, where else is it like

Leaving an inexplicable look for Su Zi, mahjong will continue to look at the dishes behind.

At the same time, he muttered in his heart.

You also have to pay attention to the occasion when studying cooking, and it will be a bit troublesome to learn stupidly like Su Zifang.

But Su Zifang was still immersed in his own thoughts.

stared at it for a long time and muttered, "It's a bit like."