Kobayashi Gentian picked up a piece of tonkatsu, looked left and right for a moment, and said with some disappointment, "What, I thought it was some great dish." Isn't this a Japanese-style tonkatsu? Brother, brother! I want mayonnaise and shredded cabbage so it's authentic. ”

"I'm sorry, Gentian-senpai. As I said earlier, the method and ingredients used in this Shanghai-style Western food are very different from those of Japanese-style tonkatsu. So there is no mayonnaise and shredded cabbage. ”

"There are fewer juniors. I'm also a food expert who has eaten all over Yuanyue, and this little trick can't fool me. If you're not prepared, just say it. Senpai won't blame you. ”

"Hehe, it's really different." Jiang Yunfeng, who was squatting in front of the counter looking for something, smiled and replied, "Senior Sister Gentian, dip a little spicy soy sauce while it's hot, and you will know the difference when you take a bite." ”

When Kobayashi Gentian heard this, he put the pork chop in his hand into a small bowl with spicy soy sauce and dipped it in one gulp. After beating, the pork chops are loose and absorb the flavor of the marinade well. Mix the egg mixture with the flour three times in a row to coat the pork chops with a thick layer of egg batter. The oil temperature for deep-frying is also higher than that of Japanese tonkatsu, but the thick egg batter protects the pork chops from absorbing too much oil. The gravy and delicate texture are perfectly sealed inside the whole pork chop until it is revealed when the knife cuts it.

The perfect texture and taste skim the tip of the tongue and make Kobayashi's gentian hairs stand on end. The sweet and sour spicy soy sauce with a slight spicy flavor neutralizes the greasy fried pork cutlet, and the overall flavor is uncharacteristically light and vegetarian.

When the others saw Kobayashi's intoxicated expression, they couldn't wait to fork up the pork chops, stick them to the spicy soy sauce and eat them, and the sound of approval rang out in pieces. Misakung put down the utensils and got up and walked to the stove. Kohei Soma, who had just finished a few Kosaku secret dishes, took a white cloth belt tied to his forehead and said to Misaku, "Misaku, let me see the results of your cultivation in the past few days." ”

"No problem, it won't let you down." Misaku untied the cloth strap wrapped around his left arm and tied it to his forehead, and the tone of the action box was exactly the same as that of Kohei Soma. Gently dip a piece of inner fat tofu with a kitchen knife and cut off the corners, leaving the most tender heart and slightly trimming it.

When Kohei Sojin saw this step, he couldn't help but ask, "This... Could it be ... ”

"That's right!" Misaku grinned, and his rugged appearance was a little hideous. replied, "It is the 'Chrysanthemum Tofu in Soup' that Jiang Yunfeng showed in the morning, and I have already understood it." ”

Jiang Yunfeng, who finally carried a crockpot on the table in the pile of debris, heard this and said with a smile, "It's one thing to understand, it's another thing to really get started." ”

Misakuo didn't say anything, and chose to answer with practical actions. The kitchen knife also cuts the knife exactly two-thirds of the position of the tofu and stops, and the palm-sized tofu Misaku falls a hundred knives vertically. Although imitation and creation are two different concepts, just looking at Misakuang can cut a hundred knives just by looking at it once. This somewhat anti-heaven talent also made Jiang Yunfeng applaud.

After cutting 100 knives horizontally and vertically, Misakuang improved it according to his own ideas, and the chrysanthemum tofu was first simmered in a casserole with clear soup and seasonings over low heat. Drain the broth and add the stock to stabilize the flavor. After serving, everyone saw the shredded tofu swaying in the clear and translucent broth, and couldn't help but scoop it up and taste it. After entering it, I realized that although the food was delicious, it was not at all proportional to its explosive appearance.

"So, don't you feel a little disappointed?" Looking at the strange-looking crowd, Jiang Yunfeng smiled heartlessly.

"By Yuanyue's standards, the taste of this dish is barely qualified. If you really want to compare, every dish on the table is better than it now, but the praise of those aunts at noon today is that it has always been this featureless tofu soup. Kohei Sojin put down the spoon and asked puzzled.

Jiang Yunfeng replied with a smile, "Because this dish is not about taste and texture, the focus is on the assessment of the basic skills of the chef." Fat tofu is known for its tenderness, and it is cut like this. To be honest, I can't eat anything anymore. Therefore, the diners who will order this dish are knowledgeable foodies. Like today, all the aunts want to see is my knife work. As a chef, the knife skills are not up to par, and he can't even cut the dishes well. The resulting food is not very good. ”

"Hehe, that's weird logic."

"There's some truth to that." Jiang Yunfeng lifted the lid of the crockpot, and a strong sour smell spread.

"Wow, what are you doing?" I pinched my nose for a long time, lest I avoid it.

Jiang Yunfeng reclosed the lid and replied, "This is an indispensable and important ingredient for the dish to be made later." Pickled sauerkraut from Kaili, Guizhou. There is also an aged sour soup. ”

"So, isn't it broken? Can I still eat food made with such ingredients? "Even Kobayashi Gentian, who is full of foodie talent, can't help but be a little worried.

"It's useless for me to explain it, just take a bite and you'll understand."

The large carp is knocked out, and the abdominal cavity is broken with a kitchen knife, and the gills and internal organs of the fish are removed. Cut off the head of the fish, rub the body of the fish, and then leave it in the sink to let the water wash away the blood. Heat the wok, pour in more peanut oil first, and when the oil temperature rises to 6 layers, pour the whole bowl of sour chili sauce into the hot oil and stir-fry until fragrant. Jiang Yunfeng picked up the crockpot and carefully put the acidic water inside into the pot, moving very gently, trying to avoid the sediment that settled at the bottom of the crockpot from flowing into the pot with the water.

Cover the pot and heat over high heat. Scoop up the carp in the sink, gently brush the scales, and cut it directly into the pot. Kohei Soma, who has been paying attention to the progress of cooking, was completely subverted by this scene's three views. exclaimed, "Ah Feng! Why don't you scrape the scales of such a big carp? ”

"You don't understand this, the scales of carp are all collagen. But the key to the success of this Kaili sour soup fish is whether it is successful or not. Jiang Yunfeng shook his fingers, smashed the old ginger and sprinkled it into the pot and stirred well to remove the remaining fishy fish of the carp. The sweet and sour boils, and the fish is also white, and it is stained with the beautiful pale red of the sour chili pepper. After smelling the taste slightly, Jiang Yunfeng nodded with satisfaction, sprinkled in a pinch of salt, a handful of crushed wild cherries, and a handful of lemongrass to taste. Then he took out a small bottle of liquid like a small grinding sesame oil and asked everyone to guess what it was.

This super fragrance, the taste between ginger and camphor really stumped everyone who was a talented student of Yuanyue, and even the second seat of Xiaolin Gentian didn't guess what kind of oil it was. For a long time, I had the impression that I had seen this kind of sesame oil somewhere in the depths of my mind, and after thinking about it for a long time, I was not sure what it was. Wood ginger oil? ”

"Awesome! It is worthy of being a well-informed long-time senior. Even such a sideline seasoning knows. Jiang Yunfeng gave a thumbs up and then a wave of sycophants, poured the sesame oil in the small bottle into the wok, and said, "It's wood ginger oil, this kind of sesame oil is only used in some local dishes in southwestern China." He took out a few sauerkraut from the crockpot and chopped them into the pot and stirred well, and after tasting the taste, Jiang Yunfeng picked up the wok and poured the sour soup fish into the large bowl prepared on the side. Turn off the fire, untie your apron and hang it aside. Return to the table with a large bowl and place it in the center of the empty table full of dishes. Said "The last dish, the Kaili sour soup fish is complete!" Let's eat together. ”

The sour and spicy taste whets the appetite of the crowd. The scales melt and the unthickened soup thickens on its own, because it is protected by the scales. After such a long time of stewing, the delicate taste of the fish has been maintained, and the spleen and stomach of everyone who have been tired and have lost their appetite these days have been swept away.

Happy times are always short-lived, and the dinner soon comes to an end. Jiang Yutong and his roommates left Yuanyue on the last bus. The rest of the individuals also returned to their respective residences and put the garbage sorted and packed by Tian Sue in the designated place, Jiang Yunfeng clapped his hands and was chasing Kohei Chuangzhen who was leaving first along the road, and a black limousine passed by quickly. Jiang Yunfeng instinctively turned his head to look, but the back seat of the sedan did not close the window. Inside sat a man with meticulous purple hair, his slender squinting eyes glistening with a cold chill. The whole person is like a poisonous snake hidden in a dim corner. At this moment, the two glanced at each other.

"Ghost father..."