As one of the most important events of the year in the Far Moon Tea House, the academy attaches great importance to it. The whole school was closed 15 days in advance, giving students enough time to decorate their stores and prepare their dishes. And the protagonist of our struggle is dependent on imports of several key raw materials, and his own store does not know where it is, so he seems to have nothing to do.

Considering how destructive the stinky tofu he was going to operate in the [Moon Festival] was before it was fried, I was afraid that I couldn't stand it when I came to take it, so in order not to affect the normal business of Erina Nagiri's restaurant, Jiang Yunfeng found a tricycle that rang everywhere except for the bell that did not ring in the dusty warehouse of Polestar Liao, cleaned the rust of the chain and various bearings, and filled it with lubricating oil. I plan to carry oil pans and sell them down the street to harm others. After debugging, I washed my face in front of the faucet, and looked at myself reflected in the sink, the bruises on my face had dissipated, and the sutures on the arch of my eyebrows had been removed, leaving only a faint scar, in the same position as Kohei Soma.

In the kitchen of Polestar Liao, Kohei Chuangzhen is already practicing various Sichuan dishes for his shop, "Bright fire, minced pork under hot oil... Blanch the kapok tofu to remove the beany smell. Add the bean paste and stir-fry the dried chili peppers to make the red oil。。。。。 Sprinkle peppercorns and pour hot oil. Finish!! "According to the "Encyclopedia of Chinese Cuisine - Sichuan Cuisine" taken from Jiang Yunfeng's room, Kohei Chuangzhen drew a gourd and cooked an unimproved traditional Sichuan dish 'mapo tofu' that does not appear in Japan. The color is full, oily and shiny. But the fragrance is not as good as the special version of the long I shine.

Even if he wasn't satisfied with his food, Kohei Sozane still scooped up a spoonful and tasted it himself. The freshly spicy and numb taste buds are wantonly destroyed by the hot tofu cheered. Sure enough, it was an unmodified version, Chuangzhenjun first poured himself a few mouthfuls of ice water to extinguish the burning tongue, and then handed the mapo tofu to Tian Sohui on the side, and said, "Xiaohui, please help me try it, and then talk about the shortcomings." ”

"Okay." The innocent Tanzo Megumi readily agreed, completely unaware of the disastrous consequences that this dish would have on his tongue. Sure enough, "so spicy!!! Tian Zhihui's screams were heard even by Jiang Yunfeng, who was outside.

"No, when I tasted the food of my predecessors before, it was also spicy, but it was not on the same level as me. The spicy of my predecessors for a long time is very deep but layered. Kohei Soma pinched his chin and analyzed the shortcomings, wondering, "What did you get wrong?" If you do this, you won't be able to win over my predecessors for a long time. No way! I'm going to do it again, Xiaohui, I'll trouble you to try it later. ”

Tian Suohui, who was fanning her pink little fragrant tongue to cool down, was panicked when she heard this, and asked weakly, "Chuangzhenjun, why don't you go directly to ask Jiang Jun?" You have such a good relationship, I think he'll teach you everything. ”

"I don't want to trouble him with everything, these small problems can be solved by research."

"But the price of your solution is to destroy my taste buds!" Tian Suo Hui complained frantically in her heart, but in order not to lose her sense of taste today, she still trotted out of the kitchen and went to the yard to find Jiang Yunfeng for help.

"What? Chuangzhen is practicing Sichuan cuisine. Jiang Yunfeng, who was sorting out the car repair tools, couldn't help but be stunned when he heard Tian Zhihui's words: "Isn't he going to make baked buns?" ”

Tian Sue waved his hand and said, "Indeed." Chuangzhenjun originally planned to make baked buns, but after checking the distribution map yesterday, he learned that his store was directly opposite the restaurant of his predecessors, so it was like competing with his predecessors. ”

"It's still as hot as ever, even if you lose once, you can quickly regain your strength and make a comeback. Chuangzhen chooses to make any Sichuan dishes, and I remember that he will only eat the ones that you like to eat and improve. ”

"No, Chuangzhenjun found a copy of "Encyclopedia of Chinese Cuisine - Sichuan Cuisine" from your room, and started practicing according to the pictures and raw materials above, I don't know why the dishes are not too delicious."

"Of course, that book is just an introduction, and the raw materials and cooking methods are also roughly explained, and it will definitely not taste too good if you copy it as it is." After wiping the tools and returning to the toolbox, Jiang Yunfeng looked in the direction of the kitchen and said leisurely, "Let's go, Xiaohui." Let's see what the hell he's up to. ”

Approaching the kitchen, before he could open the door, Jiang Yunfeng smelled a strong choking, and couldn't help coughing a few times, and Tian Suohui even burst into tears. Hurriedly pushed open the door and said, "Chuangzhen! It's not like that, you have to learn to reconcile, you can't just focus on spicy or numb. Although this is a characteristic of Sichuan cuisine. ”

Kohei Chuangzhen pushed over the freshly returned meat and fish-flavored shredded pork, handed over the chopsticks by the way, and said, "Ah Feng, since you are here, then help me taste it and see what needs to be improved." ”

Jiang Yunfeng smelled the fragrance first, and the aroma of the meat and bean paste in the pot was slightly heavier, but fortunately, it did not affect the overall aroma of the dish. The fish-flavored shredded pork may not be reflected in the sour, spicy, salty and fresh because of the lack of firepower. In terms of quality, the combination of main and secondary ingredients is reasonable, and the color is also in place. After tasting them separately, Jiang Yunfeng couldn't help frowning, spicy, dead spicy. This kind of spiciness, which is so serious that it begins to mask the main flavor of the dish, and the main and secondary are reversed, which is a serious mistake in Chinese cooking. Once the balance is lost, it means that the whole dish fails. Put down the chopsticks, take the ice water handed by the intimate Xiaohui, and relieve the heat that even I can't stand it. Hardly said, "Chuangzhen, your two dishes are already a little out of balance." What is the main ingredient of back to the pot meat? It's meat! Fish-flavored shredded pork too. However, I don't feel it, your dish is only hot as soon as you eat it, and the main flavor of the dish will only appear after this intense heat. People who like spicy food will certainly love this style. But you have to think that the people who came on the day of the school festival were mostly Japanese, and of course there were also foreign tourists, so they were a minority. If you still serve this kind of food at that time, and want to face the hard steel with my predecessors, there is absolutely no possibility of winning. Moreover, after a round of education by me, it is estimated that my predecessors have already understood the knack of compound flavor. ”

The cooking he worked so hard to complete was criticized by his friend and friend so mercilessly, and Kohei Soma didn't mean to be angry at all, he himself knew the lack of cooking, but he just couldn't grasp the point of the problem, and now someone helped point out the main point, so he quickly opened the notebook and asked, "Then what should I do?" ”

"Straighten out the main and secondary flavors from the beginning. At the beginning of cooking, after the pot is finished, the main ingredients are first added, and then the chili pepper, bean paste is added to bring out the spicy flavor and fried red oil. If this doesn't work, then divide it into two times to cook, such as back to the pot meat, you can first fry the meat slices until slightly yellowed and put them out of the pot first, and fry the red oil bean paste after the meat slices are put in. Finish the whole dish as quickly as possible, so as not to amplify the spicy flavor caused by too long stir-frying, and if you make a mistake, don't panic! Add an appropriate amount of broth, depending on the situation of the dish, adjust the vinegar or sugar appropriately to suppress the spicy and stabilize the main taste, and collect the juice. ”

"Oh!! I see, I see! Kohei Soma took notes excitedly.

"What are you doing?" Yishihui, dressed in a formal suit, walked into the kitchen to ask, glanced around, and found that Jiang Yunfeng was also there, and couldn't help but be surprised, "It turns out that Jiang Yunfeng's junior is also there, just right!" I want to ask you something... (To be continued)