Picking up a piece of stinky tofu and taking a closer look, Erina Nagikiri, who was born with a golden spoon in her mouth, has never seen this kind of smell that can combine the two most difficult smells, smelly and fragrant, to match so perfectly on a small piece of stinky tofu. Lacking a slight smell, just looking at the pitch-black tofu blocks, even if it is fragrant, it can't arouse the interest of taking a bite. The aroma of frying is even less so. This is a dish full of contradictions but unusually harmonious, which cannot be described in words, and it is only through the tip of the tongue that you may understand its true meaning.

So the noble Miss Erina followed her heart and did not dislike its dark appearance. Dip in chili oil and bite off a corner. The fermented tofu under the crispy skin has a loose and fluffy texture. The air-dried exterior is enclosed in hollow honeycomb-shaped holes, and the marinade is fried at high temperatures and turns from a disgusting stench to a delicious slight smell, yes! It is delicious smell. If Erina Nagikiri, who used to use it, learned that someone was going to taste a stinky dish for herself, she would be angry and put the food on the person's head. But she couldn't do it this time because the smell is the essence of this dish called 'stinky tofu'. Squeeze a piece of tofu into the dipping sauce, soak up the soup and stuff it into your mouth, using your own 'divine tongue' to retrace what the tofu has been through in the past few days.

A pair of large hands gently separated themselves with kitchen knives, and then soaked them in a cool dark green liquid with many small pieces that looked like themselves. The owner of the big hand did not just let it go, but looked for a warm and moist environment. I also turn it regularly to keep moving up and down the plastic bucket. After the sauce in the bucket was almost absorbed by himself and his friends, the big hand stopped turning. Instead, he took himself away from the wet plastic bucket and placed it on a wooden board, and carefully turned over himself and his friends every 2 hours, and carefully applied the concentrated marinade with a soft brush...

Erina Nagi swallowed the food and opened her eyes. Shinto Scarlet, who had already taken a photo of the menu, asked in a low voice, "Erina-sama, how do you judge the cuisine of Jiang Yunfeng's participation in the celebration?" ”

"Good."

In an exclamation, Xinhu Scarlet faithfully recorded the results, saved and uploaded them to the central database, and said, "The information has been uploaded, and Jiang Yunfeng has been reviewed, so will we rush to the next stop now?" ”

Erina Nagikiri shook her head, smiled and said, "Go out early in the morning, you didn't eat breakfast in Scarlet Sand, just eat here and then leave." After speaking, he handed over the plate in his hand along with chopsticks. After Scarlet Sand took it, her pretty face was dyed rosy, and she murmured, "Erina-sama has used tableware... Dishes I've eaten... Hehe.. "Eating stinky tofu with a happy face.,I just don't know if this happiness is brought by the food or something else.。。

Just as Jiang Yunfeng was delivering his stinky tofu to everyone, there was a playful ridicule from outside the kitchen, "Oh, Chef Dojima." Looks like we're here at the right time. It's delicious. A fat middle-aged man pushed the door in with his brother's noble figure of Dojima Gin.

"If you don't say hello when you enter the door, you will know how to eat! Be careful that the elevator at Far Moon Resort will not carry you for a few days. Dojima Silver patted the fat man next to him helplessly, and then said hello to everyone, and finally walked in front of the Great Imperial Hall Wenxu, bowed respectfully and said, "Mrs. Wenxu, after so many years, you are still the same as you were back then." ”

"Okay, after becoming the head chef of the Far Moon Resort, I only learned to be flamboyant like this, and I don't need to compliment. Old woman, I know best what I am. Damido Fumio swallowed the last mouthful of tofu, took a sip of the matcha brewed by Megumi Tanzo, and asked, "Why does the chief chef who is busy with affairs have time to come to me, is it just to see if my old woman is dead?" ”

As soon as Dojima Gin wanted to answer, he was interrupted by the fat man, "That's because our chief chef has recently encountered a bottleneck in the development of new dishes, so this morning he pulled me very middle school and said that I wanted to go back to the place where my cooking journey began, to find inspiration." ”

"Why did you ask me to pull you here, it's obvious that you have been squatting at my door since last night. As soon as I go out this morning, you will follow, and you will not be able to leave, you stinky and shameless fellow! Dojima Silver was thought about carefully, and he was angry and planned to teach this mouthy fat man a lesson. But I didn't think that the fat man, who was about to turn into a spherical object, flexibly dodged his thunderous blow.

Jiang Yunfeng saw the fat man walking towards him, so he respectfully greeted, "How have you been, Lecturer Ling Zhendong?" You're a little fatter than when you were studying together. ”

"It's just that my new pants happen to be one size smaller. By the way, is there any stinky tofu? I haven't eaten breakfast yet. The fat man was the instructor of Jiang Yunfeng's first class when he was studying in the same accommodation, Ling Zhendong, the head chef of the Chinese restaurant in Yuanyue Resort.

Jiang Yunfeng handed over a piece of stinky tofu with chili oil and said, "Isn't Lecturer Ling afraid of having a bad breath with such heavy food early in the morning?" ”

"It's okay, those who think it stinks are rough people who don't know how to appreciate it." Ling Zhendong took the plate and replied disapprerovingly, picked up a piece and looked at it first, then nodded, and then swallowed it in one gulp, "En~ Judging from the appearance and color, it is Hunan stinky tofu, and the taste also has a bit of Changsha's 'fire palace' meaning, but it does not have that kind of mellow thickness." Did you not have enough time to soak or was the soup made of the wrong ingredients? ”

"Both." Jiang Yunfeng generously admitted his shortcomings: "According to the ancient method, the braised soup should be boiled with a variety of high-quality raw materials such as fresh winter bamboo shoots, Liuyang tempeh, shiitake mushrooms, and high-quality liquor, and then added to the old brine for fermentation after cooling. Tofu also needs to be specially prepared. In addition, it takes at least half a month to soak until the finished product is made, which is still when the temperature is high in summer, and it is now the season of late autumn and winter, and it will take a month to complete the full count. I don't have that much money and I don't have so much time to splurge. ”

"So you changed your approach?"

"Well, I used these to reduce the waiting time for soaking as much as possible." Jiang Yunfeng put three small plastic buckets on the table. Ling Zhendong was surprised when he saw it, "Stinky amaranth stalks, stinky winter melons, stinky cabbage hearts, you kid actually use 'Ningbo Three Stinks' to make marinated bottoms." How dare you do it, how do you reconcile these three ingredients with different materials? ”

"Use this and this." Jiang Yunfeng was holding tempeh in his left hand and an empty Moutai wine bottle in his right hand. "I used a blender to make a slurry of tempeh and 'Ningbo Sanshou', and then diluted it with the mixed juice." When it was heated, a whole bottle of Moutai, the most expensive of all the ingredients, was poured. Luckily, I used northern tofu, and after soaking it for two days, the tofu was dyed with color and full of marinade. I took them all out and dried them on a wooden board while turning over the concentrated brine to freeze the marinade in the tofu and continue to ferment deeply. Even then, it took me five days to do it. After speaking, Jiang Yunfeng sighed helplessly, these stinky tofu were unqualified defective products for him who pursued perfectionism in Chinese food.

"Don't be discouraged, it's good to be able to make stinky tofu with such color in such a short time in an inappropriate season and without a professional production room!"

But Jiang Yunfeng still smiled wryly and said, "Because of some accidents, only a quarter of the tofu that was originally prepared can now be used. ”

As soon as these words came out, the audience was shocked. Tasoki asked worriedly, "Then what should I do, the amount of raw materials declared by Jiang Jun is 500,000 yen, and now only a quarter can be used, and students who lose money at the school festival will be expelled from school." ”

"Hey~" Jiang Yunfeng took a deep breath and seemed to let go of something, and said easily, "I plan to sell out the stinky tofu that I can eat first, and then go to help Chuangzhen work." You don't have to pay for it, you can help me use the exchange coupon to offset the amount of raw materials I declared. ”

Of course, Xingping Chuangzhen was overjoyed, with Jiang Yunfeng's help, it was only a matter of time before he dominated the entire school festival, of course he agreed, and replied, "No problem!" Ah Feng, I won't let you lose money! ”

Erina Nagikiri didn't expect that her willfulness would cause such serious consequences, but she comforted herself in her heart and said: It's all his fault, how can he be angry if he doesn't say those misleading words?

A Dojima Gin, who was silently tasting stinky tofu, suddenly said, "Jiang Yunfeng, can you make a dish with your past memories, this may have an enlightening effect on me." ”

"Yes, I was going to do that, too. I'd love to be of any help to Dojima-sen. Jiang Yunfeng smiled, walked to the fresh-keeping layer of the refrigerator and took out the pork knuckle that he had bought in advance。。。。。