"Hahaha~!! It's the funniest joke I've heard this year! "For a long time, I laughed heartily, as if I had been poked in the laughing hole, and I couldn't stop at all. Jiang Yunfeng was embarrassed, turned his head and asked Kohei Chuangzhen, "Is what I said funny?" ”

"It's not funny," Kohei Chuangzhen raised his hands helplessly, "Maybe it's because my seniors laughed low for a long time." The two of them looked at Miyoko Hojo with their heads in unison, and they were also so confused by the sudden laughter of Teruki Kuga that they couldn't rub their hands together and shrugged their shoulders and said that they didn't know what the situation was.

After a long time, the laughter gradually stopped, and after a long time of smooth breathing, I said aggressively, "Kick the hall? Just with Hojo, Kohei you two first-year rookies! When is this place? His gaze directly skimmed over Miyoko and Chuangzhen, whose faces were extremely ugly, and fell on Jiang Yunfeng, who was standing behind them, with an extremely contemptuous attitude: "Jiang Yunfeng!" Don't think I'm really scared of you if you're the fall tryout champion! The eighth seat of the Ten Masters of the Far Moon is the insurmountable absolute gap between you and me! ”

Jiang Yunfeng was embarrassed to touch his nose for a long time, and chuckled, "How do you know if you don't try?" Since we're all here, we can't go back empty-handed, I hope my seniors will be able to laugh for a long time. ”

"Hmph~ I also expect you to surprise me." For a long time, I ordered 10 bald head members according to Ji, and proudly ordered, "The younger brother and sister haven't eaten yet, our selling point here is [Mapo Tofu], make 10 copies of the [Mapo Tofu] that we are proud of for the lovely juniors who come to kick the gym to taste!" ”

"Yes! Lord! ”

"Boom" 10 stoves fire dragons rose to the sky at the same time, the named members of the department moved neatly and uniformly, and at the same time the wok on the stove, moisten the pot, green onions, ginger and garlic boiling pot, minced pork, chili, pepper, bean paste stir-fried, tofu and broth slightly stewed to collect the juice, even the action of turning off the fire and placing the plate is the same. Looking at the 10 identical mapo tofu on the long table, Kohei Soma and Hojo Miyoko were surprised, but Jiang Yunfeng shook his head secretly and sighed in his heart: These people are finished, they just blindly imitate Jiu I Zhaoji, and there will be no great progress in cooking skills in the future.

"Try it while it's hot!" The brainchild of the Chinese Cuisine Research Association, I have made mapo tofu according to the rules for a long time! "For a long time, I have introduced three pairs of dishes and chopsticks." Hmmm~ delicious! It's so spicy~ so numb. But I can't stop! Kohei Soma, who had only taken a bite, was already sweating profusely, while Miyoko Hojo was dragging the corners of her clothes and bowing her head silently. Is it really that delicious? Jiang Yunfeng scooped up a spoonful and looked at it carefully. The color is full, and the spicy oil is red and bright. With a gentle sniff, the aroma of green onions, ginger, garlic and pepper is forced out. Delivered to the mouth, sure enough! The taste is very good, the spicy vigor and the domineering of the hemp with the scorching heat of the tofu and the crispiness of the minced meat completely dominate the mouth, and the salty aroma of Pixian bean paste, a specialty of Sichuan and Shu, is cooked in hot oil so that diners are fascinated by the sea, and the land known as the 'land of abundance' is even more fascinating. However, this long-made mapo tofu is just delicious, and it is not even a dish. Because from these 10 plates, Jiang Yunfeng didn't feel what he should have as a signature dish of Sichuan cuisine - soul! The plating, the spiciness, the amount of peppercorns, the color of the red oil, and even the peppercorns sprinkled on the tofu noodles seem to be exactly the same as if the position and quantity are prescribed, and these 10 dishes are more like "fast food" produced on a large scale through an assembly line than a dish.

"How? You understand the gap between you and me. Jiu I looked around the three triumphantly, hoping that they would retreat in the face of difficulties, but Kohei Chuangzhen obviously didn't intend to give this face to Kuga's seniors, "It's great and delicious!" Isn't it mapo tofu? I'll make one for seniors to taste! ”

"I'll do it too! My grandfather said that Chinese chefs will fight when they meet the enemy! Miyoko Hojo took out the gilded knife and fork badge that symbolized the highest level of Chinese food from her bosom, pinned it to her chest, followed in the footsteps of Kohei Sojina, ran to the stove and began to make her own mapo tofu.

"She... She... How can it be! "I was shocked when I saw the gilt badge for a long time, and the corners of my eyes jumped in shock, and I spoke incoherently. Shen Sheng asked Jiang Yunfeng, who was admiring the 'Jianji Suiyou' plaque hanging directly above the dragon chair in the main hall, "The gilded badge of the grandmaster is only available to a handful of masters in the world, and ordinary people don't dare to imitate it at all." Why does Hojo have it? I could tell at a glance that it was the real thing! ”

"Of course it's genuine, it was given to her by her grandfather, and there is a bright yellow scarf by the way. Miyoko is now a quasi-premium grade that has been entered into the 'Chinese Cookbook'. If you don't believe me, you can check it online. ”

Took the tablet sent by the staff, and for a long time I skillfully clicked on the "Kitchen Recipe" of the official website of the "Chinese Chef Council", and easily saw my name on the senior chef column, but there was indeed an extra column between the senior and the special grade, and two photos and brief descriptions appeared after clicking on it, and after I saw it for a long time, it was a "I said POI" expression, and said in a trembling voice, "This... What's going on ... Who is Hojo's grandfather? ”

"Guangzhou's 'Yangquan Restaurant' town store leader, Master Xu Jieming."

"I see." "I didn't expect that Miyoko was actually backed by the Cantonese department, one of the top four cuisines, behind the schoolgirl, and I wanted her to join my research club even more." Then why is the other quasi-special grade a new scarlet sand? ”

"The little secretary is the only disciple of Master Liang Heng in this life, and he is also a closed disciple."

"I'm going~~ One is the granddaughter of the 'King of Cantonese Cuisine', and the other is the descendant disciple of the 'Food Doctor', how did Yuanyue appear silently these two giants!"

"I've been waiting for a long time, but I'm lucky to have flattening mapo tofu."

"Hojolou's special 'flavor mapo'!"

The sound of two plates falling woke up the long self who was flipping the table of his soul. Looking at the two completely different dishes in front of him, he just smelled it lightly and his heart calmed down: Kohei Sojin is not afraid, and Miyoko Hojo is just a hard backstage, and it is far from her status to be dangerous with her own strength. contemptuously ridiculed, "The juniors don't follow the rules, and as a senior, I'm very big." It seems that you have to educate yourself to do it. Come! Bring my pot and sauté pan and sauté pan! ”

"Haven't you tasted it for a long time?" Kohei Sojin asked suspiciously.

"No need, wait for the two of you to taste the difference between your food and mine!" After answering contemptuously for a long time, I shouted at my own subordinates, "You all see clearly, what I want to show now is the secret mapo tofu instead of the special one!" ”

The secret mapo tofu of the long time is slightly different from the previous one, first put the tile bowl used to hold it into the stove to heat, and then fry the minced beef at a very fast speed until it is broken, and then add tempeh, dried two jingtiao chili peppers, big red robe peppercorns, cooking wine, bean paste fried red oil, add blanched water to remove the beany smell of tender tofu into the broth and cook a little, some starch water to collect the juice, and get out of the pot. Take out the reddening pot that has been burned in the stove and pour the boiled mapo tofu into it, and the heat of the bowl itself makes the tofu continue to boil. After pouring fresh rattan peppers and green garlic sprouts on top and drizzling with smoky hot oil, a pot of mapo tofu with the unique fragrance of rattan peppers and boiling is placed in the middle of Soma and Miyoko's dishes.

"Taste it." I handed my apron to the members next to me for a long time, and I walked back to the dragon chair and sat down leisurely. Sojin took a bite of his own food and then took a bite of Kuga's tofu, "It's so hot!" Fire!!! My mouth is on fire!! "Run to the faucet, rinse it, come back and continue eating, and repeat the cycle. Miyoko Hojo sighed helplessly, and said to Teruki Kuga on the dragon chair, "I lost again this time, but it doesn't mean that I will continue to lose, one day I will defeat you with Sichuan cuisine!" ”

"Hehehe, I'm looking forward to it, isn't Senior Brother Jiang Yunfeng going to try it?"

Jiang Yunfeng smiled, "No need, autumn has arrived, and I have been on fire recently." It's been a long time since my seniors have made a move, so it would be rude for me not to come up with a dish, everyone makes mapo tofu, so I'll make a cold dish! "When I walked to the dry goods area, I turned around and asked, "Can I use the dry goods and spices here?" ”

"Whatever you want!"

"Thank you, so wait a minute." Jiang Yunfeng rolled up his sleeves and used a basket to load a small lantern with dried chili peppers, dried two wattle strips, and dried Chaotian peppers. After a few big ingredients, he walked to the stove, poured all three kinds of dried chili peppers into the wok, added a little peanut oil and fried over low heat until the fragrance overflowed, Jiang Yunfeng pinched a dried chili pepper from the pot at will, his fingers were forced, the chili pepper was broken into small pieces in response, a smile appeared at the corner of his mouth, and he poured all the three dried chili peppers that had been mixed into the stone mortar on the side, put the wok back on the stove and added a large amount of peanut oil to heat over high heat, at the same time, Jiang Yunfeng took the stone pestle to grind the dried chili peppers into chili powder. The peanut oil is hot, throw into the oil pan into a bundle of shallots, a few green onions, ginger slices, cinnamon, star anise, peppercorns, cloves, bay leaves, split grass fruits, cardamom, and put the spices in the pan away from the heat to let the spices in it slowly fry in the hot oil to bring out the fragrance. Jiang Yunfeng took another wok again and began to fry the white sesame seeds, fry the sesame seeds until the color is golden and slightly charred, and then pour them into a large bowl together with the chili powder in the stone mortar, mix them thoroughly, and put an appropriate amount of salt and sugar. Return the pan to the stove and heat it over high heat, remove the spices and fried vegetables until it is smoky. Jiang Yunfeng took a deep breath, picked up the oil pot and poured it all into the big bowl in one go, and quickly picked up the chopsticks and stirred. The hot oil and paprika boiled violently, and a strange fragrance slowly spread in the open space with the stirring. The members of the research group whispered to each other. Kohei Soma and Hojo Miyoko looked at each other and smiled, Jiang Yunfeng had never let them down at a critical moment. And the long time I on the dragon chair smelled this increasingly strong fragrance, but I was slowly surrounded by uneasiness and panic. (To be continued)