"It's definitely not because you're handsome! Okay, get ready and bring it over quickly. Your kid requisitioned the peanuts of our three, and the rabbit meat is gone, so it's hard to send dry wine!! Cheng Lao tapped the plate with chopsticks and urged. Hooh, here we are. Jiang Yunfeng picked up the 'Kung Pao Chicken' and trotted over and put it down.

The three who drank high couldn't wait to pick up the diced chicken and put it into their mouths respectively, suppressing the churning drunkenness. "Nice!! Jiang Yunfeng actually called up the 'lychee flavor' and it is also a 'little lychee flavor' that is difficult to control, which is commendable. Wang Zhanyuan was very pleased after tasting it.

"'Lychee'? Shouldn't Kung Pao Chicken be regarded as the 'Kung Pao Flavor' in Sichuan cuisine? "Erina Nagikiri was confused by them.

Nagi Senzaemon handed over a pair of clean chopsticks and said, "Erina, go and feel the difference between yourself and what I've tasted before." ”

Erina Nagikiri glanced at her grandfather, took the chopsticks and picked up the diced chicken and swallowed it in one bite. It's amazing! Obviously, when Jiang Yunfeng mixed the bowl juice, he put a lot of aged vinegar and white sugar, but at the moment of entry, his keen 'tongue of God' actually didn't taste even a trace of sweetness and sourness, the first thing he felt was the crispiness of the chicken after being fried at high temperature, and the first taste he tasted when he bit the shell was salty and fresh.

The taste of diced chicken is like an onion, salty and fresh is only the outermost layer, and after slowly receding, the tip of the tongue is followed by spicy spicy flavor based on ginger, green onions, and minced garlic. The spicy spicy burning in the mouth quickly dissipated. As the chewing deepened, Erina Nagikiri finally understood why Jiang Yunfeng would rather take the trouble to remove the thigh bone and excess fascia than use the relatively convenient and good-looking chicken breast. After cooking, the flavor of chicken thighs is really different from chicken breast.

After swallowing, Erina Nagikiri covered her lips with her slender jade hand in surprise, because she felt the sweetness and sourness brought by the vinegar and white sugar from the aftertaste. Jiang Yunfeng's plate of 'Kung Pao Chicken' completely subverted Erina's taste memory of 'Kung Pao Chicken' for many years. It's a completely subversive flavor combination, no! As Jiang Yunfeng himself said, he made it according to ancient official records, and perhaps the truly authentic 'Kung Pao Chicken' should be this taste, and all the dishes he had tried before were made to cater to the taste of the Japanese.

"After tasting Kaede's cuisine, let's try my latest masterpiece!" Koto Choryu Special Mapo Tofu 2.0' Version. Xingping Chuangzhen pushed Jiang Yunfeng's cooking away a little, put down his plate of red-oiled baby mapo tofu, and said confidently, "Please use it slowly!" ”

"The red oil is very full in color, and it can stimulate the appetite of diners from the appearance." Cheng Lao scooped up a spoonful and swallowed it, his brows first furrowed, and then slowly stretched. Putting down the spoon did not directly say what he thought, but let everyone taste it.

Younger chefs and apprentices have always recognized Kohei Soma's dishes as delicious, but the head chef of 'Chengfu Yan' didn't say anything after tasting it.

"Xiao Wang, let's talk about it."

Wang Zhanyuan put down the spoon, looked at Xingping Chuangzhen, and said slowly: "Xingping's 'mapo tofu' does look like it at first glance. Whether it is red oil or bean paste, it is fried very well. But there is a failure, maybe the habit of Japanese taste, Kohei-san, did you put ginger when you fried minced beef? ”

"That's right, I added some minced ginger to get rid of the fishy smell of the beef."

"You can't put ginger in mapo tofu." This time, it was Nagi Senzaemon who spoke, "Kohei-kun, you stir-fry the minced beef and put ginger to get rid of the fishy smell, but the taste of the ginger itself is very strong, which has affected the space of other seasonings." ”

Scooping up a spoonful of tofu, Nagi Senzaemon looked at it and asked, "Kohei-san, what is the essence of 'mapo tofu'?" ”

Kohei Chuangzhen replied without thinking, "numb, spicy, crispy, fragrant, hot." ”

"Three less." At this time, Cheng Lao, who had been silent for a long time, finally spoke up: "This little brother Xingping, the 'mapo tofu' you made is an improved Japanese version. The taste is very good, and it goes well with rice. But in my old man's judgment, this dish is incomplete. The essence of mapo tofu is eight words: 'numb, spicy, crispy, fragrant, hot, fresh, tender, whole. ’。 And Brother Xingping, you just lack 'fresh, tender, and whole. ’。 ”

Cheng Lao's words were very calm, and his words were also very gentle. But the context is extremely harsh, pointing to the real point of Kohei Chuang. The back kitchen fell into a strange quiet, and in the slightly embarrassing atmosphere, Jiang Yunfeng's stomach made a 'coo' sound, which was particularly harsh in the quiet kitchen.

"I'm sorry, I'm sorry. I got up early in the morning to catch the plane, and lunch was also eaten on the plane, and everyone who has done the plane knows that the amount of food on the plane is small, and the taste is also very poor. Jiang Yunfeng rubbed his stomach that was still screaming, and explained embarrassedly, "I've been on the road since I got off the plane at noon, and I haven't gotten a drop of water, so I can't hold on." ”

"Hahaha" The kitchen erupted in laughter, and the awkward atmosphere was washed away without a trace. "Alright, alright." As the host, Cheng Lao waved his hand back, signaled everyone to be quiet, and ordered, "Why are you still stunned, didn't you hear?" The children haven't eaten yet, so don't hurry up! ”

The chefs in the back kitchen all nodded in response, and when they were about to show off their unique skills, Nagi Senzaemon stood up and said to stop: "You don't have to be so excited, I'll cook two dishes for them, just deal with it casually." ”

"It's fine." Cheng Lao and Wang Zhanyuan looked at each other and smiled, "Then Xianzuoemon, let you come." If I'm not mistaken, old man, Senzaemon you haven't turned over the pot for almost 40 years, do you remember how to do it? ”

"There are some things that you can't forget for the rest of your life once you learn them." Nagi Senzaemon takes off his down jacket, revealing a T-shirt that is stretched tight by a sturdy and sturdy body. Put on an apron and say to Kohei Soma, "Kohei-kun, come here, I'll teach you how to make 'mapo tofu' now." ”

Select a piece of white and tender tofu from the basin, cut it into small cubes with a knife and carefully place it in boiling water. Kohei Soma's previous method was different in the process of boiling tofu with senzaemon in addition to salt, but also poured in a spoonful of soy sauce.

Seeing Kohei Chuang's incomprehensible expression, the corners of Nagi Senzaemon's poker face rose slightly imperceptibly, and explained, "Putting soy sauce is to remove the beany smell of the tofu itself and add color and freshness to the tofu." ”

"Oh~~~" Kohei Sojin nodded knowingly.

After blanching, remove the tofu, pour off the boiling water and brush the bottom of the pot to ensure that there is no aftertaste. Nagi Senzaemon picked up a small bowl of minced beef and stirred in a little cornstarch and cooking wine. After the oil is hot, pour it into the pot, add cornstarch, and the minced beef does not stick to the pan after encountering the hot oil, and it is fried smoothly until it is dry and fragrant, and it is put out for later use.

Leave the remaining oil at the bottom of the pot, add the bean paste, chili powder, tempeh, minced garlic and stir-fry until fragrant and red oil. After pouring in the stir-fried minced beef and mixing the flavor of the seasoning with the beef, Nagi Senzaemon scoops up a spoonful of the broth and slowly pours it in, and finally puts the tofu into the pot. The amount of broth is added very precisely, submerging exactly half of the tofu.

"Then there's the key trick, don't flip it. During the frying process, the frying spoon cannot be returned to the spoon, and can only be gently pushed in one direction. This is where the word 'whole' comes from. "Nagi Senzaemon gently pushes the tofu inside the pot with the back of a sauté pan.

The soup boils slightly, and the tofu dances in the pot. Nagi Senzaemon picked up the starch water bowl and explained, "Mapo tofu is to be thickened three times. The first thickening is to further penetrate the flavor of the soup into the tofu, the second thickening is to make the soup answer the ideal viscosity, and the third thickening is to integrate the tofu and the soup together, completely blocking the tofu and preventing the loss of flavor. ”

After three thickenings, sprinkle with green garlic sprouts, and a plate of 'poison' level of food is out of the pot. Placed with his own food, Kohei Soma felt that his dish could be dumped in the trash. A complete failure in every way ...

At night, on the busy Chang'an Avenue, a Toyota Alpha slowly passed through the traffic. The co-pilot, Jiang Yunfeng, saw through the rearview mirror that Xingping Chuang, who was in the middle row, really holding his chin and looking out the Tiananmen Tower outside the car window, but his solemn expression was obviously not enjoying the night view of the capital. Then he turned around and smiled, "What do you want?" A worried look. ”

Kohei Sojin came back to his senses and smiled, "Is there one?" ”

"It's almost written on your face with a pen, won't you still be reminiscing about the 'mapo tofu' made by the commander-in-chief?"

Kohei Soma resumed his posture of holding his chin with one hand on the armrest of the door, and said Yoyo, "It's true." I didn't expect the commander to cook Chinese food, I always thought that the commander was just specializing in Japanese food. ”

"I was taken aback, too." Jiang Yunfeng really fell into the leather seat himself, and let out a comfortable moan, "The details are handled so well, it's really surprising." ”

"Hehe, it's normal that you don't know." Since waiting for the red light, Lu Ming also had time to join the discussion, "Mr. Senzaemon, but he graduated from the National Culinary Institute 40 years ago with the second grade of the year. ”

"What?" Hearing that it was so secret, Jiang Yunfeng and Xingping Chuangzhen both had eyes as big as copper bells, "The commander-in-chief has also studied in the academy?" ”

"Of course, Mr. Senzaemon was the first foreign student to graduate from the National Culinary Academy in history. is still the same classmate as Master Wang, and it is said that the two still live in the same courtyard. ”

"One of the 'Four Iron Irons of Life', no wonder he has such a good relationship."

The green light turned on, Lu Ming released the handbrake and stepped on the accelerator lightly. Toyota Alpha starts slowly. Follow the traffic through the intersection. Turning into the fork in the road, he stopped in front of a towering building and said, "Here, I'll live here." The room has been booked for you, so let's go. After saying that, he got out of the car first.

Jiang Yunfeng looked up after getting out of the car, and couldn't help but exclaim, "Oh, I'll go!" Beijing Hotel, Master Lu is really a local tyrant! ”

Lu Ming opened the tail door and asked the hotel attendant to carry the luggage to the booked room. Smiled and replied, "How can a five-star hotel set off the identity of Miss Erina, ah, Miss Erina?" I didn't hear her all the way. ”

Kohei Chuangzhen, who got out of the car after "shhh ”

Lu Ming and Jiang Yunfeng put down their heads and looked at what Kohei Chuangzhen pointed out, only to see Erina Nagi taking off her shoes and lying on her side on the back seat, asleep. Sakura's little mouth let out an unknown dream, and the delicate little feet wrapped in transparent black silk were still shaking restlessly, and at a glance, I knew that I had a bad habit of kicking the quilt

"What should I do, do you want to wake up?" Jiang Yunfeng turned around and asked helplessly.

Lu Ming smiled, handed over the car keys to the hotel parking staff, and shook his hands in the posture of the shopkeeper, "I'll go to the counter to get your room card, as for whether to wake up or not, you can do it yourself." ”

Kohei Sojin glanced left and right and followed.

"Chuangzhen, do you treat your brother like this?" Jiang Yunfeng looked at Xing Pingchuang who was far away and sighed helplessly, the parking staff was still waiting, and there was a vehicle behind him to enter. Jiang Yunfeng had no choice but to help Erina Nagi put on her shoes, and then picked up Erina's soft and boneless delicate body in a 'princess hug' posture, and slowly walked towards the lobby of the Beijing Hotel.

"It's so heavy. Miss, it's time for you to lose weight... (To be continued)