The most unacceptable thing about this dish between life and death is the peculiar smell emitted during the steaming process, and an experienced chef will definitely speed up this process.

But Zhouzhou was like a demon, not only did he not put in the fresh fish, but also kept steaming it slowly with a simmer, as if he wanted to completely release the taste of the stinky salted fish.

He Wuhuo is an honest person, and in a hurry, he almost forgot his identity at the moment, so he was about to rush up to add fish and fire, but fortunately he was stopped by Xie Guangyun: "What do you want to do?

Now you're a cook, dude, and the chef has a saying that you do it when you cook the food?"

"I... But he's not right, he's all screwed!"

"Listen to my advice, and let's see... Don't you see your master still sitting outside? The master didn't say anything, when will it be your turn to be an apprentice?"

Xie Guangyun covered his nose and pointed outside, the old man Zhang Zhouxuan was still sitting there and still looked like he was not moving, and He Wuhuo immediately wilted when he saw the master.

Time passed minute by minute, except for the fat man who was still desperately sniffing this wonderful taste, the two special first-class chefs couldn't hold on, so they waited for Zhouzhou's next operation.

Zhou Zhou quickly opened the lid of the pot and beckoned the fat man to quickly take out three drawers and fifteen portions with a cage drawer clip between life and death, adding fresh fish segments to each one, still not putting green onions and ginger, returning to the cage to continue steaming, using a simmer!

Suddenly, the fishy smell of fresh fish and the smell of old salted fish blended together, and became extremely fishy, and its strong taste made the fat man a little unbearable.

This smell is indeed too exaggerated, and it can be described as shocking.

Even the cars farthest away from the dining car began to smell the astonishing fishy smell, and many passengers who had a glimmer of hope canceled their reservations.

Even Brother Tie Fan Jinmen couldn't hold on, so he got up from the seat of the dining car and covered his nose and walked out, "What is the smell... Master Xiao Zhou, I'm sorry, I really can't hold on to you, let me slip away first...,

followed by a round round man with shawl hair and a pale face, and one by one the iron fans left the dining car with disappointed faces.

Xu Ning actually couldn't hold on anymore, but he still had to hold on!

The editor-in-chief said that his article about Zhouzhou was very good and was going to be the main article in the next issue, and he also set aside a full fifteen pages of space, which required him to submit the next article as soon as possible.

Today's events must be recorded in the article, and at this time he is an excellent 'war correspondent', so how can he retreat lightly?

"Yes, yes, that's what makes a good chef!"

Old man Zhang Zhouxuan is not a mortal, everyone can't bear this terrible fishy smell, but he shook his head happily, and he didn't forget to comment.

"What makes a good chef? A good chef is one who can bring out any kind of flavor to the extreme!

So, what's the difference between a chef who can bring out the best in the aroma and a chef who can bring out the best in the smell? Many people don't understand that change is often in the extreme!

Xiao Xu, record today's food story, this will be the best subject!" ….

"Fatty, set up a pot and prepare stinky tofu and stinky amaranth!"

Except for Mr. Zhang Zhouxuan, everyone was disgusted with the smell in the kitchen, but Zhou Zhou kept his nose wide open, seriously feeling the concentration of the smell in the kitchen.

It's starting to get a little spicy, huh? That's pretty much it!

The fat man has been waiting for a long time, the stinky tofu and stinky amaranth that have been preliminarily washed are placed in two large pots, the stinky amaranth can be washed, the stinky amaranth can never be cleaned, and the food is an original taste! At the same time, fill another large steamer with water drawers and turn on hot water.

Stinky amaranth should actually be called stinky amaranth stalks, after several days of pickling and fermentation with water, air and many vitamins, not only rich in nutrients, but also excellent taste.

Stinky tofu does not need to be cut, only four or six pieces of northern white braised stinky tofu need to be spread on the bottom of the plate, and then cut into about two centimeters on top

The stinky amaranth stalks, put a little salt, pour some vegetable oil, put it in the steamer and steam it for about 20 minutes, this dish is called 'smelly and tasteful, also called 'steamed double smell, it is a famous delicacy in the Jiangnan area.

But just like between life and death, this smell can also emit an unpleasant smell when steaming, and many people pass by the food because they can't accept it.

When steaming this dish, it is also suitable to shorten the process of cooking with high heat, but Zhou Zhou still insisted on 'reverse operation, personally controlled the fire door, and repeatedly jumped horizontally between the civil and military fires, so a taste that was more stinky than stinky tofu and stinky amaranth itself rose into the air again!

Why spend 200 Perception points?

Isn't it just to master how to maximize the flavor of these two dishes?

The indole tolerance value of human beings is very amazing, when a taste reaches the extreme, the information transmitted by the taste buds to the brain will change dramatically; If someone has eaten garlic and talked to you, you will feel too stinky, and the solution to this problem is to eat it yourself! After eating, something magical happens, and you will find that the girl who ate the garlic opposite you has become 'exhaling' again.

When stinky tofu is served, even those who love to eat it can feel the smell, but because they know that this stink will eventually turn into fragrance, they have the courage to eat it, so they enjoy the food, and those who insist on refusing to eat stinky tofu will only regret it forever.

To sell 500 copies, between life and death, you can't expect all passengers to have the courage to try, so Zhouzhou has to use the air to transmit enough odors when they hesitate and hesitate!

When these peculiar smells begin to fill the carriages, rush into everyone's mouth and nose, and fully stimulate their sense of taste and smell, they will be like those who eat garlic and stinky tofu, and suddenly find that after the darkness is the dawn, the abalone is full of fragrance......

That's how to control the indole value!

That's what leads people to the impression of 'taste,'!

That's what a top chef should have!

"Huh?"

Xu Ning was suddenly stunned.

He was already about to die, and he was still thinking about whether he, a 'war correspondent, should also have the right to avoid danger in an emergency?' Even if he will be despised by Mr. Zhang Zhouxuan because of this, it is better to leave the terrible food truck, right?

At the moment when he was about to become a deserter, he suddenly felt that the smell in the dining car seemed to be less rushing? It should be said that... Not too stinky?

The melting of icebergs is the most miraculous change in nature, and at this moment, the cold ice will turn into bubbling spring water, bringing the breath of life to every corner of the world.

At this moment, the X164 dining car is like an iceberg that is gradually merging, when the spring water begins to flow slowly, Xu Ning suddenly twitched his nose a few times, and he smelled an unprecedented fragrance.......

Heart of Light and Darkness