Cheng Rin couldn't believe his ears, he had seen Zhouzhou's cooking, and he had only searched for Zhouzhou's information before he came, and learned that Zhouzhou was a member of the senior jury of 'three meals a day', it is said that even Wu Jiuyu, an old poisonous snake, has to bow down, and a diligent genius chef who can eat and cook is so sure of him? He was really touched by that.

"Hehe, Master Zhou, you have won the prize, I can't think of ......"

Zhou Zhou glanced at him: "Master Cheng, I haven't finished my words yet......"

"Oh? Then please ask Master Zhou for advice.

I remember you just said there was nothing wrong with it? ”

Cheng Rin hugged his fists gently, his face was full of modesty and sincerity, and he secretly said in his heart: "I'm afraid you don't know that my boiling water tofu not only absorbs the practice of boiling water tofu in Sichuan cuisine, but also adds my experience in cooking tofu for 30 years.

If you can really be insightful, Lao Cheng, I will sincerely convince you. ”

Zhou Zhou said with a smile: "Since there is no problem, then find out the problem, if you find it, you will naturally have a problem with this dish." ”

"Find ...... Find out what's wrong? ”

Not only was Cheng Rin inexplicable when he heard it, but even Old Man Zhang Zhouxuan, Wu Jiuyu and others couldn't help laughing. Li Xueru looked at the eldest sister Gu Xiangyu with some grievances, and said in her heart, eldest sister, you will blame others, look at you, what Zhou Zhou said is much more unreasonable than others.

"Yes, just find out what's wrong."

Zhou Zhou was a little strange about everyone's reaction, I said seriously, is it necessary to have such a strange expression?

"Theoretically, any dish is problematic, unless Chef Cheng thinks that your cooking has reached the realm of perfection?"

Cheng Rin was stunned: "Naturally not, how many old-timers in Qinxing have never said that the dishes they make are flawless, how dare I?" ”

"Well, in fact, the realm of perfection is not necessarily unattainable, as far as I know, there are other realms beyond perfection...... If you don't have confidence in the process, it means that my judgment is not wrong, and there must be a problem with your boiling water tofu. ”

is still Lao Zhou Xing, this is said to be cloudy and foggy, it is simply the first great stick of Huaxia Qinxing.

There is a realm above perfection, what is that? Is it the legendary 'Tibetan Divine Chef' who has long since retired, or the super master of cooking in fantasy to break the void?

Cui Zhengshan sighed in his heart, compared to Zhouzhou, he was really pretending to be superficial before, and he fell behind, it seems that Zhouzhou is really lonely. One is humble on the surface, the other is to create problems if there is no problem, and create a topic if there is no topic, this is the gap......

"Please ask Master Zhou for advice."

"If you don't dare to advise, just tell me what I think.

Master Cheng uses the steaming method to treat this 'boiling water tofu' in the early stage, so what do you think of the difference between the steaming method and the soaking method? ”

In fact, this boiling water tofu has never been done in Zhouzhou, but the boiling water tofu in the original world is authentic with the steaming method, and Cheng Rin's boiling water tofu was originally from the boiling water tofu, and it is always the same, and it is naturally necessary to take the steaming method as the authentic.

With Cheng Rin's cooking skills, he will naturally know how to choose.

Although Zhou Zhou has never made this dish, after opening the 'myth on the tip of the tongue' and tasting the boiling water tofu in the process, he has already realized something, and now he wants to hear what the chef has to say, in order to confirm what he thinks.

"Hehe, Master Zhou, this is going to test my old Cheng.

When making this dish, if the tofu is soaked in boiling water, the speed is naturally the fastest, but there will be a drawback, that is, it will aggravate the moisture of the tofu.

Tofu is originally heavy in moisture, and boiling water tofu, called boiling water, is a watery broth, so it is necessary to try to avoid the water vapor of the tofu itself, and boiling water will directly amplify this problem. ”

Seeing that Zhou Zhou was nodding, Cheng Rin smiled and said: "In addition, in addition to water vapor, boiling water is also easy to overcook the tofu, if the tofu is overcooked in the initial treatment, it will be difficult to taste in the broth." ”

"Well said. In fact, in summary, the temperature of boiling water is too high when it is raw into the water, and it cools down quickly when it comes out of the water, and it is easy to lock in the smell. ”

Zhou Zhou nodded and said: "If my understanding is not wrong, boiling water tofu certainly relies on the soup stock of the special fine hanging, but the tofu is always the mainstay, to achieve perfection, it is necessary to let the tofu not only into the taste of the broth, but also to retain its own taste, if the boiling water is well mastered, it is no problem to retain the crispness of the tofu itself, but it is difficult to meet the previous requirement." ”

"Amazing, if I was suspicious of Master Zhou before, now I am convinced!"

Cheng Rin looked at Zhou Zhou in surprise and praised, "How did Master Zhou know this?"

If you hadn't made hundreds or thousands of boiled water tofu, it would be difficult to have such an understanding!

That's impossible! This dish is my original creation, and today is the first official launch, why does Master Zhou seem to be familiar with it, which makes Lao Cheng wonder why? ”

Seeing that Zhou Zhou was just smiling, he didn't seem to have the intention of answering him, and Cheng Rin couldn't continue to ask, so he could only think that Zhou Zhou had given birth to a terrible spirit tongue, and everything was eaten by others.

After thinking about it, he was still a little unwilling, and continued to ask: "But Master Zhou, you haven't told me why my dish is not perfect?" ”

You must not understand, let alone guess that I am hanging... Zhou Zhou blushed a little and said: "The steaming method is easier to control the initial doneness of the tofu, and there is a way that the steaming temperature is urgent, and in the slow steaming process, it is easier to make the tofu taste in the broth, so Master Cheng's delicious boiling water tofu must have used the steaming method."

But...... Another problem is how to partially preserve the tender taste of tofu during the steaming process. It is important to know that the taste of tofu is very destroyed during the steaming process.

In addition, it is more difficult to achieve the goal of "both flavoring and living alone" that chefs are looking for, and this is more difficult to achieve in the steaming method than in the steaming method.

That's why it is said that if the steaming method is 100 points, the steaming method may only be 80 points. If I'm not mistaken, if this dish spreads, I'm afraid many chefs will abandon the steaming method and choose to use the steaming method to process the dish.

I said that there is no problem with Master Cheng's boiling water tofu because you don't have any obvious mistakes when using the steaming method, if you insist on finding out the fault... That is, the use of your steaming method is actually not perfect, resulting in this dish becoming a dish that has no problems, but only no problems.

In fact, it seems that there is still a little bit of a gap between the true perfection realm and ......"

Cheng Rin was confused when he heard this: "Master Zhou, don't just say it, why don't you make a boiling water tofu with your own hands and let my old Cheng also learn and learn?" ”