A gourmet master who started by visiting restaurants

The real Mapo tofu must have eight flavors.

They are numb, spicy, hot, fragrant, crispy, tender, fresh and lively.

The first seven are about heat, time, and seasoning, but the most difficult thing to do is this movable type.

What is life? How to live? There are no standards or definitions, but a good Sichuan chef can make diners feel that the tofu in their mouths is alive.

It’s just like the umami that people in eastern Guangdong pursue.

The tofu in Yu Wei's mouth was tender and spicy, and it was hot enough just out of the pan, but the minced beef was not crispy enough.

Furthermore, the mapo tofu in Yu Wei's mouth was not alive. If it weren't for the topaz ginseng, it wouldn't even have enough umami flavor.

Yu Wei shook his head in disappointment.

"In my opinion, this mapo tofu is just average. The topaz ginseng is superfluous. The price of topaz ginseng is not expensive, it just takes up a name. Fortunately, the topaz ginseng makes up for this mapo tofu." The mapo tofu lacks the flavor, otherwise in my opinion, this mapo tofu is useless, and it would be better to go to the fly restaurant on the street to eat it to be more exciting."

Yu Wei was obviously very dissatisfied with this dish.

Of course I was dissatisfied. This topaz ginseng was not a precious ingredient. It cost tens of yuan for a pound, and there were several strands per pound. Whether or not there was even one topaz ginseng in this plate of Mapo Tofu was a question.

Moreover, this Mapo Tofu is not spicy at all, but it is very popular with Jin Zhe.

Jin Zhe took several spoonfuls.

"Forget it, calm down and leave it to me~ Leave it all to me~"

Yu Wei waved his hand: "If it's just Mapo Tofu that costs more than [-] yuan, I'm fine. If you add a few more yuan, the price will go up. I'm so angry!"

[Teacher Yu is angry. In this case, this store will be gone. 】

【snort! How dare you make Teacher Yu angry! 】

Seeing these words, Yu Wei quickly said: "Don't be impulsive, everyone. I just severely condemned this dish. I'm here to detect mines for everyone. Every restaurant has something to offer if it can continue."

After trying Mapo tofu, let’s try the boiled pork slices.

The boiled pork slices are also bright red.

When Yu Wei picked it up with his chopsticks, the bottom was full of enoki mushrooms, soybean sprouts and lettuce.

But the meat slices of the boiled pork slices are the highlight.

Yu Wei picked up some of each, so it could be said that he got both rain and dew.

"The boiled meat slices look ordinary, let me try them."

After one bite, the information about the boiled pork slices came out. What was unexpected was that the boiled pork slices were very clean and had no strange technology.

Yu Wei's eyes widened slightly, surprise flashing in his expression.

It was indeed a surprise.

"Oh, this is good. The boiled meat slices are very smooth and tender. Although it is said to be boiled, both the sizing of the meat slices and the fire control are just right. Even though the boiled meat slices seem very simple, when cooking the meat slices, this step The soup pot should be kept in a state where it will not boil.

In this way, the meat slices will not become old easily and will taste fresh and tender.

The chef who made this dish is completely different from the previous ones. His skills are much better. He turns off the heat as soon as the meat changes color, so that it can achieve such a tender and smooth texture.

Of course, when sizing, you must use sweet potato starch to achieve such a smooth and tender effect, and there is no baking soda or loose meat powder added to it. "

Jin Zhe and Xu Xin saw that Yu Wei thought highly of the boiled pork slices, so they each took a slice.

Then Jin Zhe was breathing fire and Xu Xin was tunneling.

When Yu Wei looked up, he saw Xu Xin crying, but he cried very quietly.

"Sanjin, what's wrong with you?" Yu Wei turned the camera away, not facing Sanjin, but only facing the fire-breathing Jin Zhe.

"I...I'm fine, I just feel a little homesick. After graduating from college, I didn't go home, so I came to Yangcheng to work. I couldn't find a job in the first two months. Fortunately, I finally found a job last month. Yes, but all the newly paid salary was used to pay the rent. Fortunately, the landlord asked me to delay for a while, otherwise I don’t know what to do. Now when I come home every day, I eat instant noodles, and I also eat instant noodles for lunch. "

It sounds very pitiful.

Yu Wei gently patted Sanjin's shoulder. He had never tried this feeling, but he could feel Sanjin's discomfort.

After all, I cried.

"Actually, you don't have to come to a big city to work. Working at home has the value of working at home, and working outside the home also has the meaning of working outside. If you really can't stand it, then go back."

I saw Xu Xin suddenly raised his head: "No! I want to hold on! I want to establish myself in Yangcheng! I want to follow Teacher Yu's footsteps! Eat more delicious food!"

"That's right. People live their whole lives to eat and drink well. Do people eat to live, or live to eat?"

The dishes continued to be served, and Xu Xin almost ate the boiled meat slices.

A plate of twice-cooked pork was served.

This is the last dish.

This time the hot pot meat slices are slightly curled, the color is quite oily, the aroma is fragrant, and it looks really good.

Yu Wei took a bite of the twice-cooked pork first without hesitation.

The preparation method of twice-cooked pork is similar to garlic white pork.

Because both of them use pork belly, and they need to be blanched in advance and then sliced.

However, the piece of twice-cooked pork in Yu Wei's mouth was different from the garlic white meat he had just eaten. The garlic white meat was thin and frozen and cut by a machine, but Yu Wei knew very well that this piece was different and was cut by hand.

The knife skills are pretty good, but slightly thicker than the garlic white pork. The garlic white pork meat slices are really too thin. During the stir-frying process, the twice-cooked pork will lose its texture if it is too thin.

"This twice-cooked pork is very good. It can be regarded as a master's level. The knife skills, heat and seasoning are very good. Just like the boiled pork slices, I think it should be produced by the same chef."

"I'm a little full, but I have to try the twice-cooked pork! Twice-cooked pork is the spirit of Sichuan people!" After hearing Yu Wei's comment, Xu Xin immediately took two pieces of twice-cooked pork.

Yu Wei asked with great interest: "Why is twice-cooked pork the soul of Sichuan people? I thought it was chili pepper?"

"Hey, just like eating chicken is the soul of people in eastern Guangdong, twice-cooked pork is a dish that must be included in almost all banquets. We Sichuan people have a deep affection for twice-cooked pork. When we were young, when something happy happened, we would fry a dish at home. Twice-cooked pork, when you go out to eat, you also eat twice-cooked pork. During the New Year and festivals, it’s still twice-cooked pork.”

Yu Wei listened carefully and nodded seriously.

"It's true. We in eastern Guangdong also have a saying that no feast can be complete without chicken. No matter what, chicken must be steamed, stewed, stir-fried, engagement, wedding, full moon and birthday banquets. The same goes for banquets at home. Listen. When you say that, I feel the status of twice-cooked pork in Sichuan."

So Xu Xin put down the boiled pork slices and started eating twice-cooked pork happily.

The twice-cooked pork is not very spicy, but full of flavor.