One Person, Overturn The World Of Food Wars!

Chapter 226 Triple Tofu

When they took a look at the tofu, they found that there were many dense shreds of tofu in the cracks in the middle of the tofu.

These tofu shreds are almost no thicker than a hair, and they are tangled together.

This appearance is really amazing. You must know that it is not easy to cut the tofu into such filaments. This person must be extremely good at the knife.

What’s even more frightening is that after the tofu was cut out, although the filaments were very thin and soft, they never broke.

This is the magic of the sword.

These shredded tofu have been cut quite finely.

These shredded tofu are like hair, they can be gently released in the water, and of course they can absorb more flavor in the soup.

The tofu inside is soft and tender, and these hair strands are even more delicate and long. Because it is unimaginably thin, the taste is more integrated.

Although the bean skin on the outside has been blanched, it still has a certain toughness, and various tastes gather together. This is a very common dish, pot collapsed tofu.

But the different textures and the use of stock and seafood soup give it all more flavor, and the thinnest shredded tofu is also soaked in some salt water.

When concocting, there should be other things mixed in it, most likely some soup made from mountain delicacy.

Seafood, broth and these mountain delicacies, all three flavors are combined in one dish.

This is simply the perfect taste, and when you eat it, the infinite crunchy feeling is already bursting in your mouth.

This is definitely extremely rare, so people are indulged in this wonderful taste impact, and the people in front of them are even screaming, there is nothing better than this.

“The dish was perfect, with all the flavors infiltrating it, and none of it was too intense.

“If it is the first dish, it can be improved step by step, and the taste is very good.”

The referees nodded.

With a smug smile on the face of the special chef, he turned around and left.

The dishes of the young master of the Tang family were also officially served.

To be honest, if the first dish is boiled fish, the taste is too mechanical. If it is at the very beginning of the banquet, it will be a very special or even stupid behavior.

At least that’s what the judges thought, and it didn’t seem very good to use this kind of pungent flavor in the first place.

But they really saw the boiled fish in front of them, and the strange thing was that the boiled fish was a little different from usual.

Boiled fish on the Internet must be full of amazing oils.

After all, in order to fully disperse the taste of boiled fish, there may be bean paste, other chili sauce and vegetable oil in it.

Not to mention that after the dish is done, put garlic or some hemp peppers on top of the boiled fish.

Then pour hot oil on top, so this dish is definitely quite oily, never eaten with the 1st dish.

“This boiled fish is very different~~.

Lao Liu looked at the taste and feeling of the boiled fish, which was completely different from the usual one.

Ordinary boiled fish is very greasy, but today’s boiled fish is really like fish fillets boiled in clean water.

This made everyone feel very surprised, it was hardly like ordinary boiled fish, especially not Sichuan flavor.

After all, boiled fish is more of a Sichuan dish.

Although Sichuan cuisine pays attention to a hundred dishes and a hundred flavors, it is the main part of Sichuan cuisine. One of them is numbness, and even spicy is an auxiliary.

Today’s dish surprised the judges, but they also put the fish fillet in their mouths and tasted it, and they felt that the fish fillet completely melted in their mouths.

“Impossible, this is definitely not an ordinary grass carp, what kind of fish should it be, and why can it achieve the effect of melting in your mouth?

Lao Liu was shocked beyond words. When the fish was put into his mouth, it instantly seemed to turn into a soft flowing water, but when he tasted it carefully, it had a slightly spicy taste.

The spiciness can also slightly enhance the temptation of the dish, and it can also make it slightly appetizing.

There is also a sour taste in the middle. This sour taste does not need to be tasted carefully, just like the sour taste in hawthorn. What you eat can greatly stimulate the peristalsis of the stomach.

If the dish just now has done a little bit of foreshadowing, now this dish is the real foundation.

In this case, it belongs to the appetizer, where the spicy taste and sour taste are affected together, making a population keep water.

An ordinary boiled fish can have ever-changing magic, that is, the judges are shocked, and they continue to eat.

But this dish did not eat much, everyone stopped, and even looked solemn.

“Master Tang, we have always known that you have some peculiar dishes that are handed down from the family. You didn’t take out those things. What you brought today actually mentioned boiled fish.”

“To be honest, this material seems to be unremarkable, but there are some very unusual things in it. Can you answer it for us?”

Several judges were in high spirits, and the audience around them also raised their spirits. They were not qualified to taste, but felt that their thoughts flew into this boiled fish.

.of course can. ”

“Although this boiled fish is also a traditional dish, it also gave me some makeovers.”

“The most special modification is that I reduced the amount of oil used in it to make the dish lighter.

“If you want to use this dish as the first dish, you must reduce the amount of fat used, otherwise it will be too greasy and no one will eat it.”

“And then there’s the taste of the dish, if it’s too spicy, it won’t do much good.”

“One is not good for the body, and the other is too spicy to stimulate people’s taste buds, which will reduce the acceptance of several people in the next time.”

“That’s why I chose only one kind of pepper with a slight spiciness, which is actually the inferior product among all the peppers.

“Among the peppers, I added some green peppers that are not very spicy.”

“I specially squeezed these greens into juice and used them in them, so you can’t taste them, but you can feel the slight spicy and numb taste.”

“And then there’s the sourness in it, I did add some sour extract, but it wasn’t hawthorn.

“Otherwise the color of the dish will change.”

“Actually, after steaming the hawthorn, I use the kitchen utensils to completely mash the hawthorn, and then filter the hawthorn juice dozens of times.”

“In this way, a faint and distant sour taste will appear in it, but there will not be too much color. After all, I don’t want to destroy the color of the boiled fish itself.”

“Through the combination of this spicy and sour taste and its own taste, I made this boiled fish show a different color as the basis for opening the taste.”

Although many people don’t like it, the young master of the Tang family and the Tang family have always been relatively exclusive.

But there were also applause.