I’m in Food Wars: Opening A Late Night Cafeteria

her thinking.

All of a sudden it stopped a few years ago!

When I was cooking in Hōjō, no matter how hard I worked, no matter how superb and excellent my cooking skills were, I was still discriminated against.

"why?"

"This Mapo tofu is so warm?"

Can't help but.

Hōjō Miyoko, close your eyes!

now.

This plate of Magical Mapo Tofu evoked her memories.

She is strong and powerful, and can easily stir-fry a heavy metal wok with one hand! With her current strength, she is definitely capable of taking up the position of Hōjō master chef.

However.

In the Hōjō building.

The rest of the cooks did not trust her.

And the reason why you don't trust her, in Hōjō Miyoko's view, is an extremely absurd reason: just because of her identity, she is a girl!

"The owner.

"Three zero three

"Can I ask you a question?"

Subsequently.

Hōjō Miyoko, who came back to his senses, sorted out his emotions a little, raised his head and asked Chen Feng.

"Can.

Chen Feng, nodded in response.

"Mapo tofu, there are only five flavors at most! But why does the mapo tofu you make have a crispy flavor in addition to spicy, fragrant, color, hot, and numb?"

Hōjō Miyoko, a bright light flashed in his eyes, which seemed to be curious.

"Making minced meat with soybeans, and then frying it, it will have a crispy taste! After the six flavors are perfectly blended, the tofu and meat complement each other to the extreme, and this magical Mapo tofu is made."

Chen Feng replied without hesitation!

"Um?"

Ground meat from soybeans?"

smell this.

Hōjō Miyoko, can't help but get busy!

Mapo Tofu.

This common food with the same ingredients, cheap materials, simple preparation and delicious taste has naturally taken root in many parts of the world.

Of course, incorporating changes in local eating styles is inevitable!

Reduce hemp.

Less spicy.

Or adding a little sweetness is a common practice.

But no matter how it changes, the bean paste, the soul of Sichuan cuisine, together with fermented fermented fermented bean curd gives Xi cuisine its umami; spicy bean paste and red oil give it a bright and attractive red color!

The essential thickening, together with the tenderness of the tofu, gives this dish a "smooth" taste!

Maybe.

This is probably the charm of Mapo Tofu!

However.

Never thought of it.

Chen Feng chose an unusual path to improve Mapo Tofu. The ground meat is made of soybeans to set off a crispy flavor, making the whole mapo tofu taste sublime!

Such creativity.

Have to let Hōjō Miyoko, feel deep admiration!

all the time.

Hōjō Miyoko, I don't have much affection for these male chefs!

This is related to her experience, and her character is also strong! The reason why she came to Togetsu Academy is that people can recognize female chefs.

therefore.

in the bones.

She always has a contempt for male chefs, SWAT hates male chefs!

but.

on the other hand.

She also has this idea of ​​respecting the strong.

And this magical Mapo tofu that can evoke memories is enough to make Hōjō Miyoko amazed and admire Chen Feng!

finally.

Hōjō Miyoko, put down the porcelain bowl and small sentences.

Wiping his mouth, looking at the empty bowl, he looked up at Chen Feng and said, "It's amazing! I, Hōjō Miyoko, have never eaten such delicious Chinese food in my life."

"As long as you like it."

Chen Feng, just nodded and said lightly.

"Cough cough!

"Then what.

"I guess I haven't introduced myself to you yet!"

Say it.

Hōjō Miyoko blushed softly and said softly, "The owner, I'm the first-year student of Totsuki Academy's high school, Hōjō Miyoko."

"Tadokoro Megumi did a great job during the residential training program! Then, I learned that she always likes to eat at this late-night cafeteria."

"so.

"I came here admiringly.

"And when I see you tonight, you really are extraordinary~

See the rhyme.

Hōjō Miyoko, seems to respect Chen Feng.

As for Hōjō Miyoko's current character, it is not as sturdy as the original, and Chen Feng at this time was also a little surprised.

but.

Chen Feng, didn't think too much!

I just think that she, Hōjō Miyoko, is best at Chinese cuisine! Therefore, she likes this magical Mapo tofu, which is also Chinese cuisine, more than anyone else!

"The owner.

"Chinese cuisine is extensive and profound, which dish do you think is the best?"

finally.

Hōjō Miyoko, is looking forward to ask 0..

this problem.

If Kuga, the eighth seat of the Elite Ten, will answer according to the rules.

Then, his answer must be the Sichuan-style Mapo Tofu.

After all, the cuisine that Jiuga Teruki is good at is Sichuan cuisine in Chinese cuisine!

Moreover, he himself does not like to conduct extensive research on Chinese cuisine, but instead forcibly brings Chinese cuisine to the spicy Sichuan cuisine.

therefore.

Hōjō Miyoko has always refused to join the Chinese Cuisine Research Association of Teruki Kuga.

And now.

She really wanted to hear what Chen Feng's answer was like.

"Since time immemorial."

"It's just that Wen has no first place, and Wu has no second place."

"The same is true of Chinese cuisine. After several years of development, it has long been rich in varieties and genres."

"To distinguish from geographical location, there are eight major cuisines; from the perspective of consumption objects, there are home-cooked dishes, market dishes, temple dishes, official dishes, palace dishes, medicinal dishes, etc.; from the type of processing, there are also cold dishes. , hot dish, large dish, side dish, beet, soup dish

"That is to say, the differences in geography, climate, products, culture, beliefs, etc., lead to great differences in the flavors of Chinese dishes, so how can the differences in regional flavors come about?"

"not to mention."

"Best, worst, first, second, does it matter?"

"Cooking good food.

"It's just to make diners feel delicious, isn't it alright!"

this moment.

Listen to Chen Feng's words.

Hōjō Miyoko, 5.4 is silent for a long time!

The world's food is colorful, and there are very lively food everywhere.

A pot of century-old soup.

A side of aged ham.

Or a well-preserved piece of old noodles.

There are so many stories behind it.

The Chinese dishes that stand at the top of the world are the special police who value the matching and balance of seasonings and ingredients. Even in a complex dish, the style, texture, taste and food culture contained in it may not be very similar.

The so-called is:

One dish, one style, one hundred dishes and one hundred flavors.

For example, Kung Pao Jie Ding and Mapo Tofu, two typical Sichuan dishes, have peppercorns and starch in the ingredients, but the operation is incomparable.

Maybe!

Chen Feng was right.

In the extensive and profound Chinese cuisine Hui Noodles, what is the most powerful dish?

Nothing more than.

They all have their own advantages and tastes.

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