Andy didn't smile, he just scooped up another spoonful of mapo tofu and brought it to his mouth.
The host smiled exaggeratedly and opened his mouth happily. The delicious and spicy feeling lingered all the way, the tofu was bright red and soft, and the spicy taste slowly made the tip of the tongue stick, and more saliva was secreted in the mouth, which made
The host, who usually likes light food, couldn't help but salivate.
The tofu is mixed with meat fat, and when you chew it carefully, it also has a unique flavor of pork.
"It's delicious-" he breathed and said slowly.
Andy smiled and started to comment: "The spicy taste is very special. Your dish is delicious and spicy, and it is well done. Let me make a small suggestion, if you replace the pork with beef, the taste will be better."
Pork tends to be soft and rotten, and it has a pig smell. Beef meat is firmer, and when combined with the tenderness of tofu, the contrast is very obvious.
Li Yi accepted the teaching humbly: "Okay, I understand."
His appearance made Takeda Dairou, who was sitting in the audience, turn green, and he said to Watanabe Murichi in a bad tone: "Why is he here?"
Andy's real name is Cai Yuan. He is a famous Chinese gourmet who is famous all over the world for his sharp and demanding taste. There is a saying in the world: as long as Andy says a good restaurant, the standard will be three points higher than the Michelin award.
It's just that he has a rather eccentric personality and doesn't like to interact with others. He often refuses invitations from the media or competitions.
He was not supposed to be on the judges' bench, but for some unknown reason, he appeared on the field.
Takeda Dairo pursed his lips, said nothing, and had fierce eyes. He and Cai Yuan disliked each other. Cai Yuan once commented on the cakes he made, using only one word to describe them: superficial. In Takeda
It seems that this is not only a judgment on his works, but also an evaluation of himself.
In his opinion, how can a person who can't even hold a spatula be qualified to judge what others make, just by relying on his tongue?
Of course, Yu Jian didn't know that there was such a dispute between the two people, but judging from Andy's comments, this person still knew how to eat.
Food has five flavors: sour, sweet, bitter, spicy, and salty. Some people think spicy is a taste, and some people think spicy is a pain. But no matter which one it is, it shows that the word spicy has a great shock to people.
In terms of spicy food in China, there are mildly spicy areas, mildly spicy areas and heavily spicy areas. Although Sichuan Province ranks among the most spicy provinces, it is definitely not ranked first.
Ranked first is Gan Province.
If Neon can find a Sichuan chef to make Mapo Tofu, then she can also make the spiciest dish in China and even the world.
Lai Wei held a little duck weighing about two kilograms in his hand. He wiped the duck's neck with a thin knife, and the blood dripped into the small box below.
Everyone at the scene has probably seen such a bloody scene. Some covered their faces, some complained, and some covered the children's eyes.
Lai Wei chuckled: "You're just an ignorant foreigner." He's just killing a duck, so what's all the fuss about?
When the blood was almost dripping, he stopped his movements, picked up the duck, walked to the side, plucked the fur and scalded the skin, while Fang Zilu walked forward and picked up the small box filled with duck blood, and gently dripped it with a stirring rod.
After stirring for a few times, the bright red blood that had been somewhat coagulated returned to flowing again.
The cleaned duck was cut open by Chef Lai with one knife. The second knife traveled along the lymph glands around the body. In a few seconds, all inedible and dirty places in the body were removed.
Then, with a few clicks, the duck was chopped into equal pieces.
If you look closely, you will see that each piece of duck actually has bones and meat, and the thickness is the same. This is the most hidden trick in Huaiyang knife skills.
Yu Jian had already heated up the oil in the pot, put the duck pieces into the pot first, stir-fried over high heat, and then added the spices. When the duck meat became firmer and changed color to light yellow, it was time for the chili peppers to appear. The red and tender whole chili peppers were smooth.
With the shaking of her wrist, the pieces of duck meat were gradually submerged, forming a perfect steamer state. Then she poured in hot water, covered the pot and simmered.
The spicy smell slowly entered the noses of everyone present with the gentle breeze, just like the scorching sun in midsummer. Just the smell made people break out into a slight sweat.
And as Yu Jian opened the lid of the pot, the spicy smell became more intense, and the thin sweat gradually condensed into sweat beads, slowly flowing over the shoulders and back.
At this time, the red blood slowly flowed into the pot, and as the pot handle shook slightly, it gradually condensed into fine pieces.
The spiciness exploded with maximum energy at this moment, and everyone felt as if they were going to burst from the stimulating smell. Suddenly, the heat wave gradually subsided, and the whole body returned to its original state.
Someone took a sniff, and the sharp smell just now suddenly turned into a rich and tangy hot fragrance. The overbearing smell gradually became longer and softer, but even more tempting.
"China has completed the Lotus Blood Duck." Following a soft female voice, a clear ringtone rang.
The host stretched his neck and saw dots of green on the plate, the red soup was slightly boiling, and the oil was bright in color. The ingredients inside were all as red as fire, and the basin was filled to the brim.
"This..." Everything that caught his eye was red, and for a moment he couldn't tell what was in it.
Yu Jian explained in a common international language: "The main ingredient of this dish is duck meat."
When the judges came forward to taste it, they all had difficulties again. For no other reason than the fact that it was covered with a layer of chili peppers, they were put off. Some people smiled bitterly: "I heard that if you eat Chinese spicy dishes, you will get gastroenteritis."
.”
Only one person resolutely picked up the fork, first peeled off the red covering, then accurately inserted a piece of duck blood, and took a gentle sip.
Spicy, fresh and fragrant, mixed with traces of throbbing numbness, and a little bit of slight sourness, the multiple flavors hit his mouth instantly. For a moment, he felt as if his mouth was on fire, as if it was about to burn.
.
But the next second, this taste blended together wonderfully, and slowly flowed to his stomach along with the fluid secreted from his mouth. Wherever it passed, it was slightly hot, but there was no burning feeling at all.
Another piece of duck meat, this time the texture became soft and chewy, the duck skin was slightly crispy, and the duck meat was fresh and tender. There was still a hint of numbness, but the sourness was negligible. He seemed to feel it.
The pleasure of wild ducks flapping in the water is so lively and energetic.
This lotus blood duck has actually changed the original perverted spiciness and is so gentle that everyone can accept it.
He couldn't help but re-examine the Chinese team. Originally, he had rejected the organizer's invitation, but because of a phone call from a friend, he changed his mind.
His ancestral home is in China, and he often travels around the country, so he naturally knows what the lotus blood duck tastes like.
He carefully tasted the remaining taste in his mouth, and suddenly pointed to the plate and said to the others: "Try it, it's not spicy at all-"