MTL - Gourmet Food Supplier-v3 Chapter 88 Lose to the back wave

There is no such cheap thing in the world, and Yang Wei will naturally not encounter it. The pork cutlet he makes is about the unique skill of killing chicken. Therefore, the pork cutlet is very soft and tender, not counting the crispy outer shell that is fried on the outside. It is said that it melts in the mouth and has a unique taste, which makes people feel lingering after eating.

Yang Wei has always felt very contented, but when one end of Yuanzhou’s tonkatsu came up, he felt that the blow just now was really nothing. No wonder everyone said that if you want to defeat your opponent, the best way is to do what others are best at. The field knocked him down.

Although Yuanzhou didn’t mean to compare with him at all, he did it in his own mind. As a senior in the culinary world, it’s nothing to lose to a junior. “The waves behind the Yangtze River push the waves forward” is normal, but in the most proud place. He was the only one to lose, right?

It’s also because Yang Wei thinks too much. As long as Yuanzhou’s craftsmanship is the cuisine he owns, he will lose no matter which one comes.

The color of the tonkatsu in front of you is very beautiful. It is not only golden yellow, but also not as bright yellow as Yang Wei made by himself. It looks bright and dazzling, but it is darker. It is reasonable to say this color It should not look good, but the color must be bright.

But this tonkatsu looks very nice, the color is uniform, and the tonkatsu, which is much larger than a slap, is laid out on a rectangular plate and looks like a whole piece.

Anyway, Yang Wei's eyesight has to be carefully compared one by one to see that some of the subtle changes in the surface burnt yellow particles are indeed cut.

Gu Xun doesn't have this eye power anymore, "Master Yang, I divide it from the middle, how about half of us?"

Everyone has the same number, and no one depends on anyone. It's good. Gu Xun thought it well. He said in advance that he would save the fight and respect the old and love the young.

Yang Wei was still immersed in the shock and was so disturbed by Gu Xun, and he woke up, "Chef Yuan’s cooking skills are good, and it’s not the first day I learned about it. Other cuisines are so perfect, it makes no sense to Shanghai cuisine. It’s not here, it doesn’t make sense? We Shanghai cuisine also has a face? I can’t beat it and continue to work hard to surpass.”

He is only one year old this year, and he still has time to study, so Yang Wei regroups? He started to pick up his chopsticks and plan to eat more? Savor carefully and go back to improve.

Grab in front of Gu Xun who wants to divide the pork chops? Gently lift the chopsticks and touch the front of the pork chops. Then the pork chops are like dominoes? One after another in an orderly manner? It's like the wind is bending the wheat seedlings. Reverse one direction and look very beautiful.

Tonkatsu of the same size does not reveal the contents even if it falls down? The angle of each dumping seems to be measured with a ruler in advance? It is just the thickness of the fried coat.

"So amazing?" Gu Xun stared.

He still thinks that it is a whole piece, and it is not that he has not eaten this kind of tonkatsu before. What he pays attention to is the refreshment of holding and nibbling. Therefore, the pork chops in Yuanzhou are not cut, but he did not expect that he did not look at it. come out.

Yang Wei ignored Gu Xun’s surprise? He picked up a piece of pig and put it into his mouth. There was a crunchy sound? It was like the crispy coat was crushed, and the bread crumbs that were fried to the right level had no moisture? Just bite it and break it off.

Although it was pastry, it was dry and clear? It didn't look greasy at all? It was more crispy? But as the teeth deepened, the pork chops inside revealed their true colors. When they first touched it, Yang Wei's first reaction It's really tender.

It is as tender and smooth as tofu, but it has some other flavors. Its tenderness is divided into layers, and the place near the outer coat is also tender, but because it can directly touch a part of the oil, it looks more crispy and tender. The little bit of it is just normal and tender, and the final position in the center really melts as soon as you touch it.

Not to mention because after marinating, there is not so much juice, but it tastes a lot, at least just the right amount of abundance, it is really too much for more, and less for less.

The taste progresses layer by layer, but it is just a piece of pork chop, which gives people a few layers of taste experience. It is exquisite, and it is much better than its only crispness and melting in the mouth.

When this is still empty, it will taste better if it is dipped in special spicy soy sauce.

Spicy soy sauce is still very special in the application of Shanghai cuisine, especially when tonkatsu is paired with the hot soy sauce that is a specialty of Shanghai stock market, it is definitely not as simple as one plus one equals two.

Gu Xun is a loyal fan of spicy soy sauce, so unlike Yang Wei, who is eager to taste the authentic pork cutlet, he dipped a piece of pork cutlet directly into the next plate.

The plate is full of spicy soy sauce. Compared with ordinary soy sauce, the color of spicy soy sauce is extraordinarily beautiful. It is not as light as light soy sauce or as strong as soy sauce. It has a little red color, which makes it look extraordinarily beautiful. .

"Hey!"

The crunchy coat touched the spicy soy sauce, the dense holes were filled with the soy sauce pouring in, and it made a satisfying moan, which was very pleasant.

Then when I put it in my mouth, the sound is no longer crisp because the gap is covered with spicy soy sauce, but rather dull, as if the sound of a chime is thick and precipitated.

Slightly spicy soy sauce participates in the crispy fragrance, which does not make people feel abrupt, but because of the participation of spicy soy sauce, it seems that the crispy coat becomes more active. With the soy sauce dancing on the tip of the tongue, the original dry coat is soaked. After a little more warmth, but the spiciness makes it very unrestrained.

The contradictory feeling was finally neutralized by the plump steak, making the slightly plump meat more juicy and refreshing, and the taste was really great.

Anyway, Gu Hoon is a person who likes tonkatsu, but he has never eaten such perfect tonkatsu. Even the tonkatsu made by Yang Wei can find some shortcomings, such as a bit greasy, such as some places are very tender, and some The place is a bit old and not uniform. Although there are some minor faults, he can still be picked out as a professional chef. This is the pride of professional chefs.

This is totally inapplicable in Yuanzhou. Anyway, he can't find a fault. Of course, if the weight is small, it is also a disadvantage. He can still do it.

Yang Wei remembered that he hadn’t dipped the spicy soy sauce to try the taste when he had the last piece. He smashed it and didn’t have the sticky feeling of fried food, but it was very refreshing, except for the fragrance. Residue.

Yang Wei decided to eat the last piece with spicy soy sauce. The taste was completely different, which made him feel that there would be no problem with two more plates. He was very good!

A pork cutlet was eaten enthusiastically for two people, as if they were their favorites, but when the new dishes came up, they immediately abandon the empty plates and embrace the new dishes, and their neat movements are like scum that loves the new and hates the old. male.

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