Chapter 88 Losing to Houlang

There is nothing so cheap in the world, and Yang Wei certainly can't find it. The fried pork chops he makes have a unique chicken-killing technique, so the pork chops are very soft and tender. Not counting the crispy coating on the outside, the inside is delicious. It melts in the mouth and has a unique taste that makes people feel lingering after eating it.

Yang Wei had always felt very proud, but as soon as Yuan Zhou's fried pork chop was served, he felt that the blow just now was really nothing. No wonder people say that the best way to defeat an opponent is to do what others are best at. Realm knocks him down.

Although Yuan Zhou had no intention of competing with him, he did compare in his own mind. As a senior in the culinary world, losing to a junior is nothing. "The waves behind the Yangtze River push the waves ahead", which is normal, but in the most proud place He should be the only one who lost miserably, right?

It was also Yang Wei who thought too much. As long as Yuan Zhou's craftsmanship was based on the cuisine he owned, no matter who came, he would lose.

The color of the fried pork chop in front of you is very beautiful. It is not only golden yellow, but also does not look like Yang Wei made it himself to ensure the bright yellow color. It looks very bright and eye-catching, but a little darker. Logically speaking, this color It probably doesn’t look good. The color is bright and it definitely looks good.

But this fried pork cutlet looks very good-looking, with uniform color. The fried pork cutlet, which is much larger than a palm, is spread flat on a rectangular plate, and it looks like a whole piece.

Anyway, even with Yang Wei's eyesight, he had to carefully compare them one by one to be able to tell based on the subtle changes in the browned particles on the surface that they were indeed cut.

Gu Xun didn't have such a discerning eye, "Master Yang, I'll divide it from the middle, how about each of us take half?"

Everyone has the same amount, and no one is being blamed. It's good. Gu Xun thought very well. He agreed in advance to avoid fights. It's still necessary to respect the old and love the young.

Yang Wei was still immersed in the shock but was disturbed by Gu Xun. He came to his senses and said, "Chef Yuan's cooking skills are so good. It's not the first day I found out about it. Other cuisines are so perfect. It makes no sense to mention Shanghai cuisine." Here, it’s not the case. It doesn’t make sense. Our Shanghainese cuisine is also good. I can’t compare but I can continue to work hard to surpass it.”

He was one year shy of turning sixty this year and still had time to study hard, so Yang Wei regrouped and began to pick up chopsticks with high spirits, intending to eat more, savor it carefully, and go back to improve it.

Before Gu Xun was about to divide the pork chops, he gently raised his chopsticks and touched the front end of the pork chops. Then the pork chops were like dominoes, coming down one by one in an orderly manner, like the wind bending the wheat seedlings. Inverted in one direction? It looks very beautiful.

[Mimi Reading]()

Tonkatsu of the same size, even if it falls over, does not reveal the contents? Every tilting angle seems to be measured with a ruler in advance, which is exactly the thickness of the fried coating.

"So magical?" Gu Xun glared.

He thought it was a whole piece? It's not like he has never eaten fried pork chops like this before. The point is to hold them and chew them happily, so it doesn't matter if the pork chops here in Yuanzhou are not cut, but he didn't expect that he was blind and didn't see it. come out.

Yang Wei ignored Gu Xun's surprise and directly picked up a piece of pork chop and put it into his mouth. There was a crunching sound, as if the crispy coating was bitten into pieces. If you bite it, it will break immediately.

Although it has been fried, but because it is dry and clear, it does not appear greasy at all, but more crispy. But as the teeth deepen, the true colors of the pork chop inside are revealed. When he first touched it, Yang Wei's first reaction It's really tender.

It is comparable to the tenderness of tofu, but has some other flavors. Its tenderness is divided into layers. The area close to the outer layer is also tender, but because it can directly contact some of the oil, it appears crisper and tenderer. If it is a little inside, it will be normal and tender. At the end, the center position will really melt as soon as you touch it.

Not to mention that after marinating,

It's not as juicy anymore, but it still tastes a lot. At least it's just the right amount of richness. One point more is too much, and one point less is too little.

The taste is layer by layer. Just a piece of pork chop can give people several levels of taste experience. It pays attention to exquisiteness. Compared with his only crispy and melt-in-your-mouth pork chop, it is indeed much better.

This is still eating on an empty stomach, but it would taste better if dipped in special spicy soy sauce.

The application of Worcestershire sauce in Shanghai cuisine is Guanghe's special one, especially when paired with fried pork chops and Shanghai's specialty Worcestershire sauce, it's 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 was eager to taste the authentic fried pork chop, he picked up a piece of pork chop and dipped it directly into the plate next to him.

The plate is full of spicy soy sauce. Compared with ordinary soy sauce, the color of spicy soy sauce is particularly beautiful. It is not as light as light soy sauce, nor as strong as dark soy sauce. It has a little red color, which makes it look particularly beautiful. .

"Hey"

The crispy coat comes into contact with the spicy soy sauce, and the dense holes are filled with the soy sauce pouring in, making a satisfied moan, which is very pleasant to the ears.

Then when I put it into my mouth, because the gap was filled with spicy soy sauce, the sound was no longer crispy, but seemed duller, like the sound of a chime, with weight and sedimentation.

The slightly spicy soy sauce adds to the crispy aroma, which does not make people feel out of place. On the contrary, the addition of spicy soy sauce seems to make the crispy coating more active. As the soy sauce dances on the tip of the tongue, the originally dry coating becomes soaked. It has a touch of warmth from now on, but the spiciness makes it very unrestrained.

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

Anyway, Gu Xun is a person who likes fried pork chops, but he has never tasted such perfect fried pork chops. Even the fried pork chops made by Yang Wei can find some flaws, such as a little greasy, some places are very tender, and some The place is a bit old and inconsistent. Although there are some minor flaws, as a professional chef, he can still pick them out. This is the pride of professional chefs.

This doesn't apply to Yuan Zhou at all. Anyway, he can't fault it at all. Of course, if the small portion is also a shortcoming, he can still do it.

It was only when Yang Wei was eating the last piece that he remembered that he had not dipped it in spicy soy sauce to try the taste. He smashed it and there was no sticky feeling in his mouth like eating fried food. Instead, it was very refreshing, and there was nothing except the fragrance. Residue.

Yang Wei decided to dip the last piece in spicy soy sauce and eat it. The completely different texture made him feel that there was no problem in having two more plates. He was very happy!

The two of them ate the fried pork cutlet enthusiastically, as if it was their favorite, but when the new dish came, they immediately abandoned the empty plates and threw themselves into the arms of the new dish. Their neat movements were like scumbags who like the new and hate the old. male.

…