The so-called glazed tofu is not a layer of crispy and sweet syrup coated on the surface of the tofu like candied haws.
Instead, it takes advantage of the fact that starch becomes transparent when heated to coat the surface of tofu with a layer of transparent gravy.
In this way, the tofu looks as bright as colored glaze, hence the title of glazed tofu. In fact, it is just normal roasted tofu with glazed gravy.
The preparation of the whole dish is quite simple.
Place the wok on the stove, slide the pan into the cooking oil, add the chopped green onion, ginger and two star anise, and fry slowly until fragrant.
This dish requires the tofu to be complete and shapely, the glazed gravy to be translucent, and there should be no ingredients that are too broken, so the green onion, ginger and anise must be fried in advance over low heat.
The so-called eating green onions without seeing green onions, and eating ginger without seeing ginger means frying them in advance to get the flavor of green onions and ginger into the fat.
After frying until fragrant, use a leak-proof drain to remove the onion, ginger and star anise.
Then turn on the high heat, pour in the prepared minced meat and stir-fry.
Fry out the oil, take out the minced meat, put it into a bowl and set aside.
Heat the oil again, pour the tofu in, and start frying. Use the oil mixed with lard and onion and ginger to fry the tofu, which will make the tofu more fragrant and taste richer.
Do not fry the tofu for too long. You can turn it over when the surface is slightly browned.
Then add two tablespoons of pork bone stock and begin to simmer over low heat, allowing the aroma of the stock to simmer into the tofu.
Take advantage of this time to start seasoning.
Salt, sugar, light soy sauce, a little dark soy sauce, and finally pour in the minced meat that has been stir-fried before, and stew it with tofu together.
"In the past, there was an old saying that the tofu and fish would taste better the longer they were stewed. Nowadays, restaurants basically fry them quickly and cook them quickly, and rarely stew them for a long time."
Wei Qian came over, looked at the pot that had been turned into a slightly rosy color by the old soy sauce, and asked curiously:
"How long will it take for this to be ready?"
"It's quick. This kind of professional stove has enough firepower. With the tofu blanched in water, you can basically take it out and put it on the plate."
While the tofu in the pot was simmering, Lin Xu would shake the wok from time to time.
The tofu is very tender now. If you flip it with a frying spoon, the tofu will break apart easily.
But you can turn it by shaking the pot.
Hold the pot and shake slowly, the tofu and soup in the pot will start to rotate according to the frequency of shaking.
This achieves the purpose of turning the pot and can also effectively prevent sticking.
In addition to tofu, this method of shaking the wok can also be used to fry fish and other dishes.
Five minutes later, the broth in the pot has evaporated almost, and the aroma has completely penetrated into the tofu. If you want to put it aside, you need to put half a spoonful of lard in it now.
Utilize the rich texture of lard to increase the deliciousness of tofu.
Only by adding more oil can tofu taste better than pork.
In fact, in the past, this dish was eaten by people who couldn't afford meat. Lard was cheap, and a spoonful of it cost only a few bucks, but it was meat, which they really couldn't afford.
But forget it today. I originally wanted to eat tofu to be lighter. If lard is added like this, it would be great to eat braised pork.
Lin Xu held the pot and stirred it a few times with a small spoon, letting all the remaining soup hang on the surface of the tofu.
Then he took the starch water mixed with potato starch, stirred it twice, and then poured it into the pot in a circle.
Do not stir it immediately after putting it in the pot, otherwise the gravy will not be able to coat the tofu.
Wait a moment for the white starch in the pot to become transparent. Pour some oil into the pot and stir it a few times with a small spoon.
When all the tofu pieces are covered with transparent gravy, turn off the heat and remove from the pot.
If you put the gravy alone, the effect of the glaze is not obvious. You have to put some cooking oil in it, so that the gravy will be bright and have the feeling of being coated with a layer of colored glaze.
Put it into a small basin, the tofu pieces are still trembling, and each piece is very translucent.
The sight of it makes people’s appetites rise immediately.
"Is everything okay? Okay, let's start eating!"
The staff meal at noon today is relatively rich. In addition to chestnut roast chicken and glazed tofu, there are also fried leeks with duck blood, fried chrysanthemum, peanuts soaked in vinegar and fish scale jelly.
When the weather is cold, eating some blood can clear the lungs, while chrysanthemum chrysanthemum can supplement the body's necessary vitamins to prevent dry lips and rough skin.
As for the fish scale jelly, after making it in the store a few days ago, everyone was very interested in this shiny transparent skin jelly, so Lin Xu ordered the fish scales cleaned up from the fishmonger and made some fish scale jelly every day.
Sell to customers.
"It's dinner, why haven't our parents come yet?"
Lin Xu came out of the kitchen with the food, only to find that Shen Guofu and Han Shuzhen were not there.
"I don't know, I said I went shopping... No need to wait, let's eat first, the customers will be here soon."
Just as he was talking, Shen Guofu, who was wearing a baseball jacket and leggings trousers, and Han Shuzhen, who was wearing the same couple's outfit, came upstairs. Baby Shen's eyes lit up when he saw the two people's outfits:
"Wow, where did this handsome boy and girl come from?"
Shen Guofu was not very used to the clothes he was wearing. Seeing everyone looking over, the billionaire became a little shy in a rare way, and even stretched out his hand to pull his sleeves:
"I always feel that this should be the clothes Xiaoxu wears. I am so old, and I always feel immature and stable when wearing this clothes..."
Shen Baobao came over, looked up and down, nodded and said:
"Yes, after a man reaches his twenties, he should dress more maturely. Otherwise, you should wear trousers and a Polo shirt. Remember to tuck your shirt into your trousers and hang two bunches of keys on your waist."
As she spoke, the girl shook her magic robe, took the chopsticks in her hand and cast a spell on Han Shuzhen:
"Balala, the little devil, becomes a beauty!"
Han Shuzhen looked at her daughter with a half-smile:
"Do you think I'm ugly?"
"No, no, no, sister Shuzhen will always be the number one beauty in my mind!"
Now that everyone has arrived, let’s start eating.
After Shen Guofu sat down, he picked up a vinegar peanut and tasted it. His alcohol addiction was suddenly aroused. Unfortunately, he had to go to see the house bought by his daughter and son-in-law in the afternoon. Otherwise, such a good appetizer would only cost two glasses.
Han Shuzhen next to her was quite interested in the shiny fish scale jelly:
"Is this made of fish scales? Does it look like crystal? Doesn't it smell fishy?"
"Mom, you can eat it with confidence. There is no fishy smell, only umami. This has been a hot-selling dish in recent days. Several customers are clamoring to learn it. Xu Bao is going to go down and take pictures of how to make crystal fish scale jelly and teach him. Netizens are doing it at home."
It is not difficult to make fish scale jelly. The key is to wash it repeatedly several times to wash off the mucus and impurities on the surface of the fish scales as much as possible. Only in this way can the fishy smell of the fish scales be washed away.
In addition, you need to blanch the fish in water. Many people don’t even blanch the frozen fish scales. It’s strange that there is no fishy smell when the fish is produced this way.
As for the crystal clear texture, you have to use steaming. When steaming, add cold boiled water, it will be hard to think of it as crystal clear.
"This tofu is so delicious, it tastes like the old days."
Tian Qinglan likes this dining atmosphere very much. Everyone is sitting together, with young people laughing and chatting, and middle-aged people chatting. Although there are not many dishes on the table, every dish is extremely delicious.
No wonder everyone likes to eat Lin Kee’s staff meals. Who doesn’t like this kind of life?
Shen Guofu picked up a piece of tofu, put it into his mouth, tasted it, and said immediately:
"Oh, this tastes really good. It's really the same taste as when I was a kid. I didn't eat meat much at that time. I always thought that tofu made with lard would be the most delicious dish in the world. Did you make this, Xiaoxu? Good craftsmanship."
Lin Xu smiled and said:
"If you like it, do it often in the future."
Just when Shen Guofu was about to agree, he accidentally caught a glimpse of his wife glaring at him, so he took the initiative and said:
"That won't work. I have to eat lighter and not eat too much meat. I plan to lose 150 pounds before the Spring Festival. I have to complete this small goal."
After speaking, he found that Director Han was concentrating on eating fish scale jelly. With quick eyes and quick hands, he picked up a piece of chicken leg from the chestnut roast chicken and put it into his mouth.
Ha, the stolen meat is still delicious.
After eating two pieces of meat in a row, he picked up a chopstick and fried leeks with duck blood, and said to Lin Xu while eating:
"Don't worry about the house. Today, your mother and I will do nothing else but help you collect the furniture and appliances, and try to get you to move in as soon as possible."
The overall layout of the house has been finalized, and the hard furnishings cannot be changed. However, furniture such as sofas, beds, tables, coffee tables, etc. still need to be changed.
Baby Shen was eating soft, glutinous and fragrant chestnuts, looked at everyone and asked:
"We are going to cook a family dinner at home on the day we move into our new house. What do you think is better?"
Shen Guofu first said:
"Small the fragrance and have enough oil and water, so that your life will be moist."
Cui Qingyuan picked up a vinegar peanut and put it into his mouth:
"It's best to braise the dish, it's red and flaming."
Chen Yan thought for a while and gave her own suggestions:
"We must reflect the vitality of young people."
Seeing everyone speaking one after another, Tian Qinglan also suggested:
"It's best to have something to do with cultural allusions. In the past, people talked about farming, reading and passing down family traditions. Although there is no need to farm land now, culture cannot be lost."
Young trainee wizard Geng Lele said:
"If the meaning is good, it would be better to have more than enough every year. It's a pity that my old man is not here, otherwise he will definitely come up with a bunch of more suitable dishes."
Geng Lishan knows the best about food in the cultural circle and is the most cultured in the food circle. If he were here, he would indeed be able to give a lot of suggestions and meaningful dishes.
Seeing Lin Xu's determined look, Zeng Xiaoqi asked eagerly:
"There are so many requests from everyone, does Boss Lin have any ideas? What dishes are you planning to cook?"
Lin Xu took a mouthful of rice and said with a smile:
"Without a few dishes, one dish can satisfy everyone's requirements."
A dish?
Just now, everyone was braised in braised pork, cultured, and meaningful. Can one dish satisfy all these requirements?
Everyone looked at Lin Xu, wanting to know which dish he was talking about.
Lin Xu said:
"It was a dish requested by the leaders when Nixon visited China - boiled water!"
When he heard this name, Cui Qingyuan suddenly became happy:
"Not to mention, the dish "Shao Hua Shui" really meets the requirements. It has the allusion of leaders adding extra meals. It has a strong aroma and a good meaning. The fish tail is always swaying and full of vitality. It is really a good dish!"
Shao Hua Shui is a classic local dish, and Cui Qingyuan is no stranger to it.
When he heard the name of the dish, he even swallowed subconsciously.
Tian Qinglan also said: "Li He also had a poem in "Dadiqu" that 'The man eats carp tails, and the concubine eats orangutan lips', but later people discovered that herring tails are more delicious, and 'the fragrant and delicious ones are better than carp tails' "When will Xiao Lin move to a new house? Lao Ren and I will also join in the fun."
Since we are going to make such a dish with allusions and culture, we have to join in the fun.
Maybe we can see Mr. Tateyama having fun with Mr. Lin again.
As soon as Shen Guofu heard the news, he asked:
"Xiao Xu, does this dish have to use herring?"
Lin Xu nodded:
"Not only herring, but also large herring of more than 20 kilograms, so that the tail of the herring is fat enough and the meat is more tender and plump."
The meat in the fish tail is different from other parts. The longer this part is moved, the more delicious the meat will be.
In the eyes of professional chefs, it is impossible to make perfect grilled fish without herring that is more than three years old.
And when cooking, you also need to add ingredients such as pork fat, diced mushrooms, etc. to enrich the aroma and taste of the dishes.
"Big herring over twenty kilograms? Okay, I'll get a few later for you to use on the day you move."
Shen Guofu was waiting to eat more good food when he moved, so he was very interested in the dish of boiled water, and even took care of buying fish.
This dish has too high requirements for ingredients. Most grass carp sellers in Beijing are hard to find big herring.
Moreover, the cut fish body and head can only be used to make some fish nugget dishes, which are relatively expensive, so Lin Xu does not plan to cook the fish heads in the store.
But he accepts reservations.
As long as you’re not short of money, you can still eat what you want.
After the meal, Shen Guofu's family of three went to the new house with snacks and other things, ready to wait for the delivery of furniture and appliances.
Zeng Xiaoqi and Dou Wenjing followed Chen Yan to the Guomao International Trade Center to buy clothes.
Others are also busy with their own affairs.
At the same time, Qiu Zhenhua strolled to Building 2 of the Diaoyutai State Guesthouse, looked at Xie Baomin and asked:
"Lao Yin has been back for two days. When will the noodles in clear soup you promised us start to be made? You don't plan to just fool around with it, do you?"
Xie Baomin said:
"Wait a minute, my junior brother recently moved to a new house. Let's wait until he is done with his work. Why are you anxious? If you have the ability, go to Yingchun Street to bring Shu Yun and Ji Minghui back."
Qiu Zhenhua: "..."
What a white-eyed wolf, he won’t admit it once the matter is over.
But it’s okay to wait. Lao Yin ran around the northwest and probably has to digest it.
Just as he was thinking about it, he saw Xie Baomin taking out a skipping rope and asked curiously:
"Everyone said that you are jumping around like a zombie every day. It turns out it is true. Why did you suddenly start exercising?"
Having said this, Qiu Zhenhua lowered his voice and asked in a low voice:
"You left it outside...is there anyone there?"
Xie Baomin raised his leg and kicked him:
"There's an egg. I can't even deal with my wife... What are you asking about? Do you have any crayfish there? I'll take some away tonight."
Qiu Zhenhua was distracted by this and forgot to ask what was going on. He asked curiously:
"What do you want crayfish for?"
"My two sons asked for crayfish and beef in sour soup. In the evening, I want to show off my skills to them. By the way, I will make coir raincoat cucumber as a refreshing cold dish."
After many years of marriage, Xie Baomin finally found the true meaning of a happy life.
Treat your wife with kindness.
When treating children, we must respect their choices.
Children can eat whatever they want, so that they can become a mountain in their hearts.
Otherwise, he always thinks highly of himself, but in the eyes of children, he may just be a greasy man who likes to show off.
"Don't you prevent your children from eating food with too strong flavors? Why did you change it? I don't have much crayfish anymore, but I see that Lao Huang just gave Lao Song two baskets today."
Xie Baomin was immediately happy when he heard this:
"Isn't this a coincidence? I was just about to go to Building 15 to find Lao Song to do something."
After saying that, he stuffed back the skipping rope he had just taken out and strode out.
Qiu Zhenhua:??????
Are you so stupid that you want to steal again?
He pushed up the gold-rimmed glasses on the bridge of his nose, chased after him and asked:
"Lao Xie, I'm going to hold Lao Song steady, and you can grab the crayfish. How about we split it 30-70?"
Xie Baomin turned his face and asked:
"Only 70%? Don't do it."
"Eighty percent, eighty percent okay?"
"Then you have to help me gather some cabbage in the yard of Building No. 15."
"Okay, okay, let's go!"
As soon as the two of them walked to the door of the restaurant in Building 2, they received a call from Song Dahai:
"Have any of you seen that bastard Dai Jianli? Without saying a word, he stole all the crayfish I just brought in. This is what Director Liao will use when he invites people to dinner at night!"
Yes, then stop working.
However, although Lao Dai likes to have fun, he is not stupid. How could he be so reckless and steal the ingredients that Director Liao wants to use?
Xie Baomin frowned and said helplessly:
"Sure enough, you can't always catch a sheep to extract its wool. Lao Song was actually caught and learned to counterattack with dirty tricks."
Qiu Zhenhua was often bullied by Dai Jianli, so he was somewhat gloating at the moment:
"Now there are two ways in front of Lao Dai. Either send the crayfish over and get scolded by Lao Song; or don't send it back and get scolded by Director Liao. No matter what he chooses, he will inevitably get scolded."
Xie Baomin glanced at him:
"Are you sure? Why don't you make a bet? If Lao Dai doesn't get scolded, you will give me a 30-pound silver carp."
Qiu Zhenhua didn't react:
"Don't you want crayfish? Why did you suddenly change it to silver carp?"
"Because there is room to eat crayfish, and we still need to cook the silver carp head... How about it? Do you want to bet?"
After saying that, Xie Baomin took out his mobile phone and called Su Peipei:
"Honey, how are you three having fun at the Science and Technology Museum? You won't go home for dinner today. After four o'clock in the afternoon, you can take the subway directly to Yingchun Street and have dinner at my junior brother's place in the evening."
Su Peipei's voice came from the phone:
"Didn't you say you wanted to go home and make crayfish? Both children are looking forward to eating it at school."
Xie Baomin smiled:
"We'll eat at Junior Brother's place tonight. The crayfish may have been sent over by now. Let's do this for now. I'll go there later and let you have a good meal tonight!"
Qiu Zhenhua on the side was stunned, and then he remembered an administrative meeting a long time ago. Director Liao said that Diaoyutai's kitchen was fully open to Lin Xu, and he would give him all the ingredients he wanted.
So...
In order to avoid being scolded, Lao Dai had no choice but to send the crayfish to Lin Ji?
Gee, no wonder Lao Xie is so sure.
So that’s it.
Fortunately, I didn't agree to Lao Xie's bet, otherwise I would have lost a silver carp in vain.
Although this kind of fish is not too expensive, it is relatively rare to weigh more than 30 kilograms.
Just as he was thinking about it, Xie Baomin patted Qiu Zhenhua on the shoulder:
"What's up, Qiu Qiu? Have you figured it out? If you want to avoid being scolded, you have to make good use of the rules... I have guided you so carefully, so it's not too much to accept a piece of silver carp as tuition, right?"
Qiu Zhenhua:??????
Damn it, I still got caught up in this bitch!
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I will make some adjustments today and try to continue the third update tomorrow. If you have votes, remember to vote. This chapter has 5,200 words. Please vote!
This chapter has been completed!