Chapter 757 What should I do if the dish trial task is too harsh? You must learn to use tactics! [Please subscribe]
"Do you want to redeem the perfect fried sesame tofu technique?"
After the afternoon rush hour, Lin Xu soaked the dried mustard greens he bought in water. He was worried that the tofu would not be delicious, so he entered the system's points mall and exchanged points for perfect techniques.
The main reason why I redeemed the Perfect Level Techniques is because there is a half-price redemption event for snacks in the mall today.
Well, in order to encourage more points to be spent, the system racked its brains and tried every means to catch up with the real estate agents in the real world who are looking forward to everyone buying a house.
Moreover, the system is very stupid. It only gives discounts to the excellent and perfect levels. The more basic entry-level and excellent levels are sold at the original price.
Out of the customer mentality of missing out on hundreds of millions if you don't enjoy the discount, Lin Xu redeemed the perfect technique without hesitation.
"The host consumes points and successfully obtains the perfect Beijing-style snack - stir-fried sesame tofu, and triggers the trial task: making stir-fried sesame tofu for the first time requires the approval of more than ten old Yanjing people, otherwise the perfect level stir-fried sesame tofu will be
Automatically downgraded to Excellent Level Fried Tofu!"
More than ten old Yanjing people?
Just find a few neighbors to try it, plus Geng Lishan, Cai Heping and others, and it will be done.
Just when I thought of this, the system beep sounded again:
"Only those who were born and raised in Yanjing and are over sixty years old can be called old Yanjing people."
Lin Xu: "..."
I think you are making things difficult for me, Fat Tiger!
Even if there is an age limit, it actually requires someone to be born and raised in the capital.
This condition suddenly became much more stringent, because even though the middle-aged and elderly people living in the hutongs are talking about authentic Beijing movies, they are not necessarily born in the capital.
Many people moved to Beijing with their parents' job transfers in the early years, rather than being born and raised here.
For example, Mrs. Shen is an old man who has lived in the capital for more than 40 years, but she is from the Northeast and came to the capital only after she became an adult.
After completing so many tasks, I didn’t expect that a small dish of tofu would actually become a stumbling block.
Although it doesn't matter if this thing is downgraded, Lin Xu's anger was aroused and he had to complete this task.
Among the people born and raised in Yanjing in the circle, Master is counted as one, Geng Lishan is counted as one, and Cai Heping is counted as another, but the other old people are confused.
It’s not easy to ask about this matter. You can’t say that you were not born in the capital, so you can’t come to this meal. You still have to think of a way to plan it.
As the saying goes, if there are difficulties, you have to go up; if there are no difficulties, you have to go up if they create difficulties.
We, Lin Shuaibi, have no failed missions.
He thought seriously for a moment and thought of the snack video Zeng Xiaoqi discussed during lunch, and thought it would be better to start from this angle.
Don’t wait until the state banquet filming is over to prepare, start today.
In this way, the task can be completed, and at the same time, the filming context of the new program can be explored.
Thinking of this, Lin Xu took out his mobile phone and called Zeng Xiaoqi:
"Sister Xiaoqi, your idea of photographing snacks at noon is very good. I think we can try it with Madoufu this afternoon."
Zeng Xiaoqi was currently completing the plan, and she immediately became energetic when she heard these words:
"Okay, but wouldn't it be too much of a rush? The personnel and equipment are all here at Yanjing Hotel, so it's not appropriate to move them back and forth."
“You don’t need so much equipment, just take a picture of how to make it, and then let a group of people taste it and chat about it. Find the rhythm first, and then adjust it according to the feature film.”
Zeng Xiaoqi naturally has no objection to this kind of suggestion.
She asked:
"Then you tell me, and I'll do it."
This is what Lin Xu was waiting for:
"In this way, what we want to photograph is authentic Beijing snacks, so you'd better find more than ten old Yanjing people who were born and raised in Yanjing, preferably over sixty years old."
Zeng Xiaoqi:??????
"There are too many people, and why should we emphasize those who were born and raised in the capital?"
Lin Xu naturally couldn't tell the truth, so he pinched his brows and made up a reason:
"There are so many arguments online now. If the guests we are looking for are not born and raised in Beijing, they might attack us. To be on the safe side, we should prevent this from happening."
Sorry, gangsters, I hope you don’t mind if I use you as a shield.
Zeng Xiaoqi agrees with this reason:
"You are still thinking carefully. Last time we filmed the show, because Chef Yuan said that we Northeasterners love to eat pickles, people complained about it. They said that Chef Yuan is now settled in Beijing and is not qualified to represent the entire Northeast. There was a lot of quarrel on the Internet.
If everything is going to change... we have to look for people born and raised in Yanjing and not give them a chance to make trouble."
Seeing Director Zeng taking the bait, Lin Xu said:
"Then I'll leave the matter of finding the guests to you, Sister Xiaoqi. You happen to be at the filming site. Those old masters should all meet the requirements. I asked Mr. Tateyama and Cai Sen's grandfather to come over. The number of people is basically about the same.
."
In fact, Shen Jiayue's grandfather Han Jitong is also okay, but he is usually too busy to bother to come here to eat, so it is better not to bother the old man running back and forth.
When you are free one day, take Yueyue and Dundun to grandma's house to make it specially, and then let the old people taste it.
Zeng Xiaoqi said:
"No problem. I'll make sure to find everyone before I get off work today."
With all the people together, Madoufu's mission will be easily solved.
Lin Xu hung up the phone, steamed some chicken breast and mixed it with egg yolk, let it cool, divided it into two portions and brought them downstairs, one was Dundun's and the other was George's.
When they went downstairs, the two little guys were lying on the counter, fast asleep. George was still lying on his back, exposing his whole belly to the air, not thinking that he was an outsider at all.
Smelling the aroma of food, the two little guys jumped up and stared at the plate in Lin Xu's hand.
When Lin Xu put down the plate in his hand, the two cats immediately came over, thrust their heads into the plate, and started to cook.
Shen Jiayue on the side started taking pictures with her mobile phone, and posted it to her personal feed:
"Two little cuties who are hungry, do you think who has the bigger appetite?"
From a physical point of view, the British shorthair is naturally fatter than the pastoral cow cat, and George's body is not fully developed, so the difference between the two little guys is quite big.
But in terms of appetite, George can eat better than Dundun at this time.
Now is George's growth period, the stage in a cat's life when he eats the most.
When the body stops growing, appetite will also decrease and enter a stable state.
Netizens came to leave messages one after another:
"This looks like a dumpling. It's so plump and plump. It looks like it wants to move."
"Yeah, every time I see Dundun, I want to rub him."
"That's wrong, brothers. The one who can eat the most right now should be George. The law of a young man eating a poor man does not only apply to humans, but also to all mammals."
"No, George looks two sizes smaller than Dundun."
"Cats eat very much during their growth period, and the nutrition during this period also determines the cat's final physique and physical development throughout its life."
"Wow, I learned a lot, I learned a lot, where can I get a cat?"
"..."
After the two cats finished eating, Lin Xu returned upstairs with the plate, washed it clean, and continued working in the kitchen.
When it was almost four o'clock, the filming equipment had been set up in the small kitchen. Lin Xu prepared the ingredients and asked Shen Jiayue to turn on the camera and take pictures.
The ingredients used in this snack are not complicated. They include finished sesame tofu, dried soybean paste, green beans, mustard mustard, cooked sheep tail oil, green onions, soy sauce, leeks, dried chili segments... all of which can be used at home.
p>
Lin Xu first washed the mustard seeds several times, squeezed out the water, and cut them into small pieces with a kitchen knife.
Pickled mustard mustard is relatively salty, and the smell of pickling and fermentation is also strong, so it needs to be soaked and washed several times in water, so that the salty taste is lighter and the taste is crisper.
The potherb mustard is ready, and then cut the prepared leeks into fine pieces. The amount does not need to be too much, just a large handful will do.
Then he put some dry yellow sauce into the bowl, poured in the rice wine, and slowly spread it with a spoon.
Dried yellow sauce is an indispensable ingredient for making fried Ma Tofu, and it is also the key to the delicious Ma Tofu.
The steps of making dried yellow sauce are not unfamiliar to Lin Xu. When making fried sauce before, there were similar steps.
When the dry yellow sauce made with rice wine is cooked in hot oil, the alcohol will evaporate quickly, and during the evaporation process, the strange smell of fermentation in the dry yellow sauce will also be taken away.
The sauce fried in this way is more fragrant, fresher and tastes more beautiful.
Delicious Ma Tofu must have a soy sauce flavor. Unfortunately, today's restaurants are very efficient and cannot produce this kind of flavor. Only some elderly people know how to make Ma Tofu.
The specific method is actually not difficult, it just takes a lot of effort.
Delicious Ma Tofu needs to be simmered in the pot for about half an hour. The whole process and production time are about the same as fried sauce. Young people don’t have the time to make it, so only the elderly who have retired at home have the time.
After the dry yellow sauce was boiled, Lin Xu cut the cooked sheep tail oil into cubes and put it in a bowl for later use.
Raw sheep tail oil has a strong smell. Boiling it in water will reduce the smell a lot and make the oil more fragrant.
You can’t save materials in this step, you have to cut more, and it’s best if it’s all fat. This way, the tofu will taste more oily and have more flavor.
Then pour out the entire package of Ma Tofu for easy frying.
Ma Tofu has a strange smell of fermentation and a beany smell. People who don't like it will avoid it, while those who like it can't get enough of it and even think the taste is too bland, so they take the initiative to add a packet of soy juice to the Ma Tofu.
, making the taste more intense.
After finishing this, Lin Xu blanched the green beans again to remove the beany smell.
After all the preparations were completed, he set up the oil pan and started making it.
Ma tofu is easy to stick to the pan. Before making this dish, you need to slide the pan first. After sliding the pan, add a tablespoon of vegetable oil to the pan.
Heat it up first to bring out the flavor of the vegetable oil, then pour the chopped sheep tail oil into the pot and fry over low heat.
Don't rush this step, you have to fry it slowly over low heat to spit out the fat in these fat particles, so that the oil in the pot becomes a mixture of meat and vegetables.
This is actually the cooking concept of Sichuan cuisine, which uses vegetable oil and lard to maximize the aroma and greasy feeling of the dishes.
The so-called vegetable oil plus lard, the more you eat it, the better it tastes. This is the wonderful effect of Sichuan meat and vegetable blended oil.
Today's sesame tofu uses mutton fat instead of lard.
After a while, the surface of the fat cubes in the pot turned slightly yellow and began to shrink in size. This was a sign that the fat was fried.
In order to make the aroma more charming, Lin Xu poured the chopped green onions into the pot and fried them together with the diced fat pork.
"Oh, vegetarian oil, mutton oil and scallion oil, the fragrance is really incredible."
Zhuang Yizhou was shooting with Lin Xu today. When he saw this method, he was full of expectations for Madoufu. His girlfriend is from the capital and can often eat this snack, but Lin Xu's method of using vegetarian oil, mutton oil and scallion oil is different.
Never seen it.
Lin Xu said while boiling it in the pot over low heat:
"Ma tofu has a strange smell, so you need to press it with mixed oil."
When all the chopped green onions and diced fat pork in the pot turn brown, pour the boiled dry yellow sauce into the pot and start frying.
During the frying process, keep pushing the bottom of the pot with a spoon to prevent dry yellow sauce from sticking to the pot.
At this time, there is more oil and less sauce in the pot, and the dry yellow sauce will soon be fried and fragrant.
Lin Xu added a large bowl of water to the pot, about as much as the oil in the pot.
It seems that a lot of oil in a pot is very wasteful and even makes people feel a little greasy, but in fact, if you want ingredients like tofu to taste delicious, you must add more oil.
The more fat there is, the less sour and astringent the okara will be, and the taste will be soft and smooth.
Many people think that the reason why Ma Tofu is not delicious is because there is less oil.
After pouring the water, pour the madoufu directly into the pot and stir it with a spoon to let the slightly dry madoufu spread out and blend with the soup in the pot.
At this time, the tofu looked like spoiled milk, gray-white in the pot, and full of mushy. If it were photographed now, many people would think that Yongzi was exploring new cuisine in India again.
Lin Xu kept stirring the pot with a spoon to mix the soup and madoufu. When the paste in the pot boiled, he turned down the heat and let the madoufu simmer in the pot.
The old Yanjing people have a saying for making this dish, which is called fried sesame tofu - Dagudu. This delicacy must be exquisite, it is very particular, and the potherb mustard and mutton tail oil must not be missing.
But let’s say it’s simple. It’s quite simple. Just stir-fry the sauce, add some water, and then put the sesame tofu into the pot and slurp it.
The water in the pot gradually decreases, and the water vapor takes away the sour and astringent taste of the tofu. The fat replaces the water little by little and blends with the tofu.
In order to make the aroma better, after boiling for about ten minutes, Lin Xu added a large spoonful of rice wine to the pot, and then began to stir-fry while pushing the bottom of the pot.
At this time, the aroma of the tofu has actually come out, but it still needs to be cooked to completely stir out the water.
This way it tastes better and tastes more fragrant.
Lin Xu continued to stir-fry in the pot with a spoon to accelerate the evaporation of water and prevent the pot from being scorched.
When the water is too low to simmer, pour in the prepared green beans and mustard mustard, then pour in some dark soy sauce to add color, and continue to stir-fry.
Zhuang Yizhou watched silently, planning to show off at his girlfriend's house during his break.
Seeing this, he asked curiously:
"What if the pan sticks now?"
The sesame tofu he ate at his girlfriend's house didn't put so much oil in it, nor did he put in the fat cubes from the lamb's tail, so by the end of the frying, there would be a thick layer of gaba in the pot.
Lin Xu said:
"Just pour some oil into the pot along the edge. Just like fried bean curd, sesame tofu needs oil. The more oil, the better the taste. And no matter how much oil you put in, it won't feel greasy."
After saying that, he continued to stir-fry, the tofu in the pot gradually solidified, and there was even grease seeping out from the bottom of the pot.
Stir-fry the oil again, which means that the heat of the tofu is reached.
If you continue to fry it, the fat will separate from the tofu, which will worsen the taste. So when you see the fat, you have to take it out of the pot immediately.
Lin Xu put the tofu on a plate and piled it into a cake shape.
Make a pile and dig a nest in the middle, and put the chopped leeks into the nest.
Set up the wok and heat the oil again. When the oil is hot, pour the dried chili segments into the pan. Fry until fragrant. Pour the hot oil in the pan along with the chili segments onto the leeks.
The spicy flavor rose immediately, making Shen Jiayue, who was taking a close-up next to him, greedy.
Before being poured with hot oil, the whole dish looked like a giant nest made of sorghum noodles, but at this time, the chopped emerald green chives and burnt brown pepper segments made the dish a little more attractive.
"This is the famous stir-fried sesame tofu. It used to be a poor food in Beijing, but now it is only liked by the older generation, and not many young people eat this dish."
For the elderly, this is one of the dishes that satisfy the cravings of the past. It is almost the same as stir-fried liver, braised vegetables and other dishes. They are all used by the lower class to satisfy their cravings.
Now that living standards have improved and material conditions have improved, eating this snack has become a way of remembering the past and has become a sentiment for many people.
Lin Xu showed it to the camera, and after Shen Jiayue finished taking the close-up, he walked out of the kitchen and prepared to put it outside for everyone to try.
However, as soon as I walked out, I found that Master Gao was drinking tea and chatting with He Guangchang, He Jiashun, Ning Shoubang, Geng Lishan and others. Some of them were a little unfamiliar, and they should have been found by Zeng Xiaoqi.
"Everyone is here. This is the best lineup I can find. Let's start shooting now...Eh? How come the sesame tofu you made is different from the one I had in the store? It smells so delicious."<
/p>
As Zeng Xiaoqi was talking, she noticed that the tofu served by Lin Xu had a strong aroma, and she couldn't help but swallow her saliva.
Lin Xu didn't expect everyone to come so early, he said:
"Then let's go upstairs and take pictures. It's not difficult to set up a few machines anyway... Xiaodong, make a private room, take a picture of the food tasting, and put some snacks on the table that are suitable for pairing with the tofu."
"Okay boss, I'll go right away."
Uncle Gao glanced at the tofu held by his apprentice:
"Yes, better than your senior brother. He still can't make this kind of traditional snack."
Not doing well?
Such a simple snack should not be served.
Lin Xugang was about to say that his senior brother's craftsmanship shouldn't be so bad, but suddenly he thought of Xie Baomin's statement that he was not good at white cases, and then he realized that if he didn't do well as the master said, he would most likely not be able to stand out among his peers.
Just like he is not good at white cases but manages to achieve the results that Qiu Zhenhua is good at, what he is not good at is just that he cannot get 100 points.
Soon, the decoration upstairs was completed.
It just so happened that Cai Heping also came, and everyone went upstairs together to try this Beijing snack that many people dream of - fried sesame tofu!
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