"The tofu soup you made has a similar taste to the authentic signature store I had when I was in Yangzhou. It's already very good."

When Chen Nian heard this, he frowned and corrected seriously: "This is Wensi tofu, not tofu soup."

"Why is he called Wensi Tofu now?"

It was obvious that An Hongdou said that on purpose. Who knew that every time An Hongdou said it was Wensi tofu, Chen Nian had to correct her and said it was called tofu soup.

Although Chen Nian knew that the perfect version of Wensi Tofu he made was basically perfect, when he heard An Hongdou say that the taste he tasted here was similar to the taste he tasted in the authentic old shop in Yangzhou, he felt...

Still quite happy.

After all, this is also a disguised form of praising yourself.

Then An Hongdou looked at the large boiled dried shreds next to him.

Just like Chen doesn't understand music and musical instruments, An Hongdou doesn't know much about how to cook this dish.

But just as aging can reveal the quality of musical instruments through some side theories, An Hongdou can naturally judge whether the dish is excellent through the color and smell of the dish.

To put it simply, although I don’t understand refrigeration, I know how to tell which refrigerator is better.

The shredded dried tofu in this dish is also cut very finely, and at first glance, it is not the kind of tofu skin that can be bought in the market for one or two yuan a piece, but the dried tofu is cut into slices first and then

Cut into strips.

The soup around the shredded tofu is golden brown.

Although this dish should be considered a vegetarian dish, this large boiled dry shredded dish contains chicken breast, shrimp, and cooked lard.

And especially the shrimp and cooked lard play a very important role in it.

Regarding the secret of making this dish, Chen Nian had already asked the master chef of Ruyilou when he was in a dream.

The tofu shreds must be scalded thoroughly before being served, and it is best to scald them twice.

Drain the water after each blanching, and wait until the second time to drain the water before placing it in a basin.

The shrimps also need to be lightly fried in cooked lard until they are milky white.

Then add the stock into the pot, then put all the ingredients in, simmer over high heat for a while, add salt, open the lid and simmer over low heat for a while.

In short, although the steps are a bit complicated, it is actually very simple to do.

The main reason is that many of the ingredients that need to be processed when opening a restaurant will be prepared in advance.

An Hongdou first used a spoon to scoop up some of the soup from the dried tofu shreds, then used chopsticks to pick up a few shredded tofu and put them in, and then put all the shredded ham, shrimps and other ingredients on top and piled them high.

Slowly and tremblingly, he brought it to his mouth.

Then he opened his mouth and swallowed all the ingredients with a groan.

In an instant, countless delicious flavors began to bloom in the mouth, constantly colliding with the taste buds on the tip of the tongue, like a wave.

Compared with Wensi Tofu, this dish is really fresh!

The color is bright, the dried silk is white and soft, and the side dishes are tender and delicious.

Broth, shrimps, bamboo shoots, dried ham, and chicken breasts are all ingredients that enhance freshness.

The tofu itself has no flavor after it is blanched, but it has been simmered in this extremely delicious pot for a long time, so that the tofu has been affected by the surrounding environment.

There is no way for these tofu shreds to be able to emerge from the mud without staining like lotus flowers, but they are fortunate to be born in this pot of soup that almost makes the eyebrows fresh.

"How is it?" Chen Nian asked.

An Hongdou's eyes shone with a delicious light, and she gave a thumbs up and said in admiration:

"One word, absolutely!"

"Fine if you like it. You should also know the story of Wensi Tofu, but this big boiled dried shredded silk also has a great origin. This dish is also called Jiusi Soup. It was when famous chefs from Yangzhou gathered together when Qianlong was in the south of the Yangtze River.

, a dish that was made with great effort, and every time Qianlong went to Jiangnan, he would eat this dish.

In addition, this dish was also on the menu of the first banquet of the founding of the People's Republic of China, and it is also very nutritious..."

An Hongdou listened to Chen Nian's narration: "It seems you really understand."

"Of course, this is what I studied!"

"Then can you turn off Baidu and put down your phone before you say this?"

After hearing this, Chen Nian naturally pressed the power button with his thumb, and then placed the phone screen down on the table: "In short, this dish is very good, delicious and rich in background."

"I think you're right." An Hongdou nodded slightly perfunctorily, but her perfunctory and perfunctory words were very serious.

The two of them sat facing each other and ate, but An Hongdou's two dishes were delicious.

But after all, they are all soup dishes. When I saw Chen Nian eating goose breast with two peppers on rice, I couldn't help but put my chopsticks into the plate of goose breast with pepper.

Chen Nian didn't say anything about this. Anyway, he just had it as a late-night snack, and that was enough.

As I was eating, I suddenly thought of something: "By the way, do you want to write these two new dishes into songs?"

After An Hongdou heard this, his heart was shocked.

For some reason her cheeks suddenly turned slightly red, but she didn't say anything.

Seeing that the other party didn't respond, Chen Nian took his chopsticks and thought for a while, thinking that the other party didn't hear clearly.

But it's okay to ask this out of the blue. If I were to ask it a second time specifically, Chen Nian would feel a little embarrassed.

Then, after An Hongdou finished eating, he paid and left.

In the end, I didn’t even mention writing another song.

Of course, Chen Nian didn't realize that An Hongdou was running away when he left, and he also talked less when he left than when he came.

After watching An Hongdou leave, Chen Nian washed all the dishes and chopsticks.

After cleaning the table, mopping the floor, closing the rolling shutter door and locking it, they headed towards home.

This time he didn't listen to the song because a question kept lingering in his mind.

That's when Chen Nian suddenly thought of his father.

It has been more than three months since I reopened my store. Business is booming and there are many people every day.

And the customer reviews are also good. If they are not tourists, most of the diners will become repeat customers of Honghong Hotel.

But how long can I do it?

Even if you and your mother had promised you that as a college student who graduated in food safety, you would definitely protect your body, but can you really do it after saying this?

It is impossible not to inhale oil fumes when cooking, and being a chef means that you will definitely not be able to eat on time.

In this case...will I also get some disease in the end?

Although Chen Nian feels that he is still young, sometimes youth cannot be used as an excuse for many things.
Chapter completed!