Stop pretending, I am the God of Cooking and I am showing off my cards! Chapter 553 Brothers compete in cooking skills from a distance! This dish is mediocre, but it’s really a first-class tofu
Chapter 553 Brothers compete in cooking skills from a distance! This dish is mediocre, but it’s really a first-class tofu
Chapter 554: Brothers show off their cooking skills from a distance! This dish is just mediocre, but is it really a first-class tofu? [Please subscribe]
"Hoho, we're going to make Confucius' first-class tofu!"
Shen Jiayue proudly posted a message in the group, which immediately attracted Chen Yan's inquiry:
"Kongfu first-grade tofu? How to make it? Is it delicious?"
If it tastes good, let the chefs from Lin Ji’s kitchen cook it. I have been worrying about what to eat these two days. If there is something delicious, I will naturally try it.
However, her answer was:
"My Xu Bao said that you may not be able to eat real first-grade tofu now with money, and others probably don't know how to make it. If you want to eat it, just wait until we go back. But I will send it to you when it is ready.
After all, we have a deep love for each other as sisters, how could I forget you?"
Chen Yan: "!!!!!!!!!!!"
Stinky Yueyue, just wait for me!
She put down her phone angrily, looked at Chen Yuanyuan who was discussing Ziqiang Shengjian's expansion plan with Dou Wenjing and muttered:
"My sister-in-law is getting more and more excessive now, and you don't care about her."
Sister Yuanyuan smiled:
"Aren't you good sisters who are more affectionate than Jin Jian?"
"Shit, I'll take good care of her when I get back. You'll get angry at me when you get something delicious. It's really unreasonable."
Dou Wenjing asked curiously:
"What kind of delicious food did she mention again?"
"Yipin tofu, I was surprised to find that you can't buy it with money now. Only her Xubao can make it. It made my skin crawl all over. I show off my affection all day long and don't know how to restrain myself."
Dou Wenjing: "..."
Chen Yuanyuan: "..."
Aren’t you like this too?
You two sisters, don’t talk about each other, they are all the same.
A few people were chatting when Xie Baomin and his wife came upstairs along the stairs, followed by Xie Yufei, Xie Yuhang and Geng Lele. This girl was inquiring about the two brothers' studies.
"Chef Xie? Teacher Su? Why are you here?"
Chen Yan stood up and said hello, then took the teapot and poured a cup of hot tea for each of them.
Xie Baomin said:
"The two kids were clamoring to go to Tsinghua University, but there were a lot of people. We were just about to go back when we happened to meet Lele, so we planned to come here for lunch... Didn't Yuanyuan go back to her hometown to celebrate the New Year? Why did she come so early?"<
/p>
Dou Wenjing on the side said:
"Yuanyuan was appointed by our boss as the general manager of Ziqiang Shengjian, so she came to work early to arrange the work plan for the first half of the year."
Su Peipei asked:
"You won't be working at Sizhong Store after the new year?"
"Well, I will work in Huihuang Building after the year. Then I can come to the store to have lunch with Sister Yan, Mr. Dou and Panpan."
Thinking of the winter she spent working in No. 4 Middle School, Chen Yuanyuan also had mixed feelings.
During those months in No. 4 Middle School, she never had lunch on time.
Because the meal time is quite busy, even if there is something to eat, I can’t take care of it at all. I can only wait for the lunch rush hour to pass before I can eat two fried buns or ask the neighbor to deliver a bowl of rice noodles.
The reason why Sizhong Store can surpass the Yingchun Street Main Store and even leave all stores behind is closely related to the efforts of Sister Yuanyuan.
Su Peipei said with some regret:
"Then it will be difficult to chat with you in the future."
"Teacher Su is always welcome to visit the company in Huihuang Building."
After speaking, Chen Yuanyuan took the cut cake made by Lin Xu for everyone to taste.
Geng Lele pinched a piece and tasted it, and immediately fell in love with this fragrant and sweet snack. She took a photo and sent it to Yan Lin:
"Godmother, come to the capital quickly. My brother Xu has made a new snack, which is fragrant, sweet and delicious."
Yan Lin replied:
"Okay, we'll go to the capital soon. We won't feel comfortable doing anything in a place with many elders."
Ha! So it turns out that a big boss like my godmother, who is worth tens of billions, can’t stand the nagging of her elders?
The reason Geng Lele went for a walk in Tsinghua today was because she didn’t want to chat with her relatives and elders at home. It was also her idea to have lunch at Linji Food, so that she didn’t have to go home to eat with her relatives.
She finished the sliced cake in a few mouthfuls, looked at Chen Yan and asked:
"When will Sister Yue come over? I also prepared a small red envelope for Dundun."
Chen Yan said angrily:
"Don't mention her, she will make me angry all day long. She just sent a message saying that she wanted to eat some first-grade tofu, and she also said that she couldn't buy it with money..."
As she was speaking, she noticed Xie Baomin sitting next to her drinking tea, and asked tentatively:
"Chef Xie, can you make first-grade tofu?"
Humph, what are you talking about? Your Xubao can cook it. I still don’t believe it. If Chef Xie can’t cook it, I’ll drive to Uncle Gao right away.
If you don’t believe it, you can’t eat first-grade tofu!
Xie Baomin put down his teacup and said:
"Yes, this is a mock-vegetarian dish, which is to make meat dishes into vegetarian dishes. I saw some nondescript ones on the Internet before. I also want to take time to make an authentic first-class tofu... My junior brother makes this dish at home.
Already?"
When Chen Yan heard this, she immediately started to get angry:
"Well, he is the only one who can cook this dish, and no one else can do it... Why don't you show us your skills? It doesn't matter whether you eat it or not, I just want to open my eyes."
Xie Baomin said with a smile:
"There are many chefs who know how to cook this dish, but if you spend money to buy it, you probably won't be able to buy it, because the chefs who can cook it are not short of money, and the people who are qualified to eat it don't have to spend money."
Seeing that everyone's interest was aroused, Su Peipei urged and said:
"Stop it, go to the kitchen and make it. It will open our eyes. How can you make meat dishes into vegetarian dishes? Why haven't I eaten them before?"
The two brothers Xie Yufei said one after another:
"Mom, the chickpea pudding I ate yesterday was an imitation vegetarian dish."
"On New Year's Eve, the chicken porridge that Master made was also..."
Only then did Su Peipei realize that since chicken bean curd and chicken porridge are imitation vegetarian dishes, this first-grade tofu must not be as simple as ordinary tofu.
She urged Xie Baomin and said:
"Hurry up and do it, make more, let us all have a taste."
Faced with this request, Lao Xie could only comply.
After all, the world is big and my wife is the biggest.
I’ve been celebrating the Chinese New Year these days, and it’s really time to stretch my arms and legs, so that I can compete with my junior brother in cooking.
He came to the kitchen door and said to Zhu Yong:
"Prepare me a chef's uniform, and I will teach you how to cook a high-end dish that cannot be sold at a high price."
High-end dishes that can’t be sold at a high price?
All the chefs in the kitchen were stunned, not understanding what kind of dish this was.
Is Yipin Tofu a high-end dish? There is no doubt about it.
But the price of this dish really can't be measured, because in terms of appearance, this is just an ordinary braised tofu dish, and it doesn't have any fishy taste at all.
This kind of dish can sell for thirty.
But the finished product and the energy invested in the entire dish would not make a profit even if it were sold for three hundred copies.
This is the origin of what Lin Xu and Xie Baomin said about spending money and not being able to eat.
The investment and return are not directly proportional, and no one would be willing to cook this kind of dish.
Yinzhou Scenic Area.
In the kitchen, Lin Xu put a pot of water on the stove and started cooking it.
Taking advantage of this time, he cut the tofu into fingertip-sized pieces, waited for the water to boil, carefully poured the tofu in, and began to blanch.
When making tofu, whether it is stir-fried, served cold or cooked in soup, it is best to blanch it.
This will not only remove the beany smell of the tofu itself, but also activate the fresh flavor in the tofu.
If you use gypsum tofu, blanching it can also remove the odor of the gypsum itself.
Soon, the water in the pot boiled again. After boiling for three or four minutes, the tofu was almost cooked through. Lin Xu held the pot and poured all the soup and tofu into the large colander next to it.
Bump it twice with a colander to remove excess water and set it aside for later use.
Then according to the amount of tofu, put the wok on the stove again, add two bowls of clear chicken soup to the pot, then pour the tofu in and continue to blanch.
Blanching in chicken soup can maximize the fresh flavor of tofu. At the same time, the floating proteins in the soup will automatically adhere to the tofu, making the tofu more fragrant and tender.
This is why many tofu dishes require the use of stock, which can really enhance the taste.
The reason why chicken soup is used is to increase the umami flavor of tofu. During the production process of this dish, minced pig fat is added, fried in lard, and finally simmered in stock.
This will cause the tofu to have a very strong aroma, so it is necessary to blanch the tofu in chicken soup to increase the umami flavor of the tofu.
After boiling in the chicken soup, take it out and let it dry for a while. When the temperature of the tofu drops down, put it into the thick chicken soup stewed by the old hen and continue to blanch it.
Although both blanching are done to increase freshness, the emphasis is different.
Clear chicken soup can increase the umami flavor, while thick chicken soup can increase the taste and make the tofu taste more moist.
Moreover, by using this repeated blanching method, the fishy smell in the tofu can be completely cooked out, so that when you eat it, you will clearly feel that it is tofu, but without any beany smell.
Blanch it again for about five minutes, take it out and control the water.
Then pour the tofu into a basin and crush it into puree with a spoon.
After grinding, pass it through a fine-mesh sieve twice to make the tofu taste as delicate as possible.
Shen Jiayue looked at this scene and felt that this dish was really difficult.
And this is just the beginning, there are many next steps.
Lin Xu spread a piece of pig skin on the chopping board, cut a piece of cooked pig fat, which was about one-third of the weight of tofu, and then smashed it carefully with the back of a knife until the fat was completely smashed into minced meat. p>
Beijing, in the kitchen of Linji Food.
Xie Baomin was also doing the same action. He said to Zhu Yong and others:
"Don't forget to add lard to all similar dishes, especially cooked pig fat. It not only increases the flavor, but also makes the taste more moist and fluffy."
Pig fat is widely used in Chinese food. No matter the texture or taste, adding pig fat will have an immediate effect.
Zhu Yong asked curiously:
"Chef Xie, can this first-grade tofu dish only contain tofu and pig fat? Can I add some shrimp?"
"Yes, adding shrimp can make the fresh aroma more balanced and taste better, but remember that you need to use fresh shrimps, which also need to be crushed into puree and sieved. Only in this way can the tofu be delicate and smooth." p>
Pound the pig fat into puree, sift it, mix it with the tofu, then add a few egg whites, a little salt, a little sugar, and a little pepper.
The next step is to stir.
In order to save effort, Xie Baomin directly picked up the egg beater and completely beat up the tofu, pig fat and egg white in the basin.
Then he brought over the soaked potato starch.
Decant the excess water from the top, dig out a ball, put it into a basin, and continue to stir with a whisk.
Soon, the ingredients in the basin turned into a white, sticky paste.
Get a deeper square tray, brush it with a layer of grease, put the evenly stirred tofu paste into it, and put it in the pot for steaming.
"To put it bluntly, this dish is to add fresh and flavorful ingredients such as pig fat to tofu, and then make it into tofu again. When making it, you should pay attention to the fact that the more starch, the worse the taste of tofu, but if it is less, it will not be easy to shape, so
To find the critical point when the tofu is just formed is the key to the whole dish."
Xie Baomin shared the secret of making this dish without reservation.
In the Yinzhou Scenic Area, Lin Xu was also busy chatting with Shen Jiayue.
Since this girl is keen on cooking delicious food and learning techniques, it is natural for her to understand the principles and concepts behind these delicious foods.
Only in this way can we understand everything and learn the essence of cooking.
"Hmm... It feels so profound, but I will try my best to remember it. When my cooking skills improve, I can make it for everyone to try... By the way, Xu Bao, besides tofu, what other ingredients can be used for this dish?
”
"You can use chicken breasts to make it like chickpeas. You can also add fish paste, pig brains, crab powder, pork liver and other similar ingredients. However, you should be careful about pork liver. It is too fishy and even ordinary chefs can't handle it.
Not to mention beginners."
There are many similar methods, and there are many ingredients that can be used, it just depends on how to mix them.
Not long after, the tofu is steamed. Take it out from the steamer and let it cool. Then turn the tray upside down and pour out the re-solidified tofu inside.
Shen Jiayue blinked, thinking that the person who invented this dish must be very boring.
How else could you come up with this cooking method of making tofu into tofu?
Normal people can't do this kind of thing.
Set up the oil pan, add lard to the pan, and when it starts to burn, Lin Xu uses a kitchen knife to cut the tofu into thicker slices.
Cut it up and bring over the remaining egg yolk, break it up and pour it on the tofu slices.
When the oil in the pot was hot, he used chopsticks to hold the trembling pieces of tofu, put them into the pot, and started frying them.
Because it is coated with egg yolk, the tofu becomes golden as soon as it is put into the pot.
But you can't fish it out at the moment, you have to fry it for a while longer, wait for the tofu slices to float, flip it over, fry it for a while, and then scoop it out piece by piece.
After finishing this, this dish is two-thirds complete.
The golden tofu slices are the same as those sold in restaurants, but who would have thought that there is something else inside and the cost is much higher than that of tofu?
After everything was fried, Lin Xu changed the wok, heated it up, added half a spoonful of lard, put in the onion and ginger and fried until fragrant.
Then pour in two large bowls of soup stock made from pork bones, ham and other ingredients.
After heating, place the tofu piece by piece in the pot, pour in a little dark soy sauce, bring it to a boil again, then turn down the heat and start simmering.
In the kitchen of Linji Food, Xie Baomin said:
"It's easy to stick to the bottom of the pot. If you think it's not safe, you can place a bamboo grate and grill it. However, it should be noted that the simmered tofu is very soft and tender. Be careful not to let it rot. Once it is damaged, the whole dish will be ruined.
Lost value."
To put it bluntly, this dish is to satisfy the wealthy people’s desire to be vegetarian.
But being vegetarian is just a talk, not really eating it, but just pretending to feel the amazing feeling of eating meat as a vegetarian.
The soup stock in the pot is simmering.
About fifteen minutes later, Lin Xu opened the lid of the pot.
A strong fresh aroma wafts out from the pot.
The stock inside has been significantly reduced, and the remaining soup is also much thicker.
Carefully take the tofu out of the pot and place it piece by piece on a plate.
When you pinch it, each piece will tremble, which means that the tofu is completely soft.
Take out all the tofu, take out the onion, ginger and other ingredients, bring the soup to a boil over high heat, stir constantly with a spoon, and then pour in a spoonful of water starch.
Use the back of a spoon to stir slowly in the pot. When the soup becomes thicker, pour half a spoonful of chicken oil into the pot.
Stir evenly and pour carefully onto the tofu.
Shen Jiayue took pictures of this scene and was filled with admiration.
Who would have thought that a seemingly ordinary tofu dish would have such a cumbersome preparation.
In the store in Beijing, Zhu Yong and the others looked at the prepared first-grade tofu and couldn't help but want to say:
"That's it?"
No wonder you can’t justify the price. No matter how you look at the whole dish, it’s just a dish of grilled tofu, and it’s grilled plain, with no minced meat at all.
If you have to serve this to a customer rashly, they will probably be tempted to call the 315 hotline to complain.
"Is it done, Chef Xie?"
Chen Yan couldn't wait any longer. Before her cousin started selling drugs in the group, she planned to strike first and let Xiu Yueyue feel what it was like to fight back.
Xie Baomin came out with a large plate of tofu and said with a smile:
"Okay, it's almost noon, let's just prepare for lunch."
Chen Yan looked at the plate of tofu in surprise. She had just said that this was the first-grade tofu? But thinking about Xie Baomin's cooking skills, she felt that this dish should be rotten on the outside but golden on the inside.
She held up her phone, clicked a photo, and then sent it to the group, and enthusiastically liked Shen Jiayue:
"It's just a first-grade tofu. It's like no one has ever eaten it. Do you want to listen to the sound of my sister's mouth?"
Hum hum, are you the only one who has a good grade of tofu?
Me too!
Just after sending it, Shen Jiayue also posted a photo of Yipin Tofu in the group, and then asked:
"Why did you send my photo again?"
Chen Yan said proudly:
"Look at the delivery time...wait a minute, the first-grade tofu you sent is similar to mine!"
Shu Yun, the melon-eater in the group, posted a question:
"Are you sure this isn't a portion?"
Dou Wenjing, who has been following this whole process, replied:
"No, the boss lady's portion was made by the boss, and Mr. Chen's portion was made by Chef Xie... but the appearance is exactly the same."
After replying to the message, Dou Wenjing quickly called her parents:
"Dad, where did you go? Come to the restaurant to eat. Take a taxi to Linji Food on Yingchun Street. I said I would accompany you after I finished my work, so I had to go out alone..."
In Longqishan Scenic Area, Lin Xu looked at the photos taken by Chen Yan and couldn't help but smile and said:
"I didn't expect that my senior brother is so good at making first-grade tofu. This talent is really enviable."
As a loser, I admire the most talented players, and my senior is exactly this type of person.
The first shot is perfect, which is really shocking.
But fortunately, I have a system, so I barely managed a draw.
He sent two photos of Yipin Tofu to his master, Uncle Gao, who quickly commented:
"Your senior brother was careless and perfunctory when arranging the plate. The second piece of tofu in the upper left corner had a green onion leaf stuck to the side. He didn't notice it. This is a taboo. High-end dishes must be done in a formal and orderly manner, but you can't see it.
Chopped green onions."
High-end dishes pay attention to what goes into the pot and what goes into the plate.
This means that the chopped green onions used for stewing dishes in the pot must stay in the pot and cannot be brought to the plate, while the chopped green onions that need to be garnished on the plate need to be placed separately.
High-end dishes imply Chinese classical aesthetics and philosophy, emphasizing round sky and square space, and symmetrical style, which is completely different from Western style which often leaves large areas blank.
After listening to Master's narration, Lin Xu replied:
"Master, please stop running back and forth. Give me extra lessons after the new year. Every time I listen to your lectures, I feel like I've gone back to elementary school and started over."
Although the plug-in is at hand, it is impossible for the system to directly give you many cooking concepts. Only people like Master who have been around the stove for a lifetime understand the core and principles of cooking.
Uncle Gao replied:
"After the new year, I have to go to help Lao Guo with the Cantonese Cuisine Museum. After I finish my work, I will go to the capital. If you have anything you don't understand, you can ask your senior brother or Lao Qiu."
After seeing this message, Lin Xuda was about to reply when a system prompt suddenly sounded in his mind...
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I'm in good condition today, preparing for the third update. This chapter has 5,400 words, please vote for me, brothers!