National Tide 1980.

Chapter 335
"Hehe, you still know a lot, you know all the eight major cuisines. You, although you don't know how to cook, but you have already hit the point."

"Don't doubt it, have you forgotten what we just said? There are pros and cons. The original taste is the pursuit of southern cuisine, and the pursuit of deliciousness in northern cuisine is the opposite."

"Because the purpose of this technique is not to reflect the superiority of the ingredients, but to try to cover the bad taste of the ingredients. This is to solve the situation that the ingredients are limited or even stale."

"This technique is called changing flavors. It is not only the basis of northern cuisine, but also has obvious advantages in that it has a wide range of applications. To put it bluntly, in the eyes of northern chefs, there is no food that cannot be cooked. Even if it is smelly and smelly, it can be turned into delicious food. For example, with a bowl of sauce, I can make you happily eat the bad wood."

"If you master this skill to the extreme, you can turn vegetarian food into meat, and meat into vegetarian food, and even change the texture and properties of ingredients. It will allow you to feast on something during the months when you can't eat something. It's like racing crabs. , whoever knows how to cook this dish will be addicted to crabs all year round.”

"So you know why Shandong cuisine is the only northern cuisine, but it ranks first among the eight major cuisines, right? Apart from the long history, and the fact that Shandong cuisine is the birthplace of Chinese cuisine, the key reason is here."

"To put it bluntly, the techniques of Shandong cuisine are the most mature and perfect among all cuisines. What steaming, boiling, roasting, stuffing, frying, frying, boiling, cooking, deep-frying, bad, wax, salt, soy sauce, vinegar, sauce, Wine, honey, pepper... as long as other cuisines have it, Shandong cuisine has it all. But Bao, Pao, grilled, slipped, potted, poured and so on are exclusive to Shandong cuisine, and there are no other cuisines. .”

"Our Shandong cuisine has both original flavors and techniques, and can pursue the original flavor. It is comparable to southern cuisine, and also has a unique flavor-changing technique, which is unique. This is called a two-pronged approach, which means that there is no shortcoming. To Not to mention that Shandong cuisine is a spontaneous style. Other cuisines are affected. Our Shandong cuisine is the ancestor of Wanliu Guizong, understand? That’s the difference.”

"Come here, if you don't believe me, just look at the potted tofu on the table. There is no such thing as tofu in other cuisines. Especially this one I made is a little different. It has the method of enhancing flavor and freshness. , there is also a wonderful change in taste. Try it, is it different from the usual ones in restaurants?"

As he spoke, "Zhang Dashao" picked up a piece of Guotao tofu for Ning Weimin with his chopsticks.

There was not much left of this dish on the plate at this time, only three or four yuan.

During the conversation between the two of them, Zhang Shihui and Bian Jiangong's mouths were not idle, and almost all of them were stuffed into this plate of tofu.

Although they are not usually too greedy, they couldn't resist the only freshly made hot dish of "Zhang Dashao", which was really delicious.

As a result, if he didn't pay attention, he became Zhu Bajie eating watermelon.

But they don't eat in vain, and their tongues are still useful.

Hearing that "Zhang Dashao" asked Ning Weimin a question, the two of them blushed and rushed to answer, and they really revealed the answer.

One said, "Master Zhang, your tofu is perfect. It doesn't smell like tofu, but it's really delicious. It's different from the joy of big fish and meat, and it's better than meat and vegetables! If you want to eat rice today, I can at least eat it." Eat half a catty. How can you make such a delicious taste? It doesn't look like tofu..."

The other also said, "I can see what you said. In addition to the salty fragrance, this dish also has a sweet "umami" taste. It is this umami taste that is different from my All the restaurants I’ve eaten at are different. Tofu can be made like this, it’s amazing! You should go to a state banquet..."

At this time, Ning Weimin, who had already eaten the tofu, couldn't help nodding his head in agreement.

"Indeed, it's really fresh, why is it so fresh?"

"Zhang Dashao" was completely happy, and pointed to the three young men in front of him one by one and said.

"Hey, I didn't expect that you three don't have a lot of food. You really don't eat me for nothing, and you grasped the point at once. Want to know what's going on? Then I'll tell you about it."

"This pot-tapped tofu recipe is almost always made in Shandong. First cut half a catty of southern tofu, and then put it into a bowl with a three-centimeter slice. Crack three eggs and pour them into the tofu bowl. Add a little stir-fried chopped green onion and mix well.

"Put vegetable oil in the wok, heat it up, pour in the tofu and eggs, and spread it out into round cakes. When both sides are fried until golden, add rice wine, soy sauce, refined salt and sugar to taste, and then thicken it."

"After it's out of the pot, this dish should be golden in color, with a tangy scallion fragrance, rich in juice and rich in flavor, it's delicious to serve with rice.

As for the level, in fact, it depends on whether the tofu tastes good or not and the heat of the fried tofu. "

"However, if this is done in this way, the tofu taste is still very strong, and the taste is too monotonous with only eggs. At the same time, there is another difficult problem with this dish. It is very easy to disperse the juice. It’s not delicious. So when you eat it, you must eat it while it’s hot, and you have to serve it as soon as it’s out of the pan. If you delay, it’s all over.”

"As for me, the improvement mainly lies in two points. First, the sliced ​​tofu should be dipped in egg batter and fried. Both sides of the tofu should be smeared with shrimp paste made from fresh shrimp meat, and the rice wine used to remove fishy smell should also be fried. Use shrimp to soak. This will not only make it look better, but also ensure the taste and richness of the dishes. Where does the umami come from? It comes here.”

"And the most important secret is that no starch is used to thicken the sauce, but bone broth made from chicken and duck racks and pig bones. Because there is collagen in the naturally boiled bone broth, the soup prepared by this method is delicious. It's thick, and it doesn't have diarrhea when it's cold, and it turns into jelly."

"Do you understand? Because of such a change, the auxiliary ingredients are more expensive than the main ingredients, so of course it becomes a delicacy. Is it still delicious? This is exquisite cooking. Under the seemingly ordinary, there is something extraordinary hidden. ..."

Talking about cooking with "Zhang Dashao", especially when eating his dishes, is definitely an unexpected and rare enjoyment.

I am afraid that few people can have such a good opportunity to accept such an authoritative food baptism together on the spiritual and physical levels.

The result is that such a seemingly ordinary meal has become a great fortune for Ning Weimin, Zhang Shihui and Bian Jiangong.

They all had to admit that it was a blessing they had accumulated for eight lifetimes to be able to eat this bite.

Because probably in the entire capital, there is only such a culinary master.

I am willing to spend so much effort to make a plate of tofu, and I can do it so superbly.

(End of this chapter)