Food starts with Mapo Tofu

Chapter 121
"The tofu soup you made is similar to the taste of the authentic signature shop I drank when I was in Yangzhou. It's already very good."

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

"Why is he called Wensi Tofu again now?"

Obviously, An Hongdou said that on purpose, why did Chen Nian insist on correcting her that it was called tofu soup every time An Hongdou said it was Wensi tofu.

Although Chen Nian knew that the perfect version of Wensi Tofu he made was basically perfect, but when he heard An Hongdou said that the taste tasted here was similar to the taste tasted in the authentic old store in Yangzhou, he felt Still very happy.

After all, this is also boasting in disguise.

Then An Hongdou looked at Dazhu Gansi next to him.

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

But just as old age can tell the value of a musical instrument through some heresy, An Hongdou can naturally judge whether a dish is excellent through the color and smell of the dish.

To put it simply, although I don't know refrigeration, I know how to distinguish which refrigerator is better.

This dish of boiled dried shredded tofu 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 sliced ​​first and then sliced. cut to shreds.

The soup around the shredded tofu is golden brown.

Although this dish should be regarded as a vegetarian dish, there are chicken breast, shrimp, and cooked lard in this big boiled dry shredded dish.

And especially the shrimp and cooked lard played 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 shredded dried tofu must be scalded thoroughly before it comes out of the pan, and it is best to scald twice.

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

The shrimp also needs to be fried with cooked lard until it is milky white.

Then add broth to the pot, and then put all the ingredients in, simmer for a while, add salt, open the lid, and simmer for a while.

In short, although the steps are more cumbersome, it is actually very simple to do.

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

An Hongdou first used a spoon to fill some of the boiled dried shredded bean soup, then used chopsticks to pick up a few shredded dried beans and put them in it, and then put all the shredded ham and shrimps on top of it to make a pile.

Trembling and slowly sending it to his mouth.

Then he opened his mouth and ate all the ingredients into his mouth.

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 dry silk is white and soft, and the side dishes are tender and delicious.

Shrimp, bamboo shoots, dried ham and chicken breast in high soup, these ingredients are fresh.

The tofu itself has no taste after being scalded thoroughly, but it has been boiled for a long time in this delicious pot, so that the tofu has been affected by the surrounding environment.

There is no way for these shredded tofu to emerge from the silt without staining like a lotus flower, but fortunately, it was born in this pot of soup that almost wiped off the eyebrows.

"How?" Chen Nian asked.

An Hongdou's eyes shone with a light named delicious, and she gave a thumbs up and said in admiration:
"One word, absolutely!"

"It's good if you like it. You should know the story of Wensi tofu, but this big boiled dry silk has a lot of background. This dish is also called Jiusi soup. It was a gathering of famous chefs in Yangzhou when Qianlong was in the south of the Yangtze River. , a dish that was painstakingly made, and every time Qianlong went to the south of the Yangtze River, he would eat this dish.

In addition, this dish was once on the menu of the first banquet of the founding of the country, and it is also very nutritious..."

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

"Of course, this is what I major in!"

"Then can you turn off Baidu, put down the phone and say this again?"

After listening to it, Chen Nian let his thumbs down on the power button, and then put the phone screen on the table facing down: "In short, this dish is very good, delicious and rich."

"I think you're right." An Hongdou nodded perfunctorily, but she was very serious about this perfunctory and perfunctory.

The two sat opposite each other to eat, but An Hongdou's two dishes were delicious.

But after all, they are all soup dishes. Seeing the old man eating double-pepper goose breast with rice, he couldn't help but extend his chopsticks to the plate of the double-pepper goose breast.

Chen Nian didn't say anything about it, anyway, he was just serving it as a midnight snack, and eating something was enough.

While eating, Chen Nian suddenly thought of something: "By the way, do you want to write these two new dishes into songs?"

After An Hongdou heard this, her 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 held his chopsticks and thought for a while, thinking that the other party didn't hear clearly.

But it's okay to ask this question out of the blue. If you ask it a second time, Chen Nian will feel somewhat embarrassed.

Then waited until An Hongdou had finished eating, paid the money and left.

In the end, I didn't say to write another song.

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

After watching An Hongdou leave, Chen Nian cleaned all the dishes.

After wiping the table, mopping the floor, pulling the shutter door and locking it, he headed towards home.

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

That was when Chen Nian suddenly thought of his father.

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

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

But how long can you do it yourself?
Even if I and my mother had promised at the beginning that as a college student who graduated from food safety, I would definitely protect my body, but can I really do this after I say this?

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

In this way... Will I also get some kind of disease in the end?
Although Chen Nian feels that he is still young, sometimes many things cannot be excused by being young.

The more indulgent you are when you are young, the more painful you will be when you are old.

(End of this chapter)