I don't really spray people.

Chapter 438 Tofu
"I'm the only one who didn't taste it, it's so embarrassing..." Ertu scratched his head in embarrassment.

Bai Renzong could see that she was trying to pretend to be cute on purpose, but in his opinion, this girl was a bit artificial, not as natural as Han Jiayi, but those innocent audiences just liked her.

"It's okay, after all, you are not a professional." Bai Renzong smiled and held out his hand to her, "Okay, thank you for playing."

Ertu smiled and shook hands with him, then stepped aside temporarily.

After this "Lao Bai's unique skill time" passed, Shang Qinglong's work was almost done.

The photographer turned the camera to Shang Qinglong, who was carefully pouring the tofu on the cutting board into the bowl with water at the moment, and explained: "Remember to use warm water, so that the tofu can be kept in a The degree of softness, and if you use cold water, the tofu will break..."

As he said that, Shang Qinglong stirred it lightly with chopsticks, and saw that the tofu that was still sticking together suddenly spread out in the water as if by magic, turning into thousands of white lines.

"Oh..." Bai Renzong couldn't help sighing, "This effect...Although Lao Qiao once showed me the charm of Wensi Tofu in person a long time ago, to be honest, it is still a bit inferior to Mr. Shang's craftsmanship. .”

"Oh my god, it's like computer special effects." Emma Berry couldn't help but let out a sigh: "I can actually cut tofu to such an extent... I'm really curious what kind of texture such thin tofu would have. .”

"Oh, it still needs some preparations before it can be served." Shang Qinglong laughed, and then began to shred various vegetables.

Winter bamboo shoots, shiitake mushrooms, chicken breast, ham, and cabbage are all cut into shreds about the thickness of Wensi tofu.

However, even tofu can be cut so finely, so these materials are naturally not a problem.Shang Qinglong quickly cut these materials into shreds, and then processed them separately, blanched them, steamed them in a basket, and boiled them in a pot.

Bai Renzong took advantage of this moment to look at the barrage, and then laughed softly: "Are you proud of being a native of Z country? This is the wisdom left by our ancestors, and it is the accumulation of 5000 years of cooking culture. This is Chinese cuisine, one person, one knife, one pot, one shovel, and one stove are enough."

Barrage: "Suddenly moved." "This is the soul of Chinese cuisine! Those chefs at station D are farts!"

"Don't say that, they just..." Bai Renzong shrugged, "The layout is different. Some people become chefs to make money, while others want to carry forward our country's cooking culture."

Bai Renzong found that interacting with the barrage is really an easy way to kill time, and the barrages also like to interact in this way, after all, the essence of live broadcast is interaction.

After another 10 minutes passed in this way, the camera turned its attention to the chefs on the scene, began to show the chefs' skills, and slowly pushed the show to the final tasting session.

"Okay, everyone's cooking has come to the end one after another." Bai Renzong returned to the judging table and sat down, "Then the first thing I will show you is Master Shang Qinglong's Wensi Tofu, and I will make you an 'okay' first." 'Beginning' so that it's going to be more stressful for everyone to follow, as someone always does."

"That's right, it's me." Adam raised his hand and smiled, "Even if the food is served second, I won't lose to this old man."

At this moment, Shang Qinglong had already brought Wensi Tofu to everyone: "Please use it."

The white paste soup in the bowl is decorated with red shredded ham and green cabbage, but when you stir it gently with a spoon, you can see shredded winter bamboo shoots, shiitake mushrooms and chicken inside, a rich flavor The aroma is tangy.

Bai Renzong scooped up a spoon and tasted it. The starch-thickened soup was very thick, but the taste was surprisingly light. After all, there was no fat in it, only tofu, chicken, ham and some vegetables.

"Oh, this rich taste..." Bai Renzong closed his eyes and sighed, "Although they are all shredded, you can clearly feel the taste of each ingredient, the softness of chicken, the toughness of ham, and the coolness of winter bamboo shoots Crispy... and the real magic is the tofu inside. You can feel the texture of the tofu when you eat it, but it melts immediately..."

"This taste is really addictive." Emma Berry said with a smile, "In fact, tofu is a vegetarian substitute for protein in most countries, and most people don't eat tofu. And everyone for Chinese The understanding of tofu in cooking is limited to 'Ma Po Tofu', and I am very happy to see other excellent works here."

"That's right, and such a thick but light soup is really surprising." Carl Brando frowned, "Obviously there is no cream and milk, and there is no collagen-containing ingredients..."

"Oh, this is called 'thickening', which uses starch to increase the viscosity of the soup." Bai Renzong explained, "It is a common technique in Chinese cuisine, just like the thick soup in yams. , Of course, it also depends on kung fu. The thickening technique of a powerful chef can perfectly blend the ingredients with the soup, but if the technique is too poor, the oil and juice will separate."

"I see..." Carl Brando suddenly said, "Chinese cuisine is really incredible..."

At this moment, Bai Renzong was very satisfied: he did it, and now he is really promoting Chinese cuisine.

"This bowl of soup is very suitable for a bowl after drinking." Hiroto Yamamoto smiled, "After drinking, have a bowl of this tofu soup, and you will be able to welcome the end of the day contentedly, and go home to sleep with peace of mind. Absolutely No more clamoring to 'Go to another! Go to another!'."

"Okay." Bai Renzong clapped his hands and smiled happily. "Now, everyone has seen this classic tofu dish. I hope that the next dish you will show will not be inferior to this dish."

With that said, Bai Renzong inspected the chefs at the scene and said happily: "Then, who is next?"

"It must be me!" Adam said with a beaming smile, and came to the crowd with his dishes.

On the plate is a food that looks a bit like a lasagna, only smaller, a layer of tofu, a layer of other ingredients, another layer of tofu, and then a second layer of ingredients.

"It looks delicious." Bai Renzong raised his eyebrows, "Let's try it."

Bai Renzong scooped up a spoonful and took a sip: "The tofu has been fried in oil, and the surface is crispy. The tofu should be northern tofu. This kind of tofu has less water content and tastes more chewy. The first layer is tofu. , the second layer is tomato sauce, basil, light cream, cheese, parsley..."

Speaking of this, Bai Renzong was a little surprised: "The tofu used in the third layer is different from the first layer. It is soft tofu, and it is not fried in oil, but stewed in chicken broth. It has a tender taste and a strong flavor. The layer is fried sauce made of carrots, onions, minced meat and celery..."

After eating this, Bai Renzong was stunned, then turned to Adam and asked in surprise: "Did you use tofu to make lasagna? But although it looks like lasagna, it tastes like minced tofu and tofu." The perfect combination of tofu in tomato sauce, and using two different kinds of tofu, the taste also has a certain layering.”

"I think this method is very innovative, and the material of tofu is processed in the way of Western food." Emma Berry said with interest, "I don't deny that I personally don't like tofu, just like me As I said before, in other countries, tofu is only used by vegetarians to replace meat, but this tofu is really delicious..."

Hiroto Yamamoto took a glass of wine from the staff nearby and took a sip, then smiled and sighed, "Delicious!"

Bai Renzong was a little unsure whether he meant the tofu or the wine, but then Hiroto Yamamoto added: "Sure enough, this tofu is more suitable with 'grape juice' than 'mineral water'."

"Tofu is amazing." Carl Brando tasted this tofu and exclaimed, "it can be so delicious..."

It can be seen from everyone's evaluation that many things about Chinese cuisine are unfamiliar to everyone, which further strengthens Bai Renzong's determination to promote Chinese cuisine.

The good news is that there are troublemakers like Adam among these chefs. If Bai Renzong placed a particularly difficult option among several different themes, then Adam will definitely choose this. Bai Renzong can use this to manipulate the show The theme, and you can throw the blame on Adam. People will not say that he is too partial to Chinese cuisine.

"Okay, let's take a look at the next chef's work?" Bai Renzong said with a smile.

Jamie Tira came to Bai Renzong with his tray, with a wicked smile on his face.

"I probably know what this guy did..." Bai Renzong rolled his eyes and sighed.

Sure enough, after Jamie Tila put down the tray, there was a plate of red mapo tofu inside.Just taking a closer look, Bai Renzong felt a burning pain in his eyes and nose, and quickly backed away.

In fact, Jamie Tira has released an "improved version" of mapo tofu on the Internet before, so it is not surprising that he served this dish Bai Renzong. He sighed and said: "Okay, let's try it." Try it."

Bai Renzong scooped up a spoonful of Mapo Tofu and took a sip, and a "squeak" came from his mouth.

"?" Bai Renzong suddenly had a black question mark face: Why does the tofu have a "squeaky" taste?

He scooped up a portion of tofu by himself, peeled off the sauce and looked at it before he understood: "This is deep-fried old tofu..."

However, as soon as he finished speaking, he was forced to drink half a glass of drink by the burning sensation in his mouth.

"Theoretically speaking..." Bai Renzong took a breath, "This is not Mapo Tofu, at least not authentic Mapo Tofu..."

(End of this chapter)